Several Sauces

Chermoula Sauce - yields 1/2 cup

Use: Spoon onto chicken before you bake it in the oven. Save some sauce to serve on the side.

Ingredients:

1/4 teaspoon smoked paprika

1/4 teaspoon ground cumin

1/2 teaspoon coriander

Pinch of red pepper flakes

2  tablespoons olive oil

1/2 cup cilantro, roughly chopped

1/2 cup parsley, roughly chopped

2 teaspoons lemon juice

1/4 teaspoon salt

1 teaspoon minced garlic or 1/4 teaspoon garlic powder

Procedure:

Place all ingredients except garlic in mini food processor. Pulse until you have a rough pesto-like mixture. Place in bowl and stir in garlic.

Use within two days or it gets bitter.

Another Charmoula Recipe

Use: Really great with thinly sliced raw zucchini and orzo or pearl couscous. Add cherry tomatoes for color if desired. Also good on ramen.

Ingredients:

1/2 cup fresh parsley, roughly chopped

1/4 cup fresh cilantro, roughly chopped

2 tablespoons lemon juice

2 tablespoons mint leaves, roughly chopped

1/4 teaspoon cumin

1/8 teaspoon coriander

1/8 teaspoon crushed red pepper

1/4 teaspoon salt

2 tablespoons olive oil

1 clove garlic, minced

Procedure:

Pulse everything in food processor but olive oil and garlic. Add olive oil and pulse until combined. Put in bowl and stir in garlic.

Sauce can be stored for two days.

Teriyaki Sauce

Use: When you want an Asian vibe use just like a barbecue sauce. 

Ingredients:

1 tablespoon oil

3 cloves garlic ( or stir in a small amount of low FODMAP garlic replacer at the end)

1 teaspoon fresh ginger, minced

1/2 cup low sodium soy sauce

1/2 cup water

1/4 cup light brown sugar

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch

1 tablespoon water

Procedure:

In a small saucepan, over medium/low heat sauté garlic and ginger in the oil.

Stir in the soy sauce, 1/2 cup water, brown sugar and sesame oil.

Bring to a simmer.

Stir together the cornstarch and 1 tablespoon water. 

Whisk the cornstarch mixture into the simmering pot and stir for 1 to 2 minutes until the sauce gets thick and coats the back of a spoon.

Store in the refrigerator and use in four days.

Miso Pesto - serves one in mini food processor, double recipe and make in two batches for a couple people

Use: Great on ramen noodles

Ingredients:

2 cups baby spinach leaves

1 cup cilantro, roughly chopped

1/2 tablespoon white miso

1/4 cup olive oil

1/2 teaspoon toasted sesame oil

1/2 teaspoon lemon juice

1/4 teaspoon salt

1 garlic clove, minced

Procedure:

Puree all ingredients  until smooth. Stir in garlic.

Sauce lasts for one day.

Tomato Basil Sauce

Use: Submerge grilled chicken in it. Top with croutons just before serving.

Ingredients:

3 to 5 cups of chopped and sliced tomatoes - can use some cherry tomatoes also.

1 bunch green onions, sliced

1/3 cup tightly packed fresh basil, chopped

1/2 cup olive oil

1/4 cup red wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon Italian seasoning

Procedure: Stir all ingredients together

Basil Lemon Aioli

Use: on grilled vegetable sandwiches with sour dough bread

Ingredients:

1/4 cup mayonnaise

1/3 cup fresh basil leaves (one small handful)

1 clove garlic, minced.

2 tablespoons lemon juice

1/8 teaspoon salt

Procedure:

Blend all ingredients together.

White Barbecue Sauce

Use: Marinade chicken in it before grilling- throw marinade out afterwards. Before pouring it over chicken to marinade, set some of the sauce aside for serving.

Ingredients:

1 cup mayonnaise

3 tablespoons dill pickle brine

1 1/2 tablespoons white vinegar

1 1/2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon pepper

Procedure:

Mix all ingredients together. Use half to marinate chicken. Set aside half to serve with chicken.

Chimichurri 

Use: Awesome on grilled steak, Argentine sausage or empanadas.

1 cup fresh cilantro

1 cup fresh parsley

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 cup diced red onion or sliced green onion tops

4 garlic cloves put through a press or use a small amount of low FODMAP garlic substitute

1 or 2 teaspoons of diced Serrano or jalapeño pepper or a dash of red pepper flakes (optional)

1 to 2 tablespoons of diced red bell pepper

1 teaspoon dried oregano 

Seed and finely dice the peppers and set aside.  Put the cilantro and the parsley in a food processor.  Add the vinegar and olive oil and blend just until the herbs are roughly chopped. Avoid turning them into mush.  Transfer the herb mixture to a bowl and stir in the pressed garlic, diced Serrano, diced red bell pepper, and the oregano.  Store in the refrigerator until ready to use.

