Shalom Farm's Kefir Ranch Dressing

Here is a little picture of a part of one of our fields.  I thought it looked kind of "Ranchy".  :-)

My dear friend, Kim called me all excited and wanting to share a recipe with me that she had discovered.  You see, she is a homesteader too, learning everything as she goes with NO prior experience.   They have milk cows and their small family of four has more milk then they know what to do with...so she is getting really good at doing things with it!  I was SOO tickled that she shared it with me, because I have not (YET!!) perfected my homemade mayonnaise and organic mayo is too expensive/hard to get for my family, yet my homemade ranch recipe requires it.  However, we always have kifer going on the counter 24-7 year round...(IT"S SO EASY to do!) So my ears perked and I joined her in her excitement!  I married her recipe with mine and the recipe below was born.  It is easy to make, it contains all the goodness of being raw and lacto-fermented and it is DELICIOUS!  Enjoy!

Shalom Farm's Kefir Ranch


This recipe makes about 3 1/2 C of dressing. (1/2 C shy of a Qrt)  I am sure it keeps well because of the cultured aspect of it, but we go through it to quickly to know first hand!  This recipe has some "give" so make note of the variations.

In a blender (or bowl) put:


2C homemade kefir cheese
1C fresh milk or (homemade) buttermilk
1/8C (2T) olive oil

Add 2 tsp each of the following dried herbs:
dill
parsley
sea salt
chives
garlic powder
onion powder

(Optional - add 1tsp paprika and a pinch of cayenne powder.  This adds a very nice dimension to your ranch!)

Blend (or whisk) until smooth and store in the refrigerator.  It will thicken as it gets cold.  If it is too thick for your liking,  pull out of the fridge early while preparing your meal or dilute slightly with fresh milk or buttermilk until it reaches the consistency you desire  .  If you would like it to be a little thicker for a dip, try coconut oil instead of olive oil or serve it right from the fridge.

*  This recipe assumes you are a garlic lover like me.  :-)  So some people might prefer to lesson the garlic amount to 1 1/2 tsp.  :-)



This recipe was shared on Wildcrafting Wednesdays, and the Homestead Barn Hop

Shalom Farm's Italian Salad Dressing

I love to make my own dressings. I haven't bought packets or bottled dressings in such a long time. The last one I bought was Annies Shitake Mushroom Salad Dressing. It is quite good! I haven't figured out how to make that one yet...maybe I'll have to get a bottles to have an ingredients list and comparison taste reference. :-) Anyway, I digress, here is my Italian Dressing:

1/2C apple cider vinegar (or red wine vinegar)
1C olive oil
1/4C maple syrup
1 tsp salt
2 tsp onion powder
1 tsp dry basil
2 tsp dry oregano
1/4 tsp crushed red pepper flakes (may add more if you like it spicer)
small pinch dried lemon zest

Whisk together. Flavor improves upon standing to make this ahead.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

French Salad Dressing

6 oz tomato paste
1/4C water
1/4C olive oil
1/4 C apple cider vinegar
3T honey
1 tsp salt
1 tsp mustard powder
1 tsp onion powder

Mix well. Store in the refrigerator. Makes 1 1/3 C

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Shalom Farm's Ranch Dressing

My family loves ranch dressing, but I just couldn't bring myeslf to buy the JUNK fron the store, and since we move here the natural kind is hard to find. So - what's a momma to do??!! Figure out how to make it from scratch....of course!

1C Mayo
1/2 C sour cream
1/4C + 2T buttermilk
1/8 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp dill
1/4 tsp oregano
1/4 tsp chives
1/4 tsp sea salt
1/4 tsp parsley

Mix wet ingrediants. Add seasonings and mix. Put int he fridge and let seasoning strengthen for at least 4-6 hours.

Tips: If you need to use it right away, make your herb measurement "heaping".
If you need a thicker dip, reduce buttermilk by 2T or sub 2T buttermilk powder in place of fresh to thicken it.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Creamy Ceasar Dressing

2T lemon juice
2T sour cream
2T mayonnaise
2-3 anchovy fillets
1/3C Parmesan cheese
2 cloves of garlic
1/4 tsp pepper
1/8 tsp hot pepper sauce
1/8 tsp Worcestershire sauce
1/3C olive oil

Put all the ingredients in the blender EXCEPT for oil and blend. Slowly add the oil in a steady drizzle.

Store and refrigerate in the refrigerator. Toss on salad right before serving. Makes 2/3 C

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Strawberry Vinaigrette

While Strawberries are long gone for us, I know some of you folks up north may still get some, this work with frozen (defrosted) berries too. This dressing is especially nice on a baby spinach salad with hard boiled eggs and feta cheese or fresh mozzarella cheese.

