Tag Archives: sauce

Teppanyaki Sauce

I love Teppanyaki! It’s dinner AND a show. Aside from those cocktail like antics of the chefs I love that steak sauce they serve with the food. If you have experienced teppanyaki you know the one I’m talking about…if not…oooooh you are missing out! When they do teppanyaki they use this sauce not only as the seasoning cooking sauce but also as a dipping sauce. It is so delicious with chicken, beef, and shrimp. The best thing of all, it is so easy to make. You don’t have to go broke in your wallet and waistline to get your fix!

  • 2 1/2 tbl sesame seeds, toasted
  • 1 tbl onion
  • 1/2 cup soy sauce
  • 1 tbl mustard powder
  • 1 tbl extra virgin olive oil
  • 1/2 cup water
  1. Combine ingredients in a blender and blend until well mixed.

Makes 1 cup approximately. 2 tbl contains 41 calories, 3.2 grams of fat, and 0.5 grams of fiber. Always give this a shake right before pouring so that it stays slightly creamy looking and blended.  Great for dipping, cooking, or even just drizzling on some steamed veggies and rice. Num!!

Red Onion Relish

It’s that special time of year when a boy feels the need to cook everything over a flame of some sort. *sniff sniff tear* I love it when my husband gets the grill bug. This past weekend was definitely the grill bug biting weather. We did up some turkey burgers. You see the key to having a good time with turkey burgers is condiments. Condiments, condiments, condiments! Don’t you dare think a turkey burger is anything like any old beef burger. That is a big mistake. Treat it more like a gourmet object and it will give you gourmet flavours. One of my favourite condiments for turkey burgers, grilled chicken, or even beef is a nice red onion relish.

  • 2 large red onion, peeled and chopped
  • 2/3 cup red wine vinegar
  • 2/3 cup splenda or sugar
  • 1 tbl basil
  • 5 cloves of garlic, diced very fine or pressed
  • 1/2 tsp chinese 5 spice
  1. Combine the ingredients in a saucepan and bring to a simmer. Allow to simmer until most of the moisture evaporates and the onions soften. The mixture should thicken.
  2. Store in a jar in the refrigerator.

This makes atleast 16 servings. Each serving is a tablespoon. If you made this with splenda each serving contains 10 calories, 0 grams fat, and 0.4 grams of fiber. Pretty awesome right? With sugar each tablespoon contains 42 calories, 0 grams of fat and 0.4 grams of fiber. Still pretty awesome. This relish is full of flavour and does well as a preserve. It’s even delicious served with a cheese platter or yes…even on that plain old burger. Go nuts and enjoy!

Cranberry Mayo

Everyone loves the leftover turkey sandwich. It is always a good tasty easy meal to have after some serious revelry. My favourite way to dress up mine is by quickly making up some cranberry mayo. So very easy and so very tasty. This is also good on a chicken breast sandwich or even better used in making a turkey salad or chicken salad sandwich. Oh so good!

  • 2 or 3 tbl fresh or frozen cranberries (depends on how tart you want it really)
  • 1/2 tbl splenda or sugar
  • 1 tbl fat free miracle whip
  1. Combine the berries and sweetener of your choice in a small microwaveable dish. Cover (leaving a steam vent open) and microwave for 1 minute. Stir the berries, if they have lost their shape they are ready. If not zap them in 30 second rounds until they have.
  2. Allow to cool then add the miracle whip. You are ready for sandwich action.

Makes one generous serving. Contains about 28 calories, 0.3 grams of fat, and 2 grams of fiber if you used splenda. Count on a bit more calories if you used sugar, shouldn’t be much more though.

Curious about what my leftover sandwich platter looks like?

Mmmm, now that’s a sandwich! I have a nice poppy seed onion bun, 2 ounces of turkey, my cranmayo, a couple of mini cucumbers, and my rancho dill dip that I mentioned in my dippers, dinning in, and dives post. Mmmm tasty lunch. It would have been nice to have some lettuce on that sandwich but sadly we had a huge salad with our turkey dinner that was devoured. We are shockingly lettuceless!

Good Gravy

I was waiting to put this recipe up. I wanted to wait until I had a chance to take a picture, thing is I looked at my menu plan for the next couple of weeks and found, I’m not making gravy for a bit. So why wait? We all know what gravy looks like. I use this in my bangers and mash recipe, I use this anytime gravy is needed. I’m really not a fan of canned gravy at all so I usually whip this up in about 5 minutes. Does the trick everytime. I’m able to easily get this gravy to work without lumps too…I’m rather anti lump.

  • 2 cups boiling water
  • 2 packages of beef oxo (if you want to switch up your gravy other buillion flavours still work with this recipe)
  • 2 tsp butter
  • 4 tbl flour
  • 2 tsp steak spice (I use montreal steak spice, other spice blends make this recipe very tasty too)
  • Salt and pepper to taste
  1. Mix the flour and oxo in a seperate small bowl.
  2. Melt the butter in a sauce pan, once it is liquid add the oxo mixture and stir.
  3. Quickly add about 1/4 cup of the boiling water to the saucepan and whisk. Once blended add another 1/2 cup of the boiling water. Whisk until blended and no lumps are present. Add the remaining water.
  4. Add the spices of choice.
  5. Allow to simmer for 3-4 minutes until thickened. Season to taste.

So very simple a recipe but oh so tasty! Serves atleast four, making 2 cups of gravy. Each 1/2 cup serving of this gravy is 70 calories, 5.8 grams of fat, 0.1 dietary fiber. That is a whole lot of gravy. You’ll likely find you need less than 1/2 cup. I like to measure that as it’s serving size because when you make poutine…well…that’s another story.