At Debra's request for her update on vinaigrettes, I don't rely on a recipe. I just kind of wing it every time but the basis is always the same:
1 part vinegar
3 parts oil
dried herbs
mustard
salt and pepper
I always use a mix of balsamic and red wine vinegars and a mix of cold pressed olive oil and canola oil. I place these in a bottle (I've saved a store bought salad dressing bottle soaked it in hot water, and removed the label) and add a dollop of stone ground mustard ( you can use regular yellow or dijon, this helps to emulsify the oil and vinegar combo) add a pinch of dried basil, oregano, rosemary, thyme, garlic and onion powders, kosher salt and fresh ground pepper. I shake and shake the bottle. I test it on a lettuce leaf and adjust seasonings to taste. You can get creative and add chopped roasted peppers, pesto, olive tapenade or anything you find stashed in your pantry of fridge.
For the peppers, I used 1 cup of quinoa and cooked in 2 cups salted water (as you would if you were making rice). I cooked 1 cup of polenta in 1 cup milk, 1 cup chicken broth and 1 cup water with salt and pepper to taste, stirring the entire time. I cooked about 1/2 pound of ground pork sprinkled with dried sage. I mixed the quinoa, polenta, cooked pork and I added some leftover crabmeat that I had to it, mixed it all together and added 2 green onions chopped with grated parmesean cheese ( I just grated until it looked like enough to me......probably about 1/2 cup.
I stuffed 3 small peppers that were cut in half so I had six halves. I boiled these peppers for about 8 minutes until they just began to soften and then filled the cavity halves with the stuffing. I placed them all in a baking pan and filled it with water so the water level just came up about 1/4 of the way on the peppers, covered the pan with foil and baked in a 350 degree oven for 35 minutes. I stuffed the peppers the day before and pulled them out the next day to cook. This is a good meal to have plenty made and freeze for a future meal. They freeze well. Just thaw overnight in the fridge and cook as stated above.
1 part vinegar
3 parts oil
dried herbs
mustard
salt and pepper
I always use a mix of balsamic and red wine vinegars and a mix of cold pressed olive oil and canola oil. I place these in a bottle (I've saved a store bought salad dressing bottle soaked it in hot water, and removed the label) and add a dollop of stone ground mustard ( you can use regular yellow or dijon, this helps to emulsify the oil and vinegar combo) add a pinch of dried basil, oregano, rosemary, thyme, garlic and onion powders, kosher salt and fresh ground pepper. I shake and shake the bottle. I test it on a lettuce leaf and adjust seasonings to taste. You can get creative and add chopped roasted peppers, pesto, olive tapenade or anything you find stashed in your pantry of fridge.
For the peppers, I used 1 cup of quinoa and cooked in 2 cups salted water (as you would if you were making rice). I cooked 1 cup of polenta in 1 cup milk, 1 cup chicken broth and 1 cup water with salt and pepper to taste, stirring the entire time. I cooked about 1/2 pound of ground pork sprinkled with dried sage. I mixed the quinoa, polenta, cooked pork and I added some leftover crabmeat that I had to it, mixed it all together and added 2 green onions chopped with grated parmesean cheese ( I just grated until it looked like enough to me......probably about 1/2 cup.
I stuffed 3 small peppers that were cut in half so I had six halves. I boiled these peppers for about 8 minutes until they just began to soften and then filled the cavity halves with the stuffing. I placed them all in a baking pan and filled it with water so the water level just came up about 1/4 of the way on the peppers, covered the pan with foil and baked in a 350 degree oven for 35 minutes. I stuffed the peppers the day before and pulled them out the next day to cook. This is a good meal to have plenty made and freeze for a future meal. They freeze well. Just thaw overnight in the fridge and cook as stated above.
The vinaigrette is much like what I used to do, I just got away from it. Muchas gracias for getting me back on track. Hmmm, I'm experimenting with quinoa and shrimp based on your foundation, let you know how it turns out.
ReplyDeleteThe added shrimp sounds good.
ReplyDeleteWhat is the simplest/easiest way to prepare quinoa? I am new to this item but recently bought some after hearing about its great health benefits.-RAchel
ReplyDeleteJust drop it into salted boiling water. One part quinoa, two parts water, chicken broth, beef broth, combination of wine and broth. It picks of the flavors of the broth really nicely. I also add fresh herbs, sauteed veggies and/ or grated parmesean cheese after it's cooked..........yummy!!
ReplyDeleteI forgot to mention, keep the lid on the pot as if you were cooking rice.......in fact if you follow the same process and cooking times (about 20 minutes on low heat after it comes to a boil) of how you make white rice the quinoa will turn out perfectly.
ReplyDelete