Category: Salad Dressings

Thai Sauce, Nam Pla prik

I have to say that this is My version of this Sauce, I don’t put mint in it and add a few extra things. The sauce goes great on so many things. I recently even made Cod with it as a part of the marinade. Look to the bottom for a couple of ideas.
I like to triple this and store it in a bottle in the refrigerator for up to 3 weeks!

FOR THE SAUCE:
INGREDIENTS:
2 ish Tbsp Basalmic vinegar.
1 Tbsp Shoaxing (shaow king) cooking wine or Sherry
1 1/2 Limes Juice ( 4 Tbsp).
2-3 ish Tbsp Sushi Rice Vinegar.
2 ish Tbsp Fish Sauce.
2 ish Tbsp Shoyu (soy sauce)
1/4 c Water.
2 tsp Palm Sugar ( or just 1 tsp Sugar with 1 tsp Monk fruit blend. )
3 cloves Garlic sliced or minced. . . 1 tsp minced Ginger.
3 Thai Chili/Birds Eye Peppers chopped fine (Or use 1 jalapeño Pepper, or 2 Serranos or fresno)
1 tsp Simply Asia Sweet Garlic Ginger Seasoning
1 tsp Sesame oil.
1/4 c chopped Basil
1/4 c chopped Cilantro

Mix together and set aside or even triple the batch and store in a glass container / bottle in the refrigerator for up to 3 weeks.

This is my original recipe that I use this sauce for.

Braised Pork Thai Style with Calrose Rice. IP.

next pic is using it as Marinade and sauce for White fish, in this case COD.

Lemon Vinaigrette..Creamy


Dressing..

Makes about 1 cup

2 Tbsp Evoo
1/2 c Veggie Oil
4 cloves Oven Roasted Garlic (about 45 min in the oven 325°)
1 large Lemons juice and some of the pulp
2-3 Tbsp Water
1 large clove Garlic minced
1/4 tsp ea Salt and Pepper
2 Mini Sweet Peppers
Fresh herbs ( amounts are “about”)
1/2 tsp chopped Rosemary
2 tsp chopped Thyme
2 tsp chopped Oregano
1 Tbsp chopped Basil

I use Oven roasted Garlic. To make this you can either cut the top off of a whole bulb of Garlic, set it into a small oven proof container, drizzle liberally with Evoo and cover. bake for about 40 min and use 4 of the cloves for this recipe.

DIRECTIONS:
Add all ingredients to a blender or deep plastic container and use an Immersion Blender to emulsify.

Use 4 of these.

Tzatziki Sauce

Tzatziki Sauce:

Makes about 1 1/2 c
1 tsp crushed dry Oregano (more if you really like the oregano)
2 heaping tsp fresh Dill
1 rounded tsp fresh minced Garlic
1 heaping tsp chopped fresh mint
1 1/2 Tbsp fresh Lemon Juice
1/4 tsp Salt
1/2 c Chopped peeled de seeded Cucumber (about 1/2 English cuc)
1/2 c Yogurt

Optional: 1/4 tsp Pepper, 2 Tbsp Parsley or Cilantro, A couple dashes of Nutmeg

Peel and deseed the Cucumber, chop into fine chunks, add all ingredients to a small, med Bowl. stir Ingredients together. Taste, and add any more of the ingredients that you may like in your Tzatziki Sauce.

Serve with Pita Bread, Crackers, Gyros, or as a Dip to your favorite Chips or even Pork Rinds.

Notice the Lemon Juice…its already soaking into the Herbs.
.

