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quick balsamic vinaigrette

September 29, 2015

I know the world of salad dressing is a lot bigger than classic honey mustard (I do equal parts honey, mustard, oil, and lemon juice) but I always have diy honey mustard ready to use in the fridge, so I never branch out. This week is all about new dressing!

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Essential Balsamic

1/4 c balsamic vinegar
2 t mustard
1 t brown sugar (opt.)
1/2 t kosher or sea salt
1/4 t black pepper
1/4 clove to 1 clove crushed garlic
1/2c – 3/4c olive oil, depending on how vinegary you like it

put all ingredients in a small jar and shake the daylights out of it

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Creamy Balsamic  (really awesome)
make recipe as above, but add 2 T mayonnaise. doesn’t taste mayonnaisey at all – just creamy, sweet, and sour.

Blueberry Balsamic (also really awesome)
make recipe as above, but add a few dried blueberries, crushed fresh blueberries, or a teaspoon of blueberry jam

Strawberry Balsamic
you get the idea, right?

Blackberry Balsamic
mmm

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This is my new favorite dressing. I had it on a salad of spicy greens from the farmers market with sweet grapes, dried blueberries, and cashews. Amazing!

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from inspired taste

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five years!

September 28, 2015

today is my five-year anniversary of bringing you recipes. 380 recipes later, i just want to thank you for being there.

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baharat (middle eastern spice mix)

August 24, 2015

another variation of bokharat

1 dried chili
1 T + 1/2tsp coriander
1 T + 1 3/4tsp cumin
2 1/2tsp ground allspice
1 1/4tsp white pepper
1/2tsp ground turmeric
2 1/2tsp of sweet spice mix

preheat oven to 375. crack dried chili and shake out the seeds. roast deseeded chili, and the whole coriander and cumin seeds, for 6 min. cool, crumble/grind, mix with ground spices, and store in airtight container.

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from Honey & Co. The Cookbook by Itamar Srulovich and Sarit Packer

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middle eastern sweet spice mix

August 24, 2015

for baked goods

10 cardamom pods
6 cloves
1/2 nutmeg
1 1/4tsp whole fennel seeds
2 1/2tsp whole mahleb seeds
1 T + 1/2tsp ground ginger
1 T + 1 3/4 tsp ground cinnamon

preheat oven to 375.

roast cardamom, cloves, and nutmeg for 5 minutes, then add mahleb and roast another 5 minutes.

cool, grind, and mix together.

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from Honey & Co. The Cookbook by Itamar Srulovich and Sarit Packer

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sesame cookies

July 2, 2015

sesame cookies meh

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
1/2 cup well-stirred tahini
1 teaspoon pure vanilla extract

1/3 cup sesame seeds (for rolling)

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl until pale and fluffy, then beat in tahini and vanilla. Add flour mixture until a crumbly dough forms. Chill dough until firm, at least 1 hour.

Preheat oven to 350°F.

Stir together sesame seeds. Roll dough into 1-inch balls, then roll balls 1 at a time in seeds to coat and arrange 2 inches apart on greased or lined baking sheets. Bake until cookies are puffed and starting to crack, 12 to 15 minutes total. Cool on sheets 10 minutes (cookies will be very fragile when hot), then transfer to a rack to cool completely.

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modified from epicurious

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not my favorite cookie. crumbly, almost sandy texture. not exactly sweet, not exactly savory. maybe the mistake is with me – i used a little buckwheat flour and sometimes that causes a sandy texture. i usually throw a pinch in to any cookie i make, though – so i think it’s the tahini and lack of egg that causes a sandy texture.

it’s not sandy like shortbread. it’s less solid. it falls to dust when you dunk it in milk. not in a crumbly, warm way. in a silty way.

it is nice having a cookie recipe that only uses a half-cup of sugar. however, i don’t see myself revisiting this recipe unless someone asks for a low-ish sugar cookie.

tahini is amazing. i was hoping to love these cookies. i’ll have to stick to tahini almond date bites, goddess dressing, and baba ghanouj for my next sesame craving.

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chicken salad with spinach, apple, and dill

May 22, 2015

breast meat of 1 whole roasted chicken (stuffed with half a lemon, fresh oregano, and a few cloves of garlic), shredded with 2 forks
1 small package organic dill
1 sour green apple, like granny smith
1 pinch crumbled feta (optional)
1 spoonful sliced kalamata olives (optional)
minced raw garlic and/or minced scallions or onions, to taste
washed raw spinach leaves, torn into small pieces

salt to taste

combine all.

add a bit of mayo, then slowly add enough plain (unsweetened!) yogurt to lightly coat, and lemon or apple cider vinegar to taste
if dry, add a splash of vegetable stock or chicken broth.

chicken salad with spinach, green apple, and dill

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best-ever 15-minute baked beans (vegan and non-vegan versions)

May 20, 2015

really easy, fast, delicious way to switch up your bean game. you can take the finished beans and bake them in a low oven for an hour, but i think they’re just fine like this for a quick lunch. don’t let society pressure you into adding bacon and sugar. caramelized onions add plenty of sweetness.

VEGAN

saute onion in coconut oil (or oil of your choice)

when caramelized, add cooked (or canned) pinto beans, tomato sauce, molasses, vegetable stock, and minced roasted garlic cloves.

season with mustard, garlic and onion powder, clove, thyme, and smoked paprika or smoked salt if you have it. add veg worcestershire sauce if you like it.

simmer on low for 10 minutes.

add brown sugar or maple syrup if you like it sweet, or just serve as is.

NON-VEGAN

if you like your beans bacony, start by frying a few strips of bacon, then remove the bacon, crumble it onto a plate, and set it aside. fry onions in the bacon grease.

otherwise (this is my favorite,) just start by sauteeing onion in chicken schmaltz (or oil of your choice)

when caramelized, add cooked (or canned) pinto beans, tomato sauce, molasses, a little vegetable or chicken stock, and minced roasted garlic cloves.

season with mustard, garlic and onion powder, clove, a pinch of thyme, and smoked paprika or smoked salt if you have it. add worcestershire sauce if you like it. don’t forget salt and black pepper.

simmer on low for 10 minutes.

add brown sugar or maple syrup if you like it sweet, or just serve as is.

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