In the Kitchen with the Fernandez's : dressing

Showing posts with label dressing. Show all posts

Greek Dressings

12:12 PM by in the kitchen with the Fernandezs

Greeks use two terms for dressings based on the ingredients. Use on salads, marinaded for children, fish, or roasted vegetables.

ένα / EN-a/ 1. Combined all the ingredients into jar. Close with a lid and shake well,

or whisk in a bowl.

δύο /THEE-oh/ 2. Let it sit for 15-30 minutes.

τρία /TREE-a/ 3. Refrigerate up to 4-6 weeks.

τέσσερα /TESS-air-uh/ 4. Let it sit at room temperature for 15 minutes before using.

λαδολέμονο (Greek)

/ladolémono/

olive oil and lemon juice

1/3 cup (80 ml) olive oil

2 tsp. (4 g) (Greek) oregano

3 Tbs. (45 ml) organic lemon juice

λαδόξιδο

/ladoxido/

a vinaigrette

1/2 (120 ml) olive oil

3 Tbs. (45 ml) red wine vinegar

minded organic garlic

1 tsp. (2 g) oregano

dash of Himalayan salt and black pepper

1/2 tsp. (2,5 g) Dijon mustard

optional:

1 tsp. (5 g) organic honey
feta cheese

Tahini Yogurt Dressing

1:14 PM by in the kitchen with the Fernandezs

Do you need a dressing for

dipping raw vegetables?
spreading on toast?
drizzling on falafel?
a salad?
topping for a burger?
a sauce in a soup?
use with baba ganoush?
garnishing fruit?

Makes about 5 cups (650 g)

Refrigerate for 2 hours

1/2 cup (120 ml) (dairy-free) yogurt

1 Tbs. (15 g) organic tahini

2 Tbs. (30 ml) organic lemon juice

1 Tbs. (15 ml) water

1 tsp. (4 g) organic honey

1/2 tsp. (2 g) each: cinnamon and cumin

1/4 tsp (1,5 g) black pepper

chopped parsley and mint

2 cups (260 g) organic each: carrots (grated) and cooked or canned chickpeas

4 large organic figs

optional spices of your choice

1. In a blender or food processor, add yogurt, lemon juice, tahini, water, honey, spices, parsley, and mint.

2. Store in a glass container with a lid. Chill in the refrigerator for at least 2 hours.

We have many more dressings:
https://veggiefernandezs.blogspot.com/search/label/desserts

Niçoise Salad

2:19 PM by in the kitchen with the Fernandezs

The French salad has tuna, but not this one, olives, artichokes, capers and lemon vinaigrette are found in this flavorful afternoon salad or as a meal on its own.

Salade Niçoise (French)

Serves 3

Salad:

1 can water-baked wild tuna, drained

1 head of organic lettuce, torn or chopped

2 cups (260 g) organic red potatoes, cut into fourths

1 cup (130 g) each organic cut in half: French beans and asparagus

1 organic tomato, quartered or cheery tomatoes, halved

4 hardboiled organic eggs, cut into fourths

Kalamata or Niçoise olives, sliced

capers, drained

chopped parsley

organic cooked or canned white beans, drained and rinsed

optional: 1 cup (130 g) Brussels spouts, quartered and/or lemon wedges

~Provençal~

un /un/ 1. Place lettuce on serving platter.

dos /doos/ 2. Boil the potatoes uncovered for 10 minutes or until tender; drain and set aside.

tres /th-re-ss/ 3. Steam the green beans, asparagus, and optionals Brussels spouts for 5 minutes.

quatre /KAH-tray/ 4. Place each vegetable on the bed of lettuce.

cinc /seenk/ 5. Add the tuna and white beans in the center.

sièis /seei-s/ 6. Place the tomatoes, eggs, and olives around the lettuce.

Dressing:

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) organic lemon juice

1/2 tsp. (2,5 g) Dij0n mustard

1 Tbs. (15 g) each minced: organic shallots and dill

1 Tbs. (15 ml) organic maple syrup

sèt /seht/ 7. Whisk all the ingredients.

uèit /wait/ 8. Drizzle over the salad.

nòu /noou/ 9. Sprinkle parsley on top, with optional lemon wedges.

Try some other salads: https://veggiefernandezs.blogspot.com/search/label/salads

Snap Pea and Radish Salad

9:55 AM by in the kitchen with the Fernandezs

Some nice summer vegetable do wonders for a gathering of friend in the backyard.

