ALMOND SAUCE

Let's all be honest: sauces and dips can make a meal. A good sauce can change the whole flavor of your food. You take basic grilled chicken breasts and add salsa or pesto, and you have two completely different meals. Completely different, delicious meals. They make veggies extra tasty and add a kick to lunch. I love making sauces and dips during my weekly food prep to have on hand all week to add to meals. 

We love Thai food and the husband is especially fond of chicken satay. And the peanut dipping sauce is what makes it. I came up with this peanut free, soy free, and Whole 30 compliant version and guys, it is SO GOOD. We put it on everything: chicken, salad, we even use it as dip for raw veggies, And it's so easy! 

(Seriously, everyone at my house loves this sauce; when I make it it never lasts longer than three days, and once it's gone I daily hear, "Where did the almond sauce go?!" as people stare sadly into the fridge.)

Plus, the great thing about this is you can always change it up to suit your tastes. Don't like heat? Cut the hot sauce (add one more tsp of OJ).  If you eat soy, feel free to use tamari or soy sauce. Chose your preferences. Make it yours!

Almond Sauce

1/2 cup almond butter, smooth
2 garlic cloves, minced
2 Tbsp sesame oil
4 Tbsp coconut aminos (you can also use tamari, which is gluten free, or traditional soy sauce)
2 tsp orange juice
1 lime, juiced
1/2 cup coconut milk
1/4 tsp red pepper flakes
2-3 tbsp hot sauce (I use Frank's Red Hot Chile 'n Lime)

Salt, to taste

Mix all ingredients together until smooth. Refrigerate for up to two weeks (it won't last that long, but it could.)

That's it! Enjoy!

HONEYMOON GUACAMOLE

When I got married, we didn't have the time (or the money) for a real honeymoon. My husband is military and we only had time off for the wedding it's self and the cross country move to get back to his duty station. But we had an extra night after the wedding and we went up to Truckee. While we there, we ate a meal so perfect that it was apparent that our married life was on the right track from the start. It was at a little Mexican restaurant and we started with the best guacamole I have, hands down, ever had. (Part of this might have been because we had been living in Georgia for the past couple years, where a Mexican restaurant had once served me "enchiladas" with cream gravy on them, no I am not joking.)

 

This is pretty close to that honeymoon guacamole. And since we just recently celebrated our 10 year (!!) anniversary, it seems only appropriate that we celebrate these years with a taste of our beginning. Make it and share it with someone you love.

 

This recipe is based on how much you like toppings.

Honeymoon Guacamole

Serves 2

 

Ingredients:

2 Hass avocados

1-2 tablespoon your favorite salsa

Big dollop of sour cream

Shredded sharp cheddar cheese

Chopped black olives

Hot sauce

 

Peel and smash the avocados with a fork. Sprinkle with salt. Add salsa, combine. Top with sour cream, shredded cheese, olives, and a sprinkle of hot sauce. Serve with tortilla chips.

Enjoy!

 





SIMPLE HUMMUS

Homemade spreads seem like they should be tricky. But this hummus recipe is simplicity at it's best. Throw all your ingredients together, whirl them in a food processor, DONE. It's just SUPER simple with easy, pantry ingredients. And it is so delicious; better, in my opinion, than anything you can buy pre-made at the grocery store. It has just a slight texture, without being chunky.  It's perfect for dipping or using as a spread. Or eating straight, with a spoon.

Don't judge.

I don't use tahini in my hummus, like so many recipes tell you to do. Because: 1. I never have it in my pantry, and 2. It taste perfect without it.  Simple, delicious. Make it. In fact, double it or you might have to make it again the next day.

 

Hummus

Slightly adapted from Real Simple Magazine

 

Ingredients:

1 15-ounce can chickpeas (aka garbanzo beans), drained and rinsed

1-2 cloves of garlic

Generous 1/4 cup of olive oil

2 tablespoons fresh lemon juice

1 teaspoon cumin

1/2 teaspoon coarse salt

 

In a food processor or blender*, puree all ingredients until smooth and creamy. Add 1-2 tablespoons of water if the consistency is too thick.

Transfer to a bowl and serve.

 

Enjoy!

 

*I've used both. A food processor does a better job overall, but a blender is just fine.