Yummy Oil-free Garlic Hummus (Vegan)

1-4 cloves garlic (to taste)

2 cans organic chickpeas

1/2 C. tahini

1/2 C. lemon juice (2 lemons or so, freshly squeezed)

1 tsp. sea salt

10 drops Tabasco sauce

Water, to thin to desired consistency

1) Process the garlic cloves in the food processor first, then add the remaining ingredients and process until well combined (maybe 2-3 minutes).

2) Serve with raw veggies or crackers.

This recipe is from the Oh She Glows cookbook, slightly modified from this online version.

Matt Vester's Guacamole (Vegan)

 Makes about 1.5 cups.

2 perfectly ripe Haas avocados

2 Tbsp minced onion

1 fresh serrano or jalapeño, minced

1/2 tsp. salt

Juice of 1/2 lemon or lime

In a bowl, roughly mash the avocados, leaving some small chunks. (Matt uses a large spoon.)

Stir in remaining ingredients. Serve within 30 minutes with chips, or as a garnish with other dishes.

Aunt Kim's Restaurant Style Salsa (Vegan)

1 can whole tomatoes with juice, 28 ounce
2 cans Rotel, 10 ounce
1 onion, chopped
2 cloves garlic, minced
1 whole jalapeño, quartered and sliced thin (or more to taste)
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 C. fresh cilantro (or more to taste)
half a lime, juiced

Note: This makes a very large batch. Use a 12-cup food processor or VitaMix, pulsing to combine ingredients. Refrigerate for at least one hour. Serve with tortilla chips or cheese nachos.

NOTE: This original recipe appeared on PioneerWoman.com

Beach Week 2020

Linda's Layered Taco Dip (Can Be Vegan)

16-oz can refried beans, blended with:

1/2 pkg. taco seasoning (or 1-2 Tbsp, if you buy it in bulk like I do)

1/4 - 1/2 C. salsa (not in the original recipe, but makes it spreadable)

8 oz. sour cream or Greek yogurt (use cashew yogurt for vegan)

6-oz avocado dip (or 2 ripe avocados, mashed and seasoned with SPG and lemon juice)

4-oz can diced black olives (I do not like them so I do not put this)

2 large tomatoes, diced

1 small sweet onion, chopped fine

4-oz can chopped chiles

1 1/2 C. shredded jack cheese (omit if vegan)

Stir the beans together with the taco seasoning and the salsa. Spread into the bottom of a 9x13 glass baking dish. Layer the sour cream/yogurt, guacamole dip, tomatoes, sweet onion, chopped chiles, and cheese. Serve with 2 iced tea spoons in the corners for dipping, with large corn chips or tortilla chips on the side.

Joshua's Super Easy Hummus (Vegan)

My friend Cheri's son, Joshua, modified her recipe to suit what we can have on this elimination diet. It was delicious!

1 15-oz. can garbanzo beans, drained and liquid reserved
1 small lime, juiced
1/4 C. tahini
1 Tbsp. olive oil (opt.)
1 tsp. sesame oil, or to taste (opt.)
1 tsp. fresh garlic (opt.)
1/2 tsp. salt (or celery salt, or onion salt)
1 tsp. APB

Blend all ingredients in food processor until smooth. Stream reserved bean liquid into the mixture until desired consistency is achieved.

NOTE: The full flavor of the APB will not permeate this mixture until it has been combined for several hours. Be careful not to add too much or it will be way too spicy in the end.

Creamy Macadamia-Pine Nut "Cheese"

This is a very rich, very delicious dairy-free dip or spread that functions a bit like a spreadable cheese. It is similar in texture to ricotta. The original recipe is from The Dairy-Free and Gluten-Free Kitchen by Denise Jardine. I have found this cookbook to be very helpful on our Elimination Diet journey. I would highly recommend it.