Serve 8

2/3 cups (160 ml) each organic: balsamic vinegar and lemon juice

4 tsp. (20 g) organic honey

2 tsp. (10 g) Himalayan salt

black pepper

2 cups (480 ml) olive oil

2 pounds (910 g) organic snap peas (5 cups), sliced thinly

organic radishes, thinly sliced

mint leaves, torn

(dairy-free) hard cheese, shaved

1. Whisk: lemon juice, vinegar, honey, and salt.

2. Whisk in olive oil.

3. Set aside 2/3 cups (160 ml) and store the rest in the refrigerator for up to 2 weeks.

4. Place the snap peas in a bowl and season with pinch of salt.

5. Add the radishes and mint leaves. Toss.

6. Add the cheese and dressing. Toss.

7. Taste and adjust the spices and/or dressing.

Try some other salads: https://veggiefernandezs.blogspot.com/search/label/salads

Turmeric Tahini Dressing

6:09 PM by in the kitchen with the Fernandezs

From of Asian and Indian cuisines, turmeric is now found in many worldwide dishes. It is an anti-inflammatory spice that also tastes great. Mix with tahini for added health properties to lower chlesterol and blood pressure.

Makes over a half a cup (60 ml)

1/4 cup (30 g) organic tahini

1/4 cup (60 ml) organic lemon juice or vinegar

2 Tbs. (30 ml) water

1 Tbs. (15 ml) olive oil

1/2 Tbs. (120 ml) organic maple syrup (to balance the tahini bitterness)

1/4 tsp. (1 g) black pepper, Himalayan sea, and turmeric

organic garlic, grated or pressed

optional: pinch of cayenne pepper

1. Whisk or use a blender, all the ingredients.

2. If it is too thick, add a little more water, 1 Tbs (15 ml) at a time.

3. Serve over a salad or vegetables.

Grape and Caper Salsa

12:41 PM by in the kitchen with the Fernandezs

All those grapes I have, have gone soft! I need some salsa for the fish. So...

Salsa de Uvas y Alcaparras (Spanish)

Makes just over 2 cups (260 g)

1 cup (130 g) each: seedless, organic green and purple grapes, cut in half and stemmed

2 Tbs. (30 g) capes, rinsed and drained

1 organic shallot, peeled and mince

2 Tbs. (30 g) chopped parsley or cilantro or 2 tsp. (10 g) of dried

2 Tbs. (30 ml) olive oil

1 tsp. (5 ml) organic lemon juice

pinch of Himalayan salt

optional:

1/2 chopped organic red onion
1/2 jalapeño, stemmed, seed and minced

uno 1. Combine all the ingredients in a bowl.

dos 2. Gently toss.

tres 3. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 4 hours.

Quick Salad Dressing

12:48 PM by in the kitchen with the Fernandezs

When you have an empty jam jar, use it for a dressing.

an empty jar of jam of your choice

Dijon mustard

Balsamic vinegar

olive oil

pepper and sea salt

optional: other spice of your choice

1. Close the lid and shake.

2. Taste and adjust any seasonings.

3. All done!

Baisc Salad Dressings

9:46 AM by in the kitchen with the Fernandezs

Start with this dressing, then add some of the other ingredients to taste.

Bite of history:

The Babylonians used oil and vinegar for dressing greens nearly 2 000 year ago. Egyptians used oil, vinegar, and Asian spices. Mayonnaise was added to dressings on French nobleman's table just 200 years ago. Salads were favorites in the great courts of European monarchs. Royal chefs often combined as many as 35 ingredients in one enormous salad bowl, included flower petals. (Click the top "Nutritional Information", scroll down to "Ediable Flowers".)

Makes 1 cup (240 ml)

1/3 cup (80 ml) each: vegetable oil and olive oil

4 Tbs. (60 ml) red wine vinegar

4 tsp. (20 g) Dijon mustard or one of your choice

1/2 tsp. (1 g) or more herbs of your choice

Optional

I. vinegars:

Balsamic
white wine
champagne,
rice vinegar

II. non-vinegars juices:

lemon
lime
orange
olive juice

III. add ingredients:

dash or two sesame oil
grated garlic
lemon, orange, or lime zest

IV. herbs:

dill
Italian spice
basil
mint
parsley
chervil
marjoram
oregano
cilantro
thyme
chives
black or lemon pepper

1. In a bowl or a jar with a lid, combine all the ingredients.

2. Whisk or sake.

3. Taste and season to choice.

4. Use just a little dressing on a salad.

5. Store in the refrigerator up to a week.

Asian Almond Dressing

12:06 PM by in the kitchen with the Fernandezs

Try over an Asian salad or vegeables.

