I wrote a post on this back in August of 2012 and I think it may have gotten lost in the past. Old readers have gone and new ones have come! Just last week I used this recipe and realized once again just what a fantastic recipe it really is! Continue reading “Paleo Ranch Dressing”
It’s been a while since I’ve posted any recipes for dinner that are super fantastic. I’ve posted other food stuffs, but no new dinner ideas. I have made a few, but nothing worthy of posting here. I’ve been less than inspired lately and have resorted to some older recipes and haven’t been ultra motivated to come up with something new or alter something inspiring. Continue reading “Char Siu (Roasted Chinese BBQ Pork) and Cucumber Salad”
This post is pretty much the antithesis of my previous post on Paleo Vegetarian Lasagna. We til have eggplant arriving by the bushels (or so it seems!) and I HAD to find a way to use it that we would enjoy… so why is this this opposite??? Continue reading “Eggplant Dippers with Paleo Ranch Dressing”
We don’t eat too much salad around here, but I’m trying hard to get an increase in consumption in that area! Part of the problem is that Brian really doesn’t like salad and won’t eat it unless he plate is served with the salad already on it! He will eat it then, but the whole time make comments about how he wouldn’t have served himself that much, he doesn’t really like salad, it doesn’t have much flavor, etc, etc. Continue reading “Asian Almond Salad Dressing”
Kale has never been one of my favorite food, especially as the primary ingredient whether cooked or raw. I’ve had it in soups which is ok and it’s really good in green smoothies, but it only flavors these dishes. I’ve tried sauteing it and also making kale chips and no one in the family has been fanatical about either.
This recently changed! We had friends over for dinner a few weeks back and she offered to bring a salad and dessert and I served my Sweet and Spicey Asian Pork with bok choy. As luck would have it, she brought a kale salad! I was a bit worried at first and only took a small serving, but soon had seconds and thirds. The flavors mixed so well with some sweetness from the oranges, a little bite from the ginger and garlic and some spice! Truly fantastic.
My friend was gracious enough to share the recipe with me and we had it again last week. The kids each asked for seconds and I think hubby had at least three if not four servings. Which if you’ve read some of my past posts… is amazing! He is NOT a salad eater and really will only eat it if I ask him if he has had any yet or if I serve dinner with salads already dished up!
I know it was because of the Asian flare that he not only ate it, but also really enjoyed it. At the end of dinner the boys asked when we could have it again. I said I wasn’t sure and Tonchi said he would help me make it again for dinner the next night!
My dear friend Alexa created this recipe and was willing to let me share it with you! She used a couple of sites for inspiration and then went for it! She really does a great job adding a little of this and a little of that together to make fantastic dishes. In fact, when she has made something that I’d like to try and duplicate, it’s often hard to get a recipe out of her! She doesn’t use them and doesn’t record (usually) what she adds. This time, she had a feeling I would ask and she wrote it down for me! 😉
So… here it is! Try and enjoy!
Asian Kale Salad
¼ c olive oil
1 T honey
1 t minced ginger
¼ c rice vinegar
4 cloves garlic
2 T GF tamari
1 T toasted sesame oil
½ t hot chili sesame oil
Blend in Vitamix.
1 head organic kale (I used dino/lacinto), ribbed and cut/torn into bite sized pieces
1 tsp salt
2 carrots, grated
½ small head red cabbage, thinly sliced
⅓ small red onion, thinly sliced
1 c fresh snow peas, julienned
2 small oranges, peeled and diced
Toss kale with salt and massage. Add all other ingredients and toss. Add dressing and toss again. Let sit at least 1 hr before serving. Drizzle with sesame oil and honey and sprinkle with sesame seeds when serving.
The only thing I did differently, is that I didn’t have any spicy sesame sauce so I just added about 1/2 tsp of red curry paste and it was definitely not the same, but still super good!
If you give it a try, I’d love to know what you think and if you’ll make it again! This is kid approved in our home, I hope it is in yours as well!
When we made the ‘chicken wings’ for Tonchi’s birthday a few weeks ago,I wanted to have a dip for them since they were being breaded and not covered in a sweet and sour or barbeque sauce. I didn’t want them to be too dry since they were also baked. And as most kids prefer, a dipping sauce is a must!
