Oil Free French Vinaigrette Dressing

I brought a salad with the original oil based version of this  vinaigrette dressing to a gathering and a couple of guests just had to have the recipe for it. I adapted it from Ina Garten's recipe and tweaked it using more garlic powder and Dijon mustard called for. I also used De Lallo brand red wine vinegar with a higher acidic content of 7% than the suggested champagne or white wine with the standard acid content of 5%. The result is a tart mustardy delicious dressing. It is good especially with a salad spring mix available in any grocery store. You will not need any other embellishments like tomatoes or croutons, thus making this recipe convenient to serve for a party.

I took the challenge of making the dressing oil free using an equal amount of unsweetened applesauce for the oil and tested it with my picky taster, my husband. He loved it as much as the original. So there. A good crowd pleasing healthy and easy
salad vinaigrette!

Oil Free French Vinaigrette Dressing

Adapted from this recipe.

• 3 tbsp red wine vinegar
• 2 tsp garlic powder
• 2 tsp Dijon mustard
• 1\2 cup unsweetened applesauce
• 1\4 cup water (optional. Use if using vinegar with 7 % acidic content)
• 3\4 tsp salt 
• 1\2 tsp black pepper 

Mix the ingredients together in a container with cap and shake till well blended.

Slow Cooker SirloinTip Roast

When you think roast beef, your go to cut is most probably chuck roast. It does give a moist, tasty dish, but it is also high in fat. Sirloin roast tip is a healthier, leaner alternative.  With the help of a slow cooker and spices you possibly have already in your cupboard, you can prepare an equally delicious and moist roast beef your family would love.  My husband gave this two thumbs up. 

Slow Cooker Sirloin Tip Roast 

Adapted from this recipe

2 garlic cloves, minced

2 tsp. black pepper

1/4 cup soy sauce

3 tbsp balsamic vinegar

1 tbsp Worcestershire sauce

2 tsp yellow mustard sauce 

2 tbsp cornstarch

1/4 cup cold water

2 cups baby carrots

2 stalks celery, sliced

3 large potato, peeled and cubed

3 lbs beef sirloin tip roast 

garlic powder, onion powder, black pepper and dry oregano

Mix the ingredients from the minced garlic to the cold water in the slow cooker bowl.  Add the vegetables.

Sprinkle the sirloin tip roast with the garlic powder, onion powder, black pepper and oregano on both sides.  Place the whole sirloin roast on top the vegetables and sauce.  Push it down so at least half of it is submerged in the mixture.

Cook at high setting for 5 hours or at low for 10 hours. I cooked mine in an Aroma Brand slow cooker/rice cooker for 6 hours at slow cooker setting.

Fearless Soul

A grateful heart will

have no fear but hope and trust

that all will be well.

Easter

He created the 

earth to show his goodness. Rose

to show His mercy.

The Truth

"Truly this is the

Son of God", the centurion 

said. What do you say?

Slow Cooker Pork Chop Olive Stew

Too busy but want comfort food to greet you at the end of the day? This dump and forget it dish is for you. Hearty, complete and delicious. The olives give a salty umami taste.

Slow Cooker Pork Chop Olive Stew 

1- 14 oz can stewed tomatoes
1-14 oz can green peas, drained
2 peppers, green or yellow or red, sliced
2 cups baby carrots
3 potatoes, peeled and cut into one inch cubes
1/2 cup green olives with pimento centers plus juice
Salt, pepper and garlic powder
3 lbs pork chops


Place the ingredients up to the olives in the slow cooker. Place the pork chops on top of the mixture. Season the pork with salt, pepper and garlic powder on both sides. Slow cook for 3 hours at high or 6 hours at low setting.

Quinoa Salad with Honey Mustard Dressing

This dish is making me fall in love with quinoa. It is so good and yet so simple to prepare.  I had everything I needed to follow the recipe from this wonderful website.  Carrots and celery are the two veggies listed and they are staples in my fridge. I happened to have the others like honey and dried cranberries. I subbed walnuts for the almonds.

The dressing makes the dish. With it and the crunch from the veggies and nuts plus the sweet tartness from the cranberries constitute a feast in the mouth. Even my picky taster, my husband, loved it.

One taste of the salad, I knew I had a vegan salad I could bring to my "What's Cooking" luncheon with a salad theme with members of the International Women's Club of Monroeville. Here are pictures from this wonderful fun filled get together.

Quinoa Salad with Honey Mustard Dressing

Adapted from this website.  

Salad

• 2 cups cooked quinoa
• 1\2 cup dried cranberries
• 2 celery stalks, chopped
• 2 cups julienned carrots
• 1\2 cup chopped walnuts
• Honey mustard dressing (recipe below)

Honey Mustard Dressing

• 1\4 cup honey 
• 1\4 cup dijon mustard
• 2 tbsp rice vinegar
• 1\2 tsp garlic powder
• 1\2 tsp black pepper
• 1\4 to 1\2 tsp sea salt

Combine the Ingredients of the dressing in a small bowl and whisk till well blended. Set aside.

Combine the rest of the ingredients in a large bowl and mix. Add the dressing and toss.

Wisdom from Mortality

When death became my

teacher, I have learned to live.

Embracing the now.

Stop and Rest Awhile

The peace isn't there. 

I need to go back where I'll

find it. Within me.

Transition

What were dark barren

branches will be ablazed,

with glorious leaves.

Look of Expectation

And patience. Never

losing the discipline of

hope. Good things to come.