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2004/12/01, 03:11 PM
Hi everyone! In the spirit of giving I thought I’d share some of my condiment recipes. These are a great low calorie way to enhance the flavor of your food while keeping your diet clean. If you like these I also have dip and sauce recipes as well, let me know if you’d like me to post those.
Cheers!
Mustard Vinaigrette
4 Tbsp stone-ground OR Dijon mustard
1 tsp white wine vinegar
¼ tsp ground black pepper (or white pepper or even lemon pepper)
½ tsp Worcestershire sauce
1 ½ Tbsp water.
Put mustard in a small bowl and whisk in vinegar, pepper, Worcestershire sauce and water. You can serve this on salad or cut up veggies. Stores in the refrigerator covered up to 5 days. Makes 1/3 cup. 15 calories per tablespoon.
French Dressing
2 garlic cloves
1 shallot OR the white part of 3 scallions
3 Tbsp red OR sherry wine vinegar
3 Tbsp orange juice
2 Tbsp olive oil
1 tsp dried rosemary
½ tsp dried thyme
1 small tomato, quartered, seeded
¼ cup fresh parsley, chopped
Drop garlic and shallot into a food processor or blander and blend. Add remaining ingredients and process until smooth. 1 -2 minutes. Pour into a bottle and chill. Makes ¾ cup. 35 calories per tablespoon.
Cucumber Dressing
1 cup cucumber, peeled, seeded, chopped
1 ½ cups buttermilk
1 garlic clove, crushed
½ tsp salt
¼ cup wine OR rice vinegar
2 tsp prepared (from a jar you get at the store) horseradish
1 tsp dried dill OR chives, chopped
1 tsp paprika
Puree all ingredients in blender or food processor. Chill. Makes 2 ½ cups. 6 calories per tablespoon.
Ranch Dressing with Yogurt
1 cup nonfat plain yogurt
1 cup buttermilk OR nonfat milk
1 packet ranch dressing mix
Mix all together and cool 1 hour before serving. This recipe will work with any packaged dry dressing mix that requires mayonnaise (also good with tuna fish). If dip consistency is desired use nonfat cottage cheese instead of milk. Makes 2 cups. 11 calories per tablespoon.
Herbed Ranch Dressing
½ cup nonfat cottage cheese
1/3 cup buttermilk
2 Tbsp grated parmesan cheese
1 Tbsp lemon juice
1 tsp lemon zest
1 scallion or shallot
1 garlic clove
1 Tbsp fresh parsley, minced
1 Tbsp fresh dill, minced OR 1 tsp dried dill
½ tsp onion powder
½ tsp dried basil
¼ tsp dried thyme
1/8 tsp white pepper
Combine all ingredients in a blender or processor and puree until smooth. Chill before using. Store THGHTLY covered in the frig. Makes 1 cup. 9 calories per tablespoon.
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