Archive for the ‘Sides’ Category
Asian Noodle Salad
June 23rd, 2009 | 
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This salad is a great way to get some veggies in, even if you’re not crazy about veggies. It looks like a little bit of a mess but it’s so SO good! The awesome thing is you can keep all the ingredients chopped and ready to go in the fridge, then throw them together as a main meal or a side with no time spent. It’s the dressing that makes this salad so tasty. The dressing is the total star of this salad. It…is…delicious. I like the dressing so much that I use it as a dip for veggies and to marinate meat. Try it!
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Zucchini Cakes
What does one do when confronted with an out of control zucchini plant? Zucchini Cakes are one idea. I was getting tired of eating sauteed zucchini and figured eating large amounts of zucchini muffins wouldn’t do my waistline much good. So I experimented with the idea of making zucchini cakes, a twist on a potato latke but with shredded zucchini. Turns out, they’re pretty awesome.
Tomato Salad
Tajin is a seasoning that I learned about at the Farmers Market. It’s a chili-limon style seasoning that’s so delicious on tomatoes and grilled corn on the cob with butter. I’ve purchased it at the Farmers Market and also at Henry’s. For non San Diegans, I’m not sure if this product is widely available. But if you can find it, it’s awesome on fresh produce.
Green Bean Casserole
I wanted to find a green bean casserole recipe that was as homemade as possible, but still tasted like the traditional canned soup recipe. This is it! I still use the fried onions (these are key to a good green bean casserole), but I buy them at Trader Joe’s where they’re not as laden with preservatives.
To avoid too much stress, I make the mushroom soup base ahead of time. It keeps in the fridge just fine until Thanksgiving rolls around. This recipe makes enough green bean casserole for 10, plus lots of leftovers. Make a half recipe if you’re not cooking for a crowd.
Turkey Gravy
Every year, Becky and I halfway forget how we make the gravy. We know it turns out great and it’s easy, but how does it go again? This year, I’m writing it down. This is all made to taste and to the eye, so ingredient proportions are very rough approximations, just to give you an idea.
Abuelita’s Salad
My Abuelita makes this simple, tasty salad. As basic as it is, I usually get very positive reviews from people.
Peruvian Rice
This is how my dad makes rice and it’s super tasty. You saute a little garlic in olive oil until it’s good and fragrant, then add your rice and water, or better yet chicken stock. If done right, it’s the best rice ever.
Papas a la Huancaina
Papa a la Huancaina consists of a cheesy sauce covering cooked potatoes and eggs. It’s my friend Stephanie’s kryptonite – I whip that up for her and she’s done!
Roasted Zucchini
Zucchini is a regular vegetable side in my house and doing a quick roast is an easy and fast way to make it. Flavorings and seasonings can be tweaked to suit your taste.
Marinated Asparagus
