Posts Tagged ‘Don’

veggie pasta bake $9.62 recipe / $1.20 serving

September 1st, 2010 The FLHC

I found this recipe over at Polywig while doing my daily browse through food-photo sites. The photos made it so enticing with all of it’s vegetables and melted cheesy goodness… it instantly went onto my “to cook” list.

This week I was in the mood for a hearty pasta dish so I pulled this one from the list. It’s pretty tasty and I’ve been eating it happily for the past couple of days but it’s not exactly mind blowing (not like the Asian Sticky Wings or anything). I’d probably rate the recipe a 7 out of 10 but I still wanted to post it because the recipe has good bones. You could add any number of things to transform it into a truly spectacular dish. I might, for instance, add a can of tomato sauce next time for a little more saucy tomato punch. If you’re into canned “cream of” soups, that would act as a great binder and bring everything together nicely too.

Oh, and BTW, Whole Milk mozzarella is absolutely crucial. Most mozzarella that you see in the store is part skim and truly has only part of the flavor as a result. Whole milk mozzarella is usually packaged in a square block, not a long rectangle like most cheese blocks. Don’t be tempted to substitute.

Veggie Pasta Bake

Total Recipe cost: $9.62
Servings Per Recipe: 8-10
Cost per serving: $1.20
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

INGREDIENTS COST
1 lb. macaroni $1.12
2 Tbsp olive oil $0.21
2 cloves garlic $0.06
1 medium onion $0.36
8 oz. button mushrooms $1.98
1 can (15 oz.) fire roasted tomatoes $0.86
1 pkg (10 oz) frozen spinach $0.96
16 oz. whole milk mozzarella $3.22
1/2 cup parmesan cheese $0.47
1/2 cup bread crumbs $0.18
1/4 tsp nutmeg $0.05
1/2 tsp cayenne pepper $0.05
1/2 tsp red pepper flakes $0.05
to taste salt and pepper $0.05
TOTAL   $9.62

STEP 1: Boil a large pot of water and cook the macaroni noodles according to the package directions (boil for 10-15 minutes or until al dente). Drain and set aside until ready to use.

STEP 2: Chop the onion and mince the garlic cloves. Cook both in a large skillet in 2 Tbsp of olive oil over medium heat until soft (about 5 min.). Add the sliced mushrooms and cook until they are soft and brown in color (a dash of salt will help).

STEP 3: Preheat the oven to 350. Add the undrained can of tomatoes and the thawed package of spinach to the skillet. I did not drain either one so that the juices would add more flavor. Heat all of the vegetables through then season to taste with salt, fresh ground pepper, nutmeg, cayenne and red pepper flakes (or whatever seasonings you like).

STEP 4: Stir the cooked vegetables into the pasta (I used the original pasta pot as it was the only thing large enough to hold everything). Dice the mozzarella into small chunks. Combine the parmesan and breadcrumbs in a small bowl. Add the mozzarella and parmesan mixture to the pasta and stir until everything is evenly combined.

STEP 5: Coat a large glass baking dish with non-stick spray and transfer the pasta mixture into it. Cover the dish with foil (to keep the top from drying) and bake for 25-30 minutes or until the cheese has fully melted.

Step By Step Photos

cook pasta
Cook the pasta (boil water, add pasta, boil ’till soft), drain and reserve until ready to assemble the casserole.

good beginnings
This recipe starts with onion, garlic and olive oil… as do many delicious recipes. Cook ‘em till they are soft.

add mushrooms
Add the sliced mushrooms and continue to cook until they are soft, brown and have released their juices (a dash of salt helps this along).

tomato and spinach
Add the can of tomatoes and the thawed spinach. I didn’t bother to drain either because I wanted all of the flavor they had to offer.

heat through
Mix the veggies together and heat through. Is this not a gorgeous mix of vegetables? Quite flavorful too!

add veggies to pasta
Stir the cooked veggies into the pasta. The juices from the vegetables will help loosen up the pasta if it has gotten stuck together.

whole milk mozzarella
Dice the mozzarella up into small pieces. The smaller the pieces, the more evenly distributed the cheese will be throughout the casserole.

mix in cheeses
Mix together the parmesan and bread crumbs in a separate bowl then add them to the pasta along with the mozzarella.

all stirred together
Stir it all up and do everything you can not to dive into the pot face first… because it looks that delicious.

bake
Pour the whole mix into a well oiled baking dish and bake for about 30 minutes at 350 degrees. Cover with foil to keep the pasta on top from drying out.

veggie pasta bake
Eat and enjoy.



