Jalapeno Hot Sauce Recipe

1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar

In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

Avocado & Tomato Salad with Vinaigrette

1 small red bell pepper, finely chopped

1 small onion, finely chopped

1/2 cup finely chopped fresh cilantro or parsley leaves

1/2 cup extra virgin olive oil

1/4 cup fresh lime juice

2 small jalapeños, finely chopped

1 clove garlic, finely chopped

1 tablespoon Chicken Flavor Bouillon

4 medium tomatoes

2 medium ripe avocados

1. Combine bell pepper, onion, cilantro, olive oil, lime juice, jalapeños, garlic and bouillon in medium bowl; stir well. Refrigerate for 30 minutes.
2. Slice tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

Beer Cheese Spread

4 cups (16-ounces) shredded low fat mild cheddar cheese
4 cups (16-ounces) shredded low fat sharp cheddar cheese
2 cloves garlic, finely minced
3 tablespoons Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon dry mustard
1/4 teaspoon hot sauce
1 (12-ounce) can beer, at room temperature

1. In a mixing bowl, combine the cheeses with garlic; set aside to soften to room temperature.
2. Add the Worcestershire sauce, seasoned salt, mustard, hot pepper sauce, and enough beer to make a spreadable mixture.
3. Place in a crock or serving dish; cover and refrigerate for several hours or overnight before serving. Serve with an assortment of crackers, chips or bagettes

Hot Sauce Recipe

• 1 teaspoon vegetable oil
• 20 fresh jalapeno peppers, sliced
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 3/4 teaspoon salt
• 2 cups water
• 1 cup distilled white vinegar

In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

Zucchini Sprout Omelet

1 small zucchini, sliced and then chopped
1 cup mung bean sprouts, chopped
5 parsley sprigs, chopped fine
2 celery tops, chopped fine
1/4 cup milk, or substitute
1/4 cup parmesan cheese
4 eggs, or substitute
1 small onion, minced
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. sweet basil
1/8 tsp. fruit sugar
1/8 tsp. sea salt
1 tbsp. butter

Heat a skillet to medium heat and add butter. Stir in the celery tops, parsley, zucchini, onion, and sprouts. Cook until the vegetables are tender. Put the eggs in a medium-sized bowl and beat in the parmesan cheese, milk, onion and garlic powder, fruit sugar, sweet basil and salt. Pour over the vegetables in the skillet. Cover and cook over low heat until eggs are set.

Pasta with Spinach-Mushroom Sauce

• 1 pound pasta
• 1 pound bag frozen spinach
• 1 can mushroom soup
• 1 can sliced mushrooms
• 1 tablespoon basil
• 2 cloves garlic
• 1/2 cup milk
• 2 tablespoons flour
• water
  

in a large pot, add 2 liters water. add mushroom soup, mushrooms, spinach, garlic and basil and allow to cook until boiling. turn down to a simmer and add milk and flour. whisk thoroughly to thicken.
in a separate pot, boil salted water and cook pasta according to instructions on package. drain.
serve pasta on a plate with sauce.
sprinkle with parmesan cheese if desired.

Roasted-Tomato Sauce

• Nonstick vegetable oil spray
• 2 pounds plum tomatoes, cored, halved lengthwise
• 4 tablespoons olive oil, divided
• 1/4 teaspoon coarse kosher salt
• 1 tablespoon fresh oregano leaves
• 2 garlic cloves, minced
• 1/4 cup tomato paste

Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.

Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.

Broccoli Dip

1 cup cooked broccoli stems, [peeled]
1 T fresh-squeezed lemon juice.
1/4 t curry powder.
2 cloves garlic, minced.
1 roma tomato, diced.
1 scallion, sliced.
1 jalapeno pepper, chopped.

n a food processor, blend the broccoli stems with the lemon juice, curry, garlic and pepper until completely smooth.
Mix with the remaining ingredients and chill before serving.

Mushrooms with garlic and butter

1 kg mushrooms
1 onion, finely chopped
4 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon butter
pinch salt
pinch pepper
1/2 cup vegetable stock

Wipe and roughly chop mushrooms. Heat butter and oil in a large saucepan. Add garlic and onions to oil and cook over medium heat until soft but not brown. Add mushrooms and cover. Cook over low heat for a further 8-10 minutes or until mushrooms have softened. Blend together until desired consistency. If necessary add vegetable or chicken stock to create desired consistency. Serve warm or at room temperature.

Chickpea hummus

2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green (spring) onion
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander)
1 teaspoon ground cumin

In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.

In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, the 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.

In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.

Baked Asparagus

1 lb. fresh asparagus
2 tsp. olive oil
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
Lemon wedges, as garnish

Preheat oven to 500 degrees. Rinse asparagus and break off tough ends.

In shallow roasting pan, place asparagus and coat with oil. Sprinkle with garlic and salt and pepper, to taste.

Roast uncovered for 6-8 minutes (depending on width of spears), shaking pan occasionally. Serve with lemon wedges.