Ranch Dip & Dressing ~ the HEALTHIER way!

Ranch Dip and Dressing ~ the HEALTHIER way
Recipe from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields a little over 1 cup of dressing/dip (8 servings; 2 generous Tablespoons per portion)
Ingredients:
1 cup 0% fat Greek-style plain, unflavored yogurt*
2 Tablespoons Best Food/Hellmann's Low Fat mayonnaise**
1 large clove garlic, finely grated
2 teaspoons chopped fresh thyme leaves (or scant 1 teaspoons dried)
1 scant Tablespoon fresh flat leaf parsley, minced
2 teaspoons fresh chives, minced, or thinly sliced cross ways
1/2 teaspoon dried dill weed
1/4 teaspoon onion powder
Generous amount of salt & freshly ground black pepper, to taste
Optional: a few drops of freshly squeezed lemon juice, if you like your dressing/dip slightly tangy
Directions:
Whisk all ingredients together until completely combined. Cover and refrigerate at least 30 minutes before serving. Best if consumed within 3 to 4 days.
For dressing thin with non or low-fat milk to desired consistency.
Suggestions for use:
Topping for baked potatoes
Spread for sandwiches or wraps, particularly sliced turkey, chicken, or steak sandwiches/wraps
Sauce for grilled chicken or fish tacos
Substitute for mayonnaise in chicken or tuna salad
Flavorful sauce for pasta salad


Less than 15 calories per Tablespoon, negligible amount fat
* Low-fat plain Greek-style yogurt may be substituted
** Regular whole fat Best Foods/Hellmann's mayonnaise may be substituted

Warm Bacon Salad Dressing

This is wonderful on fresh spinach salad (or mixed greens salads.)  Because berries are in season right now I added blueberries, blackberries, extra bacon, and also some toasted pumpkin seeds and sliced celery.  You can skip the berries and add hard cooked eggs, (sliced, wedged, or crumbled), sliced scallions,  chopped green or red bell peppers, croutons (and cheese of your choice, sliced, diced or crumbled.)


Warm Bacon Salad Dressing
From the Kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1,com
(Makes a little over 8 ounces of dressing)


1 1/4 cups pineapple juice
1/2 cup brown sugar
1/3 cup water
3 Tablespoons corn starch
3 Tablespoons apple cider vinegar
1 Tablespoon soy sauce or Tamari 
Freshly ground black pepper ~ a few grinds (optional)
4 to 6 slices bacon (Applewood smoked makes an extra flavorful dressing)


Note:  The dressing is prepared in the same pot/saucepan in which the bacon is fried.


In a medium bowl, combine all ingredients (except  the bacon), stir well to dissolve sugar and cornstarch. Set aside.


Cut bacon slices crosswise into  1/2 to 1-inch pieces, place bacon pieces in a 2 to 3 quart pot/saucepan, turn heat to medium high and cook bacon until medium crisp, stirring occasionally to cook it evenly. (Do not overcook the bacon or it will be tasteless!)  With a slotted spoon, remove bacon to paper towel to drain. When cool enough to handle, chop or crumble into medium size pieces.
  
Pour out all but 1 Tablespoon bacon drippings from pot, add pineapple juice mixture and simmer until thick, stirring frequently.  If dressing is too thick, thin a bit with a little water or more pineapple juice. Stir in bacon pieces to warm through. Taste, and adjust seasonings.  Serve hot or warm over salad.




Enjoy!






Please click HERE to return to Once Upon a Plate

Greek-Style Potato Salad

Greek Style Potato Salad

As shared from the kitchen of  Once Upon a Plate by Mari

www.onceuponaplate1.com

You can eat this right away after assembling, but it's best if made ahead and refrigerated( a few hours or overnight) to allow the flavors to marry. Remove from refrigerator and allow salad to lose some of the chill for best flavor before serving.  Can be served cool or at room temperature.

