Natural Ranch Dip and its Enemies

Mikey LOVES ranch dip. But when I looked at the back of the packaged dry Ranch Dip it contains IN ORDER: Maltodextrin, salt, monosodium glutamate, dried onion, spices, dried garlic, carrageenan, calcium stearate, buttermilk.
Ummmm....
EEEEEWWW. So much for homemade..
Ok. The only things I recognized was salt, dried onion, and buttermilk. Yes, it said 'spices' but that could mean any thing. I want to know WHAT spices?
Ok, Im not trying to get on a soap box or anything, but let me just fill you in on what those "other" ingredients are.
MALTODEXTRIN: Dextrins find widespread use in industry, due to their non-toxicity and their low price. They are used as water-soluble glues, as thickening agents in food processing, and as binding agent in pharmaceuticals. In pyrotechnics, they are added to fire formulas, allowing them to solidify as pellets or "stars." Cyclodextrins find additional use in analytical chemistry as a matrix for the separation of hydrophobic substances, and as excipients in pharmaceutical formulations. Not all forms of dextrin are digestible, and indigestible dextrin is sometimes used in fiber supplements.
For example, maltodextrin either can be moderately sweet or have hardly any flavor at all. Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch and is usually found as a creamy-white hygroscopic powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose. The CAS registry number of maltodextrin is 9050-36-6.
Maltodextrin can be derived from any starch. In the US, this starch is usually rice, corn or potato; elsewhere, such as in Europe, it is commonly wheat. This is important for coeliacs, since the wheat-derived maltodextrin can contain traces of gluten. There have been recent reports of coeliac reaction to maltodextrin in the United States. This might be a consequence of the shift of corn to ethanol production and its replacement with wheat in the formulation.
Foods containing maltodextrin may contain traces of amino acids, including glutamic acid as a manufacturing by-product.
Monosoduim glutamate: Monosodium glutamate as a food ingredient is the subject of a health concern controversy. Monosodium glutamate, sodium glutamate, flavour enhancer 621, EU food additive code: E621, HS code: 29224220 (IUPAC name 2-aminopentanedioic acid. Also known as 2-aminoglutaric acid), commonly known as MSG, Ajinomoto, Vetsin, or Accent, is a sodium salt of glutamic acid. MSG is a food additive and it is commonly marketed as a "flavour enhancer. The warning is that MSG may be harmful to certain groups of people (in much the same way products with aspartame have a warning for phenylketonurics). FDA has not yet taken action on the petition.
CARRAGEENANS are large, highly flexible molecules which curl forming helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents. A particular advantage is that they are pseudoplastic — they thin under shear stress and recover their viscosity once the stress is removed. This means that they are easy to pump but stiffen again afterwards.
There are three main commercial classes of carrageenan:
Kappa — strong, rigid gels. Produced from Kappaphycus cottonii
Iota — soft gels. Produced from Eucheuma spinosum
Lambda — form gels when mixed with proteins rather than water, used to thicken dairy products. The most common source is Gigartina from Southern Europe.
Many red algal species produce different types of carrageenans during their developmental history. For instance, the genera Gigartina produces mainly Kappa carrageenans during its gametophytic stage, and Lambda carrageenans during its sporophytic stage. See Alternation of generations.
All are soluble in hot water, but in cold water only the Lambda form (and the sodium salts of the other two) are soluble.
When used in food products, carrageenan has the EU additive E-number E407 or E407a when present as "Processed eucheuma seaweed". After harvest, the seaweed is dried, baled, and sent to the carrageenan manufacturer. There the seaweed is ground, sifted to remove impurities such as sand, and washed thoroughly. After treatment with hot alkali solution (e.g. 5-8% potassium hydroxide), the cellulose is removed from the carrageenan by centrifugation and filtration. The resulting carrageenan solution is then concentrated by evaporation. It is dried and ground to specification.
Desserts, ice cream, milk shakes, sauces — gel to increase viscosity
Beer — clarifier to remove haze-causing proteins
Pâtés and processed meat — Substitute fat to increase water retention and increase volume
Toothpaste — stabilizer to prevent constituents separating
Fire fighting foam — thickener to cause foam to become sticky
Shampoo and cosmetic creams — thickener
Air freshener gels
Marbling -- the ancient art of paper and fabric marbling uses a carrageenan mixuture to float paints or inks upon; the paper or fabric is then laid on it, absorbing the colors.
Shoe polish — gel to increase viscosity
Biotechnology — gel to immobilize cells/enzymes
Pharmaceuticals — used as an inactive excipient in pills/tablets
Carrageenan has also been used to thicken skim milk, in an attempt to emulate the consistency of whole milk. This usage did not become popular. It's used in some brands of soy milk
It is also added to Sexual Lubircants.
CALCUIM STEARATE : Additive for PVC Pipe manufacture, mould release agent in Plastics, stabilizer in Vinyl resins, flatting agent in paints and coatings, water repelling agent for a wide variety of products, lubricant in rigid and plasticised compounds, facilitates extrusions and mould flow of numerous plastics compounds, increases transparency if used in combination with cadmium stearate, clarity increases in unpigmented PVC and Polystyrene compound.

