This dressing had me shoveling salad in as fast as I could. Maybe that’s not a good thing.
At any rate, it lives up to its name. It’s better than homemade ranch, which is my usual go-to when it comes to creamy dressing. Very Good Salad Dressing
Adapted from Fix It and Enjoy It: Potluck Heaven
1 cup mayonnaise
2 T sugar
2 t prepared mustard
1/2 t celery seed
1 t parsley flakes
Dill pickle juice
Mix everything together using as much pickle juice as needed to make dressing the desired consistency. Refrigerate several hours to allow flavors to meld.
Yield: a generous cup
Posted in all seasons, condiments, salad | 4 Comments »
Want to know what the best part about food blogging is?
Making pancakes at 1:21 in the afternoon and eating a whole stack of them.
And the worst part?
Having to tell everyone about a terrible mistake in the cookbook your mom worked so hard to put together.
The My Favorite Pancake recipe on page 93 in Baking with Whole Grains contains a mistake that will give you batter too stiff to pour rather than fluffy pancakes. If you halve the flours, you’ll get better results. The corrected recipe is as follows:
My Favorite Pancakes
3/4 cup whole wheat pastry flour
1/4 cup pastry flour
1 t baking powder
1/2 t baking soda
1/2 t salt
2 T ground flax seed, optional
1 cup thick buttermilk
1 large egg
2 T oil
In a large bowl, stir together flours, baking powder, baking soda, salt, and optional flax seed.
Add buttermilk and egg, stirring a few strokes.
Add oil and mix gently until just barely combined. Minimum stirring makes tender pancakes! The batter will be fairly thick (although a thinner buttermilk will make a thinner batter).
Heat lightly oiled skillet on medium-high heat until a few drops of water skitter across the skillet before evaporating.
Spoon batter onto hot greased skillet. When pancakes are getting a bit dry around the edges and a bubble or two appears in the middle, flip and cook a minute or two longer, until done in the middle.
Yield: about 10 4-inch pancakes
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There aren’t many meals that everyone in the family goes crazy for but ravioli is one of them. Last week I shredded a crockpot beef roast and mixed it with ricotta. This week a cheesy version went over just as well.
When making pasta, I try to work with as dry of a dough as possible if I’m rolling it out by machine. This is just so the machine doesn’t get gummed up. If I’m doing it by hand, a little wetter dough is necessary otherwise I find it impossible to roll out.
I found I was overfilling my ravioli and it would stretch the dough and sometimes break. Less is more for this job.
A fancy mixer attachment is certainly not needed for this job but it sure does look neat!
Three Cheese Ravioli
1 1/4 cup whole milk ricotta cheese
1 cup grated cheddar cheese
1/2 cup fresh grated Parmesan cheese
1/4 t black pepper
2 T fresh chives
2 onions, diced and slowly sautéed (almost caramelized)
1 recipe pasta dough, below
Mix all filling ingredients together well. Fill pasta according to machine instructions or by hand, being careful not to roll the dough to thin. Crimp edges well if doing by hand.
Cook immediately for 3 minutes in boiling salted water. Serve immediately, or pack into your children’s lunch boxes. (They loved it cold!)
Yield: about 120 ravioli (1 1/4 inch)
1 cup white bread flour
1 cup whole spelt flour
1 cup whole wheat bread flour
1 t salt
1/2 cup water
Mix all together, using more water if necessary. Knead well and roll out to the thickness of a dime. Fill immediately if using for ravioli.
Posted in all seasons, dairy, main dish, meatless main, processed sugar free, whole grains | 7 Comments »
This idea is not new but is a little different than this casserole. Mostly it’s just simpler and doesn’t require me to remember to thaw some beef. Today it also happened to use up rice and spaghetti sauce that needed eaten.
Gotta love an easy lunch that empties the fridge of food threatening to spoil!
Simple Rice Pizza
3-4 cups leftover rice
1/2 up cottage cheese
1/2 t oregano
Salt/pepper to taste
3/4 cup spaghetti sauce
1/2 cup sautéed onion
1 cup grated melty cheese
Mix rice, cottage cheese, eggs, oregano and seasonings. Press into the bottom of a greased 8″ baking dish. Spread sauce on top and sprinkle with onions and cheese. Bake, covered, at 350 for 30-40 minutes. Uncover last 5 minutes. Serve warm or room temp.
Posted in all seasons, casserole, main dish, meatless main, processed sugar free, Quick lunch | Leave a Comment »
Succulent, melt-in-your-mouth tenderness. It’s my favorite way to eat a beef roast.
Sometimes I start with a frozen roast and just cook it for longer. I use whatever cut I happen to pull out of the freezer. Obviously, the fattier the cut, the more flavorful but you may wish to remove some of the fat before serving.
Tender Beef Roast
1 t salt
1 t pepper
1 onion, diced
1/2 – 1 cup water
Place everything in the crockpot. Cook on low or high for 6-8 hours or until falling apart. Add water if it looks dry on the bottom. Serve immediately or chill, remove some of the fat, and reheat to serve.
Posted in all seasons, main dish, meat, processed sugar free | 4 Comments »
So I pressure canned some dried beans the other day. I’ve never done that before. Pressure canned, yes. But not dried beans.
I did it in hopes of actually getting my chickpeas totally soft because I don’t like eating gritty hummus.
Well, it worked. And I made too much hummus.
So I need to find ways to use it up. Not everyone in the family loves the stuff.
Chapatis were yesterday’s method and how fun! If you have several small children and the same amount of rolling pins, they will happily do most of the work for you. In fact, they had so much fun that I didn’t have the heart to tell them to stop rolling. Chapatis are supposed to be fairly thick. Oh well. Still yummy!
1 cup whole wheat flour
1 cup all purpose flour
1 t melted lard or butter
1/2 – 3/4 cup water
Mix flours, fat, and salt. Slowly add water and stir until a soft dough forms. Knead a few minutes to bring the dough together and then cover and let sit 30-60 minutes.
Divide dough into 10 pieces. Roll each one into 4″ circle. Fry on a hot, ungreased skillet until bubbly and just a bit golden brown, flipping and frying the other side, too. Place in a damp towel after brushing one side with a bit of softened butter. Helps to keep them soft and pliable.
Serve traditionally with Indian food or with hummus and various toppings, rolled up taco style.
Posted in all seasons, kids, processed sugar free, Quick lunch, side dish, whole grains | 5 Comments »