My Anti-Raisin Broccoli Salad

"Raisin cookies that look like chocolate chips cookies are the reason I have trust issues." - Unknown

You know how people say you should never grocery shop hungry? I know that’s usually so you don’t over buy, but my true fear is that I’ll gorge myself on everything I bought the moment I get home. Whenever I’m pretty sure this fear is going to materialize, I buy broccoli salad right before I hit up the check-out line. I picked broccoli salad as my go-to grocery day snack for two reasons: it’s a vegetable hidden by the delicious taste of bacon, and also, bacon.

Fortunately it’s pretty filling (I think it’s mostly the gas produced by the broccoli, but still…) so the rest of my groceries can usually make it to the cupboards unharmed. 

But I do have a complaint about grocery-style broccoli salad, and that is one pesky ingredient. I think you know what I’m talking about. RAISINS. Not only do they taste gross, but I think I'm especially bitter at raisins because those little grapes could have become wine. Such lost potential. 

Lets face it. Raisins are the oompa loompas of the food world. Small, icky, and just plain wrong.

So this is my new and improved version of broccoli salad, heavy on the bacon, failed-wine free, and…

Argh, sorry, forgot what I was going to say. I started thinking about bacon again. Anyway, here is the recipe. Enjoy!

Ingredients:

5-6 cups broccoli florets

¾ cup mayonnaise

1/3 cup white sugar

3 1/2 tablespoons white vinegar

½ teaspoon salt

1/3 cup sunflower seeds

1/3 cup dried cranberries

8 strips of bacon, cooked and crispy

½ red onion, finely sliced

Directions:

Step 1: In a small bowl, mix mayonnaise, white sugar, vinegar, and salt. Add bacon, cranberries, and sunflower seeds. 

Step 2: In a larger bowl, toss broccoli florets and onion. Slowly pour the small bowl mixture over the tossed mixture in the larger bowl. Stir until all pieces are equally coated. Enjoy!

Serves 4-8 sides. 

Truffle Fries Street-Food Style

"In a lot of ways I think food is starting to take the place in culture that rock and roll took 30 years ago, in that eating has become incredibly political. And just as the street has always dictated fashions on music and other things, its starting to happen that way in food." - Jonathan Gold

I went to eat street food in San Francisco with co-workers a few weeks ago and one of the girls got truffle fries. This was the first time I'd heard of such a thing, and they were incredible. I decided I had to make them for myself.

After searching around online to figure out what kind of truffle oil to buy, I found that truffle oil is actually a pretty controversial thing (as far as food goes, at least haha). There are a lot of purists out there who think truffle oil is an abomination because it discourages people from using actual truffles, and tastes far less superior to the real deal.

But if you've been reading my blog for a while, or know me in person, you probably know my opinion before I even knew I had one on this. Who cares! If it tastes delicious, if its easy, if it works for you, then ignore the elitists. Food should be fun. Truffle oil fries are fun. End of controversy, in my opinion at least (and as my spouse will tell you, I'm always right)!

So, to all you stuck up chefs, smirk at my lowly truffle oil if you must. I'll be too busy stuffing my face with these amazing fries to notice!

Ingredients:

3 russet potatoes

4 tablespoons white truffle oil

1 tablespoon chopped parsley

1 teaspoon minced garlic

1 tablespoon fresh grated Parmesan

Coarse salt

Directions:

 Step 1: Peel your potatoes (my least favorite step!). Then cut to your ideal fry size (this will effect cooking time—I did mine traditional fry size). Soak cut fries in cold water for one hour.

Step 2: Preheat oven to 425F. In a small bowl, combine truffle oil, garlic, and parsley. Pat dry the potatoes and put them in a large bowl. Toss potatoes and oil mixture until every fry is coated.

Step 3: Lay fries out evenly on a cookie sheet (I had to use two!). Cook for 25 minutes, then flip. Cook for an additional 25 minutes, then take fries out of the oven. Sprinkle with freshly grated Parmesan and coarse salt. Crank your oven up to 500F and cook for an additional five minutes. Let cool for a few minutes and enjoy!

Lite Lime and Pinto Bean Salad

"You were born with wings, why prefer to crawl through life?" - Rumi

Okay, so my quote for this post doesn't have much to do with the food that I cooked. But I just loved it so much, I had to share it. Happy eating!

