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Category: Condiments & Extras

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.

Appley-Yogurt Dip

Appley-Yogurt Dip

 

1 cup plain or vanilla yogurt

1/2 cup Natural applesauce

 

Mix yogurt and applesauce and dip in your favorite fruits – some Toddlers even love this for dipping veggies!

American Chicken Marinade

American Chicken Marinade

1/2 C. Oil

1/2 C. Tomato juice

1/4 C. Parsley

1 tsp. Marjoram

1/2 tsp. Pepper

1/2 C. Onion, shredded on box grater

1/4 C. Lemon Juice

1 tsp. Crushed Thyme

1 tsp. Salt

1 clove Minced Garlic

Combine all ingredients & mix well. Makes 1 3/4 c enough for 3 – 4 lbs. meat. Marinate lamb, pork or chicken in fridge 4 – 6 hrs or overnight. Spoon over meat occasionally during this time.

Amatriciana Sauce

Amatriciana Sauce

 

Olive oil for sautéing vegetables

4 onions, coarsely chopped

8 ounces sliced Canadian bacon or smoked ham, cut into 3/4″ squares

4 cloves garlic, passed through a press

2 cans (35 ounces or so) whole plum tomatoes, drained (if you’re using fresh tomatoes, go for 4 cups)

2 tsp. sugar

3/4 C. dry red wine

Salt and pepper

 

Heat the oil in a 10″ skillet and sauté the onions for 10 minutes.  Add the bacon and garlic and continue to cook for another 5.  Stir in the tomatoes, sugar and wine.  Break the tomatoes up a bit with your spoon, and season to taste with salt and pepper.  Simmer, uncovered, for 45 minutes.  Give it an occasional stir.  Toss with roasted spaghetti squash or with pasta (it’s often served with bucatini).

Alfredo Sauce

Alfredo Sauce

Alfredo Sauce

 

2 T. diced celery

2 T. diced carrot

4 T. diced yellow onion

2 cloves minced garlic

3 T. butter

1 T. all purpose flour

4-6 oz. chicken stock

3 T. white wine

8 fluid oz. heavy whipping cream

Salt to taste

1 pinch ground nutmeg

1/4 C. grated Parmesan cheese 1/4 C. grated Romano cheese (or Asiago, Gruyere, Gouda….for fun, try a blue cheese)

1 egg yolk

2 T. grated Parmesan cheese

 

Melt butter or margarine in a saucepan over medium heat. Add celery, carrot and onion and sauté until onion sweats, about 5 minutes. Add garlic, cook for 2 to 4 minutes longer, careful not to burn the garlic or butter. Sprinkle garlic over entire mixture to form a paste like consistency with the vegetables. Cook for about 2 minutes, until the flour toasts a bit. Add the white wine, scrape pan with a wooden spoon or rubber spatula to pull off anything that may have stuck.  Cook for about 3 to 5 minutes and add your heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese(or cheese of  choice). Stir constantly until melted, and then mix in egg yolk.  Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired. Taste and add salt and pepper if necessary. If sauce is too thick, thin it out a bit with more chicken stock.

Aji-Li Mojili Sauce

Aji-Li Mojili Sauce

 

6 each whole green chiles, stemmed and seeded

1/4 C. minced garlic

6 whole peppercorns

1/4 C. white wine vinegar

1/4 C. strained fresh lime juice

2 tsp. salt

1/2 C. olive oil

 

Combine chiles, garlic, peppercorns, and vinegar in a food processor.  Process to a smooth puree.  Add the remaining ingredients, pulse to mix well.  Cover and chill.  Stir before using.

Aioli

Aioli

4 lg. Garlic Cloves

2 lg. Egg Yolks

1 tsp. Dry Mustard

1 tsp. Salt

1/4 tsp. White Pepper

1 C. Olive Oil

1 1/2 T. Fresh Lemon Juice

 

Allow ingredients to reach room temperature.  Peel garlic, egg yolks, mustard, salt and pepper in blender jar.  Cover and blend at medium speed until smooth.  Slowly pour in half of the olive oil in a steady stream.  Stop and scrape down side of blender.  Add lemon juice on low, then increase speed to medium and add remaining oil, again in a steady stream.  Great on fish.

