Saturday, May 16, 2015

Latin Vinaigrette

2 cloves garlic
1 jalapeno, seeded and chopped.
juice of 5 limes
3/4 cups olive oil
2 tbl. cilantro
2 tbl. parsley

Asian Vinaigrette

1/4 cup rice vinegar
1 tb. sesame oil
1 clove garlic
1/4 tsp ginger
3/4 cup olive oil
red pepper flakes
salt and pepper..

Herb Citrus Vinaigrette

1 1/2 bl. orange juice
1 1/2 tbl. lemon juice
1 1/2 tb. lime juice
2 gloves garlic, minced
2 tsp mustard powder
3/4 cup olive oil
1 tsp fresth thyme
1 tsp. fresh cilantro
1 tsp fresh parsley

Makes one cup.  

Whisk first 5 together, drizzle in olive oil.  Add herbs and salt and pepper until blended.  


1 cup tomato paste
1/2 cup apple cider
1/2 cup apple cider vinegar
1 tsp garlic powder
1//2 tsp salt
1/4 tsp cloves (optional)

heat med. saucepan over med. heat.  add tomato paste, cider, and vinegar.  Stir completely and let it come to simmer but not boil.

add garlic powder, salt, cloves, stirr and simmer until thick.  Bottle, keeps 2 weeks.


1 1/2 cup light olive oil
1 large egg
1/2 tsp mustard powder
1/2 tsp salt
juice of 1/2 lemon

place 1/4 cup of olive oil, egg, mustard, salt in blender and mix thourghly.  slowly drizzel in remaing olive oil.  after mixture has emulsified, add lemon juice.

Keeps 2 weeks, if it lasts that long

Wasabi May - add 1/2 tablespoon wasabi powder
cilantro lime - 1/2 cup cilantro, 1 clove garlic
Roasted red pepper - 1/3 cup roasted red pepper sauce

tartar sauce
2 tb. dill leaves
1 tb. minced dill pickles
2 tsp. minced chives
juice of 1/2 lemon
1/4 tsp. black pepper

Buffalo sauce

1/2 cup coconut oil
1/2 cup ghee or clarified butter
1 cup hot sauce
2 tb. cider vinegar
1 clove garlic

Monday, May 11, 2015

Cauliflower Salad

Cauliflower Salad!

1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste
mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

I also susbstituted 1/2 cup of pico de gallo for the pickle relish and onion.  Omitted the mustard, and used Tony Cechere's Cajun Seasoning.

It is absolutely delicious.