I 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.
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 the warmed Garlic Confit
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!
Raw Veg Salad By Me
GLUTEN-FREE, DAIRY-FREE
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
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!
Maple Dijon Vinaigrette by Me
GLUTEN-FREE, DAIRY-FREE
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 = 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
Did I tell you that I even calculated the Weight Watcher points??
THAT’S how much I liked this salad and dressing.
*Happy Dance*
Ringing The Dinner Bell 
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