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Recipes
Mayonnaise - Vegan with Almond Milk
By BlueSchmoo
Not a bad base recipe, I found it too bland and increased the seasoning to my liking Keeps for about 1 week in t
- 1 Cup Almond Milk
- 2 Cups Safflower Oil
- 1/2 tsp Sea Salt
- 2 tsp Apple Cider Vinegar
- 1/2 tsp Dijon Mustard
- 1/8 tsp Garlic Powder (optional)
- 1/4 tsp Onion Powder(optional)
- Pinch of cayenne (optional)
- ____________________________________________
- I USED (I did not need 2 1/2 cups Mayo with such a short shelf life)
- This makes 8 oz.
- 1/4 Cup Almond Milk
- 1/2 Cup Canola Oil+ 1-2 Tbsp (I added more oil to make mixture thicker)
- 1 1/2 tsp or more Apple Cider Vinegar (to your taste)
- 1/8 tsp Dijon Mustard
- Season to your liking
- 1/4 - 1/2 tsp Garlic Pwd
- 1/4 - 1/2 tsp Onion Pwd
- 1/4 tsp Kosher Salt
- Pepper if desired
Hoecakes
By BlueSchmoo
Recipe courtesy Alton Brown, 2008 Cornmeal style pancakes also know as Johnny Cakes
- 1 cup cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 egg
- 3/4 cup water
- 1/2 cup fresh or thawed frozen corn
- Vegetable oil
Reboot - Meal - Carmelized Maple Brussels Sprouts and Mushrooms
By BlueSchmoo
Post Reboot meal Serves 4 (1)
- 2 cups sliced mushrooms
- Himalayan salt to taste
- 2 Tbsp. olive oil
- 2 garlic cloves, minced
- 1/2 cup cashews (optional for a Post-Reboot meal)
- 3 Tbsp. + 1/2 Tbsp. maple syrup
- 1 lb Brussels sprouts, sliced into thin ribbons
- ___________________
- SERVES 1
- 1/2 cup sliced mushrooms
- Himalayan salt to taste
- 1 1/2 tsp. olive oil
- 1/2 garlic clove, minced
- 2 Tbsp cashews (optional for a Post-Reboot meal)
- 2 1/4 Tbsp. maple syrup
- 1/4 lb Brussels sprouts, sliced into thin ribbons
Chicken - Caesar Club Sandwich
By BlueSchmoo
Inagarten.com Barefoot Contessa @ Home
- 2 split (1 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 ounces thinly sliced pancetta
- 1 large garlic clove, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons anchovy paste
- 1 teaspoons Dijon mustard
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup good mayonnaise
- 1 large ciabatta bread
- 2 ounces baby arugula, washed and spun dry
- 12 sun-dried tomatoes in oil
- 2 to 3 ounces Parmesan, shaved
Avocado Dressing
By BlueSchmoo
In a blender, combine all ingredients; cover and process until blended
- 1 cup buttermilk
- 1/2 cup fat-free plain yogurt
- 1 ripe avocado, peeled and sliced
- 2 green onions, chopped
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dill weed
- 1/8 teaspoon pepper
GF - Muffins -Cinnamon Doughnut
By BlueSchmoo
1. Preheat oven to 350°F
- 3/4 cup milk of choice
- 1 cinnamon stick, optional
- 1/2 cup (8 tablespoons) unsalted butter or dairy-free alternative,
- room temperature
- 2/3 cup sugar
- 2 extra-large eggs*
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend of choice
- 3/4 teaspoon xanthan gum (omit if already in your flour blend)
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon ground cinnamon
- Topping
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Soup - Zippy Corn Chowder
By BlueSchmoo
In a large saucepan, saute onion and green pepper in butter until tender
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 tablespoons butter
- 1 can (14-1/2 ounces) chicken or vegetable broth
- 2 large red potatoes, cubed
- 1 jalapeno pepper, chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 3 cups frozen corn
- 4 green onions, chopped
- 3 cups milk, divided
- 1/4 cup all-purpose flour
Dessert - Pudding - Chocolate Brulee's
By BlueSchmoo
1. Spoon 1 container yogurt into each of two 6-oz brulee dishes or small custard cups
- 2 containers (6 oz) Yoplait® Thick & Creamy French vanilla yogurt
- 2 tablespoons semisweet chocolate chips
- 2 teaspoons fat-free half-and-half
- 6 raspberries
Reboot - Soup - Harvest Roasted Vegetable
By BlueSchmoo
ROASTED VEGGIES: Preheat oven to 425 degrees
- ROASTED VEGGIES:
- 6 Portobella Mushroom Caps or 1 package Baby Bella Mushrooms
- 1 Eggplant
- 1 medium Sweet Potato
- 1 Onion
- 8-10 leaves Kale (Australia: Tuscan Cabbage)
- 3 cloves Garlic
- 1 pinch Paprika
- 1/8 teaspoon Fresh Ground Black Pepper
- 1/8 teaspoon Mustard Seed
- 1/4 teaspoon ground Cumin
- ________________________
- SOUP
- 4 cups leftover Roasted Veggies
- 32 oz Low sodium Vegetable Broth (or homemade)
- 1 large Green Apple – chopped (peel, optional)
- 2 cloves Garlic – 1 minced, 1 chopped
- 2-4 ounce Water
- 1/4 cup Olive Oil
- 2 Tbsp Olive Oil
- Sea Salt and fresh ground Pepper to taste
- dried Basil to taste (1/2 teaspoon)
- dried Thyme to taste (1/2 teaspoon)
Seafood - Salmon Cakes Easy
By BlueSchmoo
Cooksillustrated.com Calories 204
- 4 (2)
- 3 tablespoons plus 3/4 cup panko bread crumbs (7 Tbsp+1 1/2 tsp)
- 2 tablespoons minced fresh parsley (1 Tbsp)
- 2 tablespoons mayonnaise (1 Tbsp)
- 4 teaspoons lemon juice (2 tsp)
- 1 scallion , sliced thin (1/2 Scallion)
- 1 small shallot , minced (1/2 sm Shallot)
- 1 teaspoon Dijon mustard (1/2 tsp)
- 3/4 teaspoon salt (1/4 + 1/8 tsp)
- 1/4 teaspoon pepper (1/8 tsp)
- pinch cayenne pepper
- 1 (1 1/4 pound) skinless salmon fillet , cut into 1-inch pieces (1 1/3 lbs skin on) (10 Oz skin on)
- 1/2 cup vegetable oil (1/4 - 1/2 Cup for frying)