Potato Salad

Ingredients:

2 1/2 lbs Idaho Potatoes (About 6-7 medium potatoes)
1/4 C Finely Chopped White Onion
1 t Salt
1/8 t Black Pepper
3/4 C Mayonnaise, plus extra if needed
1/2 C Chopped Celery
4 Hard-Boiled Eggs, chopped
1 Large Dill Pickle, chopped
1/8 C Pickle Juice

Directions:

Wash and peel potatoes. Heat salted water (about 1 t per quart) to boiling. Add potatoes. Cook potatoes until tender, about 30-35 minutes.

Drain.

Allow potatoes to cool and cut into cubes of desired size.

Combine in large mixing bowl with onions, salt, pepper, mayonnaise, celery, eggs, pickle and pickle juice. Add more mayonnaise if needed to reach desired texture.

Cover and refrigerate overnight.

Before serving, stir and check for saltiness, adding more salt if needed.

Yield: 6-8 Servings

*Adapted from Betty Crocker

Homemade Nightshade-Free Olive Oil Mayonnaise

Ingredients:

3/4 C Extra-Virgin Olive Oil (or 1/2 C EVOO and 1/4 C Light Olive Oil)
1 Egg Yolk
Pinch of Sugar
1/2 t Kosher Salt
1/2 T Apple Cider Vinegar
1/2 T Lemon Juice
1/8 t Ground Mustard

Directions:

Put all ingredients into a container and process with immersion blender (stick blender) until emulsified.

Keep refrigerated.

Yield: About 2/3 C

Note: Recipe can be doubled.

* Adapted from https://crunchybetty.com/foolproof-homemade-mayonnaise-full-of-super-secrets/

Unsweetened Dairy-Free Almond Flour Pancakes

Ingredients:

1 C Almond Flour
1/4 t Salt
1/4 t Baking Powder
1/4 C Unsweetened Cashew Milk
2 Eggs, beaten

Directions:

Thoroughly combine all ingredients in a medium bowl.

Preheat a frying pan over medium-low heat. Use cooking oil of your choice or lactose-free ghee if that is ok for you.

Cook as you would any other pancake!

Homemade Hot Cocoa Mix

Ingredients:

2 C Non-Fat Milk Powder
1 C Granulated White Sugar
1/2 C Unsweetened Cocoa Powder
1/4 t Salt

Directions:

Whisk all ingredients together and store in an air-tight container.

When ready to enjoy, stir 1/4 C mix into 1 C of boiling water.

Slow-Cooker Pumpkin Pie Steel Cut Oatmeal

Ingredients:

1 C Gluten-Free Steel Cut Oats
2 1/2 C Water
1 1/2 C Whole Milk
1 C Pumpkin (canned or cooked)
3 T Maple Syrup
1 t Vanilla Extract
1 t Pumpkin Pie Spice
1/2 t Ground Cinnamon
1/4 t Salt
1/2 C Raisins (optional)
1/2 C Pecans or Walnuts (optional)

Directions:

Combine all ingredients in slow-cooker and cook on low for about 7 hours.

Serve topped with milk or cream!

Yield: 4-6 Servings

* Adapted from https://www.eatingbirdfood.com/slow-cooker-pumpkin-pie-oatmeal/#tasty-recipes-34153

Avocado Oil Vinaigrette

Ingredients:

1/4 C Avocado Oil
1 T Apple Cider Vinegar
2 T Dijon Mustard
Salt and Pepper, to taste

Directions:

Combine all ingredients in a small mason jar. Screw lid on securely and shake until ingredients are combined.

Serve immediately or store in refrigerator. Shake again as needed.

*Adapted from https://www.foodnetwork.com/recipes/avocado-oil-vinaigrette-3660298

Irish Beef Stew

Ingredients:

6 Pieces Bacon
2 1/2 lb Beef Chuck Roast, cut into 2-inch chunks
2 Onions, rough chopped
4 Garlic Cloves, minced
10-14 oz Guinness Beer (or other dark beer)
1/4 C Tomato Paste
4 Sprigs Fresh Thyme
5 Carrots, cut into 1-inch pieces
5 Celery Ribs, cut into 1-inch pieces
2 1/2 - 3 C Beef Broth
1 t Sugar
Salt and pepper, to taste

Directions:

In a large pot, brown bacon over medium heat. When bacon is browned, remove and reserve.

Thoroughly salt and pepper beef chunks. Increase heat to medium-high and brown beef pieces (in batches) until each has a nice crust on both sides. Remove beef and set aside.

Place onion in pot and reduce heat back to medium. Cook onions, stirring frequently, until translucent. Add garlic and cook for an additional minute.

Pour in beer and tomato paste. Stir to combine. Toss in thyme sprigs.

Add beef pieces, carrot and celery. Pour enough beef broth in to just cover the rest of the ingredients. Stir in sugar.

Reduce heat to a gentle simmer and cover. Allow to stew for about two hours. Once beef is fork tender, remove lid and increase heat to medium-high to return to a boil. Boil until stew reaches desired consistency.

Remove thyme stems and add salt or pepper, if needed.

Serve on roasted garlic and chive mashed potatoes!

Yield: 6-8 Servings

* Adapted from https://foodwishes.blogspot.com/2013/03/beef-guinness-stew-eating-beer-on-st.html