Blueberry Balsamic BBQ Sauce

makes about 3-4 cups
Ingredients:

4 cups blueberries
1/2 cup balsamic vinegar (or other)
6-8 tbsp sugar or honey
1/2 cup ketchup
1 onion minced
4-5 cloves fresh garlic, minced
2-3 bay leaves (optional)
2 tbsp freshly grated ginger
2 tbsp molasses
A few shots of Worcestershire sauce, to taste
1/2 tsp salt, or to taste
Freshly ground pepper, to taste
Red pepper, cayenne or chipotle chili, to taste

Method:

Combine all ingredients in a saucepan and simmer on low until thickened.
Great with pulled pork, chicken, turkey, grilled veggies etc.

Variations:

Try using other berries, or even dried fruit like raisins.

Spaghetti alla Puttanesca

pronounced: put-tah-NEH-ska
Spaghetti with olives, capers and anchovies.
makes about 4 servings

Spaghetti alla puttanesca (whore's spaghetti) is a spicy, tangy, somewhat salty Italian pasta dish that culinary experts regard as modern and reflects the bounty of the market rather than the garden. The ingredients are inexpensive, easy to find and typically Mediterranean. Italians refer to the sauce as sugo alla puttanesca.
[...]
To understand how this sauce came to get its name, one must consider the 1950s when brothels in Italy were state owned. They were known as case chiuse or 'closed houses' because the shutters had to be kept permanently closed to avoid offending the sensibilities of neighbors or innocent passersby. Conscientious Italian housewives usually shop at the local market every day to buy fresh food, but these "civil servants" were only allowed one day per week for shopping, and their time was valuable. Their specialty became a sauce made quickly from odds and ends in the larder.

Ingredients:

• 1 lb spaghetti
• Olive oil (you can use oil from anchovies)
• 3-4 anchovies in olive oil
• 2-3 tsp capers, or to taste
• 2 dozen or more black olives (Gaeta, kalamata or oil cured work great)
• 3-4 cloves of garlic, sliced or minced
• Crushed red pepper or cayenne, to taste
• 1 can whole San Marzano plum peeled tomatoes (or just use crushed)
• Salt, if needed
• Fresh cracked pepper, to taste
• Some chopped italian flat-leaf parsley

Method:

1. bring a pot of salted water to a boil and add pasta.
2. In a pan add olive oil and anchovies, stir until dissolved.
3. Add garlic, red pepper, capers, olives and cook for a couple of minutes.
4. Add tomatoes, breaking them up with a wooden spoon as they cook along, if using whole.
5. Simmer until sauce is thickened, a few minutes.
6. Add 3-4 tbsp chopped parsley
7. Serve on well drained pasta.
7. Top with some freshly grated parmigiano or pecorino.

Variations:

Add shrimp, scallops, calamari, mussels or other seafood.
Add pinenuts and golden raisins.
Use pancetta bacon or prosciutto in place of the anchovies.
Vegans: omit anchovies and top with toasted bread crumbs.
A few drops of Worcestershire sauce also goes well (it is flavored with anchovies)
Makes a  great sauce for baked fish or chicken.

Copyleft (2010) The Budget Gourmet

Ginger, Lemon, Honey & Cayenne Tea

makes about 3-4 servings

Ingredients:

• 1/2 cup fresh ginger, grated or finely chopped
• 1/2 cup raw honey, or to taste
• Zest and juice of one orange(optional)
• Juice of 2-3 lemons, reserving squeezed halves
• 1/2 tsp cayenne, or to taste
• 4 cups water
• ice (optional)

Method:

1.Steep ginger, squeezed lemon halves and orange zest on low in 4 cups water for a good half hour or more.
2.Add other ingredients and steep a few minutes or until all honey is dissolved.
3.Strain.
4.Serve hot or chilled with ice.


Copyleft (2010) The Budget Gourmet

Roasted Red Pepper Hummus

Ingredients:

1 15 oz. can of chick peas (garbanzo beans)
1/3 cup sesame tahini
1/4 cup lemon juice
2 tablespoons or more olive oil
2 garlic cloves, or to taste
1/2 - 3/4 cup roasted red peppers
A good dash of cumin or more to taste
Salt and pepper
Cayenne pepper to taste (optional)

Method:

In a food processor combine garlic, beans, tahini, cumin and/or cayenne, salt and pepper, lemon juice, olive oil, and water if necessary & process until smooth.
Add red peppers and process until desired consistency is obtained. Add a little water if still too dry.
Garnish with parsley and lemon, cumin and/or cayenne.
Serve with hot pita bread, bruschetta or other crusty bread.

Variations:

Make with canned or soaked chipotle peppers, olives, spinach, artichoke hearts, different spices etc.
Substitute sunflower seed butter for the tahini.
Sprout the chickpeas to amke a RAW hummus.


Copyleft (2010) The Budget Gourmet

Chicken Curry Wraps with Cashews & Currants

Ingredients:

• 4 cups cooked chicken (or turkey) breast, shredded or chopped coarsely.
• 1 cup mayonnaise or more to taste
• 1 tbs curry powder or to taste
• 1/3 to 1/2 cup cashews
• 1/4 cup currants or raisins, 
• 1 bunch chopped scallions, green and all
• Salt and fresh cracked pepper to taste
• Flat bread, tortillas or lavash. 