So I looked up some recipes for homemade ranch dip. I tried a few, but came up with this by combining several different recipes.
I made it, put it in a freezer bag, and it should keep for a bit. (in our house it will last about 2 weeks.)

Mikey loved my version of his "ranch" dip. He said it tasted so fresh and light, but had alot of flavor.

RANCH DRESSING or DIP
1/4 c. powdered buttermilk
3 tbs dried minced onions
3 tbs minced dried parsley
1 tbs dried minced chives
1 tbs dried dill
1 tbs tarragon
1 tsp salt
2 tsp garlic powder
1/2 tsp ground celery seed
1/2 tsp fresh ground black pepper
Place all ingredients in a covered jar or what I use: sealed plastic freezer bag.
Mix well.
Store until ready to use.

For Ranch Dressing:
Combine 2 tbs of mix to 1/2 cup milk and 1/2 cup mayonnaise or what I use: 1/2 cup sour cream*.
For Ranch Dip:
Add 2 tbs to sour cream*.
I use all natural mayo or mine and Mikes fave - sour cream. (I am working on creating homemade mayo as I have come across several recipes.) (But as of right now I have 2 big jars of store bought, and don't like it much anyway.)
It should only contain ingredients that you recognize.
Yes, it does have more calories, however, the NON FAT was only 20 calories less than the all natural sour cream. AND it contained more ingredients that I never heard of!!! Milk was very far down on the list. Where as my sour cream is skim milk, cream and enzymes*.
*All living cells contain enzymes. Some are called "food" enzymes. Enzymes provided by the pancreas are called "digestive" enzymes. Food enzymes are designed to digest damaged cells. We see the results of this activity when a cut apple turns brown. Digestion is the systematic disassembly of tissue into the basic building blocks that are common to all living things. This is accomplished by enzymes that engage the food particle at a precise location and "unlatch" the particle so that it separates into two parts, somewhat like a key in a lock. The enzyme is not consumed, but is available to repeat the process over and over. This digestion process continues by the action of other enzymes until the digestion is complete. This process may require the operation of hundreds of different enzymes in order to accomplish the digestion of one food.

Homemade Dressings and Vinaigrettes

Homemade Salad Dressings
I prefer to make my own dressings. They have so much more flavor than commercial dressings, (you can make them lower fat by choosing low fat versions of sour cream, milk, mayo, etc. I don't prefer these as alot of these have preservatives in them.) I keep adding to this list as I find more recipes to make!

I also prefer Sunflower oil to Vegetable, and I never use Canola.

Homemade versions do not last as long as store bought since they don't have preservatives. These can be refrigerated for 2 weeks.

Zippy Salad Dressing
3/4 cup favorite oil
1/2 cup vinegar (any kind)
1/2 cup sugar (For a more tart version reduce or leave out)
1 Tbs minced onion
1 clove garlic, minced
1/2 tsp prepared mustard
1/4 tsp salt
1/2 cup catsup
1 tsp celery seed
1/4 cup water
dash Worcestershire sauce.
Combine in food processor or blender for a few seconds. Cover tightly and refrigerate.

Zippier Salad Dressing
1/2 cup tomato juice
2 Tbs vinegar or lemon juice
1 Tbs finely chopped onion
dash of black pepper
1/2 cup chopped green bell pepper
1 Tbs chopped parsley
1 Tbs prepared Horseradish
1 clove Garlic, minced
Shake in jar for a few seconds.
Cover tightly. Refrigerate.

French Dressing
1 cup favorite oil
2/3 cup ketchup
1/4 cup sugar
Juice of l lemon
1 tsp Worcestershire sauce
1 tsp dry mustard
1 tsp paprika
1/4 tsp salt
1/2 cup wine vinegar (or less)
1 clove garlic minced
Mix all ingredients
Cover tightly and Refrigerate.

Blue Cheese
1/4 lb. Blue cheese
1 small onion, grated
Juice of 2 lemons
2 cups sour cream
1/2 cup mayonnaise
salt
pepper
Mix all ingredients in blender.
For chunky dressing...mix 1/2 of the cheese with the ingred. in blender, then add the remainder of the crumbled cheese at the end.

