Remoulade

1 cup mayonnaise
1/4 Sri racha
2 tablespoons Coleman’s mustard
1 tablespoon Tabasco
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce

Garlic Salt and Pepper, to taste

Mix.  Love it on fish and veggies.  Also good on a tilapia sandwich.burger.

Sauteed Okra with Tomatoes

Adapted from Martha Stewart (here).

1 package frozen okra

1 onion chopped

1 tbs garlic salt

½ c red wine

1 can tomatoes

2 bay leaves

1 tbs dried thyme

Salt and pepper to taste

Saute onion on medium high heat for about 3 minutes.  Add garlic salt and wine.  Cook until reduced by half, 3-5 minutes.  Add thyme, bay, tomatoes, and okra.  Season with salt and pepper.  Turn to medium high and cook anout 6 minutes.

Not bad, but I never went back for any of the leftovers.  Not my thing.

Omelette

2 eggs

¼ c milk

Tarragon

Grated cheese

Dill

Creamy Caper Chicken

4 chicken breasts, sautéed

1 tsp lemon juice

1 tbs dried dill

1 tbs garlic powder

1/2c sour cream

2 tbs capers

¼ c nonfat greek yogurt

Sautee chicken breasts in olive oil.  Remove chicken and add rest of ingredients.  Mix and heat through, then pour sauce over chicken.  Good with steamed spinach or asparagus.

Made 23 june, 2010 before going to the John Hiatt concert with mom.  This was fantastic. 

Green Goddess Dressing

1 c squished avocado

1/2  c mayo

½ c vinegar

1 tbs tarragon, chopped

3 tbs garlic chives, chopped

Tbs garlic salt

Puree in food processor.  Refrigerate overnight.  Made 23 june, 2010 with Brenna.  We hadn’t cooked all day and she asked to make something.  Well, she asked to make red velvet cake, but we still have ¾ of Liam’s birthday cake left, so we made dressing instead.  The kids even got to use their ‘snissors’ (snipper/scissors) to cut up the fresh chives and tarragon from our yard.  While it was fun to make, I didn't eat much of it.  Maybe more garlic?

Texas Caviar

1 can black eyed peas

1 can corn

1 red onion minced

¼ c olive oil

½  c  apple cider vinegar

Garlic salt

1 tsp chipotle powder

Pepper

Rinse peas.  Transfer the peas to a large bowl and toss gently with the remaining ingredients.  Refrigerate for at least 2 hours and preferably overnight.  Serve the peas as a salad or, if you wish, as an appetizer with tortilla chips for scoops.

Roasted Brussel Sprouts with Bacon and Onions

1 package frozen brussel sprouts
Handful of sliced onions
Olive oil
Salt, Garlic, Pepper
1/2 c parmesan

Preheat oven to 450F.  Dump brussel sprouts in a roasting pan and layer onions on top.  Drizzle with oil and sprinkle with salt, garlic, and pepper.  Roast for 45 minutes.  Take out and toss with cheese.

Caramel Sauce Cockaigne

Adapted from Joy of Cooking

1 c sugar

¼ c water

1 stick butter

¼ c evaporated milk

2 tsp vanilla extract

Pinch of salt

Dissolve the sugar in water over medium heat in a small sauce pan.  Turn to high, boil with lid closed for 2 minutes.  Remove lid, swirl until corners brown and smoke.  Add butter, remove  from heat, whisk until smooth.  Then add evaporated milk and whisk until smooth. Add vanilla and salt.

The kids cut up the butter, and watched while I made it.  Easier than I thought.  Mom was visiting, and we had the carmel with ice cream as an afternoon treat with her.

Curried Coconut Chicken Salad with Dates

Adapted from a Whole Foods Recipe for leftover turkey or chicken. Serve with lettuce as wraps, or stuffed in whole wheat pitas.


1 small can coconut milk (not light coconut milk)
1 1/4 teaspoons curry powder
1 teaspoon garlic powder
1/2 c vinegar onions, preferably rice vinegar
2 tbs brown mustard

3 cups cooked shredded chicken, dark or white meat
1/4 cup lime juice
1/2 cup roughly chopped dates
1/2 cup roughly chopped cashews
1/4 cup finely shredded coconut

Measure 3/4 cup coconut milk into a bowl and stir in curry powder, garlic powder, salt, mustard, and shredded chicken. Toss to coat well.  Add dates, coconut, and cashews.  

Cold Broccoli Salad

24 oz broccoli florets (that’s alot. You can halve this if you’re not as freaky into this salad as I am)
1/2 c raisins
2/3 c dry roasted sunflower seeds
2/3 c low fat turkey bacon
1 c balsamic vinegar onions
Dressing:
2/3 c mayo (Homemade, low fat, whatever you prefer)
1/2 c balsamic vinegar
1 tsp sugar or sugar substitute (optional - this is between you and your SB choices :)
Mix together. It’s best if it sits in the fridge overnight. The first time I mixed it up, it didn’t seem to have enough dressing but was fine once it sat in the fridge overnight. It’s really good with rotisserie chicken, or baked chicken breast, or other protein of choice.

Vinegar Onions

1 onion diced
1 tbs garlic
1/2 c vinegar (any kind, it’s fun to play with flavors)
1 can chicken broth
Salt, pepper and spices
Saute onions on medium to high heat, stirring occasionally, about 20 minutes. I’ll often put the lid on to speed up the process. Add the garlic towards the end. Once they’re very glassy, add the vinegar to deglaze the pan (this is fun!) Then add the chicken broth, turn up the heat, and reduce by half, about 15 minutes.

These are great with chicken and green beans, or cold on salads. If you use apple cider vinegar, they’re great with pork, too. They're also good in grain salads, or chicken salad.