Coriander Coconut Chutney

A slightly sweet, sour, spicy, and flavorful blend of cilantro and coconut.  A great side to enhance just about any Indian meal or a snack for dipping naan.

As promised, I'm sharing the chutney recipe I made to accompany my Cauliflower Curry.  I used a recipe I found from Veg Recipes of India's list of 30 Easy Chutney Recipes I shared on Google+.  There were so many delicious and simple options I just chose the one where I had all the ingredients on hand. This chutney turned out great and added, even more, fantastic flavor to the meal.  Any leftovers are great as a snack with naan.

Coriander Coconut #Chutney adds, even more, flavor to #Indianfood  [Tweet this]

Coriander Coconut Chutney

Modified slightly from Veg Recipes of India

Prep/cook time:  10 minutes
Servings:  3-4

Ingredients:

1 bunch cilantro roughly chopped (3/4 cup packed)
3/4 cup unsweetened shredded coconut
1 jalapeno (or green chili) rough chop
2 tsp ginger garlic paste
juice of 1 lemon
1 tsp sugar
pinch of salt

For tempering:

1 Tbsp oil
1/2 tsp mustard seeds
8-10 curry leaves (dried and crushed---it's what I had)
pinch of asafoetida

Add all of the first 7 ingredients into a blender and puree until smooth (add a little water if needed to help blend).

Remove the puree to a bowl and set aside.

Heat the oil in a small frying pan over medium-high heat.  Add the mustard seeds and wait for them to start to sputter.  Then add the curry and asafoetida.  Fry for a few seconds then immediately pour over the puree and stir to combine.

The website says to serve this with idli, dosa, or other snacks but I thought it made a delicious accompaniment to my Cauliflower Curry and with naan.

Enjoy.

Check out my Cauliflower Curry mentioned in this post:

For more Indian recipes that would be great with this chutney check out:

Arhar Dal

Baked Samosas

Bhindi (Okra) Masala

Linked to:  FullPlate, Freedom, Foodie Friends, Pretty Pintastic, 2 Cup, Lou Lou Girls

Follow Joybee What's for Dinner? on Pinterest:

Read more ...

Easy Marinara Sauce

A quick and simple marinara sauce made with tomato paste and spices.  Great for pizzas and dipping.

I make this marinara sauce often.  It's so simple and delicious and can be whipped up in no time.  I never buy store bought marinara sauce because this is so easy and I usually have all the ingredients on hand (it's also probably cheaper than store bought).  This will be your new favorite marinara sauce soon too.

Easy Marinara Sauce will be your new favorite  [Tweet this]

Tomato paste is the main ingredient in this sauce.  I always have tomato paste in my pantry.  It's useful in so many recipes and has great tomato flavor.  All that's needed for this recipe is a well-stocked spice cabinet (just common spices), tomato paste, and water.

I always have tomatopaste in my pantry  [Tweet this]

Easy Marinara Sauce

Prep time:  under 10 minutes
Servings:  4

Ingredients:

1 6oz can tomato paste
6-12 oz water
1-2 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp dried basil
1 tsp oregano
salt and pepper to taste
parmesan (optional)
red pepper flakes (optional)

Empty the can of tomato paste into a small bowl.  Add the water (I refill the tomato paste can as a measurement) a little at a time, stirring until the sauce is the consistency you desire.

Add spices and stir well until combined (you may want to add a little more water).  Taste and adjust seasoning as required.

The sauce is ready to use immediately but tastes best once it has set a while for the flavors to meld.

Makes about 2 cups of marinara sauce (about 4 servings).  Use as a pizza sauce or as a dip for bread sticks, mozzarella sticks, garlic bread, calzones or stromboli, whatever you like.

Enjoy.

For more tomato paste recipes check out:

Simple Pasta Sauce   -

Homemade Bloody Mary Mix

Meatball Calzones    -

Linked to:  Lou Lou Girls, Wonderful, Whimsy, Wakeup, Tickle my Tastebuds, Full Plate, Freedom, Foodie Friends, Pretty Pintastic, Show Off

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Read more ...

Beer Cheese Nacho Sauce

A spicy cheese sauce made with beer.  Great as a dip, on nachos, tacos, or veggies.

Beer and cheese are staples while watching football.  At least that's the case in my house. We drink plenty of beer while watching the game(s) and I love to add cheese to any (and just about all) gameday snacks.  So when I was making my gameday snack(s) I decided to combine the two.

Beer and cheese make great gameday snacking.  [Tweet this]

If you don't like the taste of beer you won't like this (or any) beer cheese dip.  The cheese is melted in a beer sauce.  So the main flavors are cheese and beer...gooood.  I used my favorite sharp cheddar that I shredded myself (in my food processor).  I would suggest doing this because usually blocks of cheese have better flavor than the pre-shredded kind (and sometimes the pre-shredded cheese doesn't melt right...I think they add something to keep it from clumping).  I used a Coor's light for the beer in this dip (it's what we had that day) and it was good but next time I make this I will use a better, more flavorful beer...maybe something local.

Beer Cheese Nacho Sauce is only as good as the beer and cheese used to make it.  [Tweet this]

One thing to note...unprocessed cheese doesn't stay smooth in sauce like processed cheese (a.k.a American cheese).  However, you sacrifice flavor by using American versus cheddar (unless you really love American cheese; then use it).  It may not be as smooth as store bought nacho cheese sauce, but it's real (no fake cheese flavoring) and really tasty.  I did some research and apparently if you add sodium citrate you can melt any cheese like it's Velveeta and make awesome nacho cheese sauce.  Eventually, I'm going to buy some sodium citrate from Amazon(.com) and try my hand at molecular gastronomy.  Until then this will do.

Beer Cheese Nacho Sauce

Cook time:  20-30 minutes
Servings:  6

Ingredients:

1/4 cup Butter
1/4 cup all purpose flour
1 12-oz beer
1 cup milk
1/4 cup minced pickled jalapenos
12 oz shredded sharp cheddar cheese
dried hot green chili flakes (optional)
salt and pepper to taste

In a large saucepan over medium heat melt the butter.  Stir in the flour and keep stirring for a few minutes until the flour just barely starts to turn golden.

Then pour in the beer, milk, and jalapenos.  Cook, stirring often until mixture begins to boil.  Keep stirring until sauce thickens to coat the back of a spoon.  Remove from heat and stir in the cheese, a cup at a time, until it's melted and as cheesy as you like it.  Taste and adjust seasoning.  I wanted my sauce spicier so I added hot green chili flakes until I was happy.

While still warm pour into bowls to serve or over chips, vegetables or whatever.  Pour any leftover sauce into a jar to cool then refrigerate.  It solidifies when it's cold, but I just microwaved mine 30 seconds at a time until it was hot and liquefied (use a towel or pot holder to lift it gets very hot).

Makes about 6 servings (of about 1/2 cup each).

Enjoy.

For more dips like this one check out:

Blue Cheese Dip/Dressing

Blue Cheese Buffalo Chicken Dip

The Best Queso Dip

Linked to:  J&J, 2 Cup, Lou Lou Whimsy, Wonderful, Tickle My Tastebuds, Wake Up, Full Plate, Freedom, Food Friends, Best of the Weekend, Pretty Pintastic

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Read more ...

Healthier Garlic Aioli

A creamy dipping sauce with plenty of garlic flavor and a little spice made with high protein, plain, non-fat Chobani Greek yogurt instead of oil or mayonnaise.

Technically, I don't think this can be called an aioli because aioli is supposed to be made with garlic (check) and oil and egg yolk (which I usually just substitute with mayonnaise).  I love garlic aioli and could eat the stuff by the cup full.  I love having it with my fries and fish sticks but tend to eat more aioli than fish sticks (or fries)...basically I like a few fish sticks (or fries) with my garlic aioli.

I like a few fries with my garlic aioli.  [Tweet this]

I decided to make an aioli, or an aioli-like dipping sauce, that I could happily dip as much as I liked and feel healthy while doing it.  I think we have all heard about the many health benefits of garlic so I used as much as I liked (and that's a LOT).  Then, I replaced the mayo/oil with plain non-fat Chobani Greek yogurt.  First of all it's made from non-fat milk so there's no fat...good.  Second, Greek yogurt has a ton of protein in it (22grams/1 cup)...really good.  Lastly, 1 cup of Greek yogurt has about 25% of your daily calcium (women especially need more calcium)...great.  So by replacing the mayonnaise with Greek yogurt I made an aioli I can eat/overeat and still feel healthy.

Replace mayonnaise w/ Greek Yogurt for healthier garlic aioli.  [Tweet this]

The results were, and are (I make this every time I have fish sticks which is often), fantastic.  I'm not usually one to like "diet food" or foods that sacrifice flavor to cut fat and/or calories, but there is no sacrifice here.  Greek yogurt is smooth and creamy and a great backdrop for pungent garlic.  There is nothing like dipping crispy finger foods in smooth, creamy, garlicky goodness.

