Category: Recipes: Dressings, Sauces and Marinades

Homemade Canned Tomato Sauce

Oh what was I thinking when I bought all those tomatoes! I picked up the tomatoes on Monday while it was pouring rain and started in on making homemade salsa. Tuesday rolled around and 1 case worth had been blanched, peeled, seeded and chopped. 20 pints and a bunch of hours later there were still about 2 cases of tomatoes left. Tuesday was a 12 hour work day so I didn’t get around to working on the remaining […] read more

Chickpea And Lentil Salad

I’m always looking for new side dish recipes. Veggies always appear somewhere on my plate but it’s great to find something to replace things the rest of the family eats such as pasta, potatoes or rice.  Though I usually aim for low carb dishes this recipe worked out well. The complex carbs in the beans/lentils haven’t caused any blood sugar crashes. Chickpea and Lentil Salad 1 – 15 ounce can of chickpeas, drainded and rinsed […] read more

The Recipe Redux: Chicken with Mole Sauce

This is my first month participating in The Recipe Redux. Each month there is new theme and we are challenged in creating a healthy or healthier recipe based on that theme. This month we were asked to tell about our most memorable vacation meal. The moment I read this month’s theme I knew exactly what I wanted to make. My most memorable vacation meal was one that was eaten during my honeymoon 15 years ago. […] read more

Homemade Enchilada Sauce

  While I have yet to master taking food photo’s this homemade enchilada sauce recipe requires no work at all. It’s far tastier then most of the canned varieties that I’ve tried. Homemade Enchilada Sauce   3 cups of chicken or vegetable broth 15 ounce can of diced tomatoes (I used a fire roasted variety) 1/3 cup all purpose flour 2 tablespoons olive oil 1 teaspoon of minced garlic or 1 clove garlic, minced 1/2 […] read more

Homemade Caesar Salad Dressing (egg free)

Last semester one of my nutrition classes included a lab where we prepared various foods. Sometimes each group was assigned the same recipes but the ingredients were varied so we could see how it affected the final product. Our first cooking lab was snickerdoodles with various replacements: flax instead of eggs, whole wheat and gluten free flour mix instead of white flour, different sweeteners instead of granulated sugar, etc. Pretty interesting to see how much the […] read more

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