Carrot Hummus

/in /by

Today’s art class includes a vibrant orange carrot-chipotle hummus and a sweet and savory strawberry caprese. Both a bit outside the lines when contrasted with a traditional, chickpea hummus or tomato caprese…which is totally cool with me because that is where the magic happens. 

Carrot Hummus

  1. Bring 1-1/2 pounds of carrots (roughly chopped), one chipotle chili (half of one for less heat) and two cloves of garlic to boil in 2 cups vegetable stock. Reduce to a simmer until carrots are tender, about 15-20 minutes.

  2. Drain and put carrots, chili and garlic into blender with 1/4c tahini, 3 tablespoons fresh mint, 2Tbs fresh lemon juice, 1tsp coriander and 1/2tsp of cumin. Add a heavy pinch of salt and several grinds of fresh pepper and blend until silky smooth. This will take some work and you may need to add a little olive oil and water to get it loose enough.

  3. Store in the fridge for a couple our hours and serve with crackers and crudités.

Go-To Chopped Chicken Salad

/in /by

GoTo’s. We all have them. GoTo sweats. GoTo Jeans. GoTo T-shirt. And fo sure GoTo recipes. I have some that I have counted on for decades and they never fail. Here is one of my GoTo salads. It is also one of Sadie’s favorites. Chopped chicken salad with chipotle peanut dressing. I’m pretty sure it closely follows one of Bobby Flay’s 1,000’s of recipes he has but I have made it for so long I can’t remember. Since it is warming up ‘round here it seemed like the perfect lunch with a GoTo glass of wine (no specific vineyard…I just GoTo wine a lot).

Go-To Chopped Chicken Salad

Here is one of my GoTo salads. It is also one of Sadie’s favorites. Chopped chicken salad with chipotle peanut dressing.

Dressing

  • 1/8 cup rice vinegar
  • 1/8 cup fresh lime juice
  • 2 TBS fresh ginger (grated)

Salad

  • 1/2 head Napa cabbage (shredded/chopped)
  • 1/2 head Romaine lettuce (shredded/chopped)
  • 2 carrots (grated)

  1. Combine all but chicken and garnishes and toss with dressing.

  2. Add chicken and toss lightly a few times.

  3. Serve on plates and top with cashews, mint, avocado, squeeze of lime and sprinkle of salt.

GoTo it!!

Aguachile de Camaron

/in /by

Chili water with shrimp. Hmmm. That title sucks. Let’s go with the original…Aguachile de Camaron. Yep. Much better. Aguachile is really just a ceviche with a cooler name. And like ceviche it is loaded with fresh, citrusy tastes that make the perfect compliment to an afternoon of friends and ice cold cerveza or margaritas. It is also simple to pull together and incredibly healthy. If it is pushing above 70 degrees, you must give this one a try. Guaranteed smile and ocean vibes.

Aguachile de Camaron

Ceviche-like dish loaded with fresh, citrusy tastes that make the perfect compliment to an afternoon of friends and ice cold cerveza or margaritas.

  • 1 lb raw peeled and deveined shrimp (sliced in half lengthwise)
  • 8-10 RIPE limes
  • 1 cup  loosely packed cilantro (with stems is ok)

Garnishes

  • Small cucumber (sliced very thin)
  • 2-3 radishes (sliced very thin)
  • 1/4 red onion (sliced very thin)

  1. Put the sliced shrimp in a shallow bowl and squeeze enough lime juice to cover in juice (usually around 3 limes). Let rest 15-20 min while you prepare the Aguachile. This will “cook” the shrimp (really! The acid from the lime actually cooks the shrimp)

  2. In a blender, combine the cilantro, jalapeños, Serrano, garlic, salt, honey and 1/2 cup of fresh lime juice. Blend until completely combined (it will look like green water!)

  3. In a shallow plate with a rimmed edge pour the Aguachile in the middle. Take the shrimp out of the lime juice and scatter on top of the Aguachile.

  4. Top with the cucumber, radish, onion and avocado and serve with Tortilla chips! (Providing a large spoon will help guest scoop up the goodies on to the chip).

You can plate ahead and let rest in the fridge for a couple of hours. Might want to add the avocado right before you serve it if you do.

Enjoy! E

Easy Chimichurri

/in /by

KETCHUP SHORTAGE! Who knew?? Read an article today that the last year has created a huge supply issue for ketchup. Now I like ketchup. A lot. I actually was one of those kids that had to put it on everything. Eggs. Fries. Burgers. Even rice. (But no. Not on hot dogs. Ever. The sacrilege). My tastebuds must have changed along the way because in all honestly I rarely use it anymore. Burgers get the mustard or some spicy aioli, fries get ranch, eggs get anything but (what was I thinking). I have nothing against this most popular comment, I just think other condiments can elevate dishes in much more enticing ways.

