Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts
Saturday, April 12, 2014
SANDRAS HOMEMADE YOSHIDA SAUCE
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| A very tasty Asian flavored sauce that I use in many, many of my recipes... |
Prep: 10 mins. |
Cook: 20 mins.
Posted by Sandra
INGREDIENTS:
2 cups low-sodium soy sauce
¾ cup dark brown sugar, divided
¾ cup white sugar, divided
½ onion, grated
1 inch of fresh ginger, grated
1 garlic clove, grated
1 cup honey (for homemade recipe click here: Alaska Fireweed-Clover Honey)
METHOD:
Combine soy sauce, ½ cup dark brown sugar, ½ cup white sugar, grated onion, ginger, and garlic to a large saucepan. Bring mixture to a boil, and then reduce heat to low and simmer for 15 minutes. Pour the remaining dark brown sugar and white sugar, and honey into the saucepan. Bring to a boil (the mixture will rise and foam), when it doubles in size, remove the pan from heat, and cool.
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Tip: You can use this as a marinade for most types of meat, poultry, or seafood; as a sauce addition, or where I incorporate this in many of my recipes. – Enjoy!
Sunday, March 16, 2014
Macaroni in tomato sauce
Macaroni in tomato sauce
Ingredients
- Boiled macaroni 2 cups
- Cabbage finely chopped 1 cup
- Carrot finely chopped ½ cup
- Onion finely chopped 1
- Ginger finely chopped 1 tsp
- Garlic crushed 1 tsp
- Salt ½ tsp
- Black pepper ½ tsp
- Crushed red pepper 1 tsp
- Oil ¼ cup
Method
- Heat oil in a wok add chopped ginger garlic with onion, cabbage and carrot, fry for 2 to 3 minutes add salt, pepper, crushed red pepper and boiled macaroni, mix well add tomato ketchup with ¼ cup water toss well and serve.
Sunday, March 9, 2014
Cheesy Baked Beans in Tomato Sauce
Its another really not very glamourous dish, but we enjoyed it very much. I will never say no to cheese, Im afraid.
6 to 8 servings
2 hours 20 minutes - not including boiling the beans
Boil the Beans:
450 grams (1 pound) white pea (navy) beans
Rinse and pick over the beans. Put them in a large pot with plenty of water to cover them. Bring to a boil and then turn off the heat and cover them; soak them overnight. The next day bring them to a boil again and simmer them until tender.
Bake the Beans:
1 large carrot
2 medium onions
1 tablespoon mild vegetable oil
3 cups tomato sauce
1 1/2 teaspoons salt
1 tablespoon rubbed basil
1 tablespoon rubbed oregano
250 grams (1/2 pound) old cheddar cheese
2 cups water from cooking the beans
Preheat the oven to 350°F.
Peel and grate the carrot. Peel and chop the onions. Heat the oil in a large skillet, and cook the onion and carrot until soft. Mix the drained beans, the carrots and onions, the tomato sauce and the seasonings in a large baking dish. Grate the cheese and mix in about two-thirds of it. Gently mix in 2 cups of water left from cooking the beans.
Bake the beans, uncovered, at 350°F for about an hour to an hour and a quarter. Sprinkle the remaining cheese over the top and return to the oven for another 30 to 45 minutes, until the cheese is bubbly and browing around the edges.
Last year at this time I made Rohkostsalat.
Read More..
6 to 8 servings
2 hours 20 minutes - not including boiling the beans
Boil the Beans:
450 grams (1 pound) white pea (navy) beans
Rinse and pick over the beans. Put them in a large pot with plenty of water to cover them. Bring to a boil and then turn off the heat and cover them; soak them overnight. The next day bring them to a boil again and simmer them until tender.
Bake the Beans:
1 large carrot
2 medium onions
1 tablespoon mild vegetable oil
3 cups tomato sauce
1 1/2 teaspoons salt
1 tablespoon rubbed basil
1 tablespoon rubbed oregano
250 grams (1/2 pound) old cheddar cheese
2 cups water from cooking the beans
Preheat the oven to 350°F.
Peel and grate the carrot. Peel and chop the onions. Heat the oil in a large skillet, and cook the onion and carrot until soft. Mix the drained beans, the carrots and onions, the tomato sauce and the seasonings in a large baking dish. Grate the cheese and mix in about two-thirds of it. Gently mix in 2 cups of water left from cooking the beans.
Bake the beans, uncovered, at 350°F for about an hour to an hour and a quarter. Sprinkle the remaining cheese over the top and return to the oven for another 30 to 45 minutes, until the cheese is bubbly and browing around the edges.
Last year at this time I made Rohkostsalat.
Thursday, February 13, 2014
Chicken pasta with tomato cream sauce
Chicken pasta with tomato cream sauce
Ingredients
- Oil ¼ cup
- Crushed garlic 1 tsp
- Tomato puree 1 cup
- Cream ½ cup
- Mixed herbs 1 tbsp
- Salt 1 tsp
- Crushed red pepper 1 tsp
- Chicken tikka chunks chopped 1 cup
- Cheddar cheese ½ cup
- Any pasta variety boiled 2 cups
Method
- Heat oil in a wok add crushed garlic, cook for 1 minute till golden, stir in tomato puree, cream, salt, crushed black pepper, mixed herbs, chicken tikka chunks, cook till boiling add in boiled pasta, mix well and serve piping hot.
Wednesday, February 12, 2014
Linguini with Marinara Sauce and Meatballs
A classic marinara sauce served over linguini pasta and meatballs! One of my favorite dinners because, to me, it is the definition of comfort food, it makes you feel good, like you have accomplished something when you make it and it gives you so much food for the money. I purchased 1 lb. of ground chuck, which was on sale for about $2.94/lb, and yielded 8 baseball sized meatballs, 1 pound of pasta is about $1.00 and a can of tomatoes is about $1.89 (unless you buy San Marzano, then its a bit more, but well worth it). Thats a delicious, home cooked, healthy meal for 4 people for around $6.00 total!
To make this versatile marinara sauce start with a large sauce pan, cold, and about 1/4 cup of olive oil and 1-2 minced cloves of garlic. Add the garlic to the cold olive oil in the cold pan and then turn on the heat. Allowing the garlic to come up to temperature really infuses the oil with the garlic flavor. I also like to add about 1/2 - 1 teaspoon of hot pepper flakes as well, but thats optional. After the garlic begins to sizzle, but before it turns brown, add 1 large can of whole tomatoes. I like to use a potato masher to break up the tomatoes, but you can also squeeze them between your fingers, which is kind of fun too. Add 2 teaspoons of salt, 1 tablespoon of sugar and a grinds of fresh cracked pepper. Let simmer for about 15-20 minutes, or until it has reached the proper consistency, and remove from the heat. Stir in about 1/2 cup of chopped fresh basil and you have a fabulous all-purpose marinara sauce.
The meatballs start with 1 pound of ground beef in a large bowl. To the ground beef add 1 clove minced garlic, a few tablespoons of finely chopped onion, 1 teaspoon Worcestershire sauce, 1/4 cup chopped fresh parsley, 1/4 cup fresh grated parmesan cheese, 1 egg, 1/4 - 1/2 cup bread crumbs and salt and pepper to taste. Combine well, but be careful not to overwork the meat which will cause it to become dense and dry. Place meatballs on a baking sheet and cook in a 375 degree oven for about 20-30 minutes. Turn the marinara sauce back on and bring to a simmer. Remove the meatballs from the oven and place in the marinara sauce to finish cooking or for just another 10 minutes or so. Serve over the pasta of your choice and top with freshly grated parmesan cheese.
Tuesday, February 11, 2014
Moroccon Zucchini Sauce Recipe
This recipe tastes amazing! We ate ours with some steamed lamb and couscous, it was gorgeous. The flavours compliment each other so very well. It is not always easy to have fresh coriander at hand so I tend to use a lot of dried coriander in my dishes, but in this Moroccan zucchini sauce recipe you must use fresh coriander leaves! Before you add the coriander leaves it tastes a whole separate dish compared to when you add your fresh coriander leaves. The coriander takes the edge of heat away and makes the dish more about the Moroccan flavours than the heat. We love this tasty dish I am sure you will love it just as much.
Read More..
Ingredients
2 Courgettes
3 Small Onions (diced small)
3 Tomatoes (peeled, diced small)
1/2 Sweet Pointed Red Pepper (diced)
3 Garlic Cloves (crushed & chopped)
1 Red Chilli (de-seeded, diced)
1 Green Chilli (de-seeded, diced)
Tomato Puree
Water
Olive Oil
Pinch Salt
1 Tbsp Paprika
1 Tbsp Cumin
Bunch Fresh Coriander Leaves(washed, stalks removed)
2 Courgettes
3 Small Onions (diced small)
3 Tomatoes (peeled, diced small)
1/2 Sweet Pointed Red Pepper (diced)
3 Garlic Cloves (crushed & chopped)
1 Red Chilli (de-seeded, diced)
1 Green Chilli (de-seeded, diced)
Tomato Puree
Water
Olive Oil
Pinch Salt
1 Tbsp Paprika
1 Tbsp Cumin
Bunch Fresh Coriander Leaves(washed, stalks removed)
Fry your onions in some olive oil till they turn golden and transparent. Add your tomatoes and cook for a minute or 2. Add some water to help stew down the tomatoes and simmer. Cook for ten minutes then add your garlic and a pinch of salt, keep simmering ( you may need to keep adding a little water to help it stew down - dont add too much , just a little when needed).
When your tomatoes start to resemble a sauce add your chillis,cumin and paprika. Add a generous helping of olive oil, stir well and keep simmering.
Add your courgettes/zucchini and sweet pepper. Simmer for a few minutes then add some tomato puree, this helps it thicken.
Now check if it needs more salt - only do this after you added your tomato puree as the puree can be salty. When your zucchini/courgettes are cooked your sauce should be ready so turn off the heat. Now sprinkle your coriander leaves on top, do not stir in! Place a lid on top and leave for a few minutes.
Your Moroccon Sauce is now ready, serve with lamb, couscous or food of your choice. We ate ours with steamed lamb and couscous. Enjoy Jeenas Moroccan Delight! :)
Sunday, February 2, 2014
SANDRAS CHICKEN ENCHILADAS with RED and GREEN SAUCE
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| This is a fabulous recipe to also change up with using halibut shrimp, crab, turkey, and cooked n shredded meats of any type, including burger... |
Prep Time: 15 mins. |
Cook Time: 30 mins.
Posted by Sandra
INGREDIENTS
4 boneless skinless chicken breast, cooked – cooled & shredded
1 tablespoon olive oil
1 cup chopped white onions
2 garlic cloves, minced
2 tablespoons dried cilantro
2 cups pre-shredded cheddar cheese, divided
1 (15 oz. can) red enchilada sauce, (I prefer ‘medium’ spice)
1 (8 oz. can) green enchilada sauce
1 cup sour cream, divided
½ teaspoon onion powder
½ teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
12 (8”) corn tortillas
METHOD
Preheat oven to 350 degrees.
Shred cooled chicken using two forks, and set aside.
In a medium skillet, heat to medium-high heat and saute onion in olive oil until translucent, adding garlic, and cilantro, then mix together and continue sauteing 30 seconds. Remove from heat (divide in half).
Pour 1/3 of the red enchilada sauce to coat the bottom of a 9x13 baking dish that has been lightly sprayed with oil beforehand.
In a small bowl, combine the chicken, ½ the onions, and cilantro mixture, the green sauce, ½ cup sour cream, 1 cup of shredded cheddar cheese, onion powder, garlic powder, and salt and pepper, to taste, while gently folding so as not to break up chicken further.
Microwave tortillas for 20 seconds just until soft (so they do not break apart while folding). Place the filling inside tortilla; roll them up and place in baking dish (seam side down). Repeat until your baking dish is full. Pour remaining 2/3rds of the red sauce to cover the tortillas. Sprinkle the enchiladas with other ½ of the onions, and cilantro mixture, including remaining 1 cup of cheese.
Bake for 30 minutes. - Enjoy!
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Garnish options: Shredded iceberg lettuce, chopped tomatoes, sour cream, sliced avocados, and chopped cilantro.
Serving options: With refried beans (adding: cumin, picante sauce, cilantro, garlic and onion powder to beans while heating) topping beans with shredded cheddar cheese. Also, with steamed rice (once cooked, toss with 1 can diced Mexican-spiced tomatoes—heated first for 2 minutes in the microwave). Both of these can be served on the side.
Saturday, December 21, 2013
SANDRAS KICKER HORSERADISH SAUCE
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| A wonderful zippy sauce that adds just the right zest to prepared meat, including sandwiches... |
Prep: 3 Mins. |
Refrigerate 1 hr.
INGREDIENTS:
1/3 cup sour cream
2 tablespoons "hot" horseradish
1-1/2 tablespoons dijon
kosher salt and ground black pepper, to taste
METHOD:
Whisk all ingredients in a small non-reactive glass or ceramic bowl, and place in refrigerator for flavors to meld for 1 hour before serving with your favorite prepared beef, moose, venison, or buffalo meat!
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Tip: This Kicker Horseradish Sauce is also wonderful to serve with roasts, on sandwiches, or just alongside as a dipping sauce. ~ Enjoy!
Friday, December 20, 2013
Fish Balls in Cheese Sauce
Fish Balls in Cheese Sauce
Ingredients
- Fish fillet ½ kg
- Salt to taste
- Garlic paste 1 tsp
- Chinese salt 1 tsp
- White pepper crushed ½ tsp
- Black pepper crushed ½ tsp
- Bread crumbs 4 – 5 tbsp
- Spring onion 1
- Green chilies 2 – 3
- Egg 1
- Oil for fry
- Oil 2 tbsp
- Chicken stock ½ cup
- Salt to taste
- Flour 2 tbsp
- Mustard paste ½ tsp
- Crushed black pepper 1 tsp
- Cheddar cheese 100 gm
- Oil 2 tbsp
Method
- In chopper machine put together ½ kg fish fillets, salt to taste, 1 tsp garlic paste, 1 tsp Chinese salt, ½ tsp crushed white pepper, ½ tsp crushed black pepper, 4 – 5 tbsp bread crumbs, 1 spring onion, 2 – 3 green chilies and 1 egg.Chopperize finely. Then remove mixture in a bowl, make small balls with the mixture, deep fry fish balls and keep aside.
- In a separate pan heat 2 tbsp oil, add 2 tbsp flour and fry well.Then slowly add in ½ cup chicken stock and mix continuously till sauce thickens.Also add in 1 tsp crushed black pepper, ½ tsp mustard paste and 100 gm grated cheese. Lastly add fried dish balls, mix gently to coat all the fried fish balls with sauce. Dish it out and serve hot.
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