Tag Archives: olive oil

recipe corner – chipolte salad dressing

For Christmas my wife got a Magic Bullet.   For those of you that haven’t seen the infomercial it is basically a blender that looks like…well a bullet.   I have to say that I was sceptical of this little gizmo but since starting to play with it a few weeks ago it is my new favorite kitchen appliance.   This weekend we had friends over and I made the whole menu out of the Magic Bullet.    Hummus, Bean Dip, Salad Dressing, Spaghetti Sauce, Garlic Spread for Bread and Chocolate Mousse…oh and Margaritas!       I’m going to share the salad dressing that really came out great.   I adapted it out of a Mexican cookbook that I have.  It has a little kick so if you are sensitive to that you may want to experiment with the chipoltes.

Into the bullet went:

1/4 of a red onion

3 tbls balsamic

1 teaspoon oregano

1-2 chipoltes (canned with a little of the sauce)

juice of half a lime

1/4 cup water

salt and pepper to taste

Bullet until dressing like.     Add olive or vegetable oil until you get to the consistency you want (stirring as you go) and shake to combine.  Obviously a blender or food processor will work just fine, but you can’t say “abracadabra” as it blends.   Well, you can say that but you’ll just sound stupid.


aunt poly and uncle mono

Food labeling is a good thing.  It can really help when you are looking to eat better, but it can also turn a trip to the grocery store into a two hour ordeal.  I’m going to go through a few different parts of the label in this blog but I thought I would start with a few of the more positive parts, aunt poly and uncle mono.

Polyunsaturated Fat and Monounsaturated Fat are listed under the fat section of the food label on some foods.   Since I’m trying to cut down on fat I thought these were just two more things I should avoid.   Turns out, not so much.    When looking at the overall fat content of the food I need to see what types of fat make up this totally generic number at the top of the label.   These two little guys are the “good” fats and currently nutritionists believe they can help prevent some health problems.    So, if you come across a food that is high in fat like olive oil at 14g Total Fat for 1tbsp, you need to look at what makes up that Total Fat number.  In this case 10g comes from uncle mono and 2g comes from aunt poly leaving only 2g of the bad stuff.   

I’m not a big fan of carrying a slide ruler to the grocery store in order to help with food labels.   So I’ve decided that aunt poly and uncle mono look out for me.  If they make up most of the fat….I’m in good hands.  Family wouldn’t steer me wrong….would they?