Let’s make Vinaigrette!

I’ve become slightly obsessed with vinaigrettes. As in making so many that I am going to be eating salads for quite some time. My refrigerator is full of jars and tupperwares of every shape and size filled with every flavor vinaigrette I can come up with. Balsamic vinegar, red wine vinegar, rice vinegar, dijon mustard, pesto, strawberry jelly – you name it, I’ve tried to make it into a salad dressing.

I don’t know why I ever bought vinaigrette at the store when it is so easy to make at home. There are some really interesting vinegars readily available, and when I make my own dressing, I actually know exactly what’s in it.

Typically I start with three main components – oil, vinegar, and something thick to act as a binder to bring it all together (dijon mustard is the usual choice). From there I can add seasonings and whatever else crosses my mind. I like to put in all in a jar, give it a good shake, and enjoy it all week. And let me tell you, vinaigrette is not just for salads, it’s great on roasted veggies or grilled meat.

I always encourage you to taste your dressing before serving because balsamic vinegar can vary in taste depending on how long it’s aged. I sometimes add a pinch of sugar if I need to. These are a few of my favorites!

Cranberry Pear Balsamic Vinaigrette

 I found this Cranberry Pear Balsamic at a specialty store, and it has been absolutely fabulous. It makes a sweet, thick dressing that I just can’t get enough of. It’s also the dressing I use in my Quinoa and Cranberry Salad.

• 1 teaspoon Dijon mustard
• 1/4 cup Cranberry Pear Balsamic Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 1 clove Garlic, minced
• 1/2 teaspoon Salt

Whisk or shake all ingredients together.

Pomegranate Red Wine Vinaigrette

 I actually found this Pomegranate Red Wine Vinegar at my regular grocery store and thought I’d give it a try.  It makes a lighter dressing great for all kinds of things – salads, vegetables, meat, etc. I drizzled it on some pork chops before baking them this week, and everyone loved it!

• 1 teaspoon Dijon mustard
• 1/4 cup Pomegranate Red Wine Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 1 clove Garlic, minced
• 1/2 teaspoon Salt
• Pinch of sugar

Whisk or shake all ingredients together.

Pesto Balsamic Vinaigrette

I LOVE this one on a Caprese Salad or with grilled chicken. The pesto is my “something thick” and since I make my pesto with plenty of garlic and parmesan cheese I don’t need other other add-ins for the dressing.

• 1 tablespoon Pesto
• 1/4 cup good Balsamic Vinegar
• 1/2 cup Extra Virgin Olive Oil

Whisk or shake all ingredients together.

 

 

Painted Wooden Bowls with Metallic Accents

I was in desperate need of a project. It didn’t have to be a big one, but after being stuck inside the house because of gray, cold days, I needed to slap some color on something! So I took a look around at my stacks of “to-do” and my little eyes spied a stack of wooden bowls I have been meaning to paint.

I picked up the whole set of wooden bowls at an auction for just a couple of dollars. They were dirty, and dry, and chipping and peeling – just the kind of stuff I have a tendency to fall in love with. I thought they would be awesome dressed up in bright colors with touches of gold.  So I grabbed some different paints and a Martha Stewart Textured Metallic (in Pyrite) I found on clearance at Home Depot and got to it!

First, I gave the bowls a quick sanding to make sure all of the old shiny finish was gone, then a wipe with a damp cloth. Each bowl got two to three coats of paint, and as always, several thin coats works way better than trying to paint it on too fast and too thick. Once they were dry, I used the metallic paint on the edges (and the inside of one bowl). The textured metallic paint was a new experience for me, but once I figured out the best way to spread it on, I was really happy with the result.

It was so nice to actually sit and paint something again, and now I have a cool collection of colorful bowls!

Menu Monday – #4

Good morning! Here’s our plan for this week. We had a hiccup in our week last week and never made the baked chicken burritos, so I just moved it to this week. Look at me being flexible!

 

MONDAY

Baked pork chops and apples with stuffing and green beans

TUESDAY

Chicken cutlets in a tomato-caper sauce with pasta

WEDNESDAY

Shepherd’s Pie

THURSDAY

Baked Chicken Burritos with Black Beans and Corn

FRIDAY

Family fun with the in-laws!

Roasted Pepper and Onion Couscous

There are a couple of nights a week where we all get home about 5:30 and then have to rush around to get something awesome going for dinner. I rely on my meal planning, prepping what I can ahead of time, and a few really easy components. Couscous is definitely one of those easy options. If you can boil water, you can make couscous! No really, it’s that easy! You just stir the couscous into boiling liquid, and it takes care of the rest on its own.

