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order listed, including reserved cheese. Cover blender jar; blend on High until com-
bined, about 30 to 40 seconds. Pesto may be stored in refrigerator in an
airtight container. After placing in container, smooth over top, and drizzle
with additional olive oil to cover surface and keep from turning dark. Stir oil in before
using.
Nutritional information per serving (1½ tablespoons):
Calories 116 (87% from fat) • carb. 1g • pro. 2g • fat 12g
• sat. fat 2g • chol. 3mg • sod. 45mg • calc. 61mg • fiber 0g
* For Spinach Pesto: Add ½ teaspoon fennel seed and 2 teaspoons dried basil
when chopping the garlic. Substitute 2 cups washed and dried baby spinach leaves
for the basil.
WASABI GINGER SAUCE/MARINADE
Use this versatile sauce as a marinade for meats and seafood, a dressing for salads,
or a dipping sauce for potstickers, dumplings or Mongolian Hot Pot.
Makes about 2 cups
½ ounce fresh gingerroot, peeled, cut into ½" or smaller pieces
1 small shallot (½ ounce), peeled, cut into ½" or smaller pieces
1 clove garlic, peeled
¾ cup mirin or rice wine*
¾ cup low-sodium soy or tamari sauce
¼ cup seasoned rice or wine vinegar
2 tablespoons dark molasses
2 tablespoons prepared wasabi paste*
1 tablespoon brown sugar, packed
1 tablespoon Asian sesame oil (toasted sesame oil)
2 teaspoons powdered ginger
½ teaspoon freshly ground black pepper
Place ginger, shallot and garlic in blender jar; cover blender jar. Set on Low; pulse 5
times. Scrape sides of jar; pulse 5 times. Add remaining ingredients in order given.
Blend for 20 seconds. Transfer to a resealable container and let stand for 30 min-
utes before using to allow flavors to develop. Unused portions may be refrigerated
for up to a week; stir before using.
*Available in Asian markets or gourmet/ethnic foods section of grocery stores.
Tip: Use about 1 tablespoon of marinade per portion. Meats such as boneless, skin-
less chicken parts, pork chops, or steaks may be placed in a resealable freezer
weight bag, coated with marinade and frozen. When thawed, they will be fully
marinated and ready to cook.
Nutritional analysis per tablespoon:
Calories 22 (18% from fat) • carb. 3g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 183mg • calc. 14mg • fiber 0g
CAJUN CREOLE SPICE BLEND
Our Cajun Creole Spice Blend is a comparable alternative to purchased spice
mixtures, but much fresher and more economical. Adjust the spiciness to taste
with the amount of cayenne used.
Makes about ½ cup
2 teaspoons coriander seed
1 teaspoon mustard seed
½ teaspoon celery seed
½ teaspoon white peppercorns
½ teaspoon black peppercorns
1 bay leaf, roughly broken
3 tablespoons sweet paprika
1 tablespoon kosher salt
½ tablespoon sugar
2 teaspoons dried minced garlic
2 teaspoons minced dry onions
1-2 teaspoons cayenne pepper, to taste
2 teaspoons dry oregano
1 teaspoon dry thyme leaves
1 teaspoon dry basil
½ teaspoon dry rosemary
½ teaspoon ground allspice
Place the coriander seed, mustard seed, celery seed, all peppercorns, and bay leaf
in the blender jar. Cover jar and set on Low. Blend until seeds are finely ground, 10
to 15 seconds. Add the remaining ingredients and blend until no signs of the bay
leaf are visible, about 20 to 30 seconds.
Use as a rub for meat, poultry, or seafood before sautéing, roasting or grilling, or
add as a seasoning to rice or dressing to brighten up flavors.
Nutritional analysis per tablespoon:
Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg • fiber 1g