Sautéed Green Chili Sauce
2 tablespoons fat (coconut oil, not full flavor,
butter or olive oil)
2/3 cup onion, chopped
2/3 cup bell peppers, any color
1/4 cup tomatoes, chopped
2/3 cup green chili, roasted & chopped
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 rounded teaspoon sea salt
2 2/3 cups water
8 teaspoons corn starch or arrowroot (to thicken)
In saucepan melt fat, sauté onion & bell peppers till they start
to brown. Stir in spices then add ...
Brown Sauce
3 tablespoons Butter or coconut oil
1/2 cup onion, sliced
1 tablespoon Bell pepper, chopped
3 tablespoons Flour, sprouted (spelt or wheat)
1/4 teaspoon Salt, sea
1/8 teaspoon Pepper
1 cup water
Cook vegetables in butter until slightly browned. Remove the
vegetables and stir butter constantly until well browned; add
sprouted flour mixed with seasoning, and brown these, then
add water gradually.
(optional) Add vegetables to sauce.
OR Brown sprouted flour in pan. Make a ...
Add variety to your white sauce or turn it into a soup
Use 1 recipe medium white sauce as the base for each cream
sauce, for soup add 2 cups water
cream of celery--add 1/2 cup chopped, cooked celery
cream of mushroom--add 1/2 cup chopped, cooked
mushrooms
cream of parsley--add 3 tablespoons parsley, fresh, chopped
or 2 tablespoons dried parsley
cream of pimento--cook 2 tablespoons chopped onions in fat
until slightly browned, stir fat constantly until well browned;
add 1/3 ...
Methods of combining white sauce
1. Melt fat in sauce pan, add sprouted flour, stir to
smooth paste (roux), cook and stir for 5 minutes before
adding milk (this removes the raw taste of the flour). Add
the milk slowly and stir constantly until boiling point is
reached till it begins to thicken, add seasonings, reduce
heat and cook another 3 minutes. My dad always said the
secret to a great sauce or gravy is take time to cook the
flour.
Notes from Veronica:
1. You can stop after ...
