Garlic-Walnut Sauce

While I am a lover of all fish, The Nudge likes the white fish species the best and when my supermarket had fresh caught local flounder on special and looked fresh and clean, it called my name, so I bought two nice sized fillets (3/4 lb).

 I was tired of the lemon-wine-caper sauce and a brown butter sauce certainly was not healthy, so I opened my new Bobby Flay cookbook, Bobby Flay's Barbecue Addiction. I was sorry the show lasted one season but it was full of flavorful finishing sauces and I just had to buy the book. I knew I would find something unique in that book. He did not disappoint.

I have already made a few sauces but his Garlic-Walnut Sauce really hit my eye, not only would it be perfect with the flounder but with also with the roasted asparagus side.

I love sauces that require no cooking, no chopping and no special ingredients. If you agree, you should look into this cookbook. You can buy used ones in excellent condition through Amazon. I have perfect books that cost under $5.

OK, why did I choose a walnut sauce. Well, my new snack find are glazed walnuts and I have been throwing them into salads and pestos and even The Nudge likes them. They are oober healthy and perfect for Diabetics and now they will be the star of a 5 ingredient food processor gem. While healthy, someone NOT on a diet (I would love to meet that person), would adore this. Perfect for Diabetics, carb counters and fat fighters.

I know this sauce will make a few appearances at my summer table. It screams fresh fish and while Bobby grilled fresh sardines, I am going to try it on grilled trout and sub out the walnuts for almonds. Yummy!!

Garlic-Walnut Sauce
Makes 1 cup

* 1/4 cup EVOO
* 1/4 cup water
* 1 cup walnuts
* 3 cloves garlic
* Juice and zest of 1 lemon
* 1 cup parsley (optional, I did not want a green sauce)
* Salt & pepper to taste

1. Heat the oil on the stove with the garlic cloves for 2-3 minutes until the garlic starts to brown. Remove to cool.
2. In the bowl of a processor, add the walnuts the lemon juice and zest and the parsley.
3. Pulse to mince the walnuts and add the olive oil. Pulse to puree. If the sauce is too thick, add the water.
I added 2 tablespoons to get a sauce that would drizzle easily.
4. Taste for seasonings and spoon over fish or vegetables.

Green Chiles and Onion Sauce

There are three foodie newsletters I subscribe too and Fine Cooking is one of them. Each day they send me a recipe. Sometimes I bookmark them, sometimes I don't.
This one showed up on December 4th.

How did they know I was looking for a tasty but different recipe for boneless loin chops I bought. Ideally I would find one that The Nudge could grill. I am teaching him how to cook and grilling is a great place to start. He's mastered steak, pork tenderloin and chops were next. Unfortunately the weather turned prohibitive for grilling, so pan sauteing it would have to be. He's not ready for that yet.

I had all the ingredients on hand and it just so happened, since I have had popovers on my mind and a new pan beckoning me to break it in, I stumbled on Smitten Kitchen's Corn, Buttermilk and Chive Popover recipe which will be perfect with these chops and I can get two posts from one meal. I hope. My first try at her popovers were not at all successful but I refuse to give up.
So, you will either see a post on popovers in a few days or a Merry Christmas greeting.

Cook's note: This was absolutely delicious, a true one pot wonder. The heat is perfectly balanced so even kids would like this and I used my cast iron pan from start to finish. I did not change a thing.

Pork Chops with Green Chiles and Onions
Adapted from finecooking.com

Serves 4
* 1 teaspoon ground cumin
* 1 teaspoon pure ancho chile powder or chili powder
* Kosher salt and freshly ground black pepper
* 4 center-cut boneless pork chops, preferably about 1 inch thick (about 1-1/2 lb. total)
* 3/4 cup lower-salt chicken broth; more as needed
* 1 4-oz. can chopped green chiles
* 3 Tbs. chopped jarred jalapeños (from about 12 slices)
* 1 Tbs. cider vinegar
* 3/4 cup all-purpose flour
* 3 Tbs. olive oil
* 1 medium yellow onion, thinly sliced

In a small bowl, combine the cumin, chile powder, 1-1/4 tsp. salt and 3/4 tsp. pepper. Sprinkle on both sides of the pork and set aside. In a blender or food processor, purée the chicken broth, green chiles (with their liquid), jalapeños, and vinegar until smooth.