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Natural Skin Remedies

August 31st, 2010 The FLHC

Post image for Natural Skin Remedies

Do natural remedies, like putting sliced cucumbers over your eyes to get rid of puffiness, really work?

According to ScientificAmerican.com some natural concoctions really do work while others are not only unsuccessful, but actually potentially harmful. Exercise is one definite natural cure, as is sleep and eating veggies to get vitamins. But there are some less likely ones – lemons, for example, are filled with acids that help with wrinkles and acne. Also, eating foods rich in oil (omega-3) will help your skin. Those old wives’ tales you’ve heard about teabags and cucumbers? Those really are true. Also, anti-oxidants, meaning lots and fruits and vegetables, help with your breakouts.

On the other hand, those all-natural berry blends you read about? They won’t do a thing. In addition, smoking and eating lots of sugar are sure ways to ruin your skin. You may have heard that water will change your skin for the best, and that drinking eight glasses a day will keep the doctor away, but it doesn’t hydrate skin very well. That’s about the moisture level in your epidermis, and the ability it has to retain that moisture.

Don’t be completely cynical, but don’t be completely trusting, either. Once you finish reading this article, sure – head into your backyard, settle those cucumbers over your eyes, and know that they’re working. (At least according to Scientific American.)

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How to Summit Life’s Everyday Mountains

August 24th, 2010 The FLHC

“The man who moves a mountain begins by carrying away small stones.” ~Confucius

Editor’s note: This is a guest post from Scott Dinsmore of ReadingForYourSuccess.

How can a mountain better prepare us for life? At over 14,000 feet, there’s more to learn than I would have thought.

Last week I sat on top of Mt. Shasta, a 14,179 foot mountain in Northern California. It was my first real summit and I was proud. Getting there took me through two days of snow, ice and below-freezing camping conditions, using crampons, an ice axe, and more layers than I thought I owned.

As I climbed, and especially on my way down, I began to realize the lessons required to reach the top and make it back down safely. As it turns out, the most important rules are just as relevant in the snow as they are in conquering our everyday challenges.

When was the last time you reached a mountain summit, whether outdoors or in life?

We face our own mountains everyday. Some small. Some big. There’s always a summit we want to reach. Maybe it’s running those few miles before work, making that intimidating sales call, or running your business. Goals, no matter the size, require a strategy for success.

A cold tall mountain reinforced an approach that can convert life’s everyday challenges into gratifying accomplishments.

A Guide to Reaching Life’s Summits:

Pack light. I wish I took this more seriously. Every unnecessary piece of gear complicates things and detracts from the experience. Aside from the bare necessities, things do not make life better. They often cause more stress and keep you from what’s most important. The lighter your pack the better. Life is too short to be burdened with excessive possessions, emotional baggage or regrets. Positive thoughts, relationships and experiences weigh nothing at all. Pile them on and leave the rest behind. They’ll lift you to the top.

Take one step at a time. Any major accomplishment can be broken down into a series of single steps. My pattern for the mountain was 15 steps up, 15 breaths of rest. I did that for 7 hours. If I would have only focused on the very top, frustration would have overcome me. If your summit is too intimidating, break it into smaller steps. Focus on those one by one. Eventually one step will be the one that puts you on top.

Don’t go at it alone. When climbing, a partner is a must. For safety, support, camaraderie, motivation and simply to share the journey. You’d be silly (and putting yourself in great danger) to go up alone. Life is meant to be experienced with others. It makes the valleys shallower and the peaks higher. Relationships magnify experiences and help you do things that prove impossible alone. Don’t leave home without your support team.

Listen to the experts. Halfway up, a passing guide told us if we couldn’t get to the top by 12:30 at the latest, then to turn back. Chances of late day thunderstorms were too great. As amateurs we would have had no idea. While we all ought to experience our own paths, it’s foolish not to learn from and observe the guidance of experts. Choose your life models wisely and keep them close by on your journey.

