Salad dressing salad dressing salad dressing!!!

This is mostly just for Teresa. Hi Teresa!

White Balsamic Vinaigrette
*This is my favorite salad dressing on earth. It is great on salads that have goat cheese or bleu cheese in them, or fruits like pears, apples, or craisins. See "That One Salad" below.
3 parts White Balsamic Vinegar
1 part olive oil
Blend until emulsified.

Balsamic Vinaigrette
3 parts aged Balsamic Vinegar
1 part olive oil
Blend until emulsified

Dijon Balsamic Vinaigrette
3 parts aged Balsamic Vinegar
1 T dijon mustard
1 tsp. sugar OR honey
1 part olive oil
Blend until emulsified.

Fattoush Salad Dressing
2 parts red wine vinegar
2 T fresh lemon juice
2 parts olive oil
1 T sumac (available in Middle Eastern spice stores)
Salt/pepper
Whisk together until combined.

Bleu Cheese Dressing
1/2 cup milk or heavy cream
1/2 cup sour cream
1/2 cup mayonnaise
6-8 oz. bleu cheese, crumbled
salt/pepper to taste
Whisk together to combine fully.

Apple Cider Vinaigrette
1 part apple cider vinegar
1 part olive oil
3 T apple juice or apple cider
1 T honey
Blend until emulsified

Vegetarian Chili with Polenta

This week, I literally overdrafted my checking account. I have never done that before! I've taken on a lot recently in teaching several art classes in the area & I have to provide the supplies then get reimbursed later. I also got Jon a birthday present! So, I was strapped for cash. Big time.
I fixed my account right away, but I had to use what was in my cupboard instead of buying new ingredients. It isn't about what I want to eat this week -- it is about what I have.

That means chili.

1 package soy meat
1 can dark red kidney beans, rinsed
1 can canellini beans, rinsed
1 can black beans, rinsed
1 can vegetarian chili beans, not rinsed
1 can vegetable stock
1 can water
2 spoonfuls of jalapeno slices (the jarred kind)
1 T chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. oregano or italian seasonings
Dash cinnamon
1 small onion, diced
1-2 cloves garlic, chopped
1/4 cup FRANKS RED HOT



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If I had it, I might have added:
1 green bell pepper, chopped
1 can sweet corn, drained
1 rib celery, finely chopped

But, I didn't.

So, I put all of the above in a big pot and brought it to a boil. I let it simmer/boil for about 10 minutes. Then, I reduced the heat to low, put a lid on it and let it cook for 1 hour, stirring occasionally.
After an hour, I removed the lid and let simmer for another 30 minutes.

It only gets better as it sits.

I served it with fried polenta rounds and chopped cilantro.




But, if I had it to do over, I would not buy the pre-packaged polenta. I'd get the quick cooking polenta and have my chili with creamy polenta instead of fried polenta rounds.