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smiley-with-coldGoing on Day 3 of being sick. UGH.

I’ve come down with some nasty bug that’s robbed me almost entirely of my sense of taste, which means that right now everything I eat tastes like some variation on a theme of cardboard. I don’t have an upset stomach, and my throat isn’t particularly sore, both of which mean I can still eat solid food without a whole lot of grief—only I can’t taste anything! Not really, anyway. It’s like most of my taste buds have gone on strike while they’re waiting for my body to fight off this taste-deadening bug.

So this whole post today is basically a big pity party because I miss actually being able to taste food. Wah. 😥 But hey, you get three yummy recipes out of it, so there’s that. 🙂

Recipe #1: Lemons in Salt
You NEED this in your kitchen. Pulverize the salt-cured lemon rinds to use as a substitute for lemon zest; use the {bonus} lemon salt to add a subtle tang to almost any dish. Super-easy, super-versatile, super-delicious, super-no-excuses.

Photo credit: Rebecca at Foodie with Family

All you need is fresh lemons, kosher salt (or other coarse-grained salt, but not too coarse), and a mason jar—3 smallish lemons fit perfectly in a pint-size mason jar with kosher salt. Get the full recipe with instructions here: Foodie with Family | Smoked Paprika and Chipotle Sauce, Lemons in Salt (I haven’t tried the other recipe yet, so you’re on your own there).

Recipe #2: Italian Herb Baked Spinach Chips
Divascancook on ifood.tv shared this totally nom-worthy recipe for baked spinach chips last year, and I finally got around to making them.

Italian Herb Baked Spinach Chips - divascancook
photo credit: divascancook at ifood.tv

Baked spinach chips have a FABULOUS flavour, but they’re also VERY time-consuming:  Since spinach is like the amazing Shrinky-Dink of the veggie world, you have to make sure to pick out the BIGGEST spinach leaves you can find, so you won’t be able to fit a ton of them on a baking sheet without them overlapping, but it’s best to keep the spinach leaves separate so they don’t stick together as they bake, which means you only get maybe a couple dozen chips per sheet; do NOT use baby spinach for this—you’ll end up with spinach specks, not chips. Also, the resulting spinach chips are ultra-delicate (like “if you manhandle these like regular potato chips, they’ll disintegrate” delicate), so it’s not like you can make a big batch and store them for later. Not that there was gonna be any storing of these babies here at Flip-flop Central. Still, if you’re looking for a tasty, healthy alternative to plain ol’ potato chips, these chips are definitely worth making at least once in a while; get the full recipe here: Italian Herb Baked Spinach Chips.

Recipe #3: Smokey “Ranch” Dip
Why are so many things “ranch” something? This dip is DELISH, and NOT calling it “ranch” dip wouldn’t have made it somehow LESS delish. Whatever. I kept the name but put “ranch” in quotes to protest. This is what passes for a rebel yell when you’ve been sick for 3 days and can’t taste anything anyway. Meh.

When I made this dip, I wasn’t sick, so I could actually taste it—that’s how I know it’s delicious. In case you were wondering how I can taste anything when I’m sick (I can’t). But I didn’t bother with the veggie basket, and that’s basically what’s featured in the pic that accompanies this recipe on the foodnetwork website, so including that pic here is kinda pointless; and Johnny Lingo and I snarfed all the dip I made before it occurred to me to get a few snaps. So no pic for this one, sorry.

One thing to watch out for with this dip: it’s pretty runny if you use a thin sour cream; make sure you use a good thick sour cream because the honey seems to have the effect of thinning out the dip. Also, don’t try to use regular paprika instead of smoked paprika—you’ll get a totally different flavour (it might not be bad, but it won’t be smoky). Hub and I thought this dip was awesome with everything we tried it on: on veggies, chips, crackers, and fingers (just licking the fingers, not chewing). Get the full recipe here: Veggie Basket with Smokey Ranch Dip.


So there you have it: 3 recipes and a pity party. And now I think maybe I’ll go back to bed so maybe I can taste food again sooner. Blah.