Dressings & Sauces | Hawk's Nest Creations

Sweet N Sour Onion & Honey Sauce

This is a rendition of an ancient traditional Russian sauce or meat accompaniment called vzvar, courtesy of a cookbook called “Please To The Table”. It can be made with fruit or vegetables, then made sweet and sour with vinegar and honey. Bud’ zdarov!

1/4 c. oil (I only use EVOO or coconut oil. They’re the ONLY oils that don’t turn into damaging free radicals in the cooking process).

3 large (bermuda) onions, diced

3/4 c. beef broth (I use 1 tsp “Better Than Bouillon” soup starter + water)

1-1/2 tsp Dijon mustard

1-1/2 tablespoons honey

4 tsp cider vinegar.

Saute onions until colored and soft, about 20 minutes. Add the broth and turn on high until liquid is reduced by 1/2, about 7 minutes. Stir in mustard, honey and vinegar, turn on low and simmer another few minutes. Serve warm, not hot.

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Posted by hawksnestcreation on May 7, 2012 in Dressings & Sauces, Vegetables

Tags: cheap eats, easy, onions, quick, Russian cuisine, side dish, vzvar

Tzatziki (Greek cucumber and yogurt sauce)

28 Jan

2 c. Greek yogurt, or 2 c. regular plain yogurt, strained. To strain yogurt, line a colander with coffee filters. Dump yogurt over the filters, stick in the fridge for a couple hours. You’re trying to replicate the creamy texture of Greek yogurt but you don’t HAVE to…..

1 cucumber, peeled, shredded and then the liquid squeezed out with your hands (you can twist it up in a tea towel too to get the water out)

garlic, to taste (1 or more tsp minced)

1 Tb EVOO

2 tsp apple cider vinegar

bit of salt

Combine, let sit a few mins for flavors to combine, and then OPA!!

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Posted by hawksnestcreation on January 28, 2012 in Dressings & Sauces, Pruett's Cruet

Tags: affordable, Greek, mediterranean cuisine, quick eats, tzatziki, vegetarian

‘Bama White BBQ sauce

31 Oct

This came from a friend of mine. Sounds delish! I’d use LF mayo and apple cider vinegar!!!

Alabama White Barbecue Sauce

• 1 cup mayonnaise
• 1 TBS lemon juice
• 1/4 cup vinegar
• 1 TBS pepper (fresh ground is fabulous)
• 1 TBS sugar

Directions:

Simply mix the sauce ingredients together and chill. Very simple!

Tips:

Don’t use white barbecue sauce as a marinade. It’s too rich and thick. If you slather this on before the meat goes on the grill, the sauce will burn. Cook the chicken about ¾ done on the grill and then begin basting with the white barbecue sauce.

White barbecue sauce is also excellent as a dip with the cooked chicken. Do not use the same white barbecue batch that you used for basting. That can be contaminated. If you want baste and dip, make a double batch and reserve half in a separate container for dipping

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Posted by hawksnestcreation on October 31, 2011 in Dressings & Sauces, Pruett's Cruet

Tags: BBQ sauce, grilling, leisure, meat, outdoor

Salsa Cruda or Pico De Gallo Recipe

31 Oct

Salsa Cruda or Pico De Gallo

I have a food scale so I weigh everything. Roma tomatoes are usually cheaper so that’s why I do that. I make this by the GALLON. It freezes well enough to be used as a marinade (the texture is kinda wonky but it tastes great!!!) I use the pan juices from this when cooked with chicken to pour over rice mixed with a bag of steamed mixed veggies and rice. Delicioso!!

20 oz maters
1/2 bunch cilantro, stemmed
juice of 2 limes (1/4 c I think, lemon will work)
1 small onion or 1/2 a big one, I like red onions
1/8 c (small handful as in what you can inch between thumb and fingers when stuck in the jar) pickled jalapenos
1 tsp or more jarred garlic
1 tsp salt

Toss everything except the onions in a blender and pulse. Quarter onions and pulse just a couple times. If you do it too long, it will release too much oniony goodness and it’ll be like drinking onion JUICE. BLECH

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Posted by hawksnestcreation on October 31, 2011 in Dressings & Sauces, Pruett's Cruet

Tags: healthy, mexican cuisine, pico de gallo, salsa cruda, salsa recipe, vegetarian

Low fat cilantro pesto recipe

31 Oct

Low fat pesto –

2 cups loosely packed cilantro leaves (stems removed) I use one bunch
2 tablespoons slivered almonds (I’ve used sunflower seeds)
2 tablespoons Parmesan cheese (not the nasty canned stuff, I buy a little block and grate it)
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic
2-4 teaspoons water (depending on desired consistency)
1/4 teaspoon sea salt

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Posted by hawksnestcreation on October 31, 2011 in Dressings & Sauces, Pruett's Cruet

Tags: healthy alternative, italian, low fat, pesto, vegetarian

Guiltless Guacamole!

31 Oct

1 avocado
2/3 c cottage cheese (your choice of full/low/nonfat)
1 tsp each garlic and jarred jalapeno, more to taste (I use about 1 Tb jalapenos. It’s up to you!)
1 green onion, chopped (optional)

Toss in blender and then enjoy!

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Posted by hawksnestcreation on October 31, 2011 in Dressings & Sauces, Pruett's Cruet

Tags: avocado, cottage cheese, guacamole, healthy alternatives, healthy recipes, jalapenos, mexican cuisine

Healthy mock hollendaise sauce

31 Oct

Mock hollandaise sauce

This is awesome over salmon or steak au poivre or poached eggs on whole wheat waffles.

1/4 ea LF or FF mayo and yogurt
1/4 c dijon mustard (dijon is mustard with white wine added I believe!!!)
1/8 c capers, chopped (optional – not everyone likes pickled rabbit turds!)

Chop capers and mix together or toss in blender

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Posted by hawksnestcreation on October 31, 2011 in Dressings & Sauces

Tags: healthy alternative recipes, hollendaise, sauces

Switchel (drink and salad dressing) recipe

31 Oct

■1/2 cup apple cider vinegar (yes vinegar)
■1/4 cup molasses
■1/2 cup sugar or honey
■1 1/2 teaspoons ground ginger
Add the above ingredients to tap water to equal 2 quarts. This is a rehydrating drink that precedes soda pop. To make a vinaigrette salad dressing, mix this in a 2:1 or 3:1 ratio with EVOO (before adding water).

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Posted by hawksnestcreation on October 31, 2011 in Dressings & Sauces, Drinks