Easy Caesar Salad Dressing recipe

When I went to culinary school, I remember when we learned how to make Caesar salad table-side. It was always delicious, but the raw egg in the dressing always bothered me, especially after taking the Food Sanitation course. Salmonella is scary!

Some recipes call for coddled or partially cooked eggs. Sure, you might kill some of the bacteria but it also seemed like a lot of effort. Another food sanitation revelation was that commercial mayonnaise is not a bacterial culprit; fresh mayo is another story since it's made with raw eggs. Commercial mayonnaise uses pasteurized eggs and plenty of vinegar; acid is an inhibitor to bacteria. So, although your grandmother may have told you anything with mayo can make you sick, in today's times, it's actually closer to the opposite.

So, instead of using raw or even partially cooked eggs in my Caesar dressing, I started using mayo. It gives the dressing a wonderful creaminess and is "safer" than raw eggs. It's also super easy if you have a mini-food processor; if you don't, just mince the garlic finely and whip ingredients with a whisk.

My family loves creamy dressing, especially this one which is fresh and bright. Don't make the assumption that I did which was that kids won't eat salad. My children constantly surprise me with what they will and won't eat. I just keep trying.

If you think your children won't eat salad, one of the best bits of advice is getting them involved in the process. Let them help pour in the ingredients and after you carefully put the top on, let them press the button. Worry less about the mess and more about the fun and learning that is happening. Get a big bowl with a salad fork and spoon, toss in some lettuce, some dressing and let your kids do the rest. I hope you enjoy this one.

Fresh and Easy Caesar Salad Dressing
Makes 1 cup or about 8-10 servings

1-2 garlic cloves
1/2 c regular mayonnaise
1/4 c grated parmesan (or any hard Italian cheese like Romano)
2 Tbl olive oil
1 tsp Kosher salt or 1/2 tsp table salt
Juice from 1/2 lemon
1/4 tsp ground pepper

Place all ingredients in a small food processor and blend for 1-2 minutes being careful not to overprocess; the mayo can "break". Keep refrigerated until ready to use. Toss with crisp, romaine lettuce pieces and shredded carrots (optional). Skip the croutons unless you have them in the pantry.

This dressing keeps for a few weeks in the fridge.

Gluten-free chocolate chip cookie recipe

Who would have thought that you could use the term "gluten-free" and "tasty chocolate chip cookie" in the same sentence? Up until recently, I didn't think you could either! Even now, as I write this article, I just want to take a bite out of one of those cookies. Lucky for me, I put a bunch in the freezer so I actually could do that!

I use Twitter to get the latest gluten-free news and see what's happening with those whom I follow. I found a link to a link to a great recipe for chocolate chip cookies, apparently from Alton Brown. I admire him as he always looks at the science of cooking and baking. But, if I'm not mistaken, I don't think he's been baking gluten-free for 3 years. When you have been doing this a while, you know what to look for and can make adjustments accordingly.

Although the original recipe is his, here's my take on it. I hope it yields you with happy eaters.

Gluten-free Chocolate Chip Cookies

8 ounces unsalted butter
2 cups brown rice flour
1/4 cup cornstarch
2 Tbl tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 c sugar
3/4 c light brown sugar
1 whole egg
1 egg yolk
2 Tbl whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (I like Guittard which are gluten-free)

1. Melt the butter in a heavy-bottom medium saucepan over low heat or in a glass measuring cup in the microwave. Once melted, pour into the bowl of a stand mixer. Allow to cool slightly.

2. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda. Set aside.

3. Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

4. Chill the dough in the refrigerator until firm, approximately 1 hour.

5. Preheat the oven to 375ºF.

6. Scoop out rounded tablespoons and place on parchment-lined or silicone baking mat-lined sheets. Arrange about 9 to 12 cookies per sheet.

7. Bake for 16-18 minutes, rotating the pans after 8 minutes for even baking. Make sure cookies are browned. Remove from the oven and cool the cookies on the pans for 3 minutes. Carefully, move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container or in the freezer in a freezer-safe bag.

Sweet Potato, Black Bean and Beef Chili recipe

One day, when I opened the pantry, I noticed some dried black beans. It made me think of chili and then I remembered I had some sweet potatoes I needed to use up. I pulled out a pound of ground beef from the freezer and decided to make a sweet potato, black bean and beef chili the next day. The bonus was also having cilantro and sour cream in the fridge, too.

