Beginning Again in 2013 and a Recipe

What a super blog slacker I've been!

But I'm back and so thankful you've dropped in.

So I'm sending my best wishes to all for an exciting, wondrous, and healthy 2013.

And to kick off 2013 I'm sharing a recipe with lots of health benefits.  OK, it is kinda a repost {I can hear you chanting "slacker, slacker" right now} but new to this post is potential health benefit information for the two primary ingredients: EVOO (extra virgin olive oil) and Balsamic Vinegar.

Now I'm not a nutritionalist but I do read a lot on the topic.  I think we've all heard that EVOO is a good for you ingredient.  And I love Balsamic Vinegar but only recently have read about the potential health benefits it offers.  To me, combining these two ingredients in a recipe almost creates a "super food".

So how about a super delish "super food" recipe ... that's what I  think my Balsamic Vinaigrette that we refer to as our "house" dressing is.

So with this recipe you'll probably save $ over purchasing commercial dressing and you'll definitely eliminate all the preservatives and ingredients you can't pronounce.  Not to mention you may also save calories because conventional vinaigrettes use a 3:1 oil to vinegar ratio and my recipe only uses a 2:1 ratio.  Since oil is the highest caloric ingredient, and proportionately you use less, this is a lower calorie dressing.

But here are some other potential health benefits of these ingredients:

• EVOO has oils rich in polyphenols and oleic acids, which are anti-oxidants with anti-inflammatory properties {sounds like that's good for you}

• EVOO has also been associated with a lowered risk in some studies for breast cancer and coronary disease {sounds like that's good for you}

• Balsamic vinegar has been shown in some studies to help regulate blood sugar, help with the absorption of calcium, and be beneficial for those with high blood pressure {sounds like that's good for you} 

So without further delay, here's my vinaigrette recipe ... enjoy!

-------- Our "Happily Home After" House Dressing Recipe --------

1/2 cup balsamic vinegar (I use the Costo / Kirkland Estate brand)

2 Tablespoons Dijon Mustard

8 teaspoons sweetener (optional)

sugar, maple syrup, or your preferred sweetener would work

I use Splenda and the 8 teas. measure is based on this use of this product

Adjust the amount of sweetener based on the product you choose

1/2 teaspoon each salt and pepper, or to taste

Whisk the above ingredients until you have a throughly smooth and blended liquid balsamic base.

---------

Here's how the dressing becomes a thick emulsified vinaigrette:

To the balsamic base, super slowly add the 1 cup of Extra Virgin Olive Oil while constantly whisking until all the olive oil is incorporated (until the dressing no longer has a layer or drops of oil on top in your bowl).  Once again, I use the Costco / Kirkland Estate brand of EVOO, and the 2012 "vintage" that just arrived at our Costco is the best harvest in years ... so fragrant, fruity, and a lovely deep green color.  That color is the antioxidants, yumm!

------- Tips -------

We've always heard that oil and vinegar don't mix, right?  

Tip: As long as you mix a binding agent - in this case the dijon mustard (or any mustard), with the vinegar first, the oil will blend into the base and yield a beautifully emulsified dressing just by using a whisk.  Just never try to whisk all the ingredients in a single step because the oil will not incorporate.

Another Tip: Once you have this base recipe you can experiment with different vinegar and mustard combinations.

For example, an apple infused balsamic and a spicy brown mustard with horseradish produces a tangy dressing that goes well with roast turkey and other fall favorites.

And Another Tip: This dressing does not require refrigeration; oil, vinegar and mustard will not spoil sitting on the countertop, even up to a week.  That makes this dressing an excellent choice for tailgating, picnics, potlucks and buffet style meals where the food can sit out for hours :)

And just sayin', I've not been compensated in any way to mention a company or brand by name ... just sharing what works for me in my kitchen.  And I've not compensated to write this post either.  100% volunteer blogger here.

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