Homemade salad dressing
We’ve been enjoying lots of lettuce out of the garden. Salads everyday!
I planted this mesclun mix which is really nice to have the different colours and shapes in the salad.
Store bought salad dressing is made with soybean oil, it’s the first ingredient listed. Even the ones that said “made with olive oil” on the label, listed soybean oil as the first ingredient! So I’ve been venturing to mix my own salad dressing.
Karen and Drew at Herb’N Renewal make a lovely blend of herbs called Greek’n Greens, that you simply mix with your own oil and vinegar. I made theirs last week. It was wonderful! And so easy. This week I tried this recipe:
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. sucanat
2 Tbsp. dried oregano
1 tsp. black pepper
1/4 tsp. dried thyme
1 tsp. dried basil
1 Tbsp. dried parsley
1 tsp. sea salt
½ tsp. red pepper flakes
Mix well and add 2 Tbsp. to
1/4 cup vinegar (your choice) I used raw apple cider vinegar
½ cup olive oil
2 Tbsp. water
I’m not a fan of the taste of raw apple cider vinegar though I do appreciate it’s benefits. Next time I think I’ll try it with balsamic vinegar.
This post is part of Tuesday Twister hosted by GNOWFGLINS.
Old Fashioned Dill Pickles
Cucumber, tomato, onion salad
Every week I seem to have theme running through my kitchen. It’s all based on what’s ready in the garden. Guess what it is this week. The cucumbers have finally started coming at a steady pace. I really do love them!
I made my first batch of old fashioned dill pickles today.
This cucumber salad is a nice creamy alternative to the oil/vinegar based salad. Simply peel and slice cukes. Sprinkle with salt and allow to sit for 15 minutes. Drain well. Add a spoonful of yogurt and a spoonful of sour cream, chopped dill, salt and pepper and stir. Serve immediately.
Cucumber, tomato, onion salad was so good, I’ve made it a few times this week. It never lasts long. Hubby’s not a fan of plain cucumbers but he likes this salad. I posted the recipe last week. Click here to find it.
Food for thought: No man was ever shot while doing the dishes.
This post is part of Tuesday Twister blog carnival hosted by GNOWFGLINS.com
It’s been rainy and cool the past 3 days so I took the time to try some new things in the kitchen.
The first thing is this hearty Aduki Bean Stew. I made it up based on a few recipes. It turned out very tasty.
- 2 cups aduki beans (soaked overnight and rinsed)
- 10 cups ham stock
- 4 celery stalks, chopped
- 3 carrots, chopped
- handful of pot barley
- 2 Tbsp fresh parsley, chopped
- 3 cups chopped fresh or canned tomatoes
- 1 Tbsp fresh oregano, chopped
Simmer first 6 ingredients for 1 1/2 hours. Add tomatoes and oregano and simmer another 30 min.
This recipe makes LOTS. Three of us had 2 or 3 bowls for supper and there were about 3 bowls leftover for lunch today. It’s all gone, by the way.
The other recipe I tried was a Cold Rice Salad and Maple Vinaigrette. I’ve never made either before today. Thank you, Wardeh (http://gnowfglins.com) for the inspiration.
- 1/2 cup raw brown basmati rice, cooked
- 1/4 cup raw wild rice, cooked
- tomato, sliced
- celery, chopped
- cucumber, chopped
- little bit of onion, chopped
Toss with Maple Vinaigrette. Before serving, add some walnuts. You could add just about any vegetable you like. I used what I had on hand.
I have never made a vinaigrette before but I can tell you this won’t be the last!! I was taking a chance with the Maple Vinaigrette, but it is really good and goes well with the Cold Rice Salad.
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 1 Tbsp. honey
- 1 Tbsp. dijon mustard
- 1 small clove of garlic, minced
- 1/4 tsp. ground ginger
- salt and freshly ground pepper, to taste
- 1/4 cup olive oil
Mix the ingredients in the blender, slowly drizzle in oil, blending constantly until thickened. Serve at room temperature.
I’ve been snacking on the salad… it’s so good!! I’m trying to leave enough for supper tonight.