Put the flour in a pie plate and dredge the pork chops, shaking to remove any excess. Heat a 12-inch skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and heat until shimmering hot, about 1 minute. Add the pork chops and cook, without moving, until they’re brown around the edges and release easily from the pan, 2 to 3 minutes. Reduce the heat to medium, flip, and cook the other side until browned, about 2 minutes more. Transfer to a large plate.

Over medium-high heat, add the remaining 1 Tbs. oil and the onion to the skillet. Sprinkle with 1/2 tsp. salt and cook, stirring occasionally, until wilted and golden, about 4 minutes. Add the green chile mixture and bring to a boil. Reduce to a simmer and cook, stirring, until the mixture thickens slightly and the onions are completely tender, 2 to 3 minutes more; add a splash of chicken broth if the mixture seems dry. Season to taste with salt and pepper.

Return the chops to the pan, nestling them into the onions. Cover and simmer gently until the pork is fairly firm to the touch with just a little give, 3 to 5 minutes. With a paring knife, make a nick in a thicker chop to make sure it’s only just a little pink.

Serve the pork chops topped with the sauce.

Nutrition information (per serving):
Calories (kcal): 360; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 4; Protein (g): 39; Monounsaturated Fat (g): 11; Carbohydrates (g): 10; Polyunsaturated Fat (g): 2; Sodium (mg): 810; Cholesterol (mg): 115; Fiber (g): 2

 

Pesto Vinaigrette

The other day I made this pesto vinaigrette. It has reflamed my love of pesto, which was hiding in shame from an unintentional snub. Dare I remind us of the time, not so long ago, when pesto covered every food known to man. Can you blame me for such neglect?

Has pesto gone the way of Cosmopolitans? I hope not because I like pesto more than a Cosmo.
Make this soon and use it on vegetables, warm roasted potatoes, a steak salad and a cool summer pasta salad.

Pesto Vinaigrette
makes 1/2 cup
Prep time: 2 minutes
Cook time: 0

* 1 1/2 tablespoons prepared basil pesto
* 1 tablespoon honey
* 3 tablespoons olive oil, extra-virgin preferred
* 1 tablespoon champagne or white wine vinegar
* salt & pepper to taste

I put everything into a container, snapped on a lid and shook. The pesto and honey will act as an emulsifier, so if it's too thick to drizzle, add more vinegar. I bet after you make this vinaigrette you will keep a container of pesto in your freezer (measured into small condiment cups) so that the next time you grill vegetables you will have it on hand. Something so simple, can only be wonderful and this does not taste like pesto straight up. I can guarantee non pesto people will love this, and the rest of us, will love it once again.

Avocado Crema

I know it's an oxymoron and I try not to do it but I just made a wonderfully healthy tequila avocado crema that works well in so many applications.
So what's the oxymoron in that statement?

Well, my crema is a margarita crema made with tequila and cointreau and those two ingredients with the word healthy makes it an oxymoron.
You could take out the Cointreau (or triple sec) and use orange zest but I don't think there is a substitute for tequila. On the bright side, did you know tequila has the least amount of carbs of all the liquors out there?

I am not going to change a thing. You shouldn't either. This is great on anything you would use sour cream and avocado on, like tacos, burritos, enchiladas, dips and a garnish for any southern style soup. It would make a hamburger sing and a steak whistle at the baked potato.
Plus it's a lovely shade of green.

Tequila Avocado Crema (make this and use it on everything):
makes 1 cup

Puree in a blender
* 1/2 ripe avocado
* 1/4 cup cottage cheese
* 2 tablespoons sweet and sour mix
* 1 tablespoon each Cointreau and Tequila
* Salt & pepper
* Dash milk to thin

Salsa Fresca

Couple month's ago I posted a recipe for these and the green pepper salsa was the clear winner of this dinner.
Last night I prepared chicken & pepper quesadillas and although I like quesadillas, I really wanted to make a batch of green pepper salsa again so I could snap a decent pic and post the salsa here and on my sister blog.

Traditional salsa is tomatoes, jalapenos, garlic, red peppers (or canned green chilies), onions, lime juice and oil. Some are made with canned tomatoes (gives it that steamed in a jar texture), roasted garlic and peppers and while they are all good versions, I like the ones that use all fresh veggies. Europeans would call this a salsa fresca or a relish. This is so healthy and vibrant, it would add something terrific on something plain Jane.

