Archive | Sauces, Dips, and Condiments RSS feed for this section

Homemade Sunbutter

25 Apr

I’ve been trying my hand at a few different types of homemade nut butters lately and so far this has been my favorite.  Yes, I realize sunflower seeds are not nuts, but the term “seed” butter doesn’t have quite the same ring to it. My little 2 year old loves to eat this by the spoonful and I think it’s a great substitute for peanut butter for those who have allergies. This is super easy to make and takes less than 5 minutes in a food processor. Also, I custom make each batch… meaning I just add things to taste. This isn’t an exact science. If you’ve never tried your hand at making your own “nut” butter, I highly recommend it!

sunbutter

Ingredients

  • toasted sunflower seeds (I buy salted roasted ones from the bulk bins at the grocery store, but you could roast raw ones yourself)
  • light flavored oil (I use olive oil)
  • honey or other liquid sweetener, if desired
  • salt

Directions

Place sunflower seeds in the bowl of a food processor with the blade attachment. I think I used about 2-3 cups of seeds. Don’t use too many or it’ll be hard to get a good consistency. The seeds will go through several stages before they get to the correct consistency and you’ll probably have to stop it every so often to scrape down the sides. First the seeds will get a mealy consistency, then pasty/clumpy. Keep processing until the seeds are smooth and release their oils. The mixture will look relatively smooth and shiny.

Once you get to this point, taste the butter. This is the time to add extra salt and/or honey. I think honey gives it a great sweetness that pairs very well with the seeds. Don’t underestimate the importance of salt, especially if your seeds were not salted, you’ll need to add a bit to bring out the flavor. Once the honey and salt are mixed in well, you can adjust the consistency of the butter to your liking. Just add a bit of your oil at a time until the desired consistency is reached. And that’s it! You really could use this same process for any other nut/seed butter you want to make. Try out different flavors and variations and see which one you like best!

Smoked Salmon Frittata with Green Onion Dressing

7 Feb


smoked salmon frittata

This was a delicious, fast meal for a busy work night. You may want to double it up if it’s for the whole family and/or serve with a side salad.

 

Green Onion Dressing

Makes about 1 cup

Ingredients:

  • 1/2 cup raw cashews, soaked, drained & rinsed (I usually pour boiling water over mine and soak for about 45 minutes)
  • 1 cup coconut milk
  • 1/4 cup green onions, chopped finely
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • salt & pepper

Instructions:

Add the raw cashews to a blender and process until they are finely ground. Add the coconut milk, lemon juice, and garlic powder. Blend until the mixture is smooth, scraping down the sides a few times.

Stir through the green onions and season to taste with salt & pepper. Refrigerate to thicken before serving.

Smoked Salmon Frittata

Ingredients:

  • 1/2 teaspoon oil or butter
  • 4 large eggs, beaten with a splash of water
  • 3 – 4 oz smoked salmon, sliced

Preheat broiler.

Heat oil or butter in a 10-inch nonstick skillet on stove over medium-low heat. Pour in beaten eggs and swirl pan to evenly distribute in a circle. Cook eggs until they are beginning to pull away slightly from the edges of the pan and only the middle is still liquid.

Place the skillet under the broiler and cook until the eggs are just set – they will be firm to the touch, but still spring back to shape. Remove the hot pan from the broiler with oven mitts and slide frittata onto a cutting board or plate.

To serve:

Top frittata with sliced smoked salmon and green onion dressing and garnish with additional green onions if desired.

Adapted from Meatified

Roasted Buddha Bowl

29 Oct

buddha bowl

I wasn’t expecting a lot from a bowl filled with veggies and beans, but this really hit the spot. Both the cauliflower and broccoli were vastly improved by the roasting process as were the chickpeas. Seriously, if you’ve never had roasted, crunchy chickpeas, you’re missing out. But, my favorite part of the dish was the sauce. Holy moly. That was some good stuff. I think it was the nutritional yeast that gave it the unique flavor I loved so much, which was a relief because I was a bit scared of the stuff. I can’t wait to try using it to make “cheese” sauces and such. Anyway, the sauce was so good I made another double batch later on just to have on hand for other assorted veggie bowls. Oh and don’t be like me and forget about making some sort of grain to go with the Buddha bowls. Sadly I didn’t have time to make brown rice so I went with white. Which was delicious, but the nuttiness of brown rice would be so amazing with this.

