My dear friend recently brought this marvelous salad to a garden get together, and has graciously shared her recipe:
My salad was four mini heads of artisian lettuces and half a head of iceberg - chopped and soaked in a salted ice bath - then drained and dried, 16 oz of crimini mushrooms - sliced, 8 oz of grape tomatoes - halved, one large orange bell pepper - diced. Layer it up in a jumbo bowl - I used a small punch bowl. :D
Dressing - well - I really don't have a recipe so bear with me.
1/4 cup rice vinegar (not the seasoned or wine vinegar stuff)
1/4 cup water
1/4 cup EVOO (extra virgin olive oil)
1-2 TBS soy sauce, low sodium
2 cans of mandarin oranges - drained (or 1 1/2 cups of fresh mandarins if you can find them)
1 1/2 oz honey
2 tbsp fresh grated ginger
1/4-1/2 cup of sour cream (adjust to your taste)
salt and pepper to taste (I use white so you can't see it in the finished dressing)
Now - shush is all up in a blender for 2-3 minutes - if you don't like lumps - you will need to pour it through a sieve. This is a loose dressing - not a thick creamy style - but it's a family favorite. Enjoy!! :D
I should mention here - my dressing is never the same way twice - I just make it in my head as I go. The ingredients are always the same - but some days we might want it a little sweeter - so I add more honey - some days more heat - so more ginger (can you ever have too much??) - so - play with it until it's right.
Theoretically, this dressing could last up to two weeks or more in the fridge, not that it'll ever last that long in my house!
Thanks Tiffany! It was "so good it'll make you weep" YUMMY!!!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, February 3, 2012
Tuesday, January 31, 2012
Skinny Alfredo aka Skinny-fredo Sauce
Skinny Alfredo aka Skinny-fredo Sauce
Makes about four servings
I TBS olive oil
1 TBS butter
Several cloves of garlic ( I often use a whole head), reserving one very small clove for later
Water as needed
Sea salt, and coarse or fresh ground black pepper
1 TBS cornstarch / 2TBS flour
1 CUP almond milk
1 CUP water
2-3 TBS mascarpone
1/4 CUP parmigianno reggiano
Start chopping garlic, you've got a lot to process:) Note: I coarsely chop the garlic. The finer the garlic, the hotter and more pungent the flavor; conversely, the larger it is chopped, the milder and sweeter the resulting flavor will be.
Put a large pot or pan over medium to medium-low heat. Add butter and oil, and when it is hot add the chopped garlic. Salt and pepper lightly. I also add a spoonful or two of water to keep garlic from burning or browning.
While garlic is softening, mix the cornstarch (or flour) with a couple tablespoons of water. Once cornstarch is dissolved, mix in the rest of the water.
Once the garlic is softened, add the cornstarch water and milk. Now this is where you have to stand over it and stir so it doesn't do the dreaded clumping thing. This would be a good time to add fresh herbs.
Once sauce is thickened, stir in the marscapone and parmigiano reggiano. Salt and pepper to taste.
One extra tip if you really love garlic, and like it HOT: take that small reserved clove of garlic and smash it with a spoon, butter knife or mortar and pestle. Smash quickly, and dice up any chunks remaining. Time is of the essence as garlic flavors are volatile. Then add this to the sauce for a whole new layer of fresh, sharp garlicky goodness.
Serve over your favorite pasta, or whole grain. I'm currently rather pleased with Kroger's 50% whole wheat, but one of my favorites is Ancient Grains quinoa/corn pasta.
Variation: if I'm cooking just for myself, I like to add in all sorts of goodies like greens! Fresh mushrooms, onions and swiss chard stems get added with the garlic. Tender greens, parsley, and garlic chives get added while the sauce is thickening. A tablespoon of sundried tomato paste, or minced sundried tomatoes is heavenly!
Makes about four servings
I TBS olive oil
1 TBS butter
Several cloves of garlic ( I often use a whole head), reserving one very small clove for later
Water as needed
Sea salt, and coarse or fresh ground black pepper
1 TBS cornstarch / 2TBS flour
1 CUP almond milk
1 CUP water
2-3 TBS mascarpone
1/4 CUP parmigianno reggiano
Start chopping garlic, you've got a lot to process:) Note: I coarsely chop the garlic. The finer the garlic, the hotter and more pungent the flavor; conversely, the larger it is chopped, the milder and sweeter the resulting flavor will be.
