marinades & sauces

Wed 15 Jun 2011

Tahini Goddess Dressing

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Have you ever tried the Annie’s Goddess Dressing? It’s the only bottled dressing I will still eat. It’s a tahini-based dressing that is tart and very rich tasting. I’m currently experimenting with copycat recipes. My first try was quite successful though it may be a little salty. I need to see how the flavors really combine while it sits in the fridge. Here’s what I ended up with:

Tahini Goddess Dressing
5.0 from 1 reviews
Print
Prep time: 5 mins
Total time: 5 mins
Ingredients:
  • 40 g safflower oil
  • 20 g tahini
  • 20 g apple cider vinegar
  • 6 g soy sauce
  • 6 g lemon juice
  • 1 clove garlic
  • 1/4 cup parsley
Directions:
  1. Combine all ingredients in blender. Whiz until garlic & parsley are chopped.

Note: The Captious Vegetarian did quite a few experiments trying to nail the Annie’s recipe. I started off with recipe #7 but left out a few ingredients I didn’t have (or didn’t want to include).

Posted by carrie under experiments , marinades & sauces , recipes
[2] Comments 

Tue 7 Jun 2011

Cilantro Dressing

One of the restaurants in town makes a killer cilantro-lime dressing for their salad. I typically get a tempeh taco salad which is lettuce + tempeh + cilantro-lime dressing in a flour tortilla bowl. I decided I needed to recreate this dressing at home since it is so good and I could eat it every day of the week! It is good not only on lettuce salads but bean and/or veggie salads as well. This week I used it on a black-bean & corn salad I’m taking to work for lunch.

Cilantro Dressing
Print
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Ingredients:
  • 1/2 cup olive oil
  • 2 cloves garlic, peeled
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup lime juice
  • 1/2 bunch cilantro (stems & leaves)
  • pinch of cayenne
Directions:
  1. Combine all ingredients in a blender and blend until smooth.
Notes:

Yield: Approximately 1 cup dressing

 

Posted by carrie under marinades & sauces , recipes
1 Comment 

Sat 7 Aug 2010

Blue Cheese Vinaigrette

I’m back in Florida so now have my copy of the Joy of Cooking. As I said before this is one of my favorite salad dressings. It is great in a spinach salad with avocado, egg & red onions. And also perfect with mixed greens, toasted walnuts & sliced pears. Personally, I could eat it on every salad!

Ingredients

  • 1/4 cup apple cider vinegar
  • 6 dashes of Worcestershire sauce
  • salt & pepper to taste
  • 3/4 cup olive oil
  • 1/3 cup crumbled blue cheese

Directions

Whisk together vinegar, Worcestershire, salt, and pepper. Slowly add the olive oil while continuing to whisk. Whisk in the blue cheese. Use immediately or refrigerate. It keeps well though you may have to let it sit out for a few minutes in order to “de-congeal” due to the olive oil in the dressing.

Posted by carrie under marinades & sauces , recipes , salads
[3] Comments 

Tue 22 Dec 2009

Smattering of new recipes

You will all notice I’ve been absent and not posting much. I have been cooking but haven’t had the time to update the site will full posts (pictures, recipes, etc.). To make up for this I thought I’d share several of the best new recipes I’ve tried over the last few months. In no particular order:

Puree of Chickpea Soup – from the NY Times

Swiss Chard & Sweet Potato Gratin – from Smitten Kitchen

Whole Wheat Biscotti – I made these into lemon whole wheat biscotti by adding some lemon juice and lots of lemon rind

Granola Bars – from Smitten Kitchen

Pumpkin Spice Syrup – Yummy in a latté. I put the recipe & latté directions in a new post.

Mixed Greens with Garlic, Cumin and Paprika – A great veggie side dish. I posted the recipe in a new post.

Blue Cheese Vinaigrette – from the Joy of Cooking. Quite possibly the best dressing recipe! It is a basic vinaigrette made with apple cider vinegar and crumbled blue cheese. I’ll post the recipe once I get home and have access to the book

Posted by carrie under desserts , drinks , marinades & sauces , recipes , side dishes , soups & stews , vegetables
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Tue 30 Jun 2009

Gnocchi with lemon-butter tomato sauce

I’ve mentioned before that I LOVE gnocchi. And I especially love it with nice saucy, wipe your plate clean with crusty bread, sauce. This tomato sauce is a great fresh sauce that is a riff on a tomato with lemon confit from Garden at the Cellar.

tomato-gnocchi

Ingredients

  • Plain potato gnocchi (frozen, fresh, or homemade)
  • 8 large tomatoes, blanched, peeled, deseeded, and crushed (for this recipe 2 tomatoes per person is a good rule of thumb, everything can scale to that)
  • 2 lemons
  • 3 T olive oil
  • 4 cloves garlic, crushed
  • 1 t salt (more or less to taste)
  • 3 T butter
  • 10 large basil leaves, sliced
  • Fresh ground pepper

Directions

In a large sauce pan over medium high heat, saute garlic in olive oil for about 30 seconds, careful not to burn the garlic. Add the tomatoes. Fresh tomatoes are pretty crucial to this. Canned tomatoes are a little too sweet and salty. Plus, it’s really fun to squish the tomatoes with your hands into the sauce pan.

Add salt and pepper to taste and mix well. Cook uncovered until to a consistency that you like. I typically just let it cook down while the gnocchi is cooking.

Place the gnocchi in deep bowls. Add the butter and lemon to the sauce and mix well. Spoon over the gnocchi and garnish with basil. Serve with a spoon or a big loaf of bread.

Posted by laurel under marinades & sauces , pasta , recipes
1 Comment 

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