Dips, Sauces and Marinades

[Ciel]

Sauce and skewer recipe (for oven): https://www.soberjulie.com/2016/11/h...icken-skewers/

[Ciel21]

Fat free salad dressing using yogurt (it does look like a ranch dressing?)
https://www.youtube.com/watch?v=s_WKsDI5ckQ

[SnowFlakey]

Im making the sauce for Salad D'hiver this morning and will take some pictures to post here later on.

[SnowFlakey]

This is the Salad D'Hiver that i started yesterday. Hubby helped me prep the vegies and this morning i made the marinade. Here is a picture below.

[SnowFlakey]

Here is the recipe im translating from French to English.

SALADE D'HIVER (WINTER SALAD)

5 1/4 cups diced tomatoes
3 cups chopped onions
5 1/4 cups chopped celery
1 red or green pepper, chopped (i used red for colour)
1/2 cup coaarse salt
1 1/2 cups sugar
1 cup vinegar
3 tbsps mustard seed

Mix tomatoes, onions celery and pepper tohether. Add the coarse salt to the vegetables. Mix everything together. Pour into a cheesecloth (or something like that: i used 2 metal colanders) and leave suspended overnight for the liquid to drain.

In a pot, mix the vinegar, sugar and mustard seed. Boil just until the sugar is incorporated into the mixture.

Make sure your pots are sterilized. Fill your jars with the vegetables. Add the boiling mixture into your jars. Cover and let stand in the fridge or in a cool place.
Source: Nell.

SALADE D'HIVER

1.3 L (5 1/4 tasses) de tomates en dés
750 ml (3 tasses) d'oignons hachés
1.3 L (5 1/4 tasses) de céleri haché
100 ml (3 1/2 oz) de poivrons rouges ou verts hachés
125 ml (1/2 tasse) de gros sel
350 ml (1 1/2 tasse) de sucre
250 ml (1 tasse) de vinaigre
45 ml (3 c. à soupe) de graines de moutarde

1. Mélanger les tomates, les oignons, le céleri et les poivrons. Ajouter le gros sel aux légumes. Déposer sur une étamine et suspendre. Laisser égoutter toute une nuit.

2. Mélanger le sucre, le vinaigre et les graines de moutarde.

3. Faire chauffer jusqu'à ce que le sucre soit dilué.

4. Mettre les légumes égouttés dans des bocaux stérilisés et verser le liquide dans les pots.


Il est préférable de la garder au réfrigérateur ou en chambre froide.
Source: Nell

[walkonby]

I'm uncomfortable creating a new thread so I'll piggy back on the one @Anna Michele created long ago in 2013.
Time flies when you search recipes online!

The recipe today is a Red Spicy Chili Oil that you make and can store in the fridge for up to 6 months.
Very versatile to use an any stir fry dishes or can be added to your favourite homemade hummus.

https://www.youtube.com/watch?v=IkBWsfsEVkM

This fellow

https://www.youtube.com/@YEUNGMANCOOKING/videos

( I just subscribed to his cooking channel ) caught my eye with his peanut butter Udon noodle recipe.
Then I traveled along to find out how to make the Red Spicy Chili Oil that goes into that recipe.
Then I printed out the Saffron Risotto recipe because DROOL!

https://www.youtube.com/watch?v=YHQf0BwfiCg

I am not eating carbs atm, BUT my DS loves many Asian and ethnic dishes and has such a wide ranging palette, I know he'd be up to trying any of these recipes.

[walkonby]

Started fine dicing the veggies around 5:30 a.m. This seemed to take forever because I like each to be rolled up and squeezed dry on paper towel.
In a separate large bowl I mixed together cream cheese, plain Greek yogurt, Worcestershire sauce, lemon juice, 2 packets Old El Paso Taco seasoning
and cayenne pepper. Spread this into bottom of glass casserole, poured liquid taco sauce over. Pressed shredded Tex Mex + Balderson's cheeses over
sauce.
We keep the diced veggies separate, adding them as a topping on our individual servings. That way the dip never turns runny.
This oversized Appy will be for Saturday....lots of hockey games on!!

DH eats his with Breton crackers, while DS and I use Tostitos Scoops!

[lizzie bargain]

I'll be right over!! Looks super yummy to me.