The Black Teapot

March 25, 2012

Homemade Coleslaw

Filed under: Salads, Side dishes — blackteapot @ 11:18 pm
  • 1/4 head purple cabbage, shredded
  • 1/4 head green cabbage
  • 3 large carrots, shredded
  • 2 green onions, thinly shredded
  • 3/4 cup greek yogurt (you can also use mayo)
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp horseradish
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 tbsp white vinegar, I usually add a little more

Mix together yogurt, sugar, Dijon, horseradish, salt, pepper, and vinegar. Let sit in refrigerator for a few hours.

Combine shredded vegetables in a bowl. Top with dressing and toss well to combine.



February 1, 2011

Jicama Salad

Filed under: Salads, Vegetables, Vegetarian — blackteapot @ 3:08 am

The jicama has a sweet turnip taste to it, and is amazing in salads. It is crisp, and goes well with the apple. Jicama can be found at most grocery stores now, and is best stored in a cooler area such as a pantry, where it will last about a month. Do not store them in the refrigerator, as the colder temperature will damage it.

Prep Time: 15 minutes
Serves: 6

  • 2 cups julienned jicama
  • 1 cup julienned granny smith apple
  • 1 cup julienned cucumber
  • 1 cup julienned carrot
  • 2 green onions, julienned
  • 1 large lemon, juiced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup chopped cilantro
  • 1/2 tsp sea salt
  • 1/2 tsp fresh cracked black pepper

In a large bowl, whisk together lemon juice, olive oil, salt, and pepper. Add in remaining ingredients, and toss well. Refrigerate until serving.

April 11, 2010

Caesar Salad

Filed under: Salads, Sauces — blackteapot @ 12:10 am
  • 2 head romaine lettuce, washed and torn into bite sized pieces
  • 3 cups cubed French bread
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tsp dried herbs (basil, oregano, thyme, parsley, etc)
  • 3/4 cup finely grated Parmesan cheese
  • 5 slices bacon, cut into small pieces


  • 1 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tsp anchovy paste or 4 anchovy fillets
  • 1 tsp Worcestershire sauce
  • 1 egg
  • 3 cloves fresh garlic, crushed
  • 1/2 cup Parmesan cheese
  • fresh ground black pepper

In a large frying pan, heat first amount of olive oil. Fry bread cubes until lightly golden. Toss with salt, pepper, and dried herbs. Set aside.

Fry bacon until crisp, and set aside.

In a bowl combine second amount of olive oil, lemon, anchovy, Worcestershire, egg, garlic,cheese and pepper. Blend with a hand mixture until thick. A blender can also be used, but I don’t find it gets as thick that way.

In a large bowl toss Romaine, bacon, croutons, and sauce. Sprinkle with first amount of Parmesan cheese, and serve immediately.

May 20, 2009

Avocado and Bean Salad

Filed under: Food, Salads, Vegetables — blackteapot @ 5:11 am

Avocado and Bean Salad

Prep  time: 15 minutes

Serves: 4-6



  • 1- 8oz can black beans, rinsed
  • 1- 8oz can chick peas, rinsed
  • 4 Roma tomatoes, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup  sweet corn kernals
  • 1/2 cup minced cilantro
  • 2 large avocados, chopped
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 small red chili, minced finely
  • 3 limes, juiced
  • 1/3 cup olive oil


In a small bowl whisk together garlic, chili and lime. Slowly stream in olive oil to emulsify.

Combine beans, tomatoes, peppers, corn, avocado, and onion in a large bowl. Stir in cilantro and toss with dressing. Refrigerate for an hour until chilled. Serve with tortilla chips or pita crisps.

Garlic and Chive Mashed Potatoes

Filed under: Vegetables — blackteapot @ 4:40 am

Garlic and Chive Mashed Potatoes

Preparation Time: 45 minutes

Serves 4-6



  • 20-25 baby red skinned potatoes, washed and halved
  • 3 tbsp butter
  • 1 cup half and half
  • 8 cloves garlic, peeled
  • 1/2 grated parmesan cheese
  • 1/4 minced fresh chives
  • pepper


Bring a large pot of salted water to a boil. Cook potatoes until fork tender.

Meanwhile, in a small saucepan, heat half and half and garlic on medium heat. Garlic will soften.

Drain potatoes and return to pot. Add butter, chives, and pepper. Add garlic from milk. Mash with a potatoes masher, adding a little of the hot half and half at a time until potatoes reach desired consistancy.

Stir in cheese and serve immediately.

Sautéed Lemon Spinach

Filed under: Vegetables — blackteapot @ 4:16 am


Preparation: 10 minutes

Serves 2-4


  • 2 cloves garlic, minced
  • 1 shallot, minced
  • large container spinach, about 6-8 cups loosely packed
  • butter
  • olive oil
  • juice from 1/2 lemon
  • salt and pepper


In a large skillet heat 1 tbsp butter and 1 tbsp olive oil. Saute shallot and garlic on medium heat until softened.

Add spinach, tossing constantly. Add lemon juice and toss until spinach has wilter.

Season with salt and pepper and serve immediately.

Create a free website or blog at