RAITA SAUCE

RAITA SAUCE


• 2 cups plain yogurt (european or greek)

• 2 tablespoons honey

• 1/2 cup peeled grated & seeded cucumber, drained

• 1/4 cup chopped fresh coriander or cilantro leaf

• 1/4 teaspoon ground cumin (to garnish) (optional)

Directions


Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl.


Sprinkle cumin over the top.


Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.

MUSHROOM SAUCE

• /4 cup butter


• 1 lb fresh mushrooms
• 2 tbsp Worcestershire
• 1/2 tsp hot sauce
• Optional: add a pinch of balsamic vinegar :)
How to make it


• Melt butter in a large skillet; add remaining ingredients and cook over low heat 15 min. or til mushrooms are tender.

• Serve with a great steak! :) also wonderful on egg noodles too!

HOW TO MAKE THE PERFECT SAUCE

1.  HEAT

1 tbsp of :  butter - olive oil - vegetable oil

2.  SEAR

1 - 1 1/2 lbs of :  steak - pork chops or medallions - veal chops or medallions - chicken breasts or thighs

3.  ADD

1 cup of:  diced onions - sliced leeks - diced shallots

4.  POUR IN

1/2 cup of:  wine - vinegar - chicken, beef or vegetable stock - cider - beer - brandy or cognac - water

5.  STIR IN

1 tbsp of:  butter or cream

6.  FINISH

with any juices from the meat that has accumulated on the plate...plus

1 tsp of chopped fresh leafy herbs, parsley, mint, cilantro or dill - vinegar - mustard

Season to taste and serve or pour over meat

QUICK ROMESCU SAUCE

This garlicky Spanish sauce is delicious over baked potatoes, veggie burgers, and roasted vegetables. You can also use it as an appetizer dip or a sandwich spread.

Ingredient List

Makes 2 cups

• 1 large dried ancho chile
• 2 Tbs. olive oil, divided
• 1/2 cup chopped red onion
• 1 tsp. sweet paprika
• 1 pimiento (whole jarred sweet red pepper), drained and chopped
• 4 cloves garlic, minced (4 tsp.)
• 1/4 cup low-sodium vegetable broth
• 1 15-oz. can diced tomatoes
• 1 slice whole-grain bread
• 1/4 cup toasted sliced almonds
• 2 1/2 tsp. sherry vinegar

Directions

1. Place ancho chile in small bowl, and cover with boiling water. Soak 10 minutes, or until soft. Drain, remove stem and seeds, and thinly slice.
2. Heat 1 Tbs. oil in skillet over medium heat. Add onion, paprika, and ancho chile; sauté 6 minutes, or until onion turns golden. Add pimiento and garlic, then broth; cook 2 to 3 minutes.
3. Stir in tomatoes and their juice. Tear bread into small pieces, and add to skillet, along with almonds. Reduce heat to medium-low, and simmer 10 to 12 minutes.
4. Stir in vinegar and remaining 1 Tbs. oil. Season with salt and pepper, if desired. Transfer mixture to food processor, and pulse until chunky-smooth.

Nutritional Information

Cucumber Raita

This refreshing Indian yogurt sauce is great served with spicy foods (such as curried lentils) as a palate cooler. Or tuck some into a falafel-filled pita, or spoon it over grains, vegetable croquettes and grilled vegetables. Store raita in an airtight container in the refrigerator for up to 2 weeks.

Ingredient List

Makes about 1 1/2 cups

• 1 8-oz. carton plain low-fat yogurt
• 1/2 cup finely chopped, seeded, peeled cucumber
• 1/4 cup minced green onions
• 2 Tbs. chopped fresh mint
• 1/4 tsp. ground cumin

Directions

1. Combine all ingredients in medium bowl, and mix well. Season to taste with salt, if desired. Serve right away, or chill.

Nutritional Information

Per 1/4-CUP SERVING: Calories: 31, Protein: 3g, Total fat: 5g, Saturated fat: g, Carbs: 4g, Cholesterol: 2mg, Sodium: 35mg, Fiber: g, Sugars: 3g