Creamy Cranberry Dressing

Eating crisp green salads seems to help balance out the rich dishes of the holiday season.  A pretty pink salad dressing that is light in both texture and calories makes the salads more appealing.

Serve this dressing over greens bejeweled with dried cranberries and heirloom cherry tomatoes, or on a fancier salad like this one.  It's sweet-tart combination gives the salad a real zing, and also, it uses up some of your leftover cranberry sauce.

Creamy Cranberry Dressing

1/2 cup reduced fat mayonnaise
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon milk (I used unsweetened almond milk)
1 tablespoon cranberry sauce
1 1/2 teaspoons poppy seeds

Measure all ingredients into small bowl and whisk together until smooth.  Serve over salad.  Makes 13 tablespoons, 1 point plus for Weight Watchers or 42 calories each.

Winter Broccoli Salad

I found myself with a boat-load of broccoli so Broccoli Salad was on the menu.  A "wintery" spin with pecans, persimmon, cranberries, and maple syrup took this salad to a new level.

 

 

This is a Fuyu persimmon.  I wanted you to see it so you would not use a Hachiya persimmon by mistake.  They are different in taste, appearance, and texture.  This Fuyu is firm and sweet.  The Hachiya is heart-shaped rather than round, and it must be mushy before it is sweet enough to eat.  The Hachiya works best in quick breads and bar cookies.

P. S. You can substitute a pear or an apple if you choose not to use a persimmon.

Winter Broccoli Salad

1 head raw broccoli, florets only, chopped
1/4 cup finely chopped red onion
2 ounces reduced fat Monterey Jack cheese, grated
1 Fuyu persimmon, peeled and diced
2 tablespoons dried cranberries
2 tablespoons (1/2 ounce) chopped toasted pecans
1/3 cup reduced fat mayonnaise
1 tablespoon maple syrup

In medium bowl, combine broccoli, onion, cheese, persimmon, cranberries, and pecans.  In small bowl, stir together mayonnaise and maple syrup.  Add to broccoli mixture and mix well.  Chill one hour before serving and serve within 24 hours for best texture.  Makes 5 (3/4-cup) servings, 3 points plus for Weight Watchers or 180 calories each. 

Time for an Autumn Salad

Isn't a pear just the epitome of fall?  The beautiful colors, the crispness, the sweet flavor. . .

The pear plays the starring role in this autumn salad with pomegranate seeds and candied nuts as supporting accents.  Eat the salad immediately upon tossing so you don't end up with wilted lettuce.

Fall Pear Salad

Dressing:
1 tablespoon balsamic vinegar
1 tablespoon water
2 teaspoons extra virgin olive oil
1 tablespoon pumpkin puree
1 tablespoon maple syrup
1 garlic clove, minced

Salad:
8 cups mixed lettuce, torn into bite-sized pieces
1 pear, unpeeled and thinly sliced
3 tablespoons crumbled lowfat Feta cheese (1 ounce)
3 tablespoons pomegranate seeds 
3 tablespoons chopped green onions
2 tablespoons chopped candied pecans or walnuts

Whisk dressing ingredients in small bowl until well blended.  Refrigerate at least one hour to blend flavors if there is time.  Place salad ingredients in large salad bowl.  Pour dressing over them and toss.  Makes 2 large servings, 4 points plus for Weight Watchers or 258 calories each, or 4 smaller servings, 2 points plus or 129 calories each.

Onions Galore!

Do you love grilled onions on your sandwich?  Do you look forward to ordering grilled onions on a burger when you eat out?  Now you can have them ready at home to add a flavor punch any time.

Since I'm not really grilling the onions, I named them Onion Confit.  According to wiseGEEK, the definition of confit is "a condiment of fruit or vegetables cooked to the consistency of jam,"  and that depicts my onions perfectly.  And believe me, they are tasty!

Onion Confit

1 tablespoon extra virgin olive oil
1 1/2 pounds onions, about 3 medium, thinly sliced
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup dry red wine
2 tablespoons balsamic vinegar

Warm olive oil in 12-inch nonstick skillet over medium heat.  Stir in onions, sugar, salt, and pepper.  Cover and cook 30 minutes until onions are soft, stirring occasionally.

