Category Archives: Sauces

Aside

Summer Veggie Pasta Salad

Image I love food. I am sure if you’ve been following for a while you have heard me say this before. But, and so it’s true. I’ve discovered that because of this hard fact of evidence it’s been difficult for me to stick to one particular diet. I was a strict vegetarian and gluten-free for 2 years; then I moved to France and that was the end of that. Two years later and I am slowly learning  and listening to what my body needs. I no longer place labels on myself or the food that I eat. I simply (and that’s a key word) eat what makes me feel good, tastes good, looks good and is known to be healthy to the human system. I do all of this with doing my best to not follow food and nutrition trends and to stay consistant and open to what my body needs.

This has been such a rewarding process for me and still is. I am rewarded every time I am given a reminder that sugar drags me down and that I feel much better when I don’t eat processed wheats. I am reminded every time I am tempted to try that delicious baked good that is too interesting and new to resist. My body reminds me that I am better off without it. I feel that my body and I are close to finding a healthy relationship with each other and that there have been many compromises and will be many more to come.  We are happily in agreement at most times and the times that we do fight, we end up learning so much. Food is just the reflection of the relationship that we create with ourselves and others. What you surround yourself with and what you put in is so connected to food and eating. It’s really exciting to discover and learn as we go. In honor of that I can present to you an easy recipe for :

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 Crisp Summer Vegetable Cold Noodle Salad:

1 cucumber

1 fresh tomato

2 handfuls fresh garden peas

1 cup boiled noodles ( I used Spelt, feel free to use your own interpretation that feels good to you)

2 tablespoons avocado green dressing

Cook noodles till desired temperature. When making a cold noodle salad I prefer my noodles very al dente as it goes well with the cold crispness of the veggies involved. After cooking noodles, run them under cool water to stop cooking and set aside. Dice your cucumber, tomato and peas and add to the pasta. Add dressing and mix till evenly and thoroughly coated. Eat, enjoy and remember every time you eat you are simply creating a long lasting relationship that really matters.

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August 13, 2012 · 3:34 pm
August 5, 2012 · 10:35 pm

Plantain Chips and Fresh Guacamole

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I don’t want to admit that summer’s almost over, but alas, it is. It went supper fast for me I dont’ know about anyone else. Technically summer’s over in September 21st which is a little bit more than a month away. Yikes is all I have to say. As I reflect upon this summer, I can gratefully say that I had wonderful times with the things that I made, ate, saw and did. We traveled to great cities and places that included, San Francisco, Denver, Boulder, NYC, Red Lodge Montana, and home.

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We visited family, friends in all of these places and enjoyed some of the best food of my life in these places as well. The four things that are so important to me in this life. This summer taught me lots, gave me plenty of time to relax and lots of other very delicious things. To say the least I am very grateful for the summer I’ve had and will be sad when it leaves.

 

 

ImageOne of those great things that I did was visit my other home, Colorado. I consider it my other home as I lived there on and off for almost 8 years! I can’t believe that either. Summer in Colorado is one of my favorite seasons. The sun is always shining, there’s lots to do, the heat is dry and the days are long. Which of course means lot’s of time for play, food and drink. One of my favorite places to visit was the West End Tavern right on Pearl St. Their rooftop patio faced west and has an outstanding view of the flatirons. Great views, mojitos and my favorite, plantain chips with guacamole. My last visit there, friends told me that management changed and they might not have it on the menu, but I sure did appreciate sipping rooftop with my mojito and snack while I could. Image

 

However I did check and they are now offering yam chips and guacamole, that I must try. Yum. Next time I am in Boulder I will have to go and rehash my old mojito and rooftop days. Until then, these will do. This dish might have been the the easiest and most satisfying thing I whipped up all summer. I swear. In a pinch, these could be perfect to serve to your hungry guests at your next shindig; not to mention they are tasty, and just beautiful to look at. ImageImage

 

 

Recipe for Guacamole and Plantain Chips

Serves 2

I fried these in low oil and I used olive oil, next time I will have to try coconut oil.

In a medium saucepan add oil and heat on medium until nice and hot ( a way to test is to throw a little water in the oil, your aiming for a little pop). Slice plantains to desired thickness. I made mine a little on the thicker side, but you can experiment.

Fry plantains till golden brown or darker, depending on preference. I like mine well cooked on the outside so that the inside is nice and gooey. 

 

For the guacamole: 

1 large organic avocado

1 medium organic on the vine tomato

juice of one lemon

1 clove garlic

1 small handful cilantro

salt and pepper to taste

Guacamole, I believe is the one of those foods that is totally preference based. Some people prefer it smooth to chunky, salty to sour, spicy to mild. It is all up to you, and as I like to say; “the world is your oyster”. 

I of course know how I like my guacamole. Chunky, mild and flavorful. This recipe is for a guacamole that fits that bill. Please feel free to try or to totally change it. You too can discover what kind of guacamole is your perfect fit.

Peel and scoop avocados and add cilantro, lemon juice, tomato and garlic. Lightly mash and then at the end add your salt and pepper. 

Serve chips and guacamole together, enjoy, and bon appetit.

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Filed under Dinner, gluten-free, Lunch Foods, Sauces, Snacks, Uncategorized, vegan, vegetarian

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June 28, 2012 · 10:12 pm

Fresh Salsa

The ways in which I love thee…

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1. Fresh, cold, tangy and with a little spice

2. Perfect for accompanying most things; omelets, chips, crackers 

3. Fun and easy to make using fresh ingredients 

Need I say more?…

Salsa from the bottle is just not the same. In my mind, I don’t even consider it Salsa. It is canned tomatoes and other stuff. Fresh salsa on the other hand is tangy, refreshing and has an underlying bite that can always be adjusted on your taste. Hot, mild, medium is your choice, just depends on the amount of jalapenos you decide to add( keep in mind the seeds are where most of the spice comes from). 

