Spicy Tahini Carrot Salad

I walk into the house,  have about 45 minutes to wash up my paint covered body, make dinner, eat dinner, clean up, and get back out the door. That has been the way of things around here lately. Lots to do, very little time. I miss hanging out in my kitchen all day, making bread and cakes and dishes that take some time. But soon, so soon I will have a nice new big kitchen to hang in and make all the crap I want!. Until then, what I have been cooking (o not cooking) has been things that I can whip up fast and with what I always have in my house. (there is always carrots and always tahini, and always hot sauce)

This is my new go to for the really busy night. Crispy, crunchy carrots covered inspicy nuttiness of sriracha and tahini. For sure some pretty freaky tasty stuff.  Easy as hell to make,  keeps nicely (if you make a big batch and save some for later) and takes all of 2-4 minutes toss together Can be eaten as a side dish (goes really well with lentils and rice) or as a big salad all to your face.

What more can you ask for?

The stuff. A few (like 4 or five) big carrots, a hunk of cabbage, anda few scallions. Also need tahini, Braggs amnios or soy sauce red wine vinegar, sriracha, a couple cloves or garlic, and pepper. Not shown but I used sesame seeds (if you don't have them, no biggy)

Mince garlic super fine and toss into a big bowl with tahini, sriracha, vinegar, and liquid aminos or soy. Mix it all up.

Half where there. Now is a good time to taste the sauce. You might find that you want a little more vinegar or more sriracha. Add more of whatever to please your mouth.

Julianne the carrots and finely slice the cabbage.

Into the bowl it all goes. And cut up those scallions and get those into the bowl two.

Toss it all around Then sprinkle with sesame seeds if you have them and lots of cracked pepper.

See, super easy.

Now eat it.

-C

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Spicy Tahini Carrot Salad

makes enough for one to eat alone or 2 as a side

• 4-5 large carrots
• chunk of cabbage
• a few scallions (green and white part)
• 2 tablespoons tahini
• 1 tablespoon red wine vinegar
• 1 tablespoon soy or Braggs liquid aminos
• 2 tablespoons sriracha
• 1-2 cloves garlic
• pepper
• sesame seeds (optional)

Finely mince garlic and toss into a large bowl with the tahini, sriracha, vinegar, and braggs or say, Mix it all together. Taste and adjust any of the ingredients to you liking (add more sriracha or tahini if you want). Grab carrots ans julianne (you could also just shred) and finely slice up cabbage. Toss into bowl with sauce. Chop up scallions, the white and green part) and those go into bowl too. Toss it all around in sauce until everything is all coated then sprinkle with sesame seeds and top with lots or pepper.

Eat and enjoy.

Creamy Dill Pickle Potato Salad

I know what you are thinking, you are thinking "It's Memorial Day weekend. Unofficial start of summer. Lots of BBQ's now I have to make a potato salad!" (it's a law right?) and "I want a pickle, dill to be specific". Ok, maybe you weren't thinking that, but I was. (I often think about pickles...)

Pickles. And potato salad. It only made sense to make a pickled potato salad. So make it I did. And oh boy oh boy, there is nothing better then a rich and creamy salad consisting of potatoes other then a rich and creamy and pickle tart salad of potatoes. I hit the nail right on the head with this one. The mr and I ate the entire salad all to ourselves and way to fast. Now it is gone and I didn't get a chance to share with anyone. But it's ok, cause this is definitely going into the summertime potato salad rotation.

Now you are thinking "creamy dill pickle potato salad.. this girl is a genius!" and to that, I say yes. I would have to agree with you on that. (hehe)

And to all who may not be a pickle fan, or need to make 2 potato salads, (it is always good to have a variety of potato dishes at any BBQ ) try this guacamole potato salad, another favorite.

The stuff. Potatoes of course and half a sweet onion, a cup or so of navy beans in the aquafaba ( bean water), left over pickle juice, fresh dill, dried dill, garlic, olive oil ,salt and a pepper. 

Yes there is a lemon pictured, but I was actually using that to squeeze into my water so yeah, not needed in the potato salad but you should grab a lemon and a big tall glass of water and drink it. Keep yourself hydrated.

Get the potatoes going. Chop them up into small piece and place into a big pot. Cover with cold water and add in a good bit of salt. Stick the pot on the stove and boil those taters.

While potatoes are boiling, strain the aquafaba (bean water) from the beans.

And chop the onion into little pieces and stick into a big bowl along with the strained (and now rinsed) beans.  Pour in half the pickle juice and give it a good toss then set aside and let the pickle juice do it's thing.

Now it's the sauce time. Blend up aquafaba, garlic,  dried dill, a little pickle juice and pinch of salt. As your blending, pour in olive oil until the sauce becomes rich and creamy dill sauce (vegan mayo my friends)

The potatoes are boiled until fork tender and drained..