This recipe (and accompanying videos) highlights some great techniques; how to saute vegetables to get the most flavor and how to brown meat. The sweet potato adds a nice touch but you could just as easily leave it out. Cooking the beans fresh is another option when you have the time. I served this chili over polenta. It would also be good on top of rice, a baked potato or just plain. And if you want to create this as a vegetarian option that's easy; just leave out that step.

Watch the video here for how to make this dish.

Watch the video here for how to rehydrate beans "quickly", tips on browning meat and how to use a smooth edge can opener.

Sweet Potato, Black Bean and Beef Chili
Serves 4-6

1 medium onion, chopped
2 tsp olive or vegetable oil
1/2 tsp each pepper, oregano, and coriander
1 tsp each cumin
2 Tbl chili powder
1-2 carrots, chopped or about 6 baby carrots, chopped
1 medium or 1/2 large sweet potato, peeled and chopped
1 clove garlic
1 tsp salt
1 lb of lean ground beef or turkey
2 cups of black beans (or 1 can, drained and rinsed)
1 14 oz can of diced tomatoes
1 14 oz can of tomato sauce
1-2 cans of water or broth (pour liquid into each can to get all of the tomato out)
1-2 Tbl tomato paste
Additional salt to taste
1/2 tsp sugar if needed

1. Heat a large pot to medium. Add oil and then onion and give it a quick stir or shake. Sprinkle with herbs and spices (not the salt), stir and cook while you chop the carrot and sweet potato. Do not stir the onions very much. Just once every few minutes so they aren't sticking or burning.
2. Add the carrot, then the sweet potato and cook another 5 minutes.
3. When veggies are soft, add garlic and salt and cook for 1 minute. Remove from pot and place in bowl.
4. Make sure the pan is hot again and add ground beef. Drop the meat in small pieces into the pan and do not stir; press down slightly. Do not crowd pan. Once browned, turn over and cook other side. Once the other side is cooked, use a spoon to cut the meat into smaller pieces. If the meat is browned, the dish will have more flavor.
5. Once the meat is cooked through, add the veggies, diced tomatoes, tomato sauce, beans, water and tomato paste. Bring to a boil, lower to a simmer and cook 20-30 minutes. If the chili looks dry, add more water.
6. Taste chili and adjust the seasonings. Add salt to taste as well. If the chili is spicy, add some sugar.

Miso Salad Dressing recipe

A friend of mine recently introduced me to a delicious salad at the California Pizza Kitchen: the Miso Salad. The CPK Miso Salad is a combination of shredded red and napa cabbages, avocado, carrots, cucumbers, red onion, daikon, cilantro, edamame, crispy rice noodles, fried wonton strips, and of course, the miso dressing.

She requested that I try to recreate the dressing. When I attempted to research this elusive recipe, I was surprised to find there were not many versions out there. I've always had a good sense of taste so I thought I would attempt to make it at home.

Often when I cook, I use what is on hand or to what I have access. For the salad, I used a combo of shredded napa cabbage and romaine lettuce, cilantro, shredded carrots and cucumbers, toasted sliced almonds and sesame seeds, cubed firm tofu, edamame, crushed tortilla chips, and avocado. Not the original recipe but still delicious.

I came up with the following dressing which my friend and I both think is a pretty good version. Plus, even if it's not exact, it's extremely tasty and one that both kids (almost 6 and 4 yrs old) seemed to like.

And so you know what to expect, the dressing is thin. When I added more oil, it seemed to dilute the vinegar and miso flavor. You can add more mayo to make it a bit thicker if you'd like. However, the fact that it's thin does not mean it's less flavorful. Also, it's better if it is refrigerated it for at least 30 minutes.

Miso Salad Dressing
Makes about 1 cup

3 Tbl whtie or brown miso paste
3 Tbl rice vinegar (this gives it great tang)
2 tbl mayo (this gives it creaminess; I like the Best Foods brand)
3-4 Tbl agave, honey or brown rice syrup (it's easier to use something that is liquidy; the sugar would need to be dissolved)
1 Tbl Kosher salt (or 1 1/2 tsp regular; or use less if you'd like)
2 Tbl safflower or any vegetable oil

Note: If you don't have a food processor, use a glass jar with a lid. Make sure the miso is dissolved well. You may need to use a mini whisk to do that.

