Homemade Ranch Dressing Recipe

Homemade ranch dressing in a small jar
Homemade ranch dressing in a small jar

Ranch salad dressing is a popular salad dressing, which has been in the United States since before World War II. While this homemade recipe calls for buttermilk, this recipe can also be made with plain milk or a 50-50 mix of plain yogurt and plain milk.

Servings

  • Makes 2 1/2 cups
  • About 40, 1 tablespoon or 20, 2 tablespoons servings

Approximate Serving Calories 

  • Ranch Dressing – 1 tablespoon 65 Calories
  • Ranch Dressing – 2 tablespoons 129 Calories


Ingredients

  • 2 cups buttermilk
  • 2 tablespoons  all-purpose flour
  • 2 tablespoons snipped chives
  • l teaspoon dried parsley flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/8 teaspoon of pepper
  • 1/2 cup  mayonnaise


Directions

  • Combine buttermilk and flour in a 1 quart mixing bowl
  • whisk or stir until smooth
  • Add chives, parsley, garlic salt, onion salt and pepper
  • Microwave on high until mixture boils and thickens stirring twice; about 
    4 minutes
  • Cool to room temperature and stir in mayonnaise

Storage

  • Store in tightly covered container in refrigerator.
  • The dressing should be safe to eat for at least a week

Maple and Orange Sweet Potato Recipe For two

Maple, and Orange Sweet Potatoes
Maple, and Orange Sweet Potatoes

This is a quick individual serving side dish for most any winter dinner or an holiday meal for two.

Ingredients

  • 1 Med-Lg            Sweet Potato
  • 1 Pinch               Sea salt
  • 1/4 tsp                   Finely shredded orange peel
  • 1 Tbsp                Orange juice
  • ¼ Cup                 Orange juice
  • 3/4 tsp                   Tapioca flour
  • 2 tsp                   Maple syrup

Instructions

  • Preheat oven to 350F.
  • Peel and slice the sweet potato into 1/2-inch thick discs.
  • Divide evenly among two 10-ounce ramekins.
  • Sprinkle lightly with salt and drizzle the one tablespoon of orange juice equally over the sweet potato in both ramekins.
  • Place the ramekins on a baking stone, then in the oven and bake for 15-20 minutes, or until the potatoes are tender.
  • Meanwhile, prepare the sauce.
  • In a small bowl (or cup) add ¼ cup of orange juice, tapioca flour, orange peel, and maple syrup. Whisk until well combined and no lumps.
  • Add the mix to a small saucepan over medium heat. Stir continuously until sauce starts to bubble and slightly thickens, it should also be a little sticky.
  • Pour the sauce over the sweet potatoes in each ramekin and mash/mix to combine.
  • season with a little salt on top.
  • Return to the oven to cook for an additional 5 minutes or until sweet potatoes become a lightly caramelized.
  • Serve immediately.

Servings

  • This recipe makes two servings

Related References

 

 

Recipe – Savory mashed roasted carrots with sour cream

This recipe makes a nice side dish for any holiday or even a regular dinner table. It’s a little richer than straight carrots and a little healthier than straight sweet potatoes.  

Ingredients

  • 1 cup peeled and sliced carrots (5 medium carrots)
  • 1 cup peeled and cubed  (1 medium sweet potato)
  • 2 tablespoons unsalted butter (or 2 tablespoons extra virgin olive oil)
  • ⅓ cup sour cream
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • ½ tablespoon toasted hazelnuts

Directions

  • Peel carrots and sweet potatoes and cut into 1-inch pieces.
  • In a medium bowl, mix together carrots, sweet potatoes, melted butter (or olive oil) and salt. Transfer to a roasting pan.
  • Preheat oven to 400ºF. Bake covered roasting pan for 40-50 minutes until carrots and sweet potatoes are fork-tender.
  • Put in a medium bowl and use a potato masher or a fork to mash them.
  • Add sour cream, nutmeg, ground pepper, and oregano. Stir well.
  • Serve warm. Sprinkle with toasted hazelnut, ground.

Servings

  • This recipe makes 4 servings

Related References

Why Should Cooks Love Root Vegetables?

baked roots on  baking sheet
baked roots on baking sheet

Root vegetables are rich in nutrients

Root vegetables are rich in carbohydrates and other valuable nutrients. They grow underground, where they can absorb large amounts of minerals from water and soil. In addition, the vegetables serve as storage of the energy that the sun collects through the leaves. As a result, they can provide the body with many health benefits.

Types of root vegetables.

