If you are looking for an authentic, traditional panzanella salad, you’d be better off with this one from Giada De Laurentis. But if you want something equally delicious, that can be made in about 4 minutes, I’m your girl! There is no toasting of the bread, no seeding or peeling of tomatoes, or other fussy steps.
By now, we all know what we *should* be eating, right? Whole wheat bread vs white bread; plain yogurt vs flavored; steel cut oats vs regular oatmeal; and brown rice instead of white. But do you know why?
For the most part, it has to do with eating foods that are as unprocessed as possible, to keep them close to their natural state. But I knew there had to be more to it, so after some Googling, I quickly found the answers about brown rice: nutrition, plain and simple! By retaining the outer husk of the rice, it kept the fiber and up to 4 times certain minerals.
I was sold, a brown rice convert. Now there was just this small problem. How do I put it? I wasn’t crazy about the taste. Read the rest of this entry
Summer is full of picnics, BBQ’s and outdoors celebrations, with traditional foods like burgers, hotdogs and potato salad. Haven’t you ever craved something a little different?
Fresh, cool dill cucumber salad is the perfect answer. It’s quick and easy to make, refreshing, and holds up well because there is no mayonnaise to worry about.
The star ingredient that gives this salad so much flavor is Sarah’s Home on The Ranch Dip Mix. Yes, dip mix!
When you hear “as cool as a cucumber”, doesn’t it make you wonder if there are other vegetable attributes? You know, as sensitive as a tomato, as difficult as a mango, as sophisticated as an aubergine, as uncaring as a fig?
OK, maybe I should leave my comedy routine to the bananas and go back into the kitchen to show you how to make a delicious, fresh cucumber salad. This recipe uses my “Sarah’s Home on the Ranch” dip mix, which shows you again that most of my products have multiple uses.
3 large cucumbers, well washed but not peeled
1 large white onion
¼ c olive oil
¼ c white vinegar
½ t sea salt
1 ½ t “Sarah’s Home on the Ranch” seasoning blend by Your Spice of Life*
* or substitute dill, parsley and black pepper, to taste
- Slice the cucumbers as thinly as possible, and place in a large bowl
- Slice the onions into very thin, long strips and add to cucumbers
- In a small bowl, combine the oil, vinegar, salt and seasoning, mixing well
- Add to cucumber mixture and stir to coat well.
- Refrigerate at least an hour to allow flavors to meld.
My Dad worked for General Electric all his life — back when people still did that. During part of his tenure, he belonged to an international division that led to his moving the whole family to Europe for several years. So I was fortunate to experience the vastly differing cultures of Holland, northern Italy and southern France before it was time to return us Stateside after 6 years.
Europe lagged behind the new food trends that were taking place here — Tab and Fresca, marshmallow Fluff, Pop-Tarts, Jiffy Pop, 1-2-3 Jell-o, Carnation Instant Breakfast, Tang, Underwood deviled ham, and the revolutionary Chef Boyardee Pizza Kit. Poor kids, we didn’t get to eat any of these things, and were stuck with the meals our Mom made from scratch three times a day, using local ingredients and recipes.