Slow Cooker Double Tomato-Caper Sauce

4 c. grape tomatoes

2 c. chopped onions

2 c. finely chopped red bell peppers

1/3 c. sliced oil-packed dried tomatoes, drained and patted dry

4 cloves garlic, minced

1/2 c. water

2 T. red wine vinegar

1/2 t. crushed red pepper

1/2 c. chopped fresh basil

1/4 c. drained capers

1 T. olive oil

1/4 c. heavy cream

4 c. hot cooked mostaccioli or penne pasta

In a 4-5-qt. slow cooker stir together tomatoes, onion, bell peppers, dried tomatoes, garlic, water, red wine vinegar, and red pepper. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Turn off slow cooker. Stir in basil, capers, and oil. Cover and let stand 15 minutes. Use a potato masher to coarsely mash tomatoes in sauce. Stir in cream.

Serve sauce over hot cooked pasta.

Makes 6 servings. 

Adapted from Slow Cooker: Bring on the Cozy, p. 90.  

Sauces for Chicken Wings

Buffalo Ranch Sauce:

1/2 c. sour cream

1/3 c. buttermilk

1/4 c. hot pepper sauce

2 T. chopped fresh chives

4 t. chopped fresh dill

3 cloves garlic, minced 

Honey-Mustard Sauce:

1/2 c. coarsely ground mustard

1/2 c. honey

Smoky Barbecue Sauce:

1/2 c. ketchip

1/4 c. mango chutney

2 T. packed brown sugar

2 T. Worcestershire sauce

4 t. white vinegar

1 canned chipotle pepper, finely chopped

Apricot-Lime Sauce:

3/4 c. apricot preserves

2 T. cider vinegar

4 t. reduced-sodium soy sauce

2 t. lime zest

Mix together sauce ingredients and toss with cooked chicken wings.

Makes enough for 12 wings.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 6.

Chorizo & White Bean Ragu

2 T. butter or vegetable oil

2 onions, chopped

6 cloves garlic, finely chopped

2 T. finely chopped jalapeno 

1 lb. fresh chorizo, casing removed (or other fresh sausage)

3 c. canned or fresh tomatoes, pureed

3 c. cooked cannellini, navy, or butter beans

Salt and pepper to taste

Pasta, polenta, or grits, for serving

Romano or Parmesan cheese, grated, for serving

Melt the butter in a pan over medium heat, swirling to coat the pan. Add the onions and cook just until translucent, 3-4 minutes.

Toss in the garlic, jalapeno, and fresh chorizo; saute 1 minute. Add the tomatoes and beans, then simmer until the sauce is thick and the sausage is cooked, about 5 minutes. Taste and add salt and pepper as needed.

Serve over pasta, polenta, or grits, topped with Romano or Parmesan cheese.

Makes 6 cups.

Adapted from Good and Cheap, p. 128.

Buffalo Cauliflower with Yogurt Ranch Sauce

1 head cauliflower (about 2½ lb.), cut into large florets 

2 T. olive oil

1 t. kosher salt, divided

1/2 c. buffalo-style hot sauce

1 T. unsalted butter

1/4 t. freshly ground black pepper

2/3 c. whole-milk Greek yogurt

3-5 T. water

1 t. onion powder

1 t. white wine vinegar or apple cider vinegar

2 scallions, trimmed and finely chopped, divided

Preheat oven to 450°F. 

Toss cauliflower with olive oil and 1/4 t. salt on a large, rimmed baking sheet; spread in an even layer, cut sides down. Bake until golden brown on bottom, 15 to 20 minutes.

Meanwhile, heat buffalo sauce and butter in a small saucepan over medium, stirring occasionally, until butter is melted, 3-4 minutes. Season with pepper. Keep warm over low.

Place yogurt in a bowl; gradually stir in 3-5 T. water until yogurt is smooth and reaches drizzling consistency. Stir in onion powder, vinegar, half of scallions, and remaining 3/4 t. salt.

Toss roasted cauliflower with 3 T. buffalo-butter sauce on baking sheet and spread in an even layer. Return to oven for 5 minutes. Toss with remaining buffalo-butter sauce. Drizzle with some yogurt ranch; serve remaining yogurt ranch alongside. Top with remaining scallions.

Serves 4.

Adapted from Real Simple magazine, Oct. 2021, p. 131.