Difference with this is the amount of green peppers and the secret ingredient addition of ketchup. I love tart but I am from the B.Flay school of adding a touch of sweet to take that rough edge off the tart.
Now that low sugar ketchup is available, it makes the perfect sweet to the lime juice and gives the sauce a slight thickness to it.
The Nudge loves the green peppers, so since both of us loved this salsa, it will be our go to all summer. I might just have to buy a bag of tortilla chips.

Salsa Fresca
makes 2 cups
* 1 very large ripe tomato, seeded and diced
* 1/2 medium green pepper, diced
* 1 large jalapeno, seeded and ribs removed
* 1 tablespoon low sugar ketchup (Heinz makes a good one)
* 1 lime, juiced
* 1 tablespoon minced cilantro or parsley
* 1/4 small red onion, minced
* salt & pepper to taste
* 2 garlic cloves, minced
* 6 shakes of Tobasco
* 1 tablespoon olive oil

Mix everything on a small bowl and serve.

Ideas for using fresh salsa (besides Tex-Mex foods):
Spoon on top of steamed and cooled mussels.
Warm and spoon on top of grilled or roasted fish.
Add to rice and serve hot or cold.
Make a black bean salad.
Grill crostini and use as a bruschetta.
Add to macaroni and cheese.
Stuff into a chicken breast.
Bake it on bread for a change from calorie laden Garlic Bread.

Carbonara Sauce

This is a post about the sauce. You can use any pasta your family likes or not.
How about no pasta but chicken or turkey? Maybe toss this sauce with vegetables, YUMMY!

Although there is no cream in this sauce, the eggs make a velvety rich sauce and the grated cheese takes it to another level.

I do know the correct way this dish should be prepared but I am slightly squeamish about undercooked egg whites. If I see them I will push my dish away. Every one has a food fetish, that is mine.

To make sure this does not happen I beat my eggs well, and then add in the cheese (you could also use just the yolks but it might be too much). All that gets tossed with the hot pasta (or not), bacon or pancetta, pasta water (or vegetable blanching water) and lots of black pepper. Some people will add peas or even asparagus, we like ours simple. If I want a vegetable, I will serve spinach on the side and have been known to make that, into a salad.

Serve with extra grated cheese. This is one pasta presentation we never tire of and The Nudge thought it was worth an extra helping.

Carbonara Sauce
makes 4 servings

* 2 large eggs
* 1/2 cup grated cheese, divided
* 5 pieces of pancetta, diced or 4 strips bacon
* 1 tablespoon reserved pancetta fat
* 1/4 cup reserved pasta water
* Pinch of salt
* Generous amount of black pepper
* 12 ounces fresh pasta or 8 ounces dried spaghetti

1. Beat eggs, half the grated cheese (1/4c) and cooled bacon drippings. Set aside.
2. Boil pasta according to package directions.
3. Pour egg mixture into large pasta bowl.
4. Using a spider or large slotted spoon, add pasta to mixture in bowl. Toss quickly to coat.
5. Place bowl over pasta water pot and continue to toss until the sauce thickens and adheres to the pasta. Add the pancetta (bacon), black pepper and pasta water to loosen the sauce. Taste for salt.
6. Remove pasta bowl from pot, sprinkle remaining 1/4 cup cheese and bring to the table.

Happy Eating!!

Porcini Mushroom Cream Sauce

I made this dish about one week ago and finally ate the last of it for lunch today.
You know when they tell you most dishes taste better the next day? Believe them. This was still wonderful. Full of meaty mushroom flavor with that hint of Marsala and the sweetness of the cream.
Diabetic friendly for sure, but if you want to make it low fat just make a roux and use fat-free evaporated milk instead of the cream. It will still be thick, clingy and creamy.

To get the ounce of mushrooms I need for two servings I am using a mixture of dried porcinis and morels. Two mushrooms that can stand on their own.
I suggest you use the processor or blender to mince the onions, just pulse until they are minced but not pureed. If there is no processor or blender I would suggest grating them but you will have to squeeze out any excess liquid.

I used Radiatori pasta. The more ridges the more sauce will cling and since the sauce is not chunky, it makes the perfect sauce delivery system. You could also use fusilli, rotelle or campanelle, anything with curls and swirls to trap the sauce.

<u>Pasta with Porcini Cream Sauce</u>
Serves 4-6
* 1 cup water + 1/2 cup sherry
* 2 ounces dried porcini mushrooms, rinsed
* 3 tablespoons unsalted butter
* 1 teaspoon roasted garlic paste
* 2 onions, chopped fine
* Salt &amp; pepper
* 1/2 cup heavy cream
* 2 teaspoons chopped fresh thyme
* 1 pound swirly pasta
* 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving

1. Microwave water/sherry mix and porcini in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter: reserve liquid and chop mushrooms into 3/4-inch pieces.
2. Melt butter in large saucepan over medium heat. Add onions and 1/4 teaspoons salt and cook until softened and lightly browned, 10-12 minutes. Stir in mushrooms and cook until fragrant, about 2 minutes. Stir in strained mushroom liquid, scraping up any browned bits, and simmer until thickened, about 10 minutes. Stir in cream, thyme and garlic and simmer until thickened, about 2 minutes.
3. Meanwhile, bring 4 quarts water to a boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to the pot. Add sauce and Parmesan and toss to combine. Season with salt &amp; pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with extra Parmesan.

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Italian Balsamic Peppers, Onions, Potatoes and Asparagus

I have been wanting to make some sort of an Italian version of a sweet/tangy/savory mixture of peppers and onions that uses balsamic vinegar. I bought a bottle of really good aged Balsamico when I was in Florence and we all know vinegars are very healthy for digestion and glucose control.
I had 6 pee-wee potatoes left in cold storage and asparagus I will add right at the end.



The ingredient list for this dish is sparse and could almost qualify for a 5 ingredient fix. You could use chicken instead of the chops but if you do, buy the ones with the bones and roast everything in one pan.

Since this post is mostly about the topping, I need to warn you that bottled hot peppers are very hot and so is the brine that they are stored in. I only used 3 small pepperoncini and even though I seeded and de-veined them, I should have rinsed them. I am not a wimp when it comes to hot stuff but my mouth was on fire and I honestly could not finish this dish. Next time I make a version of this I will use pickled jalapenos.
Other than the heat, it was full of flavor and The Nudge enjoyed that last blast of vinegar at serving.

If your balsamic is inexpensive, you might want to boil down to half before using.

This was FULL of flavor. Every bite was an experience yet I used only simple ingredients.
Diabetic Friendly in every way, you really must make this.

Grilled Pork Chops with Peppers, Onions and Potatoes
makes enough to serve 4
* 4 pork chops with rib bone attached
* 1 large red onion, quartered with stem end intact (I used half sweet, half red)
* 1/4 cup + 1 tablespoon EVOO
* dozen pee-wee potatoes, cut in half
* 6 whole garlic cloves, peeled
* 1 jar roasted red peppers
* 1/2 teaspoon red pepper flakes
* 6 peppadew, banana peppers or pepperoncini, julienned
* Course sea salt
* Aged balsamic vinegar

Preheat oven to 375°.
1. Place potatoes and onion quarters on a sheet pan and drizzle with olive oil, salt & pepper. Toss to coat.
Bake for 25-30 minutes or until the edges start to brown. Add peppers and 1 1/2 teaspoons of sugar. Mix well.
2. Bake for 10 more minutes and remove from oven. Scrape everything into a bowl and add the red pepper flakes. DO AHEAD TO THIS POINT, COVER AND CHILL UP TO ONE DAY.
3. Brush chops with oil and season with salt & pepper.
4. Heat grill pan till very hot about 5 minutes.
5. Grill for about 5 minutes per side. Remove and tent with foil.
6. Add asparagus to grill pan and cook for 2 minutes on high heat. Add potato and pepper mixture to pan, stir to combine flavors and reheat.
7. Place one chop on each plate and spoon 1/4 of the vegetable mixture over top. Drizzle with balsamic vinegar and sprinkle with additional sea salt.

Yes, Hummus Can Be A Sauce

Cooking in a family of one Diabetic can sometimes be challenging. There are things I should eat lots of that won't fly in this house.

I imagine this happens often in similar situations. I mean, a diabetic diet can be heavy on the vegetables and when you have carb lovers in your house you have to make foods that appeals to all.
If I baked a loaf of bread every day, it would disappear in the guise of one, if not two, PB&J sandwich snacks every bedtime.

This recipe for Red Pepper Hummus is excellent. Not only does the red pepper add a two kapow punch of nutrition, it adds a sweetness that will tame, what can sometimes be, a bitter basic hummus (usually the tahini is to blame).

