Spicy Moroccan Carrot Dip

The easiest way to describe the last few weeks is to say there have been ups and downs. Sometimes, I’m feeling calm, almost zen, about the whole thing. Very quickly, however, that can shift to a state of panic. Of course, I keep a smile on my face and try to downplay it all when talking to friends and family. I don’t want to be an additional source of negativity when everyone’s feeling a bit down. This may not be the healthiest approach and I’m working on being more honest (starting with this post).

Cooking and photographing and talking about food has done a lot for my mental health. To go from working constantly, the non-stop photoshoots and nights of editing images of so much delicious and beautiful food, to nothing has hit me hard. When I get in the kitchen and pull out my camera, however, I do feel a bit better.

I’ve been making this carrot dip for years and yet I am just now getting around to posting the recipe. Looking through the site, I realized I shared a moroccan carrot and lentil salad not too long ago. But this dip is a bit different and it can be added to all sorts of meals (in fact, we had it yesterday on our salads for lunch). Having this in the fridge is keeping me away from the chips and candy and cookies (so. many. cookies.) we have around (which have been my go-to snacks for the last few weeks). The color brings me some much needed joy, as well. I hope others feel the same.

Spicy Moroccan Carrot Dip

Yield:
1 1/2 cups

Ingredients:
1 1/2 pounds carrots, peeled and chopped
1 2-inch piece fresh ginger, peeled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon honey
1 teaspoon salt
1/2 cup water
1 teaspoon chopped fresh parsley, for garnish
Sesame seeds, for garnish

Rice crackers, for serving

Directions:

Add olive oil to a large sauté pan and set over medium heat. Add carrots, ginger and honey and stir until ingredients are coated. Pour in the water. Sprinkle the garlic powder, onion powder, cumin, cayenne pepper, and salt over the carrots and cover pan with a lid. Lower heat to medium-low and cook for approximately 18 minutes, or until the carrots are tender.

Remove lid and let it cool for 10 minutes. Transfer ingredients (including any liquid in the pan) to the bowl of a food processor. Pulse until it becomes a chunky puree, making sure there aren’t any big pieces of carrot (it’s ok if there are small pieces).

Transfer the dip to a serving bowl. Top with chopped fresh parsley and sesame seeds. Serve with crackers (rice crackers recommended) or pita chips.

Grilled Tomatillo Salsa (Video)

The docks were put away this weekend and we've started talking about closing up the Cape house. I'm trying not to think about it too much. As much as I love fall, I'm not ready for summer to be over. So, I'll just continue grilling and mixing gin and tonics and wearing shorts and flip-flops until the very end. 

Salsa fresca used to be one of my favorite warm-weather treats until I started making salsa verde. Tomatillo and jalapeño are grilled and then blended with garlic, cilantro and lime juice. It's a little tart and sweet and spicy. You can dunk tortilla chips in or spoon it over fish tacos or scrambled eggs or serve it with some rice and beans and grilled peppers. Point being: you can put it on just about anything. 

Grilled Tomatillo Salsa

Ingredients
1 lb tomatillo, husks removed
1 jalapeño
1/8 cup cilantro leaves
1 garlic clove
Salt
Juice of 1/2 lime.
Olive oil

Directions
Place the tomatillo and jalapeño in a mixing bowl and drizzle with olive oil. Toss to coat. 

Preheat grill on high for 5 minutes. Place tomatillo and jalapeño on grill and cook, turning occasionally, until charred on each side and the tomatillo gets softer (but not totally mushy). Remove from heat.

Transfer tomatillo and jalapeño to the bowl of a blender. Add cilantro, garlic clove, lime juice, and salt. Pulse until completely blended.

Pour into a bowl and serve with tortilla chips.

Cucumbers in Garlic Sauce

Towards the end of our first date, Eric and I went to a gay bar in the South End. We ordered gin and tonics (or, as our bartender poured them, a glass of gin with a splash of tonic) and found ourselves a table. As we'd already covered most of the big topics... where we grew up, stories from our childhood... it was time to get creative with our conversation. "What's your favorite food?" I asked him. Seemed like a good question. I expected his answer to be ice cream or pizza. You know, something normal. "Cucumbers," he said. Cucumbers. I was intrigued. "Why cucumbers?" He looked at me, shrugged, and said, "I don't know. I just really like cucumbers." I let it go, but I just couldn't believe that of all the deliciousness out in the world, cucumbers was his favorite food.

After all these years of being together, I can honestly say the man loves his cucumbers. Pickled are preferred, but he'll take them however he can get them. His mom makes a cucumber salad that I'm obsessed with (and my parents have become fans too). And we have our new go-to app from our favorite Chinese restaurant that's cucumbers in garlic sauce. This sweet-garlicky (and just a touch spicy) creation is totally addictive and we can't help but order it every time. I figured, though, that it was time that I learn how to make it myself. So, here we have it... my adapted version. Technically, it's vegetarian (take out the fish sauce) and it could easily be made nut-free. And for those who are adverse to cilantro (like Eric), that can be removed too. But I think all three make for a really fantastic combo.

CUCUMBERS IN GARLIC SAUCE

NOTE
One could peel the cucumbers or use Persian cucumbers if you prefer less skin. I prefer the crunch that the skin provides.

SERVINGS
3-4 as a side

INGREDIENTS
3 cucumbers, ends trimmed
2 medium garlic cloves, minced
1/2 teaspoon salt
1 tablespoon sesame oil
1 teaspoon rice wine vinegar
2 teaspoons, soy sauce
2 teaspoons sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon fish sauce, optional

Chopped peanuts, optional
Chopped cilantro, optional
 

DIRECTIONS
1. Cut the cucumbers in half lengthwise. Using a spoon, scoop out the seeds and discard. Cut the cucumbers in half lengthwise again and then cut into 2-inch long pieces. Place the cucumber into a bowl and sprinkle with salt and garlic. Transfer to the refrigerator and chill for 30 minutes. Drain any liquid that has come from the cucumbers. Transfer to a serving bowl.

2. In a bowl, whisk together the sesame oil, rice wine vinegar, soy sauce, fish sauce (if using) and sugar. Pour the dressing over the cucumbers and stir to coat. Sprinkle red pepper flakes on top, along with the chopped peanuts and cilantro. Serve immediately.