Living with the Webers - Dip / Sauce

Adapted "Bitching Sauce", original flavor

Pia — Sat, 04 May 2013 16:10:35 +0000

We support a family business which creates those wonderful three flavored Bitchin' Sauces. We discovered them at our Farmer's Market. Every weekend when we're at the Hillcrest Farmer's Market we buy this amazing sauce. And we continue to support and buy their sauces and hope you will too. Bitchinsauce.com
There are moments when we are desperate and have to fall back on making it ourselves. So here is a really good recipe with small adjustments, it is yummy!

Use it to dip fresh veggies for appetizer or snack. Use it in burritos, over rice and beans or? You'll come up with many more ideas, I am sure of it.

3/4 cups + 2 tablespoons water
1/4 cup olive oil or grapeseed oil
1 cup almonds
1/4 cup lemon juice
3 tablespoons nutritional yeast
2 cloves garlic
2 teaspoon Bragg's Liquid Amino
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon coriander
1/4 teaspoon paprika

Place all ingredients in a high powered blender.
Mix until smooth.
Put into jars and store in refridgerator.

Burnt Eggplant with Tahini

Pia — Sun, 25 Dec 2011 17:39:55 +0000

Delicious! This is a recipe from a wonderful cookbook- Plenty: Vibrant Vegetable Recipes from London's Ottolenghi.

1 large eggplant
1/3 cup tahini paste
1/4 cup water
2 tsp pomegranate molasses
1tbsp lemon juice
1 garlic clove
3 tbsp chopped parsley
Salt and pepper
3 mini cucumbers (6 to 7 oz in total)
3/4 cup cherry tomatoes
Seeds from 1/2 large pomegranate

1. Pierce the eggplants with a sharp knife in a few places and put into a 375F oven until soft and mushy.
2. Scoop out the flesh of the eggplant. Mix well in a bowl with tahini, water, pomegranate molasses, lemon juice, garlic, parsley, and some salt and pepper. Taste and adjust seasoning, adding more pomegranate molasses, garlic, or lemon juice as needed.
3. Quarter the cucumber lengthwise and then slice thinly. Halve the tomatoes. Add into the eggplant mix along with the pomegranate seeds.

Recommended With

Basic Bread

Lemon Curd

Pia — Sun, 20 Mar 2011 21:47:37 +0000

This is my version of a wonderful lemon curd. Eat it or spread it onto fresh baked bread, scones, or whatever you fancy. Don't skimp on the lemon juice or zest!

3 eggs
1 cup brown sugar
zest from 1 lemon
3 tablespoons lemon juice

Mix in a small pan. Continuously stir over high heat until it thickens. Let it cool. Fill lemon curd into a jar and store in the refrigerator.

Recommended With

Basic Bread

Saturday Morning Scones

Fire Roasted Salsa

Sarah — Mon, 06 Sep 2010 01:24:36 +0000

This is my favorite salsa and a must whenever I make Mexican food or want to snack on tortilla chips.

6 medium to large tomatoes or one 28oz can of tomatoes
1 large onion, quartered
half a head of garlic (break apart the cloves but do not take the skin off)
chilies (dried, fresh, or canned)

Note about chilies:
The amount you need will vary according to what type you are using and how spicy you want the salsa. I suggest experimenting with different types of chilies to get different flavors and see which one you like best. My favorite chilies for this salsa are canned chipotle chilies, which, if transferred into a jar, stay good for a long time (and will suffice for many salsas).

1. Put the onion, garlic, and fresh tomatoes into an un-oiled frying pan over high heat. If using dried or fresh chilies, take the seeds out and put into frying pan as well. If using canned tomatoes and chilies, leave to the side for use later.
2. Stir occasionally, but allow everything to get slightly burnt.
3. After everything is nicely roasted, remove everything from the pan. Take the skin off of the garlic and the tomatoes (when they are roasted, the skin should come off easily).
4. Place half of the tomatoes (fresh or canned) into the blender with the onions and garlic. Make sure not to blend for too long, a slightly chunky salsa is better than one resembling a smooth pasta sauce. Pour into a bowl.
5. Blend the rest of the tomatoes and the chilies (start off with a conservative amount; you can always add more later) until smooth. This time you want it completely smooth so as to ensure that you have no surprise pieces of chili. Pour into the bowl as well and mix everything together.
6. Add salt as needed. If you are not happy with the spiciness, pour a bit of the salsa back into the blender and add more chilies, then mix back into the rest of the salsa, until you are happy with the result.

Recommended With

Mexican Spiced Ground Turkey

Tortilla chips
Guacamole