Janelle Bohemier's Caesar Salad Dressing

I have been wanting to post this Caesar Salad Dressing recipe since the very first time I tasted it, at Janelle Bohemier's house on Christmas day, 2010!  I may be slow, but I remember what's important! The recipe is simple, delicious, and can be prepared very quickly with a minimum of ingredients.  By the way, there are no anchovies, for those who care about things like that.
Enjoy.

Ingredients:
1 clove garlic - grated or very finely minced
1/3 cup extra virgin olive oil
1 heaping tsp of dijon mustard (check the ingredients - no sugar)
1/4 cup grated parmesan cheese (raw is preferrable - imported Italian is second best)
juice (and I add the zest, too) of 1 lemon
Kosher or sea salt and freshly grated black pepper (optional and to taste)
a few dashes of Worchestershire sauce (also optional - again check for no sugar)


Preparation:
You may blend all ingredients in a high speed blender, as I do.  This results in a dressing that is so creamy, you won't believe there are no eggs or cream in it.
You may also simply shake the ingredients in a jar, as Janelle does.  This is the way I first tasted this dressing, and there is a lot less to clean up.  Equally delicious - you may even prefer it this way.

Last night, I added two tablespoons of organic hemp seeds to this salad, and that was my complete meal.

Bruschetta

Ingredients

Bruschetta is made with simple ingredients that provide a powerful flavour return on your investment. Make it with the highest quality and freshest ingredients you can find. Summer gardens will soon be a source for most, if not all, of these delicious flavours. Here’s a recipe I like to use.

Enjoy.

Ingredients:

• 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
• 1/2 fresh onion
• 4 cloves fresh garlic
• 1 bunch fresh basil
• 4 tablespoons extra virgin olive oil
• sea salt and fresh ground pepper

Preparation:

Chop, mix, and season. Yum.

NOT TUNA SALAD

What to do for lunch? Take along this great meat alternative and terrific raw food recipe with some celery or an organic bell pepper.

A food processor makes very quick work of the preparation.

Ingredients:

1 Cup Sunflower Seeds, Soaked 8-12 Hours

1 Cup Almonds Soaked 8-12 Hours

1⁄2 Cup Lemon Juice

1⁄4 Cup Minced Celery

2 Teaspoons of Kelp Powder

1⁄4 Cup Minced Red Onion

1⁄4 Cup Minced Parsley

2 Tablespoons Minced Fresh Dill

1 Teaspoon Sea Salt

1/4 cup olive oil

1 can (1 cup) chick peas

Process celery, onion, kelp powder, parsley, dill, and salt first.

Add drained nuts, seeds, chickpeas, lemon juice, and olive oil. Process until smooth.

Not Salmon Salad: Add 2 grated carrots to processing mix. (Core Plan only)

Enjoy.

Chunky fish spread:

This is a recipe developed my myself and my mother. Serves 4 as a starter or 2 as a main dish.


1/2 fillet of cold cooked fish, e.g. cod or haddock (but salmon and trout work as well), cut into small pieces

3-4 cold cooked potatoes, cut into small pieces

1/2 onion or red onion, finely chopped

Mayonnaise to taste

Pepper
Garlic powder


Mix together the mayonnaise and spices and add the rest, blending well. Serve on sweet, dark rye bread.


Note: I also like to add 1/2 a finely chopped red bell pepper to this spread.

Leftover fish salad

150 gr cold cooked fish, preferably salmon or halibut, cut into small pieces
Mayonnaise to taste
6 leaves of green salad
3 tomatoes
6 slices of lemon
Lemon juice
Mustard

Add lemon juice and mustard to the mayonnaise, to taste. Wash the salad leaves and let them drain well, divide the fish pieces evenly onto the leaves and top with mayonnaise, 1/2 a tomato and a slice of lemon.

From 160 fiskréttir by Helga Sigurðardóttir

This is the last recipe from this book (for now, but I may return to it later).

Restaurant Quality Caesar Salad, Complete with Croutons and Dressing

My Romaine Lettuce was fully grown and ready to harvest. I had raw Parmesan cheese from the organic market. Nothing left but to develop a Caesar Salad worthy of my high quality ingredients. Thank goodness for a quiet, rainy Sunday when there’s recipe development to be done.