Hemp Heart Pesto

This delicious Pesto is a perfect use for the Hemp Hearts. Add chopped Macadamia nuts or Pine nuts to add a little crunch if desired

1 c Hemp Hearts.
1 c EVOO.
1 c Parmesean Cheese.
1 c Chopped Basil.
6 cloves Garlic peeled.
1/4 tsp Salt or more (adjust after mixing).
1/4 tsp Pepper

In a Food Processor , put the Garlic in first and Pulse until it’s chopped fairly well, then add all the other ingredients. Turn the Processor on until every thing is mixed well but not so fine that it’s all green.
pour out into a storage container and put in the frig for a couple of weeks, and then into the freezer if you haven’t used it up by then. Taste Pesto and add more Salt or Pepper if you like.

Teriyaki Sauce for dipping and BBQ

This Sauce lasts in the Refrigerator for a long time just like Normal Teriyaki Sauce.

1 Tbsp Miso Paste (Fermented Soy Bean Paste).
2 Tbsp Sesame seeds
1 Tbsp Simply Asia Sweet Ginger Garlic Seasoning from Costco.
1/3 c Sesame Oil.
1/3 c Soy Sauce.
A couple of pinches Garlic Powder.
1/4 tsp Cayenne
1/3 c Powdered Sugar (I use this because it is powdered Zyletol )
3 tsp Brown Sugar.
1/2 tsp Ginger

Buffalo Sauce for Hot wings

3 Tbsp Butter (melted).
1 1/2 Tbsp Sushi Rice Vinegar.
2 Tbsp Worchestershire Sauce.
4 Tbsp Cholula Sauce.
1 Tbsp Tobasco.
1/2 tsp Garlic Powder.
Mix together, Heat in a Sauce pan, do not boil.
Pour over Wings or use as a Dipping Sauce.

Mock Hollandaise Sauce

1 c Mayonaise (Best Foods).
2 Tbsp Melted Butter.
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1 Tbsp Stone Ground Mustard.
2 Tbsp Hot Water.
1/4 tsp Garlic Powder or 1 small clove minced

Mix ingredients together well in a heat proof container. Set this container into another Bowl filled with hot water to keep warm

Do Not Microwave. It will break the sauce down.

Chimichurri sauce and creamy Chimichurri

Chimichurri  and creamy Chimichurri 
SPICEY.

3 bunches Cilantro.
2 bunches Parsley.
3 Serrano peppers With seeds.
1 Jalapeño deseeded and chopped
6 cloves Garlic.
1/2 c Onion.
Juice of 2 limes Almost twice the size of golf balls.
1/2 c EVOO
2 Tbsp Red Wine Vinegar.
1 tsp Salt.
Pepper to taste

add all ingredients to a Vitamix or some kind of food processor and blend well. Adjust to taste.

Put it with the Super Spicy away from kids

 
CREAMY CHIMICHURRI: 

Sour Cream or Mexican Crema

Pour 1/2 cup Crema or Sour Cream in a Bowl and add a couple of Tbsp of the Chimichurri Sauce to it and stir. Taste and add more sauce if desired.

GREEN GODDESS DRESSING

Add 1 Perfectly Ripe mashed Avacado to the Creamy Italian Dressing.

INGREDIENTS:
1/2 c Mayo.
1/4 c EVOO.
1/4 c Basalmic Vinegar.
1/2-1 tsp Italian Seasoning.
2 tsp Grey Poupon Mustard.
1 clove minced Garlic.
1 Tbsp Worchestershire Sauce.
Salt and Pepper to taste.
1/4 tsp . Mrs Dash Onion and Herb seasoning

Mix together in a Bowl.

Use this recipe minus the Evoo and Basalmic Vinegar And use in the place of Mayo on sandwiches

VINEGAR AND OIL SALAD DRESSING

Showing off one of my Garden grown Carrots.

1/4 c Evoo Oil or Walnut Oil
1/4 c Basalmic Vinegar or Apple Cider Vinegar.
1/4 c water.
1 small clove Garlic crushed and minced.
Salt and Pepper to taste.
1/4 tsp Mrs Dash onion and herb.
1/4-1/2 tsp Italian seasoning.
Adjust to taste …sometimes a dash of sugar.
Add Parmasean