Sweet Onion or Poppy Seed Dressing

 

Sweet Onion or Poppy Seed Dressing

2 small shallots peeled and chopped very fine
1/2 cup light brown sugar, packed
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 teaspoons celery salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1 teaspoon (or more) poppy seeds

Had this dressing at a local restaurant and liked it. I decided to give it a try. Recipe calls for using a blender but I might sauté the shallots since Gary doesn't like raw onion. I did sauté the shallots till very soft but not browned, and I'm glad I did. I just whisked ingredients together well. For poppy seed dressing just add more poppy seeds. I used apple cider vinegar which gave a different cast of color to my version  of the dressing. If I was to make it again I'd use a clear vinegar. Store any extra dressing in a mason jar in the fridge. No additives or preservatives in home made dressings. What could be healthier than that.

Julianne Snow Peas & Ginger Orange Sauce

Julianne Snow Peas & Ginger Orange Sauce

6 ounces or one package of fresh snow peas
2 garlic cloves minced
1 small shallot chopped fine

scant amount of olive oil to sauté
1/3 cup white wine or sake
2 tablespoons rice wine vinegar
1 tablespoon low sodium soy sauce or aminos
2 teaspoons fresh grated ginger
3/4 cup fresh orange juice and zest of orange
2 teaspoons granulated or brown sugar
1 tablespoon corn starch dissolved in 1/3 cup water

1 tablespoon white sesame seeds (optional)

I was pleasantly surprised at the nutritional benefits of snow peas. The difference between snow peas and sugar snap peas is the sugar snaps have larger peas in the pods. Snow peas pods are edible and they can be eaten whole. Remove strings from the snow peas. Julianne the snow peas lengthwise (as above), blanch for 1 minute, or longer if you prefer them softer, drain, and set aside. I did blanch mine longer. 

In a medium frying pan sauté shallot till soft, then add minced garlic and ginger and sauté for one more minute.  Add remaining ingredients, except corn starch slurry, and cook for 5 minutes. Last add corn starch slurry and cook till sauce is thickened. Add blanched snow peas to sauce and serve immediately. Sprinkle with sesame seeds when plating if desired.

Pan Sauteed Okra

Pan Sauteed Okra

3/4 pound fresh okra
scant amount of olive oil
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder (omit if you don't like heat)
salt and pepper to taste

Cut okra in bite sized pieces discarding the stem end and very tip. On medium high heat sauté in olive oil till slime dissipates. Add spices and sauté till well blended. Add a bit more olive oil if okra seems to dry. Cover and cook for 5 minutes till soft and tender. Quick, easy, and delicious.

Fragrant Fennel Soup

Fragrant Fennel Soup

1 onion chopped fine, yellow or Vidalia 
2 garlic cloves minced

1 tablespoon olive oil
1 tablespoon unsalted butter
1 anise/fennel bulb cubed small, reserve fennel fronds as garnish
1-32 ounce container of vegetable stock, no salt added
4 small to medium Yukon gold potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried tarragon
1 teaspoon dried sweet paprika (optional)
1 tablespoon fresh tarragon chopped fine (optional)
1-2 tablespoons granulated sugar
1-2 cups water if soup becomes too thick

Sauté onion till soft in olive oil and butter. Add garlic and sauté one more minute. Add chopped fennel and cook till fragrant about 5 minutes. Add stock and potatoes and remaining ingredients. Cook soup till potatoes and fennel are very soft. Leave soup chunky or blend well in a blender when soup has cooled down a bit. Serve with a garnish of fennel fronds and perhaps some crusty. This soup is so delicious and perfect on a blustery day.