In which I make my own condiments

March 13, 2010 at 2:37 pm Leave a comment

Oh, how I love cooking! 



Even though Mineral doesn’t eat anything I make — My Masterpiece does, and Animal and The Informant will nibble. My Chemical Romance likes my food. But forget about them; I love my cooking. Despite eating out a lot as a kid — I had two working parents and who likes to come home from a hard day to the kitchen? — at this point I’d rather stay home.





Introducing: Dressing! 


(This was a picture that came up when I googled ‘dressing’)





RANCH DRESSING 


  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk = 1/2 tbsp white vinegar (or lemon juice) + milk to make 1/2 cup
  • 1/2 cup sour cream
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon vegetable oil

Whisk together all ingredients. Cover and refrigerate for 30 minutes before serving.

BLUE CHEESE DRESSING

  • 2 1/2 ounces blue cheese
  • 3 tablespoons buttermilk
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon sugar
  • 1/8 teaspoon garlic powder
  • salt and freshly ground black pepper

In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.


  • 1 tablespoon garlic
  • 1 tablespoon onion powder
  • 1 tablespoon white sugar
  • 2 tablespoons dried oregano
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 teaspoon celery salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Meanwhile, if I have one piece of advice about cooking, one thing that has revolutionized my life, it is this: always always ALWAYS marinade your chicken overnight before cooking it. Chicken has a tendency toward dryness, and marinading (I use Italian dressing) makes it so juicy! 


This does require forethought. I usually have to plan chicken meals at least a day in advance. Still, it’s worthwhile. I notice a difference in my Garlic Cheese Chicken Roll Ups (my favorite meal) when I don’t marinade. 

Meanwhile, I’m going to attempt over the next few weeks to introduce a few vegetarian meals into my repertoire. Vegetarian meals are healthier than meat-based meals; they are also better for the environment. I’ve found a few on allrecipes.com that are supposed to be very tasty. 

Today I had an abdominal and pelvic CT scan at the hospital. I’ve been having some tummy troubles, and I’m hoping there is some explanation better than my GI doctor throwing up his hands and blaming my weight-loss surgery. Which is what he normally does. Yes, having my guts re-arranged has caused me some issues. So did weighing nearly 300lbs. 

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Entry filed under: cooking, family, weight loss surgery.

In which I describe my family In which I consider changing my blog name

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About Mommy Soup

Wife and homeschooling mom of five, including my Christmas Day homebirth baby. Not Catholic, Amish, or quiverfull; we just like to... you know!

Writing about my interests: natural pregnancy and birth; attachment parenting; cooking; baking; homeschooling; green living; human rights; child passenger safety; dog training, and life after weight-loss surgery.

In my free time I try to figure out how I can promote world peace while wasting time on Facebook.

NaNoWriMo 2010

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