Well hello there viewers! Welcome back to my blog. Today I’m just writing a very brief post that I promised to write. Though I continued on my journey with the cook-through challenge, I began to post less and less. These following pictures are of recipes […]
The Weather is Weird, Sometimes | Fasolakia | Roasted Salmon | Apple Fennel Salsa | Radish, Watercress, and Basil Salad | One Cook, Two Books
Compared to yesterday, today’s weather was completely different. I’m not sure if it was because of a combination of the fans blowing throughout the house and the dismal, rainy outside, but lunch time today called for some sort of warm, comfort food. My brother, […]
Dinner Party: Vegetarian Style! | Roasted Cauliflower and Cauliflower Leaves with Spices | Grated Beet, Carrot, Radish, And Avocado Salad with Tahini Dressing | Roasted Feta, Peppers, and Tomatoes | One Cook, Two Books
Another day, another successful dinner party.
My mom’s best friend is in town this week with her husband, so I thought I might as well break out the goods and cook them a feast! I wanted to try out some all vegetarian meals that all had different flavours just so show a bit of variety.
I have to say… Everything really worked out.
Roasted Cauliflower and Cauliflower Leaves with Spices
I started with the Roasted Cauliflower and Cauliflower Leaves with Spices. I was really excited for this one because we have had cauliflower sitting in our refrigerator for days, so this gave me the opportunity to use it up! Mina explained to either cut into slices, or try and create cauliflower steaks. I tried for the steaks, something I really love, but found that the head of cauliflower itself was not shaped in a way that made steaks successful.
Either way, I was a bit nervous about the spices. Last time I had fennel seed — which was when I was like… fifteen years old — I didn’t like it much because it tasted like licorice. I was also nervous about the amount of hot pepper flakes it called for. Either way, I bit the bullet and followed the recipe.
I could not be more happy that I did because, honestly, this was the best roasted cauliflower I’ve ever made. It was crispy and flavorful, and had just the right kick from the pepper flakes.
It was a success.
Grated Beet, Carrot, Radish, And Avocado Salad with Tahini Dressing
Next came the Grated Beet, Carrot, Radish, And Avocado Salad. This was a fun one for me because not only have I not cooked with beets in about a year, but I’ve never cooked with daikon radishes either. 20 minutes, and about 7 cups of shredded vegetables later, I had the salad ready. But what about the dressing?
I did the Tahini Dressing. I love “finishing things up,” and ended up finishing up our huge jar of tahini to make this recipe. I did not get the full amount of tahini needed so only made about 75% of the dressing, but it still tasted very good with the salad. I see how the entire recipe would have worked great, though.
The recipe called for mixing the avocado in with the salad, but I couldn’t bring myself to do it. I just placed the avocado on top because it looked. So. Pretty.
And then after my pictures I put a plate of more avocado besides the salad so anyone who wanted some could add it to their salad. Very simple.
It was a good salad. Don’t get me wrong. I’m just not usually one for everything being shredded up and raw. I’m more of a leafy salad person. But hey, this still worked great, and the dressing paired wonderfully with the salad itself.
Roasted Feta, Peppers, and Tomatoes
Last, but certainly not least…
The Roasted Feta, Peppers, and Tomatoes.
I was really scared for this one because I had to buy Anaheim peppers. I was so scared, in fact, that I only made half the recipe. It was when I got home, and found out that Anaheim peppers are not spicy peppers, that I internally cursed myself.
But I made do with what I had.
I used a delicious heirloom tomato for the tomatoes, and some high quality feta from the local Greek market. Doused the babies in a ton of oil, then threw them into the oven.
They turned out spectacular.
Seriously. I think I had three of the six I made. My dad, the Greek one, did not even get a chance to try these peppers because they were devoured so fast. We loved it so much that we are already planning on making them again next week!
All in all, today’s recipes turned out to be a lovely success. Everyone loved everything. The only leftovers we had was the salad, and I already know that we plan on eating that tomorrow with our lunch.
Everything worked out perfectly.
Mistakes Happen | Tah-Dig with Potato Crust | Red Cabbage, Pistachio, and Mint | One Cook, Two Books
Note: the events discussed in this post occurred Wednesday, August 2nd. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies! There are some days that just […]
Sometimes My Meals Truly Come Out Perfect | Smokey Spiced Chicken Kebabs | Raw Corn Salad with Toasted Almonds and Lime | One Cook, Two Books
Note: the events discussed in this post occurred Monday, August 31st. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies! It is rare that I can […]
Note: the events discussed in this post occurred Tuesday, July 25. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!
As with many of the lovely recipes by Mina Stone, today’s recipe called for something I had never heard of before. An herb salad.
Herb Salad with Feta and Toasted Almonds, in case you wanted to know the full name of the recipe.
Now, I assumed that this salad was going to involve mixed greens and then some herbs and maybe some added vegetables. Boy, was I wrong. When Mina Stone says herb salad, she. Means. Herb. Salad.
As in a salad made only of herbs.I was terrified. Parsley is definitely up there on the list of herbs that I am quite picky with, so making an entire salad based on the green? How on earth was that going to turn out well?
Between you and me, mighty interweb, it actually turned out marvelously. The combination of the sharpness of the herbs, with the brininess of the feta and the softness of the toasted almonds created the perfect salad. All of the flavours worked wonderfully hand in hand.
The next day I had the salad with leftover quinoa and a lemon yogurt poppy seed dressing. The combination of the salad with the pop of the quinoa and sweetness of the dressing was splendid! This is one salad I do see myself making again and again.
After yesterday’s meal prep, I was quite terrified to dive into tonight’s cooking. Though the family explained it was okay for us to eat out, I was determined to cook them yet another delicious dinner. I knew that nothing would match up to how laborious […]