Tag: Sauce

Paleo Mayo

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Back in 2011 I did a post on fermented mayonnaise which I used for quite a while. However, as life as gotten busier I haven’t been quite as good about planning ahead. I do still try to ferment my mayonnaise, mustard and ketchup as much as possible, but life happens and sometimes it just doesn’t get done. It doesn’t take long, but it means I need to think ahead a little more.

I also don’t like to store it for too long in the fridge as it does end up going bad if it’s in there for more than 2 weeks. For mayo, we only typically use it for our ranch salad dressing recipe or to make tuna salad. Otherwise it just takes up fridge room!

But… I do have a basic paleo mayo recipe that I frequently use as I DEFINITELY don’t buy the stuff! It’s super simple and only takes a few minutes to whip up (literally)!

I have found that using coconut oil makes it pretty sweet and we don’t like that too much, but light olive oil works find and doesn’t have an overbearing olive oil flavor. It’s been a favorite here! We’ve also subbed out some of the olive oil for sesame oil for a little Asian flair, or add a little garlic and onion for more flavor, or even horseradish… mmmm! That’s REALLY good in tuna salad!

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Basic Paleo Mayo Recipe
Ingredients:

  • 2 room temperature pastured eggs
  • 2 TBSP apple cider vinegar (or fresh lemon juice)
  • 1 tsp fine celtic sea salt
  • 2 cups light olive oil

Instructions:

  1. Combine the eggs, vinegar, salt, in a food processor and pulse a few times until smooth.
  2. With the food processor running, add the olive oil a little at a time – almost drop by drop at first – until an emulsion starts to form. I use the top of the food processor that has the little hole in the cup and drips it in perfectly.
  3. Continue adding the rest of the oil in a slow, steady stream.
  4. Add more salt or other ingredients to taste.
  5. Store, tightly covered, in the refrigerator.

I store this in the fridge for about 1 month. Occasionally it gets some mold on top. I scoop it off and keep using. I know some people would be a little more cautious. It is definitely mold free for at least two weeks.
Give it a try and let me know what you think! We eat it up!!!!

 

Hoisin Sauce

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This is a short and sweet post, and the product is certainly that!!! Sweet! I don’t usually have hoisin sauce on hand, just because I don’t take the time to mix it up, but it is so good and is a super huge hit in this fam. Continue reading “Hoisin Sauce” →

Eggplant Dippers with Paleo Ranch Dressing

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This post is pretty much the antithesis of my previous post on Paleo Vegetarian Lasagna.  We til have eggplant arriving by the bushels (or so it seems!) and I HAD to find a way to use it that we would enjoy… so why is this this opposite??? Continue reading “Eggplant Dippers with Paleo Ranch Dressing” →

Rosemary Cod with Plum-Tomato Sauce

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Now that little baby Xanthie has been here for a few weeks and our meals from our church family and friends have come to an end it’s time for me to start getting back into our family routine! Also we are planning on starting homeschool in two weeks and we need to find our new norm and establish our new routine. Continue reading “Rosemary Cod with Plum-Tomato Sauce” →

Asian Almond Salad Dressing

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We don’t eat too much salad around here, but I’m trying hard to get an increase in consumption in that area!  Part of the problem is that Brian really doesn’t like salad and won’t eat it unless he plate is served with the salad already on it!  He will eat it then, but the whole time make comments about how he wouldn’t have served himself that much, he doesn’t really like salad, it doesn’t have much flavor, etc, etc. Continue reading “Asian Almond Salad Dressing” →

Paleo Salmon Burgers with Dill Tartar Sauce

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This is a true staple around here!  It’s simple, quick and usually something I have on hand!  I usually buy fresh salmon in bulk and freeze in family size portions or I purchase the frozen wild salmon already packaged at Costco.   Continue reading “Paleo Salmon Burgers with Dill Tartar Sauce” →

Chicken Divan

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I had a post awhile ago for Cream of Mushroom Soup from Lindsay at Passionate Homemaking, which turned out great and was so tasty… however… it has flour, milk and  butter which are off limits around here… So I played around with it and came up with a new version which is super tasty.  Still it’s based of her recipe, just altered to fit our diets.

Along with her post for the mushroom soup, she also has a recipe for a great freezer meal of Chicken Divan.  I remember growing up eating this and it’s such a great way to have a 1 dish meal, help the kids eat their veggies (although ALL of my kids LOVE broccoli), be able to prep it ahead of time and a good way to use up leftover chicken!  Is that enough reasons for you???

The following recipe is also from Lindsay, but again, altered to fit our diets.  I did use quinoa, which I know isn’t quite paleo approved, but we do eat it every now and then. Another option that I haven’t tried, but that I would like to, would be to sub it out for spaghetti squash or julienned zucchini.  I think either would work well I just haven’t given it a try yet.

