Garlic Butter Dipping Sauce

 1 clove garlic, peeled

4 Tablespoons (1/4 cup) unsalted butter, melted

1/8 teaspoon Kosher or sea salt

Chives, parsley or scallions, chopped for garnish

1. Mince or grate garlic into small bowl.

2. Melt butter.

3. Pour hot butter over garlic and stir.

4. Sprinkle salt on top.

5. Add any garnish desired.

6. Dip! Great with bread, seafood, chicken or veggies.

If using a French garlic grater instead of garlic mincer: Moisten the garlic grater with cold water. Hold the grater in one hand, and with the other hand hold the garlic clove between your fingers while holding the root end. Move the garlic around on the grater making sure not to make contact with your fingers. Discard the root end of the garlic.

Warm Cheesy Bean Dip

 

INGREDIENTS:

2 cans refried beans

1 envelope taco seasoning (or equivalent DIY)

2 cups sour cream

8 or so ounces grated cheese

 

DIRECTIONS:

1.      Preheat oven to 325 F

2.      Empty beans into a glass 9 x 13” pan

3.      Sprinkle taco seasoning over top of beans

4.      Mush all together with fork, mixing taco seasoning into beans

5.      Spread evenly in pan

6.      Stir sour cream in its container to make more spreadable

7.      Spread sour cream on top of bean mixture

8.      Sprinkle cheese over top

9.      Heat thoroughly in oven, about 30 minutes

 

Superb with tortilla chips!

Cream Cheese Salsa Dip

 INGREDIENTS:

8 oz cream cheese

4 oz salsa

1- teaspoon onion salt

½- teaspoon garlic salt

Celery, jicama, other dipping favorites

 

INSTRUCTIONS:

Mush together well with a fork.

If using a blender, cut the cream cheese into chunks first and barely blend.

Great served with celery!

Shaved Brussels Sprouts Salad

 INGREDIENTS:

4 cups shaved Brussels sprouts

¼ cup extra-virgin olive oil, plus extra for drizzling

1/4 cup fresh lemon juice

½ c pine nuts, toasted (can substitute almond slivers)

1/3 cup dried cranberries, sweetened with juice

1/3 cup thickly grated parmesan cheese (pecorino is the original cheese. I had parmesan and liked it)

1/3 cup chopped fresh chives

Pinches of sea salt and freshly ground black pepper

INSTRUCTIONS:

1.     Thinly slice the Brussels sprouts using a mandolin.

2.      Place sprouts into a medium-large bowl.

3.      Toss with all other ingredients.

4.      Let the salad stand at room temperature for 15 minutes. Taste and adjust as desired.

5.      Finish with an optional drizzle of olive oil.

Serves approximately four.

Dehydrated Onion Soup Mix

 INGREDIENTS:

1 cup dehydrated onion flakes

1 Tablespoon onion powder

1 teaspoon smoked paprika

1 1/4 teaspoon garlic powder

1 teaspoon ground black pepper

1 Tablespoon + 1 teaspoon dried parsley flakes

1 Tablespoon brown coconut sugar

1/2 teaspoon celery seed

1 1/2 teaspoon sea salt (Real Salt)

2/3 cup *beef bouillon powder

     *(author prefers to omit beef bouillon powder. Instead when preparing dish, adds either 1 teaspoon bouillon paste or desired amount of beef stock)

DIRECTIONS:

1. Mix together all dry ingredients. (If you chose to add beef paste or stock to your recipe instead, don’t forget to add it when you make the dish!)

2. Store in airtight container

3. Use 4-5 Tablespoons to equal a store-bought envelope. Feel free to adjust amount according to taste.

Southwest Bean Chili

1 can (16 oz) tomato sauce

1 can (15 oz) navy or cannellini beans, rinsed and drained

1 can (15 oz) red kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (14 ½ oz) stewed or diced tomatoes, undrained

1 ½ cups frozen corn

1 medium green bell pepper, seeded & chopped (original recipe called for 2 green bell peppers)

1 cup chicken broth

3 Tablespoons chili powder (less if real hot chili powder)

4 cloves garlic, minced

1 Tablespoon cocoa powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons cilantro

½ teaspoon salt

 Hot cooked rice

 Toppings

Shredded cheese, ripe olives, avocado, green onion slices, fresh chopped tomatoes, sour cream or whatever else you might like! I even put lettuce on top at times.

 Instructions

1. Combine in slow cooker all ingredients except the rice & toppings.

2. Cover & cook on Low 6-6 ½ hrs or until vegetables are tender.

3. Spoon rice into bowls; top with chili.

4. Serve with toppings, if desired.

 Makes 8-10 servings

Strawberry Chia Pudding

 

INGREDIENTS:

16 ounces          fresh strawberries, hulled

1 ½ cups            (or one 13 ½ ounce can) coconut milk

¼ cup                 maple syrup (or honey) or to taste

1                         vanilla bean, scraped (or 1? Teaspoon)

¾ teaspoon        finely grated lime zest

½ cup                 chia seeds

 

INSTRUCTIONS:

1.       Place the strawberries, coconut milk, sweetener, vanilla and lime zest in a blender.

2.       Blend until smooth.

3.       Place chia seeds in a large bowl.

4.       Pour the strawberry mixture on top.

5.       Whisk thoroughly.

6.       Let stand for 10 minutes.

7.       Whisk again.

8.       Cover and refrigerate for at least 4 hours, and up to 3 days

9.       Stir the pudding before serving. The longer it sits, the thicker the pudding will become. If too thick, whisk in a little water or coconut water.

10.   Spoon  into individual cups or bowls and garnish

 

Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, cocoa nibs, fresh mint.