Raspberry & Black Pepper Vinaigrette

Shocker, it is another raspberry recipe haha.  I wanted to use my overflow of raspberries in some different ways other than just in sweets, so I decided to take on a vinaigrette.  I do a ginger soy dressing that I really enjoy so I just used that recipe and removed a few items and added a few in its place in hopes that it would resemble a vinaigrette. Cracked black pepper was added in as I love the bite of it with berries, and I do believe it worked out quite well.

I once again have used my Blendtec for this, but you can use whatever you have on hand (hand mixer, blender etc.).  This recipe is good for about 4 mason jars full, so you can make some for yourself and share a little with friends.

Raspberry & Black Pepper Vinaigrette

2 cups olive oil

½ cup apple cider vinegar

½ cup balsamic vinegar

1 clove garlic

1 tbsp fresh chopped parsley

1 tbsp fresh chopped basil

¼ cup agave nectar syrup

1 tbsp lemon juice

½ tsp salt

1 tsp cracked black pepper (or more if you want it to have more bite)

1 cup raspberries

1. Add all ingredients together and blend till smooth.

2.  Run through sieve to rid of the seeds. And enjoy.

Cranberry Sauce

Now, you can always buy canned cranberry sauce, but just tastes so much better when you can make it yourself and it is so very easy.  Cranberry sauce is a requirement for me with my turkey on the holidays.  I also put it on my leftover turkey sandwiches with some mayo and havarti…yum.

Here is a super easy recipe for you, it takes about 15-20 minutes.  I don’t like my cranberry sauce too sweet, so the recipe below reflects that, but you can feel free to adjust that amount as you please.

 Cranberry Sauce

10 oz. cranberries

½ cup sugar

1 cup pineapple juice

1. In a saucepan, dissolve the sugar in the pineapple juice over medium heat.

2. Stir in the cranberries and cook for about 10 minutes.  Remove sauce from heat and pour in bowl.  Store in fridge.

Zucchini & Carrot Cakes

I love my vegetables, but sometimes they need a little facelift to change things up.  I’m always looking for different ways to serve them so why not a zucchini & carrot cake?  The inspiration behind this idea came from a potato latke, which are a tasty fried potato cake treat.  Unfortunately potato latkes are not particularly friendly to the old waistline, so I made a version with some healthier veggies and left the frying out of the equation.

These are great on their own, but I made a dill yogurt topping to go with these cake creations and highly recommend you do the same.

Zucchini & Carrot Cakes

1 medium zucchini

1 medium carrot

1 egg, beaten

1 tbsp flour

½ tsp garlic powder

1 tsp seasoning salt

½ cracked black pepper

Dill yogurt topping:

½ cup plain non fat yogurt

2 tsp dried dill

½ tsp granulated sugar

½ tsp garlic powder

1. Preheat oven to 375º.  Grate zucchini and carrots.  Squeeze out excess liquid with a paper towel.

2.  In a bowl mix grated veg with egg.  Stir in flour, garlic powder, seasoning salt and pepper.

3. Form into 4 patties.  Place on a lightly greased baking pan.  Bake for 15 mins, flipping halfway.

4.  While cakes are baking, mix all ingredients for the dill yogurt topping in a small bowl, chill till ready to use.

Makes 2 servings

Per Serving (2 cakes with topping)

Calories 91      Fat 2g      Carbs 8g      Protein 4g

Tomato Sauce

I always thought making your own tomato sauce was some gruelling ordeal, but it turns out it really isn’t.  Plus it tastes way fresher than store bought!

I had a  mix of tomatoes in my refrigerator, so the sauce ended up being a rusty red….very pretty.

Tomato Sauce

6 lbs tomatoes (scored)

1 garlic clove – minced

2 tbsp olive oil

1 tbsp chopped fresh parsley

2 tsp dried basil

2 tsp dried oregano

salt to taste

 

1.  Place scored tomatoes in boiling water for about 1 minute.  Remove tomatoes and place in bowl of ice water.  Peel skins off and put in food processor.  Blend to desired texture.

2.  Cook garlic and a drizzle of olive oil in a saucepan on low heat for a few minutes.  Add tomatoes and remaining ingredients to saucepan and simmer for about 1 hour.

 

Per batch

Calories 268      Fat 15g      Carbs 20g      Protein 4g 

Homemade BBQ Sauce

Making my own bbq sauce definitely got me nervous at first, but I ended up being super pleased with the results.  What also got me so excited is that I can totally see that just by tweaking a few ingredients here and there, that you could potentially create tons of different flavours.  For my first go at it I used a mesquite liquid smoke and my result was smoky, sweet, tangy goodness.


I tossed them with my Oven Baked Crispy Chicken Wings which turned out to be a delicious combo.

Homemade BBQ Sauce

1 cup ketchup

2 tbsp brown sugar

2 tbsp vinegar

1 tbsp worcestershire sauce

1 tbsp lemon juice

1 clove garlic, minced

1 tbsp syrup

1 tsp paprika

few drops of liquid smoke

1. Mix all ingredients into a sauce pan and simmer on low for 20 mins.

2. Put into a container (preferably glass) and refrigerate overnight.  *Can be used right away, but it tastes better if left overnight

Per 1 Tbsp:

Calories 20      Fat 0g      Carbs 5g      Protein 0g

Easy Hot Wing Sauce

This is the classic, super easy recipe for hot wing sauce and includes only 2 ingredients that I always have on hand (franks red hot and butter). Now, I used Franks in this, but I promise that for next time I am going to attempt to create my own hot sauce. Pictured below is my Oven Baked Crispy Wings tossed in the hot sauce.

Easy Hot Wing Sauce

Equal parts Franks Red Hot sauce and

Equal parts butter

* Use as much as you need, but note that a little bit goes a long way.  You will be surprised by how much 2 tbsp of each takes you.

1. Melt butter

2.  Mix hot sauce and butter together.  Toss wings in sauce

 

Per 1 Tbsp:

Calories 51      Fat 5.5g     Carbs 0g     Protein 0.1g