Curry Honey Mustard Dippin Sauce

Cassy found a great recipe online and we LOVED it!! This IS THE BEST dippin sauce! It take chicken nuggets from being a kids meal to being an adult meal!

BEST Dippin Sauce

• 1/3 cup yellow mustard (Trader Joes organic mustard is ”spiced” mustard! Soooo yummy)
• 1 TBSP Mayo
• 1 TBSP Yellow Curry Powder
• 1-2 tsp Honey

Optional Add:

¼ handful of cilantro, chopped

Recipe found here:
http://www.health-bent.com/sauces/curry-honey-mustard

Potato Wedges and FRY sauce

Potato Wedges

Sorry this is not an exact science. I tend to make things up as I go and I hardly ever measure, I just taste and tweak and taste and tweak! lol but here is my best description of what I have done. Luckily, It's my current favorite junk fod right now, so Ive made this 3 times in the past week!!good luck!

Preheat oven to 400degrees.

Slice potatoes to approx ½ inch slices or wedges depending on the size of your potatoes. Fingerlings make great wedges. (leave the skin on)

Prep Batter in a Large Ziplock bag.

Approx ½ cup arrowroot starch. (more or less depending on how many potatoes you’re using)

Approx ¼ tsp. Garlic powder

Approx ¼ tsp salt

Approx ½ tsp Organic No-salt seasoning

Couple dashes of pepper 

(remember, i just eyeball it, so you may want more of some of these spices)

Shake to combine batter. Add as many potatoes as you can to the bag with enough room to shake well to coat the potatoes. They should end up with a very thin, somewhat moist layer of batter on each. If they are very dry and heavily coated, add more potatoes and shake more to distribute batter evenly. Dump the battered potatoes onto a cookie sheet drizzle a little olive oil and gently hand toss to spread the oil. Then place all the potatoes flat on the sheet allowing a little space between each. (Too many too close together will cause them to steam instead of getting brown and crispy) Bake in the oven for 12 minutes on each side. And Serve. I like them best with Fry sauce!

Fry sauce

 I start with a 15oz mason jar with a lid.

I fill it half way with equal parts mayo (you could most likely use plain yogurt) and Ketchup. (I use organicville)

3-4 dashes of gf Worcestershire sauce. (I use Lea and Perkins)

Approx 1-2 TBSP lemon juice (according to taste)

approx 2 TBSP dill pickle Relish (more or less to taste)

dash of Pepper

Shake well to combine!
ENJOY 

TIP:When subbing out the mayo and using sour cream or plain yogurt in it's place You may not need as much Lemon Juice because Yogurt and sour cream tend to be tangy anyway!

GF- Broccoli Salad

(Adapted From Renee’s Recipe)

 I finally got my hands on Renee's Awesome Broccoli Salad Recipe and made it myself for the first time with a couple slight alterations and it turned out awesome! EVERYONE LOVED it and it disappeared so fast that some ppl didn't even get to taste it! :) It was a total HIT! It's all I ate at Grandma's Birthday BBQ! I had no desire to finish my chicken or even taste anyone Else's salads! :) lol I should have doubled the batch and just used the whole Costco bag of Broccoli!! It's my NEW FAVE BBQ side! I think I'll be making this all summer instead of Potato salad!! Probably  less calories too!!  So I thought I'd share with you all!! ENJOY!!!

Salad Ingredients

1 ½ pounds Raw Broccoli chopped small (½ of the 3lb Costco bag)

½ cup Sunflower seeds (pre-shelled and toasted and salted)

½ cup Organic Raisins

1/8 cup sliced green onion

3/4 cup candied walnuts (see directions below)

1pkg Apple Gate Bacon diced and cooked

Dressing

½ cup mayo

½ cup plain Yogurt

¼ cup Raw Blue Agave Nectar

1 tsp Apple cider Vinegar

~Mix well and add in increments till all ingredients have desired coating.

Candied Walnuts

3/4 cup chopped walnuts

1 pat butter

drizzle of Pure maple syrup

Melt the butter in a hot pan. Add the Drizzle of syrup allow to simmer slightly. Add walnuts and stir to coat all walnuts. Continue cooking till the syrup has caramelized on the walnuts. Remove from pan and allow to cool on a plate. When cool, break the nuts apart and sprinkle on the salad! YUM!

