Carrot Salad with Ginger Clementine Vinaigrette

A carrot recipe! Just in time for Easter! 

Shredded carrot salad is my favorite – remember the one grandma used to make with mayonnaise and raisins?  Me, too.  This one is a little lighter, with some asian ingredients. 

Carrots, sesame, ginger. Yum.
Carrots, sesame, ginger. Yum.

 

 CarrotSaladSteps

This is pretty quick….as long as you have a Cuisinart.

Clementine Ginger Dressing

 This recipe makes a whole batch of dressing – it’s really good on a crispy lettuce salad with some chicken, or in a shredded broccoli salad.CarrotSalad3C

 

Carrot Salad with Clementine Ginger Vinaigrette
Serves 8
Light, crunchy salad - perfect with a sandwich or barbecue.
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Prep Time
10 min
Prep Time
10 min
188 calories
11 g
0 g
16 g
1 g
2 g
80 g
101 g
7 g
0 g
14 g
Nutrition Facts
Serving Size
80g
Servings
8
Amount Per Serving
Calories 188
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 101mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
7%
Sugars 7g
Protein 1g
Vitamin A
127%
Vitamin C
14%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Salad
  1. 5 medium carrots, peeled and shredded
  2. 1 Tbsp. toasted white sesame seeds
  3. 1 Tbsp. toasted black sesame seeds
  4. 1/4 c. Clementine Ginger Vinaigrette
For the Dressing
  1. 1 Tbsp. grated ginger
  2. 2 Tbsp. toasted sesame oil
  3. 2 Tbsp. rice wine vinegar
  4. 1/4 c. clementine juice (the juice of one)
  5. 1 tsp. dijon mustard
  6. 1 Tbsp. low-sodium soy sauce
  7. 1/4 c. sweetener (honey, agave syrup, corn syrup)
  8. 1/3 to 1/2 c. canola oil (or other flavorless oil)
For the dressing
  1. Mix everything but the oil in a bowl until homogenous. Then, slowly stream in and whisk in the oil until the dressing is emulsified.
  2. This makes about two cups of dressing - so if you only want enough for the salad, cut it in 1/4.
For the salad
  1. Toss everything together. Serve immediately. Will keep in the fridge for a couple days - after that, they carrots start to get soft.
beta
calories
188
fat
16g
protein
1g
carbs
11g
more
Bucket of Yum http://bucketofyum.com/
CarrotSalad3C

Six months In: What Have I Gleaned About This Whole Thing?

 BOYcollage

Six months and 27 posts. What have I learned so far? I have awesome supportive friends. Traditional comfort foods get the most traffic: my top posts are banana bread and lentil soup. Tastespotting and Food Gawker generate the most traffic, followed by Facebook.  Good pictures matter. A lot. But not more than content.  Buy a photo book. Use a good camera. Use natural light.  Tastespotting and Foodgawker actually give you feedback on why your photo is rejected, which is fucking amazing and generous.  Nobody wants to leave a comment. Spammers leave tons of comments.  I feel like an imposter.  I am a droplet in an ocean of food blogs – not even a full drop –  and if I continue to do this I will be doing it for myself, because I can’t keep pimping out my friends. And, I still haven’t figured out if I want to do process shots or arty ingredient arrangements. I just know I like my dark wood table.  So, guess I’ll keep doing this until it’s no longer fun.

yes, do
Just like the fortune cookie said.

Roasted Greenbeans with Hazelnut Shallot Dressing

This month’s MOM bounty was green beans. And romas. But we’ll save them for another post. I blanched and froze a ton of those beans, and they were still staring at me. And I started to wonder how they’d taste roasted.  The answer is “pretty good”.

HazelnutGreenbeans1BC

 

I hope you enjoy this recipe. I liked it best room temperature, and it was really good the next day. You could really chop this and toss it with some quinoa or orzo and have a lovely salad, too.

The Mr. DeMille shot.
The Mr. DeMille shot.

 

Roasted Greenbeans with Hazelnut Shallot Vinaigrette
Serves 6
A new way to eat your green vegetables.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
132 calories
3 g
0 g
14 g
0 g
1 g
24 g
6 g
2 g
0 g
12 g
Nutrition Facts
Serving Size
24g
Servings
6
Amount Per Serving
Calories 132
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 2g
Protein 0g
Vitamin A
2%
Vitamin C
3%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the roasting part
  1. 1# fresh greenbeans, washed and trimmed
  2. 2 Tbsp olive oil
  3. S&P
For the dressing
  1. 1 Tbsp. minced shallots
  2. 1 Tbsp. sugar
  3. 2 Tbsp. cider vinegar
  4. 1/2 tsp. dijon mustard
  5. 2 Tbsp. toasted hazelnut oil
  6. 2 Tbsp. canola oil (or, you could subsitute a good olive oil for these two. I just got a bottle of the nut oil for Christmas and want to use it up.)
For the final dish
  1. 2 Tbsp minced fresh parsley
  2. 1/4 chopped toasted hazelnuts
  3. thinly sliced shallot rings for garnish
To roast the green beans
  1. Heat oven to 425*.
  2. Toss the beans in the olive oil.
  3. Spread even on two parchment-lined baking sheets.
  4. Sprinkle w/ S&P.
  5. Bake 10 minutes.
  6. Turn them, flip the tray positions and bake them about 5 more minutes.
For the dressing
  1. Whisk the sugar, vinegar and shallots until the sugar dissolves.
  2. Whisk in the mustard and S&P.
  3. While still whisking, drizzle in the oil until an emulsion is reached. You may not use all the oil.
To assemble
  1. Toss the still-warm beans with the vinagrette and half the parsley in a big bowl. Garnish with the rest of the parsley, the nuts and shallot rings.
beta
calories
132
fat
14g
protein
0g
carbs
3g
more
Bucket of Yum http://bucketofyum.com/

 

 

Brownies. With Nuts.

