Powered by Blogger.

Lemon and Mustard Salad Dressing

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

If I got to live in a perfect world, I would serve a crisp salad each evening with a freshly made salad dressing, and never purchase another bottle of the stuff. But alas my world is not perfect and even I get tired of salad every night. The homemade salad dressing part? That I can do.

I know what you are thinking, parsley again?

Yes and for a good reason. Most salad dressings and vinaigrettes are very high in fat content. Good quality olive oil is wonderful, and we need healthy fats in our diets. But let's be honest, we don't have a problem getting enough fat in our diets here in this country. Maybe the right fats, but certainly not enough fat. Enter parsley, and a host of other ingredients, these ingredients can take the place of some of the added fat and offer good nutrition in the trade. Your own homemade "light" salad dressing.

Lemon Mustard Salad Dressing
adapted from:  Salad Dressings!
by:  Jane Marsh Dieckmann

1 bunch of parsley, washed, dried, trimmed with a 2-inch stem attached
1 green onion, sliced thin
1 clove garlic, minced
juice of 1 lemon, strained
1 T sugar
1/2 t salt
2 t Dijon-style mustard, or 1 T of a milder grainy type
1/3 c olive oil
1/2 c buttermilk

Combine all ingredients through olive oil in processor bowl, process until smooth(ish).



Lemon and Mustard Salad Dressing, make your own salad dressings!
Lemon and Mustard Salad Dressing.


 This lovely dressing is delicious over sliced tomatoes or steamed and chilled vegetables, for a delicious way to add more vegetables when a tossed green salad is not available or not on the menu.


Scrape down sides, add buttermilk, process additional 30 seconds.


Decant into a jar, refrigerate, shake before using. Makes approximately 1 1/2 c cups.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
modest monday @ the modest mom

Parsley, Garlic and Almond Pesto

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

A simple salad of quartered tomatoes, sliced cucumber and croutons, tossed with 
Parsley, Garlic and Almond Pesto.


I like parsley! I believe it is overlooked in the grocery store. This could be due in part because it is placed on each plate in a restaurant and yet, not many munched on it after the meal. Which pretty much placed it in last place, for food. Which is too bad. It is fresh, herb-y and available year round.

I  have spotlighted it in a few recipes, because I love it, for being fresh, herb-y and available year round! You can follow the links to see  Parsley pizza dough, or a Parsley Cucumber salad as well as  Parsley Yeast bread.


This pesto is different than standard basil, yet fresh and delicious. It would make a great spread on a sandwich instead mayo or mayo on one side and pesto on the other! Add some turkey or ham, sliced tomatoes and anything else you might require in your sandwich, then enjoy!

It is also delicious in the usual pesto places, over pasta, stirred into soup, folded into cooked rice for a shockingly good dish.

Parsley Garlic and Almond Pesto
by the seat of my pants
makes about 3 cups

3 bunches parsley - I used 2 curly leaf and 1 flat leaf


4 large cloves garlic - minced

 I make minced garlic logs and freeze them. When I need garlic, I slice off what I need and return the remainder to the freezer. These are very handy, and save peeling fresh garlic each time garlic is needed.
2 t salt
1 1/2 c sliced almonds - spread out on a sheet and toasted until fragrant and beginning to turn golden


1 c Parmesan cheese
1 - 1 1/4 c olive oil
1/4 - 1/3 c water

Wash, shake and pluck leaves from parsley. Lay out on a towel, roll up and twist in opposite directions and fold in half, you want to dry the leaves as completely as possible.













You should have enough leaves to fill your processor bowl.


Add salt, garlic and almonds. Add 1 c olive oil and begin processing.


Stop motor, scrape down sides, add remaining 1/4 c oil and the cheese. Process until all ingredients are mixed and a paste has formed.


Add water slowly while running processor motor, and when a creamy texture is achieved, stop adding water and stop the motor.
Parsley Garlic and Almond Pesto.
Parsley Garlic and Almond Pesto.

