Carrot and Radish Slaw with Pistachios and Raisins

2 bowlsI am not exactly a fully immersed and loyal subject of the social media kingdom. While I do have an Instagram account, I came late to the game and don’t post very frequently. Like all social media, it sometimes leaves me feeling just a teeny bit jealous. Like when I see posts like thisthis, and this.

Local asparagus, rhubarb or spring peas have not yet arrived in my neck of the woods, but I am still craving something fresh and crunchy. Enter the humble carrot. Much like that shy kid you knew in school, carrots possess way more charisma than we give them credit for. One of mother nature’s most versatile creations, they can be juiced, braised, stir-fried, roasted, pureed, whipped and baked. Equally at home in savoury and sweet applications, carrots are an unsung hero in the kitchen.

Bonus points if you can find rainbow carrots, but regular carrots will be equally delicious. CarrotsStart with a quick pickling of a shallot and some raisins. If you have some fancy champagne vinegar in the pantry, now’s the time to bust it out. If not, regular white wine vinegar will also work. shallots and raisinspicklingGive the vinegar, sugar and salt some time to do their magic and get on with the rest of the salad. Julienning carrots is a breeze if you have a mandoline. If not, here’s the perfect time to practice your knife skills. I made a video showing you the safest and quickest way to do it. If you can’t be bothered to julienne, simply shaving the carrots with a vegetable peeler would be a good alternative. I just prefer the crunch that you get with julienned carrots.

julienned carrotsMint and Italian parsley add the verdant freshness I am craving this time of year. mint and parsleyThis salad touches all the bases. The raisins and honey add a welcome whisper of sweetness. Bitter radishes and spicy red pepper flakes punch back at that sweetness. Pistachios add a satisfying crunch. And bonus! This salad tastes even better the next day.white bowl 2

Click here to print recipe for Carrot and Radish Slaw with Pistachios and Raisins.

salad in black bowl

 

 

 

Almond Pistachio Lime Cookies

on wire rackAfter my last debacle with almond flour and citrus, you would think I’d be reluctant to go down that road again, but I guess I’m just a natural born gambler. Well, a gambler in the culinary sense, at least. I have never understood the appeal of real gambling. If I’m going to throw money away, I’d at least like to have a pair of shoes to show for it.on wire rack 625 sq3 stacks 625 sqWhen I saw this recipe for Flourless Almond Cookies with Cardamom, Orange Zest and Pistachios, I thought it would be a perfect addition to our Passover dessert table. I changed it up and used lime instead of orange and deleted the cardamom. It’s one of those flavours I want to like, but haven’t yet acquired a taste for.  I used to hate cilantro and now I love it, so there’s still  hope for cardamom.Raw ingredientsThese are a slice and bake cookie. They’re fast to make. You do need to allow time for chilling the logs before slicing, so plan ahead. The logs get rolled in finely chopped pistachios. When slicing, make sure you rotate the log 90° (a quarter turn) after each slice to keep from getting one flat side.chopping pistachiosslicing logsready to bakeI decided to glam up these cookies by adding a sweet-tart glaze. I finished them off with a sprinkling of lime zest and more chopped pistachios.glaze ingredientsglazing cookiesThese cookies are the perfect little bite to end the Passover seder with. Chewy in the center, crispy on the edges and an ideal sweet-tart balance. I also made a batch with lemon and they were fantastic.cookies with tea

Click here to print recipe for Almond Pistachio Lime Cookies.

Passover Party Mix

in 3 gold bowls On the next full moon, Monday April 10,  Jewish families, all over the world will gather to hold a Passover Seder. Passover commemorates the emancipation of the Israelites from slavery in Egypt over 3000 years ago, and the formation of the Jewish nation.

The word “seder” means “order” in Hebrew. It refers to the 15 parts of the Seder ritual which are followed in a very specific sequence. In the retelling of the story, the goal is to relive the Exodus, both symbolically and vicariously, with tastes, sounds, sensations and smells. We do this to link our past to our future, to teach the next generation. This is no mean feat and can make for a long night! 

