Salad Dressings ยป3 Waysยซ

Here’s a funny joke:

Q: Why did the tomato turn red?

A: Because it saw the salad dressing!

*cue laughter*
โ™ก Image by congerdesign from Pixabay

The Art of Salad Dressing

I typically don’t make salad dressing, as my mom makes better salad dressing than I do. I purchase Kraft salad dressings only when I am lazy or busy because they are easily accessible and convenient. However, homemade salad dressing is way better than store-bought ones – even my mom agrees. My mom lives halfway across the country, so I can’t show up at her house every day for freshly made salad. So that leaves me with two options: a) keep eating the Kraft salad dressings or b) learn how to make my own.

Iโ€™ve compiled these recipes so that you can enjoy more freshly made salads, and make salad a part of your diet. Many salads are healthy, but people don’t always like them because they’re so bland. If you dress the salad up with an interesting dressing, not only will it be more appealing to people’s taste buds, but it can also give their bodies all the nutrients they need to stay healthy. The best thing about this recipe is that it is all ready for you to use in just a few minutes and can be made using ingredients that are probably already in your house. I’m confident that these salad dressing recipes will be helpful to you, as they have been to me.

Salad Dressing Science: Salad dressing is a process where two liquids – oil and water or vinegar – are mixed together. Normally, liquid drops of oil and water remain separate from each other. If you start with just the oil and the vinegar, they won’t mix well until you add an emulsifier, which helps them to combine more smoothly. You can mix and match ingredients to create your perfect salad dressing.

๐—›๐—ฎ๐˜ƒ๐—ฒ ๐—ณ๐˜‚๐—ป ๐—ฐ๐˜‚๐˜€๐˜๐—ผ๐—บ๐—ถ๐˜‡๐—ถ๐—ป๐—ด ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ฑ๐—ฟ๐—ฒ๐˜€๐˜€๐—ถ๐—ป๐—ด!

SALAD DRESSINGS ยป3 WAYSยซ

Servings: 1 mason jar each                         Time: 10 minutes                          Difficulty: easy

1. BASIC B* VINEGARETTE

  • 1/4 cup balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • pinch of fresh ground pepper
  • 1/4 tsp. salt

2. CITRUS SUNSHINE DRESSING

  • 2 tbsp. orange juice
  • 1 tbsp. lemon juice
  • 1/2 tbsp. Dijon mustard
  • 1/2 tsp. maple syrup
  • 1/2 cup extra-virgin olive oil
  • pinch of fresh ground pepper
  • 1/4 tsp. salt

3. SWEET HONEY VINEGARETTE

  • 1/4 cup apple cider vinegar
  • 1.5 tbsp. honey
  • 1/2 cup peanut oil
  • pinch of fresh ground pepper
  • 1/4 tsp. salt

DIRECTIONS

  1. In a mixing bowl, add the ingredients and mix them well using a whisk.
  2. Slowly add a little bit of oil while continuously whisking the mixture. Once you have added a small amount, start to whisk faster.
  3. Toss the dressing with a green salad, or add it to a mason jar for storing in the fridge.

โ™ก Image #1: Photo by cottonbro studio on Pexels

โ™ก Image #2: Photo by cottonbro studio on Pexels

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Easy Hummus Dip

Continuing on with the challenge from yesterday, you probably have a can or two of chickpeas in your cupboard, right? I sure do! To accompany the guacamole dip, why not try some hummus dip? It’s just as tasty and quick to make.

While I usually can find store-bought hummus for a cheap price, I think it’s important to remember that it’s not always the best idea to buy something just because it is cheap. Store-bought hummus can be of lower quality than homemade, and sometimes you don’t get the same true taste. With my recipe, though, I’ve found that even though you might have to spend more time making your own, it will be worth the effort because this homemade hummus usually has a better taste.

EASY HUMMUS DIP

Servings: 5-6                         Time: 40 minutes                          Difficulty: easy

INGREDIENTS

  • 3 cloves of garlic
  • 1 can (15 oz.) of chickpeas, drained
  • 2 tbsp. plain greek yogurt
  • 2 tbsp. olive oil
  • 2 tbsp. water
  • 1.5 tsp. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • optional: sliced veggies, pita bread

DIRECTIONS

  1. Add a few inches of water to the saucepan and bring it to a boil.
  2. Add the cloves of garlic (still in the skin) and cook them for 10-12 minutes, or until the cloves are tender.
  3. Take the saucepan off the heat and run cold water over the garlic to cool it down. Once the garlic is cooled, peel the skins.
  4. Add the peeled garlic and canned chickpeas (drained) to the food processor. Add yogurt, olive oil, water, lemon juice, salt, and water to the mixture.
  5. Process the hummus for approx. 30 seconds, stopping periodically to scrape down the sides with a spatula.
  6. Scoop the hummus into a serving bowl and add a drizzle of olive oil.
  7. Serve with sliced veggies, pita bread, tortilla chips, etc. Enjoy!

