Sour Cherry Sauce and Sour Cherry Dressing

I bought 3 quarts of sour cherries at the market a few weeks ago.  Two of the quarts I used to make Kirsch, aka, Cherry Liquor.  Hmm.  The remaining quart I decided to make some sour cherry sauce. The sauce, hopefully, will have a few applications.  The first of which is a salad dressing that my friend made. The dressing was a nice contrast to the bitter green salad we had.  Ah, sadly, the greens I picked up at the market last week were a bit bitter.  

I will do my best to impart what my lovely friend added to make the lovely dressing.  She added cherry sauce (1/4 cup) to some olive oil (3 tablespoons), lime juice (1 whole lime), basil (1 teaspoon), oregano (1/2 teaspoon) and mint (8 leaves).  Measurements are approximates as she made this on the fly.

My friend also brought over some wonderful Brazilian appetizers.  A woman, locally, makes and sells them, frozen or already fried.  Her name is Tia.  She can be found here, at Yummy Bite Brazil.

I am giving you the name of these nuggets of deliciousness.  If you are curious and want to learn more about them, click on the names.  I am so sorry I did not take pictures of them the other day.  I have some in my freezer though and will take pics, the next time I make them.

Coxinha de gallinha (a chicken filled nugget)

Quibe - Kimpe (bulgur wheat, beef and seasonings- totally like kibbe, a Middle Eastern dish)

Pao de queijo (cheese balls)

Empadinha de palmito (Hearts of Palm empanadas, the one we had also had green olives in it)

Sour Cherry Sauce
If you dont have fresh sour cherries, you could totally use some Tart Cherry juice here. Just use 1 3/4 cups juice.

1 quart sour cherries, pitted
1 cup water
3 cups sugar
1/2 teaspoon almond extract
1 tablespoon lemon juice
2 1/2 tablespoons Thermoflo or cornstarch

Wash, remove stems and pit the cherries.  Place in a saucepan.  Add 1 cup of water.  Bring to boil, then turn down heat so the cherries simmer.  Simmer for 10 minutes.  Turn of heat and strain the liquid from the cherries.  Save the cherry pulp for smoothies if you like.  I had 1 3/4 cups juice remaining.

Return liquid to clean saucepan and add sugar.  Bring to a boil. Add in lemon juice.  In a small cup mix Thermoflo with a couple tablespoons of water to make a slurry.  Drizzle the slurry into the cherries, stirring constantly to prevent lumps.  Cook until thickened, though this will happen really quick.  Keep stirring.  Remove from heat and stir in almond extract. As the mixture cools, it will thicken more.

Gorgonzola, Pear and Walnut Pizza

Time for the Autumn shift in food.  Apples, pears, butternut squash, pumpkin.  Oh, I love it.  I love everything about Fall.  Putting on a sweatshirt, curling up with a blanket.  Swoon.  It's my favorite time of year. 

Today, I made some little pizza's and had some Raging Bitch Beer.  Believe me, yesterday it was totally apropo. It did not calm me down in the least.  But, hey, me and my hormones is not what this post is about. Its about food.

Yesterday, I had this beer with some roasted cauliflower that had this amazing Maple Dill Dressing.  Sadly, I can not give you this recipe.  It was developed by a chef at a lodge where I go for retreat.  Her and the lodge are seeking a patent at this time.  I have to tell you, this stuff rocks. 

Anyway Raging Bitch beer was everything she promised to be.  She's a very bitter woman.  My taste buds were not happy about it.  I drank half of it and put it away for another day.

So, today when I made my Gorgonzola, Pear, Walnut Pizza, I decided to give her a try again.  With the bold flavors of my pizza, it paired so nicely.  I really enjoyed the Raging Bitch tonight.  And I tell you, it was much calmer around here.

I made two small pizza's. After making my little round, I added two tablespoons of gorgonzola and half of a pear and a tablespoon of chopped walnuts.

Baked at 475F for about ten minutes.

Sprinkle with freshly ground black pepper, Kosher salt and arugula.  

A-mazing!

Creamy Chipotle Salad

Regarding tomatoes, I think we all agree that summer tomatoes are the bomb.  But when you can not get good summer tomatoes what is the next best thing? Canned tomatoes.  They are processed at their peek in the summer months.

