Dressings & Sauces

Chris' Red Pepper Dressing

Burn the skin of the red pepper over a gas burner and put it in a plastic bag for about three minutes, then just peel the skin off. Sauté a little garlic and then puree it with the peeled red pepper, and add more olive oil, salt, and any herbs you can tolerate

 

 

 

Alyson's Ranch-Style Dressing

1 cucumber, grated. Put into a colander and sprinkle with 1 tsp. salt. Put into fridge for about 3 hours. Drain juice and add about a cup of yogurt. Mix together with about 1/2 tsp. of garlic powder. Serve COLD!!! 

(Please check with Matia on the yoghurt, mint, pepper and garlic)

 

 

 

Elise's Red Pepper Sauce

Take about 3-4 red peppers if you can eat them and sauté with leek or onion in a lot or some olive oil until soft. Add salt and pepper to taste. Then put the mixture into a blender with some chicken stock and puree, then put it over spelt pasta or veggies. Its really good over spelt pasta.

 

 

 

Gayla's Homemade Yoghurt

Gently heat 2 cups of any kind of milk on the stove to just below the boiling point but do not boil. Generally a skin will form on the surface. You can remove this.

Remove from the stove and set aside until the milk is lukewarm or on a thermometer measures at 110 degrees F. Mix in 2 tablespoons fresh plain yogurt (this is your starter culture). The yogurt must not contain sugar or any other ingredients and a live bacterial culture must be present. Most plain yogurts purchased from a health food store will have a live culture but if in doubt check the side of the package. 

Place on top of a towel and let this mixture sit (with the lid on) in an undisturbed place for several hours until it thickens up (3-12 hours).

Temperature is important. The mix must stay just above 80 degrees F. If your kitchen is cool and a consistent temperature cannot be met, place a lid on the pot and wrap the entire thing in towels. Alternatively you can place the pot into an oven that is set to the lowest temperature possible and keep it there during fermentation (watching temperature doesn't exceed 110 F is important here).

Once the yogurt has fermented you can pour into new containers (sterilize first) and place in refrigerator for a maximum of 2 weeks.

Try straining through cheesecloth to make yogurt cheese (great on sandwiches).

 

 

 

Rita's Mayonnaise

2 eggs

1/4 teas. salt

1 1/4 cup canola oil

Mix eggs and salt in blender until just blended. Slowly pour in oil while blending. It doesn't take very long to get thick. You will know it's ready when it doesn't swirl anymore. It will get a little bit thicker after refrigerating. It will keep for a couple of weeks when made with lemon or vinegar, but I don't know how long it will last without them. 

Nicole's Cucumber Relish

2 tbs. water

3 cucumbers

Salt

Fresh ground pepper

2 tbs. fresh dill, finely chopped

Peel the cucumbers and then cut them in half lengthwise. Remove seeds with spoon and discard. Shred the cucumbers in a food processor or by hand. Salt them lightly and put in strainer. Press lightly with your hand and return them to into a bowl. Add water and dill and mix. Makes 3 cups.

 

 

 

Nicole's Hollandaise Sauce

3 large egg yolks

Salt and pepper to taste (optional)

1 1/2 sticks of melted butter that is not too hot, you don't want scrambled eggs.

Put the yolks and seasoning in blender and pulse. With the blender still going, add the butter slowly through the top.

For anyone growing lemon basil I like to brew a cup ahead of time like tea and place it in the fridge to chill. I use 2 tbsp of the water and it gives the sauce that lemon flavor. Great with tuna or spread on top of fish.

 

 

 

Nicole's Emulsified Oils Salad Dressing, Marinade or Sauce

You can use any herbs you are able to tolerate that mix well together or are good on their own I like to use the following:

Fresh thyme, oregano, rosemary, lemon basil, garlic, salt and pepper

Take all herbs and put into ball or loose into oil of choice. Put on low heat until herbs begin to seep in to the oil. You will see the color change. Be careful not to burn the oil you will need to start over if it is burned. Add fresh garlic loose and finely chopped red pepper if tolerated. Put them in separate pan if not using tea ball to make separation easier. Let cool. Take the garlic and mash it with a fork or puree it. It will mash very easy. Take out ball or pour herbs through colander to strain. Add garlic and pepper back into mixture and serve.

 

 

 

Karla's Pesto Sauce

Put about 1/3 cup olive oil in a small saucepan, depending on amount of pasta. Add chopped basil, garlic powder and butter. Heat for a few minutes and pour of pasta.

 

 

 

Karla's Mayonnaise

2 large egg yolks

2 tablespoons water

1 scant teaspoon salt

1 cup canola or pure olive oil, not extra virgin

Heat the egg yolks and water in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat but continue

stirring. Dip the pan bottom in a large pan of cold water to stop cooking. Scrape into a blender, blend for a second or so, then let stand uncovered at least 5 minutes to cool. Add salt if using. Cover and, with

the blender running, drizzle the oil in very slowly at first, down the center hole into the egg mixture. Transfer mayonnaise to a clean container and chill immediately. This will keep for at least 7 days refrigerated.

 

 

 

Nicole's Tomato sauce

4 lbs. plum tomatoes

4 tbs. olive oil

3 cloves garlic

1/8 tsp pepper

1 tsp salt

1 tbs. chopped fresh sweet basil

1 tbs. chopped fresh oregano

1 tbs. chopped fresh thyme

Scald the tomatoes in boiling water for two minutes, and then slip the skins off. Puree them in food processor or blender. Sauté garlic in oil in large saucepot. Add pureed tomatoes and spices. Simmer the sauce stirring frequently for 45 min to one hour, very thick.

Mayonnaise
2 eggs, separated (Mayo is traditionally made with egg yolks and oil, but I use the whites instead for lower cholesterol).
About 1 cup of Olive oil or canola oil – can add more or less, depending on your preferred texture
Salt
Garlic
Dry herbs (dill, basil, etc.)
Candy thermometer (optional)
Food Processor (optional)

1.Optional: If you are worried about potential harmful bacteria in the eggs, place your yolks (or whites) in a saucepan, heat to 160 F (measure with candy thermometer), and remove from heat. This will kill the bacteria. 
2.Place yolks in food processor with all the other ingredients except oil. Give it a pulse to blend. With the motor running, slowly add the oil. Alternatively: whisk the egg in a bowl and slowly add oil by hand.

 

 

 

 

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