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August 19, 2011

Recipes from our Reboot Your Life Retreats!

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Not only do Reboot Your Life retreats include stimulating conversations, informative sessions, and life-changing exercises, they also include great food!  Below are some of the most popular recipes from our last retreats.  Join us in Sag Harbor, NY for the next retreat September 16-18, and see what we cook up for you!

 

Poached Salmon

Use wild caught fresh salmon only. Put in roasting pan on top of the stove burners and fill with water to completely cover the salmon filet, put skin side down. Add one cup of salt. Bring to a boil and turn off and let sit in same water for 30 minutes. Drain and serve or serve cold after refrigerating.

 

Grandma Kitty’s Sweet Hot Mustard

1 small can (2 oz) Coleman’s Dry Mustard

1 cup white vinegar

1 cup sugar

2 eggs

At night, stir together the cup of vinegar and dry mustard in a glass or plastic bowl, cover and let sit over night.

The next morning, cook mixture with 2 whole eggs (stirred up) and the cup of sugar, on top of the stove in a saucepan. Cook until a little thick, like gravy. Eggs may cook, so skim out pieces so mustard is fairly smooth.

Put in glass or pottery covered jar and keep in refrigerator for up to 3 months.

Can add dill or other herbs to it.

Serve with salmon, roast beef, pork, ham……wonderful on turkey sandwiches as well.

I give as Christmas gifts in pretty jars and people love it!

 

Artichoke Dip

1 8 oz package of Philadelphia cream cheese, soft

2 T sour cream

2 t mayo (I use Miracle Whip)

1 t lemon juice

1 can artichoke hearts, drained

2 t grated fresh onion

Dash garlic salt

Jar of red caviar (fish eggs)

Mix all ingredients expect caviar in a food processor. Shape in mound on a dish. Drain and add caviar right before serving by covering top of mound. Serve with crackers.

 

Caviar Dip for Asparagus

Asparagus

Jar of red caviar

Cup of sour cream

Steam aspargus and mix caviar (drained) and sour cream. Add on top of aspargus when serving with extra on the side.

 

Roasted Red Potatoes

Small red potatoes per person

Rosemary 2 sprigs

Salt/pepper to taste

Butter half stick

Olive oil

Estimate potatoes per person. Wash and take off eyes, but leave skin on. Dribble olive oil on bottom of long flat baking dish. Add potatoes cut into small quarters. Add rosemary off the sprig, half stick of butter cut into slices, little more olive oil and salt and pepper to taste. Keep potatoes pretty flat on dish, no more than 2 layers. Bake in oven for an hour to hour and fifteen minutes on 400. Stir once. Serve hot.