Eat Our Feelings » Sauces http://www.eatourfeelings.com Tue, 09 Feb 2016 16:06:22 +0000 en-US hourly 1 Cilantro Parsley Pistachio Pesto http://www.eatourfeelings.com/emmarecipes/cilantro-parsley-pistachio-pesto/ http://www.eatourfeelings.com/emmarecipes/cilantro-parsley-pistachio-pesto/#comments Mon, 25 Aug 2014 22:03:42 +0000 http://www.eatourfeelings.com/?post_type=emmarecipes&p=1155

Cilantro Parsley Pistachio Pesto

From Eat Our Feelings

01:05
00:25
00:40
High cal Calories 1193kcal
High fat Total Fat 111g
High sat-fat Saturated Fat 16g
chol Cholesterol 0mg
sodium Sodium 244mg
carbs Total Carbohydrate 39g
Serving size 613g Calories from fat 1001kcal Fiber 16g Protein 26g Sugar 11g

Ingredients

  • 1 head broccoli, cut into florets
  • 1 head, cauliflower, cut into florets
  • 1/2 C, pistachios
  • 1/2 C, toasted pumpkin seeds
  • 1 bunch parsley, roughly chopped
  • 1 bunch cilantro, roughly chopped
  • 1 tsp, ground cumin
  • 1/2 lime, juice + zest
  • 1 tbsp agave
  • approximately 3/4 C extra virgin olive oil
  • 1 C fresh spinach, roughly chopped
  • salt and pepper, to taste

Directions

  1. Preheat oven to 400. Lightly coat florets in oil, and sprinkle with salt. Spread in single layer onto parchment/baking sheet, and bake for approximately 40 minutes, or until tender and slightly brown on edges.
  2. In blender or food processor, pulse nuts into a course sand. Add herbs, cumin, agave, lime, about 1/2 cup of oil. Blend until incorporated, spreadable, but not completely smooth. Add salt to taste, and oil if needed. (I like a bit of texture to my pesto, but you can blend it until your ideal consistency is achieved!)
  3. Toss florets and spinach with pesto, until evenly coated. Serve warm, room temperature, or chilled. Excellent with Sasha's garlic sauce and tomatoes!

Analyzed by Kitchenbug

]]> http://www.eatourfeelings.com/emmarecipes/cilantro-parsley-pistachio-pesto/feed/ 0 Lebanese Garlic Sauce http://www.eatourfeelings.com/sasharecipes/lebanese-garlic-sauce/ http://www.eatourfeelings.com/sasharecipes/lebanese-garlic-sauce/#comments Mon, 25 Aug 2014 21:52:49 +0000 http://www.eatourfeelings.com/?post_type=sasharecipes&p=1151

Lebanese Garlic Sauce

From Eat Our Feelings

00:40
00:20
00:20
High cal Calories 1019kcal
High fat Total Fat 109g
High sat-fat Saturated Fat 10g
chol Cholesterol 0mg
High sodium Sodium 879mg
Low carbs Total Carbohydrate 14g
Serving size 176g Calories from fat 981kcal Fiber 1g Protein 2g Sugar 1g

Ingredients

  • Garlic Sauce
  • 1/4 cup peeled garlic cloves
  • 3/4 tsp salt
  • 1/4 cup olive oil
  • 3/4 cup canola oil
  • 4 tbsp lemon juice
  • A small food processor

Directions

  1. Blend the garlic and salt in the food processor.
  2. Add 2 tbsp oil and Blend until completely smooth.
  3. Add 1 tbsp lemon juice and blend until completely smooth.
  4. Repeat steps 2 and 3 until all ingredients are used up. Eventually, the sauce will emulsify, making it stiff and white and similar looking to mayonnaise.
  5. Note: If you only have a large food processor, you may need to make a double or even triple batch to achieve emulsification and full creaminess.
  6. This is delicious with roasted chicken or vegetables.

Analyzed by Kitchenbug

]]> http://www.eatourfeelings.com/sasharecipes/lebanese-garlic-sauce/feed/ 0 Our Special (not that time-consuming) Mole http://www.eatourfeelings.com/emmarecipes/our-special-not-that-time-consuming-mole/ http://www.eatourfeelings.com/emmarecipes/our-special-not-that-time-consuming-mole/#comments Thu, 22 May 2014 03:28:44 +0000 http://www.eatourfeelings.dev/?post_type=emmarecipes&p=1103

Our Special (not that time-consuming) Mole

From Eat Our Feelings | Condiments and Sauces | Mexican

01:05
00:20
00:45
High cal Calories 770kcal
High fat Total Fat 47g
High sat-fat Saturated Fat 11g
chol Cholesterol 3mg
High sodium Sodium 1321mg
High carbs Total Carbohydrate 78g
Serving size 592g Calories from fat 421kcal Fiber 17g Protein 22g Sugar 40g

Ingredients

  • 1 yellow onion, diced
  • 1 tbsp minced ginger
  • 4 cloves garlic, minced
  • ⅔ cup sunflower seeds, toasted
  • ½ cup slivered almonds, toasted
  • ¼ cup sesame seeds, toasted
  • 1 tbsp chili powder
  • 2 tomatoes, chopped
  • ½ cup tomato paste
  • ½ cup chopped dark chocolate
  • 1 can chilis in adobo sauce
  • 1 ½ cup vegetable stock
  • salt, to taste

Directions

  1. 1. In a saucepan over medium heat, saute onion until translusent (about 5 minutes. Add garlic and ginger. Stir.
  2. 2. Mix in chili powder, nuts, seeds, tomatoes, and cook on low for about 5 minutes
  3. 3. Add chilis, chocolate, and vegetable stock. Simmer on low for about 30 minutes.
  4. 4. Remove from heat, and blend until smooth. Salt, to taste.

Analyzed by Kitchenbug

]]> http://www.eatourfeelings.com/emmarecipes/our-special-not-that-time-consuming-mole/feed/ 0 Marinara with Lemon http://www.eatourfeelings.com/sasharecipes/marinara-with-lemon/ http://www.eatourfeelings.com/sasharecipes/marinara-with-lemon/#comments Thu, 22 May 2014 02:36:40 +0000 http://www.eatourfeelings.dev/?post_type=sasharecipes&p=1086

Marinara with Lemon

From Eat Our Feelings | Main Dishes | Italian

00:35
00:20
00:15

Ingredients

  • Butter (or not)
  • Olive oil
  • 8 nice cloves of garlic, finely chopped
  • 1 box Pomi strained tomatoes
  • 1 handful fresh parsley, chopped
  • 1 handful fresh basil, chopped
  • The juice of half a lemon
  • Salt and pepper
  • Some wine, if you have it
  • A pinch of brown sugar, maybe

Directions

  1. If I’m not cooking for Emma, I start with a nice pad of butter over medium heat.
  2. Once melted, I add the garlic. Use your trusty wooden spoon to coat the garlic with the butter.
  3. As soon as it looks like it needs more liquid (really only a few seconds) add olive oil (enough to coat the surface of the pan but not too much).
  4. Let the garlic cook for a few minutes until it has softened or until your roommates have wandered in to ask what smells so good.
  5. If you have a little wine, I add some around this time. I find that it helps the garlic not to burn.
  6. Now add your strained Pomi tomatoes and your herbs and salt and pepper.
  7. Bring it to gentle boil, turn the heat down, add the lemon juice, and taste. I like the taste to be bright but not bitter - sometimes I add a teaspoon of brown sugar depending on how much bite there is. Every tomato is different, and some are sweeter than others, you may not need anything at all.

Analyzed by Kitchenbug

]]> http://www.eatourfeelings.com/sasharecipes/marinara-with-lemon/feed/ 0