This is one of those things you never knew you could make so easily. I always though enchilada sauce would be difficult to make, but it’s not! Depending on the chili powder you use, the sauce may look brown, but the taste is awesome.
2 T Oil (I used grapeseed, just make sure it has a neutral taste)
2 T Flour
4 T Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cumin
1/4 tsp Oregano
2 cups chicken or vegetable stock
Heat oil in a small saucepan.
Add flour and stir together for about a minute.
Add the seasonings.
Gradually whisk in the stock.
Simmer for 10-15 minutes until thick
Use less chili powder if you don’t like heat.
The sauce will thicken up when refrigerated.
Recipe taken exactly as is from Gimme Some Oven
1/3 c Olive Oil
3 T Red Wine Vinegar
2 tsp Honey
1 tsp Dijon Mustard
Pinch of salt and black pepper
Whisk it all together.
Recipe from: Gimme Some Oven and the Blueberry Council
This sauce is the a copy cat of the Peanut Ginger sauce you get in bottles. It’s delicious, but I’m too much of a snob to buy sauce in a bottle. I’ve been making this for a couple years, never using any precise measurements, and it always comes out amazing. I recently went wild and added some sriracha, so feel free to play around with what you like.
Freshly grated Ginger
Add the first 5 or 6 ingredients to a bowl
Add a little bit of water and wisk, adding water until you like the consistency
Taste and add adjust ingredients as necessary
There is something about coconut milk that is ridiculously addicting.
1 c coconut milk (make sure it’s the real kind, not the drinking kind)
3 T Peanut Butter
3 T Fresh Lime Juice
1 T Curry Powder
1/2 tsp salt
Add to a bowl and whisk until smooth
Refrigerate to thicken up.
Recipe courtesy of The Roasted Root.
This worked out really well to make gravy without having any drippings on hand. The only thing I would have done differently is to reduce the broth first so the flavor would be more concentrated.
1/2 stick Butter
2 tbls Flour
1 cup Broth – I used beef, but you can use anything you like
1 tbls Cream of Milk
Melt the butter and add the flour.
Wisk to remove the lumps and let the flour cook for a minute or two.
Wisk in the broth and let it simmer for about 5 minutes
wisk in the cream or milk and add salt to taste.
This can be made and refrigerated ahead of time. As it cools, it becomes gelatinous. Once it’s reheated it goes back to a normal consistency.
Recipe inspired by Chocolate Moosey.
Super simple dressing to whip up if you have ranch seasoning ready to go.
Plain Yogurt (I use Greek, but anything should work)
Water, if needed to thin out the dressing
Put some yogurt in a jar.
Add water if needed to get the desired consistency.
Add in ranch seasoning to taste.
Mix it all together.
I use Greek yogurt because I think it’s creamier and has a better mouth feel that other yogurt. If you’re ever in the mood for a thick and creamy dressing, this is the base to use.
This is the mix I use to make Ranch Dressing. Most recipes for Ranch Seasoning call for powdered buttermilk, but I’ve never used it and love my mixture just the same.
2 Tbsp. dried parsley
1 1/2 tsp. dried dill weed
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt
I like to run the larger ingredients (onion flakes and chives) through a food processor so they’re smaller when I mix them into things.
Whisk all the ingredients together.
I store them in an old spice jar.
Recipe courtesy of Gimme Some Oven.