Tomatoes have so many good things for you. "Fresh tomatoes and tomato extracts have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides. In addition, tomato extracts have been shown to help prevent unwanted clumping together (aggregation) of platelet cells in the blood - a factor that is especially important in lowering risk of heart problems like atherosclerosis." (The Worlds Healthiest Foods)

Tomatoes are high in Vitamin C.

"Alpha-lipoic acid helps the body to convert glucose into energy. Some evidence suggests that alpha-lipoic acid can aid in blood glucose control, improve vasodilation and protect against retinopathy in diabetic patients and may even help preserve brain and nerve tissue.^{" (Medical News Today)}

"Tomatoes beautify the skin and may even prevent sunburn: Want gorgeous skin? You’re in luck—lycopene boosts pro-collagen, the molecule that keeps your skin firm and youthful looking.
The same molecule may also help prevent sunburn. A small study showed that women who ate 55 grams of tomato paste each day had a 33 percent increase in skin protection against ultraviolet (UV) exposure. Although more research on a larger group of people is needed, and diet is not a substitute for sunscreen, it’s very possible that tomatoes offer some protection against sunburn. (Yahoo Health)

Click on any of the sources I quoted to learn more about how tomatoes help you. Canned, paste, ketchup, fresh from the garden, however you can get in your tomatoes- do it!

CREAMY CHIPOTLE SALAD

1 Chipotle Lime Chicken Sausage, browned in a skillet

6 black olives
4 radishes, sliced
1/2 avocado, sliced
2 1/2 cups mixed greens
Red Pack Petite tomatoes
1 tablespoon lemon juice

dressing:
1/4 cup sour cream
1/4 cup buttermilk

1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chipotle
s and p to taste

While you are browning your sausage, gather your ingredients.  Toss together the salad. Slice up the sausage into bite size pieces. Drizzle a couple tablespoons of the dressing and then squeeze on some lemon juice over top (or a lime).

full disclosure: I was contacted by a representative from Red Pack and asked to feature a recipe using Red Pack.  They sent me some products (shown above).  I gladly agreed because I do like Red Pack tomatoes ;)

Red Beet and Orange Salad

 

If you don't like beets, boy are you missing out.  As a child I never liked beets.  As an adult, I love them.  My husband can not stand them.  I eat my beets alone.  Gladly.  I don't have to worry about him eating my beets. 

There are a lot of recipes for orange and beet salad. You don't have to get fancy for it to taste good.  All you need is some oilve oil, cider vinegar, salt, and of course an orange and beets.  Oranges are about 70 calories a piece and 1/2 cup of beets are 37 calories. It makes a great lunch.

Curry Yogurt Chicken Salad

I went to one of my friends house for dinner last week.  Me and her and two other women have been meeting pretty faithfully every month for about ten years.  This past February marked our "anniversary".  We have really hung in there together and I couldn't feel more blessed to have them in my life.  Our get togethers are marked by good food, good conversation and lots of laughter, some tears at times too.  I always feel refreshed and uplifted after our time together.  What more can you ask for?

At our last get together my friend made this salad above.  I had to recreate it.  It was delicious and refreshing.  Perfect for a summer dinner or entertaining.  The dressing used for this is made by a local supermarket called Wegman's. For those of you who know Wegman's you invariably will love Wegman's.  Their marketing is amazing.  Always has been.  Now the dressing is expensive and you know me, I think, I am a bit of a penny pincher so I have to tell you that I feel compelled to recreate this dressing out of my pantry.  I will report back to you when I come up with something equally satisfying.  Until then, if you are local or have a Wegman's- you've got to try this dressing. (No I was not paid or reimbursed in anyway to say all that).

Curry Yogurt Chicken Salad
Adapted from this recipe at Wegman's but I did find this recipe and it sounds equally delicious

2 cups celery
1/2 cup red onion, diced
3/4 of a pound red seedless grapes, halved (about 2 cups)
2 cups cooked chicken, roaster chicken is quick and easy but I used chicken thighs here
1/2 cup Food You Feel Good About Curry Yogurt Dressing (I used way less but add more if you like)
bed of lettuce- how much of it is completely your choice
1/2 cup roasted almonds


Combine all of the ingredients in a bowl and dish out over bed of lettuce as desired.

