Gado Gado Dip

My friends don’t believe me when I say this but sometimes I don’t feel like cooking. This week I cooked exactly twice. I made blueberry waffles one morning and a stir fry for dinner which was basically leftover rice and a bunch of random stuff from the fridge. The rest of the week I have been living on cereal, delivery, and this dip. The dip is good on raw veggies or on chips. Here is hoping that I feel more like cooking next week.

Gado Gado Dip

1/4 – 1/2 tsp chili flakes

1/2 clove garlic, mince

1/4 cup peanut butter, I subbed Sunbutter. You could also sub another nut butter.

1 1/2 TBS lime juice

1 1/2 TBS brown sugar

1 TBS fish sauce

1 1/2 tsp soy sauce

2 TBS hot water

salt, to taste

Combine all ingredients in a bowl and mix well.

Cold Veggie Noodle Salad (Whole 30)

Yesterday was my first day of working from home. I am very blessed to be able to do so but I am finding it does present a unique set of challenges.

Apparently, working from home makes you forget how to dress as I got half way through my day and discovered I had my sweatshirt on inside out and backwards. Score one for me. Good thing I am not on video calls.

I added tuna to this recipe to bulk it up to make it a main meal instead of a side dish. The sauce would be good on any veggies, cold or warm.

Cold Veggie Noodle Salad

From The Made Whole Made Simple Cookbook

1/2 large carrot, shaved into ribbons

1 medium zucchini, shaved into ribbons

1 green onion, sliced on the bias

1 clove garlic, sliced

1 tsp sesame seeds, plus more for garnish

For the Sauce:

2 TBS unsweetened sunflower seed butter

1 TBS Dijon Mustard

1 TBS toasted sesame oil

2 tsp coconut aminos

In a medium bowl, toss the carrot and zucchini ribbons with green onion, garlic, and sesame seeds.

In a small bowl, whisk together all of the sauce ingredients. Then pour the sauce over the veggies and toss to mix. Garnish with sesame seeds and serve right away. Store the sauce and veggies separately in the fridge for up to three days.

Brussels Sprout and Potato Hash (Whole 30)

Today was like Christmas in June. When I got home from work there was a package at my door. The package was from my parents. They are moving to a much smaller house in a few weeks and they are getting rid of stuff that is no longer useful to them. The box was full of things my mom thought I might like and have use for.

Some new Hull brown drip dishware for my collection.

A few cute knick knacks for my living room because mom knows my thing for frogs and parakeets

The absolutely coolest thing, though, was my baby book and a bunch of memorabilia from my childhood. My mom sent me my baby book.

Wasn’t I a cute little shit?

There were report cards from 1st grade all the way through graduation that confirmed something I always suspected. I have always been really, really good at reading and always sucked at math, except for 11th grade when I sucked at math and American government.

But the coolest thing in a box full of cool things was a note from my grandma Goeser, who passed away when I was 14.

It was so much fun to open this package and look through all the stuff.

Brussels Sprout and Potato Hash

3/4 lb Brussels sprouts

1 russet potato, unpeeled and chopped

1 1/2 TBS chopped fresh
thyme

1/4 cup onion, chopped

1 garlic clove, chopped

1/4 cup olive oil

Salt and pepper, to taste

4 eggs

Preheat the oven to 425 degrees. Trim the ends of the Brussels sprouts then halve them and coarsely chop them. Place them in a large bowl. Add the potatoes, thyme, onion, garlic and oil. Stir to combine.

Spread the vegetables in a single layer on a baking sheet. Season with salt and pepper. Roast for 15 minutes, stir them and spread in a single layer again. Drizzle them with more oil if necessary. Roast 15 more minutes or until the vegetables are fork tender.

At this point, I scoop out the amount of vegetables I want to eat and crack two eggs over the top. I continue to roast the vegetables until the eggs are done to my liking. Its usually about 10 minutes. I cool the rest of the vegetables and save them for more breakfasts later in the week.

Spinach, Mushroom, Cherry Tomato Fry Up (Whole 30)

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It must be getting colder.  My feed is full of recipes for  hearty soups and desserts.  Honestly, I am doing my share of baking and cooking soups too.  However,  I am trying to balance out the heavy soups and sweet desserts by trying new vegetable recipes, like this one.  Simple vegetable dishes I can throw together quickly.  Vegetable dishes that use up the bits and pieces of leftover vegetables I have in my fridge.

Spinach Mushroom and Cherry Tomato Fry Up

From Eat Drink Paleo

1 teaspoon butter or ghee (omit if can’t tolerate dairy and add a little more oil)

2 tablespoons olive oil

5-6 button mushrooms, sliced

½ red or brown onion, sliced

Handful of cherry tomatoes, cut in halves

½ teaspoons grated lemon zest

1 garlic clove, finely diced

3 large handfuls of baby spinach leaves or torn English spinach leaves

½ teaspoon sea salt

Pinch of ground black pepper

Pinch of nutmeg (optional, but nice)

Drizzle of lemon juice, right at the end

 

Heat ghee and olive oil in a large frying pan over medium-high heat and add the mushrooms and onions. Sauté for 5-6 minutes, until translucent.   Add the tomatoes, lemon zest, garlic, and season with salt, pepper and nutmeg. Cook for a further 2 minutes and press tomatoes down with a spatula until lightly smashed.  Finally, add the spinach and stir through. Cook until the spinach is just wilted. Season with a little more salt, if you like, and drizzle with some lemon juice right at the end.  Serve with eggs or your choice of protein such as sausage, steak, chicken or fish.

Quick Pickled Vegetables (Whole 30)

Hey Guys, just a quick post today.  Some of you have commented on my lack of pictures this week.  The problem is we are in that time of year, here in North Dakota, were it dosen’t get light until 7:30 in the morning and it gets dark by 5:30 at night so  I have no time during the week to cook and take pictures.   During this time of year I usually cook and photoraph all my recipes on my days off.  This week, however, I just didn’t get to it.  I plan on doing better this week.  In the meantime, enjoy this recipe for pickled vegetables.  I used shredded cabbage but you really could use anything, carrots, radishes, celery, bell pepper slices, or cauliflower. You could try different kinds of vinegars or change spices.

Quick Pickled Vegetables (Whole 30)


From The Faux Martha
1/4 cup water
1/2 cup distilled white vinegar
2 tsp sugar, omit if Whole 30
1 tsp kosher salt
1/8 tsp peppercorns
1/8 tsp mustard seed
3/4 cup vegetables, chopped or sliced
Bring the water to a boil. Meanwhile, combine the vinegar, sugar,salt, peppercorns and mustard seeds in a medium bowl. Add the boiling water to the bowl and stir to completely dissolve the sugar and salt. Add the vegetables and completly submerge them in the brine. Let sit for 30 minutes to pickle. Store in a jar in the refridgerator for up to two weeks.