You will never buy Mayonnaise again!

Have you ever read the ingredients on the mayonnaise you buy from the grocery store?  There is a lot of stuff that kind of makes me feel gross when I read it.  I know mayonnaise in general is probably not the healthiest choice, but let’s be real, it’s delicious.  What if I told you that you could make your own mayonnaise in less than 5 minutes with much healthier, more natural ingredients?  You probably wouldn’t believe me.  But it can be done and it tastes SO good that you will never buy it from the grocery store again.

Store bought mayo ingredients

Store bought mayo ingredients

 

HERE IS WHAT YOU NEED FOR A BASIC MAYONNAISE:

Equipment:

  • 1 glass jar, which you will use to both make and store the mayo. Make sure that you use a tall, narrow jar with an opening that’s just wide enough to accommodate your immersion blender. I used a 500ml Mason jar like the one in the pictures.
  • An immersion blender. That’s the magic tool that will make your mayonnaise come together.

Ingredients: 

  • 1 egg (large or extra large)
  • 1 c. Extra Light Tasting Olive Oil (must be light tasting, full flavour is way too strong tasting for mayonnaise)
  • The juice of half a lemon or lime (about 2-3 tsp.)
  • A generous pinch of salt
everything you need

everything you need

 

Method: 

First, crack your egg into the jar (it can be used right from the fridge, doesn’t have to be room temperature).

Crack egg into jar

Crack egg into jar

 

Next, add your lime (or lemon) juice and a pinch of salt.

Pour in a cup of light tasting olive oil and let sit for a minute or two so that the egg settle back to the bottom of the jar.

pour in the oil

pour in the oil

 

let the egg settle back to the bottom

let the egg settle back to the bottom

 

Insert your immersion blender and push it all the way to the bottom of the jar.

insert blender and push to the bottom

insert blender and push to the bottom

 

Push the power button and do not move the blender for a full 20 seconds.

hold the blender on without moving for 20 seconds

hold the blender on without moving for 20 seconds

 

You will see the magic start to happen almost instantly!

The mayonnaise will start climbing to the top of the jar.

climbing mayo

climbing mayo

 

After 20 seconds, the mayonnaise will be almost all the way to the top. Now you want to slowly start raising the blender until you get to the very top.  Do not take it completely out though, or you might send mayonnaise flying all over the place.

IMG_0311

Continue blending for a few more seconds, moving the blender around slightly to make sure all of the oil is mixed in.

Get all the oil blended in

Get all the oil blended in

 

And there you have it.  Delicious, creamy, healthy(ish) mayonnaise.  Easy, right?

Yum!

Yum!

 

Put the lid on your jar and store it in the fridge like you would store bought.  This seriously won’t last you long.  You’ll be looking for excuses to eat mayonnaise!

We mix in garlic, lemon, and dill to dip sweet potato fries in.  Darren likes to mix in some horseradish and use it on a sandwich.  The possibilities are endless.

creamy goodness

creamy goodness

 

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Chop and Drop Roasted Veggies and Sausage

This is a regular dinner staple in our house, we have it once a week for sure.  I’d have it everyday if I could, it’s just that delicious.

It’s pretty much a “chop and drop” meal that takes minimal preparation, but leaves you with a hearty meal.  The bonus is this meal is grain free and is great if you are following a paleo way of eating.

I start by cutting up sausage links into 4 or 5 pieces (I used a package or about a pound of sausages) and frying the pieces in a frying pan.  You can use whatever brand of sausage you like.  I prefer to use the homemade sausages that my dad makes, but when we run out, I like to use the Sobey’s brand sausages in spicy Italian.

Frying up the sausage

Frying up the sausage

While the sausages are frying, I start chopping up my vegetables.  I like to use a red pepper, sometimes yellow or orange as well for colour (depending on what is in my fridge), a sweet onion, carrots, sweet potato, and some type of tart apple.

Yellow pepper...

Yellow pepper…

...red pepper...

…red pepper…

...onions, carrots, sweet potatoes...

…onions, carrots, sweet potatoes…

...tart apple...

…tart apple…

You could add any number of other vegetables, brussel sprouts, beets, parsnips, etc.  Pretty much anything that tastes good roasted.

