Condiments – Sauces – and Dips – Oh My!

Condiments - Sauces - and Dips - Oh My!

Supermarket-Condiments-Aisle

Image Credit: Fooducate

Depending on what you are going to eat, no meal is complete without condiments, sauces and dips.

You could become easily over whelmed as you stroll your shopping cart down the condiments, sauces, and dips aisles of your favorite grocery store, as there are so many choices.

Even on Pinterest, Instagram, and other social networks you can find amazing, delectable and tasty-looking condiments, sauces and dips that you can create on your own to enhance your meals.

In the United States alone, the production of marketed condiments was valued at 5.6 billion dollars (USA) in 2010 and was estimated to grow to 7 billion dollars (USA) by 2015. 

Condiments are the second largest bought specialty food with the first being cheese.

What Is A Condiment

A condiment includes a spice, herb, salt, pepper, and sauce. The word “condiment” was coined from the Latin word condimentum, which means spice, seasoning, or sauce. The Latin word condere, also means, to preserve, pickle, or season.

The preparation of a particular condiment is added to food to render a distinct flavor, and/or to intensify a culinary dishes flavor. The term originally described food items like pickles, tarter sauce, mustard, ketchup, or Tabasco sauce, but has shifted meaning over time.

Link here to check out a List Of Condiments referred to on Wikipedia.

What Are Sauces and Dips

ranch dip with vegtables, tomatoes and crusted bread

Ranch Dressing or Buttermilk Dressing Dip With Vegetables, Tomatoes and Crusted Bread

Sauces are a liquid plus some sort of thickening agent along with other flavoring ingredients served with food, usually savory dishes, to add moistness and flavor.

About Food says there are 5 Mother Sauces, and they include…

  • Béchamel Sauce
  • Velouté Sauce
  • Espagnole Sauce
  • Hollandaise Sauce
  • Classic Tomate Sauce

About Food explains that the term “mother sauce” in culinary arts, refers to any one of the five basic sauces just mentioned, which are the starting points for making various secondary sauces. They say that they are called “mother sauces,” as each sauce is like the head of its own unique family of sauces.

types of Mexican SalsasSalsa is the Italian and Spanish word for sauce, and in English speaking countries salsa usually refers to the sauces typical of Mexico’s cuisine, referred to as salsa picante, particularly those used as dips.

Salsas are most often prepared with a tomato-based sauce or dip which is heterogeneous or diverse in character, as it can include the addition of onions, chilies, beans, cilantro, corn, and assorted spices that are customarily piquant, ranging from mild to very hot.

Salsas can be runny or thick. Both types of salsas are also used as dipping sauces, such as platters that are prepared with corn chips, beans, sour cream, and salsa.

guacamole dip and corn chips

Guacamole With Corn Chips

Dips are a thick food item, for dipping other finger foods into.

Dips are usually dairy based, like a buttermilk based dip, or a sour cream or cream cheese based dip, as well as tomato based.

You can even mix a salsa with sour cream to form a dip.

Dips can be thick or a liquid, and they can include a spinach dip, fruit dip, like guacamole, or a pizza dip, such as a tomato sauce based dip, or a garlic sauce.

Creative Condiments – Sauces – and Dips

Add coconut to your curry sauce. This gives it a more south-east Asian flavor. Just sauté some onions, ginger, curry powder, and sugar. Add some coconut milk and allow to simmer. Season with salt and pepper.

Add fresh, frozen, or peach preserves  and spices to a favorite barbecue sauce. Mix in some peach preserves, a little sriracha, and your favorite barbecue sauce, and turn some yum into a wow in an instant.

You can create a great slider sauce or marinade for grilling meats by using Dijon mustard, key lime juice, Himalayan salt and pepper.

Here are some great Condiments – Sauces – and Dips prepared here at Splendid Recipes and More…

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Food Parts That Are Still Surprisingly Useful

Food Parts That Are Still Surprisingly Useful

Don’t toss the food scrapes just yet! You can still use them to make or prepare something you may never given any thought too.

Watermelon Rinds

Watermelon rind has nutritional benefits. It contain vitamin-C and vitamin B-6, both great for skin, immunity, and the nervous system. Here’s something that maybe a surprise to you the rinds may help your sex life. A 2008 study at Texas A&M University research reported that watermelon rinds have high concentrations of a compound called citrulline, which the body converts into an amino acid that helps improve circulation and relax blood vessels.

After cutting up a watermelon save those rinds and blend them into a fruit smoothie, or try using them in a stir-fry. The rinds when cooked have a zucchini-like texture, with a slightly sweeter flavor.

Banana Peels

A 2013 study found that around 40 million tons of banana peels are thrown in the trash and go unused worldwide. Did you know you can use the peels to heal wounds, just rub the pulp side on bruises and scrapes to deliver potassium to heal the wound.  Soak the peels in a jar of water, for a few days, then mix five parts water to one part banana-water, and fertilize your potted plants .

The Applied Biochemistry and Biotechnology (2011) wrote that banana peels contain carotenoids and polyphenols, which are thought to help prevent diabetes, heart disease, and cancer.

