healthy cooking tips: Dressing

Dressing

Sun, 01 Jul 2007 18:04:52 GMT

SESAME TAMARI VINAIGRETTE

The roasted-nut and citrus flavors of this easy dressing go well with Asian-style salads or meals; try drizzling it on grilled shrimp or chicken breast, too.

Makes 3/4 cup

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons reduced-sodium tamari or reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon finely grated fresh ginger

Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.

NUTRITION INFORMATION: Per 2-tablespoon serving: 37 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 4 g carbohydrate; 0 g protein; 0 g fiber; 303 mg sodium; 21 mg potassium.
Exchanges: 1/2 fat
0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!™

Dressing

Sun, 01 Jul 2007 17:58:55 GMT

ORANGE-OREGANO DRESSING

What this dressing lacks in calories and fat it makes up for in big, bold orange flavor and herbal oregano notes.

Makes about 1 cup

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

1/2 teaspoon freshly grated orange zest
1/2 cup orange juice, preferably freshly squeezed
1/4 cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Place all ingredients in a jar. Cover and shake to combine.

NUTRITION INFORMATION: Per 2-tablespoon serving: 27 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 165 mg sodium; 41 mg potassium.
Exchanges: 1/2 fat
0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!™

Dressing

Sun, 01 Jul 2007 17:47:44 GMT

ROASTED TOMATO VINAIGRETTE

Invest a little extra time in this recipe to slow-roast the tomatoes and you’re rewarded with a rich, earthy flavor with almost no fat.

Makes 1 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

12 ounces plum tomatoes, halved lengthwise and cored
1 tablespoon chopped garlic
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning mix
1 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons sherry vinegar or red-wine vinegar

1. Preheat oven to 300°F. Coat an 8-inch-square glass baking dish with cooking spray.
2. Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl. Spread the tomatoes in the prepared baking dish. Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.
3. Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.

NUTRITION INFORMATION: Per 2-tablespoon serving: 19 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 99 mg sodium; 59 mg potassium.
Exchanges: Free food
0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week. Stir before using.

Courtsy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!™

Vinagrette

Fri, 15 Sep 2006 16:37:05 GMT

Shallot Cider Vinegarette

Salad Dressing

Ingredients

1 tbl	Dijon Mustard
1 1/4 tsp	Maple Syrup
1/4 cup	AppleCider Vinegar
	SeaSalt & Pepper to taste
1/2 cup	EVOO
2 tbl	Chopped shallots

Preparation

Whisk first 4 ingredients together in bowl.

Drizzle in EVOO and whisk until thick

Stir in Shallots

Cook's Notes

Keeps in fridge 1 week, Should serve at room temp.

Remember...Grace is upon you so eat to live!™

Chef Tim

Courtesy of healthy Cooking Tips

Herb miso dressing

Thu, 10 Aug 2006 17:16:11 GMT

Creamy herb miso dressing

Servings: 10

Yield: 1 1/4 Cup

Categories: Condiment

1/2 cup low-fat soymilk
1/4 cup white miso
1/4 cup brown rice vinegar
1/4 cup onions, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon coriander powder

In a blender or food processor, combine all the dressing ingredients until smooth. Cover and refrigerate at least 4 hours to allow flavors to develop. Serve with your favorite salad greens.

Yield: 10 servings (portion size 2 tablespoons

ChefTim

Courtesy of Healthy Cooking Tips

Rememeber... Grace is upon you so eat to live!™