Ingredients:
1 tablespoon white wine vinegar
2 cups cooked pinto beans
1 avocado, sliced in 1/2 an inch to 1 inch pieces
1 tomato, sliced in 1/2 an inch to 1 inch pieces
1/4 teaspoon cumin
juice of 1 lime
pinch of salt
1/3 cup chopped onion
1/4 cup chopped cilantro
1 leaf kale, torn into 1 inch pieces
1 tablespoon garlic grapeseed oil (can be substituted for olive oil and crushed garlic)

Directions:

Step 1: Cook and rinse beans according to package (you can also use canned beans). My pinto package didn't have instructions, so I used wikihow's instructions and they turned out perfectly. Put the beans in a small bowl and pour white wine vinegar over the beans. Let the marinate while you prepare the rest of your salad (about 10-20 minutes).

Step 2: In a large bowl place sliced tomatoes, kale, and avocado. In a smaller bowl mix cumin, lime, and salt. Pour mixture over the tomatoes and avocado. Let sit for 10 minutes.

Step 3: Add onion and cilantro to your large bowl. Toss carefully to not squish your avocado!

Step 4: Drain your beans from the white wine vinegar (or leave to give your salad an extra kick!). Slowly add beans to the large bowl and toss to distribute pieces equally. Drizzle with garlic grapeseed oil. Toss lightly.

Serves 6-8 sides.

Parmesan Garlic Brussels Sprouts

"Poets have been mysteriously silent on the subject of cheese." - G.K. Chesterton

Brussels sprouts are one of those foods that I refused to touch as a kid (like broccoli *shudder*), but have come to absolutely love as an adult. Not only are they tasty and healthy, but they're also too darn adorable, aren't they? They look like baby cabbages!

One of the things I like most about brussels sprouts is that they sort of take on the taste of anything that you cook them in. Kind of like how the point of plain old spaghetti noodles is to get that delicious tomato sauce to your mouth--the point of brussels sprouts is to get that amazing fresh Parmesan into your belly!

By the way, I'm still learning to appreciate broccoli. Maybe that will be my New Years resolution...learn to love broccoli! If you have a great broccoli recipe, please send it my way!

Ingredients:

10-15 brussels sprouts

1/8 cup fresh grated parmeasean cheese

1 tablespoon grapeseed oil

1 teaspoon minced garlic

Directions:

Step 1: Wash the brussels sprouts (if they haven't been pre-washed) and carefully cut them in half, lengthwise. Set aside.

Step 2: Warm a skillet on low/medium heat. Add grapeseed oil and minced garlic to the skillet and heat for 1-2 minutes. 

Step 3: Add the brussels sprouts to the skillet, cut side down. Cook covered for 3-5 minutes and then carefully flip. (Don't stir, if you stir you will lose leaves!) Continue to cook for an additional 3-5 minutes. Continue to cook and flip every 3-5 minutes until lightly browned and cooked through (approximately 10-15 minutes of total cooking time). 

Step 4: In the last two minutes of cooking, sprinkle the brussels sprouts with parmesan cheese. 

Serve while warm and melty! Enjoy!

Makes 3-4 sides. 

Gluten-Free Stuffing (Thanksgiving or any time!)

"The only time to eat diet food is while you're waiting for the steak to cook." - Julia Child

This stuffing can be used to bake separately or within the turkey.  If you want a more southern taste, substitute half the white bread with corn bread. Happy Thanksgiving (or whatever day you decide is magically enough for stuffing!).

Ingredients:
1 loaf white gluten-free bread (I used Udis per usual!)
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup yellow onion
1 cup gluten-free chicken broth
1 1/2 teaspoons sage
5 tablespoons butter
4 tablespoons parsley
2 teaspoons salt
1 teaspoon pepper  

Directions:

Step 1: Preheat oven to 350F. Double toast each piece of bread so that they are completely dry but not burned. Rip each piece of bread into small pieces and sprinkle in 10x10 pan.

Step 2: On med-high heat cook diced carrots, onion, and celery in 2 tablespoons of butter for 20 minutes, or until soft. Drizzle cooked vegetables onto the bread. 

Step 3: In a small bowl mix chicken broth, salt, pepper, parsley, and sage.  Melt leftover 3 tablespoons of butter and mix into chicken broth. Pour mixture over bread and veggies. Gently toss all ingredients together so every piece is lightly covered with broth, but not soggy.

Step 4: Bake at 350 for 25 minutes. Best served with gravy!

