Shown pictured with Lemon Ginger Chicken.
1 c. washed saskatoons
1/2 c + 1/2 c water
1/4 c. granulated sugar
1 tbsp cornstarch
1/2 tbsp + 1/2 tbsp lemon juice
Combine berries, 1/2 c. water, sugar, and lemon zest in a pot. Bring to a boil, then turn down to a simmer . and allow to cook for about 20 minutes, mixing occasionally. Mix 1/2 c. water, lemon juice, and cornstarch together, then add to the simmering pot, stirring well. Turn the heat down low until just simmering and continue stirring until well combined. Don't leave it too long without stirring or it could stick to the bottom of the pot! Remove from heat after about 5 minutes, or when thickened, and set aside.
This white sauce is based on grated cucumber and plain greek yogurt. Can be used as a dip for pitas or vegetables, or served as a sauce, as used in beef gyros, or with lamb souvlaki.
1 c. grated long english cucumber
1 c. plain greek yogurt
1/4 tsp salt
1 tbsp Epicure Tzatziki seasoning, OR
1-2 clove of garlic, minced
1 tsp olive oil
1 tsp dried dill, or 1 tbsp fresh, chopped
1 tbsp dried onion flakes or 1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp basil
1 lemon, zested
1/2 tbsp lemon juice
Mix together, and allow to set for about an hour.
1 tbsp butter
1 tbsp flour
1/2 c. skim milk, warmed
1/4 c. half and half
1/4 c. maple syrup
Melt the butter in a pot, and add the flour. Mix until combined, then add the warm skim milk, turning the heat down to low once thickened. Add the cream and maple syrup, and continue to stir until warmed through and about the consistency of pudding. Don't bring to a hard boil, or the cream may curdle.
Shown with Brown Sugar and Apple Marinaded Salmon.
This year was the first year I attemped something a little different with my cranberry and turkey. I really enjoyed the change, and I think I'll make it like this again.
1/2 package of cranberries (fresh)
1 whole, washed lemon (to zest)
1/2 c. granulated sugar
Put sugar and cranberries into pot. Zest whole lemon into the pot, excluding the white part just below the skin (also known as "pith"- very bitter). Slice the lemon in half and squeeze juice from both halves into a measuring cup. Add enough water to to make 1/2 c. of liquid, and add that to the pot as well.
Turn the heat up to high, and bring to a boil. Turn down to a simmer, and cook for 10-15 minutes, stirring occasionally. Remove from heat, stir, and serve when desired. It will thicken up as it cools.
1/4 c. white sugar
1/2 cup olive oil
1/4 c. balsamic vinegar
1/4 tsp paprika
1 tbsp dried onion flakes
salt and pepper, to taste
Blend ingredients with hand blender. Allow to stand 15-30 minutes for the flavours to best combine. Served with Pork Stuffed Pitas.
I remember eating at a Greek restaurant once where I had rice as a side dish. It was covered with a delectable cheesy sauce. This was my first attempt to duplicate. I think it turned out well!
The basic recipe was found here, and it worked the very first time I tried it.
2 tbsp butter
2 tbsp flour
1 1/4 c. milk, heated
1/4 c.feta cheese
1/8 tsp nutmeg
1 stem of fresh dill
Heat the milk in the microwave (I used a glass measuring cup) for 1.5 minutes. While that is happening, melt the butter on low. Add the flour, turn the heat to medium. and cook for about 2 minutes, until a nice paste is formed and very warm. Add the heated milk and stir, turning the heat closer to high. Cook, stirring constantly, until thickened and bubbling. Turn off the heat and mix in the cheese and nutmeg, stirring until melted. Remove from heat, and add the dill -I used scissors to cut fresh dill over the pot. I used 2 or 3 turns of the pepper mill to add fresh pepper to the sauce. Stir, and enjoy.
Shown served over rice with Brown Sugar and Soy Salmon.
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.