ISO: ISO: Recipes for yogurt sauce or other low fat sauces

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evan

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I'm trying to cook with less fat and one of the things I need to stop is to make fatty sauces for DH. Seriously, I want the man to have a long and healthy life and Bernaise is not the answer. Still, I totally understand that he wants some kind of sauce on his meat.....and fish. I have made tatziki and he loves it, but one can get tired of tatziki and I think we need more sauces to rotate around on a daily basis. Do you have any great recipes to share?

 
I made this Cilantro Mint Chutney to go with samosas, but you can probably use it on meats, too.

Recipe is from Wiliams-Sonoma.com

Cilantro-Mint Chutney

2 cups lightly packed fresh cilantro leaves
1 cup lightly packed fresh mint leaves
1 small yellow onion, minced
1 garlic clove, minced
1/2 tsp. ground cumin
1 serrano chili, seeded and minced
1/2 tsp. sugar
1 1/2 tsp. kosher salt
2 Tbs. fresh lemon juice
1/3 cup plain yogurt

In a food processor, combine the cilantro, mint, onion, garlic, cumin, chili, sugar, salt, lemon juice and yogurt. Puree until smooth, 2 to 3 minutes.

Transfer the chutney to a bowl, cover and refrigerate until ready to serve. The chutney keeps for up to 3 days refrigerated. Makes about 1 1/2 cups.

I used a little more yogurt than it called for, just to get the consistency I wanted.

 
An old Weight Watchers trick that tastes rich without a lot of calories is to

deglaze your pan with some broth and then melt in a little low-fat cream cheese.

 
Rec: Sun-Dried Tomato Onion Jam

It is not really a "sauce", but it tastes wonderful on top of meat. I served it on both pork and burgers. Very flavorful. I reduced the sugar, but used a sweet wine that was opened for a party, and was going to waste. I also increased the amount of chili pepper flakes.


"This jam is perfect with roast chicken, pork, or lamb. It's also good with cheese and crackers."


3 medium onions, halved lengthwise and thinly sliced crosswise
3 tablespoons unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
1/2 cup dry white wine
1 tablespoon red-wine vinegar
1/4 cup packed dried apricots, thinly sliced
3/4 cup drained oil-packed sun-dried tomatoes, chopped

Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature.

http://www.epicurious.com/recipes/food/views/Sun-Dried-Tomato-Onion-Jam-109467

 
REC: Yogurt Cilantro Sauce is one we like from Bobby Flay..

Yogurt Cilantro Sauce


Recipe By: Mesa Grill
Serving Size: 6

Ingredients:

2 cups plain yogurt
1/2 cup chopped fresh cilantro
2 tablespoons Minced Garlic
1 tablespoon lime juice
1 tablespoon honey
Salt and Freshly Ground White Pepper, to taste

Directions:

In a mixing bowl, combine all ingredients and mix to blend. Season to taste with salt and pepper. May be made one day ahead, covered and stored in the refrigerator.

 
Here are some recipes.

* Exported for MasterCook 4 by Living Cookbook *

All-Purpose Fruit Salsa

Recipe By : Pam Anderson
Serving Size : 0 Preparation Time:
Categories : Fruit Sauce


Amount Measure Ingredient -- Preparation Method

1 1/2 cups fruit (see the note above), cut into
-- small dice, or cooked corn kernels
1/4 medium red onion, cut into small dice,
-- or 2 scallions (white and light
-- green parts), thinly sliced
1/4 yellow or red bell pepper, cut into small dice
1 fresh jalapeno or other hot chile,
-- cored, seeded, and minced
1 Tbs minced fresh cilantro or parsley
2 Tbs fresh lime juice or rice vinegar
1/2 tsp ground cumin or chili powder (optional)
salt and freshly ground black pepper

1. Mix all the ingredients, including salt and pepper to taste, in a medium
bowl. Let stand for 10 to 15 minutes to allow the flavors to blend.

Comments: This salsa can accompany any of the pork dishes here and can be
made with nearly any fruit: peaches, nectarines, grapes, oranges (or a mix
of oranges and grapefruit), apricots, plums, pineapple, mangos, tomatoes, or
avocados. You could also use fresh corn kernels, cooked and cooled first.

Recipe Author: Pam Anderson

Recipe Source: Fine Cooking

Author Note: Pam Anderson developed her favorite method for cooking pork
tenderloin while working on her latest book, CookSmart, just published in
May by Houghton Mifflin.


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* Exported for MasterCook 4 by Living Cookbook *

Tropical Salsa

Recipe By :
Serving Size : 0 Preparation Time:
Categories : Fruit Sauce


Amount Measure Ingredient -- Preparation Method1 ripe mango, peeled, seeded, and chopped
1/2 cup chopped plum tomatoes
1/2 cup chopped red bell peppers
1/2 cup chopped purple onion
1 Tbs minced garlic
1 1/2 tsp minced jalapeno pepper
1 tsp ground cumin
1 Tbs olive oil
1 Tbs red wine vinegar
1/4 cup fresh lime juice
1/4 tsp pepper
1/2 tsp hot sauce
1/2 cup chopped fresh cilantro
1/4 tsp salt

1. Combine all ingredients. Refrigerate up to 3 days.

Comments: Great with fish or chicken
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* Exported for MasterCook 4 by Living Cookbook *

Thai Mango Salsa

Recipe By : Carrie Hart of Ruth Meric Catering
Serving Size : 0 Preparation Time:
Categories : Fruit Sauce


Amount Measure Ingredient -- Preparation Method2 Tbs (1/4 stick)melted butter, divided
1/2 cup sliced almonds
2 Tbs minced fresh ginger
2 Tbs minced jalapenos (seed if desired)
4 cloves garlic, minced
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup flaked coconut
1/4 cup thinly sliced green onion
1 tsp Thai chili sauce (found in Asian markets)
1/4 cup minced cilantro leaves
2 mangoes, peeled and pitted, divided
fried won ton chips

1. Heat 1 tablespoon butter in a skillet over medium heat. Add almonds and
sauté, stirring occasionally, until fragrant but not brown. Remove almonds
and set aside. Heat remaining butter in same pan over medium heat. Add
ginger, jalapenos, garlic, soy sauce, brown sugar, coconut, green onion and
chili sauce and sauté 1 minute.

2. Reduce heat and simmer mixture until all liquid evaporates. Remove from
heat and stir in cilantro. Dice 1 mango; purée the other. Add to skillet and
stir to blend. Serve warm with fried won ton chips.

Comments: The Best of Show gold-medal winner from the First Houston
Medallion Salsa Contest, Thai Mango Salsa was created by Carrie Hart of Ruth
Meric Catering. It is delicious as a dip or salsa with smoked turkey, smoked
chicken, grilled seafood or pork.

Recipe Author: Carrie Hart of Ruth Meric Catering


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* Exported for MasterCook 4 by Living Cookbook *

Salsa Criolla

Recipe By : Gourmet Jan 2005
Serving Size : 0 Preparation Time: 0:20
Categories : Sauce Vegetable


Amount Measure Ingredient -- Preparation Method1 large tomato (1/2 lb)
1/2 cup finely chopped sweet onion
1/4 red bell pepper, cut into 1/4-inch dice (1/4 cup)
1 scallion, chopped
1 tsp minced fresh oregano
1/4 tsp minced garlic
2 Tbs olive or safflower oil
1 Tbs distilled white vinegar
1/2 tsp salt
1/4 tsp black pepper

1. Cut an X in bottom of tomato with a sharp paring knife and blanch tomato
in a 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a
slotted spoon to a bowl of ice and cold water and cool. Peel off skin with
paring knife and discard. Halve tomato crosswise and seed it, then cut into
1/4-inch dice.

2. Stir together tomato and remaining ingredients. Season salsa with
additional salt and pepper if desired.

Comments: This lively salsa is typically served with Argentine asado - beef,
pork, or lamb cooked over an open fire or grill. It's also wonderful with a
seared skirt steak.

