Tag Archives: Sauce

Cashew Cream

  • 1 cup raw cashews or cashew pieces
  • Water to cover, OR, *boiling water to cover

1. a) Put the cashews into a bowl, or 2-cup measure, cover with water, and let sit overnight ~8 hours.

OR

* b) Put the cashews into a heat-safe bowl, and cover generously with boiling water. Let sit for ~2 hours.

2. After soaking period is over, using a fine colander, drain the water off of the cashews, discarding the water. Rinse cashews well.

3. Put the drained and rinsed cashews into a small blender with 1/2 to 1 cup fresh water.

4. Blend on high speed until the cream is smooth, and at your desired consistency. Add a pinch of salt, if desired.

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Roasted Veggies for Grains or Pasta

Roasted vegetables on whole wheat pasta

Roasted vegetables on whole wheat pasta

serves 3, doubles easily but needs larger pans

Preheat oven to 425F, with both racks in the centre of the oven.

In a baking pan or sheet, toss together and set aside**:

  • 2 pints cherry tomatoes (about 4 cups)
  • a good pinch of salt
  • a couple of tablespoons of olive oil

In a large bowl, toss together with hands**:

  • •eggplant, about 225g or 1/2lb, cut into bite-sized pieces
  • •2 medium zucchini, cut into bite-sized pieces
  • •1 red bell pepper, cut into bite-sized pieces
  • •1 or 2 cooking onions, cut into bite-sized pieces
  • •3 to 4 cloves of fresh garlic, minced
  • •a generous splash of olive oil (2 to 4 Tbsp)
  • •balsamic vinegar (a couple of Tbsp)
  • •1/4 tsp salt
  • •freshly ground black pepper (about 20 grinds)
  • •a large pinch of dried chilli flakes

Spread out this mixture on a very large baking sheet, in one layer.

Place both pans into the preheated oven, with the tomatoes on the bottom rack, and the vegetables on the top rack.  Bake for 20 minutes.

Remove pans from oven, and give each a stir, trying to flip the vegetables to brown the other side.

Put back in  oven for 10 minutes, or until golden, and the tomatoes are bursting and juicy.

* If you are serving over pasta, reserve about 1 cup of the cooking water.  First, toss the tomatoes and some cooking water together with the pasta, so that the tomatoes and their liquid coat the pasta. 

* If serving over grains, just toss the tomatoes and their juices with the grains.

Put the tomatoes and pasta or grains into a serving bowl and top with the contents of the vegetable pan.

Sprinkle on top, if you have it:

  • 1 Tbsp chopped fresh oregano, or 1 tsp dried**
  • 2 Tbsp chopped fresh basil
  • 1 tsp chopped fresh thyme, or 1/4 tsp dried**

Serve with freshly grated parmesan.

** If you are using dried herbs, toss them with the tomatoes and vegetables at the same time as the olive oil and balsamic vinegar.

For an exact recipe, which I have adapted, go to Cookie & Kate.

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

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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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)

Niall’s Favourite Chicken

This is a by feel/eye recipe. Just try it and do it until you get it right!

  • As many boneless, skinless chicken breasts as you need
  • at least one cooking onion per chicken breast
  • sea or kosher salt
  • freshly ground pepper
  • butter for pan
  • white wine, or substitute with something flavourful like stock
  • heavy (whipping) cream, about 1/2 to 3/4 cup per chicken breast if you want lots of sauce
  • tarragon, fresh or dried
  • a lemon, or part of a lemon

Cut off the growing end of the onion.  Place the now-flat end on the cutting board and slice the onion in half lengthwise.  Lay each half face-down on the cutting board and cut off the root end.  Remove the peel.  Now, make thin slices going lengthwise, so that you end up with long pieces of onion (they just look prettier with this dish!).

Between some parchement paper or waxed paper, pound the chicken — with a meat pounder, or a heavy saucepan — until it is about 1/4″ to 3/8″ thick all over**.  Season both sides with salt and pepper.

Melt a big knob of butter in a frying pan; when it stops bubbling, add the onions, and caramelize them over a medium to medium-high heat.  This will take quite a while, but it is worth it.  Don’t let them burn. Add a large pinch of salt to the onions after a couple of minutes.  When the onions have carmalized nicely, remove them from the pan, and keep warm.  Sometimes I just shove them to the side of the pan, or even throw them in after I’ve cooked the chicken.  Whatever works at the time.

If there isn’t any butter left in the pan, add some more and let it melt and finish bubbling.  Place the chicken into the pan and let it sit until it doesn’t stick anymore.  Cook on each side for about 5 minutes, until it is no longer pink.  Take the chicken out of the pan, put it on a plate, and tent with aluminum foil.  Keep the pan hot, don’t turn off the heat.**Note: if you don’t feel like pounding the chicken breasts, leave them as is, and season with salt and pepper.  To cook, sear until they are well browned, about 10 minutes and then turn them and finish cooking them for about 8 minutes.

