Honey Mustard Dip

Honey Mustard Dip

This is so simple to make and only takes a couple of minutes. It is very good with sausages. For nibbles at a cocktail party I bought some sausages (Aidell’s Cajun Style Andouille) and cooked them, cut them into pieces and popped them on cocktail sticks so guests could dip then in the dip. It was voted a winner by my sons.

1/2 cup mayonnaise – (I used Spectrum Canola Mayonnaise)

2 tbsp. yellow mustard (I used Publix Greenwise Organic Creamy Yellow Mustard)

1 tbsp. Dijon mustard (I used Publix Greenwise Organic Dijon Mustard)

2 tbsp. honey

1/2 tbsp. lemon juice

Mix all ingredients together with a whisk

DISCLAIMER

The information contained on this blog is for information purposes only, and may not apply to your situation. The author provides no warranty about the content or accuracy of the content on this blog. Information provided is subjective. Please bear this in mind when reviewing this blog.

The author shall not be liable for any loss of profit or any other commercial or personal damages resulting from the use of this blog. All links are for information purposes only and are not warranted for content, accuracy, or any other implied or explicit purpose.

Lemon Kale and Cannellini Beans

Lemon Kale and Cannellini Beans (serves 4)

This is superhealthy and can be eaten hot or cold. I had something similar in a restaurant as a side dish and it was delicious. I came home and experimented and this is my version. I love kale although I did not expect to when I first had it at a friend’s house in the form of kale chips which were very moreish and if you have leftover kale you could make those also. When I was growing up kale was cattle feed (as was sweet corn). I like the lemon flavor but my trusty taste tester (husband) thought it too lemony so I would start with half the quantity of lemon juice and zest and see how you like it.  If you replace the chicken stock with vegetable stock you have a vegetarian side dish.

1/2 tbsp. olive oil

Salt and pepper

2 large cloves of garlic – minced

6 oz kale – leaves only, no stem

1 can of cannellini beans – drained and rinsed

1 cup chicken broth

Juice and zest of 1/2 a lemon – start with half this quantity and taste

Put olive oil and salt and pepper into a skillet.

When sizzling add minced garlic and cook until it is just about to brown.

Add kale, cannellini beans (mash half the can to thicken the sauce), chicken broth, lemon juice and zest.

Cook until kale is tender – about 10 minutes.

Serve hot or cold as a side dish. Good with chicken.

ASIAN VEGETABLE CURRY

Asian Vegetable Curry (serves 4)

This curry has traditional Asian flavors (coconut milk, Thai green paste and ginger) and is so simple to make. It is hearty enough in itself but if you wanted to you could serve it with my good standby, the baked sweet potato.

1 can lite coconut milk (I like A Taste of Thai Lite Coconut Milk)

1 medium cauliflower – cut in to florets

1 large carrot – cut into 1/2 inch slices

1 medium onion – halved  and then thinly sliced

1 tbsp. fresh ginger – grated on a fine grater

2 large garlic cloves – minced

2 tbsp. Thai green curry paste (I like Thai Kitchen brand)

Sea salt and pepper

1 can chickpeas – drained and rinsed

2 tbsp. chopped fresh cilantro

Pour the can of coconut milk into a large skillet over heat and stir until is smooth.

Add and stir in Thai green curry paste.

Then  stir in ginger and garlic and sea salt and pepper.

When just about bubbling add cauliflower, carrot pieces and onion and let cook for 10 – 15 minutes or until cauliflower florets are just tender.

Then add the baby spinach and chickpeas and cook until the spinach is wilted.

Add the cilantro, stir and serve.

If you want something to mop up the juices serve with mashed potato (mashed with chicken stock).

DISCLAIMER

The information contained in this blog is for information purposes only, and may not apply to your situation. The author provides no warranty about the content or accuracy of the content. Information provided is subjective. Bear this in mind when reading this blog.

The author shall not be liable for any loss of profit or any other commercial damages resulting from the use of this blog. All links are for information purposes only and are not warranted for content, accuracy, or any other implied or explicit purpose.

Sweet Potatoes Mashed with Mango Chutney (4)

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A new side dish for the Holidays as it goes perfectly with turkey and all its trimmings.

2 large sweet potatoes – peeled and chopped

1/2 cup of chicken broth

1 bunch of scallions – finely chopped

3 tbsp. mango chutney

Boil sweet potatoes for around 15 minutes until they are soft enough to mash.

Add chicken broth, scallions and chutney and mash.

DISCLAIMER

The information contained in this blog is for information purposes only, and may not apply to your situation. The author provides no warranty about the content or the accuracy of the content. Information provided is subjective. Keep this in mind when reviewing this blog.

The author shall not be liable for any loss of profit or any other commercial or personal damages resulting from the use of this blog. All links are for information purposes only and are not warranted for content, accuracy, or any other implied or explicit purpose.

Blueberry and Mango Fruit Salad (4)

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When guests come to stay I always have a fruit option and I try and make it a little special. The combination of blueberries, mango and banana go well with the orange juice. I add a few drops of Yuzu juice too (available through Amazon or perhaps your local Asian store). A small bottle goes a long way.

6 0z. blueberries

1 mango – cut into small chunks

1 banana – cut into slices and then halve each slice

Juice of 1 orange

Few drops of yuzu (optional)

Place blueberries, mango and banana in a bowl. Pour over orange juice, sprinkle a few drops of yuzu juice. Stir well and serve.

 

 

Tomatoes and Haricots Verts with Tapenade (4)

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Tomatoes and haricots verts (the thin French version of green beans) are often paired both in hot and cold dishes in Mediterranean countries. As olives are a common ingredients in those countries too, making a tapenade and stirring it into the tomato/bean mixture seemed like a good idea – and it was. This recipe is also good hot or cold. The baby tomatoes are pan fried and the beans are cooked ‘al dente’. There are I came up with this recipe when I had some left over tapenade (see the recipe for that on this blog).

8 oz thin green beans – topped, tailed and cut in half

1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper

8 oz cherry tomatoes – cut in half

1 -2 tbsp. home made tapenade

Boil the green beans for just a few minutes until ‘al dente’.  Drain a couple of times and leave in a pan of cold water so that they don’t continue cooking.

Put 1 tbsp. extra virgin olive oil in a skillet, seasoned with salt and freshly ground black pepper. When sizzling add the tomatoes and cook until the tomatoes become soft, a little browned and the skins are shriveled.

Add the beans to the skillet and cook until they are nicely warmed through.

Stir in 1 tbsp. tapenade and taste, then add more tapenade if you want to.

TAPENADE (makes approx. 1 cup)

Tapenade is a traditional Provencal appetizer and can be used as a dip and in various other ways. Tapenade has a strong flavor and is salty due to the anchovies. and everyone seems to have their own recipe (the same as with salsa and guacamole).

1 x cup pitted black olives

1 tbsp. extra virgin olive oil

1 heaped tbsp. curly parsley

1 tbsp. capers – drained

1 large clove garlic – cut into small pieces

4 anchovies

Juice of 1/2 a lemon

Place all of the ingredients into a food processor and blend to your desired consistency.

DISCLAIMER

The information contained in this blog is for information purposes only, and may not apply to your situation. The author, publisher, distributor and provider provide no warranty about the content or accuracy of the content. Information provided is subjective. Keep this in mind when reviewing this blog.

Neither the publisher or author shall be liable for any loss of profit or any other commercial damages resulting from use of this blog. All links are for information purposes only and are not warranted for content, accuracy, or any other implied or explicit purpose.

 

Tapenade (1 cup)

Tapenade is a traditional Provencal appetizer and can be used as a dip and in various other ways. Tapenade has a strong flavor and is salty due to the anchovies. and everyone seems to have their own recipe (the same as with salsa and guacamole).

1 x cup pitted black olives

1 tbsp. extra virgin olive oil

1 heaped tbsp. curly parsley

1 tbsp. capers – drained

1 large clove garlic – cut into small pieces

4 anchovies

Juice of 1/2 a lemon

Place all of the ingredients into a food processor and blend to your desired consistency.

DISCLAIMER

The information contained in this blog is for information purposes only, and may not apply to your situation. The author, publisher, distributor and provider provide no warranty about the content or accuracy of the content. Information provided is subjective. Keep this in mind when reviewing this blog.

Neither the publisher or author shall be liable for any loss of profit or any other commercial damages resulting from use of this blog. All links are for information purposes only and are not warranted for content, accuracy, or any other implied or explicit purpose.