A Collection of Cranberry Sauces

A Collection of Cranberry Sauces

Cranberry Citrus Sauce

 

1 (12-oz.) bag fresh or frozen cranberries

Juice and zest (finely grated peel) of 1 lemon

Juice and zest (finely grated peel) of 1 orange

1 1/4 C. brown sugar

1/2 C. walnuts, coarsely chopped

In a saucepan combine cranberries, lemon, orange, and brown sugar. Bring to a boil. Reduce heat and simmer gently for 5-7 minutes. Stir often, but beware of popping cranberries. Remove from heat and add walnuts. Let cool and refrigerate until ready to serve. You can make the sauce ahead of time, as it will keep 3-4 days.

 

 

Cranberry Relish

 

2 small to medium red apples

1 large or 2 small oranges

3 C. firm fresh cranberries

1-1/2 C. sugar

1/8 tsp. Salt

1/2 C. pecans, optional

 

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds. With steel blade inserted in processor bowl, chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few chunks at a time, until finely chopped, but not pureed. Empty each batch into bowl with cranberries. Add sugar and salt. Stir to blend. Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops as relish stands a few days. Will keep up to one month. At serving time, sprinkle with chopped pecans if desired.

 

 

Cranberry Relish in Orange Cups

6 Oranges

1 cup Light Brown Sugar, firmly packed

1 cup Orange Juice

1/2 cup Water

2 T. crystallized Ginger, finely chopped

1/2 tsp. ground Ginger

Dash of ground Cloves

4 cups Cranberries

 

Cut the oranges in half and remove pulp. Cover and store orange shells in the refrigerator; they will keep well for 2 days. To loosen the pulp from the shell, cut around the inside of each orange half with the knife. Using a small spoon, carefully remove the pulp and discard (or reserve as recommended), leaving the orange shell intact. In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger, and cloves. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved. Reduce the heat to medium-high and cook, uncovered, for about 5 minutes, stirring occasionally.  Add the cranberries and return the mixture to a boil over high heat. Reduce heat again to medium-high, and boil for 3 to 5 minutes or until skins pop, stirring occasionally. Transfer the relish to a covered container and refrigerate for at least 1 hour before serving. You may store in the refrigerator for up to 1 week. Spoon the cranberry relish into the orange shells to serve.

 

 

Whole-Berry Cranberry Sauce

 

1 lb. Fresh Cranberries

1 C. Water

1 C. Sugar

 

Combine all ingredients in a medium saucepan. Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop. Remove from heat and let cool. Refrigerate until cold, or serve warm.

 

 

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20 Uses for Kool-Aid

20 Uses for Kool-Aid

 

1. Make Easy Flavored Kool-Aid Frosting

Stir a package of Kool-Aid into a can of vanilla frosting.

 

2. Frosting for a Jello Cake

Fold in a pack of Kool-Aid into a container of thawed whipped topping. If the frosting tastes a little too sour, add in a little sweetener to taste.

 

3. Make Kool-Aid Lip Gloss

To make a fruity lip gloss put a small amount of petroleum jelly into a microwave-safe bowl. Stir some Kool-Aid in, enough to make it the color you desire. Add a little sugar, then, place the bowl in a microwave oven for about five or six seconds, just enough to soften it.

 

4. Make Sand Art With Kool-Aid

Draw pictures on paper, spread a thin layer of Elmer’s glue over one part of the picture. It’s better to start at the top of the picture and work down. Sprinkle Kool-Aid over the glue and press it down gently. Shake off the excess powder off, and go on to the next color.

 

5. Temporarily Dye Your Hair With Kool-Aid

In a glass bowl mix a packet of Kool-Aid with a teaspoon of corn starch and just enough water to make a paste. Apply the paste to clean, dry hair and let set for five minutes, rinse the paste out.

 

6. Make Spooky Party Decorations

Just place some dry ice- don’t touch it with your hands!- into a glass, and pour a packet of any flavor Kool-Aid into it. Kids will watch with fascination as the dry ice and Kool-Aid bubbles and mists.

 

7. Make Kool-Aid Clay for the Kids

Mix together 1 cup of flour, a 1/4 cup of salt, 2 tablespoons cream of tartar and a pack of Kool-Aid in a pan. Stir in 1 cup of water and 1 tablespoon of vegetable oil. Heat over medium heat stirring until the mixture thickens, remove from heat and let it cool. Knead the Kool-Aid clay until smooth. Store in airtight container in the refrigerator until use.

 

8. Remove Chlorine From Your Hair

Use Lemonade flavored Kool-Aid. Pour a little Kool-Aid in your hand, then add shampoo and lather up. Let the Kool-Aid/shampoo set on your hair for fifteen minutes before you rinse it and then shampoo out well. (and we drink this??)

 

9. Kool-Aid Water Colors

Pour Kool-Aid into ice cube tray, one compartment per color. Stir 1 tablespoon of water into each compartment; stir until the powders are completely dissolved.

 

10. Tie Dye with Kool-Aid

You can dye any cotton item such as tee shirts, socks, bed sheets, towels, as long as it is cotton. The article you want to tie dye must be clean and dry. Pour each color package of Kool-Aid into an individual glass bowl. Stir an ¼ cup of white vinegar into each bowl; make sure the powders dissolve completely. Gather the fabric up in several places and secure with several rubber bands. Dip each bunch into a bowl of Kool-Aid. Leave the rubber bands in place and set aside to dry. Once dry, remove the rubber bands and spread it out so it can completely dry. Put it in the clothes dryer by itself and dry on high for 15 minutes to set the colors in.

 

11. Use Kool-Aid to Check for Toilet Tank Leaks (this is funny to me)

Lift the lid off the toilet tank and pour Kool-Aid into the tank. The darker colors work the best. Don’t flush the toilet! Just watch the toilet bowl, if you see the Kool-Aid float through from the tank, then you have a leak. The test can take fro 10 to 30 minutes, depending on the size of the leak.

 

12. Removing Rust Stains

Remove rust stains on your driveway by mixing unsweetened lemon Kool-Aid with just a little water and scrub. (see #8)

 

13. Cleaning the Inside of your Dishwasher

Dump a packet of unsweetened lemon Kool-Aid into the soap dispenser, run the wash cycle. Removes stains and hard water deposits.

 

14. Dyes for Easter Eggs

Mix a packet of Kool-Aid in a cup with 2 tablespoons of vinegar and ½ cup of water

 

15. Kool-Aid Stands

Send the kids out to sell and play–they can sugar up other people’s kids.:)

 

16. Decorating Cookies

Use in place of colored sugars, just sprinkle a little across the top

 

17. Science Project with Plants

Place a stalk of celery in water with Kool-Aid in it to demonstrate how the Kool-Aid is drawn up into the stalk with the water.

 

18. Coloring Flowers

Place carnations, daisies or any white flower in water with Kool-Aid in it and watch the flowers turn colors.

 

19. Demonstrate a Non-Newtonian Substance

Mix equal parts cornstarch and water that has been colored with a pack of Kool-aid. Mix with fingers and observe that this substance fluctuates between solid and liquid.

 

20. Shower Prank (look out, Gourmet Dad!)

This is a simple prank. All you have to do remove the shower head from your shower and pour in the kool-aid packet into the shower head. NOTE: Make sure you are not the next one to take a shower.:)

 

As a side note:

A dab of toothpaste on a damp paper towel cleans up stubborn Kool-Aid stains off both skin and countertops.

 

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Edible Cookie Paint Color

Edible Cookie Paint Color

(for painting sugar cookies)

2 Large Egg Yolks

Liquid Food Coloring

Beat yolks and divide into several small containers (5).  Add food coloring while mixing, drop by drop until desired color is achieved.  Paint cookies BEFORE baking.

 

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Pickled Mushrooms a la Grecque

Pickled Mushrooms a la Grecque

1 lb. fresh medium Mushrooms

1/8 tsp. Thyme

2 or 3 whole Black Peppercorns

1/8 tsp. Fennel seed

1 piece (1 inch) Bay Leaf

4 Cloves of Garlic, crushed

1 small Onion, chopped fine

3 T. Red Wine Vinegar

2 T. Olive Oil

1/4 tsp. Lemon Peel

3 tsp. Seasoned Salt

1/2 tsp. parsley

 

Wash mushrooms in cold water; trim off tip of the stalk. Crush Thyme, Pepper, and the Fennel Seed and combine with mushrooms in saucepan. Add Bay leaf, Garlic, Onion, Vinegar, Olive Oil, Lemon peel, Seasoned Salt, and Parsley. Cook over low heat, turning mushrooms frequently, until the mushrooms are tender, about 15 minutes. Pour mushrooms and marinate into glass jar or refrigerator dish. Chill for several hours or, preferably over night. Serving day: Drain and serve cold with party picks.

