The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.

 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!

 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Thursday, March 8, 2012

Dehydrating Parsley

Have you ever needed a bit of fresh parsley but all you could buy was a huge bunch like the one on the left?

I do that all the time and I hate throwing out the leftover or feeding it to our pigs.

So I've taken to dehydrating the leftover parsley and it works beautifully.

Most dehydrator recipes  advise drying all herbs at 95', and for parsley they advise drying for an hour then flipping it over for another hour. I find that doesn't even come close to drying it!

When parsley is dry enough to be stored, it needs to be crumbly. Not dry and brown but crumbly and still green. So I dry my parsley at 125' for 2 hours then I check if it's ready. If not, turn it back on for another 30 minutes and check again.

To prepare parsley for drying, cut the stems off and just dry the leaves.

Here is my parsley cut and on the dehydrator tray ready to go.

This batch took about 2 1/2 hours at 125'
And here is the finished parsley in jars ready to be stored in a dark place until I need it.

I use my wonderful labeller to label all my dehydrated foods with their name and date of dehydration.

Tuesday, March 6, 2012

Kathy's Honey-Dijon Salad Dressing

Salad with Honey-Dijon Dressing
My stepdaughter brought a delicious Honey-Dijon dressing for salad to a dinner at my house recently.

It was so good I asked for her recipe and made it a few days ago.

Yesterday I made it again and this time I did a bit of tweaking using a different kind of vinegar and adding 4 mandarin orange slices to the dressing while blending it.

The jury's still out on which one we like best! But here's all you need to do to make this yummy salad dressing.

Ingredients for Honey-Dijon Dressing
3 TBSP cider or rice vinegar
3 TBSP honey (be generous)
1 TBSP Dijon mustard
6 TBSP mayonnaise. Don't use Miracle Whip, you need the real thing
2 cloves garlic crushed (or more to taste)
salt and pepper to taste

The above ingredients get put in your blender and mixed until smooth.  This is where I added 4 wedges of mandarin orange for my second time making this salad dressing.

You can see the ingredients on the right, except I forgot to put the mustard in the picture!

Dressing Blended and ready for Olive Oil
Next you're going to SLOWLY drizzle in 3/4 cup Olive Oil. I used Extra-Virgin as I like that flavor better.

Keep blending until it's nice and smooth, then transfer it to a glass jar or salad dressing container. You can refrigerate overnight if you wish.

Just before adding to your salad, chop some fresh parsley and add it to your dressing. Be sure you shake the dressing well before pouring it on your salad, then toss.

My salad before adding dressing
I made a salad of romaine lettuce, grated carrots, chopped hard-boiled eggs, tomatoes, mandarin orange slices and shredded cheddar cheese.

Once I added the dressing and tossed it, we had a super easy and super yummy meal!