Stuff by Tammy
Making delicious foods and loving life!

Herby Garlic Lemon Vinaigrette

Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017

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Ifyou have extra fresh herbs laying around or want a lovely light fresh dressing for your next salad this is it!

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Roasted Beet

Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017

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Make approximately 1 cup (250 mL)

Ingredients

1 medium beet, trimmed/peeled
1 1/2 Tbsp balsamic vinegar
1 egg yolk
1 Tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1 pinch pepper
1/4 cup oil (neutral flavor such as canola)
1/4 cup olive oil

Directions

1. Wrap beet in foil and roast in the oven on a baking tray (to help capture leaks) for 60 minutes at 400F
2. Unwrap beet and allow to cool slightly
3. Roughly cut beet and measure out 1/2 cup
4. In a blender mix together all ingredients except for the oils.
5. Slowly incorporate the oils to help set the emulsification.

Hint

• Wear gloves when working with beets or you will have purple hands!

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Roasted Garlic

Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017

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Ingredients

1 head of garlic
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons freshly grated Parmesan
1/3 cup olive oil
1/2 teaspoon kosher salt
pepper to taste

Directions

1. Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degree until tender, about 35 minutes. Cool and then squeeze out the cloves
2. In a blender mix together all ingredients
3. This is great as a dressing or a marinade for chicken

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Creamy Tex-Mex Dressing

Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017

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Ingredients

1/3 cup mayonnaise
1/3 cup sour cream
1 tsp chile powder
2 Tbsp lime juice

Directions

1. In a small bowl, whisk together ingredients for dressing
2. Use on green salads or with Mexican Pasta Salad

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Classic Vinaigrette

Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017

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Ingredients

2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
pepper to taste
1/3 cup olive oil.

Directions

1. Combine all ingredients except for the olive oil in a shake-able container or whisk together in a bowl.
2. Gradually add in the olive oil to help set the emulsification.

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