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Tag Archives: sauces

white bean & red pepper dip

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Since we enjoy a lot of hummus, I figured I would venture off and try making a sauce/dip that is similar to hummus. In the back of my mind I knew I wanted to use white beans instead of chic peas to make this sauce. I am into sauces lately and really enjoy homemade ones. I like homemade sauces and dips for many reasons:

  1. You know what is going in the sauce and don’t need preservatives – it’s not on the shelf for who knows how long
  2. You can tweak the flavor by adding a few simple spices
  3. You can make and freeze if you have a lot extra
  4. You can make as is and for a second time around add another ingredient.

In the food processor of this sauce went: white beans, tahini, roasted red peppers, lemon juice, garlic powder and salt and pepper. Pretty simple, eh? As I drizzled the sauce onto an omelette, I thought to myself, this sauce could be used for a variety of things! I could use this to dip fresh veggies in, spread over fish or even rice and beans. Read on for the directions:

White Bean & Roasted Pepper Sauce

Serving size: about 1 cup


  • 1/2 cup Northern white beans
  • 2 Tbsp tahini
  • 1/4 of a lemon, juiced
  • 1/2 of jar of roasted red peppers, drained (16 ounces)
  • 1 clove garlic, minced
  • salt, pepper and paprika to taste


  1. In food processor, mix together beans, tahini, lemon juice and roasted red peppers.
  2. Add garlic and salt/pepper & paprika to taste.
  3. ENJOY as is or heat in sauce pan on medium heat and drizzle warm over omelette!


Tzatziki Sauce

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I have been a fan of hummus for a long, long time it seems now. Each day at work around 10AM, I get out my carrot sticks and hummus and start chomping away. I swear, my coworkers must think I come from the rabbit family. One time, after I left a voicemail for a consumer and thought I hung up, only to find I was still on the line chomping away on my 17 carrot sticks. I’m sure the person who received that voicemail was a bit confused. Whoops! Well to make the tzatziki sauce you only need a few fresh ingredients…

Serving size: small 6 ounce bowl


  • 1 – 6 oz – plain low fat Greek yogurt
  • 2 Tbsp fresh dill, chopped
  • 1 small cucumber, skin shaved, diced into small pieces
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1/2 tsp sugar
  • salt, pepper


  1. In bowl, mix together all ingredients except sugar, salt,  pepper.
  2. Season according to taste with sugar, salt, pepper.
  3. ENJOY with vegetables, chips, pita bread, gyros, salad and much, much more!

When I made this recipe, it was a small serving size because of using an individual sized Chobani plain yogurt. If you were interested in making a larger batch, I would double the ingredients. That way you could take it to a party or use for a number of people for dinner. Again, this was the perfect size for me because I have been eating it as a snack and also used it on top of a bed of spinach with grilled shrimp for lunch.

Crushed Potatoes with Drizzled Zucchini & Spinach Sauce

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If you have been on pinterest in the last few months, I am sure you have seen the potatoes that looked almost crushed. Something like this…


They come from The Pioneer Woman and I have been itching to make them. I like potatoes, but with Joe and his diabetes, we don’t eat them too often because of his carbohydrate intake. Well, I made these crushed potatoes as a side dish to go along with some fish and decided to also make a sauce to top off the potatoes and fish. I had a bag of spinach that was looking questionable and figured it needed to be used before going to the wayside. I remembered making the zucchini soup a week ago and wanted to somewhat use that as the reference for my sauce. I placed all the magic ingredients into the blender and yes something magical was created. I like how when you put things into the food processor/blend you have to sometimes cross your fingers because you never know what you are going to get. I have had it before where I place all these yummy ingredients into the food processor, only to realize I don’t know what the heck came out of it after being blended together? Read on for the recipe…

Crushed Potatoes with Drizzled Zucchini & Spinach Sauce

Serving: 6 side dishes


  • 6 small/medium red skinned potatoes
  • 2 to 3 Tbsp olive oil
  • 1/4 cup parmesan cheese
  • 2 medium zucchini, chopped
  • 3/4 cup to 1 cup vegetable broth
  • 2 cloves garlic, minced
  • 1 small shallot, diced
  • 1 package – 6 oz spinach
  • 2 Tbsp tahini
  • dash of paprika, oregano/parsley, nutritional yeast (optional), salt and pepper


  1. In large pot, boil potatoes (skin on) until soft, 30 to 40 minutes.
  2. Place softened potatoes on greased cookie sheet and with fork, smash in center – causing potatoes to split apart.
  3. Drizzle with olive oil, parmesan cheese, salt and pepper.
  4. Bake 15 minutes or until golden brown at 375F.
  5. In saute pan, place zucchini, vegetable broth, garlic and shallots on medium heat, cook until tender 10 minutes.
  6. Add spinach to pan and allow to wilt down.
  7. In blender place zucchini mixture, tahini and seasonings.
  8. Mix together until well combined.
  9. Drizzle over potatoes.
  10. ENJOY!