Asian Peanut Sauce

Use with udon noodles along with chicken and veggies

1/2 cup smooth peanut butter

1/2 cup soy sauce

2 tablespoons maple syrup

2 tablespoons lime juice

1 tablespoon sesame oil

1 teaspoon hot sauce

Mix together, add 1 or 2 tablespoons of hot water to thin it out if needed.

Time Saver for Mexican: Mix Up a Mix

This post shares my all time favorite spice mix and 12 great recipes to use it in!

I love to mix a big batch of this up and put it in jar so I can grab it in a hurry.

Tex/Mex Spice Mix

The basic proportions:

2 teaspoons chili powder

2 teaspoons cumin

I/2 teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

1.  Mexican Chicken (or pork chops, tenderloin, steak)

Rub the spice mix into chicken breasts and bake (or grill!) at 350 degrees for about an hour. 

Quick thing to do with above meat - Top each piece of cooked meat with a tablespoon of salsa and a tablespoon of shredded cheese and broil until cheese melts.

Hint: I try to double the amount of meat I need so I can put half in a zip lock freezer bag  - then I have frozen cooked meat on hand to use in any of the following recipes – quickly!

2.  Easy Fajitas: 

Bake/broil the chicken above.

Mix together:1/2 cup olive oil1/4 cup white vinegar1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon oregano

Slice different colors of peppers (green, red, yellow) in strips – about a large pepper and a half in total.  Thinly slice a large onion.  Put the peppers and onions in microwave safe bowl along with the oil and vinegar mix above and cook in microwave for 5 minutes.

Slice the baked chicken and put in a serving dish along with the micro-waved onion/pepper mix.

Serve as fajitas with tortillas, shredded cheese, drained and rinsed can of black beans that are also heated in microwave for about 4 minutes.  Or serve on salad.

Hint: If I ever see peppers on sale, I double this, throw half in a freezer bag, and freeze so it’s quicker next time.

3. Cheesy Chicken Sonora Pasta - o.k., I know this calls for processed cheese - but this is really yummy - get the 2% Velveeta if you feel guilty!

Bake/broil chicken above

Make Sauce:

 One 15 oz. undrained can of diced tomatoes with green chilies

24 ounces of cubed Velveeta cheese

One 15 oz. can of drained and rinsed black beans

Put in a pan over low heat until cheese melts – stir every now and then and watch the bottom of the pan and make sure sauce is not burning.

Boil penne pasta according to package directions (I use brown or whole grain)

Toss cooked pasta with cheese sauce. Put on serving platter and top with sliced chicken.  Garnish with chopped tomatoes and sliced green onions.

4.  Mexican Chicken (or pork!) with Tomatillo Sauce - Making this sauce takes a little more effort, yet it's not difficult - I just make sure I freeze some in a ziplock bag for next time!

Tomatillo Sauce

      1 pound or about 11 medium fresh tomatillos or 2 (13oz.) cans tomatillosChopped green chilies (2 small serranos or jalapenos) or 2 tablespoons canned green
6 chopped springs cilantro1 small onion chopped1 large clove of minced garlic or ½ teaspoon of garlic powder1 tablespoon of olive oil2 cups chicken or beef broth

Wash and husk tomatillos. Boil in salted water to cover along with green chilies for 10 minutes. (Don’t do this if using canned) Put in food processor (or blender if you don’t have processor) along with cilantro, onion, and garlic. Process but leave some texture.

Heat the oil in skillet over medium high heat until hot. Pour all the tomatillo mixture in at once and stir constantly for 4 minutes.  Then add the broth, return to a boil.  Reduce the heat to medium/low and simmer for 10 minutes  - stir every so often so it won’t burn.

Put chicken breasts (or pork) prepared in #1 above on plate and top with:

Tomatillo sauce, Some drained/rinsed/heated black beans, Some shredded pepper jack cheese

5.  Arizona Chicken and Rice

Season uncooked chicken (or pork or tenderloin) with spice mix

Put 2 tablespoons olive oil in a skillet and brown meat on both sides (can skip)

Take meat out of pan for a moment and put aside

To the pan add:

1 minced onion

2 shallots (optional)

2 minced cloves of garlic

2 cups rice (brown quick cook or whatever)

Sauté above in the pan for a moment then add and stir in:

2 cans (15 oz.) of chicken broth

Then place the chicken back in the pan, cover the pan with foil or a lid and cook for about 20 more minutes or until the chicken and rice are completely cooked. Before serving sprinkle a little bit of parsley on top for color.  You could also just throw every thing in an oven safe dish, and bake at 350 degrees for about an hour until rice is done.

6.  Clean and Healthy Tostadas (Adapted from The Family Chef by Jewels and Jennifer Elmore)

Rub chicken breasts with above spice mix. Broil, bake, or grill chicken.