There are two different types of root vegetables. They are onions, tubers and rhizomes. Onions are vegetables like garlic and shallots; The tubers are potatoes and sweet potatoes, and the rhizomes include vegetables such as ginger and turmeric. Other root vegetables are carrots, radishes and turnips. All root vegetables are good for you because they offer many health benefits.

By eating root vegetables and fruits not only as a snack but also as part of your meal, as the foods work together to keep the level of absorption low enough so that the blood sugar level does not rise so fast when consuming fruits as a snack without others. Types of food They tend to increase their blood sugar levels too quickly because the sugars contained in food are absorbed quickly.

Most vegetables are full of complex carbohydrates, which are broken down into sugars in your body. This is a slow process that prevents an unnatural increase in blood sugar levels and, therefore, can provide constant energy throughout the day. They are also a good source of fiber that cleans the intestines and the rest of the digestive tract. Any deposit that inhibits the absorption of nutrients can be eliminated by consuming fiber from the body. Once the digestive tract is clean, begin to cleanse the rest of the body at a deep level of the cells.

Root vegetables contain antioxidants

Root vegetables are also a good source of antioxidants that neutralize free radicals in the body. Free radicals are considered one of the main factors that contribute to aging. Therefore, root vegetables can help reduce the appearance of wrinkles and premature greying of hair and prevent many age-related diseases.

Antioxidants are also very effective against serious diseases such as cancer, heart disease, osteoporosis and many others. They can help develop the immune system needed to help the body fight harmful infections, bacteria and viruses. This can reduce the risk of colds, allergies and other autoimmune diseases.

Root vegetable are low in calories

Another benefit to the health of the root vegetables is the low-calorie intake. Not only are they low in calories, but they are also rich in essential nutrients. Root vegetables are, therefore, an excellent aid to lose weight, as they can return nutrients to the body, which in turn can help reduce the desire to eat. In addition, they naturally increase energy, which is also important for weight loss, since it promotes more exercise.

Related References

Holiday Hand Pies And Empanadas

Hand pies are usually a great addition to your holiday. It ensures your appetite is alright and keeps you excited about meals. An Empanadas is a good example of a hand pie and is really a delicious treat. You can eat as an appetizer before a major meal especially when you are on holiday. Really, in terms of how you eat them, your options are limitless. When it comes to preparing them yourself, you can get even more creative. Once you get the basics down, you’ll be making empanadas all the time. To make them even healthier, experiment with fish and shellfish options for more nutritious benefits.

The Simplicity Of Empanadas

Making empanadas is quite simple. Basically, you must make the dough, prepare the filling, and decide whether you will fry or bake them.

The Empanada Dough

The type of dough you prepare varies. Some recipes are little more than a basic bread dough recipe, while the more authentic varieties include either lard of butter for a more pastry-like effect. For these latter varieties, you typically need to wait a few hours to let the dough rest before cutting it into circles and preparing the actual empanadas.

The Empanada Filling

The second part in making empanadas requires that you select the fillings and prepare this filling to be wrapped in the dough. Whether using fish, shellfish, or any other type of meat or poultry, you should first cook the chosen filling, adding your selected seasonings as well. Once this is prepared, you might want to add cheese to the mixture as well for extra flavor. With the filling ready, you’ll need to start forming the empanadas.

Forming The Empanada

To make the empanadas you’ll need to form circles with the dough. The larger the circle, the larger the empanada. From there you need to put a few spoonfuls of filling in each circle, then fold the circle in half and seal by either folding the dough or using a fork to press the two edges together. With your oil or oven heated, within 10 to 12 minutes your tasty empanadas will be ready to be enjoyed.

Jelly, Jam, Compote, Fruit Preserves, Or Fruit Butter Empanadas

Although this recipe is easy, you must consider some time before you start, because for them to taste best requires preparation beforehand.

  • First, a day before, mix the butter and cream cheese until they reach a smooth point
    • 1 (8-ounce) package cream cheese, at room temperature
    • 1 cup (2 sticks) unsalted butter, at room temperature
  • Add the dry ingredients and neat the dough, but do not over work
    • 3 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • 1 teaspoon baking powder
  • Shape the dough mix into small round balls and have them wrap in cling wrap, refrigerate them overnight or for as long as you want to, a week at the most.
  • Once you are ready to bake the empanadas, take the dough out from the refrigerator and preheat your oven at 375ºF or 190ºC degrees.
  • Take the dough balls and roll them out until about 1/8″ thick,
  • Your dough rounds should be twice you desired empanada size,
  • Put a spoonful of jelly, jam, compote, fruit preserves, or fruit butter in the center of each dough round, fold in half, and press the edges together,
  • Put the empanadas on an ungreased cookie sheet, lined with non-stick parchment paper, and bake for 20 minutes, until the dough is a medium golden brown,
  • Immediately after finish baking, sprinkle with sugar or cinnamon sugar, let cool, and share them with anyone.

