Tag Archives: Sauce

Quick Falafels with Tzatziki

Though this is quick and easy, it requires pre planning so that the chickpeas can be soaked overnight, and then air dried for two hours.

Falafels*:

  • 2 cups dried chickpeas, rinsed well and soaked overnight
  • 1 small yellow onion, chunked
  • 1 bunch flat-leafed parsley, rinsed and coarsely chopped
  • ½ bunch cilantro, rinsed and coarsely chopped
  • 2 – 3 cloves garlic
  • 1 egg
  • 1 piece bread
  • big pinch of salt
  • ½ tsp freshly ground black pepper
  • 2 tsp ground cumin
  • juice of one lemon
  1. Drain the chickpeas and let air dry for 2 hours or more.
  2. In food processor on low speed, whirl the ingredients until a thick paste forms. No lumps or chunks, or your balls/patties will fall apart!
  3. Form into patties and let rest while Tzatziki is made.
  4. Fry patties in canola oil on medium high heat for 3 minutes each side, or until golden brown.
  5. Serve with the tzatziki in whole wheat pita bread. Add shredded lettuce and chopped tomatoes, if desired.

Tzatziki
Pulse in food processor, just until blended:

  • 1 cucumber, seeded and chunked
  • 1 cup plain Greek yogurt
  • salt and pepper, to taste
  • ½ bunch mint (or less, to taste)
  • 1 clove garlic
  • juice of one lemon

* for authentic — and delicious  — falafel, see Habeeb Salloum’s Falafel

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Filed under Protein, Sauce, Vegetarian (lacto/ovo), whole food

The Nöel’s Texas BBQ Sauce

This is Jamie’s mom’s recipe; Pat made it and brushed it on chicken while we were there for dinner, and it was absolutely delicious!

  • 2 Tbsp brown sugar
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 tsp dry mustard (like Keen’s)
  • ¼ tsp chili powder
  • 1/8 tsp cayenne pepper
  • 2 Tbsp Worcestershire Sauce
  • ¼ cup vinegar
  • 1 cup tomato juice
  • ¼ cup ketchup
  • ½ cup water
  • 1 onion, finely chopped

Mix all ingredients in a saucepan. Bring to a boil and simmer about 15 minutes, or until slightly thickened.

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Filed under dinner

Butterscotch Sauce from Joy of Cooking

This is my never-fail sauce, that I always go back to; it’s from my 1979 copy of the Joy of Cooking, which is literally falling apart, but so wonderful that I can’t let it go!  

The use of corn syrup in this recipe prevents the sugar from crystalizing.

Boil to the consistency of heavy syrup:

  • 1/3 cup corn syrup
  • 1/2 cup PLUS 2 T brown sugar
  • 2 T butter
  • 1/8 tsp salt

Cool the ingredients and add:

  • 1/3 cup heavy cream

Serve the sauce hot or cold.

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Filed under "Sweets"/Cakes/Etc, comfort food, Sauce

Ina Garten Caramel Sauce

Combine in a heavy-bottomed pan:

  • ½ lb butter
  • 1 cup packed brown sugar
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  1. Bring to a boil
  2. Simmer for 1 minute.

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Filed under food

White Sauce: four ways

This is a very good, basic recipe to have in your repertoire.  It is a base for so many things, such as cheese sauce, and with added flavours, can substitute for processed canned soup in other recipes.

Ingredients:

I.  Thick:

  • 3 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

II. Medium

  • 2 Tablespoons butter
  • 2 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

III. Medium Thin

  • 1 1/2 Tablespoons butter
  • 1 1/2 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

IV. Thin

  • 1 Tablespoons butter
  • 1 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

Directions:

Melt butter over medium-low heat.  Blend in flour, and cook, stirring constantly until smooth; cook for a minute or two.  Add the warm/hot milk, stirring constantly.  Cook over medium heat until sauce thickens and comes to a boil.  Reduce heat, simmer for two or three minutes to remove floury taste.

For added flavour, toss in whatever you feel like.  For example, try one of the following, or a combination:

  • 1/2 to 1 teaspoon of dried mustard, or Dijon mustard
  • 3/4 to 1 cup of shredded cheese
  • hot pepper flakes or Tabasco
  • sautéed minced onions (sauté in the butter before adding the flour)
  • herbs, fresh or dried
  • sautéed vegetables, minced

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Filed under food, Sauce, Soups

Dipping Sauce for Dumplings, Spring Rolls, etc.

  • 2 Tablespoons vinegar (rice vinegar is good)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon pureed or finely minced garlic (you could use ginger instead)
  • ½ teaspoon to 1 Tablespoon sesame oil (start with ½ tsp, taste, and adjust)

Whisk all ingredients together thoroughly.

 

 

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Filed under Appetizers, Main Course, Sauce, Vegetarian (lacto/ovo)

Super Easy, Super Fast Tomato Sauce

  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup beef stock
  • 1 (28-ounce) can crushed tomatoes
  • A handful chopped flat-leaf parsley OR 1 Tbsp dried, if absolutely necessary
  • 10 leaves fresh basil, thinly sliced  OR 1 tsp dried basil

Heat a medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion is soft and translucent. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Great with these meatballs and pasta.

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Filed under food, Grains, Main Course, Sauce, Vegetarian (lacto/ovo)