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Killer balsamic salad dressing
Writing this, I’ve just realised I’m a huge salad dressing nerd. Yikes. But, this is a little jar I make up at least once or twice a week. It’s practically a good group for me.
Commercial salad dressings - particularly the ‘vinaigrette’ varieties such as Italian & French - are loaded with salt. Check the packaging, you’ll be horrified.
This is an almost salt-free alternative, that will blow your socks off. You’ll honestly never believe that salad dressing can taste so good.
This recipe is a base - you can add all sorts of different spices to really change its character. Go nuts. I’ve used variations of this for everything from salad (doh…) to a dipping sauce for a pizza. It’s *really* good on an avocado, by itself - just cut the avo in half, take out the seed, and fill the seed well with dressing & have at it with a spoon.
All ingredients are interchangeable - either to taste, or with whatever is in the cupboard. I’ve used so many different vinegars - white, red wine, white wine, etc etc etc. I’ve even used canola oil (it was an emergency) - but, do avoid low quality or “cooking” oils if you can, they are just too heavy and/or bland to eat ‘raw’. Lemon or lime juices can also be substituted for the bottled variety - but, like everything in life, you get out what you put in. Fresh is best.
Get inspiration from your main dish. Serving lamb? Try crushing up a couple of leaves of rosemary & adding those. Going Italian, try adding a tiny bit of oregano. Go nuts - the dressing is so quick and simple, if you don’t like the result the hardest thing you’ll have to do to replace it is peel & crush more garlic.
The trick in the method is in the garlic prep. Peel the cloves and cut/chop as finely as you can on a cutting board, preferably plastic, so the “good oil” doesn’t soak into the board. It’s not bad for the board … you just don’t want to lose the oil! Take a pinch of salt & sprinkle over the chopped garlic. Using the back of a (old) knife, crush the garlic & salt together until it forms a juicy paste. Note: salt is *really* corrosive, even to high quality steel. Don’t use one of your “good”, sharp knives to crush the garlic/salt mix - it will blunt a good knife pretty much on contact. Even more true if you use rock/raw pink salt - those big chunks will knock pits into the blade that may never be able to be sharpened out.
You can crush garlic without the salt - eg, for a low-sodium diet - but the salt helps draw out the garlic oil, which is where the flavour lives.
The dressing should be slightly acidic - so no matter what you add or subtract from the recipe, always make sure that you have just a little more acid than oil.
Oil, vinegar & salt are all preservatives - there’s no need to keep leftovers in the fridge, but if you do refrigerate, remember that the oil will change colour & texture. It’s still edible. It will keep well for a day or more in a sealed jar just on the bench.
Keep in mind the garlic will continue to steep into the mixture over time - if you’re a garlic fan, try preparing it a day in advance with maybe 3-4 cloves instead. Not for the cowardly!
Enjoy - and remember, this is just a base. Play with volumes & ratios until you find “your” dressing.
INGREDIENTS
30ml (1oz) good quality olive oil
30ml (1oz) apple cider vinegar
Juice of one good-sized lemon / lime
1 teaspoon balsamic vinegar
2 cloves garlic, crushed
Salt
Crushed/cracked black pepper
Optional:
Chilli paste - seeded or unseeded (start with 1 teaspoon, adjust to taste)
Sambal olek (Asian chilli/garlic paste, *fabulous* on a steak)
Mustard paste (same; 1 teaspoon, adjust)
Any other herbs, spices that take your fancy.
METHOD
Jam all ingredients into a jar with an air- & water-tight lid.
Double-check the lid is closed.
Shake like crazy.
Taste & serve, either by drizzling over your salad, or by presenting to the table in the jar for people to serve themselves.
Enchilada Rice
1lb ground beef
1packet Enchilada seasoning - follow my directions not the packets.
1 can Rotel - your spice level do not drain
1 can petite diced tomatoes- don't drain
1-2 Tomatoes sliced
1 pkg Shredded cheese - dealers choice I use Mexican blend.
