Saturday, July 28, 2018
2018 RECIPE TWENTY SIX: Wednesday July 4 - popcorn with nutritional yeast
BACK STORY:
Ellen Reid recommended nutritional yeast on popcorn. So I tried it.
NOTES:
I had never tried this before, focusing usually on putting cheese on my popcorn. This does add a buttery, cheesy flavor, and tastes pretty good. I do use a small bit of butter to adhere the yeast to the popcorn, which I don't usually do when I eat it with cheese.
STARS:
4 out of 5. Easy and I've got the yeast now. I won't make it every time but it is easy and good.
RECIPE:
https://www.gimmesomeoven.com/best-butter-free-popcorn-nooch-popcorn/
2018 RECIPE TWENTY FIVE: Monday July 9 - beet strawberry salad with balsamic honey mustard
BACK STORY:
I had some old beets and needed to cook them fast. This was the perfect salad to fit other ingredients in my refrigerator.
NOTES:
This is an incredibly easy salad if you have already cooked beets on hand. The beets and strawberries mingle nicely, and adding the greens and a sharp salty cheese rounds out all the flavors. It's delicious and easy to eat lots of it.
STARS:
4 out of 5. Easy if you have the ingredients and very tasty.
RECIPE:
https://livesimply.me/2014/03/25/beet-strawberry-salad-with-balsamic-mustard-dressing-recipe/
I had some old beets and needed to cook them fast. This was the perfect salad to fit other ingredients in my refrigerator.
NOTES:
This is an incredibly easy salad if you have already cooked beets on hand. The beets and strawberries mingle nicely, and adding the greens and a sharp salty cheese rounds out all the flavors. It's delicious and easy to eat lots of it.
STARS:
4 out of 5. Easy if you have the ingredients and very tasty.
RECIPE:
https://livesimply.me/2014/03/25/beet-strawberry-salad-with-balsamic-mustard-dressing-recipe/
2018 RECIPE TWENTY FOUR: Saturday June 23: grilled eggplant with caponata salad
BACK STORY:
When visiting Lindsay and Rich, they had 2 eggplants ripen in the garden and we were looking for a recipe to cook with them. I found this online from Smitten Kitchen.
NOTES:
The eggplants were small and long so we sliced them lengthwise but they still didn't cook very well, becoming chewy after cooking (and then cooling down as it took us a while to eat them). The preparation was fairly easy but the out come was poor.
STARS:
2 out of 5. Not that great but with room for improvement.
RECIPE:
https://smittenkitchen.com/2008/08/grilled-eggplant-with-caponata-salsa/
When visiting Lindsay and Rich, they had 2 eggplants ripen in the garden and we were looking for a recipe to cook with them. I found this online from Smitten Kitchen.
NOTES:
The eggplants were small and long so we sliced them lengthwise but they still didn't cook very well, becoming chewy after cooking (and then cooling down as it took us a while to eat them). The preparation was fairly easy but the out come was poor.
STARS:
2 out of 5. Not that great but with room for improvement.
RECIPE:
https://smittenkitchen.com/2008/08/grilled-eggplant-with-caponata-salsa/
2018 RECIPE TWENTY THREE: Monday June 11 - cucumber and avocado salad
BACK STORY:
Anna recommended this, after seeing it on the Smitten Kitchen Instagram.
NOTES:
This is basically the best salad in the universe. I will eat it every day. Mini cucumbers are the best for the salad - I do a ratio of two mini cukes to one avocado. I used greek yogurt and a scooge of sriracha along with the lime for the dressing. I will literally eat it every day.
STARS:
5 out of 5. I would give more stars if I had them.
RECIPE:
https://smittenkitchen.com/2015/04/obsessively-good-avocado-cucumber-salad/
Anna recommended this, after seeing it on the Smitten Kitchen Instagram.
NOTES:
This is basically the best salad in the universe. I will eat it every day. Mini cucumbers are the best for the salad - I do a ratio of two mini cukes to one avocado. I used greek yogurt and a scooge of sriracha along with the lime for the dressing. I will literally eat it every day.
STARS:
5 out of 5. I would give more stars if I had them.
RECIPE:
https://smittenkitchen.com/2015/04/obsessively-good-avocado-cucumber-salad/
Serves 2 as a main or 4 as a side
3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish
Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. Repeat again tomorrow.
2018 RECIPE TWENTY TWO: Sunday June 9 - cauliflower and israeli cous cous
BACK STORY:
I wanted to make this for Emily and Colby when I visited baby Madeline. It's a simpler version of my favorite israeli cous cous curry salad.
NOTES:
I didn't actually eat it. But they said it was good! I'll have to try again.
STARS:
Unknown, as I didn't eat it. But it was easy to make.
