Category Archives: Sides

Spicy Asian Style Coleslaw

It was taco night, and my friend Lark made this INSANELY DELICIOUS Asian style slaw.  It was so good I put it on all my tacos and had it as a side too!  It’s bright and refreshing, spicy and crunchy, and the toasted sesame oil gives it a great unexpected nuttiness.

Asian Slaw



  • 2cups – Cabbage, 1/8″ sliced (both red and green)
  • 1tsp – Soy Sauce
  • 2tbsp – Sriracha
  • 1/2 – Lime Juiced
  • 2-3tbsp – Toasted Sesame Oil
  • 2tbsp – Apple Cider Vinegar
  • 2tbsp – Rice Vinegar
  • 2tbsp – Brown Sugar(light)
  • 1tbsp – Gochujang
  • 1 – Jalapeno, 1/4″ dice
This slaw is amazing on tacos!  NOMNOMNOM!
This slaw is amazing on tacos! NOMNOMNOM!


  1. Combine cabbage and jalapeno, toss to combine
  2. Combine all dressing ingredients, whisk until gochujang and sugar are fully dissolved
  3. Toss cabbage with dressing, serve!

How to Make Tzatziki

Tzatziki aye?  That yogurty delight commonly found on your falafel or gyros?  That’s right, it’s a traditional Mediterranean mezza side dish.  Mezza are the small plates that accompany your main dish, they can be anything from fresh and/or pickled vegetables, dips like hummus or baba ghanoush, and fried or baked breads.  It’s similar to Banchan in Korean culture where you can find kimchi, japchae, and various other marinated/pickled veggies, fish cakes, so on.  All that you really need to know is that they’re one of the best things that ancient cultures have offered to food in all of history.  It pairs well with a multitude of of dishes as either a dip or a sauce, and it’s very similar to the Indian dip/sauce raita which is done with toasted or fried cumin and mustard seeds.  It’s very simple to make, it takes less than fifteen minutes to finish, and could just be that missing component of your grilled sandwich with feta and green olives.  Just saying. . .

garnished with green onion, and pickled carrots
garnished with green onion, and pickled carrots



  • 1qt – Greek Yogurt
  • 1 – Garlic Clove, Minced
  • 1tbsp – Salt + 2tbsp more
  • 2 – Lemons, Juiced and one of them zested
  • 1/4cup – Fresh Dill, Minced
  • 2tbs – Cold Pressed Olive Oil
  • 3 – Persian Cucumbers, 1/4″ Diced (you want about 3/4cup)
  • 2tsp – Ground White Pepper


  1. In food processor or blender combine the following – yogurt, garlic, 1tbsp salt, lemon juice – pulse for 20 seconds until garlic is thoroughly blended
  2. Dice cucumbers and place in a strainer over a bowl, sprinkle with the 2tbsp of salt , stir and let sit for about 10 minutes.  Squeeze out the juice and taste, if too salty sprinkle with some cold water and squeeze again, but don’t mash.
  3. Pour the yogurt into a mixing bowl and fold in the dill, cucumber, white pepper and salt if needed, as well as half of the lemon zest
  4. When serving sprinkle a little olive oil and the remaining lemon zest with a little mince of dill

Crimini Mushroom Rice Porridge w/ Asparagus

I had made some sashimi at home, and I really wanted to have it over sushi rice, but I didn’t want to spend the time making it properly.  Instead I decided to turn it in to a rice porridge.  A porridge is generally a slurry or mush made from oatmeal, cornmeal, or some form of cereal, and is generally thought of as a poor food because of its easiness to prepare and the inexpensiveness of the ingredients needed.  It’s one of those dishes that’s really disappearing because the older generations were forced to eat it daily, so they didn’t want to pass that on to their children.  I feel that Ramen noodles may some day meet the same fate.  Either way, this is a nice little flavorful porridge that can be a great accompaniment to a variety of proteins, it operates as your starch and your vegetables because you can add whatever you want to it.  Using a brown rice would work well too and increase the fiber benefits of the dish.  This side dish was delicious because the crimini mushrooms really permeated the water and turned it into a mushroom broth more than water with mushrooms in it!