Toss the strained potatoes back into the pot and add in the bean/ onion mix and the rest of the pickle juice. Give it all a good toss and stick the pot into the fridge for about an hour until the potatoes are cool.

And now we assemble. The cooled off pickle juice infused potatoes, beans, and onions are stuck into a bowl (or just leave in the pot if you want) and slathered with the creamy dill sauce and mixed with as much fresh dill as you want and lots of freshly cracked pepper

And a pickle. If you have one, I highly, HIGHLY, recommend chopping one up and adding it... I mean it is a pickled potato salad after all.

So now you have a great,  fantastic, knock your socks off, salad to make for any of your weekend BBQ needs.

Your welcome.

Now have a great, extra long weekend!

-C

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Creamy Dill Pickle Potato Salad

Serve 4-6

• 5-6 red potatoes
• 1 cup pickle juice (use a good pickle juice that you like the taste of)
• A small sweet yellow onion (or half a big one)
• 1 cup navy beans
• 3-4 tablespoons aquafaba (bean water)
• 1/2 cup olive oil
• 2-3 cloves garlic
• 1 tablespoon dried dill
• a handful of fresh dill
• salt and pepper
• pickles (optional)

Chop up the potatoes into mouth little chunks ans place into a pot . Rinse them and them cover about with about an extra inch of cold water, Ad d in a a good sprnkle of salt (like a tablespoon) and stick on the stove. Bring the pot to a rapid boil then turn heat down a bit to a low boil and cook until the potatoes are fork tender.

While potatoes are boils, strain you beans away from the aquafaba, and keeping about 3-4 tablespoons of the liquid. Rinse the beans and place into a big bowl. Chop the onion into little pieces and add that in with the beans and about 1/2 of the pickle juice. Set aside

Now grab the strained bean juice, about a tablespoon of pickle juice, the garlic, and the dried dill,  Either with a hand blender or regular blender, start blending all that together while slowly pouring in olive oil (about 1/2 a cup ) until the sauce is thick and creamy. Season with salt and pepper to taste and place in fridge to hang until you need it.

And once the potatoes are cooked, strain them then add them back to the pot along with the bean/onion mixture and the rest of the pickle juice. Toss around to coat evenly and place into the fridge to cool. After about a half hour its a good idea to give it a toss to make sure the juice is getting to all the potatoes.

Once potatoes are cooled, dump into a serving bowl. (or just keep in pot) It's ok if there is a little remaining liquid.. it will get sucked up by the potatoes. Get the sauce from the fridge and pour it and toss it around to evenly coat all those yummy potatoes. Chop up fresh dill and toss that in too (as much fresh dill as you like.. more is better!) And lately, if you have a spare pickle or two, chop it up and add it on in (or place in a bowl on the side for people add in themselves)

I added the pickle. You should add the pickle. It is so good with the pickle

Like any potato salad, serve with your favorite foods and keep in the fridge when not being eaten.

Oven Baked TATER TOTS

Tuesday tater tot time!

Sometimes you just want a tater tot. So what are you to do about it? Well I fought off the feeling for far too long (why? I do not know) and finally gave in got my shit together, got some potatoes, and made the tots. And then I was happy.

What was taking me so long?  Tater tots are freaking good.

These are nothing like those tots that were served in the lunch room cafeteria that we all know and loved. No these are sooooo much better, and probably (definitely ) way way healthier too cause they are baked, not fried. And to make'em even better, after making the tater tot tower you're ready to eat, you can eat them up with whatever dippy type thing you can think of. Sure you could go with straight up ketchup (me, not a fan) or you could go nuts and make a big bowl of guacamole, grab the mustard and the hot sauce, and do that. Tater tots go so well with all sorts of stuff. (I was even thinking peanut butter but stopped myself for the time being)

. Next time I make them, I am so going to make a tater tot castle!

Tots away!

The stuff. Potatoes (duh), an onion, garlic powder, olive oil, and salt and pepper.

First thing to do is boil the potatoes...just a bit. Cut each potato into 4 wedges and stick into a big pot full of cold water, salted water. Stick pot on the stove ans bring to a boil, then turn heat down a little and continue to cook the potatoes until they are just barely for tender. Strain from the water and set aside to cool.

Once the potatoes have cooled off enough where you can handle them, grab a grate and grate them all up, along with the onion. ME, trying to use the least amount of dishes possible, I just grated it all onto the baking sheet that I was using to bake the tots off.... Worked like a charm. And once your taters and onion are grated, sprinkle in the garlic powder, a good amount of salt ans pepper ans drizzle it all with a little bit of olive oil. Mix it all around (I used my hands but a fork would work) and if you are using the baking sheet , just push the mound to one side.

