Dilly Garlic Butter
Re-learning how to cook once I went off of "everything" has been a challenge. Of course, I haven't gone off of everything, but sometimes it sure feels like it. For instance, I can't find any sort of commercially prepared butter-type spread that doesn't have something in it to which I'm sensitive. So here's when ingenuity comes in! Normally, for flavoring cooked vegetables, I just pour on some olive oil and season them with Adobo. However, I was eating artichokes the other day and needed something to dip them in, so I made this up.
Non-dairy, soy free, Dilly Garlic Butter
Makes about 1/2 cup
1/3 cup coconut oil
1 1/2 tablespoons olive oil (I use the pure or light tasting variety)
1/4 teaspoon dill weed
1/4 to 1/2 teaspoon sea salt (to taste)
1/4 teaspoon garlic granules
Pinch turmeric (for color)
Mix the ingredients together and heat them over medium-low heat until they are melted. Serve with fish or veggies.
The "butter" can be used chilled as well. If a spreading consistency is desired, double the olive oil in the recipe.
Enjoy!
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