Olive Oil Mayonnaise
Serves 8+
Equipment:
8+ Cup Food Processor with Blade
Ingredients:
1/2 Cup Olive Oil or Light Olive Oil
2 Large Eggs
2 tsp Sea Salt
2 tsp Ground Mustard
2 Tbsp Lemon Juice (or juice of 2 lemons)
2 Cups Olive Oil or Light Olive Oil
Process:
1) Add 1/2 cup oil, eggs, salt, ground mustard & lemon juice to processor or blender and blend for about 15 seconds
2) Scrape the sides of the container
3) Turn processor or blender back on and SLOWLY start drizzling in remaining oil - about 1/4 cup at a time
4) Scrape sides of container
5) Repeat steps 3 and 4 until oil is gone (this will take 5 to 10 minutes)
6) Store in covered glass container in refrigerator and keep 1 to 2 weeks (if your fridge tends to have a cold spot that freezes food, do not store the mayo in that part!
Add-ons:
*Use as base for creamy salad dressing
*Use in place of traditional mayonnaise in tuna salad or cole slaw
Caesar Dressing
Serves 4+
Equipment:
Food Processor with Blade
Rubber Scraper
Ingredients:
1 Large Egg, pasteurized
3 TBSP 100% Lemon Juice
1 TB Dijon Mustard (ensure sugar free)
4 Anchovie Filets
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
1/2 tsp Paprika
1/2 tsp Apple Cider Vinegar (or more to taste)
1 Cup Olive Oil or Light Tasting Olive Oil
2 TBSP Unsweetened Plain Almond Milk
Fresh Cracked Black Pepper, to taste (optional)
Process:
1) Put items from the egg through the cider vinegar in the food processor & blend on high for about 30 seconds
2) Scrape side of processor
3) Turn processor on low & slowly drizzle in olive oil, scraping side of processor halfway through
4) Add almond milk then blend on low for about 10 more seconds
5) Serve immediately or store in glass container up to one week
6) Top salad with fresh cracked pepper if desired
Add-ons:
*Use in a traditional Caesar Salad
*Grilled romaine hearts & chicken & drizzle dressing over salad
*Use as a veggie dip
Simple Tomato Sauce
Serves 4+
Equipment:
Medium Saucepan with Lid
Ingredients:
1 14.5oz can Tomato Puree or Crushed Tomato
1 14.5oz can Diced or Petite Diced Tomatoes
1/2 Tbsp Dried Oregano
1/4 Tbsp each Dried Basil, Rosemary & Thyme
1/4 Salt
1 tsp Pepper
1 tsp Celery Seed
Pinch Red Pepper Flakes (optional)
1/2 washed then finely chopped kale or collard greens (optional)
