This sauce is so freaking quick and simple. It’s my staple for those, “meh I don’t feel like cooking” nights. It takes about as much time to cook my pasta to make, and it’s damn good. Plus, since there is no flour, it’s almost fool proof.
Over a low-medium heat, melt a few tablespoons of butter in a large sauce pan, and stir in no more than 3 tablespoons of cornstarch. Once fully mixed, add about a cup of milk and heat until boiling. I cook with raw milk, and I cannot stress how superior it is for flavor, and overall wonderful creaminess, but any milk should do.
Add a few tablespoons of cream cheese, and about a half a cup (or more if you’re a cheese lover like myself) of parmesan and season to desired. I use generous amounts of pepper, garlic, and onion powder. Plus sea salt and a few shakes of rosemary.
Make sure you are stirring frequently. As soon as the cheese is melted, the sauce is pretty much ready to go. I’ve used this on pasta, pizza, and dipping sauce for garlic bread, paneer, and even as the base for creamy soups.
There are a lot of reasons to start making your own mayonnaise. I’ve struggled to find any reasonably priced brands that use anything other than canola and/or soy. This is so quick, easy, cheap that I’ll probably never cave and buy mayo again!
-1 egg, room temperature
-2 tbs lemon juice (extra points for fresh squeezed)
– 1 1/2 cup extra light olive oil (my reading indicates that anything heavier will taste too olive-y)
-1/2 tsp mustard powder
-1/2 tsp Himalayan sea salt
In a blender, combine the egg and lemon juice. Pulse a few seconds.
Add 1/2 cup of olive oil, the salt, and the mustard mustard powder. Pulse again.
Verrryyy slooooowly drizzle the rest of the olive oil. I ended up drizzling a few table spoons, pulsing, and then drizzling again. However if by magic your blender doesn’t spatter everywhere, I’d keep it going on low and pour a very small, constant line of oil out. This will take a few minutes.
Cheez Its are my favorite food. Or they were anyway. I pine for them now. I fantasize about the day that they announce a gluten free variety (and cross my fingers that they won’t use soy). The most vivid dream I’ve ever had was about eating white cheddar cheez its. It was wonderful until I woke up, devastated. Until that hopefully not incredibly distant day comes, I’ll have to make due with what I can do myself.
When I found this fantastic recipe for gluten free cheez its (or goldfish) I almost cried. Of course me being me, I couldn’t try it without making a few changes. I swapped the sharp cheddar for white, and focused on salty instead of spicy.
– 8 oz shredded white cheddar cheese
– 1/2 cup butter, room temperature
-1 1/2 cup Bob’s Red Mill all purpose gluten free flour
– 3 TBS Greek yogurt (plain)
-Coarse Sea Salt
Obviously I eat a lot of rice. Fortunately, I also love rice. I literally eat rice every day, so I’m always experimenting with it. This recipe is made in my house at least twice a week. It’s quick, easy, and delicious. And with flax and avocado, it’s packed with vitamins, protein, and fiber, yum!
1-2 cups cooked rice
1-2 TBS Coconut Oil
Curry paste (any flavor) to taste
2 TBS Cumin
2-3TBS Brown Sugar
2 TBS Whole Flax seed
1/2 Avocado, sliced
1) In a large sauce pan, heat 1-2 TBS coconut oil over medium-low heat (If the pan is too hot, the coconut oil will spit at you when you add the curry).
2) Stir in your curry paste of choice (I use Mae Ploy-No MSG, added color, or preservatives). It is important to note that you should use about half as much curry paste here as you would if you were making sauce. If you find later that you want more spice, you can always add more paste at the end.
3) Stir in rice, so that it is evenly coated with the curry.
**Optional: Crank the stove up to medium-high and add in a half cup of frozen peas and carrots if you want some easy added veggies, cook for about 5 minutes
4) Sprinkle cumin, brown sugar, and flax seeds so there is a fine layer across the top of the rice.
5)Toss in the sliced avocado, and add a pinch or two of salt. Mix and serve!
We usually eat this as a side with another favorite: fried paneer! The tasty neutrality of the panner is the perfect companion to this rich and spicy side