Barbecue Mayo

 

Barbecue Mayo
Barbecue Mayo

Barbecue Mayo

 

2 tbsp barbecue sauce

1 tbsp mayonnaise

1 tsp spicy brown mustard

1 tsp red-hot or sriracha sauce

Mix all ingredients in a small bowl. Allow flavors to blend for 30 minutes before use.

Refrigerate leftovers in a tightly sealed container.

 

2 servings, 75 calories per serving

 

 

Sweet And Hot Chili Sauce

 

Sweet And Hot Chili Sauce
Sweet And Hot Chili Sauce

 

⅓ cup rice vinegar

⅓ cup water

½ cup sugar

1 tbsp white wine

1-2 tsp red pepper flakes*, according to taste

1½ cloves garlic (1½ tsp)

1 tsp finely minced ginger root

1 tsp soy sauce

2 tsp cornstarch dissolved in 1 tablespoon water

 

Place all ingredients except cornstarch into a small saucepan and bring to boil, stirring constantly. When the sugar has melted, add cornstarch mixture and allow to cook, stirring constantly, until mixture begins to thicken, about one minute.

Remove from heat, allow to cool and transfer to an airtight container. Store in refrigerator for up to one week.

*Red pepper flakes can be purchased in the spice section of the grocery store, labeled as “red pepper flakes” or “crushed red pepper”. You can make your own with dried chili peppers using a mini chopper or sharp knife.

 

Yield: One cup. Serving size 2 tbsp, 38 calories per serving

Hack:  Use this sauce to make roasted red cabbage with shrimp!

Hack: Chili sauce can be frozen for up to 3 months. Thaw in the refrigerator and heat gently to restore consistency.

Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

 

 

Scallion Pesto

 

Scallion Pesto

 

4 cups scallion or green onions, coarsely sliced

1 cup fresh basil

2 tbsp fresh chive

5 cloves garlic (5 tsp minced)

½ cup olive oil

¼ cup pine nuts

¼ cup parmesan cheese

3 tbsp lemon juice

½ tsp salt

Place all ingredients in a blender or food processor and blend until smooth.

 

Yield:  2 cups

Serving size:  ¼ cup, 175 calories per serving

Hack:  Pesto can be stored in the refrigerator for up to 7 days or frozen for 12 months.  I recommend freezing in ice cube trays and then removing portions to a freezer-safe container so you can thaw just the amount you need.

Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use.

Hack: Use leftover pine nuts in Baked Rice PilafHealthy Vegetable Lasagna with Butternut Bechamel or Roasted Asparagus with Pine Nuts!

Hack:  Use this pesto to make Chicken Pesto Naan Pizza!

 

Italian Salad Dressing Mix

Italian Salad Dressing Mix
Italian Salad Dressing Mix

Italian Salad Dressing Mix

 

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp sugar

2 tbsp dried oregano

1 tsp black pepper

¼ tsp thyme

1 tbsp parsley

1 tsp basil

¼ tsp celery salt

2 tbsp salt

 

Mix together all ingredients and store in a tightly sealed container at room temperature.

For the salad dressing: Combine 2 tbsp mix with ¼ apple cider vinegar, ⅔ cup olive oil and 2 tbsp water. Shake or whisk to combine.

Serving size (mix only): 1½ tsp, 7½ calories per serving

Serving size (prepared salad dressing): 2 tbsp, 130 calories per serving

 

 

Roasted Garlic Spread

 

Roasted Garlic Spread
Roasted Garlic Spread

Roasted Garlic Spread

 

1 head garlic

2 tsp olive oil

1 block (8 oz) cream cheese, softened

¼ tsp pepper

1½ tbsp dried chives

 

Preheat the oven to 350℉.

Remove outer skins of garlic, leaving only the skin that covers the cloves.

Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set upright on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.

Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.

Remove the bulb from foil, turn upside down and gently squeeze garlic from the skins into a small bowl.

Mix in cream cheese, salt, pepper and chives.

Allow to rest for at least one hour while flavors blend. Store leftovers in the refrigerator for up to 5 days.

 

Serving size: 2 tbsp, 105 calories per serving

Hack: For a more dip-like texture, substitute ½ of the cream cheese for sour cream

 

 

Cheesy Black Bean Dip

 

Cheesy Black Bean Dip
Cheesy Black Bean Dip

Cheesy Black Bean Dip

 

⅔ cup dried black beans

4 cups water, divided

3 tablespoons extra-virgin olive oil

1 red onion, minced

3 garlic cloves, minced (3 tsp)

¼ cup tomato paste

¾ teaspoons smoked paprika

¼ teaspoon red-pepper flakes

½ teaspoon ground cumin

¼ cup boiling water

Salt and pepper to taste

¾ cup grated Cheddar (3 oz)

 

Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.

Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Drain excess water, if necessary.

(NOTE: The above step can be done ahead. Store beans tightly covered in the refrigerator for up to 3 days.)

Heat the oven to 475 degrees.

Heat olive oil in a saute pan over medium-low heat. Add onions and saute for 5 -10 minutes until translucent but not browned. Add garlic and saute until fragrant, about one minute.

Stir in the tomato paste, paprika, red pepper flakes and cumin and saute for 30 seconds.

Add the beans, water and generous pinches of salt and pepper, and stir to combine. Transfer to an oven-safe dish and sprinkle the cheese evenly over the top. Bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes.

Serve immediately with corn chips, crusty bread, pita or rice.

