d's delights- cooking and crafts

Bi-coastal Salsa Chop up these ingredients and put in a big bowl: 3 cloves garlic 3 green onions 1 small or ½ large red onion 1 small or 1 large Vidalia or sweet onion (1/2 jalepeno) 3-5 Tomatoes 1 green bell pepper 1 red bell pepper 1 orange bell pepper 1 yellow bell pepper (purple bell peppers are nice too, if available) ½ bunch chopped cilantro Mix together: 1-2 tbs red wine vinegar ¼ C lime juice (juice of 1 large  lime or two small ones) Grated lime peel Pepper ¼ tbs ground cumin 1 tsp oregano 1 tsp olive oil (or other salad oil of your choice) I adapted this recipe from two different salsa recipes.   One was from an LA Weigh Loss cook book, and another was from the South Beach cookbook… so, I named this “Bi-Coastal Salsa”! There is no cooking involved here, but the cutting can be tedious if it’s not your favorite thing to do. I like the peppers and onions to be chopped quite fine.   Putting them through a processor is a...

Simply Divine Italian Vinaigrette from Deb 1/2 C EVOO 4 TBS Red Wine Vinegar 1-2  Lemons, juiced 4 cloves garlic, peeled and smashed 2 tsp dried oregano salt and pepper to taste Blend in a small food processor or blender. I have to say, I made this once and forgot the lemon, and it was still super good. This was about 4-5 servings of dressing. I doubled the recipe she gave me.

I love to make my own salad dressing, and am eager to find new ones, especially if they are easy! This one is pretty quick. I used a mini food processor, but you can use a blender, or just chop the garlic yourself and shake it all well. This makes about a cup and a half. 1/2 C Red Wine Vinegar 1/2 C Honey 1/2 C Canola Oil 2-4 Cloves of Garlic, minced or chopped 1/2 teaspoon kosher salt 1/2 teaspoon cracked pepper