the best low FODMAP salsa recipe

 

Lucky me- I get to occasionally experiment with FODMAP diet recipes to accommodate one of my children.  I started with this recipe and it's SO good!  I finished making it just in time for my youngest and two friends to come home during the school day (I guess nothing is happening at school anymore??) so I invited them to have some and opened up a fresh bag of tortilla chips.  Grant's friend said it's the perfect amount of spice.  They ate every drop of what I had put out for them.  The onions and garlic are not missed at all!  It's a great salsa.

the best low FODMAP salsa recipe (slightly adapted from red sauce white apron)

1 (28 ounce) can petite diced tomatoes

1 medium green bell pepper, chopped

1 jalapeno, minced

1/2 cup cilantro, chopped

2 scallions, sliced (greens only!)

1 teaspoon salt

1 tablespoon lime juice, to taste

black pepper (I used 1/4 teaspoon)

Add all ingredients to a blender and pulse. until you get the desired consistency.

cilantro jalapeno sauce

 

One of my daughters and I love this sauce and we use it in different ways.  It's one of those sauces that we're going to have to always have on hand.

cilantro jalapeno sauce (adapted from fifteenspatulas)

3 jalapenos, stems removed and roughly chopped (seeded if you want a mild sauce)

1 bunch fresh cilantro, leaves removed and chopped

1 1/2 tablespoons minced garlic

1/2 cup mayonnaise (I used half light mayo and 1/2 light sour cream)

2 tablespoons fresh lime juice

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Place everything in a blender and blend on high for 30 seconds.

Store in the refrigerator for up to two weeks.

simple barbecue sauce

Last night my plan was to make some grilled BBQ chicken and some grilled Asian chicken.  I went to marinate the BBQ chicken and there were only a few drops left!  Gasp.  So I made some.  It was delicious.  Sweet, tangy and smoky.  I'd definitely make it again.  It only took 5 minutes.

simple barbecue sauce (Cooking NY Times)
2/3 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper

Combine in a small saucepan and cook over medium heat for a few minutes.

roasted red pepper sauce

This was the best roasted red pepper sauce!  The addition of the capers and basil took it over the top and made it perfect.  I thought these Mediterranean bowls would be good but they were outstanding.  I had purchased some hummus but my daughter ended up making some from scratch so that added even more authenticity to our bowls.  Two thumbs up!

roasted red pepper sauce (slightly adapted from fifteen spatulas)
16 ounce jar roasted red peppers, drained
1/4 cup extra virgin olive oil (I omitted)
2 tablespoons minced shallot (I used a slice of onion)
2 cloves garlic, minced
2 tablespoons fresh basil leaves (about 10 leaves)
1 tablespoon capers, drained
juice of 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper

Place all ingredients into a blender.
Blend for 30-60 seconds on high speed, until completely smooth.
Store leftovers in the fridge for 1 week or freeze for 1 month.

ingredients to make the best bowl ever:
quinoa
feta cheese
cucumber
red onion
green pepper
pepperoncini rings
hummus
chicken thighs sliced and cooked in Italian dressing

carrot ginger dressing

My husband declared our Asian bowls Hall of Fame!  I am so glad I found this recipe for the carrot ginger dressing.  It's healthy and has a zing and flavor that is so unique.  I used leftover sauce from when my husband made Disneyland's bengal beef kabobs and I am certain that's why the chicken was so good.  Beautiful combination!

carrot ginger dressing (adapted from goodcheapeats.com)
makes 2 cups
8 ounces shredded carrots
1/2 cup coarsely chopped red onion
1 tablespoon minced garlic
1 tablespoon ginger paste or fresh minced ginger
1/4 cup rice vinegar
1/4 cup lime juice
2 tablespoons soy sauce
1/2 cup vegetable oil (I used 2 tablespoons)
1 teaspoon sesame oil (I used 1 tablespoon)

Put all ingredients into a high powered blender and process until smooth.  Serve immediately or refrigerate until serving.  Keep in the refrigerator for up to 2 weeks.

bengal barbecue spicy sauce
1 teaspoon vegetable oil
1 tablespoon fresh crushed garlic
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
3 tablespoons sesame oil
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (or go easy)
1/2 teaspoon ground cayenne (or go easy)
2/3 cup soy sauce
1 cup water
1 tablespoon cornstarch

Heat a teaspoon of oil gently in a saucepan.  Add 1 tablespoon of crushed garlic.  Saute lightly, do not burn.  Add soy sauce, water, lemon juice, brown sugar, black pepper, red pepper flakes and cayenne.  Bring to a slow boil over medium to low heat.  Reduce heat and simmer to reduce slightly.  Mix 1 tablespoon of cornstarch with 1/4 cup water.  Mix well.  Add to simmering sauce.  Allow mixture to simmer slowly until the sauce thickens to a shiny but thick sauce.  Taste.  Adjust mixture according to taste.