1 Tbsp Tomato Paste (if you have it on hand, if not, no big deal!)
Process:
1) Add all ingredients except tomato paste to sauce pan over medium heat, stir then cover
2) Simmer 10-15 minutes then add tomato paste & stir until mixed in thoroughly
3) Cover pan & simmer an additional 10 minutes
4) Add salt & pepper to taste if desired
5) Store in air tight glass container up to one week
Add-ons:
*Put over zoodles or spaghetti squash (or regular pasta if no dietary restrictions)
*Add browned ground turkey or ground beef to make a meat sauce
*Put over Italian Breaded Chicken Breast
*Use as pizza sauce
Cider Dijon Vinaigrette
Serves 4+
Equipment:
Immersion Blender or 4+ Cup Food Processor with Blade
Ingredients:
3/4 Cup Olive Oil
1/2 Cup Apple Cider Vinegar (for a tangy dressing use 3/4 Cup Vinegar)
1 TBSP Dijon Mustard (sugar free unless you have no dietary restrictions)
1 tsp Dried Oregano
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes (optional)
Process:
1) Add all ingredients except oil into the food processor bowl or container
2) Blend for 10-15 seconds or until ingredients are mixed
3) With mixer/blender running slowly drizzle in olive oil
4) Continue blending for an additional 15 seconds
5) Use immediately or store in glass container in refrigerator for up to one week
Add-ons:
*For a less tangy dressing at 1 TBSP olive oil at a time until you reach desired flavor
*Drizzle in 1-2 tsp of honey for a sweeter dressing if no dietary restrictions
*Use as a marinade for chicken or pork
*Toss with salad greens and serve with a Frittata
Roasted Red Pepper Cauliflower Hummus
Serves 8
Equipment:
Medium Roasting Pan (I like to use glass)
Immersion Blender, 4+ Cup Food Processor with Blade or High Powered Blender
Ingredients:
1 Head Cauliflower, cut into large bite sized pieces
1 Medium Red Bell Pepper, cut into bit sized pieces
1/4 Cup Extra Virgin Olive Oil (regular Olive Oil will work as well)
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Cumin
1/4 tsp Cayenne Pepper (optional)
3 TBSP Tahini
2 TBSP Lemon Juice (I like to use organic bottled pure lemon juice)
Process:
1) Preheat over to 400 degrees Fahrenheit
2) Place cauliflower & pepper pieces in large glass baking dish
3) Add all ingredients from EVOO down to Cayenne Pepper & mix well
4) Roast for 45 minutes, stirring about halfway through
5) Place everything in bowl of blender, food processor, or container to use immersion blender
6) Add tahini & lemon juice then process until smooth
7) Season to taste with additional salt if desired
8) Let cool before placing hummus in an air tight container to store in the refrigerator
9) Once chilled, serve with crudites, crackers, or whatever else you like to dip!
Add-ons:
*Top with Sesame Seeds, Hot Sauce
*Use in place of mayo or sauce in a veggie wrap or lettuce wrap
Hasselbeck Potatoes
Serves 4+
Equipment:
1 Small Saucepan
Medium Oven-safe Frying Pan
Basting Brush
Ingredients:
1/4 Cup Clarified Butter or Ghee (or butter if no dietary restrictions)
1 tsp each Dried Oregano, Dried Rosemary, Dried Thyme, Garlic Powder, Onion Powder & Black Pepper
2 tsp Sea Salt
8 Medium Red Potatoes sliced almost all the way through (see step 2 below for tips)
Process:
1) Preheat oven to 400 degrees Fahrenheit
2) In a small saucepan melt butter over low heat
3)While butter is melting, slice potatoes but not the whole way through (Easy way to do this is to place two flat handled spatulas or rubber scrapers that are about 1/8-1/4 inch thick on each side of potato. Then make as thin slices as possible with the spatula handles as a guide for your knife to stop the slice so you don't cut all the way through)
4) Fan potatoes out a little by lightly squeezing each side back & forth (potatoes will not fan out much at all until cooked).
5) Place sliced potatoes in frying pan but don't overcrowd the pan & turn heat to medium high
6) When butter is melted add in all dry ingredients & stir
7) Brush butter mixture evenly over each potato
8) Cook potatoes on stovetop for about 5 minutes, basting with butter from bottom of pan often
9) Put pan in oven and cook 45 minutes, brushing with butter from bottom of pan about every 15 minutes
10) Turn heat to 425 degrees Fahrenheit & cook potatoes another 15 minutes
11) If using large potatoes add 5-10 minutes at a time in the oven until potatoes are soft
Add-ons:
*Serve with clarified butter that's remaining from bottom of pan
*Top with sour cream (I like Kite Hill's almond sour cream(
*Instead of Italian seasonings use garlic powder, onion powder, salt, pepper cumin, paprika, chili powder & chipotle powder for a southwest potato
*Use your favorite spice mix like Montreal Seasoning, blackening seasoning, adobo spice, etc in place of dried ingredients listed
Mashed Korean Sweet Potatoes
Serves 4-6
Equipment:
Medium Saucepan with lid
Food Processor, High Powered Blender or Immersion Blender
Ingredients:
4 Large Korean Sweet Potatoes, peeled and large cubed
1 Cup Chicken Stock or Water
1/2 TBSP Fresh Rosemary, roughly chopped
1 Clove Fresh Garlic, quartered
1 TBSP Clarified Butter
Sea Salt & White Pepper to taste
Process:
1) Wash, peel & medium cube potatoes
2) In a saucepan over medium heat, add potatoes, chicken stock, rosemary & garlic, cover
3) Set timer for 25 minutes, stir contents of pan occasionally
4) Add all contents of pan and remaining ingredients to food processor or blender canister & process until smooth. Add more chicken stock if needed until desired consistency is reached
5) Add salt, pepper & butter to taste
Add-ons:
*1/2 tsp dried or fresh herbs of your choice such as parsley, oregano, thyme, sage, etc.