2C Strawberries
6T lemon juice
1/4c honey or maple syrup
2T apple cider vinegar
2T olive oil
1/8 tsp poppy seeds

Mix vinegar and olive oil in a measuring cup and set aside. Puree strawberries in a blender then add lemon and honey. Leaving blender on, slowly drizzle vinegar and oil mixture into the blender. Stir in poppy seeds and store in a jar in the refrigerator. Makes 2- 2 1/2 C

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Goat Cheese Dressing

As I was going through my family cook book,. I came accross this dressing that I had forgotten about, I can't wait to whip this one up this week, it is so yummy. I also made a note that this dressing is good over brown rice. :-)

1/2C olive oil
1/2C goat cheese
1/4C red wine vinegar
2T fresh oregano
1T cumin
1/2 tsp ground cloves

Combine all ingrediants and whisk until blended.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Light Ceasar Dressing

Some Caesar's are light, some are creamy. This is a light version - considered to be more authentic than our Americanized creamy version. I like BOTH versions, myself.

1T Parmesan cheese (the real stuff please!)
2-3 cloves of garlic
1/2 tsp sea salt
1 tsp olive oil
1T capers
1/4 tsp mustard powder
1 egg coddled yolk*
juice of 1/2 lemon
2T red wine vinegar
dash of Worcestershire sauce

Blend in a blender. Drizzle and toss on crisp Romain lettuce just before serving and top with Parmesan cheese and homemade croutons.

* To coddle an egg you simply soft boil it in its shell for 1 minute. If you get a little egg white in dressing that's OK. :-)

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Citrus Cinnamon Viniagrette

I was a vegetarian for 10 years. This really helped me think outside the box when it came to food and it opened up a world of flavors to me. I love unique dressings. This one is an example of that.

3T fresh orange juice
2T fresh lemon juice
2 tsp orange zest
1 tsp lemon zest
1/2 tsp cinnamon
1/2 tsp salt
1T honey
1/4C olive oil

Whisk together. Serves 6.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Creamy Dill Dressing

1C cottage cheese
6T plain yogurt or kefir
1 1/2 tsp dill
1/2 tsp mustard powder
1 tsp chives
1/2 tsp onion powder
salt and pepper to taste

Blend dairy in the blender. Add spices and mix. If it's too thick, add a splash of fresh milk or buttermilk. This makes a great dip and sandwich spread. It is also quite nice mixed into tuna.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Red Pepper Vinaigrette

Throw the following ingredients in a blender and give her a whirl until smooth. Enjoy!

2 red bell peppers
1/2C apple cider vinegar
1/2C olive oil
1/4C water
2 tsp salt
2T honey
6 dates (or 2 small date rolls)
1 1/2 tsp garlic powder
1 tsp tarragon
1 1/2T Soy Sauce (or Bragg's Liquid Aminos)
5 tsp ground flax seed

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Light and Lovely Lemonarette Dressing

Nothing brightens a salad like fresh lemon.

1/2C olive oil
1/2C fresh lemon juice
1tsp Dijon mustard
1T honey
1tsp salt
pepper to taste
1-2 cloves crushed garlic
1/2 tsp dill or tarragon
Optional - May add 1/4C water to stretch it

Mix and store leftovers in refrigerator.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Creamy Greek Dressing

4 oz feta cheese
2 tsp minced garlic
2 tsp dijon mustard
3T fresh parsley
1/2 tsp salt
2 gr onions or shallots or 1/4 red onion
1/4 tsp dried oregano
1 large lemon, juiced

1/4C olive oil

Pull all the ingrediants in a blender EXCEPT for the oil. Blend. Now, keep the blender running and slowly drizzle the oil into the blender in s steady stream. Makes 1 pint. Store in the fridge. Every Greek salad must have fresh tomatoes,mild onions, crisp lettuce and olives in my opinion. :-) Enjoy!

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Homemade Garlic Croutons

These croutons are so scrumptious! In the summer, they are a wonderful addition to salads. In the winter, they are simply delishious used to top soups (Especially French Onion Soup or Tomato Soup). It is a great way to use old bread. I like crusty loaves of French or Italian or Sourdough, but just about any bread will do! You might make a double batch so some actually make it to the table! :-) Just kidding...Or am I?

