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Recipes

Here are all the recipes I refer to in the main page (Home) of my blog.  I'll be adding recipes as I publish each new post.

 Click on the link below to go directly to that recipe (these are in alphabetical order):

Asian Dressing
Blue Cheese Dressing
Caesar Salad Dressing
Fruit Based Vinaigrette
Ranch Dressing
Rolladen
Salmon Teriyaki
Teriyaki Sauce
Vanilla
Wasabi Dressing




Fruit Based Vinaigrette:

This is one of our favorite dressings to make. Because you can use different fruits, you can change up the flavor, depending on your mood, the salad you are serving, or what fruit is fresh and available. We especially love it on a spinach salad!

Ingredients:

Equal parts of:

- olive oil (can use any oil you prefer)
- red wine vinegar (or feel free to use a regular white vinegar if that is all you have on hand)
- maple syrup or honey
- fruit (we typically use frozen, but fresh obviously is best). We prefer strawberries, blueberries and raspberries.

You choose the amount, depending on how much salad dressing you will require. For the 2 of us, we usually use 50 ml of each ingredient. That gives us more than we need so if it is a big salad, we’ll have dressing left over to use the next day.

Method:

Blend all the ingredients together. We use an immersion blender that makes quick work of the job.
Store remainder in a seal container in the fridge. Will keep up to a week in the fridge.


Ranch Dressing:

This is a very popular dressing so it only seems right to include a recipe for it. We have only made this a few times, but it is yummy and we quite enjoy it! I think this is a very versatile recipe too because you can add those extra things like bacon, peppercorns, cheeses, etc.

Ingredients for basic recipe: 

- 250 ml (1 cup) buttermilk
- 125 ml (½ cup) mayonnaise
- 5 ml (1 teaspoon) lemon juice
- a pinch or sprinkle (1/8 teaspoon) paprika (we like to use smoked paprika too)
- 1 ml (¼ teaspoon) dry mustard powder
- 2 ml (½ teaspoon) salt
- a pinch or sprinkle of black pepper
- 15 ml (1 Tablespoon) fresh parsley
- 5 ml (1 teaspoon) chopped fresh chives
- 1 ml (¼ teaspoon) dry dill (or 5 ml (1 teaspoon) of fresh)
Method:
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed.

Add in the other ingredients, adjusting for taste.


Note:

This keeps in the fridge for about a week.

Makes about 375 ml (1 ½ cups).

Feel free to experiment with this recipe and add some other flavors like cooked, crumbled bacon, various cheeses, cracked peppercorns. Let me know what works for you!



Asian Dressing:

Many times we’ll have an asian inspired meal, like Ahi Tuna or I’ll make Vietnamese salad rolls so a salad with asian dressing just seems to go very well.

Ingredients:  

- 3 cloves garlic, minced
- 30 ml (2 Tablespoons) minced / grated ginger root
- 180 ml (3/4 cup) olive oil
- 80 ml (1/3 cup) rice vinegar (feel free to use a white wine vinegar or just plain white vinegar)
- 125 ml (½ cup) soy sauce
- 45 ml (3 Tablespoons) honey
- 80 ml (1/3 cup) water
Method:
Put honey in the container or jar that you will use for the dressing. Place in the microwave for 30 seconds (or a bit longer if you need) to soften or liquefy.

Combine all the ingredients with the honey and shake well. (Actually, I prefer to use the immersion blender for this).

Store covered in the fridge.

Shake well before serving.



Blue Cheese Dressing:

For those of you who like blue cheese and want a bit more of kick out of your dressing. We enjoy this dressing with a salad when we serve steak or lamb, for example. That way the flavor of the salad doesn’t get lost with the strong flavors of the meat.

Ingredients:

2 parts blue cheese
2 parts olive oil (can use any oil you prefer)
1 part honey
1 part white wine vinegar (or feel free to use a regular white vinegar)

Method:

Blend all the ingredients together. We use an immersion blender that makes quick work of the job.

To give you an idea of measurements, for the 2 of us, we usually use 50 ml of blue cheese and olive oil and 25 ml of honey & vinegar. You choose the amounts you need, depending on much dressing you will require.

We haven’t tried to use any other cheeses for this recipe. How about a Feta cheese dressing? If you try any others, let us know.

 

Caesar Salad Dressing

My husband, Alan, has made his own Caesar Salad dressing for the past 30 years or so. I thought I would also share this recipe with you - it so yummy!

Ingredients:

- 2 garlic cloves, minced
- 3 anchovy fillets - chopped (optional)
- 1 ml salt
- 1 ml pepper
- 5 ml Dijon mustard
- 25 ml lemon juice
- 50 ml oil (olive or vegetable)
- one egg
- 15 ml parmesan cheese, grated
- extra parmesan cheese, grated or curls, to add on top of salad
- croutons (optional)
- Romaine lettuce (other types of lettuces can also be used)
Method:

Mix minced garlic cloves, chopped anchovy fillets, salt, pepper and Dijon mustard in your salad bowl, grinding all into a paste.

