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Category: Condiments & Extras

Roasted Onion Tapenade

Roasted Onion Tapenade

1 lg. Spanish Onion

~ ½ C. EVOO

1 C. packed pitted Kalamata Olives

2-4 T. Oil-packed or water-softened Sun-Dried Tomatoes, drained

3 plump Garlic Cloves, peeled

Preheat oven to 375 degrees.  Rub onion with 1 T. Olive oil, wrap in foil and bake until very tender, about 2 hours.  Remove onion from foil and let cool to room temperature.  Peel onion and place in bowl of food processor fitted with metal blade.  Add olives, 2 T. sun-dried tomatoes and garlic; pulse until pureed.  Taste and add more tomatoes, if desired.  With motor running, gradually add a quarter C. olive oil (more if you prefer a smoother, thinner tapenade).  Scrape into clean container, cover and store in refrigerator.  Bring to room temperature before serving.

 

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Crock Pot Barbecue

Crock Pot Barbecue

3 lbs. chuck roast or stew meat

1 (14 oz.) bottle ketchup

1 lb. brown sugar

1 med. onion, chopped

1 tsp. salt

1/2 tsp. pepper or to taste

Dash of garlic powder to taste, optional

 

Put ketchup into crock pot.  Fill empty bottle to 1/2 full with water and add to pot.  Add onion and seasonings.  Mix well.  Trim fat from roast and cut into chunks.  Put into pot.  Set pot on low and cook all day.

 

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Marinated Mushrooms

Marinated Mushrooms

Marinated Mushrooms1 C. White wine

2 T. Brown sugar

1/4 C. Sliced green onion

1 tsp. Hot red pepper flakes

1/2 tsp. Salt

1/2 tsp. Oregano leaves

1/2 C. White wine vinegar

2 Cloves garlic, minced

1/4 C. Diced red pepper

1 lb. Small fresh mushrooms, trim

1/4 tsp. Ground black pepper

 

Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 C. microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transfer to covered jar or container. Refrigerate up to 1 week.

Zucchini Relish

Zucchini Relish

2 bunch Radishes, coarsely shredded (about 2 C.)

2 medium Zucchini, coarsely shredded (about 3 1/2 C.)

1/2 C. Cider Vinegar

2 T. Olive Oil

1/2 tsp. Salt

4 T. Brown Sugar Twin

 

At least one hour before serving (up to a day ahead), mix all ingredients along with salt to taste.  Cover and refrigerate, stirring occasionally.  Delicious with grilled hamburgers, hot dogs and steak.  Bring on the BBQ!

 

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Cream Cheese Spread

Cream Cheese Spread

8oz. Non-Fat Cream Cheese, room temperature

1/2 C. Light Sour Cream

1 tsp. Dried Onion

1 tsp. Parsley

1 tsp. Basil

1/4 tsp. Each: thyme and garlic powder

1/8 tsp. Pepper

 

Mix all ingredients and chill.  Use as a dip for vegetables or spread over celery and cucumber slices.  Also makes a good filling for cucumber sandwiches.

 

Preserved Lemons with Cardamom and Bay Leaves

Preserved Lemons with Cardamom and Bay Leaves

6 lemons

½ C. kosher salt

1 T. cardamom pods

3 bay leaves

1 C. lemon juice or more, if needed

 

Cut lemons in quarters lengthwise, leaving stem end attached. Rub the flesh with some of the salt. Place 1 T. salt in bottom of 1-quart glass jar. Place lemons in the jar, alternating with remaining salt, cardamom pods and bay leaves. Pour in enough juice to cover the lemons. Cover tightly. Let stand about 3 weeks, shaking the jar daily to redistribute salt.  Preserved lemons will keep in the refrigerator up to about 6 months as long as they are covered with lemon juice.