 

6 servings, 245 calories per serving (dip only)

Hack: Freeze leftover portions sealed in serving-sized portions for future use. Allow to thaw completely in the refrigerator before reheating.

Hack: One cup of frozen onions can be substituted for fresh onion in this recipe.

 

 

 

Basic Homemade Tomato Sauce

Nothing beats basic homemade tomato sauce…it’s fresh, delicious and eco-friendly!  Local tomatoes are now available to us now so stock up!

Basic Homemade Tomato Sauce
Basic Homemade Tomato Sauce

Basic HomemadeTomato Sauce

3 pounds fresh tomatoes (about 8 medium)

½ tsp salt

1 ½ tbls lemon juice

Remove stems, if necessary, from tomatoes. It is not necessary to remove core or seeds.

Drop tomatoes in the blender and blend until smooth, in batches if needed. You should end up with about 8 cups of puree.

Put puree in a large saucepan, straining through a mesh colander, if desired, to remove seeds. Add salt. Simmer on low for 90 minutes, stirring occasionally. Stir in lemon juice.

Yield: 4 cups tomato sauce, 70 calories per cup

Hack: To make tomato paste, double line mesh colander with cheesecloth and place in bowl. Put 1 cup cooled tomato sauce in the colander. Cover and leave in the refrigerator overnight. Using cheesecloth, squeeze out any remaining liquid. Yield: 3 tbls.

Hack: Freeze cooled sauce in one cup servings in sealed freezer safe bags or containers for future use.

Hack:  If you have leftover tomatoes and no time to make sauce, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to cook with at a later date.

 

 

Homemade Ranch Dressing /Dip

No need to run to the store for a packet of ranch dressing mix. You probably have the ingredients for this homemade ranch dressing /dip right in your kitchen!

Homemade Ranch Dressing /Dip

Homemade Ranch Dressing /Dip

Course Salad Dressing
Servings 4
Calories 85 kcal

Ingredients
  

  • 3 tbsp dried parsley
  • tsp black pepper
  • tsp garlic powder
  • ¾ tsp salt
  • tsp onion powder
  • 2 tbsp dried dill weed

Instructions
 

  • Combine all ingredients in a tightly sealed container and shake to mix.
  • For the dressing: Combine 1 tsp mix with ¼ cup mayonnaise, ¼ cup milk (or buttermilk), 3 tbsp sour cream and 1 ½ tsp lemon juice. 4 servings, 85 calories per serving.  Store tightly covered in the refrigerator for up to one week.
  • In recipes: Substitute 1 tbsp mix for 1 packet of ranch mix.
Keyword homemade ranch dip, homemade ranch dressing, homemade ranch dressing powder, ranch salad dressing

Did you know?  Ranch dressing was invented by ranch owner Steve Henson and that he named it after his ranch, which was called Hidden Valley?  Check out the fascinating story here!

Suggestion:  Serve this ranch dip with crispy fried green tomatoes or broccoli cheese fritters!

Oil-Free Lemon Poppy Seed Dressing

You can use Oil-Free Lemon Poppy Seed Dressing as a marinade or salad dressing. It can be tossed with pasta or rice noodles for a bright, fresh taste!

Oil Free Lemon Poppy Seed Salad Dressing

Oil-Free Lemon Poppy Seed Salad Dressing

Course Salad Dressing
Servings 8
Calories 20 kcal

Ingredients
  

  • ½ cup lemon juice
  • 1 clove garlic, minced (1 tsp)
  • tsp fresh ginger, grated
  • tbsp maple syrup
  • 1 tbsp Dijon mustard
  • ¼ tsp salt
  • Pepper to taste
  • cup water
  • 1 tbsp poppy seeds

Instructions
 

  • Combine all ingredients except poppy seeds and blend with a mini food processor or immersion blender until smooth. Add poppy seeds. Store in a tightly sealed container in the refrigerator.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword lemon juice, lemon poppy seed, lemon poppy seed dressing, lemon poppy seed marinade, lemon poppy seed pasta, low calorie, oil-free dressing, pasta sauce, poppy seed, vegan, vegetarian

Did you know that poppy seeds are rich sources of a number of nutrients?  Click here for more information!

Use this dressing to make Lemon Poppy Seed Chicken with Rice Noodles or Easy Pan Seared Scallops / Shrimp!

Homemade Creamy Caesar Dressing

Anchovy fillets, hot sauce, Dijon mustard and mayo come together in this homemade creamy Caesar dressing. Because anchovies deserve to be loved, too.

Use this dressing over Brussels Sprout Caesar Salad!

Homemade Creamy Caesar Dressing

Homemade Creamy Caesar Dressing

Course Salad Dressing
Servings 4
Calories 137 kcal

Ingredients
  

  • cup mayonnaise
  • ½ tsp Dijon mustard
  • ¼ tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • ½ tsp garlic, minced
  • 6 oil-packed anchovy fillets
  • 6 dashes hot sauce

Instructions
 

  • Combine all ingredients and mix with a mini food processor or immersion blender until smooth. Allow to mellow for one hour prior to serving.
  • Hack: Anchovies can be covered in oil and sealed in a sandwich bag in the refrigerator for up to 2 months. Alternately, they can be spread out in a single layer and frozen (still in the sandwich bag, if desired. I suggest you double bag the fillets before storing them.
Keyword anchovies, Caesar salad, Caesar salad dressing, Homemade caesar salad dressing, homemade creamy salad dressing, homemade salad dressing

Did you know?  Anchovies are a great addition to your diet!  Check out the benefits here.