Lyn found this online @ behealthful so I made a batch this morning and now I can’t wait until lunch.
What and How
Ingredient
Online it said to add to a jar and then shake like heck. we prefer the blender on dressing setting. it takes a while to settle but think it blends the flavors better. I made a double batch.
Now I watch the clock until Lunch!
How
In a jar with a tight-fitting lid, combine oil, vinegar, sugar, poppy seeds, mustard, and salt. Shake vigorously and allow flavors to blend at room temperature, at least 30 minutes.
This can also be put in a blender
Lyn was going through a poppy seed dressing thing for a short while I found the store bought just too sweet and figured it could make it at home cheaper also.
I tried a few and will post separately since this is my cook book so to speak.
this one was from “The cafe sucre farine” and I borrowed their picture
Ingredients
3 tablespoons fresh squeezed lemon juice
2 tablespoon honey
1 tablespoon finely grated fresh ginger
½ cup extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 ½ teaspoons poppy seeds
How
This is a hard one
Place all ingredient in jar and shake well. Alternatively place in a blender and give it a few spurts. this come out a more creamy dressing.
I had and my 3 year old niece would say a situation here with the last batch I made. I was making a double batch and the container I like very much broke. I’ll write them and they should replace, they are very good about that this is not my first time I guess I’m rough on them. I held back the tears and dumped it into the blender as Lyn suggested.
Then got replaced with
lets see what they send next
We went to the mountains to find our Zen and get medical, metaphysical and general outlook on health enlightening, Canyon ranch highly recommended. The fist night we went to dinner the service was great the food excellent and the servings were perfect size, maybe small to some but a good reminder of what it really should be. Concepts like changing back our focus from what for dinner well lets see steak maybe chicken and some vegetables to lets make some roasted veggies and maybe steaks for the side. Did that for a long time can’t remember how we slipped away. Anyway I took a lot of hands on cooking classes and they always had a lunch and learn demo where you sit, listen learn make a few new friends as you eat some great food. I sharpened my knife skills, diced, minced and nibbled oh sorry chef’s treats, and thoroughly enjoyed my self. Maggie the Demo chef was great, open and warm after the week she got to know me and we compared notes mostly me stealing some of her ideas.
Anyway home and trying out a few things.
Grab
Ingredients
How
Combine all vegetables and in large bowl and toss.
Combine mustard, honey, pineapple and pineapple juice concentrate. Pour over vegetables and mix well.
I believe this will be better later in day or tomorrow, my general rule, taught by Mom .
Confetti salad (Aka clean-out-the-fridge-salad): shredded carrot and zucchini, chopped mango,cooked French lentils, sorghum,and feta in a balsamic vinaigrette.
Lyn and I both agreed that the combination of spice was pretty darn good. I added some diced cucumbers in the sauce. Easy to prepare cooks in no time.
Cook Time: 15 minutes
An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita. Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice!
INGREDIENTS:
CHICKEN:
GARLIC YOGURT SAUCE:
DIRECTIONS:
Serve.
I put mine in a roll up with arugula and Lyn chopped her breast then added to some chopped arugula salad.
it was protein day so no veggies in this, arugula is a spice not a veggie, so on protein day we eat a lot of arugula.
Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It is a small, low growing annual herb featuring dandelion like succulent, elongated, lobular leaves with green-veins.
Kathy inspired us with her broccoli salad so we searched for other recipes.
After checking out Moe’s Southwest Grill for the first time this afternoon we were so full that this was a perfect lite dinner. Moe’s was another thing Kathy inspired, she had their guacamole at the company BBQ and I thought it was pretty darn good. We were on our way back from Wrentham Outlets and Lyn was hungry so she choose Moe’s.
This turned out to be a really refreshing salad. The crisp apple was the perfect touch, everything was complimented by the tarragon and whole grain Dijon mustard dressing. While we were making it I said corn would be a great addition, Lyn said garbanzo beans. After tasting it I don’t think adding anything is necessary. You could skip the bacon if you don’t eat meat but there is something with a little hint of bacon. Now we have a giant bowl and I’m sure by midweek it will be quite enough if you know what I mean. Why we made for 9 is beyond me.
This is a refreshing new twist on the broccoli-and-bacon picnic standard that sometimes gets drenched in mayonnaise dressing.
Cooking Light SEPTEMBER 2014
Yield: Serves 9 (serving size: about 1 cup)
Hands-on:15 Minutes
Total:3 Hours, 15 Minutes
Combine first 5 ingredients in a bowl, and let stand for 10 minutes. Add yogurt, mayonnaise, and tarragon; stir with a whisk.
With processor on, add broccoli through the food chute of a food processor fitted with the slicer attachment. Transfer broccoli to a bowl.
Add juice to bowl of food processor. Repeat procedure with apples; add apples to bowl with broccoli.
Combine dressing and broccoli mixture; toss well to coat. Cover and refrigerate for 3 hours. Stir in bacon just before serving.
Serve
My Finished Dish not as pretty as their but mighty tasty
