Oil-Free Balsamic Salad Dressing/Marinade (Vegan)

Here's a simple salad drizzled with Oil-Free Balsamic Salad Dressing. 
It shares a plate with a bit of sauerkraut, Crispy Air Fryer Tofu,
a Clementine orange and one Brazil nut.

Recipe from Shane & Simple

Husband-Tested in Alice's Kitchen

This delicious oil free, nut free, gluten free, whole food plant based dressing is tangy with a hint of sweetness.  It can be made in less than 2 minutes.  It will keep in the fridge for 2-3 weeks.  And, it can be used as an oil-free marinade for tofu or tempeh or veggies for roasting. 

1/4 cup + 2 Tablespoons good quality balsamic vinegar

3 Tablespoons Dijon mustard

2 Tablespoons maple syrup

1 teaspoon nutritional yeast

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1-2 cloves garlic, minced (optional)

Water (optional)

Add all the ingredients, except the water, to a jar with a tight fitting lid.  Shake the jar vigorously until the ingredients are well combined.  Add water, a Tablespoon at a time and shake again, until you get the consistency you like.

(You can also place the ingredients in a bowl and use a whisk to combine.)

Nutritional Information: (2 Tablespoons) 60 calories; 300 mg sodium; 0 g fat; 11 g carbohydrates; 0.1 g fiber; 0.3 g protein; 0 mg cholesterol

Note: I think it's really important to use a good quality, great tasting balsamic for dressings, especially when the vinegar flavor will be "out there in front."  Here's the one I use.  (I purchase it from William Sonoma.)

  

Curried Chicken with Cauliflower, Apricots and Olives

Serves 4 to 6

Recipe Sheet Pan Suppers

Husband-Tested in Alice’s Kitchen

This dinner is fun to make because it’s done on a sheet pan.  We loved the taste of the sweet fruity apricots and the briny olives along with the roasty chicken.  We thought it tasted even better the next day for a leftovers lunch.

6-8 boneless, skinless chicken thighs (about 2 lbs. total)

4 Tablespoons olive oil, divided

4 teaspoons curry powder, divided

¼ teaspoon cayenne pepper

1 teaspoon smoked paprika, divided

½ teaspoon cinnamon

1 Tablespoon apple cider vinegar

1 teaspoon Kosher salt, divided

1 head cauliflower, cut into bite-sized pieces

¾ cup chopped dried apricots, soaked in hot water for 5 minutes and drained

1 cup pitted green olives, halved

Here's what the dish looks like just before popping it in the oven.

Combine the chicken thighs with 2 Tablespoons olive oil, 2 teaspoons curry powder, the cayenne, ½ teaspoon of the paprika, the cinnamon, vinegar and ½ teaspoon of the salt in a large bowl.  Cover and leave in the fridge for at least 45 minutes or overnight.  When you are ready to cook, preheat the oven to 425F.  Line a sheet pan with parchment paper.  Place the cauliflower on the sheet pan.  Add the remaining 2 Tablespoons olive oil, 2 teaspoons curry powder, ½ teaspoon paprika and ½ teaspoon salt.  Scatter the apricots and olives over the cauliflower.  Toss to combine.  Spread into a single layer.  Remove the chicken from the marinade and place them atop the cauliflower, spacing them evenly apart.  (See photo)  Discard the remaining marinade.  Roast, rotating the pan halfway through the cooking time, until the cauliflower is slightly charred and the chicken is cooked through (165F), about 45 minutes.  Serve over brown rice or whole-wheat noodles.

Buttermilk Baked Chicken

Serves 4 to 8*

Recipe adapted from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

We were just a few days from leaving for a vacation and I had buttermilk in the fridge.  I always have Parmesan cheese, garlic and fresh lemons on hand, so I whipped this up mighty quick for a delicious dinner. I froze the rest of the buttermilk for another time. By using whole grain bread and by baking instead of frying, this recipe is healthier.

1½ cups buttermilk

Juice of 1 small lemon

2 cloves garlic, minced

½ cup freshly grated Parmesan cheese, divided

2 teaspoons Sriracha sauce (or other hot sauce)

Kosher salt

Freshly ground pepper

3 slices whole-grain bread (I use Ezekiel sprouted grain bread.)

