Homemade Ranch Dressing.... Did you know most ranch dressings contain msg and paint thinners?

• 1/2 Cup of Smart Balance or Organic Mayonnaise
• 1/2 Cup of Greek Yogurt
• 1 Cup of Coconut or Almond Milk
• 1-2 cloves garlic
• 1/2 fresh Lemon Juice
• 1 Small red onion minced
• 1/2 Tbsp. Dried or fresh chives
• 1/2 Tsp. Dried or fresh parsley
• 1/2 Tsp. Dried or fresh dill weed
• Ground black pepper to taste
• 1-2 cloves garlic
• Salt to taste

Add all ingredients together, blend well, let set for an hour or so, serve......

*For a fun twist add some cilantro, avocado, and tabasco..

**Also, do the same for a dip, just do 1 cup of greek yogurt and 1 cup of sour cream or mayonnaise.

Here is what is in your ranch dressing:

Calcium Stearate:  is carboxylate of calcium that is found in some lubricants and surfactants. It is a white waxy powder. Source: http://en.wikipedia.org/wiki/Calcium_stearate

Monosodium Glutamate:  (MSG) Source: http://en.wikipedia.org/wiki/Monosodium_glutamate 

This is just one of the reasons you should research the ingredients in your foods.......

My version of Quinoa Stuffing

2 Cups of Quinoa
4 Cups of Chicken Broth
2 Ounces of Pancetta
1 Med. Onion
3 Stalks of Celery
1 Large Carrot
1 Clove of Garlic
A few mushrooms
Fresh Sage
Fresh Thyme
Parsley
2 Tbs. Butter
Salt & Pepper to taste

Saute Pancetta and onion in medium pot until crispy, add remaining veggies and herbs until softened.  Add remaining ingredients and cook for about 20 minutes or until quinoa is tender, enjoy!

This quinoa stuffing was served with a lemon herb chicken cutlet and sauteed french green beans......

Retro Mama

I just love these calendars, with this page being my favorite of the day!  Enjoy :)

Sooo finding restaurants in the Portland and beyond Portland area that serve Organic, local, and farm to table you say?

This is a project I have been working on....

I have quite a few to add to this, but I would love to here your's.....  stay tuned.......

My first stop for organic dining will be tonight at the PineCrest Inn, where Chef Mo will be preparing me something special, I will add pics of my dinner this evening.  But until then check out their site:  http://www.pinecrestmaine.com/restaurant.htm

And their late fall menu that starts tonight:

. Reasonably Sized Plates

Carrot and Parsnip Soup with Coriander     6

Spanish Tortilla with Maine Lobster and baby Potatoes with Chive aioli     12

Maine Potato Gnocchi with a Sage Brown Butter Sauce and Roasted Butternut Squash      8

Maine Crabmeat “Cheesecake” with Gruyere and an Herb Salad     10

Italian Sausage, Roasted Kale, Caramelized onions and White Beans and Asiago on Grilled Flatbread     9

Simple PineCrest Salad with Fresh Vegetables and our Lemon Vinaigrette    6

Randall Orchard Macintosh Apple Salad with Our Garden Carrots, Sharp cheddar cheese and toasted walnuts with Apple Cider vinaigrette     9

 Spinach Salad with Red and Green Grapes, French Brie and Toasted Almonds     8

Pan Seared Local White Fish with a Leek and White Wine Cream Sauce and Whole Grain Pilaf     19

Beef Tenderloin served Bleu Cheese Butter and Cognac Sauce with Seared Kale     19

Herb Roasted Pork Tenderloin with Pomegranate molasses, Roasted Pears and Butter Braised French Green Beans     18

Grilled Organic Chicken Breast served with Local Cranberry Chutney and Braised Leek Bread Pudding     17

Thai Curry Risotto with Sauteed Vegetables and Crispy Onions     16

 Don't forget Friday Night Jazz with Ken Karby!

Recipes for one's with allergies and such!

So, I have two little girls and luckily *fingers crossed* they have no known food allergies!  However, having school aged children we have met friends who do.  Now this get's tricky for those of us who have never had to be aware.  Think treat days, bake sales, or even what they pack in their own lunches.

We need to be aware and courteous so that we do not have any accidents.  This has been interesting to me, and I have done some research on different recipes to add that I can add and refer to.  I am looking to collect some from parents who cook like this daily!  My hopes are that you can come here for a quick reference, and hopefully I will be able to figure this blog stuff out with the help of my friend Kate so that I can begin categorizing my different recipe sections....

Here is to being safe, and eating food that is edible!

~K