Posted at 10:30 am
I like sauces and spreads but so many can contain a lot of sugar and salt. If you read the rest of my recipes you’ll see I like sweets so I need a few things like this to keep me better balanced.
This can be used as a cold spread on a sandwich, or use it hot as a sauce poured over cooked chicken.
- 28 oz. can of plum tomatoes (compare brands to get some with no or low salt)
- 2 diced red peppers
- 1/2 tsp. minced garlic
- 1/4 tsp. hot red pepper flakes or Frank’s Red Hot Sauce
- 1/4 tsp. dried thyme
Place tomatoes with juices in a saucepan. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes uncovered until very thick. Stir often to prevent sticking. Puree in a blender or with hand mixer, taste and adjust seasonings. Makes about 1 1/2 cups.
Posted at 10:08 pm
We go through tubs of dips to eat with fresh veggies, spread on sandwiches instead of mayonnaise, or use with crackers as an appetizer.
Here’s a pretty simply recipe that works for us:
19 oz can of chick-peas, well drained
1 clove of minced garlic
3 tbsp. of lemon juice
3 tbsp. of warm water
1 tbsp. of olive oil
½ tsp. ground cumin
½ tsp. Tabasco sauce
Place the chick-peas in a food processor or blender and blend them. Add the garlic, lemon juice, oil, water, cumin and Tabasco. Blend all ingredients until smooth. Season with salt and pepper to your taste.
Posted at 10:30 am
I usually double this recipe and then have some leftover to spread on a post-Christmas turkey sandwich. This is a recipe for the single serving.
1 8oz package of cream cheese
½ cup of Miracle Whip salad dressing
1 7oz can of flaked crab meat
1 tbsp. of finely chopped white or red onion
2 tbsp. hot horseradish
Mix all of the above and spoon into an oven-proof serving dish. Bake at 350F for 30 minutes until bubbly. Serve with an assortment of crackers.