DDD #105 – Herbivorous Butcher Unboxing & Review

All Photos © Christine Elise McCarthy 2018

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Click the image above to watch as I unpack a bunch of Herbivorous Butcher items & review them. Also – meet BRUCE – my newest foster – rescued from the South Korean dog meat trade.

 

Chef’d & Beyond Meat Smash-Up – Part 1 – Vegan Beast Burger & Cucumber Dill Salad

 

All Photos © Christine Elise McCarthy 2015

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There has been a huge rise in food services that send either already-prepared meals to your home for you to heat up and, more interestingly, ones that send pre-measured fresh ingredients & recipes & you make the food at home.  I tried Blue Apron – which is the latter service – and was not totally impressed.  One issue was the lack of selection for vegetarians (and nothing for vegans) & the fact that there was no option for a single person.  Their subscription plan meant I would get 3 meals – for two – each week – which meant six of my seven dinners were decided for me each week – with me eating the same thing twice – three times in a row.  Also – if you happened to LOVE a dish – you could not order it again soon – but had to wait – indefinitely – hoping it would eventually reappear in the cycle.

Chef’d has solved those problems.  No subscription – meaning order what you want & when you want it.  Get the same thing every day for two weeks – or just get one thing – different things – a few times a month.  Here is how they work:

Choose from Famous Recipes

Browse through hundreds of recipes from your favorite chefs, and cook them in the comfort of your own home!

From Our Kitchen to Yours

Fresh pre-portioned Ingredients delivered to your door. Reorder what you like, when you like. No subscriptions!

Cook, Love, Live

Enrich your life by creating memorable delicious experiences of love through our hand-cultivated recipes.

And look at the various tastes & lifestyles they accommodate

Shop Meals

LIFESTYLES:

FAMILY FRIENDLY

GOURMET

VEGETARIAN

GLUTEN FREE

PROTEINS:

BEEF

CHICKEN

SEAFOOD

LAMB

PORK

TURKEY

VEGAN

HERE is the list of the famous chefs contributing recipes.  And HERE are the vegan & vegetarian meals currently offered (kind of amazing looking).  I was given the opportunity to try the service & jumped at the chance.  I am a long-time fan of Beyond Meat & the pairing of these two companies is exciting to me.  I got the Beast Burger & Tacos & will post about the burger here – and the tacos in another post HERE.

Here is what showed up (for the burgers):

The box included everything I needed to make 4 Beast Burgers & the Cucumber Dill Salad.  I take childlike delight in tiny condiment bottles – to the degree that I didn’t want to open these & used some existing condiments I had.  So goofy.

Anyway – everything is outlined very clearly & the ingredients are pre-measured so – no measuring & no extra ingredients to leave around, unused, forever.

The Cucumber Dill Salad came together in five minutes & was tangy & crisp & light.

And – no surprise – the Beast Burger was huge & meaty & delicious!  I have had many Beyond Meat burgers in the past but – it was nice to have all the things I needed right there – including just 4 buns for the 4 burgers.  My freezer is jammed with freezer-burned buns that I stuck in there after buying a whole bag but only wanting one burger.

Assembled – the burger really is a beast & just as messy as any burger ad you see on TV – in the best possible way.   I feel like this is a great choice for a family of four on a night when there is minimal time to get dinner together – OR – to bring to a meat-eaters BBQ.  With this meal plan – you can walk into a BBQ with everything you need to provide 4 vegans/vegetarians with something as tempting as anything else likely to be served there – no fuss & no waste.

Be sure to check out their TACO dinner (seen below) HERE.

 

Homemade Dill Pickle Dip – (Vegan or Vegetarian)

 

All Photos © Christine Elise McCarthy 2014

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Last weekend, I did my first ever book reading at the historic Vroman’s.  Click HERE to see a video of the event & hear the reactions of the crowd.

 

OK, kids!  It is the 4th of July!  My blog will turn two TOMORROW & I am amazed that I have kept at it so long!  I should have more to say on the subject but I just wanna post this dip & get my ass to a BBQ – so let’s get to it.

I made this with my own VERY GARLICKY Easy Refrigerator Dill Pickles – as seen above.  You needn’t make your own pickles (even though they are CRAZY easy & are ready to eat after only 24 hours in the fridge) – but I recommend it highly.  I used real cream cheese – but they do make VEGAN cream cheese so – if veganism is your bag, baby – just use the vegan version.