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I had an easy time deciding how hot I wanted, in fact, I ended up opting out most of the seeds, just a few landed inside. The rest was easy. I made this a little pre season (tomatoes are best in July/August) but it seemed to work out alright regardless.

Recipe for Fresh Salsa:

4 Medium ripe tomatoes from the vine( for a sweeter salsa you can use roma tomatoes)

1/2 fresh jalapeno (remember about the seeds, the more the seeds the hotter the sauce) 

1 heavy handful of fresh cilantro

1/2 large yellow onion

1 small garlic clove

salt and pepper to taste

Combine all ingredients in food processor and pulse till at your desired consistency. If you want more of a chunky salsa quit early. And yes, it really is that easy. Enjoy and bon appetit

 

 

 

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Filed under gluten-free, low-calorie, Lunch Foods, Sauces, vegan, vegetarian

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June 24, 2012 · 10:21 pm

Summer Salad Dressing Recipe

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This summer I been in the mood for lots of things cold. Summer came in with a bang, the first days of summer were this week and it was up to 95 for most of it. When it’s that hot, one, I don’t want to cook, and two, all I want is all things crisp, cold and watery. Salads make a perfect meal when all of these requirements are on the table.

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However a good salad isn’t without it’s delicious counterpart, dressing. A good dressing ties the whole dish together and makes for one completed salad that is appreciated by the taste buds. After having a couple of less than ultimate dressing experiences this summer, I was on the look out.

This afternoon after my pleasant Sunday nap I found an article on dressings through Food 52. It was an article featured on NPR about this very topic. Seems I’m not the only one thinking about all things crispy and refreshing. This recipe for Green Goddess dressing was the perfect solution to a less than exciting trip through dressing land. I am psyched for dinner tonight, just for the reason to top it with this tangy and green dressing. Enjoy and bon appetit!

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RECIPE FOR DRESSING:

3 tablespoons white wine vinegar

2 teaspoons salt

2 tablespoons fresh basil

1 tablespoon fresh lime juice

2 tablespoons fresh tarragon

1 large clove garlic

1 whole ripe avocado

Olive Oil

1/4 cup heavy cream (I used coconut milk cream)

In a food processor combine all the ingredients up till the olive oil and pulse till mixed thoroughly. Through the spout opening of the processor slowly add the olive oil till it becomes a creamy consistency, then add milk and pulse. If you need to adjust the salt, please do so.

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Filed under Dinner, gluten-free, Lunch Foods, Sauces, vegan, vegetarian

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August 31, 2011 · 1:31 am

PESTO





Never has this happened at foodwithwit.com. Folk this is the first time so brace yourselves. PESTO is here. Can you believe I have never done this? Crazy to think . Anyways enough of that, here is the recipe. In this recipe I mixed things up just a bit of nutritional yeast instead of the regular Parmesan substitute that you can buy at stores.



You can also omit the nutritional yeast all together.

1 cup fresh basil

1/4 cup raw walnuts

1 teaspoon salt

1/4 cup BioNaturae olive oil

1/4 cup bleu cheese or you can use Parmesan.



In a blender or food processor, blend basil, walnuts, salt, and cheese. Serve with toast, add to pasta, or freeze for a later date. There are so many options. Tis’ certainly the season for basil



Enjoy and bon appetite!!

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Filed under Dinner, gluten-free, IMMUNITY CLEANSE, Sauces, vegan, vegetarian

May 23, 2011 · 12:57 pm

Thai Inspired Sesame Salad

Fresh Vegetables make me happy, and this “Thai” inspired salad is chock full of them. The veggies, noodles and bed of greens together, create a colorful bright display of flavor and freshness with a nice crunchy texture.
I’ve said this before, and I will say it again. How you chop your vegetables makes a difference. The cutting board you use, the knife you choose, and the shapes your veggies take on all contribute to the presentation and taste of the dish. In lieu of an Asian dish I opted for Julienned carrots and strips of cabbage.

This recipe is relatively easy to make. The sauce you can even make the night before, or in bulk to have in your refrigerator for times that you may be in a hurry. This is also a great option for any left over noodles in the fridge you might have lying around.
Served over a fresh bed of Mache. Or if that is unavailable to you, you can always use fresh spinach!
Recipe for Thai Sesame Salad:

Sauce:
Makes 1 1/2 cups

1/2 cup peanut butter
1 tablespoon soy sauce, tamari, or Braggs
1 large pinch of black pepper
1 teaspoon honey
1 clove garlic
1 tablespoon rice vinegar
2 tablespoons water
juice of one lime
1/3 cup fresh cilantro.

Combine peanut butter, soy sauce, honey, rice vinegar and lime juice together mixing thoroughly and then adding the water to a nice sauce consistency. Make sure not to add too much water as it can get runny. You want a nice thickness to the sauce. Continue mixing as you add the rest of the ingredients.

For the salad:
1 carrot julienned
1/4 head of red cabbage
1 small fresh jalapeno diced small
2 tablespoons toasted sesame seeds
one handful of mache or fresh spinach

Toss the carrots and cabbage together till properly mixed. Then adding the sauce over top and mixing until all the veggies are thoroughly covered with the sauce. Then top with the jalapenos and toasted sesames. Serve over top the fresh green of choice.

Enjoy and bon appetite!!

Prepare the sauce separately in a small bowl.

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Filed under gluten-free, Salads, Sauces, vegan, vegetarian