Eva’s Salad Dressing -Vinaigrette

BEST HERB Vinaigrette SALAD DRESSING
Change your salad dressing from ordinary to extraordinary!  When we serve salad greens, everyone knows they will be getting my fresh ‘herb’ dressing with it.  Friends and family still rave about it to this day. “When are you going to add your salad dressing to your blog?” I hope you like it!
SECRET FORMULA:  The secret is twofold (1) The ‘FRESH’ herbs speak for themselves.  (2) You are looking for the right balance of oil and vinegar. Taste the dressing before serving.  I can not emphasize this enough.

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INGREDIENTS

  • 1/3 vinegar – (blueberry + balsamic vinegar)
  • 2/3 oil – avocado, olive or hazelnut
  • 1/4 tsp pepper*
  • 1/4 tsp salt*
  • FRESH Herbs: Italian parsley, thyme -lemon thyme, tarragon, basil

The amount of herbs varies -no exact measurement.  Over the years, I have found that  you never put in too much herbs.
*FRESH ground pepper corn (and salt) adds a specific aroma
Hint: If you don’t have everything ..improvise.  Also, use best ingredients because you are not using that much of it.

Salt and Pepper

DIRECTIONS

  • Mix avocado oil with pepper + salt
  • Add vinegar – blend/shake in a small jar.
  • ADD HERBS**

**BEFORE YOU ADD THE HERBS – TASTE the dressing using a piece of lettuce [ This is an important step]

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TASTE TEST: The best way to test this recipe is with a piece of lettuce. The taste should be dull. You are looking for the balance of oil and vinegar. The dressing should not be too vinegary.  You need to keep in mind that the taste should be dull. The herbs will add a tangy lift.  A mistake some people make is to have the vinegar overpowering.
Last step ..add the herbs. They provide an exquisite bright flavour to your dressing. I add lots of herbs.

FARM TO TABLE 
The new trend serving prepared meals  directly from the farm to the table has captured a lot of chefs/restaurants.  I support this wonderful trend in natural eating, as we dig into our herb ‘farm’ to prepare this salad dressing.

Fragrant Basil Growing In Your Garden

FRESH SALAD DRESSING
I have heard people say that once you have had fresh salad dressing, you never go back to store bought again. It is true for me. I always have oil and vinegar in the house. There is no excuse not to make a quick dressing or vinaigrette in 5 minutes.

ARE YOU ABLE TO TELL IF VINEGAR IS BAD?
Vinegar has an indefinite shelf life. It can still alter in appearance and strength after five to ten years. Balsamic vinegar has a tangy-sweet taste.  It  is aged in oak caskets and becomes darker and sweeter as it ages.  Hints of the oak casket linger in this vinegar. The best place to store vinegar is in a fairly cool, dark place. aside: My friend who has wine from Abe Lincoln’s private stock  said, ” You don’t want to drink it. It tastes like vinegar. “

Blueberry vinegar is good for your health. Blueberries improve eyesight and memory.  The list goes on. You can even buy blueberry vinegar capsules for health therapy ( sometimes called ‘Nordic Tonic‘). Remember the apple cider vinegar trend? Everyone was taking a shot of apple cider vinegar as a daily tonic.  Healthy trends are good trends.

WE SHOULD EAT LOTS OF SALADS  Let your salad dressing wake up your taste buds.  A five minute marvel. Voila!

Pizza with a Cauliflower Crust ~ Healthy Back to School Snack!

kids32 Your hungry kids need a snack when they come home from school.  Surprise them with gluten free CAULIFLOWER CRUSTED PIZZA!  I tested a few variations for a cauliflower pizza in my foody lab (kitchen).  In one version, I used ground almonds in the crust. It had a  grainy consistency. Perfect for a base as an appetizer or an hors d’oeuvres. Thumbs down for a kid’s pizza.  In another version, I combined eggs and cauliflower plus my magic flavorings. My friend’s kids eyebrows  went up on the first bite. Mikey likes it! A home run!

Here is the healthy,  yummy RECIPE
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pizza456INGREDIENTS
1 cauliflower medium head about 2 lbs.
3 cloves garlic
1/2 cup shredded part-skim milk mozzarella
1/3 cup grated Parmesan cheese
2 eggs, lightly beaten
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

DIRECTIONS
1. Preheat oven to 375F
2. Wash and cut the cauliflower into florets and place in your food processor along with the garlic cloves. Pulse until fine, like rice.
3. Place cauliflower in a clean kitchen towel and squeeze out all liquid until very dry.
4. Place the cauliflower in a clean bowl and combine with mozzarella,  Parmesan cheese,  eggs, thyme, oregano, pepper and salt.
5. Place the cauliflower mix on a pizza pan (or baking sheet) lined with parchment and spread evenly with fingers or a rolling pin.
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6. Bake in the oven until the crust is crisp and the edges are golden, about 25-30 minutes.
7. Allow the cauliflower to cool slightly while you assemble the toppings.
8. Add your favourite sauce and toppings. I used my baked tomato sauce  as a topping.

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9. Bake until cheese is melted and bubbly; about 15-20 minutes longer.

pizza_hamI left the kitchen and came back to take a picture of a slice and the pizza was all gone!  The kids said the pizza monster was here .  I enlarged part of the whole pizza to show you the added ham -for all you Carnevours. This veggie+(ham) powered pizza needs to make its way into your kitchen. Kids learn about gluten and grains from school. They may look forward to a gluten-free pizza. Today’s food buzz is “cauliflower” crusted pizza. Even though it has been around for a few years, there are still some people that have never heard of it.   What’s neat is that it doesn’t taste like cauliflower.
HAT2FOOD TIP: Place a piece of parchment on top of the cauliflower mix and move a rolling pin over it. This will give you and even crust guided by the edges of the pizza pan. Make this crust in advance and refrigerate (up to 4 days). You can add the sauce and toppings later on.  Use Asiago cheese in place of the mozzarella. Toppings:  Add prosciutto,  crushed red pepper flakes and basil (my favourite). YUM!

How do you fit parchment into a circular pan?                                                                                          First measure the diameter of the pan. Fold the parchment several times like you did when making a snowflake cut out in school and then cut to half the diameter of the pan.  The parchment will now fit your  pizza or cake pan.

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