  • 1 Cup Short/Medium Grain Rice
  • 3-4 Cups Water
  • 1 Clove Garlic – thinly sliced
  • 6-8 Crimini Mushrooms – thinly sliced
  • 4 Large Stalks of Asparagus – 1/4′ slices
  • 1/4′ Slice of Sweet Yellow Onion – thinly sliced
  • 2 Tsp Garlic Salt
  • 2 Tsp Black Pepper
  • 1 Tsp Ground Ginger
  • 1 – 2 Tsp Red Wine Vinegar
  • 2-3 Fresh Chives, diced *garnish*
  • 1 Tsp Paprika *garnish*
  • 1/2 Tsp Olive Oil *garnish*



  1. Add 1 cup of rice to a medium sized pot
  2. Add 2 cups of water
  3. bring to a boil
  4. Add remaining cups of water
  5. Add mushrooms, garlic, and asparagus
  6. Cook for 15 minutes stirring occasionally
  7. Add a cup of water when the water had reduced significantly
  8. Add the garlic salt, ginger, and black pepper
  9. Cook 5-6 more minutes (until it has a porridge type texture that’s similar to oatmeal)
  10. Add red wine vinegar and thinly sliced onions
  11. Cook 3 minutes
  12. Remove from heat
  13. Add chives and paprika for garnish
  14. Drizzle lightly with a little olive oil

Making this into a porridge takes the rice from being a light, and potentially un-filling side dish and turns it into a hearty dense starchy delight.  I was surprised by how much I liked this and hope you will too!  Be sure to let me know what you think by leaving a comment below!

Will’s Best Breakfast Burrito EVA!! (& His Chili Recipe!!)

With Turkey Chili
Just a generic chili, so you got something to look at!

Today’s recipe comes to us from a friend of mine from back home!  We went to school together and partied quite hard as it were.  His name’s Will Shaw, and the man wants you to be eating breakfast burritos in your beds!  He was awesome enough to send me his recipe for a killer breakfast burrito.  The best part about it is that it fits in with starting to eat healthy as the summer approaches.  What makes is a healthier alternative to a normal breakfast burrito?  No rice, and the only beans are black beans from the chili which are loaded with fiber and protein.  It also has folate rich spinach, and an egg cooked in olive oil, which has saturated fats from the egg yolk, but also has plenty of protein and the olive oil provides the mono and polyunsaturated fats your body can easily process!  So suit up and get ready for a baller status breakfast burrito!



  • 1 Egg (preferably brown organic)
  • 1 Handful or about a 1/2 Cup – Shredded Mexican Cheese
  • 1 Whole Wheat Tortilla
  • 1/3-1/2 Cup Baby Spinach
  • 1 Tbsp Cholula
  • 1 Cup Day Old Chili (I gets better the second day)
  • 1 Tsp Olive Oil



  1. Microwave your cup of chili
  2. Microwave your tortilla for 7 seconds
  3. Spread a layer of chili on the tortilla
  4. Sprinkle the cheese on the chili
  5. Top with spinach and Cholula
  6. Heat a pan to medium high heat
  7. Add 1tsp Olive Oil
  8. Crack in 1 egg
  9. Cook sunny side up, medium hard (so the yolk is only slightly runny and the whites have set)
  10. Roll it up and enjoy with your morning coffee!



  • 1lb 99% Lean Ground Turkey
  • 2x 8oz Cans – Black Beans
  • 3x 8oz Cans – Hunts Tomato Sauce (Basil & Oregano)
  • 1pkg McCormick’s Chili Mix
  • 1/2 Bottle Cholula
  • 1 Small Onion
  • 1 Green Bell Pepper
  • Black Pepper to Taste



  1. Heat pan to medium high heat
  2. Mince the onion and bell pepper, not too finely though
  3. Add turkey, onions, and bell pepper
  4. Brown for 5 minutes until most turkey is browned
  5. Add the tomato sauce, Cholula, and the beans
  6. Season with Black Pepper (about 1tbsp)
  7. Bring to a boil for 7-10 minutes, until all ingredients have had a chance to combine flavors
  8. Then lower to a simmer and continue cooking for 30 minutes
  9. Remove from heat and serve


Once again, I’d like to thank Will for sharing this awesome recipe, and I’m really happy to be sharing it with all of you!  I’m a huge fan of breakfast burritos, they’re what I exemplify for a portable breakfast.  When you think of an egg sandwich with a fried egg, as soon as you hit the yolk it spills and drips and usually gets on your clothing if you’re not careful, but when inside a burrito, it usually pours out on to all the other ingredients enhancing all of the flavors.  (sorry burrito love tangent)  *looks around to see if anyone was actually listening to the rambling*

. . . Soooo, try this!  Now!  And tell me what you think!  Will told me what he thought with some obscene expletives, and it was phenomenal!  So I want to hear what you all think about breakfast burrito goodness!

Garlic Seasoned French Fries w/ Chili Lemon Ranch Dip

Chili Lemon Ranch Dip
Photography by Corey White

This was a dish prepared at my friend Sean’s place.  Once again my faithful sous chef Corey White was keeping the mise en place rocking, but this time he happened upon one of the best dipping sauces I’ve encountered.  He mixed Ranch, Sriracha Chili Garlic Sauce, Lemon Juice, and the tiniest splash of A1, and made something the world will yearn to dip its food in.  But, I digress, the point of the dishes of the evening were a different take on Steak and Potatoes, so there will be a steak recipe up soon that accompanies this.  We just wanted some good fries with golden brown color, a well seasoned crunch, and soft pillowy middle.  It was also an experiment in originality with a multitude of different cutting techniques used on the potatoes.  There were wedges, slices, peels, rings, quarters, shavings, any cut you can think of really.  The caveat is that different cuts cook differently, but we were just having fun, so you can do uniform cuts if you want or you can be crazy too and enjoy variety.



