I'll share my recipe, if you'll share yours, March 24, 2011

15 years ago

Ginger Dressing

LifeÃ¢ÂÂs Ambrosia

This dressing is so easy to make. I personally think that it tastes better if you let it set for a little while before serving to give the flavors a chance to mingle. It works well over any salad greens but I prefer it if the mixture of salad greens has a bit of cabbage in it. And if you find a little left over after your salad is done, donÃ¢ÂÂt be afraid to dip your finger. I wonÃ¢ÂÂt judge.

Makes 3/4 cup

You will need

2 tablespoons minced fresh ginger

1 clove garlic minced

2 tablespoons soy sauce

1/4 cup rice vinegar

1/2 cup olive oil

1. Whisk first 4 ingredients together in a bowl. Slowly whisk in olive oil. Set at room temperature until ready to use.

2. If the dressing settles, whisk once more before serving. Refrigerate any unused portion and use within a few days.

Enjoy!

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Comments (2)

Jasdip
15 years ago
Another recipe out of our local paper. We love quinoa, so I'm making this soon.

Quinoa with Greens and Blue Cheese (The Record)

1 medium onion, cut into rings
olive oil
1 clove garlic, minced
2 cups spinach leaves (or kale, rapini or arugula) rinsed and firmly packed
juice and zest of half a lemon
1 cup quinoa
1 1/2 cups vegetable or chicken broth
1/2 cup blue cheese, broken into chunks
handful of almonds
1 medium tomato
chopped parsley for garnish

Over medium-high heat, saute onion rings with some olive oil.
Reduce heat to medium-low, cover and cook 5-10 minutes. It should be soft and almost sweet with lightly browned edges. Add the garlic in the last minute of cooking. It should just colour to a pale gold.

Add the spinach with just the water that clings to the leaves after rinsing. Sprinkle with salt. Cook a few minutes on medium-high heat, covered, until wilted. Stir to mix with the onion.

When spinach is wilted add the lemon juice and zest. Add the quinoa, stirring to coat with the oil. Add 1 1/2 cups of broth; bring to a boil and cover. Cook on medium-low heat 15 minutes.

Remove the lid and stir to cook off any remaining liquid. Remove pan from heat and toss in the blue cheese and almonds. Divide the mixture between two warmed plates and top with diced tomatoes and chopped parsley.
patti43
15 years ago
Not much time to post with the kids here, but they're off for the day. I made these for dinner last night with ham and potato salad and they were a winner!

PINEAPPLE BAKED BEANS

2 (16 ounce) cans of your favorite baked beans
1/4 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons spicy brown mustard
A little green pepper (I used about 3/4 of one pepper)
1 (20 ounce) can pineapple tidbits, well drained

Preheat oven to 350 degrees. Combine everything but pineapples and pour into a 2 quart casserole or baking dish. Bake for 30 minutes, uncovered. Stir in pineapples and bake 30 minutes more.
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I'll share my recipe, if you'll share yours, March 24, 2011

Comments (2)

Jasdip

patti43

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