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Category: Condiments & Extras

Gillian McKeith’s Onion Gravy

Gillian McKeith’s Onion Gravy

2 large onions, peeled and thinly sliced

1 tsp olive oil

2 C. spring water

2 tsp wheat free tamari sauce

Thickener (1 tsp arrowroot)

 

Peel and slice the onions. Warm the oil in a pan with a little water and add the onions. Simmer for 15 minutes on a low temperature. Add the spring water. Combine the tamari and arrowroot with enough cold water to dissolve. Add this mixture to onion and water, mix and stir over a medium heat until thick and clear. Blend for a smooth gravy. Alternatively you can use a miso soup pack. Simply add boiling water to the powder and use as gravy over the millet mash.

 

 

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Gillian McKeith’s Avocado Cream Sauce

Gillian McKeith’s Avocado Cream Sauce

2 very soft Avocados (contains 14 minerals to regulate body functions high in Lecithin which feeds brain and reduces fat in the body; excellent source of protein; prevent anaemia).

2 stalks finely chopped fresh raw spring onions (removes heavy metals)

¼ tsp of coriander powder (twice as much vitamin C. as oranges)

¼ seaweed seasoning

½ tsp olive oil

3-4 T. water (preferably still mineral water)

 

Place the water (approximately 3 tbsps) at the bottom of a blender. Then add raw avocados, spring onion, coriander, salt, olive oil and algae powder into the blender. Using the blender, mix until all smooth and creamy. The consistency should be a fluffy soft cream. Use this cream as a delicious topping for salmon. The avocado cream sauce may also be used as a dressing for salad.

 

 

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Dill Mustard for Gifts

Dill Mustard for Gifts

3oz. Black Mustard Seeds

1 oz. White Mustard Seeds

2 ½ C. Water

1 C. Coleman’s Mustard

¾ C. + 2 T. Cider Vinegar

1 ½ tsp. Salt

4 T. light Brown Sugar

1 tsp. ground Dill Seeds (mortar and pestle)

1 ½ tsp. Turmeric

1 C. chopped Dill Leaves

 

Add mustard seeds and water to a glass bowl and allow to sit overnight. The next day add powder, vinegar, salt, sugar, ground dill and turmeric. Use bowl to create double boiler with a saucepan containing water. Cook over very low heat for 4 hours. Check regularly that water has not evaporated, and do not allow the mustard mixture to come to a boil, as the seeds will become bitter. Once cooked, allow to cool completely and then stir in chopped dill leaves. Store in covered container for up to 4 weeks.

 

 

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Candied Citrus Peel

Candied Citrus Peel

citrus-peel-su-1683581-l3 C. citrus peel, cut into strips from 4 to 5 oranges, 6 lemons & 2 large grapefruits

12 C. cold water

2 1/2 C. sugar

1/2 C. honey

1 3/4 C. boiling water

 

Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 C. cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 C. fresh water. In a large saucepan, combine 1 1/2 C. sugar, honey and boiling water.  Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking.  Transfer peel to colander. Drain well, about 10 minutes. In large bowl, toss drained peel with remaining 1 C. sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.

 

Seasoning Salt

Seasoning Salt

3 tsp. garlic powder
3 tsp. salt
2 tsp. Sugar
1 tsp. onion powder
1/2 tsp. black pepper
1/4 tsp. cayenne
½ tsp. Paprika
¼ tsp. Turmeric

Combine all ingredients in a jar with a lid. Tightly close the lid and shake very well to combine all ingredients.

Benihana Magic Mustard Sauce

Benihana Magic Mustard Sauce

3 tablespoons Powdered mustard

2 tablespoons Hot water

1/2 cup Soy sauce or tamari sauce

2 tablespoons Sesame seeds, toasted

1 Garlic clove

 

In a small bowl, blend mustard and water into a paste.  Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.

 

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Pickled Radishes

Pickled Radishes

2 C. sliced radishes (8 oz.)

1 small onion, cut into thin wedges and separated

1/2 C. seasoned rice vinegar

1/2 C. sugar

1 1/2 tsp. salt

 

Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 C.

