Category Archives: Sauces

November 1, 2022 · 3:41 pm

Surf and Turf in Creamy Cajun Sauce

INGREDIENTS: (serves 2)

1 tsp Olive Oil

5 oz Steak

10.5 oz Cauliflower

1/2 Tbs Butter

1/4 cup Vegetable Broth

1 cup Almond Milk

1/2 tsp Cajun Seasonings

1 tsp Dijon Mustard

1 clove Garlic

2 Tbs Parmesan Cheese, reduced fat

1 tsp Lemon Juice

tt Parsley, sprinkled

DIRECTIONS:

Heat the oil in a large skillet over medium-high heat, add the steaks and sear until lightly browned on both sides and cooked to the desired level of doneness, before setting aside.

Reduce the heat to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.

In a separate small pot, add the garlic and cook until fragrant, about a minute

Add the vegetable broth and deglaze the pan by scraping up the brown bits from the bottom with a wooden spoon as the broth sizzles.

Add the almond milk, mix in the dijon mustard and cajun seasoning, bring to a low boil and let simmer for a minute.

Mix in the lemon juice, parsley and shrimp and then set aside.

Place cauliflower florets (uncooked) into a blender or food processor. Once riced, add to the frying pan and steam with a small amount of water.

Place the rice then add steak and creamy shrimp sauce and serve!

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Filed under Fall/Winter Favorites, Sauces, Summer Favorites, What's for Dinner?

October 13, 2022 · 2:36 pm

Grilled Chicken Power Bowl with Green Goddess Dressing

INGREDIENTS: (Serves 4)

1 1/2 lbs Chicken Breasts, boneless and skinless

1 cup Broccoli, riced

8 each Cherry Tomatoes, halved

1 cup Fresh Basil

1 clove Garlic

1 cup Kabocha Squash, riced or cubed

4 tbs Lemon Juice

1/2 cup Greek Yogurt, low-fat and plain

1/4 tsp Pepper

1/4 cup Pumpkin Seeds

4 each Radished, sliced thi

1 cup Red Cabbage, shredded

1/4 tsp Salt

1 cup Yellow Summer Squash, riced

1 cup Zucchini, riced

DIRECTIONS:

Preheat grill or oven to 350 degrees.

Season chicken with salt and pepper.

Grill or roast chicken about 10-12 minutes until it reaches an internal temperature of 165 degrees. When done, remove from the oven and set aside to rest, about 5 minutes. Cut into bite-sized pieces and keep warm.

While chicken rests, steam kabacha squash, zucchini, yellow summer squash, and broccoli in a covered microwave-proof bowl about 5 minutes until tender.

For the dressing, combine the yogurt, basil, garlic, lemon juice, and remaining salt and pepper in a blender and puree until smooth.

To serve, place an equal amount of the veggie mixture into four individual serving bowls. Add an equal amount of cherry tomatoes, radishes, and shredded cabbage to each bowl along with a quarter of the chicken and one tablespoon of pumpkin seeds. Drizzle dressing on top and serve.


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Filed under Fall/Winter Favorites, For the Grill, Healthy Lunches, Inspiralized, Sauces, Sensational Salads, Summer Favorites, What's for Dinner?

June 18, 2020 · 10:09 pm

Easy Pizza Sauce

INGREDIENTS:

1 can               Tomato Paste

1 1/2 cups       Water

1/3 cup           Olive Oil, extra virgin

2 cloves          Garlic, minced

tt                      Salt and Pepper, freshly ground

1/2 Tbs            Oregano, dried

1/2 Tbs            Basil, dried

1/2 Tbs            Rosemary, crushed

DIRECTIONS:

Mix together the tomato paste, water and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary. Just spread on dough.

NOTE: Living near the water with high humidity we have found we needed to cut the water to less than a cup. If it is still too runny we heat and reduce it until a nice consistency.

 

 

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Filed under Fall/Winter Favorites, Kid's Corner, Party Picks, Sauces, Summer Favorites, What's for Dinner?

