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Salad Dressing Mix: Good Seasons knockoff

Salad Dressing Mix: Good Seasons knockoff
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An all good ingredients dry salad dressing mix: Not only bursting with flavor, but healthy as well, especially if you use organic ingredients.
Servings Prep Time
4 bottles of dressing 20 minutes
Servings Prep Time
4 bottles of dressing 20 minutes
Salad Dressing Mix: Good Seasons knockoff
Print Recipe
An all good ingredients dry salad dressing mix: Not only bursting with flavor, but healthy as well, especially if you use organic ingredients.
Servings Prep Time
4 bottles of dressing 20 minutes
Servings Prep Time
4 bottles of dressing 20 minutes
Ingredients
Dry dressing mix
Salad Dressing
Servings: bottles of dressing
Instructions
Dry Mix
  1. Mix all dry ingredients together and store in a jar for future use.
Salad Dressing
  1. Mix dressing ingredients (water, mix, vinegar, oil) in a jar or cruet (the Good Seasons ones are great). Shake well and let sit for 15 minutes so dry ingredients to soften (can be kept in the fridge to thicken).
  2. Pour some over salad and toss.
  3. Refrigerate any leftover dressing.
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Lamb Shanks, Braised

Lamb Shanks, Braised
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lamb shanksThese fragrant, delicious lamb shanks are braised in an exciting combination of flavors and the meat is so tender it falls off the bones. Best served with my brown rice/wheat/barley pilaf. Leftovers can be used for Scotch Broth. Yum!
Servings Prep Time
4 30 minutes
Cook Time
2+ hours
Servings Prep Time
4 30 minutes
Cook Time
2+ hours
Lamb Shanks, Braised
Print Recipe
lamb shanksThese fragrant, delicious lamb shanks are braised in an exciting combination of flavors and the meat is so tender it falls off the bones. Best served with my brown rice/wheat/barley pilaf. Leftovers can be used for Scotch Broth. Yum!
Servings Prep Time
4 30 minutes
Cook Time
2+ hours
Servings Prep Time
4 30 minutes
Cook Time
2+ hours
Ingredients
Servings:
Instructions
  1. Using a paring knife, pierce lamb shanks and insert garlic slivers into meat. Brown shanks in olive oil in a lidded deep pan, electric skillet or dutch oven.
  2. Heat olive oil in a lidded deep pan, electric skillet or dutch oven and add lamb shanks. Place oregano, mint and lemon on top of lamb shanks. Add salt and pepper. Brown the shanks/seasonings, turning frequently.
  3. Pour in 1/4 cup water. Cover with lid, turn down heat and simmer for 2 hours, turning over meat about every 1/2 hour (spoon seasonings on top of meat) and replacing water if necessary. If making the rice pilaf, that can be made at any time and set aside (see pilaf recipe to proceed).
  4. After 2 hours, remove shanks from heat. Pan drippings can be deglazed with more water to be used as a gravy, or used in the pilaf recipe. Serve and enjoy!
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Lacto Fermented Garlic Dill Pickles

Pickles, Lacto Fermented Garlic Dill
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picklesSm

These are fermented but also call for some vinegar. They are crunchy and delicious with a tang that will wake up your mouth. Fresh young pickling cucumbers are the best -- look for very green, firm cukes with lots of bumps. These will be nice and crisp and the seeds small & undeveloped.

 

Grape leaves are optional but they have an ingredient (tannin) that will help keep the pickles crisp.

Servings Prep Time
1 quart 45 minutes
Cook Time Passive Time
0 1 week
Servings Prep Time
1 quart 45 minutes
Cook Time Passive Time
0 1 week
Pickles, Lacto Fermented Garlic Dill
Print Recipe
picklesSm

These are fermented but also call for some vinegar. They are crunchy and delicious with a tang that will wake up your mouth. Fresh young pickling cucumbers are the best -- look for very green, firm cukes with lots of bumps. These will be nice and crisp and the seeds small & undeveloped.

 

Grape leaves are optional but they have an ingredient (tannin) that will help keep the pickles crisp.

Servings Prep Time
1 quart 45 minutes
Cook Time Passive Time
0 1 week
Servings Prep Time
1 quart 45 minutes
Cook Time Passive Time
0 1 week
Ingredients
Main Ingredients
Brine Ingredients
Servings: quart
Instructions
  1. Wash the cucumbers, but don’t scrub them (you want to leave some lactobacillus bacteria on them) and rub off any spines.
  2. Trim about 1/8 inch off the blossom end of the cucumbers. This removes an enzyme that can make your pickles limp. I also cut the cucumbers into halves or quarters so they fit together better in the jar.
  3. Put the other Main Ingredients in a 1 quart largemouth canning jar and then pack cucumbers in as tightly as possible (try not to bruise them in the process).
  4. Mix the brine ingredients together in a bowl and then pour the mixture into the jar to cover the cucumbers completely, leaving about 1/2 inch headspace.
  5. Cover with a canning jar lid and band, write the date or day on the jar (a Sharpie works), place the jar in a bowl (to catch any overflow or leakage on the days the jar is inverted) and once a day, for a week, flip the jar over to redistribute the spices that will tend to settle to the bottom.
  6. After a week, keep the jar in the refrigerator. Enjoy!
Recipe Notes

The original recipe said these would keep for a month in the refrigerator, but I have some that are several months old and they are just as crispy and delicious as they started out. Remember that with ANY fermented vegetables, if they look or smell bad or appear slimy, don’t eat them!

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