*Serve with Basic Pulled Beef
*Great baby food option for babies older than six months. Freeze potatoes in silicon baby food molds then store in freezer bags for up to 6 months. Heat in pan to thaw or microwave until soft.
Cinnamon Applesauce
Serves 6-8
Equipment:
Medium Sauce Pan
Food Processor
Ingredients:
3 lbs (or about 8 Medium Apples), washed, peeled, cored, medium cubed
1/2 cup Water
1 tsp Ground Cinnamon
Process:
1) Mix all ingredients in the saucepan, turn the heat on to medium
2) Set timer for 30 minutes
3) Stir apples about every 10 minutes
4) After 30 minutes, apples should mash easily with a fork
5) Put all ingredients in food processor and puree
6) Put in glass container & let cool about an hour before placing in refrigerator (if you have to put it away immediately put in refrigerator uncovered as to not trap the heat in the container)
7) Keep in refrigerator for up to 5 days or freeze up to 6 months
Add-ons:
*Add 1-2 tsp honey or maple syrup as sweetener
*Omit cinnamon if you like plain applesauce
*Freeze in silicon muffin tin or silicon baby food storage container for individual applesauce servings
Whole30 Potato Salad
Serves 8+
Equipment:
Large Saucepan or Small Soup Pot
Colander
Small Mixing Bowl
Large Mixing Bowl
Ingredients:
6 Large Red Potatoes, scrubbed then medium diced
1 Medium Carrot, quartered & chopped
1/2 Cup Homemade Mayo
3 TBSP Yellow Mustard
1 TBSP Dijon Mustard (ensure sugar free unless you have no dietary restrictions)
3 TBSP Pickle Juice (check your label - I use Vlasic Baby Dill for the tangy flavor)
1 tsp Sea Salt
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp White Pepper (black will work, too)
1/2 tsp Paprika
1/2 tsp Celery Salt
1/2 tsp Dill (if using fresh, use 1 TBSP chopped)
2 Small Pickles, roughly chopped
3 Hard Boiled Eggs, roughly chopped
Process:
1) Put potatoes in pot & fill with water until water is about 2-3 inches above potatoes
2) Bring water to a boil
3) Boil potatoes for 4 minutes, stirring occasionally, then add chopped carrot
4) Boil another 4 minutes then test a potato to see if they are cooked to your liking
5) While potatoes are cooking, mix together ingredients from mayo through pickles in the small bowl (sauce by itself will be salty but will mellow out when added to potatoes!)
6) If potatoes are still crunchy, continue boiling then testing 1 minute at a time until soft
7) When cooked, immediately pour into colander & run cold water over potatoes for about 3 minutes, tossing occasionally to cool all potatoes
8) Let potatoes sit in colander 10-15 minutes to ensure all water is drained
9) Put potatoes in large mixing bowl, pour sauce over potatoes and carefully mix thoroughly
10) Fold in eggs
11) Chill in covered container in refrigerator (if possible, allow to sit overnight or at least 6 hours to let flavors come together)
Add-ons:
*Add 1/2 tsp cayenne or chipotle powder for a kick
*Add 1 minced celery stalk for crunch