My modified version appears below:

2 C. raw macadamia nuts (not dry roasted)
1/4 C. raw pine nuts
1/2 C. filtered water (or 3/4 C. water for a softer cheese)
Juice of 1 lime, freshly squeezed
1/2 tsp. onion powder
1/2 tsp. sea salt

1) Combine the above ingredients in a food processor and process the mixture, scraping down the sides of the food processor with a rubber spatula as needed.

2) Puree until smooth and creamy, about 4 minutes.

3) Use immediately or store in an airtight glass container in the refrigerator for up to 2 days.

4) For longer storage, divide into portion sizes, wrap in plastic wrap, and freeze for up to 1 week.

NOTE: I didn't have raw macadamias so I used dry roasted ones. It worked fine.

Also, the original recipe called for lemon instead of lime, and for an additional 2 Tbsp. apple cider vinegar. We couldn't have that, so I left out the vinegar and used the juice of one entire lime instead.

Fruit Salsa with Cinnamon Crisps

This original recipe is found on SpendWithPennies.com

Fruit Salsa
1 pound strawberries, finely chopped
1/2 pound raspberries, whole
2 Granny Smith apples, peeled and finely chopped
2 kiwis, finely chopped
1 lemon (for zest and juice)
1 Tbsp. brown sugar
3 Tbsp. preserves (raspberry or strawberry)

1) Zest the lemon and set aside. (Not too much!)
2) Squeeze 2 tsp. fresh lemon juice over apples and mix well to combine.
3) Gently combine all ingredients. Raspberries will break apart a bit, but that's what you want.
4) Allow to sit at room temperature at least 15 minutes before serving.
5) Serve with Stacy's Cinnamon Chips or Homemade Cinnamon Crisps (below).

Cinnamon Crisps
10 flour tortillas (10-in.)
Cooking spray
1/3 C. sugar
1 Tsp. cinnamon

1) Preheat oven to 350 degrees.
2) Combine cinnamon and sugar. Set aside.
3) Working with three tortillas at a time, spray both sides of the tortilla and sprinkle each side lightly with cinnamon sugar.
4) Stack three tortillas together and, using a pizza cutter, cut tortillas into 12 wedges.
5) Place on a baking sheet and bake 8-11 minutes or until crisp.

Cheri's Roasted Green Salsa

Slice in half, drizzle with olive oil, sprinkle with SPG, and roast face down on a stone:
Tomatillos
Onion
Jalapeño or serrano pepper
Garlic cloves (Leave the cloves whole in the skins.)

After roasting, squeeze garlic out into blender, then add the rest of the ingredients (including the liquid on the stone). Blend together with some water, cilantro, fresh lime, and more salt, if needed.

Aunt Kim's Restaurant-Style Salsa

1 can whole tomatoes
2 cans Rotel
1/4 C. chopped onion
1 clove garlic, minced
1 whole jalapeño, diced small
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 C. cilantro (or more, to taste)
1/2 whole lime juice

NOTE: This makes a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a mixing bowl.

1. Combine all ingredients in a blender or food processor. Pulse until you get the salsa to the consistency you'd like (10-15 pulses).

2. Test seasonings with a tortilla chip and adjust as needed.

3. Refrigerate salsa for at least an hour. Serve with tortilla chips.

Mediterranean Cheese Spread (for Dip or Cucumber Sandwiches)

These were served at Evie's wedding on the table with the finger sandwiches and the hot hors d'oeuvres. They are gluten-free if gluten-free bread is used, so we served both. 

Mediterranean Cheese Spread

2 pkg (8oz) cream cheese, softened

2 pkg (4oz) crumbled feta

1 clove garlic, pressed

10 oz frozen spinach, thaw and drain well

7 oz roasted red peppers

Mayo or sour cream (optional – to make spreading consistency for sandwiches)

Combine cream cheese, feta, and garlic.  Mix well.  Stir in spinach.  Chop red pepper into small bits and mix in.  Refrigerate until ready to use for dip or sandwiches.