Serves 6-8 sides. 
   
  

Fresh Mozzarella Balsamic Tomato Salad: World's Easiest Side Dish

"Time is an illusion." - Albert Einstein

Today I picked 12 gorgeous cherry tomatoes from my garden. I thought about just serving them with ranch, since the main dish I was making was almost done and I didn't have a lot of time.  Then I remembered a side dish I used to make a lot because it is healthy, and more importantly, super fast! This salad is only 3 ingredients and takes less than 5 minutes to prepare.

My parents actually had the cooked version of this side dish on their honeymoon, which I'll make and post another time!

Ingredients:

12 cherry tomatoes
4 ounces of fresh mozzarella 
2 tablespoons balsamic vinegar

Directions:
  
Step 1: Wash tomatoes and remove stems. Set on serving plate. 

Step 2: Cut fresh mozzarella into 1/2" cubes. Add to the tomatoes. Drizzle with balsamic vinegar. Serves 2.

Fresh Cucumber Asian Salad

"Look what I have created! I have made fire! *I* have made fire!!!" - 'Castaway' with Tom Hanks

To celebrate Labor Day (or Memorial Day, as I kept accidentally calling it), we had friends and family over for grilling and to try out our new fire pit.  It was great fun.

During our festivities, our sweet neighbor, who speaks zero English, stopped by and gave us a GIANT bowl of cucumbers to serve to our guests.Confession: I know zero cucumber recipes.

So I cut up some of the cucumbers and served them with salad dressing, when one of our friends said she usually eats them with vinegar and splenda (or sugar, as I didn’t have splenda). 

It was really good, and I still had about 10 cucumbers left, so I made it again this week, marinated it, and jazzed it up a bit.  Its very similar to the salad a lot of asian restaurants serve.

 

Ingredients:

3 cucumbers
1/2 cup shredded carrots
1/4 red onion, thinly sliced
1 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper 

Directions:

Step 1:  Cut the fresh cucumbers into thin slices. The thinner the slice, the more vinegary they will be!

Step 2: In a small bowl combine vinegar, sugar, salt, and pepper. Stir. 

Step 3: In a large bowl, toss cucumbers, onion, and carrots. Pour vinegar mixture over the top and stir, ensuring every piece of cucumber is coated. 

Step 4: Cover bowl and refrigerate for at least 2 hours, preferably over night, before serving. 

Serves 4-5 sides.

 

Honey-Orange Glazed Carrots

“I hate people who are not serious about meals. It is so shallow of them.” - Oscar Wilde

I was about to squeeze lemon juice on my carrots, making myself a traditional parsley carrot dish, when I thought waaaiiiitt...I have half an orange in the fridge. I wonder how that would taste on carrots? The answer...sweet and wonderful. I hope you enjoy it too. 

Ingredients: 

1 1/2 cups water

1 lb baby carrots
2 tablespoons butter or margarine
2 tablespoons honey
1/2 fresh orange
1 teaspoon seasoned salt
dash of pepper

Directions:

Step 1: Bring the water to a boil in a medium sized pan and cook the carrots on medium-high heat, covered, for 10-15 minutes or until they are tender. Drain the excess water.

Step 2: To the pan add butter or margarine, honey,  juice from ½ orange, seasoned salt, and dash of pepper. Simmer on low an additional 2-5 minutes before serving.

Serves 3-4 sides.

Roasted Red Parsley Potatoes

“Tis an ill cook that cannot lick his own fingers.” - William Shakespeare

I love potatoes. Love love love them. If I could marry a potato, well...I probably wouldn't, but the fact that I would consider it says something. Here is one of many potato recipes to come!

Ingredients:

6-8 medium red potatoes, chopped
2+1 tablespoons olive oil
1/2 teaspoon paprika
1/8 teaspoon onion powder
1 teaspoon dry parsley
1/2 teaspoon salt
Sprinkle with pepper

Directions:

Step 1: Use 1 tbsp of the oil to coat the bottom of the a tin foil covered baking sheet. Preheat your oven to 400F.

Step 2:  In a medium sized bowl combine potatoes, 2 tablespoons of the olive oil, paprika, onion powder, parsley, salt, and pepper. Toss the potatoes in the mixture until thoroughly covered.

Step 3: Lay the potatoes on the baking sheet. Cook for 30 minutes.

Serves 3-4 sides.