Blender Hollandaise Sauce

All Recipes

3 egg yolks
1/4 teaspoon mustard
1 tablespoon lemon juice
1 dash siriacha

salt and pepper

dash of garlic powder

1/4-1/2 c butter

Serve immediately.  As it cools it doesn't taste as good. But it can be heated in the microwave, it just separates some. Or possibly put the sauce in a plastic container and surround the container with pipping hot water.

1. In the container of a blender, combine the egg yolks, mustard, lemon juice and siriacha, salt and pepper, and garlic. Cover, and blend for about 5 seconds.

2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 30 sec, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It took a few minutes to thicken b/c I didn't heat the butter crazy hot, it kept popping and exploding in the microwave.

I served over an over easy egg with a sauteed corn tortilla.

Braised Coconut Spinach & Chickpeas with Lemon

The Kitchn
Jen coon made this for my family after baby luke arrived. it was very tasty and I want to make it again.

• 2 teaspoons oil or ghee
• 1 small yellow onion
• 1/2 cup sun-dried tomatoes, chopped
• 4 large cloves garlic, peeled and minced
• 1 t ginger powder or 1 tablespoon peeled and grated fresh ginger
• Finely grated zest of 1 large lemon
• 1 dried hot red pepper, or pinch red pepper flakes (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed or lentils
• 1 pound baby spinach
• 1 (13 to 14-ounce) can coconut milk
• 2 tablespoons freshly squeezed lemon juice, plus more as needed
• 1 teaspoon salt, plus more as needed

• For serving:
• Whole roasted sweet potatoes
• Fresh cilantro leaves
• Toasted unsweetened coconut

Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook until the onion is beginning to brown, about 5 minutes. Add the sun-dried tomatoes, garlic, fresh ginger, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.

Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and are coated with the onion and garlic mixture.

Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been added, add the coconut milk, lemon juice, ground ginger, and salt. Bring to a simmer, then turn down the heat and cook until the chickpeas are warmed through, about 10 minutes. Taste and season with more salt and lemon juice if needed. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Recipe Notes

Serving: This is thick enough to eat on its own with a fork, but it's also saucy enough to serve over pasta, rice, quinoa, or another grain.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.

Costa vida Salad Dressing

The Girl Who Ate Everything

1 1 ounce package Hidden Valley Ranch Dressing mix

1 cup yogurt

1 cup Mayo

1 large or 2 small tomatillos (they are green and by the tomatoes)

1 clove garlic , minced or 1/2t of garlic powder

1 bunch cilantro , chopped

1 lime juiced or 1 t lime juice

salt and pepper

I didn't add (1/2 to 1 small jalapeno , seeds removed) or green chilies

11/13/23

One time all i had was----

ranch valley packet

1 c buttermilk

1 c yogurt

2 T canned diced green chilies

1 garlic clove

i lime cut up 

salt and pepper

Pad Thai

1 pkg (6.75 oz)  of rice noodles/sticks
1 chopped onion
1 chicken breast
3 scrambled eggs
1 c slivered carrots
1c sliced cabbage
2-3 T Pad Thai paste (Thai kitchen brand)
optional- add 3 T fish sauce or 1/2 can of coconut milk
2 limes or lemons
mung bean sprouts
cilantro

In a bowl, Soak the rice noodles in hot water for 20min to soften.
Saute onion and chicken breast, push to side of pan.  Cook the eggs on the other side of the pan.
Then add carrots, cabbage and thai paste. Let cook for 15-20 min. Add the fish sauce or coconut milk

Before you serve-  add sprouts, lime/lemon, and cilantro.  To help the juice come out of the lime- 1. either juice the lime or 2. roll and lightly squish the whole lime before you cut it. After lime is a little squishy, cut it into 4 sections, then  squeeze over each serving dish of pad thai.

Kefir

Kefir

Feed the kefir any of the following: organic whole milk, half and half, or whipping cream.

In a new jar take 1 T of kefir grains and 1 c of your choice of dairy and let it sit out overnight and get thick.

Can add it to smoothies or if you use whipping cream you can use it like yogurt b/c it is thick.

Use a metal mesh strainer to strain out the curds from the milk product.

Pressure Cooker Mac N Cheese

Active Hip Momma

Ingredient List

• I box (16 ounce of elbow macaroni)
• 1 cup of heavy whipping cream ( 1 can of evaporated milk(12 ounce) would work or even whole milk)I think I added a little more till I got the consistency I was looking for- (Tablespoon at a time)
• 3 Tb of butter
• 2 tsp salt
• 2 cups of shredded Sharp cheddar cheese
• 4 cups of water

Bring water, salt, and butter to boil first, then Add macaroni and lock lid on. When it is steaming/venting then start time for 6 minutes for white pasta and 7-8 minutes for whole wheat pasta (take about 5 min to build pressure).
Then put the cooker with the lid on, in the sink run cold water over it to make it cool down fast.
Put pot back on stove, pour in whipping cream, cheese and stir till it melts. and Enjoy!!!

4/16/18 I used whole wheat noodles the first time and I think it needed to cook 7-8 minutes. So remember than for next time.

Sheet Pan Chicken & Veggie Stirfry

GimmeSomeOven

Ingredients-
1.25 lbs of chicken cut in slices or pieces
1 to 3- red, yellow, orange bell peppers sliced
1 onion sliced
Optional-(1/2lb asparagus, 3 c broccoli, 2 c brussel sprouts)

Season with Teriyaki sauce or Mexican Seasonings-
1. Teriyaki Stir-fry sauce (or Buy Kikkoman Stir-fry Sauce)
1/3c soy sauce
3 T rice wine vinegar or apple cider vinegar
1 T oyster sauce (I used fish sauce)
1t pepper
1t garlic powder
1 t sesame oil (didn't have)
1/4 teaspoon ground ginger


Heat oven 425. Spray baking sheet.
combine chicken and stir-fry sauce and let it refrigerate or marinate for 8 hours if desired.
Cut veggies right before cooking and pour marinade on them.
Cook 14-16min
Serve with rice or roll up in a tortilla

Serve with Spanish Rice and Guacamole or Serve Avocado-Cilantro Sauce: