VINEGAR AND OIL

VINEGAR AND OIL

 

Seriously, does anyone really need nine different kinds of vinegar? Probably

not, but that's what's currently in my kitchen! And it's led me to a flavor

explosion when it comes to salads and vegetables. Mix some of this with your

favorite light oil, a little salt and pepper and you've got instant salad dressing.

 

or VINAIGRETTE if we want to sound like a real home chef.

 

Basic Vinaigrette

 

3 parts light oil

1 part vinegar

Salt and pepper to taste

 

Mix well. You can use a blender, or shake it in a jar, or whisk it in a bowl. Just

get it well mixed and let it stand for a few minutes for the flavors to meld, whisk

lightly before using.  Very basic, very easy, very fresh and very tasty.

 

Most of the recipes I've seen call for 3/4 cup oil and 1/4 cup vinegar. You want

a different taste? Switch oils, switch vinegars or add what you like. Honey Dijon

is currently popular, made by adding 1 tablespoon of prepared Dijon mustard, and a

tablespoon of honey. You can go where you want with this. Add your favorite

chopped herbs, finely chopped garlic, shallot or onion. It's all up to you.

And who says salads have to start with a bunch of green stuff?

This is sliced tomatoes, an orange bell pepper, purple onion slices

and black olives with a balsamic vinegar dressing, sprinkled with parmesan cheese.

 

Another salad with a simple oil and vinegar dressing topped with feta.

Vinegar and oil dressed coleslaw.

 

Don't have oil and vinegar? Try just a little salt and pepper.

Let it sit for about 20 minutes, and the juices from the vegetables

will create their own dressing.

 

Here's your basic lettuce and tomato salad with no dressing on it

at all, Salted and pepper the tomatoes, let it sit, then toss.

 

 And if all else fails, a wedge of lettuce with some ranch dressing will do!

 

But getting back to our vinaigrette, here's some additions you can try:

 

Citrus juice, in place of about half the vinegar, lemon, lime or orange

Add a splash of sesame oil, and nuts and seeds of your choice.

Soy sauce, ginger, lemon grass and hot sauce.

And always herbs, herbs and more herbs!

 

One Pan Meals: Ravioli Alfredo

 

RAVIOLI ALFREDO

 

Ravioli, broccoli and chicken floating in a rich, creamy

Alfredo sauce. Topped with parmesan and served with sliced,

seasoned tomatoes. Add some garlic bread and you've got a meal!

 

 INGREDIENTS

 

Okay, so technically it's not ravioli, it's agnolotti, I get it at my regular

grocery store, they have a wonderful selection of fresh pastas that save

me lots of time in the kitchen. And those jars of roasted red bell peppers

are perfect for adding a dash of color and flavor.

 

1 package fresh stuffed pasta        

1 jar prepared Alfredo sauce         

1 large chicken breast                   

1 handful sliced fresh mushrooms

1 small head fresh broccoli           

roasted red bell pepper

olive oil, salt, pepper

 

PREPARATION

First things first, get out a big pan, like a dutch oven and fill it with

water (a couple quarts), add about a teaspoon of salt and turn it up

on high to bring it to a full boil.

While you're waiting for the water to come to a boil, quarter and season

a couple small tomatoes. Season to your taste with what you like, I often

drizzle a few drops of olive oil, then use salt, pepper and garlic salt.

 Remove three or four pepper strips from the jar and place them on a

paper towel to drain. Separate your broccoli into bite size florets.

 

And slice the chicken into bite size pieces as well.

 

 Cook your pasta according to package directions

 Essentially, you drop it into the boiling water, wait for it to come

back to a boil and cook it until it's tender. Remove the pasta with a

slotted spoon and place it in a strainer, don't dump the water, we

need to blanch the broccoli!

 

 When the water comes back to a full boil, add the broccoli, let it come

back to a boil. The broccoli should be bright green and still crispy, this may

take 30 seconds or 3 minutes, depends on the size, temperature and quality

of the broccoli. When it's done, drain the whole thing over the pasta

in the drainer. While the pan is still hot, set it back on the burner and add

about a tablespoon of olive oil.

 

 Season the chicken bites with salt and pepper and when the oil

is hot, add the chicken and sauté it on all sides.

 When it's almost done add the mushrooms and red peppers and

cook until the chicken is thoroughly cooked through.

 

Now turn the heat down, add the broccoli

 

 and the pasta

 

 and stir gently to mix

 

 Pour the sauce over

 

 Mix gently and heat it through. Taste and adjust seasonings

as necessary

 

 

Garnish with your sliced seasoned tomatoes and parmesan cheese.

