Healthy White Sauce Video Blog


Healthy White Sauce Part 1

Healthy White Sauce Part 2

1 head cauliflower
1 bag of white beans (chic peas, navy beans, or northern) cooked
1 leek, diced
4-5 garlic cloves, thinly sliced
2 cups chicken stock (substitute with vegetable stock)
2 cups water
Kosher salt and freshly ground black pepper

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Cauliflower

Directions
1. Add all ingredients to a large pot and bring to a boil
2. Puree ingredients in batches in a blender until smooth.
3. After the food processor, I put my mixture back into a large soup pot.
4. Add more salt, pepper, crushed red pepper and herbs and season to taste.
5. Simmer 15 minutes and serve. In large batches, I can easily store my white sauce, and use it as a substitute.
A slightly different version can be found at Healthy White Sauce Alternative (White Beans and Cauliflower).
The cooking process is slightly different, but both are great for a white sauce substitute. It has been used to make the following dishes on youblogwhatyoueat.com!!

Green Tomato and Sausage Eggs Benedict

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Green Tomato and Sausage Eggs Benedict

 

Spaghetti squash with scallop & sausage white sauce

Smothered Pork Chops: Healthier Gravy

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Pork Chops, White Sauce, Mushroom, and Potatoes

and most recently, I used it for my Balsamic Beef Stew.
If you like QueenProfessor on www.youblogwhatyoueat.com, try QueenEarth at www.facebook.com/TheMsQueenEarth 🙂

December 14, 2011
Food

 
 

Fresh Tomato Bolognese


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With 50 or so fresh picked tomatoes from the garden quickly ripening in my sunroom, I decided it was time to make some sauces.

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Tomatoes galore

This is the bolognese (meat sauce) recipe I concocted using garden and farmer’s-market supplies, along with some ground beef from an Amish market.
Once again I (healthily) thickened a recipe by adding shredded zucchini.  I love vegetables, so this sauce wouldn’t have been as exciting to me otherwise. 🙂

Ingredients:

  • TOMATOES!  (lots, I don’t know, maybe 8? 10? depends on how much you want to make)
    Diced–with pulp removed (puree a few if you can)
  • 1 shredded zucchini
  • 4 cloves of minced garlic
  • minced leek (to taste)
  • Minced spicy / mixed peppers
  • Fresh oregano and basil
  • Salt, pepper
  • ~1 lb ground beef
  • 2 tbsp corn starch
  • 2 tbsp olive oil
  • splash of red wine (optional) or balsamic

Directions:

Heat olive oil in a pan and add the ground beef.  Cook until just browned.    Add a couple tablespoons of corn starch to the pan to create a thicker sauce from the beef fat.  If the beef was really fatty, you might want to drain some off first.  If you used lean beef, you might not need to do that.

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Grating zucchini

Remove the pulp from the tomatoes as you dice them.  I used a food processor after removing the pulp, and just pulsed it a few times to leave different-sized chunks of tomato for the sauce.  On one batch in the food processor (it took several), I pureed them completely, so the sauce would have some body as well.

Add garlic, leek, and peppers and saute for a minute.  Add diced tomatoes and wine or balsamic.  Allow the sauce to cook for 10+ minutes or longer, if you prefer to slow cook your sauce.  I’m impatient.

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Tomatoes, beef, and zucchini

Add fresh herbs, salt and pepper, and allow to cook for another 5 minutes or so.

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Bolognese sauce cooking

Make your pasta (I prefer to use a peeler to create long “linguine pasta ” ribbons out of squash or zucchini, and then saute or blanch those for a couple of minutes.  This is an excellent gluten-free and guilt-free healthy pasta alternative).

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Squash "pasta" noodles

Serve sauce over pasta, and top with cheese if you wish.  Enjoy!

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Fresh Tomato Bolognese over squash noodle pasta with pesto-stuffed roasted tomato

 

August 16, 2011
Food, Recipe

 
 

Almond-Basil Pesto


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Pesto makes a delicious pasta sauce, sandwich spread, or dip.

With so much basil growing in my garden this year, it was about time to make a batch.  Unfortunately a huge plate full of basil blends down to very little pesto, so make sure you have a LOT before getting started.

Ingredients:

  • LOTS of fresh basil (I used sweet basil as well as Thai basil)

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    Fresh picked sweet and Thai basil

  • 1/4- 1/2 C Slivered almonds (Because pine nuts are expensive and these were on sale! You can also use walnuts)
  • Olive oil
  • 3-5 cloves garlic
  • Salt, Pepper
  • Cheese (optional–I only had a tiny bit): Parmesan-Reggiano or Romano cheese or similar

Combine basil, nuts, garlic, and cheese in the food processor.  Add just enough olive oil so that the ingredients blend well.   Add salt and pepper to taste.

I was unpleasantly surprised at how much olive oil is required to make a creamy pesto… but I did read a tip about using chicken broth or some other stock to achieve a similar consistency without as much oil.

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almonds, basil, garlic in the food processor

Enjoy! This came out delicious!

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Fresh basil pesto

 

August 13, 2011
Food, Recipe