Hollandaise Sauce

Traditional Hollandaise Sauce

Butter (10 tbsps)
Egg Yolks (3 large)
Cold Water (1 1/2 tbsps)
Lemon Juice (1/2 to 2 tsps)
Cayenne Pepper
Salt
Pepper

Melt butter over low heat (or in the microwave) and skim the foam off the top. Whisk the egg yolks and the cold water in a glass bowl. Place the bowl over barely simmering water and continue to whisk until the eggs are thickened, 3 to 5 minutes. Remove the bowl from the heat and continue whisking. Whisking constantly, very slowly add the butter leaving the white milk solids behind. Whisk in the lemon juice slowly, tasting to determine what level of lemoniness you prefer. Add salt, pepper and cayenne to taste. If the sauce is too thick, whisk in drops of warm water.

Yield: 1 cup

Quick Whole-Egg Hollandaise

Eggs (3 large)
Lemon Juice (4-5 tbsps)
Water (3 tbsps)
Butter (6-7 tbsps)
Salt

Whisk the eggs, lemon juice and water in a bowl until thoroughly blended. In a non-stick pan, melt the butter. Slowly add the egg mixture until the sauce has thickened, being careful not to overcook. Salt to taste.

Yield: 1 cup

Taken from Joy of Cooking

Blender Mayonnaise

Egg, large
Mustard Powder (1 tsp)
Sugar (1 tsp)
Cayenne Pepper
Salt (1 tsp)
Olive Oil (1/4 cup)

Vegetable Oil, fresh (1 cup)
Lemon Juice (2 tbsps)

Add all of the first 6 ingredients to your blender. Blend on high until combined. With your blender running, add 1/2 cup vegetable oil slowly. Then add the lemon juice and keep blending. Slowly add the last 1/2 cup vegetable oil and blend until thick.

Yield: 1 1/2 cups
Taken from Joy of Cooking

Moroccan Carrot Salad

Carrots (pre-grated bought OR 6 medium OR 1 lb bag baby carrots)
Garlic (powder to taste OR 1 pressed clove)
Cumin
Honey
Salt
Turmeric
Cinnamon
Cayenne Pepper
Lemon Juice OR Orange Juice
Orange Segments OR Mango Pieces
Olive Oil
Greek Yogurt (optional)

If you have bought pre-grated carrots, cook them. I just zap them in the microwave, but they could also be boiled. If you have a good food processor with a grater attachment, if you have whole carrots, also cook them first and then grate them. I use baby carrots by chopping them in the blender and then zapping them in the microwave. The appearance isn’t as nice, but it’s quick and easy.

Add remaining ingredients and stir. If you like a creamy salad like I do, add a dollop of Greek yogurt. For best flavor, let marinate overnight.

Slow Cooker Curry

This is a mild curry on the sweet side, kind of a combination korma/butter chicken. This is a very flexible recipe–and very easy if you have the ingredients. No marinating necessary, because it cooks so long. I haven’t included amounts because I usually add to taste, depending on how much I’m making.

Chicken (chopped)
Onion (1 medium, chopped)
Tomato Paste OR Diced Canned Tomatoes
Greek Yogurt OR Cream OR Coconut Milk
Lemon Juice OR Lime Juice
Honey
Cashews (optional)
Green Onions (optional)
Butter
Spices to Taste: Pick and choose!
Curry Powder
Chili Powder or Paste
Ginger Powder or Fresh Grated
Garlic (1 head, chopped)
Turmeric
Paprika
Cloves, ground (1/8 tsp)
Cinnamon
Cumin
Cardamom

Add butter and chopped onions to slow cooker first. Then add chopped chicken, lemon juice, tomato paste, garlic, honey, green onions and cashews (if using). Add spices to taste. When mixture is completely cooked, add yogurt, cream or coconut milk–do not add it earlier or it will curdle slightly (but even if it does, it’s still delicious!).

Yummy Yummy Couscous

Pinenuts
Israeli Couscous (large grain)
Onions or Shallots, diced
Chicken Broth
Salt
Pepper
Cinnamon
Nutmeg
Lemon Juice
Parsley
Raisins
Cranberries, dried
Optional:
Corn, frozen
Chicken, slivered

Toast the pinenuts in some oil. Take out the pinenuts and keep the oil in the pan. Add couscous and onions and toast until some of the couscous turns golden brown. Add broth, salt, pepper, cinnamon, and nutmeg. Cook until the couscous is done. Add corn and chicken bits near the end of cooking if you want those (or anything else you might come up with–black beans, chickpeas, maybe?). When its completely done, add pinenuts, lemon juice, parsley, raisins and cranberries (if you add the raisins any sooner they get kind of soggy and gross… unless your raisins are particularly dried out).

Inspired by: TJ Israeli Couscous Recipe

Apple Cranberry Fruit Compote

Apples, peeled, diced
Cranberries, frozen, sliced, seeded
Lemon Juice
Sugar (approx. 4 tbsps)
Water (at least 1/3 cup)
Cornstarch
Cinnamon
Nutmeg

Place the apples in a pot with lemon juice and cook until tender on medium heat. Set aside. Place cranberries and sugar in pot on medium-low heat and cook until sugar is dissolved. Add water (add more if you want the compote to be more syrupy). Mix up some cornstarch and cold water and add it to the pot. Heat until cornstarch thickens. Add cinnamon and nutmeg to taste. Final result will look prettier if you add red food colouring, but it’s tasty either way!

Inspired by: Hungryman

Carrot Raisin Salad

Carrots, peeled, grated
Raisins
Cranberries, dried
Mayonnaise
Yogurt
Vinegar
Lemon Juice

Add it all together and mix it up!