Uncover skillet and stir in wine and vinegar.  Continue to cook, stirring frequently, for about 35 minutes, or until all liquid is absorbed.  Makes 1 1/4 cups.  Each 2-tablespoon serving has 1 point plus and 56 calories.

Note: The Onion Confit freezes well.

 

Here is one way to use the confit:  a sandwich with Jarlsberg Lite Swiss cheese, avocado, arugula, light mayonnaise, and Onion Confit on Great Harvest Whole Grain Goodness bread.  Yum!

Hippie Salad

I want to get into the retro action!  Everywhere you turn is a throwback version of something so why not jump on the band wagon?  Can you dig it?

This salad includes ingredients considered "natural" in the 60's and 70's (and today, too).  Flower children and peaceniks reunite, and dig in to these groovy flavors. 

Hippie Salad

Dressing:
2 tablespoons apple cider vinegar
4 teaspoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon dijon mustard
2 teaspoons poppy seeds
1/8 teaspoon paprika
1/8 teaspoon celery salt
1/8 teaspoon salt
Dash freshly ground black pepper

Salad:
1 small head leafy lettuce, torn into bite-size pieces (about 8 cups)
1 (11-ounce) can mandarin oranges, drained
1/4 cup chopped banana
1/4 cup raisins (or dried blueberries, if you discover you are out of raisins)
1/4 cup flaked coconut, toasted
1/4 cup sunflower seeds, toasted

Combine all dressing ingredients in small bowl and whisk until well blended and emulsified; set aside.  Measure all salad ingredients into large salad bowl and pour dressing over them.  Toss gently until everything is evenly distributed and serve immediately.  Makes 4 servings, each about 2 cups, 4 points plus and 200 calories.  Peace, man!

Inconvenient Bottled Convenience!

"Convenient" bottled salad dressings are just not that appealing.  I recently learned a big lesson: homemade salad dressings are not hard to make and their fresh flavors make a big difference on salad.

So far, the yummy creamy dressings I have shared are Caesar and Cilantro Pepita.  A simple vinaigrette enlivened my Summertime Peach Salad recipe.  Here is another vinaigrette with a nice herb flavor to once again demonstrate the ease and tastiness of homemade salad dressings.

Herb Dijon Dressing

1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon water
2 teaspoons maple syrup
2 teaspoons extra virgin olive oil
1 teaspoon reduced sodium soy sauce
1 teaspoon any dried herb (rosemary, tarragon, etc), crushed

In small bowl, whisk together all ingredients.  Place in refrigerator for at least 1 hour to blend flavors.  Makes 2 (2-tablespoon) servings, 1 point plus and 67 calories each.
 

New Pesto!

There are as many versions of pesto as there are great cooks.  My take on pesto is tangy and delicious despite decreasing the amount of pinenuts, Parmesan cheese, and olive oil.

Faced with a pile of basil leaves from my weekly Abundant Harvest organic produce crate, I knew there was pesto in my future.  Many pesto recipes are heavy on the nuts, cheese, and especially, the olive oil.  Lighter versions often include chicken broth or plain yogurt, but mine gets it's lightness and fresher flavor from lemon juice.

One batch I made coated a pound of pasta perfectly.  I used penne pasta and served it with a sprinkle of extra Parmesan.  Another batch, as you can see, made a Caprese-style open-face sandwich.  It was toasted whole wheat bread spread with a tablespoon of pesto, layered with sliced tomatoes and grated light Mozzarella, then blasted under the broiler to melt the cheese.  Yum!

Pesto Sauce

3 cups packed fresh basil leaves
2 ounces pinenuts (about 6 tablespoons)
1 ounce Parmesan cheese (about 1/4 cup)
2 garlic cloves, peeled and chopped
3 tablespoons freshly squeezed lemon juice
1 teaspoon salt
2 tablespoons extra virgin olive oil

Place basil, pinenuts, Parmesan, garlic, lemon juice, and salt in blender or food processor.  Blend or pulse until finely chopped.  Drizzle in olive oil while machine is running and process until smooth.  If needed, add water a teaspoon at a time to make a smooth but thick mixture.  Makes 1 cup.  Each 1-tablespoon serving is 1 point plus and 50 calories, and each 2-tablespoon serving is 3 points plus and 99 calories.

