side dish | ktvorwald
You are here: Home > side dish

Tag Archives | side dish

Sunday Summer Eats

By on July 23, 2012 in Food, Recipes

I’m a big fan of Sunday. The house gets cleaned, I don’t feel guilty about napping, and I spend most of the day cooking for the week (or in this case, for the day).

This is my standard breakfast – bacon and scrambled eggs. We got plum tomatoes in our farm share this week. They are intensely flavorful and delicious.

I spent the morning blaring The Velvet Underground and cleaning the garage. I found a small family of beetles and because I didn’t know any better immediately thought they were cockroaches. I sent a picture to Jef (@urbpan on Twitter) who identified them as common house beetles and sent me some of his livejournal posts about similar beetles. Apparently they’re totally harmless predators. I wonder if they were feasting on the beetles and spiders that hung out in our garage?

After cleaning the garage, I made grain-free banana bread, dry rubbed some t-bone steaks, made olive oil mayo and potato salad. I then helped Scott learn how to power clean (which as I explained on Fitocracy was sort of like that movie Multiplicity – I’m not very good at them, and I was afraid teaching him would leave him worse than me, him being a poor copy of a copy.)

Not pictured is my lunch: dried pineapples, cashews, a few nibbles of banana bread, and a gin and tonic with a heaping scoop of frozen berries. Yum.

Scott manned the grill – I still haven’t worked up the nerve to try. I don’t know why. Partially because it’s messy and tedious, partially because I’m lazy, mostly because I’m klutzy and burn myself on just about everything.

The sweet corn was from our farm share from Roxbury Farm and it was easily the best corn I’ve ever had, ever. I wrapped it in tin foil with some butter and tossed it on the grill. The t-bones were dry rubbed with with paprika, salt, pepper, mustard, 2 cloves of garlic and too much red pepper. Oops. Good thing we like spicy.

The potatoes were also from Roxbury farm – here’s my recipe for potato salad:

Put the cleaned and diced spuds in a large pot with enough water to cover them by about 1/2 an inch. Boil for about 10 minutes or until soft, but not too soft. Drain in a colander and let them cool. While they’re cooling, combine the rest of the ingredients in a large bowl. Think about how creamy you like your potato salad and how much potato you have and adjust the wet ingredients accordingly, maintaining the 1:1 ratio of sour cream to mayo. Combine everything when the potatoes are cool, and enjoy!

 

 

Comments { 0 }

Everything’s better with bacon

By on June 20, 2012 in Food, Recipes

I messed up the meal planning this week. We ate steak two nights in a row, so I told Scott to make stuffed mushrooms tonight, another dish tomorrow, and we’d go our Friday to celebrate the end of a successful school year. However, I forgot we had chicken thighs in the fridge that we were going to make this week. Scott makes dinner on nights I go to the gym, so I suggested we improvise – instead of stuffed mushrooms, use the ingredients to make a side dish. I made some suggestions as to what to make, and he added bacon. Everything is, in fact, better with bacon.

Mushrooms with Goat Cheese and Bacon

  • 4 portobello mushrooms, diced
  • 4 ounces goat cheese
  • one small onion, diced
  • 3 garlic scapes, diced
  • arugula, washed and chopped
  • small jar sun dried tomatoes, drained and chopped
  • 5-6 strips of bacon, cooked

Cook the bacon and set aside. Saute the mushrooms in the leftover bacon fat. When they’re browned,  set them aside. Drain the water in the pan, add more oil, and brown the garlic scapes. Add the diced onion and cook until translucent. Add the sun-dried tomatoes, mushrooms, and arugula. Saute over medium heat until the arugula has wilted. Add the goat cheese and stir until the goat cheese melts. Yummy.

Comments { 0 }

kohlrabi in space

By on June 14, 2012 in Food, Recipes

Tonight we finished off the CSA veggies – kohlrabi, summer squash and zucchini.

This is the first time I’ve ever eaten kohlrabi. Heck, I don’t think I’ve ever even seen it before.

IT seems a little … otherworldly.

Right? Let’s launch Ben Affleck up there.

I diced the summer squash and zucchini and peeled and diced the kohlrabi. I coated everything with a few tablespoons of coconut oil, salt, pepper, and parmesan cheese.

Bake it in the oven at 450* for about 45 minutes. The kohlrabi will still have some bite to it. It’s good, just different. It’s sort of like a cross between an apple, a potato and a radish.

There’s a grass-fed grilled burger underneath the caramelized red onion. Good eats tonight.

Comments { 0 }