Tomato sauce is a staple in every pantry, so why not load up on fresh tomatoes and make it yourself!
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Tis the season – how to regrow herbs in tin cans
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Baked Fruit & Veggie Chips 4 Ways
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New ways with an old standby – #pasta #crazedcook #recipes #tasty
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Bao: Taiwan Pork Belly Buns
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Category Archives: sauces
broccoli pesto
Pesto is a method made famous by the classic combination of basil, garlic, parmesan, pine nuts & olive oil – by switching up the elements with brothers from another mother – many a vegetable & nut combo can be transformed into a pesto – meet broccoli pesto!
cauliflower cream sauce
Imagine turning a head of cauliflower into a decadent, divine, buttery cream sauce that can be used anywhere you would use a decadent, divine, buttery cream sauce – vegetarian alfredo sauce anyone?
roasted red pepper purée
Red pepper purée is a rich man’s ketchup, minus the price tag. It could not be easier to make and can be used in dressings, dips, sauces, stews, soups – anywhere you want a flavour boost.
balsamic reduction
Meet balsamic reduction, the drizzle juice from heaven, and by any other name – reduction, sauce, glaze, syrup – tastes as other-worldly. And just like many of my recipes, this too is a method – simmer the vinegar until the desired consistency is reached – the more it simmers the thicker it gets – which is pretty much the case with most things that hang over heat.
chocolate pudding cake
When does it get any better than when chocolate, pudding and cake run into each other? I rest my case. I’m not sure what the magic is when the top becomes the bottom, and the bottom becomes the top, but it sure is a clever trick!
roasted tomato, corn & black bean salsa
Fresh salsa is a snap to put together – with a few simple ingredients, a little lime juice, olive oil and heat, homemade salsa will be the only salsa that will ever pass your lips!
creamy chickpea pasta sauce
Pasta sauce that starts with, or should I say ends with one of the healthiest beans puréed to resemble full-fat cream, is a pasta sauce I’m happy to embrace. Richness can come in many forms, remember cream sauce made from cauliflower! Come to think of it, you could us that in place of the chickpeas…
pulled pork loin
The best pulled pork is made with a long slow cook or braise in a succulent marinade where heat and time do the work. Shoulders and butts are favoured but a long slow cook is kind to all sorts of cuts.
beef ragù
Ragù – it doesn’t get more basic – carrots, celery, onions, ground beef, canned tomatoes, red wine and broth with a finish of hot milk come together to create this Italian classic, Thanks to your food processor and a big pot, a gloriously legit ragù is yours for the taking and will give the classic ragù Bolognese a run for its money – and that ain’t no bologna!
pasta frittata with veggies & ham
split-pea soup with herbes de provence
sweet potato fritters
lemon summer squash soup
corn on the cob with garlic & lime