 

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Tahini Stir Fry Sauce

Tahini Stir Fry Sauce

Tahini Stir Fry Sauce

 

4 garlic cloves, minced with coarse sea salt

1(1/2-inch) piece fresh ginger, finely chopped

3/4 C. premium tahini paste

1/4 C. soy sauce

1/4 C. silan date syrup

3 T. ice-cold water

2-3 T. sriracha

2 T. freshly squeezed lime juice

4 tsp. rice wine vinegar

 

Whisk the garlic, ginger, tahini, soy sauce, date syrup, water, sriracha, lime juice, and vinegar in a bowl until smooth. Store in a closed container in the refrig­erator for up to 1 week.

Prickly Pear Preserves (Yucatán)

Prickly Pear Preserves (Yucatán)

Prickly Pear Preserves (Yucatán)

In order to preserve the beautiful dark-purple color of the prickly pears, be sure to cook the preserves over medium heat so they simmer, not boil. Keep an eye on them toward the end of cooking; overcooking can also turn them brown.

 

2 prickly pears

One 1/2-inch piece ginger, peeled and cut into 1/4-inch slices

1 tablespoon white vinegar

1 tablespoon water

1 tablespoon sugar

1/4 teaspoon kosher salt

 

Remove the skin from the prickly pears. Put the flesh in a bowl and break it apart with a spoon until liquefied. Combine the prickly pear, ginger, vinegar, water, sugar, and salt in a medium-size saucepan, bring to a simmer over medium heat and simmer until the liquid is reduced by half and syrupy, 20 to 25 minutes. Let cool, then strain out the seeds and ginger.

Zesty Seafood Spread

Zesty Seafood Spread

1 package (8 ounces) reduced fat cream cheese, softened

1/4 C. Heinz Chili Sauce

1 tsp. lemon juice
1/4 to 1/2 tsp. hot pepper sauce
1 C. (about 1/2 pound) chopped cooked

seafood (shrimp, crab, sea legs)

4 sliced green onions, including some tops

1/4 C. finely chopped red bell pepper

1/4 C. finely chopped celery

Crackers, bagel chips, pita crisps

 

Thoroughly combine cream cheese, chili sauce, lemon juice and hot pepper sauce; stir in seafood, onions, bell pepper and celery. Serve with crackers, bagel chips or pita crisps.

Tomato, Cucumber, and Red Pepper Relish

Tomato, Cucumber, and Red Pepper Relish

1 red pepper, seeded and finely diced

1 English cucumber, seeded and finely diced

2 large tomatoes, seeded and finely diced

2 T. olive oil

2 T. balsamic vinegar

1 tsp. dried oregano

Salt and freshly ground black pepper

 

In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

 

Yield:  4 servings

Calories:  101

Fat: 7g

Fiber: 3g

Takuan (Pickled Daikon Radish)

Takuan (Pickled Daikon Radish)

Takuan (Pickled Daikon Radish)

 

1 large or 2 small firm daikon radishes (about 2 1/2 pounds), peeled

1/4 C. Hawaiian salt (‘alaea)

1/2 C. rice vinegar

1 1/1 C. sugar

3 or 4 squeezes of yellow food coloring gel (optional)

1 Hawaiian chili pepper (moi), thinly sliced (optional)

 

Cut the daikon into 3/8-inch-thick rounds and toss with the salt. Let sit uncovered at room temperature for 3 hours, then rinse and squeeze out the excess water before packing it into a jar. Meanwhile, combine the vinegar, sugar, food coloring, and chili pepper (if using) in a small, nonreactive saucepan and bring to a boil. Cool the sugar-vinegar sauce to room temperature while the daikon sits. Pour it over the prepared daikon slices in the jar and store in the refrigerator for at least 3 days but preferably a week before serving. This will keep for 2 weeks in the refrigerator.

