Category: Sauce

Tzatziki

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Tzatziki

  • Servings: 10 1/4 cups
  • Difficulty: Easy
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I have heard this called “Garlic sauce, or Garlic spread” I’ve always known it as Tzatziki. I’ve tried a few different recipes but this one tops it all. This is a traditional Greek yogourt and cucumber sauce. It can be used as a dip, or a spread or in pita sandwiches.

Ingredients

  • 1 1/2 cups of plain Greek yogourt
  • 2 cups of grated cucumber (no need to peel or seed the cucumbers)
  • 2 tbsp of extra-virgin olive oil
  • 2 tbsp of chopped fresh mint or dill
  • 1 tbsp of lemon juice
  • 1/2 tsp salt
  • 4-5 of minced garlic cloves

Directions

  1. Grate, on the large holes of your box grater, 2 cups of cucumber. (Mine was 1.5 english cucumbers, you can use regular garden cucumbers).
  2. Working with one handful at a time, lightly squeeze the excess moisture out of the cucumber and put in a serving bowl.
  3. Add the yogourt, olive oil, lemon juice, mint, garlic and salt to the bowl and blend well.
  4. Serve immediately or chill for later.

Nutritional facts per serving

  • Calories 47
  • Fat 0.3 g
  • Sugar 1.6 g
  • Carbohydrates 2.4 g
  • Protein 3.7 g
  • Fibre 0.2 g

This is a very cool refreshing cold sauce. I’ve used it on pitas, salads, over a pork chop, options are unlimited. It stores well in the fridge for 4-5 days. I like mine quite garlicy, but you can reduce the amount of garlic used. You can try this recipe with 3 cloves to start. I’ve used mint as I have a lot of mint growing but you could use dill. It’s all up to you and remember to have fun and make it your own.

Easy Swedish Meatballs

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Easy Swedish Meatballs

  • Servings: 4
  • Difficulty: Easy
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This is a quick go to meal that is tasty, easy and impresses guests. I make my own beef meatballs but if you need to save time, you can use thawed frozen meatballs. Whatever works best for you.

Ingredients

  • 1 cup beef stock
  • 1 cup heavy cream
  • 3 tbsp all purpose flour
  • 1 tbsp of soy sauce
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp dried crushed rosemary
  • 1/2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 10 ounces of meatballs

Directions

  1. If you are using fresh meatballs make sure to brown them and cook slowly to make sure they are cook through.
  2. Whisk together stock, cream, flour and spices in a large saucepan over low heat until smooth.
  3. Cook, stirring occasionally, until thickened, about 10 minutes.
  4. Stir in meatballs, and continue cooking until meatballs are heated through about 5 minutes.

Nutrition Per Serving

  • Calories 393
  • Fat 32 g
  • Sugar 1 g
  • Carbohydrates 12 g
  • Protein 15 g
  • Fibre 1 g

I make meatballs with extra lean ground beef, panko, egg, garlic, salt and pepper. I use a cookie scoop to make sure meatballs are even. You can make these with ground chicken, ground turkey, pork and beef, venison, whatever your heart desires. If fat content is an issue you can sub heavy cream with whole milk. You will need to add a tbsp of flour to thicken.

By using lean meats, that will help reduce the fat content. What you serve it with will make a difference. I served it on spaghetti squash. Added fibre without adding carbs or many calories. That choice is yours. Basically have fun and make it your own.

White Sauce or Bechamel Sauce

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White Sauce or Bechamel Sauce

  • Servings: 1 1/4 Cups
  • Difficulty: Easy
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This is a very versatile sauce. It’s uses are endless. It can be used over eggs, over pasta, over fish by adding certain spices. Here is the basic with a hint of spice which is optional. It is also a light version.

Ingredients

  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1-1/4 cups of skim milk
  • 1-1/2 tsp of dyhydrated chicken broth
  • 1/2 tsp of cayenne (or to taste, optional)
  • Pepper to taste

Directions

  1. Melt the butter in a heavy saucepan.
  2. Stir in the flour and cook, stirring constantly until the paste cooks and bubbles a bit, don’t let it brown. (about 2 minutes)
  3. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil.
  4. Add dehydrated chicken broth, cayenne and pepper, lower the heat and cook, stirring for 2 to 3 minutes.

Nutrition Per Serving

  • Calories 340
  • Fat 20.4 g
  • Sugar 15.6 g
  • Carbohydrates 27.2 g
  • Protein 11.9 g
  • Fiber 0 g

This sauce is a staple. You can omit the cayenne if you don’t want the spiciness. Stir in 1/2 cup of grated cheddar and it becomes a cheese sauce. Add dill and this is great over salmon. You can serve it over chicken. Add mushrooms and it’s just great over pork chops. Remember to have fun and make it your own.

Easy Peasy Tomato Sauce

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Easy Peasy Tomato Sauce

  • Servings: 10 Cups
  • Difficulty: Easy
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It’s that time of year where the garden is coming to an end and everything is ripe at the same time. I had a lot of sweetheart tomatoes and cherry tomatoes and a few roma tomatoes that were all ripe and needed to be used up or I would lose them. If you don’t mind a few skins in the sauce, then this recipe is for you.

Ingredients

  • 1 very large onion chopped
  • 1 tbsp olive oil
  • 3-4 garlic cloves
  • 3 tbsp of white sugar
  • 1 small can of tomato paste
  • 10 cups of chopped tomatoes
  • 1 tsp of salt
  • 1 tsp of pepper
  • 2 cherry bomb peppers chopped fine
  • 1/4 cup of fresh chopped basil
  • 1/4 cup of fresh chopped oregano
  • 1 ounce of parmesan rind (optional)

Directions

  1. Heat oil in a large heavy stock pot and sweat the onion on medium heat
  2. Once the onion is tender, add garlic and cook for 2 minutes
  3. Add cherry bomb peppers and cook for another 2 minutes
  4. Add chopped tomatoes and bring to a boil. Once it boils, reduce heat to medium-low to simmer. Put the Parmesan rinds in a cheesecloth and put in the sauce. This is optional, I just find it adds a little something but if you don’t have any, the sauce is still good.
  5. Add tomato paste, sugar, salt and pepper, basil and oregano, stir and let simmer for 45 minutes.

Nutrition Per Serving

  • Calories 41
  • Fat 1.3 g
  • Sugar 4.5 g
  • Carbohydrates 6.6 g
  • Protein 1.4 g
  • Fiber 1.6 g

Now, if you don’t like a sauce with texture, you can peel the roma tomatoes beforehand or put the whole thing through a blender. My husband likes a textured sauce so this was great. He also likes it hot, you can reduce the quantity of cherry bomb peppers or add if you really like it hot. You can change these to jalapeños, or if you are really adventurous to habanero peppers. Or you can omit all together.

If you want to make this into a vegetable sauce, because you have green peppers growing and need to find another use for them, you can add them, including celery, or any veggie you wish. Have fun and make it your own. If you have suggestions, let me know. I like trying new things too.