Yield: Flexible,  just use this as a guideline, adjust according to how much salad you want to make. The following recipe will provide 4 to 6 servings

Ingredients:

2 pounds small red potatoes

2 Tablespoons lemon juice (or white wine vinegar)

1/2 pitted kalamata olives, sliced or quartered

1/2 to 3/4 cup marinated artichoke hearts, drained, any tough, fibrous outer leaves removed & discarded *

1 tablespoons capers in brine, drained and rinsed

1/2 cup feta cheese, cut into 1/2-inch dice (can add more feta if desired)

2 tablespoons red onion, cut into fine dice (> 1/4-inch)

Flat leaf Italian parsley, leaves pulled from stems and leaves roughly chopped

Optional: Any of the following ~  3/4 to 1 cup diced cooked chicken, cooked shrimp, 2 or 3 hard cooked eggs, chopped.

When potatoes are completely cool, gently stir in remaining salad ingredients.

Dressing:

3 Tablespoons fresh lemon juice (or white wine vinegar)

1 teaspoon dried oregano, crumbled or 1 Tablespoon fresh oregano, chopped

2/3 cups olive oil

Optional: 1 small garlic clove, peeled and finely minced.

1/2 teaspoon salt

Several grinds of freshly ground black pepper 

Cut potatoes into quarters or halves depending upon their size. Steam for 7 to 10 minutes (test with the tip of a knife after 5 minutes of cooking) Potatoes should be tender throughout, but still firm enough to hold their shape without falling apart or crumbling.

Immediately transfer the hot potatoes to a bowl toss with 2 tablespoons of lemon juice, and set aside to cool completely.

Meanwhile,  whisk (or shake in a covered jar with tight fitting lid) the dressing ingredients until well emulsified. Taste and adjust seasonings.

Pour dressing over potato mixture and carefully toss to distribute dressing evenly. Taste and adjust seasonings.

*Note: If you like, reserve artichoke marinade and whisk into the dressing.

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette
As shared from the kitchen of Once Upon a Plate by Mari 
(www.onceuponaplate1.com)


Yield: It's entirely flexible.  You'll need 3 asparagus stalks, 1 slice of prosciutto, and 1  tablespoon of cream cheese for each roll.


Instructions: Wash and trim any tough end stalks from asparagus, cutting the lengths an inch or two longer that the prosciutto is wide.


Have ready a big bowl of water with plenty of ice cubes in it.


Plunge asparagus spears into a large pot of boiling water for 2 to 3 minutes (until JUST barely tender.)  Immediately remove and place in bowl of iced water.  Leave in ice water for a couple of minutes until spears are cold. Drain well on clean dish towel or paper towels.


Spread each prosciutto slice with about 1 tablespoon of softened cream cheese, leaving 1/2 inch at one of the prosciutto end bare (to help seal the roll.)  Lay 3 asparagus spears crosswise, (at the cream cheese end) on the prepared prosciutto, roll gently but firmly towards the "unfrosted" end. Place seam side down on serving platter, or individual plates.


For the vinaigrette ~ only a tablespoon or less is required to drizzle on each roll.
(Recipe easily doubled or tripled if you are making a large quantity of asparagus rolls):


1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
1 clove of garlic, crushed and minced
Salt and pepper to taste
1 tablespoon minced fresh chives (can mix in with the vinaigrette, or reserve and sprinkle as garnish.)


Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well. Stir in the chives and salt and pepper.


Enjoy!




Click HERE to return to Once Upon a Plate.
(www.Onceuponaplate1.com)

Fresh Tomato Salad filled with Vegetables (& Julia Child's Basic Vinaigrette)

Fresh Tomato Salad filled with Vegetables
(with Julia Child's Basic Vinaigrette)
As shared from the kitchen of Once Upon a Plate

4 whole, fresh tomatoes, top one-quarter of each tomato sliced off of each. Tomatoes hollowed out (melon ball tool, or sharp-tipped spoon works well) Leave fleshy wall of tomato intact.

Vegetables of your choice; such as:

Any of the following, finely diced or chopped (cooked or raw)
zucchini
carrots
cucumber
broccoli
sweet red or green peppers
hot peppers/chilies, minced
onion
scallions
olives

Any of the tollowing:

Cooked black beans, kidney beans, garbanzos, etc. (may use canned, rinsed)
Cooked: rice, couscous, barley or other cooked grains, small pasta such as orzo, etc.

Optional: Fresh herbs of your choice, finely chopped

In a bowl toss vegetables with a few tablespoons (or more) of the vinaigrette, scoop vegetable filling into hollowed out tomatoes.  Place tomatoes on tender lettuce leaves if desired and serve. Pass additional vinaigrette at the table. 

Julia Child's Basic Vinaigrette
Ingredients:


1/2 Tbsp finely minced shallot or scallion
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper


Instructions:


Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.


Yield: About 2/3 cup, serving 6 to 8

Enjoy!

Click HERE to return to Once Upon a Plate

Spinach Salad with Roasted Butternut Squash, Bacon, Walnuts and Maple Vinaigrette

Spinach with Roasted Butternut Squash, Bacon, Walnuts
and Maple Vinaigrette
As Shared from the Kitchen of Once Upon a Plate

Notes: You can adjust the amount of ingredients according to your preference. I just eyeball the amounts. Increase the amount of dressing as needed, it keeps well, refrigerated, for a week or two. The salad is wonderful served while the squash and dressing are still warm, but it is perfectly fine at room temperature, too. Add dressing just before serving.

Ingredients for the Salad

Fresh, washed baby spinach leaves, stems removed. (Preferably organic spinach)
Butternut squash, peeled and cut into cubes/dice (about 3/4-inch)
Slices of bacon, sliced crosswise into thin strips and fried until just crisp, drained
Handful of walnut pieces or halves, toasted
Olive Oil
Kosher or Sea Salt
Freshly ground black pepper

Vinaigrette (recipe follows)

Preheat oven to 400*(F), with rack in center of oven

Place diced butternut squash on rimmed baking sheet, toss with a tablespoon or two of olive oil to coat, then sprinkle lightly with kosher salt and freshly ground pepper. Roast in hot oven turning pieces once or twice until just tender but not mushy. Remove from oven and allow to cool slightly.

Arrange spinach leaves on platter or individual plates, sprinkle with roasted butternut squash, crispy bacon and walnut pieces.

Drizzle with Maple Vinaigrette, and offer additional freshly ground black pepper when serving.

Vinaigrette:
Makes about 1/2 cup dressing

1/4 cup Pure Maple Syrup (no substitutes)
1/4 cup Sherry Vinegar (or Apple Cider Vinegar)*
1/2 cup Olive or Grapeseed oil (I use less; adjust to your own taste)
1/4 teaspoon Dijon Mustard
Sea salt and freshly ground black pepper to taste

Place Maple syrup in a small pan, bring to a boil, reduce heat to medium and allow syrup to reduce by about half.

In a small bowl, whisk together the reduced maple syrup with the vinegar, whisk in the Dijon mustard, then whisk in the oil until mixture is emulsified. Season with salt and pepper to taste. Don't be stingy with the salt.

Alternately, shake ingredients in a small jar with a tight fitting lid, in the order indicated above. Or, blend in a small food processor or blender.

*Note Apple Cider Vinegar is generally stronger, so adjust amount accordingly.

Enjoy!

Please click HERE to return to Once Upon a Plate

Summer Harvest Salad

Summer Harvest Salad
As shared by the kitchen of Once Upon a Plate
Note: Adjust the amount of ingredients to make the salad any size you would like.

You can make this recipe almost any time of year but it is the best in the summer when tomatoes are the sweetest, and the basil and corn are garden fresh. Feel free to play around with the ingredients, marinated artichoke hearts, mushrooms, olives, roasted red pepper slivers, your favorite croutons, etc. are all wonderful additions.