Dog bath day here at the Lipsmacking Goodness household.  Although wet dog is definitely not lip smacking, its more like nose whacking.  Pee yew.  Now that shes dry, she smells purdy!

Just in case you think we chain the dog... we don't.  On rare occassion she spends minimal time on chain.  Mostly she runs around our yard, digging holes (ugh), stealing things out of the garden to chew on (like the sprinkler) and in general just causing havoc.  Okay, that is a slight exageration.  She does dig a lot of holes but she steals things on occassion.  I don't want her to look real bad here.  We are lucky to have a great dog who minds her manners most of the time (she is after all still under 2).

Asian Crunch Salad

This is one of the best salads you will ever have.  Okay, at least that is my opinion.  I tried this salad like about 6 years ago and it is a regular in our house.  Every summer it must be made at least once.  Why haven't I posted it yet?  I have no idea.  Maybe I just took it for granted.  Who knows.  I changed it up a bit here and I am happy I did because it went really nicely with some fresh lettuce. (It is usually made with regular cabbage and no lettuce).

Ramen noodles are one of my food vices- I must admit.

Asian Crunch Salad

1/3 cup cider vinegar

1 tablespoons sugar

1/2 cup canola oil

1 flavor packet from Ramen noodles (I like Oriental flavor and chicken flavor)

1 tablespoon soy sauce

1 teaspoon sesame oil

2 cup lettuce greens

1 head of savoy cabbage or any other cabbage works well or 1 pkg. cole slaw mix

1/2 cup toasted almonds, chopped

1/4 cup sesame seeds

1/2 c. green onions

1 pkg. dry Top Ramen noodles, crushed and toasted

This salad needs to be put together at the last minute to make sure that everything is crunchy. Toss the salad ingredients first and then toss with the dressing. Serve immediately.

Celery and Apple Salad with Mustard Vinaigrette

I bought celery here for 50 cents and celery at another place for 69 cents.  They were different types.  Before Thanksgiving I had four heads of celery  in my refrigerator.  Crazy as that may sound it realy isnt.  You see first up I use quite a bit in my stuffing,  My children love celery.  And I knew I could use with broths and such with the turkey carcass.  I was right.  It is nearly gone.  I didn't overbuy.

When I was looking for another recipe I ran across this in my binder.  I had cut it out from Bon Appetit.  I was trying to pull together a binder of recipes that were arranged by fruits and vegetables or at least referenced them.  I like that arrangement.  Often I come home from the market with a vegetable and I want ideas.  This is why I end up referencing online because it is so much more efficient. The only problem with that is you end up with a lot of recipes not necessarily good ones.  I wanted a place that had recipes that I really liked.  This one is a keeper for my binder.

Celery and Apple Salad
This recipe is adapted from Epicurious.  I halved it. Next time, the only thing I might add is raisins.

2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup extra-virgin olive oil
6 stalks celery with leaves
2 large Crispin apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
1/4 cup walnuts, toasted, chopped


Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop enough to measure 1/2 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)

Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

Chop Chop Salad with Lime Basil Vinaigrette

I love the idea of a chop-chop salad. I love to say chop-chop. Why? 'Cause I am silly like that. I really am a salad girl. I love it. Once in a while though I crave a medley of veggies minus the lettuce, especially when all of these fresh vegetable are in season. Enter my chop-chop salad. We (I really mean I because my husband never broke away from his work to do the grill) added some grilled flank steak and if you really want to round out this meal you could add a loaf of crusty bread. A nice, fresh, summer time meal. (My honey has been working WAY too much). 

Have I ever told you how much I enjoy dicing vegetables?  Maybe my true calling is to a be a sous chef.  I have always found it to be very relaxing.  Does anyone else have an affinity to chop chop?