Slow down. As Yvon Chouinard of Patagonia says, “It’s about how you got there. Not what you’ve accomplished.” Despite what colleagues and competitors may tell you, there is no rush. Rushing on the mountain risks slipping, not acclimating to thinning air, exhaustion and possibly death. In life the biggest risk is that you miss the wonders of everyday experiences in your pursuit to the top. The top is secondary to the process.

Look back and take in the view. There’s never any guarantee that you’ll get to the top, but you always have the ability to stop, take in a deep breath, smile and enjoy the view-whether it’s miles of wilderness or two feet of fog. It’s all wonderful. Every moment of life is a new view to appreciate.

Save some energy for the trip down. We thought the summit was “just over that peak” half a dozen times before it actually was. Conserve energy. Things will inevitably take longer than expected. Don’t be discouraged. Budget your capital, energy and drive appropriately. Rarely is anything in life an all out sprint. Treat it like a marathon. You may need your reserves when you least expect it.

Getting to the top is optional. Getting down is mandatory. These are Ed Viesturs’ famous words; the first U.S. man to summit all 14 peaks above 8,000 meters with no bottled oxygen. The summit will be there tomorrow and likely so will yours. If more planning, a stronger team or more support is required, then save the summit for a time when the payout is safer and more probable. If you are outmatched, know when to turn back, only to return stronger and more savvy tomorrow. Stay objective and don’t let short-term excitement get in the way of long-term fulfillment.

Failure is a part of the process. If we would have started our climb the week before, conditions would have been too grave to make it. Be ok with not reaching the summit every time. Falling short is inevitable. You will never learn more than from your failures…at anything. Embrace them.

A daunting summit is nothing more than a challenge. A challenge is simply an opportunity in disguise. You won’t summit every one you come across, but you will become a better person with each attempt.

There will always be another mountain. You are not meant to conquer them all. Past summits are simply preparing you for the next. With the right strategy, you’ll put the top within reach. When your summit arrives, you will be ready.

“It is not the mountains we conquer but ourselves.” ~Sir Edmund Hillary

Read more inspiring articles from Scott Dinsmore at Reading For Your Success where he is committed to discovering your own path to personal and career success, on your terms, through “action-based reading.” Subscribe here to Scott’s future articles.



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The Wastefulness of Decluttering; or How to Make Less Count for More

August 20th, 2010 The FLHC

‘It is preoccupation with possession, more than anything else, that prevents men from living freely and nobly.’ ~Bertrand Russell

Post written by Leo Babauta. Follow me on twitter or identica.

I know there are many of you who want to declutter, or who have already gotten started … but you hit a roadblock.

And it’s a big one: you don’t want to be wasteful. Your gut tells you that getting rid of perfectly good things — things that cost a pretty penny to get in the first place — is wasteful as hell.

I recently received this letter from Marissa, a brilliant reader:

“I am currently going through my possessions for the umpteenth time to have/own less. My issue I am having now, is that when I donate/throw away items I don’t “need” I feel like I am wasting money. At one point in time I used my hard earned money to buy this item and now I just want to get rid of it. Though this does help in my future shopping habits so I don’t buy anything on a whim or just because I want to have it, I feel like I am throwing away money into the trash/donation bins.”

This is such a common question that I thought I’d address it here — if you’re holding onto stuff because you feel it would be a waste of good money if you got rid of it, here is the answer you are looking for:

I hereby release you of your burden.

You are free. You bought these items with hard-earned money, and you don’t want that money to go to waste, so you’ve been holding onto them. It’s a burden that keeps you from freeing yourself of these unneeded possessions — it forces to you keep the space they occupy, to maintain these possessions, to constantly see them every day even if you don’t want them, to walk around them or trip over them or live in a cramped, cluttered space. This is a burden, paying penance for your initial wasted expenditure of cash.

But: the waste was when you bought it, not when you get rid of it. You bought something you didn’t really need — and the real waste would be to ignore this and not learn from it.