2 teaspoons dried pizza seasoning (or 1 teaspoon dried oregano and 1 teaspoon dried thyme)

4 boneless, skinless chicken breasts* (You can stretch this recipe to make 8 servings if you pound the breasts a bit to make them thinner and then cut them in half crossways.)

Place the buttermilk, the lemon juice, ¼ cup Parmesan, hot sauce and salt and pepper to taste in a bowl.  Mix thoroughly.  Add the chicken breasts and allow them to marinate at least 15 minutes or overnight.  Tear the bread slices into pieces and put them in a small food processor.  Run the processor until the bread turns into crumbs.  Place the crumbs in a pie plate or other shallow dish.  Add the dried herbs, the remaining ¼ cup Parmesan cheese. Mix well. Preheat the oven to 400F.  Place a piece of parchment paper on a baking sheet.  Place a rack on top of the parchment paper. Remove the chicken breasts from the marinade.  (Discard the marinade.)  Place the chicken breasts in the breadcrumb mixture and press until they are coated on both sides.  Place the chicken breasts on the rack.  Put the baking sheet in the oven and bake for 40 minutes or until the chicken registers 165F using an instant-read thermometer. 

Notes:  For a quick healthful dinner, make some brown rice in a rice cooker.  Put the juice of a lemon in a jar.  Add about 3 Tablespoons of olive oil to the jar.  Add a pinch of salt and pepper to the jar.  Place the lid on the jar and shake vigorously.  Set aside.  Toss together some fresh spinach or lettuce.  Add a sliced carrot and a sliced shallot.  Drizzle the lemon vinaigrette over the salad and toss.  Place the chicken breasts over the salad.  And voila!  Dinner is served.

You can freeze buttermilk to use for other recipes in the future.

Honey-Mustard-Glazed Salmon Steaks (or Fillets)

Recipe from Food & Wine Magazine/Contributed by Jamie Bissonnette

Husband-Tested in Alice’s Kitchen

This marinade/sauce is soooo mouth-watering  scrumptious!  You can also spread the sauce/marinade on chicken wings or pork chops before grilling.

¼ cup Dijon mustard

¼ cup whole-grain mustard

¼ cup honey

2 Tablespoons soy sauce

1 garlic clove, minced

1 ½ teaspoons finely chopped thyme or dried thyme

Four 6-ounce skinless salmon fillets or 6- to 8-ounce salmon steaks or fillets (about 3/4 inch thick)

Canola oil, for brushing

Kosher salt

Freshly ground pepper

In a medium bowl, whisk the mustards with the honey, soy sauce, garlic and thyme.

Light a grill or preheat a grill pan and oil the grate or pan. Brush the salmon fillets with oil and season with salt and pepper. Grill the salmon fillets skinned side down over moderate heat for about 3 minutes. Turn and grill about 3 minutes longer, until the salmon is nearly cooked through. Generously brush both sides of the salmon with the honey mustard and grill, turning frequently, until richly glazed, about 1 minute. (For salmon steaks, grill over moderately high heat, turning once, for 4 to 5 minutes, then brush with the honey mustard, turning frequently, for 1 minute.) Transfer to a platter or plates and serve, passing the remaining honey mustard at the table.

Make Ahead

The honey mustard can be refrigerated overnight.

Honey Marinade

Makes 3/4 cup

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Use this simple honey marinade with chicken breasts (as shown in photo), pork chops or firm tofu before grilling.  It’s delicious served along with Creamy Macaroni Salad.

2 Tablespoons Dijon mustard

¼ cup honey

¼ cup red-wine vinegar

¼ cup extra-virgin olive oil

Freshly ground pepper, to taste

In a small bowl, whisk together mustard, honey, vinegar, and oil. Season with freshly ground pepper.

Pour marinade over 6 pork chops or 4 chicken breasts or firm tofu. Refrigerate 1 hour (or up to 3 hours) before grilling, baking, or panfrying.