And start forming the taters into tots.... Just grab a handful and squeeze it together into a tot shape.

Note. Have a dish towel close by to wipe your hands when they get to starchy... the tots stick together better when made with dry hands.

Tots ready for the oven. Bakes for 30-35 minutes at 400.. Flip after about 20 minutes.

Golden brown, all crispy an tot like. Ready for your eating pleasure.

Plate them up, serve with your favorite condiments (try guacamole , mustard and hot sauce) and eat them. Eat them all.

-C

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Oven Baked Tater Tots

serves 3

• 2 big russet potatoes
• 1 sweet yellow onion
• 1 tablespoon or so garlic powder
• olive oil
• salt and pepper

Slice the potatoes lengthwise into quarters and place into a pot of cold, salted water, making sure the potatoes are completely submerged.  Bring the potatoes to a boil then turn heat to medium and keep boiling until the potatoes are just barely fork tender., like 8-10 minutes. Drain the potatoes and let them cool.

Preheat oven to 400

Once cooled, grate the potato, along with the onion into a bowl or onto a baking sheet. Sprinkle with the garlic powder, add a good amount of salt ans pepper and drizzle with olive oil. Toss around until its evenly coated then start forming the mixture into tots. Place the tots on a baking sheet and once all the tots are formed ans ready to go, stick into the oven. Bake for about 20 minutes, remove, flip them over, then continue to bake for another 10-15 until they are all nice and golden brown.

Remove from oven, grab your favorite condiments and eat right away.

Creamy Lemon Dill Peas and Roasted Carrots

Yesterday was kind of a shit show as far as the weather was concerned.  I woke up early to a lovely light blanket of snow, the temperature hovering around 32 degrees. The air was nice and crisp, the sky was a light grayish blue. The neighborhood was quite. I walked the pup and then took off for the morning. It was so nice.

How that changed fast. Walking home a few hours later I was a hot , drenched, cold and damp mess. All that snow turned into slush and gigantic puddles and it was raining a good steady soaking rain. And I had to walk my butt home. So that was great.

But you know what these weather make me think of... Spring!!!! Yes, warmer, slushy, mushy weather. Mud all over the house and a wet smelly dog All the things that should not be happening right now but are. And now I have the springtime feels hard.

With things all springy, I was thinking of spring veggies and just wanting something bright and pretty and tasty. Peas! Peas are a good spring veggie, and where there is peas, there carrots. (or should be)  But not plain, run of the mill peas and carrots. First off I got the prettiest colorful purple, white, and orange carrots because I needed some color. Right there that made me super happy, Then instead of just steaming them with some peas, I did roast those carrots to bring out all the sweet juicy flavors. Then those pea. Not really in season yet, so I went with frozen (I love frozen peas)  and made the brightest, most amazing creamy pea sauce infused with garlic lemon, and dill. (all spring time flavors)

The results... I love roasted carrots so no surprise there but the creamy peas...KA-POW amazing!!!! My mouth has never been so happy to eat peas. and it really loves peas. Fresh, clean, tangy...I made, I ate, I though about them all night. And of spring and all the peas and carrots I am going to plant...and eat.

The stuff. The prettiest bright and colorful carrots and some green as can be frozen peas. Dill, garlic, and lemon to add to the peas and some olive oil, salt and pepper to roast up the carrots.

Chop up the carrots and tossed with salt and pepper and a drizzle of oil. And onto a baking sheet and into the oven to roast.

Dump those peas into a pot with water, garlic, and the dill. Stick the pot on the stove ans bring to a boil for a few minutes then remove from the heat.

You see that? It's amazing . Its gets blended until smooth and seasoned with salt, pepper, and the juice if half a lemon.  Give it a taste but don't eat it all. (I almost ate it all) and pour into a nice little cup or jar and wait for the carrots.

Oh roasted lovely colored carrots.. So good all on your own.

But slathered with this pea sauce.... Always and forever. I am in love.. could eat all day every day.

I wish my stomach was big enough to eat all the peas and carrots..... All!

Lots of spring thoughts... It's going to be official soon.

Have a great day. Stay dry!

-C

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Creamy Lemon Dill Peas and Roasted Carrots

serves 2-3

• 1 lb carrots (I used a variety of colored carrots but plain old orange carrots are always fantastic too!)
• 2 cups frozen peas
• 3/4 cup water
• 1-2 cloves garlic
• 2 tablespoon dill
• 1/2 a lemon
• olive oil
• salt and pepper

preheat oven to 450

Cut carrots into quarter and in half (can cut in any size and shape you want)  Place the carrots on a baking sheet and drizzle with a wee bit of olive oil. Sprinkle with salt and pepper and toss it all around. Stick the carrots into the oven to roast.