Herb Dressing
1 egg
1 Tbs white vinegar
2 tsp Dijon mustard
1 small garlic clove, halved
3/4 tsp salt
1/2 tsp each dried thyme,
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp celery salt
1/4 tsp ground white pepper
1/2 cup favorite oil
1 cup buttermilk
2 cups mayonnaise
1 tsp dill seed
Combine everything in blender till smooth.
Cover tightly and refrigerate

Lemon-Leek Salad Dressing
1/2 cup olive oil
3 Tbs white wine vinegar
3 Tbs fresh lemon juice
1 medium leek, white part only, cleaned thoroughly and finely chopped
1 egg
1 Tbs chopped shallot
1 Tbs Dijon-style mustard
1 tsp dried tarragon, crumbled
1/4 tsp salt
1/8 tsp freshly ground pepper
Whisk in bowl. Chill for several hours before serving.

CHRYSANTHEMUM SALAD DRESSING (from Sunset Magazine)
1/2 cup young chrysanthemum leaves or tips
2 green onions, including some of the tops, sliced
1/2 tsp. crumbled dried basil or 2 Tbs. minced fresh basil
1/4 tsp. grated lemon peel
1/3 cup lemon juice
1 tsp. each sugar and salt
1/4 tsp. freshly ground pepper
1 tsp. capers, drained
2 med. sized cloves garlic
1 egg
1 1/2 cups salad oil
Place chrysanthemum leaves and other ingred. in blender. Blend until smooth,
slowing pour in oil. Turn motor on and off to incorporated all of oil.
Chill, covered in refrigerator. Makes 2 1/2 cups.

SPICY LEMON DRESSING (from Sunset Magazine)
2 Tbs. grated lemon peel
1/2 cup lemon juice
2 cloves garlic, minced or pressed
2/3 cup salad oil
1 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. each dry mustard and paprika
1 tsp. honey
1/8 tsp. liquid hot pepper seasoning
Shake in jar or stir well. Allow to stand at room temperature for at least
1 hour to allow flavors to mellow before serving. Cover and refrigerate
for up to 3-4 weeks. Stir or shake before serving. Makes 1 1/4 cups dressing.
In addition to salad greens, this dressing is also good on cold,
cooked Bulgar or rice accented with nuts, raisins, chopped apple;
or or cold cooked vegetables such as broccoli, asparagus, green beans
or cauliflower.

VINAIGRETTE FOR LINGUINE PRIMAVERA SALAD
(the salad consists of cold Linguine noodles and a colorful assortment
of cold, steamed vegetables such as broccoli, Chinese peas, red bell pepper...
use what you have on hand).
Makes 3/4 cup dressing..
1/2 cup plus 1 Tbs. light olive oil
3 Tbs. plus 1 tsp. white wine vinegar
1/2 tsp. salt
freshly ground pepper

PARMESAN HERB DRESSING (Spice Islands Cookbook)
Serve on cooked, artichokes, cauliflower, string beans, asparagus or lettuce.
Good with hot vegetables too.
This recipe uses bottled herbs from Spice Island, but you could modify it
to use fresh garlic, etc.
1 egg
1 tsp. Beau Monde Seasoning
1/4 tsp. garlic powder (or 1 clove crushed fresh garlic)
1/4 tsp. onion powder (or 1 tsp. finely minced fresh onion)
1/4 tsp. paprika
1/4 tsp. black pepper
1/4 cup Tarragon White Wine Vinegar
1/4 cup grated Parmesan cheese
1 cup olive oil
1/2 tsp. Salad Herbs (or an assortment of finely chopped fresh herbs such as
tarragon, basil and lemon thyme)
Whirl ingred. in blender, adding oil a little at a time. Continue beating
until thick and very smooth. Chill for flavors to develop. Makes 2 cups.

FRUIT SALAD DRESSING
The fruit base:
2 eggs, beaten light
1 Tbs. flour
2/3 cup sugar
Juice of 1 lemon
Juice of 1 orange
1 cup pineapple juice
Combine eggs, flour and sugar. Add fruit juices and mix, cook in double
boiler stirring constantly until thick. Cool. Store the fruit base in
in glass in refrigerator for up to 2 weeks.
When you are ready to add the dressing to your fruit salad, fold in
one cup of whipped cream to the fruit base.
This is good on chopped apple salad with walnuts and chopped celery or
on any assortment of mixed fruits.

COLE SLAW DRESSING
1 cup sour cream
add 2 Tbs. granulated white sugar
stir in 2 Tbs. white vinegar
Salt and pepper
Add to shredded cabbage slaw.

RASPBERRY VINAIGRETTE
1/2 cup olive oil or vegetable oil
1/2 cup raspberry balsamic vinegar
1/4 cup white sugar
2 tsp Dijon mustard
1/4 tsp oregano
1/4 tsp black pepper
Combine all ingredients in a jar and shake until well combined. Enjoy with Spinach Salad and strawberrys.