Pumpkin Muffin Recipe

Pumpkin Muffins
Pumpkin Muffins

Pumpkin Muffins

October is fast approaching, and a variety of pumpkin-spice recipes is sure to brace our kitchen.  Pumpkin recipes taste delicious and give your body that extra boost of veggie goodness.

Pumpkin muffins are perfect breakfast treats as we settle into the fall. The spice blend gives them incredible autumn flavor.

Recipe Ingredients

Ingredient

US measure

Metric measure

Cooked and pureed pumpkin1 cup250 ml
Organic whole wheat self-raising flour7/8 cup207 ml
Baking powder1 teaspoon5 ml
Buttermilk or full-fat milk¾ cup180ml
Baking soda1 teaspoon5 ml
Granulated white sugar¾ cup180 ml
Raisins or dried cranberries1 cup240 ml
Ground cinnamon1 ½ teaspoons7.5 ml
Salt½ teaspoon2.5 ml
Vanilla extract1 teaspoon5 ml
Ground cloves¼ teaspoon1.25 ml
Ground ginger½ teaspoon2.5 ml
Nutmeg¼ teaspoon1.25 ml
Eggs2 large

Recipe Directions

  • Preheat oven to 400F or 205C and place rack in the center of the oven.
  • Prepare the muffin pan (use a nonstick vegetable spray).
  • In a medium-size mixing bowl, add pumpkin puree, buttermilk, and vanilla extract. Whisk until well combined. Add in the eggs one at a time, beating after each addition until well mixed. Set aside.
  • In a large mixing bowl, mix the dry ingredients – flour, baking powder, baking soda, sugar, ginger, cloves, nutmeg, cinnamon, and salt.
  • Add the dry ingredients to the milk/egg/puree ingredients and mix until combined.
  • Add raisins or dried cranberries
  • Fill the muffin cups to about 2/3 full with the batter using an ice cream scoop (you can also use two spoons as an alternative).
  • Place in your oven and bake for 20-25 minutes, or until golden brown.
  • Remove from oven and place on a cooling rack.

Servings

This recipe makes 12 muffins.

How best to serve the dish?

These muffins can be enjoyed at any time of the day with your favorite drink.

How to store

Wrap each muffin in a paper towel and place them in a sealable bag or airtight container and store at room temperature for 5 days, or put them in the freezer.

How long can it be stored?

Frozen  Pumpkin Muffins can last up to three months.

Related References

Pineapple Muffin Recipe

Pineapple Muffins
Pineapple Muffins

Pineapple Muffins

Pineapple muffins are a perfect flavorful treat for breakfast, brunch or lunchbox snack. These rich and gooey muffins get their wonderful flavor from fresh pineapple and lemon zest.

Recipe Ingredients

Ingredient

US measure

Metric measure

Crushed pineappleOne-8 ounce can226.80 g
All-purpose flour1 ½ cup360 ml
sugar1 1/8 cups270 ml
melted butter4 tablespoons60 ml
Baking powder2 teaspoons10 ml
Baking soda1 teaspoon5 ml
Buttermilk¾  cup180 ml
Salt¼ teaspoon1.25 ml
Fresh lemon zest1 teaspoon5 ml
Vanilla or almond extract½ teaspoon2.5 ml
Egg1 large

Recipe Directions

  • Preheat oven to 375 degree F (190 C).
  • Prepare muffin tin with nonstick vegetable spray.
  • In a medium mixing bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, whisk the egg, milk, and sugar. Stir in the butter, lemon extract and lemon zest tablespoons of butter.
  • Add the dry mixture to the wet mixture and stir continuously until well combined, then add the pineapple and lightly stir the batter.
  • Scoop the batter into greased muffin tins ¾ full.
  • Bake for 20 minutes or until golden brown.
  • Remove from the oven and set the pan on a wire rack to cool for 20minutes.

Servings

Yield 12 muffins

How best to serve the dish?

Serve warm with Cheshire cheese or jam.

How to store

Store muffins in an airtight container at room temperature. Wrap muffins with aluminum foil and put in a freezer.

How long can it be stored?

Pineapple muffins stored at room temperature can last for 3 days, while frozen muffins can last for three months.

Related References