Hump-Day-How-To: A Short Cooking Lesson

Updated: Oct 23, 2020



I know, not bedding or Interior Design related, but when all else fails I tend to go back to my roots. Cooking! My dad owned several restaurants growing up, and my uncle was an executive chef (he was recently laid off due to his restaurant closing, like many others I am sure). It is in my blood, and something I definitely find comfort in. While my husband and I have been doing our best to stay home as much as possible the past week or so, we just got word today that our county is being put on a mandatory two-week lock-down to help prevent the spread of COVID-19.


Thankfully we are still able to go grocery shopping during this time, but I made my best attempt at getting us enough food to last for a week or more. This also had me looking at my fridge and seeing some items that needed to be used before they went bad, and before I loaded my fridge up with more stuff! Here is a round-up of some solid staples for your refrigerator, and a great way to use up some misc. herbs and veggies you might have around the house.


Chimichurri



I had a bunch of parsley and cilantro that needed to be used, and I had just bought a bunch of mint for my morning smoothies - so this recipe was perfect for my leftovers. I pretty much followed the recipe from Cristina Curp's Made Whole (one of my go-to healthy recipe books!). This is a great condiment that can be used as a sauce or marinade to really brighten up almost any food. *Hint: it pairs really nicely with citrus flavors!


Ingredients:

1 Bunch Parsley

1/2 Bunch Cilantro

Hand-full of Mint Leaves, and One Stem (About 1/4 Cup)

1 Tbs. Dried Oregano (Original called for fresh but I didn't have!)

4-5 Cloves Garlic

Pinch fine Himalayan Salt

Pinch Freshly Ground Pepper

1 Cup Olive Oil, or Avocado oil - or until mixture reaches good consistency

1/2 Cup Red Wine Vinegar

* Cristina's recipe also added juice of a lemon, but I didn't have!


I roughly tear the parsley and cilantro in half (after cutting off the ends) and throw in my food processor with the mint, oregano, garlic cloves, salt, and pepper. I pulse until things are starting to form a paste and then I add olive oil to create a pesto-like consistency. Once this is done I transfer to my container and mix in the vinegar and lemon juice (if you have it 😊). This will start to turn dark in your fridge over time, but trust me, the flavors are getting better with age! Fresh chimichurri can last in the fridge for 2 weeks or more, and a great condiment to make in large batches!


Basil Almond Pesto - Dairy Free


In addition to my parsley starting to wilt, I had some basil that was about to become borderline questionable. I really just pulled this recipe out of thin air from my basic knowledge of making pesto - I knew I had basil, almonds (instead of pine nuts), and I had some nutritional yeast. Nutritional yeast can be used as a substitute for Parmesan or other cheese flavors in recipes when you are trying to abstain from dairy, like I am unfortunately 😩. You can mix with mayo to give it an herbaceous boost, add to your favorite pasta as a sauce, or it would go great on a flakey white fish!


Ingredients:

1 Bunch Basil, Leaves Only

1/4 Cup Almond Slivers

4-5 Cloves Garlic

Pinch fine Himalayan Salt

Pinch Freshly Ground Pepper

1 Tbs. Nutritional Yeast

1 Cup Olive Oil, or Avocado oil - or until mixture reaches good consistency


Again, you just need a food processor or high-powered blender to execute this recipe. I throw all the ingredients, except the olive oil, into my processor and pulse until it starts to become a paste. From here I add the olive oil until it reaches a nice consistency. This recipe will last about a week in your fridge!


Pickled Red Onion



I have a bad habit of buying red onions because I love them, but then I never use them. I had one full red onion about to go bad, and a half sweet onion in the fridge. I personally love anything pickled as well - so it really was a no brainer! These are a delicious compliment to tacos, a great way to add some zip to your salad, but really the sky is the limit in my opinion! This recipe was also modified from Cristina Curp's Made Whole.


Ingredients:

2 Cups Filtered Water

1 Cup Apple Cider Vinegar (I prefer Braggs)

2 Bay Leaves

Pinch fine Himalayan Salt

Pinch Sugar - or other low-carb sweeter (Cristina recommends granulated erythritol, but I opted for the real deal here)

1 Red Onion, Halved & Thinly Sliced

1/2 Sweet Onion,Thinly Sliced


Combine the water, vinegar, bay leaves, salt, and sugar in a small sauce pan. Bring to a simmer and cook until sugar and salt are completely dissolved, about 8 minutes. While this is simmering, prep your onions and place in an air-tight storage container. Once the liquid is ready, pour over onions and steep for 30 minutes at room temperature. Cover, and place in fridge. These bad boys can last for up-to a month refrigerated!


Side Note....My Floral Arrangement!



Trader Joes, hands-down, has THE BEST fresh flower selection compared to any other grocery chain. We needed a little pick me up for our bedroom, so I grabbed three different bouquets and came up with this beauty! The sunflowers will hopefully bring us some joy in the next week or so ahead (more on that HERE)!


Just Remember - This Too Shall Pass!

Xo

Karen

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