Archive for the ‘Sauces’ Category

Pico de Gallo

September 23, 2014

1 cup red or white onion , finely chopped
1 jalapeño, finely chopped
2.5 cups seeded tomatoes, finely copped
1/2 cup cilantro, chopped
1 t salt
1 lime, juiced

Throw it together and let it sit! Perfection.


Skinny Alfredo Sauce

May 22, 2013

From RR

Not thick and creamy, but the flavor is there.

2 tablespoons EVOO
2 cloves garlic, finely chopped
1 tablespoon chopped fresh sage, plus small whole leaves for garnish
2 tablespoons flour
1 cup fat-free chicken broth
1/2 cup 2% milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup grated parmesan, plus more for serving

In a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.

Pour the sauce over the pasta and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.

Bullet Salsa

June 29, 2012

8 cherry tomatoes/1-2 Roma tomatoes
1/4 small onion
2 dorots of cilantro or 10 leaves of fresh
3 generous pinches of salt
1-2 cloves garlic

Benihana Shrimp Sauce

June 15, 2012

Makes enough for 2 batches of fried rice (8 adult dinners) + leftovers for dipping other stuff.

2 cups mayonnaise
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon garlic juice
3 -4 teaspoons ketchup
1 teaspoon ground ginger
1 teaspoon hot sauce
1 teaspoon dry mustard
1 teaspoon paprika
3/4 teaspoon white pepper

Whisk together and add to cooked shrimp. Prepare in advance if you want the favors to come together more. I would recommending half ing this recipe for a small family meal.

Read more:

Pad Thai

February 17, 2012


1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp (or 1 T of the concentrate, or I’ve also subbed the juice of 1 lime with 1 t molasses)

1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips (or whatever protein you want)

1 1/2 cups ground peanuts/cashews for topping
1/2 cup chopped fresh chives


Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.

Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked. Add the chives at the last second.

Stir in Pad Thai sauce, and if you’re just about to serve the chopped nuts as well.

Modified from:

Almond Cranberry Scones with Lemon Curd

January 7, 2012

Taste just like Starbucks but better with the lemon curd.

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen (all I ever have is salted butter and all was fine)
1/2 cup dried cranberries
1/2 cup sour cream
1/2 t almond
1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

with a food processor just mix dry ingredients and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add raisins or any other fruits or chips you like, just pulse it a couple of times to mix, take the batter out, pat it flat and cut your scones. The batter needs to be well mixed but do not try to get it smooth – scones are supposed to look crumbly.

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool.

Cranberry-Orange Scones
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

Lemon-Blueberry Scones
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.

Cherry-Almond Scones
Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Optional (but not so optional) scone glaze:
2 cups confectioners sugar
1/2 t almond
A bit of water

Combine and drizzle over cooled scones.

Lemon curd:
3 lemons
1.5 cups Sugar
3 eggs
1/4 lb unsalted (I never have this so I used salted and it was fine) butter, room temperature
1/2 cup lemon juice (2-3 lemons)
1/8 t salt

Lemon curd:
Grate the zest off the 3 lemons and put them in a food processor With the sugar and make sure it’s well blended (just fits in my little one). Cream the butter and add the sugar lemon mixture. Add eggs one at a time and the lemon juice mixing until combined each time.

Put into a saucepan over low heat for about 10 minutes stirring until it hits 170 degrees. Cool after that to serve.




Mole – for real

December 15, 2011

3/4 of a bag of chiles – mix mild and spicy if you want. Reconstituted & stemmed & seeeded (if you want to strain of all the seeds and skin)
1 whole onion
4-5 garlic cloves
2 T bullion cubes
Blend and put in a deep stock pot, bring to a boil and if you feel like an overachiever that day – add already charred onions tomatoes and a couple whole cloves that have been blended as well.

This will be best with pork or chicken. Put the paste onto your meat and cook in slow cooker or the deep stock pot and cook for a while.

From my sisters Latina friend!




Homemade Caesar Dressing

April 18, 2011

6 cloves garlic
2 anchovy fillets
A pinch of salt
A few grinds of pepper
1/2 lemon juice
2 T mayo
1/2 cup EVOO
1 T Dijon
1 T white vinegar

Directions: blend in a food processor (blender not so good) accept the EVOO and stream that in.


Simple Alfredo Sauce

April 10, 2011

1/2 cup butter
3/4 cup parm
3 garlic cloves, grated
A pinch of salt
Freshly ground black pepper
1 cup heavy cream

Melt butter and all ingredients together.

Molcajete Salsa

April 1, 2011

5 Serrano Chiles
2 ripe tomatoes
1 clove of garlic
1 teaspoon salt
Directions for Salsa de Molcajete.

On a comal or iron skillet, roast the chiles and tomatoes for 7-8 minutes or until they are soft.

Peel off and discard the burned skin from the tomatoes.

In a mortar, grind the chiles and garlic.

When They are roughly chipped, and the tomatoes and continue grinding leaving a chunky texture.

Add the salt.

Serve in the molcajete or a small bowl.

Makes about 1 1/2 cups