When I roast red peppers (which is always), I clean and store them covered in olive oil. Made perfect sense to use that olive oil as the one called for in the recipe. More flavor, I am all for it.

Adding the hummus to yogurt makes this a wonderful sauce to spoon over a flavorful ground lamb dish.

I halved the recipe because I just will never use up 12 servings. I know everyone is Lady GaGa over hummus, but in this house it's just OK. The Nudge is not a dip person and I have thrown away more opened containers then I want to think about.

This is the reason I wanted to try this recipe. Maybe I can get him to put a dollop on a lamb burger, or nestled aside a perfectly grilled lamb chop.

Maybe the next time I ask him if he would like a spicy dip with pita chips, he will say sure and if that does happen, I could even overlook that bedtime snack if, on that bread, was this hummus.

Roasted Red Pepper Hummus
Makes 12 servings
Ingredients

* 2 large sweet red pepper
* 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
* 1/3 cup lemon juice
* 3 tablespoons tahini
* 1 tablespoon olive oil
* 2 garlic cloves, peeled
* 1-1/4 teaspoons salt
* 1 teaspoon curry powder
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/2 teaspoon pepper
* Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers

Directions
1. Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
3. Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.

Nutritional Facts 1/4 cup (calculated without pita bread, crackers or additional beans:
113 calories
5g fat (1 g saturated fat)
0 cholesterol
339mg sodium
14g carbohydrate
4g fiber
4g protein

Diabetic Exchanges: 1 starch, 1 fat.

Vietnamese Dipping Sauce

Keeping with the vinegar theme (and with the healthy theme), I introduce you to a very flavorful Vietnamese Dipping Sauce. This 5 minute sauce is delightfully refreshing and the perfect accompaniment to grilled foods, whether it be vegetables, seafood or pork.

In this instance, it was paired with a marinaded grilled pork tenderloin. I could see this as a marinade for vegetables that would be a great garnish for a cold meat sandwich.

Delicious indeed.

If you want to switch the sugar out for agave or Truvia (my new favorite sugar sub) make sure to start with less, as the subs are all VERY sweet.

I cut in some mint for color as well as flavor but basil would be an excellent substitution.

You can find the pork recipe on my sister site, here.

Vietnamese Dipping Sauce
makes 4 servings

* 1/3 cup grated carrot
* 2 tablespoons sugar
* 1/4 cup fresh lemon juice
* 1/4 cup rice vinegar
* 1 teaspoon minced garlic
* 1 Thai or serrano chile, thinly sliced and divided
* 1 teaspoon shopped mint or basil

Place all ingredients in a bowl and let it sit so the flavors can meld.
Serve room temp.

Lime, Honey and Sumac Butter Sauce

There is always a food bailiwick that I just can't master consistently. Grilled corn on the cob is mine.

Either it's not done enough, it's over grilled and spotty or it's just plain dried out. I have no patience to stand at a grill and babysit, there just has to be a better way to speed up the process.

Yes, I have tried grilling them in the husks. Sometimes it's perfect, other times not.
I have tried slathering them in lots of butter only to have the butter drip into the coals and cause a flare up. Not good.

Tonight I tried a technique I haven't used in some time and I think I finally will have that perfect grilled cob.

I took the husks off just before cooking and rubbed a lime butter into every crevice. I wrapped each cob in wax paper and nuked them for 4 minutes and let them sit till they cooled down.
I unwrapped each cob and then placed them on the grill just as I moved the chicken off the coals for indirect grilling.
The cobs grilled to perfection and I saved extra lime butter to reapply for a fresh burst of flavor before eating. I added some sumac for extra zing!

Cook's Note: Sumac has a tart flavor that is very nice sprinkled on fish, chicken, over salad dressings, rice pilaf, or over raw onions. Try substituting in any dish on which you might squeeze fresh lemon juice. If you enjoy hummus, try topping it with a sprinkling of sumac. It's delightful!

Sumac is considered essential for cooking in much of the Middle East; it served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color which makes a very attractive garnish.

Lime, Honey & Sumac Butter
makes 1/2 cup

* 4 tablespoons unsalted butter, room temp
* 1 teaspoon honey
* Zest of 1 lime
* 1/4 teaspoon Sumac (I buy mine from Penzy's)
* 1/4 teaspoon sea salt

Mix everything together until well incorporated. Taste for salt and adjust if needed.
Refrigerate until ready to use.