So here’s how to make sure that by decluttering possessions you don’t need, it’s not a waste:

1. Learn your lesson. This might sound condescending, but it’s not meant to be — if we don’t realize our mistakes, we can’t learn and avoid them in the future. So realize: you shouldn’t have bought the items in the first place. Avoid doing this in the future, by buying as little as you possibly can. Stop being a consumer, and start living.

2. Realize that keeping the items is wasteful. If you keep stuff you don’t need, it costs you money — you pay for the space to store it (lots of possessions means bigger homes or storage containers), you pay to maintain it, it costs you time (and therefore money) to keep it and go around it, you have to fix things when they break, you have to sort through things to find things, you spend time moving things around, and so on. Getting rid of this unnecessary stuff frees you of this waste.

3. Find someone who will use it. It’s a waste to keep something when you’re not using it (a good reason car-sharing is a much better use of cars than private ownership, btw). So find a friend or family member who needs it, or give it to Goodwill or some other such charity, or donate it to a library that will let many others use it. Consider starting a neighborhood tool library, or a book-sharing spot in your community. When someone else uses your items, it’s not a waste.

4. Test the waters. If you’re unsure of whether you’ll need something later, put it to a test: have you used it in the last six months? If not, you probably don’t need it (unless it’s seasonal — then ask if you needed it in the last year). If you’re still unsure, box it up with today’s date, and check on it in six months — if you never needed to open the box, you didn’t need it.

5. Don’t let your possessions own you. If you hold on to possessions because you feel it would be wasteful to get rid of them, they are controlling you. They are dictating your life, rather than you creating the life you want, living how you want to live. Let go of possessions and be free — living otherwise would be the true waste.

6. Make better use of your time and space. Once you’re freed of this clutter, don’t waste your freed time on acquiring more stuff. Spend your time on incredible experiences, not on possessions. In the end, get a smaller house, now that you need to store less stuff, and help save the earth while you’re at it (a smaller home, along with ditching your car and becoming vegan, is one of the most important things you can do to reduce your carbon emissions).

‘Don’t water your weeds.’ ~Harvey MacKay

—
If you liked this guide, please bookmark it on Delicious or share on Twitter. Thanks, my friends.



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fire roasted salsa $3.85 recipe / $0.64 serving

August 19th, 2010 The FLHC

What would life be like without salsa? I don’t know and I don’t care to imagine it that way. I’m a salsa lover through and through. I could eat it straight with spoon, I love it so much. I know that you can buy a big ‘ol jar of generic red salsa for a buck fifty at the grocery store but sometimes you want a little more. This salsa will no doubt leave you wanting more… and more… and more.

I think I can get away with calling this “fire roasted” since I use a gas oven, right? Besides, “oven roased salsa” just doesn’t have the same ring to it. You can make this salsa with a gas or electric stove, so worry not – no real flames required.

Make sure you wait until tomatoes are at their peak and selling for a good price before making this recipe. If you get tomatoes out of season, the cost can quickly add up. I was lucky enough to find roma tomatoes on sale for $0.99/lb.

Fire Roasted Salsa

Total Recipe cost: $3.85
Servings Per Recipe: 6 (1/2 cup each)
Cost per serving: $0.64
Prep time: 20 min. Cook time: 30 min. Total: 50 min.

INGREDIENTS COST
8-10 fresh roma tomatoes $1.68
1 medium poblano pepper $0.49
1 medium jalapeno pepper $0.17
6 cloves garlic $0.18
1 medium yellow onion $0.36
2 Tbsp olive oil $0.20
1 medium lime $0.18
1/2 bunch cilantro $0.44
1 tsp salt $0.05
1/2 tsp cumin $0.05
1/2 tsp sugar $0.05
TOTAL   $3.85

STEP 1: Preheat the oven to 450 degrees and line a baking sheet with foil. Rinse the tomatoes and peppers. Cut the tomatoes in half, peel the cloves of garlic and slice the onion into chunks. Place the tomatoes, onion, garlic, poblano and jalapeno (leave the peppers whole for now) on the baking sheet and sprinkle with 2 Tbsp of olive oil. Toss all of the vegetables around in the oil until they are well coated.

STEP 2: Place the vegetables in the 450 degree oven and roast for 30 minutes, stirring once half way through. The vegetables should be shriveled, blistered and slightly brown after 30 minutes (see photos below). After roasting, remove them from the oven and allow to cool.

