Announcements

Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Getting Saucy: Savory Sauces to Liven Up Your Food

When I was a child, I didn’t know what a sauce was. Except for the gravy on our chicken-fried steaks and mashed potatoes, our food was “salted and peppered” and nothing more.

Chimichurri made from fresh herbs.

Carol’s version of Chimichurri made from fresh herbs.

However, once I grew up and left home my palate was exposed to a broader range of flavors and I discovered the wonders of sauces.

Today, I am a huge fan of sauces and appreciate how they turn even the most mundane pork chop… or chicken breast…or steak… into a gourmet experience.

So, when I saw this article on sauces in one of my favorite magazines, Cooking Light (I’m a charter subscriber and edited one of their gluten-free cookbooks) it spoke my language! Plus, the sauces are gluten-free (use gluten-free crackers instead of saltines in the Aji Amarillo Sauce)!

One of my favorite sauces from this article is the Argentine-based Chimichurri Sauce (see photo) which is parsley and herb-based and perfect on grilled steak or roasted vegetables.

Or try these other sauces from the magazine’s August, 2015 issue, page 132:
Tzatziki Sauce- cucumber-dill flavored, perfect on baked potatoes
Fresh Tomato Sauce – balsamic vinegar, molasses are the secrets; for pasta and pizza
Aji Amarillo Sauce – like Mexican nacho sauce for nachos
Mojo Sauce – citrus-based sauce for black beans or tacos
Muhammara Sauce – Syrian sauce for brushing on grilled meat or kebabs
Sweet and Spicy Peanut Sauce – Asian sauce for noodles, glazing grilled meats, or anything Asian

Try these sauces and bring big flavor to your meals!

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