Shiso Ranch Dressing

Shiso Ranch Dressing

adapted from Food & Wine it is no longer on the website

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus.  Green and red varieties are available but the green leaves tends to be milder and more refreshing.

Shiso is not easy to ind but i you can get it it has a wonderful addition to Asian dishes. The only places I have been able to ind it is in a small Asian Grocer and mostly recently at the Union Square Green Market.... not even at the Asian markets in Phili or any H-Mart that I have visited.

Makes about 10 Tbsp.                                                             1 WW pts / Tbsp.

1/4 cup reduced fat mayonnaise

1/4 cup reduced fat sour cream

2 tsp. fresh lemon juice

2 tsp. buttermilk

1 1/2 tsp. white balsamic vinegar

1/3 garlic clove, grated

1/3 tsp. Dijon mustard

2 Tbsp. + 2 Tsp. finely chopped shiso leaves

2 tsp. finely chopped chives

2 tsp. finely chopped fresh tarragon or 2/3 tsp. dried

Kosher salt

Freshly ground black pepper

1. Whisk together the mayo, sour cream, lemon juice, buttermilk, vinegar, garlic, and mustard.
2. Fold in the shiso, chives and tarragon.
3. Season to taste with salt and pepper.

Enjoy!                

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

adapted from Food Network

I do not use buttermilk very frequently, so I keep powdered buttermilk on hand and just make what I need when I need it.

I calculated the amount of oil absorbed by the chickpeas by measuring again after cooking; about 1/2 of it was absorbed.

Makes 2 servings             11 WW pts / serving + 1 WW pt. /  1 1/2 Tbsp. dressing

1/3 cup reduced fat sour cream
1/3 cup buttermilk
4 tsp. reduced fat mayonnaise
1/2 tsp. dried dill
1 tsp. hot sauce
1 tsp. Worcestershire sauce
2/3 tsp. garlic powder
1/3 large clove garlic, grated
Kosher salt and freshly ground black pepper

1/3 cup canola oil
1/3 cup canned chickpeas, drained, dried with a kitchen towel
Large pinch paprika
Kosher salt and freshly ground black pepper

1 small head romaine lettuce or your lettuce of choice, chopped
1/4 onion, halved and thinly sliced
Kosher salt and freshly ground black pepper

1. In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. 
2. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste.; Set aside. 
3. Heat the oil in a small pot with a lid to 350F. 
4. Place a wire rack in a baking sheet lined with paper towels.
5. Using a slotted spoon, the chickpeas into the hot oil and fry until browned and crispy, 4 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. 
6. Season the chickpeas with the paprika and salt and pepper to taste. 
7. Divide the lettuce between 2 plates; Top with sliced onions.
8. Drizzle with the dressing and top with the crispy chickpeas. 
9. Season to taste with salt and pepper.

Enjoy!

 

Crunchy Baked Onion Rings

Crunchy Baked Onion Rings

adapted from EveryDay with Rachael Ray October 2015

We love onion rings but fried ones do not fit into our healthy eating commitment. This recipe makes crispy rings, still not as good as beer batter deep fried ones but they will fill a craving.

We like to serve with with a Zesty Horseradish Dipping Sauce which is similar to what Burger King™ serves with their onion rings.

Makes 4 servings

1 cup panko
1/4 tsp. cayenne
1/4 tsp. onion powder
1/2 cup flour
1 cup fat free buttermilk*
1 egg
1 extra-large onion, cut into 1/2-inch-thick slices

1/2 tsp. freshly ground black pepper

3/4 tsp. Kosher salt, divided
cooking spray

1. Preheat the oven to 475 degrees. 
2. In a small food processor, pulse the panko, cayenne, black pepper and salt to fine crumbs. 
3. Set up a 3 part dredging station; Place the flour in the first bowl. In the second bowl, whisk the buttermilk, egg and 1/2 tsp. salt. Pour the panko mixture into the third bowl. 
4. Separate 24 of the largest rings from the onion slices. 
5. Working in batches, dip the rings in the flour; shake off excess. Dip the rings in the buttermilk mixture; let excess drip back into the bowl. Lightly coat the rings in the panko mixture.
6. Place the rings on parchment lined baking sheets in a single layer.
7. Coat the rings with the cooking spray. 
8. Bake until crispy and browned, about 18 minutes. Sprinkle with 1/4 tsp. salt. 
9. Serve with your favorite dipping sauce.

Enjoy!

*Don't have buttermilk? Place 1 Tbsp. of lemon juice or white vinegar in a 1 cup measuring cup and fill to 8 oz. with milk.