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Category Archives: Sauce

Mango & Green Onion Salsa

August 11, 2015

Perfect accompaniment with yesterdays chicken or any other summer meal…

  • 2 to 3 ripe mangos, peeled and chopped
  • 3 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one large lemon
  • 1 to 2 teaspoons salt
  • 2 teaspoons extra virgin olive oil

Transfer the mangos, green onions, cilantro, lemon juice, salt and olive oil to a medium bowl. Mix well and serve.

Avocado and Apricot Guacamole

August 5, 2015

Yummy guacamole made with apricots! You can use nectarines or peaches… or even plums…

  • 1 ripe avocado, diced
  • 2 apricots, diced
  • 3 green onions, chopped
  • 1 garlic clove, grated
  • 1 jalapeno, seeded and chopped
  • Juice of one lemon
  • ½ to 1 teaspoon honey
  • 1 teaspoon salt

Add everything to a medium bowl. Mix well and serve.

Grilled Asparagus and Corn Salad with Whole Lemon Vinaigrette

August 2, 2015

Yummy summer salad!

  • 1 bunch asparagus, ends trimmed and cut in half
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Place the asparagus into a bowl. Add the olive oil, salt and pepper. Toss and grill till golden brown. Transfer to a serving bowl.

  •  2 to 3 fresh corn on the cob, the kernels taken off

Add the fresh corn to the bowl with the asparagus.

Lemon Vinaigrette

  • 1 large or 2 small lemons, washed, cut in quarters and seeds taken out
  • ½ cup extra virgin olive oil
  • ¼ cup water
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Parmigiano Reggiano cheese

Place the lemons, oil, water, salt and pepper into a blender. I used my vitamix but any blender can be used. If using a regular blender, the mixture may need to be strained.  Blend the ingredients till a smooth dressing is formed. Taste for seasonings. Add about ½ a cup to the asparagus and corn. Toss well and garnish with grated Parmigiano Reggiano cheese.

Taco Night- Roasted Salsa

January 5, 2015

You got to have excellent salsa if you are going to have an amazing taco night.. this is a yummy roasted salsa to enjoy either with tortilla chips or over your delicious tacos.. I have used similar spices in this sauce as the meat- ground coriander and ancho chili powder…

  • 2 cups cherry tomatoes
  • Drizzle of olive oil
  • Salt

Preheat oven to 400 degrees F.

Transfer the tomatoes to a lined cookie sheet. Add the olive oil and salt, mix well and roast for 30 minutes. Take out and put through a food mill. Keep aside. If you don’t have a food mill, process the tomatoes in a food processor.

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons ancho chili powder
  • 1 to 2 teaspoons salt
  • ½ cup cilantro, chopped
  • Juice of half a lemon

Heat a frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the coriander, ancho chili powder and salt. Saute for another 2 to 3 minutes and add to the tomato sauce. Add lemon juice and cilantro. Check for seasonings and let cool. Serve with tacos.

Cranberry & Pineapple Salsa

November 19, 2014

You can’t have a Latin style Thanksgiving dinner without a cranberry salsa- right? Well as I was thinking of all the different flavors I could add to a cranberry sauce- I somehow decided to pair the red berries with pineapple. I of course cooked it all in yummy pineapple juice and added the usual suspects- smoked paprika, cilantro and green onions. You can make this a week before and freeze. I would freeze it after the cranberries and pineapple are cooked. Add the fresh cilantro and green onions the day of the feast once the salsa is thawed.

The sweet and tangy sauce was absolutely delicious with the chipotle turkey, scalloped potatoes, chorizo stuffing and of course chorizo brussels sprouts.

  • 16 ounces fresh cranberries
  • 1½ cups pineapple juice
  • ¾ cups brown sugar
  • 1½ cups fresh pineapple, cut into small chunks
  • 2 teaspoons salt
  • ¾ teaspoon smoked paprika
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped

Add the cranberries, pineapple juice to a boil and let simmer for 5 minutes. Add the brown sugar, fresh pineapple, salt and paprika. Cook on low heat for ten minutes until the sauce is thick. Check for seasonings and let cool. Can be frozen at this point for up to a week. Add the cilantro and green onions right before serving.

Apple Orange Cranberry Sauce

November 11, 2014

If you listen to any thing I say, please- please don’t buy the already made cranberry sauce. It is so simple to make and the homemade version is extremely delicious.

Every year I buy fresh cranberries and every year while I cook them, I think why people buy the canned or the bottled version. It is one of the simplest things to make in the Thanksgiving dinner.

I have made all sorts in the past few years- including a cranberry relish, salsa. This year I wanted to come up with something on my own and not follow a recipe.

Since I have been on an apple and orange kick- that are the flavors I used. I cooked a bag of fresh cranberries with apple cider and orange juice. I added orange zest, a cinnamon stick and some cloves. I cooked the berries till they popped and became soft- it takes all of 20 minutes and you can make this in advance and freeze it till the dinner. I finished it off with maple syrup. The apple chunks in the sauce are delicious and adds great texture.

It was delicious. We had it on top of some pork chops (I have frozen the rest for Thanksgiving). Please make this instead of buying the canned version and if you do – let me know.

  • 12 ounces fresh cranberries
  • 1½ cups apple cider
  • ½ cup orange juice
  • 2 teaspoons orange zest
  • 1 large cinnamon stick
  • 3 cloves
  • ¾ cup maple syrup
  • 1 large honey crisp apple, cut into ½ inch pieces

In a medium saucepan, add the cranberries, apple cider, orange juice, orange zest, cinnamon stick and the cloves. Bring to a boil and lower the heat to a simmer. Cook for 5-10 minutes or till the berries begin to break down. Add the maple syrup and cook on medium high or till the sauce begins to thicken and the berries have disintegrated. Add the cut up apple and cook for another 5 minutes. Let cool. This can be frozen till the day before Thanksgiving. Thaw it in the fridge. Good for 6-8 people.

Mango and Red Pepper Salsa

June 23, 2014

It is summer and time for grilling… I am always looking for delicious sauces and salads to pair with my grilled meats. Here is a delicious, easy mango salsa…perfect with chicken, shrimp or beef… or just with some tortilla chips..

  • 1 large or two medium mangos, peeled and chopped
  • 3 green onions, chopped
  • 1 cup cherry tomatoes, chopped
  • ½ large red pepper, chopped
  • ½ cup cilantro, chopped
  • Juice of 1 to 2 lemons
  • 1 teaspoon honey
  • 1 teaspoon chipotle pepper
  • 2 teaspoons salt

Transfer all the ingredients in a serving bowl. Mix well and serve.