Go to Recipe

Homemade Wheat Mix & Pancakes with Blueberry Sauce

17 Aug

wheat mix

This is a recipe that I grew up with. We used it primarily for pancakes and to this day they are still my favorite. The best part of this mix is you can use it for many different things. It originally came from the “Make-a-Mix” cookbook which included recipes for muffins, bread, etc.

Today I’m just going to give you the recipe I use for pancakes. Keep in mind this is very off-the-cuff. Precision isn’t needed here, which is what makes it great. In fact, Seth loves making these for Sylvie who in turn loves to eat them! Today I’ll also include a fabulous recipe for blueberry sauce just as a bonus. Breakfast doesn’t get much better than this!

Wheat Mix

  • 6 cups whole-wheat flour
  • 3 cups all-purpose flour
  • 1 1/2 cups instant nonfat dry milk
  • 1 tablespoon salt
  • 1 cup sugar
  • 1/2 cup wheat germ
  • 1/4 cup baking powder
  • 2 cups vegetable shortening

Combine wheat flour, white flour, dry milk, salt, sugar, wheat germ, and baking powder. Mix well. Cut shortening in with a pastry blender. Makes about 14 cups.

Whole-Wheat Pancakes

  • Wheat Mix
  • Bisquick
  • Egg
  • Water

Mix equal parts wheat mix and Bisquick*, add an egg, and enough water to make the batter a good consistency. Stir just enough to get all the major lumps out. If you’re making a lot or just a pancake worth or so, you’ll want to adjust the egg amount accordingly, but for an average sized recipe, you won’t need to worry about it.

*You can eliminate the Bisquick and make these using only the wheat mix, but the texture of the pancakes isn’t as good and they’ll be more crumbly.

Blueberry Sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 2 cups blueberries (or other berries, fresh or frozen)

In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over french toast, pancakes, waffles, or dessert of your choice.

Bacon Gravy and Buttermilk Biscuits

24 Jan

bacon gravy

The morning I made these biscuits the only breakfast meat I had was bacon.  I wondered to myself why anyone only ever made sausage gravy and biscuits. So I went against the grain and used bacon! It was super tasty and hit the spot. But how could it not? I mean it’s BACON GRAVY.

I’ve been looking for a killer buttermilk biscuit recipe for a long time. It seemed like mine never rose high enough or had enough flavor. The first time I made these biscuits I went against my gut and used the very wet dough it produced. My biscuits tasted good but they were kind of spread out, not tall and beautiful. The next time I made them I added a bit more flour so the dough wasn’t so insanely sticky and more of the traditional texture. And look how beautiful they turned out! I can’t tell you how elated I was.

buttermilk biscuits

Go to Bacon Gravy Recipe

Go to Buttermilk Biscuit Recipe

Creamy Pasta Alfredo

16 Nov

I bought a package of fresh tortellini pasta to have on hand for a quick weeknight meal. Last night after looking at my 10 year old packets of alfredo sauce mix, I decided to just make the sauce from scratch. I don’t typically keep heavy cream on hand which is a common staple in alfredo sauce recipes. Luckily I found this one that uses milk thickened with a roux. Add a bit of parmesan cheese and voila! Alfredo sauce! To give you an idea of how much it makes, I used a 20 oz. package of pasta and doubled this sauce recipe.

Go to Recipe

Blackened Chicken and Cilantro Lime Quinoa

5 Sep

Quinoa is still a fairly foreign ingredient to me, so I was excited to try this recipe. I really liked the spicy chicken and thought it paired well with the lime quinoa. The lime was a little strong for my taste though, so I think I would cut the juice amount in half next time and add more if needed. The original poster made an avocado based sauce to serve with this, but I used this Cafe Rio Cilantro Lime Dressing instead and it was delicious!

Go to Recipe

%d bloggers like this: