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Blueberry Goat Cheese Spread

by TT April 28th, 2014| Recipes, Spreads & Sauces
blueberry_goat_cheese_spreadI really enjoy having fruit included in wraps.  This addition of fruit started in a typical way, adding cranberry sauce to my turkey sandwich during post-Thanksgiving leftover meals.  Seeing an apple and turkey sandwich on a menu ages ago was what inspired me to try other combinations.  Since then I have used a variety of fruits in my wraps: peaches, pears, mango.  In fact, it isn't unusual for me to skip the meat and make it simply a fruit and cheese wrap.

Living in New Hampshire and near a farm with pick your own blueberries, we have bags and bags
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Almost Tartar Sauce

by Jane Wangersky April 25th, 2014| Recipes, Simple Solutions, Spreads & Sauces
fried-fish-287136_640Tartar sauce is one of those sauces whose names give you no idea what's in them; for the record, it contains no cream of tartar. Most people have no idea what's in it, but most people expect to see it on the table, or in a little packet on their fast food tray, when fish is served. So it's a good thing to have around, but what exactly is it?

Tartar sauce is based on mayonnaise, another wildly popular sauce with an uninformative name. (There are different stories about where the name came from; anyway, mayonnaise is made of egg
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Asian Lettuce Wrap Sauce

by TT April 21st, 2014| Recipes, Spreads & Sauces
romaineEver since I discovered lettuce wraps several years ago, I have been obsessed with them.  I don't have the biggest of appetites, so using lettuce as the delivery system for a meal has been fabulous.  Instead of being able to sample only one burrito or wrap, I can have a couple, especially if I don't overfill the lettuce wrap.

Of course, there is a downside to lettuce wraps.  They are messy!  There's no way around that.  Well, unless you enjoy lettuce filled with dry ingredients.  Once you add any sort of juicy vegetable or liquid condiment, you are guaranteed to
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Italian Dipping Oil

by TT April 14th, 2014| Recipes, Spreads & Sauces, Tapas Monday
Italian dipping oilBefore my husband and son started their get healthy diet, we had a Tapas Monday dinner with an Italian theme.  There were grilled eggplant wheels topped with seasoned ricotta, garlic and cheese chicken sausage bites, and homemade focaccia served with dipping oil.  It was an indulgent and tasty way to end our Monday.

Dipping oils* have been all the rage at restaurants for many years.  Instead of serving your rolls or bread with butter, a small dish of olive oil and assorted seasonings is presented.  The beautiful thing about the dipping oil is that it can be flavored however
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Sweet Asian Barbecue Sauce

by TT April 7th, 2014| Recipes, Spreads & Sauces, Tapas Monday
seasonings-72790_640Last week my almost 18 year old son and husband started a get healthy diet.  Neither needed a major change in diet, just a reduction in portions and elimination of too frequent splurges (chips, ice cream, etc.)  With Tapas Monday falling on Day 1 of the diet, I wanted to create a menu that allowed us to enjoy our candlelit dinner for two but helped my husband stay on track.  (I will not be the reason a diet fails!)

Besides the atmosphere of the dinner, one of the things I like most about the meal is that I try to
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Artichoke Dipping Sauce- Balsamic Version

by TT February 3rd, 2014| Recipes, Spreads & Sauces
artichoke balsamic dipping sauceTwo weeks ago I wrote about the dipping sauce that my family enjoyed with our steamed artichokes.  Theirs was a creamy, mayonnaise-based sauce.  While it was tasty in its own right, I like only a small amount of mayonnaise.  Thus, I really wasn't interested in dipping leaf after leaf in the sauce.  And although I enjoy artichokes, they are kind of bland on their own.  So, it was time to be creative and invent another sauce for me.

Vinegar is one of my go-to ingredients for an assortment of sauces, dips, and dressings.  While holding a good amount of
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Artichoke Dipping Sauce- Mayo Version

by TT January 20th, 2014| Recipes, Spreads & Sauces
Mayo Artichoke DipI love cooking and baking and do both fairly well, so I'm used to receiving food requests from friends and family.  On weekend mornings there is clamoring for cinnamon rolls or scones.  During tv-based events there are requests for espinaca or homemade potato skins.  However, the other week I was surprised by a request our 15 year old daughter had.  "When can we have artichokes with dinner again?"

A teenager requesting vegetables. What a delightful occurrence!  I can't complain; our kids are well-rounded eaters that will try almost everything and don't wrinkle their noses at vegetables.  However, I was surprised
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Lighter Blue Cheese Dip

by TT November 4th, 2013| Recipes, Spreads & Sauces
lighter_blue_cheese_dipLast week I published my recipe for Buffalo Cauliflower Florets.  As I was working on the recipe for buffalo florets, I knew that there needed to be a blue cheese dip to accompany it.  Without the dipping sauce, it feels more like spicy cauliflower instead of buffalo cauliflower.  I didn't want to reduce the healthiness of the dish by serving the cauliflower with a high calorie, high fat dip.  I also didn't want an off the shelf low fat, low calorie dip that was full of fillers and other things.  Thus, it was time to create my own
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Cherry Port Sauce

by TT August 20th, 2012| Spreads & Sauces
When I eat poultry, I love having it with some sort of fruit sauce or chutney.  A slice of turkey and cranberry sauce with whole berries; duck with blueberry chutney; chicken with cherry port sauce.  I find the fruit sauces to be a delightful addition of flavor, moistness, and texture.  In fact, I would far rather have a fruit sauce than gravy.

With cherries in season, they seemed like a good ingredient to try in a sauce.  Being freshly picked, they are fairly sweet, just enough to balance the seesaw of sweet and savory in this sauce.  Sautéed onions fill
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TT Jr.’s Favorite Compound Butter

by TT Jr. July 11th, 2012| Recipes, Spreads & Sauces
Every other week or so my family has an Italian dinner.  And every time we have it, I pig out!  Which for me is abut two bowls of pasta, but still I eat more than usual.  I adore pasta; it is probably my favorite Italian food.  The thing I like the most about it is how many ways you can make it.  You can do pasta plain, you can do it with an Alfredo, marinara, cheese, butter, pesto.  If you can stir it, you can put it on pasta.  One of my favorite things to use is compound butters.
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Vegtable Cream Cheese

by TT Jr. May 14th, 2012| Recipes, Spreads & Sauces
I love bagels.  I just love them, specifically toasted.  And with cream cheese.  They are so delicious when they are still hot and the cream cheese starts to melt on them.  My favorite flavor is salt bagels, and they are delicious with plain cream cheese, but sometimes that gets a little boring.  So, I decided to make a vegetable cream cheese to see how it tasted with my mom's yummy salt bagels.  It tasted like heaven on a hot bagel.  The sweet crunchy carrots with the tangy, slightly spicy chives against the salty, hot, soft, crunchy bagel is incredible.

A
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Peachy Cocktail Sauce

by TT April 26th, 2012| Recipes, Spreads & Sauces
In an attempt to broaden my 14 year old's seafood palate, I decided to cook tuna last week.  Unfortunately, the fish counter that I visited had none available, so I went with her current favorite fish, salmon, and jumbo shrimp.  Shrimp is a type of seafood that she doesn't like, but the rest of us do.  I figured if I got her to try it again, it may start to be a seafood item that she likes.  She adores coconut, so I thought some coconut shrimp might do the trick.

Apparently, the lure of a coconut coating isn't enough
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