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Chicken Divan
Ingredients:
2 or more cups cooked quinoa
2 bunches fresh broccoli, chopped
2-3 cups cooked chicken, cubed
2 cans cream of mushroom soup (see recipe below)
½ cup mayonnaise
1-2 tsp lemon juice
1 Tbsp curry

Instructions:
Combine soup (whether canned or homemade) with mayo, lemon and curry. Keep the mixture relatively thin by adding further coconut milk or water.
Gently steam broccoli until tender.
Layer quinoa, followed by broccoli and then the chicken in 13×9 dish.
Pour creamed soup mixture over the broccoli.
Bake at 350 for 25-30 minutes.
For freezer cooking, leave unbaked and cover to freeze.

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Condensed Creamed Soup Substitute

Ingredients:
3 Tbsp. coconut oil
1/4 c coconut flour
1 tsp. Celtic sea salt
2 large portabella mushroom tops
1 can full fat coconut milk

Instructions:
Heat oil then add flour and salt, stirring to make a roux (not a true roux, because it doesn’t thicken much, but it still works).
Add mushrooms and cook about a minute, just to soften.
Add coconut milk and stir until thickened.
This is a substitute for two 10 oz. cans cream of mushroom soup.

This is a huge hit around this home!  Give it a try and let me know what you think!

 

Hawaiian Burgers

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I had never heard of these before, although they sounded great because I love a good Hawaiian pizza…. so if it is anything like that I was sure I would love it!  Brian assured it me it was a real thing and it was good!   Continue reading “Hawaiian Burgers” →

Peking Duck and Hoisin Sauce

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This past week was our first week of homeschooling!  We had SO much fun, I feel like it was stress free and Tonchi and I  (and sometimes Koa and Aisling joined in) really just had a good time together.  I can say that after the first week, but I hope I can say that after the 4th week and the 44th week and the 4th year and so on!  This is a new start for us and I’m super excited! Continue reading “Peking Duck and Hoisin Sauce” →

Ranch Dressing

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When we made the ‘chicken wings’ for Tonchi’s birthday a few weeks ago,I wanted to have a dip for them since they were being breaded and not covered in a sweet and sour or barbeque sauce.  I didn’t want them to be too dry since they were also baked.  And as most kids prefer, a dipping sauce is a must!

The first option that came to mind was ranch dressing but the last time I looked at the label I was concerned with what was included in the ingredient list. The first few ingredients are normal, understandable ingredients that are to be expected, but then it includes sugar as the fourth ingredient, MSG and quite a few additives, preservatives and artificial flavors.

I figured that if I looked hard enough on the web that maybe I could find a good substitute.  I did spend quite some time looking through different options and recipes from a multitude of websites.  All the looking finally paid off!

Marks Daily Apple is a great primal blog and has lots of great recipes.  This recipe for ranch dressing is amazing!  It definitely isn’t as thick or creamy as the store bought varieties, but the flavor is far superior!

Here is the link for Mark’s Daily Apple Creamy Ranch Dressing.  I’d recommend reading his post about it, which I found informative, amusing and so true!  Also he advises following the recipe to a ‘t’ the first time around before altering it.  I did… sorta! 😉  And it was awesome and the whole family (except our dairy free Aisling) voted to have it again!  I have a feeling this will be a new favorite!

My changes:
I didn’t have greek yogurt or buttermilk, so I used organic yogurt (which I strained in a cheesecloth for about an hour or two) and our raw farm milk which is about like cream.  I also added the mayonnaise which he lists as optional.  I make mine with 50/50 olive oil/coconut oil which makes a thick mayo (like icing) and I figured it would help thicken the dressing.

It still turned out a little on the thin side, but the flavor definitely made up for it!  It isn’t a direct imitation, but it is a good substitution!  I haven’t had commercial ranch dressing in a few years either, so I may not remember the flavor 100% either!

Give it a try and I’d love to know what you think!

Update March 2014

We had this dip again with chicken wings and I wanted to make it completely diary free so that not only Aisling, but Koa as well could enjoy it.  I changed it a little bit more, but it’s definitely still the core recipe from Mark’s Daily Apple.  I can’t claim any of it, but here is the list of ingredients and the few changes I’ve made.  

Ranch Dressing

  • 1/2 cup paleo mayonnaise 
  • 2 teaspoons chopped fresh dill
  • 1 heaping teaspoon chopped fresh chives
  • 1/2 teaspoon white wine vinegar
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon tamari
  • 1/8 teaspoon granulated onion powder
  • 1/8 teaspoon black pepper
  • 1/8 tsp garlic powder

Just mix it all together and enjoy!