Bahn Mi is a Vietnamese sandwich with French influence. Traditionally served on a baguette, spread with mayo and sometimes pate (those are the French parts), then topped with pork or other meats (I love to use leftover pork tenderloin), cucumber, jalapeno, cilantro, and pickled carrots and/or radish. It may be hard to imagine that all these varying flavors would come together in a harmonious whole, but trust me — they do!
This sort-of-Greek salad was inspired by a gyro wrap: it has all the contents of a gyro, minus the pita wrap, with a modified tzatziki dressing. Gyro is a Greek dish featuring meat cooked on a vertical rotisserie, and usually served wrapped in pita bread, with cucumber, tomato, onion, and tzatziki sauce. Tzatziki is traditionally made using yogurt, cucumber, garlic, and dill, mint, or parsley. Sometimes they’re also served with french fries stuffed inside.
This recipe originally comes from Pinch of Yum, and it instantly became one of my favorite easy dips/sauces.
What makes it magic? It’s easy, it’s healthy, it’s versatile, it’s delicious!
Use it as a veggie or cracker dip. Smear it on just-cooked fish, chicken, or burgers. Use the thinner version to drizzle over fresh tomatoes, or roasted vegetables. I bet it would be amazing blended into twice-baked potatoes — or twice-baked cauliflower!
I love fish tacos because:
- They taste great!
- They’re easy to prep ahead of time, leaving you just a couple easy things to do at the last minute.
- They’re so customizable. Depending on what ingredients you provide, they can be gluten-free, dairy-free, Paleo, Whole30, nightshade-free — pretty much whatever! If you have a vegetarian in the crowd, they can even leave off the fish and still have a nice variety of flavors to fill their taco with.
Find my original post here. It explains how to make the spicy crema sauce, and how to prep and set things up for a fish taco bar — great for a party, or a big picky family!
Homemade sausage may sound daunting, but it’s really amazingly simple! To make bulk or fresh sausage (as opposed to link or smoked sausage), you just buy ground pork, chicken, or turkey, add some spices, herbs, and maybe a little something else; mix it all together, let it chill for a while, and then freeze or cook it. It ain’t rocket science!
So, maybe you’ve been hearing about turmeric lately. It’s a spice commonly used in Indian cooking — and sometimes as a natural colorant for butter and other foods. Of the many health benefits it’s associated with, the most broadly helpful could be inflammation. (This page from the WebMD lists the possible health benefits of turmeric, which effects are in question, dosing info, and precautions.)
I discovered this “tea” a few weeks ago, and I’ve been enjoying it frequently since then. And with the cold snaps we’ve been having lately, it’s still seems the right weather for a toasty drink. I think it makes a nice sub for coffee. I’m not saying it tastes anything like coffee, but it has the same combo of exotic flavors mixed with sweetness (if you choose to make it sweet) and creaminess.
I’ve featured this before in my go-to lunches post, but it probably deserves its own day in the sun. This is a stupid-easy, 3-ingredient meal that I rely on again and again.
If you think you don’t like sauerkraut, I’d urge you to give it another try. My husband thought he hated sauerkraut, but he’s come around.