RECIPE:
https://ohmyveggies.com/recipe-warm-cauliflower-israeli-couscous-salad/
I wanted to make this for Emily and Colby when I visited baby Madeline. It's a simpler version of my favorite israeli cous cous curry salad.
NOTES:
I didn't actually eat it. But they said it was good! I'll have to try again.
STARS:
Unknown, as I didn't eat it. But it was easy to make.
RECIPE:
https://ohmyveggies.com/recipe-warm-cauliflower-israeli-couscous-salad/
2018 RECIPE TWENTY ONE: Thursday June 7 - banana ice cream
BACK STORY:
Carrie recommended this from the Mark Bittman cookbook. It's basically just bananas.
NOTES:
I had a bunch of frozen bananas and it's too hot to cook them as banana bread so I decided to try this. It didn't blend very well so I added some creamer (as I didn't have any other fatty dairy products). It still tastes very banana-y but was a good summer treat.
STARS:
2 out of 5. Tasty but not that great to make over and over again, unless you love banana flavored things (which I don't)
RECIPE:
https://blog.thatcleanlife.com/one-ingredient-banana-ice-cream/
Carrie recommended this from the Mark Bittman cookbook. It's basically just bananas.
NOTES:
I had a bunch of frozen bananas and it's too hot to cook them as banana bread so I decided to try this. It didn't blend very well so I added some creamer (as I didn't have any other fatty dairy products). It still tastes very banana-y but was a good summer treat.
STARS:
2 out of 5. Tasty but not that great to make over and over again, unless you love banana flavored things (which I don't)
RECIPE:
https://blog.thatcleanlife.com/one-ingredient-banana-ice-cream/
Wednesday, May 30, 2018
2018 RECIPE TWENTY: Wednesday May 30 - asparagus and pea salad with warm feta
BACK STORY:
It's been 90+ degrees the last few days so I was looking for some new salad options.
NOTES:
This salad required a bit more preparation than I realized, with cooking the asparagus and heating the feta. I used the toaster oven for the feta and the warm gooeyiness is totally worth it. The asparagus was maybe a bit overcooked, I did two bunches for about 5 minutes each and could shave a minute off of each group. I also coarse chopped the snap peas and radishes, and used a bit of lemon zest (definitely not 1 Tbsp though I bet that would be delicious). The entire thing was warm and gooey, not the perfect cold summer salad but a really good attempt.
STARS:
4 out of 5. Will definitely make again as a potluck salad - I think it will be even better cold/room temperature.
RECIPE:
https://www.countryliving.com/food-drinks/a19041669/asparagus-snap-pea-and-radish-salad-recipe/
It's been 90+ degrees the last few days so I was looking for some new salad options.
NOTES:
This salad required a bit more preparation than I realized, with cooking the asparagus and heating the feta. I used the toaster oven for the feta and the warm gooeyiness is totally worth it. The asparagus was maybe a bit overcooked, I did two bunches for about 5 minutes each and could shave a minute off of each group. I also coarse chopped the snap peas and radishes, and used a bit of lemon zest (definitely not 1 Tbsp though I bet that would be delicious). The entire thing was warm and gooey, not the perfect cold summer salad but a really good attempt.
STARS:
4 out of 5. Will definitely make again as a potluck salad - I think it will be even better cold/room temperature.
RECIPE:
https://www.countryliving.com/food-drinks/a19041669/asparagus-snap-pea-and-radish-salad-recipe/
NGREDIENTS
2 lb. asparagus, trimmed and cut into 2-inch pieces
1 tsp. grated lemon zest, plus 2 tablespoons lemon juice
3 tbsp. plus 1 teaspoon olive oil, divided
3 tsp. fresh thyme leaves, divided
3 tsp. pure honey, divided
1 (8-ounce) block feta cheese
8 oz. snap peas, sliced
1 bunch radishes, sliced
Kosher salt
Freshly ground black pepper
DIRECTIONS
- Heat oven to 425°F. Bring a large pot of salted water to a boil. Cook asparagus, in batches, until crisp-tender, 3 to 4 minutes. Run batches under cold water to cool; pat dry.
- Whisk together lemon zest and juice, 3 tablespoons oil, 2 teaspoons thyme, and 2 teaspoons honey in a bowl. Season with salt and pepper.
- Place feta in the center of a large piece of aluminum foil. Drizzle with remaining teaspoon oil, remaining teaspoon thyme, and remaining teaspoon honey. Season with salt and pepper. Pull the foil up around the feta to create a pouch. Bake until warmed through, 14 to 16 minutes. Drain excess liquid and crumble with two forks.
- Toss together snap peas, radishes, cooked asparagus, and vinaigrette. Serve immediately topped with warm feta.
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