Sides Recipes Archives | Page 5 of 7

Cucumber Cocktail

July 5, 2015 by Kristin

I made an accidental cocktail discovery last weekend. Just as I was about to become annoyed with how much juice was going to waste when I was grating cucumbers for tzatziki, I spotted a bottle of gin out of the corner of my eye. And the wheels started turning.

Cucumber juice was the missing piece to the puzzle of cocktail ingredients I already had on hand: gin, lemon juice, sugar, water. I put these pieces together like a baker, using tablespoons instead of ounces. And with all my might {I don’t know how bartenders do it}, shook my cocktail shaker as hard as I could. Just enough cucumber flavor, a tad of tart, and a hint of sweetness, the result was an extra refreshing, Sunday Funday cocktail.

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Tzatziki!

June 28, 2015 by Kristin

Tzatziki is, hands down, my favorite accompaniment. I’m certain it has much to do with nostalgia – walking with my family through the Sponge Docks, eating Chicken Souvlaki, and begging for a second piece of baklava. As a kid, my tzatziki to sandwich ratio was always out of proportion. As an adult, not much has changed.

The homemade tzatziki story is the same as any other why-did-it-take-me-so-long-to-make-this story. Taking almost as little effort as hummus, it’s not complicated to make. And I even found that all of the leftover juice gave me perfect excuse to make a super summery cucumber cocktail that I can’t wait to share with you!

There are so many ways to use tzatziki that leftovers couldn’t possibly be a problem. This light and fresh cucumber sauce could be used as a dip {with sliced veggies or pita chips}, in place of mayo for chicken salad, as a sandwich spread, or as a side for grilled meat and veggies.

Recipe below adapted from this recipe.

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Roasted Eggplant

June 24, 2015 by Kristin

Would it be so wrong to create a recipe, document said recipe, enjoy the heck out of it, but not post it? Because that’s what’s happening here. I made a delicious concoction of caramelized onions and goat cheese. And I fell in love with roasting eggplant slices. But…

I just can’t post a recipe that is SO time consuming to make and only feeds the mouth of… one. And I’m not sure how I feel about the fact that I took down an entire eggplant, half a package of goat cheese, and a half of a caramelized onion on my own.

But what I am going to do? Share how to roast eggplant slices. Because after tasting the roasted eggplant there really wasn’t a need for any toppings. The roasting process rids eggplant of its infamous spongy texture and brings out an amazing flavor I never knew existed.

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Homemade Dr. Praeger’s Spinach Cakes

January 12, 2015 by Kristin

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction. And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes. I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}. And it did!

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently. Like more spinach {puréed} and turnips in place of potatoes.

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land! I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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