Whisk in 25 ml lemon juice and 50 ml oil

Boil the egg for one minute. Immediately crack egg into salad bowl and whisk in.

Whisk in 15 ml grated parmesan cheese

Add lettuce and toss when ready to serve. Sprinkle with more parmesan cheese and croutons if you desire.




Teriyaki Sauce


Ingredients:

- 50 ml Sherry
- 50 ml Brown Sugar
- 25 ml Water
- 25 ml Soya Sauce
- 25 ml Vegetable Oil
- 7 ml Ginger Root, grated
- 10 ml Garlic, minced

Method:

- Mix all ingredients into a small pot.
- Boil sauce for 2 to 3 minutes until it has thickened.
- Use in any recipe you desire. We love making Salmon Teriyaki.

Note:
Will keep in the fridge for up to a week.





Salmon Teriyaki


Marinate the salmon fillets for 20 minutes in Teriyaki Sauce.

Remove the salmon and then boil the sauce in a pot for 2 to 3 minutes until thickened.

Pour the sauce over the salmon in a baking dish and bake at 425 F (220 C) for 15 minutes.




Wasabi Dressing

Ingredients:

- 2/3 cup mayonnaise
- 2 Tablespoons rice wine vinegar (I just used regular vinegar)
- 2 teaspoons Wasabi paste
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar


Method:

In a small bowl, whisk together all the ingredients.

Makes 3/4 cup, enough for 4 people.

Can be used as a cole slaw or salad dressing or as a dip (shrimp for example).
Fresh, tangy, and delicious!



Rolladen

Ingredients:

- Rolladen (this is top round beef, sliced thin, usually available in most grocery stores. I usually plan for 2 rolladen per adult).
- Bacon (1 strip for each slice of beef)
- Onion, cut in half then cut into slices (approx. 1/2 med. onion per slice of beef)
- Dijon mustard
- Salt
- Pepper
- Dill pickle(s), cut lengthwise into 8ths (optional)
- Butcher String (or thread)
- 2 tbsp. oil
- 2 cups beef stock (or water)
- Additional water as needed
- Equal amounts of Butter and Flour

Method:

- On flat working surface lay out all beef slices (I use wax paper for safety and easy cleanup).
- Spread 1 teaspoon mustard over entire surface of each rolladen.
- Sprinkle salt and pepper on each slice.
- Place 1 strip of bacon lengthways on each slice of rolladen.
- Place onion slices along the length of the rolladen.
- Place one slice of pickle at small end of beef (optional).
- With your fingers, slowly roll meat over pickle and continue until you have tightly rolled the entire length of beef.
- Secure rolls with butcher string.
- Heat the oil in a fry pan (or the pot you will cook the rolladen in).
- Quickly brown rolladen in hot oil on medium - high heat.
- Remove the rolladen from oil and place in a large pot (or reduce heat to minimum if browning meat in the same pot used to cook rolladen).
- Add beef broth or water. Add more water to ensure the rolladens are completely covered by liquid.
- Feel free to add any leftover onions, perhaps some other vegetables like carrots and celery, and a bay leaf . I also like to add Worcestershire Sauce.
- Cover, allowing for some steam to get out, and cook on low for 2 to 2 ½ hours.
- Rolladen can also be cooked in a slow cooker for 8 hours on low.

Gravy

- In a separate small pot, melt the butter on no more than medium heat.
- Whisk in flour to create a roux.
- Slowly add some liquid the rolladen cooked in (( put the liquid through a gravy separator first)/
- Continue to add liquid to make the gravy the thickness you prefer.

Serve with boiled or mashed potatoes or spatzle, and any vegetable you prefer. :



Ingredients & tools:
1 Vanilla Bean (I used 2 or 3 vanilla beans with the mickey of Vodka)
¾ cup Vodka (I bought a mickey of vodka {375 ml.} to use, which doubled as the container)
Glass jar or bottle with a tight fitting lid
Knife


Method:
Split the vanilla bean(s) length wise with a sharp knife. (I also cut the beans in half to fit into the bottle)
Place in a jar or bottle. (I put the beans right into the Vodka bottle)
Be sure the bean(s) are completely covered with the vodka.
Let stand in a cool, dark place for 4 to 6 months.
Shake jar occasionally during the standing time.


Tips:
The vanilla extract will strengthen upon standing
Can be stored indefinitely in a cool dark place.
Vanilla beans used in first batch can be used in second batch along with some fresh ones.
I just leave the vanilla beans in the bottle as I use it.