This is a simple one and you can definitely change the ratios if you like! When in a rush I make it quick and add the ingredients until the color and texture looks right. You can also add a little milk to make it more pourable to top a salad.

Ingredients
- 1/4 cup of mayonnaise
- 2 to 3 tbsp of sweet pickle relish
- 2 to 3 tbsp of ketchup


Directions
Mix it all together and your done! Enjoy!



 

Tomato Vinaigrette

08/17/2012

 
Ingredients
- 4-5 small tomatoes
- 3 tbsp oil
- 3 tbsp lime juice
- 1 tbsp oregano, or basil if preferred
- Pinch of salt
- Pinch of garlic

Directions
Puree tomato in a small blender, or food processor. Add oil, lime juice, oregano, salt and garlic. Mix well and serve over your favorite greens, or pasta.
 
 
Makes ten 1/2 cup servings. 

Ingredients
-  1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream, well chilled
- 1 to 2 teaspoons pure vanilla extract

Directions
In a medium bowl, use a whisk to combine the milk and sugar until the sugar is dissolved. Stir in heavy cream and vanilla to taste. Turn the Cuisinart ice cream maker on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 to 30 minutes.

*Recipe from Cuisinart recipe booklet


Pour ingredients through the spout.
Picture
Turn it on and watch it spin!
 
 
I was out of tortilla chips, but I had a package of corn tortillas. Just be aware, many of the corn tortillas at the market have preservatives, and some include artificial coloring! I buy mine at Trader Joe's and here's the ingredients: Stone Ground Corn, Water and Traces of Lime!
Ingredients
- Package of Corn Tortillas
- Olive Oil
- Salt, to taste

Directions
Preheat oven to 400 degrees. Use a basting brush and lightly brush both sides of each tortilla. With a pizza cutter, cut the tortilla into 6 pieces, place on a baking sheet and lightly salt. Bake for 12 to 14 minutes at 400 degrees, turning chips over halfway through cooking time. Let cool and enjoy with your favorite dip, or pair it with some Tomatillo Salsa!
Tortilla Chips
Lightly brush with olive oil.
Tortilla Chips
A pizza cutter works really well!
Tortilla Chips
Salt to taste.
Tortilla Chips
Flip halfway through cooking time.
Tortilla Chips
Crispy and delicious!
Tortilla Chips
Pair with your favorite dip!
 

Peanut Butter

05/30/2012

 
This recipe can be doubled, or even tripled. I like to make small batches as needed. This recipe can also be made with honey, but the amount of oil you use will probably have to be increased.

Ingredients
- 1 cup of roasted, lightly salted peanuts
- 1 tbsp brown sugar
- 2 to 3 tsp of canola oil

Directions
Using a food processor, pulse the peanuts and brown sugar until they have a sand-like texture. 
Slowly drizzle in canola oil, 1/4 tsp at a time until you reach a desired consistency. The more oil you add, the softer the peanut butter will be. 
Spread on your favorite slice of toast and enjoy! 
Store in an air tight container and refrigerate.
peanut butter
One tbsp of brown sugar.
peanut butter
Pulse until it looks like this!
peanut butter
Add oil 1/4 tsp at a time.
peanut butter
Spread on a piece of toast with your favorite jam and enjoy!
 

Tomatillo Salsa

05/18/2012

 
Ingredients
- 6 to 7 medium sized tomatillos
- 1 large avocado
- 1 jalapeno or serrano pepper
- 1 handful of fresh cilantro
- 1 lime, juiced
- 1/8 tsp salt, or to taste

Directions
Peel and cut stem off of tomatillos. Cut avocado lengthwise, remove seed and scoop out flesh. Cut the stem from the pepper and remove the seeds . If you like it hot then leave the seeds! Rinse one handful of cilantro; add lemon juice and salt.
Combine all ingredients in a food processor. Pulse until everything comes together and it's smooth in texture. Serve with organic, all natural, or homemade tortilla chips.
Picture
Peel tomatillos and cut off stem end.
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Remove the seeds if you don't like it hot.
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Cut lengthwise and twist.
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Be careful here!
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Scoop it out.
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Throw in cilantro.
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Squeeze the juice from one lime.
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Add 1/8 tsp salt, or salt to taste.
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Pulse, pulse, pulse.
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So simple and delicious!
 

Chicha Morada

05/13/2012

 
This recipe uses purple corn, which is available at any Mexican, or South American grocery store. It can be purchased online also.

Ingredients
- 4 cups of water- 4 cups of apple juice, or apple cider
- 3 to 4 cobs of purple corn, or one cup of Purple Corn Kernels (Raw/Organic) 
- 4 cloves
- 1/2 tsp cinnamon powder, or 2 cinnamon sticks
- 1 cup pineapple juice

Directions
Combine water, apple juice, corn, cloves and cinnamon in a large pot. Cover and bring it to a boil. Reduce heat and simmer for one hour.
Next, remove cloves and cobs, and let it cool. Add pineapple juice and refrigerate. Serve chilled over ice.


Picture
Add water, apple juice and purple corn.
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Add Cloves.
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Add cinnamon.
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Cover, bring to boil and simmer for one hour.
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Remove cloves and cobs. Let cool.
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Add pineapple juice.
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Delicious and full of antioxidants!
 
 

Ingredients
- 2 Cups Grape Tomatoes
- 1 cup fresh mozzarella 
- 1 lime, juiced
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tsp Dried Basil or 1 Tbsp fresh finely chopped
- 1/8 Tsp salt or salt to taste

Directions
Combine tomato and mozzarella in a bowl and set aside.
Whisk together lime juice, olive oil, basil and salt and drizzle over tomato and mozzarella. 
So easy and delicious!


Picture
Combine Tomato and Mozzarela
Tomato Mozzarella Salad
Juice from one lime.
Tomato Mozzarella Salad
Add olive oil.
Tomato Mozzarella Salad
Add Basil
Tomato Mozzarella Salad
Add salt.
Tomato Mozzarella Salad
Whisk well.
Tomato Mozzarella Salad
Drizzle over tomato and mozzarella.
Picture
So simple, but so good.
© 2012 Elemetary Eats
 
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