It's embarrassing to realize how long it's been since I last wrote a post - my life seems so full these days with homeschooling, oiling, family etc.
I decided a post was definitely due and this dressing recipe is one of my favorites so I thought it would be a good one to post this morning. My hubby and I eat a big salad for dinner almost every night - except when we are having company or visiting at someone else's home - yep, every night like clock work:-) We both crave big, delicious salads every night of the week! So thankful for a husband who is so supportive and on-board with our healthy eating and lifestyle!
My salad every night consists of spinach, leaf lettuce, a pile of red grapes, roasted almonds, some croutons (the non-healthy part of the salad...I should probably eliminate those but they add such a delightful crunch!) and this Balsamic Poppyseed Dressing. The original recipe for this dressing came from a very old cookbook I have called "Favorite Recipes"....I think the cookbook is from the 70s! The Poppy Seed Dressing recipe in this cookbook is very sweet and a little tangy. I can't imagine eating it the original way now - way too sweet! I started adding some balsamic to it a while back to give it a fuller, tangier flavor. I slowly added more and more to add more and more zing and to cut down on the caloric nature of it! Here is the final, delicious recipe make-over. Be warned, once you try it, you may become addicted!!
Balsamic Poppy Seed Dressing
2/3 cup canola oil (you can use olive oil but I think the olive oil gives too strong of a flavor)
1/3 cup honey (not vegan but this is a vegan ingredient I don't abstain from)
1 t salt
1 T yellow mustard
2 T white vinegar
2 t poppy seeds
1 cup balsamic vinegar
Mix all ingredients together in a cruet or jar with a lid and shake to incorporate all of the ingredients. Note: You can heat the mixture slightly in a pan to help the honey mix well with the other ingredients.
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Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!
My thrown-together salad today - after discovering I had no leftovers for lunch!
Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard
Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!
"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.
Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!
Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!
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