Russet Potatoes are used for Mashed Potatoes because they have more starch than waxy potatoes and when boiled their starch walls fall apart, and that’s why Red Potatoes (and other waxy potatoes) are more commonly used in soups and stews!



  • 4-5 Russet Potatoes
  • 2 Tbsp Salt
  • 2 Tbsp Black Pepper
  • 3 Tbsp Paprika
  • 2 Tbsp Dried Basil
  • 3 Tbsp Garlic Powder
  • 2 Tbsp Onion Powder
  • 2 Tbsp Olive Oil



  1. Preheat oven to 450 degrees
  2. Combine all your seasonings in a bowl
  3. Cut, chop, slice, dice, and do whatever you want to the potatoes (Just try to keep them less than a 1/2′ thick)
  4. Rub the olive oil on your fries
  5. Use half the seasoning, and rub it over the fries until they’re evenly coated
  6. Then sprinkle the remaining seasoning over the fries, but don’t toss it, leave those taters to get super seasoned portions
  7. Throw them in the oven for 10 minutes
  8. Flip with tongs or spatula
  9. Cook another 10 minutes
  10. Switch oven to Broil
  11. Check every 2 minutes until they start getting golden brown
  12. Flip them
  13. Continue this process until you have evenly browned fries



  • 1/2 Cup Ranch Dressing
  • 2 Tsp Lemon Juice
  • 1 Tsp A1 Steak Sauce
  • 1 Tsp Soy Sauce
  • Sriracha Chili Garlic Sauce (to flavor, Corey used close to 1 Tbsp)



  1. Combine all ingredients
  2. Garnish with chives **optional**


These fries are really easy to make, and they have a great texture that’s complimented by the seasonings.  You could dip them in ketchup, I guess, but the chili lemon ranch dip takes it to a new level!  If you like these, let me know, and if you hate them tell me why!

Shredded Citrus Poached Chicken Over Red Rice

A Spanish inspired dish
Photography by Corey White

After a hard day of work at the office, my boss invited some of us over to have drinks and relax.  As most social gatherings go, people got hungry as the night went on.  I jumped at the chance to raid someone else’s kitchen and make something delicious.  I wanted something that would be filling, but with light flavors so I decided to play off a Spanish palette and go with bright citrus flavors balanced with smokey paprika.




  • 1 Pale Ale Beer
  • 1 Cup Orange Juice
  • 1/3 Cup Lemon Juice
  • 1 Tbsp Red Raspberry Preserve
  • 1 Heaping Tbsp Sun Dried Tomatoes and Crushed Garlic (You can usually find it near the pestos and pasta sauces)
  • 1/4 Cup Paprika
  • 1 Tbsp Rosemary
  • 1 Tbsp Crushed Red Pepper
  • 1 Tbsp Black Peppercorns
  • 1 Tbsp Garlic Salt
  • 5-6 Frozen Chicken Breast Tenderloins
  • 2 – 2 1/2 Cups Frozen Slivered Green Beans
  • 1 1/2 Cups Frozen Corn
  • 1 Tbsp Butter x 2




  • 1/2 Sweet Yellow Onion – Diced
  • 1 Clove Garlic – Diced
  • 3 Vine Ripe Tomatoes – Diced
  • 1/3 Cup Paprika
  • 2 Tbsp Ground Black Pepper
  • 2 Tbsp Salt
  • 1 Tbsp Garlic Powder
  • 2 Tbsp Olive Oil
  • 1 1/2 Cup Jasmine Rice
  • 2 1/2 Cups Water (Use low sodium Chicken Stock if you have it)



  1. In a large sauce pan combine the orange juice, beer, lemon juice, raspberry preserve, and butter
  2. Bring to a boil
  3. Reduce to a simmer
  4. Add frozen chicken tenderloins, and seasonings
  5. Cook 7-10 minutes
  6. Add sun-dried tomato & garlic mixture
  7. Cook 3-5 more minutes
  8. Remove chicken and shred with forks, if it doesn’t shred, put it back in the poaching liquid for another 3-5 minutes
  9. Bring sauce back to a boil and reduce until reaching sauce consistency (dip in a metal or wooden spoon, run your finger across and if the sauce sticks it’s ready)
  10. Get another pan up to medium high heat
  11. Heat up the second Tbsp of butter
  12. Add green beans and corn
  13. Saute until most all liquid is dissolved
  14. Add chicken to reheat
  15. Slowly add in sauce, stirring constantly until the chicken and veggies are evenly coated, set aside the remaining sauce
  16. When rice is finished, plate over rice



