Caesar Salad dressing

Homemade Caesar Salad Dressing 

Recipe found by: Mal

By Jennifer Segal, adapted from Gourmet magazine

http://www.onceuponachef.com/2010/08/caesar-salad-dressing.html

Servings: Makes 1-1/3 cups (enough for about 10 starter salads)

Total Time: 10 Minutes

Ingredients

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (found near the tuna fish in the sbupermarket)
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (I like the brand Maille)
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise, best quality such as Hellmann's Real
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Homemade Granola

My good friend Keisha gave me this recipe and i love it!!

How to bake eggs for hard boiled eggs

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Put 1 egg in each of 12 muffin cups.
3. Bake in preheated oven for 30 minutes.
4. Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

Butternut squash soup

BUTTERNUT SQUASH SOUP

1 whole butternut squash, peeled and chopped

1 whole onion, chopped

1 quart chicken stock, (free range organic)

1 tsp ground cinnamon

1 tsp real salt

1/2 tsp ground nutmeg

2 tablespoon coconut oil, organic

DIRECTIONS:

1. Saute chopped onion in coconut oil in a large pot

2. Add in cinnamon, nutmeg and salt

3. Add chopped butternut squash to pot, and pour in broth.

4. Boil the butternut squash in the broth until tender. (About 10-15 mins)

5. Puree soup in a food processor or high-speed blender until smooth.

6. Garnish with a sprinkling of cinnamon and chopped walnuts.

SLOW-COOKER SHREDDED BEEF FOR TACOS

So easy, so yummy. I used half for tacos and then used the other half in a chili for the next day! 

1 (2 lb.) boneless beef roast (I used chuck)

1 Tb. canola oil

1 small to medium-sized onion, sliced

4 cloves garlic, minced

1/2 Tb. tomato paste

3/4 cup beef broth

1/2 tsp. dried parsley

2 tsp. chili powder

1 1/2 tsp. ground cumin

1/4 tsp. cayenne

1/2 tsp. paprika

1/2 tsp. dried oregano

Heat a large, heavy bottomed skillet over medium high heat, and add the oil.  Sprinkle the beef roast liberally with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side.  Place in the crockpot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste.  After another minute, stir in the beef broth and spices.  Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.

Cook on low for 8-10 hours.  Shred with two forks and serve.

Crockpot BBQ Drumsticks

This is one of my new favorite recipes!! 

This recipe benefits hugely from a short sit under the broiler to caramelize the skin--watch it closely so it doesn't burn! From America's Test Kitchen Slow Cooker Revolution.

serves 4 to 6

1 Tb. paprika

1 tsp. dry ground mustard

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. cayenne pepper

Salt and pepper

4 pounds bone-in, skin-on chicken drumsticks, trimmed of excess skin or fat(if necessary)

1 1/2 cups barbecue sauce 

Mix paprika, mustard, cumin, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low.

Position oven rack 10 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid.

Brush chicken with 1/2 cup more sauce and broil until lightly charred and crisp, 10-15 minutes. Flip chicken over, brush with remaining 1/2 cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.

Cream of Rice Hot Cereal

 

Recipe From: http://wholenewmom.com

Makes approximately five servings (3/4 cup each)

Ingredients

1 cup of uncooked rice (I prefer to use brown)
4 1/2 cups liquid (water, milk or non dairy milk like Homemade Coconut Milk, Homemade Almond Milk, etc.)
3/4 tsp salt (optional. For you, maybe–but I think creamy grain cereals NEED salt. I like Real Salt.)

Optional toppings: butter (or other fat), sweetener, cinnamon

 

Method

 

1.  Grind rice coarsely in a blender or coffee grinder.

2.  Heat liquid over medium hit to a slow boil.

3.  Add rice and stir.

4.  Cover and simmer for about 4 minutes, until thickened.

5.  Serve with desired toppings.

* I added a little bit of sugar to mine :)