To make Pili Pili Mayonaise, combine 1
tablespoon of this sauce with one cup of mayonaise and serve with cold, cooked, shelled sprimps or prawns.
Mix a few
tablespoons of the sauce with the cauliflower couscous and serve immediately.
Not exact matches
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a
sauce in a saucepan
with a little olive oil, 3
tablespoons of tomato puree, salt, dried herbs and a squeeze
of lime.
If you do not have Jezebel
sauce, whisk 3 1/2
tablespoons of apple jelly or pineapple preserves
with 1 1/2 teaspoons
of prepared horseradish or Dijon or spicy mustard.
1
tablespoon unsalted butter 1
tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes,
with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot
sauce of your choice (for serving)
When the pasta is a tiny bit undercooked from how you like it, add to the
sauce with the two
tablespoons of pasta water and cook until pasta is al dente.
Delicious
with ranch dressing, or for a tasty white
sauce, whisk together a couple
tablespoons of sour cream, a squeeze
of lemon juice, crushed garlic, chopped fresh basil, salt and pepper to taste.
I added a
tablespoon of some cashew nut butter I made, and injected them
with homemade salted caramel
sauce after scooping out the cookie dough.
To make the tartar
sauce, finely mince 1 clove
of garlic and add it to a mortar, then add 1
tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup
of Greek yogurt, 1/2
tablespoon of dijon mustard, 1/2 teaspoon
of white wine vinegar, season
with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar
with seran wrap and add it to the fridge
I stir - fried them quickly
with a
tablespoon or two
of oyster
sauce.
Instead
of using the 1/3 c. butter I only used 2
tablespoons and supplemented
with some home made apple
sauce.
The idea behind this tomato
sauce is simple: Simmer a can
of tomatoes
with an onion and five
tablespoons of butter.
Serve the slices plain or drizzle each one
with 2
tablespoons of the Sweet Strawberry
Sauce and top
with a dollop
of the Coconut Cream.
Made this
with a honey ginger glaze: 1
tablespoon each soy
sauce, honey, melted butter and grated ginger, 1/2
tablespoon each olive oil and toasted sesame oil and 1large clove
of minced garlic.
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block
of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top
with lots
of paper towels, and then top
with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu
with 1 1/2
tablespoons of coconut aminos (or soy
sauce or tamari) along
with 1
tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
1 cup
of soaked cashews (take one cup
of raw cashews and cover
with water and refrigerate overnight), drained and rinsed 2
tablespoons of Sriracha
sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of
sauce 2
tablespoons of Chipotle Hot
Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of
Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons
of smoked paprika (depending on your taste) 1/2 -1 teaspoon
of salt
So
with my pantry / fridge / bag items, I ended up making an edamame, corn and spinach quesadilla,
with cucumbers and ranch and 1/2 cup white rice
with a
tablespoon of Trader Joe's thai curry
sauce — eclectic?
The trick to reheating foods without drying it out (such as pasta
with marinara
sauce) is to add to a pot
with a couple
of tablespoons of water over low - medium heat for a few minutes.
Fill each pepper half
with about 1/2
tablespoon of pizza
sauce, about 1/2
tablespoon mozzarella and a 2 to 3 mini pepperonis.
Carrot Ginger Soup
with Coconut 7 oz Medium Tofu 1/2 teaspoon
of sesame oil 2
tablespoons of tamari / soy
sauce 1 handful fresh snow peas 1 pinch
of black sesame seeds
In a large skillet, sauté the Beefy Crumble
with the soy
sauce and remaining 2
tablespoons of grapeseed oil.
NOTE: If
sauce is too thin, remove chicken and vegetables to a serving platter and continue to cook the
sauce with a
tablespoon of butter and / or cream for a few additional minutes till it thickens a bit.
Alternatively, feel free to replace it
with two
tablespoons of oil or apple
sauce.
SESAME GARLIC
SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big d
SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy
sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big d
sauce 2 1/2
tablespoons maple syrup / coconut nectar 2 1/2
tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one
with chilies) 1 clove
of garlic, finely grated
with a Microplane grater 2
tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2
tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
:) Linguine
with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2
tablespoons olive oil handful
of fresh basil leaves, chopped 2
tablespoons fresh oregano leaves 1/2 cup tomato
sauce — I used homemade 1/2 cup (120 ml) red wine 3
tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
Drizzle
with 2
tablespoons of the chorizo port wine
sauce and make sure to grab pieces
of chorizo from the bottom
of the pan.
and adding about a
tablespoon of worcestershire
sauce with the tomato paste and broth, which adds a nice little kick.
Top
with half
of the Monterey jack cheese, cheddar cheese, chicken and drizzle 4 to 5
tablespoons of buffalo
sauce on top.
Top each polenta round
with tablespoon of sauce.
Repeat layering
with remaining Monterey jack cheese, cheddar cheese, chicken and another 4 to 5
tablespoons of buffalo
sauce.
Top the Canadian bacon side
of the grilled cheese
with the poached egg and spoon about 1 to 2
tablespoons of the Hollandaise
sauce over the top
of the egg.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half
of the peanut oil to form a thick paste / Add other spices, half
of the water (1/2 C) to this mix, stir together and set aside / In a
sauce pan, heat the other
tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated
with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle
with chives.
I just ruined my
sauce with a
Tablespoon of salt.
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2 cup)
with the 2
tablespoons of brown sugar in a small
sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively
with the Sour Cream Drizzle, and garnishing
with chopped walnuts, if desired.
Mix a few
tablespoons of the
sauce in
with the pulled pork.
The other night I made the wings
with only 1/2 cup water, a generous 2
tablespoons of seasoning and no
sauce.
I drizzled the pot stickers
with House
of Tsang Szechwan
sauce — only 25 calories a
tablespoon — and a touch
of sweet and sour
sauce.
For my version
of the turkey pizza meatloaves I combine 2 pounds
of 93 % lean ground turkey, 1 cup
of whole wheat breadcrumbs, 4 garlic cloves (or 1/2 teaspoon
of garlic powered), 1/2 cup pizza
sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon
of crushed red pepper flakes, and salt and pepper to taste.I then top
with ~ 2
tablespoons of reduced fat mozzarella cheese, ~ 2
tablespoons of pizza
sauce, and 3 turkey pepperonis (full recipe will come later).
Top
with 1 cup
of tomato
sauce, 6 heaping
tablespoons of pesto and half
of the sliced mozzarella.
Spread the buns on each side
with a
tablespoon or two
of yogurt
sauce, then top
with the burger patties, sliced avocado, tomato, onion, and sprouts.
Nutrition information is a rough estimate for 1 quesadilla
with 2
tablespoons of drizzled
sauce.
You marinade in 1/2 a cup
of the
sauce and 1
tablespoon tamari and you cook
with that as well.
Also experimented
with an oil - free
sauce which turned out really well: Juice
of 1 Meyer Lemon, 1 Garlic Clove, 1 Handful
of Raw Cashews, 1
Tablespoon of Raw Almond Butter, 2
Tablespoons of Low Sodium Tamari, 1 Jalapeño, 1 Handful
of Spinach, and 2 Handfuls
of Fresh Basil.
Top
with meatloaf muffin and a
tablespoon of tomato
sauce.
Ingredients -2
tablespoons oil - 2 1/2
tablespoons of curry powder - 1/4 teaspoon
of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can
of tomato
sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted
with green chilies!
To make enough
of this chilli
sauce for several servings, boil seven ounces
of chopped red chillies in a cup
of water
with two
tablespoons of sugar, one
tablespoon salt, and one
tablespoon vinegar.
Spread each piece
of bread
with 2
tablespoons of wasabi tartar
sauce.
12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1
tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy
sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed
with 1/2 teaspoon cold water Dash
of dark soy
sauce
Drizzle each serving
of noodles
with 2 to 3
tablespoons of the remaining peanut
sauce, then sprinkle
with the fresh basil and mint.
Flip the burgers and brush the cooked sides generously
with some
of the remaining 3
tablespoons of barbecue
sauce.