Thick and Creamy Stick Blender Mayonnaise

 After making mayonnaise in the blender many times and having some batches fail (expensive), this method of using a stick blender so far has been fool-proof!

2 tsp. lemon juice
1 large egg
1/2 tsp. mustard powder
1/2 tsp. pink salt
1 cup avocado or olive oil

Put all ingredients into a wide mouth jar in the order given.  Let rest for 20 seconds or so.

Put immersion blender all the way down to the bottom of the jar.  Using the high speed hold it at the bottom of the jar for 20 seconds.

When set, slowly pull blender to the top while still running without taking it out of the mayonnaise.

Slowly push back down toward the bottom of the jar and repeat until well incorporated.

Delicious!

1 Tablespoon equals:
134 calories
1 gram carbohydrates
4 grams protein

Nena's Meatloaf

This recipe includes lots of vegetables which makes it healthier than most meatloaf recipes and is much tastier as well.  It's been my favorite meatloaf recipe for many years.  

I often mix this in a large dishpan when higher grade ground beef (organic and less fat) is on sale to freeze for future meals. 

I wrap each meatloaf in plastic wrap, then foil before freezing.

Later when a pack of meatloaf is removed from the freezer and thawed, sometimes I break off enough for hamburgers or bake it as a meatloaf.

Ingredients:
3# ground beef 
2 eggs
2 cups carrots, fresh, grated
2 cups fresh, chopped fine
2 cups mushrooms, fresh, chopped
1 large onion, minced
1-2 cups uncooked oatmeal, old fashioned  
    (Start with 1 cup and add more as needed.)
1/4 cup soy sauce (or Bragg's Amino Liquids)
1 cup catsup
1 tsp. salt
1/2 tsp. ground pepper

Mix everything together and form into meatloaves for the size of your family.  Generally, 1/4 # of ground beef is one serving.

Bake at 350 degrees for about an hour.  Check at 45 minutes to see if it's cooked through.

Note:  For a tomato topping, I mix tomato paste with honey and salt and cover the meatloaf with the topping just before baking.

Delicious Spiced Nuts and Seeds

This is a delicious and healthy snack recipe that my neighbor gave to me this morning along with a bag of scrumptious nuts and seeds!

This recipe is variable and can be as simple as you'd like it to be by using only one nut or seed in the recipe.  Use any single or combination of nuts and seeds (total of 2 cups) that you have on hand for a crunchy and delicious snack that satisfies.

1/2 cup whole almonds      
1/2 cup walnuts                   
1/4 cup sunflower seeds    
1/4 cup pumpkin seeds      
1/4 cup pecans, chopped   
1/4 cup pistachios
1 tsp. dried rosemary
1 tsp. dried thyme
1/4 tsp. cayenne pepper
1 Tbsp. olive oil

Preheat oven to 350 degrees F.

Put all the ingredients into a gallon-size Ziplock bag and shake to thoroughly coat the seeds and nuts with the oil and spices.

Spread the mixture evenly on a parchment-lined baking pan and bake for 12 to 15 minutes or until the nuts and seeds are lightly toasted.  Cool completely before serving.

Sweet Basil Paste

Recipe by Nancy Marseau
Used by permission

8 cups sweet basil leaves
Zest of 1 large lemon
1/3 cup olive oil

Put in food processor and purée.

Fill a quart freezer bag with the purée.
Flattening as thin as possible. Push out any trapped air. Freeze.

When making any soups, pastas, marinades, vinaigrettes, or other savory dishes, break off as much of the paste as you need. Set into a bowl and allow it to defrost. Add to your recipes with any other ingredients you choose.
The fresh basil flavor will come through and will stay that pretty deep green color too!

You can also make pesto from the paste!

Peanut Butter Ice Cream

This Amazingly Tastes like Chocolate-Peanut Butter Ice Cream!
Original recipe by Lois Breneman

1 avocado
9-12 frozen dark cherries
3 Tbsp. natural peanut butter, approximately (or almond butter)
1/2 to 3/4 cup almond milk, unsweetened (Add just enough to mix well)
Stevia to sweeten

Put all ingredients into a Magic Bullet or blender and blend until mixed.
Dish into one or two fancy dishes and sprinkle with organic cacao nibs (optional) for a delicious and healthy dessert or even a meal.  Every ingredient is good for you!

If someone doesn't like avocados, if you don't tell them that is one of the ingredients, they will not be able to detect it.  It tastes like chocolate-peanut butter ice cream.  The frozen cherries thicken it to the consistency of ice cream.

Stevia and organic cacao nibs can be ordered from Vitacost, and under normal circumstances, my order comes in just one or two days.

Ginger Cookies (Grain and Gluten-free)

Double batch measurements are shown in parentheses.

