This recipe was given to me by my friend, Eileen (thanks, Eileen!!!). I keep a container of it in the fridge, alongside containers of cut-up broccoli, thinly sliced carrot sticks & sliced cucumbers. The kids pack their own lunches, and they never "forget" to add vegetables if this dip is on hand.
Combine and whisk:
2 cups mayo (Best foods or Costco's Kirkland Brand)
Juice of 1 large lemon
6-8 cloves of garlic, pressed through garlic press
4 tablespoons finely chopped onion (I'm pretty generous with the onion & don't measure)
1/2 to 1 teaspoons of salt to taste
pepper to taste (1/2 teaspoon)
a pinch of cayenne (I've put this in and left it out - kids ate it either way)
You will need to add a bit of liquid at this point to thin it to your desired consistency. Things I've used in the past:
- squeeze another lemon (or half) into it
- add some milk, milk alternative or cream, a bit at a time, whisk
- use a food processor to process your onion instead of finely chopping so it releases more juice. A good alternative if your kids won't be receptive to finely chopped onion in the dip.
Eileen's recipe also called for 4 teaspoons dill, but I don't add that because I have two very picky tasters. For them, simpler is better.
You may want to 1/2 this recipe if you have a smaller family.
Can you think of other tasty ways to thin it? Let me know in the comments.
Monday, December 17, 2012
Wednesday, December 12, 2012
Gluten Free Pancakes - pretty delicious
I am making a double batch of these this morning:
http://glutenfreegoddess.blogspot.com/2011/08/karinas-gluten-free-pancakes.html
My daughter, Emi, says these are the best pancakes ever, and I agree. They don't fall apart or get soggy in syrup like some gf pancakes can.
And for the wheat kids, I am trying out a pancake recipe from Gwyneth Paltrow's cookbook.
I make a bunch, freeze them, and the kids have fresh toaster pancakes for a couple of weeks.
http://glutenfreegoddess.blogspot.com/2011/08/karinas-gluten-free-pancakes.html
My daughter, Emi, says these are the best pancakes ever, and I agree. They don't fall apart or get soggy in syrup like some gf pancakes can.
And for the wheat kids, I am trying out a pancake recipe from Gwyneth Paltrow's cookbook.
I make a bunch, freeze them, and the kids have fresh toaster pancakes for a couple of weeks.
Tuesday, December 11, 2012
Dessert for Breakfast - Cinnamon Doughnut Muffins
I made wheat muffins for some high schoolers this morning, and then adapted this recipe for my kid's breakfast. These are a treat...not healthy enough for every day. I'll end up making them more healthy for everyday eating, but if you are looking for a treat you can whip up with pantry ingredients, this is a good one.
Preheat your oven to 375.
Combine:
1/2 cup liquid oil (melted butter or earthbalance, vegetable oil or olive oil)
1 c sugar (I reduced this to 3/4 cup, but some gf flours taste funny without enough sugar)
1.5 t nutmeg
1 egg (could leave this out if you need to)
Mix in:
1 c milk (I used 1/2 almond milk & 1/2 heavy whipping cream :D because Emilie tolerates the cream)
Mix in:
2 cups flour (I used 1 c brown rice flour, 1/2 c sorghum flour, 1/2 c tapioca starch & 1/2 c potato starch)
1 teaspoon xantham gum
1/2 to 3/4 teaspoon salt (could leave this out if making with wheat flour)
Bake at 375 for 17 minutes till toothpick comes out clean.
Melt butter or df margarine (1/4 to 1/2 cup).
Dip muffin tops in butter, then in cinnamon sugar (1 c sugar to 2 teaspoons cinnamon)
Enjoy! (my kids sure did:)
Notes: Next time I will use all almond milk & replace some sugar with something else (not sure what yet), and replace the tapioca and potato starches with brown rice flour to see if I can make it more healthy but still delicious.
Preheat your oven to 375.
Combine:
1/2 cup liquid oil (melted butter or earthbalance, vegetable oil or olive oil)
1 c sugar (I reduced this to 3/4 cup, but some gf flours taste funny without enough sugar)
1.5 t nutmeg
1 egg (could leave this out if you need to)
Mix in:
1 c milk (I used 1/2 almond milk & 1/2 heavy whipping cream :D because Emilie tolerates the cream)
Mix in:
2 cups flour (I used 1 c brown rice flour, 1/2 c sorghum flour, 1/2 c tapioca starch & 1/2 c potato starch)
1 teaspoon xantham gum
1/2 to 3/4 teaspoon salt (could leave this out if making with wheat flour)
Bake at 375 for 17 minutes till toothpick comes out clean.
Melt butter or df margarine (1/4 to 1/2 cup).
Dip muffin tops in butter, then in cinnamon sugar (1 c sugar to 2 teaspoons cinnamon)
Enjoy! (my kids sure did:)
Notes: Next time I will use all almond milk & replace some sugar with something else (not sure what yet), and replace the tapioca and potato starches with brown rice flour to see if I can make it more healthy but still delicious.
Thursday, October 18, 2012
Goings On
Here is my mama's bruised face from when she got ran over by a car. It looks much better, but you can see she hit pretty much one whole side of her face on the concrete.
Emi is taking cello - loves it.
Dennis & I having some alone time.
Saturday Farmer's Market in Edmonds with the girls.
At Bite of Broadview. Rides, some fair food, music, friends, all 5 minutes from our house. Our version of the fair this year.
Dennis is ready to go home. :)
Tyson's favorite ride. He likes to go fast.
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