Homemade Mayonnaise is very easy to make… as long as you don’t make the same mistake I did! Continue reading “Homemade Mayonnaise”
This Peach Bourbon BBQ Sauce is spicy, tangy and perfect for pulled pork, rib sauce, chicken sauce – you name it. Continue reading “Peach Bourbon BBQ Sauce”
Here is something a little different to do with spring’s rhubarb bounty. And it is surprisingly delicious! These are spicy, sweet/tart little bites. You can eat them like a pickle on the side of something or straight out of the jar!
This is a great basic Vegan Almond Dressing that can replace mayonnaise. You can spice it up – literally- with onion and/or garlic powder, paprika etc. to give the spin you want for your recipe. Continue reading “Vegan Almond Dressing”
This vegan sour cream recipe is a dairy free staple that you can add seasonings or sweeteners to to make dips, dressings or sauces. 5 ingredients, 5 active minutes and you’re done! Continue reading “Basic Vegan Cashew Sour Cream”
This Basic Balsamic Dressing is a very versatile salad dressing using only a few ingredients. It is salty, spicy and complements all kinds of green salads. It goes well with tomato, vegetable type salads and as well as fruit driven salads.
Notice the ratio of oil to vinegar is lower than many recipes so it is actually a fairly light dressing and it doesn’t taste sharp like some where the ratio is 1:3 oil to vinegar. 1 Tbsp of olive oil equals 13.5 grams of fat or about 120 calories. If you dress a salad for 4-6 people that means 20-30 calories only from the dressing!
It will keep your salad calories light but it is heavy on flavour! If you want to lighten up your dressing to zero calories from fat then check out this similar tasty dressing on my No Fat Strawberry Spinach Salad.
The Basic Balsamic Dressing is delicious on this Roasted Pear Salad.
Or try it with this delicious Melon and Crispy Prosciutto.
I am so happy to post this recipe because I made these yesterday and the brittle, yellow newspaper article from 1988 (yes…1988) was crumbling in my hands. So… apparently I have been making these pickles for 28 years! Continue reading “Easy Dill Pickles”
I have been making these Bread and Butter Pickles for years. They are so easy to make because they are not canned technically. You just pour the boiling vinegar mixture over the cucumber slices, seal and store in the fridge. Continue reading “Easy Bread and Butter Pickles”
I wish I had understood the value of a real veal stock much earlier in my cooking career! I am in love with real stock. Let’s face it – we put a lot of time and effort into many of the dishes we create for friends and family. I was often irritated that I couldn’t quite get that same umami level you get in a good restaurant. Well-I finally learned – it is the veal stock!! Continue reading “Veal Stock”