Cucumber Sandwiches with Mediterranean Cheese Spread

Light, refreshing sandwiches made with the above were served at Evie's wedding on the table with the other finger sandwiches and the hot hors d'oeuvres. So yummy!

Ingredients:

2 English Cucumbers

1 loaf bread of your choice (we served regular and gluten-free)

Mediterranean Cheese Spread (see below)

Preparation:

1. Wash and cut cucumbers with food processor or mandolin for thin uniform slices.  

2. Use cheese spread on both slices of bread and layer cucumbers.  

3. If removing crusts, do it after the sandwich is assembled.

4. Slice square sandwiches with large X to create triangular sandwiches for serving at an event.

Linda's Layered Taco Dip

I  usually make some variation of this when I have leftover homemade refried beans or a lot of avocados going ripe at once.  It is yummy as a dip or as a soft taco filling, or I sometimes grill up some cheese quesadillas (cheese between tortillas) and serve wedges of that on the side of this dip as a meal.

The original recipe (using canned items and quantities) appears below.

 Layer in 9x13 pan in order given:
 
1 16-oz. can refrained beans w/half pkg. taco seasoning
6-oz. carton avocado dip
8-oz. sour cream
1 4.5 can chopped black olives (I often omit these.)
2 large diced tomatoes
1 small chopped onion
1 4-oz. can chopped green chiles
1.5 C. shredded jack cheese (or any other yummy Mexican-friendly cheese)

Serve cold with tortilla chips. 

Sausage Dip

I can't believe this recipe hasn't already been posted!  My sister called me, having lost her copy of this old recipe from my friend Ken's family, acquired many years ago as an alternative to the sometimes-just-too-darn-artificially-cheesey Rotel and Velveeta Dip.  Kim has been known to replace half the cream cheese with Velveeta, skipping the mayo.

1 package Jimmy Dean, browned with onion and drained
2 blocks cream cheese
2 cans Rotel tomatoes
2-3 Tbsp. mayonnaise
1 tsp. garlic salt
salt and pepper to taste

Heat together above ingredients.  Garnish with fresh tomatoes and green onions, if desired.

Serve with crackers or tortilla chips.

Rita's Mom's "Homemade" Salsa

2 cans petite diced tomatoes
1 large jar Pace Picante sauce, medium or hot
1/2 - 1 onion, finely chopped
fresh cilantro to taste

Pico de Gallo

1-2 bunches green onion (6)
2 yellow peppers, chopped
4-6 tomatoes, chopped
4 fresh jalapenos, 2 w/seeds
6 oz. jar pickled jalapenos
3 15 oz. cans flavored tomato sauce (Italian herb)
4 cloves garlic, minced
15-20 stems cilantro (1/2 C.)
1 15 oz. can Bush's black beans, drained

Combine and refrigerate overnight. Serve with tortilla chips.

Boursin

This is a lovely cream cheese spread that is absolutely delicious on crackers.

2 sticks butter, softened
2 8 oz. cream cheese, softened

Combine the above with:

1-2 cloves minced garlic
1/2 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. dill

If serving at a gathering, shape into balls (makes 2) and roll in fresh cracked pepper. If not, we store it in a covered bowl in the fridge.

Mrs. Cover's Baked Brie

Layer 8-10 filo leaves that you have painted with melted butter.

Place cheese topped with fresh berries which you can toss in cinnamon sugar or leave plain.

Fold filo over berries until sealed.

Layer a few more buttered leaves on top if needed to seal it well.

Brush with melted butter, place on cookie sheet, and bake at 375 for 30 to 45 min. until you see cheese start to bubble out.

Enjoy!

Wrappa 'da Bean Dip (it's a dip... or is it burrito stuffin'?)