SUPER Pesto

Ingredients

1 ½ C. (12oz) Fresh Basil leaves

½ C. Fresh Grated Parmesan Cheese

8oz (½ 16ox bag) Frozen Broccoli Florets

1 ½ C. (12oz) Fresh Baby spinach- Packed

2 cloves garlic Smashed

2 cups thin sliced Zucchini

2TBSP. Lemon juice

¼ C. Pine Nuts

¼ tsp. Pepper

¼ tsp salt

¼ C. Olive oil

2 md. Ripe tomatoes chopped

10oz. Box of Brown Rice Pasta (Lundberg organic Rotini)

1.      In a Large Pot of boiling water, Cook the Broccoli till tender. Turn off heat and add Spinach and garlic. Drain when spinach is tender. Let stand to cool completely.

2.    Meanwhile Chop tomatoes and Use food processor slicing attachment to thin slice zucchini. Quickly stir fry the zucchini till tender.

3.    Cook pasta as labeled.

4.    Place cooled Broccoli Mixture, Basil, Lemon Juice, pine Nuts, salt and pepper into food processor; Pulse until smooth wiping sides as needed with rubber spatula. When smooth; while processor is running slowly drizzle in the olive oil. Add Parmesan and pulse until well combined.

Drain pasta, and place in bowl. Add Pesto, Zucchini and tomatoes and Toss well. Serve immediately and ENJOY!

~YUMMY~ Brussels Sprouts

Dairy Free~ GlutenFree~ Vegan

~Ingredients~

1 lb Brussels Sprouts
1 Shallot or 1/2 Purple onion
3 Cloves Garlic
1/2 C. Olive Oil

Pre-Heat Oven To 400 degrees. Temperature may vary. You want your Sprouts Golden Brown when you are done.

Finely Chop the Shallot and Garlic Cloves. and Mix in a Bowl with the Olive Oil. Let Marinade while you Prepare your Brussels Sprouts


Rinse Your Brussels Sprouts. then Cut off the Bottom of each Sprout and Peel away the Top Layer of Leaves. Then Slice Each one in Half, and Place them Evenly spaced on your Baking Pan.



Take Your Shallot and Garlic Oil and Pour about half of it over the top of your Brussels Sprouts!



Bake for 10 minutes. then Pour the Remainder of your oil mixture onto your Sprouts and bake for another 15 minutes. making total bake time 25 minutes. Take them out of the oven when Golden Brown, and Serve!



I love them because they have a nice little crunchy outside with an amazing caramelized flavor and a softer flavor~full center!

~Caudle's Pumpkin Soup~

Okay so here is a weird (but very yummy) pumpkin soup that I invented last week.

2 Medium Onions Chopped
1 Package of Sliced Mushrooms (the kind in the container not the bag - I will find out the ounces next time I go to the store)

Saute the chopped onions and mushrooms. Blend or food process them until smooth.

32 Ounce Vegetable Broth (I used Imagine Organic)
1 - 29 Ounce can of Pure Pumpkin
Sea Salt (lots - I didn't measure but at least 1 Tablespoon)
1 tsp. Tumeric
1 tsp. Curry Powder
1/2 Cup Nutritional Yeast (Not Brewer's or Baker's Yeast)

Simmer all the above ingredients for about 15 minutes or make in the morning and let heat up in a crock pot for a quick dinner.

It is a pretty quick and suprisingly hearty soup.

~Guacamole~

~Simplified~

2 Ripe Avacados
1 TBSP cilantro-Fresh-minced
~A dash of~
Salt
Chili Powder
Garlic Powder

~Serve~

~Alteratons~
2 minced halepinos or other favorite chilis/peppers.
Diced onion
Diced Tomatoe

~Meaty Frijoles~ (Pinto Beans)

~Ingredients~

6 c. of Water
3 c. dry Pinto Beans
4 Large Carrots chopped
1/2 diced onion
5 cloves minced garlic
1 lb Ground beef
Salt
Pappy's Seasoning
Italian seasoning

~Saute~
Onion, ground beef and Garlic

~add~
Water, beans and carrots
Bring to a boil and reduce to simmer.
Cook for approx 2 hours. Technically the beans are done after about an hour, but we like them more tender so I cook mine for more like 3 hours.

~Serve~
Wrap in a tortilla topped with Cheese, Salsa, Olives, Guacamole, Tomatoes ect.
Or in a bowl topped with all of the above, with Tortilla or toast on the side!

~Substitutions~
Corn for the Carrots
Stewed or diced tomatoes for part of the water.

~makes~
1 med Stew pot
Serves about 8