DIPS, SALAD DRESSINGS, SOUP ESSENTIALS

GUACAMOLE

Ingredients:

Ripe Avacados-2 large
Lime Juice of 1 medium size lemon
Onion-1/2 chopped
Green chilli-1 finely chopped
Garlic Clove-1 finely chopped n crushed
Coriander leaves fresh-1 1/2 tbsp finely chopped
Salt as needed
pepper or chilli power-a pinch
Boiled corn kernals-2 tbsp
tomato-1/2 chopped (remove seeds)
Olive oil-2 tsp

Method:

Remove the skin and seed of Avacado and cut into small cubes. Add lemon Juice and oil and just mash with forks. Make sure you dont completely make it to paste. Add remaining ingredients and serve with sandwiches or tortilla chips.

Nutritional Info:

It is loaded with high Vit E, Vit E, Vit K and good fat, carbohydrates, essential acids, fiber, folic acid, magnesium, potassium and other elements.
Good for Skin and stomach. Very good for Mom to be and Dad to be. All type of people especially kids can have it. For kids add more corn kernels.


MEXICAN SALSA

Ingredients

1.  jalapeno peppers. or green chillies-3
2.  medium onion chopped-1
3.  garlic clove, halved.-1
4. tomatoes chopped finely with juice-11/2 cup approximately 6 to 8 big ripe tomatoes
5. coriander leaves chopped-2 tbsp
6. salt as needed
7. tomato ketch up-1tsp optional
8. Tortilla chips.

Method

take full chillies or jalapenos poke a knife and roast it in fire.when it turns black remove from fire. Peel off and discard charred skins. Remove stems and seeds.Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos and tomato sauce. Cover and process until desired consistency or just pulse. Chill until serving. Serve with chips. Yield: 3-1/2 cups.( tomatoes also can be roasted fully in fire n remove skin and cut and use it.)

Nutritional Info:

High IN beta carotene, Vit A, C and other minerals. healthy option for kids who eats chips a lot


GARLIC HERB VINAIGRETTE

Ingredients:

 raw apple cider vinegar.-1/2 cup
 mustard  sauce-1-2 tbsp
 garlic cloves, minced.-3nos
sea salt generous pinch and black pepper.
2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice)
 extra virgin olive oil-1/2 cup

METHOD:
Combine all ingredients except olive oil in a jar. Stir well with a fork.Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running. Serve over your basic green salad with added chopped vegetables.

NUTRITIONAL INFO
Good in vit E, magnesium, selenium, etc.


The most basic way to make a salad taste really, really good is to toss it lightly with good olive oil, then squeeze a little lemon or drizzle some balsamic vinegar over it. Toss with a generous sprinkle of salt and pepper, which are often all too neglected in salads, and you have yourself a delicious side salad.

When making a vinaigrette, a combination of oil and vinegar or lemon juice, there are a few things to keep in mind.

• Keep the oil to vinegar ratio at about 3:1
• If you want a smooth consistency in which the oil and vinegar do not separate you must use an emulsifier. Dijon mustard and egg yolks from pastured chickens are my favorite options.
• Add lots of flavors like onion, garlic, spices, herbs, and honey.
• For simplicity use pint-sized jars for easy dump, shake, and serve salad dressing.

With the above thoughts in mind you can create flavorful salads in a myriad of flavors.

BALSAMIC VINAIGRETTE

Ingredients:

 Balsamic vinegar (no need for the really expensive stuff)-1/4 cup
  mustard sauce-1 tbsp
 dried oregano-1/2 tsp
 dried basil-1/2 tsp
extra virgin olive oil-3/4 cup

METHOD:

Combine all ingredients except olive oil in a jar. Stir well with a fork.
Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.
Serve over a basic green salad or toss with grated carrots, minced red onion, and sunflower seeds.
NUTRITIONAL INFO

It gives basic elements and vit E with added taste to the salads

BUTTERMILK RANCH DRESSING

This is a great salad dressing to serve to your family in a creamy taste.