This time I used the following:Fresh grilled corn on the cob (cut from the cob after grilling), you can also roast the corn in the oven. Remove husks and silk, rub the ears with olive oil and sprinkle with coarse salt & freshly ground black pepper

• Tiny fresh mozzarella balls, or a larger fresh mozzarella ball, cut into chunks
• Sweet cherry or pear tomatoes, cut in half if desired
• Perfectly ripe avocado cut into slices or chunks
• As many leaves of fresh basil as desired; left whole or torn into pieces
  
• Fresh baby arugula, baby spinach, or mixed tender salad greens
• Any optional additions as mentioned earlier

2 options for the Herb Dressing:

The EASY way ~ Just splash some Nakano Italian Herb flavored Vinegar
or
1/4 cup red wine vinegar
1 small lemon (or 1/2 large); both grated zest and juice
1 heaping teaspoon Dijon mustard
Scant 1 Tablespoon fresh oregano leaves (no stems) chopped (omit if you don't have fresh)
1 heaping Tablespoon chopped flat leaf parsley
3 to 4 basil leaves torn into small pieces or sliced into thin strips
1/2 or a bit more extra virgin olive oil
Coarse salt and freshly ground pepper

Place all ingredients except olive oil and salt & pepper in a small bowl and whisk until thoroughly combined. Gradually whisk in the olive oil until mixture is emulsified. Taste and add salt and pepper to season as desired.
Alternately~ place all ingredients except oil and salt and pepper in a small jar with lid. Shake vigorously, then add oil and shake vigorously for a minute or two until mixture is blended. Taste and season with salt and pepper as needed.

Enjoy!

Please click HERE to return to Once Upon a Plate.

Green Bean and Roasted Cherry Tomato Salad

Green Bean and Roasted Cherry Tomato Salad
As shared from the kitchen of Once Upon a PlateServes 4

Note: You can roast the cherry tomatoes ahead of time; roast then allow to cool and place in a glass container with cover and refrigerate until time to assemble the dish. Allow the tomatoes to come to room temperature before serving for optimum flavor.

Ingredients:
Cherry tomatoes, as many as you like
sea salt and freshly ground black pepper
2 to 4 tablespoons extra virgin olive oil (plus more for dressing, see below)
1/4 cup nuts, toasted (pine nuts, walnuts, hazelnuts, almonds, pecans, cashews.)
1 pound fresh green beans, trim stem end, and cut crosswise into 2 1/2 inch segments
Few springs of fresh basil leaves (If not in season, omit)

Dressing ingredients:
2 tablespoon red wine vinegar
4 tablespoons whole-grain mustard
1 to 2 cloves garlic, finely minced
1/2 to 1 teaspoon agave syrup, OR honey
1/4 or a little more cup good olive oil

Method:
Position oven rack to middle position and preheat oven to 225* (F) Line a shallow sheet pan with parchment paper, set aside.

To roast the cherry tomatoes:Slice the cherry tomatoes in half, and arrange them, cut sides up on the parchment- lined baking sheet. Sprinkle lightly with with sea salt, freshly ground black pepper, drizzle with 2 to 4 tablespoons olive oil. Place tomatoes in oven until slightly dried, wrinkled a bit, but still moist. This will take approximately 2 to 2 1/2 hours or so.

While tomatoes are roasting, prepare the nuts and the dressing:

Toast the nuts either in a small (dry, no oil) pan over medium-low heat, gently tossing the nuts in the pan frequently, until they just begin to turn light brown (or you can toast in oven.)

To make the dressing:
Combine the red wine vinegar, mustard, garlic, agave syrup (or honey), and olive oil in a bowl or jar with tight fitting lid. Either whisk or shake vigorously until mixture is homogonized. Taste, then adjust for seasonings, add salt and pepper if desired.

To cook the beans:Prepare a large bowl filled with ice cubes and cold water. Steam or boil the green beans until they just crisp-tender, and have not lost their bright color; only 3 to 4 minutes if boiled. Drain and place immediately into the ice water bowl. Swish the beans around and as soon as they are cooled remove to a collander to drain thoroughly.
To assemble:On a large platter or plate, arrange the green beans, sprinkle with the tomatoes (including any residual oil from roasting, drizzle with dressing, shower with the toasted nuts, then finally the fresh basil (if using.)
The flavors are brightest if this salad/side dish is served at room temperature.


Please click HERE to return to Once Upon a Plate.

