Archive for the ‘Sauces & Seasonings’ Category

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Sun-Dried Tomato Slow Cooker Spaghetti Sauce

1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped…

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Kale with Cashew Cream Sauce

Almost everything tastes better with cashew sauce! But it is high-fat, so I use it sparingly.

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Creamy Basil Sauce

My favorite pasta recipe is a creamy basil sauce over any kind of pasta.

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Chunky Fruit Chutney

2 apples, peeled, cored, and diced
3 ripe pears, peeled and diced …

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Grilled Pineapple with Mango Coulis

12 slices (1/2-inch-thick) fresh pineapple (about 1 pineapple)
Cooking spray …

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Dried Cranberry-Apple Conserve

2 cups sweetened dried cranberries (such as Craisins)
1 1/2 cups boiling water …

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Fig Vinegar

Make your own Fig Vinegar.

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Pear Vinegar

2 ripe fresh Bartlett pears – coarsely chopped
3 tablespoons, fresh tarragon – chopped…

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Habanera Salsa

We have almost a constant supply of this salsa in my house. It is good on salad or as a dip for raw veggies like peppers or cucumbers, or on beans or grains. Use 2 Habaneras for a mild salsa, or 4 for a hot spicy one.

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Mango Salsa 2

NOTE: fresh peaches can be substituted for the mango

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“Mayonnaise” or Dip with Cannellini and Potato

This is good as a:

– Hellmann’s mayonnaise substitute (for me no other mayo would do)
– Spread on toast
– Spread for Bruschetta
– Dip (if flavorings are added)

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Peanut Sauce

Mix all ingredients together well. Makes about 1 cup.

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Soy Orange Sauce

Great on spring rolls!

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    • Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews
      Dried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels Sprouts salad sparkle with flavor.  Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did […]



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    • It’s Just A Tea Bag
      I am a creature of the deep force of habit. As so many of you might be able to relate to, my morning bowl of oats is at the hub that drives that wheel. The way I prepare them hardly changes through an entire season, and the arc of change is usually gradual, like the […]