For February’s Secret Recipe Club, I was paired with Dena of Oh! You Cook!. Dena is a Librarian by day and makes delicious looking Kosher food by night, including this delicious fruit salad, all these AMAZING looking Purim treats and these Moroccan carrots.
It was quite a treat for me to look through all her recipes and get a better understanding of what things one eats on various Jewish holidays. Purim sounds especially amazing with all those sweets.
After much humming and hawing, I finally chose her Jerusalem Carrot Salad, which is an approximation of a salad she had while in Jerusalem.
I pretty much followed the recipe exactly (shock, I know!) except that my spices almost burnt and then turned into these huge really dark brown spice clumps. My guess it’s because I added the honey while it was too hot, causing it to act kind of like sugar when you make candy. I salvaged what I could and added a bit more olive oil and honey whisked with the spices.
The result was decent, but I think I would have liked it better without the cumin as for some reason, I really don’t like cumin (and it doesn’t appear to like me either). On the same token, I didn’t want to leave it out as I wasn’t sure how that would affect the flavor profile of the salad. This salad is fairly delicate with the finely grated carrot, but if you’re short on time coarsely grating the carrot would make it easier to toss.
Dena, it was really fun to spend so much time looking through all of your recipes – you definitely prove that kosher food can look and taste delicious!
Please check out the rest of Group D’s recipes below!
For January’s Secret Recipe Club, I was paired with Shari of My Judy the Foodie. Shari started getting into the kitchen after her mom (Judy, her blog’s namesake) passed away and as a way of preserving her memories, decided to cook through her handwritten recipes.
After ready through Shari’s story, I really want to take my mom’s cookbook of recipes she copied from her mom when she got married and cook through the whole lot. It might be challenging given my food restrictions, but it would totally be worth it and a good way to remember my Grannie. Perhaps a 2013 challenge?
Shari has tons of delicious recipes – while I was sick, I literally clicked through over 50 pages of her blog because everything looked so good and I couldn’t decide on anything! There are things like her mom’s legendary banana bread, this homemade nutella, these slow-cooked beef tips and this blueberry cucumber feta salad. I eventually ended up choosing her Bean Salad.
It’s not your traditional bean salad as it only has green beans and chickpeas instead of a whole assortment of other beans. I didn’t mind as it was definitely very tasty! I used less marinade/sauce as I am really not a sauce person and added a bit of honey to take away the zing of raw onions/leeks.
1/2 to 3/4 package frozen beans
1/4 red onions, thinly sliced
3 green onions, sliced
1/3 yellow pepper, thinly sliced
1/2 c. thinly sliced leeks
1 rib celery, sliced
1 small can of chickpeas
1/2 c. parsley, chopped
1/4 c. white vinegar
1/4 c. olive oil
Juice of one lemon
1/4 – 1/2 tsp. dry mustard (could use 1 tbsp. dijon mustard)
1 tsp. honey
1/4 tsp. black pepper
Pinch of salt
- Place beans in a pot, cover with water and bring to a boil. Once the pot boils, drain and rinse with cool water.
- Place beans in a large bowl with the remainder of the ingredients. Toss.
- Whisk together dressing (below) and pour over salad. Toss salad to even coat.
- Let sit for a few hours, stirring occasionally.
- Serve over leaves of lettuce or plain if you desire.
Please make sure to check out the rest of Group D’s recipes below for January’s Secret Recipe Club!
For August’s Secret Recipe Club, I was paired with Dorothy of Shockingly Delicious! Dorothy likes to try out lots of new and different ingredients and even gives you steps on how to create your own recipe! She has TONS of delicious looking recipes including these 5-ingredient gluten free flourless peanut butter cookies, Smoky Baby Back Ribs in the Crockpot and this Summer Mango Caprese Salad with Truffle Salt! Ultimately I ended up making her Swedish Cucumber Salad – Mr. Bean had a similar salad while we were in Sweden so I thought I would give it a try!
I made it while I was out at the cabin and genius me forgot to bring the dill. Oops. What is Swedish food, especially salads, without dill!?! Well I did my best by adding some Italian herbs and extra parsley. I also used red onion to make it more visually appealing.
Mr. Bean really liked it – it only gets better with time as the cucumbers marinate, so I definitely recommend letting it sit for a while before eating it. I also got the request to make it again (this time with the dill- haha), which means it was a success!
What’s your favourite kind of salad?
Please check out the rest of Secret Recipe Club’s Group D’s recipes below!
For July’s Secret Recipe Club, I was paired with of Kelsey and Kim of K&K Test Kitchen. They are a mother-daughter duo who started off testing recipes they had collected and come across and sharing them on their blog, which then opened the door to much more experimenting the kitchen. Despite claiming that they aren’t gourmet chefs, they cook meals for everyday, which focus on quality, using common ingredients and everything delicious.
Both of them have lots of wonderful recipes, including the tasty looking Raspberry and Apricot Crostata, Potato, Corn and Green Bean Salad with Chipotle Honey Vinagrette, Street Slaw (slaw made without mayo – my kind of thing!) and their family recipe for Chocolate Peanut Butter Balls. Ultimately, I ended up choosing their Warm Fingerling Potato and Green Bean Salad and it did not disappoint!
I did make a few changes.
- I didn’t have any shallots, so I sauteed up some white onion with garlic. I also added some green onions.
- We couldn’t find any fingerling potatoes, so I used baby yellow potatoes instead.
- I’m not a huge sauce person, so I only made half the sauce the recipe called for and didn’t use all of it and found it to be plenty saucy.
- It’s been quite hot, so I didn’t want to turn on the oven, so I cooked the potatoes on the BBQ.
I made it for dinner and served it with grilled pepper and chicken bratwurst from a local European Delicatessen. It was definitely a wonderful summery dinner!
I imagine you could also make it a meal by itself by adding some bacon or prosciutto and/or Parmesan cheese for some protein.
Have you tried any good summery salads or meals lately? Please Share!
Please check out the rest of Group D’s recipes below:
For February’s Secret Recipe Club, I was paired with Lauren of Healthy Delicious. It was SO HARD to choose just one thing to make as there are so many ridiculously delicious looking recipes on Lauren’s blog! I had a bit of a pinning fest including: Chocolate Peanut Butter Pie, Taco Casserole, Cassoulet with White Beans, Sausage and Turkey, and Chicken and Spaetzle Soup. She also has a section called “cooking for one,” where she shares recipes that are perfect to make when it’s just you for dinner.
In the end, I chose to make her shaved asparagus salad with bacon and havarti. Naturally gluten free, naturally scrumptious and with bacon, it’s sure to be a hit with Mr. Bean. And it was! He was sad that I had kept some separate to photograph it. The flavours really complemented each other well and I have to admit that I was also a bit sad when I finished my salad, too!
I did make a few changes – Lauren’s original salad comes with poached eggs, but since we were having something else with dinner, I decided not to include them. I also add some red onion slices that had been sauteed in the bacon grease and only used about half the amount of dressing the recipe called for. Even with the changes, the salad was amazing!
Please make sure that you check out all the recipes from everyone else in Group D!
Also shared at: Slightly Indulgent Tuesdays.