Chop-Chop Salad with Lime Basil Vinaigrette
my ode to summer produce creation

4 cups zucchini diced
2 cups fresh corn off the cob (off of about 4 cobs)
6 radishes, diced
4 green onions, sliced
1 small red onion (about a 1/2 cup), fine diced
1 cup kohlrabi
1 roasted red pepper, chopped
1 avocado, diced
6-8 roma tomatoes, diced
10 leaves of basil, chiffonade

dressing:

3/4 cup of olive oil
1 teaspoon kosher salt
1 tablespoon sugar
juice of three or four limes
fresh cracked pepper
1 tablespoon dijon mustard

Combine all the chopped vegetables in a large bowl.  In a small bowl or a large measuring cup whisk together lime juice, dijon, sugar, salt and pepper.  Slowly drizzle in olive oil while whisking away.  You will have quite a bit of dressing.  You can use any portion left over for salads or even some bean salads.  Or you can just reduce the amounts given for a smaller quantity. It will keep for a couple weeks in the fridge.

Zucchini and Pesto Toss

Zucchini Pesto Toss

1 medium zucchini
2 medium yellow summer squash
1/2 cup sweet onion, sliced thinly
a handful of basil, cut into thin strips/chiffonade
2 tablespoons scape pesto (recipe below)
2 tablespoons olive oil

Using a mandoline or a peeler, cut zucchini and summer squash into narrow strips that are thin.  Toss with olive oil, scape pesto, basil and sweet onion.  Don't use salt on it until ready to serve as the salt will pull the moisture out of the zucchini and you will have a limpy mess.

Scape Pesto
I kinda made a big batch here because I wanted to freeze some. It's really nice for soups.

2 cups scapes (about 8 or 9), cut into 2 inch pieces
1/4 cup olive oil
3/4 cup walnuts
1/2 teaspoon salt
3/4 cup peccorino romano cheese

Combine all ingredients in food processor except for olive oil.  Once ingredients have been thoroughly blended and sides scraped down, drizzle in olive oil in a steady stream. 

* Due to unusually high humidity for several weeks, I did not do this months Daring Baker challenge.  I will do it later this week when the weather dries out.

Asian Style Noodles with Spring Vegetables and Pineapple Dressing

Summer is off to a flying start.  Lots to do. Tonight we went to my daughter's school play.  I think I had tears in the corner of my eyes the whole time.  It always moves me to see the kids having fun and getting into what they are doing.  They are all so cute in those moments; focused on their roles, having fun and doing their very best.  The play is called, "It's A Jungle Out There".  It's about the lion finding out that happiness can be found through the friendship.  Lots of jungle animals and safari people. My daughter was a bird.  A toucan more specifically. We had a lot of fun putting the costume together.  So many times I wanted to take over painting the beek.  Partly perfectionism and partly my need to create.  I didn't.  I controlled myself.  She did it all.  I think she did a great job.

And speaking of friendship I was able to connect with a friend from high school over the weekend.  I haven't seen her in about 25 years or so.  I was so excited.  So much time has passed but I was still very comfortable with her and it really felt good to make that connection.  Cheers girl, you look great!

I served this cold noodle dish for dinner.  It was refreshing and light.  Really a great meal for a hot summer night.

Asian Style Noodles with Spring Vegetables
greatly adapted from this recipe at Bon Apetit

16 ounces sugar snap peas, strings removed
1 8- to 9-ounce package Korean style noodles
2 grilled chicken breast halves, cut into thin strips
6 green onions, thinly sliced
1 cup pineapple dressing(recipe below)
1 cup roasted red peppers, chopped

Cook noodles.  While noodles are cooking, steam or boil the sugar snap peas. Immerse in cold water.  Once cooled remove strings.  Place all the ingredients in a bowl.  Flavors have time to develop if left overnight.  Before serving add a little more dressing to the mix to freshen it up.

Pineapple Dressing
adapted from this recipe

3/4 cup canola oil
1/2 cup pineapple preserves*
1 tablepoon finely grated ginger
5 tablespoons unseasoned rice vinegar
2 large garlic cloves, peeled
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1 teaspoon Dijon mustard
1 teaspoon dried crushed red pepper

Whisk together pineapple preserves, ginger, rice vinegar, soy sauce, sesame oil, dijon and red pepper together.  While whisking slowly drizzle in the canola oil.

*Remember those pineapple preserves?  I put them to good use in this salad.  Why?  because my coveted mango chutney that the recipe calls for went bad. Shame on me (bowing head).  At the risk of sounding boastful, it was a great substitute.

Odds and Ends with Ceaser on the side

 

Besides this salad, I have a couple things that I wanted to share with you. 

