Cucumber & Tomato Salad

 Sometimes I forget to buy stuff... I know... I know... :-)

Well... guess what... I'm not perfect. When I do run into such a predicament I let out a few self deprecating curses and do my best to salvage the meal.

One day I I reached in the fridge for lettuce, only to find none. I had tomatoes, cucumbers and other assorted salad goodies, but no lettuce. The dinner unfortunately did not lend itself to my German Cucumber Salad or my Italian Tomato Salad, so I had to punt. 

And so the Cucumber & Tomato Salad was born featuring our standard house dressing.

Ingredients:

• tomatoes - cut up
• cucumbers - cut up
• homemade dressing

Preparation:

Cut up enough tomatoes and cucumbers you think will be enough for the meal. The dressing is really a personal flavor thing, but the base for two people we use is 2 tbsp red wine vinegar and 1 tbsp good quality olive oil. Add salt, pepper, garlic powder, dry basil and oregano, sometimes thyme, to taste. Play with it until you get a simple dressing you can call your own, thereby staying away from all the junk that's in store-bought dressings. Enjoy!

Blessed be... and happy cooking!

Creamy Asian Dressing

This dressing was originally created for my Asian Coleslaw, but it works really well on salads or even warm vegetables, too. Enjoy!

Ingredients:

• 6 tablespoons rice wine vinegar

• 6 tablespoons vegetable oil

• 5 tablespoons creamy peanut butter

• 3 tablespoons soy sauce

• 3 tablespoons brown sugar

• 2 tablespoons minced fresh ginger root

• 1 1/2 tablespoons minced garlic

Preparation:

Add all ingredients to a bowl and whisk until fully blended. Serve over tossed salads or vegetables. 

Blessed be… and happy cooking!

Dijon Chive Vinaigrette

 Credit for this lovely dressing goes to Kaylen at Flavorful Eats

This great dressing is light, fresh, and loaded with bright flavors that are screaming for some salad greens. 😊

Ingredients:  

• 1/2 cup olive oil
• 1/4 cup rice vinegar
• 2 tbsp chopped fresh chives
• 1 tbsp. Dijon mustard
• 1/4 tsp + pinch sea salt
• Several grinds of fresh black pepper

Preparation: 

Add all the ingredients to a small lidded jar and shake vigorously. Let it sit for at least an hour before using and then refrigerate any leftovers. Shake again right before using as it separates as it sits. Use within 5 days.

Blessed be… and happy cooking!

Luscious Lemon Vinaigrette

A full week of stormy weather some time ago had me stuck inside, so I spent a bit of time in the kitchen with my precious Flavor Bible experimenting with toppings, sides, salads and dressings. As with all experiments there were a few failures, but in the end I came up with a few new recipes I feel are worthy of a My "Diabetic" Food post.

To that end, here is a tangy & savory lemon vinaigrette, adapted from AllRecipes, that may very well become a new go-to for me in my culinary adventures.

Ingredients:

• 1/8 cup red wine vinegar
• 1/4 cup olive oil
• 1 clove garlic - smashed & minced very fine
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp fresh squeezed lemon juice

Preparation:

Combine all ingredients in a measuring cup. Whisk. Done.

My first use for this dressing was on my Spinach Salad and it was really quite good. I am looking forward to experimenting more with this dressing and I hope you'll do the same. :-)

Blessed be... and happy cooking!

Sun-Dried Tomato Vinaigrette

Credit for this lovely dressing goes to Kaylen at Flavorful Eats

Sun-Dried Tomato Vinaigrette is the perfect light salad dressing to jazz up your favorite greens!  Made with garlic, sun-dried tomatoes, herbs, and spices, this flavorful vinaigrette is perfect for spinach, arugula, or even pasta salad!

Ingredients:

• 1 tbsp packed in oil sun-dried tomatoes - minced
• 1 large garlic clove - minced
• 1/8 tsp dried oregano
• 1/8 tsp salt
• fresh black pepper
• 1/2 cup + 1 tbsp olive oil
• 1/4 cup white wine vinegar

Preparation: 

Add all the ingredients to a small lidded jar and shake vigorously. Let it sit for at least an hour before using and then refrigerate any leftovers. Shake again right before using as it separates as it sits. Use within 5 days.

Blessed be… and happy cooking!

Carolyn's Asian Salad Dressing

I am the first to compliment any restaurant's chef on their work when we go out to eat. I love it when someone puts in the effort to create something special to share on their menu. What I don't understand is how often they insist that their recipe is apparently some sort of National Treasure and must be safeguarded at all cost. ;-) 

Little do they know that Carolyn and I will happily spend hours in our kitchen working to recreate the flavors, textures and overall composition and will then call this newly created from-scratch dish our own. Most of the deconstruction on this one was done by my amazing bride, so she gets full credit. Enjoy!

Here is an example of an Asian dressing originally inspired by a restaurant that is no longer in business.