Put a large pot or pan over medium to medium-low heat. Add butter and oil, and when it is hot add the chopped garlic. Salt and pepper lightly. I also add a spoonful or two of water to keep garlic from burning or browning.
While garlic is softening, mix the cornstarch (or flour) with a couple tablespoons of water. Once cornstarch is dissolved, mix in the rest of the water.
Once the garlic is softened, add the cornstarch water and milk. Now this is where you have to stand over it and stir so it doesn't do the dreaded clumping thing. This would be a good time to add fresh herbs.
Once sauce is thickened, stir in the marscapone and parmigiano reggiano. Salt and pepper to taste.
One extra tip if you really love garlic, and like it HOT: take that small reserved clove of garlic and smash it with a spoon, butter knife or mortar and pestle. Smash quickly, and dice up any chunks remaining. Time is of the essence as garlic flavors are volatile. Then add this to the sauce for a whole new layer of fresh, sharp garlicky goodness.
Serve over your favorite pasta, or whole grain. I'm currently rather pleased with Kroger's 50% whole wheat, but one of my favorites is Ancient Grains quinoa/corn pasta.
Variation: if I'm cooking just for myself, I like to add in all sorts of goodies like greens! Fresh mushrooms, onions and swiss chard stems get added with the garlic. Tender greens, parsley, and garlic chives get added while the sauce is thickening. A tablespoon of sundried tomato paste, or minced sundried tomatoes is heavenly!
Wednesday, January 4, 2012
Skinny Greens
Skinny Greens
Trust me, these ain't your typical southern greens with tons of grease and hunks of pork fat and bone. These are so good, every time I make a batch I think I could just live off of greens and be happy:)
Use a large pot, with a lid and medium heat.
1 large onion, sliced vertically into thin wedges
Several garlic cloves (I'm a garlic junkie)
Pound of greens - kale, chard, mustard, collard, spinach, and/or beet greens
Olive oil
Salt and pepper
Water
Throw sliced onion in with the oil once the pan is hot enough to make it sizzle. I add a bit of salt at this time to help release the onion's moisture, and often a couple of tablespoons of water to keep it from burning. Dice the garlic (Garlic tip: the larger the chunks, the milder and sweeter the garlic flavor; finely diced garlic lends a much hotter garlic flavor). Chop the greens; if there are stem pieces add them to the onions early. Add water as needed. Once the onions and stems are semi-soft, add the garlic to the cooler perimeter of the pot to keep it from overcooking, and layer the greens with scant amounts of sea salt. Cover with the lid and cook until leaves are wilted down. Use tongs to turn greens midway so they cook evenly. Remove from heat a little early if you don't like your greens mushy like canned spinach:)
Season with salt and pepper, and a splash of balsamic vinegar is what converted this girl into a greens lover! Some sliced almonds would be tasty too.
My friend Evelyn recently treated me to her version of greens, with a fabulous Asian twist:
Substitute olive oil with mix of sesame and coconut oil
Substitute diced garlic with a mashed garlic and ginger paste
How do you make your greens?
Trust me, these ain't your typical southern greens with tons of grease and hunks of pork fat and bone. These are so good, every time I make a batch I think I could just live off of greens and be happy:)
Use a large pot, with a lid and medium heat.
1 large onion, sliced vertically into thin wedges
Several garlic cloves (I'm a garlic junkie)
Pound of greens - kale, chard, mustard, collard, spinach, and/or beet greens
Olive oil
Salt and pepper
Water
Throw sliced onion in with the oil once the pan is hot enough to make it sizzle. I add a bit of salt at this time to help release the onion's moisture, and often a couple of tablespoons of water to keep it from burning. Dice the garlic (Garlic tip: the larger the chunks, the milder and sweeter the garlic flavor; finely diced garlic lends a much hotter garlic flavor). Chop the greens; if there are stem pieces add them to the onions early. Add water as needed. Once the onions and stems are semi-soft, add the garlic to the cooler perimeter of the pot to keep it from overcooking, and layer the greens with scant amounts of sea salt. Cover with the lid and cook until leaves are wilted down. Use tongs to turn greens midway so they cook evenly. Remove from heat a little early if you don't like your greens mushy like canned spinach:)
Season with salt and pepper, and a splash of balsamic vinegar is what converted this girl into a greens lover! Some sliced almonds would be tasty too.
My friend Evelyn recently treated me to her version of greens, with a fabulous Asian twist:
Substitute olive oil with mix of sesame and coconut oil
Substitute diced garlic with a mashed garlic and ginger paste
How do you make your greens?
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