When I can, I like to jazz it up a bit, such as this idea for combining it with some roasted veggies to make a complete side dish. Really, you can roast whatever vegetables you’d like, but I love how the sweetness develops in the peppers and onions, and then combines with the savory couscous and the crunch of the toasted pine nuts.

Roasted Pepper and Onion Couscous

• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Red Onion
• ¼ cup Olive Oil
• ½ teaspoon Salt
• 1 cup uncooked Couscous
• 1 cup Chicken Broth
• ¼ cup Toasted Pine Nuts (see note below)

Preheat oven to 400⁰.

Chop both peppers and onion into 1” pieces. Toss with olive oil, spread on a baking pan in a single layer, sprinkle with salt. Roast for 20 minutes.

When veggies are almost done, bring chicken broth to a boil, stir in couscous, remove from heat, cover and let sit for 5 minutes. Fluff with a fork.

Serve cous cous in a large bowl with roasted vegetables and any pan juices. Top with pine nuts.

NOTE: To toast pine nuts, place them in a dry pan over medium high heat. Cook for about 5 minutes, stirring frequently. Keep an eye on them; they can and will burn quickly!

Creamy Corn and Potato Chowder

Corn Chowder has long been one of my favorite soups. There’s just something about the subtle sweetness that fresh corn brings that always keeps me coming back for more.

Over the last year or so, I have been adjusting some of my favorite recipes to fit in with my new (not by choice!) lactose-free lifestyle, and I think I’ve gotten this one just where I want it.

Really, I’ve simplified the soup to what I see as only the essential ingredients, and it may have come out better than the original! I do love simple food. Another bonus – by eliminating the heavy, creamy ingredients, I’m cutting down the calories too! If we wanted to be trendy, we could call it “skinny corn chowder” (and if you want it even skinnier, don’t stir in the bacon like I do!)

Fresh corn makes all the difference, and by blending the soup with the Yukon Gold potatoes, I’m able to achieve the creaminess I want but still keep it light. Last time I made this soup, I ate the leftovers for lunch all week, and when it was gone, I still wanted more. In fact, sitting here, writing this entry has my mouth watering, and I’m wondering if I shouldn’t just go ahead and make another pot for this week.

Creamy Corn and Potato Chowder

• 3 strips Bacon
• 1 Onion, diced
• 3 stalks Celery, diced
• 6 ears fresh Corn
• 3-4 medium sized Yukon Gold Potatoes, peeled and diced
• 4 cups Chicken Broth
• 1 Green Onion, chopped

Cut the kernels off the corn cobs. Use the back of a knife to scrape the cobs to get all the pulp and juices.

In a large, heavy bottomed pot, cook bacon over medium heat until crispy. Remove to a paper towel lined plate. Drain all but one tablespoon of the bacon grease.

Cook onion and celery in the bacon grease for 5 minutes over medium high heat. Add corn kernels and any juices; cook for 15 minutes stirring often. Add broth and potatoes; bring to a simmer and cook another 15 minutes.

Turn off heat. Using a hand-held immersion blender, blend the soup to your desired consistency. (Blending the potatoes and corn together is what makes it creamy despite there being no milk or cream in the recipe.) You can also blend the soup, in batches, in a standard blender. If you do this, leave the top vented and cover with a dish towel to let steam escape.

Top with crumbled bacon and green onions.

Menu Monday – #3

Happy Monday to all! Our weekend was actually sunny, and we were able to spend some time outside. It was much needed therapy for all of us after being cooped up for a while. This week, I’ve planned for one of my favorite easy, fun meals – make your own individual pizzas using Naan bread as the crust! I just lay out the topping choices, and we all load up however we want. Into the oven for 10-15 minutes, and dinner is served!

 

MONDAY

Maple Dijon Chicken with Rice and Vegetables

TUESDAY

Southwestern Chili with Corn Muffins

WEDNESDAY

Individual Naan Pizzas with Salad and/or Fruit

THURSDAY

Baked Chicken Burritos with Black Beans and Corn

FRIDAY

Leftover Chili and Grilled Cheese Sandwiches

Bon Appetit’s Butter-Roasted Tomato Sauce

 Every once in a while I come across a recipe that I immediately know will become a favorite. This Butter-Roasted Tomato Sauce is definitely one of those recipes.

I first found this recipe more than a year ago in my Bon Appetit magazine (November, 2013), and I’ve been making it regularly ever since. I love it when something so simple turns out to be so comforting and satisfying.

This is a tomato sauce, that as the name indicates, is done in the oven. You combine canned tomatoes, garlic, and anchovies in a baking dish and dot with diced butter. As the tomatoes roast and become so sweet, the butter melts down into them, and your house will be filled with the most amazing aroma. I’m absolutely one of those people whose mood can be lifted with the scent of wonderful food cooking away, and this sauce does my spirit good.