 

 

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Fluffy Fruit Topping

Fluffy Fruit Topping

1 (16-ounce) can whole cranberry sauce

1 (8-ounce) can crushed pineapple, well drained

2 or 3 mashed bananas (sprinkled lightly with lemon juice)

1 (8 or 12-ounce) carton frozen whipped topping, thawed

 

Combine cranberry sauce, pineapple, bananas, and topping in a bowl and toss gently until well blended. To serve as a topping, refrigerate prepared mixture for at least one hour. Spoon over ice cream or slices of Angel food cake. To serve as a fruit salad, transfer mixture to a freezer safe container. Place in freezer until frozen. When ready to serve, cut the frozen mixture into squares, place each square on a lettuce leaf, and garnish with a cherry or thin orange twist.

 

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Herb Butter

Herb Butter

Savory_Herb_Butter_ashx_1 C. Soft Butter

1 tsp. each: marjoram, thyme, rosemary

1/4 tsp. each: garlic powder, basil, sage

 

Beat all ingredients together until evenly mixed and fluffy.  Store in tightly covered container and refrigerate.  This butter can be molded if desired.

(herb combinations are just a suggestion.  Try your favorites)

Sweet and Hot Chili Sauce

Sweet and Hot Chili Sauce

5 T. white vinegar

3 tsp. red chili flakes

8 cloves garlic

Pinch of salt

2 fresh red chili peppers, seeded and sliced

1 c. whole canned tomatoes (with juice)

12 oz. Red Plum jam

9 oz. pineapple juice

4 T.p. apple juice concentrate

 

Place the first 7 ingredients in a food processor or blender and blend to an even consistency. This will take several minutes and require stopping occasionally to scrape down the sides. lace the remaining ingredients in a saucepan over medium heat. Pour the blended ingredients in the saucepan. While stirring, let this mixture come to a boil. Reduce heat to simmer and cook for 20 more minutes. Store in air-tight, sterilized jars. It will keep for at least 2 months, refrigerated.

 

 

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Roasted Garlic with Rosemary

Roasted Garlic with Rosemary

3 heads garlic (about 9 oz. total)

1/4 C. extra-virgin olive oil

2 T. balsamic vinegar

2 T. dry wine (red or white)

1 T. minced fresh rosemary leaves or crumbled dried rosemary

Salt and pepper

 

Peel garlic and put cloves in a 6- to 8-inch-wide pan. Add oil, balsamic vinegar, wine, and rosemary; mix.. Cover and bake in a 400° oven 25 minutes. Uncover and continue to bake until garlic is light gold and soft to touch, 10 to 15 minutes longer. Add salt and pepper to taste. Serve hot, warm, or at room temperature.

 

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Pickled Mushrooms

Pickled Mushrooms

1 lb. Mushrooms, uniform size

1 1/2 C. Water

3/4 C. Olive Oil

2 T. Lemon Juice

1 clove Garlic, crushed

1 stalk Celery, diced fine

1 T. White Wine Vinegar

1/4 tsp. Fennel Seed

1/4 tsp. Oregano

3/4 tsp. Coriander

1 bay Leaf

1/4 tsp. Whole Peppercorns

1 tsp. Salt

 

Clean mushrooms and trim off gritty stem end.  In a pan combine all ingredients except mushrooms.  Simmer for 15 minutes, then add the mushrooms whole and cook another 5 minutes.  Cool and chill at least 24 hours.  Serve at room temperature.

 

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Three-Citrus Marinade

Three-Citrus Marinade

three-citrus-chicken-marinade1/2 C. fresh lime juice

1/2 C. fresh lemon juice

1/2 C. fresh orange juice

1/2 C. olive oil

4 cloves of garlic minced

2 tsp. coarsely ground black pepper

3 crushed bay leaves

3 T. chopped cilantro

 

Mix all ingredients in shallow wide mixing bowl. Add food and marinate 1-2 hours.  Barbeque, stovetop grill, or broil, brushing marinade on 2-3 times. In addition to skinned chicken parts, this may also be used on salmon, tuna, or shrimp. Reduce marinating time so citrus does not “cook” seafood.

