An Inside Look at Healthy Living...

Monday, April 10, 2017

Lime and Dill Marinated Veggie Salad

Lime and Dill Marinated Veggie Salad 

A great way to "get your veggies" is to make a salad and mix it with a tangy and delicious dressing.  This salad satisfies both veggie lovers and those who do not normally care for them.  


Ingredients

1 cup of lime and dill vinegarette
1 large cucumber, thinly sliced 
1 large carrot, thinly sliced
1/2 red onion, cut into small wedges
1 large green bell pepper, thinly sliced 

Instructions

Mix all the ingredients together in a large bowl.  Serve this salad in a large serving bowl and enjoy!

Lime and Dill Vinegarette and Marinade

 Lime and Dill Vinegarette and Marinade


This flavorful vinegarette can be used as a vinegarette in fresh salads or a marinade for meats such as chicken, pork and fish.  

Ingredients

1 cup of olive oil
1/2 cup of lime juice
1/2 teaspoon of fresh dill, finely chopped
salt to taste

Instructions

Mix all the ingredients together in a small bowl and enjoy in salads or on meat.

Creamy Avocado, Cilantro and Lime Dip

Creamy Avocado, Cilantro and Lime Dip


This Avocado dip is a great party pleaser.  Serve it with veggie chips or tortilla chips.  

Ingredients

2 small avocados, mashed1 cup of mayonnaise
1/2 cup of lime juice
1 tablespoon of fresh cilantro, finely chopped 
salt and pepper to taste

Instructions

Mix all the ingredients together in a small bowl.  Serve in a small bowl with veggies, tortilla chips, or both!

Creamy Lime and Dill Mayonnaise

Creamy Lime and Dill Mayonnaise


This tangy mayonnaise can be used as a dip, in pasta salads, or a spread on sandwiches.  

Ingredients

1 cup of mayonnaise
1/2 cup of lime juice
1/2 teaspoon of freshly chopped dill
salt to taste

Instructions

Mix all the ingredients together in a small bowl.  Use as a dip for veggies or mix with pasta to make a tangy pasta salad.

Cuban Mojo Marinade

Cuban Mojo Marinad


Ingredients

3 heads garlic
2 teaspoons salt
 teaspoon black peppercorns
1 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil


Instructions

The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. n a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended.

Canning You Say?

Canning You Say?


When I bring up the war "canning," many people in Los Angeles say, "Canning? What's that?"  It seems like a good portion of our population, both young and old, draw a blank.  

Many people I know were either never taught how to can or grew up not needing to use this food preserving strategy.  I realized the value of canning recently.  This grew out of a need to minimize food waste.  One of the outcomes of overproducing herbs, veggies and fruits in the garden is food that is not eaten or used for some purpose.  

Some ways to avoid this problem is canning.  Fruits and vegetables can be canned in glass Mason jars and used at some point in the future. This is a great way to save food that would otherwise be wasted.