Stuff by Tammy

Roasted Garlic

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

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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Quinoa Butternut Salad

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

This is a lovely warm quinoa salad.

Amish Pasta Salad

Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017

This traditional pasta salad can be a little sweet for some people, I would go a little scant on the sugar.

Cucumber Raita Salad

Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017

Ingredients

1 cup (227 grams) plain, full-fat yogurt
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/4 teaspoon granulated sugar
Juice of half a lemon (about 2 tablespoons)
1 tablespoon minced mild or hot fresh chile (I used a jalapeno)
2 tablespoons chopped mint leaves, divided
2 tablespoons chopped cilantro leaves, divided
Kosher salt to taste
2 long, English-style cucumbers (2 pounds total)
1 cup cherry or grape tomatoes, diced
1/2 medium red onion, chopped small

Directions

Make the dressing by placing yogurt in a medium bowl and using a very fine grater to grate the garlic and ginger over it.
Stir in sugar, lemon, chile, seeds, half of the mint and cilantro and season it with salt to taste. Set aside until you're ready to serve the salad.
Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces (i.e. 8 long pieces per cucumber).
Cut them into 1 to 1 1/2-inch lengths on a diagonal and add them to a big bowl.
Pile tomatoes and onion on top and when you're ready to eat, mix half of the dressing with the salad. * Sprinkle with remaining mint and cilantro and serve with extra yogurt dressing on the side.