 

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Prawn and Lemon Relish

Prawn and Lemon Relish

1 T. extra virgin olive oil

6 large prawn, peeled, and, deveined

1/4 C. tomato, concasse

1/4 C. diced preserved lemon, or Lumiere reversion, see recipe for directions

2 T. capers, rinsed

3 tsp. tarragon, finely, chopped

3 tsp. flat-leaf parsley, finely, chopped

1/2 tsp. sherry vinegar

1/2 tsp. black olive tapenade

 

In a sauté pan over medium-high heat add 1 T. Olive Oil. Add prawns, seasoned with salt and white pepper, cook for one to two minutes until they turn pink and golden brown. Remove from heat and place prawns on a plate to cool. In a bowl, combine tomato, lemon, capers, olives, tarragon, parsley, sherry vinegar and olive oil. Roughly cut cooled prawns and add prawns and juice to mixture. Refrigerate until ready to use.  Add tapenade to mixture at very end, just before serving. Mix well.

 

 

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Herbed Yogurt & Horseradish Dip

Herbed Yogurt & Horseradish Dip

½ C. plain Lowfat Yogurt

½ C. Cottage cheese

1 clove Garlic, thinly sliced

2 T. prepared Horseradish

¼ C. chopped Parsley

2 T. minced Chives

Salt and Pepper

 

Line sieve with coffee filter and place over a bowl.  Spoon yogurt into filter and let drain about an hour at room temperature or overnight in the refrigerator.  Add drained yogurt along with cottage cheese into a food processor and process until smooth.  Add remaining ingredients and blend until smooth.  Cover and refrigerate at least an hour before serving.  Dip will keep in the refrigerator, covered, up to 3 days.

 

from The Diabetes Menu Cookbook

 

Yield: 12 servings

Calories: 16

Fat: 0g

Fiber: 0g

 

Preserved Lemon Relish

Preserved Lemon Relish

2 preserved lemons, rinsed and finely chopped

6 green onions, sliced

½ C. chopped parsley

3 T. olive oil

juice of ½ fresh lemon

coarsely ground pepper, to taste

 

In a bowl, combine all ingredients. Serve over grilled fish or chicken or lamb.

 

 

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SBD Joe’s Mustard Sauce

SBD Joe’s Mustard Sauce

1 tsp. plus 1/2 tsp. Colman’s dry mustard

1 C. mayonnaise

2 tsp. Worcestershire sauce

1 tsp. A-1 Steak Sauce

1 tsp. heavy cream

1 tsp. milk

Salt

 

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you’d like a little more mustard flavor, whisk in about 1/2 tsp. more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

 

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Caramel Sauce

Caramel Sauce

1/2 C. Brown Sugar

1 T. Cornstarch

1/3 C. Light Cream

2 T. Light Corn Syrup

1 T. Butter

1/2 tsp. Vanilla

In heavy saucepan mix sugar and cornstarch.  Stir in 1/4 C. water.  Stir in cream and corn syrup.  Cook and stir until bubbly (it may even look curdled).  Cook and stir for 2 minutes more.  Remove from heat and stir in butter and vanilla.

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Easy Roasted Red Pepper Dip

Easy Roasted Red Pepper Dip

1 (7-oz.) jar Roasted Red Peppers, drained and finely chopped
16 oz. Fat-free Sour Cream
1 tsp. Garlic, minced
1 tsp. Salt

Combine the chopped red peppers, sour cream, garlic, and salt in a small bowl. Blend the ingredients with an electric hand mixer. Chill until ready to serve. Goes well with flavored nacho or potato chips and a variety of vegetables for dipping.

 

Marinated Olives

Marinated Olives

1 lb. kalamata or other Greek olives

1/4 C. olive or vegetable oil

2 T. chopped fresh parsley

2 T. chopped fresh cilantro

1 T. lemon juice

1/2 tsp. crushed red pepper flakes

2 cloves garlic, finely chopped

 

Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid. Mix all remaining ingredients; pour over olives.   Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.