Serve it with garlic bread and you've got a one pan meal!

 

You can really tailor this to your own tastes. Add garlic, onions, spinach, basil,  use

a different sauce, in place of chicken use sausage, feel free to make it your very own.

Enjoy!

Dessert: Fruit Fluff Pie

 

FRUIT FLUFF PIE

This is one of my favorite refrigerator pies, almost a cheesecake, but light and

fluffy, flavored with the fresh fruit of your choice. I've made this pie with peaches,

cherries, strawberries, oranges, blueberries, raspberries and bananas. Today I'm using

blackberries and a clementine orange.

 

 

 

 INGREDIENTS

 

1    pre-made graham cracker pie crust       

               (or make your own from your favorite recipe)

 2   8 oz. packages cream cheese (softened)  

1   cup whipping cream                               

                   1   cup fresh fruit, chopped, cut up, quartered, or sliced

1    tsp. vanilla extract                                 

              sugar, to taste                                                

  

             PREPARATION

 

First prepare your fruit. You need about a cup of whatever fresh fruit you

choose to use. Sprinkle it with about a tablespoon of sugar and let it sit for

about 30 minutes to allow the fruit to make it's own juice. If you are using a

fruit that will turn brown, sprinkle it with a  bit of lemon juice. 

                  

  

      



 

Whip the softened cream cheese in a large mixing bowl until it's light

and fluffy. Now if your cream cheese is still pretty firm, microwave for 30

seconds or so and it will soften right up and then whip away.

 

 Now add about half of the prepared fruit and whip it a little longer, until the

fruit is totally incorporated into the cream cheese. Now taste it. Sweeten it with

sugar to your liking, and if you choose you can add extracts that complement

the fruit you have chosen. Now set this whole bowl aside.

 

 In a separate bowl, whip the cream. When it starts to thicken add the vanilla

and sugar to your taste. I use about a tablespoon of sugar.

 

 Whip until stiff peaks form.

 

 Plop the whipped cream into the bowl with the cream cheese and

fruit mixture.

 

 Gently fold the two mixtures together.

 

Add the remaining fruit and fold to incorporate.

 

 

Place it in your prepared crust and refrigerate for at least 2 hours

before serving.

 

Use whatever fruit you like when you make this. And if you like you can

also add 1/4 cup or so of chopped nuts (really good if you used bananas!)

Enjoy!

 



 

 

 

 

 



Leftovers: Pork with Garlic Wine Sauce

 

LEFTOVERS!

 

Wondering what to do with leftovers? Here's an idea that will work with

beef, pork or chicken. Cut up the leftovers into chunks and cover it with

a tasty sauce, serve it with rice or noodles, add a salad and you have a meal!

 

This is pork in a Garlic Wine Sauce

 

 Here's the ingredients:

2 cups of leftover cooked meat (beef, pork, or chicken)

1/2 cup wine (red wine for beef, white for pork or chicken)

1/2 cup drippings from meat (or use stock or half a bouillon cube)

2-3 garlic gloves, roughly chopped

1 TBS oil

2 TBS butter

 Heat the oil in a skillet or sauté pan

 

 Add your leftover meat and cook until heated through

 

then remove the meat from the pan

 

 Now add the garlic and sauté until fragrant

 

 Add the wine and drippings (or stock), bring to a boil and cook

it until it's reduced by half.

 

 Add the butter and stir as it melts

 

 And just like magic, it thickens right up!

 

 Add the meat back in and stir to coat, that's it.

 

 

Serve with (or over) pasta, rice, potatoes or your favorite,

add a salad and you've a quick and tasty meal.

Salad: Tomato Pepperoni

 

TOMATO PEPPERONI SALAD

Quick and easy

 INGREDIENTS

1 5oz package of pepperoni bites

1 container small tomatoes

1 bunch green onions

1 small can sliced black olives

3 tomato and basil cheese sticks

salt, pepper, garlic salt and olive oil

 Trim and wash the onions, then slice them up

and throw them in a salad bowl.

Slice the cheese sticks. I used tomato basil but

you should use whatever you have on hand.

 Toss them in the bowl with the onions.

 

 Open the pepperoni

 

 and toss it in the bowl.

 

 Open and drain the olives, dump them in too.

 

 Wash the tomatoes, cut them in half and add

to the bowl. Sprinkle lightly with salt and pepper

and then don't touch it for 15 minutes. This will

allow the tomatoes to make juice.

 

After twenty minutes, drizzle with olive oil and

sprinkle generously with garlic salt.

 

Toss it all together and refrigerate for at least

one hour to allow flavors to come together. Toss again

before serving. Enjoy!