Recipes, Food Tips, Healthy Eating & More

@hopeful33250
Hi,

I remember making wilted lettuce years ago. And it basically is vinegar (either while or apple cider), water, bacon, sugar and scallions or green onions. The thing is to get the ratio of the water and vinegar correct. I would say that for a head of normal size romaine you would need to fry up 3-4 pieces of bacon , take the bacon out and crumble up. To that bacon grease add about 1/4 cup vinegar, couple tablespoons of water , 1 or 2 teaspoons of sugar (depending on sweet you like it) and some diced scallions to the pan with some s and p. Once you bring that to a boil then you pour over the chopped romaine or any lettuce. I think I also added a chopped hard boiled egg to the lettuce. Since it’s boiling you can’t taste for adjusting the amounts . Just make sure there is enough to pour. So it’s more vinegar than water.
Haven’t thought of that in years. I don’t remember which vinegar I used. Might have also spritz some lemon over it too.

Hmmmm can’t go wrong with bacon.
FL Mary

I don’t know how to post a link. So hope this is ok. Spinach Salad with Warm Bacon Dressing

CUP MEASURES
By Jennifer Segal
This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!

Servings: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
INGREDIENTS

8 slices bacon, cut into ½-inch pieces
¼ cup finely chopped shallots, from 1 to 2 shallots
2½ tablespoons cider vinegar
1½ tablespoons honey
1½ teaspoons Dijon mustard
Heaping ¼ teaspoon salt
Several grinds fresh black pepper
6 oz (about 8 cups) baby spinach
8 oz white button or baby bella mushrooms, thinly sliced (about 2 cups)
3 hard or soft boiled eggs, thinly sliced or cut into wedges
INSTRUCTIONS

Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.

I don’t know how to post a link. So hope this is ok. Spinach Salad with Warm Bacon Dressing

CUP MEASURES
By Jennifer Segal
This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!

Servings: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
INGREDIENTS

8 slices bacon, cut into ½-inch pieces
¼ cup finely chopped shallots, from 1 to 2 shallots
2½ tablespoons cider vinegar
1½ tablespoons honey
1½ teaspoons Dijon mustard
Heaping ¼ teaspoon salt
Several grinds fresh black pepper
6 oz (about 8 cups) baby spinach
8 oz white button or baby bella mushrooms, thinly sliced (about 2 cups)
3 hard or soft boiled eggs, thinly sliced or cut into wedges
INSTRUCTIONS

Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.
Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.
Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately.

@mockinbrd Thanks, your salad sounds delicious. I have been avoiding bacon unfortunately (bacon makes everything taste better) because my cholesterol is sort of high so I would only very rarely make it but I will keep the recipe.

@fiesty76 My yeast arrived this week also and I will make pizza tomorrow. I didn't even know there was special yeast for pizza, I have a standard yeast. The prices for yeast these days are very greatly inflated. I paid at least three times what it should have cost.
JK

@mockinbrd Thanks, your salad sounds delicious. I have been avoiding bacon unfortunately (bacon makes everything taste better) because my cholesterol is sort of high so I would only very rarely make it but I will keep the recipe.

@fiesty76 My yeast arrived this week also and I will make pizza tomorrow. I didn't even know there was special yeast for pizza, I have a standard yeast. The prices for yeast these days are very greatly inflated. I paid at least three times what it should have cost.
JK

@mockinbrd and @contentandwell, I agree bacon is best, but to do my version of the wilted spinach salad, I substitute olive oil because of kidney issues and leave out honey because of diabetes...sigh. Heat the oil; add the veggies, spices and cider vinegar and top with sliced boiled egg, tangy, fast, delish.

JK, we didn't either! I asked daughter if she was going to make pizza with her new extra pricey yeast and she's quick: "waiting for your pizza recipe mom!" ...hmmm, little dickens, yes??? and, mockinbrd, I'm getting closer to the magic 80 so I'll start dreaming Now of using the real bacon...glad to have a start date in mind! Smiles

Who’s got a great recipe that takes 5 minutes, doesn’t have a lot of ingredients, little clean up, can’t be fried, I’m getting tired of cereal and sandwiches any ideas???
Thanks in advance,
Jake

Leonard, I keep a bag of frozen shelled Edamame in the freezer. For a tasty, quick, nutrition powerhouse combine some of the beans with some frozen whole kernel corn and microwave until the beans are tender enuf to eat. Now add an unmeasured quantity of out-of-a-bottle roasted red bell pepper. Zap again just enuf to warm the pepper. That’s it. I dust mine with a bit of ground Cumin; not so for my wife.

So often this is the answer to “what the devil am I gonna fix for lunch. Any fats are naturally occurring. It’s a riot of carbs, but not a simple one in sight so eat ‘em till the cows come home with no damage to your waistline. And Leonard, can you believe it? There’s no charge for all this info.

Eat like your life depends on it, Don