BBQ Sauce

BBQ Sauce
I would much rather make my own BBQ sauces. I think they have more flavor. And there aren't any preservatives or other junk in it. This is a good base to start with.

1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 Tbs Worcestershire sauce
1 tbs Dijon mustard
1 tsp minced garlic
1 tsp onion flakes
1 tsp liquid smoke
pinch of salt
1/2 tsp pepper

Combine all ingredients. Use on your favorite meats.
For more intense flavor put in sauce pan and bring to a slow boil. Lower heat
Simmer for 20 minutes.
Cool.
Put in air tight jar and refrigerate.

*****Change it up a bit*****
Spice it up by adding some dashes of Tabasco, smokey paprika, ground cumin, hot sauce, chili powder, or fresh minced jalapeno peppers.
Replace Ketchup with tomato paste or sauce pureed with fresh or canned tomatoes.
You can also replace the brown sugar with Honey, white sugar or Pure Maple Syrup.
Add frozen blueberries or raspberries to give it a fruity kick which is great on chicken breasts and pork.
Try sauteing chopped onions and minced garlic before adding wet ingredients.
Add a 1/2 cup of Good Red Wine.
Add a couple tablespoons sun dried tomatoes.
Add Roasted Red Peppers.
BE CREATIVE!!

Flavored Butters

Flavored Butters
I found these in a newspaper years ago. Make them ahead of time and refrigerate or freeze them and use as needed. Only use butter never margarine which is full of preservatives. Use on hot meat, chicken, fish or roasted vegetables, use as a spread with bread, crackers, or toss with pasta.

Herb Butter
1/2 cup Italian Parsley, chopped
2 tbs fresh Tarragon
2 tbs fresh basil, chopped
2 tbs fresh chives, chopped
8 tbs (1 stick) unsalted butter, softened
2 tsp fresh lemon juice
1 tsp pepper
1/2 tsp salt

Process parsley, tarragon, basil, and chives in a food processor.
Add butter, lemon juice, pepper, and salt
Process until well mixed.
Put the butter on a piece of wax paper or plastic wrap
using the paper as a guide form butter into a log about 2 inches in diameter.
Refrigerate or freeze until firm.
To serve cut as many pieces as needed and keep refrigerated or frozen.

Roasted Red Bell Pepper Butter
1 tsp olive oil
5 cloves garlic, unpeeled
2 red bell peppers, roasted and seeded
1/8 tsp ground cumin
8 tbs unsalted butter (1 stick) softened
1/8 tsp salt
1/4 tsp pepper

Preheat oven to 350
Sprinkle olive oil over garlic cloves, wrap tightly in aluminum foil.
Bake until cloves are soft, 45 - 60 minutes. Cool.
Squeeze the garlic cloves from their peels into food processor.
Add red bell peppers and cumin.
Blend well.
Add butter and mix until smooth.
Season with salt and pepper.
Serve now or roll with plastic wrap or wax and refrigerate.
Serve at room temperature.

Achiote Butter
8 tbs unsalted butter (1 stick), softened
2 tbs achiote paste (available at Hispanic Markets)

In a food processor or small bowl combine butter and achiote paste until smooth and well blended.
Roll in plastic wrap or wax and refrigerate or freeze.
Great rubbed on chicken breasts.

Avocado Butter
8 tbs unsalted butter (1 stick), softened
1/2 cup mashed ripe avocado (about 1 med avocado)
1/4 cup fresh lemon juice
1 tbs Italian Parsley, finely chopped
1/8 tsp hot pepper sauce
1/8 tsp salt

Place all ingredients into food processor and process until smooth.
Taste. Sometimes you need more salt or lemon juice depending on ripeness of avocado.
This one will keep its color for only a few days.
Place in a pretty bowl, cover tightly and refrigerate.
Serve at room temperature.

Chili-Lime Butter
8 tbs (1 stick) unsalted butter, softened
1 tbs chili powder
1 tbs fresh lime juice
1/8 tsp salt
1/4 tsp pepper

In small bowl whisk all ingredients together.
Wrap in plastic wrap or wax and refrigerate.
Serve at room temperature.

Buttermilk Ranch Dressing

Buttermilk Ranch Dressing

1 cup buttermilk
1/4 cup sour cream (I use the low fat version)
1 clove of garlic minced
1 Tbs of white vinegar
Several dashes of hot sauce (to taste)
1 Tbs of fresh parsley chopped
1 tsp of dried dill or if fresh about a palm full
1 tsp of dried chives or if fresh about a palm full
Salt
Pepper
Mix together and serve.