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Thai Peanut Salad Dressing

Ingredients

  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tbsp lime juice
  • 1/2 tsp fish sauce
  • 1/4 cup peanut butter or 4 tbsp PB2
  • 1/4 cup water or 1/2 cup water if using PB2

1. If using PB2, combine 4 tbsp PB2 and 1/2 cup water. Stir until smooth.

2. In a small bowl, combine all ingredients and whisk until smooth.

You can either drizzle the dressing over a salad or toss the salad in the dressing then serve.
Recipe created by Me! : D

 
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Posted by on June 7, 2014 in Asian, Sauce

 

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Cream of Mushroom Soup from Scratch (Gluten Free)

I’ve wanted to find a recipe for cream of mushroom soup for a while now. I’ve always hated using canned cream of mushroom soup, it’s just so unhealthy. I’m proud to say I now have a viable alternative and it’s oh so simple to make!

Let me warn you though, while this soup is great for baking, I wouldn’t suggest eating it like a soup. I’m working on another recipe for that.

Also, if you plan on using this for a baked dish that involves watery vegetables like spaghetti squash, cauliflower, or even shiritaki noodles, I’d suggest making the soup thicker. The soup will thin out while baking, since the vegetables will release water. If you’d like to do so, combine 1/4 cup cold water with 1 tbsp corn starch, stir well, then add to the soup. Cook over medium-high heat until thick. This should only take a minute or two. If the soup is hot enough, you should see a change almost immediately.

If you’re a huge fan of mushrooms like I am, feel free to double the amount of mushrooms while cooking or toss in more mushrooms once you’ve added the soup to your dish.

Makes 1 2/3 cup of soup.

Ingredients

  • 2 tbsp butter
  • 3 tbsp flour or corn starch if you’re going Gluten Free
  • 1 1/2 cups milk
  • 1/2 cup fresh baby bella mushrooms, diced small
  • 1/2 tsp ground thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp celery flakes (optional)
  • 1 tsp salt

1. In a medium sauce pan, melt the butter. Add the flour and stir until a paste is formed. Add the mushrooms and stir to coat the mushrooms in butter/flour mixture. Stir in the seasonings.

2. Starting with 1 tbsp, slowly whisk in the milk. Once the tbsp of milk has been incorporated, add a little bit more. You’re adding the milk in slowly so that clumps are not formed.

3. Once all the milk has been added, cook over medium-low heat for 10 minutes, stirring occasionally. Raise the heat to medium-high and cook until bubbling and thick, about 10 minutes, stirring frequently.

Cream of Mushroom Soup from Scratch

Based off of the recipe found on A Proverbs 31 Wife

 
 

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Better-than-Restaurant Queso Blanco

The title doesn’t lie, this queso really is better than restaurant queso. And it’s certainly better than any store-bought queso. Try it and fall in love like I did.

Ingredients

  • 1/4 cup white onion, diced small
  • Jalapeno, seeds removed, diced small
  • 3 garlic cloves
  • 8 oz white American cheese, shredded (I buy a block at the deli and shred it myself)
  • 6 oz Pepper Jack cheese, shredded (I buy a block and shred it myself)
  • 1/2 cup milk
  • 1/2 cup cilantro, chopped
  • 15 oz Rotel
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika

1. In a medium saucepan, cook the onions and jalapenos over medium heat until soft, about 5 minutes, stirring occasionally.

2. Add the shredded American and Pepper Jack cheese and milk. Stir until the cheese has melted.

3. Drain the Rotel, reserve the liquid for later. Stir in the Rotel, cilantro, cumin, and chili powder. Cook for 2-3 minutes.

4. Sprinkle with paprika and serve hot with chips. Enjoy!

If the queso is thicker than you like, add some of the Rotel liquid. The Rotel thins up the queso and adds flavor at the same time, a win-win.

The queso warms up great and can be poured into a crockpot to keep warm for a party.

Queso Blanco

Based off of the recipe found on A Cedar Spoon

 
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Posted by on January 11, 2014 in Appetizer, Dip, Mexican, Sauce

 

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Shrimp and Avocado Vietnamese Spring Rolls with Hoisin Peanut Dipping Sauce (Gluten Free)

Ever wanted to make spring rolls but never knew how? No problem! I’ve included step-by-step instructions below on how to roll your own. Never purchase premade spring rolls again!

WARNING: While the spring rolls are gluten free, the hoisin and peanut dipping sauce is not gluten free. I have yet to find a gluten free hoisin sauce or substitute for hoisin sauce. It’s on my to do list though. If you find one, please let me know.

Ingredients

  • 8oz small shrimp, cooked, deveined, tails removed
  • 1 large avocado
  • 1 large carrot
  • 1 small cucumber
  • 2 celery stalks
  • Bunch of cilantro
  • 1 head of butter lettuce
  • Rice paper spring roll wrappers (Aisan isle at Krogers)
  • 1/4 cup hoisin sauce
  • 1 tbsp peanut butter
  • 1 tsp rice vinegar
  • 1 tsp – 1 tbsp water
  • Large, flat bowl of warm water
  • Lime juice

1. In a small bowl, combine the hoisin sauce, peanut butter, and rice vinegar. The sauce will be very thick. Add water 1 tsp at a time until the sauce reaches your desired thickness. I decided to keep mine thick.

2. If the shrimp is frozen, empty the bag into a colander and run cold water over the shrimp while moving the shrimp around. You must use cold water, do NOT use warm or hot water. Continue moving the shrimp under the running water until all of the shrimp have thawed. This step should only take about 5 minutes. Pat dry with paper towels and set aside.

