Cooking and Drinking
Cooking and Drinking
​Utilizing the monkey see monkey do approach
Cooking and Drinking
Cooking and Drinking
Cooking and Drinking
Cooking and Drinking
Dressing, Rubs, Marinades,
Gravies and Sauses
Secrets in the sauce.
Maple syrup glaze for salmon
1/4 cup maple syrup
3 tablespoons soy sauce
1 tablespoon. Dijon mustard.
Two garlic cloves, minced
And whisk
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Maple syrup glaze (could be used for salmon salads}
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Honey, mustard glaze (for Brussel sprouts)
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Peanut sauce recipe
2 tablespoons low, sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame seed oil
3 teaspoons sugar or honey
1 tablespoon. Sriracha sauce.
Three cloves crushed garlic
3 to 4 tablespoons of water
Mix then add
1/4 cup peanut butter
Servings 3
Made for the first time March 3, 2023. This was a great dressing for this type of salad.
Dressing:
4 tbsp. olive oil
4 tbsp. freshly squeezed lime juice
4 tsp. honey or agave
2 garlic clove, crushed
2 tbsp. chopped coriander leaf
small pinch salt and pepper
The ingredients are already doubled to accommodate for 3 servings from what is on the youtube.
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Veggie Gravy
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Before starting get:
2 cups of veggie broth made
1 1/2 Tbs flour
1 1/2 Tbs butter
Now you make the slurry (equal parts fat to flour)
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When making the broth, don't make it overly thick- as the gravy reduces, the broth will become more intense and potentially too salty.
Adjusting the heat and constantly stirring for the full time. Don't walk away from the stove when making gravy.
In a sause pan put:
Serving size approximately 2 to 3
After reduction yields approximately 1/2 cup
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1 1/2 Tbs butter
Moisten with 1 Tsp oil (keeps butter from burning)
1 1/2 Tbs flour
Wisk, wisk, wisk, until melted and smooth (about 2 min.)
Now add in the 2 cups of broth and reduce until the desired thickness. Reducing can take 15 minutes or more, depending on thickness and heat.
Apple cider vinaigrette
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3 tablespoons olive oil
1 tablespoon. Apple cider vinegar.
1 heaping teaspoon Dijon mustard
1 heaping teaspoon maple syrup
1 small to medium, (not large) crushed garlic
One pinch salt and pep
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​I am told this might pair well with salads made with feta cheese. We'll find out
I'm going to make this recipe for the first time in November 2022.
** She uses 2 tablespoons of Tamari, which is basically soy sauce.
In a large skillet over medium-high heat, add the olive oil and saute the onion until it starts to soften, about 5 minutes.
Add in the garlic and mushrooms, and stir for 1 more minute, just until the garlic smells fragrant.
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Add in the Yukon gold potato into the pan, along with the tamari and water. Bring the liquid to a gentle boil, then lower the heat and cover the pot.
Let the vegetables cook until they are fork tender, about 10 minutes.
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When the veggies are tender, transfer all of the contents of the pan to a high-speed blender, including all of the liquid. Add in the salt and pepper, and blend until smooth.
Safety Tip: Be sure to remove the vent from your blender’s lid, and lightly cover it with a thin towel to safely let steam escape as you blend the hot liquid.
Once the gravy is blended, you can add an extra splash of water, if you prefer a thinner consistency. Season with extra salt or pepper, as needed, and then pour the gravy into a small saucepan on the stove if you need to keep it warm until serving.
Shopping list for this recipe:
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1 cooking onion.
1 cup of mushrooms approximately 4 ounces
2 cloves of minced garlic
1 yellow/gold potato (should probably peel)
2 tablespoons of low sodium soy sauce
1 cup of water
After cooking, put in blender and add 1 teaspoon salt 1/4 teaspoon pepper
Note: seems like a good idea to peel the potato so that way the skin is not evident in the blended results. Remember you're sautéing the onions first to soften then adding the potatoes mushrooms and ingredients for a few more minutes until potatoes have been softened. Also, the end results if they are not thin enough just add another tablespoon or two of water to help thin out.
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Balsamic vinegar dressing for two salads.
Approximately 3 tablespoons of extra-virgin olive oil, 1 tablespoon balsamic vinega (a 3 to 1 ratio), approximately 1 teaspoon of agave or perhaps brown sugar, salt and pepper to taste
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I made this for Panera's Mediterranean salad. Lou said it was great.
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Dressing wegmans organic Tahini 16 oz (3-B), 2 lemons (of juice), we have honey, salt, we had honey dijon mustered (16-B) and olive oil about 1/3 cup. Maybe more - adjust all to taste.
Maple syrup glaze for salmon
1/4 cup maple syrup
3 tablespoons soy sauce
1 tablespoon. Dijon mustard.
Two garlic cloves, minced
And whisk
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Joshua‘s Szechuan sauce Marinade for chicken
(searing chicken first is preferred but not necessary)
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clean chicken and use large frying pan to sear chicken on both sides. Do not cook thoroughly just sear outside.
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Make the marinade and put the seared chicken in marinade covering all pieces with marinade.
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Put in pyrex dish and Cover with aluminum foil and bake at 400° for 10 then Flip chicken after about 10 minutes of baking and bake an additional 10 minutes
For a full package of chicken (2 or 3 pounds) double this recipe otherwise it won’t cover for the chicken
*Siri chicken in frying in before putting in the marinade
Make this marinade: (this is good for 1 or 2 pounds of chicken)
(I found his marinade to be too hot for me so back off the hot pepper flakes and sriracha sauce a little.
1/4 cup low sodium soy
Half teaspoon of Chinese five spice
1/2 teaspoon ground ginger
1/4 teaspoon hot pepper flakes
2 tablespoons brown sugar
1 tablespoon Sriracha sauce
1 tablespoon rice vinegar
1 tablespoon sesame seed oil
Two cloves of garlic ground
Ground pepper to taste
No salt
One fork tip of vegetable better than bouillon
*Corn starch slurry optional if you want it thicker
Set oven to 400° bake for 20 minutes
Honey mustard glaze for roasted Brussel sprouts
I have not tried this yet but it looks good. Important to understand, roast the brussel sprouts as usual first then apply this glaze after roasting.
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How to make Buttermilk
To make your own Buttermilk:
For one cup of buttermilk, put 1 cup of whole milk in mixing bowl and whisk in 1 Tbs of white or rice vinegar. Let stand for 5 minutes before use.