Maple Dijon Vina-wha??

was gonna write this whole big long lengthy lecture about Rutabagas and the Beef Stew I made for dinner last night.

Instead: Here are quick photos. Maybe next time I’ll give more details.

1) The Rutabaga Gallery. Aren’t they just such pretty vegetables? *applause*

2) Beef Stew

I liked it a lot. C had two bowls full. E, well she used the broth to dunk her bread in.

I liked it a lot. C had two bowls full. E, well she used the broth to dunk her bread in.

Instead of boring you with the aforementioned stories, I shall, indeed, regale you with humorous photos and tidbits of tonight’s feast.

*wink*

E approached me yesterday, explaining that her Tournament Team in Soccer had placed FIRST – and since an entire team winning is more important than her kicking in a single goal, would that qualify for the honorary Rainbow Pasta? We all agreed that a Tournament Team winning does necessitate Rainbow Pasta.

Before adding warmed Garlic Confit

Before adding the warmed Garlic Confit

A little Garlic Confit elevated this from good to PASS ME MORE PLEASE!

A little Garlic Confit elevated this from good to PASS ME MORE PLEASE!

And so, for dinner tonight we made Rainbow Pasta (the pasta was a Channukah gift from some delightful friends! Isn’t it FUN?!) with which I served a raw vegetable salad with a homemade Maple Dijon Vinaigrette.

It.Was.Fabulous.

Oh – and since C asked to know how many Weight Watcher points this was, I tallied it up. It was 1.25points PER SERVING!

Which is a good thing, because I forsee making this again. A LOT.

Niiiiiiice!

Niiiiiiice!

Raw Veg Salad By Me

GLUTEN-FREE, DAIRY-FREE

Printable Recipe HERE

Ingredients:

1 Persian Cucumber, use a vegetable peeler to create long strips

6 Baby Carrots, chopped fine

1 Yellow Pepper, chopped fine

2 small knobs of Jerusalem Artichoke, shaved thin with a veggie peeler

These are Jerusalem Artichokes, also called Sunchokes

These are Jerusalem Artichokes, also called Sunchokes

How To:

1- Assemble everything in a bowl.

2- Pour your new favorite salad dressing over it and stir. **Recipe for the dressing follows!

The white slivers are Jerusalem Artichokes = a sorta combo of cucumbers and coconuts. VERY nice!

The white slivers are Jerusalem Artichokes = a sorta combo of cucumbers and coconuts. VERY nice!

Maple Dijon Vinaigrette by Me

GLUTEN-FREE, DAIRY-FREE

Printable Recipe HERE

Ingredients:

1 Tablespoon Maple Syrup

1 teaspoon Garlic Confit, or really good olive oil and some garlic powder *Not raw garlic. That’ll be too overpowering in a salad dressing.

1 1/2 teaspoon Dijon mustard

1 teaspoon Lemon juice

1 Tablespoon Mayonaise

How To:

1- Whisk all ingredients.

2- Taste and adjust seasonings to your taste.

3- Lick the spoon repeatedly.

Crunchy Veg, Sweet and Tangy Dressing

Crunchy Veg, Sweet and Tangy Dressing = a WINNER!

End Result:

Many giggles and squeals of delight from the 7-year old (regarding the pasta).

C and I both really liked the salad dressing and all of the salad is now gone.

2 Bowls of Happiness

2 Bowls of Happiness

Did I tell you that I even calculated the Weight Watcher points??

THAT’S how much I liked this salad and dressing.

*Happy Dance*

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One thought on “Maple Dijon Vina-wha??

  1. Pingback: Mission Gnocchi: ACCOMPLISHED! | Ringing The Dinner Bell

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