Vinaigrette Batch

 

This is a great 12 oz. batch recipe of vinaigrette to dress salads.

Vinaigrette

makes 12 oz. batch

Ingredients:

1/2 cup + 2 Tbs vinegar (raspberry red wine, red wine, rice wine, etc.)

1/2 cup + 2 Tbs olive oil

1/4 cup honey

2 tsp Dijon mustard

1 tsp salt

1/4 tsp ground pepper

Instructions:

1. In a clean glass jar, combine all ingredients and shake well to combine.

Spanish Rice for Instapot

This is a delicious, simple Spanish rice recipe that's one-post with the Instapot.

Spanish Rice for Instapot 

adapted from the almond eater

Ingredients:

1.5 cups rice (long preferred, but short works here)

2 cup broth (chicken or veg)

1.25 cups tomato sauce (any smooth tomato sauce will work)

2 cloves garlic, minced

2 Tbs butter

2 Tbs oil

1 tsp chili powder 

1/2 tsp cumin

1/2 tsp salt (more or less depending on how salty the broth you use is)

3 Tbs cilantro, chopped fine (optional)

Instructions:

1. Set Instapot to saute mode for 5 minutes (it will take a couple minutes to heat up) and add the butter. Once the butter has melted, add the oil, rice, and garlic. Saute until the timer clicks off, stirring frequently.

2. Add broth, tomato sauce, and dried spices to the pot. Stir together, place lid with the valve on seal, and cook on rice mode (disable keep warm).

3. Once rice mode has completed, and the seal has dropped - open lid, fluff rice, and let stand for 5 minutes.

4. Serve & enjoy!

Chermoula Sauce

This is the Middle-Eastern version of Chimichurri sauce, major changes being half & half parsley/cilantro instead of just parsley as well as some additional Middle-Eastern spices. Also, the red wine vinegar is swapped for fresh lemon juice and zest.

This also differs from Chimichurri sauce in that it is run through the food processor. So, while the sauce should remain textured, it is more of a finishing sauce than a braising & finishing sauce.

Chermoula Sauce

adapted from The Mediterranean Dish

Ingredients:

1 bunch parsley (1 cup chopped)

1 bunch cilantro (1 cup chopped)

1 lemon, juice & zest

2 cloves garlic

1 tsp. ground coriander 

1 tsp. red pepper flakes

1/2 tsp. paprika 

1/2 tsp. ground ginger

1/4 tsp. saffron threads (optional)

3/4 cup olive oil 

Instructions:

1. Remove stems from parsley, and roughly chop using the food processor. Scrape out into a medium bowl and set aside.

2. Remove stems from the cilantro, and roughly chop using the food processor. Scrape lut into the medium bowl and leave aside. 

3. Add garlic cloves to the empty food processor bowl and mince using the pulse setting. 

4. Re-add herbs to the food processor bowl along lemon juice, lemon zest, and all spices. Do not add olive oil yet & pulse to combine.

5. With the food processor running, drizzle in the olive oil slowly.

6. Serve overeat, tish, vegetables, pasta salad, etc. Enjoy!

Chimichurri Sauce

Absolutely incredible, authentic Chimichurri recipe from Uruguay. Use it to baste your steak while cooking, then drizzle over top to serve.

This sauce can  can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

Chimichuri Sauce

from Santiago in Uruguay

Ingredients:

1 cup olive oil

1/4 cup red wine vinegar

1 cup parsley, finely chopped

6-8 cloves garlic, minced

4 small red chilies, deseeded and finely chopped  (~1 tablespoon chopped)

1.5 tsp. dried oregano

2 tsp. coarse salt

1 tsp. pepper

Instructions:

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release flavors into oil before using. Ideally, allow to rest for 2 hours if time allows.

Moroccan Carrot Salad

 

This is a delightful take on a carrot salad, no mayo involved. Flavorful, bright, and good enough for a main! Maybe throw on a piece of grilled chicken.

