Miso Peanut Dressing

1 1/2 T peanut butter

1 1/2 T honey

1 T tamari or soy sauce

1 T white miso paste

1 1/2 T sesame oil

4 T unseasoned rice vinegar

1 tsp Sambal chili paste

Mix in a bullet or blender!

Chicken Thigh Marinade

1 lb Chicken Thigh (I like bone in with skin)

Marinade:

1 tbsp Honey

1 tbsp Oyster Sauce 

2 tbsp Tamari or soy sauce

2 tbsps Coconut or Brown Sugar

2 cloves Garlic, pureed or grated

1 inch Ginger, pureed or grated 

1 tsp Chinese Five Spice powder

Pinch of White Pepper or Black Pepper

Directions:

Prepare the Marinade:

Mix all marinade ingredients in a bowl or ziplock bag.

Marinate the Chicken overnight in frig. 

Grill chicken and ENJOY!

Shared by FB recipes

Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

Shared by unknown source

Brussel Sprout, Fennel & Green Apple Salad

 Ingredients:

• I recommend a food processor for slicing brussels & fennel if available

• 2 Cups Shredded Brussel Sprouts (sliced very thin)

• 1 Fennel Bulb, sliced thinly +2 Tbsp. Reserved Fennel Fronds

• 1 Apple, sliced into matchsticks (I like a tart apple, so honeycrisp or a granny smith would be perfect) ----slice at the last minute to avoid browning or discoloration

• 1/2 Cup Toasted Walnuts or fave nuts

• 1/4 Cup Feta cheese or fave cheese

For the Vinaigrette:

•     in a mason jar add all the following ingredients and then give a good shake

• 3 Tbsp. Whole Grain Mustard

• 1/4 Cup Apple Cider Vinegar

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Tsp. Maple Syrup

• 1 Tsp. Kosher or Sea Salt

• 1/2 Tsp. Black Pepper

This is a crisp, flavorful salad! I love serving it with rich short ribs or beef stew.

• Options: add grilled chicken or steak for a main course

inspired by "My Diary of Us" & Char

Vegan Alfredo Sauce

• small head of cauliflower-clean & steam until tender
• soak 1 c of raw cashews by covering with filtered water for 2 hours, strain & rinse thoroughly (if unable to find raw, use unsalted roasted and soak in hot water), (do not use the water nuts soaked in)

In a heavy duty blender (love my Vitamix), add the following:

• steamed cauliflower
• soaked and rinsed cashews
• 2 c veggie broth (non-Vegan option: chicken broth)
• 3-4 garlic cloves, minced
• 1/2 tsp onion powder
• pinch of nutmeg
• salt and pepper to taste
• optional add-ins:  hot pepper flakes, juice of 1/2 lemon

Blend all ingredients thoroughly.  Pour into a saucepan or skillet to slowly reheat.  

Optional vegan/non-vegan add-ins to the sauce:  green peas, bacon bits, green onions, fresh herbs of choice, parmesan cheese, or cheese of choice.

• Prepare a 1-2 lbs of fave pasta or blanched spiraled veggie such as zucchini
• Add sauce
• ENJOY!

created by Google search and a couple Char enhancements

tamarind substitute

1/4 cup (50 mL) tomato paste

2 tbsp (30 mL) rice vinegar or freshly squeezed lime or lemon juice

2 tbsp (30 mL) Worcestershire,

2 garlic cloves, minced,

1 tbsp (15 mL) brown sugar 

1 tbsp (15 mL) water

mix well!

barbecue sauce with a touch of bourbon

small onion, chopped
3 cloves garlic, minced
2 T olive or avocado oil

saute....3-5 minutes

add:
2 c ketchup (as healthy as possible)
1/2 c bourbon
1/2 c cider vinegar
1/2 c water
5 T dark brown sugar or maple sugar
2 T molasses, honey or maple syrup
1 T worcestershire sauce
1/2 tsp dried mustard
1 tsp chili powder
large lemon juiced
pinch of red pepper flakes to taste
1/8-1/4 tsp cayenne pepper
1/4 tsp black pepper

Boil medium heat for 10 minutes and simmer for another 20 minutes.