Recipe Source: Gourmet Jan 2005


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* Exported for MasterCook 4 by Living Cookbook *

Pineapple-Mango Salsa

Recipe By : Added by Ree on June 21, 2010
Serving Size : 8 Preparation Time: 0:15
Categories : Fruit Sauce


Amount Measure Ingredient -- Preparation Method1 pineapple, peeled and diced
1 mango, diced
1/2 medium red onion, finely diced
1 jalapeno, seeded and diced
fresh cilantro, chopped
1 lime, juiced
dash kosher salt
dash granulated sugar (optional)

1. Combine diced pineapple, mango, red onion, jalapeno, and cilantro.
Squeeze in lime juice and add salt and sugar if needed. Stir to combine.
Serve within an hour with tortilla chips or on top of chicken or fish.

Recipe Source: Added by Ree on June 21, 2010


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* Exported for MasterCook 4 by Living Cookbook *

Orange-Fennel Salsa

Recipe By :
Serving Size : 0 Preparation Time: 0:15
Categories : Fruit Sauce
Vegetable


Amount Measure Ingredient -- Preparation Method3 small navel oranges
1 medium fennel bulb (1 1/2 pounds), trimmed
-- and coarsely chopped
1 jalapeno chile, seeded and minced
1/4 cup chopped fresh cilantro leaves
1/2 small red onion, thinly sliced
1/4 tsp salt

1. Cut peel and white pith from oranges. Over medium bowl, cut on either
side of membranes to remove each segment from oranges, allowing fruit and
juice to drop into bowl. Add fennel, jalapeno, cilantro, red onion, and
salt; stir to combine.

Cooking Tip: Cover and refrigerate if not serving right away.

Comments: Florida salsas: Serve them right away, or refrigerate until
dinnertime.

For pork, poultry or fish.


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* Exported for MasterCook 4 by Living Cookbook *

Olive & Lemon-Orange Salsa

Recipe By :
Serving Size : 0 Preparation Time: 0:10
Categories : Fruit Sauce
Vegetable


Amount Measure Ingredient -- Preparation Method2 lemons
2 small navel oranges
1/4 cup coarsely chopped pimiento-stuffed olives
2 Tbs chopped shallot
2 Tbs chopped fresh parsley leaves
1/2 tsp sugar
1/4 tsp coarsely ground black pepper

1. Cut peel and white pith from lemons and oranges. Cut fruit into 1/4-inch
slices, discarding seeds. Cut slices into 1/2-inch pieces. In small bowl,
combine lemon and orange pieces, olives, shallot, parsley, sugar, and black
pepper, stirring gently.

Cooking Tip: Cover and refrigerate if not serving right away.

Comments: Florida salsas: Serve them right away, or refrigerate until
dinnertime.


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A simple sauce for fish, chicken, etc. Saute garlic and/or shallots in a little

extra virgin olive oil, then deglaze with some dry white wine and low sodium chicken broth. Can also add a larger amount of wine/chicken broth and reduce the sauce for a more intense flavor.

 
This salmon recipe has a great roasted red pepper sauce:

BROILED SALMON WITH SWEET RED PEPPER SAUCE

INGREDIENTS:

Sauce:
2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil

1 lb salmon fillets or salmon steaks

DIRECTIONS:

1. Preheat broiler.
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler.* Salt and pepper the salmon. Broil about 4-5 minutes on each side (for steaks), or to desired doneness.
9. To serve: Drizzle red pepper sauce over salmon.

*Note: Can also cook the salmon over the grill.

Makes 2-3 servings.

Adapted from my files.

 
An orange sauce is great with chicken- heat OJ with some dry white wine or chicken broth -

can saute garlic, etc. first if desired. Sear chicken in lots of spices before adding the liquids - can also add orange zest.
Can also do an Asian style with added garlic, ginger, soy sauce, etc.

 
It's good over chicken breasts. Add mushrooms and onions or whatever.

Also vaguely "stroganaffy" tasting with beef. You don't have to worry about curdling like you do with sour cream and it thickens the sauce too.

 
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