sel et sucre

Tag: dairy-free

  • Thai Basil Lime Agua Fresca

    thai basil lime agua fresca

    I’ve been posting about Thai basil all week, and here’s a final recipe honoring one of my favorite herbs. Perfect for the seemingly constant heatwaves that have been hitting DC lately. An amazingly refreshing agua fresca—a little sweet, a little tart, and packed with flavor from the Thai basil. This is one recipe where other varieties of basil can be readily substituted if that’s what you have in abundance. It’s exactly the drink I want to sip on during a hot summer day. Plus, it’s ridiculously simple to make and boasts a vibrant, glowing green color, making it a fantastic option to serve to guests.

    While many people reach for carbonated drinks to cool off, this agua fresca offers a fresher and more natural alternative, free from artificial sweeteners and excessive sugar. Its light and herbal flavor makes it just as refreshing, without the heaviness or bloating that sometimes comes with fizzy beverages.

    For an extra twist, you can experiment by adding sparkling water for a subtle fizz or even mixing it with other fruits like pineapple or watermelon for a tropical touch. Serve it over ice, garnish with a sprig of fresh basil, and enjoy a naturally cooling drink that stands out from the usual summer refreshment options.

    (more…)

    Related Posts:

  • Three Cup Chicken

    three cup chicken

    Here’s a follow-up to my post on Monday – another recipe that hinges on the unique flavor of Thai basil. This recipe, however, is a popular Taiwanese one. Similar to pound cake and 3-2-1 stir fry, the recipe is in the name here. Three cup chicken was traditionally made using a nearby tea cup to measure out equal amounts of soy sauce, shaoxing cooking wine, and sesame oil for the extremely flavorful sauce. Of course, it’s not just those ingredients that make this dish so tasty. You may notice the seemingly ridiculous amounts of garlic, ginger, and Thai basil called for here and be tempted to cut back. Don’t; you’ll thank me. If you don’t have much tolerance for spice, feel free to cut back on the bird’s eye chiles, but leave the rest be. I was amazed at the tangy, sweet, and spicy (yet not overwhelming) flavor in this dish. Definitely best served over rice (or cauliflower rice) to soak up any extra sauce.

    (more…)

    Related Posts:

  • Thai Basil Stir Fry

    thai basil stir fry

    Can I tell you what I am most excited about in my garden this year? Thai basil. A sweet basil cultivar used not only in Thai cooking, but also in Vietnamese, Laotian, and Taiwanese cuisine, this variety has dark purple stems and a distinctive anise flavor. Here’s the very first dish I cooked using fresh Thai basil from my garden. A simple vegetable stir fry with zucchini, carrot, and mushrooms, finished off with a fistful of Thai basil leaves and a simple Thai sauce. Garlic, shallots, and bird’s eye chiles (which are quite spicy, by the way, so cut back if you don’t have a very high spice tolerance) help to round out the flavors in this addictive stir fry. This could easily be adapted to whatever vegetables you like, but don’t even think about leaving out or substituting the Thai basil. It can usually be found in large bunches at Asian markets (which is also your best bet for fish sauce and bird’s eye chiles). Once you try this stir fry, don’t be surprised if you find yourself seeking out Thai basil whenever possible and wishing for your very own plant.

    (more…)

    Related Posts:

  • Banana Breakfast Roll

    banana breakfast roll

    I often find myself needing a quick yet filling breakfast to get me going in the morning, and I’ve posted a few of my usual breakfast recipes before. Well, here’s another recipe that fills the role quite nicely. A riff on the classic combination of banana and peanut butter, rolled in a mixture of oats, flaxseed, chia seeds, and cinnamon for a great source of protein and fiber to start your day. It accomplishes the trifecta I often strive for: simple, healthy, and delicious. This recipe can easily be customized based on what you have around – coconut flakes or finely chopped nuts would be a great addition, for example, or you could even use granola to roll in for an especially simple version.

    (more…)

    Related Posts:

  • Lemon Basil Chickpea Salad

    lemon basil chickpea salad

    In the past, I’ve often found myself diving enthusiastically into projects and then quickly abandoning them. But I’m trying my best to change that, and it’s amazing what I’ve been able to accomplish. In past years, for instance, I bought seeds and seedlings and got really excited about the possibility of having a great garden, but when it came down to it, I didn’t have the energy for all the upkeep. But this year, I’ve been taking really good care of my garden (with a lot of help from one of my roommates), and it’s really gratifying to see my plants steadily grow. I recently pruned my basil plant and suddenly found myself with a lot of fresh basil to use. I wanted to do something a little different from a traditional pesto and found myself loving this lemon basil chickpea salad. The herbaceous basil plays well with lemon juice, honey, and mustard in an exceedingly flavorful dressing (which, by the way, can be used on all kinds of different salads), and I really enjoyed it over a basic mix of chickpeas and sauteed greens. Great served at room temperature or cold for a little something refreshing on especially hot summer days (and a good option for bringing along to a picnic!). I can’t wait to find more creative uses for all the herbs (and vegetables) I’m growing in my garden this year.