Green Bean and Bacon Salad

Green Bean and Bacon Salad
4 to 6 servings

Ingredients

• 1 pound slender green beans, stems trimmed
• 1/4 pound thick-cut bacon, cut in 1/4" pieces
• 1 large shallot, finely chopped
• 1/2 cup walnut halves and pieces, toasted
• 1 handful fresh flat-leaf parsley, leaves chopped
• 1 Tablespoon grainy mustard
• 1 Tablespoon hot water
• pinch sugar
• 1 lemon, juiced
• salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil (I reduce to a scant 1/4 cup)

Method:

Blanch green beans in a large pot of boiling salted water for about 4 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and transfer to a large bowl or platter.

Cook the bacon until crispy. Drain on paper towels, then sprinkle or arrange over the green beans along with walnuts, and parsley.
3.In a jar with a tight-fitting lid, combine shallots, mustard, water, sugar, and lemon juice. Add the oil, put the cap on and shake vigorously to emulsify. Taste for seasonings, adding salt and pepper as desired.

Dress the beans just before serving, tossing well to coat with the dressing.

Recipe adapted from Tyler Florence

Please click HERE to return to Once Upon a Plate

Frico Wafer, Apple, Goat cheese and Arugula Salad

Frico Wafer, Apple, Goat Cheese and Arugula Salad

4 servings

1 cup grated Parmesan cheese

2 red apples, thinly slices

About 3 to 4 ounces arugula leaves (I like baby arugula),

can use spring greens or baby spinach leaves

5 ounces soft goat cheese

Whisk dressing ingredients together and set aside:

1 1/2 tablespoons balsamic vinegar

1 tablespoon olive oil

sea salt

freshly cracked black pepper

Method:

Preheat oven to 350* (F). Place eight portions of grated Parmesan in flattened rounds (about 1 1/2 tablespoons each) on a baking tray lined with non-stick baking paper, or on a silicone baking mat. Bake for 10 minutes or until crispy, set aside to cool.

Divide greens evenly among four plates, arrange apple and goat cheese slices on top.

Drizzle dressing evenly over each portion of salad. Place two frico wafers on each plate.

Serve with additional black pepper if desired.

Please click HERE to return to Once Upon a Plate.

Grilled Shrimp & Grapefruit Spinach Salad with Sweet Curry Dressing

... and toasted pecans!

The salad assembly is fairly straight forward as you can see from the photo, so I'll give you my rough proportions for the dressing. Please ~ by all means, adjust the amount of ingredients to your own tastes.

Sweet Curry Ginger Dressing
Easily doubled, tripled or quadrupled

Very good on grilled shrimp, chicken, pork tenderloin, or grilled seafood

1/2 to 3/4 cup fresh grapefruit juice
1 teaspoon to 1 tablespoon canola (or other mild vegetable oil)
1/2 to 1 heaping teaspoon Madras brand curry powder
1/4 teaspoon dry mustard (such as Coleman's)
1 to 2 teaspoons fresh ginger; peeled and finely minced, or grated on a microplane to taste. (We love ginger so I use about 2 teaspoons of finely grated. Reduce or increase to your taste.)
2 to 3 teaspoons agave syrup, or honey; more or less depending upon how sweet the grapefruit juice is
Pinch of sea salt

You may also like a little freshly grated garlic as well; it's up to you! :)

Whisk all ingredients and chill until ready to serve. Whisk again before serving.

Good Old Pea Salad

This recipe has been around for decades, almost everyone seems to like it and you can vary it to suit your own preferences.

Lately I've been cutting the fat/calories in old favorites so I substitute low or non-fat sour cream or plain yogurt in the dressing. I like the simple version of this but I've listed optional ingredients below the recipe ~

Quick Pea Salad
(I usually reduce the recipe by half if I'm just serving our small family)

3 cups fresh green peas or 2 (10oz) pkgs frozen, thawed (I always use petite frozen peas ~ they are more tender.)
several stalks crisp celery, thinly sliced
sliced water chestnuts (I use the entire can, drained for half the recipe because we love the crunch)
1 /2 cup mayonnaise
1/2 cup sour cream
salt and pepper. to taste
mint or fresh dill, as desired
2 or 3 green onions, thinly sliced (green and white portions) ~ optional

Preparation:
I never use fresh peas in this recipe... Place frozen peas in colander and rinse with cold water; drain well (it's okay if they are still somewhat frozen if you are making this ahead as they will thaw in the refrigerator in no time as the salad sits.)

