Thursday, February 26, 2015

The Orange Sauce (aka Crack Sauce) - Cathy

So, there's a story behind the name of this amazing, addicting sauce...The recipe itself comes from a wonderful cookbook by a San Francisco Bay area restaurant of the same name, "Tacolicious", available here--and I highly recommend getting it! Among many other wonderful recipes, I was thrilled to see in there one for a sauce "modeled after what is called nothing sexier than 'The Orange Sauce' by the devoted regulars of La Victoria taqueria in San Jose, California."  Having been to that restaurant with Keegan and Jaymie before, and yes, having found the sauce--and the tacos--to be highly addicting (hence the second name, "Crack Sauce") I was so excited to try the recipe!

As it says in the cookbook, it is such a surprise to find that this creamy sauce actually has no cream in it; just oil that is emulsified in the blender with the other ingredients that gives it such a wonderful texture.  Absolutely brilliant.  And so very addicting.  It's surprisingly subtle in flavor and heat level; just a very slow burn that is so very delicious on any taco or meat, as a salad dressing, to dip tortillas or bread into, as a sandwich spread, on eggs...pretty much anything, really. It keeps for a long time in the fridge, so make the full batch and share it with someone you love. 

Try serving with Pork Carnitas and Carnitas Tacos and Two Minute Pomegranate Margaritas

One year ago: Fruit and Oat High Protein Muffins, Tangled Thai Salad
Two years ago: Grilled Rib Eye Steak with Crisp Herbs, Roasted Fingerling Potatoes with Sage, Hawaiian Style Kalbi Short Ribs, Seven Layer Bean Dip
Three years ago: Quick Spinach and Tortellini Soup, Cheesy Blasters
Four years ago: Paprika Shrimp Pasta, Balsamic Asparagus with Parmesan

Friday, February 6, 2015

Mediterranean Seven Layer Dip - Erin

I was poking around on Pinterest the morning of the Super Bowl, trying to find something to bring to a party, and found this recipe from Cookin' Canuck.  I changed a few things, mostly out of laziness, and it turned out absolutely delicious!

What you will need:
8 oz. hummus
2 medium tomatoes, diced and drained
1/2 cup shredded cucumber (drained, but don't worry too much about it)
1/2 cup greek yogurt (I used 2%)
1/8 tsp salt
1/4 tsp smoked paprika
1 jar artichoke hearts, chopped and drained
2 orange bell peppers, diced
1/4 cup crumbled feta cheese
2 Tbsp minced flat leaf parsley
1/4 cup chopped kalamata olives

Wednesday, February 4, 2015

Tuscan Mashed Chickpeas - Caity

Fun fact! Chickpeas have three names: garbanzo beans, chickpeas, and ceci beans. You can't say the word "chickpea" around my dad without him saying "Ohhhhhhhhh you mean ceci beans!". They not only are cool enough to have a variety of names, but they also are very delicious and good for you - being chock full of fiber. They are the main ingredient in hummus and turns out, they make great other spreads too.

This delicious recipe comes from the Barefoot Contessa's cookbook, "Foolproof". I made it for my friend Kim's Going Away to Texas party last week and it was a big hit (HOWDY KIM! We miss you!!!). We served it on crusty grilled (or broiled) bread but I think it would be great with pita chips, whole wheat crackers or maybe even slabs of grilled zucchini or other veggies. And the leftovers make a great fast lunch, served with crackers and salad. I hope you enjoy it as much as we do!

Serves 6-8

Three years ago: Egyptian Kosheri