 Homemade Dill Pickle Dip – (Vegan or Vegetarian)

INGREDIENTS

8 oz cream cheese – softened (or vegan alternative)

1 1/2 cups dill pickles (store-bought or my Homemade Easy Refrigerator Dill Pickles) – minced

1/4 cup sweet onion – minced

1 tsp fresh dill – chopped

1/2 tsp garlic powder

S&P to taste

Pickle juice to thin the dip – if you want it thin

 

 

DIRECTIONS

Mix that shit up!

I was lazy & did this in my food processor.  I also added a bit more pickle juice than I think is ideal and my dip is thin – though still scoopable.  And ain’t nobody breaking chips off in it.

But – if you are motivated – just mince the onion & pickles (or chop them in a food processor) & then mash it all together by hand.  You might have more control this way.  Only add as much pickle juice as you need to get the dip texture that floats your boat.

Shovel this in your face with some toxic, GMO-laden chips & kid yourself that the fact that they are reduced fat is gonna effect ANY positive or meaningful difference.

Fuck it!  It is the 4th of July!  Celebrate America by acting like an American & eat bad food by the pound.  Get drunk.  BE CAREFUL AROUND FIREWORKS!  Eat some more.  Eat a whole pie!  Why not?

The gym will be there tomorrow.

 

Roasted Beet and Chickpea Salad with Dill and Arugula and Lemon Vinaigrette

 

All Photos © Christine Elise McCarthy 2014

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I love beets!  I love lemon!  I love arugula!  I LOVE THIS SALAD!  If you are vegan – either just lose the feta cheese or add a vegan alternative.  There is enough flavor here that the cheese is just a layer of flavor but the salad doesn’t depend on it.

I roasted the beets days ahead & just used them yesterday.  You can do this, too, or roast them as needed.  I like having them in the fridge – ready & waiting for me to be inspired to use them.  I made this dressing fresh but most any tart dressing would work.

Lemon Vinaigrette

INGREDIENTS

1/3 cup olive oil

juice of one lemon

1 1/2 tsp Dijon

1 garlic clove – minced

S&P to taste

DIRECTIONS

Blend the ingredients & then add more lemon or oil or S&P – to suit your taste.

Roasted Beet and Chickpea Salad with Dill and Arugula

INGREDIENTS

The ratio here is really up to you but here are my suggestions:

2 large beets

1/2 (15 oz) can chickpeas – drained & rinsed

A few cups of arugula

1/2 cucumber – sliced thin

1 cup feta – crumbled

Fresh dill

DIRECTIONS

Wash the beets & wrap them in foil with a little olive oil drizzled on them.   Roast, wrapped in foil, at 400 degrees for about an hour.  Allow to cool & peel.  Cut into bite-sized chunks & set aside.

Make the vinaigrette.

Now just layer your ingredients as you like & drizzle with dressing.  Lots of freshly cracked pepper adds a nice touch.  Eat it up & sit back & think about the fact that your pee will likely be pink tomorrow.  🙂

Creamy Avocado Yogurt Dressing with Lime & Dill

 

All Photos © Christine Elise McCarthy 2013

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is far lighter than it seems because it is made with yogurt rather than mayo & you can control the amount of olive oil yourself.  The oil is used mainly as a thinner & you could probably even use water instead – if the fat from the oil concerns you.  Beyond that – all you do is stick the ingredients in a food processor or blender & whip them up!   PS – there is no onion in this dressing but the magenta-red looked so pretty – I included that onion in the pictures.

Creamy Avocado Yogurt Dressing with Lime & Dill

INGREDIENTS

1 large avocado -peeled cut into chunks

1/2 cucumber – cut into chunks

6 ounces Greek yogurt

juice of 1-2 limes – depending on how juicy the limes are

1-2 tsp fresh dill

1-2 tsp fresh cilantro (or parsley)

3 garlic cloves

1/3 cup olive oil (more or less – depending on how thin you like your dressings)

S&P to taste

1 jalapeno (optional) – if you like kick

DIRECTIONS

Blend everything except the olive oil in a food processor until smooth.  Drizzle oil in until it reaches the consistency you prefer.  If you want it thinner than 1/3 cup oil makes it – maybe consider adding a bit of water to thin it.  Add S&P to taste.  Adjust lime & dill & cilantro to suit your tastes.

Cauliflower Mashed “Potatoes” with Dill & Cheddar

 

All Photos © Christine Elise McCarthy 2013

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Another in what must seem like an endless chain of cauliflower recipes.  This is so delicious – I ate the entire thing myself last night.  The amount of cheese is up to you.  I went light to save calories but more would have been a lot better.  This takes a total of 10-15 minutes once you have boiling water.  Try it at least once!