Spray foil lined cookie sheet with Pam and put corn tortillas on it.  Lightly spray the top of the tortillas also. Lightly sprinkle tops with chili powder for a little color if you want to.  Carefully bake at 350 for about 10 minutes to crisp them up – might have to turn them over at some point. They can burn pretty fast.

Rinse and drain 15 oz. can of black beans. Put in microwave safe bowl. Add 1 tablespoon lime juice and 2 teapsoons of Tex/Mex spice mix from above. Microwave 4 minutes.

Make salad:

¼ head cabbage¼ head lettuce1 bunch cilantro leaves chopped2 chopped tomatoes1 sliced avocado (I dip the slices in the vinegar from the onions below so they don’t get brown)Pickled red onion 

To make pickled red onions place following ingredients in a bowl and let sit at least 10 minutes:1 red onion thinly sliced¾ cup vinegar (addition of 1/4 teaspoon each salt & sugar optional)

To make dressing for salad mix ¼ cup of vinegar used for red onions with ½ cup of olive oil

To assemble: place crisped tortilla on plate top with salad, beans, sliced chicken, pickled red onion, shredded Mexican cheese blend, and sprinkle with some salad dressing.

7.   White Bean Chili:

                                        

Two 15 oz. cans of chicken brothOne 15 oz. can butter beans, rinsed and draiOne 15 oz. can great northern beans, rinsed and drained2 cooked and diced chicken breastOne diced onion2 diced stalks of celery2 tablespoons of Tex/Mex seasoning mixture from above

Using about 2 tablespoons of olive oil, sauté onion and celery until tender. (Sometimes I just put the onion, celery and a little olive oil in a microwave safe bowl covered by a plate or wax paper and microwave it for about 4 or 5 minutes)   Add everything else, bring to a boil, then turn down heat and simmer for 10 minutes or so.                 

Serve with shredded pepper jack  cheese  on top.

8.  Chicken  Soup: 

At the lake - Some of Alli's buddies enjoying Mexican soup

2 cooked and diced chicken breasts

2 (15 oz.) cans of chicken broth

1 (15 oz.) can black beans, rinsed and drained

1(15 oz.) can whole kernel corn, rinsed and drained

1 (15 oz. can diced tomatoes with the juice

1 medium sized yellow onion, diced

2 celery stalks, diced

2 carrots, diced

2 tablespoons Tex/Mex seasoning from above 

Using about 2 tablespoons of olive oil, sauté onion, celery, and carrots until tender. (See the microwave trick in #7 above)

Add everything else to sauted veggies above, bring to a boil, and simmer for about 10 minutes or so.

Serve with tortilla chips, diced up avocado.  You can also add cooked rice to this if you want.

9.  Chili:

  One pound of hamburger 

 1 diced onion

 One 15 oz. can of diced tomatoes 

 One 15 oz. can of tomato sauce  

 One 15 oz. can of dark red kidney beans, rinsed and drained 

 1 tablespoon of Tex/Mex seasoning

Brown a pound of hamburger along with some diced onions. (Leave some diced onions out to serve on top of finished chili.) Drain the grease.  Add everything else and simmer for 15 minutes. Serve with chopped onions, shredded cheddar cheese, fritos, oyster crackers, sour cream for toppings

10.  Taco Meat:  (When you forgot to buy that easy little taco seasoning packet at the store!)

1 pound of hamburger,browned and drained

One 15 oz. can of tomato sauce

1 tablespoon of Tex/Mex seasoning from above

Serve with taco shells, shredded cheese, diced tomato, shredded lettuce etc.

11.  Enchiladas

Combine and let simmer for 10 minutes:

                                          Two 15 oz. cans of tomato sauce

                                      2 tablespoons olive oil

                                      2 tablespoons Tex/Mex Seasoning

 

Measure out 1 ½ cups of the above sauce and set aside.  To the sauce that is left add:

            2 diced cooked chicken breasts

            1 diced tomato

            2 tablespoons canned green chilies (1 small can has 4 tablespoons)

            1 pound of shredded cheddar jack cheese

           One 15 oz. can stewed tomatoes drained and cut up.

Mix the sauce that was set aside with another 15 oz can of drained stewed tomatoes and another 2 tablespoons of canned greened chilies.   

Put some sauce mixture on bottom of baking dish.  Put filling in flour tortillas and place in pan.  Cover with the rest of the sauce. Bake 350 for about an hour.  Put some shredded cheddar jack cheese on top the last 5 minutes of baking time.

12. Uncle Michael’s Guacamole:               

  2 or 3 avocados

  ¼ cup salsa

 2/3 teaspoons of Tex/Mex spice mix

  2 teaspoons lemon Juice

 (Jenn adds 1 tablespoon finely diced onions and diced tomato)

I like to use  the bottom of a wide glass and smash the above all together in a bowl.