1. Place miso and vinegar in a food processor like a Cuisinart, fitted with a steel blade. Process for 10 seconds or so.
2. Add mayo, agave and salt and process again until smooth.
3. Through the top of the food processor, pour the oil into the miso mixture. Process for about another 20 seconds to emulsify.
4. Taste and adjust for seasonings if needed.
5. Refrigerate for 30 minutes prior to using. The dressing tastes a bit better colder; feel free to use as is.
6. Toss with lettuce, shredded napa cabbage, cilantro, etc. Keep any leftovers refrigerated.

A Week of Family Meals

Sausage and Ravioli Soup on Thursday

A Week’s Worth of Meals (most of the recipes will feed a family of 4)

Mon: Slow Cooker Chicken served with a quick gravy, mashed potatoes and veggies and/or salad. Remove remaining chicken from the bone for dinner on Wednesday.

Tips: Quick gravy can be made by simmering 1 cup of chicken broth and adding a cornstarch slurry (mix 1 Tbl cold water + 1 Tbl cornstarch). Cook for at least 5 minutes to remove the starchy texture and thickened. Add a drop of “Gravy Master” to this to make it darker. Gravy Master is a blend of roasted vegetables and can be found in the spice aisle of your grocery store. Add a few sprinkles of sage and thyme or poultry seasoning as well as salt and pepper to the gravy.

Tips: Make the mashed “dirty” which means to leave the skin on the potatoes. This saves you a step. Cut potatoes into 4-6 pieces, cover with water and add a teaspoon or two of sea or kosher salt. Cover the pot, bring to a boil, lower to a simmer and cook until tender. Mash with milk, butter, salt and pepper.


Tues: Beef Saffron Risotto (one pot meal and a signature recipe!)

Wed: Chicken Enchilada Casserole with quick Spanish rice

Tip: To make a quick "Spanish" rice, place 2 cups of chicken broth, 1 cup of long grain rice, 1 tablespoon tomato paste, 1 tablespoon butter or plain coconut oil and a pinch of salt  to a rice cooker. Turn rice cooker on.  Serve with your favorite Mexican dish.

Thurs: Ravioli and Sausage Soup

Fri: Burrito Casserole (use leftover rice if you have it or make brown rice in the rice cooker the day before or earlier in the day)

Green Chile Chicken Enchilada Casserole

This recipe is a combination of two of my favorite recipes: green chile chicken enchiladas and a vegetarian enchilada casserole made with strips of corn tortillas. If the chicken is done ahead of time, it's just a matter of assembling. If you don't have chicken, you can use pork, beef, turkey, tofu or just some beans for the protein.

Try preparing this dish in the morning and then popping it into the oven about 60 minutes before dinner.

The trick is to make sure you have enough enchilada sauce so keep extra on hand. I like Las Palmas Green Chile Enchilada sauce the best in the large can. The medium is a little spicy but the sour cream helps to make it not as hot.

All I know is, this meal is a winner. Beware of family members fighting over the crispy tortillas on top. Those are addictive!

Green Chile Chicken Enchilada Casserole
Makes 6-8 Servings

12-15 corn tortillas, cut into 1/2" strips
2-3 extra tortillas, cut into 1/2" strips for the top, reserved
1-2 28 oz can(s) of green enchilada sauce (mild or medium depending upon your taste)
1/2 c sour cream or plain yogurt
1 Tbl flour
1/2 tsp cumin
1-2 c cooked chicken (see video for crock pot chicken here; you can also use a rotisserie chicken from the grocery store)
1 cup shredded cheese, like cheddar or Monterey jack
1/4 c chopped cilantro for garnish

Notes:

• The variations in the amounts depend upon a few things; how much you have on hand and the size of the pan. For example, if you only have 1 cup of chicken and are serving 2 adults and 2 children, make this dish in a 8”x8” pan. If you are making this dish to serve the same amount of people but want leftovers for another meal, use more chicken and cook in a 13”x9” dish. You can also make this dish with 3 layers instead of 2.
• Corn tortillas freeze well. Cut them before you freeze them for this dish and you can defrost them while you put the dish together or even the day before in the fridge.
• You may not need all of the chile sauce, especially if you open a second can. If you have leftover green chile sauce, use in a burrito casserole and mix with the meat.
• You can make this recipe with red enchilada sauce as well.