1/4 olive oil
4 cloves freshly minced garlic
2T fresh parsley, diced (or 2 tsp dried)
2T fresh basil, diced (or 2 tsp dried)
pepper to taste
10 thick slices of stale bread

Put oven on 350F. Combine the first 5 ingrediants in a bowl. Cut bread into fat cubes and toss in oil mixture. Bake on a cookie sheet for 10-15 minutes. Or you can fry the in a well oil skillet whcih is my favorite way to do it, because you get that grilled cheese effect with crisp out side soft inside.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

HomeShalom's German Style Pickled Eggs

I modified this recipe that I found online, it makes 1 dozen eggs. I like to make 2-3 dozen at a time (if my girls have been laying nicely!). They keep nicely in the fridge. 3 dozen large eggs will fit in a gallon size jar. These make a refreshing and quick snack or snacky lunch item throughout the week. The fact they they are cold and make ahead, have made them nice Shabbat lunch items for us. They would make great stuffing for lettuce or tortilla wraps. They might look a little funny, since they turn brown from the Rapedura and apple cider vinegar. (I suppose you could remedy that if you went with the white stuff.) However, as soon as my family ate them they got over that and never mentioned it again and went back for more. (They even later commented on how pretty they were!) The onions are delicious too!

2C Apple Cider Vinegar **
1C Rapedura (Sucanat or sweetener of choice)
1/2C Water
2T prepared mustard
1T sea salt
1T celery seeds
1T mustard seeds
6-8 whole cloves

1 medium size onion, sliced thinly
1 dozen eggs, hard boiled and peeled

*If you use a concentrated vineger like Braggs, you can stretch it by reducing the vinegar by 1/2C and increasing your water by half cup...Since I make such a big batch and it is being cooked and feel like it uses too much of my precious Braggs. Another thing I have done is to use 2 1/2 C of the cheap stuff and omit the water, since I am heating it (and it will no longer be raw)... so you can play with it and see what you like.

Put the first 8 ingredients in a sauce pan, bring to a boil. Reduce heat, cover and simmer for 10 minutes. (This melt your sugar and releases the flavor from your spices.

Remove from the heat and let it cool completely.

Put your cooled hard boiled, shelled eggs in a jar layer it with your onion slices.

Cover and refrigerate for at least 24 hours.

Enjoy!

HomeShalom's Manderin Chicken Salad

serves 8-12

This recipe is good if the chicken is hot off the grill/pan or made ahead and chilled. It is great to take places and share, because its make ahead flexibility, not a "high spoilage" food, nor does not need an outlet (like crock meals). This is wonderful for hot weather Shabbats, pull it out of the fridge (or cooler) and you have a sophisticated meal that will get raves.

Marinating the Chicken:
6-8 boneless skinless chicken breast halves (or equivalent thighs)
1 cup honey
1/4C rice vinegar
1/4C soy sauce (I use Braggs)
1/4C orange juice
1/4C dark sesame oil

Mix together marinate ingredients in a bowl big enough to add your chicken too and cover while marinating. Let marinate at least an hour - but longer is better. **If you are grilling your chicken (my favorite!), leave the chicken uncut until you put it on the salad. If you are frying it in a pan, slice pieces into strips before it goes into the marinate. (This is good to do if you didn't have much time to marinate ahead, more flavor soaks in faster when it is pre-cut into strips. But if you have the time to marinate it longer - the added grill flavor adds a another dimension to the chicken!) I like to use oil in my pan or on my grates while cooking because of the honey in the marinade.

Since there are similar ingredients in the dressing - I like to make it right away.

Dressing:
1/4 C honey
1T + 1 tsp soy sauce
1/4C rice vinegar
1T + 1 tsp dark sesame oil
1T fresh grated ginger or 1tsp dr. ground ginger powder
1/3C orange juice

Mix ingredients together in a jar and set aside. If your honey is cold you might want to warm it to incorporate it together better. Now you can clean up. :-)

Salad:
1-2 pounds baby spinach (Depending on weather or not you want this to be a side or maid dish)*
8 carrots, cut in a fine julienne strips
7-8 Mandarin oranges or tangerines, peeled into segments (or fresh grapes)
Sliced Almonds, or Chopped Peanuts, Cashews or Pistachios (optional)

Assembles this salad in a bowl or on individual plates, top with cooked chicken.

If for some (crazy) reason you don't like baby spinach :-) , you could sub romaine of lettuce of choice.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

HomeShalom's Chilled Sesame Noodles

Its hard to believe I haven't posted this recipe yet. It is a family favorite. I always make it in the hotter months and for Shabbat. It is a great chilled make ahead dish. Fun to take places- not only for convenience, but people always love it...and it gets even tastier the next day! (Or even two or three if you can stand waiting that long!) I like to make 2 pounds of this at a time (this recipe doubled), so we can eat off of it for quick lunches too. You can add other veggies or grilled chicken to it too. I also like to make raw zucchini noodles - it is delish on those! A great use for all that summer squash we'll be getting soon! My kids ask for these noodles. When we ate the left overs tonight, my 4 year old daughter "thanked me" for making them!

