20 August 2016

Weekend Cooking: Cooking from Scratch

Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

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Homemade instead of store bought: Weekend CookingA couple of weeks ago I shared lists of some of the foods I always make from scratch and others that I always buy. I had a few requests for some of my recipes, and I'm always happy to share.

I've already posted my maple granola recipe, so I won't repeat it here. If you see something in the ingredient list you don't like, just leave it out or substitute. I often omit the wheat germ because one of my brothers is gluten free, and I don't always have all the different seeds on hand. I don't worry about it. I change up the nuts and use whatever dried fruit I have in the house. The granola is dead easy to make, so I encourage you to give it a try.

Here's how I make guacamole and salad dressing.

Guacamole (recipe by Beth Fish Reads)

When I make guacamole, I never measure. I've been making it for so many years, I just know by sight how much of the herbs and spices to add. Thus I sucked it up and made the ultimate sacrifice for you all -- I whipped up a batch of guacamole so I could give you accurate measures. That said, you still need to taste it and adjust to your own liking. If you don't have a lime, use a lemon.
  • Homemade guacamole from Beth Fish Reads3 tablespoons minced onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • Juice of 1 lime
  • 2 just-ripe Haas avocados
Put the onion, garlic, hot sauce, cumin, oregano, salt, pepper, and lime juice in a medium bowl. Cut the avocados in half, remove the pit, and scoop or cut the avocado out of their skins. I like a rustic guacamole, so I use a fork to mash the avocado into the other ingredients until well mixed but not entirely smooth. Taste and adjust the spices as needed.

Salad Dressing (recipe by Beth Fish Reads)

This is my basic salad dressing. You can use whatever neutral oil you like, if you don't like safflower oil. I change up the vinegar all the time: balsamic, red wine (as shown here), or herbal. You can even use lemon juice if you don't like vinegar. If you're not a mustard lover, leave it out. I also change up the herb, depending on my mood.
  • Homemade salad dressing from Beth Fish Reads6 tablespoons olive oil
  • 6 tablespoons safflower oil
  • 4 tablespoons red wine vinegar
  • 1 tablespoon stone-ground mustard
  • 1 garlic clove, minced or crushed
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
Place all the ingredients into a jar and shake until well blended. Note: this also makes a decent marinade for grilled vegetables and meats.

15 comments:

rhapsodyinbooks 8/20/16, 6:04 AM  

Sounds like all the great recipes: "I never measure. I've been making it for so many years, I just know by sight..." I suppose it comes too from making something a lot! Love your container for salad dressing!

bermudaonion 8/20/16, 7:44 AM  

I would have made the ultimate sacrifice and come over to help you eat that guacamole. Yum!

Tina 8/20/16, 7:51 AM  

I think I will try that guacamole recipe. I also measure by sight most of the time.

Mae Travels 8/20/16, 8:50 AM  

You're so right: guac and salad dressing are definitely better when made at home! Though Trader Joe's "Avocado's Number" guacamole is a pretty good quick substitute, especially when avocados aren't ready.

Like you, I never measure, but I also vary the ingredients quite a lot, depending on what kind of salad or what kind of chips I'll be using.

best... mae at maefood.blogspot.com

Trish 8/20/16, 9:46 AM  

Ha! The ultimate sacrifice...I totally get it, there are some recipes that I have no idea how I make until I'm making them. Makes it tough to explain to Scott when he's trying to help out in the kitchen. LOVE guacamole but I'm lazy and usually just mix avocado with salsa or prepared pico if I'm feeling fancy.

Katherine P 8/20/16, 10:36 AM  

Salad dressing is one of those things I know I need to make from scratch but somehow never do. I like your recipe and how flexible it is. I think part of my problem is that I live and die by recipes and don't have any dressing recipes on hand. With school starting I find I have a little more time on my hands and I'd like to start doing more from scratch.

My Cozy Book Nook 8/20/16, 12:21 PM  

I love both these basics!

I never thought to add cumin or oregano to guacamole, but I'm going to try it next time for sure!

I've experimented with basic vinaigrette recipes - and this one sounds perfect. I want the freedom to use my Penzey spices and flavored vinegars, but still maintain a good balance.

Deb in Hawaii 8/20/16, 12:22 PM  

My standard salad dressing is really similar to yours and I change the oil, vinegar, mustard and herbs around depending on my mood or what kind of salad I am making too. Just so much better than store bought. I never think to put oregano in my guacamole so I'll have to try that. I am hooked on a Rick Bayless recipe with pan-'roasted' garlic in it. It manages to be garlicky but mellow.

Thanks for sharing! ;-)

Vicki 8/20/16, 12:53 PM  

I love guacamole, and that dressing sounds really good, so I've bookmarked this page.

Melynda Brown 8/21/16, 8:10 AM  

I will have to try your recipe for guacamole, it sounds really good. I have usually gone the salsa and mashed avocado route in the past (lazy I know...) but we have been on an avocado kick around here and it is time to step up. Thanks for sharing.

Esme 8/21/16, 9:53 AM  

I am with you -there are some foods that are meant to be made from scratch-guacolmole and salad dressing are two of them.

Karen White 8/21/16, 11:30 AM  

Guac is one of the things I would never buy storemade. I'm just too picky about my avocado ripeness. One thing I've figured out is to not even try to buy ripe avocados. I buy them hard, put them in a bowl with apples or stone fruit on the counter. When they just start to have a tiny bit of give, I move them to the fridge. Then they are ready to use anytime over the next few days. I just make sure to always have some avocados and this process seems to work!
We like fresh cilantro in ours and salt. No onion, though. I also use lemon, and the amount of lemon, cumin and salt really shifts depending on the avocado's taste.
Thanks for the salad dressing recipe!

Jackie Mc Guinness 8/21/16, 5:06 PM  

That's pretty much how I cook too, just mix it all up using whatever I have on hand. My husband has just become gluten free so I am not reading labels and adjusting recipes.

Shaheen 8/23/16, 4:16 AM  

Some great recipes here and I do like guacamole from scratch, I am actually reading a book and linked up.

grammajudyb 8/23/16, 10:26 AM  

We have been away from home for 4 days. Camping in the Black Hills of South Dakota, with spotty (at best) internet access, should have had me catching up on my reading but it did not. Anyway, I am copying these recipes. Thanks for sharing. My sister gave me Asian Eggplant and a quick idea how to prepare it. I will post if it is a "keeper".

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