Vinaigrette Batch

 

This is a great 12 oz. batch recipe of vinaigrette to dress salads.

Vinaigrette

makes 12 oz. batch

Ingredients:

1/2 cup + 2 Tbs vinegar (raspberry red wine, red wine, rice wine, etc.)

1/2 cup + 2 Tbs olive oil

1/4 cup honey

2 tsp Dijon mustard

1 tsp salt

1/4 tsp ground pepper

Instructions:

1. In a clean glass jar, combine all ingredients and shake well to combine.

Homemade Mop Bucket Solution

I ran out of the branded O-Cedar mop bucket pods, and as I have been trying to reduce my plastic use in my home (particularly disposable plastics) I leveraged Google AI to help me make this simple solution at home.

This formulation is for 6L, or 1.5 Gallons which is the max fill line on the O-Cedar EasyWring™ Spin Mop.

Homemade Mop Bucket Solution 

Ingredients:

1.5 Gallon warm water

1 cup white vinegar

1 Tbs. mild dish soap 

15-20 drops of your favorite essential oil (optional)

Optional - Faster drying for tile or laminate flooring:

1/4 cup. rubbing or isopropyl alcohol (do NOT use on wood flooring)

Instructions:

1. Combine all ingredients in mop bucket - mix well and use to mop floors.

Sweet Salad Dressing (Simple Vinaigrette)

My aunt gave me this salad dressing recipe. It's so simple but so good!

Sweet Salad Dressing 

Ingredients:

1 (or 2) Tbs. water

1 (or 2) Tbs. sugar

1 Tbs. vinegar

1 Tbs. oil

salt & pepper

Instructions:

1. Combine all ingredients and whisk yo incorporate. 

2. Toss salad with dressing.

Reuben Bread Pudding

This was a hit when I brought it into breakfast for work the day before St. Pat's. Made a double-batch and went home with two servings!

Reuben Bread Pudding
adapted from Taste of Home

Ingredients:
- 1/2 lb. rye bread, cubed
- 2 Tbs. butter, melted
- 1 lb. cooked corned beef, shredded or cubed
- 1 head green cabbage
- 3 Tbs. olive oil
- 1 Tbs. caraway seed
- 3 Tbs. white vinegar
- 8 oz. Swiss cheese, shredded
- 3 large eggs
- 1 cup milk
- 1/3 cup Thousand Island dressing
- 1/2 Tbs. mustard
- 1/4 tsp. pepper

Instructions:
1. Peel off outer layer of cabbage on head. Slice into quarters. Remove stem, then shred cabbage.
2. Head olive oil in a large pan on medium-high heat. Add caraway seeds and saute for 1 minute.
3. Add cabbage, and cook until soft and browning. Stir in vinegar, and set cabbage aside.
4. Pre-heat oven to 350F.
5. In a large bowl, toss cubed rye bread with melted butter. Then stir in corned beef, 2 cups of cabbage, and 4 oz. of the shredded Swiss. Spread evenly into a 11"x7" baking pan.
6. In a medium bowl, combine eggs, milk, Thousand island dressing, mustard, and pepper. Whisk well to combine.
7. Pour custard evenly over bread/beef mixture in pan.
8. Bake for 30 minutes. After 30 mins, take out of oven, sprinkle on remaining Swiss cheese, and bake for another 5-7 minutes until cheese is turning golden and a knife comes out clean from center of bread pudding.