1 pound of Soba noodles, Spaghetti or raw zucchini noodles
1/4 C Soy Sauce (I use Braggs Liquid Aminos)
1/4 C Maple Syrup
2 1/2 T of dark sesame oil
2T dried chives
1 1/2T sesame seeds
1 tsp dr. onion powder

1/2 C diced or shredded carrot
1/2 C cashews, finely chopped
1 C veggie of choice (peas, brocc, green onions, shredded spinach, raw snap peas, snow peas or beans sprouts are good!)

(In a pinch I left out cashews and second veggies and it is still YUMMO!)

1. Cook noodles and run cold water over top to cool. You don't want them to get stick on you. I use whole wheat noodles as a rule in my house.
2. Meanwhile, in a small bowl mix the sauce ingredients together
3. Toss sauce with noodles and veggies and let chill. Serve cold at room, temp.

As easy as 1-2-3.

Orange Almond Salad

I got this recipe from a dear friend (Amy S.) who served it one Shabbat. It is so simple, light and refreshing and so lip smacking good! It is easy for Shabbat, just put the salad together, and seal it well. I mix the dressing in a jar and keep it on the side and dress each plate or toss together at the time of serving if I know it will all get finished. No need to heat up the kitchen with delicious dishes like this in your file!

The Dressing:
1/4C oil
2T sugar or honey
2T apple cider vinegar
1/2tsp salt
dash of hot sauce (like tabasco)

The Salad:
11C romain lettuce
2 (11oz) cans of manderine oranges (or section fresh!)
1/4C toasted almonds (Tamari almonds, raw almonds and sliced almonds are also very nice!)
2 green onions, chopped
rice noodles (optional)

This is also QUITE good topped with grilled chicken, and dried cranberries! Enjoy!

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Grilled Portabella Salad

If you like mushrooms, try this sophisticated, delicious and EASY meal. It is wonderful for a fast Erev Shabbat Meal for summer time. It is really easy to do on the grill, which is great if you are trying to keep the heat out of the house. My grill is a crucial part of my summer kitchen!! (I must admit isn't my kid's favorite...because they prefer their mushroom "hidden" in stuff. :-) It is also perfect for a special romantic meal. This is another example of my idea of California Cookin'. Adjust the quantities to the amount of people you are serving.

You will need:
1-2 Portabella mushrooms per person
Feta Cheese (I prefer Sheep Feta - but it's not easy to find- if you ever get a chance, try it!)
Baby Spinach
Roasted Red Bell Pepper (or buy it in a jar)
Balsalmic Vinegar

1. Line your plates with baby spinach.
2. Put twice the amount of Balsalmic Vinegar you expect to drizzle over top of your mushrooms. (For instance, I figure about a 1/4C for every 2 people or so - it reduces to 1/2 that.) Out it in a small saucepan bring it to a boil and trun it down to a simmer and let it boil down to about 1/2 the volume.
3. Put your washed, stemmed mushroom caps on the grill (with your peppers if roasting). Grill the mushrooms until tender.

Plate it up! Put your mushroom(s) on your bed of spinach. Top with a generous amount of crumbled feta cheese, lay sliced rsted red bell pepper on top ( I like to add a little more than is in my picture- they are SO yummy!), and drizzle the balsalmic vinigar reduction over top. It make a delicious and beautiful salad!

Enjoy!




This post was shared at Simple Lives Thursdays

Tahini Dressing

This is a version tasty sauce used in the Middle East and Mediterranean use as a dressing on many things. Drizzled over meats, in falafel sandwiches, over veggies, etc. I think of this as an all purpose Middle Eastern dressing. It can also be used on a salad. You can buy tahini in a jar, but you can also MAKE YOUR OWN very easily, as shown here in my friend Phylis' recipe for Hummus.

1/3C tahini

2T apple cider vinegar

3 squirts of Braggs liquid Aminos (or 2tsp Soy Sauce)

2tsp honey

pepper to taste

water

Whisk together the first 5 ingredients. Than slowly whisk in water to achieve the consistency you desire.

p.s. If you are going to use this as a salad dressing, let me suggest, olives, feta cheese, tomatoes, green (or red) onion and cucumbers.

p.p.s. I LOVE falafal, but not all falafal are created equal! I am still in search of a good falafal recipe. I was hoping to flush one out with this Linky...but if it doesn't happen, or if anyone finds one down the line...please keep me in mind and share it! :-)

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge