Mock hollandaise sauce
This is awesome over salmon or steak au poivre or poached eggs on whole wheat waffles.
1/4 ea LF or FF mayo and yogurt
1/4 c dijon mustard (dijon is mustard with white wine added I believe!!!)
1/8 c capers, chopped (optional – not everyone likes pickled rabbit turds!)
Chop capers and mix together or toss in blender
■1/2 cup apple cider vinegar (yes vinegar)
■1/4 cup molasses
■1/2 cup sugar or honey
■1 1/2 teaspoons ground ginger
Add the above ingredients to tap water to equal 2 quarts. This is a rehydrating drink that precedes soda pop. To make a vinaigrette salad dressing, mix this in a 2:1 or 3:1 ratio with EVOO (before adding water).
Crumble the cheese with a tablespoon of water, using
a fork, and work in the lemon juice and olive oil. Mix in the onion and
cucumber, and add pepper
This can also be pureed in the blender for a nice salad dressing!
Healthy broccoli slaw…… 16 oz broccoli (I buy fresh in bag at Sam’s Club and weigh it out), 1/4 c LF mayo & yogurt, 1 can water chestnuts (or 2 TB nut butter, I like sunflower), 3 TB apple cider vinegar, 1 small red onion, chopped, 2 tsp sugar (splenda) 1/2 tsp salt. Mix wet and powdered stuff together, then add broccoli and onions
Gyro flavored meatballs – You can use ground turkey as well.
2# ground meat (beef/turkey/lamb)
1 tb EACH dried rosemary and marjoram
2 tsp salt
1 onion (I like red).
Dice onion very very finely (food processor’s ok but if it liquidizes, dump in a coffee filter and slowly twist to squeeze the juice out or you will be eating only onion juice, blech). Mix with the meat n spices. Form into balls (I use a 1/8 c meauring cup) into a skillet on the stovetop (no need for oil). Shake occasionally during the cooking process to turn ’em over.
Enjoy with tzatziki (recipe coming) or just plain yogurt, spinach leaves and sliced tomatoes (and maybe hummus – I MISS TRADER JOES!) on a pita bread or over brown rice.
Steak au poivre (Pepper Steak). 1/2 to 1 tb ground pepper per pound of whatever cut of beef you’re using. The more surfaces you have (cubes vs a hunk of meat), the more surfaces for the pepper to adhere to – BEWARE!!! You might need a whole recipe of mock hollandaise to cool yer mouf down!!!
http://www.tablespoon.com/recipes/mexican-coffee-popsicles-recipe/1/
I haven’t tried this but it sounded good!
1/2 cup water
1/3 cup organic apple cider vinegar
3 tablespoons tahini (sesame seedpaste)
2 tablespoons dijon mustard
1 teaspoon honey
1 small garlic clove, minced
2/3 vegetable oil
2 red onions, diced
2 or 3 bags of spinach
Sautee onions in the oil. Blend the other stuff in the blender, then mix it in with the onions when they are nicely browned. Turn off pan and stir in spinach, just to get it wilty (my bag was a bit wilty.)
Sweet n sour cabbage… Not your Oma’s cabbage but similar because this is a Russian recipe. This is a Russian recipe vs German..
1 head red cabbage
1 lg onion (I like red again!)
7 Tb raspberry vinegar (apple cider vinegar would probably be just as good as well. I like the fruitiness of the raspberry vinegar.)
couple TB EVOO or coconut oil. Coconut oil has wonderful antimicrobial/fungal properties and is the ONLY oil that doesn’t go rancid when cooked. REALLY!
5 cloves
1 (tart) apple, diced
1/2 c raisins or currants
sautee onions in oil. (coconut oil has no taste either). Add diced up head of cabbage and stir a couple mins (it’ll barely fit in the pot). Add the rest of the ingredients, turn down to simmer, cover and ignore for about 90 mins. Check periodically to make sure it hasn’t gone dry. Yum. Once the onions are sauteed, you can pop it in the crockpot overnight as well on low.
This is a Thanksgiving MUST have at our house =0)
Awesome cauliflower recipe –
2 small or 1 large (doesn’t really matter, LOL) cauliflower
1/4 c both plain yogurt and LF mayo
1.5 TB dijon mustard
about 2 tb lemon juice.
Mix dressing together. Cook cauliflower until done but not mushy cuz it’ll fall apart when mixed together. Mix.
Sprinkle with paprika if desired.
GREAT hot or cold
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