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Post by cherryt38 on Sept 5, 2018 2:34:33 GMT
A new round of 7 in 7 began, July 26 and runs until September 5. It is not too late to join us. Leave your board name, first name and goal for the next 7 weeks on this thread and your name will be added to the list.
Challengers:
bmazzo/Beverly - To get out of this funk that I am in this summer!
cathygeha/Cathy - Stay OP
Cherryt38/Cherry - Mindful eating
Jalibmu/Jan - Get my head back in the game.
jasimons/Judy - choose more variety in fruits and vegetables
pamthomas46/Pam - continue mindful eating and aiming for blue
Hosts:
July 26 to August 1 Pam
August 2 to August 8 Judy
August 9 to August 15 Cathy
August 16 to August 22 Beverly
August 23 to August 29 Jan
August 30 to Sept 5 Cherry
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Post by cherryt38 on Sept 5, 2018 2:42:56 GMT
9. Add some of the sauce (but not the actual peppers) from canned chipotle peppers to either guacamole or ketchup for a little smoky heat. Add chipotle sauce (tastes like tomato sauce with a hint of chipotle chili flavor) to plain yogurt as a dressing for chicken salad.
10. Serve crab cakes with a sauce of low-fat mayonnaise spiked with horseradish.
Do any of these ideas sound appealing enough that you want to try them?
I enjoy trying different dips, sauces, dressings, and marinades. There are some that I'd like to try and maybe add to.
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Post by cathygeha on Sept 5, 2018 5:40:47 GMT
My sister once made all beef chipotle chile and misread the recipe that said one chipotle as one can of chipotle chiles. It was inedible. I read that you can freeze in ice cubes trays small portions or one chili in each then put in baggie for later. I like the idea of the sauce as an additive though don't see it here in Lebanon. I did find a Knorr chipotle cube in Nebraska one time and wish I could find more.
As for the mayonnaise...no horseradish but when my son was here one time and was wishing it was easier to find/make toom in the USA I told him he could always just add fresh or powdered garlic to mayonnaise since toom is basically garlic, oil (we like olive oil) and a bit of lemon juice.
Thank you for a great week, Cherry! Pinterest has a LOT of dip ideas  |
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Post by pamthomas46 on Sept 5, 2018 17:28:54 GMT
We don’t use horseradish or make sauces with smoky flavor. I love the many tips you shared this week.
Thanks for being willing to host. I’ll be ready to start the new round tomorrow.
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Post by jan on Sept 5, 2018 19:11:02 GMT
I don't use much horseradish, but my dad always made his own cocktail sauce using ketchup, mustard and horseradish. I do make that once in a while as a sauce for fish. I am willing to try most sauces. Love to add flavor without adding a lot of extra calories.
Thanks Cherry for hosting. Really enjoyed the tips.
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Post by jasimons on Sept 5, 2018 20:47:25 GMT
Today's ideas sound good too! When I cook for the freezer (or pretty much any cooking), I don't put a lot of seasoning in things. I like things to be seasoned, but my DH does not. So, I add flavor with toppings or things like that.
Chipotle sounds like a good thing to keep on hand - and I like the idea of freezing some to add when needed as well.
Love horseradish - my dad grew and ground it, mixed with just vinegar and salt, I think? I remember he ground the roots outdoors - it would have been overpowering to do it inside.
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