Savory Orange Vinaigrette

Savory Orange Vinaigrette

(about ½ cup)

Ingredients:

½ cup Sweet Onion, chopped

1 tbsp. Butter

1 large Orange, juiced

1 tbsp. Honey

2 tbsp. Extra-Virgin Olive Oil

¼ tsp. Salt

¼ tsp. Black Pepper

Directions:

In a small skillet over medium-high heat, sauté the onion in butter until onions are golden brown (about 5 minutes).  Transfer onions to a food processor or blender.  Add the remaining ingredients and puree until smooth.  Serve immediately.

Note:               The recipe can be easily doubled if needed.  Store for up to a week in refrigerator.  Remove 30 minutes before using to let it come to room temperature.

Ideas for Future Efforts

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Mustard-Chive Vinaigrette

Mustard-Chive Vinaigrette

(about ¾ cup)

Ingredients:

6 tbsp. Extra-Virgin Olive oil

6 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Chives, chopped

1 tbsp. Dijon Mustard

¼ tsp. Salt

¼ tsp. Black Pepper

Directions:

Place all the ingredients in a pint mason jar, seal with lid and shake vigorously for about 3o seconds or until well combined.  Use immediately at room temperature.

Note:               The recipe can be easily doubled if needed.  Store for up to a week in refrigerator.  Remove 30 minutes before using to let it come to room temperature.

Ideas for Future Efforts

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Summer Vinaigrettes

Salads are extremely popular throughout the summer.  They are light and refreshing dishes to serve on a warm summer day/evening.

This week I have a couple of vinaigrettes for you try in your summer salad mix.  They are lighter and probably healthier for you than those salad dressing you get at the grocery store too.

They also happen to be usually less expensive and don’t sit around in the refrigerator for ever.  So there is less waste.

Vinaigrettes are simple and quick to make.  You can use one of three ways to make them.  First is the old fashion way with a whisk.  But with modern technology, the food processor or a good blender make it even easier.  It’s your choice as to which you prefer to use in your kitchen.

We start Wednesday with “Mustard-Chive Vinaigrette” and end with a “Savory Orange Vinaigrette” on Thursday.

So give them a try and “Happy Cooking” until next week.  Please do share with family and friends.  Thanks.

Light and Fluffy Biscuits (GF)

Light and Fluffy Biscuits (GF)

(6 servings)

Ingredients:

2 cups GF Flour Blend (see note)

4 tsp. Baking Powder

1 ½ tsp. Powdered Psyllium Husk

1 tsp. Sugar

½ tsp. Salt

¼ tsp. Baking Soda

3 tbsp. Unsalted Butter, chilled and cut into pieces

¾ cup Whole-Milk Yogurt

1 large Fresh Egg, lightly beaten

2 tbsp. Vegetable Oil

2 tsp. Fresh Lemon Juice

Directions:

In a large bowl, whisk flour blend, baking powder, psyllium, sugar, salt and baking soda until well combined.  Add butter to flour mixture, breaking up chunks with fingers until only small pea-size pieces remain.  In a separate bowl, whisk together yogurt, egg, oil and lemon juice until combined.  Using a rubber spatula, stir in yogurt mixture to flour mixture until thoroughly combined and no flour pockets remain (about a minute or so).  Cover bowl and let sit at room temperature for 30 minutes.  Place 2 rimmed baking sheets together and line with parchment paper.  Using a 1/3 cup dry measure cup that has been greased or sprayed, scoop a heaping amount of batter and drop onto parchment paper.  Biscuit should be about 2½ inches in diameter and about 1½ inches tall.  Repeat to make 6 biscuits.  Place baking sheet in a pre-heated 450-degree oven on the middle rack.  Bake for about 15 minutes or until golden and crisp.  Rotate pan halfway through baking time.  Transfer sheet to a wire rack and let cool 5-10 minutes before using.

Note:               Use your favorite gluten-free flour blend.  I like cup4cup.

Note:               You should fine powdered Psyllium Husk in the health area of your grocery store.  Just ask someone in that area for help.

Ideas for Future Efforts

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Keto Cloud Buns (GF)

Keto Cloud Buns (GF)

(8 buns)

Ingredients:

4 large Fresh Eggs

½ tsp. Cream of Tartar

¼ cup Cream Cheese

½ tsp. Salt

Directions:

Crack eggs and separate whites from yolks.  Put whites in a medium bowl and using an electric mixer, whisk for 1-2 minutes.  Add cream of tartar and continue whisking another minute or until you have soft peaks.  In another bowl, combine yolks, cream cheese and salt on high speed until well combined.  Gently fold in egg whites into this mixture.  Spoon 8 equal mounds on a baking sheet lined with parchment paper.  Space them out as they will expand some.  Place in a pre-heated 375-degree oven for 15-20 minutes or until slightly golden brown on top.

Note:               Have the cream cheese at room temperature before staring.

Ideas for Future Efforts

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Gluten-Free Buns/Biscuits for Sandwiches

We have some gluten-free baking for you this week.  As we roll into summer, you’re grilling more.  If you need to be gluten-free, burgers, sausages and hot dogs are not as much fun.

Most GF breads you buy are first, very expensive and second, most are not that good.  So let’s try making a variety of GF items that are less expensive and probably better tasting too.

So this week, there are two recipes to help towards that end.  On Wednesday, try “Keto Cloud Buns” and then Thursday, try the “Light and Fluffy Biscuits” to use with a variety of sandwiches.

The recipes show them in a traditional bun or round shape.  However, you can change the shape to work for sausages and hot dogs too.  Both are free-form results, so just change the way you put it down on the baking sheet.

Another recipe is in the gluten-free tap above that works well too.  It is for “Brazilian Cheese Rolls” and try work will for small burgers.  I use a muffin top baking sheet for these.  I get a dozen with each batch.  Just fill the muffin top cups full.  In my oven, I go for the full baking time suggested.

Give these a try and enjoy grilling season.  Until next week, “Happy Cooking” and spread the link.  Thanks.

Thai Lettuce Cups with Turkey

Thai Lettuce Cups with Turkey

(4 servings)

Ingredients:

3 tbsp. Canola Oil, divided

3 tbsp. Soy Sauce

2 tbsp. Light Brown Sugar

2 tbsp. Rice Vinegar

1 lb. Ground Turkey

12 Butter Lettuce Leaves

1½ cups English Cucumber, chopped

1 cup Carrots, matchstick-cut

¼ cup Roasted Peanuts, chopped

2 tbsp. Fresh Mint, chopped

Directions:

In a small bowl, combine 2 tbsp. oil, soy sauce, sugar and vinegar with a whisk.  Heat remaining oil in a large skillet over medium heat.  Add turkey and cook about 7 minutes or until lightly browned and crumbled.  Add ¼ cup soy mixture and cook another 4 minutes or until liquid is absorbed.  Place 3 tbsp. turkey mixture in each lettuce leaf.  Top evenly with cucumber, carrot and peanuts.  Drizzle remaining soy mixture evenly each leaf.  Sprinkle with mint and serve.

Note:               Ground chicken or ground pork can be substituted for the turkey.

Note:               Peel cucumbers and carrots before chopping and cutting into matchsticks.

Ideas for Future Efforts

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