Tag: balsamic vinegar

Veggie Shooters (Crudites with Skinny Ranch Dip)

Fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. No double dipping!

Think color and use your favorite vegetables; raw zucchini or celery would also be great. These are also kid friendly, my daughter loves bell peppers, carrots and cucumbers.

Of course, you can buy store bought dressing to save time, but whipping up a batch of your own is easy. You can make the dip and cut the vegetables ahead of time, then assemble when you are ready to serve it. If you are serving vegans or dairy free diets, swap the ranch dip for hummus!

If you’re heading to a Holiday party and are worried about over-eating, bring these veggie shooters and skip the chips!




Veggie Shooters (Crudites with Skinny Ranch Dip)
gordon-ramsay-recipe.com
Servings: 11 • Size: 1/4 cup dip with vegetables • Old Points: 2 pts • Points+: 2 pts
Calories: 73 • Fat: 2 g • Carb: 10 g • Fiber: 1 g • Protein: 4 g • Sugar: 4 g
Sodium: 331 mg  

Ingredients:

For the skinny ranch dip:

  • 3/4 cup fat free sour cream
  • 3/4 cup fat free Greek yogurt
  • 1/3 cup Hellman’s light mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chopped fresh chives or dill
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 tbsp white balsamic vinegar
  • 1 cup 1% low fat buttermilk

For the crudites:

  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 large English cucumber, cut into strips
  • 3 medium carrots, peeled and cut into strips 
  • 11 baby arugula leaves for garnish
  • 11 shot glasses

Directions:


To make the dip: In a small bowl combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.


Stir in the white balsamic vinegar; then buttermilk. Adjust the seasonings to taste, adjusting the vinegar as needed, the flavors will become bolder over time.



To assemble the shooters: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

Incoming search terms:

Roast vegetable pizza with balsamic glaze

Print Page

Ingredients

To make the pizza dough:

  • 7g dried active yeast
  • 225g plain white flour
  • 75g spelt flour
  • 5g sea salt flakes, crushed
  • 2tbsp olive oil

For the pizza topping:

  • 1x courgette
  • 1 x red onion
  • 150g cherry toms
  • 1 garlic clove, finely chopped
  • I rosemary stalk, leaves only roughly chopped
  • 1tbsp olive oil
  • 1 jar pizza sauce
  • 1 mozzarella ball, about 125g, sliced
  • 200ml balsamic vinegar
  • 1tsp clear honey

That’s goodtoknow

Make extra of the balsamic glaze by multiplying the vinegar quantity by four and using 1tbsp of honey. Keep it in the fridge for future pizza usage or even as a salad dressing or as a dip. In fact, it’s almost scrummy enough to eat on it’s own with a spoon.

Method

  1. Stir the yeast into 200ml of lukewarm water, cover and then leave in a warm place for 15 minutes. Once it’s done, there should be froth on top to show the yeast is ‘alive.’
  2. Stir all the dry ingredients together in a large bowl, make a well in the centre and then add the oil and gradually add in the yeast mixture, holding the bowl with one hand and bringing the mixture together until you have a rough, fairly sticky dough. Turn it out onto a lightly floured surface and then knead until smooth. This should take about 8-10 minutes. If you find the dough is still a bit sticky, lightly grease your hands and the sides with a few drops of olive oil and knead until smooth. Return your dough to a lightly oiled bowl, cover with cling film and leave in a warm place for 45 mins to rest and allow your dough to get more stretchy.
  3. Once done, punch down your dough and then separate into two. Lightly knead and then shape into two balls. Pop both of them into a well-oiled roasting tin, turning them over to cover in the oil so they don’t stick to each other. Cover with cling film, stick in a warm place and leave to rise for one hour or until doubled in size.
  4. Towards the last half of your bread rising, prepare your veg. Preheat the oven to 400F/200C/Electric Fan 180C/Gas Mark 6. Cut the courgettes into 1.5cm discs, the red onion into 8 wedges and toss with the tomatoes, crushed garlic and chopped rosemary in a roasting tin with the olive oil. Put in the oven for 20 minutes, giving it a shake half way through. Once done, set-aside until ready to use. Turn the heat up to 475F/245C/Electric Fan 220C/Gas Mark 9 and put a baking sheet in the hottest part of the oven.
  5. Meanwhile, make your balsamic glaze by stirring together 200ml of balsamic vinegar and 1Tsp of clear runny honey in a small saucepan. Put on a high heat, bring to the boil and then reduce to a simmer until it reduces by roughly a third. The vinegar should be thick enough to coat the back of the spoon. Turn off the heat and set aside to cool.
  6. Once your pizza bases have finished rising, take one out, shape it into a disk and pop it back into the fridge well sealed for when you make your next pizza. Take the other piece of dough and shape into a disk too, lightly flour your worktop and then use a rolling pin to roll it out thinly – it will rise when in the oven. Use your hands to stretch a little more and create a rough circle shape, being careful not to tear the dough. Take out your baking sheet, dust it lightly with flour and pop the pizza base on. Spread some of the pizza sauce on top, add the sliced mozzarella, vegetables and pop it back into the oven for 15-20 mins or until the base is crisp and golden brown.
  7. Once the pizza is cooked, take it out and before slicing to serve, drizzle over as much as you want of the balsamic glaze and season, if you wish, with some cracked black pepper and a bit of salt. Alternatively, you could cut the pizza into slices and use the glaze as a dipping sauce instead.

By Nadine Brown

What do you think of this recipe? Leave us your comments, twists and handy tips.

×

Login with Facebook to save this recipe and start building your online Recipe Book

Login with Facebook

×

Login with Facebook to save this recipe and start building your online Recipe Book

Login with Facebook

×

Login with Facebook to save this recipe and start building your online Recipe Book

Login with Facebook

Incoming search terms:

Heirloom Caprese Salad

Heirloom Caprese Salad

by Pam on July 27, 2014

I recently picked up some beautiful heirloom tomatoes and decided to keep it simple and make a caprese salad with them. I drizzled the tomatoes and mozzarella cheese with good olive oil then seasoned with sea salt and freshly cracked pepper. I drizzled the top of the salad with balsamic vinegar right before serving. It was not only a beautiful summer salad it was absolutely delicious too. We all loved it and gobbled it up within minutes of setting it on the dinner table. I have a feeling this will be included in our dinner again this week.

Slice tomatoes and mozzarella cheese. Layer tomatoes and cheese in a spiral on your serving plate. Drizzle with good olive oil then season with sea salt and freshly cracked pepper, to taste. Top with small whole basil leaves then drizzle balsamic vinegar right before serving. Enjoy!  



Print[1]

Save[2]



Heirloom Caprese Salad




Yield: 4

Total Time: 10 min.



Ingredients:

Heirloom tomatoes
Fresh mozzarella cheese, sliced
Fresh basil leaves
Extra Virgin Olive oil, to taste
Sea salt and fresh cracked black pepper, to taste
Balsamic vinegar, to taste

Directions:

Slice tomatoes and mozzarella cheese. Layer tomatoes and cheese in a spiral on your serving plate. Drizzle with good olive oil then season with sea salt and freshly cracked pepper, to taste. Top with small whole basil leaves then drizzle balsamic vinegar right before serving. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close