Archive for the ‘sauces’ Category

Love at first bite.

Grilled corn on the cob with maple-chipotle glaze (from Epicurious; nondairy modifications by me)

1/2 cup pure maple syrup

1/4 cup (1/2 stick) margarine

2 garlic cloves, minced

2 teaspoons minced canned chipotle chilies

1/4 teaspoon salt

6 ears fresh corn, husked

Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes.

Prepare barbecue (medium heat). Brush corn with some of the glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.

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I found this recipe and decided to play. I subbed ground chicken for the beef, and used soy yogurt instead of the real thing. I served it with some pita, tomatoes, and Israeli pickles. And some hummus, too. Fabulous meal.

Chicken shawarma meatballs

for the meatballs:

1 pound ground chicken

2 cloves garlic, minced

1/4 teaspoon freshly ground pepper

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon cardamom

1/4 teaspoon cinnamon

1/4 teaspoon coriander

1 tablespoon lemon juice

1/2 onion, finely diced

2 tablespoons plain soy yogurt

for the sauce:

1 small cucumber, peeled and seeds removed

2 cloves garlic

1 tablespoon lemon juice

1 cup plain soy yogurt

1 tablespoon dry dill

salt and pepper

Begin by making the sauce. In a blender, combine the garlic and cucumber. Blend until smooth. In a small bowl, combine the cucumber mixture, lemon juice, yogurt, dill, salt, and pepper. Mix well, then cover and chill for at least an hour.

Heat the broiler and line a sheet pan with foil sprayed with non-stick spray.

In a large bowl, mix the ground chicken, garlic, yogurt, spices, lemon juice, and onion until well combined. Scoop out about 2 tablespoons-worth of the meat mixture onto the prepared sheet pan. I got about 15 meatballs.

Broil for 15-25 minutes, until the meatballs are well-browned. Cool for 10 minutes, loosely tented with foil, before serving. Serve with you favorite garnishes, and the sauce.

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Here’s a surefire way to make BBQ chicken that will always be done right and always be moist and luscious. Bake your chicken, skin on,¬† (whatever parts you like – I always make breasts) in a 300 degree F. oven, uncovered, for about 1 – 1 1/2 hours til juices are clear and no longer pink. Cool to room temperature. Then fire up your grill. When nice and hot, lay your chicken on the grates and get the nice charring on both sides. Remove from grill to a plate and set aside. Lay aluminum foil in a single layer over the entire grating. Poke holes at regular intervals all over the foil. Now put the chicken back on the grill, and start basting with your favorite BBQ sauce. When all nicely coated, pull the cover down over your grill and let the sauce cook into the chicken. Check regularly, and turn regularly and re-baste as needed. When you are satisfied with the charring and sauce caramelization, you are ready to serve. The chicken will be moist, tender, and most flavorful.

Colleen’s BBQ sauce (slightly¬† modified):

1 cup ketchup

1 cup cider vinegar

1 stick margarine

1 cup water

4 tablespoons light brown sugar, packed

1/2 cup prepared mustard (ball park kind)

2 teaspoons salt, to taste

1/2 teaspoon cayenne

1/4 cup Worcestershire sauce

In a 2 quart saucepan, combine everything. Heat til boiling, then lower heat to medium-low and cook, uncovered, til thickened, about 30 minutes. Stir occasionally. This makes enough for 8-10 pounds of chicken. You can halve this recipe with excellent results.

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Here is another recipe that has made the rounds on the internet – from Gourmet to Epicurious to Smitten Kitchen, probably just to name a few sites. Now, my version – I’ve made this non-dairy, added my own homemade tomato sauce, and (true confession) I did not make my own pasta dough. I used a package of wonton wrappers. Yep. This was outstanding.

Artichoke ravioli with tomato sauce

1 package wonton wrappers

Favorite Italian Calabrese tomato sauce

for filling:

2 tablespoons margarine, cut into pieces

1 small onion, chopped (1/2 cup)

1 can artichoke hearts, drained and patted dry

1/2 cup grated soy parmesan

1/3 cup chopped fresh flat-leaf parsley

1 large egg yolk

1/2 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 teaspoon freshly grated nutmeg

1 large egg white, lightly beaten with 2 teaspoons water (the egg wash)

Heat margarine in a 12″ heavy skillet over moderately high heat. Then saute onion, stirring occasionally, about 6 minutes. Add artichoke hearts and saute, stirring occasionally, until lightly golden. Remove from heat and cool slightly.

