Tag Archives: canola oil

Carrot Ginger Dressing

29 Jun

Carrot ginger salad

My children introduced me to Japanese food years ago.

I always order a salad before the Sushi.

My choice is either a ginger or seaweed salad.

Every recipe I tried didn’t do it, so I combined a ton of them.

I finally figured out how to make a dressing I love.

2 or 3  carrots or one large jar of baby food carrots

2 cloves of garlic

One small onion

Two inches of peeled ginger

1/2 teaspoon black pepper

3/4 cup canola oil

1/4 cup sesame oil

1/2 cup apple cider vinegar

1/4 cup soy sauce

One tablespoon honey maybe a little more to taste

Put the carrots, ginger, garlic and onion in the food processor and pulse till smooth. Make sure it is like paste.

Add the oils, vinegar, soy sauce, honey and pepper.

Pulse till everything is mixed well.

It is a pretty orange color.

Drizzle over iceberg lettuce, scallions, small cucumbers and red peppers.

Sprinkle with sesame seeds.

This also tastes great on lettuce wraps, chicken and boiled rice.

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Strawberry Salad Dressing

19 May

Strawberry Salad Dressing

This is the year for strawberries.

I have been taking full advantage of them and putting them in everything.

I think I am starting to turn pink. Only kidding.

Now they are standing alone in a delicious dressing.

This can also be used as a dipping sauce for chicken or vegetables.

Two cups of sliced strawberries

1/2 sugar

1/2 teaspoon onion powder

1/2 cup canola oil

2 tablespoon balsamic vinegar

2 tablespoons apple cider vinegar

4 teaspoons honey

2 teaspoons lemon juice

Mix strawberries with sugar and let sit for ten minutes.

Put everything into a food processor and process till smooth.

This is a pretty color dressing.

I made one salad and loved it but then I started to add things and liked it even more.

Add goat cheese, avocado, cubed mango, fresh sliced strawberries and chives.

 

Nick’s Hot Peppers

12 Dec

Nick's Hot Peppers

My Dad used to grow and dry his own hot peppers.

I don’t but I found dried hot peppers in the grocery store.

These are small hot peppers that you can get either in the Mexican or Chinese section of your store.

1/2 cup olive or canola oil

50 small peppers with the stems broken off

Do not discard the seeds.

They have a ton of flavor.

1/2 teaspoon salt

Heat a small skillet with the oil.

Add the peppers and  seeds.

Cook on medium high till the peppers change color and start to smell wonderful.

This takes only a cople of minutes so do not leave the stove.

Just stir fry till the peppers are dark and crunchy

Use the fan on your stove because the aroma can make you cough.

Season with 1/2 teaspoon of salt.

Place in an airtight container.

Serve with everything.

I love them with my eggs.

Put them on a sandwich or just serve them as a spicy condiment.

These little peppers are addicting.

Janets’ Chicken

12 Nov

Janet's Chicken

My sister Janet makes this fried boneless chicken you can just die for.

I have watched her make it and mine still doesn’t come out like hers.

This is her recipe.

Cut the boneless chicken all the same size.

I find this impossible to do.

4 boneless chicken breasts. It should be about 10 to 12 pieces after it is cut up.

1 1/2 cups  seasoned bread crumbs

4 tablespoons chopped fresh parsley

2  beaten eggs

1 tablespoon of garlic salt

Mix the bread crumbs with the parsley . Set aside.

Mix the eggs with the garlic salt.

Heat a skillet with about 1/2 cup canola or olive oil on medium high heat.

Dip the chicken breast in the egg mixture then in the breadcrumbs.

Put the chicken in the hot oil and fry till golden brown on both sides.

It is better to keep the heat on medium rather then burn the chicken.

You want a nice golden crust not  brown black.

Do not overcrowd the pan.

Drain on a paper towel so all the excess oil drains off.

A bunch of these can make your week so easy.

Make them the first night with mashed potatoes and fried spinach.

Chicken Parmesan  and pasta for the next night.

If you are lucky enough to have any leftover make a fabulous sandwich with mayo, ketchup, lettuce, tomato, onion, pickle and hot sauce.

Thanks for the recipe Janet.