Blueberry Sauce

This sauce comes from the Blueberry Breakfast Casserole, but could be used to top all kinds of desserts like ice cream or cheesecake.   Soooo delicious!  (from Confident Choices cookbook)

Ingredients:
1 C sugar
2 T cornstarch
1 C water
1 C fresh blueberries (I actually used half fresh, half frozen and as fine)
1 T unsalted butter

Directions:
Stir sugar, cornstarch, and water in small saucepan.  Cook mixture over medium heat for 5 minutes, stirring frequently.  Mixture will thicken.  Stir in blueberries and simmer the mixture, stirring frequently, about 10 minutes until berries have "burst".  Add butter and stir the sauce until butter is melted.

No Tomato Salsa

I've been on a Mexican kick lately and this idea just popped in my head.   I tried it out and it was so good!! The hubs is still raving about it.   In his words, it has an "after kick".

Ingredients:
1 Red Pepper
1/2 can Sweet Corn
1/2 packed cup Cilantro
2 Tbsp Olive Oil
1 clove Garlic
1/3 small Onion
Tortilla chips

Directions:
Saute garlic in Olive Oil for just a few minutes over medium heat.   Add all ingredients and then puree to desired consistency.   Serve with Tortilla Chips.

Blueberry Dressing

Here is the last of the three salad dressings I currently use.

 Ingredients:
1/4 Cup frozen blueberries
1/2 Cup Olive Oil
1/4 tsp lemon zest
1/4 tsp dried basil

Directions:
Blend all ingredients in a blender.  Add to salad.

Cottage Dressing

When I get on a salad kick, I will make lots of dressings in bulk so it's easier to whip up a salad quickly.  I'll store them in empty water bottles and keep in the fridge.  I have my hands full enough with my newborn, I don't want to be spending lots of time in the kitchen preparing lunch.   This is a another delicious Salad Dressing when I'm in the mood for something creamy.  I made it up me-self!

 Ingredients:
1 Cup low-fat cottage cheese (I use Daisy brand)
1/2 tsp dill
1/2 tsp onion powder
Milk

Directions:
Add first 3 ingredients and blend in blender.   Slowly add milk to get the consistency that you want.

Pear Dressing

HAPPY NEW YEAR!!   It's the first of the year and one of the most popular resolutions out there is to lose weight.   My New Years Resolution is no exception.   I've got about half my baby weight still left to lose.   Having IC sure can make for tricky dieting.   I used to think I couldn't eat salads until I found some fun salad dressings to spruce 'em up.  This one is my favorite on a spring salad with feta cheese.  It's light and sweet... yummmm!!!  Found it in the Confident Choices Cookbook. 

 Ingredients:
1/3 C olive oil
3 Tbsp pear juice (I use the juice from canned pears since I can't find any friendly pear juice)
1 Tbsp honey
1 tsp vanilla extract

Directions:
Add all ingredients and whisk.    

P.S. I triple the recipe to keep around for a while.  Just make sure you shake before using again.  

Butternut Squash Sauce

Another pasta sauce.   This one has a very out of the usual, but yummy & unique taste.

Ingredients:
1 Medium sized Butternut Squash (sometimes I can find Butternut squash already cut and cubed, saves time)
1 Tbsp Olive Oil
1/2 small Yellow Onion
5 Cloves Garlic, minced
1 tsp Dried Sage
1/4 Cup Water
1/2 Cup Milk
1/3 Cup Butter
1/4 tsp Salt
Directions:
Cut Squash into 1 inch cubes.  Chop Onion into small chunks.  Cook onions in oil until clear.  Add Sage, Garlic, and Salt. Add Squash and water.  Cook about 15 minutes until squash is soft.  Transfer to blender and blend.  Add more water if you want thinner.

Simple White Sauce (Garlic & Cream)

I make this sauce all the time for quick pasta meals.  It's the same sauce I use in my Creamy Spinach Pasta.

Ingredients:
4 Tbsp Butter
3 Tbsp Flour
1/2 tsp Minced Garlic (= to 2 fresh cloves garlic)
1/2 pint Whipping Cream (about 1 1/2 Cups)
1/4 tsp Kosher Salt
Sprinkle of Parsley if desired, to add color

Directions:
Melt butter in saucepan and add the flour, mixing until creamy.  Slowly add whipping cream while whisking.   Add Minced Garlic, Salt, and Parsley if desired.  Cook over medium heat continuing to whisk until hot and creamy.

Buttermilk Basil Salad Dressing

I used this to make IC Friendly Deviled eggs, but I'm sure would be just as delicious on a salad.   From the Confident Choices Cookbook

Ingredients:
2 C fresh basil, chopped finely (I used dried basil)
2 green onion
3/4 C buttermilk
3/4 C low-fat cottage cheese
1 t lemon zest
1/2 t salt
1/2 t pepper

Directions:
Combine fresh basil, green onions, buttermilk, and cottage cheese in blender.  Blend until smooth.  Add lemon zest, salt, and pepper and whisk together.

Cream Cheese Sauce

I'm trying to get pictures of all my sauces separately.   I originally made this over pork, but also love it and tend to make it more often over chicken.

