There are a couple of reasons why carrot salad is cool. Firstly, it is pretty damn tasty. Secondly, it's dead simple, and doesn't require more than a handful of ingredients. Thirdly, it's cheap. Lastly, it stores well.
So, lets make some!
Ingredients:
4~5 medium carrots
2~3 handfuls raisins
1/2~3/4 cups mayo
Dill
Equipment:
1 large bowl
Spatula
Food processor
measuring implements
Directions:
1. After peeling the carrots and cutting the ends, shred the carrots in the food processor.
2. Move the shredded carrots into the bowl.
3. Add the mayo and the dill. Mix it all up.
Makes 5~6 sides.
Possible Alterations:
This recipe is something I've never really messed with, just because it turns out great every time I make it. If you have any suggestions though, I'd love to hear them in the comments!
Showing posts with label mayonnaise. Show all posts
Showing posts with label mayonnaise. Show all posts
Tuesday, September 6, 2011
Sunday, August 21, 2011
Whatever's in the Kitchen Pasta Salad
I've been moving these past few weeks, and I've been shorter on time than usual. Couple this with entertaining people, and you've got a need to make some food that's quick and stores nicely. I whipped this up from scratch the other day, and it turned out pretty well.
Ingredients:
1 lb pasta (penne and rotini are both good choices. Tortellini would also work.)
1 15 oz can of Garbanzo Beans
1 15 oz can corn
1 green bell pepper, diced
2 stalks celery, sliced
1/2 cup onion (Note that, as my mom says, you can't have too much onion)
1/2 cup roasted peanuts, crushed
dressing:
3/4 cup oil
1/4 cup Vinegar (Balsamic is tasty)
2 T Mayo (add more if it tastes too vinegary)
Salt
Pepper
Equipment:
Bowls x2
Chef Knife
Cutting Board
Fork
Directions:
1. Cook the pasta according to package directions
2. Once done, strain and dry the pasta
3. Mix pasta, bell pepper, celery, beans, corn, onion, and peanuts together.
4. Mix ingredients for dressing together. The dressing should be very well mixed before coating the salad.
5. Drizzle the dressing over the salad, stirring to coat the salad.
The pasta salad can be served immediately, and should serve a party of six.
Possible alterations:
There are many different variations on pasta salad. This article on All Recipes was very valuable to making this salad as good as it was. While this recipe could use some more work, it did turn out very well for being a spur of the moment thing. Any improvements, as always, are welcomed in the comments section.
Happy Gaming!
Ingredients:
1 lb pasta (penne and rotini are both good choices. Tortellini would also work.)
1 15 oz can of Garbanzo Beans
1 15 oz can corn
1 green bell pepper, diced
2 stalks celery, sliced
1/2 cup onion (Note that, as my mom says, you can't have too much onion)
1/2 cup roasted peanuts, crushed
dressing:
3/4 cup oil
1/4 cup Vinegar (Balsamic is tasty)
2 T Mayo (add more if it tastes too vinegary)
Salt
Pepper
Equipment:
Bowls x2
Chef Knife
Cutting Board
Fork
Directions:
1. Cook the pasta according to package directions
2. Once done, strain and dry the pasta
3. Mix pasta, bell pepper, celery, beans, corn, onion, and peanuts together.
4. Mix ingredients for dressing together. The dressing should be very well mixed before coating the salad.
5. Drizzle the dressing over the salad, stirring to coat the salad.
The pasta salad can be served immediately, and should serve a party of six.
Possible alterations:
There are many different variations on pasta salad. This article on All Recipes was very valuable to making this salad as good as it was. While this recipe could use some more work, it did turn out very well for being a spur of the moment thing. Any improvements, as always, are welcomed in the comments section.
Happy Gaming!
Saturday, July 9, 2011
Nomalicious Falafel Burgers
I've been doing research into recipes that will freeze and re-heat well, that are also vegetarian. Of the many places I have been looking, cookbooks have been a great resource. The recipe that I want to high-light today came from one such book, "The Meat Lover's Meatless Cookbook" by Kim O'Donnel.
I made a batch of these yesterday, and was really happy with the results. So, here's the recipe!
Ingredients:
1 cp dried chickpeas
1 1/2 cups onion, chopped finely
2 cloves garlic, crushed
1/2 cp fresh cilantro or parsley (or 1/4 cp each), chopped
1/2 tsp baking powder
1 tsp ground coriander
1 tsp ground cumin
1/8 tsp cayenne
1 1/2 tsp salt
1/4 tsp ground black pepper
1/4~1/2 cup olive oil
Equipment:
1x spatula
2x large bowl
1x food processor
1x measuring implements
Directions:
1. Soak the chickpeas at least 8 hrs at room temp. They will be roughly 2cups when done soaking. Drain and set aside.
2. Pulverize the chickpeas in the food processor until the beans just form a paste that sticks together when you squeeze it in your hand. Over processing the chickpeas will likely end up making bad burgers.