If you are on the Core Plan, your crouton options include whole grain bread. Just toast it and rub it with fresh cut garlic, then slice it into cubes. If you are on the Advanced Plan, you do not have the bread option, but the crouton substitutions are easy. One option is to use whole raw walnuts or pecans for croutons. We used Parmesan Tuiles (a kind of cookie) broken into pieces once cooled. There are many ways to make the tuiles, but the method below allows make-ahead preparation.

The salad is so delicious, the crouton question will not be an issue. The recipe will serve 4, so make a party of it.
Enjoy.

Parmesan Tuiles

Ingredients:
1 cup freshly grated raw or imported Italian Parmesan Cheese. For best results, grate with a micro-plane or other grater that produces a fine grate.
Yield: 4 to 5 tuiles
(If you have lots of raw Parmesan on hand, you may want to double this amount.)

Preparation:
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. For each tuile, spread 3 tablespoons of the grated cheese on the paper to form a 3-inch round.

Bake until golden brown, about 12 minutes. Cool for 1 minute.

Using a metal spatula, transfer the tuiles to another piece of parchment paper and cool completely. Use immediately or store in an airtight container for up to 24 hours. For the Caesar Salad “croutons,” break cooled tuiles into bit sized pieces.

Caesar Salad Dressing

Ingredients:
1/2 cup extra virgin olive oil
4 cloves fresh garlic, peeled, then smashed and minced, or grated with a micro-plane
1/4 cup freshly squeezed lemon juice (plus more to taste if desired)
4 ounces raw or Imported Italian Parmesan cheese, grated
1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced
2 egg yolks
freshly ground black pepper (1/4 teaspoon or to taste)
1/2 teaspoon salt (optional)

Note: Anchovy Paste is widely available in grocery stores and specialty markets. Be sure to check the label, though, because some anchovy paste products contain canola oil. You don't want that.

Preparation:
In the salad bowl, whisk together the olive oil and garlic. Let this mixture stand for half an hour to infuse the olive oil with the garlic flavor.
Add anchovies and egg yolks to the oil and garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.
Add torn Romaine Lettuce (approximately 1 or 2 large, or 3 small heads) and toss to coat the lettuce leaves with the dressing. Add the Parmesan Tuile “croutons” and the remainder of the Parmesan Cheese, and toss to serve.

BURRITO SALAD

Remember the Chipotle Lime Chicken recipe that we posted just a week or two ago? Left-over chicken has long been a starting point for many quick meals, but this is my new favourite. I think even kids might like it. The following recipe is for one huge salad. Adjust the amounts for extra servings.

Enjoy.

Ingredients:

3 - 4 ounces of cooked, chilled Chipotle Lime Chicken, cubed into bite sized pieces

1 cup of chopped celery (optional)

1 cup of chopped cucumber

1 cup of red pepper

1 heaping tablespoon of organic sour cream (optional)

1 heaping tablespoon of guacamole (optional, but worth it for so many reasons)

1 to 2 cups of fresh spinach and/or romaine lettuce and/or fresh kale (kale pictured above)

1/3 to 1/2 of a fresh lime

Preparation:

Combine all the vegetables, chicken, guacamole, and sour cream. Squeeze the juice of the lime over the salad, and toss again.

I have not posted a recipe for guacomole because it is simply too easy to mush together to bother with a recipe. For those who need a recipe: 1 ripe avocado, mashed with 1 tablespoon very finely diced onion, 1 clove garlic (either very finely diced, or grated), 1 tablespoon cumin, and the juice of approximately 1/2 of a lemon or lime. Done.

Obviously, your choice of vegetables is entirely up to you. I think it is worth repeating that conventional red peppers carry a heavy pesticide load, so organic is best if you are using them. I used organic red pepper and cucumber in lieu of celery and chopped tomatoes because that was what I had on hand. I used the kale because it is the most nutrient dense green on the planet and I had some in the fridge. It was a tiny bit strong for the other, more "south of the border" flavours, but I still ate it up very happily.

Pickled beetroot and beetroot salad

Pickled red beets (beetroots) can be served as a side dish with all kinds of meats, and also in salads, such as herring salad and the salad I have included a recipe for below. This is a slightly different variety from the one I posted earlier.

1 kilo red beets
600 ml white vinegar
150 g sugar
1/2 tbs caraway seeds
a few mustard seeds

Cook the beets with the skins on, in boiling water or bake in the oven, until al dente but not watery. Peel and cut into slices, about 1/2 cm thick. Commercially pickled beets are usually cut into waffled slices, but if you don't have a waffle slicer just cut them with a knife.