Ingredients: (for two people)

• 2 tbsp olive oil
• 3 tbsp seasoned rice vinegar
• 1 1/2 tbsp honey
• 1/2 tsp toasted sesame oil
• 1/8 tsp salt

Preparation:

Blend all ingredients well with a whisk and add to your favorite lettuce blend. We love this one with a simple spring mix, but it will work with just about any blend.

I share my work freely & proudly because to me... food is love... and love is what makes the world go 'round. It's a wonderful compliment and culinary feeling when someone tells me they made my food and their family/friends loved it.

Blessed be... and happy cooking!

Greek Style Chick Pea Salad with Tuna and Feta cheese

 Full credit for this lovely summertime salad goes to Greek Cooking Made Easy

If you are looking for a meal that will fill you and will boost your energy, this Salad is all that! Because firstly, I don’t think I need to tell you what a superfood chickpeas are, especially if you've read my Weekend Ramble titled: Science Backed Benefits of Chickpeas.
A super nutritious and very easy to prepare meal if you just use canned chickpeas. Add tuna, corn, some Greek crumbled feta and green olives and of course our beautiful Ladolemono sauce, and you will get a salad with a touch of Greek taste!
Definitely a worth trying this memorable, summery salad that is an excellent choice year-round.

Ingredients:

For the salad:

• 215 gr / 7.6 oz canned chickpeas - drained
• 100 gr / 3.5 oz tuna, canned in oil or water, weighed drained
• 60 gr/ 2 oz or 1/2 cup canned corn - drained
• 2 fresh spring onions, finely chopped
• 60 gr / 2 oz feta cheese - finely crumbled in food processor
• 5 cherry or mini tomatoes, halved
• 8 green olives, pitted
• 2 tbsp. fresh dill - finely chopped
• salt and fresh ground pepper to taste
• Optional: half green pepper - diced

For the Ladolemono sauce:

• 45 ml / 3 tbsp. extra virgin olive oil (EVOO)
• 25 ml / less than 2 tbsp fresh fresh squeezed lemon juice
• salt and fresh ground pepper to taste
• half lemon for garnishing

Preparation:

A. Prepare first the easy Ladolemono (i.e. EVOO and lemon) sauce:            

1. In a small bowl with the olive oil, add the fresh lemon juice.
2. Season with ground salt and Pepper, to taste.
3. Whisk all ingredients until they turn into a thick sauce.
4. Store the sauce, covered, in the fridge if you prepare it earlier on the day.

 B. Make the Salad:

5. Place drained tuna in a small bowl. If you prefer to have smaller tuna chunks in the salad (like me), then with a small fork, pull apart its thick chunks.
6. Scatter the drained chick peas into an oblong, not very deep salad bowl.
7. Add the tuna chunks and blend together with the chick peas.

8. Next, add the corn and chopped spring onions (and pepper in cubes, if using).
9. Add also the chopped dill and crumbled feta cheese.
10. With a large spoon, toss to blend all ingredients well.
11. Season with a bit of Salt (since we are using feta cheese which is salty) and ground Pepper. Mix ingredients once more.

12. To decorate the salad, place the halved mini tomatoes around the plate and the green olives on top.
13. To garnish the salad, place the half lemon on one side.

14. Finish the Salad by pouring the sauce on top!
15. Toss with your spoon once more to incorporate the sauce in the salad.
16. Your Chick Pea Salad is now ready!
17. The Salad now needs some time for the ingredients to be merged together, and to chill before serving, so store it in the fridge, with plastic wrap, for 1-2 hours max!

Be sure to visit Greek Cooking Made Easy to see more of their wonderful food!

Blessed be... and happy cooking!

Oh What a Dressing!

This dressing was originally introduced with the Chickpea Salad, but I have found the flavor pallet to be quite versatile with other salads as well, so I'm giving it its own page. :-) Enjoy!

Ingredients:

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• Juice of one lemon or 2-3 tbsp
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• Salt and fresh ground pepper, to taste

Preparation:

Add all ingredients to a 2-cup measuring cup and whisk until creamy smooth. Serve just about any salad... be adventurous! 

Blessed be... and happy cooking!

Carolyn's Euro Dressing

Every 0nce in a while the Easy Button comes around... and Carolyn and I will never be afraid to push it. A few years ago we met BBQ legend Tina Cannon on vacation and, once back home, ordered some of her European Spice Blend. Our favorite use for this great blend is in a salad dressing that is perfect for any occasion, but especially weeknights when there's not a lot of time and you still want that next level flavor. With just 3-4 ingredients this dressing can be prepared in about a minute. ENJOY!

Ingredients:

• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 1/2 tsp Tina Cannon's European Blend
• Salt to taste

Preparation:

Mix oil, vinegar and blend in a small bowl. Taste and add salt if needed... done! :-)

Blessed be… and happy cooking!