Category Archives: sauces

Teresa’s Vegetable Stir Fry

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Vegetable Stir Fry

Vegetables of your choice, chopped (I used two onions, 6 zucchini, 3 bell peppers, 2 whole garlic, minced which is about 4-6 cloves of garlic)
2 TBS Olive oil
Approx 1/2 to 3/4 cup Lite Soy sauce
1/2 tsp ginger
Black pepper to taste
Approx 3 tsp Chili powder or Chili Flakes
3 TBS Corn Starch
1 1/2 cups hot water

1 lb Angel Hair Pasta

In large sauce pan on hi, heat olive oil. Add vegetables and spices except soy sauce. Stir frequently. Let cook approx 5 min then add soy sauce. Cook approx 2 min more and season to taste, then put cornstarch into large coffee mug and pour hot liquid from sauce pan over cornstarch. Stir until well blended and pour over vegetables. Add water. Cook until desired thickness.

Serve with cooked angel hair pasta (or cooked rice).

Lavonda’s Vegetable Lasagna

My sis Lavonda is an amazing chef! I needed a vegetable lasagna recipe this weekend and I knew I could count on her to create the perfect dish! The following recipe is what she created for me to make and it was wonderful! The only things that I did differently than her recipe were to double the recipe and add oregano and salt to my sauce, just a matter of personal taste preference. I used to grow oregano and I cannot get enough of it in my Italian dishes!

 

 

  

 

VEGETABLES AND SAUCE

2 T Olive Oil

Assortment of sliced and/or diced vegetables (I used carrots, mushrooms, red bell peppers, zuchini, onion)

Dried Basil (heaping teaspoon)

Fresh Ground Pepper to taste

4 to 5 Cloves of Garlic, minced (if they are small, add more)

28 oz can diced tomatoes

1 large or 2 small can tomato sauce

Heat pan to medium, add olive oil, sauté vegetables a few minutes, then add pepper,basil and garlic. Stir until garlic is fragrant (less than a minute), then add the tomatoes and tomato sauce. Simmer 10 to 15 minutes. Add more seasonings to taste (can add a little crushed fennel, a little oregano, more basil, etc)

Ricotta Mixture

1 Large container Ricotta Cheese

2 oz Parmesan Cheese, finely grated in food processor (I bought the Parmesan that is grated in shreds and left it in that form)

1/2 tsp dried Basil

Black Pepper to taste

1 Egg

Mix all ingredients together until well blended.


Cheese

12 to 16 oz Shredded White Cheese – can use Italian Blend or Mozzarella Cheese

3 oz Fresh Parmesan, shredded or Grated


Assemble

Cover bottom of casserole dish thinly with vegetables and sauce.

Add a layer of the ready for baking lasagna noodles (no boiling needed), spread ricotta mixture over noodles, top with vegetables and sauce, then add a layer of shredded cheese. Repeat until casserole dish is full. 

Note from Teresa: I ended with layer of cheese and grated Parmesan on top

Bake

Cover top with parchment or wax paper, then cover with foil. Bake at 425 for 30 minutes. Uncover and cook until bubbling and cheese on top has browned (about 15 more minutes).

Note from Teresa: when I doubled the recipe, I also doubled all my cooking times for the sauce to allow for the extra ingredients and I increased baking time by about 10 minutes before removing the foil/paper to allow time for the extra lasagna to bake in the oven…I made one large, one medium and one small lasagna when I doubled the recipe).


Turkey Cheese Wraps dipped in Homemade Salsa

Photo Apr 18, 2 55 08 PM
NOTE: see low carb update at end of post…

I decided to share with you some healthier choices I am making in food prep beginning with my turkey cheese wraps. I have made these for many years, but altered them to a lower fat variety and higher protein and added veggies to them…

As I mentioned on my main blog, www.stitchesbyteresa.wordpress.com recently, I went to a nutritionist this week and am on the road to eating healthier and losing weight. I know there are things I could do better than what I am currently doing, such as in the recipe I am about to share I am still using white flour tortillas…but BABY STEPS!!! At least I am eating lean meat protein, the cheese suggested by my nutritionist and veggies…yummy ones at that! Best of all, I love my homemade salsa (found here) and can dip the Turkey Cheese Wraps in my salsa without feeling guilt at all!

The GOOD NEWS today is that since my visit to the nutritionist’s office monday, the difference in what I weighed on her scales and when I weighed on my scales this morning were minus 6 lbs!!! I am amazed that I am already seeing that huge an impact when it is not even a low calorie diet like I have been attempting to follow for months now with ups and downs like crazy! The focus is balancing carbs since I am insulin resistant.

At any rate, here are my wraps:

Mission small soft flour tortillas (I use two and choose your brand)…to make it healthier, you could choose the wheat tortillas

Herb Mix or equivalent salad greens

Oven Roasted Turkey Thin Sliced 4 to 6 slices(I used Oscar Myer, but also have other varieties in fridge, it was what was open at the time)

Provolone cheese, 1 slice per wrap…or half it if you really want to count your calories and fat intake…since I am on 1500 calories I went ahead and had 1 on each wrap

salsa for dipping, about 1/4 to 1/2 cup (I chose my homemade, link is in post above)

Place two tortillas flat on plate and add cheese. Microwave for 30 seconds. My microwave heats very fast, so this melts it and heats the tortilla. If yours needs longer, heat accordingly.

Next, add about 2 to 3 slices of turkey per wrap.

Next, add a handful of greens to each wrap and roll it up.

Dip in salsa as you eat it and enjoy!

Photo Apr 18, 2 48 37 PM

UPDATE: my friend Trev Garner shared a low carb alternative to make this and I wanted to pass it along to you…simply omit the tortilla altogether! I tried it today and didn’t miss the tortilla at all! I was surprised! I rolled it both with the meat on outside and with cheese on outside but ideally I think she suggested use the lettuce. I had the tiny herb mix so didn’t have that option. Since I was making a snack, I only used two pieces of turkey but using more would really make it roll well. I also added little slices of carrots. My nutritionist had told me they are good with salsa and today I learned she is correct! Scores all around!

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Mexican Pizza Sauce

my peppers

I made a wonderful mexican pizza sauce last night (at least I loved it).  I wanted to share how I made the entire pizza mainly so I won’t forget, but also in case others would like a recipe for the same dish.  Keep in mind I like spicy, hot mexican dishes.

First I poured a can of mild salsa already canned into a medium sauce pan.  Recipe for the salsa can be found on this blog by searching for salsa or click here.  I used about a 1/2 quart of this salsa.

Next, I took a can of diced tomatoes with green chiles and drained the water off as much as possible, then poured the remaining tomatoes and chiles into my blender.  You may need to use food processor, but I use the puree cycle on blender most the time.

Next, I had a jar of pickled hot peppers from the garden from last year.  If you do not can your hot peppers, then buy a variety of hot peppers from the store if it is not growing season where you live.  Add as many as you like to get the desired hot flavor.  I used a little over half quart of hot peppers that I had canned of about 5 varieties of hot peppers.  I did not use any jalapenos as my hubby does not like the taste of them (just a little sidenote).

Next, if your salsa was not thickened with tomato paste when you canned it, add about 1/2 can tomato paste to your blender mixture.  If the paste is in the salsa however, do not add more as it will not be necessary.

Add garlic cloves, I added 5 to my batch and when I puree’d I used the pulse setting to make sure they got cut up totally.

Puree the ingredients in the blender and then pour them into the sauce pan with the mild salsa.  Stir together and cook until thickened and until tomatoes are done, I simmered probably an hour or so on the low burner of my propane stove that is made for soups and sauces.

Once you have cooked the sauce to your desired consistency,  you now have a mexican pizza sauce ready to be used as your base for your mexican pizza.

I made a pizza crust, added sauce just as I would a regular pizza, then I added taco meat on top and cheddar/jack blend of cheese.  I baked the same as a regular pizza.  I topped with sour cream when serving as it helps with the hotness of the sauce and is good with it.

Chunky Strawberry Sauce and Strawberry Cream Cheese Icing

Photo Mar 21, 6 05 16 AM

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I made this wonderful Strawberry Sauce yesterday. I used it as a filling in jumbo gourmet cupcakes, but I also made a great strawberry cream cheese icing as follows with it:

about 1/2 cup pureee’d strawberry sauce in the blender

1 and 1/2 boxes of cream cheese

1 stick butter

2 tsp vanilla extract

4 cups confectioner’s sugar

This made an awesome gourmet jumbo cupcake by adding the strawberrysauce as a filling in the jumbo cupcakes and piping the cream cheese icing on top. For the jumbo cupcakes, I used a classic vanilla cupcake recipe also found here on my blog. Here is link to the Chunky Strawberry Sauce:

http://www.chow.com/recipes/28407-chunky-strawberry-sauce

I also used the vanilla cupcake recipe to make a one layer cake (double for two layer) and I cut a wedge out of top, carefully removed onto a plate without breaking it and filled baked and cooled cake with strawberry sauce. Then I put the top that I cut back on the cake and piped the remaining strawberry icing onto the cake. Picture of finished result follows…keep in mind it was just for my hubby and me so was not too fancy.

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Classic Vanilla Cupcakes

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This link below is for some AWESOME classic vanilla cupcakes that I have used this week two ways. One is to make coconut icing with lemon curd filling, the other is to make strawberry cream cheese icing with chunky strawberry sauce filling. This vanilla cupcake is the perfect base for a cupcake where you want the icing or filling to be the focal point. Yet the cupcake still has loads of vanilla flavor and it still holds its own in taste. It is firm enough that you do not have to worry about it crumbling on you. I LOVE this recipe!

The only thing I did differently was to use cake flour instead if all purpose…

http://www.cooks.com/rec/view/0,196,138166-225200,00.html

Closeup of my cupcakes:

Photo Mar 20, 9 49 54 PM

Photo Mar 21, 6 05 16 AMT

To make the green coconut, just put about 1/4 cup or LESS milk in a tupperware bowl and put green food coloring (be very conservative as it will take to the dye very fast)…then add a bag of coconut and toss together until the dye is mixed thoroughly with the coconut. I refrigerated until the day I needed to use it (I prepared two days ahead) and then the morning I was going to use it, I poured it out on paper towels over wax paper to make sure it was not too damp to use. It was moist, but not too much that it would drip or anything. It soaks up the milk immediately and turns whatever color you put in the milk.