Zucchini Vinaigrette

Source: Food Combining for Health
Date tried: April 18, 2018
Yield: 4 servings
Time needed: 1 hour to allow for cooling.

A tasty little side dish, And another way to use zucchini.

Zucchini Vinaigrette

Zucchini vinaigrette
8 small zucchini
1 tsp. sea salt
1 large onion
6 Tbsp. olive oil
3 Tbsp. cider vinegar
1/2 tsp. Dijon mustard
1/2 tsp. clear honey
paprika
1 Tbsp. chopped parsley

Wash zucchini and slice into rounds about 1/4” thick
Bring a little water to a boil in a saucepan. Add salt and zucchini.
Allow to simmer gently for about 5 minutes until zucchini is tender but not soggy.
Drain and set aside to cool.

Meanwhile slice onions finely and set aside.
Mix oil, vinegar, Dijon mustard and honey to make a vinaigrette dressing.

About half an hour before serving, arrange onions slices and zucchini in individual bowls.
Pour vinaigrette over vegetables.
Sprinkle with paprika and parsley.
Chill for 30 minutes before serving.

Ham Salad

Source: Whole Foods for the Whole Family
Date tried: March 6, 2018
Yield: to suit your need
Time needed: about 10 minutes

A pleasing sandwich spread and a good way to use small amounts of leftovers.

Ham Salad

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Dilled Onions

Source: More-with-Less Cookbook
Date tried: January 14, 2018
Yield: 2 cups
Time needed: 10 -15 minutes

I tried out my daughter’s vegetable slicer on this. It made quick work of slicing the onions.
This gives a mild, sweet relish, very nice.

Dilled Onions

Dilled Onions
6 white onions sliced into rings
1/2 cup sugar
2 tsp. salt
3/4 tsp. dill seed
1/2 cup white vinegar
1/4 cup water

Place sliced onion rings in a bowl.
Combine all other ingredients in a small saucepan.
Bring to a rolling boil.
Pour over onion rings.
Let stand until cool.
Store in refrigerator.

Basic Vegetable Stock

Source: Ecological Cooking
Date tried: March 26, 2014
Yield: 8-10 cups
Time needed: 3 hours

This is a lovely vegetarian stock, very simple to make.  After the initial sautéing, just allow to simmer, then strain.  The stock can be used as a base for sauces and soups or for cooking grains.  It is also good as a light first course with bread.

Basic Vegetable Stock

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Beef Stock

Source: Whole Foods for the Whole Family
Date: December 20, 2017
Yield:8 servings
Time needed: 2 hours

I was fairly disappointed in this stock. The flavour was thin, not very beefy and minimally seasoned. It tasted vinegary. It will do as a substitute for water in soups and stews but they will need to be well-flavoured beyond what is in the stock.

Beef Stock

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Winter Tomato Sauce

Source: May All Be Fed: Diet for a New World
Date tried:November 3, 2017
Yield: 4 cups
Time needed: 1 hour

As the author says: “When fresh ripe tomatoes are out of season, this is the sauce to make.” It is the sauce my daughter remembers as comfort food from her childhood. The actual preparation takes only a few minutes. Most of the time is to let the sauce simmer to the desired thickness.

Winter Tomato Sauce

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