I've been eating better since the CSA started, but I've failed to take any photos.
In general cooking, I tend to cook a starch (quinoa, wild rice, pasta, lentils, brown rice, etc.) and then add whatever I have around to the cooking water so I end up with a completely cooked meal in around 20-30 minutes. Then I add cheese and some sort of sauce...salsa, spaghetti, white sauce, etc. I'm lazy, what can I say? This worked well with the broccoli, turnips, greens, scallions and garlic scapes. The rest I ate raw or it still sits in my fridge.
I've also run out of olive oil, and started using coconut oil instead. I had it around to make lotions and it doesn't seem that different so far.
I discovered a cheater secret to refreshing veggies when they wilt. I'm sure you all know this, but soaking limp greens in a bowl of cold water (after cutting off the ends) refreshes them if they aren't too far gone. I saved some Napa Cabbage yesterday and it was delicious.
Anybody have any favorite (easy) salad dressing recipes? So far I've been only doing pepper, oil and balsamic vinaigrette.
6 comments:
my favorite dressing is:
olive oil
lemon juice
mustard
salt
pepper
nutritional yeast
add a little water for the right consistency
I like my dressings more oily and less acidic. (its the italian way!) In fact, in a pinch, I just toss greens with olive oil and a little salt. When I make dressings, I almost always add a little mustard, it helps the oil and vinegar stay mixed better, and I like the flavor a lot.
In this recipe, the nutritional yeast isn't 100% necessary if you don't have that, but it definitely adds something. I have made this in quantities and then kept it in the fridge for at least 2 weeks, I'm sure it would be fine longer though. The only downside is that the olive oil needs to warm since it becomes solid in the fridge. If I forget to take it out ahead of time, I just run it under hot water for a minute.
If you don't have nutritional yeast, I think parmesan or romano cheese might taste good, and round out the flavors in a similar way. Although I have no idea about storing the dressing if you mix dairy in...
It's a pretty good base for experimenting, I sub garlic salt sometimes, or add in fresh herbs... in fact, I bet the rosemary wold be really good! This dressing is also really good with mayo subbed for part of the olive oil to make a creamy dressing.
I wish I had more ideas for creamy dressings... especially something made with plain yogurt, cause that is something I always have around the house! (it's the essential persian condiment, served with everything... or eaten straight from the container by my husband!)
For a creamier one, we like this horseradish vinaigrette.
I've never heard of horseradish cream... what exactly is that? and if I bought some how long would it keep? (I have a problem with excessive condiments in the fridge... when they fill the entire door and then overflow onto all the shelves you know you need to cut back!)
We just used prepared horseradish. That stuff lasts forever! We have the same condiment issue...
I think you all know that I have the same condiment problem. :) It's part of the weight-gain that started after quitting smoking and developing PCOS--my taste buds returned and my body didn't know how to process the idiocy I was putting into my mouth! I love creamier dressings too, which is no good, so I'm going to have to try some of your suggestions for the oil-and-vinegar types.
I wasn't sure if I should post this here or on the thread mentioning coleslaw, but this is my fave slaw recipe, could be used for salad as well I'm sure!
3 clove garlic
2 tbs ginger
1/2 c sesame/canola oil mixed
1/3 c soy sauce
3 tbs honey
1/3 c lime
rough chop garlic and ginger, then toss everything in the blender and you're done! (the honey needs to be warm to mix properly, and measurements are estimates)
I like my food to be colorful, so I really like to make this with a random mix of veggies that usually starts with purple cabbage and carrots, something green, sometimes snow peas, and then whatever else I feel like! definitely tastes great after sitting for 1/2 days, but the colors start to run and then it looks a little funny. I make this for bbqs or picnics, and usually just make it several hours ahead of time. I imagine the dressing should keep in the fridge for at least a week if using for salads.
Post a Comment