Adventures in the Kitchen #11: Homemade salad dressings

I have been wanting to make my own salad dressings for a while now....have you read the ingredient list on store-bought salad dressings? Yipes...pretty sure I saw the chemical name for 'windshield wiper fluid' (polypropylene-glycol?) on more than one of them. Why do all those chemicals need to be in there? To prolong the shelf life. Wow. Don't think salad dressing was supposed to naturally last for two years.
So, I have discovered, made and tasted several kinds, hoping to replace the salad dressings we love with a natural version. I found 2 so far that taste virtually the same if not better.  Even if you have to buy some of these ingredients just to make these (ie: Dijon mustard), it won't be a waste because you will use them again and again to make these natural, better-tasting salad dressings from now on!
PS.....I now have a 'print' button at the bottom of each post so you can print a copy to use in your kitchen.

My fave dressing so far....

Balsamic Vinaigrette 
3 Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
1 Garlic clove, minced
1/2 Cup Olive Oil
Salt and Pepper to taste

In a small bowl, combine the vinegar, mustard and garlic.
Add the oil in slowly while whisking constantly.
Season with salt and pepper.
Store in Fridge.

**I made this directly in a tupperware container with a pouring spout and a lid so I was able to mix the ingredients by shaking them. If you make this in a bowl, just transfer the salad dressing to an old salad dressing squeeze bottle or a small glass container. This is my favorite dressing thus far.

(Found at Epicurious.com)

Ranch Dressing

Dip in some raw veggies for a quick, healthy snack 

1 Cup Mayonnaise
1/2 Sour Cream
1/2 Teaspoon Dried parsley
1/2 Teaspoon Dried Dill Weed
1/4 Teaspoon Garlic powder
1/4 Teaspoon Onion powder
1/8 Teaspoon Salt
1/8 Teaspoon Ground pepper

Combine all ingredients in a small bowl.
Stir until well mixed.
Store in Fridge.

**This is a great dip for cut up veggies, topping for burgers or a green salad. One of my favorites and tastes a lot like store bought ranch! I stored this one in an old salad dressing bottle for easy pouring.

(Found at Passionatehomemaking.com)

Adventures in the Kitchen Week 2

Alright....this time I am venturing into the world of Quinoa (Keen-wa) for a "warm up your insides" kind of stew for a cold winter day. We ate this for lunch with some cut up veggies on the side.

Adventures in the Kitchen Recipe # 2

Quinoa, Carrot and Lentil Stew
Prep time: 10 min  Serves: 4

Not my picture but is the same yumminess as mine.

Ingredients
1/2 Cup Quinoa
1/2 Cup Red Lentils
4 Cups Vegetable or Chicken Stock
1 Cup Water
1 1/2 Cups Sliced Carrots
1 Cup Diced Red Onion (I used yellow onion)
2 Teaspoons Minced Fresh Garlic
1 Teaspoon Cumin
1 Teaspoon Coriander
1/4 Teaspoon Salt
1 Cup Diced Red Bell Pepper
2 Tablespoons Fresh Cilantro (*I didn't include this)

Combine the quinoa, lentils, stock and water in a large saucepan and bring to a boil.
Reduce to a simmer, cover and cook for 10 minutes.
Add the carrots, onion, garlic, cumin, coriander, and salt and cook for 5 minutes.
Add the red pepper and cook 5 more minutes.
*Add the cilantro. Serve immediately.

Taken from Quinoa, the Everyday Superfood 365.

This is a recipe I have made twice now....and it was so good both times! The adults in my life loved it (hubs and mom-in-law and me!). As for the kids....Kaitlyn ate a kid sized bowl and seemed to like it enough to finish and after adding raisins Lily ate it til the raisins were all gone. You know what they say....keep trying and they may just end up liking it! No heat from spices, hearty and packed with 2 of nature's protein sources makes this stew a cheap, easy, healthy and yummy lunch.

Adventures in the Kitchen: Week 1

Meal Variety has always been a struggle for me. I have a fairly decent repertoire of meals that we circulate through but I am a bit bored with them. I've been making them now for almost 8 years.  So, I've decided to embark on a recipe finding adventure......my goal is to try (and post) at least one new recipe a week.....goals being healthy, fairly easy (using ingredients commonly found in any kitchen), and enjoyed by my food critics (my family!). I'll make sure to include honest and helpful reviews. Hope this helps you moms out there who are just as tired as me with Meatloaf Monday, Taco Tuesday.... :) 

Adventures in the Kitchen Recipe # 1

No-Fuss Moroccan Chicken

Prep Time: 15 min    Serves: 4    

Ingredients

1.5 lbs. of chicken halves (I used chic. breasts...I am a wimp when it comes to bones!)

2 T of oil (I used coconut oil)

1/2 Cup chopped onion

1 Garlic clove (I am a garlic junkie so I used 4 cloves, freshly pressed)

2 Cups Salsa (using mild, medium or hot salsa will determine how hot this dish will be)

1/2 Cup Water

Silly me, forgot to take a picture....so this one will have to do!
 Similar image minus the slivered almonds.

1/4 Currants (I substituted raisins...tasted great)

2 Tablespoons honey

1 1/2 Teaspoons Cumin

1 Teaspoon Cinnamon

Preheat oven to 325 F. Brown chicken in oil and place in baking dish.

Lightly saute onions and garlic. Spoon over chicken.

Combine salsa, water, currants, honey, cumin and cinnamon in a bowl.

Pour over chicken. 

Cover and bake for 1 hour or until chicken is cooked through.

Serve with Rice or Couscous.

Rice is always a hit with my family, as is chicken. The girls ate a small helping as I unwisely used a medium heat salsa...a little too hot for tiny tongues. As for the adults, we agreed it was spicy but enjoyed the sweet surprise of the raisins and the flavor of this dish. I would make this dish again, but use mild salsa instead.