As of 7 pm tonight I am on vacation. For the next 6 days I have no work, no plans and absolutely nothing to do.
Okay, I do have one plan. I am going to clean my kitchen from top to bottom, sort through all my cooking and baking equipment and get rid of everything I don’t need and organize the rest. I have wanted to do this for a long time but have been procrastinating it for just as long. I have a small kitchen but I have a lot of stuff packed in it.
I want to get my kitchen cleaned and organized so I can start a Whole 30 on July 6th. I have wanted to do one for the last couple of months but it just seemed overwhelming to add to everything that’s going on in the world. I also wasn’t sure I would be able to get the basic staples I would need to do a Whole 30 because the pandemic shut down some of places I normally shop at for my Whole 30.
However, the world doesn’t look like it’s going to calm down anytime soon and I found almost everything I like to have on hand so I thought why not.
Garlic and Herb Vinaigrette
This recipe has been in my big white binder for so long I don’t remember where I got it from
1 medium garlic clove, minced
5 TBS olive oil
3 TBS red wine vinegar
1 TBS fresh lemon juice
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp celery seed
1/4 tsp dry mustard
1 tsp dried dill
1 tsp dried basil
1 tsp dried marjoram
Combine everything in a jar with a lid. Close the lid and shake it like crazy before serving.
The problem with blogging for as long as I have is that its hard to keep up with what I have and haven’t posted.
This recipe has been on the bottom of my draft pile for a while which is a shame because it is a really good salad dressing.
Italian Salad Dressing
1 1/2 teaspoons coarse garlic powder
1 1/2 teaspoons coarse onion powder
1 1/2 teaspoons dried parsley
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano leaves
1⁄2 teaspoon ground black pepper
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon celery seeds
2 tablespoons water
1/4 cup red wine vinegar
2/3 cup extra-virgin olive oil
Place all ingredients in a jar and shake well.
I am slowly getting back into the kitchen and cooking. Training for my new job has been easier than I expected in someways and a whole hell of a lot harder than I expected in other ways, especially this week
So I have been giving myself grace and keeping it simple by eating a lot of salads and using things like boxed broth and jarred pasta sauce to make quick and easy meals.
The only thing I have made from completely scratch lately is salad dressing. I can hardly wait until training is over and I can get my scedule on a somewhat even keel again.
Garlic Tahini Dressing
From Well Fed Fresh And Hearty Salads
1 clove garlic
1/4 cup fresh parsley
1/4 cup water
3 TBS tahini
2 TBS lemon juice
1 TBS coconut aminos
1 TBS minced chives
1 tsp cider vinegar
1/4 tsp salt
1/8 tsp ground black pepper
1/3 cup olive oil
Peel and mince the garlic, place it in a pint size mason jar. Add remaining ingredients except olive oil. Whirl with a stick blender until smooth. With the blender running, slowly add the oil until blended.
If you like ranch dressing you need to make this recipe as soon as possible. I have made my own salad dressings for years. I have tried dozens of different kinds of dressings and many variations of each. I can honestly say this is the best salad dressing I have ever tasted. I could, and have, ate it with a spoon. It’s easy to make. It uses ingredients I already keep in the house and best of all it is Whole 30 compliant.
The original recipe called for making the dressing in a wide mouth mason jar. I didn’t have one so I used a deep, narrow bowl. It worked fine. The key is not to move the immersion blender until the emulsion starts to form and after that move it up and down and all around until everything is blended well. The dressing may seem thin at the blending point will thicken upon standing.
Whole Sisters Dump Ranch
From The Whole Sisters
1 cup light olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 cup full fat canned coconut milk, stirred
1 handful fresh herb of choice or 3 tablespoons dried parsley
Place all ingredients in the jar in the order given, except for the fresh herbs. Use your immersion blender and blend for 1 minute. Add the fresh herb or dried parsley and blend for another 15 seconds. Use it on everything. It will keep for about a week.
A few days ago, a lady came through my line at work with a bunch of compliant things
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