 

Bone Broth Tomato Sauce

Bone Broth Tomato Sauce

Bone Broth Tomato Sauce

 

1 bay leaf

4 large hothouse tomatoes (approximately 4 C. tomatoes, pureed)

1 T. butter, ghee, or coconut oil

1/2 C. bone broth (flavored or neutral, or stock)

2 cloves garlic, minced or pressed

1 T. dried oregano

2 tsp. dried thyme

2 tsp. dried basil

1 tsp. black pepper

1 tsp. sea salt

 

Put 4 C. of water into a saucepan and bring to a boil. Put another 4 C. of cold water into a large bowl. Make an X cut in the bottom of each tomato (this makes it easier for the skin to come off); put the tomatoes into the boiling water and boil until the skin starts to come off (about 1 minute). Once skin starts to come off, remove tomatoes from boiling water with a slotted spoon and put them into the cold water. (The cold water will make it easier for you to handle them.) Once the tomatoes are cool enough to handle, peel them. Some people recommend that you squeeze the tomatoes to remove the seeds as well. If you like a really smooth sauce or if you have diverticulitis or a related large intestine challenge, this is a good idea for you. Otherwise, you can skip that step.  Put the tomatoes into a food processor with the S-blade or a high-speed blender and puree. Alternatively, you can mash them up with a large fork or potato masher. Add the butter (or ghee or coconut oil) into a medium-sized deep skillet or braising pan (with lid) with the burner on low. With the lid off, heat the butter and add the minced or pressed garlic, oregano, thyme, basil, and black pepper. Allow to heat on low for 2 minutes, until the aromas are released. This releases the medicinal properties of the herbs and spices. Add the pureed tomatoes into the skillet. Now add the sea salt and bay leaf. Put the lid on the skillet and simmer on low for at least 30 minutes. When finished, remove the bay leaf and serve warm.

Pickle Relish

Pickle Relish

Pickle Relish

 

3 quarts chopped cucumbers

3 cups each of chopped sweet green and red peppers

1 cup chopped onions

3/4 cup canning or pickling salt

4 cups crushed ice

8 cups water

2 cups sugar

4 tsp. each of mustard seed, turmeric, whole allspice, and whole cloves

6 cups white vinegar (5%)

 

Yield About 9 pints Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot half-pint or pint jars, leaving 1/2-inch headspace. Adjust lids and use conventional boiling-water canner processing for 10 minutes (under 1000 ft)

Pink Pickled Onions

Pink Pickled Onions

Pink Pickled Onions

 

1 ¼ C. Cider Vinegar

3 T. Sugar

1 T. Sea Salt

6 Peppercorns

6 Coriander Seeds

1 Star Anise

1 Bay Leaf

3 small Red Onions, sliced into thin rings

 

Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat. Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a sterilized jar. Pour vinegar mixture over; seal jar. Cool, chill and leave to pickle for at least 2 hours. Will keep 6 months unopened or 2 weeks in fridge, opened.

Very Green Avocado-Tahini Dip

Very Green Avocado-Tahini Dip

Very Green Avocado-Tahini Dip3 to 4 ounces baby spinach or arugula, or a combination
1 large, ripe avocado, peeled and diced
1⁄3 C. tahini (sesame paste)
Juice of 1 lemon
1⁄2 tsp. ground cumin
2 T. minced fresh parsley, cilantro, or dill
Salt and freshly ground pepper to taste

Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted down. Remove from the heat. Place all the ingredients in the container of a food processor, and process until smooth. Add 1⁄4 C. water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve. Serve at once as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

Los Pickles de Yucatán

Los Pickles de Yucatán

Los Pickles

Pickled Radishes

 

2 bunches small radishes (about 24), trimmed and quartered (2 cups) ¥2 cup white vinegar

1/2 cup fresh lime juice (from 5 to 6 limes)

1 tablespoon kosher salt

 

Pickled Greens

 

1 bunch beet greens or mustard greens, thoroughly washed and stemmed

2 tablespoons sugar

1 tablespoon kosher salt

1 cup white vinegar

1/3 cup water

 

Put the greens in a medium bowl, sprinkle with the sugar and salt, toss, and let wilt for 30 minutes.

Drain the greens and transfer to a 1-pint canning jar. Combine the vinegar and water and pour over the greens, making sure they are completely submerged. Cover and refrigerate for at least 1 hour before using.

 

Pickled Nopales

 

2 nopales (cactus paddles)

1/2 habanero

2 tablespoons sugar

1/2 teaspoon kosher salt

1 cup white vinegar

 

Carefully remove the thorns from the nopales by skimming the surface with a chef s knife in the same direction as the thorns. Cut off the woody stems and discard. Cut the cactus into 1-inch cubes, put in a 1-pint canning jar, and add the remaining ingredients. Let sit for at least 4 hours before using. (Note: The pickles and brine will have a rather slimy texture—this is normal with nopales.)

 

Pickled Habaneros with Chile Pequm

 

2 cups habaneros, left whole

1 tablespoon pequm chiles

1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant

1 cup white vinegar

1/2 cup sugar

1 tablespoon kosher salt

Let sit, refrigerated, for 2 days before serving.

 

 

Pickled White Onions

 

1 white onion, thinly sliced on a mandoline or with a sharp knife

1 cup white vinegar

1 tablespoon sugar

1 1/2 teaspoons kosher salt

 

 

Pickled Red Onions

 

1 red onion, thinly sliced on a mandoline or with a sharp knife

1 cup white vinegar

1/4 cup fresh lime juice (from 2 to 3 limes)

1/4 cup sugar

1 tablespoon kosher salt

 

 

Pickled Spring Onions

 

8 spring onions, trimmed and halved, bulbs separated and stalks trimmed to 3-incli lengths

3 habaneros (left whole)

1 cup white vinegar

1 tablespoon sugar

1 1/2 teaspoons kosher salt

 

Pickled Red Bell Peppers

 

1 large or 2 small red bell peppers, cored, seeded, and cut into long strips

1/2 cup water

1/2 cup white vinegar

2 tablespoons sugar

1/2 teaspoon kosher salt

 

 

Pickled Sandia

 

3 cups water

1 tablespoon plus 1 teaspoon kosher salt

2 cups 1-inch squares peeled watermelon rind (a little red is okay)

1 cup white vinegar

1/4 cup sugar

 

Bring water to boil in a medium saucepan and add 1 tablespoon of the salt. Add the watermelon rind, cover, reduce the heat so that the water is at a low boil, and cook for about 30 minutes, until the watermelon rind is soft. Drain the rind and let cool. Combine the vinegar, sugar, and the remaining 1 teaspoon salt. Put the rind in a 1-pint canning jar and add the pickle solution. Let sit for at least 3 hours before using.

 

 

Pickled Pina

 

1/3 ripe pineapple, peeled, cored, and cut into 3 4-inch-thick rounds

2 tablespoons olive oil

1/4cup honey

Pinch of kosher salt, plus 1 teaspoon

1 dried arbol chile

1/2 cinnamon stick

1 teaspoon allspice berries

1/2 teaspoon black peppercorns

1 cup apple cider vinegar

2 tablespoons sugar

 

Prepare a hot fire in a grill. Toss the pineapple with the olive oil and honey in a medium bowl and season with a generous pinch of salt. Grill over high heat, turning once, until marked by the grill and cooked through, about 1 minute per side. Let cool, then cut into wedges. Set aside.  Toast the chile, cinnamon, allspice, and peppercorns in a dry cast-iron skillet over medium heat until fragrant, about 2 minutes. Set aside. Heat the vinegar, sugar, and the remaining 1 teaspoon salt in a small saucepan over medium-low heat, stirring, until the sugar and salt dissolve. Put the pineapple in a 1-pint canning jar and add the toasted chiles and spices. Add the pickle solution. Let sit for at least 3 hours before using.

Salsa Criolla (Peru)

Salsa Criolla (Peru)

1/2 medium red onion, finely sliced from top to root

1 aji amarillo, cut in thin slices (or any other fresh chili pepper)

1/2 bell pepper, thinly sliced (optional)

2 tablespoons cilantro leaves, chopped

Salt and pepper

Juice of 1 lime

1 tablespoon olive oil

 

Onion, aji amarillo, cilantro, and lime juice. Salsa criolla accompanies most of our dishes, such as tamales, sandwiches, and any kind of beans. Make it right before serving to fully enjoy its crispness and vibrant flavor.

 

Put the onion in a bowl, cover with ice water, and let rest for 5 minutes. Drain thoroughly. In a bowl, combine the onion, aji amarillo, bell pepper, cilantro leaves, salt, pepper, lemon juice, and olive oil. Mix carefully. Use immediately or keep refrigerated up to 1 hour. Note: When you put onions in ice water they remain crunchy and lose their harsh taste. Season them at the very last minute to keep the onions crisp. If you prefer to enjoy this salsa’s flavor without the heat, use bell peppers instead of aji amarillo.

Artichoke Cream

Artichoke Cream

10 whole artichokes

2 T. roasted garlic

1 T. minced shallots

1 T. extra virgin olive oil

4 C. vegetable stock or chicken stock

2 oz. unsalted butter

3 oz. heavy cream

sea salt & freshly ground black pepper to taste

 

Remove all of the hard outer leaves and core from the artichoke and place in cold water with the juice from 1 lemon. (Be sure to remove all hair and fibers). In a large frying pan, heat olive oil over medium heat. Add the garlic and shallots and cook, stirring frequently for about 4 minutes. Add the artichokes and the stock, bring to a low boil, reduce heat to low and cook for 20 minutes. Once artichokes have cooked and are tender, place in the blender and add butter, heavy cream, salt and pepper. Blend until smooth, and pass through a strainer. Serve on your favorite pasta or as a dipping sauce for your favorite bread

LTS Cream of Anything Soup Mix

LTS Cream of Anything Soup Mix

LTS Cream of Anything Soup Mix

 

2 C. non-fat dried milk powder

1 1/2 C. cornstarch

1/2 C. chicken, beef, or veggie bouillon

1/2 C. dried minced onions

2 tsp. dried basil

2 tsp. dried thyme

1 tsp. dried parsley

1 to 1 1/2 tsp. black pepper

 

Mix together in a large bowl.  Pour into lidded container.  For the equivalent of one can of condensed cream soup, mix 1/3 C. mix with 1 1/4 C. cold water.  Cook until thickened.  Add additional ingredients as desired. For cream of mushroom, add 1/4 C. chopped fresh, canned or freeze dried mushrooms. For cream of celery, add 1/4 C. of freeze dried celery, etc.

Applesauce with Dried Cranberries

Applesauce with Dried Cranberries

2 1/4 lb. large McIntosh apples-peeled, quartered and cored

2 T. fresh lemon juice

Three 1-by-3-inch strips of lemon zest

1/2 C. sugar

1/2 C. sparkling apple cider

1/2 C. dried cranberries

 

In a large saucepan, bring the apples, lemon juice and zest, sugar, sparkling cider and cranberries to a boil. Cover and simmer over moderately low heat until the apples soften, 20 minutes; stir to break up the apples slightly. Transfer to a bowl; discard the lemon zest. Serve warm or at room temperature. Make Ahead: The applesauce can be refrigerated for up to 1 week.

 

Yield:

Calories:

Fat:

Fiber:

All Purpose Honey-Lime Dressing and Dipping Sauce

All Purpose Honey-Lime Dressing and Dipping Sauce

2 T. fresh lime juice

2 T. Dijon mustard

2 T. rice vinegar

2 T. honey

2 T. fresh chives, minced (or 1 Tbs. dried)

1 tsp. kosher salt

1 clove garlic

1/2 tsp. black pepper

1/4 tsp. cayenne pepper (don’t skip it, it’s not too hot!)

1/4 c. extra virgin olive oil

Mix all ingredients except for oil in a blender or food processor. With the blender running, slowly add the olive oil to the rest of the ingredients to make a smooth, emulsified dressing.

 

Yield:

Calories:

Fat:

Fiber:

1000 Island Dressing

1000 Island Dressing

1 C. fat-free mayonnaise

1/2 C. ketchup

1/4 C. sweet relish

1 T. regular or apple cider vinegar

Salt and pepper to taste

 

Place all ingredients into a pint jar with a tight-fitting lid and shake until thoroughly Mixed. Refrigerate and shake well before each use.