Mmmm brownies

These are always a hit. A long time ago these started out as the cocoa brownies in  Betty Crocker’s Best of Baking, slowly evolving with some grown-up touches like Kahlua and some salt on top.  These are a quick and easy rich treat to be munched in a little over half an hour.  Just remember the Alton Brown sling when preparing the pan! (You remember that one, right? Where he uses parchment to line the bottom and go up the sides?)

 

You can almost make out the sugar and salt on top
Extreme close up to see the sugar and salt on top

 

Chocolate Orgasm Brownies
Serves 16
Rich, dense brownie with chunks of dark chocolate and a salty/sweet nut topping.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
177 calories
22 g
39 g
9 g
2 g
4 g
44 g
195 g
16 g
0 g
4 g
Nutrition Facts
Serving Size
44g
Servings
16
Amount Per Serving
Calories 177
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 39mg
13%
Sodium 195mg
8%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
5%
Sugars 16g
Protein 2g
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the batter
  1. 1 c. sugar
  2. 1/2 c. unsalted butter
  3. 1 tsp. vanilla extract
  4. 1/4 c. Kahlua
  5. 2 eggs
  6. 2/3 c. AP flour
  7. 1/2 c. dutch-process cocoa
  8. 1/2 tsp baking powder
  9. 1/4 tsp. salt
For the topping
  1. 1/2 c. chopped pecans
  2. 1/2 c. bittersweet chocolate chips or chopped chunks
  3. 2 Tbsp. raw sugar
  4. 1 tsp. kosher or flake salt
Instructions
  1. Mix the topping in a small bowl.
  2. Preheat oven to 350*. Coat inside of 9x9x2 square pan with cooking spray. Take a sheet of parchment paper 9" wide, and make an Alton Brown-style brownie sling.
  3. In a large bowl, sift the dry ingredients. Mix the wet in the mixer, add in the dry. Mix just until combined. Place batter in the prepared pan. Smooth surface. Sprinkle with the topping.
  4. Bake 20-25 minutes, until tester comes out clean. You will see the brownies pulling a little from the edge. DO NOT OVER BAKE. Cool 10 minutes, loosed the non-parchment side and *gently* lift the brownies from the pan for slicing.
Adapted from Betty Crocker's Best of Baking
beta
calories
177
fat
9g
protein
2g
carbs
22g
more
Adapted from Betty Crocker's Best of Baking
Bucket of Yum http://bucketofyum.com/

Socca: One More Thing off the Cooking Bucket List

Socca. I’ve always wanted to try it. 

So I finally did. 

The maiden voyage results...
The maiden voyage results…

 

 

This will be a quickie post – not a lot to it.  Got the recipe at Marmiton [link removed 6/1/24 – it is getting me spaminated]. Used a cast iron skillet in a 500* convection oven.

It was….fine.  And, btw, that cheese wedge is that new vegan brie-compatible,White Alder. It, too, was…fine. Had it not cost the week’s coffee money (since it is only available at Whole Paycheck), I might have been more impressed.  But, to be able to have a cheese-like substance in our house is a good thing.

 

Good for a quickie afternoon snack.
Good for a quickie afternoon snack.
Socca Niçoise
Serves 4
Essentially a chickpea flour pancake.
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Prep Time
2 min
Cook Time
10 min
Prep Time
2 min
Cook Time
10 min
149 calories
13 g
0 g
8 g
5 g
1 g
50 g
310 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
50g
Servings
4
Amount Per Serving
Calories 149
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 310mg
13%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
10%
Sugars 2g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c. chickpea flour
  2. 1/3 ice water
  3. 1/2 tsp kosher salt
  4. 2 Tbsp olive oil
Instructions
  1. Put a cast iron skillet in the oven, and preheat it to 500*. Put all the ingredients in a bowl and whisk til smooth - should be the consistency of crepe batter. Add more ice water as needed.
  2. Once the oven's hot, take out the skillet, brush some olive oil to make a thin coat. Pour in half the batter and smooth it out - it should not exceed 1/8" thick.
  3. Bake about 7 minutes - you'll know when it's done. The edges will pick up and the top will be dull and perhaps golden. Pop that bad boy out of the skillet, oil it again and put in the second half of the batter.
  4. Eat immediately, cut in to squares and liberally sprinkled with fresh ground black pepper.
Adapted from Marmiton online recipes
beta
calories
149
fat
8g
protein
5g
carbs
13g
more
Adapted from Marmiton online recipes
Bucket of Yum http://bucketofyum.com/