Sunday, July 3, 2011

Does everyone know...


Why their dishwasher isn't getting the dishes clean anymore?  Whether you use Cascade or Electrasol or something generic, the federal government mandated awhile ago that dishwasher detergents cannot have phosphates anymore (or at least enough phosphates to get the dishes clean).  There may be a white film on them  that won't wash off or your aluminum items may be gray and weird-looking or maybe the dishes are just not getting clean.
You don't necessarily need a new machine.  Try using about a tablespoon or so of trisodium phosphate (also known as TSP) in one cup of your dishwasher along with your regular detergent.  TSP is available at hardware stores because it is used to wash down walls before painting.  I got mine at Home Depot.  No more problems... Unfortunately, I didn't discover this tip until I'd bought a new dishwasher...

Saturday, July 2, 2011

Made this...


(She posted this photo on Facebook, but I can't figure out how to get it on here in a larger size.)
Farmstand Greek Salad from Food to Live By again for the doins' at Sarah's last night. It's relatively easy and everyone likes it.

3 romaine hearts
1 small regular cucumber, peeled, seeded, and cut into ½-inch dice
½ small red onion, very thinly sliced
15 cherry tomatoes, cut in half, or 2 large tomatoes, cut into ½-inch dice
2 tablespoons capers, rinsed
30 kalamata olives, pitted
About 1/3 cup Red Wine Vinaigrette
3 ounces feta cheese, grated or crumbled (about 2/3 cup)
1 red bell pepper, roasted and cut into 1-inch strips, for garnish (I use jarred roasted red peppers)

Directions

1. Remove the cores from the romaine hearts. Carefully rinse the leaves under gently running cold water, drain them well, and spin them dry. Cut the leaves crosswise into 1-inch strips.

2. Just before you plan to serve the salad, place the romaine in a large salad bowl. Add the cucumber, onion, tomatoes, capers, and olives and toss to combine. Add about one-half of the vinaigrette. Toss to lightly coat the leaves, then taste them to see if more vinaigrette is needed.

3. Transfer the salad to a platter or individual salad plates. Sprinkle the feta cheese on top and garnish with some of the bell pepper strips. Serve immediately.


Red Wine Vinaigrette

Ingredients

1 small clove garlic, finely minced
1 teaspoon finely minced shallot
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of sugar
¼ cup red wine vinegar
2/3 cup extra virgin olive oil

Directions

Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.