Into the pan, pour some white wine to cover the bottom by about 1/8″ to 1/4″ — it should sizzle and boil.  Scrape up the chicken drippings from the bottom of the pan.  Reduce the wine a bit, so there is about 1/2 left in the pan.  Into the reduced wine, pour your heavy cream; simmer and stir it until it is cooked down to a thick consistency that you like.  Throw in a pinch of tarragon,  stir and cook for a bit.  Squeeze in a bit of lemon juice, and taste for seasoning (you can pour in any meat juices that have accumulated on the plate with the chicken resting on it).   Check for consistency, and cook down a little more if it is too thin.

Slice chicken breast(s) into 1/4″ slices across the grain.  Serve with the onions, and with the sauce on the side, or just pour over top.  Great with basmati, or mixed rice.

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Filed under food, Main Course, Protein

Gravy (without the use of “drippings”)

The amounts are for ~1 cup  of gravy.  Up the amounts accordingly for what you need.

  • 2 tablespoons butter*
  • 2 tablespoons all purpose flour
  • 1 cup stock/liquid — use canned chicken or beef stock, stock from a carton, some you’ve mixed up from vegetarian or non-vegetarian cubes and boiling water, or a flavourable vegetable water (from cooking your veggies); alternatively, add water or broth to the roast pan and scrape up all of the brown bits on the bottom
  • salt and pepper, to taste
  • bay leaf or two
  • fresh herbs, if desired

Melt the butter* in a small saucepan, and carefully let it lightly brown.  Add the flour and stir constantly until it is also lightly browned; this will not take very long.  Add the liquid gradually, stirring constantly.  Before you add more liquid, make sure that you’ve blended well.  Keep stirring, even if it looks as though you’re getting a big mess!  It will get smooth if you keep stirring 🙂  .    A whisk might help.  Once all the liquid is added, drop in bay leaf, and cook and stir until thickened.  Add the fresh herbs, if using, and let simmer for a bit.

Taste and add salt and pepper if needed.

* after the butter is melted, and before adding the liquid, you can finely mince a couple of tablespoons of onions and saute them with the butter if you’d like a little more flavour

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

Blue Cheese Dip

•    1/3 cup real mayonnaise
•    1/4 cup light sour cream
•    1 tbsp freshly squeezed lemon juice
•    1 tsp sugar
•    1/2 tsp minced garlic
•    1/2 tsp dry mustard powder
•    1/4 tsp salt
•    Freshly ground black pepper, to taste
•   1/2 cup crumbled blue cheese

Whisk all ingredients together, mashing up blue cheese until you have a consistency that you like. Use for vegetables, chicken wings, etc. Refrigerate.

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Filed under food, Salad Dressing, Salads, Sauce, Vegetables, Vegetarian (lacto/ovo)

Bolognese Style Meat Sauce (I even like it)

  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 carrot, peeled and minced
  • 1 celery stalk, minced
  • 1/4 cup minced bacon
  • 1/2 pound lean ground pork
  • 1/2 pound lean ground beef (you can use all beef)
  • 3/4 cup dry wine (red or white will do)
  • 1 28-ounce can of plum tomatoes, drained, then scrunched with your fingers
  • 1 cup chicken stock
  • salt
  • freshly ground black pepper
  • 1 cup cream, half-and-half, or milk

Put the olive oil in a large, deep saucepan.  Turn the heat to medium-low and, a minute later, add the onion, carrot, celery and bacon.  Cook, stirring occasionally until the veggies are tender, about ten minutes.

Add the meat and cook, stirring and breaking up any lumps, untill all pinkness is gone, about 5 minutes.  Add the wine, raise the heat a bit, and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes.

Add the tomatoes to the pot, stir, and add the stock.  Turn the heat to low and cook at a slow simmer, stirring occasionally and breaking up the tomatoes and any clumps of meat that remain.  After an hour or so, add salt and pepper to taste.  Cook for at leaast another hour, until much of the liquid has evaporatd and the sauce is very thick.

Add the cream, and cook for another 15 to 30 minutes, stirring occasionally, taste and add more salt and pepper as needed.

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Filed under food, Main Course, Protein, Sauce

Tahini Sauce

This makes a very large quantity of tahini sauce, so I normally halve it, and still end up with leftovers.

  • 1 cup Tahini (sesame paste)
  • 2/3 cup Water
  • 1/2 teaspoon Salt
  • 2 Lemons, juiced
  • 1 Garlic Clove, crushed, or more, to taste
  • a large pinch of minced hot pepper (you could use Tabasco if you don’t have any peppers on hand), or to taste
  • 1 Tablespoon Parsley, chopped

Put tahini into a bowl.  Slowly drizzle in water, whisking constantly until blended well.  Add other ingredients and blend well.   Add more water or lemon juice if you prefer a runnier consistency.

This is wonderful with falafel.  If you want a really delicious “instant” falafel mix, I recommend Casbah’s.

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Filed under Salad Dressing, Sauce, Vegetarian (lacto/ovo)