*This is an update to my Pasta Salad with Homemade Italian Dressing. I’ve noticed that it’s been showing up on Pinterest quite a bit and have been wondering if anyone … Continue reading Homemade Italian Dressing
As I get older my seasonal allergies seem to get worse. I don’t remember ever having them as a child, and then a few years back – BAM! – they hit … Continue reading Homemade Cough Syrup & Decongestant
*May 2013: I wrote a little update on the Italian dressing.
We’re going camping tomorrow so I’ve been busy preparing the food and getting the fridge packed. Phil asked me to make some pasta salad to take to work today, so I made a double batch so we’d have some to bring along.
The recipe was on an old favorite, passed on by a friend, and I hadn’t made it in a while. It has very few ingredients but calls for bottled Italian dressing, which we don’t buy anymore. So I decided to look for a recipe. I, of course, put my own spin on one that I found and we were really happy with the way it turned out. So now I’ve got pasta salad sitting in the fridge and an extra batch of dressing for fresh-lettuce-from-the-garden salad.
(freel free to double the recipe)
1 box tri-color rotini (or any pasta you prefer)
1 big bunch of broccoli, cut into small pieces
1/2 container grape tomatoes, halved or quartered
1/2 block montery jack cheese, cubed
1 recipe Homemade Italian Dressing (recipe follows)
Cook the pasta according to the directions; leave slightly al dente. Drain, rinse with cold water and drain again. Stir in the broccoli, tomatoes and cheese. Add half the dressing, stir to incorporate, and taste to see if it’s to your liking. We don’t like our pasta salad dripping with dressing, but if you like yours a bit dressing-ier, continue to add more until it’s to your liking.
Homemade Italian Dressing
(based on the fresh fridge’s Homemade Italian Dressing Seasoning)
1T granulated garlic
1T onion powder
2T dried oregano (I used about 3 stalks dried oregano from my garden)
5 sprigs fresh parsley, stems removed
1t sea salt
1t ground black pepper
dash red pepper flakes
5 large leaves fresh basil, cut into pieces
1/2t dried thyme (I used the dried stems from my garden)
1/4c rice wine vinegar &/or apple cider vinegar (I mixed the two)
1/2c olive oil
Blend everything in a blender and keep in a glass container in the fridge.
The original recipe calls for all dried herbs, but I used a combination of fresh and dried, depending on what I had on hand (mostly from the garden and farmers’ market). I would love to try it with all fresh herbs – maybe even garlic cloves and some onion instead of the powders – and if you do so keep in mind that you need a greater quantity of fresh when a recipe calls for dried because the latter has a more concentrated flavor. The flavor is wonderful!
I’m always on the lookout for healthy-yet-yummy snacks or desserts for us. I don’t usually buy packaged items at the grocery store, but whenever we pass the Jell-O section at the grocery store Josiah says “jelly! jelly!” (he can’t seem to get the “o” on the end). I sometimes let them pick one of the sugar-free varieties, and last week we picked one out and I got some whipping cream to make fresh whipped cream (though I almost got lazy and bought Cool Whip).
We had some leftover whipped cream after using up the Jell-O and then I remembered a recipe for Chocolate Delight Yogurt that I had pinned a while ago while on the lookout for yogurt ideas. It’s just one recipe among a slew of other yummy yogurt concoctions like Red Grapes with Nut Butter Yogurt Dip, Banana Nut Butter Honey Yogurt, Banana Split Yogurt and Mint Chocolate Chip Yogurt.
So I mixed some homemade yogurt with homemade chocolate syrup then folded in the leftover whipped cream (in a 1:1 ratio with the yogurt – probably a cup or so of each). The night before I made a batch of chocolate granola (using the greater amount of oats and less sweetener), which I sprinkled on top of the yogurt – soooo goooo! The kiddos and I gobbed it all up.
Did you know that you can cook a whole chicken in your crock pot? And after you’ve cut all the meat off the bones, one of the most rewarding things to make with your crock pot – besides yogurt – is chicken broth. Since I almost always get the store brand organic chicken when it has a sale sticker on it, I really maximize my savings.
I used to think it was easiest to make the chicken at the same time as the broth, filling it all the way with water, basically poaching the chicken at the same time. This is fine if you’re using the meat in other dishes, but if you want the skin crispy this won’t cut it. I also found it frustrating dealing with the chicken and all that broth at the same time. So… this is my method, adapted from Nourishing Traditions.
I put everything in the pot, gizzards ‘n’ all, drizzle some olive oil on it, sprinkle some spices, and turn it on high for most of the day. If it starts to look done before dinner I’ll turn it down to the low, but if you plan on cutting up the chicken right away you’ll want to turn the heat off so it’s cool enough to handle. Do with the meat what you will; we often have some with rice or potatoes and veggies, then use the rest in soup, quesadillas, pasta, sandwiches, whatever.
Now for the broth. Put all the scraps back into the pot along with all the drippings, add two quarts water (this is the amount that fits comfortably in my pot with all the other ingredients, but you could add more), a splash of apple cider vinegar (this helps extract the nutrients from the bone), a chopped onion, chopped carrots (2-3), chopped celery (3-4), a bunch of fresh parsley, and whatever other peelings you may have saved – I’ve even used pepper tops and carrots peelings that I stuck in the freezer. Turn this on low and let it simmer overnight, up to 24 hours.
When it’s done I let it cool off, strain it into a big bowl, then add another quart of water. I like to have three quarts of water total (the two I initially put in the crock pot plus the one added to the bowl) so my broth isn’t too watery, but you could have a total of four quarts. Then I ladle the broth into canning jars or recycled food jars (leaving headspace if you wish to freeze them) and put them in the fridge. After they’ve cooled down all the way, I put one or two in the freezer. If I don’t let them cool all the way before putting them in the freezer, they freeze inconsistently and the jars crack. *sigh*
When you’re ready to use the broth, skim the solidified fat off the top. And if your broth is gelled, that’s good! That’s the natural gelatin from the bones that’s nutritious for your body; I used to think something was wrong with the broth when it did that, but don’t throw it out! One of our favorite soup recipes is a version of this Italian Wedding Soup. I change it around a bit, adding chicken instead of the meatballs, a bit of butter and spices for flavor, and tomato sauce instead of the diced tomatoes since my kids are picky like that.