Layer into a sterilised jar and sprinkle caraway seeds between the layers.

Heat the sugar in the vinegar until melted, bring to the boil and pour over the beet slices. Sprinkle some mustard seeds on top and close the jars.

Allow to ripen for at least a couple of weeks. Should keep for several months if kept cool.


Beetroot salad:

2 green apples, peeled, cored and diced (1-2 cm)
250 g pickled red beets, diced (1-2 cm)
250 ml whipping cream

Pat the beet slices dry before dicing. Whip the cream to soft peaks and add the apple and beets. Chill.

Best if made a few hours before serving. Great with smoked meats, e.g. hangikjöt.

Here is another variety

Valentine's Day Dinner Menus

My friend, Joanne, had the idea to make up a "Maximized Valentine's Day Dinner Menu." I was immediately inspired, and couldn't believe I hadn't thought of it myself. Here are some ideas for a three course menu - all mix and match of course, and all delicious. For each suggested recipe, remember to use quality ingredients - organic if at all possible in the case of the fruits and vegetables, and free range organic, or wild caught in the case of the meats and fish. The recipes can all be found in GOOD FOOD, MAXIMIZED LIVING NUTRITION PLAN, or here within the pages of this Blog. Enjoy.
Appetizer Choices:

Spinach Salad with fennel, pine nuts, sliced strawberries, and Roasted Shallot Vinaigrette

Leek and White Asparagus Soup

Roasted Cauliflower, Garlic, and Leek Soup

Main Course Choices:
Crust-less Broccoli Quiche with grilled Asparagus

Lemon Chicken on a Bed of Pureed Cauliflower, with Mediterranean Zucchini Boats

Pan Seared Salmon with Avocado Remoulade and Green Beans
Grilled grass-fed steak with Chimichurri Sauce and mixed vegetables

Dessert Choices:

Strawberry Shortcake

Raspberry Frozen Yogurt

Chocolate Pecan Torte with Strawberry Sauce or Whipped Cream

ROASTED SHALLOT SALAD DRESSING

If I remember correctly, this recipe also came from my friend, Chantal, one of the best cooks I know. This salad dressing became a family favorite immediately. It is so nice to have a dressing that tastes "gourmet" but is ready and waiting in the fridge.
Enjoy.

Ingredients:
1 Small Bag Shallots (6 to 8 count)
2 teaspoons Coconut Oil
1 cup Balsamic Vinegar, plus extra for deglazing
2 cups Extra Virgin Olive Oil
Salt and pepper to taste
Preparation:
1) Peel and slice the Shallots; then sauté them in Coconut Oil until they begin to caramelize.
2) Deglaze the pan with some balsamic vinegar, and remove from heat.
3) Pour the shallots and vinegar into a blender, and add more balsamic vinegar – approximately one cup.
4) Turn the blender on, at first to a low setting, and then increasing the speed as the shallots are incorporated.
5) Once the high setting has been established, stream in approximately two cups of olive oil, very slowly so the dressing will emulsify.
6) Taste. Add salt and pepper as needed.
Store in refrigerator

Tandoori Chicken Salad

Tandoori Chicken is a recipe that has been around for hundreds of years - there must be something about it that people love. The Indian/Asian flavors are enticing, and it is a lovely switch up for basic roasted chicken parts. This one also employs turmeric, which is so healthy. Turmeric is also responsible for the beautiful color of the chicken after it has been roasted. The photo is the basic Tandoori Chicken, right out of the oven. Beautiful, or what? That was our first meal with this recipe. But honestly, Tandoori chicken, cold and cut into a big healthy salad of your choice with a drizzle of Balsamic vinagrette, was our favorite meal with this dish.

Enjoy.

Ingredients:

4 organic chicken breasts, thighs, or a combination

1 1/2 cups plain organic yogurt

3 cloves garlic, crushed or grated

1 teaspoon garam masala powder

1 teaspoon paprika

1 teaspoon ground ginger

1 teaspoon dry mustard powder

1 teaspoon turmeric

Preparation:

Cut slits into chicken pieces. Mix yogurt, garlic, and spices in a large bowl and add chicken pieces, turning to coat with the yogurt mixture. Refrigerate for several hours. Preheat oven to 400 degrees and place chicken on a rack in a roasting pan. Bake until brown and completely done, about 45 to 55 minutes. (Check for doneness with an instant-read thermometer). Serve with pureed cauliflower, or roasted asparagus, or both.

LIME & WALNUT COLESLAW

Limes or chilis left over from the Chili Lime Butter recipe? Try this. It has been a family favorite at my house for years. Leave out the jalapeno if you like it milder.

Enjoy.
Ingredients:
1 1/2 cups raw walnut pieces
1/2 of a medium‐large cabbage
1 basket of tiny cherry tomatoes, washed and quartered (optional – not pictured here)
1 jalapeno chili, seeded and diced
3/4 cup cilantro, chopped (I use parsley because I prefer it to cilantro)
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon sea salt
Preparation:
1) Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite‐sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
2) Combine the cabbage, walnuts, tomatoes, jalapeno (optional), and cilantro or parsley in a bowl.
3) In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir.

Chili Lime Salad Dressing

When it comes to salad dressing, I sometimes get tired of the same flavors. Balsamic vinegar and extra virgin olive oil is my typical mix, but tonight I had two limes that needed to be used, and I used them for a really interesting salad dressing which I thoroughly enjoyed. Here's that recipe:

1/2 cup freshly squeezed lime juice
1 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon Mexican chili powder (Check the label. You dont want spices with MSG or other crazy ingredients.)
1 or 2 cloves garlic, minced or grated into the mix

Pour all the ingredients into a re-sealable jar, and shake vigorously. Makes 12 oz.
This dressing took me about 3 minutes to prepare, and I will have it to enjoy for a week or two. I think you'll enjoy it, too.

Basil Vinaigrette

This time of year, I always have too much basil. Since July, I have harvested twice, and although I love pesto, I really dont want to make another batch of it. Even a delicious sauce like pesto can get boring if that's all you can think to do with the basil that's in such abundance in summer. In this vinaigrette, basil, roasted garlic and good Italian Parmesan cheese are paired with balsamic vinegar and fine quality olive oil. How's that for a scrumptious use of basil?!

Ingredients:

1 cup fresh basil leaves
1/4 cup roasted garlic
2 tablespoons freshly grated Italian Parmesan cheese
1/4 cup balsamic vinegar
1 1/2 to 2 cups extra virgin olive oil
Kosher salt and pepper to taste

Directions:

Roast a head of garlic and let it cool.
Later in the day when the garlic has cooled: In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.

Red beet salad - Rauðrófusalat

This is delicious with pork roast, ham, hangikjöt or salt herring:

Pickled red beets (beetroots)
Sweet apple
Beet juice
Lemon juice
Cream
Sugar
all to taste

The beets and apples are cut into small cubes and mixed into softly whipped cream, along with lemon juice, sugar to taste, and enough beet juice to turn the salad pink.

Cucumber Salad

Who doesn't love cucumbers, especially when they are locally available, and deliciously cold and crisp on a summer evening? Here's another recipe that is not included in GOOD FOOD, simply because it is so easy.

Cucumber Yogurt Salad Recipe

Ingredients:

2 cucumbers, peeled, quartered lengthwise, then sliced
1 cup (approximately) Organic, full fat, Plain yogurt
1 teaspoon dried dill, or a couple of teaspoons of fresh dill
Sprinkling of kosher salt and pepper

Preparation:

First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in (kosher or sea) salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.

To make the salad, simply gently mix together the ingredients.

Salt and pepper to taste.

Note: If you don't like dill: My mother used to prepare this summer cucumber salad using marjoram, and it was delicious. Thanks, mom.

Herring salad - Síldarsalat

This herring salad is a fresh and unusual addition to a brunch or buffet.

1 sweet apple
5-6 slices pickled red beet (Recipe!)
2-3 fillets marinated
or spice pickled herring
1/2 - 2/3 cup mayonnaise

Take about half a cup of mayonnaise and stir well to prevent lumps (Icelandic mayonnaise is thick and tends to become lumpy if not stirred). Cut the herring fillets into small slices and the apple and beet into small cubes. Add to the mayonnaise and mix well. The salad should be a rose-pink colour - if not, add some of the juice from the beets (or cheat and use red food colouring).

Serving suggestions:
-serve with rye bread or crackers. Top with slices of hard boiled egg (optional).
-replace half the mayonnaise with sour cream.