 

 

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Bento

Basil Prosciutto Butter

Basil Prosciutto Butter

1 stick Unsalted butter, softened
2 oz Prosciutto
About 6 good size basil leaves, torn

1/2 tsp.. lemon juice

Mince proscuitto and sauté in a small skillet until starting to brown. Put butter in the bowl of a processor and whiz until smooth. Add the prosciutto, basil and lemon and whiz until just incorporated and basil is in smallish pieces.

 

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Savory Italian Seasoning Salt

Savory Italian Seasoning Salt

4 whole Dried Red Chiles
¼ C. dehydrated minced Garlic
½ C. dehydrated minced Onion
¼ C. dried Oregano Leaves
¼ C. dried Parsley Leaves
¼ C. Salt
2 tsp. dried Rosemary

In a blender moving at low speed, drop in red chile peppers, garlic, onion, oregano, basil, parsley, salt and rosemary one by one. Put the lid on the blender, turn the speed to high and blend to get a finely powdered mixture.

Benihana Cream Sauce

Benihana Cream Sauce

2 cups soy sauce

1/3 cup ground roasted sesame seeds

1 cup whipping cream

1 pinch garlic powder

1 teaspoon dry mustard dissolved in 1 teaspoon water

 

Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and one cup whipping cream into saucepan, stirring over low heat. Sauce may be stored in refrigerator for up to 3 days. When re-heating, add 6 tablespoons whipping cream and stir completely before serving.

 

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Chili Cream Sauce

Chili Cream Sauce

2 parts Sour Cream
1 Part Mayonnaise
Juice of 1 lime
1 tsp chili sauce (I used chipotle chili sauce)
1 tsp chili powder (I used a mix of regular chili powder and chipotle chili powder)
Salt and pepper to taste

Mix all together.

chip

 

 

Lemon Marmalade

Lemon Marmalade

lemon marm4 pounds lemons, scrubbed and cut into 8 wedges each

8 1/2 cups sugar (3 3/4 pounds)

1/4 cup fresh lemon juice

Ten 1/2-pint canning jars with lids, sterilized in boiling water

 

On Day 1, in a large nonreactive saucepan, cover half of the lemon wedges with 2 inches of water (about 8 cups) and let stand at room temperature overnight.   One Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.   Also on Day 2, seed the remaining lemon wedges and slice them very thinly crosswise. In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid.   Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight.   On Day 3, add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.   Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

Edamame Dip

Edamame Dip

16 ounces shelled, cooked, and cooled edamame, about 3 cups

1/4 C. diced onion

1/2 C. tightly packed parsley leaves

3 large garlic clove, sliced

1/4 C. freshly squeezed lime juice

1 T. brown miso

1 tsp. kosher salt

1/2 tsp. red chili paste

1/4 tsp. freshly ground black pepper

3 T. olive oil

 

Place the garlic in the processor. I find that it gets to be a finer mince if it is alone. Add the edamame, onion, parsley, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for for about a minute. Scrape side of bowl. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

 

 

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Zesty Dill Spread on Whole Grain Crackers

Zesty Dill Spread on Whole Grain Crackers

1/2 C. 1% cottage cheese

1 tsp. horseradish

1 1/2 tsp. finely chopped fresh or dried dill

Ground black pepper

24 7-grain snack crackers

6 grape tomatoes, quartered

 

In a bowl, combine the cottage cheese, horseradish, and dill. Stir to mix. Add more horseradish to taste if desired. Season to taste with pepper. Spread evenly on the crackers. Top each cracker with a piece of tomato. Serve right away.

 

Yield: 6 servings

Calories: 52

Fat: 1g

Fiber: 1g

 

 

Meyer Lemon and Blood Orange Marmalade

Meyer Lemon and Blood Orange Marmalade

marmalade5 C. of Sugar

1/8 tsp. Butter

1 1/2 C. of Water

2 Medium oranges

1 Medium Size Blood Orange

1 Large Regular Lemon

1 Large Meyer Lemon

1/8 tsp. Baking Soda

1 Pouch of Liquid Pectin such as Sure Jell

 

Measure sugar into a bowl, top with 1/8 Tsp. butter, cover, and set aside. Pour water in a large saucepan, cover with a lid and set aside. Using a zester, carefully remove zest from all of the fruit and place in the large saucepan, stir into the water, cover with the lid and set aside. Try not to remove any of the white part, known as the pith, as it will give your marmalade a bitter flavor. Segment and chop all of the fruit, catching their juices in a non reactive bowl. (Be sure to remove all pits.) Cover bowl of fruit and juices and set aside. Add baking soda to water and zest. Bring to a boil, reduce heat to medium low, cover, and simmer for 2o minutes. As the zest simmers for 20 minutes, it is a good time to check the dishwasher cycle to be sure it is still on heated dry, re-read instructions for filling and sealing jars, and it is a good time to wash, dry, and put away all dirty dishes used so far. Place Liquid Pectin Pouch standing up in a glass measuring C. and cut off the top of the pouch using clean scissors. Set the pectin near the simmering zest, so it will be handy, when ready to use. As soon as the zest mixture is done simmering, turn the heat up to high and add the fruit, juice, sugar, and mix well. Bring water in the water bath canner, tea kettle, and small sauce pan back to a heavy rolling boil. Quickly remove small saucepan full of boiling water from the stove and place on a trivet. Place clean lids in the water, cover, and allow to rest, until ready to use. Turn heat under tea kettle down to medium low. Bring jam to a heavy rolling boil that will continue even as mixture is stirred. Reduce heat to medium or medium low so mixture is bubbling gently. Continue to stir as mixture simmers for 8 minutes.*It is very important to stir constantly so mixture will not burn. Turn heat back up to high and bring mixture back up to a rapid boil for 1 minute. Add pectin and bring mixture back up to a boil, stirring constantly for 1 more minute. Remove marmalade from the heat, set on trivet, and quickly skim off any foam with a metal skimmer. Remove 1 hot jar from the dishwasher, place funnel on top of jar, and ladle marmalade into jar, being sure to leave 1/4 th of an inch head space. Remove the funnel, use bubble freer to remove bubbles from jar, slightly wet the clean paper towels with water and use to wipe any jam from the top of the jar. Using lid wand, remove 1 lid from the small saucepan of water, line up and place on top of the jar and screw band on, making sure the band is not too tight. Lift canning rack; latch onto sides of canner, and using jar lifter, place jar of marmalade on the rack. Continue this process till all jars are full and are resting lid side up on the rack. The jars should all be half covered with boiling water at this point. Gently lower rack in to the boiling water. The jars should be covered with 1 – 2 inches of water. If more water is needed, pour boiling water from tea kettle into the water bath canner at this point. Bring water in water bath canner to a boil and process the jars for 10 minutes. Meanwhile, begin to clean up the kitchen and set down a dish towel to place under the hot processed jars of marmalade while they cool. (Setting hot jars on a cool surface may cause them to shatter.) Turn off the heat, remove the lid, and allow the pot to cool for 5 minutes. Lift canning rack, latch onto sides of canner, carefully remove jars one by one with the jar lifter, and place 1 – 2 inches apart of the clean dish towel. Do not tilt jars to remove water from the lid as this may affect the seal. The water will easily evaporate from the heat of the jar. Listen for and count the pings, the sound that the jars make as they seal. Allow jars to sit for 24 hours before removing bands and checking lids to be sure they are sealed. Store homemade marmalade in a cool dark place such as a basement for up to 1 year.

 

 

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Caramelized Onion, Gruyere, and Bacon Spread

Caramelized Onion, Gruyere, and Bacon Spread

spread1 tablespoon butter

1 tablespoon olive oil

3 1/2 cups chopped onion

1/4 teaspoon kosher salt

2 ounces Gruyere cheese, shredded and divided

2 tablespoons chopped fresh chives, divided

1/3 cup mayonnaise

1/3 cup sour cream

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 bacon slices, cooked and crumbled

 

Preheat oven to 425 degrees F. Heat butter and olive oil in a large cast-iron skillet over medium heat.  Add onions and salt to the pan and sauté© 5 min, stirring frequently.  Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until the onions are a deep golden brown.  Cool slightly. Reserve 2 tablespoons cheese.  Combine cheese, caramelized onions, 1 tablespoon chives, and the remaining ingredients in a medium bowl.  Taste and adjust seasonings if necessary.  Transfer the mixture to a 1 quart glass or ceramic baking dish (I used and 8-inch cast-iron skillet) coated lightly with cooking spray.  Sprinkle with reserved 2 tablespoons cheese.  Bake at 425 degrees for 20 minutes or until golden brown and bubbly.  Sprinkle with remaining 1 tablespoon chives.

Avocado Ranch Dipping Sauce

Avocado Ranch Dipping Sauce

½ Avocado

¼ Cup Mayonnaise

¼ Cup Sour Cream

1 T. Buttermilk

1½ tsp. White Vinegar

1/2 tsp. Salt

1/2 tsp. Dried Parsley

1/2 tsp. Onion Powder

Dash Dill Weed

Dash Garlic Powder

Dash Ground Black Pepper

2 T. Tomato. Chopped

1 T. Onion, Chopped

 

Place the avocado in a bowl and mash with a fork until its smooth. Some small lumps are ok and add to the flavor. Add in the rest of the ingredients EXCEPT the chopped tomato and onion. Stir until everything is mixed well. Place in a small serving bowl and top with the chopped tomato and onion.

Sydney’s Dill Dip

Sydney’s Dill Dip

Having a dip in your refrigerator allows for many options during the week. It can be thinned with some half and half and used as a dressing for your favorite salad, mixed with diced cucumbers and sweet vadalia onions for a topping for grilled mahi mahi, spooned into hollowed out cherry tomatoes for a quick appetizer, or served as a dip with potato chips and cut up celery, carrots, and sugar snap peas.

1 C. Mayo
1 C. Sour Cream
1 T. Horseradish
1 T. Minced Onion
2 T. Parsley
2 tsp. Dill
2 tsp. Season Salt
2 tsp. Lemon Pepper

Combine all ingredients the day before serving.

Lilac Jelly

Lilac Jelly

Lilac Jelly

4 c. lilac flowers

4 c. sugar

1 pkg. or 6 tbsp. powdered pectin

3 tbsp. lemon juice

1/4 tsp. butter

 

Rinse lilac flowers in a colander and remove stems. Place flowers in a bowl and cover them with 4 cups of boiling water. You are essentially going to make “lilac tea.” Let the lilac mixture sit for about an hour. Pour the mixture through a fine mesh strainer to remove the lilac flowers. You should end up with a clear liquid. If not, try pouring it through the strainer again. Measure the tea, adding a little water if necessary to get exactly 4 cups of liquid. Stir in lemon juice. The liquid should change in color to be similar to the original color of the lilacs. The darker the lilacs, the darker the color of the jelly. Violet colored lilacs will make a rose colored jelly. Experiment with different flower colors! Pour liquid into a large stock pot. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.  How to make and can homemade lilac jelly from fresh lilac flowers. A unique gift idea with a wonderfully floral taste and scent!

 

Canning Instructions:  Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in boiling water canner for 5 minutes.  Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that do not seal, just place them in the refrigerator to eat in the next month or two.  Jelly can take a day or two to set completely, so don’t disturb it for a couple days even if it doesn’t set completely.

Green Goddess Dip

Green Goddess Dip

8215b1872c9db996_Green-Goddess-Dip_xxxlarge_2x1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste
2 small garlic cloves, chopped
2 scallions, chopped
1/4 cup white wine vinegar
1 1/2 tablespoons lemon juice
1/4 cup Greek yogurt
1/4 cup firmly packed basil, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped tarragon leaves
Extra-virgin olive oil, for making dressing, optional

Add the avocado, anchovies, garlic, scallions, white wine vinegar, lemon juice, and Greek yogurt to a food processor or blender; process until relatively smooth. Add the basil, parsley, and tarragon; process until smooth. If too thick, thin it out with a glug of olive oil. Serve with crudités as a dip or thin out with olive oil to make a salad dressing. For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.

Potsticker Dipping Sauce

Potsticker Dipping Sauce

sauce3copy3 T. soy sauce
1 T. rice vinegar
1 tsp. granulated sugar
1/2 tsp. hot chile oil or sesame oil
1 small scallion, thinly sliced

Combine first 4 ingredients; stir until sugar is dissolved. Sprinkle on scallion.

Garlic Herb Dip

Garlic Herb Dip

This recipe can be thinned with 2/3 cup milk or buttermilk to make a delicious salad dressing. For a delicious baked chicken, add 2 egg yolks and ¼ cup milk to basic recipe, pour over chicken, then bake until cooked through.

jules-garlic-herb-dip1 C. Sour cream
1/2 C. Real mayonnaise
4 lg. Cloves fresh garlic, minced
4 Full sprigs fresh parsley
Finely chopped
2 T. Worcestershire sauce
1 Heaping T. finely minced
Onion
1 T. Dill weed
1 tsp. Seasoned salt
3 Drops Tabasco

Combine all ingredients thoroughly, cover and refrigerate overnight or up to four days for more potent flavor. Serve with dippers of your choice. Makes about 1 1/2 cups.

Scrabble Letter Tile Cookies

Scrabble Letter Tile Cookies

1/2 pound (2 sticks) butter, softenescrabbled
3/4 C. superfine sugar
1 egg yolk, lightly beaten
2 tsp. fresh Meyer Lemon juice
2 1/2 cups all-purpose flour
Finely grated rind of 1 Meyer Lemon
Salt

Put the butter and sugar and mix well with a rubber spatula or wooden spoon. Then add the egg yolk and juice and beat in. Sift the flour and salt into the bowl and stir until combined. Add the lemon rind and combine once more. Divide the dough into 2 disks and wrap in plastic wrap. Place in refrigerator to chill until firm, about 30 min to an hour. Preheat oven to 375F degrees. Line baking trays with parchment paper. Unwrap the dough, roll to 1/8 inch thick and use a chef’s knife to make straight cuts. (A pasty wheel dragged my dough to skewed it, find out what works best for you. If the dough becomes too warm or soft to be transferred to the baking tray, return dough in the refrigerator to chill, 5-10 minutes. Bake for 6-7 minutes, or until edges turn light brown. Transfer to wire racks to cool. To frost the cookies, I used royal icing thinned with a little water. Letters were written using edible markers.

15 Ways To Doctor A Marinara Sauce

15 Ways To Doctor A Marinara Sauce

You can start with a basic jar of marinara sauce and doctor the sauce into a wonderful delicious sauce that will have people begging for more. There is some basic cooking needed with some of these sauce additions but it is well worth it.

marinara-sauce1. Add 2 T. of any good red wine to the sauce and cook the sauce down for about 30 minutes on medium heat.

2. Add a heaping spoon of Pesto Sauce to the marinaria sauce and cook down for about thirty minutes on medium heat.

3. Saute a C. of fine diced Zucchini in olive oil for a few minutes along with a tsp. of fresh minced garlic. Season with salt and pepper and add to your marinara sauce.

4. Saute a red bell pepper in thin strips with a dash of red pepper flakes and thin add to your marinara sauce.

5. If you like a rich garlic sauce saute two T. of fresh minced garlic in real butter and then add to your marinara sauce.

6. Dice up a 8 ounce carton of mushrooms very fine and then saute them in olive oil with salt and pepper.

7. Add one pound of thin sliced cooked Italian Sausage to your marinara sauce for a rich meaty sauce. If you want a wonderfully delicious sauce that people won’t soon forget let your marinara sauce and the Italian Sausage cool to room temperature and then puree your sauce fine in a food processor.

8. Add a small jar of anchovies , a tsp. of lemon juice and two T. of capers to a food processor and puree smooth. Add this to your marinara sauce and simmer at least 30 minutes before you serve over your favorite pasta.

9. Add a can of clams with their juice , 2 T. of red wine, and a T. of fresh chopped parsley to your marinara sauce and cook for at least 30 minutes at a low simmer.

10. Add a small package of pepperoni slices, a T. of diced onion, and a tsp. of red pepper flakes to a food processor and puree for a few seconds to course grind everything. Add this to your marinara sauce and simmer for thirty minutes before serving over your favorite pasta.

11. Sauté a C. of diced green bell pepper, 1/4 C. of onion, and 1 T. fresh minced garlic to a saute pan with some olive oil and sauté until the vegetables are soft. Add to your marinara sauce and simmer for thirty minutes.

12. Add a C. of finely shredded carrots and a T. of light brown sugar to your marinara sauce and simmer it for thirty minutes before you serve it over your favorite pasta.

13. Puree a large handful of fresh basil and a T. of fresh minced garlic in a food processor and stir into your marinara sauce and cook at a simmer for thirty minutes. Then serve over your favorite pasta.

14. Add 1/4 C. of red wine and 1/4 C. of baby shrimp to your marinara sauce and cook for 30 minutes on a low simmer.

15. For a unique sauce add a can of green chilies and a tsp. of ground cumin to your marinara sauce and then grill chicken thighs and slice them thin. Put down a layer of your favorite pasta then a piece of grilled chicken and then a ladle of the doctored sauce and you’ll have a delicious chicken pasta sauce

Sun-Dried Tomato and Cannellini Bean Dip

Sun-Dried Tomato and Cannellini Bean Dip

1 14 oz. can of cannellini beans drained
8 sun-dried tomatoes packed in oil, drained (reserve one for top if desired)
1-2 cloves garlic, chopped
1 Scallion (reserve a bit for top if desired)
1 tsp. fresh oregano, chopped
4 T. olive oil
2 T. red wine vinegar
1/4 C. or more water
salt and pepper

healthy-dip-recipes-for-vegetables-cannellini

Place all the ingredients in a food processor and pulse until it’s smooth. Add more water if it’s too thick. Adjust the seasoning. Top with a little chopped reserved tomato and scallion if desired.

Smooth Restaurant Style Hummus

Smooth Restaurant Style Hummus

ethereally-smooth-restaurant-style-hummus-from-scratch-stat1/4 C. water
3 T. lemon juice
6 T. well stirred tahini
2 T. extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne
About 1 T. chopped fresh cilantro

Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish. Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy. Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.

Avocado Cream

Avocado Cream

PB1311H_avocado-cream-sauce-recipe_s4x3

1 ripe avocado, pitted, peeled, and cut in large pieces
Juice of 1 lime
1/2 C. sour cream
Salt, to taste

Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.

5 Minute Blender Tomatillo Avocado Ranch Dressing

5 Minute Blender Tomatillo Avocado Ranch Dressing

avoranch1 tomatillo, husk removed and roughly chopped
1 small jalapeno, seeds removed and roughly chopped
1 avocado, peeled and pitted
1/3 cup cilantro, packed
2 garlic cloves, peeled
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
1/2 teaspoon smoked paprika
1/2 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1/2 cup real mayonnaise
1/2 cup sour cream
Hot sauce (optional)
Milk (optional)

Add all of the ingredients to a blender or food processor and “chop” then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Taste and add additional salt, pepper and/or hot sauce to taste (I always add more salt). Chill before serving.

Auntie Peggy’s Garlic Spread

Auntie Peggy’s Garlic Spread

6 Cloves fresh garlic; peeled
6 Green onions
1 pkg. (8 oz.) cream cheese; softened
2 C. Shredded cheddar cheese
2 T. Mayonnaise
3 tsp. Soy sauce

Makes enough for two whole loaves of French bread. In a blender of food processor, mince garlic. Add onions and chop finely. Add cream cheese and mix thoroughly. Then add remaining ingredients and process until well blended. Spread on halved loaves of French bread and place under broiler until bubbly.

Hot & Spicy Seasoning

Hot & Spicy Seasoning

11/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. onion powder
11/4 tsp. garlic powder
1 T. basil, dried
11/2 tsp. thyme, dried

Mix all ingredients together. Store in an airtight container.

Chili and Spice Seasoning

Chili and Spice Seasoning

1/4 C. paprika
2 T. dried oregano, crushed
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. red (cayenne) pepper
1/2 tsp. dry mustard

Mix together all ingredients. Store in airtight container.

Sichuan Pickled Vegetables

Sichuan Pickled Vegetables

1 quart-sized jar with lidfiddle1
2 1/4 cup water
1/4 cup rock or sea salt
4 dried chiles
1/2 tsp. whole Sichuan peppercorns
2 tsp. rice wine
1/2 star anise
1 T. brown sugar
1-inch piece of unpeeled ginger
1/3 cinnamon stick
1 lb. or more vegetables, such as string beans, slice carrot, daikon radish, etc.

Dissolve salt in boiling water and set aside to cool. Add pickling spices to jar and add cooled water. Cover and shake to mix. Fill jar with vegetables (e.g., fiddleheads), making sure brine covers them. Tighten lid and put aside in a cool, dark place for a minimum 24 hours; a week is better. You can continue to replenish the jar with vegetables by adding more salt, sugar, and wine.

Fast Pasta Sauces

Fast Pasta Sauces

1. Chopped black olives with a little juice, Italian bread crumbs, a tsp. each of EVOO and Red Wine Vinegar
2. A tsp. of olive oil and a tsp. of red cider vinegar.
3. A small package of pepperoni, a small package of feta cheese, salt & Pepper
4. 1/2 pound of bacon cooked crisp and crumbled , a large tomato diced very fine and a C. of baby spinach chopped fine.
5. Butter, Parmesan cheese, pepper and a splash of heavy cream
6. A small package of Goat Cheese, crumbled, a C. of diced spinach, some red onion
7. A heaping T. of pesto, 1/4 C. of ricotta cheese and a splash of EVOO
8. Zest of one lemon , the juice of a lemon and 2 T. of half and half cream
9. Strips of smoked ham, green peas, and a little half and half or cream
10. 1/4 C. of marinara, 1/4 C. of Alfredo Sauce and a tsp. of red pepper flakes
11. Pressed Garlic, Dribble of EVOO, pinch of Red Pepper Flakes
12. Chopped Fresh Tomato, Pressed Garlic, and Dribble of EVOO
13. Chopped anchovies, EVOO, chopped black olives and bread crumbs
14. Pesto, Ricotta Cheese and EVOO
15. A nice handful of chopped fresh herbs (your choice) and EVOO
16. A can of tuna, drained, capers, pepper and chopped parsley

Cheese Cracker Stars

Cheese Cracker Stars

Around my French table Cheez-it ish cheese crackers French Fridays with Dorie Dorie Greenspan8 T. cold unsalted butter, cut into 16 pieces
1/4 lb. Gruyere, Cheddar, Manchego or Emmenthal, grated (about 1 C.)
1/2 tsp. salt
1/8 tsp. freshly ground white pepper
pinch Cayenne
1 C. plus 2 T. (275 mL) all-purpose flour

Put the butter, cheese, salt, white pepper and cayenne in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small curds. Add the flour and pulse until the dough forms moist curds again — these will be larger. There are times, though, when you pulse and pulse and never get curds — in that case, just process for a minute, so that everything is as moist as possible. Turn the dough out onto a work surface and knead it gently until it comes together. Divide the dough in half, pat each half into a disk, and wrap the disks in plastic. Chill for at least an hour or for up to 3 days. Centre a rack in the oven and preheat the oven to 350°F (180°C). Line a baking sheet with a silicone baking mat or parchment paper. Working with 1 disk at a time, roll the dough out between sheets of plastic wrap or wax paper to a scant 1/4 inch (6 mm) thick. Using a small cookie cutter– I use a cutter with a diameter of about 1¼ inches (3 cm)– cut the dough into crackers. Gather the scraps together, so you can combine them with the scraps from the second disk, chill and roll them out to make more crackers. Place the rounds on the baking sheet, leaving a scant inch (2.5 cm) between the rounds. Bake for 14 to 17 minutes, or until the crackers are lightly golden and firm to the touch; transfer the crackers to a rack to cool. Repeat with the second disk of dough (and the scraps), making certain that your baking sheet is cool. You can serve these while they’re still a little warm, or you can wait until they reach room temperature.

Homemade Taco Seasoning

Homemade Taco Seasoning

taco-seasoning-recipe6 T. chili powder
1 ½ tsp. garlic powder
1 1/2 tsp. onion powder
3/4 tsp. red pepper flakes (or 1/4 tsp. cayenne pepper)
1 1/2 tsp. oregano
1 T. paprika
3 T. cumin
2 T. Kosher salt
2 T. black pepper

Put all of the ingredients in a jar or a container with a lid and shake, shake, shake.

Moroccan Red Wine Pan Sauce (for Pork, Lamb, Beef or Venison)

Moroccan Red Wine Pan Sauce (for Pork, Lamb, Beef or Venison)

1 tsp. Cumin Seeds
½ tsp. Paprika
½ tsp. Cinnamon
½ tsp. Coriander
1/4 tsp. Ginger, optional
1 ¼ C. Red Wine
2-3 tsp. Red Currant Jelly
Salt & Pepper
2-3 T. chopped Cilantro, optional

Remove fried meat from pan. Pour off all but 1 T. oil from pan. Being careful to leave all browned bits behind. Return pan to burner over medium high heat and add spices and wine. Swirl and stir, scraping up browned bits, until wine comes to a boil. Add currant jelly, stirring until almost melted. Continue cooking, stirring often, until liquid has reduced by half. Season with salt and pepper, stir in cilantro, if using, and pour over meat to serve.

Pickled Jalapeños

Pickled Jalapeños

Pickled-Jalapenos1 pound (450g) fresh jalapeno peppers, washed
2 1/2 cups (625ml) water
2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
3 T. sugar
3 T. coarse salt, such as kosher
2 bay leaves
2 T. whole coriander seeds
3 cloves garlic, peeled
2 T. black peppercorns

Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible. Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.

Mexi-Gilroy Garlic Dip

Mexi-Gilroy Garlic Dip

1 cup small curd cottage cheese
1 cup sour cream
1 (4-ounce) can diced green chilies
1 (4-ounce) can sliced black olives
6 cloves garlic, finely minced
4 green onions, with tops, finely chopped
1 large tomato, finely chopped
1 tsp. fresh lemon juice
2 T. mayonnaise
1/2 tsp. salt, or to taste
Freshly ground pepper to taste

Mix all ingredients together; cover and refrigerate for at least 1 hour to allow flavors to mingle. Serve with crackers, chips or fresh vegetables.

Strawberry Lavender Jam

Strawberry Lavender Jam

16 C. (4 lbs) Strawberries, hulled and halved
2 ½ C. Sugar
½ C. Fresh lemon juice
1 packet of pectin
1 tsp. Fresh or dried lavender

In a large non-reactive pan add the strawberries and sugar. Cover and let stand at room temperature for 1 to 2 hours. Have ready hot, sterilized jars and their lids. You can sterilize by placing in a 225 degree oven on a cookie sheet for 15 minutes or sterilize in hot water or the dishwasher. Place 2 or 3 small plates in the freezer. Add the lemon juice and pectin to the pot. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, add lavender, stirring frequently, for 10 minutes. Remove from the heat. Use 1 tsp. jam and a chilled plate to test if the jam is ready. The mixture is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for a few minutes longer and retest. Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles and adjust the headspace, if needed. Wipe the rims clean and seal tightly with the lids. Process the jars for 10 minutes in boiling water bath. Remove and let cool on a towel. The lids will pop and that means they are sealed. To test, simply press down on the lid and if no popping happens, they are sealed. Tighten the lids and store in a dark, cool location.