STEP 3: Place the poblano and jalapeno peppers on a cutting board. Remove the skin from the poblano (it should peel away easily), remove the tops and seed pods from both peppers. The peppers should be very soft and easy to work with (see photos below).

STEP 4: Dump all of the contents of the foil covered baking sheet (including juices) into a blender along with the peppers. If the vegetables are still warm, you can place the blender into the refrigerator until they have cooled down.

STEP 5: Add the fresh cilantro leaves and juice from the lime to the blender. You can start with half of each and add more to taste, if desired. Also add the salt, sugar and cumin. With the blender on the lowest setting, blend the ingredients until they are well mixed but still slightly chunky. Don’t over puree on the first round so that you can taste the mixture, adjust the seasonings and blend again if needed.

STEP 6: Serve immediately or let refrigerate over night for a more mellow flavor.

Fire Roasted Salsa

Step By Step Photos

prep vegetables for roasting
Prep the vegetables and coat them in oil.

roast vegetables
Roast the vegetables in the oven for 30 minutes, stirring once half way through.

roasted vegetables
The vegetables should be very soft, blistered and brown around the edges when done.

remove seeds peppers
Peel the thick skin off of the poblano (that’s the skin on the top left) and remove the stems and seeds from both. Jalapenos have a thinner skin so it doesn’t need to be removed.

blend veggies
Dump everything from the baking sheet, including the juices, into the blender and let cool. I put mine in the refrigerator to speed up the cooling process. Notice how much liquid is in the blender (about half full). That is a good thing. After the veggies have cooled, add the fresh cilantro, lime juice, salt, cumin and sugar. Blend on the lowest setting.

blended salsa
Taste the mixture and adjust the seasonings to you liking. Be careful not to over blend, you don’t want a soup!

Fire Roasted Salsa

NOTE: Both jalapenos and poblanos are spicy so if you fear the flame, add just half to the blender at first. This salsa was quite potent and had a sharp bite just after making it but today (the day after) it is mellow and so insanely delicious that I ate half a batch for lunch. I just couldn’t stop…



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teriyaki pork sandwiches $13.40 recipe / $1.68 each

August 4th, 2010 The FLHC

Hindsight is 20/20.

One of the main ingredients in this mouth-watering teriyaki pulled pork is the teriyaki sauce. The entire ten minutes that I stood in the Asian foods aisle trying to decide which teriyaki sauce to buy, not once did it occur to me that I had ALL of the ingredients to make teriyaki sauce at home, for pennies on the dollar. Ouch. It’s finals week, I’m distracted, that’s my excuse and I’m sticking to it!

Anyway, this recipe is ridiculously easy, almost guilt-inducingly delicious and has summer written all over it. Just load the slow-cooker up before you head out to work in the morning and let machine do it’s magic. Even the smell is enough to impress anyone who might walk into your house.

This recipe makes a ton but it freezes really well. I like to spoon single sandwich sized portions into freezer bags so that I can make one sandwich at a time later. Just be sure to label and date the bags so they don’t get lost and go to waste! The frozen meat/gravy mixture thaws easily in the microwave. Even left over buns can be frozen and thawed in the toaster when ready to eat!

Teriyaki Pork Sandwiches

Total Recipe cost: $13.40
Servings Per Recipe: 8
Cost per serving: $1.68
Prep time: 30 min. Cook time: 6-8 hrs. Total: 6-8 hrs

INGREDIENTS COST
3 lbs. pork butt roast (boston butt) $7.96
1 medium sweet onion $0.53
1 cup teriyaki sauce $1.99
1 can (15 oz.) pineapple slices $1.27
1 inch fresh ginger (optional) $0.13
3 Tbsp all-purpose flour $0.02
8 pack hamburger/sandwich buns $1.50
TOTAL   $13.40

STEP 1: Slice the onion and place it in the bottom of your slow cooker.

STEP 2: Remove the pork roast from it’s wrapper and remove any netting surrounding the meat (if any). Cut the pork roast into a few large chunks and place in a single layer in the slow cooker. If desired, trim fat from the pork roast before placing in the slow cooker.

STEP 3: Pour one cup of teriyaki sauce over the pork roast. Pour the juice from the can of pineapple into the slow cooker as well. Save the pineapple slices to top the sandwiches later. If using fresh ginger (I had some on hand so I added it just for fun), peel and grate it into the slow cooker.

STEP 4: Cover the slow cooker and turn on high heat for two hours then reduce to low heat for another 4 hours. If you do not have a programmable slow cooker or are not home to adjust the heat, set the slow cooker on low for 8 hours.

STEP 5: Carefully remove the lid after 6-8 hours and remove the pork chunks. They should fall apart and shred easily with a fork. Stir 3 Tbsp of flour into a half cup of water then whisk into the juices left in the slow cooker. Set the heat to high, put the lid on and let it simmer for 30 minutes. Stir once half way through.

STEP 6: The juices should have thickened after adding the flour and simmering. Return the shredded meat to the pot and stir into the teriyaki gravy. Serve 1 cup of meat and gravy over a toasted bun with a pineapple slice on top!

Step By Step Photos

sliced onions
Slice the onion and place it in the bottom of the slow cooker.

pork roast
Remove the pork roast from the plastic and any netting that it may have. Don’t worry, pork “butt” roasts are not actually the butt… it’s the shoulder.

cut pork
Cut the pork into a few large chunks so it can lay over the bottom of the slow cooker in an even layer. You want all of it to be surrounded by liquid, not just the bottom half.

pork in slow cooker
See how nicely it fits now? Lay it right on top of the onions.

add pineapple juice
Open the can of pineapple slices and pour all of the juice onto the pork roast. Save the slices for the sandwiches later.

add teriyaki sauce
Pour one cup of teriyaki sauce into the pot as well. I had over half of this jar left but it’s good to keep teriyaki sauce in your fridge… it’s good on everything.

ready to cook
I grated some ginger over top of everything because I had some left over from another recipe. Place the lid on the slow cooker and turn it on (high for 2 hours then low for 4 OR low heat for 8 hours).

finished pork
When you come home later, you won’t believe your nostrils! It may look ugly when you open the pot but it tastes as delicious as it smells.

shredded pork
Spoon the meat out of the flavorful soupy mix then shred it with a fork. It should be super soft and tender… just falling apart.

teriyaki gravy
To make the teriyaki gravy, whisk a slurry of 3 Tbsp of flour and 1/2 cup of water into the juices that remain in the pot. Turn the heat up to high, put the lid on and let it simmer for 30 minutes. You can also do this in a sauce pan if it’s easier.

add meat back in
Once the teriyaki gravy has thickened, add the meat back in. Spoon a large glob of pork and gravy onto a toasted bun, top with a slice of pineapple and go to town.

teriyaki pork sandwiches

NOTE: I used some left over cilantro as a garnish for the photos and a little bit of it made it’s way onto my sandwich. WOW. The cilantro added just the right touch of bright, fresh flavor. So, consider stuffing a few sprigs of fresh cilantro under the bun. You probably won’t be disappointed.



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DC pushes female condoms to fight HIV epidemic

July 28th, 2010 The FLHC

Charlene Cotton will talk to anyone about sex. Several days a week she stands behind a table decorated with a bowl of flavored condoms and safer sex pamphlets, calling to women passing on the street, “Come check out my table. Don’t be scared.”

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Can deciphering your doctor’s notes improve care?

July 20th, 2010 The FLHC

Don’t be offended if your doctor writes that you’re SOB, or that an exam detected BS.

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The Clean-Slate Guide to Simplicity

July 11th, 2010 The FLHC
Editor’s note: This is a guest post from Jeffrey Tang of The Art of Great Things.

When we think about simplifying, we usually think about subtraction. Getting rid of excess stuff. Clearing away obligations. Deleting old emails.

We simplify by paring away the layers of something until we find the core. Too many books on the shelf? Give them away, one by one, until you’re left with a manageable number of the volumes you really enjoy.

But decluttering this way is hard. For example:

Do you really want to pull dozens of books off the shelf one by one, trying to decide whether to keep or sell each one?

Do you have the time to go through hundreds of backlogged emails, choosing which to save and which to delete?