Transfer to bowl of food processor, then add soy cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg, and pulse until mixture is coarsely chopped.

Drop a 1 1/2 teaspoon mound of filling onto each wonton wrapper. Brush egg wash around each mound, then fold in half over filling. Press down firmly around each mound, forcing out air (air pockets increase the chance that ravioli will break during cooking).

Bring a 6-8 quart pot of salted water to boil. add ravioli, carefully stirring to separate, and adjusting heat to keep water at a gentle boil; cook until pasta is just tender (about 5 minutes). Transfer with a slotted spoon to a colander.

Plate ravioli (3-4 per serving) and carefully spoon your heated tomato sauce over the pasta. Makes 4 delicious servings.

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Yes, I’m a sucker for stuffed peppers. So I had to make these. Adapted by me to be nondairy, and I used ground turkey in place of the beef, and chicken sausage in place of pork. All-Around Excellent Dish.

Stuffed Bell Peppers

for the sauce:

1 tablespoon olive oil

1 onion, diced

1 cup chicken broth

2 cups prepared marinara sauce

1 tablespoon balsamic vinegar

1/4 teaspoon red pepper flakes (optional)

for the peppers:

1 pound ground turkey

1/2 pound sweet Italian chicken sausage, casing removed

2 cups cooked rice

1 cup grated soy parmesan

1/4 cup chopped Italian parsley

1 10-ounce can diced tomatoes

2 tablespoons salt

1/4 teaspoon freshly ground pepper

4 large green bell peppers

Add the olive oil to a saucepan, and lightly brown the onions with a large pinch of salt over medium-high heat. Remove half and reserve for the stuffing. Stir in the rest of the sauce ingredients and bring to a simmer. Pour the sauce into the bottom of a large deep casserole dish.

Add the filling ingredients to a mixing bowl, along with the reserved onions, and mix together until combined.

Preheat oven to 375 degrees F.

Cut the bell peppers in half lengthwise. Use a spoon to remove the stem, seeds, and white membrane from each pepper. Place the bell peppers in the casserole dish, and fill each pepper with the stuffing.

Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 30 minutes, or until the peppers are very tender. Serve with the sauce spooned over the top. Makes 8 servings.

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Everything works together so well in this recipe. The corn crepes are simply excellent – like nothing I’ve ever tasted. They perfectly complement the coffee barbecue sauce, with the chicken as the perfect foil. We gobbled ‘em up. Thanks, Joanne ~ I followed your directions and it was a splendid meal. Please go to her blog and read the full recipe.

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Not to be confused with this recipe that I made before. We really enjoyed this for dinner – the sauce is nicely piquant, but light. I used whole-grain pasta (I use Barilla). I also think this would taste fabulous with tofu in place of poultry. Actually, the original recipe called for veal, but I just don’t have the heart to eat veal.

Chicken scaloppini (adapted to be non-dairy)

2 tablespoons margarine, divided

2 tablespoons olive oil

2 teaspoons lemon zest

1 tablespoon parsley, minced

1/4 cup white whole wheat flour

sea salt and freshly ground pepper

1 pound boneless chicken tenders

1/4 cup shallot, minced

1/4 cup white wine

2 tablespoons freshly squeezed lemon juice

2 tablespoons capers, rinsed

Mix together the lemon zest and parsley in a small bowl and set aside.

heat a large nonstick pan over medium-high heat. Melt 1 tablespoon margarine in the oil.

While pan is heating, mix together flour, salt, and pepper on a wide plate and dredge chicken. Swirl the oil around the pan and sear the chicken tenders for about 3 minutes per side. When nicely browned, transfer to a platter.

Add shallots to the pan and saute for 3 minutes, til softened and brown. Pour in white wine and cook for 1 minute, while scraping up the browned bits in the pan with your spatula.

Remove pan from heat and swirl remaining tablespoon margarine, lemon juice, and capers. Season to taste with additional salt and pepper.