3. Add the rest of the ingredients, save for the oil. Combine by pulsing the food processor ~12 times.
4. Refrigerate batter ~1 hr, until firm.
5. Preheat oven to 350F (if your oven is more awesome than mine)
6. Remove batter from fridge and shape into patties, using scant 1/3 cup measure. Handle batter as little as possible.
7. Place on a plate/baking tray and cover. A cutting board covered with parchment paper also works. Return to the fridge and chill for another 10~15 minutes.
8. Heat the oil in shallow skillet, and place the patties in the hot oil in small batches. Fry until golden brown (~3 minutes).
9. Flip the patties and cook for an additional 3 minutes.
10. Place on baking tray and place them in the oven to finish cooking.
Serve in pita, hamburger bun, or atop romaine lettuce, decorated with things like lettuce, tomato, and other burger fixings. This will make somewhere between 6-8 patties.
Also included in the book is a recipe for Tahini sauce. Tahini is made from ground sesame seeds, and can be difficult to find, and can be pretty expensive once you do. This sauce is fairly tasty, but the recipe makes a lot, and it supposedly only lasts a few days. The recipe is as follows:
Tahini sauce:
1 cp tahini, stirred well
1/4~1/2 cp lemon juice
1~2 cloves garlic, smashed
1 1/2 tsp salt
1/2 cup water
Blend all ingredients until smooth. The sauce should be pourable, so add extra water if needed. It should keep in the fridge for a few days.
Possible Alterations:
There are some other recipes included in The Meat Lover's Meatless Cookbook that has the same basic batter, but changes the spices. If you're very curious about it, you should get a copy (buying is good, but don't forget about your local library!)
While I like the tahini sauce, I would probably not want to make that much of it ever again. It's expensive, and ketchup, mustard, and mayo-sriracha sauce all do a fantastic job on the burger anyway. Also, I ended up adding way more garlic than recommended, as well as probably went a over the recommended amount of salt. Tahini has a bitter aftertaste, so salt helps counter-act that. I know this because I initially forgot to add the salt, and realized my error when I tasted the sauce.
All told, I will definitely give this recipe another go, especially to see how it handles the freezing/re-heating process.
Good eats, and happy gaming!
I made a batch of these yesterday, and was really happy with the results. So, here's the recipe!
Ingredients:
1 cp dried chickpeas
1 1/2 cups onion, chopped finely
2 cloves garlic, crushed
1/2 cp fresh cilantro or parsley (or 1/4 cp each), chopped
1/2 tsp baking powder
1 tsp ground coriander
1 tsp ground cumin
1/8 tsp cayenne
1 1/2 tsp salt
1/4 tsp ground black pepper
1/4~1/2 cup olive oil
Equipment:
1x spatula
2x large bowl
1x food processor
1x measuring implements
Directions:
1. Soak the chickpeas at least 8 hrs at room temp. They will be roughly 2cups when done soaking. Drain and set aside.
2. Pulverize the chickpeas in the food processor until the beans just form a paste that sticks together when you squeeze it in your hand. Over processing the chickpeas will likely end up making bad burgers.
3. Add the rest of the ingredients, save for the oil. Combine by pulsing the food processor ~12 times.
4. Refrigerate batter ~1 hr, until firm.
5. Preheat oven to 350F (if your oven is more awesome than mine)
6. Remove batter from fridge and shape into patties, using scant 1/3 cup measure. Handle batter as little as possible.
7. Place on a plate/baking tray and cover. A cutting board covered with parchment paper also works. Return to the fridge and chill for another 10~15 minutes.
8. Heat the oil in shallow skillet, and place the patties in the hot oil in small batches. Fry until golden brown (~3 minutes).
9. Flip the patties and cook for an additional 3 minutes.
10. Place on baking tray and place them in the oven to finish cooking.
Serve in pita, hamburger bun, or atop romaine lettuce, decorated with things like lettuce, tomato, and other burger fixings. This will make somewhere between 6-8 patties.
Also included in the book is a recipe for Tahini sauce. Tahini is made from ground sesame seeds, and can be difficult to find, and can be pretty expensive once you do. This sauce is fairly tasty, but the recipe makes a lot, and it supposedly only lasts a few days. The recipe is as follows:
Tahini sauce:
1 cp tahini, stirred well
1/4~1/2 cp lemon juice
1~2 cloves garlic, smashed
1 1/2 tsp salt
1/2 cup water
Blend all ingredients until smooth. The sauce should be pourable, so add extra water if needed. It should keep in the fridge for a few days.
Possible Alterations:
There are some other recipes included in The Meat Lover's Meatless Cookbook that has the same basic batter, but changes the spices. If you're very curious about it, you should get a copy (buying is good, but don't forget about your local library!)
