Tag Archives: Salad Dressing

Gluten Free Makes Oprah

It always excites me when I see an article on anything gluten free in the world.  It was a shock when a co-worker told me she got an e-mail this morning from Oprah.com about gluten free diets whether due to gluten intolerance or celiac disease.  The article is written by Daphne Oz, the daughter of Dr. Mehmet Oz.  The only slightly false information in the article is that Kasha is not gluten free while buckwheat is.  Most kasha is made from buckwheat, and is therefore gluten free.  Check out the article here.  It’s really great that this article is on Oprah.

Also, I just wanted to let you know about a great salad dressing I used on my salad at lunch today.  I actually wouldn’t have bought salad dressing if it wasn’t for a ziplock bag mishap with the homemade dressing I prepared this morning.  In some ways I’m very happy my original dressing had to be thrown away because I got to try this bit of deliciousness.Dressing  This dressing is made by Maple Grove Farms of Vermont and is naturally gluten free and very low in calories.  The one I tried was strawberry balsamic.  It has 25 calories per 2tbsp. serving.  A co-worker who is not celiac also tried the maple fig and said it was also delicious.  I think I may have to bring salad more often just to eat this dressing.


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Yummy Dinners

Since yesterday was a crazy day, and I posted all my meals from the weekend that i thought were of interest to you all, I never actually posted my dinner from last night.  So this post will combine the last two nights together.

First, last night was risotto night.  I don’t make rissoto that often because it is one of those foods to me like pasta where I have to really control my portions.  This risotto was fabulous though.  Yesterday was my birthday and a very long day.  We hadn’t been to the grocery store in a week, so we didn’t have too many fresh ingredients on hand.  However, we had a few very good frozen items to make a delicious risotto. 

The risotto contained the following

  • 1 1/2 cups of Arborio Rice
  • 1/2 cup of dry white wine (Here’s the wine I used…it is definitely one of my favorites for eating and drinking)DSC01407
  • 4 cups of chicken stock
  • 2 small onions (Mike wanted to be in the blog today…he was the chopper)DSC01405
  • A few sweet peppers from my dad’s garden
  • 1 tbsp margarine
  • 1/2 cup frozen peas
  • 1 bag frozen asparagus defrosted and cut ( I just defrosted it in the microwave)
  • 1 pound of shrimp (I used frozen cooked, but you can use any kind of shrimp for this recipe)
  • Sprinkling of mozzarella and parmesan cheese to taste
  • Pepper to taste

First, I sauteed the onion and pepper in the margarine while heating the stock in another pan.  Once the onions were cooked, I added the risotto and coated it until almost translucent.  Then I added the wine and cooked it until the wine was absorbed.  Once the wine was absorbed, I added about a cup of the heated stock and cooked until that was absorbed.  Make sure to continue to stir the risotto the whole time.  As the stock gets absorbed, continue to add more until all the stock is almost absorbed in the pot.  For this recipe, I added the asparagus, peas, and shrimp about half way into the cooking time.  When almost all of the stock is absorbed, add the cheese and season with pepper if needed.  Here’s the final product…so yummy.  Mike went back for multiple servings.DSC01411







Now for dinner tonight…this is a meal you’ve partially seen on the blog before.  We had Trader Joe’s Ratatouille and Polenta log along with salad.  I love buying easy foods to make at TJ’s and then adding my own spin to them.  This Ratatouille included some leftover raw zucchini that was about on its last leg and sliced mini heirloom tomatoes.  This was the first time that I’ve added my own tomatoes and decided to slice them.  The reason I chose to do this was because usually the tomatoes don’t cook as well and I always end up mashing them on the side of the pan.  With them already being sliced, they cooked much more evenly.  As always, I added garlic powder and crushed red pepper flakes to the ratatouille mixture as well.

DSC01412Here is the polenta browning in the pan also.  I got a lot of slices out of this log.  So very good.DSC01418  I was craving salad tonight to go along with the polenta.  My stepmom made this really great salad this weekend that she’s made for me before, so I decided to recreate it on my own after asking her what she uses for the dressing.  I had never really made my own salad dressing until tonight.





The salad included:

  • Baby lettuce
  • Sliced Raw Mushrooms
  • 1/2 sliced small red onion
  • 1/4 cup dried cranberries
  • Nuts such as almonds or walnuts if desired (I opted not to include nuts in this salad tonight, but they taste very good in the salad)
  • Cheese of choice; goat cheese, blue cheese, feta, gorgonzola (I topped my salad with crumbled goat cheese since Mike is not into cheese on salad)








The dressing included:

  • 1/2 cup of red wine vinegar
  • 1 1/2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tbsp spicy mustard
  • sprinkling of garlic powder
  • sprinkling of italian seasoning








Mix all ingredients together and pour over the salad.  I had a bit leftover, and will save the remaining dressing for another day.

Here’s all of my dinner tonight…DSC01422DSC01420







As you probably have seen looking through my blog, I have started using my new pots and pan set from cuisinart.  So far these pots are great.  I cooked everything in them both last night and tonight.  Once I use them for a little bit longer, I will give a full review.

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