Take the chimichurri I tend to make on a weekly basis. It is easy, herby, tangy and just a tad spicy, and works on almost everything. My fav, though, is on a grilled ribeye. It just plays. Straight from our friends in Argentina who came up with the stuff, here is the recipe I love:

Easy Chimichurri

I make this on a weekly basis. It is easy, herby, tangy, just a tad spicy and works on almost everything. My fav, though, is on a grilled ribeye. It just plays.

  • 1 cup flat leaf parsley
  • 3 TBS fresh oregano
  • 3-4 cloves garlic
  • 1-2 Fresno chiles (seeded)
  • 2 TBS red wine vinegar
  • Heavy pinch of salt and a few grinds of pepper
  • 1/3 cup olive oil

  1. In a food processor combine all but oil, pulsing to a rough chop.

  2. Add oil and pulse a few more times. You are not emulsifying this and you don’t want to turn it into a pesto. It should be loose and finely chopped.

  3. Let rest for a couple hours to blend flavors.

Sorry ketchup!!

Hen of the woods salad in a bowl

Hen of the Woods Salad

/in /by

My kind of Oasis. Went to Joshua Tree last week (it’s another planet!) and in a search for interesting food finds we tripped upon La Copine. So picture this: Middle of the Mojave high desert, driving through a town of less than 3,000 people, and out pops this diner on the side of the highway serving mind blowing food that…well…seemingly has no business being there at all. Proprietors and spouses, Nikki and Claire rock this place. It was SPECTACULAR.

Pictured is the Hen of the woods salad with a warm sherry vinaigrette I tried to recreate. The coolest part was the way the ricotta was presented. Spread on the side of the bowl like a brush of paint. Made it easy to grab a little with your fork for each bite. Not sure how close this is but it is damn good (serves four):

Hen of the Woods Salad

Vibrant salad with a warm sherry viniagrette

Warm Sherry Dressing

  • 3 TBS Sherry Vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 small shallot (finely diced)
  • 1/3 cup olive oil
  • salt and pepper

Salad

  • 1 bunch escarole ((3 cups, torn))
  • 1 bunch asparagus (trimmed and blanched, cut into 1” pieces)
  • 2-3 cups Hen of the woods mushrooms (pulled apart to 1-2” pieces (also called Maitake))
  • Fresh thyme
  • Ricotta
  • 1-2 TBS ghee (or butter)
  • Toasted rye bread crumbs
  • Salt and pepper
  • Chopped parsley

  1. Sauté the shallots in a little olive oil over medium heat until transparent. Take off heat and whisk in sherry vinegar, mustard, honey and a pinch of salt and pepper. Whisk in olive oil to emulsify.

  2.  Heat ghee over medium-high heat and add mushrooms, thyme and salt an pepper. Let mushrooms caramelize, stirring occasionally until just cooked through.

  3. Re-warm the dressing over medium heat to a simmer.

  4. In individual serving bowls paint a big scoop of ricotta (1/4 cup or so) on the inside using the back of the spoon.

  5. In a large bowl, tear the escarole into bite size pieces. Add the asparagus, mushrooms, a pinch of salt and fresh pepper.

  6. Pour the warm dressing over the salad and toss to combine. Divide between bowls and top with breadcrumbs, and parsley.

Almond Pastry Cookies

/in /by

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Almond Pastry Cookies

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  ((stems removed))
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   ((room temperature))
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   ((small, Cara Cara, or Valencia))

  1. Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.



  2. Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.



  3. Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.



  4. Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.



  5. Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.

  6. Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)

  7. Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.



Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

Aguachile de Camaron plated on a clean white plate

Lentil salad with fried cheese

/in /by

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Lentil salad with fried cheese

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush
  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  ((stems removed))
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   ((room temperature))
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   ((small, Cara Cara, or Valencia))

  1. Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.



  2. Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.



  3. Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.



  4. Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.



  5. Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.

  6. Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)

  7. Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.



Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Salad
American, Italian
Quick & Easy, Sauce, Vegetable

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

10 Minutes Magic Orange Sauce

/in /by

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

10 Minutes Magic Orange Sauce

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush
  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  ((stems removed))
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   ((room temperature))
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   ((small, Cara Cara, or Valencia))

  1. Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.



  2. Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.



  3. Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.



  4. Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.



  5. Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.

  6. Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)

  7. Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.



Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Appetizer
Indian, Mediterranean, Mexican
Quick & Easy, Sauce

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

Cold Brew Coffee at Home

/in /by

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

Mini Yogurt Pancakes

/in /by

Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.

Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.