 

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Eggplant Caviar

Eggplant Caviar

1/4 C. Olive Oil

2 C. Chopped Celery

2 lg. Onions, chopped

2 lg. Eggplants, peeled and cut into 1” cubes

6 tsp. Red Wine Vinegar

1 tsp. Sugar

1/4 C. Tomato Paste

2 C. Mushrooms, cleaned and sliced

2 tsp. Capers, rinsed and drained

20 large Ripe Black Olives, pitted and chopped

1/4 C. Fresh Parsley

Salt

Freshly Ground Black Pepper

 

Heat olive oil in a large skillet over medium heat.  Add the celery and onions and sauté until the vegetables are crisp-tender, about 10 minutes.  Add the eggplant and cook until lightly golden, about 10 minutes.  Remove the vegetables with a slotted spoon and set aside.  Add the vinegar, sugar, tomato paste, and mushrooms to the skillet and bring to a boil.  Lower heat and simmer 15 minutes.  Return previously cooked vegetables to the skillet.  Add capers, black olives and parsley.  Season to taste with salt and pepper.  Stir to combine and , cover, and simmer until the eggplant is very tender and the sauce is thick, about 15 minutes.  Cool, then refrigerate, covered, for 24 hours before serving.  Serve with pita crisps or crackers.

Salmon-Spinach Party Dip

Salmon-Spinach Party Dip

1 can (71/2 oz.) Alaska salmon
1 pkg. Frozen Chopped spinach, thawed and drained
1 C. Plain Nonfat yogurt
1/2 C. Mayonnaise
1/2 C. each chopped Parsley and Chopped Green Onions
1/2 tsp. each Dried Basil and Dill Weed

1/4 tsp. grated Lemon peel

Assorted raw vegetables and crackers

 

Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Makes 16 servings, about 4 Cups.

 

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Nonfat Chocolate Sauce

Nonfat Chocolate Sauce

1/2 C. skim milk

1 T. strong brewed coffee

1/2 tsp. cornstarch

1/4 C. unsweetened cocoa powder

1/4 C. brown sugar

 

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool. Use when cool or cover and refrigerate for up to 2 days.

Smoked Salmon Spread

Smoked Salmon Spread

12oz. Light Cream Cheese

1/2 C. Sour Cream

1 tsp. Liquid Smoke

1 tsp. Lemon Juice

11/2 tsp. Worcestershire Sauce

1/8 tsp. Salt

1/8 tsp. Pepper

15 1/2 oz. Can Red Salmon, drained

2 tsp. Celery, chopped

2 tsp. Green Onion, chopped

 

Allow cream cheese to reach room temperature.  Remove skin from salmon.  Blend first seven ingredients in blender.  Remove from blender and stir in salmon, celery and onion.  This is a delicious spread on raw vegetables or crackers.

 

Herb Jelly

Herb Jelly

3 sterile 8oz canning jar with lid

1 C. dry white wine

2 C. sugar

1/2 C. vinegar

1 C. fresh basil leaves, or other herbs as a variation

3 oz. bottled liquid pectin

 

Combine wine, sugar, and vinegar in a saucepan, over medium heat.  Heat and stir to dissolve sugar.  Stir in basil and bring to a boil.  Stir in pectin and remove from heat.  Pour into sterile jars.  Screw on lids or top with melted wax.  Serve at room temperature.

Herb_jellies_lr

Basic Herb Jelly recipe

2 cups of your favorite fresh herb leaves or flowers (if using dry herbs, use 1 cup)
2 cups water, apple juice or white wine
1/4 cup fresh lemon juice or white wine vinegar
4 cups sugar (white or brown)
3 ounces liquid fruit pectin
pinch of salt
1-2 drops food color, optional

Wash half-pint jelly jars in the dishwasher, or sterilize in boiling water. Keep jars hot until ready to fill with jelly. Use new Ball or Kerr canning lids, and keep them in hot water.

Method:
Coarsely chop your chosen herbs and put in a medium saucepan. Add 2 cups of water or juice and bring to a constant boil for about 10 seconds. Remove from heat and let stand until completely cooled. Strain, discarding herbs, so that you have 1 1/2 cups of the liquid.

