Cousin Erik's Vegan Queso Sauce

 

 

Healthy and easy dip or sauce over veggies or potatoes. I use this in my enchiladas, and as cheesy sandwich spread instead of mayo.

1 C.    rolled oats

1/4 C. nutritional yeast

2 T. cornstarch

1 t. sea salt

2 t. onion granules, or powder

1 7oz jar roasted red peppers, undrained

1 T. cider vinegar or lemon juice

1-2 T. hot pepper sauce

1/4 t. liquid smoke

2 C. boiling water

Boil 2 cups water and have ready. In a highspeed blender add the dry ingredients - the first 5 ingredients and blend until combined and oats are pulverized.

Add the peppers with the liquid, the vinegar or lemon, pepper sauce and liquid smoke. Then pour in the 2 cups of hot water and blend on low until combined. Increase speed and blend 3 minutes or until thickened.

Super Good Chocolate Chip Cookies

Big chewy cookies with amazing caramel flavor.  A twist on the Toll House recipe-- by Americas Test Kitchen to create a really special cookie. From Cooks Illustrated (June 2009)

1 3/4 C. flour

1/2 t. baking soda

14 T. unsalted butter ( 1 3/4 sticks)

1/2 C. granulated sugar ( 3 1/2 ounces)

3/4 C. packed dark brown sugar ( 5 1/4 ounces)

1 t. salt

2 t. vanilla

1 large eggs + 1 egg yolk

1 pkg. chocolate chips

With oven rack in middle position, heat oven to 375 degrees. Line 2 baking sheets with parchment paper.

Mix flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10 inch(stainless is best) skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.

Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and give dough final stir to ensure no flour pockets remain.

Using an ice crea scoop drop  onto lined parchment (about 3 T. per cookie). Arrange 2 inches apart on prepared baking sheets, 6-8 dough balls per sheet.

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes.

Transfer to wire rack; cool cookies completely before serving.

Instant Pot Mexican Quinoa

This is great for a vegetarian meal or as a side dish. Holds up well in the fridge and you can make it ahead-- good for potlucks and picnics too. 
Serves 4 main course meals or 6 side dishes.

2 T.     Olive oil

1 C.    Onion, coarsely chopped

1 C.    Sweet peppers, chopped

1         Jalapeno, seeded and shopped fine

2         Cloves garlic, minced

           Salt and Pepper to taste

1 T.     Chili powder

2 t.      Cumin

1/2 t.   Smoked paprika

1 1/4 C. Broth (any)

1 can    Black beans

1 can    Cut up tomatoes with liquid (or fresh and just add 1/2 C. more broth)

1 C.       Quinoa

3 T.       Cilantro, chopped

2           Limes, optional (1 for juice and 1 for garnish)  

1/2 C.   Crumbled Queso Fresco or Feta cheese   

1           Avocado, optional   

Add oil to Instant Pot and heat on Saute.Saute onions and peppers for 3 minutes. Add garlic and spices and saute for another minute. Turn IP off and add broth, tomatoes, quinoa and beans - set to manual cook for 2 minutes at high pressure. Use quick release immediately when time is up or it will become mushy. Ope lid and squeeze the juice of on lime over and fluff with a fork.

Sprinkle with cheese, cilantro and avocado.