Sauces, Dips, and Spreads

Light(er) Sriracha Mayo: Best. Thing. Ever.

Sriracha mayo, made lighter

The title kind of says it all.

I discovered the wonders of sriracha mayo five days ago. I have had it every single day since. Right now, sriracha mayo is the most important food group in my world — a category unto itself.

I have spread it onto breakfast sandwiches and steamed corn. I’ve swirled chunks of carrot and celery in its creamy, spicy, roostery depths. And potatoes! Ohhhh the potatoes. I’m convinced that potatoes were created purely as a conduit for sriracha mayo. Soft, mealy potatoes (sweet or white, pick your pleasure), sprinkled with salt and pepper and dunked in sriracha mayo? Heaven.

The stuff is criminally simple to make too. “Recipe” after the jump! Read more…

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Fit and Fresh: Shrimp and Spinach Salad with Sesame Dressing

Shrimp and spinach salad with light sesame dressing

I’ve been working on making my salads more substantial. Step one: find an even bigger plate. Step two: add protein. Step three: make sure the dressing is as yummy as it can possibly get.

While step one involves shopping and is therefore super fun, steps two and three are where you should focus most of your energy. As I think you know by now, my favorite protein is shrimp. They go from frozen to cooked in like 10 minutes! You guys. You KNOW how lazy I am. If I can’t get dinner ready in like a half hour or less, I’m just gonna eat a pile of celery. This is why I consume so much dang shrimp! (Also? Delicious.)

Creating new dressing recipes is one of my favorite things to do in the kitchen, so step three of my super-salad plan is no sweat at all. I like this sesame dressing because even though it’s quite light (20 calories for two tablespoons!), it’s so full of flavor that you don’t feel deprived. The sesame oil is nutty and rich, and the rice vinegar brightens everything up.

I loved the sesame dressing with this shrimp and spinach salad. With the celery and mushrooms, it reminds me of a classic stir-fry. Quick and easy? Check. Good for you? Check. Delicious? Double check. Here’s the recipe. Read more…

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For the Love of Dipping: L’s Guacamole

Guacamole with a little twist

Lazy summer Sundays call for easy “linners” — mid-afternoon snack/lunches that are simple and filling, but that don’t weigh you down. This past Sunday, my recently graduated SO (yay!!) put together an awesome guacamole linner for us. L’s guacamole is a little unconventional; it calls for poblanos and anaheim peppers instead of the typical jalapeno, and the seasoning combination (my contribution to the dish) is a little unusual too.

This guacamole is a new staple for us for sure. A big bowl of beautiful, bright green guac with a mountain of gluten-free tortilla chips, and some grilled corn on the side? How about YES. Keep reading for the recipe! Read more…

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Fit, Fresh, and Homemade: Creamy Dill Dressing

Homemade creamy dill dressing

I live in a tiny apartment with no yard, so I’ve never been able to grow any of my own food. I do, however, have a cute little back deck. A few weekends ago, I got my act together and *finally* made use of the space — I set up a little herb garden! I planted rosemary, parsley, dill, mint, and three different kinds of basil.

Herb garden!

I’ve been having a lot of fun finding uses for all these fresh herbs. My favorite this week? Dill. If you’ve never had fresh dill before, get thee to the store ASAP so you can give it a try! The flavor is very green — sharp and tangy and bright. Dill pairs especially nicely with fish, but it’s also delicious whipped into butter or cottage cheese. Read more…

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Meatless Monday: Gochujang Hummus

Gochujang hummus, perfect for dipping One of the many benefits of living alone is that there is no one around to judge me for talking to myself in the kitchen. Sometimes I pretend I’m living the luxurious life of Ina Garten, whipping up dishes for Geoffrey and all my fabulous friends. (Seriously, the woman keeps a tab at her grocery store. What a life.) Other times I put on a bad British accent and pretend I’m curvy, gorgeous Nigella Lawson: I make recipes with decadent, creamy ingredients and lean forward more than is strictly necessary. Most of the time though, I’m just Kamille, thinking out loud. I sing little ditties to myself, cringing whenever I hit a bad note. I muse about the kinds of flavors that I want to incorporate into my food. I daydream about my boyfriend and shred way too much cabbage by mistake. No matter what, the time I spend over my stove or at my prep table is time for me to decompress. I haven’t gotten enough of it lately. Like everyone else, I have been maddeningly busy — too busy to make food that requires any effort beyond a quick sauté. I decided to take some time on a recent sunny afternoon to treat myself to some much-needed kitchen therapy. I made this gochujang hummus, a Korean spin on the sriracha hummus that I first made back in September. Read more…

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