Things have felt kinda heavy around here lately…figuratively. But in an effort to lighten things up I decided to replenish the fridge supply of homemade and healthy salad dressings. When I’m processing something…I cook.
I lost the recipe for one of our favourite salad dressings in our last move (or was it the move before that? who knows…too many boxes…too many ‘keep’ vs ‘don’t keep’ piles). So tonight I decided to sludge a few simple ingredients in a mason jar, stir em’ up and see if I could recreate our favourite “Yogurt Tahini Dressing”. The experiment was a smashing success and I am now dipping into a sandwich oozing with this dressing. Oh yes, did I mention…it works well on more than just salad.
What I love about this dressing is that it has a thick creamy consistency which makes it perfect for salad, but also suitable as a dip or topping. We eat this deliciousness a lot. It is the topping for a frequent meal around here: black bean and sweet potato burritos (ask me if you’d like that recipe…so so so good!). I also glop this generously on top of homemade falafels. And occasionally it even makes it on top of an actual salad.
So here’s the recipe:
1 cup balkan style or thick plain yoghurt
1/3 cup lemon juice
1/4 cup olive oil
3 cloves of garlic smooshed
1 heaping tsp of cumin
pinches of salt and pepper
If you find that the consistency is too thick try adding an extra splash of lemon juice. Voila!
Okay, so it’s not really a Sunday…but a holiday Monday is pretty much the same thing. I worked today, which because I work for myself, really means that I wasn’t nice enough to give myself a proper labour day rest. But regardless, I did finish up the day with a slow cooker full of curried sweet potato soup and a tray of 12-grain cornmeal muffins. It has been way way way too long since I’ve done a blog post and I feel like I have so much to share. I must have at least a dozen posts saved up in my mind, tons of recipes that need to be jotted down, loads of craftiness has been going on…and I’ve even managed to slip in a few swims in the lake and some scenic hikes.
For now…enjoy the end of the long weekend! Cooler weather blowing in means it is now time to get back to wholesome tummy filling heart warming cooking. This soup is awesome (and yes, I am tooting my own horn) Enjoy!
Spicy Sweet Potato Soup
4 small to medium sweet potatoes (peeled and cubed)
1 large onion, cut up in chunks
A couple tablespoons or so of ginger, peeled and chopped
a few shakes of dried chilies
1 tablespoon of ground cumin
a couple pinches of nutmeg
2 generous tablespoons of peanut butter
1/3 cup of milk
4 cups of broth (I used vegetable, but you could also use chicken)
I’m not fancy and i’m not precise. I cook by throwing things into random order…by adding pinches and dashes and handfuls. So these measurements are not exact and are meant to be played with. I literally just throw everything in the slow cooker and give it a stir. Cook on high for 3-4 hours or on low for 6-8 hours. Once the sweet potatoes have softened…puree in small batches. Return pureed soup to the slow cooker. Add a few dashes of salt and pepper to taste. Voila!
12-grain Cornmeal Muffins
1 cup cornmeal
1/2 cup 12 grain flour
1/2 cup all-purpose flour
2 tablespoons sugar
1 tsp baking soda
1 cup milk
1/4 cup oil
Throw together the dry ingredients. Whisk up the wet ingredients. Blend the two together. Prepare about 8 muffin cups by greasing with butter. Add a generous amount to each cup. Bake in a preheated oven at 425 F for 10-15 minutes. They’re done when you can push on the tops and they spring back up or when a stick inserted in the middle comes out dry.