First up, if you read my blog, you know that I am in love with intoxicating curry leaf.  My first hint of it was way back when I made Olan Stew the first time.  No picture there cause I had just started my blog.  Then I made Olan Stew ( pictures there) again and talked about the leaf here.  At our local store curry leaf costs 22 dollars a pound.  Yes, thats right.  But in perspective the leaves don't weigh that much so I can get a nice little handful for a dollar.  I decided after a little bit of research and my need to widen my plant collection that I wanted to purchase this plant.  So here is the little baby.

Ain't she pretty?  From what I understand they can grow upwards of seven feet tall.  I wouldn't mind that because it is so very pretty.

*****

Shortly after Christmas my biking bud (bike as in Trek not Harley) sent me a beautiful new recipe box.  She lives in Colorado now with her lovely little family.  I miss her so much.  We used to take long bike rides, usually down the Erie Canal and stop and have some picnic "gourmet" lunch of peanut butter and jelly sandwiches.  We jokingly called them gourmet because to us college students, pbj's on artisan bread was pretty darn gourmet.

I can only describe 'M's sense of humor as just plain zaney sometimes.  What I remember most about our friendship is lots of laughter.  But as a fellow social worker we also had some real heavy conversations too. I miss her and sure wish she was closer.  We either have to move to CO or she needs to move here to NY. Until then we will just have to tough out the distance. Thanks 'M' for a very thoughtful gift.

Ceaser Salad

1 egg

2 anchovies

1 clove of garlic

1/4 cup olive oil

2 tablespoons white wine vinegar

1/2 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

juice of one lemon

splash of Tabasco

Parmesan cheese

croutons

romaine lettuce

In a blender or processor, process anchovies and garlic until miced add lemon juice, vinegar, dry mustard, Worcestershire sauce and Tabasco.  Blend until combined.  Add in egg, process a minute or two.  Slowly drizzle in olive oil and let it blend until creamy.  Drizzle over salad and croutons.  Sprinkle cheese on top.

Soba Noodle with chopped veggies

Hello people! I am so happy. Why because the sun has been making a debut appearance around these parts and I am so happy to see it.

To celebrate the heat of the sun shining on us here in New York, I have made a salad of sorts.
Soba Noodles with chopped vegetables
This recipe is especially good when you have left over noodles around. It comes together quite quickly. This recipe serves two but you an easily beef it up a little to serve more.

6 ounces shredded cooked chicken
1 cup cucumber, sliced thin
1/2 cup radishes, julienned
1/2 cup scallions, sliced
1/4 cup mint
1/4 cup cilantro
4 cups baby spinach
Dressing:
1/2 teaspoon red chili paste (or more depending on you desire for heat)
4 tablespoons tahini paste
2 tablespoons rice vinegar
¼ cup canola oil
3 tablespoons soy sauce
¼ cup peanut butter, creamy
2 tablespoons sugar
2 tablespoons Hoison sauce
¼ teaspoon fish sauce
1 teaspoon ginger, grated

If you are cooking your chicken for this dish, poaching works the best. In a frying pan place about 2 cups of water. You want the water to just cover the chicken. Bring the water to a boil and add in your chicken. Cover adn let cook until the chicken reaches 165F. You can test for doneness by pressing on the chicken with a fork. If it feels solid, its done. If there is a little give to the chicken, cook a bit more.

While the chicken is cooking cook your pasta.

To make the dressing, whisk the tahini with the soy sauce, and vinegar. Make sure the mixture is smooth. Add in the peanut butter. Then the remainder of ingredients.

Place spinach over bottom of plate or bowl, lay down about a cup of soba noodles, place about a tablespoon of dressing on the noodles. Place remainder of veggies, mint and cilantro over top and put a bit mroe dressing on.

More exciting news!
Stay tuned for a giveaway here on Lori's Lipsmacking Goodness,
I will give you a hint it includes...

Pots and pans
Knifes and tools
baking items and
even counter stools.

(Pretty clever, aren't I?) I just crack myself up.

LEMONY LENTIL SALAD with GREEK DRESSING

Well, we are off to do our part for the community/environment. We are out picking trash up. There was an overwhelming response in our community last year. Here's hoping that today there will be a grand outpouring of do-gooders out to clean up the roadside. It's small but it is something. The most important thing we hope to accomplish is to give our children a sense of community and responsibility to that community.

This salad whips up quick and it is virtually a veggie rainbow in a bowl. The flavor packs a great, refreshing punch. I like my veggies to outnumber my lentils because I don't like it too starchy.


Restaurant Style Greek Dressing

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried oregano
1 teaspoon kosher salt

Whisk all ingredients together in a bowl.


LEMONY LENTIL SALAD

1/4 cup lemon juice
3-4 tablespoons of Greek Dressing
1 cup coooked lentils
1 1/2 cups carrots, chopped
4 green onions, sliced
1/2 cup radish, chopped
1/2 cup parsley, chopped

Boil lentils in pot until nearly tender, add carrots. Cook until carrots are crisp tender. Drain lentils and carrots to cool. Empty them into a bowl and combine with the remainder of the vegetables. Pour dressing and lemon juice over the salad. Combine thoroughly. Add salt and pepper to taste.

Dill-icious! Low Fat Dill Dip and Salmon Burgers

When I was growing up my Mom would make salmon burgers, bleck, tu - tu (spitting). I hated them. Frankly, I thought it was rather cruel of her to serve such a thing. Oh, the mind of a child. Now that I am an adult, I see the error of my ways. First, I should have been grateful to get food! (Can you tell I am a Mom?). Second, what the fruit was I thinking? Salmon burgers, done right, are absolutely amazing. Really!

When I lived in South Carolina, something made me try salmon burgers again. I guess it was the recipe I saw on Epicurious for dilled salmon burgers. I was so curious. Maybe these would be different. Indeed, they were. Great flavor. Canned salmon is not so bad if you don't have fresh. I have used both.

I know I have mentioned SC before but did you know I lived in a little town called Abbeville. A great little town. With really great restaurants. I have to say some of the best food I have had at a restuarant was there. Who'd have thunk it? They told me there that their big claim to fame was that Julia Roberts had come to their town to film a part in Sleeping with the Enemy. Don't tell her but they thought she was a SNOT! Who knows maybe she had a cold or something. And, well, the people of SC couldn't be any more friendlier if they tried, so I guess anyone would look like a snot next to them! Maybe she is, maybe she's not but I loved to hear them talk about it.

Dill and Caper Spread

1/2 cup dill
4 oz soft tofu
2 generous tablespoons mayonnaise
1 clove garlic, minced
2 tablespoons low fat mayo
juice of a half of a lemon
2 tablespoons capers
1 teaspoon kosher salt
fresh crushed peppercorns to taste

Whiz these amazingly flavored ingredients (okay, tofu is not exactly packed with flavor now is it?) in a processor or blender until smooth. Add salt to taste. If you don't mind some extra calories, throw in a tablespoon of olive oil, it will make it creamier. I have to say it was pretty good as is.


Dilled Salmon Burgers

1/4 cup chopped fresh dill
2 generous tablespoons mayonnaise
12 crushed saltine crackers or soda crackers
1 egg
12- 16 oz. fresh salmon, chopped into a medium dice

Combine all together. Form into patties and refrigerate for at least an hour. Fry on a med/high skillet until golden. I used two teaspoons of butter to fry them.

Soup and Salad, Japanese Style

One of my favorite items at a Japanese restaurant is the salad dressing. It is so immensely flavorful. Finally, after a culmination of recipes I have reached the flavor I wanted. Of course I love tempura too but that is a little guilt provoking as it is deep fried.
I also like miso, so much in fact that I have been making it for years. When my older daughter was two she started eating it. She loved to eat all my tofu from my soup. She's older now and still loves it as well as tofu. She is a very picky eater but I am so grateful that she likes tofu. I use to make smoothies for her when she was incredibly picky. I'd put fruit, sugar and tofu in them. She loved them. At least I knew she was getting her protein and fiber!

So funny when you become a Mom or a Dad you find yourself rejoicing over the simple things in life, eating and yes, pooping. Oh, and how can I forget, sleeping!

Japanese Salad Dressing

2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon sake
1 teaspoon minced ginger
1 teaspoon French mustard
1 small garlic clove, minced
2 tablespoons carrot, grated
1 tablespoon onion, grated
1 teaspoon tamari

Combine all and whisk until combined.

* I have heard there is a version with Japanese mayonnaise. I will have to try that one some time.

Miso Soup
While you can get pretty involved making miso, this is a simpler version. You can even skip the konbu step if you have miso with dashi in it.

8 cups water
1 large piece of konbu (a hard piece of kelp)
4 tablespoon miso paste
2 green onions, sliced thinly
4 ounces firm tofu, small dice

In a large sauce pan bring water to a boil. Drp in konbu and simmer for about 5 minutes. Remove konbu. Add miso, stirring to incorporate it. Add tofu. Bring to a boil and simmer one minute more. Ladle into serving bowls and sprinkle on green onions.

* I usually put shredded seaweed in this soup as well but my daughter won't eat it. But she will eat pieces of roasted seaweed when I make sushi. Go figure. Who am I to question.

You can really add any vegetables you would like to this soup. Thinly sliced carrots are a nice addition.

Blue Cheese Vinaigrette

Thanks to all of you for sharing the love in my last post. You guys rock! So much fun to meet and get to know all of you. Without the blogosphere we may have never "met". Cheers to the Black Hole.

I have to share this You Tube Video with all of you. It so cracked me up! Click here. The man speaks the truth and it is hysterical. LMAO.

This past Sunday we had this amazing salad. I know a lot of people don't like iceburg but I like it. I like all the greens really. There is something nice about the combination of blue cheese and iceburg. Maybe because iceburg isn't big on flavor and blue cheese is. So it makes a nice vehicle for the cheese. We did have the dressing on mesculn also and it was amazing.

Blue Cheese Vinaigrette on Iceburg with Pear and Toasted Walnuts

1/4 cup olive oil
2 oz blue cheese
1/4 cup white wine vinegar
2 cloves garlic, pressed
2 tablespoons Dijon
1 teaspoon thyme and basil
freshly ground black pepper to taste

lettuce, cut into bite size pieces
1/4 cup walnuts, chopped and toasted
1 large pear, sliced

Mix all but blue cheese in a bowl and whisk together. Add blue cheese, mashing big lumps with a fork. Whisk to incorporate. Pour over a bed of greens, toss with pear slices and sprinkle walnuts over top.

Four low calorie, high flavor dressings!

I have been wanting to write this post for a long time. It seems that the question people invariably ask when they are eating tons of salad, is what low calorie dressing tastes good? Their are a few on the shelves at the supermarket that are good but are pretty expensive. If you ever noticed a lot of those bottles are 8 ounces. A cup! Three dollars for a cup! I can buy a gallon of gasoline for that! Yikes. The kind you can make at home really just beats the pants off the ones in the stores!

I have a list that I will share with you but I also saw that Martha Stewart had quite a few low calorie ones in her recent issue of Living. I made the one below from her magazine. I made this particular one because it reminded me of one my Aunt in AZ made for she and I. It was Spring and she whipped up this orange/garlic dressing and poured it over a bed of romaine. With toasted almonds on top it was absolutely delicious!

I would love to hear your favorites as well. If you would like, please share a name of a bottled one or a link to one that you make. A person can never have too many of these in their arsenal.

Citrus Vinaigrette
adapted from Martha Stewart Living, March 2009 Issue
recipe doubled

1/2 cup grapefruit juice
1/2 teaspoon grapefruit zest
1/4 cup lemon juice
1 teaspoon lemon zest
1/2 cup orange juice
1 1/2 teaspoons orange zest
1/2 teaspoon coarse salt
1/2 teaspoon cracked black pepper
2 tablespoons rice wine vinegar, unseasoned
1/4 cup olive oil

Combine all ingredients together in a bowl and whisk together.
2 tablespoons 53 calories.
*********************************************************************************
These are some of the ones I collected over the years. I unfortunately do not know their sources.

Asiago Pepper Dressing

1/3 cup low fat buttermilk
1/3 cup low fat cottage cheese or low fat sour cream
1/3 cup finely grated asiago
4 teaspoons white wine vinegar
1 clove garlic, minced
1/2 teaspoon cracked black pepper

Process all in a blender. Makes 1 cup, one serving is 1 tablespoon, 13 calories per serving.

Carrot Ginger Dressing

1/4 cup minced shallot
1/4 cup finely shredded carrot
2 tablespoon fresh lemon juice
2 tablespoons mirin (can substitute sherry)
2 tablepoons rice vinegar
1 tablespoon soy sauce
2 teaspoons freshly garted ginger
1 teaspoon sesame oil

Process all in a blender until smooth. Makes 3/4 cup, a serving is 1 tablespoon, 17 calories per serving.

Zesty Lemon Vinaigrette

1/2 cup lemon juice
2 tablespoons fresh parsley, finely chopped
2 tablespoons water
1 tablespoon fresh oregano, chopped
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon dijon
1 teaspoon salt
1/2 teaspoon feenel seeds, crushed
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Process all in a blender. Makes 1 cup, open serving a tablespoon, 16 calories per serving.

Mini Ham Tortillas with Mango Chutney

Want a little something for your snacking pleasure? Bite into this!

I have these HUGE multi grain tortillas that cost me 215 calories to eat. I haven't been eating them. When I do, I usually have a half, but then it looks like a half. I want it to look like a whole, while I make my body a half. Did you follow that?

So out with the wine glass to indent a perfect little circle inside the big circle. It made quite a few. The little scraps I will toast up and sprinkle on some soup or salad. No waste.

Anyway, sprinkle these little tastey bites with some shaved ham and top with a smidge of mango chutney.

MANGO CHUTNEY
Loris Lipsmacking Goodness

6 cups mango, chopped
1 1/2 cups onion, chopped
4 cloves of garlic, minced
1 teaspoon dried hot pepper flakes
1 cup distilled vinegar
2 cups ganulated sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons garam masala
1/2 teaspoon light colored mustard seeds

Stir the sugar into the vinegar and heat in a sauce pan until the sugar has dissolved. Add the remainder of the ingredients and cook over medium heat ( a slow simmer) uncovered until the mixture has dissolved. Stir occassionally, especially towards the end. When the mixture has thickened, it has finished cooking.

LOW CALORIE DRESSING, HIGH FLAVOR

If you live here in the USA, you know that the North East and North have been in a deep freeze. Today our windchill factor is up to 20 below zero (farenheit). Yup, it's cold. It bites any exposed area of your skin. However, sitting in the car and driving by all the trees with their fresh snow covered limbs sparkling in the sun, was simply beautiful.

Even on this cold day I had a salad. Why? Because I love salad and this salad dressing rocks! It's very low cal. I must say it is very tastey and with only 15 calories per tablespoon, it is a keeper. Without that dressing I can add a tablespoon of chopped, unsalted peanuts.

MISO DRESSING
based on this recipe

1/4 cup low sodium soy sauce
1/4 cup water
1 inch piece of ginger grated
2 tablespoons plus 1 teaspoon miso
1 tablespoon plus 1 teaspoon sesame oil
2 tablespoons rice vinegar

Whisk together (or in a processor) the miso, soy sauce, rice vinegar, ginger and water. Slowly drizzle in the sesame oil.

This whole recipe is 240 calories. 1 tablespoon is 15 calories.

Balsamic Reduction

I remember a couple years ago I heard about balsamic reduction. I made it and put some over roasted butternut squash. It was amazing. Sweet and salty and a little sour. I fell in love with it. Then, this past winter I was watching an episode of Gordon's Ramseys show, Kitchen Nightmares. In one of the episodes the chef relied too heavily on balsamic reduction. In Gordon's opinion he masked the unsavory flavor of whatever he was pouring it over. Gads, I love balsamic reduction. But I guess it could be misused.

I'll tell you, here in this recipe it doesn't mask, it compliments. Okay, maybe it masks a little of the cabbagey flavor but in some people's opinion that is probably a good thing. It's rather easy to make. In my version I add brown sugar to offset the acid of the vinegar. We love the result. I think you will too.

BALSAMIC REDUCTION
Lori's Lipsmacking Goodness Original

1 1/2 cups balsamic vinegar
1/4 to 1/2 cup of brown sugar (to your liking)

Bring vinegar to a boil, turn down the heat and let it simmer. When it reduces halfway, add brown sugar. Simmer some more until it becomes syrupy and sticks to the back of a wooden spoon. As it cools it will thicken up. Store leftovers in frig.