Posted by Carole-Anne on January 30, 2008
Healthy Recipes acquired this sacred barbecue sauce many years ago. This sauce enhances the beef, beefalo, venison and moose, any type of ribs, poultry and even salmon. The sauce is truly a winner.
1 gallon ketchup
2 cups water
1/2 cup vinegar
2 tbsp Worcestershire Sauce
2 tbsp Hickory Smoke
2 tbsp minced garlic
3 1/2 tbsp celery seasoning
4 tbsp lemon juice.
1 tbsp Mrs. Dash
1 tbsp onion salt
2 tbsp yellow dried mustard
2 tbsp cayenne pepper
1 1/2 tbsp chili powder
Brown sugar to taste
NEXT TO DO:
Mix all ingredients well and put in sealed container until ready for use. Sacred Barbecue Sauce keeps well in refrigerator for 3 weeks. Keep well sealed. Paste sauce on meat and put in container to marinate through the meat before grilling or baking.
Posted by Carole-Anne on January 29, 2008
From your garden grows, all the goodies that go into our barbecue seasoning mix is here. Healthy Recipes loves to see people making their own mixes.
This barbecue seasoning can be sprinkled on meat, poultry or fish the day prior to cooking:
1/2 cup garlic powder or fresh minced garlic
2 tbsp onion powder
4 tsp paprika
2 tsp dry mustard
2 teaspoons dried thyme, crumbled
1 tsp freshly ground pepper.
NEXT TO DO:
Place all ingredients into a 1 -pint jar, cover tightly and shake well to mix. Sprinkle about 1/4 tsp. on each side of steaks, chops, chicken, or fish, prior to grilling, broiling or roasting.
Store the mixture of herbs in a cool, dark, dry place for up to 6 months. Makes about 3/4 cup.
Just to give you an idea, 1/2 tsp of this mix is 5 calories and 1 gram of carbohydrate.
Dry mixes will stay even fresher if they are kept in the refrigerator, tightly covered.
Healthy Recipes thinks this is the way to go with all herb mixes.
Posted by Carole-Anne on January 22, 2008
We at Healthy Recipes, prefer to make our own sauces when possible as often, these can be made ahead of time, and you can keep them in the freezer or refrigerator. Herbs & spices, preferably grown and prepared at home is the best . I think making these recipes of sauces and mixes gives us a great satisfaction just in knowing we made these!
INGREDIENTS:
1/2 cup onion flakes
1/2 cup parsley flakes
2 tbsp dried oregano, crumbled
2 tbsp sugar
1 tbsp dried thyme
1 tbsp dried basil
2 tsp freshly ground black pepper
4 large bay leaves, crumbled finely
I place all the ingredients in a 1-pint jar, cover tightly, then shake well to mix. Keep stored in a cool dark place for up to 2 months.
Healthy Herb Recipe makes 1 1/2 cups dry mix.
SPAGETTI SAUCE:
INGREDIENTS:
2 cans - 28 ounce low-sodium drained and chopped tomatoes
1 can - 6-ounces low-sodium tomato paste
1 cup water
1. cup Spaghetti Sauce Dry Mix
NEXT TO DO:
Using a medium-size heavy saucepan, over medium heat, mix together 2 cans - 28 ounces each of low sodium tomatoes drained and chopped and 1 can of low-sodium tomato paste. Mix well then add 1 cup water and the Spaghetti Sauce Seasoning, and let simmer for about 20 minutes.
For those of you that wish to use meat, saute lean hamburger (about 1 lb.) in extra virgin olive oil (1 tbsp), cook thoroughly and drain fat off, prior to adding to the remaining mixture of Spaghetti Sauce Seasoning.
Create a nice spaghetti al dente for 4 and dinner is done.
Healthy Recipe serves 4.
Posted by Carole-Anne on January 3, 2008
Basil lives in the walls of Healthy Recipes. It is difficult to imagine summer without the vibrant, spicy scent and complex flavor of this classic herb. Basil has so many uses. It has a flavor of a spicy blend of clove, anise and cinnamon, with an undertone of citrus and camphor which best describes this amazingly healthy herb.
Basil should have oval shaped leaves, tender to light to dark green in color. Basil leaves blacken easily, so add to your favorite recipe at the last minute.
Basil marries well with chives, cilantro, marjoram, mint, oregano, parsley and garlic, so makes a great companion for Italian dishes, such as lasagna, pesto sauce, spaghetti and meatballs etcetera.
Basil does not overpower easily, so it can be used generously. Add whole basil leaves to sandwiches, grilled tomatoes, and it even goes well with fruits such as sliced peaches, apricots and fresh berries.
My favorite use of basil is in pesto sauce.
INGREDIENTS:
- 2 cups firmly packed fresh basil leaves
- 3/4 cup fresh parmesan cheese
- 3/4 cup extra-virgin olive oil
- 3 cloves of garlic minced
- 1/4 pine nuts (optional)
FOLLOW ME:
Add all above ingredients into food processor or blender.
Cover and blend on medium speed for approximately three minutes, pausing for a moment to scrape the sides. Blend until pesto mixture is very smooth.
Now this healthy recipe is ready to serve, on a bed of whole wheat tossed hot pasta. If this isn’t pure joy, what is?
Recipe of pesto sauce yields approximately 1 1/3 cups and serves 4 people. Enjoy!
PS: To make Cilantro Pesto - substitute 1 1/2 cups fresh cilantro leaves and 1/2 cup fresh parsley for the basil.
To make Spinach Winter Pesto, substitute with 2 cups firmly packed fresh spinach and 1/2 cup firmly packed fresh or 1/2 cup dried basil leaves for the fresh basil.
To make Sun-Dried Tomato Pesto, use food processor and omit the basil. Take down the oil to 1/3 cup and add 1/2 cup oil packed sun-dried tomatoes (undrained).
These are all healthy herbal sauces and Healthy Recipes recommends them all to serve over whole wheat noodles and pasta.