Category Archives: sauce

Tacos de Verdolaga con Achiote Frijoles Recado y Guacamole

Guacamole with Tomatoes

All this week, I’ve been attempting to tempt you with delicious recipes for delectable Mexican food. Now, as promised, here’s one way to wrap it all up together.

I speak, of course, of the humble taco.

While both of the recipes previously work wonderfully on their own and can be used with many varied meals, they go nicely together and fantastically well if you tie them together with a bit of guacamole.

Posted in mexican, recipes, sauce, side, snack, untranslated, vegetarian | Leave a comment

Verdolaga Sauce

Verdolaga Sauce

During my research, I came across some interesting recipes but the one that was most appealing was one that made it into a taco filling. While I was reading, my husband was looking for ways to try out our new supply of annatto seeds and powder. He chanced across a great recipe for achiote frijoles recado on FatFreeVegan that sounded like it would go well.

Which, with some guacamole, meant we had a full taco-licious meal! But I’m getting ahead of myself. On Wednesday, I’ll tell you all about the beans and on Friday, about the guacamole. You definitely want to try these, so leave a spot on your menu for next week, okay?

Posted in gluten-free, mexican, recipes, sauce, side, untranslated, vegetable, vegetarian | Leave a comment

Cochinita Pibil

Cochinita Pibil over Mexican Rice

This is some seriously wonderful stuff. I’m definitely making this one again.

The cranberry/lemon mixture doesn’t seem to be terribly different from how I imagine the orange/lime tastes. It’s fruity and acidic – all that matters. The banana leaves were everything I had hoped for – fun to use and they definitely added to the dish. Besides the wonderful flavor, what I loved was once it went into the oven, I was done! I didn’t have to poke at it or check it until 3 hours later. (And it was done!)

Posted in dairy-free, gluten-free, mexican, pork, recipes, sauce, untranslated | 2 Comments

Double Broccoli Quinoa

Double Broccoli Quinoa

Now, I love pesto. It’s one of the reasons why I started growing basil a couple of years ago (and am starting two more varieties this year!) but I’ve never tried using a vegetable as the main “green” component. The results? Tasty and a great way to get your veggies in — I daresay that it would fool a kid. I used some of the leftover pesto (there will be, it makes a lot) to make pesto chicken sandwiches with some grilled chicken, monterey jack cheese and red onion on ciabatta rolls.

This recipe from 101 Cookbooks doesn’t require quinoa — many other grains would work just as well. I used a mix of quinoa and bulgur since I didn’t have much on hand that night. In my area, broccoli is starting to go on sale again and I expect I’ll be making this again! Double Broccoli Quinoa

Now, I love pesto. It’s one of the reasons why I started growing basil a couple of years ago (and am starting two more varieties this year!) but I’ve never tried using a vegetable as the main “green” component. The results? Tasty and a great way to get your veggies in — I daresay that it would fool a kid. I used some of the leftover pesto (there will be, it makes a lot) to make pesto chicken sandwiches with some grilled chicken, monterey jack cheese and red onion on ciabatta rolls.

This recipe from 101 Cookbooks doesn’t require quinoa — many other grains would work just as well. I used a mix of quinoa and bulgur since I didn’t have much on hand that night. In my area, broccoli is starting to go on sale again and I expect I’ll be making this again!

Posted in american, dairy-free, gluten-free, italian, recipes, salad, sauce, untranslated, vegetable, vegetarian | 2 Comments

Chicken Satay with Spicy Thai Peanut Sauce

Chicken Satay

Earlier this week, I talked about making your own coconut milk from scratch. Here’s what we did with ours: chicken satay marinated in coconut milk and a spicy sauce over coconut rice. Definitely a keeper!

The coconut rice uses some of the leftover coconut bits from squeezing out the milk, they add a subtle coconut flavor on their own but are best with a bit of coconut milk also replacing some of the cooking water. As for a side dish, we made some tangy pickled cucumber slices (recipe still needs some work, it was good but not right yet).Chicken Satay

Earlier this week, I talked about making your own coconut milk from scratch. Here’s what we did with ours: chicken satay marinated in coconut milk and a spicy sauce over coconut rice. Definitely a keeper!

The coconut rice uses some of the leftover coconut bits from squeezing out the milk, they add a subtle coconut flavor on their own but are best with a bit of coconut milk also replacing some of the cooking water. As for a side dish, we made some tangy pickled cucumber slices (recipe still needs some work, it was good but not right yet).

Posted in asian, chicken, dairy-free, gluten-free, recipes, sauce, untranslated | 5 Comments

Red Lentil Dal with Caramelized Onions

Red Lentil Dal with Toasted Garlic Millet

“This is really good!” exclaimed my husband. It isn’t often that I seriously wow him with a new recipe. (He loves my cooking and he loves what we make together, but this became an instant favorite of his.)

This is a vegetarian dish to serve to omnivores who don’t know how good cooking vegetarian can be: it’s rich, intensely flavored and quite filling. Red Lentil Dal with Toasted Garlic Millet

“This is really good!” exclaimed my husband. It isn’t often that I seriously wow him with a new recipe. (He loves my cooking and he loves what we make together, but this became an instant favorite of his.)

This is a vegetarian dish to serve to omnivores who don’t know how good cooking vegetarian can be: it’s rich, intensely flavored and quite filling.

Posted in dairy-free, gluten-free, indian, recipes, sauce, untranslated, vegan, vegetarian | Leave a comment

Edamame Pesto

I came across an interesting recipe the other day that involved making an edamame-based pesto sauce. It sounded intriguing, so I put it on the menu along with another intriguingly random soup.

I’m really happy with how the pesto came out. It’s nutty and very nicely balanced. It was excellent on soba noodles, but I think it would really shine on a grilled chicken panini. Or maybe I’m just partial to chicken-and-pesto sandwiches!

Plus, talk about super-easy!

Posted in asian, dairy-free, gluten-free, pasta, recipes, sauce, untranslated, vegetarian | Leave a comment