Please head over to Lottie Loves, a blog by a domestically creative woman who loves the 1940's and 50's.  I was honored to write a guest post for her and enjoyed making recipes from that time.

Try Eggplant this Way!

So we've had breakfast together on three different days and now we are moving on. . . from breakfast to e-g-g-p-l-a-n-t.

Sometimes the simplest of ideas turns out to be spectacular.  Usually in my kitchen, eggplant is only roasted in the oven or used in Ratatouille.  This time, however, I tried a new method (to me) - steaming the eggplant.  It resulted in a soft-textured vegetable that soaked up the delicious sauce. Don't be afraid of eggplant.  And use this sauce on other steamed vegetables as well.

Eggplant with Asian Sauce

1 tablespoon reduced sodium soy sauce
1 tablespoon peanut flour (or 2 teaspoons reduced fat peanut butter)
1 teaspoon toasted sesame oil
1 garlic clove, minced
1/2 teaspoon fresh chile paste (like Sambal Oelek)
1/4 teaspoon ground ginger
1 packet stevia powder (I used Trader Joe's brand)
1 (1-pound) eggplant, unpeeled and cut lengthwise into 1/4-inch slices

Whisk together all ingredients except eggplant until smooth.  Set aside to let flavors blend.

Bring water in a steamer pot to boil.  Lay eggplant slices overlapping in steamer basket.  Steam 15 minutes until soft.

Place slices on plate delicately so they do not tear, and dribble with sauce.  Makes 4 servings, 1 point plus and 50 calories each (a little more if using peanut butter instead of peanut flour).

Here comes Caesar (Dressing, that is)

Exciting news!  Next week is Breakfast at Tracy's.  I invite you to pour yourself a cup of coffee and join me in my kitchen for breakfast on Monday, Wednesday, and Friday.  Please come hungry!

Today we are making Caesar salad dressing.  Now, don't react by thinking "borrrrring."  I know you see Caesar salad on every restaurant menu, and there are many bottled Caesar dressings to use at home.  I'd love for you to consider trying this Caesar dressing in your own kitchen.

The ingredient list only includes one item out of the ordinary.  Anchovy paste is found in every supermarket and keeps forever in your fridge.  It makes the dressing spectacular (but if you are vegetarian,  of course omit it).  

You will wow your family, your guests,  and yourself with your own Caesar salad.  Now go make it.

Caesar Dressing

1 cup light mayonnaise
1/2 ounce Parmesan, freshly grated
2 tablespoons freshly squeezed lemon juice
2 tablespoons nonfat milk
1 large garlic clove, minced
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash freshly ground black pepper

Combine all ingredients in a bowl and whisk together until smooth.  Refrigerate at least an hour to blend flavors.  Makes 1 1/4 cups dressing.  Each tablespoon is 1 point plus and 45 calories.  Toss with Romaine lettuce, add more grated Parmesan and croutons if desired, and serve. 

Vibrant Italian Pasta Salad

Salads are the perfect addition to the many outdoor meals we eat in the summer.  This one appeals to my love of fresh basil and the Italian flavors that complement it.

These are the flavors of summer, fresh and vibrant.  Take this salad along on your next picnic.  It keeps well out of the fridge making it truly portable.

Italian Pasta Salad

1/2 cup cherry tomatoes, halved
1/2 cup basil leaves. slivered
1 clove garlic, minced
2 tablespoons extra virgin olive oil
11 ounces penne or rigatoni pasta
2 tablespoon sun dried tomatoes packed in oil, chopped
4 ounces fresh Mozzarella cheese, cut in 1/4-inch cubes
1/2 teaspoon salt

Place tomatoes, basil, and garlic in bottom of salad bowl and cover with olive oil; set aside.

Cook pasta according to package directions; drain.  Add pasta to salad bowl along with sun dried tomatoes, Mozzarella, and salt.  Lightly toss to combine.

Makes 12 rounded 1/2-cup servings, 4 points plus and 156 calories each.