Every family has their own unique customs and traditions. My youngest sister (I have 4) likes to decorate the table  with items that symbolize the 10 plaguesPlastic jumping frogs,  wild animals, cattle, and stale mini marshmallows (plague of hail). One year my mom covered the table in blue, green and purple jelly bellies to represent the River Nile. We have had Cadbury Cream Easter Eggs (much tastier than the roasted egg on the seder plate and the hard boiled egg dipped in saltwater we eat to represent the tears shed by the Israelites in slavery). I fully expect Dark Chocolate Moses this year.

That same sister is fond of making guest appearances at the Seder, dressed in various costumes. Some family members find this humorous. Others do not.Dressup Bunny 2Dressup Mascot 2Dress Up Steph and pigDress Up ProfessorThis year, I’m planning to get the party started by bringing little bags of Passover Party Mix to the table.

Salty, spicy, sweet and addictive. Not normally adjectives associated with a snack that contains matzoh and kosher for passover crispy o’s cereal! But, add mixed nuts, sugar, salt, cayenne, cumin, cinnamon, coriander and smoked paprika and magic happens.Ready to mixWatch the culinary alchemy occur.

Put them out on the table in little bowls, paper cones or little bags and let everyone munch. I doubt anyone will be offended.in gold bowlIn paper conesbags 2

Click here to print recipe for Passover Party Mix.

 

 

Bahn Mi Bowl

one bowlBánh mì is the Vietnamese word for bread. The origin comes from bánh (bread) and mì (wheat). Over time, because of French colonialism in Vietnam, the term Bánh mì has become synonymous with a baguette sandwich. This is no ordinary sandwich. It represents two cultures coming together to create something glorious.

The French contributed the baguette, mayo, and pork, but the Vietnamese brought the party with the addition of pickled vegetables, cilantro and jalapeño.

The idea for this lightened up version of Báhn mì comes from Amy Rosen in the 2016 Holiday issue of Food and Drink magazine. Replace the baguette with rice noodles and toss everything together in a bowl. I lightened up her version even more by using ground turkey instead of pork in my meatballs.

Start by making a Radish and Carrot Quickle (quick pickle!) with rice wine vinegar, sugar and salt pickled VegCilantro, green onion, garlic and Sriracha sauce are mixed in with ground turkey for the meatballs.making little meatballscooked meatballsSweet, salty, and sour come together in the dressing for this bowl. Lime juice, fish sauce, soy sauce and brown sugar are whisked together for a simple sauce.

Fresh cilantro, mint, thinly sliced cucumber and chopped peanuts are sprinkled on top for a fast and healthy dinner. 4 bowls on marble counter 2

Click here to print recipe for Bahn Mi Bowls.

4 bowls on black backdrop

 

 

Spiced Lamb Hand Pies

rectangular pies for dinnerHappy Pi Day! Did you know that March 14 is Pi Day? Somehow a day that honours a mathematical symbol is feted with the baking of a pie. I’m okay with that. I have always loved math. Algebra and geometry made sense to me. Calculus, not so much! I could never understand its application to real life. Here at salt and serenity we’re going to mark the day with a savory little hand pie, made with ground lamb and a combo of spices that will leave you feeling very joyful. SpicesFood that you can eat with your hands is always more fun, and these flaky little pies are as charming as they are delicious. Redolent of Morocco, the scent of cumin, coriander and cinnamon will perfume your kitchen.Round pieRectangular pieI made a dairy-free pastry, using refined coconut oil (refined coconut oil has almost no scent). You could of course use butter if you wish. I added a bit of cornmeal to the all-purpose flour for a bit of a crunch. You could make them rectangular or round. Just make sure to cut a few holes in the top crust so that the steam can escape during baking and they don’t explode.brushing border with egg 1Sautéed onions, frozen peas and corn were added to the filling for a welcome sweet vegetal hit.filling on bottom half 1crimping 1cutting circleslamb vent holesfilling on bottom half 2crimping 2round pies for dinner

Click here to print recipe for Lamb Hand Pies.

wrapped hand piesRound pie broken