Pour the herbal infusion (liquid) into a large cooking pot and add lemon juice or vinegar and the sugar. Bring to a hard boil, then add the liquid pectin and continue to boil for exactly one minute. Remove from heat and skim off any foam and discard it.

Pour the hot jelly immediately into hot, half-pint jelly jars, filling them to within 1/2 inch of the top. Wipe the rims of the jars with a damp cloth and screw on the hot lids, just lightly tightening. Tip the covered jars upside down for about a minute to coat the inside and create a seal. Place right side up on a towel and let cool. Label and store in a cool, dark place. Your jelly will keep for 1-2 years.

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Sweet Olive Jam

Sweet Olive Jam

2 C. drained and pitted Kalamata olives (packed)
1 C. drained and pitted high-quality green olives (packed)
1 1/3 C. sugar
1 1/3 C. water
1 medium lemon
1 large green apple, peeled, cored and diced
1/3 C. mild honey

Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times – this should take enough salt out of the olives so that they’re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1/3 C. water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don’t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it’s reduced to about a C. liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick – about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it’s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate.

Pizza Dough

Pizza Dough

1 1/2 C. Beer

1 1/2 tsp. Salt

1 T. Sugar

2 T. Shortening

4 1/2 C. Bread Flour

2 tsp. Yeast

 

Measure ingredients into pan in order listed.  Select the pasta/dough setting.  When cycle is complete, remove dough and knead in enough flour to make dough easy to handle.  Grease 3 12” pans and sprinkle with cornmeal if desired.  Divide dough into 3 pieces.  Roll out dough and place on pan.  Top pizza as desired and bake 15-25 minutes at 425 degrees.

Jack Daniel Grilling/Dipping Sauce

Jack Daniel Grilling/Dipping Sauce

1 Head of Garlic
1 T. Olive Oil
2/3 C. Water
1 C. Pineapple Juice
1/4 C. Teriyaki Sauce
1 T. Soy Sauce
1 1/3 C. Dark Brown Sugar
3 T. Lemon Juice
3 T. Minced White Onion
1 T. Jack Daniels Whiskey

1 T. Crushed Pineapple

1/4 tsp. Cayenne Pepper

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp. into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over. Makes 1 C. of glaze.

 

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Blueberry Sauce

Blueberry Sauce

2 C. fresh or frozen blueberries, thawed, if frozen

1/4 C. orange juice

1/4 C. water

2 T. sugar

1 T. cornstarch

1/4 tsp. orange peel, grated

1/8 tsp. nutmeg

1 dash salt

 

Combine all ingredients in saucepan.  Cook and stir over medium heat 4 to 5 minutes or until thickened.

Dijon Mayonnaise

Dijon Mayonnaise

1/3 cup Egg Beaters 99% Real Egg Product

1/2 teaspoon dry mustard

1/2 teaspoon sugar

1/4 teaspoon paprika

2 tablespoons white wine vinegar

1 cup corn oil

6 tablespoons Dijon mustard

 

In electric blender container, combine Egg Beaters, mustard, sugar, paprika, vinegar and 1/2 cup corn oil.  Blend at medium-high speed just until mixed.  Without turning off blender, pour in remaining oil in a slow, steady stream.  If necessary, use rubber spatula to keep mixture flowing to blades.  Continue blending until oil is completely incorporated and mixture is smooth and thick.  Stir in Dijon mustard.  Cover and keep refrigerated; use within 2 weeks.

 

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Grilled Corn Salsa

Grilled Corn Salsa

 

10 large ears corn, husked

1/3 cup extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

8 vine-ripened tomatoes, about 1 pound total

1 cup diced red onion, 1/4-inch dice

4 tablespoons red wine vinegar, or more to taste

1/2 cup julienne fresh basil leaves

 

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs. Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.  Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes. Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.  Serve with tortilla chips or as a topping for tacos.

 

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Greek Mushroom Spinach Sauce

Greek Mushroom Spinach Sauce

1 lb. fresh white mushrooms, sliced (about 5 C.)

1/2 C. chopped onion

1 package (9 oz.) frozen creamed spinach, thawed

1/4 C. chopped pitted Kalamata or ripe olives

1/4 C. roasted red pepper (from a 7-oz. jar)

1/2 tsp. oregano leaves, crushed

Pinch crushed red pepper

2 T. (about 1 oz.) crumbled Feta cheese

 

In a nonstick skillet over medium heat cook and stir mushrooms and onion until mushrooms are tender and release their liquid, about 6 minutes. Add spinach, 1/4 C. water, the olives, roasted red peppers, oregano and crushed red pepper; cook until heated through, 2 to 3 minutes. Just before serving stir in Feta cheese. Serve over steamed shrimp, broiled chicken breast or fish fillets, if desired

 

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Guacamole

Guacamole

2 green onions, cut in 1″ lengths

1 tsp. cilantro, chopped, or parsley

2 ripe avocados

2 tsp. lime juice, (1 lime)

1 tsp. medium or medium hot picante sauce

1/2 tsp. salt

1/8 to 1/4 tsp. liquid red pepper seasoning

 

Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.

 

Skordalia (Greek Garlic-Potato Sauce)

Skordalia (Greek Garlic-Potato Sauce)

Skordalia takes its name from skordo, or “garlic.” Different versions of the sauce are thickened with potato or with bread and nuts or with all three. Some recipes call for only vinegar, while others, such as this one, also add lemon juice. Serve as an accompaniment to fried fresh fish or salt cod, cooked beets, fried zucchini or eggplant, and greens.

3/4 C. blanched almonds or walnuts, optional

1 pound baking potatoes or new potatoes, peeled and cut into 2-inch pieces

8 cloves garlic

Coarse salt

3 T. red wine vinegar, or to taste

1/4 C. fresh lemon juice

3/4 C. virgin olive oil

Salt and freshly ground pepper

 

If using the nuts, preheat an oven to 350 degrees F. Spread the almonds or walnuts on a baking sheet and place in the oven until toasted and fragrant, 8-10 minutes. Remove from the oven, let cool and chop. Set aside.  Meanwhile, bring a saucepan three-fourths full of water to a boil over high heat. Add the potato pieces and boil until tender when pierced with a fork, about 15 minutes. Drain well, return the potatoes to the pan and place over high heat for 1-2 minutes to evaporate the moisture, turning them to prevent scorching. Remove from the heat and, using a potato masher, mash the potatoes until smooth. Set aside.  In a mortar, combine the garlic with a little coarse salt and mash with a pestle until puréed. You should have about 2 T. puréed garlic.  Stir the garlic into the potatoes and, using a whisk or fork, beat in 1 T. of the vinegar, half of the lemon juice and half of the olive oil. Transfer to a food processor fitted with the metal blade. With the motor running, gradually add the remaining 2 T. vinegar, the remaining lemon juice and olive oil, and the nuts, if using. Season to taste with more vinegar, if needed, and the salt and pepper. Transfer to a bowl and serve, or cover and refrigerate overnight. Bring to room temperature before serving.

Authentic White Clam Sauce

Authentic White Clam Sauce

2 cloves garlic, minced

2 T. olive oil

2 T. butter

2 6.5 oz cans minced or chopped clams

1 T. chopped fresh parsley

1 T. chopped fresh basil

1/4 C. white wine

 

In a medium saucepan over medium heat, sauté garlic in oil and butter. Add remaining ingredients and bring to a boil.  Reduce heat and simmer 5 minutes. Serve over hot cooked pasta with grated parmesan cheese. Variation: Add 1 can whole tomatoes, drained and 1 tsp. fresh thyme leaves before bringing sauce to boil.

 

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Bees in the Herb Garden Dip or Dressing

Bees in the Herb Garden Dip or Dressing

1 pint sour cream

6 tsp. honey

2 tsp. thawed, undiluted orange juice

2 tsp. Dijon mustard

2 tsp. cream-style horseradish

2 tsp. rosemary, crushed

1 tsp. chervil, crushed

1 tsp. basil, crushed

¾ tsp. salt

1/2 tsp. white pepper

1/4 tsp. garlic powder

Combine all ingredients; mix well.  Refrigerate, covered, several hours to blend flavors.  Stir before using.  Use as a dip for chips, shrimp, ham cubes, vegetable dippers, ripe olives and pineapple chunks.  Use as a salad dressing for green and fruit salads.

Korean BBQ Chicken Marinade

Korean BBQ Chicken Marinade

1 C. white sugar

1 C. soy sauce

1 C. water

1 tsp. onion powder

1 tsp. ground ginger

1 T. lemon juice (optional)

4 tsp. hot chile paste (optional)

 

In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.  Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

 

 

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Arrabbiata Sauce

Arrabbiata Sauce

1 tsp. olive oil

1 C. chopped onion

4 garlic cloves, minced

1/2 C. dry red wine or 2 T. balsamic vinegar

1 T. sugar

1 T. chopped fresh or 1 tsp. dried basil

1 tsp. dried crushed red pepper

2 T. tomato paste

1 T. lemon juice

1/2 tsp. dried Italian seasoning

1/4 tsp. black pepper

2 (14.5-ounce) cans diced tomatoes, undrained

2 T. chopped fresh parsley

 

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 8 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.

Apricot-Pineapple Syrup

Apricot-Pineapple Syrup

1 C. dried apricots

1 C. water

1 C. unsweetened pineapple juice

1 C. water

 

In small saucepan covered with lid, boil then simmer the first two ingredients for approximately 25 minutes. Remove from stove and allow mixture to cool. Whip ingredients in blender or processor.  (Mixture will be a thick puree).  Add pineapple juice and water to mixture and whip again.  Return syrup to saucepan and heat on low to desired temperature. Serve Apricot-Pineapple syrup warm. MAKE-AHEAD TIP:  Place syrup in tightly covered container and store in refrigerator up to one month.  To serve, reheat on low to desired temperature.

Apricot Spread with Chevre

Apricot Spread with Chevre

 

2 (15.25-oz.) cans apricot halves, drained and chopped

2 tablespoons white balsamic vinegar

2 tablespoons minced onion

¼ teaspoon sea salt

1 teaspoon chopped fresh thyme, plus additional for garnish

32 baguette slices, cut on the diagonal

3 tablespoons walnut oil

1 cup chevre (may substitute blue cheese, brie or another soft cheese)

3 tablespoons chopped walnuts, toasted

Freshly ground pepper to taste

 

Place the apricots, vinegar, onion and salt in a medium saucepan. Cook over medium heat for 15 minutes or until mixture is thickened, stirring frequently (reduce heat to low towards the end of the cook time to avoid scorching). Stir in thyme and let cool. Meanwhile, brush the baguette slices with walnut oil. Place on a baking sheet and broil for 2 to 3 minutes or until lightly browned. To serve, top each baguette slice with ½ tablespoon of cheese and ½ tablespoon of the apricot mixture. Sprinkle with chopped fresh thyme and toasted walnuts.

Apricot Pepper Jelly

Apricot Pepper Jelly

 

1 C. red or green bell peppers, cut into strips

2 C. cider vinegar

1/3 C. jalapeño peppers, remove stems & seeds

1 to 1 1/4 C. dried apricot halves, finely slivered

6 C. sugar

3 oz. pouch liquid pectin

5 drops food color, same color as pepper

 

Combine pepper strips, vinegar and jalapeño peppers in an electric blender.  Process stop-and-go fashion until somewhat ground, but small chunks remain.  Combine with apricot strips and sugar in saucepan; bring to a boil.  Boil 5 minutes.  Remove from heat; skim off any foam.  Cool 2 minutes, then mix pectin and food color.  Pour into sterilized jars and fasten lids.  Process in boiling water bath for 15 minutes if desired.  Cool. This gourmet jelly is superb with cream cheese and crackers and is a zippy complement to roasts.