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Chef style Aioli

Today I created my own Aioli sauce for fried fish after having a wonderful fried fish dinner with their Aioli like tartar sauce at the GreenSide café a few weeks ago in Cedar Crest NM. I was wondering if my recipe would turn out as good. And, to my surprise it did. There is hardly any left.

Non Dairy Fairy

My Chef style Aioli
1-3 tablespoon of Mayo
Equal amounts of non dairy sour cream
Spices and Flavoring:
½ teaspoon dill
1 teaspoon parsley
A pinch or two of lemon zest
½ teaspoon of black pepper
¼ teaspoon of cayenne pepper
a dash of non-salt with roasted red pepper (Kirkland brand)
½ teaspoon of chipotle sauce
Note: Increase spices to taste with each tablespoon of mayo

Mix well and serve with fried fish and a side of mixed salad greens with Romaine, Kale, and spinach. It tastes great on both fried fish and salad too. Serve with a second side of hot Saffron rice or coleslaw. Note: Fried Fish in bread crumbs mixed with a dash of cumin and black pepper.

This is all the Aioli I have left after Mike and I had fried fish for lunch.
A little bit of Aioli A little bit of Aioli

 

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Chef style Aioli

My Chef style Aioli
1-3 tablespoon of Mayo
Equal amounts of non dairy sour cream
Spices and Flavoring:
½ teaspoon dill
1 teaspoon parsley
A pinch or two of lemon zest
½ teaspoon of black pepper
¼ teaspoon of cayenne pepper
a dash of non-salt with roasted red pepper (Kirkland brand)
½ teaspoon of chipotle sauce
Note: Increase spices to taste with each tablespoon of mayo

Mix well and serve with fried fish and a side of mixed salad greens with Romaine, Kale, and spinach. It tastes great on both fried fish and salad too. Serve with a second side of hot Saffron rice or coleslaw. Note: Fried Fish in bread crumbs mixed with a dash of cumin and black pepper.

This is all the Aioli I have left after Mike and I had fried fish for lunch.

A little bit of Aioli

A little bit of Aioli

Non Dairy Banana Bars

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My Non Dairy Banana Bars
This is a modified recipe for non dairy folks.

Ingredients include:

3 ripe bananas
3 oz of Better Than Cream cheese Tofutti brand
1/2 cup of butter flavored Crisco
1 1/2 cup of organic sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 egg
2 teaspoon of vanilla
2 cups of organic flour
1 cup of pecans or walnuts
1 cup of non diary soy semi sweet chocolate chips
vanilla frosting

***Notes: for dairy lovers substitute non dairy cream cheese to 1/2 cup of sour cream and non dairy butter flavored Crisco to 1/2 cup of soft butter***

Heat oven to 325
Grease and flour a rectangle cake pan. I used a glass cake pan.
Add all dry ingredients and mix
Then mash banana, butter flavored Crisco, vanilla and egg together
Blend into dry ingredients with beaters on low till mixture is thick and creamy
Add the last ingredients and hand stir in nuts and non dairy chocolate chips
Bake at 325 in oven for 15 minutes, then turn oven up to 350 bake for another 15 minutes
or until a wooden tooth pick inserted in cake bars comes out clean. Take out of oven once banana bars are cooked thoroughly and let cool. Spread vanilla frosting over the top. Cut into bars. These are so yummy and delicious. They will not last. Enjoy!

Mongolian Grill Smoked Chicken and Vegetables

Smoked Chicken stir fry

Smoked Chicken stir fry

I had half of an organic smoked chicken from yesterday and decided to slice the rest, then combined it with vegetables and noodles for a Mongolian grill dish. To my surprise the flavors from the smoked chicken and other added ingredients came together perfectly.
Ingredients included:

An organic smoked chicken. ( using cherry wood in an electric smoker, I placed a welled seasoned organic chicken with a dry rub mixture of parka, garlic salt, pepper brown sugar and slowed cooked for 4 plus hours till meat temps reached 170 degrees)

Stir Fry ingredients included:
Fresh Pineapple chunks
Onion slices
Green bell pepper
Carrot
Celery
Cabbage
Mushrooms
Broccoli
(Bean sprouts, green beans, red bell pepper, tomato optional)
Cooked Una noodles
Spices of:
Teaspoon plus of parka, pepper, garlic salt, terkiaky balugu sauce,
1/4 cup olive oil

Stir fry all ingredients in a large wok while chicken is finished smoking. Add slices of smoked chicken to those ingredients and then serve hot. Use chopsticks if desired. This dish is so tasty and worth the wait from smoking the chicken.

Non Dairy Banana Strawberry Pancakes

How to make delicious fluffy non dairy pancakes

How to make delicious fluffy non dairy pancakes


This is another easy non dairy recipe and great to make on Mom’s Day. To make these pancakes light and fluffy and taste as good as any breakfast diner, I use simple ingredients as follows.

