Sunday, 29 March 2009

Strawberry Turmeric Salad & Burritos

Let's start off with something really delicious-looking, so you will stay to read the rest of the post...

The thing with toasted nuts and I, is that, I burn them. All the time.
This is an extreme example, but when I was toasting these pecans and cooking something else on the stove at the same time, I smelled something burning. BURNING = CHECK OVEN. "Oh, it's just a crumb under the burner on the stove". I kept smelling it. "Hm...". "OH #$%*" Oops. Oops, indeed.
And pecans are expensive, people!

Strawberry Turmeric Salad

The second batch of toasting was great, and it turns out this salad really needs the pecans; they add another level of yumminess.

For the salad:
a few sliced strawberries
a few small cauliflower florets (though you could use anything you have on hand, really. I actually would use something else next time.)
a handful of toasted pecans

For the dressing:
2-3 tbsp x-virgin olive oil
3 tsp lemon juice
1 tsp liquid honey
2 tsp ground turmeric
salt and pepper

Toss with salad.

*** I feel like I should have a disclaimer for the recipes that I make up myself:
I don't measure!
I throw in whatever I have on hand!
I go by taste!
So please just adjust them to your own taste and use them as more of a guideline.

Leftovers Burritos

We used our leftover guacamole and refried beans (with some whole beans thrown in) from tostads, combined them with some sauteed, spiced onions and green peppers, threw them on a tortilla with cheese, salsa and lettuce. To make it vegan, just cut out the cheese.
Nom nom.

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