Farm raised tilapia is becoming common at the market and is pretty good. These I fried after a quick dip in Andy’s Cajun Breading. The slaw is the usual cabbage plus whatever else I can find, this one has onions, Anaheim peppers, carrots, celery, celery seed, celery salt, and seasoned rice vinegar. The tartar sauce is heavy with chopped green and kalamata olives plus horseradish sauce, sweet pickle relish, and lemon juice.
The beans are from a can with added this ‘n that, more onion, peppers, bbq sauce,ketchup, garlic and etc., and then baked in a medium sized cast iron skillet until it bubbles. We bought the potato salad ready made from the deli section and we are suddenly aware of a thing called “Loaded Baked Potato Salad”. I am flabberghasted to learn of this just yesterday. Where has it been all my life? We will be making this stuff shortly.
This voice always stops me when I’m channel surfing in the car:
I have been so busy, I’ve barely been in my kitchen to eat, much less cook, and I’m holding onto several items to post, which hopefully I’ll get to eventually. But until then, once again Joshua D comes to the rescue with another recipe. Thanks Joshua!!!
This is an oldddd dust-off recipe from the long-forgotten files! It’s inspired by a restaurant in Spokane, Washington called Niko’s that serves great Greek food. If you’re one of those unfortunates for whom cilantro tastes like soap, just use Italian parsley. The effect won’t be the same, but I understand the why. This can also be spiced up with a chile if desired.
- 1 can garbanzo beans, drained
- Juice of 2 limes
- 1 tbsp sesame seeds
- 2 cloves garlic
- 1/2 bunch cilantro
- 1/2 cup olive oil
Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!
Joshua De Mers
From frequent contributor, Joshua D:
A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara
Cauliflower Beer Cheese Soup
- 1 med onion
- 12 oz beer
- 1 pint broth (chicken is preferred, but suit your taste)
- 1 head cauliflower, cleaned & roughly chopped
- 3 cloves garlic
- 1 tsp salt-free seasoning
- Salt & Black pepper to taste
- 1/4 cup shredded cheddar cheese
- 1/2 tsp smoked paprika
You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.
Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara
I par-fried another big batch of jumbo potatoes the other day and froze them. They make a quick side and an even quicker entree. I started out wanting hot dogs, I even thawed some out, but that got me thinking chili dogs, and that led to chili fries. It just seemed pretty straightforward to make some leftover crockpot pork into chili with a generous dose of various chili powders, and what is pork cooked with chilies if it isn’t carnitas? The cheese was going onto whatever we ended up with.