1 cup of Bisquick
1 egg
1/2 cup of Almond milk mixed with 1 teaspoon of apple cider vinegar
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Mix batter thoroughly and pour on hot griddle. I put stove flames on low. Let pancakes brown on one side then flip carefully. Remove pancakes from griddle when both sides are equally brown. For plating: Top pancakes with organic sliced bananas and strawberries with glaze or strawberry pie mix in a can. I use a german brand non dairy whip cream called Soyatoo! Then simply add sryup, and enjoy. Happy Mother’s Day!

Non Dairy Chili Nacho Grande

Non Dairy Nacho Chili Grande

Non Dairy Nacho Chili Grande


Non Dairy Chili Nacho Grande

Organic Tortilla Chips (Kirkland brand)
1 can of chili (Cattle Drive Gold brand)
Non dairy Daiya brand cheddar cheese shreds and vegan Mexican non dairy cheese shreds by Go Veggie
both non dairy cheese brands can be found at Whole Foods or Smith’s most of the time. 🙂
1 organic tomato
Organic green onions
1/2 part non dairy Tofutti brand sour cream 1/2 part non dairy garlic hummus Tribe Brand

This is so simple and easy to make. Neatly spread nacho chips on two microwave platters. Add 1/2 can of chili on top of the nacho chips to each plate. Layer non dairy cheddar and then the vegan non dairy Mexican cheese shreds generously on chili and chips. Microwave for 30 seconds to a minute depending on how fast non dairy cheese melts. Add another 30 seconds to a minute if needed to melt non dairy cheese. A few shreds may not be completely all melted. Dice tomato and then green onion into small diced chives. Do not microwave tomato or chives, but add after cheese is melted. Add a few tablespoons of non dairy tofutti sour cream and hummus mixture and dolloped on top of the Chili Nacho Grande. Not all hummus is dairy free, so be sure to check the label ingredients. The flavor in this recipe is darn right tasty as ever, especially if you are craving chili and nachos with cheese. This nacho dish also reminded my son of a Bell Grande from Taco Bell, but with more depth for the taste buds. We found using half tofutti and half garlic hummus topper was a good way to tone down the tofu intensity of the non dairy sour cream. Another optional idea for this recipe would be to add some taco seasoning to the chili if you wanted it to have more spice and kick. This is truly an enchanting blue butterfly bit of yummy temptation for foodies. Some of the ingredients I bought from Costco, others like the organic veggies, Tofutti non dairy cheeses from Whole Foods and/or Smiths groceries.

Healthy Chicken Quesadillas with Non Dairy Cheese

Organic Rotisserie Chicken Quesadillas with Non Dairy Cheese

Chicken Quesadilla with Non dairy Cheese

Chicken Quesadilla with Non dairy Cheese

Ingredients
Flour Tortillas
Cooked Rotisserie Chicken pieces
Non dairy cheddar Daiya Brand
Non dairy mozzarella
Non dairy garlic and herb cream cheese Go Veggie Brand
Spinach
Purple Onion
Olive Oil

Heat olive oil in large skillet enough to cover the bottom and then some. Spread Non dairy cream cheese on one side of a tortilla, on second tortilla add chicken pieces, spinach, purple onion, non dairy cheddar and non dairy mozzarella. Cover with the first tortilla with cream cheese facing down on top of the chicken and other ingredients. Gently place filled tortilla in skillet. Brown and crisp shell approx. 5 or more minutes in oil on both sides. Remove with wide spatula and cut with pizza cutter. This is so healthy and delicious! Serve with Mexican rice, a side of refried beans, and cinnamon churro dessert.

Crispy Chicken Quesadilla with non dairy cheese

Crispy Chicken Quesadilla with non dairy cheese

My Best Macadamia Nut Cranberry Chocolate Chip Cookies Ever! Yum

This is my non dairy version of a very popular cookie recipe that is simply delicious. Everytime I bake these cookies they never last very long. I cannot blame the cookie monsters in the house though, esp. when I am sneaking them to eat, too!

For a vegan version try substituting the eggs with 1/4 cup of unsweetened applesauce per egg, OR try 2 tbsp of corn starch per egg. If the starch version makes the dough a bit dry, try adding alittle water until you find the right texture for the cookie mix. The third way may simply be to leave out the eggs. I hope this helps for my vegan friends!

These are so yummy!

These are so yummy!

