Big Mac Salad (Whole 30)

I don’t know what is up with Word Press today but this recipe has disappeared on me twice so today there will be no witty and clever talk with this recipe. I just want to get it posted. SIGH!!!!!

Big Mac Salad

Adapted From Twosleevers.com

Sauce:

6 TBS mayonnaise

2 tsp mustard

1 TBS diced dill pickles

1 1/2 tsp white vinegar

1/4 tsp paprika

Salad:

1/2 lb ground beef

1/2 tsp salt

1/2 tsp ground black pepper

2 cups salad

1/4 cup diced onion

2 TBS diced dill pickles, I used Vlassic

1/4 cup cashew cheese, It is allowed as of 2018

Throw all the sauce ingredients into a small bowl and mix well.

In a frying pan over medium heat, cook the ground beef, salt and pepper until the beef is cooked through.

Meanwhile, chop your onion.

Place your salad in a bowl. Top witb cheese, onion, pickle, hamburger and sauce. Enjoy.


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Instant Pot Mini Monday — Chana Salaad

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I love my pressure cooker and I love Indian food so it was inevitable I would love Dr.  Urvashi Pitre’s Indian Instant Pot cookbook.  Dr.  Pitre has an incredible talent for taking complicated recipes and simplifying them without changing the recipe’s essential flavor.

I love the way Dr. Pitre gives recipes for all the spice blends she uses in the book, except for her Chana Masala recipe.  Dr. Pitre allows us to use a store-bought blend in that recipe because the individual ingredients would be too hard for the average person to find.  Best of all, her recipes taste fantastic.

If you don’t want to buy a cookbook, although I heartily suggest that you do, or don’t have a pressure cooker, check out Dr. Pitre’s blog, Two Sleevers.  She has tons of recipes from all sorts of cuisines from all over the world, all types of cooking methods, and all types of diets.

Chana Salaad

from The Indian Instant Pot Cookbook

1 cup dried chickpeas

3 bay leaves

3 cups water

1 cup finely minced red onion

1/2 cup diced tomato

1/2 cup chopped fresh cilantro

1 tsp salt

1/4 tsp cayenne pepper

1/4 cup fresh lemon juice

In the liner, combine chickpeas, bay leaves and water.  Lock the lid and cook on high 20 minutes. Allow the pressure to release 10 minutes then quick release the remaining pressure.  While the chickpeas are cooling, combine the onion, tomato and cilantro in a large bowl.  Drain the chickpeas and add them to the vegetables.  Add the salt, cayenne, and lemon juice.  Mix well, taste and adjust the seasoning as necessary.

Brussels Sprouts Salad (Whole 30)

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Good grief!!!  How did it get to be Saturday and I haven’t posted anything?  It isn’t that I haven’t been cooking.   I think the problem is most of what I have been cooking isn’t mine to share.  I was picked to help recipe test for  a cookbook that is coming out in the fall.  Since the cookbook isn’t small batch I have sooooo many leftovers.   I will share more with you when I can.  For now I will tell you it is going to be an awesome  electric pressure cooker cookbook when it comes out.

In the mean time,  I am going to tell you about another cookbook that is already out and you should have in your cookbook library.  On Sunday,  I picked up a copy of Mark Bittman’s 10th anniversary edition of How To Cook Everything Vegetarian.   My love for Mark Bittman is no secret so it was no surprise,  I love this book.  The book isn’t just a reprint of the original How To Cook Everything Vegetarian.  The majority of the recipes are new.  The recipes have also been revised to rely less on dairy and cheese to fill out the recipes  so many of them can easily be made Whole 30 compliant, which has become important to me.   As usual,  Mark Bittman’s recipes use ingredients you probably have on hand already.

I noticed two things about this book that are different from his other How To Cook Everything books.  First,  there are absolutely gorgeous food photography.  Mr.  Bittman”s other How To Cook Everything books have  line drawings.   The second thing I noticed about this book is the recipes don’t have as many variations to each recipe as the original How To Cook Everything Vegetarian does.  I think this is in line with Mark Bittman’s adoption of a simpler style of eating and in no way detracts from the loveliness of this book.  `

Brussels Sprouts Salad

Adapted From The 10th Anniversary Edition How To Cook Everything Vegetarian

3/4 lb Brussels sprouts

salt

2 1/2 TBS olive oil

1 TBS lemon juice

1/2 small red onion

1/4 cup dried cranberries, chopped

1/4 cup nuts, chopped

Using a paring knife thinly slice the Brussels sprouts.  Transfer the sprouts to a medium bowl.  Add a pinch of salt and gently work the salt through the sprouts with your hands.  Just left, separate the strands while rubbing the salt through it.   Add the olive oil, lemon juice,  red onion, cranberries, and nuts.  Mix well.   Refrigerate at least 1 hour or up to 6 hours.   

Rosemary Thyme Salad Dressing

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I have always wanted an indoor herb garden.  Every year I go a little nuts planning what herbs I will plant and then decide it would be too expensive and decide not to do it.  Last year I decided to scale my plans down to a managable level and give it a try.  I planted oregano, thyme, basil,  and cilantro.  The plants did pretty well until one of my animals disappeared for a total of 7 days.  On the 3rd day after Callie disappeared, I woke up to the utter destruction of my herb pots.  I couldn’t blame Callie for eating my herbs.  She was literally starving.

The experiment did well enough before Callie got to the pots that I decided to try it again.   This year, I found a pot that has thyme, rosemary and basil in it.  You can see from the picture that they plants are already established and ready to use.  I have been looking for ways to use up my bounty.  It’s horribly hot here in North Dakota so I have been eating a lot of salads so I though salad dressings might be a good place to start.  This is one of the first recipes I tried with my fresh herbs.

Rosemary Thyme Salad Dressing

3/4  cup olive oil

1 1/2 tsp dijon mustard

1 1/2 tsp red wine vinegar

1/2 tsp fresh thyme, chopped or to taste

1/2 tsp fresh  rosemary, chopped or to taste

salt and pepper, to taste

In a small bowl, combine everythings.  Whisk well to combine.  Store in a airtight container in the fridge. Use in 4-5 days.  Shake well before serving.