Brenda
Politicos
I have made 64 posts
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Post by Brenda on Oct 14, 2016 18:18:08 GMT -5
I'm going to make this. I *love* that it has everything in it that I keep on hand. I've never made a thing from this book (Big Vegan), but I intend to start. I'm not a vegan or vegetarian (not completely yet). But the recipes in this book all appeal to me.
Sesame Sauce
Use in stir-fries, on noodles (oh, I can't wait), rice or even salads. (Can thin with water if using as a salad dressing.)
4 cloves garlic, peeled
2 inches/5 cm fresh ginger, peeled
1/2 cup/120 mL tahini paste
1/4 cup/50 g smooth peanut butter
6 tablespoons/90 mL tamari or soy sauce
1/4 cup/60 mL rice vinegar
2 tablespoons sesame oil
2 tablespoons agave syrup
1 teaspoon red pepper flakes
MAKES ABOUT 1 1/2 CUPS/360 ML
Using a food processor, mince the garlic and ginger. Add the tahini and peanut butter and pulse to mix well. Scrape down the sides and process again. Add the tamari, vinegar, oil, agave syrup, and pepper flakes. Process until smooth. Can be kept in refrigerator, covered, for up to 2 weeks.
Adapted from recipe "Chinese Sesame Sauce" found on page 127 of cookbook Big Vegan by Robin Asbell.
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Post by swedishcook on Oct 14, 2016 20:53:00 GMT -5
Here is an old recipe that we still like a lot.
Wild Mushroom Sauce - Yield: 3 1/2 cups
Vegetable cooking spray (I use a light coating of oil for the skillet)
3 cups sliced crimini mushrooms (about 1/2 pound)
2 1/2 cups sliced portabella mushroom caps (about 6 ounces)
2 tablespoons chopped fresh chives
1/4 cup all-purpose flour
1 (10 1/2-ounce) can beef broth
1 1/4 cups water
3 tablespoons dry red wine
1 teaspoon dried tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1/8 teaspoon ground red pepper
Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms and chives; cover and cook 5 minutes or until mushrooms release moisture and darken (do not stir).
Place flour in a small bowl. Gradually add beef broth, stirring with a wire whisk until blended. Add flour mixture, water, and remaining ingredients to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until thickened, stirring constantly. - Serving size: 1/4 cup
CALORIES 22 (8% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); IRON 0.6mg; CHOLESTEROL 4mg; CALCIUM 3mg; CARBOHYDRATE 3.7g; SODIUM 140mg; PROTEIN 1.7g; FIBER 0.5g
Cooking Light, NOVEMBER 1995
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Post by swedishcook on Jan 6, 2017 19:30:02 GMT -5
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lantana
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Post by lantana on Jan 7, 2017 19:26:46 GMT -5
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Post by Catbatty on Jan 7, 2017 21:15:22 GMT -5
Thanks Lantana! That combo sounds so good. Do you bbq the flanksteak? |
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Post by Catbatty on Jan 7, 2017 21:20:16 GMT -5
OH YES YES! That sauce sounds fantastic. Wonder what all things it would be good with besides the chops? Thanks for sharing it!!! oooohhhhhhh. Yum. |
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lantana
> 50 posts
I have made 93 posts
Right now I'm Offline
I joined September 2016
I've received 15 likes
My gender is Female
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Post by lantana on Jan 8, 2017 17:05:40 GMT -5
Hi catbatty. The flank steaks are grilled outside. However, this would be nice with indoors steaks, too.
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Post by wallycat on Jan 10, 2017 0:34:00 GMT -5
I made this blue cheese/onion sauce (and rib eye) for NYE. I've made it several times. Love it! thepioneerwoman.com/cooking/grilled-ribeye-steak-with-onion-blue-cheese-sauce/Grilled Ribeye Steak with Onion Blue Cheese Sauce (Pioneer Woman) September 29, 2009 1446 Prep Time: 5 Minutes Difficulty: Easy Cook Time: 15 Minutes Servings: 2 Servings Ingredients 2 whole Ribeye Steaks 2 Tablespoons Butter Salt Pepper 4 Tablespoons Butter 1 whole Very Large Yellow Onion, Sliced 1 cup Heavy Cream 1/2 cup Crumbled Blue Cheese Instructions Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare. Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce. |
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