Lowering the sum of oil in salads makes good health sense. One solution to do so is to add intriguing and delicious herbs and spices to different types of vinegar. You can find many pretty and reasonably priced bottles on the market for homemade vinegars to keep or to give away as gifts.
For every recipe, put in a little less than a quart of cider or distilled white vinegar to a 1-quart container. Add a little of the herbs and spices or fruits, for instance raspberries or blueberries, and then cork or cap the product. Let the content sit for a week before use. You may use spiced, herbed, fruited, and flavored vinegars along with or without oil and on foods apart from salads.
Here is a list of 11 different low fat, flavored vinegars fun and easy to make.
1. Basil vinegar: Add 2 tablespoons chopped dried basil, a pinch of sugar, 1/2 teaspoon minced garlic, 1 bay leaf, 2 sprigs of oregano, as well as some leaves or sprigs of basil.
2. Blueberry tarragon vinegar: Add 1/4 cup frozen blueberries, pureed and sweetened with 1 tablespoon sugar, if needed; 1/4 teaspoon pickled peppercorns; a a bit of celery seed; a minimum of 10 fresh blueberries; and a sprig of fresh tarragon.
3. Caper vinegar: Add 2 teaspoons finely chopped onion, 2 tablespoons lemon juice, 1/2 teaspoon Worcestershire sauce, 2 tablespoons drained capers, 2 tablespoons caper juice, and 1/4 teaspoon celery seed. You can use capers with long stems or add some long, uncut chives.
4. Celery vinegar; Add 2 tablespoons chopped celery, 1 teaspoon celery seed, 1/4 teaspoon dry mustard, 1/4 teaspoon sugar, a little stalk of celery with all the leaves, and 1 bay leaf.
5. French vinegar: Add 1 clove minced garlic, 1/2 cup finely chopped tomatoes, 1 teaspoon sugar, 2 teaspoons chopped fresh parsley, a sprig of rosemary, and a sprig of thyme.
7. Hot pepper vinegar: Add 2 teaspoons chopped jalapeno pepper including all the seeds from the pepper. Add 2 or more very small hot red, green, or jalapeno peppers dependant on your taste: several long, thin hot red peppers and various slices of sun-dried tomato.
8. Italian vinegar: Add 2 cloves minced garlic, 1 teaspoon dried or 2 teaspoons chopped fresh sweet basil, 1 teaspoon dried oregano or 1 1/2 teaspoons chopped fresh oregano, 1/2 teaspoon dry mustard, 1/2 teaspoon sugar, salt, if preferred and 2 tablespoons fresh lemon juice. If you would like leaves in the container, omit the dried or chopped oregano or basil and make use of a modest amoun ot leafy sprig of either.
9. Onion vinegar: Add 1/4 cup finely chopped onion, 2 teaspoons chopped chives, 1 chopped scallion, whole scallions, and also several long chives.
10. Raspberry vinegar: Add 1/2 cup crushed, frozen, sweetened, raspberries; 1/4 teaspoon pickled peppercorns; a touch of celery seeds; and 10 to 15 whole fresh raspberries to settle in the bottom part of the container.
11. Tarragon vinegar: Add 2 tablespoons dried tarragon, 1 clove minced garlic, a touch of sugar, 1/2 teaspoon fresh lemon juice and a large sprig of fresh tarragon.
Be cautious about adding dried black pepper or red pepper flakes to vinegar, unless you really want a hot, hot, hot pepper vinegar. Pepper is apt to end up stronger with time and can overpower the vinegar.
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