I usually serve this tomato sauce tossed with regular or whole wheat spaghetti, piled high in big bowls, and topped with fresh parmesan, but I’ve also been known just to dip big chunks of crusty bread and gobble it up that way!

I highly encourage you to hop on over to Bon Appetit (recipe here!) and check it out.

Also note: Not my picture! Credit to Hirsheimer & Hamilton on the Bon Appetit website.

Quinoa & Cranberry Salad

I’m not a dieter. I just can’t do it. Depriving myself of my favorite things is not a good idea, and people will get hurt. Instead, I try to eat a balanced, mostly healthy diet on a regular basis, and just be happy with who I am.

For me, January doesn’t mean going overboard with new diets or exercise plans.  It means the holidays are over and now is the time for me to reset my routine and work those healthy choices back into my everyday meals.

Part of my healthy choices this week have included a big batch of this Quinoa & Cranberry Salad. It’s such an easy lunch during the week, and I feel so healthy!

I love the crunch from the celery and almonds, and the bites of chewy sweetness from the cranberries. The garlic and green onion add so much flavor and make it truly satisfying. I stir in some freshly made vinaigrette to bring it all together, and then finish with an extra drizzle when serving.

I’ve been mixing in a chopped apple for a nice salad, or adding some grilled chicken and making a hearty lettuce wrap, or just plain sneaking into the kitchen and eating it right out of the fridge with a big spoon!

If you’re looking for something to kick your New Year healthiness off right, I’d give this a try!

Quinoa & Cranberry Salad

• 1 cup uncooked Quinoa
• 1 cup Celery, small diced
• ½ cup Dried Cranberries
• ½ cup Slivered Almonds
• 1 clove Garlic, minced
• 1 teaspoon Dijon Mustard
• ¼ cup Balsamic Vinegar (I like a sweeter variety; I used a Cranberry/Pear Balsamic)
• ½ cup Extra Virgin Olive Oil
• ½ teaspoon Salt
• 1 tablespoon chopped fresh Parsley
• 1 Green Onion, minced

Cook quinoa according to package directions. Let cool completely.

Mix cooked quinoa with celery, cranberries, and almonds.

In a small bowl, whisk together garlic, Dijon mustard, balsamic vinegar, oil, and salt. (I actually just shake it all together in a jar, and then I can keep whatever is left in the refrigerator.) Taste it at this point.  If your balsamic vinegar is not very sweet, you may want to add a pinch of sugar.

Pour about 2/3 of your vinaigrette into your quinoa and mix well. Stir in parsley and green onion. Allow to set in refrigerator at least 2 hours. This lets the vinaigrette soak in.

When serving, drizzle a little of the left over dressing over the top.

Menu Monday!

Welcome to our second edition of Menu Monday! Our grocery store has both a beef sirloin roast and pork loin on sale this week, so here’s what my meal plan looks like!

MONDAY

Pot Roast with Mashed Potatoes and Peas

TUESDAY

Pork Chops with Mushroom Gravy

WEDNESDAY

Lemon Garlic Chicken Skewers with Roasted Veggies over Cous Cous

THURSDAY

Spinach and Artichoke Frittata with Skillet Potatoes

FRIDAY

Out with the family!

Balsamic Roasted Brussel Sprouts and Carrots

Everybody knows that a “spoonful of sugar helps the medicine go down,” and apparently, in the South, that works for vegetables, too. Maybe it’s not just us Southerners who do this, and maybe it all started just to get the young ‘uns to eat their veggies, but whatever it is, even I have adopted the “spoonful of sugar” method when cooking some vegetables (lima beans!).

These balsamic roasted Brussel sprouts and carrots are my answer to the need to add sweetness to vegetables. I love roasting vegetables, and almost always, roasting brings out the natural sweetness, but adding this balsamic glaze gives a little extra punch.  Roasting at a higher temperature for a shorter length of time means the vegetables get nice and caramelized but still keep some of their crispness, and the balsamic vinegar brings both sweet and tart flavors.

Balsamic Roasted Brussel Sprouts and Carrots

• 1 lb. fresh Brussel Sprouts, washed, trimmed, and cut in half if large
• 5-6 large Carrots, peeled and cut into sticks
• 1 tablespoon Dijon Mustard
• ¼ cup Balsamic Vinegar
• ¼ cup Olive Oil
• 2 cloves Garlic, minced
• ½ teaspoon Salt
• Pepper to taste

Preheat oven to 400⁰. Coat a baking pan with non-stick spray.

In a large bowl, whisk together Dijon mustard, balsamic, olive oil, and garlic. Toss vegetables in balsamic mixture to coat evenly.

Pour vegetables onto pan and spread into one layer. Sprinkle with salt and pepper. Roast for 20 minutes until just starting to brown.