Posted on July 11, 2014
Carrots elude me because I don’t really care for them raw, or even in the traditional french glazed manner. Yet they are so healthy and now is the time of year that I tend to eat much more fruit and veggies, and less meat and starch. I’ve been looking for a way to make carrots delicious and I’ve found it! Tossed with an herb/garlic/cumin/olive oil dressing while roasting, then re-dressed with roasted citrus juice, vinegar and more olive oil before serving, and paired with creamy, mild avocado, this recipe is the ticket.
My mother often roasts carrots as part of a roasted vegetable tray at buffet or holiday dinners, and I marvel at how delicious the little carrots are. I think it’s just a simple concoction of olive oil, salt and carrots, so I decided to build on this idea, add more flavoring to the roasting “marinade” or coating, and add huge chunks of perfectly ripe summer avocado. My recipe is also an adaptation of a recipe I saw a very long time ago from Jamie Oliver which also included hunks of toasted ciabatta . . . a sort of carrot “panzanella”
1 pound carrots, with their leafy tops
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh parsley, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
1/4 cup olive oil
This recipe is submitted for Fiesta Friday #24.
Posted on June 1, 2014
You may remember the Farro Porridge Bread #1 & #2 I slogged through making. Although I enjoyed the challenge, I much prefer using the grain cooked in salads. Head over to Foodlander to see some great salad ideas I found from fellow food bloggers.
Posted on May 5, 2014
Colors make me happy. They represent abundance and variety to me, and conjure up feelings of awe and cheeriness. I love bright and saturated hues, in textiles, ceramics, glass; in food, in clothing, in shoes. Unpatterned though . . . I like solids and not patterns. I favor a neutral palette with pops of wild color.
When I was a teenager I went through a stage where I stuck to a monochromatic wardrobe of black, much to my parents’ chagrin. They didn’t make a big deal out of it, but I do remember my Dad mentioning it to me one time, so I knew they were paying attention. It sounds silly to me now, but I think it was my way of living within the imagined confines of my clothing choices, as I was attending a pretty exclusive private all-girls school where I felt that I was the poorest kid on the block and could not compete with the fancy pants (literally) of my peers. If I just wore black all the time I wouldn’t have to think about buying matching pants and shirts and shoes . . . and therefore wouldn’t be forever wanting to buy more clothes. I sort of laugh at myself and then feel compassion for my parents, who God knows were not poor, but also were not movie stars or moguls, when I think back on these days. I had transferred to this school from public school in order to get a superior education, which I did, and I actually did love the school part, and am forever grateful that I was given the opportunity to go there. It was not cheap, that’s for sure, but my parents wanted me to have a good education and felt that if I wanted to and could get into the school, that they wanted to make the financial sacrifice. I’ve always loved school, campuses, just the whole experience of being in an academic community. But the friends and clothing part? I was miserable!
These days I wear a lot more color. Also, one of the kicks of cooking and shopping for food, for me, is seeing what looks vibrant, colorful and fresh. I created this potato salad, which is very roughly based (at least the potato part) on a version of German Potato Salad my paternal grandmother used to make of potatoes dressed in a bacon/mustard/vinegar dressing and then tossed with bacon, to celebrate the diversity of color I recently spotted at our Saturday’s Farmer’s Market. I used lemon basil, amaranth leaf, jicama and all kinds of other odds and ends!
Do you have a favorite color that comes up in your food preparations again and again? How important is presentation to you when you are entertaining, dining with family, or dining alone? What do you do when you’re feeling playful in your cooking? Let me know in your comments!
Category: Amaranth, Bacon, Basil, Beets, By Category, By Ingredient, Cucumber, Dandelion, Lunch, Miscellaneous, Mustard, Peppers, Potatoes, Salad, Yoghurt Tagged: bacon, beets, cooking blogs, daily post, farm to table, farmer's markets, healthy salads, leafy greens, postaday, potato, Recipes, salad, vegan, vegetarian
Posted on April 16, 2014
My last post on Pea & Shoot Soup with Green Almond Garnish elicited a number of comments from readers who didn’t know green almonds can be eaten straight up, without shelling. You can read about them here and here. The fuzzy shell is, as with their botanical sister The Peach, totally edible. If you do shell them, though, you’ve got a slightly more gelatinous than normal almond, nut, and it’s kind of addictive! There’s lots more to know about green almonds, and in this short season they have, I encourage you to educate yourself on and of course feed yourself green almonds! The wonderful cooking blog Taste of Beirut has a recipe for pickled green almonds that is a wonderful idea for cocktail hour. Take David Leibovitz’s lead and add some to your homemade jam! How about some fried green almonds? Or Spanish White Garlic Soup?
I was curious to see what green almond milk would taste like so I made some:
1 cup raw green almonds
2 cups water, plus more for soaking
1 Tbsp cacao powder
1 tsp good salt (I like grey salt)
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional
Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water.
Drain and rinse the almonds.
Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
Add cacao powder and salt, and sweeten to taste.
* The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.
Category: By Category, Drinks, Miscellaneous Tagged: #diy, almond milk, almonds, botany, cacao, cooking, daily post, farmer's market, freshly pressed, gluten free, green almonds, grey salt, healing foods, homemade food, lactose free, lebanese food, nut milk, postaday, primal, raw food, raw honey, Recipes, seasonal food, spring, vegan, vegetarian
Posted on April 11, 2014
Category: Banana, Breakfast, By Category, By Ingredient, Dates, Miscellaneous, Oats Tagged: banana, bananas, butter toasted oats, caramel, cooking, dates, dessert for breakfast, Fiesta Friday, fiesta friday #11, Fiesta Fridays, healthy cooking, healthy eating, homemade, hot breakfast, oatmeal, porridge, Recipes, tahini, the kitchn, use real butter, vegan, vegetarian, whole grain breakfasts, whole grain mornings, wholesome food
Posted on March 28, 2014
Here are a few things I’ve done with beets in the past 2 weeks: