Category Archives: Dips

Zesty Marinara Sauce

Excuse the picture quality! My children hid the camera-- again!

Excuse the picture quality! My children hid the camera– again!

This zesty and flavorful sauce is a great addition to pizza, lasagna, atop pasta or meatballs, or even used as a dip for your favorite snack foods. Make ahead and store in the refrigerator. This sauce is best used within 10 days.

You Will Need:

  1. 3 cups whole pureed tomatoes
  2. 2 tsp salt
  3. 2 tsp oregano
  4. 1 tsp parsley flakes
  5. 1/2 tsp black pepper
  6. 1/2 tsp red pepper
  7. 1 tbsp sugar
  8. 1 tbsp corn or olive oil
  9. 1 tsp cornstarch

Procedure:

  1. Pour pureed tomatoes into a small saucepan. 
  2. Add all spices, oil, and cornstarch. Stir until well mixed.
  3. Simmer for 5-7 minutes until bubbly and thickened. Add more cornstarch to thicken if needed.
  4. Enjoy!

Un-Peanut Butter

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I used to be a peanut-butter by the spoonful kinda girl. Prior to my son’s diagnosis with food allergies, I was able to fully appreciate the many wonders of the peanut. This is both really awesome and really horrible. Awesome because peanuts are amazing things and I really can’t get enough of peanut butter. Horrible because I haven’t been able to find an alternative nut butter that tastes as good as peanut butter. — Until now!

You Will Need:

  • 2 cups raw or roasted cashews, unsalted
  • 2 tbsp almond butter OR 1/4 cup almonds
  • 1/4 cup corn or canola oil, plus extra
  • 2 tsp salt
  • 1 tsp sugar

Procedure:

1. If your nuts aren’t roasted, roast them. Pop them on a cookie sheet and toast them in an oven or toaster oven on BROIL until they start to turn golden brown. Broil cooks quickly, so watch them closely!

2. Add oil and cashews to a blender or magic bullet. A food processor should work as well. Process on high speed for 30 seconds or so. If the blender clogs up, add an additional splash of oil.

3. Add almonds to the blender if not using almond butter.

4. Continue adding oil and blending until the butter is smooth and thick. Add sugar, salt, and optional almond butter and blend again. Butter will be thick!

5. Scoop nut butter into a half pint or larger mason jar, screw the lid on tightly and refrigerate.

*NOTE: Nut butter will last for at least a month in the fridge, or a week or two on the  counter. Refrigeration is recommended. Makes approximately 1.5 cups.

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