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Cauliflower Mashed “Potatoes” with Dill & Cheddar

INGREDIENTS

1 head cauliflower

1/8-1/4 cup fresh dill plus more for garnish

1/4 cup grated cheddar plus more for garnish

1 TBS butter

S&P to taste

DIRECTIONS

Cut the cauliflower in half or quarters & add to boiling water.  Boil about ten minutes.  Leave it in the hot water until you are ready to serve it because it comes together fast but gets cold fast, too.   When ready to serve it – simply puree everything in the bowl of your food processor.  Garnish with a little extra cheese, dill sprigs & some freshly ground pepper.  Hover over it like a fucking prison inmate & shovel it in your face with zero dignity.  Grunting sounds optional.

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Smoked Salmon & Horseradish Cream Verrine with Cucumber & Tomato

All Photos © Christine Elise McCarthy 2013

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I recently discovered the VERRINE.  Here is the web definition:

verrine

A verrine is a confection, originally from France, made by layering ingredients in a small glass. It can be either sweet or savoury.

If you Google image search “verrine” you get an amazing array of gorgeous appetizers & desserts.  See HERE.

Last night, I decided to try my hand at one.  As per usual, I was restricted to what I already had on hand.  Fortunately, I had smoked salmon, cucumbers, dill & heirloom cherry tomatoes.  I also had a fresh horseradish root.That fucker cost $8 but it is like a Fred Flintstone club.  I grated a bunch up with a microplane but in the end, couldn’t really taste it.  You might just want to use a little prepared horseradish sauce,instead, if you attempt this recipe.  Also – I left my cream sauce very thick – like a whipped cream cheese.  You might like yours a bit runnier.  In that case, just use more heavy cream.The only part of this dish that is a proper recipe is the horseradish cream.  The rest is just a layering of ingredients that you can alter to your own tastes.  I made these in three sizes: a shot glass, a stemmed apperitif glass & a tumbler.  You can choose the serving size appropriate for the occasion.  Know that I ate all three of these myself last night.  These would make a wonderful brunch starter – sort of like a bagel with the works – without the bagel.

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Horseradish Cream

INGREDIENTS

4 oz cream cheese

4 TBS fresh grated horseradish root OR prepared horseradish sauce to taste

2 sprigs fresh dill

7 (or more) TBS heavy cream

1/8 tsp salt

DIRECTIONS

Blend everything in a food processor.  Add more heavy cream if you like a thinner sauce.  Add more horseradish sauce if you enjoy kick.

Smoked Salmon Verrine with Cucumber & Tomato & Horseradish Cream

INGREDIENTS

Smoked salmon

Cucumber

Tomato (I used multicolored heirloom cherry tomatoes)

Dill

Capers

Fresh lemon

Fresh bread or bagel

Horseradish cream

Fresh pepper

DIRECTIONS

Dice the salmon, tomato, cucumber & bread.  Put some bread in the bottom of each serving glass (I only used bread in the tumbler – not in the smaller verrines) & layer with cucumber, tomato & horseradish cream.  Top with dill & capers & squeeze a little lemon on top.  Finish with cracked pepper & serve!

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Dill & Lemon & Almond Pesto

 

All Photos © Christine Elise McCarthy 2013

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I made this up because I couldn’t pass up this huge bunch of fresh dill for $1.49.  It is easy to make & not nearly as overpoweringly dilly as you might guess.  It has a fresh, summery flavor that I think would go very well with seafood.

I used raw almonds because pine nuts can result in pine mouth & because they are almost always from China.  I think pine nuts are sorta icky too rich, anyway – and they have reached the same over-saturation rate as the 80’s trend king – sundried tomatoes & the more recent victim of foody overkill – balsamic vinegar.

These measurements are ball park, at best.  Never worry – pesto is very forgiving & you can adjust the flavors as you make it.

Dill & Lemon & Almond Pesto

1-2 cups fresh dill

1/2 cup raw almonds (I used almonds but walnuts or pecans or regular peanuts would work – or even macadamia.  Your call.)

1/4-1/2 cup olive oil

juice of half a lemon

4 garlic cloves

1/4 cup grated Parmesan

S&P to taste

Water to thin it – if you desire

DIRECTIONS

Blend all ingredients in a food processor.  Adjust flavors.

Potato, Salmon & Asparagus Tall Tart (Pie) with Fresh Dill

All Photos © Christine Elise McCarthy 2012

This recipe is a 100% original Delicious-Delightful-Delovely invention.  It was not inspired by any other recipe – whether that be something I ate somewhere or something I saw on the Internet.  Again – it was born of ingredients I had on hand – like a second homemade tart dough waiting to be baked – and everything else used here – except the dill.  I had to go buy fresh dill.  This is the result of good ole-fashioned winging it & I recommend you try it.  The winging it part.  You could use sweet potatoes rather than white, leave out the salmon, use cooked chicken, use broccoli or peas or steamed kale instead of asparagus.  There is really no limit to the ways you could vary this.  My only recommendation is that you use some things with different colors – to prettify it.  This & a nice salad – you are good to go!