Now grab those peas and stick them into a pot with the water, the dill, and the garlic. Stick on the stove and bring to a boil. Let boil for 2-3 minutes, then remove from heat. Either with a hand held blender or a regular blender.... blend until smooth. Add in the juice of half a lemon, season with salt and pepper, and then try not to eat it all before the carrots are roasted.

Once carrots are tender and browned and yummy looking (about 30 minutes) remove from oven and slather on the pea sauce.

Eat right away..... Make more tomorrow.

Maple Mustard Brussels Sprouts with Walnuts

You know how some people are brussels sprouts people and some are not. I am a for sure a spouts person. 

I can even remember my first introduction to the cabbage like veggie.  It was about 15 years ago and honestly, up to that point in my life, I had never even seen, let alone eaten brussels sprouts  (Growing up, my family pretty much ate only peas, beans, and corn). So one night at my friends and the mr's house (this was before we were dating) I stayed for dinner and there was as big bowl of steamed brussels sprouts on the table. First thing I noticed was that they kinds smelled like fart, but I wan't exactly sure if the sprouts were the culprit (they were) Second thing I noticed was that everyone at dinner seemed to be really excited, or at least not offended by the sprouts. It was kind of weird because I had a preconceived notion that brussels sprouts were nasty and nobody actually enjoys wearing them. But up close and personal with the things, they didn't seem so bad.  So not wanting to seem rude, plus I was pretty curious,(and hungry) I grab a few. And then I ate them (minus the mayo that everyone was dipping them in)  And then I knew. I was hooked.  Brussels sprouts for life!

Now here is the thing. Those first sprouts that I had, they came from a bag in the frozen food section a the grocery store. (I know cause my friend had made them) And not that I don’t like me some frozen veggies (I eat frozen veggies on the reg) but there is nothing like a fresh stock of brussles sprouts. Slightly sweet, leafy, tender and crisp… They don't even need to be cooked, which, if you are not a fan of the slight aroma that comes from cooked sprouts (kinda like fart) is great cause they don't really smell! Fresh sprouts are were it's at.

So if you are one of the cool ones (a brussels sprouts person) this salad is for you. And if you think you don't like them, well my suggestion is.. Try them again cause you probably will. And watch. They will probably turn into the new green superfood, so you are going to have to like them eventually anyway so you might as well get used to them now!

The stuff. Brussel Sprouts, toasted walnuts and an onion. Also have some brown mustard, maple syrup, red wine vinegar, and some salt and pepper.

Take those lovely sprouts and slice them all as thin as you can.. and do the same to the onion. Then stick it all into a bowl, sprinkle with salt and give it a toss. Set aside.

Grab a big skillet and dump in the maple, mustard and vinegar. Stick it on the stove on medium high heat, constantly mixing.

Keep mixing, and after a few minutes, the stuff has started to thicken and brown a bit… and smells so good!

Now grab the bowl of chopped sprouts and dump the contents into the skillet. Add in a splash of water just to loosen up the sauce. Give it all a good mix, making sure that everything is evenly coated. Now let skillet sit on the heat for just another minutes or two.

After a few minutes hanging in the hot skillet, remove from heat and dump the sprouts into a big bowl.

Top with the toasted walnuts, and garb yourself a fork. OR stick it in the fridge and save it for later (taste Fantasitc freshly made.. even better after a few hours.. so eat whenever. Your call)

To all the brussels spouts people out there.. WE ARE AWESOME!

TGIF!!

-C

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Maple Mustard Brussel Sprouts with Walnuts 

Makes enough for 2 people as a side, or a nice lovely salad for 1

•  1 1/2 -2 lbs  fresh brussels sprouts(removed from the stalk)
• 1 small onion (red or white works)
• handful of toasted walnuts (if not toasted.. sticking a dry skillet, high heat for a few minutes to toast)
• 1/4 cup brown mustard
• 2 tablespoons maple syrup
• 2-3 tablespoon red white vinegar
• salt and pepper
• splash of water

Rinse sprouts and remove any of the gross leaves then slice them as thinly as you can. Grab the onion and slice that as thinly as you can too. Toss into a bowl, sprinkle with a little salt, and toss everything together. 

In a large skillet, mix together the maple, mustard, and vinegar. Place on medium high heat and stir constantly until the mixture starts to thicken and brown a bit. Grab bowl of sprouts and toss them into the skillet, mixing everything together until the sprouts are all coated. Give the skillet a little splash of water. and let cook for another minutes or two, just so the sprouts are not completely raw (you can cook them longer if you like) Remove from heat and dump back into bowl. Toss on the walnuts and give it all a good stir. Serve immediately , or let it sit and serve later (tastes even better after a few hours!)