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RECIPES/ Sides

5 Minute Creamy Avocado Dip

I found this yummy recipe over at Oh She Glows.  Over there, it is named is 15 Minute Creamy Avocado Pasta.  I tried it on my pasta and it was really delish, but my favorite way to eat this sauce was to use it as a dip!!  It is so yummy, with a hint of lemon and garlic.  The basil gives it a super fresh taste, and it whips up so creamy you would think it is full of dairy!  I loved it with crackers or you can use it as a vegetable dip.

 I am excited about this recipe because it satisfies my craving for something creamy, but without the dairy. I’ve taken a break from meat and dairy the last 3 weeks.  You could call me “Vegan-ish”.  I am not ready to label myself a full vegan just yet, but thanks to this book and my cancer diagnosis, I am heading that way.  I FEEL GREAT since embracing a plant based diet.  I am amazed at the energy I feel.  My digestive system is working better than ever.  I always have had a pretty good digestive system, but never THIS good.  That is all I have to say about that…moving on.

This recipe takes minutes to throw together.  It uses just 5 ingredients + S&P. All you have to do is dump avocado, lemon juice, garlic, basil into the food processor, then let it do all the work.  Drizzle in the EVOO. (exact measurements below)

Isn’t it the best color?  So fresh and pretty!  
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5 Minute Creamy Avocado Dip
1 medium sized, ripe avocado
1/2 lemon juiced + zest for garnish
1 clove garlic
1/2 tsp salt, or to taste
1/4 cup fresh basil
2 Tbls extra virgin olive oil
pepper, to taste
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Place avocado, lemon juice, garlic clove and salt in a food processor.  Process, then drizzle in the olive oil. Process until creamy. Add pepper to taste.  Keep in refrigerator until ready to serve.  Can use as a dip, or toss with pasta.

How-Tos/ Meals/ RECIPES

Simple 5 Minute Tomato Sauce (for pasta or pizza)

**This was originally posted 10/09.

I make this recipe at least once a week.  We stretch it out over two meals-1/2 for speghetti & 1/2 for homemade pizza.  We love it!
I do not miss the over- priced, usually way too sweet, pre-made jar sauces AT ALL! I love that this is not much more work then opening a jar, but makes the house smell like I have been cooking all day!
I found the recipe here at 101 Cookbooks.  She writes an excellent post about this simple sauce.  She explains that this is not the sauce you are looking for if you are wanting a meat-filled hearty sauce (although we sometimes add some ground beef and it tastes great!)  This is a fresh, light, pure tomato sauce, and IT IS GOOD!   I usually buy whole -grain pasta because it is full of fiber, protein and iron, (the brand I used in the pictures below has 7 grams of protein and 6 grams of fiber in a 2 oz size serving) which is very important especially when eating a meat free meal, and it keeps my family full much longer then the white stuff. There is nothing worse than kids begging for food a half hour after dinner!
I use this recipe when we make homemade pizza, it is so fresh and yummy. I grew herbs this summer and the pizza we made with fresh mozzarella and this sauce and shreds of fresh basil….mmm… to die for! I have also made pasta dishes with this sauce and added a splash of heavy cream at the end with some some peas and parmesean cheese, and turned it into a whole different, super creamy, luxurious dish.

The last time I made this sauce, I accidently bought a can of diced tomatoes, so that is why I got out the hand blender, my family does not like chunks! I make a few other changes to the recipe.   I go easy on the red pepper flakes, as my girls don’t like spicy.  If I have lemons on hand, I’ll use them, but if I don’t I’ll add a splash of lemon juice from the bottle, it is amazing how just a touch of acid really brightens up the flavor. If I do use zest, I find the zest of a whole lemon is a bit too much lemon flavor for me, so I half it.  I also add about a Tbls of sugar if my tomatoes are too tangy. Depending on how much water the tomatoes have in them, you may need to simmer the sauce down a bit if it looks a little watery, which turns the 5 minute sauce into a 10 minute sauce- no big deal.
I make sure I keep an eye out for canned, crushed tomatoes on sale and stock up when they are.  As she says in the recipe below, the brand of tomatoes is VERY important.  There is a huge difference in taste, so go for the good brands.  I think the same goes for the olive oil, buy the best you can afford, the more expensive italian brands are so worth the extra money because they are sweet and have no after taste.
Give this sauce a try!  It may become your go- to, always- have- the- ingredients- on- hand, simple meal as it is ours!

           Five Minute Tomato Sauce

I’m very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans you will come across will say “with added puree” – this is also fine. I avoid diced tomatoes, pass on pureed, and skip whole tomatoes as well. Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. I also look for organic crushed tomatoes which can be tricky, I often come across the Muir Glen brand, it has added basil in it – that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days.
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don’t want to burn your tongue)…If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.
Makes about a quart of tomato sauce.
This post is linked to:
The Girl Creative
Meals/ RECIPES

Simple 5 Minute Tomato Sauce

I love, love, love this recipe.  I found it at the beginning of summer, and have been making it every week. I do not miss the overpriced, way too sweet, pre-made jar sauces AT ALL! I love that this is not much more work than opening a jar, but makes the house smell like I have been cooking all day!

I found the recipe here at 101 Cookbooks.  She writes an excellent post about this simple sauce.  She explains that this is not the sauce you are looking for if you are wanting a meat-filled hearty sauce.  This is a fresh, light, pure tomato sauce, and IT IS GOOD!

I usually buy whole -grain pasta because it is full of fiber, protein, and iron,(the brand I used in the pictures below has 7 grams of protein and 6 grams of fiber in a 2oz size serving) which is very important when eating a meat-free meal, and it keeps my family full much longer than the white stuff.

There is nothing worse than kids begging for food a half hour after dinner! Ugh!  My BIGGEST pet peeve is when I am just finishing up the dinner dishes and I have little ones asking for food because they are HUNGRY!

I use this recipe when we make homemade pizza, it is so fresh and yummy. I grew herbs this summer and the pizza we made with fresh mozzarella and this sauce and shreds of fresh basil….mmm… to die for.

I have also made pasta dishes with this sauce and added a splash of heavy cream at the end with some peas and parmesan cheese, and turned it into a whole different, super creamy, luxurious dish.

The last time I made this sauce, I accidentally bought a can of diced tomatoes, so that is why I got out the hand blender, my family does not like chunks!

I make a few other changes to the recipe.   I go easy on the red pepper flakes, as my girls don’t like spicy.

If I have lemons on hand, I’ll use them, but if I don’t I’ll add a splash of lemon juice from the bottle, it is amazing how just a touch of acid really brightens up the flavor. If I do use zest, I find the zest of a whole lemon is a bit too much lemon flavor for me, so I half it.  I also add about a Tbls of sugar if my tomatoes are too tangy.

Depending on how much water the tomatoes have in them, you may need to simmer the sauce down a bit if it looks a little watery, which turns the 5-minute sauce into a 10-minute sauce- no big deal.

I make sure I keep an eye out for canned, crushed tomatoes on sale and stock up when they are.  As she says in the recipe below, the brand of tomatoes is VERY important.  There is a huge difference in taste, so go for the good brands.  I think the same goes for the olive oil, buy the best you can afford, the more expensive Italian brands are so worth the extra money because they are sweet and have no aftertaste.
Give this sauce a try!  It may become your go-to, always- have- the- ingredients- on- hand, simple meal as it is ours!

           Five Minute Tomato Sauce

I’m very particular about the tomatoes I use in this sauce. Look for canned crushed tomatoes, some cans you will come across will say “with added puree” – this is also fine. I avoid diced tomatoes, pass on pureed, and skip whole tomatoes as well. Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. I also look for organic crushed tomatoes which can be tricky, I often come across the Muir Glen brand, it has added basil in it – that one is actually fine. The San Marzano crushed tomatoes are great as well. Any leftover sauce keeps well in the refrigerator for three or four days.

 

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don’t want to burn your tongue)…If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

Makes about a quart of tomato sauce.

 
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