A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
2 roasted poblano peppers, peeled and seeded, cut down the middle but not split open Grated Monterey Jack cheese 1/2 to 3/4 cup crushed tomatoes Ground chipotle pepper powder and garlic salt to taste 3 beaten egg whites Preheat oven to 400 Fahrenheit. Lightly oil …
(In this case I roasted 5 bulbs of garlic because I figured I would use the rest for something else, but you don’t have to! Roast one or two) You’ll need: 1-2 whole bulbs garlic Olive oil Salt 4 oz Gorgonzola 4 oz butter (I …
Carrot and Cucumber Salad
3 carrots, peeled and julienned
2 cucumbers, peeled, seeded, and julienned
1 green onion, sliced
Dressing
2 tablespoons each:
lime juice
rice wine vinegar
olive oil
1/2 tsp sugar
1/2 tsp Dijon mustard
pinch of sea salt and freshly ground pepper to taste
Whisk together the dressing, toss with the vegetables.
Toss with 2 tablespoons white sesame seeds.
I’ve enjoyed this summer squash and corn dish before, and I simplified it and made it a smaller serving size since I’m the only one who eats it in my household. It’s simple: squash, onion, corn, chile, a bit of salt, some cream if you …
Look, I didn’t name it. But if it fits, it fits. A sort of magic does happen by just letting these ingredients slowly simmer together over the course of a morning or afternoon. No one ingredient overwhelms the other. And while fresh tomatoes out of …
2 large carrots, in long julienne strands
Juice of 1/2 large lemon
1 tsp (or so) sugar, maybe less
Generous pour of good olive oil
Several grinds of black pepper
1 tablespoon, more or less, of good Dijon mustard
Coarsely ground sea salt to taste
The Beans Look specifically for beans labeled Central America red beans or black beans. They are smaller than the usual beans you might find in the US, and they seem to hold their shape better. I made mine in a slow cooker, followed that airport-purchased …
Heirloom Cherry Tomato Tart A generous pint of large heirloom cherry tomatoes Pepperidge Farm Puff Pastry – one sheet 1 generous tablespoon Grey Poupon Dijon Mustard 8 oz Gruyère cheese 1 Tablespoon olive oil A handful of fresh thyme and chives Coarse sea salt, …
Crispy Roasted Brussel Sprouts with Aleppo/Honey Dip
8 ounces brussel sprouts
2 tsp to 1 Tbsp olive oil
Coarsley ground salt and pepper to taste.
Ground Aleppo pepper to taste
Preheat oven to 400 Fahrenheit. About halfway through the preheating, place a rimmed baking sheet in the oven.
Rinse the brussel sprouts and then make sure they are completely dry before preparing for roasting. (Pat with a dishtowel or paper towel, or do what I did which was to prep them the night before and leave them covered in a colander in the fridge overnight.)
Cut a tiny bit off the root end then halve the sprouts lengthwise. Place in a medium bowl and drizzle two teaspoons of olive oil over them. Season with salt and pepper to taste. Gently mix to coat and if you think it needs more oil now, add one more teaspoon.
Place the brussel sprouts cut side down on the preheated sheet. Roast for 20 minutes. They should be done, but check them and roast up to 30 minutes if needed. Take out of the oven and season with the Aleppo pepper immediately.
Dip
I’m afraid I didn’t measure, but I used probably 3/4 Cup of Non Fat Greek Yogurt. I squeezed in a tablespoon or so of honey and added a generous amount of Aleppo pepper. After stirring, I added probably one teaspoon of lemon juice, maybe more, and a grind or two of sea salt. Just check the seasoning and adjust to your taste.
Next time I make this I will be sure to measure then update it here.
I made this first as a black bean dip, but, it tasted so good that I also used it on a baked sweet potato, and later thinned it with some broth and ate it as soup! Black Bean Mix 1 Tablespoon grapeseed oil 1 red …