Recipes

[novamc1]

The more I cook, which is a lot in the last several years, the more I'm interested in how to top and flavor various foods to keep them interesting.

Any ideas from others would always be welcomed.

On the fly recently I wanted something to top a southwestern-flavored chicken burger (from Costco's frozen area).  I mixed some  Marzetti refrigerated ranch dressing with a small amount of ordinary Ken's bottled Russian dressing and served some on the side for dipping bites of the burger.  Husband said he loved it.

Recently came across a  sauce recipe that might work for many things, too.

AMAZING  MUSTARD BUTTER

Stir together 1/2 cup softened butter and 2 tablespoons Dijon mustard.

Chill until firm.

Serve a pat of the compound with grilled vegetables, steak, or fish.

Or.........for a simple sauce for fish, stir together 1/4 cup melted butter and 1 tablespoon Dijon.

(For fish,  especially salmon, I already use maple syrup mixed with Dijon--still seems to work the best at our house.  Works well on a pork tenderloin roast, too.)

[Sweet Kitties]

I have lots of sauce & dressing recipies. This easy Asian inspired sauce is fantastic on everything--from noodle bowls, to veggie toppings. For Sunday breakfast, I saute a pile of vegetables, add chick peas & this sauce. I eat a whole food plant based diet. This sauce is a favorite with both my vegan & non-vegan friends.

Spicy Peanut Sauce

1/2 C all natural peanut butter (100% peanuts--no sweetener or added fats)

6 TBS reduced sodium tamari or soy sauce

6 TBS water

2 TBS sriracha sauce

2 TBS fresh lime juice

2 TBS real maple syrup

1 tsp garlic powder

Put ingredients in a blender & blend until smooth.

[CalminHeart]

I ate at a friend's house and she used this sauce on scallops. She used it sparingly so it just accented the flavor and didn't pour a bunch of sauce on the scallops.

2 TBS real butter (unsalted preferred)

1/2-1 TBS real garlic, minced

1/4 cup half and half (original recipe called for heavy cream)

1/4-1/2 TSP real lemon juice 

white pepper and salt to taste

Melt the butter. Add garlic and saute on low until garlic is ready. Add 1/2 & 1/2. Slowly cook and and consistency will slightly thicken. Add lemon juice. Be careful how much juice you add as too much ruin the consistency. I put in about 1/8th teaspoon.

Do not cover scallops with the sauce. IMO, it ruins them and the flavor. The sauce should be very minimal, just an accent to the scallops.

[Sweet Kitties]

My husband's favorite salad dressing.

Almond Balsamic Dressing

1/2 C water

1/3 C good quality balsamic vinegar

1/4 C almond butter

1 tsp onion powder

1 tsp garlic powder

1/2 tsp oregano

1/2 tsp dry basil

Put ingredients in blender & blend until smooth.

[software]

Often I like to make a simple pan sauce.

You don't need wine, I use water plus chicken or beef base.

It's not difficult.  Oil, butter, cream, mustard, worcestershire, whatever flavors you like

For a very simple sauce we like bottled ranch dressing with a little sour cream & thinned with cream to the right consistency

[ECBG]

Cucumber Sauce (fish, salmon patties, grilled or baked chicken)

 Cut the cucumber in half lengthwise, then scrape out the seeds and watery center using a teaspoon. Cut the cucumber into thin slices and place in a colander with the red onions. Toss with the salt and let drain in the sink for at least 30 minutes. Don’t skip this step or your salad will be very watery.

Meanwhile, make the dressing by combining the sour cream, mayo, white wine vinegar, garlic, dill, sugar and black pepper.

Whisk to combine.

Combine the dressing with the drained cucumbers and red onions and chill until ready to eat.

[ECBG]

Dill Sauce

1/2 C Sour cream

1/3 C mayonaise

Juice of 1/2 lemon

1 1/2 -2 Tbsp dried dill.

Mix.  Refrigerate