There’s rosemary, that’s for remembrance; pray you, love, remember. – William Shakespeare
Rosemary has been on my mind lately. Perhaps it’s Memorial Day that brought it up. Rosemary has long been associated with memory and improving memory and it has a wide range of uses, you can find more information here. There is a quite sadness around rosemary for me, she is so often associated with death that it’s hard to remember her role in other more festive occasions (such as weddings).
There is nothing sad about the taste of rosemary though. Its strong resinous flavor will wake you right up. It’s best to make this dressing a few hours or several days before use so that they herbs can infuse the vinegar and oil. The dressing also makes a great marinade and dip for bread. The salmon in the photo was marinated for about an hour before being grilled and it was awesome.
So, make this tasty dressing today to improve your memory and avoid the plague! Continue reading →
This is my new favorite coleslaw. I had a heck of time naming this. I’m not comfortable naming something after a country/people/cuisine when I don’t know much about it. However, I finally went with Thai Coleslaw because it really does taste like something I would get at a Thai or Vietnamese restaurant and it’s much better than South East Asian Coleslaw.
I broke a few of my own rules to make this coleslaw such as no cucumbers or bell peppers outside of summer but I’m really glad I did. This will be a perfect salad for summer. This is a much better salad to take on a picnic than a dairy or mayonnaise based salad, vinegar holds up to the heat better.
Speaking of heat, I was surprised it didn’t turn out hotter. When I first tasted the dressing it was spicy, but the cabbage seems to tame it pretty well. If you want to make it spicier try adding some diced hot peppers to the salad or adding spicier or more hot peppers to the dressing. Continue reading →
Have you had those days in the kitchen? I had one of those days in the kitchen. I had exactly what I was going to make all planned out. I cut up all the costarring ingredients only to find out my star ingredient had gone bad. Guess it’s been a few days longer than I thought. :(
So then I decided to make this dressing. Curry is one of my favorite flavors and it’s something I always have in the house, only, I couldn’t find it. I took most of the stuff off my seasoning shelf and no curry. Seriously? I was tired, I was grumpy, my food wasn’t turning out right after lots of work and cleaning out the fridge to see what was actually still edible. There HAD to be curry. Of course there was, I just had to get a stool and nearly empty the cupboard before I could find it. Success! And tasty success it is!
Warning! This is a fiery dressing. Know how kitchen advice from professionals always tell you to wear gloves to cut up hot peppers? Ya, I never do that. It’s never been a problem, still isn’t. The advice that you should wash your hands immediately after handling them? That one I usually follow. Usually. Apparently not today. This information over at Livestrong is good stuff and what I ended up doing after touching the really sensitive skin around my eye (but thankfully not my eye!). Make sure you use a good quantity of soap and the aloe really does help. Somedays being in the kitchen isn’t for the faint of heart. Continue reading →
It’s really pretty hard to cook for one person. You make a recipe and then you have leftovers for far too long. I blame my absence on using up what I already had around, not to many recipes being used. That and I have been avoiding my computer. We have a tendency to spend far too much time together, much of it not quality time. There are only so many hours people should spend looking at cat pictures. It’s totally me and not it, but that doesn’t change things. Also, I haven’t been eating as many salads as I should have. I admit it, I fell of the wagon.
This one is pretty easy and it helped use up some random ingredients from the fridge. I love honey mustard dressing but the kind from the store has far too many calories. This is a much lighter version, although, I might go with more mustard next time. Hope you like it! Continue reading →
The last of my cherry tomatoes had finally ripened. Did you know that if you bring your green tomatoes in at the end of the growing season they will most likely continue to ripen? They in no way compare to the luscious orbs you get during the summer but they will be at least as good if not better than the kind you find in the grocery store this time of year.
I kept just a few this year, my harvest wasn’t very good, but it’s entirely possible to keep quite a few. I’ve layered them in boxes with newspaper before and it worked great. Every so often you need to go through and pick out the ones that are ripe or have decided to give up and rot.
So, what to do with these last reminders of the summer harvest? Well it just so happens that I had an avocado just sitting around waiting to be used. Bacon was a natural next step, I find it to be a natural next step to many things. This salad feels both rich and not rich at the same time, it’s hard to explain. I had it with a baked potato but it would be lovely with a big crusty piece of bread. You could also serve it as a side salad, it would go particularly well with steak. Continue reading →
If you like Japanese food at all, you’ve probably come across the adzuki bean in its red bean paste form. It is a common dessert ingredient and quite tasty. Being from the West I wasn’t sure about beans for dessert but liked red bean paste from my taste which was in ice cream. This was my first experience of adzuki beans in their original form. In size and texture I found them too much like black beans but with a taste more like red beans only sweeter.
What I found fascinating is that adzuki beans have been in cultivation since at least 4000 BC in Japan. To put that into context, which was about the time that corn was being domesticated in Mexico and the Great Pyramids were being built in Egypt. One little red bean has been grown and eaten for 6,000 years, well, it’s tasty, of course it has!
I was hoping this recipe would be close to a buttermilk ranch, it’s not. It’s far too tangy to qualify for any kind of ranch. It does have quite a punch though that will wake up your palette. It’s important to pair it will strong veggies, this ain’t no iceberg lettuce dressing. It’s fairly thick, so it also makes a nice dip. Continue reading →
Well, it’s a few days into the New Year, how you doing with your resolutions? I’ve decided I need more vegetables in my life. When it comes to improving your health there is one thing that the experts can agree on, eat more vegetables; although, they seem more than willing to argue about which vegetable you should eat. For motivation I’ve decided to post a salad or dressing recipe every Thursday this year.
Growing up salads consisted of iceberg lettuce topped by ranch, blue cheese, or Italian dressing but there is a whole world of ingredient combinations that can be salad. This recipe is an example, if I hadn’t had Thai food I wouldn’t have thought of using peanut butter as a salad dressing. Continue reading →