EASIEST HOMEMADE MAYONNAISE/CHICKEN SALAD

“ Easiest” because you make it in a blender.  Homemade mayo raises the gourmet factor, for sure.

          1 cup olive oil

          1 egg

          2 tablespoons lemon juice

          ½ teaspoon salt

          1/8 teaspoon dry mustard 

          1.      Put ¼ cup olive oil, egg lemon juice, salt and mustard into the blender container.  Blend for 10 seconds. 

          2.      Remove the center part on the top of the blender and slowly pour in the remaining ¾ cup of olive oil. The mixture will thicken. 

  

The mayo is good on everything, from a ham and cheese sandwich to this chicken salad that is one of my favorite things.                                    

                                     

  CHICKEN SALAD SANDWICH WITH HOMEMADE MAYO

Absolutely you may use the breast of a cooked deli chicken.  Or poach fresh chicken breasts.  

     1.      Rinse ¾  pound thin chicken breasts quickly in cold water.  Pat dry. 

     2.   Add a bay leaf, salt and a lemon slice to water to cover the breasts.  Keep the heat low;  when the water starts to bubble, add the chicken and poach for about 5 minutes, turning at least once.

                              

     3.   Cut the breasts into small cubes.  Add ½ cup water chestnuts (dry them with a paper towel), 2 tablespoons canned, chopped olives and 2 ½  tablespoons mayo or moisten to your own liking.  Salt and pepper to taste.          

ALWAYS GOOD IN AN AVOCADO

Photos by Guilford

EASIEST BLENDER CORN FRITTERS

 Photo by Carol Guilford

Always a sumptuous breakfast with maybe some crisp bacon strips and fruit

or a deluxe side for dinner with roast chicken.

1 cup organic corn

I have tried with both canned and frozen corn and I think frozen, defrosted works best, because frozen stays a little chunky and canned doesn't.

 

Whole Foods house brand is a choice.

1 egg

¼ cup flour

½ teaspoon baking powder

¼ cup milk

½ teaspoon salt

2 tablespoons unsalted butter

1 teaspoon oil

1. Put all the ingredients into the blender.  Cover and blend for about 5 seconds.

2. Use medium heat to melt the butter (the oil keeps the butter 

from burning) until the butter bubbles.

3. Drop batter in by the tablespoon and fry until well browned on both

sides, about 2 minutes per side. Turn with a spatula (pancake turner, as these really are pancakes.)

Makes about 1 dozen small fritters.

                         

EASIEST FUDGE/BROWNIE

 Photo by Carol Guilford

It’s really a cross between fudge and a brownie.  You can serve it warm from the oven with ice cream or cool it and enjoy at room temperature.

                  3 squares unsweetened Baker’s chocolate

                  1 stick unsalted butter 

                   ¾ cup sugar

                   4 tablespoons flour

                   3 eggs, beaten

                   1 teaspoon vanilla

                    ½ cup chopped walnuts (optional)

1. Melt the chocolate and butter together over low heat.

    (I rarely use a non-stick pot, but I do for this recipe.)

2.      Add the sugar and flour.  (Mix thoroughly with a wooden spoon or a wire whisk.)

3.      Add the beaten eggs and vanilla and walnuts, if you are using them. 

4.      Pour the batter into a well greased (buttered) 9-inch pie plate or an 8 X 8 baking pan.  Bake at 350 degrees for 25 minutes. 

5.  Cool in the fridge for one hour. Take them out and they will be firm but soft and last until they are all eaten. 

Makes about 20-24, depending on how you size them. On the left in the photo above the fudge was made in a pie plate so, and on the right in an 8x8 baking pan.

EASIEST BABY SPINACH (Saute´ and Salad)

I was really craving spinach.  Maybe my body was telling me I needed the iron.  So easy now with the triple washed product in bags. Just needs a quick rinse to refresh.  One used to have to soak spinach, as the leaves were, indeed dirty.  

I buy Trader Joe’s 6 oz bag of organic baby spinach, but there are many markets that now carry bags of baby spinach.

    SAUTEED BABY SPINACH

                                  

This is an under 5 minute  deal.  I use 2 cups.  Rinse.  Don’t have to dry.  Heat 2 tablespoons of olive oil in an 8-inch skillet. Add the spinach. Stir until wilted, about 1-2 minutes.  Add salt and a spritz of lemon juice for a refreshing tart tang.  Serve as soon as possible.

 BABY SPINACH SALAD

                                 I plated this carefully, always remembering Julia Child’s admonition.  “If it’s plated, you know someone’s fingers have been in it.”

                                  2 cups baby spinach

                                  thinly sliced sweet onion

                                  2 strips bacon

                                  4 ounces cooked cocktail shrimp

                                     I buy the 4-ounce frozen from Kroger’s/Ralphs

                                  salad dressing

1.      Quickly rinse and dry the spinach in paper towels. 

2.      Fry the bacon until crisp, about 10 minutes. Slice the onion.

3.      Layer the spinach, onion, crumble on the bacon and top with the shrimp.

4.      Make your favorite vinaigrette—For this particular salad, I use 1 tablespoon sesame oil, 1 tablespoon olive oil, 2 tablespoons vinegar (balsamic or wine), ¼ teaspoon salt, ¼  teaspoon garlic powder,   

1/8 teaspoon dry mustard.

  

Carolg note:  I serve the dressing separately, so the spinach doesn’t wilt, but you may also put it in a salad bowl, and toss.

Photos by Carol Guilford

  

            

                           

                           

                          

                           

EASIEST FRIED POTATOES

     I like this recipe because it can be cooked in one skillet—my 8-inch Cuisinart. Organic fingerlings are good.  Pictured here are organic petite gold potatoes.

     

 Here’s what the onlyorganic.org site says about potatoes.

    
 The potato is a great food – calorie-dense and rich in nutrients like vitamin B6, vitamin C, potassium and manganese.  It is America’s largest vegetable crop:  the average American consumes    29 pounds of French fries a year and 142 pounds of potatoes overall.
   
 Alas, the conventional potato tests positive for 35 different pesticides—more pesticides by weight than any other vegetable--Some of these pesticides remain even after peeling and washing.

      

 2 cups potatoes, about 1 pound                        

 3 tablespoons olive oil

 salt

1.      If the potatoes are organic, you don’t have to peel them; just scrub lightly with a small brush. Cut in half, lengthwise.

2.      Put the potatoes in the skillet with 1 cup water.  Cover the skillet and gently boil for 15 minutes. I check on them once or twice to make sure they aren’t boiling too fast.

3.      Drain the water.  Potatoes should be cut-side down. Drizzle over the olive oil. Use medium-low to medium heat to fry. Keep a watch, stirring twice or thrice for 5-8 minutes or until they are brown and crisp.

4.      Season with salt and serve with catsup or in the English manner, malt vinegar.

Photos by Carol Guilford

Carolgnote: If the potatoes get cold, you may nuke them for a few seconds—although a tad of crispness might be lost.