As I alluded to in my post 11 days in, salad dressings and marinades are what keep my food interesting and my taste buds satisfied (and me from over-eating). Here are some of my favourites and I will add to the list as I come across more.
Anna’s House Salad (from Friday Night Dinners by Bonnie Stern)
- 3 tbsp seasoned rice vinegar (I used plain rice vinegar because that’s all I had)
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 1 tbsp soy sauce (I used tamari in place of soy because it is wheat free)
- 1 tbsp honey
- 1/4 tsp roasted sesame oil, optional (so good!)
- 1/3 c vegetable oil (I used olive oil, again because that’s what I had)
- 12 c torn Romaine hearts or iceberg lettuce or whatever salad greens you desire.
Combine everything except the lettuce. I used a salad dressing shaker (if that is the correct name) or a glass jar with a tight fitting lid. It keeps in the refrigerator for up to one week. I put it on almost any salad – it is very tasty and even my kids love it.
- 1 garlic clove
- handful of fresh basil leaves
- 1/4 c olive oil
- 2-3 tbsp rice wine vinegar
- salt to taste
Add all ingredients to food processor/blender and blend until smooth. Add more olive oil and vinegar is the dressing is too thick. Use on raw vegetables (like zucchini), on salad or even fish.
Recently my favourite marinade is this one for pork souvlaki (chicken works well too) from Stefano Faita and his show In the Kitchen. So here it is:
- 4 tbsp. olive oil
- Zest and juice of 1/2 lemon
- 2 large garlic cloves, chopped
- 2 tsp. dried oregano
Let marinade in fridge for 1-2 hours. Grill on barbecue for the best flavour (in my opinion at least!).
Nida’s Green Chicken Marinade
My wonderful friend, Nida, made this chicken for a celebration. I had to have this recipe and she graciously obliged. I’ve modified it a tiny bit. As written it serves about 3-4 people but don’t expect leftovers!
- 0.5 kg (1 lb) boneless chicken pieces (thighs work well) or 1 kg (2 lb) bone-in chicken pieces
- 1 tsp whole cumin seeds, dry roasted
- 2 tsp fresh ginger
- 2 tsp fresh garlic
- 1/2 – 1 tsp salt (to taste preferences)
- 1/2 tsp white pepper (I only had black)
- 1 tsp garam masala (indian spice mix easily available at most grocery stores)
- 1/2 bunch cilantro
- 2 tbsp heavy cream* (just enough to make it a wet mix, but not soupy).
- 1 – 2 chili peppers, seeds out (optional)
Roast the whole cumin seeds in a hot, dry skillet. You’ll know when they are done when you can smell them – don’t let them burn! Remove from heat and set aside. Peel the fresh garlic and ginger, slice into chunks if you don’t have a food processor to make it easier on your Magic Bullet or other blender type appliance. Add cumin seeds, garam masala and salt and pulse until seeds are smashed up. Add remaining ingredients and puree until smooth (less if you desire a chunky marinade). Add more or less cream as needed. Add to chicken and refrigerate for up to 3 hours.
* You could substitute plain greek style yogurt for the cream or omit all together if you don’t do any dairy. Instead use coconut cream (the stuff that rises to the top of the can) in place of the dairy.