And there’s another obstacle. When you’re forced to choose to keep or discard something, uncertainty rears its ugly head. “Can you really afford to throw this away?” it whispers. “Are you sure you won’t need it eventually? Sure, you’re on a simplification kick now – but will you regret it later?” Playing the willpower game with uncertainty gets exhausting.

Simplifying Backwards is Easier

If you’re having trouble deciding when to hold on to something and when to let it go, try doing things backward. Learn to add responsibly instead of subtracting.

I call it the clean-slate approach to simplifying. Here’s how it works, in three steps. (more…)

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spicy sweet carrot salad $3.86 recipe / $0.64 serving

July 7th, 2010 The FLHC

Whew, with all of this pizza I’ve been eating, my body is just begging for some veggies. You know your diet is a little out of whack when you’d rather have a salad than a slice of pizza.

I saw this Carrot Salad on Kalyn’s Kitchen a couple of weeks ago and just knew that I had to make it. Of course, I made a few changes based on what I had on hand and what I could find at the market for a decent price. That’s the wonderful thing about the food blogging world… good recipes spread like wild fire and everyone puts their own spin on them. It’s like recipe evolution at warp speeds!

Anyway, red bell peppers are finally at a decent price ($0.79 for a monster sized one as opposed to the $3 ea. that they sell for the rest of the year) and I was determined to make something with them. I added one to the mix and it added beautiful color, extra sweetness and a nice juicy contrast to the fairly dry crunch of the carrots. I didn’t buy any mint because it was just too expensive. If you grow it (it’s a weed so it’s easy to grow) be sure to toss a little in there. I lost my green Tabasco in the move so I wasn’t able to add that either. The dressing probably could have benefitted from a little green Tabasco. Lastly, I added a touch of cumin to the dressing because where lime, jalapeno and cilantro go, cumin should definitely follow (IMHO).

The salad turned out just as good as I had expected; great texture, great flavor and enormous eye appeal!

Spicy Sweet Carrot Salad

Total Recipe cost: $3.86
Servings Per Recipe: 6
Cost per serving: $0.64
Prep time: 20 min. Cook time: 0 min. Total: 20 min.

INGREDIENTS COST
1 (10 oz.) pkg. matchstick carrots $1.89
1 med-lg red bell pepper $0.79
1 med. jalapeno $0.18
1/2 bunch cilantro $0.39
1 med. lime, juiced $0.34
3 Tbsp olive oil $0.15
1 tsp salt $0.05
1/8 tsp ground cumin $0.02
to taste fresh ground pepper $0.05
TOTAL   $3.86

STEP 1: Rinse the red bell pepper and do your best to cut into matchsticks of similar size and shape to the carrots. Rinse and dice the jalapeno. Combine the carrot matchsticks, red bell pepper and jalapeno in a bowl.

STEP 2: Rinse the cilantro and pull the leaves from the stems. Give it a good chop and stir into the carrot mix.

STEP 3: In a small bowl, combine the lime juice (about 3 Tbsp), olive oil, salt, pepper and cumin. Stir well with a fork. Taste and adjust the seasonings as desired. It is okay for the dressing to be strong because it will be spread thin when stirred into the vegetables.

STEP 4: Combine the dressing with the vegetables and stir well. Let sit for at least a half hour to let the flavors blend. Refrigerate the salad if you will be eating it more than 30 minutes later.

Step By Step Photos

carrot matchsticks
These are the carrots I used. You can find them near the packages of baby carrots in the produce section. If I had a good mandolin, I would make them myself but you can’t beat the consistent size and shape of the packaged kind.

add red bell pepper, jalapeno
Cut the red bell pepper into similar size and shaped matchsticks as the carrots. Finely dice the jalapeno. Stir both in with the carrots.

add cilantro
Rinse of the cilantro (it tends to have sand on it) and give it a good chop. Don’t mince it but you don’t want whole leaves either. Stir it into the vegetable mix.

make dressing
Juice your lime and mix it together with the olive oil, salt, pepper and cumin.

finished salad
Pour the dressing over the salad, give it a good stir and let it sit for at least 30 minutes so the flavors can blend.

Spicy Sweet Carrot Salad

Please be sure to check a mirror after eating this salad… the cilantro is sure to get stuck in your teeth.



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