3. Wash and peel the carrot, cucumber, and celery. Cut the vegetables into small strips about 2 inches long and 1/8 inch wide. Set them aside. Wash the bunch of cilantro and tear off the leaves. Set aside. Remove the butter lettuce leaves from the head and gently wash them. Tear the leaves in half and set aside. Cut the avocado in half, remove the pit, remove the peel, and cut into small slices about 1/4 inch thick. Sprinkle with lime juice.

4. Pour warm water into a large, flat bowl. Larger bowls will make your life easier. Ideally, you want the bowl to be big enough to submerge the entire wrapper, but it’s okay if you don’t have a bowl that big – I didn’t. You will also need a plate a little smaller than the wrapper.

How to Roll a Vietnamese Spring Roll

Place the plate next to the bowl and complete the following steps in order:

1. Using your hands lower the wrapper into the bowl. Move the wrapper around in a clockwise motion to make sure every part is wet.

2. Place the now wet – but still firm – wrapper onto the plate, make sure the wrapper overlaps the plate by at least 1/2 inch.

3. Place the lettuce leaves and cilantro in the middle of the wrapper. Be sure to leave at least 1 inch at each end and do not make the filling wider than 2 inches.

4. Add the carrot, celery, cucumber, and avocado slices. Top with the shrimp.

5. The wrap will be a little sticky. Gently peel one of the ends off of the plate and fold over the wrap. Repeat with the other end. Then, fold one of the sides over to the other side, securing it to the end pieces.

6. Roll tightly towards the other side to finish the roll. It may take a few attempts to get used to the motions.

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Recipe created by Me! : D

 
 

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Chinese Basil and Pork Meatballs with Hoisin Dipping Sauce

Makes 20 meatballs.

Meatball Ingredients

  • 2 tbsp green onions
  • 2 tbsp chopped fresh basil
  • 2 tsp oyster sauce
  • 2 tsp hoisin sauce
  • 2 tsp fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 lbs ground pork
  • 1 egg white

Sauce Ingredients

  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp hoisin sauce
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh ginger, finely chopped
  • 1 tbsp green onions, finely chopped
  • 3/4 cup water

1. Preheat oven to 350. Line a cookie sheet with parchment paper. Add the meatball ingredients to a medium mixing bowl and stir until well combined. Roll the meatball mixture into 1 inch balls, about the size of a ping-pong ball. Place the meatballs on the cookie sheet 1-2 inches apart.

2. Bake for 20 minutes, turning the meatballs over half-way.

3. Combine all of the sauce ingredients except the water. Stir until well combined. Pour the sauce into a small skillet and place over low-medium heat. Add 1/4 cup water and bring to a boil. Boil until almost all of the water has evaporated.

4. Lower heat and add 1/4 cup water. Again, cook until the water has evaporated. Add the remaining 1/4 cup water and stir. Remove from heat and serve immediately.

Chinese Basil and Pork Meatballs

Chinese Basil and Pork Meatballs

Chinese Basil and Pork Meatballs with Hoisin Dipping Sauce

Based off of the recipe found on Can You Stay for Dinner?

 
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Posted by on October 15, 2013 in Appetizer, Asian, Pork, Sauce

 

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Hoisin Dipping Sauce

This sauce is great for dipping meatballs in. It also works as a great marinade for steaks, fish, chicken, or pork, and as a sauce to pour over cooked meat. It’s best served fresh and hot off the stove.

Ingredients

  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp hoisin sauce
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh ginger, grated or finely chopped
  • 1 tbsp green onions, finely chopped
  • 3/4 cup water

1. Combine all of the sauce ingredients except the water. Stir until well combined. Pour the sauce into a small skillet and place over low-medium heat. Add 1/4 cup water and bring to a boil. Boil until almost all of the water has evaporated.

2. Lower heat and add 1/4 cup water. Again, cook until the water has evaporated.

3. Add the remaining 1/4 cup water and stir. Remove from heat and serve immediately.

Hoisin Dipping Sauce
Hoisin Dipping Sauce

Recipe created by Me! : D

 
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Posted by on October 14, 2013 in Asian, Dip, Sauce

 

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Shrimp and Avocado Bites with Wasabi Mayo (WeightWatchers)

Ingredients

  • 1 English cucumber* (the smaller diameter the better)
  • 1 tsp wasabi paste (in the Asian isle at Walmart)
  • 1/4 cup light Miracle Whip
  • 1/2 tsp soy sauce
  • 1 avocado
  • 12 -16 oz medium shrimp*, cooked, peeled, deveined, and thawed
  • 1/2 bunch of cilantro leaves

* You can also use mini cucumbers and small shrimp to make truly bite-sized appetizers

Shrimp and Avocado bites with Wasabi Mayo

1. In a small bowl, combine the Miracle Whip, soy sauce, and wasabi. For those who want the wasabi mayo to be a little more spicy than sweet (like I did), add a pea size of wasabi until you reach the desired taste. If you’d like it to be less spicy, add a tsp of Miracle Whip or a dash of lime juice.

2. Cut the avocado in half and remove the pit. Remove the skin and slice into thin 1/4 inch thick slices. Cut each slice into thirds. Lightly sprinkle the avocado with lime to stop it from browning.

3. Slice the cumber into thin 1/4 inch thick slices. I like to leave the peel on, but I know some people really hate cucumber peel. So that’s up to you.

4. To assemble to bites, place the cucumber slices down first, spread 1/2 tsp of wasabi mayo, place a slice of avocado and a cilantro leave, then top it off with a piece of shrimp.

Based off of the recipe found on WeightWatchers

 
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Posted by on October 1, 2013 in Appetizer, Asian, Sauce

 

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