Tartar Sauce

Let me tell you a secret.  At any time, I have a jar of sliced jalapeño peppers in my fridge.  It is amazing how often it comes in handy.  I use the peppers in salads, sandwiches, sauces, and more.  Many times in the past I purchased a fresh jalapeño only to have it go bad before I used it.  No longer.

Tartar sauce used to cause me a great amount of guilt.  I love the flavor with a piece of fish or mixed with tuna in a sandwich.  But the mayonnaise . . . so fattening!  I came up with this recipe that is full of flavor and low in fat so now I enjoy it without worries.  The jarred jalapeños add just the right amount of spice and work beautifully here!

 

Tartar Sauce

3/4 cup reduced fat mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced jarred jalapeño
1 tablespoon minced fresh parsley
1 tablespoon white wine vinegar
1 tablespoon dried minced onion

Combine all ingredients in small bowl and mix well.  Refrigerate several hours before serving to blend flavors.  Makes about 16 1-tablespoon servings, 1 point plus and 32 calories each.

Strawberry Goodness!

The farmers' market has the best strawberries right now.  They look so good, I tend to buy too many.

This sauce is the result of an overabundance of delicious strawberries.  I got the idea from a Vegetarian Times recipe I found for Strawberry Quick Jam.  We smothered our Saturday pancakes with it, and it is perfect for topping the vanilla frozen yogurt I made the other day.  Yum!

Strawberry Sauce

8 ounces fresh strawberries, hulled and sliced
1 tablespoon agave nectar or any other desired sweetener
1 tablespoon water

Place all ingredients in small saucepan over medium heat.  Cook 10 to 15 minutes until strawberries break up and sauce thickens a bit.  Makes about 1 cup, 2 points plus and 130 calories total.

Summertime Peach Salad

Several weeks ago, I was privileged to write a guest blog post for SVSmiles.  I shared this light and easy salad which I happily now share with you.

Salads are wonderful in summer with so many fresh fruits and vegetables available.  There are many variations on the salad theme, but I particularly like the use of peaches in this recipe.  And, it only takes a minute to whisk up your own homemade dressing with ingredients you have on hand.  Make the dressing ahead if there's time so the flavors will blend.

Summertime Peach Salad

8 cups baby spinach, stems removed and leaves torn
2 fresh peaches, peeled and chopped
1/4 cup peeled and chopped cucumber
3 tablespoons crumbled lowfat Feta cheese (1 ounce)
2 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted

Dressing:
2 tablespoons red wine vinegar
2 teaspoons extra virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon salt
Dash freshly ground black pepper

Tear spinach leaves into bite-size pieces and place in salad bowl.  Add peaches, cucumber, Feta, cranberries, and pecans.  In a small bowl, whisk together all dressing ingredients.  Pour over salad and toss.  Makes 2 large servings, 4 points plus and 245 calories each.

Note:  Make this salad a meal by adding protein such as cooked chicken, shrimp, or beans.  Change it by substituting goat cheese or a blue cheese for the Feta.  Walnuts could replace the pecans, and balsamic vinegar could replace the red wine vinegar.

Broccoli Salad

Fresh produce, crunchy seeds, cheesy protein, and chewy dried fruit, all in a tangy sweet dressing.  What more could you ask?  Especially in summer when cool and refreshing food is so appealing.

My friend Annette enjoys eating a broccoli salad  at a local restaurant.  Here is a light recipe to make at home to rival the restaurant version.  Annette - and you - will have control over the salad ingredients. It's impossible to know everything that goes into a restaurant dish.  Another benefit will be the built-in portion control when you make it yourself. 

Broccoli Salad

1 head raw broccoli, chopped (about 3 cups)
1/4 cup finely chopped red onion
2 ounces shredded reduced fat Cheddar cheese (about 1/2 cup)
2 tablespoons dried cranberries
2 tablespoons toasted unsalted sunflower seeds
1 raw, unpeeled apple, cored and chopped
1/2 cup reduced fat honey mustard dressing (I used Bolthouse Farms)

In medium bowl, stir together broccoli, onion, cheese, cranberries, sunflower seeds, and apple.  Add dressing and stir gently to combine.  Chill in refrigerator before serving.  Best served on same day.  Makes 4 1-cup servings, 3 points plus and 176 calories each.