Method:

1.Combine all ingredients.
2.Chill for at least one hour or more.
3.Add more mayonnaise if salad appears too dry.
4. Serve in a roll up sandwich (LTO optional) with extra curry mayo for dipping on the side.

Variations:

• Add diced apples, fresh grapes or dry cranberries.
• Add diced avocado, celery, hot or sweet diced pepper.
• Make roll-ups with lettuce leaves.
• Make tramezzinis (see picture below).
• Substitute part or all of the mayo with yogurt or sour cream.
• Cook whole chicken breast, thighs or tenders in skillet with a cup or more of chopped onions. Add 1 can unsweetened coconut milk, yogurt or sour cream. Reduce and add 1tbs. cornstarch diluted in a little water. Add rest of ingredients and simmer until thickened. Serve over brown or jasmine rice. For an alternate version substitute curry powder with Thai curry paste. Ginger, lemon-grass and basil can also be included for a more authentic Thai flavor.

Copyleft (2010) The Budget Gourmet

Rustic Garlic Bruschetta

pronounced: Brew-SKEH-ttah

Ingredients:

• 1 loaf rustic bread like ciabatta, boule',baguette or other crusty European style bread
• 1 clove or more of fresh garlic per slice
• Olive oil
• Salt and fresh cracked pepper
• Assorted toppings such as tomato and fresh basil, red onions, artichoke hearts, olives, roasted red peppers, white beans and tuna, wilted greens, store-bought bruschetta topping, salsa, tapenade, etc. (but very delicious justt by itself).

Method:

1.Slice bread 3/4 to 1 inch slices.
2.Toast in toaster, hot oven, or grill.
3.Briskly rub toasted bread with a fresh clove of garlic on both sides,
4.Drizzle with olive oil.
5.Season with salt and pepper.
6.Top with additional toppings if desired.


Copyleft (2010) The Budget Gourmet

Asian style Noodles with Ginger, Green Onion & Peanuts

Ingredients:

• 1 lb.or equivalent noodles such as linguini, vermicelli, soba, ramen, rice, etc.
• 1 bunch chopped scallions
• 1/3 cup soy sauce or to taste
• Dash of black pepper
• 1/4 cup grated fresh ginger
• 3/4 to 1 cup peanuts
• A little sesame, canola or other light vegetable oil  

Method:

1.Cook noodles 'al dente'. Immediately drain, rinse under water and drain well again.
2.Combine with other ingredients and Voila'. Good warm or cold.

Variations:

Substitute slivered almonds, cashews, sunflower or pumpkin seeds for the peanuts. Add other raw or stir-fried veggies (onions, peppers, broccoli, baby corn, water chestnuts, bamboo shoots etc.).

Copyleft (2010) The Budget Gourmet

Cracked wheat Tabouleh with Tahini sauce

pronounced: tah-BOO-lee
Makes 3-4 servings

Ingredients:

• 1 cup water (use boiling for quick method)
• 1/2 cup cracked wheat
• 1 bunch chopped parsley
• 1 small bunch minced mint leaves (optional)
• 1/2 cup finely chopped red and/or green onion
• 1 tomato, diced
• 1 cucumber diced
• 1/4 cup olive oil
• Fresh squeezed lemon juice, to taste
• 1 tsp. kosher or sea salt, or to taste
• Fresh cracked Pepper, to taste
• pinch ground cumin (optional)
• Pinch cayenne pepper (optional)
• Pinch allspice (optional)

Method:
1. Soak the cracked wheat in the water & refrigerate several hours or overnight.(For a quicker method: boil the water and pour over wheat in a bowl and cover for about 20-30 min.).
2. Mix wheat with other ingredients, lemon juice & olive oil last.
3. Serve with Tahini sauce (recipe follows).

Variations:
Substitute wheat with couscous or even cooked brown rice.
Garnish with cubed or crumbled feta cheese, Kalamata olives, pepperoncini peppers or artichoke hearts.
Use prepared salad dressing instead of olive oil and lemon (like Ceasar dressing).

Tahini Sauce

Ingredients

• 1 or 2 garlic cloves
• 1/2 c. tahini
• 1/4 c. fresh lemon juice
• 1/2 c. water, more or less
• Salt & pepper, to taste

• Pinch of cayenne pepper (optional)

Method

1. Process all ingredients in a food processor, starting with garlic (mince fine), then tahini, lemon juice, enough water to obtain a creamy consistency, and finally salt, pepper and cayenne (if using).
2. Refrigerate for several hours. You might have to add a little water at this point if sauce is too thick, and adjust seasoning as well.
3. Serve with tabouleh, falafel, fattoush or any kind of salad.

Variations

Try with peanut, sunflower or other nut butters.
Add hot sauce to make a pink spicy dressing
Add 'Liquid Aminos' or Tamari soy sauce.



Copyleft (2010) The Budget Gourmet