Simple Sesame Vinaigrette

I'm back..... at least for today with a new post. I have been very lazy with my postings, well not exactly lazy... yes, yes lazy! I have been trying to eat healthy and I haven't been very inspired. I normally like thick, creamy dressings for salads but since that is NOT healthy I decided to experiment. I wanted something light but packed with flavor, so that is how this vinaigrette came to be. It is an easy, light dressing with lots of flavor but not so it defeats the purpose of eating a salad. This vinaigrette will not stick to your lettuce, but it is so gooooood! It is a great marinade for chicken too. Place chicken and vinaigrette in a ziploc for 2 hours remove chicken and grill or broil until done YUM!!!

Ingredients
1/4 cup orange juice
1/4 cup rice wine vinegar
2 TBSP soy sauce
1-2 TBSP sesame oil
1 TBSP honey
1 tsp ginger, grated or finely chopped
2 TBSP sesame seeds

Directions
1. Place all ingredients in a glass jar, cover and shake vigorously until well combined.

Pico De Gallo (Fresh Salsa)

This is a very healthy tomato based sauce. It is also very versatile - you can eat it as a dip for chips, add to soups, serve over chicken or meat dishes. I thought it was going to be a lot harder to eat healthy but I have discovered many new and delicious recipes. I am going to use the Pico de Gallo as the 'sauce' over some chicken enchiladas, if it comes out good I will post later this week.

Ingredients
2 large tomatoes, seeded and finely diced
1/2 cup red onion, finely diced
1 TBSP jalapeño, finely chopped
juice of 1 lime
1/3 cup cilantro, finely chopped
1/4 cup water
salt & pepper to taste

Directions
1. Mix everything in a bowl
2. Cover and let sit in the refrigerator at least 1 hour

Makes 2 cups

Cucumber Raita (Indian Yogurt Sauce)

Raita is a cool, salty yogurt dip used as a condiment to temper the heat in spicy dishes. I ordered raita in India because I knew the main dish was going to be spicy, like most food there, and it turned out the raita was just as spicy.... I am not sure if that was common or if the waiters were having fun with me :) I did have it many times after that and it was cool and refreshing, by the end of my trip I was ordering raita and plain rice as my meal, mixed together yum! The raita compliments any spicy dish so give it a try, it is great with curries!

Ingredients
1 cup yogurt, plain and drained
1 cup cucumber, seeded, diced and drained
1/4 tsp salt
1/4 tsp black pepper
2 TBSP fresh mint, finely chopped

Directions
1. Combine all ingredients in a small bowl and mix well
2. Refrigerate 1 hour to allow flavors to blend

Tip #1: To drain the yogurt, line a sieve with paper coffee filters pour in about 2 cups of yogurt, place over a bowl, cover and let sit overnight in the refrigerator.
Tip #2: To drain the cucumber, after diced place in a colander and sprinkle with salt; let sit 30 minutes. Using a paper towel squeeze out excess water.

Makes 1 1/2 cups

Chimichurri

Originally from Argentina, chimichurri is a parsley sauce used mostly on meat but can also be used as a marinade for fish, roasted vegetables or you can even add a little to mashed potatoes. The possibilities are endless, let your imagination go wild.

Ingredients
1 large bunch of fresh flat leaf or curly parsley
1 clove garlic, peeled
1/3 cup red wine vinegar
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 teaspoon hot pepper flakes to taste
1/2 teaspoon ground black pepper
1 cup extra virgin olive oil

Directions
1. Add parsley and garlic to food processor and pulse a few times.
2. Add remaining ingredients except the olive oil and pulse about a minute.
3. Slowly pour oil through the chute, pressing the pulse button until everything is well combined.
4. Store in a glass container, in your refrigerator

The chimichurri keeps for about 5-7 days in the refrigerator.

Makes about 1 1/2 cups

Homemade Beer Mustard

I love making my own mustard because I can add my favorite flavors. This mustard is great for cooking, sandwiches, dipping pretzels or well just about on anything...

Ingedients
3 ozs. of brown or yellow mustard seeds
1/4 c. brown sugar
1 tsp salt
1 tsp. black cracked pepper
1 tsp. of turmeric
1/2 cup beer, your favorite
1/4 cup malt vinegar
pinch ground ginger
pinch ground cinnamon

Directions
1. Put the mustard seeds, sugar, salt, pepper, turmeric into a blender and whirl.
2. Gradually add the liquid one tablespoon at a time; you should have a coarse paste, let this stand for 20 minutes.
3. Spoon into a clean jar, cap tightly and store in the refrigerator. This should be ready in about two weeks, let it mellow!


Yield: 1 cup

Homemade Guava Ketchup

There is nothing better than making certain things at home, the ketchup you normally buy is full of added salt and high fructose corn syrup. The other beauty is that you can adjust to your taste, I love to make this ketchup with guava, I also make it plain and it is delicious! The guava paste gives it a sweet taste that is so good. You can add chipotle peppers to give it a little kick or maybe minced garlic, basil, or peaches - well just about anything.

Ingredients
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup guava paste, cut into small cubes
1/3 cup apple cider vinegar
¼ tsp nutmeg
1/2 tsp salt
1 tsp black pepper

Directions
1. Purée tomatoes in a blender until smooth.
2. Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until translucent, about 8 minutes.
3. Add puréed tomatoes, tomato paste, brown sugar, guava paste, vinegar, nutmeg, salt and pepper and simmer, uncovered, stirring often, until very thick, about 1 - 2 hours.
4. Let cool slightly and purée ketchup in 2 batches in a blender until smooth. Chill at least 2 hours. Store in a glass jar.

Makes about 2 cups

Cranberry Sauce

Well it's that time a year again....cranberry time! I love cranberries and when thanksgiving comes around I buy tons of bags to freeze and have throughout the year. I can't imagine why they don't sell fresh cranberries year-round. This sauce goes well with just about anything - try it with roasted chicken or fish.

Ingredients
2 cups fresh cranberries, rinsed
1 cup orange juice
1/2 cup sugar
2 TBSP ginger, minced
1 TBSP orange zest
1 cinnamon stick

Directions
1.Combine the orange juice and sugar over medium heat; bring to a boil.
2. Lower heat add the cranberries, ginger, orange zest and cinnamon stick
Continue cooking until the cranberries pop about 10-15 minutes. Let cool
slightly. Serve at room temperature.

Ají (Colombian Spicy Sauce)

Ají is used on everything in Colombia, from empanadas to eggs. You can make it as spicy or mild as you like, simply adjust the cayenne pepper. Everyone back home has a different way of making aji but after a lot of trial and error this is my favorite recipe - not too spicy (I am a major wimp) but still with a little kick. I use ají on everything so get creative and put a little on pizza, rice, soups, stews, meats, potatoes.... anything. It goes great with the Arroz Con Pollo below.

Ingredients
1 1/2 cups water
4 TBSP cilantro, minced
2 TBSP spring onion, finely diced
1 tsp salt
1/4 tsp cayenne pepper

Directions
Mix everything in a glass container, blend well and serve

Tip: The ají will keep in the refrigerator for about 5 -7 days

Variation: This version only keeps 2-3 days but it is also good - add 2 TBSP tomato, finely chopped