It has been an interesting week with exploring different recipes to utilize my fresh ingredients.
From planning what recipes to try out, what ingredient needs to be used before spoiling, to actually finally trying out methods to store food in new ways.
Since my last writeup about Frugal living, and a recent action taken to understand more on the topic of sustainability.
A writeup about that will be next I suppose – How to store your leftover fresh items and making your life simple.
Let no food (or most at least) go to waste.
I’m taking a break from making food with coconut and fat today.
Bread salads are something that have been recurring in my recipe planning.
And I really liked the idea of a simple, fresh salad today.
And exploring a new salad dressing – Making use of the fresh basil I have.
Basil just seem to spoil really easily, is it just me?
In the past year, I have been taking action into restructuring my lifestyle.
Exercise has been a great way to keep fit, burn some of the weight gained from travelling and poor lifestyle management.
It feels great! To actually do more for myself.
As I venture further into healthier eating, and still retaining my penchant to try out new recipes.
Trying out recipes are another way to explore more my perspective about food and actually appreciating the ingredients better.
And lastly a self dependency to be able to constantly have food on hand, well utilized ingredients and stored for further use.
Tomato, Romaine Lettuce, and Raisin Bread Salad Ingredients (For 2 Pax)
- 1 slices olive or other rustic bread (Cubed and Toasted)
- 3 tablespoons Extra Virgin Olive Oil (Divided)
- Coarse salt and freshly ground pepper
- 1/2 Cup Cherry Tomatoes (Halved)
- 1/2 Cup Small Zucchini (Thinly sliced)
- 1/2 head Romaine Lettuce (Leaves separated and torn if large)
- 1/4 cup Raisins
- 1/4 cup packed fresh basil leaves
- 1/4 cup packed fresh mint leaves
- 1/4 teaspoon minced garlic
Basil Peppercorn Dressing Ingredients ( 2-3 Pax)
Recipe tweaked and adapted here .
I renamed it as a dressing, because While I did a 3: 1, Oil to Vinegar ratio.
The ingredients I used turned out more of a paste, perhaps due to the lessen portion of Basil.
- Handful Fresh basil (approximately 1/2 cup when unchopped)
- 1 Tbsp Flaxseed
- 6 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp Mirin
- 1 Tsp fresh squeezed Lemon juice
- 1 Tsp Garlic
- Salt to taste
- 1/2 teaspoon fresh ground Black Pepper
I used a Pestle and Mortar. And the addition of Flaxseed to ramp up the nutritional value of the dressing.
Which could also affect the texture and consistency a little.
But in regular recipes, a Blender would be much faster and efficient.
- Pound the Basil, Flaxseed and Garlic into a paste.
- Add in your liquid ingredients, and grind-mix with pestle.
- Add pepper and salt to taste.
- Store the rest in a sterilized jar.
TIP: Be sure to only toss your croutons into the salad when you are going to eat it. Otherwise the dampness from the vegetables and vinaigrette will only make the croutons soggy and spoils the taste of your salad. Enjoy!