Recipe Directions:
2 large eggs
2 and 1/4 cup of flour
1 tsp. of bakng soda
1/2 tsp. of baking powder
1/2 tsp of salt
1 cup of butter flavored crisco or non dairy butter
3/4 cup of sugar
3/4 cup of brown sugar
2 tsp. of vanilla
1 cup of non dairy semi sweet chocolate chips (Ghirardelli brand)
1 cup of non dairy soy white chocolate chips (Oppenheimer brand) buy online
1- 2.25 oz. small bag of chopped macadamia nuts (Diamond brand)
1/2 bag of 5 oz. Craisins (Ocean Spray brand)

Preheat oven to 350* degrees. Mix dry ingredients together. Beat crisco, sugar, brown sugar, until smooth and creamy. Then add eggs and vanilla, mix at low speed. Slowly blend dry ingredients with butter, eggs and sugars. Slice chopped nuts further, so they are half of a half, then add to cookie dough. Gently add non dairy white and semi dark chocolate chips, plus craisins and blend all ingredients together. Form approx. tablespoon plus on cookie sheet of dough mixture in nice circle shape. Bake 9 plus minutes, give or take minutes till golden brown on edges. Let cool slightly before removing off cookie sheet.

Not your typical Sushi

Creating Sushi at home…

Wow, is this year going fast. The harvest season is already upon us with cooler weather setting in and the leaves on trees have peaked in flaming fall tones from colors of golden-yellow, amber red and orange. It is truly quite lovely and enchanting in the Albuquerque – Santa Fe area and mountain regions during this time of year. The balloon festival is this month too, with thousands of visitors from around the world. I am envious to go again only to wake up at Oh my God dark thirty and make the balloon glow-deo and snap photos of special balloon shapes at the fiesta, while eating the most delicious green chile breakfast burritos on the planet. Yes, they are that good. The locals know how to cook.

On the home front as the momentum of time eases into shorter days with earlier sunsets, I have yet to experiment with baking squash and making fresh non dairy apples pies or put up our Halloween decorations to keep up with the Jones next door. Maybe this weekend, we will add to the neighborhood comradery and get into the spirit of things by getting some pumpkins for the front yard.  I feel somewhat still in the summer mode though, wondering where it went. Perhaps, I will eventually get to baking more with the seasonal produce too, but I am not making any promises…
Meanwhile, we had some organic rotisserie BBQ chicken in the refrigerator that I originally thought would make awesome sandwiches. But did you ever have one of those days when the submarine buns or bread were not taken out of the freezer to unthaw in time for hungry hearts. It happened to me and then I had to make plan B for dinner. Realizing that there was plenty of rice on the shelf, I might as well make chicken over rice. I wanted something with a kick though and was already craving sushi. After the rice was fully steamed, I noticed other ingredients to make sushi were available in the fridg. to use. So I decided to thinly slice up the cooked chicken and then add avocado and cucumber slices with it. Then placed the ingredients on nori and rice to make the rolls. The tasty non dairy results are below. Some people and folks may think “Sushi” means or is related to eating raw fish…but actually it refers to as vinegared rice with a variety of other fillings. It can be used with raw fish, but in this recipe I created my own take on sushi with chicken, cucumber vegetable, and avocado fruit.

Ingredients include:

Cooked rotisserie chicken
Cucumber
Avocado
Nori (Seaweed)
Rice
*Add rice vinegar and a little sugar to steamed rice before rolling.

For plating I used…

Grated wasabi
Pickled ginger
Tangerine cuties
Sushi topping included a half and half mixture of sriracha sauce and mayo
Poppy or sesame seeds sprinkle on top also optional

 
Ready for ChopSticks

The Green Chili Harvest Is On…

The season is here again with Hatch green chili roasting. Michael had the last week of August off, so we visited a local vendor and bought a burlap bag of green chili without knowing it was a mixture of mild to super duper extreme blazin a** hot. It took us over three hours to peel the chili’s with rubber gloves on and ziplock them in baggies bound for the freezer. So during a quick break, I tossed a few chili’s into some chicken broth with cubed potatoes, diced carrots and a dash of celery salt, then let it all simmer in the crock pot. Wow, did our house start to smell good. The soup turned out pretty spicy, so we added more broth and noddles which cooled it down. There was no soup left over after that, LOL.

September is now upon us, so a few days ago we decided to buy another 15 pounds of roasted chili, but this time requested mild for our BBQ recipes. In town there are many places that have green chili available, too. Just follow the roasted green chili smell to the nearest Farmer’s market or grocery store here in New Mexico. If I could only capture the scent from roasting, because it is fantastic. I am not sure if the roasted green chili aroma reached curious nature or not, but recently a bear was found lounging casually in Santa Fe. Onlookers came to see the bear, including actor and poet Val Kilmer with his beautiful daughter Mercedes. It’s great to see Val back home and in our neck of the woods again. And, it would also be great if I could describe the smell of roasting green chili that lingers in the air through the cities and townships. Truly it is worth a trip to come out during the harvest season to smell and taste green chili while it is still hot just after it’s been roasted. What are you waiting for…

Coming Soon my non dairy Green Chili Clam Chowder …

Green Chili from our garden

We decided to grill our garden chili…

Yep, this green chili plant has the Praying Mantis stamp of 100% organic approval…