Cool and then put in the food processor or bullet to puree to a smooth consistency (optional).

Can be made ahead of time and store in the refrigerator.

So delicious on baby back ribs & grilled chicken

created by Char

Basic Mustard Mayo Horseradish Sauce

1 1/2 cups "good" mayonnaise

1/3 c sour cream or whole milk yogurt

3 T Dijon mustard

1 1/2 T whole grain mustard

1-2 T fresh "real" horseradish

• Whisk all ingredients and serve with fave beef!

7 or less & Done!!

inspired by Barefoot Contessa

Basic Marinade Asian Style

2 lbs of meat of choice:  chicken thighs, chicken breasts, pork chops, flank steak, shrimp, salmon or fave fish

Mix in a bowl:

• 1 T sesame oil
• 1/4 low sodium tamari
• 2 garlic cloves, minced
• 1 T fresh ginger, finely chopped

In a ziploc or glass bowl, place your meat and the marinade.  Marinade at least 2 hours or overnight except for seafood.  Seafood will not need longer than 30 minutes - 1 hour to absorb the flavors.  

Option to make a sauce with marinade after draining it off the meat by bringing it to a boil on the stove for at least 3-4 minutes.  Whisk the sauce to blend the ingredients as you cook the "raw" meat out of the finishing sauce!

This is fabulous for any grilled meats and can be done in the oven or on the stove.  Be sure to let your meat rest before serving and or slicing.

7 & Done!!!  Enjoy!

Spicy Zhoug Sauce aka Spicy Cilantro Sauce

• 4 medium cloves garlic, roughly chopped
• 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
• 4 medium jalapeños, seeds removed but reserved
• 1 teaspoon fine sea salt
• 1 teaspoon ground cardamom
• ¾ teaspoon ground cumin
• ½ teaspoon red pepper flakes, more to taste
• ¾ cup extra-virgin olive oil

1. Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
2. Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
3. While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
4. Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (¼ teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour. 

Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that’s very easy to make. 

Recipe yields 1 ¼ cup

Inspired by TJ's

cauliflower hummus

1 large head of cauliflower, steamed until tender (use little water if no steamer)

Zest 2 lemons
Juice 2 lemons
1/4 c EVOO or fave oil
1/2 tsp himalayan salt or fave salt
2 T almond butter
1/4 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cracked black pepper
1/8 tsp cayenne pepper
1-2 garlic cloves minced (go 2 if you like garlic....sooo good for you!)

Add tender cauliflower to food processor, Bullet or Vitamix with all the other ingredients.  Add distilled water or more lemon juice for extra zest if you need more liquid but generally not needed.

Refrigerate.......can be made the day before!

Garnish with a sprinkle of ground cumin or cayenne.

Serve with fresh organic carrots, cucumber or desired veggies. 

ENJOY....Bon Appetit!

Inspired by brokefoodies.com and enhanced by Char

liver rescue salad

Liver Rescue Salad

Ingredients:

OPTION A 
3 cups chopped tomatoes 
1 cucumber, sliced 
1 cup chopped celery 
1 cup chopped cilantro (optional) 
½ cup chopped parsley (optional) 
½ cup chopped scallion (optional) 
8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.) 
1 lemon, lime, or orange, juiced

OPTION B 
2 cups thinly sliced red cabbage 
1 cup diced carrot 
1 cup diced asparagus 
1 cup diced radish 
2 cups diced apples 
½ cup chopped cilantro 
8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.) 
1 lemon, lime, or orange, juiced 

OPTIONAL ORANGE “VINAIGRETTE” DRESSING 
1 cup orange juice 
1 garlic clove 
1 tablespoon raw honey 
¼ cup water 
¹⁄8 teaspoon sea salt (optional) 
¹⁄8 teaspoon cayenne (optional)

Directions:
Place the salad vegetables and the leafy greens of your choice in a bowl and mix together to form the base of the salad. Drizzle the fresh lemon, lime, or orange juice over top to taste. 

Alternatively, make the Orange “Vinaigrette” by blending all of its ingredients until smoothly combined. Toss your salad in the straight citrus juice or Orange “Vinaigrette” Dressing until well mixed. If you’re sharing with another or saving some for later, divide the salad into two bowls. Enjoy!