2 cups shredded cheddar cheese
2 cups canned black beans, drained and mashed
1 cup corn kernels
1 cup chopped tomato
1/2 cup salsa
1/2 cup sour cream
1/2 cup seeded and diced jalapeno pepper (optional)
1/2 cup chopped green onion
1/2 cup sliced black olives
1 cup shredded Monterey Jack cheese
Tortilla chips or burrito wraps

Preheat oven to 400 degrees. In 2 quart casserole dish, combine first seven ingredients. Sprinkle with green onions, olives, and Montery Jack cheese. Cover, bake at 400 degrees for 15 minutes. Uncover; bake for and additional 10 minutes. Serve with tortilla chips OR wrappa it up in a burrito! ;)
(Or microwave on high for 4 minutes instead of baking in conventional oven.)

Classic Swiss Cheese Fondue

1/2 lb. grated imported Swiss cheese
(Jarlsberg is relatively cheap at Costco.)
1/2 lb. grated Gruyere cheese
(If you find this cheap, let me know!)
2 Tbsp cornstarch
2 cloves garlic (1 crushed, 1 minced)
1 C. dry white wine
1 Tbsp lemon juice
1 Tbsp kirsch (imported cherry brandy)
1/2 tsp dry mustard
nutmeg

In a small bowl, coat the cheeses with cornstarch and set aside.

Crush one clove of garlic and rub the inside of the fondue pot with it.

Over medium heat, add the wine and lemon juice to the fondue pot and bring to a gentle simmer. Add minced garlic. Gradually stir the cheese into the liquid. Once melted and smooth, stir in kirsch, mustard, and nutmeg.

Serve with chunks of crusty bread and Granny Smith apples. Fondue forks are a must.

One-Step Bean Guacamole

This was originally our friend Ms. Christine's recipe, but since I make it all the time now, my family calls it "O's dip."
'ding 3

1 avocado
1(15-oz.) can kidney beans
1/2 c. red salsa
1 to 2 T. chopped cilantro (opt.)
Salt and pepper to taste

Coarsely mash together the avocado and beans. Stir in salsa. Season to taste.

Susanne's Pintos & Rice (VEGAN)

(a healthy, cheap meal... a weekly favorite for us... I usually double this recipe)

1 pound dried pinto or cranberry beans

1 large onion, diced

1 large bulb of garlic (10 or so whole, smashed cloves per pound of beans)

1 small fistful of sea salt

brown rice, cooked, for serving

cold veggie relish (diced crudités), for topping

pickled jalapeños, diced avocado, salsa (optional)

cheese and sour cream (omit for vegan!)

1) Soak 1 pound dried pinto beans overnight (at least) in water.  (NOTE: It is best if they just barely start to sprout, which they'll do after 12-18 hours of soaking. See below for cheater trick if you're short on time.)

 
2) After they've soaked, pour off soaking water, and bring beans to a boil in fresh water. Turn down and simmer until tender (a couple of hours) with the onion, garlic, and salt. (Conversely, you can cook these in a slower cooker on HIGH for 3 hours or so until tender, or throw them in your instant pot according to the recommended cooking time.)

3) Serve over whole grain rice (brown, brown basmati, or brown jasmine), topped with your choice of cold veggie relish (made of any combination of cucumbers, peppers, onions, celery, and tomatoes), salsa, jalapenos, diced avocado, chili vinegar. 

4) On the side we serve either Cheri's griddle cakes or tortilla chips.

For "homemade refried beans," coarsely smash the beans in a saucepan with some of the broth. Let 'em cook down and bubble a little, stirring often. Add Mexican seasonings to taste. We use these on tortillas as a common "everyday sort of lunch" instead of PB&J sandwiches. I just put this filling on a small fajita-size tortilla with some cheese (omit for vegan), roll it up, and line them up in my toaster oven to warm. Cold, washed romaine leaves on the side, and you're set.

*I may as well include the "cheater" method when you didn't soak them, overnight, because it works and I've used it in a pinch many times.  It is not near as healthy or easy on your digestive system, but you can take dry beans and bring them a boil, turn off the water, let them soak for an hour or two, then bring them to a boil again to cook.  It isn't best, but I do it when I have to!