sel et sucre

Tag: olive oil

  • Turkish White Bean Dip

    turkish white bean dip

    Having healthy snacks on hand is probably the most important piece of eating well. I definitely have those moments when I need to eat something and now, and that’s when it’s easiest to turn to something that’s not so good for me. Bean dips are one of my favorites to keep around. They require very little preparation, yet are tasty enough to serve to unexpected guests. I don’t have anything to puree with, and I was still able to make this – I just threw everything in a pot and cooked it down a bit, while mashing, which worked pretty well. Of course, using a food processor or blender makes the process even easier. I used Turkish flavors here, an old favorite of mine, and the mint, Turkish red pepper, thyme, and cumin easily complemented plain white beans. I thought the flavor went really well with fresh bell pepper and carrot sticks, for even more of a healthy kick.

    (more…)

    Related Posts:

  • Tropical Black Bean Quinoa Salad

    tropical black bean quinoa salad

    Inspired by the coconut breakfast quinoa I recently cooked up, I decided to try a savory preparation using quinoa cooked with coconut milk. I added black beans for extra substance and played off the tropical flavor of the coconut with mango, avocado, fresh mint, and lime juice. The resulting salad was colorful and delicious (not to mention healthy) – perfect for serving my parents for dinner at the end of a hot day of sightseeing.

    (more…)

    Related Posts:

  • Roasted Cauliflower with Olive Vinaigrette

    roasted cauliflower with olive vinaigrette

    When I cook, I turn into a bit of a mad scientist. I can’t help but tweak nearly every recipe I come across, adding or subtracting ingredients, adapting the technique, and mumbling to myself about what the perfect end dish will taste like. Inevitably this makes the whole process take at least twice as long as it should. But this recipe was different – the combination of flavors and basic techniques used intrigued me. I love roasted cauliflower, but I’d never tried roasting thick slices before, and the Mediterranean feel of the olive vinaigrette seemed an interesting match. The recipe came together quickly, and I’m glad I restrained myself on making changes because the result was outstanding. The strong flavors of the olive, lemon, and garlic in the vinaigrette are well-balanced with the crispy caramelized cauliflower. And since this can be prepared in half an hour (with plenty of downtime), it’s great for a quick snack or side that wouldn’t feel out of place on a tapas menu.

    (more…)

    Related Posts:

  • Roasted Tomatoes and Green Beans with Basil

    roasted tomatoes and green beans with basil

    Every once in a while, I cook something delicious but don’t get around to posting about it. As I was going through some photos from late summer, I stumbled across the photos of this simple but tasty side and knew it was worth putting up on here. My kitchen was overflowing with cherry tomatoes and basil from my garden, and green beans were dirt cheap at the farmers’ market, so I put this together when I was feeling a bit lazy. But the end result was amazing – roasting the veggies concentrates their natural sweetness, and combined with herbaceous basil leaves, this makes for a great side dish (and I know I don’t post enough recipes for sides on here). I seem to remember that I actually mixed the end result with crumbled goat cheese which added a great creamy and tangy element, but even in its healthier vegan version, as written here, this is a dish worth making (or at least bookmarking for next summer).

    (more…)

    Related Posts:

  • Roasted Pepper Hummus

    roasted pepper hummus

    I’ve long thought that the hummus my dad makes is far superior to any other hummus. For a while though, since my dad is Lebanese, I thought this just meant that I really liked authentic Lebanese hummus. But then I spent a summer in Lebanon and still found the hummus not to be quite up to what I was used to at home. When I asked my dad about it, he smiled and said, “paprika.” It’s not truly authentic, he admits, but I have to agree that it adds a little something extra. So, even though this isn’t my dad’s recipe, I knew as soon as I set out to make it that I had to add paprika. Alongside roasted peppers and garlic, a little bit of this spice really does seem to complete the flavors here, and I love sprinkling extra on top for visual effect.

    (more…)

    Related Posts:

  • Lemon Olive Oil Cake

    lemon olive oil cake

    I’m a big fan of olive oil. Extra-virgin, of course. It’s my go-to for roasting vegetables, the first thing I reach for when sauteing onions, and the natural base for homemade salad dressings. I even add it to my soap (it’s a moisturizer!). So here is my ode to olive oil, in the form of a cake. Paired with lemon and rosemary, two among many flavors that sing alongside its fruitiness, the olive oil somehow yields a cake richer than if it had been made with butter. This cake is similar to a sponge cake, fluffed up with beaten egg whites and topped with turbinado sugar, and although I found it deflated after leaving the oven, the texture still seemed spot on to me. I intended to try a couple slices with fresh fruit and whipped cream, but to be honest, it was gone before I had a chance and tasted just perfect as is.

    (more…)

    Related Posts:

  • Roasted Leeks

    roasted leeks

    I’m always looking for lazy side dishes, and these roasted leeks are absolutely perfect. They take very little work, and you can concentrate on the main course while they’re roasting in the oven for about half an hour. The result is tender and slightly caramelized, with a sophisticated flavor from the aromatic herbs de provence. Of course, you can use different spices to switch up this dish and make it the perfect side to whatever your main course may be.

    (more…)

    Related Posts:

  • Bagna Cauda

    bagna cauda

    Although I often go over the top when cooking, sometimes I rein myself in and appreciate the simplicity of combining a few high quality ingredients. Bagna cauda, a traditional Italian dip, is an excellent example of when something simple can yield impressive results. With only four ingredients (and please, use the best quality of these ingredients that you can find), this dip manages to keep you coming back for more. It’s incredibly versatile, going well with bread, fresh vegetables, or even tossed with pasta.

    (more…)

    Related Posts: