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Showing posts from April, 2010

Homemade Greek Salad Dressing Recipe ♥

How to make Greek salad dressing, a vinaigrette, really, with a short list of pantry ingredients. Super simple and great to keep on hand.
So the English chef / food activist / TV personality Jamie Oliver has a crusade, he calls it Jamie's Food Revolution. But I have one too, it just doesn't come with a television show and a marketing budget. But it does fit right in with the Food Revolution's idea of changing one thing, just one thing, in our diets – to the good, by the way!

My crusade is to persuade home cooks to never buy salad dressing again. HA – I've actually accidentally written "never MAKE salad dressing again" often enough that I've wondered if there might be a counter crusade mounted by the salad dressing manufacturers. But no, we don't make salad dressing at home because we're too busy, we don't know how, the bottles are convenient (albeit expensive), everyone can have their own favorite, we're not eating salads anyway – and o…

Greek Bread Salad with Toasted Pita Chips ♥
A Kid-Friendly Recipe

Today's vegetable salad recipe: A whole pile of vegetable color and crunch, interspersed with crisp homemade toasted pita chips. Kids like this! Low carb. Weight Watchers 1 point.
My friend Ann put out a stunning array of food for our book club last month. But it was the salad — oh, the colorful salad! — that caught my attention first. "My kids devour this salad," the mother of two preteen boys said. Really? A salad with so many vegetables and kids gobble it down?

Turns out, the trick is the Toasted Pita Chips. Now I may be a grown-up but here, I'm with the kids. The pita chips really do add something special: without them, this salad would be just some chopped vegetables tossed in Greek salad dressing. If you like Panzanella, the Italian bread salad, you'll love this one too.

BOOK CLUBS & READING GROUPS Speaking of book clubs, have you seen my reading group's book list? We've been reading together since 1994!

Tofu-Salad Sandwiches ♥ Recipe for Vegan 'Egg' Salad

Today's vegetable sandwich recipe: A mixture of tofu and the usual suspects for egg salad, mayo, celery and the like. It makes up in just a few minutes and is surprisingly good! Better still, it's eminently variable based on what's on hand. Not just vegan, "Vegan Done Real". Low carb and just 1 or 2 points for Weight Watchers.
Is this feeling familiar, the feeling that you're just a little bit stuck, a tad bit uninspired, to cook? (Now baking, that I could do every day. But who needs another recipe for something sweet? Our recipe boxes, our waistlines, they're already plenty full of desserts.)

So I've been scanning my favorite cookbooks, hoping for inspiration then naysaying one recipe after another. Too fussy. Too expensive. Too many pots. Ingredients I don't have. Ingredients my usual groceries don't have. Too much fat. Too fru-fru. Yesterday I nixed every other recipe in the brand-new issue of Food & Wine (don't worry, it's a g…