Winning Pinning

Not to be confused with Charlie Sheen's winning.  I've been trying some of my pins and they have been awesome! 

 I made this carrot salad for a recent Shabbat picnic. I'd never cooked with tahini before and it came out pretty good. People loved it at the picnic as well! I did adapt it as well, but that's how I roll.

Carrots with Tahini Lemon Dressing - adapted from Kalyn's Kitchen

1 1/2 lbs carrots, peeled and cut on the diagonal or however you want to!
2 tbl fresh lemon juice
2 tbl tahini
2 tbl olive oil
1 tbl water (I added more to get the consistency right, play with it)
3 minced garlic cloves
2 tsp cumin (my own change)
3 tbl chopped cilantro (my own change)

Steam the carrots to your liking. I did it more well done because of the braces, the original recipe called for barely steamed. Then mix the dressing together and when the carrots are done, toss it all together.  I also added more cumin (originally called for sumac) because I love cumin. It's best served cold or room temperature!

I am trying to eat low carb, particularly less grains. Which means I miss pizza. I tried the cauliflower pizza crust...yeah not so much. But, I saw a pin for flaxseed meal pizza and I was game. I am addicted to flaxseed meal, often eating it as a cereal for breakfast. So I tried and fell in love with this! Yum-o. 

Flaxseed Meal Pizza - adapted (slightly) from the Delighted Momma

1 1/2 cups flaxseed meal (I buy the Bob's Redmill brand)

2 tsp baking powder

1 tsp oregano

1 tsp salt

3 eggs

3 tbl olive oil (I started with 1.5 and added more later)

1/2 cup water

Preheat your oven to 425º. Mix the dry ingredients, add the wet and mix it all up. Let the "dough" sit for several minutes to firm up some. Spread the dough onto a round pan or a greased cookie sheet. Bake for 20 minutes or until cooked through (check at 15 minutes, but mine needed all 20).  Add your toppings and cooked until they are done. 

I did Trader Joe's unexpected cheddar (hello, amazing), olives, and baby bellas sliced super thin! I gobbled it up!

And this super delicious summer salad is not from a pin, but now it will be one! We found this in a NY Times archive a few summers ago and love it. It's perfect for hot summer nights.

Moroccan Beet Salad - adapted from the NY Times

6-8 fresh beets
juice of 1 lemon
2 cloves garlic, mined
2 tsp cumin
salt and pepper to taste
4 tbl olive oil
1/2 cup chopped fresh parsley/cilantro

Boil the beets until cooked (great tip: don't peel the beets first, just trim the ends, boil, then the skins come right off!). Cut into bite-ish size cubes. Combine the dressing and toss with the beets. Adjust the seasonings to taste, let the salad cool, and enjoy!