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This is the first condiment that I have had to really put a lot of work into to find the right flavor and get the consistency perfect. I am very happy with this recipe and I am pretty sure you will be too!
Mayo is the first of the three major condiments that I really wanted to get down pat because there is so much you can use it for. It is great in recipes for adding flavor, even in small quantities. Don’t get me wrong, I don’t use it everyday. Since it’s summer and we cook out on my hubby’s days off, I use a small amount once a week on my burger…come winter and cookout season is over, I will be using it less but it’s nice to have around.
The big secret to making mayo is that all of your ingredients must be room temperature. Also, it’s all about science and emulsion, emulsion, emulsion…blah blah blah. Basically, all this means is that you MUST mix the oil into the egg VERY slowly in order for them to work together and thicken up into perfectly, beautiful mayo.
One way to do this is to SLOWLY and I mean SLOWLY pour oil into your blender at a pace slower than a slug. Your arm and shoulder will ache and you will become very bored. This process could take 5-10 minutes!
The best way, and the way that I do it is by using a stick blender which is how I will explain the process in the instruction section. Believe me, it is worth the few bucks for a stick blender. You will have perfect mayo (if done correctly) in less than 2 minutes! And, no aching body parts or boredom!
1 egg yolk
pinch of xylitol
1/8 tsp coconut aminos
1/4 tsp ground mustard
1/2 tbsp lemon juice
1 tbsp vinegar
1 c safflower oil
Add room temperature ingredients into a wide glass or a bowl (I used the container that came with the stick blender). Add oil last. Place stick blender in the glass making sure the bottom of the blender sits on the bottom of the glass. Begin blending leaving the blender still until the mixture thickens and the oil is no longer blending in. Slowly move blender up just enough to blend in the rest of the oil. When oil is fully incorporated, you are finished! This actually goes pretty quick! Stop blending and scrape blender clean. Store mayo in glass jar and label with the date.
If anything is unclear, please leave a comment inquiring about a step and I will do my best to clarify.
I absolutely love pasta salad! You know what else is great about finding quinoa pasta? Finding multi-colored quinoa pagoda pasta! Now I can have some pasta salad that looks very similar to traditional pasta salad!
In fact, I found out that someone at the party didn’t even know it was quinoa! I tried to make sure and tell everyone but I must have missed some people.
Well, this salad turned out very well. It probably could have used a little more dressing as I’ve found that quinoa pasta requires more flavoring than rice or traditional pasta. The texture is also a little firmer than traditional pasta.
All in all, this was an enjoyable treat for me to have and quite a bit had gotten eaten. I’ve actually been having a little bit of the leftovers all week and have been really enjoying it. I just wish I could freeze some. I like to make food ahead and freeze it for
laziness convenience…actually, both. 😉
I didn’t really measure anything out. I like lots of veggies so I use a lot. The key is to use whatever veggies you enjoy and how much you like in your pasta. I will list what I used.
Quinoa pasta pagodas
Green bell peppers, chopped
Red bell peppers, chopped
Baby portobello mushrooms, chopped
Green onions, sliced
Italian Salad Dressing
Toss veggies and pasta together and add Italian dressing to taste. Refrigerate for a few hours or overnight to blend flavors well.
I’m BAAAAaaaaack! 🙂
Ok, my daughter’s graduation party is over, house is put back together, I am rested, and I’m back into my routine.
While planning for the party, I left it up to my daughter to choose the foods. I knew I wanted to make as much of the food as I could myself so that it was healthy and I would be able to eat it. Selfish, I know…but alot of other people coming have begun to eat healthy too. Plus….that means plenty of taste testers for my recipes! 😉
Well I knew I could make some awesome Italian Beef…but that was “before”. What about now? I couldn’t use my regular main ingredients for this dish as they are totally unhealthy. I came up with some ideas for ingredients and gave it a try. Low and behold! The first batch came out perfect! I was soooo happy! This went over very well and I didn’t have much left over 😦
The best part? Not very many ingredient! Very easy!
2.4-3 lbs Beef Roast (I used whatever was cheaper. I think round and rump)
1 c low sodium beef broth
1 tbsp Italian Salad Dressing Mix
4 tbsp Braggs
1 tbsp vinegar
Green Pepper, sliced into strips
Onion, sliced then cut slices in half
Add roast, broth, seasoning, braggs, and vinegar to crockpot. Cook on low for 6-8 hours or until it shreds easily.
When beef first becomes tender enough to just start shredding, add peppers and onions. I like a lot so I use quite a bit.
Before shredding beef, remove layer of fat and discard.
Shred and serve!
I ate mine today on an Ezekiel Sprouted Grain hamburger bun (I only ate half! Saving the other half for tomorrow. MMMMM) You can also eat it wrapped it lettuce or just on a plate (that’s how I ate it for the party. I don’t eat bread often…but when I do it’s Ezekiel Sprouted)
This Recipe is a part of the Italian Salad Dressing Recipe but I thought I would post it separate so it is easier to find when being included in other recipes.