Sticky Toffee Pudding

Puddings:

Nonstick cooking spray

1 c. pitted dates, chopped

1 c. boiling water

3 T. butter, cold and diced

1 t. baking soda

1/4 t. kosher salt

1/3 c. demerara sugar*

1/3 c. dark brown sugar

2 eggs

3/4 t. vanilla extract

1/2 c. plus 2 T. flour

Sauce:

8 T. butter

2-1/4 c. heavy cream

9 T. dark brown sugar

1/4 t. kosher salt

For serving: candied nuts, ice cream, and/or whipped cream 

*Can use turbinado sugar, light brown sugar, or granulated sugar. If using granulated sugar, add 1 t. molasses.

Place chopped dates in a bowl and cover with boiling water. Allow dates to soften (about 10 minutes).

Preheat oven to 350 degrees. Grease muffin tins with nonstick spray. 

Combine butter, baking soda, salt, demerara sugar, brown sugar, eggs, flour, and vanilla in a food processor. Pulse until just combined.

Add softened dates and 1/2 c. of the soaking water to the flour mixture. Using the food processor, pulse until well combined but not completely liquified.

Pour batter into greased muffin tins and bake for about 6 minutes; rotate and bake for another 6 minutes.

(Remove from muffin tins ONLY after cooked fully; see below.)

To make sauce, melt butter in a saucepan over medium heat. Add brown sugar and gently simmer for 3 minutes. Add salt and remove from heat. Slowly add cream while whisking.

Once cream is emulsified, return to stove and heat gently to serving temperature.

To serve, pour 3/4 of sauce over cakes and bake for roughly 2 minutes (the sauce will absorb into the pudding. Once puddings and sauce are hot, place into serving bowl and spoon remaining sauce over the tops of the puddings.

Serve with candied nuts and/or ice cream and/or whipped cream.

Adapted from New Hampshire magazine, Sept. 2021, p. 84.

Cilantro "Pesto"

1 bunch fresh cilantro, leaves and stems

3 T. olive oil

2 T. fresh lime juice

1 jalapeno pepper, seeded and chopped

1 garlic clove

1/4 c. water

Kosher salt to taste

Process cilantro, olive oil, lime juice, jalapeno, garlic, and water in a blender until smooth, adding more water if needed to reach desired consistency. Add salt to taste.

Refrigerate in an airtight container for up to 1 week.

To use, swirl sauce into chili before serving. Can also be used as a sandwich spread or stirred into hot pasta.

(This recipe works with parsley, too.)  

Makes 1 cup. 

Adapted from a Southern Living magazine recipe.

Gnocchi alla Vodka

3 oz. Parmesan cheese, divided

2 T. unsalted butter, divided

1-1/2 c. marinara sauce 

1/3 c. vodka, dry white wine, or unsalted vegetable broth

1 16-oz. pkg. potato gnocchi

1/3 c. heavy whipping cream 

1/2 t. kosher salt

1/4 c. unsalted roasted whole almonds, roughly chopped 

2 T. chopped fresh flat-leaf parsley leaves 

1-1/2 t. lemon zest (from 1 lemon) 

Grate 2 oz. cheese on largest holes of a box grater to equal ½ cup. 

Melt 1 T. butter in a large, high-sided skillet over medium-high. Add marinara sauce and vodka; bring to a boil over medium-high, stirring often. Reduce heat to medium. Simmer, stirring occasionally, until scent of vodka has dissipated (or, if using wine or stock, until sauce has slightly thickened), 2-3 minutes. 

Add gnocchi and increase heat to medium-high. Cook, stirring occasionally, until gnocchi is tender and sauce has thickened, about 4 minutes. Add cream; cook, stirring constantly, for 1 minute. Remove from heat. Stir in grated cheese, salt, and remaining 1 T. butter. 

Toss almonds, parsley, and lemon zest in a small bowl. Using a vegetable peeler, shave remaining 1 oz. cheese into parsley mixture; stir to combine. Sprinkle onto gnocchi.

Serves 4.

Adapted from Real Simple magazine, July 2021, p. 110.

Green Goddess Sauce

1 c. mixed greens (kale, chard, and/or spinach)

1/2 c. fresh cilantro

1 lemon, zested and juiced

1/3 jalapeno chile pepper, seeds and ribs removed

1/2 t. ground cumin

Salt and pepper, to taste

1-1/2 T. extra-virgin olive oil

Add all ingredients except olive oil to a food processor; pulse to break down greens. With machine running, drizzle in oil; process until almost smooth. Set aside or refrigerate until use.