The first option that came to mind was ranch dressing but the last time I looked at the label I was concerned with what was included in the ingredient list. The first few ingredients are normal, understandable ingredients that are to be expected, but then it includes sugar as the fourth ingredient, MSG and quite a few additives, preservatives and artificial flavors.
I figured that if I looked hard enough on the web that maybe I could find a good substitute. I did spend quite some time looking through different options and recipes from a multitude of websites. All the looking finally paid off!
Marks Daily Apple is a great primal blog and has lots of great recipes. This recipe for ranch dressing is amazing! It definitely isn’t as thick or creamy as the store bought varieties, but the flavor is far superior!
Here is the link for Mark’s Daily Apple Creamy Ranch Dressing. I’d recommend reading his post about it, which I found informative, amusing and so true! Also he advises following the recipe to a ‘t’ the first time around before altering it. I did… sorta! 😉 And it was awesome and the whole family (except our dairy free Aisling) voted to have it again! I have a feeling this will be a new favorite!
I didn’t have greek yogurt or buttermilk, so I used organic yogurt (which I strained in a cheesecloth for about an hour or two) and our raw farm milk which is about like cream. I also added the mayonnaise which he lists as optional. I make mine with 50/50 olive oil/coconut oil which makes a thick mayo (like icing) and I figured it would help thicken the dressing.
It still turned out a little on the thin side, but the flavor definitely made up for it! It isn’t a direct imitation, but it is a good substitution! I haven’t had commercial ranch dressing in a few years either, so I may not remember the flavor 100% either!
Give it a try and I’d love to know what you think!
Update March 2014
We had this dip again with chicken wings and I wanted to make it completely diary free so that not only Aisling, but Koa as well could enjoy it. I changed it a little bit more, but it’s definitely still the core recipe from Mark’s Daily Apple. I can’t claim any of it, but here is the list of ingredients and the few changes I’ve made.
- 1/2 cup paleo mayonnaise
- 2 teaspoons chopped fresh dill
- 1 heaping teaspoon chopped fresh chives
- 1/2 teaspoon white wine vinegar
- 1/4 teaspoon dried dill
- 1/4 teaspoon kosher salt
- 1/4 teaspoon tamari
- 1/8 teaspoon granulated onion powder
- 1/8 teaspoon black pepper
- 1/8 tsp garlic powder
Just mix it all together and enjoy!
I grew up eating this salad and have always liked it! I recently had it again and can’t remember why we haven’t had this in so long! 😉 Spinach is so tasty and hearty! So delicious and so nutritious too! Continue reading “Spinach Salad and Vegan Mayonnaise Dressing”
This dressing has been a huge favorite of ours and is used quite frequently! In fact I made it for our Easter dinner and then again for dinner with friends this last week! It always gets rave reviews and the best part is, it’s simple and healthy!
This dressing isn’t a true Caesar dressing since I don’t add the anchovy fillets. It would certainly add more flavor and nutrients if some were added. Probably two is all that is needed to do the job!
I often use this dressing for a typical caesar salad with chicken and fresh parmesan cheese, but I also will frequently use it for other salads as well. I think it is especially tasty on spring greens with grapes, almond slivers and fresh goat cheese! ALL the kids love it and will often have three and four servings!
⅓ cup fresh parmesan cheese
¼ cup homemade mayonaise
1 ½ TBSP balsamic vinegar
1 ½ TBSP fresh lemon or lime juice
1 ½ tsp homemade mustard
½ tsp worcestershire sauce
¼ cup olive oil (or any oil of choice)
1 clove garlic(optional)
Mix all ingredients in food processor or blender and mix until well blended. If I’m not adding the fresh garlic or anchovies I will often just put all the ingredients in a jar and give it a few good shakes and serve!
As I mentioned earlier this week it has been quite warm for March/April for Northern Virginia. Because of that I’ve been in the mood to use the grill and have summer salads for dinner! I know! Summer isn’t anywhere close, but I’m so ready for the warm weather! Just having the front door open, breezes in the window, hearing the birds chirp and the warm sidewalk under bear toes! Hmmm!!! The joys of spring and summer! Continue reading “Taco Salad with Homemade Taco Dressing and Side Pepper Salad”