Moroccan Carrot Salad

from Aunt Janet

Ingredients:

1 lb. carrots, scrubbed and shredded (about 3 cups)

3/4 c. golden raisins

3/4 c. peanuts

1/4 c. chopped cilantro (1 bunch)

2 green onions, thinly sliced (whole stalks)

1/4 c. extra virgin olive oil

2 Tbs. harissa (dry or wet)

1 tsp. cumin

1 Tbs. honey

1 lime, juice and zest

2 cloves fresh garlic, minced 

2 tsp. ginger, finely grated 

1/2 tsp. salt

1/2 tsp. ground pepper

Instructions:

1. In a large bowl, mix together the carrots, raisins, peanuts, cilantro, and green onions. Set aside.

2. In a small bowl, whisk together olive oil, harissa, cumin, honey, garlic, ginger, salt and pepper. Combine with carrot mixture. Add additional salt and pepper to taste as needed.

Whipped Herb Feta and Pistachio Dip

 

Absolutely delicious dip I found online and made for a Mediterranean feast with my mom after our return from the Dalmatian coast.

Whipped Herb Feta and Pistachio Dip

slightly modified from foodmymuse

Ingredients:

1/2 cup roasted and shelled pistachios, plus more for garnish

8 oz. feta

1 lemon (zest), divided

1/3 cup cilantro, chopped

1/4 cup green onions (or scallions), chopped

1/2 tsp. honey

good olive oil for topping, plus some as needed for dip consistency 

pita bread, for serving 

Instructions:

1. In a food processor, add pistachios and process for 10 seconds.

2. Add feta, 1/2 lemon zest, cilantro, green onions, and honey. Process until smooth but stilly chunky. Add olive oil as needed for consistency.

3. To serve, place dip in a wide dish and create a well in the middle. Fill well with olive oil, and garnish with reserved lemon zest, additional pistachios, and a few cilantro leaves and green onions as desired.

4. Serve with pita bread.

Boursin Cream Sauce

 

Delicious easy flavorful cream sauce. Serve with fish, chicken, pork chops, or whatever else you'd like!

Boursin Cream Sauce

adapted from Salt & Lavender

Ingredients:

1 Tbs. butter

1 Tbs. olive oil

1/2 onion, finely diced

1 - 5.2 oz. (150 g.) Boursin Garlic & Fine Herb cheese

3/4 cup chicken broth

2 Tbs. parsley, finely chopped 

1 tsp. lemon juice

Instructions:

1. To a skillet, add butter and olive oil. Cook over medium-high heat until butter is melted.

2. Add onions, and cook until soft. 

3. Add the chicken broth, lemon juice, and the Boursin to the skillet. Stir until sauce is smooth.

4. Simmer for about 4-5 minutes, then stir in the chopped parsley. Cook for a few more minutes until desired thickness. Season with salt and pepper to taste.

Bath Bomb Formula

This is a bath bomb formula I've used several times and had great results. I highly recommend you do the dry measurements by weight not volume.

Bath Bomb Formula
from Wellness Mama

Ingredients:
8 oz. baking soda (~1 cup)
4 oz. citric acid (~1/2 cup)
4 oz. Epsom salt (~1/2 cup)
4 oz. cornstarch (~3/4 cup)
2 Tbsp. oil (olive or other) - volume of colorant (if using)
2 tsp. witches hazel (or water)
1 tsp. vanilla (or water)
30-40 drops essential oil

Options:
- powdered dry herbs
- non-water based colorant
- whole dry herbs
- addition water (if needed for cohesion)

Instructions:
1. In a medium bowl, combine well baking soda, salt, citric acid, cornstarch, and powered dry herbs (if using).
2. In a small bowl combine well oil, witches hazel, vanilla, essential oil, and colorant (if using).
   note: if you are using colorant, offset amount of oil used.
3. Slowly add liquids to dry ingredients, ideally using a spritzer. Combine with hands as you go, making sure the mixture does not become too wet or start expanding.
   note: If mixture is not holding together, add more water or witches hazel until it does.
4. If using dry herbs, put a pinch in the bottom of your bath bomb mold or muffin tin before putting in bath bomb mixture. Compress mixture in mold and then turn out onto wax paper.
5. Let bath bombs dry for 2 days, then shrink wrap.

Use within 2 weeks for maximum freshness.