Once the veggies are chopped, I toss them with a very liberal amount of extra virgin olive oil, a pinch of sea salt, pepper, and a liberal sprinkling of cinnamon.  You could leave out the cinnamon, and use rosemary, or other savoury spices.  I just really like the combination of the apples, sweet potatoes and cinnamon.

Toss in EVOO, salt, pepper, and seasoning

Toss in EVOO, salt, pepper, and seasoning

Spread the vegetables out into a 9×14 glass or ceramic baking dish.  You want to have a single-ish layer in the baking dish, otherwise the veggies won’t soften up and roast well.

Once the sausages are browned (if they’re not fully cooked, don’t worry too much as they will continue cooking in the oven), spread them out on top of the veggies in the baking dish.

Ready for the oven

Ready for the oven

Pop the whole dish into the oven at 375 degrees for about 45-60 minutes, until the vegetable are soft and starting to brown.  Make sure you turn the veggies and sausage twice during cooking.  Pull it out of the oven and enjoy the smell!

Yummy!

Yummy!

Serve.  The beauty of this dish is you don’t really need any sides if you don’t want to have any.  Be ready for the compliments.  They’ll just keep coming.

I always make enough so that I have a fair amount of leftovers.  I really like how this tastes the next day as the flavours have even more time to meld together.  My favourite breakfast these days consists of this dish reheated with some soft cooked fried eggs on top.  AMAZING.

Breakfast for the next day!

Breakfast for the next day!

Ingredients

    • 1 package (or about 1 lb) of your favourite sausage links – cut into 1-inch long sections
    • 2 sweet potatoes cut into 2-inch chunks
    • 2 medium-size carrots, chopped into small rounds
    • 1 red pepper (or yellow, or orange), cut into large slices
    • 1 sweet onion, peeled and cut into large slices
    • extra virgin olive oil
    • sea salt & pepper to taste
    • cinnamon
    • any other herbs/spices you desire to taste
Serves 4-6

Method:

  1. Preheat oven to 375-degrees farenheit
  2. In a large mixing bowl, add all sliced veggies
  3. Next add olive oil and toss everything to coat
  4. Sprinkle in all seasonings and mix again to distribute
  5. Spread out the veggies and sausage into a 9×13 baking dish
  6. Put sausages on top
  7. Place uncovered in oven
  8. Bake a total of 45 to 60 minutes, turning veggies and sausage twice during cooking.
  9. Test doneness by checking the sweet potatoes – if they’re soft, it’s done
  10. Serve hot and enjoy!

Sour Cream Chocolate Chip Cake…a.k.a. Heaven in a pan

It’s been awhile. I don’t feel happy about that fact and I’ve sat down many times in the last few months to post an amazing recipe. Life with an almost 4 year old and an 11 month old is BUSY! I’m cooking lots and experimenting so much, but it seems like I haven’t been able to document as I go or find the time to write up and post recipes.
But it’s a new year, and I’m going to make a better effort. I promise!
Today I made one of my favourite cake recipes. It pretty much takes 5-10 minutes to mix up, and 45 to bake. It is easy. It is delicious. It is good to bring to a friend who is sick, or had a baby, or went back to work. You’ll make this often. I know I do. I didn’t take pictures of the process today, but it’s pretty straight forward. I think you will enjoy it.

 

Sour Cream Chocolate Chip Cake
Ingredients:
1/2 c.softened butter
1 c. sugar
2 eggs, beaten
1 c. sour cream
2 tbsp. milk
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1package of chocolate chips
2 tsp. cinnamon
1/2 c. sugar

Method:
Grease a square baking pan (I have a nice ceramic one I like to use). In a medium bowl cream together the sugar and butter, and then add eggs until the mixture is light and fluffy. In a separate bowl, combine the sour cream and milk and set aside. Sift together, the flour, baking soda, and baking powder and add alternately with the sour cream mixture, to the butter mixture, until well blended. Fold in the chocolate chips. Spoon the batter into the prepared pan (it will be thick, you’ll have to use a spatula to spread it to the edges). Combine the cinnamon and ½ c. sugar and sprinkle the mixture over the batter. Bake in a 350-degree oven for 45 minutes. Cool before serving (this is a favourite in our house and we often cut into it while still warm).

Fresh out of the oven.  Yum!

Fresh out of the oven. Yum!

 

Hunter's face after trying a nibble!

Hunter’s face after trying a nibble!