|Yummy Fresh Mayo|
So today, our mayo included; garlic (four large cloves), jalapenos (two, organic, from my garden) and fire oil. This is an adaptation of Alton Brown's "Party Mayonnaise". Experiment with different fresh herbs and spices. Be creative, don't be shy. Last time, the mayo included fresh rosemary.
This can be made in the food processor, on the lowest speed setting. Three things to know ahead of time;
- The mayo will need to set out for TWO HOURS before refrigeration. The lime juice and vinegar does something chemically to the egg (at room temp) that prevents salmonella.
- Add the oil SLOWLY at a small steady stream. If it is poured in too quickly the mayo will not do its mayo thing.
- Olive oil does not work. The molecules do not do that mayo thing.
- 2 TBSP white wine vinegar
- 2 TBSP lime juice
- 1 whole egg
- 1 egg white
- 1/2 tsp salt
- 1 tsp dry mustard, heaping
- 2 to 3 TBSP chile or fire oil
- 2 C (minus 2 to 3 TBSP) corn oil or safflower oil
Place all ingredients, except the oil, in the food processor and blend well. Turn on processor (low setting) and add the oil in a slow, steady stream.
Let the mayo sit at room temperature for two hours then refrigerate. This keeps for about 10 days.
|Hummus On My Sala|
My Simple Humus
- 1 (29 oz) can Garbanzo Beans, mostly drained
- 1 (7 oz) jar Green Olives, not drained
- 1/2 c Tahini
- 3 large cloves Garlic
- Spices and Herbs to taste
Place the tahini, olives (with juice), garlic & herbs/spices of choice in the food processor and blend well. Next, add the mostly drained garbanzo beans and blend until the humus reaches the constancy you like best. Because the olives and juice are used, you should taste the humus before any salt is added.
Experiment with different herbs and spices, go with what sounds yummy that day. Yesterday I used some jalapenos from the garden, sometimes it is crushed red peppers. Once, it was rosemary, freshly picked moments earlier.
Naturally, this is a GF (gluten free) food! Yummy & guilt free, I eat alot of it. It also makes a great substitute for mayo or a great dip for fresh, raw veggies.
- 1 Head Broccoli cut/separated
- 1/3 Red Onion
- 1 Cup Mayonnaise
- 1/2 Cup Bacon Bits
- 2-3 TBSP Sugar
- 1/4 Cup Raisins
- 1/4 Cup Sunflower Seeds
- 2 TBSP Cider Vinegar
Mix together; broccoli, onion, bacon bits & raisins in a good sized bowl. Set aside. In a separate container mix dressing (mayo, sugar, vinegar). Just before serving, mix together salad, dressing & sunflower seeds. Enjoy!! Refrigerate left-overs (if there are any).
**Honey may be used in place of sugar. Start with 2 TBSP, then add more as to taste.