Use as a topping for scrambled eggs or a vegetable quiche.

Adapted from CleanEating.com.   

"Little Green Dress" Sauce for Everything

2 medium shallots

2 garlic cloves

3 T. red wine vinegar

2/3 c. Castelvetrano olives, pitted

1-1/2 T. capers, rinsed 

2 oil-packed anchovy filets (optional)

1 bunch fresh flat-leaf parsley (about 1 c. packed) 

2 1/2-oz. packages fresh mint (about 1/2 c. packed)

1/2 c. good-quality extra-virgin olive oil

Grated zest of one lemon

1/4 c. fresh lemon juice

1 t. hot sauce

1/2 t. kosher salt

In a small food processor, mince the shallots and garlic, then stir them together in a small bowl with the red wine vinegar. Set mixture aside for about 20 minutes, to allow it to pickle.

Meanwhile, mince the olives, capers, and anchovies in the food processor. Transfer to a medium bowl.

Pick the leaves and small stems from the parsley and the leaves from the mint; mince in the food processor. Add to olive mixture.

Add the pickled shallot mixture, olive oil, lemon zest, lemon juice, hot sauce, and salt to the olive mixture. Stir it all together and let sit for a minimum of 30 minutes before serving. 

Serving ideas: Serve over eggs at breakfast. Use as a topping for avocado toast. Stir into mashed avocado and serve with tortilla chips or crudites. Good with anything!

Sauce can be kept refrigerated in a sealed container up to 1 month. Make sure all the green is submerged in olive oil to prevent browning. Do not freeze. 

Makes 2 cups.

Adapted from Vivian Howard recipe, Better Homes & Gardens magazine, May 2021, p. 94.

Baked Pasta with Chicken & Creamy Ranch Sauce

 8 oz. uncooked mini penne
4 bacon slices, chopped
1 T. minced garlic (about 3 cloves)
3/4 c. heavy whipping cream
1 8-oz. package cream cheese, cubed and softened
2 oz. Parmesan cheese, grated (about 1/2 c.)
2 T. ranch dressing mix (from 1-oz. package)
1/4 t. black pepper
3 c. shredded, cooked chicken (can use store-bought rotisserie chicken)
8 oz. part skim mozzarella cheese, shredded (about 2 c.), divided
2 T. chopped fresh flat-leaf parsley

Lightly grease a 13 x 9" baking dish with cooking spray. Preheat oven to 375 degrees. Cook penne per package directions; drain, reserving 1 c. cooking water. Place pasta in a large bowl and set aside.

Cook bacon in a large skillet until crisp. Drain bacon on paper towels and set aside, reserving drippings in skillet.

Add garlic to drippings and cook, stirring constantly over medium heat, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese. Cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 c. cooking water. Pour over pasta. Fold in chicken and 1 c. of the mozzarella. Pour mixture into prepared baking dish. Crumble bacon and sprinkle on top. Top with remaining 1 c. mozzarella.

Bake until golden and bubbly, about 20 minutes. Sprinkle with parsley and serve hot.

Serves 6.

Adapted from Southern Living magazine, Sept. 2020, p. 108.   

Tomato Sauce with Fresh Basil

4 c. diced fresh tomatoes
1 c. chopped fresh basil
1/4 c. finely chopped onion
1/2 t. minced garlic

Stir together and serve over pasta, or use as an alternative to salsa or salad dressing.

Makes about 5 cups.

Adapted from Forks Over Knives, Summer 2019, p. 7.

Bistro Cheese

Butter
1 small yellow onion, thinly sliced
1/4 c. heavy cream
2 oz. Gruyere, shredded (about 1/2 c.)
2 oz. blue cheese, crumbled (about 1/2 c.)
"Bacon" bits equivalent to 2 slices of bacon

Saute onions in a little butter over low heat until tender and caramelized, 20-25 min. Add cream and simmer, stirring constantly, until thick, 2-3 minutes. Remove from heat and stir in cheeses and bacon bits.

Serve as a spread for veggie burgers or crackers, or alongside roasted vegetables.

Makes 8 servings (about 3/4 c.).

Adapted from Country Living magazine, July-Aug. 2019, p. 96.

Seasonal Broiled Vegetables

General method:

Preheat broiler. Line two 15x10" baking pans with foil.

In a bowl, stir together dressing ingredients. Toss vegetables with dressing and let stand 5 minutes.

