May 1, 2014
Due to my many food allergies and the desire to get away from prepared foods, I thought I would direct my creative talents to salad dressings. One of my allergies is garlic, so I have been working on recipes that contain garlic and changing them so they still taste good without the garlic being added. I find that many of the recipes that I have converted this way actually taste better. You are able to taste the other herbs in the dish. I am concluding the garlic can be somewhat of a "herb thug" when it comes to recipes.
This month I have two salad dressings - one is a vinaigrette and the other is a French.
- Olive oil
- Canola oil
- Balsamic Vinegar
- Apple Cider Vinegar
- Powdered Sugar
- Tomato ketchup
- Herbs (leaves not powdered):
- Sea salt
- White pepper
Nothing tastes better than a quick and simple easy to prepare breakfast for those lazy weekend mornings. And what it's even better is when it incorporates some leftovers that you've accumulated during the week. In my mind this is one way to stretch your food dollar.
- bacon bits, ham, or sausage
- leftover potatoes (this can be any kind of leftover potato – from a box mix, home fried potatoes, baked potato – whatever you want to use.)
Well, it's a new year and I can't believe this month is half over. As I said on my post for this recipe, after a long day at work, the last thing I want to think about is cooking. However, this recipe is easy, tasty, and nutritious.
- 2 small or 1 large can of chicken or a large or 2 small chicken breasts
- Wacky - Mac noodles or Creamette Rainbow Rotini
- Chicken stock or broth
- Thyme leaves
- Rosemary leaves
- In a large pot place 4 to 5 cups of chicken stock or broth.
- Add the two small or the large can of chicken (including the broth that come with it.
- If you use fresh chicken - cook it first then cut up into bite size pieces.
- Add 1 teaspoon of parsley.
- Add 1/2 teaspoon of both thyme and rosemary leaves that you have place in the palm of your hand and rubbed before placing in the pot.
- Now here's were it gets un-measurable - I place 3 handfuls of the rainbow rotini in the pot. So, add what you like, but remember the rotini will absorb some of the liquid.
- Bring the whole thing to a boil, then lower the heat to the second lowest setting, cover, stir frequently until the rotini is done. Add more stock or broth as necessary.
- milk (soured)
- baking soda
- clove (powdered)
How about a little something that you can have with any meal of the day? Plus it is something that is very apropos for the Holiday season.
- dried apricots
- whole wheat flour
- pastry flour
- baking soda
- almond chopped
- orange extract (can substitute by using vanilla and orange zest)
This week's recipe is a change from all of that Thanksgiving turkey. Thanks to a friend of mine, Kirsten S., this recipe is a great way to give those taste buds a treat. Also, this recipe can serve for those who are gluten free and vegetarian.
- 2 Acorn Squash
- Olive oil
- Wild Rice Blend
- Sliced Baby Portabella Mushrooms
- Pecans or Almonds (1 oz)
- White onion, small
- Parmesan cheese, shredded
- Preheat oven to 350 degrees F
- Cut acorn squash in half from stem to bottom.
- Scoop out seeds and membrane.
- Drizzle acorn squash inside and out with olive oil, approximately 1 ½ Tbsp of oil.
- Place on cookie sheet or shallow baking pan, meat side down.
- Roast at 350 for 45 minutes, or until knife easily inserts into squash.
- Let cool for 10 minutes.
- Scoop out cooked squash into medium or large bowl, leaving a little inside to hold the shell together.
Can you believe that Thanksgiving is next Thursday!! This week's recipe will fit right in with the Thanksgiving dinner and will also be perfect for that unexpected company that comes during the Thanksgiving / Christmas holidays.
- Sugar or honey
- Baking Soda
- Nuts (I like to use black walnuts in this one)
The holidays are just around the corner. Here is a little something to serve with that fruit compote or cup of hot tea or coffee. They are called Cream Wafers and it is a very simple recipe. I would recommend, if you don't already have one, a pastry cloth and a rolling pin cover. These two items makes it much easier to roll out the dough. Places like Bed, Bath, and Beyond would carry these items, or they would be glad to order them. Also, to save yourself some clean-up time use parchment paper to cover your cookie sheet.
- Heavy Cream (about 1/2 cup)
- Pastry flour (I use just plain flour, but you might want to experiment)
- baking powder
- Bacon Muffins: use bacon fat for butter and add 3 tablespoons cooked diced bacon.
- Berry Muffins: reserve 1/4 cup flour; use to dredge 1 cup blueberries and add to mixture. Omit egg, if desired. Sugar may be doubled.
- Peach Muffins: add 3/4 cup peaches, peeled and cut into small pieces.
- Whole Wheat Muffins: use 1 cup whole wheat flour and 3/4 cup bread flour. Increase sugar 10 1/4 cup.
The other night I got the 'hungries'. So I started looking through my recipes for something that would satisfy the 'hungries'. And, lo and behold, buried in the back of one of my recipe boxes was this old recipe that I had cut off of a Bisquick box many years ago. What really made this recipe great was how little time it took to have something yummy to eat.
- milk or Almond milk (I use this because it makes it 'yummier')
- fruit preserves (I like Smuckers Cherry Preserves for this)
- powdered sugar
- parchment paper
This week we have finally gotten some cold weather in Tennessee - 40's during the day and high 20's - low 30's at night. Of course, this means soup. I find that most basic soups are easily made from scratch. Not only do you get to control what goes in the soup, but also, you get to avoid all those additives. This week the recipe is Tomato Soup.
- Beef Stock (or for those who are vegetarian use vegetable stock)
- Fresh or canned tomatoes (enough for 2 cups)
- Bay leaf
- Cloves (whole)
- Thyme (fresh is best)
As a kid, I remember for the Holidays we would often have a large baked ham. My grandmother would make it special by pouring a raisin sauce over the top when it came out of the oven. So, I thought, for those of you that haven't had a ham fixed that way for many years, you would like the recipe for Raisin Sauce, and perhaps recreate a memory.
- Lemon juice