Monthly Archives: March 2020

Liquid Gold

At a time like this, we all have questions. For the less pressing ones, I have an answer, and it involves sauce. The one, big, solvable daily question we are all facing is this: how am I going to make all these random leftovers into a meal without going to the store? This leads to satellite questions like, how much broccoli salad can one person eat in a day (answer: a shocking amount); and, when we’ve reached that point, what am I going to do with all this tahini I bought for that recipe

I’m so glad you asked. Thankfully the internet is now mobbed with tips like this on how to use the things that have been hanging in your pantry, waiting for their moment and your desperation. As mentioned in “get saucy with me,” (a darned useful collection of taste sensations), the right sauce or dressing is sometimes all you need to pull together humble ingredients and make them a feast.

Even though tahini opens up many options, you may need to wait for your next store run to make this baby that minimalist baker calls “liquid gold.” It is easy, fast and delicious, but requires some advanced pantry staples, all of which I promise we’ll use in the weeks to come. Namely, you’ll probably need to wrangle up some nutritional yeast and chickpeas* (Vegans can relax–I know you have these on auto delivery). The rest of you for sure have curry powder, right? And likely turmeric, from that time you vowed to mix up a comforting mug of golden milk to drink after your daily yoga. Or maybe because you actually are drinking golden milk after daily yoga. Namaste you! The rest is all pretty standard pantry fare.

This goes well as a dip or a dressing, and can transform rice, pasta, baked potatoes, sandwiches, quesadillas, salads, etc into something a little more exciting that “that stuff in Tupperware.” Bake up a couple loaves of easiest French bread ever, and you’ve just bought yourself a day off from lunch and snack duty.

Check out Lunch Deconstructed as a solid starting point for how to make leftovers into a feast, and stay tuned for some crock pot clinics on mass production of foundational lunch/snack fare. Does it get more exciting???

I hope you all are staying healthy, sane and well-fed!

*careful and prompt readers will note that the first version of this called out raw cashews. In my isolated state I somehow forgot that no cashews will be pulverized for this sauce. Bonus!

Liquid Gold Sauce

From Minimalist Baker

Ingredients

  • 1/2 cup chickpeas (rinsed and drained)
  • 1 Tbsp nutritional yeast
  • 2 small cloves garlic, skin removed
  • 1 Tbsp lemon juice (or sub lime)
  • 1 Tbsp tahini (or cashew butter)
  • 1/4 tsp sea salt, plus more to taste
  • 1/4 tsp ground turmeric
  • 1/4 tsp curry powder
  • 1/8 tsp ground cumin (for milder sauce, omit the cumin and use only curry powder)
  • 1 dash cayenne pepper (optional // omit for less heat)
  • 2 tsp maple syrup (plus more to taste)
  • 1/3 cup water, plus more as needed

Method

  1. To a small blender or food processor (though it won’t be as creamy), add chickpeas, nutritional yeast, garlic, lemon, tahini, salt, ground turmeric, curry powder, ground cumin, cayenne (optional, but c’mon), maple syrup, and water.
  2. Blend on high until creamy and smooth. Add more water as needed until a thick, pourable sauce is achieved.
  3. Taste and adjust flavor as needed, adding more salt to taste, curry powder for spice, tahini for creaminess / nuttiness, lemon for acidity, cayenne for heat, or maple syrup for sweetness.
  4. Use immediately or store covered in the refrigerator up to 1 week. You can also freeze it up to 1 month and thaw before use (do not heat) although best when fresh.
  5. Perfect for use on just about anything — think roasted sweet potatoes, burrito bowls, salads, and more!

Going for the gold!

Way Bettah Broccoli Salad

Bring It is back! No need to drag you all through a long preamble, but the short story is this: For the first time since New Year’s mama’s got a kitchen again… just in time for eating in place! OK, it’s alllllmost a full kitchen, but it involves running water, a fridge and a dishwasher, so we’re good to go.

I’m going to be serving up recipes with an eye towards feeding all those bonus people —less than 10 but more than two—who may be back in your house. If you don’t have a full house, you may be cooking for someone who doesn’t feel safe getting out to the grocery store or to pick up takeout from the local restaurants. Whatever your jam, chances are it involves more cooking and more time at home.

This is a funky time for sure, and because you may not know what’s available in the grocery store even if you can get there, we’re doubling down on our Bring It ingredients credo, which is: “Love the one you’re with.” As in, modify and substitute as needed, with conviction. Also, because you may find your self needing to provide actual breakfast vs leftovers or cereal, I highly suggest revisiting these overnight sensation muffins and popovers. Minimal evening effort + pantry staples = happy morning tribe.

So, on to today’s recipe that I’ve made countless times since discovering it. It came from my quest for a healthier version of that guiltiest of picnic pleasures—the sweet and creamy bacon broccoli salad. This transcends age, gender and most dietary restrictions. It is a hit with pretty much everyone who eats vegetables. As with most salads, it’s all about the dressing, which features tahini and maple syrup. So, it’s not low fat or low sugar, but you can dial the sweetness (and the amount of dressing you use of course) up or down…or live a little and enjoy it as written.

This is how I make it, but feel free to riff on the options. There’s no wrong answer here. You’re eating raw broccoli fergawdsakes, protecting yourself from the inside out. Go you!

I hope you all stay healthy and happy and are eating well in place.

Way Bettah Broccoli Salad with Lemon-Tahini Dressing

Ingredients

For the salad:

  • 2 medium heads (3/4–1 lb) broccoli
  • 1/3 cup sliced almonds (or toasted sunflower seeds)
  • 1/3 cup raisins or dried cranberries
  • 1–2 shallots, thinly-sliced (or red onion in a pinch)
  • 1–2 tsp white sesame seeds (not a dealbreaker. This slacker has never used them)
  • optional: 1/4 cup feta or ricotta salata cheese (same as above)

For the dressing:

  • 3 Tbsp tahini
  • 3–4 Tbsp olive oil
  • 1/2 lemon, juiced
  • 2 Tbsp honey or maple syrup
  • 1 tsp fresh garlic, finely-minced
  • kosher salt and freshly-ground black pepper, to taste

Method

Uh…WASH YOUR HANDS (as if we’d forget, but still)

Make the dressing:

  1. In a small bowl, whisk together the tahini, 3 Tbsp olive oil, lemon juice, and honey until combined. Add up to another tablespoon of oil to thin as desired. Stir in the garlic, and season with salt and pepper to taste. Set aside.
  2. Or, if saving for later, transfer to an air-tight jar. May be made in advance and kept refrigerated for up to two weeks.

Assemble the salad:

  1. Chop the broccoli into small bite-sized florets. Pro tip: See here how to butcher your broccoli. Basically, hold it by the stem and shave the broccoli tips with a sharp knife, like you’re giving it an all over hair cut. Save the stems for broccoli stem pesto, or soup or whatever moves you.
  2. Toss together the broccoli, shallots, and raisins or cranberries with the dressing. Refrigerate for about an hour. Just before serving, add the almonds, sesame seeds, and feta, if using. Serve chilled.