Drain vegetables, reserving dressing. Arrange vegetables in prepared baking pan, leaving plenty of space between pieces.

Broil 4-5" from heat until vegetables are just tender, 10-15 minutes. Drizzle with reserved dressing. Cover and let stand 5 minutes before serving with sauce.

Winter:
Dressing: 1/3 c. red wine vinegar; 1/4 c. finely chopped shallots; 2 T. olive oil; 1 T. Dijon mustard; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 8 oz. fresh button mushrooms; 2 small shallots, halved; add other vegetables as desired
Sauce: Purchased blue cheese dressing

Spring:
Dressing: 1/4 c. lemon juice; 2 T. red wine vinegar; 2 t. honey; 1 t. salt; 1/8 t. dried oregano; 1/8 t. black pepper
Vegetables: 1 cucumber, seeded, quartered lengthwise, and sliced 1" thick; 1 small red onion, cut into 1' wedges; add other vegetables as desired
Sauce: Yogurt Sauce*

Summer:
Dressing: Zest and juice of 1 lemon; 3 T. chopped fresh oregano; 2 T. olive oil; 2 cloves garlic, minced; 1/2 t. salt; 1/4 t. black pepper
Vegetables: 2 medium zucchini, sliced 3/4" thick; 1 cup grape tomatoes; add other vegetables as desired
Sauce: Fresh Herb Sauce^

Fall:
Dressing: 1/3 c. apple cider vinegar; 2 T. olive oil; 2 T. snipped fresh rosemary; 1 T. Dijon mustard; 2 t. honey; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 2 medium red sweet peppers, cut into 1" pieces; 1 small sweet potato, peeled and cut into 1" pieces (microwave for 2 minutes before cooking); add other vegetables as desired
Sauce: Tomato jam or gourmet catsup

*Yogurt Sauce: Mash 1 garlic clove to make a smooth paste. Mix with 1/2 t. salt, 1-2/3 c. plain Greek yogurt, 2 T. finely chopped fresh chives, and 1 T. lemon zest. Season with black pepper to taste. Cover and chill until ready to use.

^Fresh Herb Sauce: In a food processor combine 2 T. lemon zest,  2 c. chopped fresh Italian parsley, 1/4 c. sliced almonds, and 1/4 c. chopped fresh oregano. Cover and pulse until very finely chopped. Add 2 T. capers and pulse until combined. Add 1/4 c. lemon juice, 2/3 c. olive oil, 1/2 t. salt, and 1/2 t. black pepper. Pulse to make a saucy paste. Season to taste with additional salt and pepper. Store in an airtight container in refrigerator up to 3 days or freeze in 1/4-cup portions in airtight containers up to 1 month.   

Adapted from Fast & Fresh, p. 76.

Chimichurri Sauce

1 c. packed parsley
1/3 c. olive oil
2 T. chopped cilantro (optional)
2 T. fresh oregano
3 cloves garlic
1 T. red wine vinegar
1 T. fresh lemon juice
1/4 t. red pepper flakes
Salt to taste

Place all the ingredients except salt into a food processor and pulse until well blended. Season with salt to taste.

Excellent as a sauce for vegetables or pasta.

Makes 1 cup.

Adapted from The Leafy Greens Cookbook, p. 35.

Grits & Greens with Brown Butter Hot Sauce

3-1/4 c. whole milk
1 c. uncooked stone-ground grits
2 T. salted butter, divided
2-1/2 t. salt, divided
1 lb. fresh turnip greens or other hearty winter greens
2 T. olive oil
4 cloves garlic, minced
1/4 t. crushed red pepper
4 oz. Parmigiano-Reggiano cheese, grated (about 1 c.)
1 c. vegetable stock
1 t. freshly ground black pepper

Hot Sauce:
4 T. salted butter
2 T. fresh lemon juice (about 1 lemon)
1 T. hot sauce (such as Tabasco)
1/4 t. salt

Stir together milk and grits in a double boiler. Using a small wire-mesh strainer, skim any hulls that float to the top. Cook over medium-high heat, whisking often to ensure grits don't stick to sides and bottom of pan, until the milk is completely absorbed and grits are thickened and tender, 25 to 40 minutes. Stir in 1 T. butter and 1-1/2 t. salt. Remove from heat.