Italian Dressing Seasoning Mix:
By Soraya Taheri McLaughlin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp stevia (I use xylitol)
2 tbsp oregano
1 tsp white pepper (I use less)
1/4 tsp thyme
1 tsp basil
1 tbsp dried parsley
1/4 tsp celery seed
Mix together and store in a tupperware.
We go through this so fast that I times the recipe by 10. I’ll give you those measurements so you don’t have to figure it out yourself!
3/4 c onion powder
3/4 c garlic powder
3/4 c xylitol
1 1/2 c oregano leaves
1/8 c white pepper
1/16 c thyme
1/4 c basil
3/4 c parsley flakes
1/16 c celery seed
Mix and Store
I know, I’ve been away too long! I had a custom jewelry order to make so I had to apply my time to that…Sometimes I wish we didn’t need sleep because I have so many things planned and not enough time to get it all done! Speaking of which…I am planning my daughter’s graduation party so recipes may be coming to you a little on the slow side for the next week and a half. I’ve already gotten lots done but still more to go. Oh, I made a healthy test cake so that I can have some at the party too (I ordered a very delicious sounding and very unhealthy cake from a local bakery for everyone else) and it was AMAZING!!!! I will post that recipe after the party.
Ok, so about this recipe…I am working on a healthy home-made version of gyros and I almost have it perfect. Hubby says it’s perfect but I don’t think it’s quite on it yet. This sauce though…that’s right on it! It is so delicious and is very close to exact taste. The consistency is a little thinner though but that’s ok! This tzatziki sauce also tastes great as a veggie dip!
I searched the internet for a recipe for this sauce made healthy and found 2 recipes that sounded about right. I used some of the ingredients from each one and change the measurements to what seemed right to me so I guess It’s somewhat my own recipe. Hope you like it too!
oh…as soon as I get the gyros down right, I will post it but I figured in the mean time…since this will make a good veggie dip as well, I might as well post it. Plus, I have several other recipes in tweak mode so this was pretty much the only one ready to post 😉
1 16 oz container of Greek yogurt (I used Chobani 2% …nothing but yogurt making stuff in it. If you use 0% it will be really watery)
1 tsp dill weed
3 cloves garlic
2 tsp lemon juice
2 tsp coconut aminos
Put in blender and pulse until chopped small not pureed.
Put chopped cucumber in lint free towel and press out as much water as you can from cucumber. I do this in a second towel as well. You want as little water as possible in your cucumber so that your sauce isn’t watery.
Add the other ingredients to blender and blend just until smooth
add cucumber and blend just until smooth.
Pour sauce into sealed container and let chill for a couple of hours so flavors blend
Spoon sauce onto gyro or use as a dip
Another beef recipe for you! Chicken has been working hard and needs a break!
These steak fajitas are absolutely delicious and the fresh salsa really adds to it. This is not my original recipe but I did add to it! This recipe was posted in my group by Soraya Taheri McLaughlin who comes up with some delicious recipes!
This recipe does require that you marinate the meat for 12-24 hours so don’t think you’ll have it today. 😦 It’s worth the wait though!
The Best Steak Fajitas With Fresh Salsa Recipe:
1 Flank or skirt steak (1 1/2-2 lbs) cut into strips
4 roma tomatoes, scoop out insides then chop
4-5 mini sweet peppers, chopped
1/2 green pepper cut into strips (my addition)
1/2 medium to large onion, sliced then cut slices in half (my addition)
1/4 c + 2 tbsp lime juice
10 green onions, sliced
4 cloves garlic, minced
3 tbsp cilantro, minced
1/2-1 tsp crushed red pepper flakes
1/4 tsp coriander
3/4 tsp braggs
1 tsp extra virgin olive oil (my addition)
For the Fajitas:
In large baggie, add: 1/4 c lime juice, 2 sliced green onions, 3 cloves minced garlic,cilantro,red pepper flakes, coriander, and 1/2 tsp braggs.
mush baggie to mix
Add sliced steak to baggie
mush to mix
Seal baggie and refrigerate and marinate (I love when I accidentally rhyme!) for 12-24 hours
in a medium bowl, add 8 sliced green onions, 2 tbsp lime juice, chopped tomatoes, chopped mini sweet peppers, 1 clove minced garlic, and 1/4 tsp braggs
stir to combine
cover and refrigerate until ready to use.
Putting it all together:
After 12-24 hours, heat olive oil in medium skillet.
Add green pepper strips and onion slivers and saute for about 5 minutes
Add the meat mixture and saute until meat is fully cooked and liquid is reduced.
Serve wrapped in a lettuce leaf or clean corn tortillas like El Milagros brand (all they have in them are corn, water, and lime) topped with the fresh salsa