PINEAPPLE/MANGO HABANERO SAUCE
Jamacian Jerk Marinade
Ingredients
1 onion,
finely chopped
1/2 cup
finely chopped scallion
2 teaspoons
fresh thyme leaves
1 teaspoon
sea salt
2 teaspoons
coconut sugar or maple syrup
1 teaspoon
ground allspice
1/2 teaspoon
ground nutmeg
1/2 teaspoon
ground cinnamon
1 hot
pepper, finely ground (or 2 Scotch bonnet peppers)
1 teaspoon
fresh ground black pepper
3
tablespoons Coconut Aminos or soy sauce (if you dare to walk there)
1 tablespoon
olive or grapeseed oil
1 tablespoon
apple cider vinegar
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Chimchurri Sauce
This is an excellent sauce that goes well with so many things. Pasta, salads, cheese and tomatoes or use on the grill!
INGREDIENTS:
1 bunch parsley
3 T chopped oregano
4 garlic cloves (adjust for your taste in garlic)
1/2 t sea salt
1 t dried red pepper flakes
1/4 t fresh ground black pepper
1/3 c extra virgin olive oil
2 T Organic apple cider vinegar
Place everything into a food processor and blend until smooth. Add to pastas, over salads, uase as a dip!
It's fresh and full of flavor!
ENJOY!
FOOL PROOF MAYONNAISE!
Makes about one cup.
The first key to foolproof mayonnaise is to use a stick blender (or immersion blender) and the accompanying mixing cup. If you are accustomed to making mayo in a regular upright blender, then you will appreciate that the stick blender method does not wear out your arm by requiring you to drizzle oil into the mayo in a slow, steady stream. The other key to fool-proof mayo is to use a recipe like this one that is based on a mixture of flax meal and water, rather than eggs.
Ingredients:
3/4 cup grapeseed oil
1 TBSP finely ground flax meal
3 TBSP water
1 TBSP raw, unfiltered apple cider vinegar
1/4 tsp sea salt
1/2 tsp dry mustard powder
1 tsp raw honey
Directions:
Pour oil into the immersion blender cup. Add all other ingredients. Place blender into the cup. With the blade resting flat on the bottom of the cup, blend the mixture for a few seconds until it no longer incorporates. Tilt the blender or lift it a bit to allow more oil to flow into the blade as you continue mixing. Blend until no more oil incorporates. Total blending time is about 15 seconds. Don't worry if a bit of oil on the top doesn't incorporate. Simply remove the blender, and use a spoon to stir it in. Cover and store in the fridge.
Notes:
This mayo will likely have a slightly green hue from the grapeseed oil, and
specks of flax meal will also be visible in the finished product.
Grapeseed oil adds a fairly neutral flavor to mayonnaise. If you substitute extra virgin olive oil or any other stronger tasting oil, you may wish to increase the amount of honey.
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Vegan Mayo
1/2 cup unsweetened almond
milk
1 1/2 tablespoons ground golden flax seeds (sometimes called flax meal)
1 teaspoon ground dry mustard
1 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 cup grapeseed oil
Combine milk and ground
flax in a blender. Blend on high speed until flax meal is barely noticeable,
and the mixture is frothy, about a minute.
Add the sugar, dry mustard,
onion powder, salt, vinegar and lemon juice, blending for a few seconds to
combine.
Now begin to add the oil.
With the blender running, use the hole at the top to stream in a tablespoon at
a time, blending for about 30 seconds after each addition (if using a high power
blender like Vitamix 5 to 10 secs should do it.). Give your blender a break
every now and again so that it doesn’t heat up the mayo. You should notice it
thickening by the halfway point. By the time you’ve used 3/4 of the oil, it
should be spreadable. And with the last addition, you should have a thick mayo.
If it seems watery, keep blending.
It will probably taste
saltier and tangier than you’d like straight out of the blender, but trust me,
the flavors mellow and becomes perfect. Transfer to container, seal tightly and
refrigerate for a few hours, and it will thicken even further. Use within a
week.