Combine dressing ingredients in a mixing bowl, fold in peas and other ingredients you choose to use, then cover refrigerate until ready to serve. If using bacon, I sprinkle it on top right before serving so it stays crisp.


Serve on lettuce leaves.


Options & substitutions:

Can use Buttermilk Ranch dressing instead of the sour cream/mayo combination
1/4 cup chopped chives
1/4 cup finely chopped red onion
4 to 5 slices crisply cooked bacon; crumbled
1/2 to 1 cup grated carrot
1 cup (or more) diced ham
1 cup (or more) diced chicken
1 cup (or more) chilled salad (Bay) shrimp, or other small shrimp
Fresh mint or dill (can used dried dill) to taste
Can omit mayo and use all sour cream
teaspoon of Dijon mustard
a pinch, up to a teaspoon of sugar (I never add this)


Recently I made the basic pea salad and I served it with Kate's Sweet Mustard Shrimp (click) it's a really good combination together!

Click HERE to return to Once Upon a Plate.

Anchovy Lover's Caesar Dressing ~

So easy because you just place everything in a food processor and blend! I like this best within a few hours of making it; cover and refrigerate until serving time. I use very sparingly as it is intensely flavored. It's great on romaine leaves as in a traditional Caesar salad, and also drizzled on steamed vegetables or Salad Niçoise.

Anchovy Lover's "Caesar" Dressing

With processor running, drop the following into the work bowl to mince:

-2 or 3 cloves garlic, peeled
-1 small shallot(to equal about 2 teaspoons minced), peeled and cut into quarters
-Fresh Italian parsley leaves, (the leaves from about 5 or 6 sprigs of parsley, rinsed and dried of moisture.)

Then add the remaining ingredients and puree until smooth:

-1 can anchovies in oil, the entire contents of the can ~ oil and all
(1 weight watcher's point); you can reduce the amount of anchovies if you like
-Juice of 1 medium size lemon
-2 generous teaspoons Dijon mustard
-1 to 2 teaspoons fresh thyme leaves
-2 to 3 Tablespoons freshly grated Parmesan, Romano, or Dry Jack cheese
-Freshly ground pepper to taste

Note: After ingredients have been pureed, taste; add a splash of red wine vinegar if you desire more acidity.

Serve immediately, or cover and refrigerate until serving time. I like it best within 8 hours of preparing it.

Recipe is adapted from one I saw on This Mama Cooks blog.

Click HERE to return to Once Upon a Plate

Thai-Style Spinach Salad with Grilled Chicken and Spicy Peanut Dressing

Here are the general guidelines I use to assemble this salad; certainly you can adjust the amounts to your own liking, for both the dressing and the salad components.

I like a medium thick dressing with a good balance of sweet, tangy with a bit of bite from the red pepper.

For about a cup of dressing:

Unseasoned Rice vinegar (about 1/4 to 1/2 cup)
fresh lime juice (about 2 medium limes)
smooth peanut butter (2 to 3 Tablespoons)
canola oil (I don't use much) 2 to 3 Tablspoons
small amount of toasted sesame oil (a teaspoon or so)
garlic, minced or pressed through garlic press (1 to 2 cloves)
finely grated fresh ginger (2 to 3 teaspoons)
sweetener of you choice: light brown sugar, Agave syrup, Splenda, Honey, etc. (about 2 Tablespoons or more to taste)
hot red pepper flakes
salt and ground black pepper (to taste)

Salad Ingredients:

Grilled, roasted or poached ~ Chicken, Prawns, beef or pork as much as you like, sliced (you can also use tofu if you prefer, in lieu of the animal meat.)

cucumber, peeled, seeded, and cut into chunks
carrot, peeled and grated on large holes of box grater
scallions (green onions), white and green parts, sliced thinly on diagonal
As much as you like: baby spinach greens, or young tender lettuce leaves, or sliced/chopped cabbage
minced fresh cilantro leaves

Garnish:

chopped toasted peanuts
Toasted Sesame seeds if desired
Sweet red bell pepper slivers if desired

Mix dressing ingredients together (I use a mini-food processor), taste and adjust seasonings, you may like yours sweeter, or may prefer more peanut butter, etc.

