Motherhood is the necessity of invention, they say
-
- April
- 21
Too true. I was never so creative or inventive pre-motherhood.
Perhaps it was all those days doing nothing but working, sleeping late on the weekends and hanging out that made me all soft and lazy. If a button popped off your coat, you’d laugh and say, “Let’s go shopping!” Post-motherhood, you have the travel sewing kit (right next to the backup onesie, spare pacifer or crayon pack) in hand before the button even hits the floor.
Same applies to the kitchen.
Earlier this week I ran out of salad dressing. Rather than head out to the supermarket with three kids in tow, a process that can take a solid hour from finding socks to finish, I grabbed whatever condiments I had on hand.
A bit of mayonnaise, a squirt of ketchup and a splash of vinegar became a quick Thousand Island. (If I had some relish in the back of the fridge I would have thrown that in too.)
And I’ve always done my own balsamic vinagrette with a bit of dijon mustard and balsamic vinegar whisked together with extra virgin olive oil.
Inspired, I think I should branch out a little more with the whole homemade-dressing thing. Here’s two promising recipes that moved on the wire yesterday from The Associated Press. They are a bit more time consuming than oil and vinegar, but look downright tasty, especially the orange-poppy seed one.
But first: What’s your best “in-a-pinch” recipe?
HONEY-LEMON TEA DRESSING
Start to finish: 10 minutes
Makes about 1/2 cup
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons strong black tea
1 teaspoon Dijon mustard
2 teaspoons honey
Salt and freshly ground black pepper, to taste
In a small bowl, whisk together the oil, lemon juice, tea, mustard and honey. Season with salt and pepper.
Nutrition information per tablespoon: 49 calories, 5 g total fat (1 g saturated), 0 g protein, 3 g carbohydrate, 0 g fiber, 118 mg sodium
â€â€Ã¢â‚¬â€Ã¢â‚¬â€
ORANGE-POPPY SEED DRESSING
Start to finish: 10 minutes
Makes about 1 1/4 cups
2 teaspoons poppy seeds
1/2 cup nonfat buttermilk
1/2 cup reduced-fat sour cream
1 tablespoon honey
2 tablespoons orange juice
In a small dry skillet, toast poppy seeds over low heat, stirring constantly, until fragrant, about 1 minute. Transfer to a small bowl. Add the buttermilk, sour cream, honey and orange juice. Whisk until smooth.
Nutrition information per tablespoon: 21 calories, 1 g total fat (0 g saturated), 1 g protein, 2 g carbohydrate, 0 g fiber, 13 mg sodium.
This entry was posted
on Saturday, April 21st, 2007 at 11:30 am by Katie Ryan O'Connor.
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Nice!
Nice…
Cool.
interesting
Sorry