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BBQ SAUCE!
Let’s face it. Store bought
BBQ sauce can contain preservatives, nasties like MSG, natural flavorings and
dyes. So what’s one to do? Make it yourself. It tastes so much better and you
know what’s in it. You can also control the level of heat, sweet, or (if you
really have to, smoke)…
Try this recipe and make
sure you put some in jars for the next BBQ or to take with you when friends
invite you over.
(makes six cups – three
pint-sized jars)
INGREDIENTS::
2 tbsp coconut oil
2 medium onions, minced
2 28oz cans whole tomatoes
in juice (organic of course)
2 8oz cans tomato sauce
(organic)
1 1/2 cups Bragg’s apple
cider vinegar
1/2 cup Grade B Maple Syrup
(You can use honey if you don’t have Maple Syrup) *Note: leave this out til the
end and sweeten to your taste!
4 tbsp molasses
1/2 cup orange juice
2 tbsp paprika
2 tbsp chili powder
4 tsp hickory liquid smoke
(*optional, again, leave out til the end and add to taste)
4 tsp ground black pepper
2 tsp sea salt
1 tsp Worcestershire sauce
(find one with no MSG or high fructose corn syrup)
1/4 cup dijon mustard
1/2 tsp all spice
1 bay leaf
Optional: HOT PEPPERS! I
love them, some people don’t.
1)
Mince the onions in a food processor and set aside. In a large kettle, heat up
the coconut oil on medium for a few minutes. Add the onion and saute until the
onion becomes translucent, about five minutes.
2)
Add the rest of the ingredients, and just as it starts to boil, set the heat to
low.
3)
Simmer for two hours.
4)
After two hours, remove the bay leaf and blend in a food processor in
batches until it’s smooth.
5)
Return the now-smooth sauce to the kettle and simmer for another 30 minutes.
Or, if you have an immersion blender, you can just blend it in the pot. If the
sauce isn’t thick enough, you can add more honey or molasses and cook it for
another 30 minutes or so.
_______________________________________________________________________STOUT MUSTARD
1 12-oz. bottle Stout
1 1⁄4 cup brown mustard seeds (5 oz.)
1 1⁄4 cup yellow mustard seeds (5 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice
1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1-2 days so that the mustard seeds soften and the flavors meld. (I used a Ball canning jar)
2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)
MAKES 3 1⁄2 CUP
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Hickory Smoked Ketchup/Spread (on grill!)
Roma tomatoes
Pink Himalayan Sea Salt
Fresh Cracked Pepper
Olive oil
Wash as many Roma’s as you need (to make enough for 2-3 weeks I use about 24 tomatoes).
Cut in half lengthwise and place in bowl
Sprinkle olive oil on tomatoes, sea salt and pepper and toss (you just want to coat them so they don’t burn)
Presoak your hickory (or other wood, mesquite, cherry whatever you like)
On the grill (either set the grill to about 200 degrees or get the charcoal around 200)
Once at a steady heat, add the soaked wood on the charcoal, or as instructed per your grill, and place tomatoes skin side down on grill.
Close the lid and let smoke for approx 3 hours. They should be shriveled, but not thoroughly dried.
Remove from the grill and place in food processor. Process until smooth.
Place in container – refrigerate up to 3 weeks.
The nice thing about this is it’s also great used in other recipes, like pastas.
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Soy Sauce (soyless)
We all know the controversy on soy. Whether it's good for you or bad, 95% of all soy is GMO...so why not make your own? This soy sauce has that same salty taste, with a hint of mushroom. Trust me, you won't miss the old-school stuff ;)
INGREDIENTS
1 large portabella mushroom cap
1 cup warm water
1T pink Himalayan sea salt
Place all ingredients in a food processor and blend til smooth. Lasts up til 3 weeks in the refrigerator.
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