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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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Posted by on Dec 11, 2012 in Condiments, Spices | 0 comments

Berbere

Berbere

Berbere is a  quintessential  Ethiopian spice mix.It reminds me of a blend of Indian curry powder with a hint of slightly exotic “garam masala”,i have been accustomed to using.It is a basis of Ethiopian cooking.I believe you can buy it premixed.I didn’t had that choice when i wanted to use it,so i ended up making my own.I pretty much had most of the spices it requires in my pantry. I didn’t had dry ginger powder,so i grated ginger from my freezer as i was cooking. I also added bit of ground mace,outer covering of nutmeg,to make up for allspice that i was out of. Berbere is SPICY.We don’t handle hot chili in my family all too well,so i added only couple of flakes of dry chili flakes and some white peppercorns,in addition to the black peppercorn. Ground spices such as nutmeg,mace,paprika,turmeric,cinnamon were added in the end after grinding the whole spices. Mix is adapted from this spice mix recipe. PrintBerbere Yield: 1/2 cup IngredientsWhole Spices 2 tsp. coriander seeds 1...

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Posted by on Oct 1, 2012 in Condiments | 0 comments

Mayo dipping sauce

Mayo dipping sauce

I whipped this mayo sauce to serve with chicken stuffed pita bread.My husband does not prefer yogurt based sauce,so mayo is the alternative i went.This will also go well with fish taco.I am telling you from the experience i had eating at a restaurant recently 🙂 PrintMayo dipping sauce Ingredients3 Tablespoons mayo (low fat) 1 teaspoon Sambal sauce or any chili paste 1 teaspoon sweet pickle relish 2-3 Tablespoon pickle juice salt and pepper if needed InstructionsAdd all the ingredients. Taste and adjust what you like,don't like.This combo worked for...

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Posted by on Sep 20, 2012 in Condiments | 0 comments

Lizano Sauce

Lizano Sauce

I was doing the research on Gallo Pinto and came across this sauce.Never heard about it before.I found out that it is one of the most popular sauce of Costa Rica.Like as common as salsa and chips are in this part of the Texas or chutney in India.Surprisingly i did not had much luck finding out the homemade recipe for it.I settled on this Lizano recipe with little adaptation from my pantry. I keep chili flakes and not the dry chilies in hand.So i toasted two tablespoon of dry chili flakes on skillet. Molasses is another item which my pantry did not have.So i substituted it with honey.It helps with the color too. I did not have broth,so i used 1 chicken Bouillon cube. I noticed the sauce contains other veggies like cauliflower,i stayed with carrots alone.4-5 baby carrots. Sauce was too thin,so i added corn starch and cooked it little to thicken it.If you used dry chili and made a paste out of it,you may not need the thickener.It...

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Posted by on Sep 9, 2012 in Condiments, Indian | 0 comments

Plum Chutney

Plum Chutney

Have you canned before? My answer to this question would have been NO a while ago but now i can say i canned and it worked.Yippie!!! Canning intimidates me.Just the process of sanitizing and vacuum sealing seems like lot of work.In this case, i had to wait for a day to find out if my canning worked or not.Phew.Glad it was successful. So what did i can? Plum Chutney I had been to one of those regular grocery trip and noticed that plums were on sale.With no plan of what i am going to do with bulk plum ,i bought it anyway.It stayed in my refrigerator for couple of days and then i decided why not make a chutney out of it.The way,my parents do it using Panch forun. This is quintessential Indian chutney.By that i mean,it is spicy,sweet and sour all at the same time.You will smell the curry leaves and fennel seeds as you dip your chips in it. I lacked one of the ingredients for ‘paanch foron’,so i would...

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Posted by on Jul 24, 2012 in Condiments | 0 comments

Ancho Enchilada sauce

Ancho Enchilada sauce

Chicken Enchilada is our family favorite.Our family personally prefers Tomatillo based salsa Verde over red/brown sauce for enchilada.I like the slight tanginess of the verde sauce.{Salsa – Sauce,Verde – Green}.So this particular sauce can be called ‘Salsa Rojo’ where ‘Rojo’ is spanish for red. We were taking a meal to our neighbour and decided on chicken enchilada with red/brown sauce.I was skeptical about people liking the slight tart-sweet flavor of salsa Verde.I wasn’t going to make potful of sauce to freeze but it seemed like a good idea for those busy nights when i am running around all day.So i did. This recipe yields tons of  enchilada sauce.Let me give you some idea.I let the sauce come to the room temperature and spooned 3-3.5 cups of sauce in a Ziploc bag.I was able to fill 5 Ziploc bags.Each bag is good for 8-10 enchilada.Which is how much i make for our family of four. Label and freeze the sauce,thaw it out when you need it. I used only ancho chili which is dried poblano, but you can add different...

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Posted by on Jul 19, 2012 in Condiments | 0 comments

Parsley Pesto

Parsley Pesto

I told you earlier that during our latest grocery shopping excursion,we ended up with more parsley then my kitchen is accustomed to.Thanks to two little shoppers who ‘help’ me.So what did i do?I made easy pesto with it! ‘Pesto’ is an Italian sauce made by grinding the herbs.Common herbs of choice for Italian pesto are Parsley and Italian Basil.Traditionally herbs are hand ground in stone mortar pestle with pine nuts , Parmesan cheese and lots of olive oil. Though ‘Pine nuts’ are the nuts of choice in Italian cooking,i don’t think of pine nuts as often as i do almonds and cashews.So i used blanched silvered almonds instead of pine nuts. I was making it along with shrimp scampi,so i browned extra clove of garlic to use in pesto. Amount of olive oil is based on visual  judgement,add until you start seeing olive oil coming out of pesto. PrintParsley Pesto Yield: 3/4 cup Ingredients1/2 fistful bunch(about cup and half ) flat leaf parsley 1 browned clove of garlic 1/2 cup grated Parmesan cheese 4-5 Tablespoon blanched...

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