Serve cutlets on either a bed of rice or pasta, drizzled with sauce and sprinkled with lemon zest and parsley. Makes 4 servings.

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Rundown is a classic Caribbean stew, where the base (coconut milk) is simmered down. Inspired by this recipe, I decided to try this with roasted chicken instead of crab meat. I used a little less coconut milk, too. We loved this dish. Another keeper!

Curry chicken rundown

2 tablespoons canola oil

1 onion, chopped

2 garlic cloves, minced

2 teaspoons finely grated fresh ginger

2 teaspoons curry powder

1 teaspoon ground turmeric

3/4 teaspoon ground allspice

3 tomatoes, peeled, seeded, chopped coarsely

1/2 teaspoon minced chile pepper

1 teaspoon chopped thyme

salt and freshly ground pepper

1 14-ounce can unsweetened coconut milk

1 cup water

1 pound shredded roasted chicken (I used white meat only)

3/4 cup chopped cilantro

In a deep skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, til softened. Add the garlic and ginger and stir, cook until fragrant, about 2 minutes. Add the curry powder, turmeric, and allspice, and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, chile pepper, and thyme, and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes. Add the coconut milk and the water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one third, about 15 minutes.

Stir the chicken into the sauce and cook until just heated through, about 2 minutes. Stir in the cilantro. I served this with brown rice. Makes 4 servings.

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A really great preparation (and easy) of salmon leaving the fish sweet, tangy, and succulent. Homerun dinner!

Maple sesame salmon fillets (thank you to And Then I Do the Dishes blog)

salmon fillets (enough for 4 people)

3 cloves garlic, finely chopped

1/3 cup maple syrup

1/4 cup soy sauce

2 teaspoons rice vinegar

1 teaspoon sesame oil

1/2 teaspoon hot sauce of your choice (I used Frank’s)

toasted sesame seeds, for garnish

Mix all the ingredients except the salmon and the sesame seeds. Use either a bowl or a zip-lock bag. Place salmon in the marinade and let it rest in the refrigerator for at least 15 minutes.

Line a baking sheet with aluminum foil. Preheat broiler and place the oven rack in the middle of your oven. Place the salmon fillets on the baking sheet and broil for about 12 minutes. You can baste the salmon once or twice during the broiling.

When done (flesh is pink), remove and plate. Garnish with sesame seeds, and serve with your favorite sides. Makes 4 servings.

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Lovely to look at, light and delicious. Great recipe! This one’s a keeper; I’d serve it to vegetarian company.

Coconut curry with tofu “scallops”

for the tofu scallops:

1 package extra firm tofu

1 tablespoon soy sauce or tamari

1 tablespoon vegetable broth

1 tablespoon sesame oil

Cut a block of tofu in half and slice each half into two pieces, so it’s half as thick as the original block. Using a small cookie cutter or coffee scoop (I used the lid from my non-stick cooking spray can), cut eight rounds. Cut a # pattern into the top and bottom of each round. Marinate the rounds for a half hour or more in the soy sauce and broth, turning once.

Fry the tofu in the sesame oil on medium-high heat until they are golden brown, about 3 minutes each side.

for the coconut curry:

1 clove garlic, minced

1 teaspoon minced ginger

3 green onions

1 tablespoon sesame oil

1/4 teaspoon red chili paste (or more if you like heat)

1 can coconut milk

2 tablespoons mild curry powder

1/2 teaspoon salt

1/2 cup vegetable broth

1 cup spinach, tightly packed

1 tomato, cut into quarters

Heat the oil in a pan over low heat. Chop up the white parts of the green onions and reserve the greens for garnish. Add the onion, garlic, and ginger to the pan and saute for 5 minutes.

Add the red chili paste to the vegetables, smashing it with a spoon to break it up. Add the coconut milk, salt, and curry powder, and stir.

In a food processor, puree the spinach and tomato in the broth. Add the pureed spinach mixture to the coconut milk mixture, and simmer until thickened.

To serve, divide the curry into four plates or wide bowls. Add the tofu scallops and a scoop of rice, then garnish with some green onions. Makes two servings.

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