Sunday, November 18, 2007

Carrot Sesame Salad

DD and TBF cooked dinner tonight. And to think, some people don't believe in God!

Anyway, it was a simple dinner, but a very delicious one: cheese pierogies, baked potato slices and carrot salad. No dessert. Pierogies are pretty filling!

Last weekend we visited Agnes Scott College in Atlanta, since DD wants to attend there next year, and we stayed with a priest friend of ours and his family. His mother-in-law, Baba Lottie, knows how much I love pierogies, and made six dozen HUGE cheese pierogies. She greeted us late on Friday night with many pierogies, and being good guests, of COURSE we managed to eat one each. One taste was all it took, and we happily scarfed down many, many pierogies. These were the best pierogies I have ever, ever eaten. The woman is a genius. No, not a genius..... a GODDESS! Yes, she is the Pierogy Goddess! I guess a devout Orthodox woman shouldn't say that, but truly, truly, I say unto you, I worship her pierogy making skills. Anyway, she sent us home with a dozen, which DD cooked up tonight. DD also made her famous crispy cajun potato rounds.

Which brings me to The Boyfriend. His contribution, other than cleaning up the kitchen after dinner (have I previously mentioned what a fine young man he is?), was to make the Carrot Sesame Salad. He had tried this a few weeks ago when we had our pastor over for dinner. He had loved it then, and wanted to try to make it himself. Now TBF has many attributes to commend him, but the ability to cook is not one of them. However, he did a great job and the salad turned out so delicious that I think even he was surprised. I sent him home with the leftover carrot salad so that he could prove to his family that he made something so very tasty.

Carrot Sesame Salad
1 lb carrots, grated (not too finely)
1 clove garlic, minced
2 Tbs light soy sauce or Bragg's Liquid Aminos (love that stuff!)
2 Tbs rice vinegar (get the seasoned kind)
2 Tbs roasted sesame oil (from the Asian food section of the supermarket)
1 Tbs honey
1/4 tsp sriracha sauce or Asian chili paste (we used the paste tonight)
2 Tbs toasted sesame seeds
2 Tbs chopped cilantro

Mix together well and chill for 30 minutes.

Yummy yummy yummy! This would make an awesome filling, along with a slather of hummus, for a pita sandwich. It would probably even taste good with peanut butter, or even a grilled cheese sandwich.

Four stars from The Boyfriend!


snowy said...

I just wanted to say I really enjoy reading your recipes, and following the keep sharing!

missingbecheery said...

Hi Snowy!

Thank you so much! I just surfed over to your blog, and I love it. I'll be a frequent visitor, for sure. My father's family came from Toulouse to what is now the eastern coast of Canada in the 1630s, I believe. Are you anywhere near Toulouse?

snowy said...

I live about an hour and a half from Toulouse, which is a beautiful city, in lovely rosy bricks...
I made the carrot salad, and it was really delicious...I shall be making it again. I'm very lucky, my neighbour often brings me a bucket of vegetables from her garden, but sometimes I can't think of things to do with them.
The 1630s, that was a long time ago! Were they protestants?

missingbecheery said...

No, they were Catholics, but they left for the new world anyway. They were two brothers, last name of Babineau, and then ended up in the Maritime provinces of eastern Canada. One of my father's cousins traced the family tree back to France, and my Dad's baby brother went further back when he visited France. He used to take business trips to France a half dozen times a year, so he had ample opportunity to do the research. He's the one who found our ancestors in Toulouse. I just love knowing my family history on both sides - its so grounding to know where you came from!