Category Archives: Sides

Avocado Ranch

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It has been waaay too long since I have posted!!  But second year of medical school, boards, and post-boards vacay are now done and I am settling into my family medicine rotation!  I really can’t even explain how exciting it is to have free time again!!

I actually made this a few weeks ago as a quick snack, but didn’t have time to post it.  It is super easy and delicious!  There is no reason to settle for all the crap in the bottled version from the supermarket when making it yourself only takes 5 minutes.  I based it on this recipe, but didn’t have all the ingredients so made a few changes.

Avocado Ranch
2 avocados
1 cup Greek yogurt (I used 1 package Fage Total Greek Yogurt)
Juice from half a lemon
1 TBSP parsley
2 tsp garlic powder
1/2 tsp sea salt
veggies for dipping

Mash avocados and mix in yogurt and seasoning.  Enjoy!


Bacon, Avocado, and Tomato Salad

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I have been craving guacamole something fierce lately, so I picked up an avocado on my last trip to the grocery store.  I’m too lazy to actually make real guac for one though (I know, I know…), so I just threw this together because it all sounded good.  And it was!  A good quick and easy meal with minimal prep time involved!

Bacon, Avocado, and Tomato Salad:

  • 2 slices bacon
  • 1 avocado
  • Handful of grape/cherry tomatoes
  • 1 egg
  • S+P
Fry up your bacon.  While you’re doing that, chop the avocado into bite-sized pieces.  I sliced the tomatoes into halves/quarters as well, but you could leave them whole too.  Once the bacon is done, chop it and throw it into a bowl with the tomato and avocado, then season with salt and pepper.  Fry up the egg in the bacon grease and put on top of the mix.  Eat.  Love!

I actually didn’t take any pictures of this because I was too hungry to think about it, but I promise it’s pretty and colorful and delicious!

Zucchini Ribbon Salad

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I was making dinner the other night when I found some zucchini in my fridge that I had completely forgotten about.  I was already making soup so wanted something cold to go with it and had just read Smitten Kitchen’s Ribboned Asparagus Salad with Lemon post so felt inspired.

It really wasn’t hard to do something similar with zucchini and it turned out delicious!  Perfect for summer because it doesn’t involve turning the oven on and is fairly easy!

Zucchini Ribbon Salad

2 zucchini
Sea Salt
Olive Oil
1/2 lemon

Cut the zucchini in half and use a potato peeler to shred it into ribbons.  Put ribbons into colander.  I have this awesome one from Ikea and I love it!  Generously salt and let sit for 30 minutes.

Gently squeeze any excess moisture out and add to a large bowl.  Add enough olive oil to coat, probably about 2 tablespoons but I didn’t measure.  Squeeze in the juice from the lemon and season with basil and pepper.  Enjoy!

Bacon-Wrapped Asparagus

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Alternately titled “The Best Thing You Can Make With Asparagus.  Ever.”

Grab three spears of asparagus and a thick piece of bacon (like the kind I wrote about here).  Using a few toothpicks to hold it in place, wrap the bacon around your bundle.  Cook at 415 degrees until the bacon is browned and crispy around the edges, about 20-25 mins but just keep an eye on it.  Flip after 10-15 minutes so that both sides get brown.

You’re welcome :]

Sweet Potato Fries

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We have a small sweet potato obsession around here.  I usually eat them with at least four meals a week and am always looking for something new and creative to do with them.  My standby favorite is to make sweet potato fries.

I know everyone has their own method for these, but I’m going to share mine.  I like mine thicker-more of steak fries because the thinner they are, the easier they burn.  I may have set off the smoke alarm a few times while experimenting with cooking times…oops!  After cutting, I put them in a bowl and toss with olive oil and whatever seasonings I am using.

Here are a couple of ideas if you want something more than just salt: Chili-spiked sweet potato fries, baked curry sweet potato friespeanut butter crusted sweet potato fries, Ina Garten’s baked sweet potato fries, and bacon wrapped sweet potato fries (future Bacon Friday?!).

Put on a cookie sheet and bake-I do mine at 425 for 28 minutes, rotating the pan halfway through.  But my oven isn’t very hot so I would start at about 20 and work up.  Bake until the fry comes off the pan easily and is lightly brown.

Finally, I am way too lazy to flip a panful of fries, so I cook the top by broiling (at 500) for 2-3 minutes.  These take a little bit of time to cook, but are really easy and so delicious!

Cauliflower with Bacon

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Really, is there anything that bacon can’t make delicious?  Not that I don’t love cauliflower on its own, but toss it with bacon and pine nuts and a few spices and it’s the best thing that ever happened to it.  Originally taken from this site, it’s one of my quick-and-easy staples when I’m short on time and supplies.  Today was mostly a I-don’t-feel-like-cooking-anything-complicated kind of day, but whatever.  It’s awesome.  Make it.

Caulflower with Bacon and Pine Nuts

1 head cauliflower, chopped into small florets
1/4 lb bacon (I use Whole Foods’ all-natural butcher-cut bacon, about 5 slices)
1/4 c. pine nuts
2-3 Tbsp garlic garlic (Yes, that’s the real name.  A few chopped cloves of fresh garlic works too, but this is all I had)
1-2 tsp oregano
1/2 tsp red pepper

Steam cauliflower in the microwave for 6-8 minutes (just throw it in a bowl, cover wtih saran wrap, and nuke away).  While the cauli is steaming, toast the pine nuts in a big DRY saute pan – this takes a few minutes, but keep an eye on them because they’ll burn very quickly after getting to the “toasted” stage.  Once the nuts are brown and smelling yummy, set them aside.

Chop up your bacon into 1/2-inch strips.  This is easiest to do by just leaving them all stacked up and slicing away – once you throw them in the pan, they’ll eventually separate.  Do that now, by the way.  Cook the bacon until it’s brown and crispy, then add the garlic and let it cook with the bacon for a minute or so.  By now the cauli is definitely done, so add it to the pan and add the rest of the spices.  Re-introduce the pine nuts to their tasty brethren and toss it all together.  Saute for a few more minutes until everything looks good and co-mingled.

And that’s it!  Super simple and soooo good!  Before eating, squeeze a lemon wedge over each serving for an extra kick and chow down!

still steaming!

Fun with Sprouts

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Thank God for food processors.  Seriously, I think I would starve without mine.

Shred a pound or so of brussels sprouts.  (Brussels sprouts may be my new favorite vegetable, btw).  Fry a few strips of bacon, chopped.  Once bacon is almost crispy, toss in the shredded sprouts and cook until they get a little brown.  Toss with salt, pepper, and a little bit of onion/garlic powder.  Faaaaaantastic!

Also made a tasty add-in to my scrambled eggs this morning!