Vegan Queso

Ingredients:

3 T. olive oil

4 cloves garlic, minced

1/4 c. unbleached all-purpose flour

1 1/4 c. unsweetened plain almond milk

1/2 tsp. salt

1/4 tsp. cumin

1/4 tsp. chili powder

Optional Toppings:

Salsa

pickled Jalapenos

Directions:

In a saucepan saute garlic in olive oil over medium heat. Careful not to brown garlic. Add flour and whisk together. Continue whisking for a few minutes. Add almond milk, a half cup at a time, whisking after each addition. 

Place sauce in blender with seasonings. After pulsing a few times, return it to the saucepan and heat til warm.

Brazilian Cheese Bread

Brazilian Cheese Bread
Makes 24 mini Cheese Puffs
Recipe adapted from simplyrecipes.com

INGREDIENTS

• 1 egg*
• 1/3 cup olive oil
• 2/3 cup milk
• 1 1/2 cups (170 grams) tapioca flour or potato starch
• 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)
• 1 teaspoon of salt (or more to taste)

Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

Note: 
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

METHOD
1) Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.
2) Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
3) Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4) Bake in the oven for 15-20 minutes, until all puffy. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Mom's Mac n Cheese

   

My mom made this recipe recently for my Dad's birthday party and several people asked for the recipe, so here it is:

Mom's Mac and Cheese

Ingredients:
8 oz. elbow macaroni (2 cups)
2 cups shredded sharp cheddar
1/2 cup Parmesan
3 cups milk
1/4 cup butter
2 1/2 tbs. flour

For topping: 
2 tbs. butter
1/2 cup breadcrumbs

1. Cook macaroni - boil 6 minutes for "al dente".
2. Melt butter in a pan on medium heat. Stir in flour to make a roux. Add milk slowly, stir constantly on low heat. Stir in cheeses til melted and sauce becomes thicker. Put macaroni in a large casserole dish and stir well.
3. Topping: melt butter in a saucepan, add breadcrumbs and brown. Spread over the macaroni to cover; sprinkle with paprika.
4. Bake @ 350 degrees for 30 minutes.

Mom's Note: I tripled the recipe, using a Romano/Parmesan mix for 1/2 cup of the cheese, and prepped it all the day before, so just popped in the oven 30 minutes the next day.

Eri's Note: Mom toasted some whole wheat bread to make her own breadcrumbs.

Buttermilk Biscuits

Buttermilk Biscuits

Recipe adapted from Bobby Flay on foodnetwork.com

Makes 15 biscuits

Ingredients:

• 4 c. bread flour, plus more for dusting
• 4 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 12 T. unsalted butter, cut into small pieces
• 1 1/2 c. cold buttermilk
• 1/2 c. whole milk
• 1/4 tsp. freshly ground pepper, not super fine and not course, somewhere in between
• 2 T. melted butter

Directions:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. 

Cut in the butter using your fingers or a pastry cutter just until the butter pieces are incorporated. Add the buttermilk and gently mix until the mixture just begins to come together. Add the whole milk and gently mix just until there is no longer any dry flour. 

Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about a 1/2 inch thick. Cut into biscuits by pressing a 2-inch round cutter straight down into the dough to cut out biscuits. (Do not twist the cutter because that will hinder the biscuit from rising properly.) Press together the scraps of dough, and repeat the process. 

Place the biscuits on the prepared baking sheet. Lightly sprinkle the biscuits with the black pepper. Place biscuits on baking sheet so that they are just touching, this will help the biscuits rise. Bake the biscuits until lightly golden brown, 12 to 14 minutes. Move the biscuits off the baking sheet and onto a cooling rack. Brush the tops and sides of the biscuits with the melted butter. Enjoy!

Mexican Stroganoff

Recipe by Micheal Grant

Ingredients:

Cheese Sauce 

• 8 oz. Velveeta cheese
• 1/2 c. shredded Vermont White Cheddar cheese
• 2 c. whole milk

Mexican Stroganoff

• 1 1/3 lb. lean ground beef (93/7)
• 1/4 tsp. Salt
• 1/2 tsp. fresh ground Pepper
• 1/2 tsp. Garlic powder
• 1 med. onion, chopped
• 1 c. water
• 16 oz. pkg. Extra-wide egg noodles
• 1 10 oz. can Rotel Diced Tomatoes & Green Chilies-(Mild)
• 4 c. chicken broth made from Premium Better Than Bouillon Roasted Chicken Base
• 1/2 tsp. Cumin
• 1/4 tsp. ground Corriander
• 1/2 tsp. dried Oregano
• 1/2 tsp. 365 Carribean BBQ Seasoning

Directions:

1. Combine Cheese sauce ingredients in a microwave safe dish and melt in microwave until smooth, stirring every 30 seconds. Set aside.

2. In a large, deep skillet, brown beef seasoned with salt, pepper, and garlic powder.

3. Add onion to pan and saute for about one minute. De-glaze pan with 1 c. water.

4. Let cook until onions are soft, then add noodles to pan.

5. Add Rotel, cheese sauce, chicken broth, Corriander, Oregano and Carribean BBQ seasoning to pan.

6. Bring mixture to a boil, then simmer on medium-low heat for about 10 minutes.

Mayonnaise

It isn't terribly difficult to make your own mayonnaise but it does require some patience as you can not dump everything in all at once. I made this recipe today for the egg salad that I made for lunch.

Mayonnaise
recipe is from whole30.com
Makes about 8 oz.