Ingredients:
1 Tbsp Butter
8 oz cream cheese (Original or Plain Philadelphia Brand, brick not tub)
1/ 2 Cup Milk
2 Clove Garlic
2 tsp Chives

Directions:
Melt butter over medium heat.  Cook the garlic in butter about 1 minute, stirring occasionally.   Reduce heat and add cream cheese and milk.  Cook 2-3 minutes, stirring constantly or sauce will scorch, until smooth and hot.  Stir in chives.   Serve over pork, chicken, or as a dipping sauce.

4 Servings

Cream Soup Subsititue

I got this out of the Confident Choices Cookbook.  You can use this in lieu of canned soups in recipes.  It suggests using it as a base in casserole's, Soups, as a Pizza Sauce, ect.   It was really good.  I would eat it as is with crackers on a winter night. 

Ingredients:
2 T Butter
2 T Flour
12 oz can of skim evaporated milk
1/2 t salt
1/4 t garlic powder (I use minced garlic, I handle it better)
3/4 T chopped dried chives (or Onion if you can handle)
1/8 t pepper, if tolerated

Directions:
Melt butter in medium saucepan over medium heat.  Add flour blending with whisk until sooth.  Slowly add milk, whisking constantly constantly until mixture thickens, remove from heat.  Blend in seasonings.

Roasted Red Pepper Sauce

This recipe is all over the internet and plenty of IC-ers use it.  I finally decided to try it and it was really good.   There are a few variations.   I tried this one that adds cream & cheese.   I tasted it before adding the cream and it definitely had more of a red pepper punch without it.   However, as a sauce used for pasta... I think adding the cream and cheese was just perfect!

Ingredients:
4 roasted red bell peppers, chopped
1/4 cup pine nuts, divided
1/2 medium onion, finely diced
2 tablespoons minced garlic
1/2 cup fresh basil
3 tablespoons extra virgin olive oil
1/2 cup organic cream (sub half and half or whole milk as desired)
1/4 cup grated cheese (Parmeson preferred, but if it bothers your bladder, use shredded Mozerella)
3 tablespoons butter
salt and pepper to taste

Directions:
In a large sauce pan, saute olive oil and onions over medium heat until softened.  Add the garlic, roasted bell peppers and basil and continue cooking over medium heat for 10 minutes to allow flavors to blend.  While the pepper mixture is cooking, lightly toast the pine nuts in a skillet for 5 - 7 minutes over medium high heat (stir frequently to prevent burning).  Remove the pine nuts from the heat and set aside to cool.  Place red pepper mixture and the toasted pine nuts in a blender and puree to desired consistency.  Return puree to sauce pan and reheat until it begins to bubble.  Stir in the cream and the cheese cooking until the cheese melts.  Season with salt and pepper to taste.  Simmer for 5 minutes

How to Roast your own Bell Peppers:
Broil red bell peppers on a sheet pan in the oven.  The bell peppers need to be within 2 inches of the broiler to achieve proper charring.  Broil until the surface of the peppers bubble and then turn black, about 15 minutes.  After the peppers are done roasting, place in a sealed plastic baggie so they can steam, making skin removal easier.  After 5-10 minutes, you should be able to remove the skin from the peppers quite easily.

Soy Sauce Substitute

Oh how I miss my beloved soy sauce... but this sauce makes up for it!!  It's sweeter and not as strong as soy sauce, but SO GOOD.  I gobbled it up with Turkey Cabbage Rolls and white rice.  Looking forward to trying it with some Stir-Fry recipes in the future.  I found it here

Ingredients:
1 1/2 Cups Chicken Broth
2 Tbsp Molasses
1 Tsp Ground Ginger
1 Clove Garlic, skin removed
1/5 of an onion (yep, just a small amount)
1 Tsp Salt

Directions:
Add all the ingredients together in a sauce pan and bring to a boil.  Reduce to about half the liquid.  Remove the Garlic and Onion.  Store in Fridge.

IC Friendly Pesto

Pesto was one of my first inspiring discoveries after being diagnosed with IC.  It is so flavorful and can be used many different ways.   I found this recipe online here.  It doesn't make alot, but I've learned that a little goes a long way.   It also freezes well so I make double batches all the time to save up for winter.   Basil can be expensive so I bought a cheap basil plant that keeps me fully stocked all summer long.   I use this Pesto to make dips, spread on turkey sandwiches, in pasta dishes, and as a sauce on mini pizza's.   You will see it used often in my other recipes.

Ingredients:
4 Cups fresh basil leaves (about 2 large bunches) need not dry them
1/3 Cup packed fresh chopped parsley, need not dry them
1/2 Cup Olive Oil
5 Cloves Garlic (sometimes I add more, love garlic!)
1/3  Cup lightly toasted Pine Nuts
1/4 Cup grated Parmesan Cheese (leave out if you can't handle)
1 1/2 teaspoon Pink Rock Salt
1/2 teaspoon Lemon Oil
1/4 teaspoon Lemon Zest
4 Tbsp Melted Butter
Pinch Nutmeg

Toasting the Pine Nuts:
Place the Pine Nuts on a cookie sheet.  Place in a 400 degree oven and toss several times until Nuts are light golden brown, about 5-6 minutes.

Directions:
Combine first all ingredients and blend until past forms.  You'll probably have to stop often to push the basil down to the bottom.   Enjoy!   Can freeze up to 6 months.