July 6, 2010 · 12:04 pm

Cool Cucumber Raita

INGREDIENTS:

2 cups             Whole-Milk Yogurt, plain

1                       English Hothouse Cucumber, peeled and coarsely grated (7-in)

1 tsp                Kosher Salt, Coarse

2 tbs                Freshed Cilantro, packed and finely chopped

4 tsp                Fresh Mint, finely chopped

INSTRUCTIONS:

Line strainer with cheesecloth and place over bowl.  Add yogurt, cover and refrigerate at least 2 hours and up to 1 day.

Combine drained yogurt and grated cucumber in a small bowl.  Add coarse salt, chopped cilantro, and chopped mint.  Mix well.  Cover cucumber raita and chill at least 30 minutes and up to 2 hours.

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Filed under Chicken Dishes, International Inspirations, Sauces, Vegetarian Fare, What's for Dinner?

June 29, 2010 · 4:54 pm

Roasted Tomato Pizza Sauce

Roasted Tomato Sauce with Eggplant on Overnight Pizza Dough

INGREDIENTS:

AN                Nonstick vegetable oil spray

2 lbs             Plum tomatoes, cored and halved lengthwise

4 tbs             Olive Oil, divided

1/4 tsp          Coarse Kosher Salt

1 tbs             Fresh Oregano Leaves

2                    Garlic Cloves, minced

1/4 cup         Tomato Paste

INSTRUCTIONS:

Preheat over to 375 degrees F.  Spray rimmed baking sheet with non-stick spray.  Arrange tomatoes, cut side up on sheet.  Toss with 2 tbs of oil.  Turn cut side up again if needed.  Sprinkle with coarse salt, then oregano.  Roast until soft but beginning to brown, 45 minutes to 1 hour.  Cool on sheet.

Puree tomatoes in blender until smooth.  Heat 2 tbs oil in large skillet over medium-high heat.  Add garlic, saute 30 seconds.  Add tomato puree and tomato paste and bring to a boil, whisking to blend.  Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes.  Season with salt and pepper.  Cool sauce.  Cover and chill up to 3 days.

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Filed under Kid's Corner, Party Picks, Sauces, What's for Dinner?

June 22, 2010 · 1:37 pm

Cilantro-Chile Chutney (dip for Samosas)

INGREDIENTS:

1 cup              Cilantro Leaves, loosely packed

1                      Jalapeno or Serrano Chile

3 tbs                Water

1/2 tsp            Cumin Seeds

1 cup               Yogurt

1 tbs                Lemon Juice

1/4 tsp            Salt

Pinch              White Pepper

INSTRUCTIONS:

In a blender or processor, put in the cilantro leaves and chile.   Add the water and puree to a smooth paste.  Scrape down the sides of the bowl as necessary.

In a small pan, heat the cumin seeds over low heat until they started to smell nutty and aromatic.  Remove from the heat, let cool and grind to a fine powder.

Add the ground cumin, yogurt, lemon juice, salt and pepper.  Taste and adjust seasoning.  Stir to blend thoroughly and chill before serving.

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Filed under Holiday Menus, International Inspirations, Party Picks, Salsas and Chutneys, Sauces, Starters

June 10, 2010 · 3:01 pm

Coriander-Mint Sauce (dip for Samosas)

INGREDIENTS:

1/3 cup             Yogurt

3/4 cup             Cilantro Leaves, packed

1/4 cup             Mint Leaves, packed

2                         Jalapeno or Serrano Chile, seeded and chopped

1/4 cup              Red Bell Pepper, seeded and chopped

1 tbs                  Onion, peeled and chopped

1                          Ginger Knob, almond-sized

3/4 tsp               Sugar

2 tbs                   Water

INSTRUCTIONS:

Put all the ingredients in a blender or food processor.  Puree until smooth.  Taste and adjust seasoning with salt, pepper or sugar.  Transfer to a serving dish.  Cover and chill before serving.

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Filed under Holiday Menus, International Inspirations, Party Picks, Sauces, Starters