Good Food For Life

I have been wanting to post this Caesar Salad Dressing recipe since the very first time I tasted it, at Janelle Bohemier's house on Christmas day, 2010!  I may be slow, but I remember what's important! The recipe is simple, delicious, and can be prepared very quickly with a minimum of ingredients.  By the way, there are no anchovies, for those who care about things like that.
Enjoy.

Ingredients:
1 clove garlic - grated or very finely minced
1/3 cup extra virgin olive oil
1 heaping tsp of dijon mustard (check the ingredients - no sugar)
1/4 cup grated parmesan cheese (raw is preferrable - imported Italian is second best)
juice (and I add the zest, too) of 1 lemon
Kosher or sea salt and freshly grated black pepper (optional and to taste)
a few dashes of Worchestershire sauce (also optional - again check for no sugar)

Preparation:
You may blend all ingredients in a high speed blender, as I do.  This results in a dressing that is so creamy, you won't believe there are no eggs or cream in it.
You may also simply shake the ingredients in a jar, as Janelle does.  This is the way I first tasted this dressing, and there is a lot less to clean up.  Equally delicious - you may even prefer it this way.

Last night, I added two tablespoons of organic hemp seeds to this salad, and that was my complete meal.

Outdoor grilling season makes me so happy. The addition of the chimichurri sauce is really fun, especially if you are growing flat leaf parsley. The sauce should keep in the refrigerator for a few days, but it probably won't last that long.
Enjoy.

Ingredients:¾ cup finely chopped fresh Italian (flat leaf) parsley
½ cup olive oil
3 tablespoons fresh lemon juice
2 ½ tablespoons finely chopped garlic
2 ½ teaspoons dried crushed red pepper (see note)

2 grass‐fed beef steaks, your favorite cut, 4 to 6 ounces each (about 1 inch thick)

Note: Use any kind of dried hot spice you like for the crushed red pepper. For instance, I am a fan of ground chipotle pepper. Also, when it comes to adding spices, start slowly, taste, and then decide if you want to add more.

Preparation:1) Place all ingredients except the beef in a food processor. Pulse until a smooth sauce is achieved.
2) Refrigerate if time permits. (Can be made 1 day ahead.) Bring to room temperature before using.
3) Sprinkle both sides of steaks with sea salt and pepper.
4) Place steaks on barbeque grill and cook until desired doneness, about 3 minutes per side for medium‐rare.
See our notes about cookware here, or in GOOD FOOD if you are cooking on an indoor grill pan.
5) Once the steaks are cooked, let them rest off the heat for at least 5 minutes before slicing and serving them. Slice steaks crosswise (across the grain of the meat) and arrange on a platter. Spoon chimichurri sauce over the steaks and serve.

If I remember correctly, this recipe also came from my friend, Chantal, one of the best cooks I know. This salad dressing became a family favorite immediately. It is so nice to have a dressing that tastes "gourmet" but is ready and waiting in the fridge.
Enjoy.

Ingredients:1 Small Bag Shallots (6 to 8 count)
2 teaspoons Coconut Oil
1 cup Balsamic Vinegar, plus extra for deglazing
2 cups Extra Virgin Olive Oil
Salt and pepper to taste
Preparation:1) Peel and slice the Shallots; then sauté them in Coconut Oil until they begin to caramelize.
2) Deglaze the pan with some balsamic vinegar, and remove from heat.
3) Pour the shallots and vinegar into a blender, and add more balsamic vinegar – approximately one cup.
4) Turn the blender on, at first to a low setting, and then increasing the speed as the shallots are incorporated.
5) Once the high setting has been established, stream in approximately two cups of olive oil, very slowly so the dressing will emulsify.
6) Taste. Add salt and pepper as needed.
Store in refrigerator

When it comes to salad dressing, I sometimes get tired of the same flavors. Balsamic vinegar and extra virgin olive oil is my typical mix, but tonight I had two limes that needed to be used, and I used them for a really interesting salad dressing which I thoroughly enjoyed. Here's that recipe:

1/2 cup freshly squeezed lime juice
1 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon Mexican chili powder (Check the label. You dont want spices with MSG or other crazy ingredients.)
1 or 2 cloves garlic, minced or grated into the mix

Pour all the ingredients into a re-sealable jar, and shake vigorously. Makes 12 oz.
This dressing took me about 3 minutes to prepare, and I will have it to enjoy for a week or two. I think you'll enjoy it, too.

I have had to make lots of changes over the past three years. At first it was simply annoying that I felt I could no longer eat my favorite foods. Then, when I realized that Stevia and Xylitol could indulge my sweet tooth, I thought I might actually be able to stick with this new "Maximized" way of living and eating. Little by little, I found ways to alter traditional recipes. Now, at last, I can't imagine eating beef that is raised in a confinement lot or white bread that makes me crave other processed, unhealthy foods. And now, at last, I realize that I can change most, if not all, of my old favorite recipes so they look good, taste good, and are good for me.

One of the changes I have had to make is in condiments and dressings. Nearly all bottled or jarred salad dressings and condiments are packed in canola oil. So when I want to make my "Sundried Tomato Pesto," I have to start from scratch. I am happy to do it because I know I can enjoy it without worrying that it will make me ill. When it is ready, I can use it to spread on my Flax Seed Bread, or rolled in a flattened chicken breast, scewered with a sprig of rosemary and grilled on the bar-b-que. For those of you who follow the Core Nutrition Plan, this pesto is unbelievable thinned with pasta water and poured over whole grain Italian pasta. Do I have your attention?

Sundried Tomatoes in Oil

Once you prepare these, you can store them in the refrigerator for up to six weeks, if they last that long.

Buy dried sundried tomatoes. They are available in many grocery stores, and sometimes you can find them in bulk food markets.

To reconstitute the dried sundried tomatoes, cover them with boiling water, and let stand for two minutes.

Drain and let them "air out" for about ten minutes.

Place the reconstituted sundried tomatoes in a jar, and cover with oil and other seasonings. I like to add a clove of garlic, salt, pepper, and sometimes a bit of balsamic vinegar. As long as your ingredients are "Maximized," suit yourself.

Sundried Tomato Pesto

Into a food processor, add a jar (about 1 cup) of your made-to-order wonderful sundried tomatoes in olive oil, 2 or 3 cloves of garlic, and approximately 1 cup of fresh basil leaves. Blitz, adding a bit of oilive oil, if needed, and about 1/3 cup of freshly grated Italian Parmesan cheese. Taste. Add salt and pepper to taste if desired.

Keep this spread at room temperature if using that day over whole grain Italian pasta, or refrigerate for up to two weeks.

This time of year, I always have too much basil. Since July, I have harvested twice, and although I love pesto, I really dont want to make another batch of it. Even a delicious sauce like pesto can get boring if that's all you can think to do with the basil that's in such abundance in summer. In this vinaigrette, basil, roasted garlic and good Italian Parmesan cheese are paired with balsamic vinegar and fine quality olive oil. How's that for a scrumptious use of basil?!

Ingredients:

1 cup fresh basil leaves
1/4 cup roasted garlic
2 tablespoons freshly grated Italian Parmesan cheese
1/4 cup balsamic vinegar
1 1/2 to 2 cups extra virgin olive oil
Kosher salt and pepper to taste

Directions:

Roast a head of garlic and let it cool.
Later in the day when the garlic has cooled: In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.