Dipping crispy finger foods in garlicky goodness.  [Tweet this]

Healthier Garlic Aioli

Prep time:  under 15 minutes
Servings:  1

Ingredients:

3-5 cloves of garlic, minced  (roasted garlic would be great too)
1/2 cup Chobani plain, non-fat Greek yogurt
1-2 tsp sriracha (optional)

Mince 3-5 garlic cloves (I usually go with 5 because I love garlic flavor) then press and mash them, with a sprinkle of salt, until they release their oil, are very fragrant, and somewhat paste-like.  (I sometimes use a garlic press but usually mash the minced garlic in one of my smaller mortar and pestles.  If you don't have either you can use your knife.)

Stir the mashed garlic into the yogurt until well blended then add sriracha if using.  I like a little bit of spiciness and sriracha is a garlic and pepper sauce so it goes very well with the garlic in this recipe.

Taste and add more salt if needed. Serve with fries, fish, tater tots, just about anything and dip away with no guilt.  It's great on Fish Sticks Tacos too.

Makes 1 serving.

Enjoy.

For more recipes that are/can be #madewithchobani check out:

Tzatziki            -

Mayonnaisse-less Egg Salad Sandwich

Great Guacamole     -

Check out Chobani's recipe page for even more recipes.

Linked to:  Pretty Pintastic, Best of the Weekend, 2 Cup, Lou Lou Girls, Tickle my Tastebuds, Wake Up, Full Plate

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Read more ...

Honey Sriracha Peanut Sauce

A sweet and spicy creamy peanut sauce that is a great dip for vegetables or spring rolls.

I have had this recipe pinned since I first saw it over a year ago from The Cafe Sucre Farine. Honey and sriracha.  I'm all about sweet and spicy so as soon as I saw this recipe I knew I had to make it.  As with many great recipe ideas I pin, I planned on making it right away but then I started thinking about another meal or dish and the recipe sat in Pinterest until I remembered it.  I have been trying to eat more vegetables for lunch and as snacks so when I was cutting celery and other veggies this recipe popped back into my head.  Peanut sauce is like a grown-up version of celery and peanut butter so it was a natural combination.  Eating veggies is a wonderful treat when they are dipped in this sauce.  It would make a great veggie platter for a Fourth of July cookout, or for any party.

Make a veggie platter for #thefourthofjuly w/ Honey Sriracha Peanut Sauce.  [Tweet this]

Follow Joybee, What's for Dinner?'s board Dips, Salsas, and Spreads on Pinterest.

I fell in love with peanut sauce the first time I had spring rolls at a Thai restaurant when I lived in Houston.  There is just something about peanut sauce.  It's salty, sweet, sour, peanutty, and perfectly dippable.  Not only is it great for spring rolls, but it's also a great dip for vegetables and can be thinned for a great salad dressing.  Peanut sauce is pretty simple just peanut butter and water then add whatever flavors you like.  It's easy to add a little of this and that until it tastes just right.  Honey Sriracha Peanut Sauce from The Cafe Sucre Farine is a great recipe.  I made a few adjustments like adding more sriracha (I like a bit more spice) and using only honey instead of honey and brown sugar.  I want to try it again using fish sauce instead of soy sauce just because I love fish sauce flavor (they are both used to add that salty component).  This recipe did not disappoint.  I loved it.  Veggies are so much better dipped in this sauce.

Veggies are so much tastier dipped in Honey Sriracha Peanut Sauce.  [Tweet this]

Honey Sriracha Peanut Sauce

Modified slightly from The Cafe Sucre Farine

Cook time:  10 minutes
Servings:  5

Ingredients:

1 cup creamy peanut butter
1/2 cup honey
3 Tbsp soy sauce
1/4 cup hoisin sauce
2 Tbsp sriracha (more or less depending on how spicy you like it)
1 tsp hot chili oil
2 tsp ground coriander
1/4 cup lime juice (about 2 limes)
1 1/4 cups water

Combine all of the ingredients (if you are unsure about how much spice you can handle start with 3 tsp of sriracha and add more at the end if you'd like it spicier) in a medium saucepan over medium heat.

Stir continuously while bringing to a boil and boil until the sauce is your desired consistency (about 5 minutes).  If the sauce gets too thick add a little more water to thin it.

Serve warm or at room temperature.  Makes about five 1/2-cup serving.

Enjoy.

If you'd like to try another peanut sauce check out:

Peanut Sauce

Peanut sauce is great with veggies alone but check out these recipes that would be great with some peanut sauce too:

Vegetable Spring Rolls

Smoked Marlin Lettuce Boats

Larb (Minced Meat Salad)

You may also be interested in How to roll a spring roll:

How to Roll a Spring Roll

Linked to:  Treasure Box, 2 Cup, TicklemyTastebuds, Wakeup, Pinworthy, Fun Summer Finds, Freedom

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Read more ...