Cilantro Lime Pesto

Cilantro Lime Pesto (all measurements are approximate)

• 2 bunches of cilantro - washed and big stems removed
• juice of 2 limes
• about 1/3 cup of walnuts
• about 1/2 cup of sunflower seeds
• 2 cloves garlic, chopped
• fresh ground sea salt & fresh ground pepper
• olive oil

1. pulse together walnuts, sunflower seeds, garlic, lime juice in food processor, scraping down as needed
2. add cilantro and continue to pulse until everything is all smooshed together and well combined
3. with food processor running pour in olive oil until desired consistency
   

I have added chopped fresh tomatoes, (tofutti) cream cheese and (tofutti) sour cream and used it on pasta (YUM) and tonight I added probably equal parts mayo and pesto with juice of a lime as salad dressing. We had the pesto mixed in to steamed rice. We have also used it as dip with tortilla chips.

Cheeze Sauce

Dairy-free cheeze sauce for Mac & Cheese


Modified from Gluten Free Goddess. All measurements wildly approximate.


4 tablespoons Earth Balance
1/3 cup flour
2 1/2 cups plain soymilk (add a little at a time until proper consistancy)
2 rounded tablespoons good tasting nutritional yeast
1/2 teaspoon sea salt, or more, to taste
A good dash or two of garlic powder, to taste
A good dash or two of onion powder, to taste
1/2 teaspoon mustard, or to taste
1/2 - 1 tablespoon rice vinegar
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit
1/4 cup white wine, to taste (I may omit this next time)

In a saucepan, heat the Earths Balance over medium heat until melted, and whisk in the  flour until it creates a thick paste - add more flour if necessary. Cook and stir the flour for about 30 seconds. 

Slowly add in the soymilk, whisking to blend the flour paste and soymilk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine (and sesame tahini, if using), and whisk to blend.

Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Wine?

Stir and gently heat through.

Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings. Makes about three cups sauce.

Note: Try adding a tablespoon of tahini next time.


I used for macaroni & cheese - mixed with about 2/3 a pound of dried macaroni cooked until al dente. Topped with crusty sourdough bread torn to bite size pieces and drizzled with melted Earths Balance. Bake for approximately 20 minutes at 350 or until the bread is golden brown. 

Accidently Stir Fry Sauce

This is why I can never make a repeat dish.

big chunk of fresh ginger - rough chop
2 garlic cloves
big glug of low sodium soy sauce
butter knife full of organic low sodium chicken broth paste
maybe a 1/3 - 1/2 cup of water
a trickle of sesame oil
a sprinkle of brown sugar
the hard bottom of a jar of all natural peanut butter - maybe 1/4-1/3 cup?
some cornstarch

Blend everything but cornstarch in the blender until there are no chunks left. Add cornstarch and blend again. Add to center of hot wok - mix with stir-fried veggies, tofu and chicken. Serve with rice.

Spicy Ranch Dressing

INGREDIENTS

* 1 cup mayonnaise
* 1/2 cup sour cream
* 1 teaspoon dried chives
* 1 teaspoon dried parsley
* heaping 1/2 teaspoon dried dill weed
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* heaping 1/2 teaspoon cumin
* heaping 1/2 teaspoon chili powder
* cayenne pepper taste
* juice of one lime
* milk to thin

Mix all ingredients together with a wisk. Add cayenne to taste and milk to thin as needed.

Cashew Coconut Sauce

(Original Recipe below)

Cashew Sauce
1/2 cup TJ's cashew butter
10oz light coconut milk
1/8 teaspoon cayenne pepper
1/4 cup water (or more as needed)

Mix all together in a small pot and cook over med-low until heated through. Add water until desired consistency. I served over chicken breasts and along side brown rice and steamed spinach. Big hit for DH, DS1 and the few bites of dinner DS2 ate were happy bites. Did well for DH's bloodsugars as well.

Cashew Sauce
Recipe courtesy Alton Brown, 2003
See this recipe on air Tuesday Dec. 11 at 3:30 AM ET/PT.
Show: Good Eats
Episode: Sometimes You Feel Like A Nut
1/2 cup cashew butter, recipe follows
3/4 cup coconut milk
1/4 teaspoon cayenne pepper
Salt, optional

Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.

Cashew Butter:
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt

Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.

Yield: Approximately 1 to 1 1/2 cups

Red Enchilada Sauce

Red Enchilada Sauce

* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 teaspoon minced onion
* 1/2 teaspoon dried oregano
* 2 1/2 teaspoons chili powder
* 1/2 teaspoon dried basil
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon salt
* 1/4 teaspoon ground cumin
* 1 teaspoon dried parsley
* 1/4 cup salsa
* 1 (6 ounce) can tomato sauce
* 1 1/2 cups water

DIRECTIONS:

1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Note: made a quadruple recipe today - seemed too thin so I added a can of tomato paste. Froze 3/4 in 3 quart bags.

Mushroom Stroganoff

12 large white mushrooms, sliced
1/2 large onion, chopped
1 large garlic clove, minced
cooking spray
vegetable broth
beef broth base (paste)
3/4 cup milk (1)
2 T cornstarch (1)
6 T lowfat sour cream (2)
3+ T worcestershire sauce

Cook onions, mushrooms and garlic over med-high heat in a large saucepan sprayed with cooking spray. Add a little vegetable broth to keep veggies from sticking. Cook until soft. Mix together cornstarch and 3 tablespoons milk - add to pan, add approx 1/2 cup milk. Cook until bubbly and thickened. Add more milk as desired. Add 1/4 cup sour cream and worcestershire to taste.

4 points for the entire pan (made 2 LARGE servings over whole wheat pasta)

Spicy Arbiatta Sauce

This is our new favorite pasta sauce - easy, healthy and REALLY good.

6 cloves of garlic, chopped
1/4 cup olive oil
28 oz of pureed tomatoes
1/2 teaspoon crushed red pepper flakes
(optional - parsley)

chop garlic
heat olive oil in large pan
add garlic and red pepper - saute for 1 minute
add tomatoes
cook for 15 minutes

serve over pasta w/ fresh grated romano or parmesan cheese We like it over whole wheat pasta and I now use it in almost all of my recipes calling for tomato/pasta sauce. I have used chopped/whole tomatoes before and just throw them in the blender first. Also good with sausage or meatballs added.