While I like the tahini sauce, I would probably not want to make that much of it ever again. It's expensive, and ketchup, mustard, and mayo-sriracha sauce all do a fantastic job on the burger anyway. Also, I ended up adding way more garlic than recommended, as well as probably went a over the recommended amount of salt. Tahini has a bitter aftertaste, so salt helps counter-act that. I know this because I initially forgot to add the salt, and realized my error when I tasted the sauce.
All told, I will definitely give this recipe another go, especially to see how it handles the freezing/re-heating process.
Good eats, and happy gaming!
Monday, June 27, 2011
The Amazing CLT
To round out our month of trying to be healthier players, lets talk about a wondrous sandwich which I call the CLT. The CLT is made with three primary ingredients: cheese, lettuce, and tomato. Unlike the BLT, where primary flavour comes from the bacon, the tomato actually brings the most to the party in the CLT. These sandwiches are best with fresh, large tomatoes.
Equipment:
1 chef's knife
a cutting board
Ingredients:
slices of Mozzarella/Provolone cheese, 1~2 per sandwich
1~2 tomatoes, thickly sliced
Lettuce (Romain is nice), washed and ripped
Mayonnaise
Salt (Sea Salt is best)
Sliced bread, toasted
Directions:
1. Apply mayo to bread slices
2. Place 1~2 slices of tomato on the sandwich
3. sprinkle/grind salt over tomato
4. add cheese and lettuce to sandwich
5. close the sandwich
Serve! 1 medium sized tomato should yield enough for 3 or 4 sandwiches, at least.
Possible Alterations:
Sandwiches are very flexible, but aside from different sauces, there isn't much in the way of additions or subtractions one can make without making something that isn't a CLT. That doesn't mean that they'd be bad, by any stretch though!
Now it is also important to note that these sandwiches, while tasty, aren't necessarily the most filling things on the face of the planet. They'd be best served with a side of some sort of hefty side dish. One might consider rice and beans, or some kind of bean salad.
Happy gaming!
Equipment:
1 chef's knife
a cutting board
Ingredients:
slices of Mozzarella/Provolone cheese, 1~2 per sandwich
1~2 tomatoes, thickly sliced
Lettuce (Romain is nice), washed and ripped
Mayonnaise
Salt (Sea Salt is best)
Sliced bread, toasted
Directions:
1. Apply mayo to bread slices
2. Place 1~2 slices of tomato on the sandwich
3. sprinkle/grind salt over tomato
4. add cheese and lettuce to sandwich
5. close the sandwich
Serve! 1 medium sized tomato should yield enough for 3 or 4 sandwiches, at least.
Possible Alterations:
Sandwiches are very flexible, but aside from different sauces, there isn't much in the way of additions or subtractions one can make without making something that isn't a CLT. That doesn't mean that they'd be bad, by any stretch though!
Now it is also important to note that these sandwiches, while tasty, aren't necessarily the most filling things on the face of the planet. They'd be best served with a side of some sort of hefty side dish. One might consider rice and beans, or some kind of bean salad.
Happy gaming!
Friday, June 17, 2011
Greek French Onion Dip
As much as I love crudités, they can be a bit boring. Then again, so can chips and pretzels, and so many other snack foods. There are several things that can be done to combat blandness, however. The simplest, by far, is to have some dip with your snacks.
Dips can be a snap to make, and delicious to boot. However, they tend to be made out of things like sour cream and mayonnaise, which are hefty in terms of calories and bad for people who are trying to be healthy. Since this month is about getting some healthy snack options around the table, a run-of-the-mill dip just won't do. Luckily, I know just the thing.
Equipment:
Stirring Spoon
Mixing bowl
Measuring implements
Ingredients:
1 packet French Onion Soup Mix
8 oz Greek-style yogurt
2 Tbsp Mayo (or to taste)
Directions:
1. Mix all ingredients in bowl
2. Let sit in refrigerator for 10~15 minutes
Serve with crudités, or ruffled potato chips.
Possible Alterations:
Greek-style yogurt can be pricey, and while I've not tried this recipe with plain yogurt, it certainly seems like it could work. If you're willing to try it, please report back here and I'll update this post. A friend of mine has also mentioned that you can fake Greek-style yogurt by straining plain yogurt with coffee filters for a few hours, so that could also be something worth trying. Also, if you're uncaring to how healthy your snacks are, you can substitute sour cream for the yogurt. You may want to add a bit more mayo if you do, but you don't have to. Of course, there is also the Bacon French Onion dip I mentioned a while ago.
Happy gaming!
Dips can be a snap to make, and delicious to boot. However, they tend to be made out of things like sour cream and mayonnaise, which are hefty in terms of calories and bad for people who are trying to be healthy. Since this month is about getting some healthy snack options around the table, a run-of-the-mill dip just won't do. Luckily, I know just the thing.
