Tag Archives: sauce

Simple Salad Dressing & Marinade: 5 X 5 Combinations

By donR  October 5, 2015

Mix N Match dressings complement these vegetables.

Mix N Match dressings complement these vegetables.

Home-made dressing for green salad is simple to prepare.  Kids can do it as their contribution to the family dinner.  When each family member makes their own, they may be more apt to ask for green salad at dinnertime. The following 5 X 5 ingredient chart shows how to create over 3,000 different dressings. Read More… Continue reading

Cooking 101: 5 Do’s For Thicker Sauces

picture of shrimp pasta

A thick spicy sauce works well with shrimp pasta..

Okay, you’ve gone through the trouble to make perfect rice or pasta. But when you put the sauce on top it runs onto the plate. This is not a way to impress your friends. But there are several simple ways to thicken the sauce to make it heavy enough to stick and add more texture. Continue reading

A Well-Stocked Pantry: Part 4

This enchilada sauce recipe can be split with about 1 pint frozen for a later meal.

This enchilada sauce recipe can be split with about 1 pint frozen for a later meal.

By donR  3/26/15

Stocking your pantry with healthy condiments, sauces, dressings and marinades is difficult if you buy them off the local grocer’s shelf. Processed flavorings, whether in packets, cans or bottles, are expensive and often packed with salt, hidden sweeteners and preservatives. But plain pasta, rice and white fish would certainly be boring with no flavorings.

NOT TO WORRY! We found a way for you to add quality, low-fat, natural flavorings to your cupboard and refrigerator in a budget-friendly way. Read about 17 flavorings you can use. Continue reading

Senior Center Classes: Fun? Enlightening? Tasty?

No kitchen is needed for hosting Sr. Center Cooking Classes. Table-top appliances are fine.

No kitchen is needed for hosting Sr. Center Cooking Classes. Table-top appliances are fine.

Monday’s “class” at the Senior Center gave us an opportunity to share ideas in a way that was fun, enlightening and ended with a healthy pizza feed. Whole wheat crusts, home-made sauce, veggies  and sharp cheese improve nutritional value. You can do the same with your group  Read more for lesson plans and recipes. Continue reading

Home-made Basil and Garlic Spaghetti Sauce

picture of tomatoes and pasta

There is nothing better than making sauce with fresh ripe tomatoes right off the vine

It is so convenient to open a can of spaghetti sauce, tomato paste, diced tomatoes or stewed tomatoes that making tomato sauce from scratch is a dying art. But if you can get tomatoes right out of the garden to make your own sauce, you will be surprised how rich the taste and texture is.

If you can’t grow your own tomatoes, we suggest buying a full case from a restaurant supplier to save money. They are usually packed in 5 pound cases and the cost ranges from $7 to $9. Invite friends to help make a big batch and split it between the group

Before using fresh tomatoes for sauce, you will want to remove the skin so it doesn’t float around in the sauce. To remove the tomato skin:

  1. Thoroughly wash and rinse the tomatoes.
  2. Cut an X in the bottom of each tomato.
  3. Get a pot of water boiling on the stove and another container of water with ice nearby.
  4. Lower a few tomatoes into boiling water and scald them until the skin starts to peel around the X (about 15 seconds.)
  5. Remove each tomato with a slotted spoon and immediately transfer to the ice water.
  6. Peel the softened  skin with fingers or a knife. Repeat with remaining tomatoes.

Now you are ready to make a sauce of your choice. Here is a recipe for spaghetti sauce but with different spices and herbs you could make a curry or Creole sauce.

Home-made Basil and Garlic Spaghetti Sauce
A thick sauce for decorative pasta.
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Ingredients
  1. 2 T olive oil
  2. 4 cl garlic minced
  3. 1 medium onion chopped
  4. 1 T dry basil
  5. 3 C tomatoes chopped with skin removed
  6. pinch of salt and pepper
  7. (optional) ¼ C water 3 T agar
Instructions
  1. 1. Heat oil in a pot and sauté onion and garlic until translucent. (3-5 min.)
  2. 2. Add tomatoes and basil
  3. 3. Bring to a slow boil, then lower heat to simmer on low for at least 30 min ‘til thickened.
  4. 4. Blend with a fork or blender for desired consistency.
Notes
  1. For a thicker sauce, mix agar with cold water, add to sauce stirring constantly and simmer until thick. Do Not bring it to a full boil.
Family Meals Project http://familymealsproject.com/

Basic Sauce: Teriyaki Sauce

Paul is mixing teriyaki sauce in class. It is a little pricey but lasts for  months.

Paul is mixing teriyaki sauce in class. It is a little pricey but lasts for months.

Paul Ingram presented our second cooking class and introduced us to a simple recipe for teriyaki sauce. No, the sauce did not exhibit all of the flavors expected in the 5-spice powders of Oriental cuisine, but it was far better tasting than anything I have made or purchased over the counter. How was it better? It was less salty, light textured, had a simple sweetness and a pleasant aroma.

Teriyaki sauce is used in stir frying, soup and rice flavoring or as a meat marinade. Continue reading

Basic Sauce Recipes: Hearty Enchilada Sauce

We all have food cravings. Two weeks ago mine was for a tasty enchilada so my wife and I went to a respected restaurant for a Tex-Mex dinner. The “sauce” was like a bland ketchup. Then last week a different restaurant served enchiladas with a sauce that ran all over the plate. I liked the recipe in our book “$10 Meals for a Family of Six” but it also needed more “body” so I  tinkered with it and found a simple way to make a heartier enchilada sauce. Continue reading

Basic Sauce Recipe: Old Fashioned White Sauce

picture of a codfixh dinner.,

A light white sauce with lemon and simple spices go well with mild-flavored rock cod

Really Easy! White sauce is easy to prepare, easy on the pocketbook, and easily modified with any ingredient from chip beef to broccoli. It’s the foundation  for biscuits and gravy, Alfredo sauce, soups, casseroles, and gravies. All you need is a little heat, liquid and/or fat whisked with flour* and more liquid added until you get the desired thickness Continue reading