    (more…)

    Related Posts:

  • Spicy Stawberry Fruit Roll-Ups

    spicy strawberry fruit roll-ups

    Earlier this week, I mentioned my trip to Istanbul and my newfound appreciation for Turkish food. As someone who loves spice, my favorite acquisition from my trip was a large bag of Turkish red pepper. An immensely flavorful twist on the crushed red pepper you may be more familiar with (and can use to substitute here), I’ve been taking any excuse to use it. Turkish red pepper is great with eggs or to add a little extra kick to dips or stews. But I’ve done something a little more unusual here. When I got back in town, strawberries were coming in season, tempting me at every turn, and I was determined to make homemade fruit roll-ups (often called “fruit leather”). As the strawberries were cooking down, I couldn’t resist throwing in a hefty portion of my new favorite spice, and the result was fantastic. Turkish red pepper isn’t too spicy, so there’s just a mild hint of spiciness at the end, a great complement to the perfect sweetness of in-season strawberries. I actually made a double batch of this recipe and left half as a sauce – amazing for stirring into yogurt, pouring over ice cream, or even adding a hint of sweetness to a salad dressing.

    (more…)

    Related Posts:

  • Roasted Pepper and Refried Bean Soup

    roasted pepper and refried bean soup

    Some days, I feel like I cook so many soups that I should just rename this blog to “Sel et Soupe.” But there’s good reason for my love of soups – they’re quick, easily adaptable, healthy, and delicious. Maybe I’m inspired by my mom, who first started feeling confident in her cooking when she discovered soups. Whatever the reason, here is another soup recipe. I was feeling a little playful and wanted to do a take on refried beans, so I cooked down pinto beans and pink beans (feel free to use just one or the other) and roasted a few bell peppers to add in as well. The result was thick, smoky, and quite tasty, especially when topped with sour cream and cheddar cheese (as pictured) or with a fried egg for a twist on huevos rancheros (my breakfast the day after cooking this). But even served plain, this soup is worth making – and maybe it’ll convince you to love soups, too.

    (more…)

    Related Posts:

  • Turkish Bean and Vegetable Soup

    turkish bean and vegetable soup

    I recently visited Istanbul, and once there, I quickly fell in love with Turkish food. I booked myself a food tour (through Istanbul Eats who I can wholeheartedly recommend) and spent a good six hours traipsing through the Beyoğlu neighborhood and trying some amazing food. A lot of dishes hinted at the Middle-Eastern food I already know and love, but there were also some completely new flavors. After the tour, I made my way to the spice bazaar, and when I returned home, laden with Turkish spices and nuts (and Turkish delights, of course), I was ready to incorporate Turkish flavors into my everyday cooking. I devised this soup to try out a mixture of dried vegetables I’d purchased at the spice bazaar as well as the spices, and I ended up quite happy with my little experiment.

    (more…)

    Related Posts:

  • Ratatouille

    ratatouille

    It feels like we are positively barreling into summer. I love watching the gardens in my neighborhood steadily grow, plants spreading out and reaching high. Of course, my focus is always on the food, and I can’t help but smile as I start to see the tangled squash vines (not in my garden, unfortunately, as I can’t bring myself to plant them again after watching them take over and then subsequently die by root disease before producing a couple years ago) and the small fruits forming behind the wilting flowers on tomato and pepper plants. In anticipation of the most prolific summer days, when the produce is cheap and overflowing, here is a great simple ratatouille recipe to make the most of some of those delicious vegetables. I’ve left eggplant out of my version here, but feel free to include it (make sure to salt the eggplant and let it sit before using), and I’ve chosen to include mushrooms instead, which are a little less traditional, because I like the meatiness they add. Oven roasting adds a little extra depth and brings out the natural sweetness of the squash and bell peppers. This stew can be a great side or vegetarian (vegan, actually!) entree. I served mine with Tuscan braised white beans – I know, mixing my Italian and my French food here, but it was a great combination.

    (more…)

    Related Posts:

  • Tuscan Braised White Beans

    tuscan braised white beans

    I cook a lot of one pot meals so I often feel like my recipe collection is lacking in good sides. These Tuscan braised white beans are a simple but versatile dish that would go well alongside lots of different main dishes. The addition of olives and greens adds something a little unusual for a bean dish and helps to keep this side interesting enough to eat on its own as a snack. I kept the spicing simple with herbs de provence, but using fresh rosemary, thyme, and oregano, if you have them on hand, would work equally well, if not better.

    (more…)

    Related Posts: