‘Sauces’
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Yields 1 cup
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1 medium shallot
1T sugar
1 ½ T poppy seeds
½ t salt
½ t ground mustard
¼ cup white wine vinegar
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Peel and dice the shallot very fine to yield about 4 T. Place ingredients in a jar, close and shake vigorously.
Alternatively, process the shallot in a food processor, add the remaining ingredients and process lightly.
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¼ cup olive oil
¼ cup canola oil
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Add and shake or process lightly again.
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Canned whole cranberry sauce
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Scoop 4 T of the jellied cranberry sauce from the can, avoiding the whole cranberries. Add and shake or process lightly again.
Store in the refrigerator for up to 4 weeks. Shake before serving.
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This is wonderful with Chicken Edamame Salad.
Posted in Salad, Sauces, Vegetarian | No Comments »
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Prepare one day ahead
Yields ~ 4 cups
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2 fresh ripe mangos
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Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals.
Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.
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1 medium cucumber
1 tomato or a handful of grape tomatoes
3 scallions
½ green bell pepper
1 green anaheim chilie
1 jalapeno (if desired)
Variation:
Add a diced avocado.
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Peel the cucumber and remove the seeds. Dice the tomato, onions, cucumber and bell pepper into ¼” bits.
Sliver the chilies very fine. Remove the seeds and discard. If you like spicy food, add some of the jalapeno seeds.
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1 lime, juiced
1 orange, juiced
½ tsp salt
6 fresh cilantro leaves
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Add the rest. Mix well and store covered in the refrigerator overnight in a glass dish for the best flavor.
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A ripe mango feels similar to a ripe peach. Buy a firm mango 2-3 days ahead and keep it on the counter under bananas to ripen. Mango salsa goes great with fish or chicken.
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Yields 4 cups
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6 large pears
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Peel the pears, cut into quarters, remove and discard the core. Slice crossways into thin slices. Place in a saucepan.
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½ cup water
Optional: Substitute ¼ cup of Armagnac or Cognac.*
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Add to pears. Bring to a boil and cook over low heat just until the pears are tender. The time varies; ripe pears will take about 20 minutes, unripe pears may take up to an hour. Add more water if the pan goes dry.
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½ cup sugar
½ tsp cinnamon
¼ tsp nutmeg
Dash salt
1 tsp vanilla
2 Tbsp butter
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Turn off the heat. Add all and stir well.
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1/2 cup lukewarm water
2 Tbsp cornstarch
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Dissolve the cornstarch in water. Add to the pears while stirring briskly to avoid lumps. Turn on the heat, bring back to a boil, cook for a minute, stirring constantly.
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*Although I say the liquor is optional, it really is the secret ingredient of this sauce. The alcohol will boil off as it cooks, leaving a wonderful flavor.
Warm pear sauce is delicious on pancakes.Warm pear sauce is delicious on pancakes or shortcake.
Posted in Dessert, Sauces | No Comments »
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Yields ~2 cups
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1 (500g) carton fat free plain Greek style yogurt
½ pkg dry ranch dressing mix (1 ½ T)
1 T dillweed
2 T dill pickle juice or lemon or lime juice
1/4 cup skim milk (for dressing)
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Mix together. Omit the milk if you are using this as a dip.
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Place in a glass jar and store in the refrigerator. Refrigerate for at least one hour before serving.
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I prefer Fage brand Total 0% yogurt, because it is low in sugar. This fat free salad dressing goes great on cucumbers, salads, tacos and burritos, fresh veggies, sandwiches and even baked potatoes!
Posted in Appetizers, Salad, Sauces, Vegetarian | No Comments »
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Yields ~ 1 cup
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1 (7 oz) carton fat free plain Greek style yogurt
¼ cup finely minced onion
¼ cup finely minced dill pickle
1 T dill pickle juice, lime or lemon juice
¼ tsp garlic powder
¼ tsp salt
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Mix all ingredients. Tightly cover and store in the refrigerator up to one week.
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I prefer Fage 0% yogurt. This light tartar sauce is perfect with fish burgers and fish sandwiches.
Posted in Fish and Seafood, Sauces | No Comments »
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Yields 5 cups
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1 can beef broth
4 Knorr beef bouillon cubes
1 large onion, finely chopped
4 cloves garlic, finely minced
1 bottle (36 oz) ketchup
¼ cup vinegar
¼ cup Worcestershire Sauce
¼ cup brown sugar
1 tsp dry mustard
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Pour the broth into a large saucepan. Add the bouillon, onion and garlic. Boil over medium heat for about 30 minutes to reduce the liquid to half. Add remaining ingredients. Simmer on low for one hour. If the sauce is too strong, add additional brown sugar and ketchup to suit your taste. Divide into small containers and freeze until needed.
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Yields 5 cups
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1 can chicken broth
4 Knorr chicken bouillon cubes
1 large onion, finely chopped
4 cloves garlic, finely minced
1 bottle (36 oz) ketchup
¼ cup vinegar
¼ cup Worcestershire Sauce
¼ cup brown sugar
1 tsp dry mustard
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Pour the broth into a large saucepan. Add the bouillon, onion and garlic. Boil over medium heat for about 30 minutes to reduce the liquid to half. Add remaining ingredients. Simmer on low for one hour. If the sauce is too strong, add additional brown sugar and ketchup to suit your taste. Divide into small containers and freeze until needed.
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Rhubarb
Water
Sugar
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Cut the rhubarb into ½ “ pieces. Place in a large saucepan. Add water just to the top of the rhubarb. Bring to a boil. Turn heat to med-low and simmer until the rhubarb cooks down into a sauce. Add sugar to taste.
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Rhubarb sauce was a staple on Gramma Florence’s table. She served this treat all summer long on cake, on ice cream or just plain.
Posted in Dessert, Florence Nicholas, Rhubarb, Sauces | No Comments »
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¼ cup butter (1/2 stick)
¼ cup Frank’s Red Hot Sauce
½ tsp minced garlic
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Melt the butter in a glass dish in the microwave. Blend in the hot sauce and garlic. Stir well again before serving.
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1 cup sugar
1 cup brown sugar, firmly packed
1 cup water
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Measure the sugar into a 4 cup glass measuring cup or deep bowl. Add the water and stir. Microwave on high for one minute. Stir well. Microwave at one minute intervals and stir until the syrup is boiling for 30 seconds. Remove and stir.
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2 Tbsp light corn syrup
1 tsp vanilla
½ tsp maple extract
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Add and stir. Serve warm on your pancakes.
Store in a jar in the refrigerator.
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This is the maple syrup of my childhood. Dad called it “syruple”. When I first tasted real maple syrup, I thought it tasted funny. I still prefer syruple over the real stuff.
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