Ingredients:
1 (12-ounce) bag fresh or thawed frozen cranberries
1 navel orange, unpeeled, cut into large chunks and seeds discarded
¹/³ cup sugar
1 small red apple, unpeeled, cored, and finely chopped
¼ cup chopped walnuts
Directions:
Combine cranberries, orange, and sugar in food processor and pulse until finely chopped. Transfer to serving bowl. Stir in apple and walnuts. Serve at once or refrigerate in covered container up to 4 days.
Ingredients:
1 garlic clove, minced
½ teaspoon salt
2 large green heirloom or red tomatoes, halved, seeded, and finely chopped
1 small onion, fi nely chopped
¼ cup chopped fresh cilantro
1–2 jalapeño peppers, seeded and finely chopped
2 teaspoons lime juice
Directions:
With side of large knife, mash garlic with salt on cutting board until it forms a paste.
Stir together garlic paste and all remaining ingredients in small bowl until mixed well.
Cover and refrigerate at least 30 minutes to allow flavors to blend. Use within 1 day.
Ingredients:
3 small nectarines, pitted and diced
1 red bell pepper, diced
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
1 teaspoon lime juice
¼ teaspoon salt
1/8 teaspoon cayenne
Directions:
Stir together all ingredients in small bowl until mixed well. Cover and refrigerate at least 30 minutes to allow flavors to blend. Use within 1 day.
Ingredients:
1 mango, peeled, pitted, and diced
1 small red onion, diced
½ red bell pepper, diced
½ cup fresh or thawed frozen corn kernels
½ cup canned black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
¼ teaspoon sugar
¼ teaspoon salt
1/8 teaspoon black pepper
Directions:
Stir together all ingredients in medium bowl until mixed well. Cover and refrigerate at least 30 minutes to allow flavors to blend. Use within 1 day.
Ingredients:
¾ cup reduced-fat mayonnaise
1 small shallot, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped cornichons or gherkins
¼ teaspoon cornichon or gherkin liquid
¼ teaspoon grated lemon zest
Directions:
Pinch black pepper Stir together all ingredients in small bowl until mixed well. Serve at once or refrigerate in covered container up to 4 days.
Ingredients:
1 bunch watercress, trimmed
¾ cup reduced-fat mayonnaise
2 tablespoons chopped fresh fl at-leaf parsley
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon grated lemon zest
Pinch salt
Pinch black pepper
Directions:
Put watercress in food processor and pulse until finely chopped. Transfer to serving bowl.
Stir in all remaining ingredients until mixed well. Serve at once or refrigerate in covered container up to 3 days.
Ingredients:
2 cups plain low-fat yogurt
2 cucumbers, peeled, seeded, shredded, and squeezed dry
½ jalapeño pepper, seeded and thinly sliced
2 tablespoons chopped fresh mint
1 teaspoon ground cumin
¾ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon black pepper
Directions:
Spoon yogurt into coffee fi lter or cheesecloth- lined sieve set over medium bowl; let stand until liquid drains off, about 20 minutes. Discard liquid.
Stir together strained yogurt and all remaining ingredients in medium bowl. Serve at once or refrigerate in covered container up to 1 day.
Ingredients:
3 large red bell peppers
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
4 large fresh basil leaves, torn
2 teaspoons sherry vinegar
½ teaspoon salt
1/8 teaspoon black pepper
Directions:
Preheat broiler. Line rack of broiler pan with foil.
Cut bell peppers in half; remove and discard seeds. Place peppers, cut side down, on prepared pan. Broil 5 inches from heat, without turning, until skin is blackened, about 10 minutes. Transfer peppers to large zip-close plastic bag; seal and let steam 10 minutes.
When cool enough to handle, peel peppers and cut into large pieces; transfer to food processor.
Heat oil in small skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add garlic and all remaining ingredients to food processor and puree. Use or refrigerate in covered container up to 2 days.
Ingredients:
2 cups lightly packed fresh basil leaves (about 1 bunch)
3 tablespoons pine nuts
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
¼ teaspoon salt
½ cup + 2 tablespoons grated Parmesan cheese
Directions:
Combine all ingredients except Parmesan in food processor or blender and puree. Add cheese and pulse to mix. Transfer pesto to jar with tight-fi tting lid; spray top of pesto with olive oil nonstick spray to prevent browning. Refrigerate up to 3 weeks.
Ingredients:
1 tablespoon olive oil
1 onion, fi nely chopped
1 garlic clove, minced
2 cups ketchup
3 tablespoons dark brown sugar
1 tablespoon cider vinegar
1 tablespoon dark molasses
1 teaspoon chili powder
1 teaspoon dry mustard
½ teaspoon smoked paprika
¼ teaspoon ground ginger
¹ 8 teaspoon cayenne
Directions:
Heat oil in medium saucepan over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes.
Stir in all remaining ingredients and bring to boil. Reduce heat and simmer, covered, until sauce is thickened, about 10 minutes. Use or refrigerate in covered container up to 5 days.
Ingredients:
½ cup evaporated fat-free milk
3 tablespoons all-purpose fl our
¾ cup low-fat (1%) milk
2 teaspoons Dijon mustard
½ teaspoon salt
½ cup shredded reduced-fat sharp Cheddar cheese
¼ teaspoon black pepper
Directions:
Whisk together evaporated milk and fl our in medium saucepan until smooth. Whisk in low-fat milk, mustard, and salt until blended. Bring to simmer over medium heat; cook, stirring, until slightly thickened, about 4 minutes.
Stir in Cheddar and pepper. Remove saucepan from heat and stir until cheese is melted and sauce is smooth. Use or refrigerate in covered container up to 3 days.
Ingredients:
3 pounds plum tomatoes, quartered lengthwise
1 large sweet onion, such as Vidalia, thinly sliced
2 large garlic cloves, minced
¾ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper
6 large fresh basil leaves, torn
Directions:
Place racks in upper and lower thirds of oven. Preheat oven to 375°F. Spray 2 large nonstick baking pans with olive oil nonstick spray.
Divide tomatoes, onion, and garlic evenly between prepared pans. Sprinkle evenly with salt, oregano, and pepper; lightly spray with nonstick spray. Toss to mix well.
Roast, stirring once or twice, until tomatoes and onion are lightly browned and give off an intense, sweet aroma, about 50 minutes, rotating pans after 25 minutes.
Let vegetables cool slightly. Pulse in food processor, in batches, until slightly chunky.
Use or refrigerate in covered container for up to 5 days.
Instructions:
1 garlic clove, peeled
½ teaspoon salt
5 tomatoes, halved, seeded, and chopped
1 small red onion, chopped
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon zest
¼ teaspoon black pepper
Directions:
With side of large knife, mash garlic with salt on cutting board until it forms a paste.
Stir together garlic paste and all remaining ingredients in medium bowl. Use or refrigerate in covered container up to 1 day.
Instructions:
1 tablespoon extra-virgin olive oil
3 large garlic cloves, minced
¼–½ teaspoon red pepper flakes
1 (28-ounce) can whole tomatoes in juice, drained and broken up
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Heat oil in large saucepan over medium heat. Add garlic and pepper fl akes; cook, stirring, until garlic is fragrant, about 30 seconds.
Add all remaining ingredients to pot and bring to boil. Reduce heat and simmer, partially covered, until flavors are blended and sauce is slightly thickened, about 20 minutes. Use or refrigerate in covered container up to 5 days.
Ingredients:
1 tablespoon extra-virgin olive oil2 onions, chopped
4 garlic cloves, minced
2 (28-ounce) cans plum tomatoes, drained and broken up
¼ cup tomato paste
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
Directions:
Heat oil in Dutch oven over medium heat. Add onions and garlic; cook, stirring, until onions soften, about 5 minutes.
Add all remaining ingredients and bring to boil. Reduce heat and simmer, partially covered, until flavors are blended and sauce is slightly thickened, about 25 minutes. Use or refrigerate in covered container up to 5 days.
This is the recipe for making Paneer or Cottage Cheese used in many Indian, Pakistani and Middle Eastern dishes.
This is the quick method of making Ghee or clarified butter central to many Indian, Pakistani and Middle Eastern dishes.
This recipe is included for your convenience only and is exactly the same mix as Asian stores sell.
This marinade can be used for various roasting recipes.
Commercial products are available but I find this spice mix to be superior to the supermarket versions.