d's delights- cooking and crafts

Poppy Seed Dressing   I realized after going through all my blog posts, that I had not actually posted a blog about this dressing.  It’s a simple one to make for yourself or a pitch-in.  I happened to make this one recently for a pitch-in, and it was well-received, with people asking for the recipe.  If you have a thing against poppy seeds, you could leave them out and the dressing would still be good.  (Sometimes I wonder what the big deal is about poppy seeds is… I guess it gives some texture and color to things… I am not sure if I would notice a taste difference without them.) ½ White Onion, (or a small one) ¼ C White Vinegar 2 Tbs Sugar or Artificial Sweetener (like Splenda) ½ Tsp Salt 2 Tsp Dijon Mustard ½ C Salad Oil (Canola is good) ½ Tbs Poppy Seeds Mix this all up in a food processor or blender.  Serve with greens, celery, cucumber, green onions, something sweet (mandarin oranges, strawberries, cranberries etc) and something crunchy (nuts, croutons, s

Bolivian Spiced Pork I do not actually know why this might be called “Bolivian…” and I have actually been to Bolivia.  So, if one of my real Bolivian friends reads this and can tell me why this might be called “Bolivian, ” that would be great.  Perhaps it’s the lemon peel and cumin combination…?  I got this recipe from a South Beach cookbook.  I changed it up to make it work for me.  You can use pork chops and cook as directed, or you could rub the spices and lemon peel on a pork roast and roast in the oven at about 400 degrees until done.  Fry up some potatoes or plantains, and yes,  I can see where this would be “Bolivian.” Spice Rub: 1 ½ tsp ground cumin 3 tsp ground cardamom 3 tsp ground coriander  (I did not have any coriander, so I substituted 1 ½ tsp celery seed) ½ tbs ground red pepper (I sometimes do not use this at all… but always less than called for.  It depends upon how spicy you like things.) 3 Tbs grated lemon peel  (about 1 lemon’s worth) ½ Tbs kosh