classic marinara sauce

I planned to teach a cooking camp the week my oldest left for college as a distraction.  It turned out to be a great distraction.  One of the recipes my little culinary queens made was this classic marinara sauce.  The next day they used it to make baked chicken parmesan, which was divine.
This sauce is so good I made it tonight and served it over tortellini.  I'm going to declare it Hall of Fame.

classic marinara sauce
2 tablespoons olive oil
1 yellow onion, minced
3 tablespoons minced garlic
2 (15 ounce) cans tomato sauce
1 (28 ounce) can crushed tomatoes
salt
freshly ground black pepper
1/4 cup chopped fresh basil, strongly recommended

Heat the oil in a large pot over medium heat.  Add the onion and cook for about 5 minutes until soft.  Add the garlic and cook for a minute.  Add the tomato sauce and crushed tomatoes (and fresh basil if using).  Season with salt and pepper to taste.  Simmer for at least 10 minutes.

homemade enchilada sauce

I made some delicious Cuban pork last night for a Mexican buffet and decided to put together a casserole for tonight.  I decided to try to make an enchilada sauce and I love how it turned out.  So easy to make!  Below is a double batch which makes 4 cups.  I figure I will always need at least 4 cups.

homemade enchilada sauce (Cookie and Kate)
6 tablespoons olive oil
6 tablespoons flour (I used whole wheat)
2 tablespoons ground chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
1/4 cup tomato paste
4 cups vegetable broth (I used chicken broth)
2 teaspoons distilled white vinegar
freshly ground black pepper, to taste

This sauce comes together quickly once you get started so measure the dry ingredients into a small bowl and place it near the stove.  Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it's hot. Pour in the flour and spice mixture.  While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute.  Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer.  Cook, whisking often, for about 5-7 minutes, until the sauce has thickened a bit.
Remove from heat then whisk in the vinegar and season to taste with a generous amount of ground black pepper.  Add more salt if necessary.

homemade tahini sauce

When I bought this jar of tahini I actually thought I was buying tahini sauce.  Then I tried it.  I knew I couldn't pour that onto my chicken shwarma pita so I looked up a simple recipe and adapted it.  I love middle eastern food- it's such a treat!

simple homemade tahini sauce
1/2 cup tahini
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2-1 cup warm water (I used close to a cup)

Put all ingredients into a small bowl and whisk, adding water a little bit at a time until you get the consistency you want.

spicy giardiniera pizza topping

About a year and a half ago my husband gave me the most delicious pizza and pasta topping for my birthday.  We wanted more after we polished off the jar but unfortunately the store, Tuesday Morning, no longer had it.  After a long wait, my husband decided to find a recipe and make some.  It is delicious!  What I love about this recipe is that it is far less greasy- the store bought topping was marinated in oil which is not my preference.  We all agree that it is less spicy than the other but that's an easy fix! :)

spicy giardiniera pizza topping (my husband found the recipe somewhere?!)
1 green bell pepper

1 red bell pepper

1 big carrot

1 celery stalk

1 onion

5 jalapeño peppers

1 habanero pepper

1 cauliflower

1 heaping tablespoon minced garlic

1 heaping tablespoon dried oregano

1 heaping tablespoon red pepper flakes

1 tsp. salt

1/2 tsp. black pepper

1 C. white vinegar

Dice all the vegetables and combine with the spices and vinegar. Add a little water if necessary and marinate in the refrigerator overnight.

2 little cans of diced black olives

2 big jars of pimento stuffed green olives

1/2 cup olive oil

Chop the green olives and combine with the black olives, olive oil, and the spicy vegetable mixture. Allow to marinate in the refrigerator for at least 2 days.

buttermilk ranch dressing

Anne made this homemade version of buttermilk ranch dressing and it was perfect.  She said she'd tried other recipes but was never pleased with them but was content with this one.  It went splendidly with the Honey Baked ham she brought to the Thanksgiving table (which she stood in line for over an hour for...it was worth it).

buttermilk ranch dressing (Our Best Bites)
1 cup mayo (no substitutes)
2/3 cup buttermilk
1/4 teaspoon white vinegar
1 teaspoon parsley
1/8 teaspoon dill
1/4 teaspoon garlic powder
1 1/4 teaspoons dried chives
1/8 teaspoon black pepper
1/4 teaspoon seasoned salt
1/8 teaspoon dry mustard

Whisk mayo and buttermilk until the texture is lump free.  Whisk in remaining ingredients.  Refrigerate for at least 4 hours before serving.

yogurt dill dipping sauce

This yogurt dill sauce was a big hit at this house and it's soooo healthy!  I made salmon for dinner which tasted delicious with the sauce and had a platter of cherry tomatoes and sliced cucumbers which we couldn't get enough of (thanks to the sauce).

yogurt dill dipping sauce (adapted from myrecipes)
1 cup nonfat plain Greek yogurt (Kirkland brand is my favorite)
1 clove garlic, minced
1 tablespoon fresh dill (I use freeze dried)
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

In a bowl, mix all ingredients together.

slow cooker bolognese sauce

I was in the mood for something super easy and super saucy.  This tasted just right; the meat was super tender.  It's not my very favorite marinara sauce but it was good enough for me to want to keep the recipe so I can make it again and again.  My second daughter enjoyed four helpings!

slow cooker bolognese sauce (adapted from cooking channel)
2 tablespoons olive oil
4 cloves garlic, minced
1 large carrot, finely chopped
1 stalk celery, finely chopped
1 yellow onion, finely chopped
kosher salt and cracked black pepper
3 tablepsoons tomato paste
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
2/3 cup half and half
2 (28 ounce) cans crushed tomatoes
1 pound ground pork
1 pound ground sirloin
pasta for serving

Heat the oil in a large saute pan over medium-high heat.  Add the garlic, carrots, celery and onions.  Sprinkle with salt and pepper and cook about 3 minutes.  Add the tomato paste, thyme and nutmeg and continue cooking until the vegetables have softened and started to brown, about  2 minutes.  Season with salt and pepper.
Carefully transfer to the slow cooker.  Stir in the half and half and tomatoes.  Mix the pork and sirloin together in a separate bowl, using your hands, until combined.  Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps.  Cover and cook on high for 4 to 6 hours or on low 8 to 10 hour.  Season to taste (I added about  1 1/2 teaspoons of salt).  Serve over pasta with crusty bread for soaking up the sauce.

cream cheese syrup

Terrible photo but oh sooooo delicious.  We drizzled this syrup over our hummingbird pancakes.  Even though this recipe is featured on my recipe for hummingbird pancakes, this syrup deserves it's own post.

cream cheese syrup (myrecipes) 
4 ounces cream cheese, softened
1/4 cup butter
1/4 cup maple skyrup
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup milk 

Beat cream cheese, butter, maple syrup and vanilla and medium speed with an electric mixer until creamy.  Gradually add powdered sugar, beating until smooth.  Gradually add milk, beating until smooth.  If desired, microwave in a microwave-safe bowl at HIGH 10 to 15 seconds or until just warm; stir until smooth.

miso-ginger vinaigrette

This dressing is soooo good and is so versatile.  This dressing was great over blanched green beans and served cold or over a shrimp salad.  However you choose to eat it you really can't go wrong.  It's worth hunting down the red miso paste (look in the refrigerated section of your specialty market).

miso-ginger vinaigrette (Kiana shared this recipe with me from America's Test Kitchen)
5 tablespoons rice vinegar
2 tablespoons red miso paste
1 tablespoon soy sauce
1 (2-inch) piece fresh ginger, peeled
1 small garlic clove, peeled
1/4 teaspoon cayenne
3/4 cup peanut or vegetable oil (I used 1/2 cup)
1 teaspoon toasted sesame oil

Process vinegar, miso, soy sauce, ginger, garlic, and cayenne in blender until ginger and garlic are finely chopped, 15 seconds.  With blender running, add oils and continue to process until smooth and emulsified, about 15 seconds.

dried cranberry vinaigrette

This was the dressing Kiana brought to dress her green salad for gourmet club.  I am ordinarily not a huge fan of fruity dressings but this was an exception.  It has a distinct fruity flavor yet the herbs stood out making it savory too.  Paired with spiced nuts, this salad was definitely gourmet.

dried cranberry vinaigrette (my friend Kiana)
1/4 cup cranberry juice
1/4 cup dried cranberries
1/4 cup raspberry vinegar (or you can substitute with red wine vinegar)
1 shallot, peeled
1 small garlic clove, peeled
2 teaspoons fresh thyme
2 teaspoons Dijon mustard
salt and ground black pepper
3/4 cup extra-virgin olive oil

Rehydrate cranberries by combining cranberry juice and dried cranberries in microwave-safe bowl, cover with plastic wrap and microwave on high until hot, about 1 minute.
Process hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.  With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds. 


