Blue Cheese Dressing

My love for blue cheese really came alive when I was pregnant with Ashlyn (and yes, I was sure to ask my dr. about it before I indulged!).  I craved salads loaded with blue cheese.  There was even a point I had a HUGE craving for blue cheese stuffed olives.  Thing is, I don't like olives.  It's one of the few foods I've never liked.  But, I gave into my craving, bought some blue cheese stuffed olives, popped one in my mouth.....and proceeded to spit it right into the trash.  Turns out that even when pregnant, I still don't like olives. 


Anyhow, blue cheese.  Mmmmm.....I just adore blue cheese.  I like it on pizza, on a black bean burger, stuffed in endive, and of course on a salad.  It's just delicious.  I also love a good blue cheese dressing, but I have never had success finding a good blue cheese dressing in the grocery store.  So, I decided to take it upon myself and make one that I can use at home.  And, if you ask me, the best toppings for a salad to go with this dressing are dried cherries and walnuts.  Delish!  And don't limit this dressing to just a salad topping.  Try it in coleslaw or my Blue Cheese Broccoli Slaw!

Looks good, doesn't it???

Whenever I'm making a dressing, I like to make, shake, and store it in a mason jar.  Put all the ingredients in, put a lid on, shake it up and pop it in the fridge.  Easy enough!

Blue Cheese Dressing
Makes about 1 cup

 

 

Ingredients:

3/4 cup mayonnaise
2 tbsp plain Greek yogurt or sour cream
2 tbsp vinegar
2 tsp granulated sugar
2 oz blue cheese, crumbled
Salt & Pepper to taste

Directions:

1.  Combine all ingredients and mix well.  Cover and place in the refrigerator - use within 2 weeks.   Enjoy!

 Happy Eating!

~ Sara

Fermented Sauerkraut

 You know what one of the most easiest things in the whole wide world to make is? 

Sauerkraut!
 

 

Really, if I would have known just how simple this is, I would have started making it years ago.  And, let's not forget all the amazing probiotics fermented foods fill your body with.  If you're not familiar with fermented foods, take some time to research them.  There are so many health benefits to them and they're delicious! 

Fermented Sauerkraut

Ingredients:
1 head of cabbage, cored and sliced, reserving one full leaf
1 tbsp unrefined sea salt

Directions:

1.  Place shredded cabbage in a large glass bowl and sprinkle with the salt.  Gently toss the cabbage, coating it with the salt.

 

2.  Let the cabbage sit for an hour and then, using clean hands, gently massage and push down the cabbage, encouraging the cabbage to release juices.  Do this until the brine rises above the level of the cabbage.

 

3.  Place the cabbage in a glass container, pushing down the cabbage to ensure the brine rises over the level of cabbage.  Fold reserved cabbage leaf in half or quarters and place on top of the cabbage, pushing it down to encourage more brine to rise.  Close container and place in a cool, dark place and allow to ferment for at least 7 days, but really, for as long as you please.  Once it has a flavor you enjoy, remove the top cabbage leaf and place in the refrigerator.  Enjoy!

 

 

 

 

A few things about fermenting sauerkraut:

•  As with any ferment, be sure and 'burp' your jar/container at least every other day.  It's important to allow any gases to escape so that you don't end up with a briny mess all over the place.  I like to place a paper towel or cloth under my jars, just in case any liquid seeps out (and it has!). 

• The top piece of cabbage will most likely begin to discolor and fade.  That's okay!  It's totally normal.  However, if you see any mold (which is almost always green/white fuzz), discard the top cabbage leaf immediately.  If it is only on the top leaf then your sauerkraut is most likely safe.  But, if you find any mold on your sauerkraut, you're probably best off to discard the whole jar :( 

• Taste your sauerkraut as you go.  Some people like their kraut to ferment for 30 days or more.  Others only like a 7 day ferment.  Everyone has different taste preferences. 

•  Experiment and have fun!  Sauerkraut doesn't have to be made from just cabbage - throw in some other veggies and/or spices.  Here are some suggestions: minced garlic, carrots, basil, dill, ginger, turmeric, beets, onions, oregano, thyme, cayenne, fennel....possibilities are endless! 

• How you consume your delicious kraut also has endless possibilities.  There's the classic Reuben and of course Kielbasa and Sauerkraut (both were a favorite of mine back in my meat eating days!).  It makes a great topper for burgers and hot dogs and is great just on its own.  My favorite way is cooked inside an ooey gooey grilled cheese! 

Do I have you convinced at how easy and delicious homemade sauerkraut is!?  I'm having a great time experimenting with fermentation and can't wait to share more recipes with you as I go.

 

Happy Eating!!

 

~ Sara

Flour Tortillas

Are you ready to never want to eat store bought tortillas again?  If you're not, I highly recommend never making these because they are amazing.

 A-maz-ing.

These are so simple to make.  I use my stand mixer (with the paddle attachment) and a tortilla press.  You could definitely make the dough by hand and either roll them out with a rolling pin or flatten them by hand.

Flour Tortillas

Makes about 16 tortillas

Ingredients:

2 cups all-purpose flour

1 tsp salt

1/4 tsp baking powder

2/3 cup cold butter, cubed (or lard if you want them more authentic and non vegetarian)

2/3 cup warm water

Directions:

1.  Mix together the dry ingredients until just combined.  Cut in the butter until the dough starts to look crumbly.  Add in the water and mix until the dough comes together. 

 

       

2.  Roll the dough into golf ball sized balls and place on a floured surface.  Cover with plastic wrap and let rest for at least 30 minutes or up to two hours.

 

3.  Place a ball of dough between plastic wrap (I like to use a gallon-sized storage bag cut in half) and press it in to a tortilla.  Or, if you're like me, have your sous chefs do it!

 

4.  Carefully peel the tortillas from the plastic and place on a hot, ungreased skillet or cast iron pan.  Cook for 1-2 minutes per side, until the tortilla begins to brown and char.

5.  Remove the warm tortillas and wrap in a kitchen towel while cooking the remainder of the tortillas.  Serve immediately and enjoy!