I recently made Basil Quinoa and Chickpea Salad with Tahini Dressing and have had nearly a full jar of tahini sitting in my kitchen ever since. One of my pet peeves is buying a unique ingredient (like tahini) and only using it for one recipe. Then is sits in my pantry or fridge until the expiration date rolls around and I end up tossing it in the trash. Talk about wasteful. So in a defiant moment I decided I would not fall victim to wasted tahini and came up with a couple recipes to ensure I use it all. First on the docket are these nutty and delicious Roasted Tahini Ginger Carrots.
These carrots are really easy to make too. It took me about 40 minutes one Sunday night, and more than half of that time was spent sitting and watching the new Silicon Valley, a show I really think anyone would enjoy and is quickly climbing the top TV comedies of all time list for me.
If you have some tahini sitting around like me, or just can’t get enough of the sesame paste, here are some other recipes that can help you put it to get good use: Read More
I once had someone tell me cauliflower was their favorite vegetable and I really didn’t understand why. I’m a pretty big vegetable guy and could think of countless options that would be better than bland, flavorless cauliflower. Anyway, it wasn’t until recently I realized just how versatile cauliflower can be – it can make pizza crusts, tater tots, and even rice. If you are looking for the latter, you came to the right place, this article is all about learning how to make cauliflower rice.
I was on the fence about cauliflower rice for awhile, but there are a couple clear benefits:
- You get the vitamins and nutrition from a vegetable (more nutrition info below)
- It makes for a lighter dish (good for summer time, I suppose)
Don’t get me wrong, I’m not avoiding brown rice or other grains, just trying something new. I have heard a lot about cauliflower rice the past couple years, and it was surprisingly good when I made it myself. Read More
6 Ingredient Easy Chunky Guacamole is everything it’s chalked up to be. It has 6 ingredients, is easy to make, is chunky and delicious, and is also guacamole. I’ve been making variations of this recipe for awhile but I haven’t put down on paper until now. To be honest, avocados are great on there own, but this recipe takes them to the next level. Each of the 6 ingredients brings something unique to the table (or bowl):
Obviously, avocado is the star of the show. The avocado is what Kobe was to the Lakers, what Justin Timberlake was to N’Snyc, what Nick Sparks is to romance novels. I think there was a reference there for everyone, you get the picture.
Getting to the punchline, the avocado brings the creamy flavor and consistency to the guacamole. Read More
Blanched Swiss Chard in Light Garlic Butter is the perfect side dish for lunch, dinner or even breakfast. The natural bitterness of Swiss chard is minimized by the blanching process, and the garlic butter adds a light, savory flavor to this leafy side dish (while still keeping it healthy). This recipe scores a 10 and I look forward to making it again.
Photo From: Guy Speed
I actually just got home from a week-long trip across the Southwestern United States – visiting Nevada, Arizona and Utah. National Parks were the focus of the trip and I saw Grand Canyon National Park and Zion National Park. The sites and hiking were incredible.
With travel also came a lot of eating out and spending. It was minimized by following these tips, but eating out and spending more than normal is unavoidable when traveling. So, now that I am back home and back in my routine I am trying to cook and eat as healthy and economically as possible to make up for a week of traveling, eating out and spending. Read More
It’s time to make some Baked Hasselback Zucchini.
No, this recipe, nor the classic hasselback potato recipe have any relation to the great Matt Hasselbeck. I know you most likely weren’t thinking that at all, but just wanted to clear the air.
Photo by: Parker Anderson
The hasselback potato recipe is actually rumored to have originated at the restaurant in the Hasselbacken Hotel in Stockholm, Sweden. Essentially, it’s another take on a baked potato recipe, but this one involves cutting into the potato – allowing you access to more of the surface area of the potato. This allows you to get the potato more crispy in more places, and of course, loaded with good flavor from butter and seasoning.
Since this Hasselback Zucchini recipe is inspired from hasselback potato recipes, then I guess it originated from Sweden as well.
Anyway, back to the recipe at hand… Read More