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carrot salad.

10 May


I always like to know some recipes that require minimal ingredients and simple preparation.

This is a good one for that.

Fresh and simple. Carrot Salad.

This cookbook by Alice Waters is the best for fresh and simple.ingredients needed:

1 lb carrots, 1 tsp red wine vinegar, 2 tsps fresh lemon juice, 1/4 cup olive oil, 2 tbsp fresh chopped parsley

 Yummy eating carrots in this different shape. And the combo of parsley and lemon couldn’t be fresher!

  1. Peel and grate carrots
  2. Make the vinaigrette by stirring together in small bowl the red wine vinegar, fresh lemon juice, salt and pepper.
  3. Whisk in oil.
  4. Taste and adjust as necessary. Toss the carrots with the dressing.
  5. Add the fresh parsley.  Let the salad sit for 10 minutes. Taste again and, if needed, add more salt, lemon juice, or oil.


the musical fruit

7 Apr

A don’t have a name for this recipe other than “bean wraps” or “bean bowl” but that sounds quite bland and unappetizing for a dish as fresh and delicious as this one. Just some simple ingredients but such wonderful flavor.

What’s great is no stove or oven is required and it’s gluten-free too…so that means Hannah you have to try it!

Such a simple recipe it seems silly to post it, but look at those colors…can’t you just taste them?!

Ingredients:

  1. Can of red kidney beans, drained and rinsed
  2. Avocado
  3. Salsa
  4. Cheese
  5. Tomatoes
  6. Cilantro
  7. anything else that looks good in the fridge…spinach, peppers

I just love how fresh the cilantro and avocado taste together…hard to believe I never ate avocado before moving to California.  Now I can’t imagine the fruit bowl on the counter without it.

  • Once beans are rinsed and drained, microwave so they heat right through
  • Mash them ’til smooth

  • Chop up all ingredients and put in tortilla wrap and pop the wrap in microwave until warm.

Now that I’m Ms.Celiac I can’t have flour tortilla wraps so I just throw it all in a bowl and warm it up.  I actually prefer it this way. No bland tortilla getting in the way of the robust flavors popping in my mouth. So take that gluten! I’m not crying over you now!

discovery.

23 Jan

2  discoveries today.

#1- The most delicious, decadent, coconut yogurt I have ever tasted was sitting on a shelf at our local market…previously only available in Canada.

#2- A full roll of film was found in the back of a drawer while I was organizing…filled with pictures from at least 8 years ago.

How’s that for excitement on a Monday evening?!

fresh.

20 Jan

oh how i love the colors of our farmer’s market produce…

I made up some of my favorite salad dressing with the fragrant, bright green bunches of fresh basil that I bought from our favorite stand. This recipe is from the cookbook ‘rebar’ that Isabel bought me for my wedding shower years ago. A great cookbook from the restaurant ‘rebar’ in Victoria, BC…predominately vegetarian with very cool recipes.  I still really love opening up this cookbook Isabel and trying out their recipes…makes me think of you in your bright teal kitchen in Nanaimo!

This dressing makes even simple salad of spinach leaves and avocado taste ‘restaurant-style’ excellent, if I do say so myself!

basil vinaigrette
  • 2 garlic cloves, minced…often i just use 1 garlic clove or none if i don’t want stinky breath the next day, but in the cases where we are having people over i do use the required amount as it really adds to the flavor
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/4 cup red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 1/2 oz fresh basil leaves (i just use a BIG handful)
  • 1/2 tsp salt
  • 1 1/2 tsp fresh pepper
  • 1 cup olive oil
    Combine all ingredients, except oil, in food processor and blend. Slowly add olive oil once all ingredients are throughly processed.
    This can be refrigerated up to 3 or 4 days
    Also, this is really tasty over baby potatoes!

While I made this dressing, G sat outside enjoying his favorite Farmer’s Market  buy…kettle corn! SO ADDICTIVE!

Muffin Man

12 Jan

As much as I love my job and enjoy spending my 2 days a week teaching kids PE outside in the California sun, I wouldn’t trade anything for my mornings at home with G.  Teaching him. The days when we skip the errands, skip the gym, skip the household ‘to dos’ and just go with the flow of whatever we feel like doing next.  Today we felt like baking.

I just had to insert a pic of 2 of my Christmas gifts from Travis…my oven mits and my rolling pin. Oh how I love that Travis knows I will love anything from Anthropologie! Definitely my favorite store.

Lately George has been my little kitchen helper.  Doing the dishes, sweeping the floors, helping me cook and bake. So today we tied our aprons around us and made my favorite Honey Bran Muffins from The Complete Canadian Living Cookbook. Unfortunately since going Gluten-Free I am unable to savor these yummy, but healthy muffins but since Travis enjoys them and it’s a great way to get Bran and Fiber in G, we baked up a batch. So handy to freeze some of these separately and then just pull out of freezer and put in lunches over the next couple weeks.

While adding ingredients to my mixing bowl I noticed a few ingredients being driven away. Hmmm…..

Looks like the tow truck, dump truck, and old ambulance have joined our baking session…

Still warm from the oven, will this boy like these filled-with-goodness muffins?

Yup!

Oh I just can’t get enough of this dirty face…YUM!