Preheat oven to 400 degrees. Cut and discard tough ends from greens; slice stems and leaves into 1-1/2" pieces. Heat oil and remaining 1 T. butter in a 12" cast-iron skillet until butter melts. Add garlic and cook, stirring occasionally, just until garlic starts to sizzle. (Do not brown or burn garlic.) Add greens, red pepper, and remaining 1 t. salt. Using tongs, toss greens until they are just wilted. Add greens mixture and any accumulated liquid to grits in double boiler. Add cheese, stock, and black pepper; stir to combine.

Spoon grits mixture back into skillet (do not wipe skillet clean). Bake uncovered until set, about 30 minutes.

Meanwhile, prepare the hot sauce: Melt butter in an 8" skillet over medium until it starts to foam and turn slightly brown. Stir butter to distribute evenly on the bottom of skillet, and cook, undisturbed, until butter browns and smells nutty. Stir in lemon juice, hot sauce, and salt. Cook undisturbed until bubbly, about 15 seconds. Spoon over baked grits.

Serves 4.

Adapted from Southern Living magazine, Dec. 2016, p. 172.  

Carolina Bread Pie

2-1/2 c. crumbled leftover biscuits or stale bread
4 T. melted butter
1 c. milk
1 c. sugar
1/4 t. vanilla
1/4 t. cinnamon
Dash of nutmeg

Grease an 8" pie pan. Pour in crumbled biscuits. Drizzle butter over crumbs.

Combine milk, sugar, and vanilla and pour over crumbs. Sprinkle with spices.

Bake in 375 degree oven for 203- minutes or until lightly browned. Serve warm with Good Sauce.

Good Sauce:
3 c. milk
1 c. sugar
2 T. cornstarch
1/4 t. vanilla

Combine ingredients in a saucepan and cook over low heat 5-8 minutes until thickened.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 19. 

Sweet & Sour Sauce

1/4 c. fruit-only peach or apricot jam
1/2 t. dry mustard
1 t. soy sauce
1 t. white vinegar
1 t. water

In a small bowl, combine all ingredients, mixing well. Add more water to thin, if desired. Store in the refrigerator.

Makes 1/3 c.

Adapted from The Meatless Gourmet, p. 411.

Blueberry Barbecue Sauce

4 c. fresh blueberries
1/3 c. molasses
1/3 c. cider vinegar
2 fresh jalapeno peppers, seeded and minced
1/4 c. tomato paste
2 t. Worcestershire sauce
1/4 t. kosher salt

In a medium saucepan, combine all ingredients. Bring to boiling; reduce heat and simmer, uncovered, 25-30 minutes or until thick, stirring occasionally. Remove from heat; cool.

Makes a great brushing sauce for grilling, and for serving on the side. Pork was recommended in the original recipe.

Makes 8 servings.

Adapted from Better Home & Gardens magazine, July 2016, p. 108.

Salmon with Warm Olive & Lemon Sauce

1 lemon
1/2 c. green olives with pits (3-4 oz.), rinsed, pitted, and coarsely chopped
1 T. capers, drained and rinsed
4 T. extra-virgin olive oil, divided
4 arctic char or salmon fillets, skin on, 1/2 to 1/4" thick (5 oz. each)
Salt and pepper
1/2 c. loosely packed Italian parsley leaves, coarsely chopped

For sauce, zest and juice lemon. In a small saucepan, combine olives, capers, lemon zest, and juice. Slowly stir in 3 T. of the olive oil until combined. Warm over low heat 5-10 minutes, stirring occasionally. Do not simmer. Remove from heat.

Preheat broiler. Season fish with salt and pepper. Rub both sides lightly with remaining 1 T. olive oil. Place skin side down in a baking pan. Broil 7 minutes or until fish flakes easily with a fork.

Just before serving, stir parsley into dressing; spoon over fish.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 72.

Black Bean & Corn Salsa

2 1-lb. cans salt free (or regular) tomatoes, chopped and drained
1 1-lb. can black beans, rinsed and drained (or 2 c. cooked beans)
1 c. salt-free (or regular) canned corn, drained
1/4 c. finely chopped onion
1/4 c. finely chopped celery
1 4-oz. can green chilies, mild or hot, chopped and drained
1 T. red wine vinegar
2 t. honey
1 t. ground coriander
1 t. cumin
1/4 t. garlic powder
1/4 t. salt
Pepper to taste
Chopped jalapenos to taste

In a medium bowl, combine all ingredients, mixing well. Chill several hours or overnight to blend flavors. Stir before serving. Serve cold with tortilla chips or vegetable dippers.

Serves 12.

Adapted from The Meatless Gourmet, p. 61.