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.
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 …
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 …
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 …