eat all the things

eat all the things

Dear Internet,

One of the duties I’ll be taking over when I become writer in residence of Throbbing Manor is food prep and cooking, so this weekend seemed like a good time as any to start oozing into that roll.

At some point in my life, I’ll learn how to be a better food photographer.

This weekend, however, is not that weekend.

Shredded broccoli and carrot salad.
Shredded broccoli and carrot salad

First up on the list was to find and make some kind of cold salad with broccoli as an ingredient to complement the sausage and peppers we were having for dinner. We had purchased a small broccoli head last week and it was starting to wilt in the fridge, so it needed to be used ASAP. I found this broccoli stem and carrot slaw recipe that ticked all the boxes and let me use up a few items that were getting close to be past their peak.

I had no idea what a cornichons (mini gherkin) were, I cut the mayo nearly in half, used half a white onion instead of a whole red, and we ended up adding a few dashes of salt to amp up the flavor. Instead of a Granny apple, I used a Pink Lady and I didn’t have Dijon, but used brown mustard instead.

While the salad turned out to not to be a good choice as a complement to the meal since the sausages were spicy,  it was still a delight. We noted the flavors of the salad and the meat were dueling it out on our tongues and as a stand alone, the salad would be delish or as a side to more toned down meat like chicken. We both liked the different flavors, the salad’s crunch, and my substitutions worked really well together, making this salad fairly flexible.

granolabark
No-bake granola bark

While the broccoli slaw chilled in the fridge, I turned my attention to this no-bake 5 ingredient granola bar recipe I had recently discovered. I was drawn to the recipe because we already had all the ingredients and the idea that the bars could be formed without baking was greatly appealing. The lack of added sugar was also a big plus. I added in a dash of shredded coconut to the recipe for added flavor and added dried apricots to the mix as well. Apparently I didn’t press the mixture hard enough into the pan because after 20 or so minutes in the freezer, they came out more like bark than bars. TheHusband declare he loved it,  and it’s something we can always make again since we normally carry all the ingredients in the house. We’re keeping the bark in the freezer to keep fresh and to nibble. Next time I’ll just need TheHusband to come down and use his manly strength to press the bars more firmly.

Vegan nutella

Lastly, I made another batch of vegan nutella. While it is super easy to make, I still hate de-skinning the hazelnuts as the skin bits get everywhere. Regardless, my toast this week will be partying hard with this on top.

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While I’ll more than likely never get beyond as a very amateur cook, there is definitely something to be had for eating something knowing, “I made this.”

xoxo,
Lisa

This day in Lisa-Universe: 2013, 1999