Why you Should Make your Own Salad Dressing Recipe Honey-Cumin Salad Dressing

I fell in love with the house salad dressing at Checker's Bistro some time ago. I Could have drank shots of the stuff it was so darned good. Sadly, they took it off their menu (crazy). I went on an internet quest to find a recipe that mimics it this past Spring. I found one and have fine tuned it to my liking. I have been using this dressing on just about every salad I've eaten since Spring. You should probably try making your own salad dressing too, here are several reasons why:

• It will have a lot less sodium than store bought
• You'll save money 
• It has no preservatives yet most recipes you'll find won't need stored in the refrigerator
• You can cater the dressing to your liking
• You know exactly what's going into your dressing, omitting things like MSG.
• It saves on waste, those plastic/glass dressing bottles don't go into the trash/recycle bin.
• It will only take you 5 minutes. Shopping for a bottle in the store takes longer than making it yourself!

Here's my recipe: I adapted it from this recipe I found on Epicurious.

Honey-Cumin Vinaigrette

1 Tablespoon Cumin (I use McCormick I do believe this spice companies gives you great quality)
1 Tablespoon Honey
1/3 cup Red Wine Vinegar
3/4 cup Extra Virgin Olive Oil

Using a funnel and a glass bottle (I used a discarded Red Wine Vinegar bottle or soy sauce bottle)
Funnel Cumin into bottle, followed by honey, Vinegar & oil. shake until honey is dissolved. Store at Room Temperature for several weeks. (maybe months, I have always used mine up faster than that) Shake well before using.

Healthier Macaroni and Cheese Recipe

A couple weeks ago I was indulging on some delish homemade baked mac n cheese at a birthday party. I chatted with the chef of this cheesy dinner. She told me "It's just Cream, two blocks of Cheddar and Butter"

yum. but, yikes. I can't indulge that way at home!

Around the Hartman house we are far from health nuts. We do, however, eat light and try hard to be healthy. I honestly do not think I have purchased sticks of real butter in 10+ years? Ok, I admit I did have two dairy allergic kids for 5 or so years. I do acredit some of our healthier meals to the food allergies, but something has to push us places we may not want to drive to right?


By the By, This morning I made my Own "Cheesy Noodles" (as my little ladies like to call em'). It is a household favorite and is really darn Great tasting, creamy, yummy, comfort food. here is my recipe:

3 Cups Fiber-Rich Macaroni. (I use Barilla Plus which also has Omega-3s)

6T Margarine (I use Earth Balance, no hydrogenated oils)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt (I use Sea Salt)

3 1/2 cups Skim Milk
1lb White american Cheese (I always get a good brand, and I do NOT use preslicedto me the taste is fake with pre sliced


preheat oven 350 degrees. Follow instructions on package to boil macaroni & drain, place in a 3Qt cassarole dish, I think a 9x13 pan could work but have not tried it myself, you may need to reduce baking time a bit with that.
Mix together Flour, pepper & salt. Melt margarine in a large saucepan over med heat (nonstick works easiest). Do not brown, just melt slowly. Add flour mixture, stir until thick. Add milk and continue heating on med/med high heat being sure not to boil. Stir frequently with a whisk until mixture thickens, about 10-20 minutes. At the beginning you can walk away without stirring for a min or two (like, say, to drain those boiling noodles!) but as it heats up you do have to stir it often to avoid a boil. Once it reaches a thick consistency, slowly add cheese a few slices at a time It'll melt VERY quickly, so this part will not take long. Once all cheese is melted into your pan pour it over the macaroni. stir if needed (usually it disperses evenly itself).
Bake Uncovered 1 hour.

I wish I had nutritional info for this, I have not quite figured that out just yet. I can say that using skim milk will save a bundle in fat, and the whole grain pasta is a bonus health-wise too. I have tried making this recipe with light cheddar as opposed to the american. It did not melt smoothly and did not stick to the pasta how I like my mac and cheese to. More importantly Ruby was not fond of it, and this is her all time favorite meal. Light american cheese is also sort of fake and plastic tasting to me so, I suppose it could be lighter but this is still quite an improvement from cream/butter and white flour pasta.

For More Lighter, Healthier versions of kid (and grown up!) favorites check out The Meal Makeover Moms. This link will take you to another winner of a pumpkin pasta recipe that is super fast and delicious!