Wednesday, April 29, 2009

Back to basics


Green Onion Dressing
The Practical Produce Cookbook Copyright 1997

1 ½ c. mayonnaise or salad dressing
½ c. chopped parsley or 1 T. dried parsley
1/3 c. finely chopped green onion
¼ c. light syrup
2 T. lemon juice
1 T. Worcestershire sauce
¼ tsp. pepper

Combine all ingredients. Mix well. Cover and chill. Makes 2 cups.
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For a while we were only eating homemade dressing but somewhere along the way I went back to bottled dressings. Some of them are quite good, others aren't. I find that the creamy style bottled dressings usually aren't as good as I would like.

I made a half-batch of this recipe and I liked it quite a bit. The ingredients really came together nicely. I'm realizing how much I enjoy the flavor of green onions. I need to find more recipes that use them.

I did a lot better on groceries last week. I've been paying for two children in daycare for over 7 months, with about 5 more months to go. It's painful to write that check every week (although the center I use is worth every penny and I'll be very sad when my son leaves it for kindergarten). Push has come to shove in our household. I can't just pick up bottles of salad dressing willy-nilly anymore. I may even start making croutons again (yes, yes I've been buying those too). I even buy storebrand mayo instead of Hellman's (yes, it's that bad).

Question of the Day: What type of onion do you use the most? I actually use sweet onions the most. If a recipe calls for a yellow onion, I've used a sweet onion. I haven't purchased regular yellow onions in years. The sweet ones don't make me cry.

4 comments:

Jennifer said...

I can't even imagine how expensive that would be, for daycare for two! While I miss the toddler days sometimes I'm glad that my kids are old enough to be babysitter/daycare-less.

I love homemade salad dressing, but sometimes fall back into the rut of buying store bought. Then I feel dumb, because home made is really not that difficult or time consuming.

Sheila said...

I use a lot of purple onions in salads but I don't like how they look when cooked so I usually buy Vidalia's for that--unless the finished product is dark colored--then I use purples ones for that too. I do use lots of green onions though--I love them in salads--and being from Louisiana green onions are used in cooking and as garnishes. Sheila

HotHeaded said...

I don't like raw onions much so I use green ones for recipes. But only the tops. I don't like the white parts. My husband only likes raw onions so he'll eat the bottoms for me.
When I cook with onions I use sweet and usually have to "hide" them by pulverizing them in the food processor.
Yellow onions are too strong for me. Purple ones are out of the question. Waaay too strong.

Anonymous said...

I like sweet onions and green onions, depending of what dish I'm making. We use onions a lot in cooking. I have no problem with bottled dressings but I'm sure homemade ones are delicious.

Jan