Image source: https://www.dreamstime.com/

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Easy Guacamole Dip

๐’ฉ๐‘œ๐“‰๐’ฝ๐’พ๐“ƒ๐‘” ๐’พ๐“ˆ ๐’ท๐‘’๐“‰๐“‰๐‘’๐“‡ ๐“‰๐’ฝ๐’ถ๐“ƒ ๐’ถ ๐’ป๐“‡๐‘’๐“ˆ๐’ฝ, ๐’ฝ๐‘œ๐“‚๐‘’๐“‚๐’ถ๐’น๐‘’ ๐’ท๐’ถ๐“‰๐’ธ๐’ฝ ๐‘œ๐’ป ๐‘”๐“Š๐’ถ๐’ธ๐’ถ๐“‚๐‘œ๐“๐‘’!

I have a challenge for you! Using everything you have in your cupboard, come up with a recipe and actually make it. You can โ€œcheatโ€ by referencing google for inspiration if you need some ideas. Tomorrow, do the exact same thing. I bet that you will come up with two different recipes without the need to buy any new ingredients. Keep repeating this process and make a mental note to add your recipes to a database for easy access. If you do this for 30 days, then you should end up with ~20-30 unique recipes for your family.

With the avocado craze dying down and Canadians finally being able to find avocados for a reasonable price, it is easier to use avocado in my dishes. I love avocado toast, but guacamole is way better! ๐Ÿฅ‘๐Ÿ˜‹ Guacamole pairs well with fresh tortilla chips and I no longer have to resort to store-bought guacamole on days when I am craving this healthy snack.

EASY GUACAMOLE DIP

Servings: 4-6                         Time: 20 minutes                          Difficulty: easy

INGREDIENTS

  • 1 green onion
  • 1 tomato
  • 3 ripe avocados, halved
  • 1/2 tsp. garlic powder
  • 1 tbsp. lemon juice
  • 1 tsp. salt
  • 1 bag tortilla chips

DIRECTIONS

  1. Chop the green onion and tomato into small pieces.
  2. Slice the avocados in half and use a spoon to remove the pits.
  3. Scoop the avocado sections into a bowl. Add the garlic powder and lemon juice. Mash it all up with a fork.
  4. Add the chopped onion, tomato, and salt. Mix everything together.
  5. Serve with a generous portion of tortilla chips. Enjoy!
Cute kawaii smiling avocado. Source: https://www.vecteezy.com/

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Banana Bran Muffins

Disclaimer: This recipe was originally posted a very long time ago in a land far, far away. I am reposting the recipe as a blog post to reflect the direction that this blog is headed in. Thank you for understanding! ๐Ÿ™Š๐ŸŒ

I have a challenge for you! Using everything you have in your cupboard, come up with a recipe and actually make it. You can โ€œcheatโ€ by referencing google for inspiration if you need some ideas. Tomorrow, do the exact same thing. I bet that you will come up with two different recipes without the need to buy any of your ingredients. Keep repeating this process and make a mental note to add your recipes to a database for easy access. If you do this for 30 days, then you should end up with ~20-30 unique recipes for your family.

I live in Canada and our degrees are measured in Celsius, not Fahrenheit. For baking purposes, I use Fahrenheit because itโ€™s universal and easier to follow. But if you tell me that the temperature today is 45 outside, youโ€™re not fooling anyone given that itโ€™s the middle of November and there is snow on the ground. I will assume that you have mastered teleportation and are probably enjoying a Daiquiri on some tropical island….. and you didnโ€™t invite me, how rude.

This week I made banana bran muffins and the batter was delicious. However, the muffins were dry and slightly overcooked, so I would suggest baking them for 15-18 minutes at 350ยบF instead of 20 minutes at 375ยบF. You can find the original recipeย here.

BANANA BRAN MUFFINS

Servings: 12                          Time: 40 minutes                          Difficulty: easy

INGREDIENTS

  • 1 cup mashed bananas (approx. 2 medium bananas)
  • 1 1/2 cups bran mix
  • 1 cup whole wheat flour
  • 1/2 cup flaked coconut (optional)
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 cup milk
  • 1/3 cup canola oil

DIRECTIONS

  1. Preheat oven to 350ยบF. Grease or line 12 muffin cups with paper liners.
  2. Combine bran with whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt and coconut (optional).
  3. Crack eggs into a bowl and whisk the egg. Then add milk, mashed bananas, milk, and oil to the egg mixture. For a smooth consistency, use a blender to pulverize the wet ingredients. I use my Vitamix blender but a simple blender works too.
  4. Add wet ingredients to the bowl of dry ingredients and stir gently with a plastic spatula until ingredients are evenly mixed.
  5. Spoon into well-greased or lined muffin tins.
  6. Bake muffins for 15-18 minutes at 350ยบF.
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Mind your banana. Photo from  http://www.pixabay.com

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