5 servings instant rice - cook accordingly
You're gonna need a baking dish, like a big'un.
You're gonna need a mixing bowl, like a big'un.
Brown your beef - drain the beef - Add packet of Enchilada seasoning, undrained Rotel and diced tomatoes: DO NOT add any water or any other liquid, the two cans have more than enough liquid to work. Let all that bubble down and it'll thicken, if you're worried it won't simmer it at Med and it will.
While that's brewing cook up your rice. If you want to rice cooker rice and use better quality rice you can just make it in advance. Once it's cooked dump it in the mixing bowl. If you used a big pot to cook it then just use that.
Pour enchilada meat in with the rice and mix all that lovely goodness together. You can add up to a cup of cheese if you want to and mix at this stage. This is optional as you will be adding the cheese again. Yes I'm from the U.S. yes we use cheese like it's a celestial gift.
Pre-heat your oven to 350.
In your baking dish put a layer of this magical mixture. Put down a layer of fresh tomatoes. Cover them with cheese in a light layer y'all don't need to get ham handed. Cover all that with the rest of the mixture. Too much? Make another pan if you need to. This should just do one rectangle cake pan but I don't know the size of y'all's pans. Top with layer of cheese and tomatoes.
Pop this into the oven until the cheese is melted. Maybe 5-10 minutes. I usually go for cooked looking tomatoes and melty cheesey goodness. Pull that bad boy out. Serve with chips as a dip or eat like it's a casserole -your choice.
Bonus: This dish is basic af, I grew up poor so this was pretty dang filling and cheap. You can add more spices if you want - you can add peppers (spicy or bell), veggies, whatever you want to your hearts content. I love this the way it is though. It's a great throw together especially for a party. It can be served with Guac, Sour cream, or anything like that. It's also cheap and you can make a crap ton just doubling the recipe. Yes you can use other meats or substitute meats just make it ground or it won't work right. I make this with ground turkey a lot.
Y'all can thank me later I swear this stuff is crack, everyone I make if for founders on it and I get told to bring it with me to every family event I've been too.
1 Serving Hot Chocolate:
2/3 c Milk (any % fat, dairy)
1/3 c Cream
1 1/3 tbsp Ghirardelli Unsweetened Cocoa (NON DUTCH)
1 1/4 tbsp White Sugar
1/4 tbsp Organic Vanilla Extract
Ghirardelli Chocolate Chip Cookie Recipe. On the chip bag.
Going through a casserole phase at the moment. But love changing up recipes.
I don’t know very many, but this I know off by heart
Honey
Olive oil
Sliced almond
Almond flour
Sugar
These make some nice Anzac biccies
Moist Carrot Cake
FOR CARROT CAKE
2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
Dry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended. Then I whisk all the wet ingredients together in another bowl.
Fold the dry and wet ingredients together: Then I switch to a rubber spatula or large spoon and fold the two — wet and dry ingredients — together until I don’t see any large streaks of flour.
Add carrots, nuts, and raisins: When I’ve got the batter ready, I fold in the carrots and if I’m using them, the nuts and raisins.
When it comes to baking the cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the oven for 35 to 40 minutes (they smell fantastic). After baking, let the layers cool then frost with your favorite frosting.
Irish Soda Bread
Prep: abt 10 mins
Bake: 45
Makes: 1 loaf (small and round)
Ingredients:
Dry
2 cups of flour
1 tbsp of sugar
1/2 teaspoon of baking soda
1/2 teaspoon of salt
Wet:
3/4 teaspoon of vanilla extract (optional)
1 cup of milk
2 tbsp of white vinegar
Directions:
1) Mix all of the wet ingredients and let sit for 5 minutes.
2) mix all of the dry ingredients
3) After the 5 mins is up, combine the wet ingredients with the dry and mix until dough comes together (add flour as needed)
4) put on floured surface and knead for about 3 mins. After kneading, round the dough into a round loaf and cut an x in it.
5) preheat oven to 400 degrees F ( 200 degrees C)
6) bake for 45 mins
7) cool and enjoy!!