Equipment:
Stirring Spoon
Mixing bowl
Measuring implements
Ingredients:
1 packet French Onion Soup Mix
8 oz Greek-style yogurt
2 Tbsp Mayo (or to taste)
Directions:
1. Mix all ingredients in bowl
2. Let sit in refrigerator for 10~15 minutes
Serve with crudités, or ruffled potato chips.
Possible Alterations:
Greek-style yogurt can be pricey, and while I've not tried this recipe with plain yogurt, it certainly seems like it could work. If you're willing to try it, please report back here and I'll update this post. A friend of mine has also mentioned that you can fake Greek-style yogurt by straining plain yogurt with coffee filters for a few hours, so that could also be something worth trying. Also, if you're uncaring to how healthy your snacks are, you can substitute sour cream for the yogurt. You may want to add a bit more mayo if you do, but you don't have to. Of course, there is also the Bacon French Onion dip I mentioned a while ago.
Happy gaming!
Friday, April 22, 2011
Bacon French Onion Dip
Snacks around the table are just as important, if not more so, than having dinner itself. One can buy dips from the store, pre-made, but it's usually worth it to make your own. French Onion dip is a classic, and this interesting twist definitely brings something new to the party!
Ingredients:
1 cup J&D's Baconnaise
1 cup sour cream (1 cup is the same as 1 eight ounce package of sour cream)
1 packet french onion soup mix
Equipment:
1 spoon for mixing
1 bowl
Measuring cups
Directions:
Possible Alterations:
Baconnaise is tasty, but it can be both hard to find and expensive. Once could probably get a similar result by using mayonnaise mixed with freshly made bacon bits, although that would be a less healthy option. It should be noted that Baconnaise is actually somewhat healthier than real mayonnaise, and, like Bacon Salt, is both kosher and vegan friendly.
Happy gaming!
Ingredients:
1 cup J&D's Baconnaise
1 cup sour cream (1 cup is the same as 1 eight ounce package of sour cream)
1 packet french onion soup mix
Equipment:
1 spoon for mixing
1 bowl
Measuring cups
Directions:
- Combine Baconnaise, sour cream, and french onion soup mix.
- Let set in the refrigerator for 15~20 minutes.
Possible Alterations:
Baconnaise is tasty, but it can be both hard to find and expensive. Once could probably get a similar result by using mayonnaise mixed with freshly made bacon bits, although that would be a less healthy option. It should be noted that Baconnaise is actually somewhat healthier than real mayonnaise, and, like Bacon Salt, is both kosher and vegan friendly.
Happy gaming!
Monday, April 11, 2011
The Classic BLT
Bacon. Lettuce. Tomato.
Classic.
Assuming you like bacon, you'd be hard-pressed to find a more tasty vehicle for its consumption than the BLT. Makin' Bacon can be time consuming, but making the sandwiches isn't. Bacon is also remarkably affordable, as is lettuce, tomato, and bread.
Ingredients:
Bacon (I like thick cut bacon for sandwiches)
Lettuce
Tomato
Mayonnaise
bread
Equipment:
Knife
cookie sheet
Aluminum foil
Directions:
1. Cook the Bacon. Baking is my preferred method, because a lot can be made at once. It is recommended to do this beforehand.
2. Toast the bread.
3. While the bread is toasting, slice the tomato and wash the lettuce.
4. Now that the lettuce has been washed, rip it into pieces.
5. When the bread is toasted, spread mayonnaise onto each slice.
6. Put the bacon, lettuce, and tomato onto a slice of bread, closing it up with another piece of bread.
Voilà! One of the most delicious sandwiches in existence, and it's on your plate!
Possible Alterations:
I honestly can't think of anything that could possibly make this sandwich any better.
Classic.
Assuming you like bacon, you'd be hard-pressed to find a more tasty vehicle for its consumption than the BLT. Makin' Bacon can be time consuming, but making the sandwiches isn't. Bacon is also remarkably affordable, as is lettuce, tomato, and bread.
Ingredients:
Bacon (I like thick cut bacon for sandwiches)
Lettuce
Tomato
Mayonnaise
bread
Equipment:
Knife
cookie sheet
Aluminum foil
Directions:
1. Cook the Bacon. Baking is my preferred method, because a lot can be made at once. It is recommended to do this beforehand.
2. Toast the bread.
3. While the bread is toasting, slice the tomato and wash the lettuce.
4. Now that the lettuce has been washed, rip it into pieces.
5. When the bread is toasted, spread mayonnaise onto each slice.
6. Put the bacon, lettuce, and tomato onto a slice of bread, closing it up with another piece of bread.
Voilà! One of the most delicious sandwiches in existence, and it's on your plate!
Possible Alterations:
I honestly can't think of anything that could possibly make this sandwich any better.
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