Dressing Du Jour

This is called “du jour” because you can create an almost infinite number of new dressings every day. 

Ingredients

1 teaspoon Oil

1 TBLspoon Water

2 teaspoon Vinegar

1 teaspoon Spices

Optional

1 teaspoon Fat-free Sugar-free dressing

A portion of protein

A liberal dose of imagination is always a good ingredient!

Directions

Whisk together a choice of Oil, Vinegar, Spices and Water, adding a portion of protein or fat-free dressing as you like.  Experiment and enjoy.  There’s no reason to become bored with your salad or its dressing!

Abstinent Measuring

2  TBLSpoon = 1 Salad Dressing.  Include protein if used.

Note

OIL: Monday use olive oil, Tuesday use mayonnaise, Wednesday use sesame oil, Thursday use safflower oil, Friday use peanut oil, Saturday use hazelnut oil, Sunday use walnut oil

VINEGAR: cider vinegar, brown rice vinegar, white vinegar, red wine vinegar, tarragon vinegar, white wine vinegar, champagne vinegar…

SPICES: blends of Italian, Chinese, Cajun, Garden mix, pepper mix, Creole mix, sweetened (artificial sweetener) blends with ginger and orange rind… try adding a fresh herb like cilantro, basil, dill, oregano or grating in a vegetable you don’t usually put in your salads like celery root, beets, turnips or rutabaga.

INCORPORATING PART OF THE PROTEIN: buttermilk, yogurt, cottage cheese, feta, blue cheese, Parmesan, Romano, other shredded cheeses are all fair game in small doses.

*contribution from Area II Cookbook 2004

Grilled Italian Turkey Sausage with Cucumber Salsa

Ingredients

1 ½ lg Cucumber, peeled, seeded and cut into ½ inch cubes

½ cup Green Onions, sliced

¼ cup fresh Cilantro, chopped

3 TBLspoon White Wine Vinegar

2 teaspoon Sugar Substitute

3/4 teaspoon Salt

¼ teaspoon Red Pepper Flakes

6 Italian Turkey Sausage Links

 (for a cooked weight of 4 oz each – alter number of sausages for total number of portions desired) 

Directions

In small bowl combine Cucumber, Onion, Cilantro, Vinegar, Sugar substitute, Salt and Pepper flakes. Cover and refrigerate several hours.  Preheat charcoal grill for direct-heat cooking. Grill Sausages 4 to 5 minutes per side, until 160 degrees is reached on meat thermometer and meat is no longer pink in center.  

To serve, top each 4 oz portion of Sausage with ½ cup Salsa and enjoy!

Serves 3 to 4. 

Abstinent Measuring

Each serving = 1 protein, 1 condiment

*contribution from Area II Cookbook 2004

Beef Brisket (Jewish Style)

Ingredients

4.4 to 5 pounds Boneless Beef Brisket (flat cut preferable, but I use any cut)

1 clove Garlic, peeled, cut lengthwise in half

2 TBLspoon Vegetable Oil

2 teaspoon Salt

1/2 teaspoon Black Pepper

3 diced medium Onions

1 - 14.5 oz can diced Tomatoes, not drained

2 ribs Celery with leaves, chopped

1 TBLspoon fresh Rosemary leaves

1 teaspoon fresh Thyme leaves

1 Bbay leaf

6-8 medium Carrots

1/4 c. chopped fresh Parsley

Optional

Sugar free BBQ sauce

Use on the Leftovers, for a different flavor

1 can tomato paste

some liquid smoke, vinegar and sweetener to taste

Directions

Preheat over to 325F. Rub garlic over brisket.

Heat oil in roast pan, place brisket in and brown evenly. Pour off drippings, salt and pepper.

Add reserved garlic, onions, under brisket. Stir in wine or vinegar, tomatoes, celery, rosemary, thyme and bay leaf.

Cover, place in oven and cook 3 hours, basting if you like.

Add carrots and parsley and continue cooking uncovered for 30 minutes, until carrots tender.

Remove brisket, refrigerate overnight. When pan cools remove oil, bay leaf and place in blender with all vegetables for great thick gravy. Or remove vegetables skim fat and serve with brisket. Brisket will carve easily next day and all fat can be removed.

Abstinent Measuring

4 oz = 1 protein

Recipe adapted from Jewish Cooking in America by Joan Nathan

Basic Vinaigrette

Add your measured Oil and get a great lunchtime salad dressing.

1/2 cup Balsamic Vinegar
1/4 cup Brown Rice Vinegar
1/4 cup Red Wine Vinegar
1/2 cup water
1/4 tsp lemon-pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt

Optional
1/8 tso chili pepper flakes/cayenne powder (to taste)

Mix together and you have it! you can use it right away.

Abstinent Measuring
Vinegar is a condiment

Abstinent Coleslaw

A vinegar Coleslaw that stands up for itself in a cold meal. It is also a cool counterpoint to spicy meals.

Ingredients
1 head Cabbage
1 lg White Onion
3 Carrots
1 to 2 Sweet Bell Pepper
(color of your choice)

Optional
6 Green Onions
Shredded Zucchini

Dressing
1 to 1 ¼ c Apple Cider Vinegar
½ c Oil (Olive, GrapeSeed or Flax)
8 pkg Stevia (eq 16 t sugar) or other non-sugar sweetener
1 tsp Dry Mustard
1 tsp Celery Seed
1 ½ tsp Salt
½ tsp Black Pepper

Directions
Shred all Veggies and mix in large bowl. Combine all Dressing ingredients into small sauce pan, heat just to boil. Pour over and mix into shredded veggies.
Store in sealed container for at least 8 hours or overnight. Keeps in refrigerator for several weeks.

Serving Suggestions
Combine it with salad greens. A 1/2 cup of this coleslaw adds a juicy softness which spinach, kale and chard sometimes lack. Top it off with sliced hot banana peppers for extra ZING!

Abstinent measuring
1 cup Ab Coleslaw = 1 veg, 1 t oil