Tag: balsamic vinegar

Balsamic Dijon Vinaigrette

by Pam on January 21, 2013

Hi! It feels like it has been such a long time since I last posted a recipe. I have had a hard time resting my back and not doing the things I love, such as taking pictures of my food and making new recipes. I decided to give it a try this weekend by making something super quick and simple. I made a lovely salad and wanted a sweet yet tangy vinaigrette to go with it. I threw some ingredients together and I loved how this vinaigrette turned out. It was sweet and tangy and it paired perfectly with the salad I served it with (the salad will post tomorrow).

Unfortunately, working with my lighting equipment and leaning forward to get good angles of the food was causing me a lot of pain – so much so that I had to have my husband finish shooting some of the photos. I am so sick of being in pain and I am frustrated that the healing process is moving so slowly. I don’t know when I will be back to full-time posting but I hope it’s soon. Thank you for being patient! A huge thank you to my family who have really been amazing and so very helpful during this trying time!!

Combine the oil, balsamic vinegar, red wine vinegar, Dijon mustard, minced garlic, honey, sugar, sea salt, and freshly cracked pepper, to taste together in a small bowl. Whisk until well combined. Cover and set aside for at least 30 minutes prior to serving it with a salad so the flavors have time to mingle.

Side Note: My balsamic vinegar is very sweet so I used just a touch of honey and sugar. If your balsamic isn’t as sweet, you may want to add a touch more sweetness to your vinaigrette.

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Balsamic Dijon Vinaigrette

Yield: 6

Prep Time: 5 min.

Total Time: 35 min. (30 minutes for the flavors to mingle)

Ingredients:

1/4 cup of canola oil
1 1/2 – 2 tbsp of balsamic vinegar
1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1-2 cloves of garlic, minced
1/4 tsp honey
1/4 tsp sugar
Sea salt and freshly cracked pepper, to taste

Directions:

Combine the oil, balsamic vinegar, red wine vinegar, Dijon mustard, minced garlic, honey, sugar, sea salt, and freshly cracked pepper, to taste together in a small bowl. Whisk until well combined. Cover and set aside for at least 30 minutes prior to serving it with a salad so the flavors have time to mingle.

Side Note: My balsamic vinegar is very sweet so I used just a touch of honey and sugar. If your balsamic isn’t as sweet, you may want to add a touch more sweetness to your vinaigrette.

Recipe and photos by For the Love of Cooking.net

References

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

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Crunchy tuna filler

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Fillers are so versatile. Made up in minutes, they can be kept in the fridge and used to make so many quick and tasty meals. Not just great for sandwiches, wraps and salads try them on top of a hot jacket potato or stirred through some pasta for a speedy pasta salad, perfect for packed lunches. Time and money saving tip: look out for canned tuna that comes in oil rather than brine as it provides a great dressing for your filler

Serves: 2
Prep time: 10 mins
Total time: 10 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

As it is, this filler is very healthy, but for a little treat, add a dollop of mayonnaise instead of the balsamic vinegar

Ingredients

1 tin of canned tuna in oil, drained
1 yellow pepper, finely diced
1 red onion, finely diced
1/3 of a cucumber, halved and seeds scooped out, finely diced
Juice of ½ lemon
1tsp balsamic vinegar
Salt and freshly ground black pepper

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

by Pam on October 16, 2012

Can you believe that I have never had a parsnip before? I found a nice recipe on Epicurious^[1] that I adapted and decided to finally try them last night and thought they were tasty. I roasted them with carrots then drizzled a little butter, honey, and balsamic vinegar sauce on top right before serving. My daughter liked the carrots but didn’t like the parsnips and my son didn’t like either… he likes raw carrots but not cooked and he didn’t like the flavor of the parsnips. My husband and I both thought it was a nice side dish that went well with the Garlic Roasted Chicken^[2] and the Smashed Potatoes with Sour Cream and Chives^[3] (we loved these potatoes so much last week that I made them again and they were perfect with this chicken!).

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Peel and slice the carrots and parsnips into spears. Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste. Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.

Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.

Print^[4]

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Yield: 4

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 25-30 min.

Ingredients:

2 carrots, peeled and cut into spears
2 parsnips, peeled and cut into spears
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
2 tsp butter
2 tsp honey
1/2 tsp of white balsamic vinegar

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Peel and slice the carrots and parsnips into spears. Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste. Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.

Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Epicurious

References

^{^} Epicurious (www.epicurious.com)
^{^} Garlic Roasted Chicken (www.gordon-ramsay-recipe.com)
^{^} Smashed Potatoes with Sour Cream and Chives (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)