Category Archives: Condiments
Macaroni & Cheese w/ Butternut Squash Sauce
Many of us are making New Year’s resolutions to either eat healthier or loose weight. Here is a great alternative to keeping your favorite comfort food on your list of great meals leaving out the extra calories. Plus getting that extra boost of vegetables.
Although this is not a dairy free recipe, since we are using cheese; the milk and butter have been eliminated making this a very low calorie option. I promise your family will not notice the difference in the pasta or the sauce. This recipe was inspired by Clinton Kelly from the Chew, alternatively, I eliminated the yogurt, milk and butter to reduce the calories and the dairy content.
Ingredients:
1 med butternut squash
1 ½ cup vegetable broth warmed
Dash of cayenne pepper
1 cup shredded Parmesan or Asiago cheese
1 Tbsp. kosher salt
Dash of nutmeg
1 Tbsp. Sriracha Sauce
Dash of black pepper
1 Tbsp. garlic powder
I box of quinoa pasta “Rotelle” or Elbow
Cut squash in half. Place in a baking dish cut side down. Fill ¼ inch of water on the bottom. Bake at 375 degrees until soft, approx. 45 to 65 minutes.
Begin to prepare pasta 30 minutes after you begin baking the squash to be sure the pasta is hot but not overcooked.
After squash is soft remove any seeds and scoop from the skin. First warm the broth. This will help bring the sauce to blend easier.
Blend all the ingredients including squash in a Vitamix or food processor. Make sure to start mixing slowly since ingredients will be warm. This is your cheese sauce. Blend sauce to a smooth, velvety consistency. Add more vegetable broth if you would like a lighter consistency. Place sauce on stovetop to keep warm until pasta is done.
Quinoa pasta takes approx. 13 to 15 minutes to cook. Drain pasta allow it to retain some water. Place pasta back in pan and add the butternut cheese sauce. I like to add extra shredded cheese for more flavor and texture while I toss the pasta with the sauce.
The cheese sauce is delicious recipe. The spiciness from the Sriracha and cayenne helps kick up the flavor.
Superbowl Chicken Wings Asian * gluten free*low sodium
Perfect wing recipe for all you gluten frees out there . Plus this is just a healthier way to eat wings cutting out sugar and salt from usual Asian sauces.
Liquid aminos is very similar to soy sauce without all the salt. But it is a very flavorful condiment .
The honey is the sweetener and thickener. The sriracha sauce gives it that extra kick. No one will know these are actually healthy wings .
These wings are as good cold for weekeday leftovers!
3 lbs wings -approx 25
1 Tbl. sesame oil
1 Tbl. garlic powder
¼ tsp kosher salt
¼ tsp cayenne pepper
4 cloves fresh garlic chopped
Rinse wings under cold water . Pat dry with paper towels. Place wings in a non stick baking pan. First add oil then season with other ingredients.
Bake at 400 for 45 minutes.
Meanwhile :
Wing Sauce
¼ c liquid aminos *Bragg
¼ c honey
1 Tbl. organic cider vinegar
2 Tbl. Sriracha ( Asian chili sauce)
1 Tbl. granulated garlic
Next heat all the ingredients of the wing sauce until mixture bubbles gently.
Pour mixture over the wings that have been in oven for 30 minutes.
Cook another 15 minutes with liquid over wings.
All above can be made in morning or day before game or party.
15 minutes before serving cook wings under broiler with oven door slightly open for 2 minutes . Then toss the wings . Let cook another 2 more minutes. Broil wings until dark amber color. Approx 6 minutes total. Wings will brown very fast. (Do not walk away from the oven. Wings will burn quickly.)
Roasted Cauliflower w/ Harissa Pepper Sauce
Thanksgiving, Christmas and everyday side dish for everyone…Vegetarians and Gluten Free guests will love.
This will soon become a favorite side dish the family will love & beg you to make again. There will not be any leftovers. The Harissa will become a favorite flavor for your future inspirational recipes.
Ingredients:
2 heads of cauliflower – cut into medium sized florets
1 jar Harissa – Tunisian sweet peppers
2 lg onions sliced
2 tbsp. coarse sea salt
1 cup olive oil
1 cup pitted Kalamata olives
2 tsp. garlic powder
¼ cup sherry
½ cup toasted pine nuts
Instructions:
Preheat Oven 425. Total cooking time is one hour.
Cut cauliflower into floret pieces. Mix 3/4 c olive oil, 1 tsp salt , garlic powder. Roast approx. 15 minutes .
Meanwhile, caramelize? onions, 1 tbsp. coarse sea salt, ?1/4 cup olive oil, 1 tsp. garlic powder for approx. 10 minutes over medium heat. When well browned, add ¼ cup of sherry wine and ?saute over medium high heat for approx. 3 minutes longer. Add onions and cherry tomatoes to cauliflower that has been in the oven for 15 minutes. Continue roasting cauliflower for additional 45 minutes.
Add Harissa and olives to cauliflower. Then add the pine nuts. Let sit for at least 15 minutes allowing he flavors to absorb into the cauliflower. It is better the second day. You’re family will love it.
***Harissa at Fairway in canned olive and pepper section of store.
http://www.amazon.com/Moulin-Mahjoub-Organic-Traditional-Harissa/dp/B003TQY0GW/ref=sr_1_fkmr0_3?ie=UTF8&qid=1389307332&sr=8-3-fkmr0&keywords=les+moulins+mahjoub+7.0+ounces
Chicken Vin Vin and Onions (Vinegar) and (gluten free-low fat)
This chicken is one of the easiest meals that takes no prep time . The chicken falls off the bone. The onions with the liquid is so flavorful and moist, it will melt in your mouth . Great for dinner parties or for leftovers the next day. This of course will be one of your favorite meals. Your family and friends will think you spent hours in the kitchen.
The preparation time is about 10 minutes or less. Baking time is one hour and 20 minutes.
Ingredients :
4 split chickens
1 large onion sliced
2 fresh cloves garlic chopped fine
Marinade:
1 cup sherry wine
1 1/2 cup cider vinegar
2 tbsp. buffalo sauce
2 tbsp. olive oil
1 tbsp. sea salt
1 tbsp. garlic powder
1/4 tsp. red crushed pepper
1 tbsp. dried oregano
1 tbsp. of Buffalo Sauce
Wash chicken well under cold water. Place chicken in large baking pan with onions and garlic. Pour all the liquid condiments over chicken: sherry wine, cider vinegar, buffalo sauce. Then pour a small amount of olive oil over each chicken piece. Lastly, sprinkle all spices over chicken and onions :garlic powder, red crushed pepper, dried oregano, sea salt. ( This will create a golden crust on chicken after browning the last 15 minutes)
Cover with aluminum foil . Bake for one hour at 375. Uncover and cook 20 minutes longer to brown top of chicken.
Re-use the foil to cover chicken and allow to sit for 15 minutes.