Dressing can be made up to 3 days ahead, kept covered and refrigerated.

Cook the meat of your choice (or use leftover), slice/cut into bite size pieces, set aside.

Prepare remainder of salad ingredients except garnishes and arrange on serving platter or individual plates. Arrange meat or tofu on top, drizzle dressing over, garnish with peanuts and sesame seeds.

Enjoy!

Please click HERE to return to Once Upon a Plate.

Herb Infused Oils

Herb-Infused Oil

This technique can be used for making infused oil whether the ingredient is basil, rosemary, oregano, garlic, chiles, chervil, chives, cilantro, mint, mushrooms or citrus fruit. (Tarragon works best in early spring, otherwise it is quite bitter when infused.)

The ratio of olive oil to flavoring ingredient of your choice is one cup of oil to two cups of tightly packed soft leaved green herb. I rarely make an entire cup of infused oil as it should be used within a week, I usually use 1/2 cup of oil which calls for only one cup of herbs, or other ingredient as listed above.

Method:

Fill a large bowl with ice water, set aside.

Bring a large saucepan of water to a boil. Add the herbs, blanch for 5 seconds (make sure the leaves are submerged.) Drain into a strainer and immediately plunge the herbs into the bowl of ice water until cold. Drain the herbs well and squeeze out all liquid.

Puree in a blender with olive oil (blender works better than a food processor here.) Strain puree immediately through a fine-mesh strainer. Strain again through three or four layers of cheesecloth (rinsed in clear water and squeezed dry before straining the herbs.) Put the oil in a sterilized glass bottle, cover tightly and refrigerate. For best flavor, use within one week.

For most purposes I don't mind if the oil is not transparent so I simply drain through two fine metal sieves, one placed inside the other ~ it catches most of the herb sediment.

Important Notes~

It is imperative that no fresh herbs (or any other flavoring ingredient you are using) are added back into the oil before bottling because this could introduce the risk of the food borne illness, botulism.

This method is adapted from Michael Chiarello.

Pan Seared Salmon Filets with Toasted Almonds, Blueberries on Spinach with Black Fig Drizzle

I've seen recipes for Salmon with the unlikely paring of blueberries before, but none really appealed to me.

However, finding the kitchen overrun with fresh blueberries was encouragement enough to rethink this combination.

I still wasn't able to find a recipe that called out to me, set out to invent my own ~

I devised this simple salad which received THUMBS UP around the table. :)

If you've been following my blog, you know by now that I often "wing it" when it comes to cooking, I love the creativity it provides ~ and this recipe (more of a guideline) is no exception.

The steps are easy ~

Prepare the salad ingredients: rinse and drain baby spinach leaves, sliver as much red onion as you like, wash the blueberries, and toast almond slivers (directions follow.)

In a medium-hot saute pan (big enough to hold salmon filets in one layer), toast almonds in dry pan, stirring often until lightly toasted. Remove from heat and set aside to cool.

In same pan add 2 teaspoons up to 1 Tablespoon or so of olive oil (you can use more but I use as little oil as possible), allow to heat over medium-hot flame.

Lightly salt and pepper (4 to 6 ounce portions ~ one per person) salmon filets, add them to the hot pan and cook turning once about 4 to 6 minutes per side (depending upon thickness of the filets)

When salmon is cooked, arrange on the beds of spinach, add about 1/4 cup of Sweet Black Fig Vinegar* to the pan the filets were cooked in and reduce over medium heat until thick, but still pourable. Drizzle over the spinach leaves and salmon.

Sprinkle toasted almonds, slivered red onion, and blueberries over the salad, then enjoy!

* The salad dressing/sauce is simply a reduction of

Cuisine Perels' Black Fig Vinegar it is DELICIOUSLY sweet, and not too tart.

(click the link to learn more.)

Please click HERE to return to Once Upon a Plate.

Spinach Salad with Chevre or Panela Cheese and Chilatas

To make this salad you need to make the Chilata's condiment sprinkle first. Click HERE for the recipe.


Chilatas is an interesting Mexican condiment; a crunchy combination of toasted and ground seeds seasoned with chile and salt. Simple to make, and it stores well, tightly covered in the refrigerator or freezer.


Salad dressing:
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons olive oil or a nut oil
1 clove garlic, minced
1/8 teaspoon pepper
1 tablespoon grated fresh Parmesan cheese (optional)

8 cups baby spinach
1/2 cup drained ricotta, chevre, (or panela cheese, cut into cubes)

Chilatas (see above for link to the recipe)

Form the soft cheese into balls by using a very small food scoop, or if using Panela, cut into bite size cube.

Toss the spinach dressing, sprinkling in about half of the chilatas mixture. Reserve remaining chilatas for another use.

Portion spinach mixture onto 4 plates, and garnish with the cheese balls or cubes.

Recipe adapted from Terry Conlan of Lake Austin Spa

Pacific Rim Tofu Salad ~ Vegetarian & Vegan Friendly

I found a version of this recipe on Recipezaar, but (as usual) I changed a few things around to suit our tastes.

Pacific Rim Tofu Salad
2 servings (Easily doubled)

Ingredients:

1 T oil, 2 ½ teaspoons water

1 tablespoon [unseasoned] rice vinegar
1/2 tablespoon honey (or 1 teaspoon Splenda, or to taste)
1 teaspoon reduced sodium soy sauce
1/2 teaspoon toasted sesame oil
½ to 1 teaspoon fresh ginger, minced or grated with a micro-plane
1 clove garlic, minced
1/4 teaspoon salt (I omit)
1/2 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into domino size pieces, or cubes or "sticks"
2 to 4 cups mixed salad greens
1 medium carrot, peeled, shredded or sliced
1/2 large cucumber, sliced or cubed (I use English, or Hot House cuke) sliced thinly with a mandolin

A few radishes, sliced with a mandolin (optional)
Sesame seeds for garnish, if desired

Directions:

Whisk canola oil, vinegar, sweetener of choice, soy sauce, sesame oil, ginger (and salt, if using) in a bowl.
Place tofu and 1 tablespoons of the dressing in a large nonstick skillet. (I spray the pan with a quick hit of cooking oil before adding the tofu.) Cook the tofu over medium-high heat, turning every 2 to 3 minutes, until golden brown, 5 to 15 minutes (until as deeply colored as you like.) Remove from the heat, add 1 ½ teaspoon of the dressing to the pan and stir to coat.

Either toss greens, carrots and cucumber with the remaining dressing, or arrange salad components on dish and drizzle with dressing. Top with the warm tofu.

Best served as soon as assembled.

Please click HERE to return to Once Upon a Plate.

Creamy Lemon Vinaigrette and Dressing

I've given two recipes here, both from my mother's extensive recipe files.

The first contains raw egg yolk ~ if that is a concern, I suggest using the second recipe which utilizes mayonnaise instead of the egg yolk to give body and thickness to the dressing instead.

Both are perfect when you want a non-sweet Creamy Lemon Vinaigrette, or Dressing ~ excellent on lettuce greens, endive, crudite, shellfish or simply prepared chicken or fish. I serve them with Salad Niçoise .

Creamy Lemon Vinaigrette
(I usually double this recipe if it is to be used within two days.)

Ingredients

1/2 large egg yolk
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons heavy cream
Salt and freshly ground pepper

In a small bowl, whisk the egg yolk with the lemon juice. Whisk in the olive oil and cream. Season with salt and pepper.

Store, covered, in refrigerator until serving time. Use within 3 days.


~ * ~ * ~ * ~ * ~


Lemon Dressing

Ingredients
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

In a large bowl, whisk the lemon juice with the mayonnaise. Slowly drizzle in the olive oil, whisking until blended. Season the dressing with salt and pepper.

Store, covered in refrigerator until serving time.




I like to serve this in a small pitcher or bowl along with my version of Salad Niçoise, so each diner can add as much or as little as they prefer.

Click HERE to return to Once Upon a Plate :)