Last night was a really interesting experience for me. Thanks to the London Community Resource Center. http://lcrc.on.ca/ I got the chance to go to a session about creating your own dressings. I even got to take 3 dressings I made home with me. They were easy to make, and I know for a fact they will be cheaper to keep making than to buy another bottle of overpriced, glucose laden, not so great tasting dressings I've been using to date.
They even taught us to make a very interesting Avacado Dressing (to try in place of Caesar Dressing). It was my first time trying avacado and I didn't mind the flavor at all. I love it when I get to try something new and have the added bonus of liking it. :)
They also showed us how to make three different types of salad and I can't wait until they post the recipes!! I'll try to remember to share the link for it when it does get posted. :).
The other salads were very tasty and one of them featured quinoa, another food I had never tried until then. Happy to report I liked that too and intend to get my spouse to see what the cost of it is. Quinoa from what I was told has a good protein content etc, IF it is cheaper than meat then I may actually consider making the switch for a couple meals a week, since we usually have to watch the costs with groceries anyway.
Hopefully I will be able to take more of their sessions and learn some more new things as well as get a refresher course in some others.
By the way....the hubby loved my olive oil and lemon juice dressing.
4 tbsp olive oil
2 1/2 tbsp lemon juice with zest
1 clove garlic
1 tbsp maple syrup
shake and serve
If you don't like sour as much as sweet you can opt to switch the lemon juice and syrup numbers around. The garlic can also be "scaled back" if you aren't a big garlic lover. (my husband LOVES garlic so I usually try to give him more kick in the garlic department whenever I can).
That recipe is also a "basic starter block" for any vinegrette. Take oil + something tart like lemon juice or vinegar + a sweet and then add other items as you wish. We were offered the chance to use dijon mustard and some used jam and / or herbs as well.
Well that's it for today...cya later!
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