2 1/3 cups almond flour (4 2/3 cups)

1/2 cup coconut flour (1 cup)

1/2 tsp. baking powder (1 tsp.)

1/4 tsp. pink Himalayan salt (1/2 tsp.)

2 tsp. ground cinnamon (1 Tbsp. + 1 tsp.)

2 tsp. ground ginger (1 Tbsp. + 1 tsp.)

1/2 tsp. ground allspice (1 tsp.)

1/2 tsp. ground nutmeg (1 tsp.)

1/2 tsp. ground cloves (1 tsp.)

1/2 cup organic honey (1 cup) I used half maple syrup.

6 Tbsp. coconut oil, melted (12 Tbsp. = 3/4 cup)

1/4 cup Grandma's molasses (1/2 cup)

2 tsp. vanilla (1 Tbsp. + 1 tsp.)

1 large egg (2 large eggs)

Measure all the dry ingredients, stir, and add the remaining ingredients.

Mix with a hand mixer, stand mixer, or by hand until blended and there are no lumps.

Bake at 350 degrees for 14 minutes.  I suggest checking them at 10 minutes. They should be crackled on the top and a little soft in order for them to be soft and chewy when cooled.

Absolutely delicious!

White Chicken Chili

This is an original recipe by Kim Booth, the wife of Ronnie Booth, our favorite male vocalist of The Booth Brothers.

Used by permission from Kim Booth

Okay, here's the recipe for my White Chicken Chili. 

Note: I don't usually measure when I cook so all measurements are approximate. I usually cook by taste.

I used an Instant Pot to create my broth.

I used two frozen boneless chicken breasts and 5 frozen drumsticks with skin and bones.

1 Tbsp. ground cumin
2 Tbsp. chili powder
1 tsp. poultry seasoning
Sea salt & pepper
6-8 cup water

Cook in Instant Pot under pressure for 30 minutes.

While chicken is cooking, in separate soup pot saute':
1 large onion, chopped
3 stalks celery, chopped
1 Tbsp. ground cumin
1-2 Tbsp. chili powder or chili seasoning mix
1 clove garlic, finely chopped
Sea salt & pepper
4 Tbsp. olive oil
2 Tbsp. butter

Saute veggies until slightly tender but still crunchy. Set aside until chicken and stock is ready.

Once the chicken is done, remove from stock and remove skin and bones and shred meat with fork. Add to veggies in soup pot and then add stock. Bring to a boil and then reduce to simmer.

Add to this mixture:
1 can diced tomatoes, drained
2-3 cans Cannellini beans, drained and rinsed
1 can creamed corn
1 can whole kernel corn, undrained
Add 1-2 cups water if needed
1-2 cups Half and Half or cream
Continue seasoning to taste.
Simmer 30 minutes on low.

Serve topped with your choice of :

   tortilla strips
   shredded cheeses
   sour cream
   diced avocado
   chopped cilantro

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Creamy Artichoke Dried Beef Chicken

Original recipe - Lois Breneman
Gluten-free and sugar-free

Make a thickened roux on the stovetop using real butter, gluten-free flour, coconut milk, salt, and spices to taste.  Melt butter, add flour, stir well, and gradually add milk, stirring constantly until the mixture is thickened.

I don't measure when making roux, but if you've made more than 1 1/2 cups, save the remainder for another recipe.  It freezes very well.  When I make roux I make a large pan of it to freeze in small containers to use in place of cream soups in a can made with gluten and MSG.

To the thickened roux add:
1 large onion, chopped, and sauteed
1 small jar of artichokes, chopped, juice included
1 small jar of dried beef, chopped fine
8 oz. cream cheese, softened
Stir until mixed and the cream cheese is smooth.

Place in a baking dish:
6-8 chicken breasts, boneless and skinless (natural is best)

Evenly spread the creamy mixture over the chicken breasts.

Bake at 350° for 35 minutes or until the chicken is cooked through (no pink flesh).

Sprinkle fresh chopped parsley, dill, or rosemary over the top and serve.

Smashed Chickpea & Avocado Salad Sandwich

https://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/

 

 

 

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!

 

yield: SALAD FOR 3-4 SANDWICHES

 

prep time: 10 MINUTES

total time: 10 MINUTES

INGREDIENTS:

• 1 (15 ounce) can chickpeas or garbanzo beans
• 1 large ripe avocado
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chopped green onion
• Juice from 1 lime
• Salt and pepper, to taste
• Bread of your choice 
• Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

DIRECTIONS:

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

Toasted Sweet Potato Slice Treats

A clever way to make nine different healthy treats!

https://www.buzzfeed.com/crystalhatch/these-nine-sweet-potato-toasts-will-make-you-feel-healthy?utm_term=.sv98BzQdp#.aw4k6X3PE