1. Spray or grease a 13”x9” pan. Pre-heat oven to 375ºF.

2. Mix the sour cream with the flour first until combined then add cumin, the chicken, 1/2 c of the cheese (reserve the other 1/2 cup for the top) and 1 1/4 c of the sauce. Set aside.

3. Place 1 1/4 c plain enchilada sauce on the bottom of the pan to cover. Arrange 1/2 of the tortilla strips on the bottom, criss-crossing, to cover.

4. Pour the chicken and sauce mixture on top. If you have enough tortillas and sauce or a smaller pan, you can make 3 layers instead of 2.

5. Top with more criss-crossed tortillas and then about 1 c sauce to cover. Cover with foil and bake until bubbly, about 30-35 minutes.

6. Remove foil and add extra tortilla strips and cheese. Bake for an additional 10-15 minutes or until strips are browned and crisp. You can even increase the temperature of the oven to 400ºF to make it brown more quickly.

7. Remove from oven and allow to rest 10 minutes before serving. Garnish with cilantro.

Rolled sugar cookie recipe

People can say what they want about Martha Stewart but she has some great recipes. My mom bought me a couple of her cookbooks, well, let's just say a while ago.

My favorite one to this day is Entertaining because of the wide variety of recipes including this one for sugar cookies and her pie crust recipe.

I use this recipe for Christmas, Valentine's and Halloween; any excuse to make a rolled sugar cookie. The original recipe called for brandy which I don't have on hand so I substituted more vanilla. I also increased the salt because I like the contrast in flavor.

If you don't think you have time to make a rolled cookie, I encourage you to try this. As long as your butter is soft, it's done in less time than it takes to probably drive to the store. Plus, the flavor is just wonderful.

Here are a few tips:

• If the butter is not soft, you can soften it in the microwave using a defrost setting. Check it every 15 seconds.
• When the cookies go in the oven, set the timer for 5 minutes. Rotate the pans top to bottom; bottom to top and set the timer for another 4 minutes. At the end, the cookies bake quickly.
• Cookies should be light brown on the edges; otherwise they will be too crispy.
• Check the blog entry about baking ingredients to learn about which ingredients are best.
• Use a stand mixer like a KitchenAid or hand mixer to cream the butter. It's hard to do this by hand.
• When rolling out dough, use flour on both sides of the dough, top and bottom. Turn dough over and around to ensure it doesn't stick.
  

I hope you like this and will try it. Leave me a comment if you do. Also, if you buy anything through the highlighted product links on amazon.com, it helps to fund this blog as well as a local education fund. Thank you in advance!

Rolled Sugar Cookies (this recipe can be doubled)

2 c unbleached white flour
1/2 tsp salt
1/2 tsp baking powder

1/2 c (1 stick) unsalted butter, softened
1 c organic white sugar
2 tsp vanilla
1 egg, room temp

1. Mix flour, salt and baking powder in a bowl with a whisk. You can sift but I have found that the results are still excellent even if you don't.
2. In a stand mixer fitted with a paddle attachment (or a bowl using a hand mixer), cream butter for 2 minutes until fluffy. Add sugar and beat until light and fluffy.
3. Add the vanilla and egg and mix until blended. You may need to turn the mixer speed to about medium to do this. You don't want to do this when you add the flour, though; otherwise the cookie can turn out tough.
4. Once vanilla and egg are incorporated, add flour in 3 additions; about 3/4 c and then mix on low. Repeat that two more times until dough comes together. Use your hands to form this into a disc (this is easier to roll) and cover with plastic wrap. It might be necessary to put some flour on your hands to do this.
5. Refrigerate dough about 30 minutes or up to 3 days. You can also freeze for 15 minutes if you are short on time or freeze to use in the future. If you do the latter, defrost in the fridge the day before.
6. Preheat oven to 375ºF (Martha suggests 400 but I found it was too easy for the cookies to become very brown). Roll out dough on a floured board and using a cookie cutter that's been dipped in flour, cut out shapes and place on buttered cookie sheets or on a cookie sheet with a silicon mat.
7. Bake cookies for 8-10 minutes, rotating halfway through. Cookies should be light brown on the edges. Keep on tray for 3 minutes and then transfer to a wire rack (this is really an important step).
8. For an easy glaze, mix 1 cup of confectioner's sugar with 1 Tbl cold water. Use this type of glaze to enable sprinkles to adhere.