Chimichurri Sauce

chimichurri-sauce I came across this sauce a few years ago, and never thought to try it. But one day, I decided to give it a whirl with a lovely ribeye steak we were grilling.

I was surprised that it worked so well with steak. It seemed to just brighten the natural flavors of the beef.

So I urge you to give it a go. I suspect it works nicely with any grilled meat.

INGREDIENTS:

  • 1 cup fresh (flat-leaf) parsley leaves, tightly packed
  • 2 Tbsp. fresh oregano leaves, tightly packed
  • 3 cloves of garlic
  • 2 Tbsp. red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ½ tsp red pepper flakes
  • ½ cup good-quality olive oil

INSTRUCTIONS:

  1. Put everything in a food processor and whir it up.

SERVES: 1 cup

NOTES: You can easily half this recipe although it keeps well in the fridge. Just remove and bring to room temp before serving.

SOURCE: Gimme Some Oven

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Apple Pie Filling*

applepie Nope, it’s not a canning recipe, so relax. It’s just a good method of storage either in the fridge or in the freezer.

This was a recipe for making apple enchiladas which I just changed by eliminating the enchilada part focusing on the filling which has so many uses that, well you should consider putting it up in quantities in the freezer for use throughout the year.

It’s simple to make, and you can reduce the sugar to zero if you wish, which makes it a great condiment for those on sugar/carb restricted diets by choice or otherwise.

Do add it to your repertoire.

INGREDIENTS:

  • 4 1/2 cups chopped apples (about 4 1/2 small apples)
  • 2/3 cup water
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp cornstarch or arrowroot
  • scant 1/4 tsp pure stevia extract, or 1/2 cup sugar of choice
  • 1 cup apple juice (I used all-natural)
  • 1 1/2 tbsp lemon juice

INSTRUCTIONS:

  1. Place 2 cups of the chopped apples in a medium saucepan with the water. Bring to a boil, then cook on low heat for 8 minutes.
  2. Meanwhile, combine remaining 2 1/2 cups apple with all other ingredients in a blender, and blend until completely smooth.
  3. After the 8 minutes, add the blender contents to the saucepan and bring to a boil again. Once it begins to boil again, turn heat to low. Cook 30 minutes, stirring very occasionally (just like 3-4 times).
  4. Let cool, then put in the refrigerator, uncovered. Wait at least 4 hours before using as the mixture thickens as it cools.

SERVES: about 3 cups

NOTES: You can further reduce the sugar content by substituting the apple juice with apple extract and you can make your own here.  (you can also buy it on the internet if your store doesn’t carry it) If you do the extract, add another cup of water and use about 1 tsp of the extract.  Depending on the sweetness of the apples you use, you can play a bit with how much of the sugar substitute you use as well.

SOURCE: Apple filling is from Chocolate Covered Kate

Cheery Cranberry Chutney

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Cranberries are definitely an underused fruit in my opinion.

This recipe stretches the season a bit, though it works fine as regular cranberry sauce.

I was especially intrigued by the no-work initial cooking method, which is baking rather than the traditional sauce pan boil.

In any event, it’s a great taste, and works especially nice as an appetizer paired with the cream cheese spread I posted yesterday.

INGREDIENTS:

  • 1 c pecans, chopped roughly and roasted in the oven at 350° for 10 minutes or in a saute pan for about 3 minutes. Careful not to let them burn.
  • 1 pkg. cranberries
  • 1 c sugar ( I substituted 1/3 c erythrithol  + 2 pkts of stevia or any sugar substitute that you like)
  • 1 tsp cinnamon
  • 1 c Smucker’s (or other) low sugar orange marmalade (I couldn’t find this, so I used a fancy brand with a mix of orange, grapefruit, and tangerine)
  • 3 tbsp lemon juice

INSTRUCTIONS:

  1. Wash your berries and then drain.
  2. Place in a 9 x 9 baking dish along with the sugar and cinnamon, and mix
  3. Cover tightly with foil and bake at 350° for 45 minutes.
  4. Cool, and then add nuts and marmalade and lemon juice.
  5. Refrigerate.

SERVES: 2 cups

NOTES: There is no reason not to put this up in 1/2 c servings and freeze for later in the year. Some interesting variations would be to add some jalapeño minced or some raisins perhaps. We in the Southwest are addicted to adding heat to just about everything. Perhaps if you can get it, some chile honey might be substituted for some of the sugar at the beginning as well.

SOURCE: Maridee Dugger and Jacqueline Bryant, friends from Iowa sent these recipes to me.

Golden Honey Mustard Dressing

I am a salad lover, so it stands to reason that the dressing is important to me. I’m not a fan of bottled stuff, mostly because it doesn’t taste good, and I can’t figure out what half of the ingredients are.

So when I add meat to my salad, well it’s even more imperative that the dressing be great. This is simple and goes together so fast, that I could almost make it faster than you can unscrew the cap on some bottled junk.

When we have left over steak, or when I plan it out with a newly roasted chicken breast, I get all my favorite lettuces and cukes, and sweet peppers and on and on, spread out my luscious meat across the top, and ladle on this wonderful sweet yet tangy topping.

And then we binge! Oh, and if you want some real spice to this, especially with chicken, add a chopped up jalapeño and get down and dirty!

INGREDIENTS:

  • 1/2 c mayonnaise
  • 1 tbsp balsamic vinegar
  • 1/2 tsp dry mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp standard mustard
  • 2 tbsp honey
  • pinch of salt
  • 2/3 tsp pepper
  • 2-3 tbsp milk (if needed to thin it down)

INSTRUCTIONS:

  1. Put everything save the milk in a bowl and whisk it until everything is incorporated. Add milk as needed to thin.

Serves: 2 large salads, maybe 3.