Scrape down sides of bowl and package for keeping.
Males approximately 3 cups


I prefer to keep my pesto in the freezer, I have found a sharp knife easily cuts a slice of pesto to use. Laid over hot pasta or in a bowl of soup it melts almost immediately. Keeping the pesto in the freezer keeps it bright green in color and fresh in flavor.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:

modest monday @ the modest mom

Whole Grain and Cheddar Cheese Drop Biscuits

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Do you buy a block of cheese? And sometimes does the wrapper come off in the refrigerator, and the end of the block gets a little dried out? And you cut off about 1/4 inch slice all across the entire block? And you think "I hate to waste cheese!"? And you wish you could do something with it?

Cut cheddar cheese into small cubes and let dry 24 hours, the dried cheese does not melt and run out of your biscuit!

Well, you can. Go ahead and slice off that dry end, but do not throw it away. Then slice off another 1/4 inch of cheese, and if that block of cheese is small, you might want to cut off two 1/4 inch slices. Then dice it all up, say about 1/4 inch in size and leave it on a plate or cutting board to "air dry". You can put this in a cupboard overnight, allowing the cheese cubes to dry and yet stay safe from any flying kitchen visitors.

Then make these cheddar drop biscuits!

I have been drying cheese just like this, on purpose for years to use in baked goods, because I wanted the cheese to stay in the baked item, not melt and run out all over the baking pan. Remember the Fluffy Biscuit Muffins? These drop biscuits, are a simple spin-off from that recipe and a great way to use up that unfortunate cheese!

Cheddar Cheese Drop Biscuits, perfect with salad and everything else!
Cheddar Cheese Drop Biscuits, a delicious part of this dinner!

Cheddar Cheese Drop Biscuits
by the seat of my pants
425-degree oven

1 c self-rising flour, You may find our tale and recipe for whole grain self-rising flour here!
2 T full-fat mayonnaise
1/2 c milk
diced dried cheese - 1/4 c or so
garlic salt
grated cheddar if desired for tops

Cut mayonnaise into flour, stir in cheese.


Add milk and mix only until moist. Do Not Overmix!

Divide into 4-6 muffin tops, sprinkle lightly with garlic salt and grated cheddar is using.

Bake 15-18 minutes.

Cheddar Cheese Drop Biscuits, fresh from the oven.
Cheddar Cheese Drop Biscuits, fresh from the oven.

Makes 4 large or 6 small or double the batch for more!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the 


this post shared with:
homemade mondays @ frugal by choice
homestead barn hop @ the prairie homestead
hearth and soul @ apriljharris.com
see ya in the gumbo @ ms enplace

20 Minute Granola, (more or less)!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This granola is simple, it is easy, it is perfect for my little RV Kitchen oven. Since it is made with honey and no other liquid, it really does crisp, cook and turn, golden brown in about 20 minutes. Of course, if you would like it a darker brown, add a few more minutes!

The ingredient list is short, the mixing together is quick and you can do all the kitchen clean up while it is baking in the oven, plus you have this wonderful oatmeal cookie smell to enjoy while you perform sink duty!

You might notice that there is no dried fruit in this recipe. That is our preference, if you like fruit in your granola, rather than on your granola, feel free to stir some in as soon as the granola is removed from the oven. The same for a bit of cinnamon, feel free to add 1/2 teaspoon or so.

20 Minute Granola, (more or less)!

20 Minute Granola
adapted from:  Little House Living
350-degree oven

41/2 c old fashioned oats
1 c sliced almonds
1/8 t salt (if desired)
1/4 c brown sugar
1/2 c coconut oil, melted
1/2 c honey

Combine everything in a large bowl, mixing well. Scrape into a prepared 9X13 pan, spread the mixture evenly to avoid any thin spots.

Bake 10 minutes, stir well, bringing ingredients from bottom to top, corners into the center of the pan.

Bake 5 minutes, stir well, bringing ingredients from bottom to top, corners into the center of the pan.

Bake 5 minutes more, stir well.

Remove from oven and let cool, stirring once or twice.

OR: 

If not done to your liking, turn off oven and let the mixture continue to bake for 5-10 minutes more. Remove from oven, let cool, stirring once or twice.

Let cool completely, package into a container with a tight fit lid.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
Back to Top