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Category Archives: Pruett’s Cruet

Anyone who knows me knows I am a very good albeit amateur chef. This is my recipe collection.

‘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 on October 31, 2011 in Dressings & Sauces, Pruett's Cruet

 

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

 

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

 

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

 

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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 on October 31, 2011 in Dressings & Sauces

 

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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 on October 31, 2011 in Dressings & Sauces, Drinks

 

Cucumber and Feta salad

31 Oct

1/2 pound feta cheese
Juice of 1 lemon
2 tablespoons olive oil
1 red Italian or large mild onion, finely chopped (I like red here again!)
1/2 large cucumber, peeled and diced
White pepper (watch this stuff, it’s very potent)

Crumble the cheese with a tablespoon of water, using
a fork, and work in the lemon juice and olive oil. Mix in the onion and
cucumber, and add pepper

 

This can also be pureed in the blender for a nice salad dressing!

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

 

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Healthy Broccoli Slaw

31 Oct

Healthy broccoli slaw…… 16 oz broccoli (I buy fresh in bag at Sam’s Club and weigh it out), 1/4 c LF mayo & yogurt, 1 can water chestnuts (or 2 TB nut butter, I like sunflower), 3 TB apple cider vinegar, 1 small red onion, chopped, 2 tsp sugar (splenda) 1/2 tsp salt. Mix wet and powdered stuff together, then add broccoli and onions

 
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Posted by on October 31, 2011 in Pruett's Cruet, Salads

 

Gyro flavored meatballs

31 Oct

Gyro flavored meatballs –  You can use ground turkey as well.

2# ground meat (beef/turkey/lamb)
1 tb EACH dried rosemary and marjoram
2 tsp salt
1 onion (I like red).

Dice onion very very finely (food processor’s ok but if it liquidizes, dump in a coffee filter and slowly twist to squeeze the juice out or you will be eating only onion juice, blech).  Mix with the meat n spices. Form into balls (I use a 1/8 c meauring cup) into a skillet on the stovetop (no need for oil).  Shake occasionally during the cooking process to turn ’em over.

Enjoy with tzatziki (recipe coming) or just plain yogurt, spinach leaves and sliced tomatoes (and maybe hummus – I MISS TRADER JOES!) on a pita bread or over brown rice.

 
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Posted by on October 31, 2011 in BEEF - it's what's for dinner!, Pruett's Cruet

 

Steak Au Poivre

31 Oct

Steak au poivre (Pepper Steak).  1/2 to 1 tb ground pepper per pound of whatever cut of beef you’re using.  The more surfaces you have (cubes vs a hunk of meat), the more surfaces for the pepper to adhere to – BEWARE!!!  You might need a whole recipe of mock hollandaise to cool yer mouf down!!!

 
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Posted by on October 31, 2011 in BEEF - it's what's for dinner!, Pruett's Cruet

 
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