What I have to say- for the salad Kiana mixed greens with carrot, red cabbage, red bell pepper, cucumber and snow peas.   It all worked great together.

sun dried tomato and basil vinaigrette

I love friends who love food.  I really do.  My friend Kiana introduced me  to my new favorite homemade salad dressing.

sun dried tomato and basil vinaigrette (my friend Kiana)

1/4 cup red wine vinegar

1/4 cup oil-packed sun-dried tomatoes, rinsed (Trader Joes)

1 shallot, peeled

1 small garlic clove, peeled

salt and ground black pepper

10 fresh basil leaves

3/4 cup extra-virgin olive oil 

Process vinegar, sun-dried tomatoes, shallot, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped.  With blender running, add basil, then oil and continue to process until smooth and emulsified, about 15 seconds. 

What I have to say- Kiana served this dressing over greens, red cabbage, snap peas and sliced carrots. 

sundae with marshmallow peppermint sauce

My oldest is loving life right now.  Smoothies, milkshakes, Bowl Noodle (her favorite soup), sodas and now a sundae with marshmallow peppermint sauce!  Oh I forgot to mention how comfortable she is on the couch watching movie after movie.  After having 6 teeth extracted this kid hasn't dozed off once.  Not once.  She's not going to sleep through two days out of school.  No way.  She's going to enjoy every minute of her time off.
This peppermint sauce is great and festive too!  I think the next time we try it we ought to pour it over some chocolate ice cream.  Is two sundaes in one day too much?  I think not.  Or try it on top of a gingerbread waffle.  Delightful!

sundae with marshmallow peppermint sauce (blogs: Taste and Tell and Cafe Zupas)
1 cup crushed candy canes
1 cup cream
1 (7 ounce) jar marshmallow creme

Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly, until the candy canes have melted.  Sore in the refrigerator.  Serve over ice cream.  Makes about 1 1/2 cups.

What I have to say- it didn't get as thick as I wanted to I added about a tablespoon of  Wondra to thicken it up a bit.

caramel sauce

I made this caramel sauce for my girls' ice cream party last night.  This sauce is sooo good.  I made it before the party so it sat for an hour before we used it on our sundaes so it wasn't as smooth and saucy as it was after I first made it but the girls ate it and said it was great anyway.  So...I suggest you make this sauce right before serving.  It really was delicious.  Go and have yourself a little ice cream party.

caramel sauce (marthastewart.com)
1 cup light brown sugar
1/2 cup unsalted buyter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
pinch of salt

Combine ingredients in a small saucepan over medium heat.  Cook, stirring, until thickened to desired consistency.

hot fudge sauce

Suzette first shared this hot fudge recipe with me for an ice cream party I threw for my second daughter's 2nd birthday party.  I made this sauce again yesterday for my girls who threw an ice cream/pizza social before school starts next week.  They ate and played games and ran around the cul-de-sac playing truth or dare.  It was a fun group of kids and I found myself wanting to be a tween again (the oldest girls were 12).  They had a great time dancing the Macarena and the Chicken Dance on the corner of our street in front of passing cars.

Hot Fudge Sauce (my friend Suzette)
2 cups sugar
1/2 cup cocoa
1 pinch salt
1/3 cup flour
2 cups milk
1/4 cup butter
1 teaspoon vanilla 

In a saucepan mix dry ingredients, add milk.  Begin cooking over medium heat and add butter.  Cook slowly until thick.  Remove from heat and stir in vanilla.  May be served hot or cold (thickens as it cools) and stored for up to a week in the refrigerator.

spam musubi (teriyaki sauce recipe)

My friend Shelli invited my kids and me to walk a trail, feed some ducks and have a picnic lunch to celebrate my birthday.  I was spoiled because she also invited our family to dinner that night.  If you're not sure what spam musubi is Wikipidia says, " Spam Musubi is a very popular snack and lunch food in Hawaii made in the tradition of Japanese onigiri, also known as omusubi. Spam musubi is composed of a block of rice with a slice of grilled Spam on top and nori (seaweed) wrapping to hold it together."  The most popular place to find this dish in Hawaii was the local 7-Eleven store.  
This spam musubi is delicious.  Here is the teriyaki recipe Shelli used to marinade and boil the spam in before she made the musubi. 


loo's teriyaki sauce (from my friend Shelli)
1 cup shoyu (they use Aloha brand)
1 cup sugar
1/2 tablespoon sesame seed oil
1 tablespon sesame seeds, optional
1/2 teaspoon powdered garlic
1/2 teaspoon powdered ginger


Stir with a wire whisk and marinate with chicken or beef (or spam for musubi!).  For 8 or more double the recipe.