Catalina Dressing

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Catalina Dressing

1/4 cup extra virgin olive oil

2 TBS apple cider vinegar

1 TBS raw honey

1 TBS tomato paste

1/2 tsp onion flakes

1/4 tsp garic powder

1/4 tsp paprika

1/8 tsp dry mustard

1/8 tsp chili powder

1/8 tsp ground black pepper

In a small bowl, combine all ingredients and whisk until totally combined.

 

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Whole30 Day 29 — Homemade Taco Salad

If you hang around the Whole30 community for a while, you are bound to hear the phrase “put an egg on it.”  This refers to the idea that any leftover can be made in to a breakfast if you put an egg on top.  In my Whole30 I adapted the saying to be “put it on a salad, referring to the idea that any leftover can be made into a meal if you put it on top of a salad.

I learned many things about myself during my Whole30.  One of the most surprising things I learned about myself is I actually like salads.  I just don’t like salads with big chunks of lettuce or boring salads.  To keep the salads from getting boring, I have experimented with a lot of different types of salad, dressings and toppings.  My favorite salad so far has been a simple taco salad with homemade salsa and guacamole.  Don’t punk out and buy compliant salsa and guacamole.  The meat takes longer to cook than it does to make the salsa and guacamole combined.

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Fire Roasted Salsa

1 small onion, peeled and quartered

1 jalapeno, halved, and membranes removed

1 clove garlic, peeled

1 14.5 oz can fire roasted diced tomatoes

1 TBS lime juice

1/4 tsp cumin

1/8 tsp salt

1/8 tsp pepper

1/4 cup cilantro leaves

In a blender, add the onion, jalapeno and garlic.  Process until finely chopped. Add the tomatoes, lime juice, cumin,salt, pepper and cilantro.  Process until throughly combined. Taste and adjust seasoning to taste.

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Guacmole

3 ripe avocados

1 firm tomato. chopped

1/2 onion, chopped

1/2 cup chopped cilantro

2 TBS lemon or lime juice

salt and pepper, to taste

Halve the avocados and remove the pits.  In a medium sized bowl, scoop out the avocados and mash with a fork until smooth .  Add the tomato, onion, lime juice and cilantro.  Mix well.  Store in an airtight container in the refrigerator.  

Pressure Cooker Chicken and Rice

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Sooner or later you are going to want to cook a recipe in your pressure cooker that has ingredients that have vastly different cooking times, like chicken and rice.  The chicken takes 14 minutes and rice takes 3 minutes.  If you cooked these two things together the chicken would be way under done or the rice would  be way over done.So how the heck do we cook a recipe like chicken and rice and get them to come out right?  We use a method I call sequential cooking.  We cook the ingredient with the longest cooking time first and then take it out  and keep it warm, broil it or in other ways, finish it and then cook the ingredient with the least amount of time separately.  Or we cook the ingredient with the longest cooking time until it has cooked to the time needed to cook the food with the least amount of time, quick release the pressure, add the ingredient with least amount of cooking time and finish cooking them together.

I know your thinking “doesn’t opening the pressure cooker to add an ingredient add a lot of extra time to the recipe to come back up to pressure?” A hot pressure cooker comes to pressure faster then a cold one.  Have all the ingredients you need to add ready to dump in and you will only add 3-4 minutes to your final cooking time.

The full sized version of the recipe came from Hip Pressure Cooking and is by far my favorite pressure cooking recipe I have tried.

 

Chicken and Rice

For Chicken:

3/4 tsp canola oil

1/2 onion, chopped

3 tsp tomato paste

1 garlic clove, minced

1/2 cup water

4 bone on, skin on chicken thighs

Spices:

1/2 tsp ginger

1/2 tsp cardamom

1/4 tsp black pepper

1 tsp cumin

1 tsp coriander

1/8 tsp turmeric

1 bay leaf

For Rice:

1/2 cup water

1 cup Basmati rice

Preheat your broiler to 400.  In a small frying pan over medium heat, saute the onions, until soft.  Add the garlic and spices and stir for about 30 seconds.  Place the onion mixture in the pressure cooker liner.  Add the water, tomato paste, and salt.  Add the chicken and coat with the liquid.  Bring to high pressure and cook for 14 minutes and quick release. Remove the chicken to a platter and cover with foil.  Measure the remaining liquid.  You will need 1 3/4 cup.  If the liquid from the pot doesn’t give you that amount, add some water until it does.  Pour the measured liquid back into the pressure cooker liner and add the rice.  Mix well.  Bring to high pressure for 3 minutes.  Use a natural release.  While the rice is cooking remove the foil from the chicken and place until the broiler until the skin is brown and bubbly. Serve with the rice with the chicken. 

Kale and Brussels Sprouts Salad

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Life is too short to eat food just because it is good for you. That’s why you will never see a recipe with chia seeds in it on this blog. There is something about their texture that totally grosses me out. I am not going to try to choke down Chia seeds when there are a million other healthy things out there that I do like that I could be eating.

Healthy things like this Kale and Brussels Sprout salad. I tried this recipe because I had kale left over from another recipe and I love, love, love Brussels sprouts. However, I never tried them raw. Kale and Brussels sprouts are awesome when thinly shredded and served raw.  The kale tastes fresh and green with the Brussels sprouts giving a slightly bitter taste and some texture.  I wouldn’t be me if I didn’t tweak a recipe a little bit.  I added the cranberries and sunflower seeds.

This is a very lightly dressed salad so if you like a lot of dressing on your salad double or triple your dressing ingredients.

Kale and Brussels Sprout Salad

Ingredients

2 TBS canola oil

1 TBS  Dijon mustard

1 small garlic clove, finely grated

salt and pepper, to taste

8 oz  whole Brussels sprouts, shredded

4 kale leaves,  center ribs removed and shredded

1/4 cup dried cranberries

1/4 cup sunflowers seeds

In a small bowl, combine the canola oil, mustard, garlic, salt and pepper. Whisk well.  In a medium bowl, combine the shredded Brussels sprouts, shredded kale, cranberries and sunflower seeds.  Pour the dressing over the vegetables and toss well.

Two out of three cockatiels approve of this salad.

 

Asian Noodle Salad

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It’s weird how the mind works. I love my mom’s shrimp salad but I can’t stand her potato salad. Why is that weird? It is weird because I absolutely love potatoes and my mom uses the exact same dressing for both salads. Maybe it is because I am not a fan of mayonnaise in general. I just don’t know. Does anyone else have any weird food quirks?

This ramen salad is one of my favorites. It is quick, easy and there is no mayonnaise is site. You can cook the other half of the ramen noodles for lunch if you want. Random ramen fact: A package of ramen noodles is two servings, according to the package. Could anyone really be satisfied with half a package of ramen as a meal?

Asian Ramen Noodle Salad


Ingredients
8 oz shredded cabbage
2 green onions
1 package oriental ramen noodles, broken in half and crushed
¼ cup slivered almonds
2 ½ TBS sesame seeds
2 ½ TBS sunflower seeds

Dressing
2 TBS sugar
2 TBS rice vinegar
6 TBS salad oil
½ pk of seasoning mix
Mix together cabbage and green onions. Toast the almonds, sunflower seeds and sesame seeds, if using. Crush half the ramen noodles. Add to the cabbage and seed mixture. Mix well. Combine all dressing ingredients and mix well. Add wet ingredients to dry ingredients just before serving and mix well.