Ingredients:

• 1-1/4 c. of light olive oil, divided
• 1 egg (room temp.)
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/2 to 1 lemon, juiced (room temp.)

Instructions:
Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
While the food processor or blender is running (or while mixing in a bowl with a stick blender),  slowly drizzle in the remaining cup of olive oil.
After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Notes:
1) All ingredients must be room temperature. You can bring an egg to room temp. by placing it in a cup of warm water.

2) You can use other types of oil but your results will vary. I used both EVOO and canola oil.

Dressings and other variations made with mayo:


Lemony-Chive Mayo
Delicious drizzled over salmon or roasted vegetables. From Stupid Easy Paleo.

½ cup olive oil mayo • 2 tablespoons chopped chives  • zest of 1 lemon • black pepper

Put ½ cup of the mayo into a bowl. Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl. Add the chopped chives. Stir thoroughly to combine. Add cracked black pepper to taste (optional).

Basil Garlic Mayo
Top steak, chicken, or fish, or toss with roasted sweet potatoes. Inspired by Epicurious.com.

1 cup finely chopped fresh basil • 1 garlic clove, minced • 1/4 teaspoon salt  •1/8 teaspoon cayenne • 3/4 cup Olive Oil Mayo

Place all ingredients in a bowl and mix until blended. Store covered in the refrigerator.

Ranch Dressing
You’ll never miss the buttermilk; makes about ½ cup. From Well Fed: Paleo Recipes for People Who Love to Eat.

1 clove garlic, minced • ¼ teaspoon paprika • ¼ cup fresh parsley leaves, minced • 1 tablespoon dried chives • ½ cup Olive Oil Mayo • 1 teaspoon lemon juice • salt and black pepper

In a small bowl, mix the garlic, paprika, parsley, chives, and mayo with a fork. Drizzle in the lemon juice while continuing to mix, then taste and season with salt and pepper. If your dressing is too thick, add either lemon juice or water — ¼ teaspoon at a time — until it’s the right consistency.

Caesar Dressing
Great on heartier salads; makes about ½ cup. Inspired by Primal Palate.

1 clove garlic, minced • 1 lemon, juiced • 1 teaspoon black pepper • ½ tube anchovy paste (about 1 ounce) • ½ cup Olive Oil Mayo • 1 tablespoon Dijon or spicy brown mustard* • salt and black pepper

Place all ingredients in a bowl and mix until blended. Store covered in the refrigerator. *If you are on the Whole30, read your mustard labels! Many Dijons contain white wine, which rules them out for the program.

Tartar Sauce
Makes everyday fish taste special; makes about ½ cup. From It Starts With Food.

½ cup Olive Oil Mayo • 1 Tablespoon minced cornichons or dill pickle • 2 Tablespoon fresh parsley leaves, minced • 2 teaspoon minced capers • 2 teaspoon minced chives (fresh) • ½ Tablespoon lemon juice • 1 teaspoon pickle juice • salt and ground black pepper

Place all ingredients in a bowl and mix with a spatula until blended. Allow the flavors to meld for 30 minutes before serv-ing. Store covered in the refrigerator.

Creamy Italian Dressing
Makes enough for two side salads or one entree-sized salad. From The Clothes Make The Girl.

2 tablespoons homemade mayo  • 1 tablespoon vinegar: balsamic, wine, or cider (I like pomegranate balsamic!) • 1 clove garlic, crushed • 1/8 teaspoon Italian herb blend (or pick one: dried oregano, rosemary, or basil) • salt and pepper, to taste

Crush the dried herbs with your fingers, then add to mayo, along with garlic. Blend well with a fork. Mix in the vinegar, then taste and season with salt and pepper. If your dressing is too thick, add either vinegar or water – a ¼ teaspoon at a time – until it’s the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with your salad ingredients.

Tonnato Sauce
The perfect veggie dip, or great on chicken breasts. From Nom Nom Paleo.

1 (7-ounce) can tuna packed in olive oil or water, drained  • 5 anchovies packed in olive oil, drained • 2 tablespoons capers, drained  • 3 tablespoons lemon juice  • ½ cup extra virgin olive oil  • ½ cup homemade mayonnaise  • Kosher salt  • Freshly ground black pepper


Dump all the ingredients in a blender and blitz until smooth and creamy. Done.

Napoleon's Tater Tots

If you are a Napoleon Dynamite fan like me then you know that Napoleon loves tater tots. Napoleon would swoon over these homemade tater tots!

Napoleon's Tater Tots
Serves 2 
Recipe adapted from: Homemade Tater Tots recipe from Andie at Canyoustayfordinner.com


Ingredients:
4 medium red potatoes, peeled, shredded, and dried
1/2 c. all purpose flour
 2 tsp. salt, plus more for serving
1 tsp. black pepper
1/2 c. canola oil

 Directions:
1. Peel potatoes, shred potatoes using a food processor.
2. Drain all excess liquid from potatoes by pressing them in a large mesh strainer.
3.Mix the potatoes with the flour, salt, and pepper. Form into 1” logs.
4. Heat oil in a large pot(I used a large non-stick wok pan) until it is so hot that it sizzles when you put a tiny bit of potato in it. Add tots (6 at a time) and turn over once golden brown and fry until both sides are golden brown.
5. Serve hot, sprinkled with salt, and with plenty of ketchup.

Note: Use a large spoon and fork to turn tots and a slotted metal spoon to remove the tots from the oil once done. Drain excess oil from tots by placing on a plate lined with a paper towel.