Homemade Salad Dressing Made Easy

Posted on September 9, 2009

Take the guess work out of salad dressing and make a fool-proof batch every time. Feel free to substitute ingredients, including fancy oils (walnut, avocado, hazelnut) and flavored vinegars (tarragon, raspberry, white balsamic). Instead of crushing the garlic clove, smash it with the blade of a knife, so you get the garlic flavor without small pieces clogging the squirt bottle opening. To produce consistent results, purchase a wide-mouthed plastic squirt bottle (minimum one-cup capacity) and mark lines on the side of the bottle to indicate how much vinegar and oil to add. Here’s a classic vinaigrette recipe to get you started.

Catherine’s Classic Vinaigrette
2 teaspoons Dijon mustard, to taste
1 garlic clove, peeled and smashed (optional)
Salt and freshly ground pepper
Pinch of sugar
3 tablespoons red wine vinegar
½ cup plus 2 tablespoons canola oil

Combine the mustard, garlic, salt, pepper, sugar, and vinegar in a squirt bottle. Seal the top and shake vigorously Add the oil and shake again. Keep refrigerated. The dressing will last about 1 month refrigerated.

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Juicy Turkey Burgers

Posted on August 12, 2009

Juicy Turkey Burgers

An alternative to traditional beef burgers, these juicy patties can be served with or without a bun. I like them with a salad loaded  with fresh herbs and juicy ripe tomatoes. See my vinaigrette recipe.

Makes 4 burgers
1 pound ground turkey
1/2 cup part-skim ricotta cheese
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon canola oil or canola oil cooking spray

1. Combine all of the ingredients except the canola oil in a bowl and mix until well blended. If the mixture is too pasty or sticky, add 1 tablespoon water. (Note: The consistency should be softer than a burger made with ground beef, but firm enough to hold its shape.) Divide the turkey mixture into 4 portions, form each portion into a patty, and place on a large plate.
2. If pan frying, heat the canola oil in a large nonstick skillet over medium heat. If grilling, before preheating the grill, position a piece of foil over the grill rack and poke holes in it. (This grilling method is used to prevent these burgers from sticking to the grill and falling apart.) Just before cooking the burgers, generously spray the surface of the foil with canola oil cooking spray. Add the burgers to the skillet or grill, and cook on one side for 6 minutes, or until the underside is dark brown. Flip the burgers and cook on the second side for about 6 minutes, or until the center of the burgers is completely opaque and instant-read thermometer inserted into the center (through the side of the burger) reads 165º to 170º  F.
3. Remove from the skillet or grill and serve immediately. These turkey burgers keep 3 days refrigerated. They do not freeze well.

Advance Preparation: The burgers can be formed, covered, and refrigerated up to 4 hours in advance.
Variation: Substitute ground chicken for the turkey.

Nutrition Highlight: Protein

Approximate Nutritional Information: Serving size: one 5-ounce turkey burger: Calories: 316 cals; Protein: 35 g.; Carbohydrates: 3 g.; Fat: 18 g.; Fiber: 0 g.; Sodium: 498 mg.; Diabetic Exchange: Fat 1, Meat-Lean 5
Source: Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be

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Fresh Strawberry-Raspberry Pie

Posted on June 30, 2009

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Fresh Strawberry-Raspberry Pie

The perfect summer dessert when fresh berries are sweet and plentiful. If you don’t need to watch your cholesterol, use 4 tablespoons of unsalted butter in place of the canola oil in the crust.

Makes one 9-inch pie; serves 8
Graham Cracker Almond Piecrust
1-1/4 cups finely crushed graham cracker crumbs
1/3 cup finely chopped sliced almonds
2 tablespoons brown sugar
3 tablespoons canola oil
Filling
1 pound fresh strawberries (about 4-1/2 cups), washed and hulled,
smaller berries quartered, larger ones into sixths or eighths
12 ounces fresh raspberries (about 1 ½ cups)
¾ cup sugar
¼ cup cornstarch
½ cup water

1 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F.

2. Combine all of the ingredients for the graham cracker almond piecrust in a bowl and mix until well blended. Transfer the crumbs to a 9-inch pie plate and press them evenly over the bottom and up the sides of the plate. Bake the pie shell for 12 to 14 minutes, or until it is firm to the touch. Remove from the oven and let cool before filling.

3. In a large bowl, combine the strawberries and raspberries. Puree 2 cups of the berries to a food processor or blender and puree until smooth. (Note: The pureed berries should yield about 1-1/3 cups.) Set aside the remaining berries.
4. Combine the berry puree, sugar, cornstarch, water, and lemon juice in a saucepan, bring to a simmer over medium heat, stirring constantly, and simmer for 2 minutes, stirring, or until the mixture becomes thick and shiny. Remove from the heat.

5. Place half of the reserved strawberries and raspberries in the pie shell and pour half of the hot berry mixture over them. Add the remaining strawberries and raspberries and top with the remaining hot berry mixture. Using a spoon, gently move the berries until all of them are covered with sauce and the sauce touches the sides of the piecrust.

6. Cover with plastic wrap and refrigerate for at least 4 hours, or until the filling is set. Serve chilled. Refrigerate leftovers.

Nutrition Highlights: Vitamin C and cholesterol free

Approximate Nutritional Information: One-eighth fresh strawberry-raspberry pie: Calories: 225 cals, 11%; Protein: 2g, 5%; Total fat: 8 g, 13%; Saturated fat: .5 g, 3%; Cholesterol: 0 mg, 0%; Carbohydrates: 38 g, 13%; Fiber: 4g, 16%; Sodium: 23 mg, 1%; Vitamin C: 55 mg, 91%; Vitamin K: 10 mcg, 12%; Diabetic Exchange: 1 Starch, 1-1/2 Fruit, 1 Fat
Source: Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love

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Calcium-and-Protein Powered Smoothies

Posted on June 8, 2009

smoothiesIt’s all about smoothies these days…and the choices are endless. I mean, just look in the grocery store and you’ll find shelves of smoothies that deliver extra protein, vitamins, antioxidants, calcium, and so on. Wish they’d invent one to get rid of wrinkles! You can give your own smoothies, either homemade or store-bought, a boost of calcium by whisking 1/3 cup pasteurized instant nonfat dry milk into 1-1/2 to 2-cups of liquid. This will add about 14 grams of protein and 500 milligrams of calcium (1/2 the recommended daily intake!) to your power drink. Moms with kids who need more calcium, take note.

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