Weekend Cooking: Cooking from Scratch

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A couple of weeks ago I shared lists of some of the foods I always make from scratch and others that I always buy. I had a few requests for some of my recipes, and I'm always happy to share.

I've already posted my maple granola recipe, so I won't repeat it here. If you see something in the ingredient list you don't like, just leave it out or substitute. I often omit the wheat germ because one of my brothers is gluten free, and I don't always have all the different seeds on hand. I don't worry about it. I change up the nuts and use whatever dried fruit I have in the house. The granola is dead easy to make, so I encourage you to give it a try.

Here's how I make guacamole and salad dressing.

Guacamole (recipe by Beth Fish Reads)

When I make guacamole, I never measure. I've been making it for so many years, I just know by sight how much of the herbs and spices to add. Thus I sucked it up and made the ultimate sacrifice for you all -- I whipped up a batch of guacamole so I could give you accurate measures. That said, you still need to taste it and adjust to your own liking. If you don't have a lime, use a lemon.

• 3 tablespoons minced onion
• 2 garlic cloves, minced
• 1/4 teaspoon hot sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Juice of 1 lime
• 2 just-ripe Haas avocados

Put the onion, garlic, hot sauce, cumin, oregano, salt, pepper, and lime juice in a medium bowl. Cut the avocados in half, remove the pit, and scoop or cut the avocado out of their skins. I like a rustic guacamole, so I use a fork to mash the avocado into the other ingredients until well mixed but not entirely smooth. Taste and adjust the spices as needed.

Salad Dressing (recipe by Beth Fish Reads)

This is my basic salad dressing. You can use whatever neutral oil you like, if you don't like safflower oil. I change up the vinegar all the time: balsamic, red wine (as shown here), or herbal. You can even use lemon juice if you don't like vinegar. If you're not a mustard lover, leave it out. I also change up the herb, depending on my mood.

• 6 tablespoons olive oil
• 6 tablespoons safflower oil
• 4 tablespoons red wine vinegar
• 1 tablespoon stone-ground mustard
• 1 garlic clove, minced or crushed
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Place all the ingredients into a jar and shake until well blended. Note: this also makes a decent marinade for grilled vegetables and meats.