INGREDIENTS
sour cream -1 1/4 cups
 buttermilk-1/2 cup
 mayonnaise-1/4 cup
lemon juice- 1 tbsp
onion powder-1/2 tsp
 garlic clove, minced-1 large piece
fresh chopped parsley-4tbsp
sea salt to taste
black pepper-1/4 tsp

METHOD

Combine all ingredients in a quart jar. Stir well with a fork or seal tightly and shake.

Refrigerate for at least an hour before serving. Taste and additional salt as necessary. This makes for a fairly thick dressing. If a thinner consistency is desired replace part of the sour cream with additional buttermilk.
This is delicious over a chopped salad with bacon, hard-boiled egg, and lots of vegetables.

NUTRITIONAL INFO

lots of calcium, Vitamin C,E,  magnesium, fats and essential minerals and elements in a creamy mix.

VEGETARIAN FILIPINO ADOBO SAUCE

This delicious sauce is perfect when prepared with tofu.

INGREDIENTS

1 tablespoon canola oil

4 cloves garlic, smashed

2 cups water

½ cup rice vinegar

¼ cup soy sauce or gluten free soy sauce

2 bay leaves

6 black peppercorns

½ teaspoon kosher salt, or more to taste

½ teaspoon freshly ground black pepper, or more to taste

INSTRUCTIONS

1. Heat the oil over medium-high heat in a medium saucepan. Add the garlic and cook until it begins to turn light brown, about 1 minute.
2. Carefully add the water, vinegar, soy sauce, bay leaves and peppercorns to the garlic. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes. Discard the garlic cloves and season with salt and pepper to taste. Adobo sauce will keep in an airtight container in the fridge for up to 1 week.

NUTRITION INFORMATION

Amounts per 1 cup (288g)

Calorie Information Amounts Per Selected Serving %DV Calories 780 (3266 kJ) 39%   From Carbohydrate 216 (904 kJ)     From Fat 542 (2269 kJ)     From Protein 23.0 (96.3 kJ)     From Alcohol 0.0 (0.0 kJ)   Carbohydrates Amounts Per Selected Serving %DV Total Carbohydrate 53.6 g 18% Dietary Fiber 3.7 g 15% Starch ~     Sugars 5.8 g   Fats & Fatty Acids Amounts Per Selected Serving %DV Total Fat 60.2 g 93% Saturated Fat 8.4 g 42% Monounsaturated Fat 43.1 g   Polyunsaturated Fat 5.9 g   Total trans fatty acids ~     Total trans-monoenoic fatty acids ~     Total trans-polyenoic fatty acids ~     Total Omega-3 fatty acids 982 mg   Total Omega-6 fatty acids 4962 mg   Learn more about these fatty acids and their equivalent names

Protein & Amino Acids Amounts Per Selected Serving %DV Protein 5.8 g 12% Vitamins Amounts Per Selected Serving %DV Vitamin A 631 IU 13% Vitamin C 16.7 mg 28% Vitamin D ~   ~ Vitamin E (Alpha Tocopherol) 7.7 mg 39% Vitamin K 22.2 mcg 28% Thiamin 0.1 mg 8% Riboflavin 0.1 mg 5% Niacin 1.4 mg 7% Vitamin B6 0.0 mg 0% Folate 25.9 mcg 6% Vitamin B12 0.0 mcg 0% Pantothenic Acid ~   ~ Choline 6.9 mg   Betaine ~     Minerals Amounts Per Selected Serving %DV Calcium 354 mg 35% Iron 9.2 mg 51% Magnesium 66.2 mg 17% Phosphorus 109 mg 11% Potassium 539 mg 15% Sodium 49395 mg 2058% Zinc 0.7 mg 5% Copper 0.1 mg 4% Manganese ~   ~ Selenium 8.6 mcg 12% Fluoride ~     Sterols Amounts Per Selected Serving %DV Cholesterol 0.0 mg 0% Phytosterols ~     Other Amounts Per Selected Serving %DV Alcohol 0.0 g   Water 63.7 g   Ash 105 g   Caffeine 0.0 mg   Theobromine 0.0 mg

Footnotes for Adobo fresco

Source: Nutrient data for this listing was provided by USDA SR-21. Each "~" indicates a missing or incomplete value.

Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

Cashew Chipotle Sauce & Grilled Veggie Tacos

ingredients

for the chipotle cashew sauce:

• 2/3 cup water
• 1/2 cup cashews
• 2 Tbsp adobo sauce, from a can of chipotle peppers in adobo
• 2 Tbsp tomato paste
• 2 tsp lemon juice
• pinch salt, plus more to taste (I used about 1/4 tsp)

for the grilled veggie tacos:

• 1/2 red onion, sliced
• 1 yellow bell pepper, seeded $ sliced into 1/4″ strips
• 2 carrots, sliced
• 2 small zucchini, sliced into half moons
• 7 thick asparagus spears, trimmed and cut into 2″ pieces
• 2 handfuls spinach
• 4 thick flour tortillas (use corn if available)
  

Method:

 

for the vegan chipotle sauce:
Heat the water until just simmering. Add the cashews and let sit at least 30 minutes and up to 8 hours.
Put the cashews and their water in a blender and blend on medium for about 30 seconds, then turn up to high. Blend until the sauce no longer feels grainy between your fingers.*
Add the chipotle adobo sauce (add peppers only if you want it very spicy!) and the rest of the sauce ingredients. Blend until incorporated, then add salt to taste.

for the grilled veggie tacos:
Combine all the chopped veggies in a grill basket. Grill over medium heat for 10-15 minutes until lightly charred. Toss often.
Heat the tortillas in a large skillet over medium-high heat for 30 seconds per side, or until very warm and supple.
To assemble, place a bit of spinach into a warmed tortilla, then top with some grilled veggies and finish with the chipotle sauce. Eat!

chipotle chilli

Homemade chipotle peppers in adobo sauce

Many people use Chipotle Peppers in Adobo sauce for a variety of recipes, especially during the winter months. But did you know that chipotles start from the same jalapenos that you find in your garden?  Chipotle peppers are smoked and dried jalapenos – more specifically red jalapenos.  As those green jalapenos ripen, they will turn a bright red color. This is the perfect time to pick them and fire up your smoker.

Chipotle Peppers in Adobe Sauce

Ingredients:

12 dehydrated chipotle peppers
Boiling water to cover chilies
1 cup of ketchup or tomato puree with 1 tsp. sweetner (honey, brown rice syrup, sugar, etc..)
½ cup water
1 medium white or yellow onion – thinly sliced
4 large garlic cloves – peeled and smashed
½ cup cider or white vinegar
½ tsp. salt
½ tbs black peppercorns
Extra water if necessary

nstructions:

Soak chipotle peppers in boiling water

1. Thoroughly wash the chipotle peppers, remove the stems and place them in a bowl. Cover them with boiling water and weigh them down with a small lid or plate. Let them soak for 20 minutes.

Chipotle peppers rehydrated and ready to be added to the other ingredients.

2. Remove 4 soaked chipotles, leaving the rest in the soaking liquid, and place them in a food processor or blender. Add the ketchup (or tomato puree with the sweetener) and half cup water. Blend until you have a uniform paste.

3. Add the blended chipotles and tomatoes into the pot with the remaining chipotles soaked in water.

4. Add the onions, garlic, salt, peppercorns and vinegar to the pan. Mix well.

Heat and simmer for an hour and 45 minutes until a thick consistency

5. Bring it to a boil, reduce the heat and allow chipotles to simmer for about 1 hour and 45 minutes. Check them at one hour. If the sauce has dried too much, add extra water as needed.

Chipotle Peppers in Adobo sauce ready to freeze.

6. Place the chipotles and adobo in sterilized freezer safe containers.  Hint – keep the containers small – most recipes only call for 2 peppers and a small amount of sauce.  You can also puree and freeze them in ice cube trays for future use.  Once you open your jar – be sure to use it within a month.