Make less than a 3/4 cups

(less than 180 ml)

1/2 cup (65 g) organic creamy almond butter

2 Tbs. (30 ml) each: olive oil and organic lime juice

2 Tbs. (30 g) organic brown sugar

1 Tbs. (15 ml) Sriacha sauce

1 tsp. (5 ml) sesame oil

2-3 Tbs. (30-45 ml) water

1. Whisk all the ingredients except the water.

2. Thin the dressing with some of the water to desire taste.

3. Toss into a salad

What to serve with cheeses

1:27 PM by in the kitchen with the Fernandezs

Fine for holidays, company, family gathering, or just for yourself!

Have gluten-dairy free items also.

FRESH: Cream cheese, feta, goat cheese, mozzarella > baguette, fruit, (roasted) nuts, herbs, stuff peppers, mushrooms, chicken, figs, prosciutto, berries drizzled with honey,
SOFT: Brie, camembert > crackers, baguette, apples, turkey, ham, bake in puff pasty, pâté, chopped pistachios
SEMISOFT: Havarit, Jarlsberg > on sandwiches, salads, burgers, pizza, quiche, tarts, gratins, quesadillas, mini pizzas
HARD: Cheddar, Manchego, Parmiginao-Reggiano > chutney, fruit, nuts
BLUE: Cambozola, Gorgonzola, Roquefort, Stilton > salad dressing on salads, baked pears, steaks and burgers
Try different cheeses with other foods

French Lentil Salad With Goat Cheese and Walnuts

12:38 PM by in the kitchen with the Fernandezs

We have a recipe for French Lentil Soup (https://veggiefernandezs.blogspot.com/2015/11/french-lentil-soup.html), so now try French Lentil Salad!

Salade de lentilles française

au fromage de chèvre et aux noix (French)

Serves 4

Prepare 4 hours beforehand

A. Salad:

2 cups (260 g) organic green lentils

1 organic carrots, cut into strips

5 organic turkey bacon, chopped

1 organic onion, chopped

2 chopped garlic cloves

1 bay leaf

1-2 thyme sprigs

Occitan (langue d'oc) is spoken in southern region of France also found in Italy and Spain. There are six major dialects. Provençal is spoken in Provence, France.

Provençal numbers:

un /un/ 1. Soak the lentils with water covering them a little for about 4 hours.

dos /doos/ 2. Drain and add carrots, onions, garlic, bay leaf, and thyme sprigs.

tres th-re-ss/3. Pour water to cover a little and bring to a boil over high heat.

quatre /Kah-tray/4. Reduce and simmer until tender, about 10 minutes.

cinc /seenk/ 5. Drain and remove the liquid, bay leaf and thyme sprigs.

sièis /seei-s/6. Pour the lentils and vegetables into a blow and chill for an hour.

sèt /seht/ 7. Cook the bacon.

unit /wait/ 8. Drain on paper towels.

B. Dressing:

chopped chives

chopped red onion

1/2 cup (120 ml) olive oil

1/4 cup (60 ml) red wine vinegar

Dijon mustard to taste

chopped garlic cloves to taste

parsley for garnish

nòu /noou/ 9. Whisk all the ingredients.

C. Preparing the salad:

goat cheese

chopped walnuts

dix /deex/ 10. Toss the salad and dressing.

onze /OON-zay/ 11. Set aside for half an hour.

dotze /DOO-dzay/ 12. Garnish with goat cheese, walnuts, and parsley.

Goat Cheese Dressing

4:06 PM by in the kitchen with the Fernandezs

Goat cheese is dairy-free. Add the dressing to salads, over vegetables, on meats, or as an appetizer dip.

3 ounces (90 g) goat cheese, room temperature

3 Tbs. (45 ml) organic apple cider vinegar or white wine vinegar

3 Tbs. (45 ml) olive oil

2 tsp. (10 ml) organic lemon zest

2 Tbs. (30 g) chopped chives

1 organic clove of garlic, minced

pinch or two of black pepper

1. Whisk together all the ingredients.

2. Slowly stir in the 1 Tbs. (15 ml) water or more as needed.

In the Kitchen with the Fernandez's