Before we start, it’s best to note that Jasmine Rice is it’s own little tricky beast.  Unlike white rices it becomes gummy and risotto like it it’s cooked with too little liquid, and can just become a porridge if you add too much liquid.  It’s also extremely starchy and needs to be rinsed AT LEAST 3 TIMES until the water is clear, if it’s still foggy, rinse it again!
  1. Rinse your rice!
  2. Heat a large pot with the water to medium high
  3. Add salt
  4. Bring to a boil
  5. Heat a pan to medium high heat
  6. Add the olive oil
  7. Add the garlic, and onion
  8. Saute until they onions are sweated (transparent, not browning yet)
  9. Add the tomatoes
  10. Then add the rice and stir thoroughly
  11. Cook with the veggies for 3-5 minutes
  12. Transfer it all to the boiling water
  13. Add all seasonings and stir to combine
  14. Cook 13-15 minutes until most all the liquid is dissolved, stir it every couple minutes
  15. Remove from heat and let sit 5 minutes
To finish this dish off place a scoop of rice on your plate, and top it with the chicken, drizzle with some extra sauce and garnish with parsley.  As you can see in the photo I did a little side with it of thin slice cherry tomatoes drizzled with balsamic and fresh cracked black pepper.  I really wanted to do a deconstructed Caprese Tartare, but I didn’t have a food processor, basil, or mozzarella.  Either way this dish turned out excellent, everyone really liked it, and it couldn’t have been pulled off without the help of my Sous Chef of the evening J. Corey White.  Make this for your friends, and they’ll love it, make it for yourself and you’ll love yourself, it’s really that simple.  PS:  It works amazing in breakfast burritos too!

Sangria Braised Lamb Shank with Red Couscous

Red Paprika Couscous

I started working a new job and since then there hasn’t been much time to cook up new  foods.  Needless to say, I’m very excited to present a new recipe after almost a month.  If you know anything about me, it should be that I love to braise things, and lamb shanks are my favorite.  Very few meats fall apart the way lamb shanks  do and very few meats are as flavorful as lamb.  If you keep up with Eating in Bed you may have already seen my Lamb Shank with Quinoa and Mango Banana Chutney, this recipe is like an altered view of the same dish.  While I went with sweeter fruit based flavors for that shank, this time I went with a different side of sweetness.  I used balsamic vinegar, sangria, and Coca-Cola to make my braising liquid, and it was a great combination, especially after the lamb had a chance to release its juices.


The couscous creates a light fluffy bed for the lamb shank to rest on, and they’re both tied together by the use of Jamaican Jerk Seasoning that can be found in any major grocery store’s spice section.  It adds nutty earthy flavors that help contrast the sweetness of the sangria-cola sauce while bringing additional depth of flavor to the paprika coated couscous.



  • 2 Lamb Shanks, about 1lb total
  • 1/3-1/2 a bottle of Sangria
  • 1/2 Cup Coca Cola
  • 1 Tbsp  Balsamic Vinegar
  • 1 Tbsp Cocoa Powder
  • 2 Tbsp Jamaican Jerk Seasoning
  • 1 Tbsp Salt
  • 1 Tbsp Black Pepper
  • 2 Tsp Cayenne Pepper
  • 1 Tbsp Olive Oil


  1. Preheat oven to 325 degrees
  2. Rub lamb shanks with olive oil
  3. Rub lamb shanks with salt, pepper, and jamaican jerk seasoning
  4. Heat a cast iron skillet to medium high heat
  5. Add the lamb shanks and cook 3 minutes per side
  6. Combine liquids for braising
  7. Pour braising liquid over lamb shanks and loosely cover with a sheet of aluminum foil
  8. Move cast iron skillet to oven
  9. Cook 35 minutes
  10. Remove foil, flip shanks
  11. Cook 10 more minutes
  12. Set the lamb shanks aside and return the cast iron skillet to medium high heat
  13. Reduce liquid by half until it reaches a sauce like consistency (dip a wooden spoon in the sauce, run your finger through it, if the sauce doesn’t run it’s ready)
  14. Drizzle sauce over lamb shanks and couscous


  • 1 Package of Near East Couscous
  • 2 Tbsp Paprika
  • 1 Tbsp Salt
  • 1 1/4 Cup Water
  • 1 Tbsp Butter
  • 1 Tsp Black Pepper
  • 1 Tbsp Crushed Red Pepper
  • 1 Tsp Jamaican Jerk Seasoning


  1. Bring water and butter to a boil
  2. Add couscous and seasonings
  3. Stir to combine
  4. Remove from heat
  5. Cover, let stand 5 minutes
  6. Fluff with a fork