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Potato, Salmon & Asparagus Tall Tart (Pie) with Fresh Dill

INGREDIENTS

1 homemade (or frozen) tart dough – as made HERE

4 medium new potatoes (or red or sweet or russet – whatever) – sliced 1/4 inch thick

8 oz goat cheese

6 oz whole milk

2 eggs

12 dill fronds – stems removed.

zest of 1 lime

6 oz smoked salmon – diced

30 spears asparagus – FRESH

1/2 lb grated cheese (I used leftovers from the tomato tart – a combo of gruyere, smoked gouda & cheddar)

S&P to taste

DIRECTIONS

PREHEAT THE OVEN TO 350 DEGREES

Boil water with a tsp salt & add the sliced potatoes & cook until tender – between 5-10 minutes.  Drain & run cool water over them.  Set aside.

Wrap the asparagus spears in a wet paper towel & microwave them for a minute or two – until tender but not overcooked.  Or steam them traditionally.  Set aside.

Roll out your pastry dough & press it into a spring form pan (or a deep dish pie pan).  Chill for 30 minutes in the fridge.

In a blender or food processor – blend SIX OUNCES (reserving 2 ounces) of the goat cheese with the milk and the two eggs, lime zest and SIX of the dill fronds (reserving 6).  Add s&p to taste.  Set aside.

When the dough is chilled – take it from the fridge & layer the bottom with 1/3 the potatoes.  Add 1/2 of the asparagus and 1/2 the salmon & pour 1/2 of the milk mixture over this.  Layer another 1/3 of the potatoes & the rest of the salmon & asparagus & then add the final 1/3 of the potatoes.  Crumble the last 2 oz goat cheese on top of this & then the grated cheese blend.  Pour the second 1/2 of the milk mixture over this.

Bake at 350 for 45-60 minutes – or until the cheese begins to turn golden.  Remove from over & let rest for 10-15 minutes.  Remove the spring form ring (if using) and sprinkle with more fresh dill.  Can be eaten warm or at room temperature.

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Spaghetti with Smoked Salmon, Capers, Cream Cheese & Dill

All Photos © Christine Elise McCarthy 2012

This is another recipe born out of a desire to use up stuff I already had in my fridge.  Primarily, I had a huge chunk of smoked salmon & I didn’t want it to go bad.  So – I made up this recipe.  The measurements are approximates.  Feel free to adjust them to your own tastes.  I will say – this produced an EASY and rich & creamy entree that tasted so much better than I hoped – I will definitely make it again – for guests.  I don’t need a full pound of creamy pasta leftovers in my fridge.  Nobody with thighs does.

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Smoked Salmon, Capers & Cream Cheese Pasta with Dill

INGREDIENTS

1 lb pasta – your choice – or 4 servings homemade (https://delightfuldeliciousdelovelyblog.wordpress.com/2012/07/08/pizza-dough-5/)

2 TBS olive oil

2 cloves garlic – sliced

2/3 cup dry white wine

8 oz package cream cheese – cut into cubes

1 cup half & half

1 cup (or more – for color) of tomato sauce.  I used my favorite (http://www.raos.com/AR24-case.aspx) and a few tablespoons of a homemade version I had leftover from my stromboli

10 oz (more or less – to your taste or budget) smoked salmon – chopped into bite-sized squares

3 TBS Fresh dill

1 tsp (or more if you like heat) crushed red pepper

4 TBS capers

salt & pepper to taste

extra dill for garnish

DIRECTIONS

Heat the oil in a skillet & add the garlic.  After about a minute – add the white wine.  Beware – adding wine to hot oil will create a sputtering hot mess – so stand back.  Once this is boiling, add the cream cheese & stir constantly until it melts.  Add the half & half & tomato sauce & the crushed red pepper.  Blend well & then add the smoked salmon. Once this is well blended – stir in some fresh dill.  Once it seems creamy & blended – taste & add salt/pepper or more crushed red pepper – to your taste.  Reduced heat to low & simmer – stirring frequently – while you cook your pasta.

Cook your pasta according to directions.  Drain & put in a large bowl.  Add your sauce & stir well.  Serve on individual plates, adding capers & fresh dill as garnish on each plate.

This stuff is dangerously delicious.  Enjoy!!!