Makes 1 to 2 servings

created by William Anthony author of LIVER RESCUE

cashew sour cream sauce

1 c of raw cashews & 2 1/2 c filtered water

• soak for 2-4 hours
• rinse cashews well, toss the water cashews soaked in

puree in a blender or bullet with:

juice of 1 lime or lemon (more juice for a zestier flavor-zesting the skin of the fruit will also add a zestier zing)

1/2 tsp of kosher salt (basically salt to your desired taste)

add coconut water or filtered water to blend, add a little at a time so your sauce does not get over-liquified resulting in a runny sauce

the more you blend, the smoother the sauce 

refrigerate to store, the citrus acts as a preservative so shelf life is decent!

created by Char

Grandma Thelma's Italian Sauce

2 lbs of ground beef or turkey

1 lb Italian sausage (hot)

3 cans tomato soup (10 ¾ ozs)

3 cans tomato sauce (29 ozs)

2 cans tomato paste (12 oz)

3 c water

½ tsp celery salt

½ tsp marjoram

½ tsp dried mustard

3 tsp oregano

½ tsp thyme

1 large clove of garlic

3 chopped onions (med)

½ lb pepperoni (chopped finely)

1 T worchershire sauce

1 T brown sugar (I generally skip this)

2 green peppers chopped

 1 pint chopped mushrooms

Salt to taste after a couple hours of cooking.

Mix, cover and bake at 325 degrees for 3 hours. (great for the crockpot or Dutch oven)

option:  pepper flakes to desired spiciness

finger-lickin' good ribs

dry rub:
1 c dark brown sugar or maple sugar
1 1/2 T celery salt
1 T paprika
2 tsp dry mustard
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
ribs of choice...baby back pork ribs are my fave
extra virgin olive oil
fave barbecue sauce

• blend dry rub ingredients together
• let stand, uncovered, mix periodically for about 2 hrs or until moisture is gone from the sugar
• cover and use when ready

• rub olive oil all over ribs
• rub the dry rub generously over both sides of the ribs
• let sit for 2 hrs in the refrigerator or overnight

• bake in an over on a rack (line the pan with foil for easier clean up), cover with foil at 350 degrees for 2-3 hours, until fork tender
• cool and refrigerate until ready to grill or prepare grill if ready to use immediately
• spread fave barbecue sauce on the ribs and grill on HIGH for a little crisp and grill flavor
• grill 3-5 minutes or until desired crispness
• ENJOY!!!

variations:  amazing on a whole chicken butterflied and grilled or beer can chicken is delicious, pork roast for pulled pork, grilled cauliflower

discovered by Char 

simply dressing made easy

1/2 c grapeseed or avocado oil (extra virgin olive oil ok but can be a little heavy)
3 T cider vinegar (Bragg's is best)
1-2 cloves minced garlic (to taste)  
1-2 tsp Kosher or sea salt and maybe more (salt is the finishing touch!)

shake it, shake it and taste....add more salt as needed

options:

• if you prefer a super zesty flavor, add another T of cider vinegar
• if you are a Mazza's salad lover....add more garlic
• can be used as a dressing or marinade for chicken
• double or triple recipe and store leftovers in the frig...stop store bought dressing--full of sugar and unhealthy stuff)
• when your oil bottle gets somewhat low, use it as your dressing bottle--eye ball ingredient amounts
• can be made days ahead of time, store in the frig, give a little time for room temp before using
• variation that is yummy....Balsamic vinegar instead of cider vinegar

created by Char's twist on creation by Mazza's

cranberry sauce with pinot noir

·       1 tablespoon vegetable oil

·       2 cups cranberries (about 8 ounces)

·       1 tablespoon minced fresh ginger

·       2 cups Pinot Noir or other dry red wine

·       1 1/2 cups sugar

·       3 tablespoons chopped crystallized ginger

·       1 teaspoon curry powder

·       Large pinch of Chinese five-spice powder

Preparation

Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.

Yield:  Makes 2 1/2 cups

Found in BON APPÉTIT NOVEMBER 1997