I do love my peanut sauce

There’s nothing like a good sauce to keep your meals interesting. This peanut sauce is actually from an Asian Coleslaw recipe that I got from Bon Apetit magazine many years ago. I don’t make the coleslaw as often as I used to but I use the sauce portion of it all the time. I will have to get that coleslaw recipe up here though. I’ve given it to a lot of people and I was astonished to find out years ago that it’s a staple at my family’s parties throughout the year. Since I don’t live near them I had Continue Reading →

Make your own mayo – it’s easy!

I’ve been making my own mayo for years because I don’t like the processed mayo ingredients. Even the health food store mayo is made with canola oil, which studies are now showing causes all sorts of health problems ( see http://www.westonaprice.org/know-your-fats/the-great-con-ola). It’s really easy to make your own mayo with a good quality olive oil and only takes a few minutes. Homemade Mayonnaise 3 Eggs 1 tsp. mustard 1 tsp. salt 1/2 tsp. paprika 1 tsp. honey or 4 drops clear stevia 2 tbsp. lemon juice 2 tbsp. white vinegar 1-1/2 c. extra virgin olive oil Combine all ingredients except Continue Reading →

Ginger Vinaigrette makes a super salad

I made my Ginger Vinaigrette dressing for the salad tonight, clipped years ago from Bon Apetit. I usually add more ginger than it calls for because my husband and I like it spicy. You can also use this as a dip for veggies, a sauce for chicken or for stir fry. You can probably think of more uses for it yourself. It’s fabulous! Ginger Vinaigrette 2 green onions, chopped 2 tbsp. brown rice vinegar 2 tbsp. sesame oil 2 tbsp. tamari 1 tsp. honey or 3 drops stevia liquid 1 tbsp. minced fresh ginger 2 cloves garlic, chopped 1/4 olive Continue Reading →

Tahini chicken

Years ago I came up with a tahini sauce which I use on all sorts of things….chicken, steamed veggies, for dipping cheese slices, for dipping raw cut-up veggies, etc. It’s a great dip or a cooking sauce. One of my favorite ways to use it recently is poured over two chicken breasts with roasted red peppers (chopped up) and sliced green olives on top. Bake uncovered at 375 degrees for about 35 minutes, or until the breasts are fully cooked. Before serving, top with goat cheese. You can also add nuts or mushrooms for a little variety, or anything else Continue Reading →

Hollandaise sauce – don’t be intimidated

I’ve heard several people comment on how scary it is to contemplate making Hollandaise sauce, but really it’s not a big deal. I got my recipe from Betty Crocker. Betty has a lot of basic recipes so if you want to make something you haven’t made before, check with Betty. Anyway, the secret to easy Hollandaise is low temperature. Use a small saucepan that has high sides so you can whisk without it flying all over the kitchen. And don’t stop whisking! You have to keep the mixture from separating, so whisk constantly. I put Hollandaise on anything…fish, chicken, steak, Continue Reading →

Easy Caesar dressing

I don’t remember where I got this recipe (maybe Betty Crocker) but it’s great for Caesar salad or any salad. If you hate the taste of anchovies, leave out the paste. I don’t actually like anchovies but I don’t mind the little bit of paste in this dressing. It adds a nice salty taste. I tend to go crazy with my salads and add a lot of stuff on top:  fruit, nuts, and all kinds of veggies. My sister just recommended raw, shaved butternut but I haven’t had a chance to try it yet. The funny thing is, when I Continue Reading →