Friday, February 12, 2016

Raspberry Walnut Creamy Salad Dressing



Just in time for Valentine's Day.
Awww, isn't that sweet?  Who knew I was such a romantic?

This is pretty pink dressing with tang and sweetness perfect for a salad anytime.

No cream in this one, only the blended nuts give it the great creaminess.

Need some other ideas for homemade salad dressing, check out this versatile recipe.


Makes about 1 cup
Ingredients

1/2 cup fresh raspberries
1/3 cup walnuts, chopped
1/4-1/2 cup raspberry vinegar (depends on how tangy you want it)
1/2 cup olive oil, vegetable oil or a mixture
1/4 cup water
1 Tbsp Dijon mustard
1-3 tsp sugar (depends on how sweet you want it)
1 garlic clove
Salt and Pepper to taste

In a blender, add raspberries, walnuts, vinegar, garlic and mustard.  Blend until smooth.  As the blender is running on low, add a stream of oil through the hole in the lid (that's what it's there for!) and then add the water slowly.  You may need to scrape down the sides a bit and blend again.

Serve with fresh greens.  Great topped with feta cheese, more fresh raspberries, candied walnuts and green onions.  We served it with a piece of baked salmon and the raspberry vinaigrette was great with the fish too.

Here's a dark little shot of the inside of the blender, just to give you and idea of how I just threw all the ingredients in and blended it up!



Thursday, February 11, 2016

Lazy Girl Pot Roast with Easy Molé Sauce




Yummy tender pot roast with a terrific but easy molé sauce.
Molé sauces are known for their complex flavors, each one adding some nuance to the sauce.  Chocolate, fruit, spices, nuts- every cook has her version.  This one was an easy one that I came up with one day when I had a pot roast I wanted to make on a chilly day.
 
This is perfect for tacos, burritos, over rice, over polenta, as filling in tamales.... how do you want to eat it?


Servings: 10 to 12
Ingredients:

1 Tbsp Mexican Style Chili Powder
2 tsp Dried Oregano
1/2 tsp Ground Black Pepper
1 tsp Salt
1/2 tsp Ground Cloves
1/2 tsp Ground Cinnamon
1 tsp Ground Cumin
2 Tbsp Unsweetened Cocoa Powder
1 chipotle pepper (canned in adobo sauce), minced
2 1/2 – 3 lb Beef Pot Roast, visible fat trimmed
1 Medium Onion, chopped
1 - 28oz can diced Tomatoes With  Juice
3 Tbsp Apple Cider Vinegar
8– 10 cloves  Garlic, peeled
6 dates, or 1/4 cup raisins (optional)
3 Tbsp peanut butter


Cook on low for 6-8 hours. The meat should be very tender and will shred easily.
Carefully remove the meat from the crockpot and put on a platter.  Add the liquids to a blender and let it settle a bit.  Skim off as much of the fat showing on top as possible.  Blend the remaining liquid into a great sauce.  You will have more sauce than you might need, but this would be great on top of enchiladas, or other grilled meat.

Serve the meat with extra sauce on the side, or shred the meat and mix the sauce with it.



With the meat, I removed whatever fatty bits I could see and then "chunked" or shredded the rest of the meat.  You could also slice it, or serve it whole, serving at the table.