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 →
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 →
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:
Thoroughly wash and rinse the tomatoes.
Cut an X in the bottom of each tomato.
Get a pot of water boiling on the stove and another container of water with ice nearby.
Lower a few tomatoes into boiling water and scald them until the skin starts to peel around the X (about 15 seconds.)
Remove each tomato with a slotted spoon and immediately transfer to the ice water.
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.
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 →
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 →
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 →