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As I hurried out of town on Friday for a relaxing 4th of July getaway, I neglected to tell you that I wrote a guest post for Suzzie V. on SVSmiles.  Head on over there and take a look!  Happy 4th!!

Cilantro Pepita Salad Dressing

If you have ordered the Mexican Caesar Salad at El Torito, you know the luscious creamy green dressing they make.  I find it so delicious that I inquired in the restaurant about the ingredients.  They don't divulge their recipe secrets, but I learned the dressing is full of high-fat mayonnaise.

I continued my sleuthing online and found many "copycat" recipes for this dressing.  They taste so close to the original that no one would know the difference.  But little ol' me does not want all that fat!

My version is much lighter and every bit as delicious.  You can throw together a salad with romaine lettuce, tomatoes, roasted pepitas (pumpkin seeds),  Mexican Cotija cheese and tortilla strips, then toss it with this dressing and dig in.  Buen appetito!

Cilantro Pepita Salad Dressing

1 4-ounce can fire-roasted diced chilies
1/4 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (or Parmesan if Cotija is unavailable)
3/4 cup water
1 1/2 cups light mayonnaise
     OR
1 cup fat free mayonnaise plus 1/2 cup full-fat mayonnaise
2 bunches fresh cilantro,  leaves pulled off stems

Place all ingredients except cilantro in blender.  Blend about 10 seconds to incorporate.  Add cilantro leaves a big handful at a time and blend.  Repeat until all cilantro is used.  Refrigerate several hours to allow flavors to blend.  Makes 1 quart, each 2-tablespoon serving one point plus.

Come on, just try it

Just like coffee, mushrooms, and wine, I believe coleslaw is an acquired taste.  The crunchy with the creamy, the sweet with the bitter, it takes a little getting used to.  Some people never do find a liking for it.  Here is a unique combination of ingredients to change up the usual coleslaw and perhaps attract some hesitant eaters.

Fusion meals are continually popular.  Putting a little Asian touch on a standard American side dish takes the coleslaw to a whole new level.  Some garlic and ginger,  an optional bit of heat, and a few peanuts might be just the thing to get naysayers to try it again.

Chinese Coleslaw

1/2 cup light sour cream
1/4 cup fat free mayonnaise
2 teaspoons sugar
1 1/2 teaspoons seasoned rice vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
2 teaspoons chili paste, optional (I used Sambal Oelek)
3 cups chopped napa cabbage (also called Chinese cabbage)
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup grated carrot
2 tablespoons chopped fresh cilantro
1/4 cup chopped peanuts

In a small bowl, combine sour cream, mayonnaise, sugar, vinegar, garlic, salt, pepper, ginger, and chili paste, if using.  In a large bowl, combine cabbage, celery, green onion,  carrot, and cilantro.  Add dressing ingredients and stir to combine.  Toss in peanuts just before serving.  Serve immediately.  Makes 6 1/2-cup servings.

Retro Weight Watchers

When blogger Mimi of 1972: WW THE RETRO WW EXPERIMENT put out a call for volunteers to make some vintage Weight Watcher recipes, I was in.  After all, I was a Weight Watcher member way back in elementary school when we were required to eat fish 5 times a week and liver once a week.  Heaven forbid!

Since my husband and I enjoy fish occasionally, I asked if I could make a fish recipe.  Mimi sent me an interesting dish called Hawaiian Beachcomber's Salad.  With my husband working from home today, it was the perfect lunch.

A pattern I've noticed with the "retro" Weight Watcher recipes is how unusual they sound and how delicious they taste.  Such was the case in my own experiment.  When I immediately heard, "Mmm, this is good," I knew we had a winner.

Hawaiian Beachcomber's Salad

8 ounces canned tuna
1/2 cup diced celery
2 tablespoons chopped gherkins
1 medium banana, sliced
2 small slices pineapple (canned in own juice), diced - plus 2 tablespoons juice
2 tablespoons mayonnaise
1 teaspoon dry mustard
2 cups shredded lettuce

Combine all ingredients except lettuce. Mix thoroughly, and divide evenly into 2 large bowls holding shredded lettuce. Makes 2 servings.