Category: Recipes

Dill Week: Dill Roasted Sweet Potatoes

Leave a comment

It’s the final day of Dill Week, and so I’ve decided to post about one of my favourite things to eat: sweet potatoes. I absolutely looove roasted sweet potatoes, and adding dill just pushes them over the top. These potatoes are great as a side dish, in a roasted veggie bowl, or just on their own. I’ve been guilty of eating a lot of them right off of the pan. But hey, they’re really good! As you can tell, this recipe is sort of a big dill (hahaha), so let’s get into it!

Dill Roasted Sweet Potatoes

Serves: 2

Total Time: 35-45 minutes

Ingredients:

  • 1 medium sweet potato, cut into small, 1 inch cubes
  • 1 1/2 tbs olive oil
  • 1 heaping tablespoon fresh dill, chopped
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Farenheit
  2. Toss the sweet potatoes with the olive oil, dill, salt and pepper in a bowl.
  3. Cover a baking sheet with parchment paper and spread out the sweet potatoes on it.
  4. Roast the potatoes for about 25-30 minutes, until they are soft on the inside, but are starting to brown a little bit in the outside. Crispy sweet potatoes are my favourite, so I try and leave them in for the full 30 minutes.

5. Enjoy!

Hint hint wink wink nudge nudge: These potatoes go super well with the dill tzatziki recipe I made early this week;)

Hopefully you guys enjoyed the first week of herb month! I’ve definitely developed a love for dill over the course of the week. Starting Monday I’ll be posting about parsley!

Yours Truly,

MyDayIsBooked;)

Dill Week: Hungarian Dill and Cucumber Salad

Leave a comment

Hi!! To continue on with Dill Week, I have a great recipe for a Dill and Cucumber Salad, which I adapted from a Hungarian cookbook:) It traditionally uses sour cream, but I created a lighter version with Greek yogurt. Hungarian food is very homey and fresh-tasting, and I feel like this salad embodies that. The dill really comes through, and the dressing just enhances everything.

To slice the cucumbers really thin, you can use a mandalin if you have one, or you can just use a knife. My cheese grater has one side where you can move the cucumber up and down and it slices thinly. I sliced the onion by hand, and split up the layers so that when I was done I got thin strips. Hope you enjoy this dill-ightful recipe! (Sorry for the bad puns this week😂)

Hungarian Dill and Cucumber Salad

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 1/2-3/4 of a large cucumber, sliced thinly
  • 1/4 of a medium onion, sliced thinly
  • 2 tbs of fresh dill, chopped
  • 1/2 cup non fat Greek yogurt
  • 1/4 cup white vinegar
  • 1 tsp maple syrup
  • 1/2 tsp paprika
  • Salt and pepper to taste

Directions:

  1. Toss the cucumber, onion, and dill in a medium sized bowl.
  2. Whisk together the yogurt, vinegar, maple syrup, paprika, salt and pepper together in a separate bowl. Pour over the cucumber and onion and mix together until everything is coated.
  3. Enjoy!

Have a great weekend everyone! My final dill post will come out soon;)

Yours Truly,

MyDayIsBooked❤️❤️

Dill Week: Dill Tzatziki

2 Comments

Hello! For the first week of Herb Month I’m featuring dill:) I have a delicious tzatziki recipe that is garlicky and lemony and of course, full of dill. But first, I wanted to share some tips on how to take care of your dill plants. You can just as easily buy fresh dill at the grocery store, but there’s something special about picking fresh produce from a garden.

Dill in my herb garden;)

I didn’t start any of the herbs in my garden from seed- I bought them already sprouted from a garden centre. I then planted them in a large pot with some other herbs. Make sure that the plants aren’t too close to each other and have room to grow. Water your dill well during the summer months. You can start harvesting as soon as your plant has about five leaves (it will probably have five when you buy it from the store). Just pinch off the leaves or use scissors to cut them off. Once you rinse off your dill, you’re ready to start cooking!

Dill Tzatziki

Serves: 4-6

Total Time: 10 minutes

Ingredients:

  • 1 cup Greek yogurt (I used non-fat but it’ll only get tastier if you up the fat content!)
  • 1/2 cup grated cucumber (juice included)
  • Juice of 1/2 a lemon
  • 1 clove of garlic, minced
  • About 1 tbs fresh dill
  • Salt and pepper to taste

Directions:

  1. Mix all ingredients together and enjoy!

Hope you liked this dill recipe/information session! I’ll post my source for dill tips below so that you guys can check that out if you have any questions. Keep your eyes open for two more dill recipes this week!

Yours Truly,

MyDayIsBooked;))🌱🌱

Source: https://www.almanac.com/plant/dill

June is Herb Month!!

1 Comment

Hi everyone! I’m super excited for June, because it’s herb month at MyDayIsBooked.com! I recently started an herb garden, and decided that during the month of June I would post recipes that center around herbs. In this post I just want to let you guys know what’s going to be happening on my site next month;)

Every week I’ll be focusing on a different herb; parsley, cilantro, dill and basil (not in this particular order). I’ll let you know how to look after and harvest each plant, and post a sauce, salad and surprise recipe that uses it in some way. Yes, there will be three posts a week on my site, and yes, I’m going to have to do some hardcore recipe testing in the next few weeks. But who doesn’t need some extra pressure before final exams? 😂😂

Seriously though, I can’t wait to start sharing my herb posts with you guys. Herbs are great because they pack in so much flavour, but take so little space to grow. I have five different herbs growing in one big pot right now. If you don’t have the time or space to look after a big garden, herbs are the way to go. I really hope that you find Herb Month useful and exciting!

Yours Truly,

MyDayIsBooked

Berry Banana Smoothie Bowl

Leave a comment

Hello! In my world, there are two types of breakfasts; breakfasts that I make on weekdays, and breakfasts that I make on weekends. Weekday breakfasts normally consist of greek yogurt with banana and peanut butter, but on weekends I like to shake it up a bit, since I have more time. This Berry Banana Smoothie Bowl is sweet and refreshing, and adding spinach gives you a boost of vitamins to start your day. The recipe says that it makes one to two servings, but I don’t think that you’ll want to share after tasting it. I love smoothie bowls because the toppings are totally customizable, so go crazy! I hope this recipe starts your weekends off right!

Berry Banana Smoothie Bowl

Makes: 1-2 servings

Total Time: 5-10 minutes

 

Ingredients:

For the Smoothie:

  • 1/2 cup fresh or frozen mixed berries
  • 1/2 cup packed spinach
  • 2 bananas, chopped and frozen

Topping Suggestions:

Directions:

  1. Blend all Smoothie ingredients in a good blender. You may need to add a splash of water or almond milk if your frozen ingredients aren’t blending.
  2. Pour into a bowl and serve with toppings of your choice!

Enjoy these delicious smoothie bowls!

Yours Truly,

MyDayIsBooked;)