Wash the peel in water then blend into a fruit smoothie. India boasts a dry vegetable curry using chopped banana peels boiled with turmeric powder and salt, then mixed with other ingredients, such as mustard seeds, green chilies, and cabbage.

Sweet Potato Peelings

After peeling a sweet potato, use the peels help lighten those persistent dark circles under the eyes. Even some have used the peels as a remedy to fad away freckles and age spots o the skin. It’s the enzyme called catecholase in the potatoes that give the peelings of the sweet potato this ability.

Stale Bread

Stale bread has always been used to make crumbs or croutons But did you can know you can run stale bread through your spice or coffee grinders to remove any leftover odors or residue?

If you have smudges or marks on the walls, including crayon marks, stale bread can help. First remove the crust, then wipe the marks or smudges with a soft cloth, then rub semi-stale bread against it. The sponge like texture will work like a store bought cleaning eraser.

Onion Skin‘s

The wrapping around onions is rich in the nutrient quercetin, a plant pigment that helps to prevent your arteries from clogging, and helping with lowering blood sugar, and reducing inflammation.

A 2011 study reported that in the European Union alone, around 500,000 tons of onion skins go to waist each year. Though the onion skin is not palatable, you can reap the health benefits by tossing the onion skins into beef, chicken or vegetable broth while cooking soups and stews. The out come will be a rich, flavorful soup. Don’t for get to remove the skin before serving.

Olive Oil

Do you have a bottle of olive oil that has lost its fragrant taste? Will don’t toss it. There are still ways to use it.

Do you have a pair of paints that has a zipper that just won’t budge? Dab some oilve oil on the teeth of the zipper to make it zip again. You can even use it to wipe off eye makeup. Surprised? Just try it and see for yourself.

Other uses include rubbing into the leaves of potted plants to make them shine and look healthier, or even use to polish your leather shoes.

Swiss Chard Stalks

Those of us that use Swiss chard, always toss the stalks, but wait, German researchers reported that the stalks contain glutamine an amino acid , which boosts the immune system, and can also aid the body to recover from surgery and heal wounds.

Cut the stalks into one-inch cubes, roast for about 20 minutes, and season with lemon juice, chopped garlic, salt, and pepper. Add a whole Swiss chard (stalks included) to the blender for a powerful boost to your green juice or smoothie.

If none of the for gone ideas sound appealing to you, you can toss those scrapes into a mulch bend to add to the soil in your garden. Even if you don’t garden, give your scrapes off to a friend who does, or to your local community garden.

 

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Orange Chicken Salad

Orange Chicken Salad

Salad usually comes before the main course. But you rather waste no time and prefer to eat the leafy greens at the same time with the main course dish. Here at Splendid Recipes and More, we feel the same way, and that’s way we have Salads as a Main Course. It is categorized rightly so, because it has leafy greens and includes a meat together on the same plate. Check out more of our Salads as a Main Course by linking here.

Making a meal in this way saves time, because you serve the salad and meat at the same time. Also Salads as a Main Course packs some protein, so you’ll leave the table feeling full.

Chicken breast in our opinion is one of the best top protein foods! 4 ounces (100 grams) of cooked chicken breast has about 23.5 grams of protein. It also contains minerals like magnesium, and potassium. Including vitamins-A, K, B-3, and B-6. It is simple to use cooked chicken breast cold for salads, and for hot meals. It is a meat that is easily digested.

Our featured recipe is Orange Chicken Salad, and here is what you will need.

1 pound large chicken breasts (about 3) skinless, boneless

1 cups orange marmalade jam

1/4 cup balsamic vinegar

2 tablespoons soy sauce

3/4 tsp. crushed red pepper, optional

16 ounces of mix greens: Spinach, Arugula, and Chard

Preheat your oven to 350 degrees.

Cut and sliced chcickne breast meat for Orange Chicken Salad

Cut chicken into 2 to 3 inch pieces, and slice each piece in half  vertically.

prepaing sauce for Orange Chicken Salad

Using a medium sauce pan over medium-high heat, add jam, vinegar, soy sauce, and crushed red pepper. Mix all ingredients together and bring to a small simmering boil.

preparing sauce and chicken breast to cook for Orange Chicken Salad

Next add sauce to a large mixing bowl, and toss in chicken pieces. Mix together until chicken is well coated. Then pour into a baking pan. Use a spatula to scrape sides of bowl, getting  every last drop of sauce. Put in heated oven for 30 minutes or until meat is done, turning meat once.

Remove, and allow to cool about 5 or 10 minutes. Spoon the sauce into a large salad bowl (the sauce is your salad dressing). Next add greens, and mix until greens are well coated.

Orange Chicken Salad close-up

Plate the leafy greens and top with cooked orange chicken. Spoon 1 or 2 teaspoons of marmalade in center. Serve and enjoy!!

 

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Almond Coconut Breaded Chicken with Peaches

Almond Coconut Breaded Chicken with Peaches

Those that read Splendid Recipes and More may have noticed our favorite way of using chicken is in salads, and therefore Salad as a Main Course. We bought some Herb Blend salad greens, which are a mix of red and green Romaine, red and green Oak leaf, Lollo Rosa, and Tango. Those are the different lettuce leafs. The herbs included all organic: red and green Chard, Mizum, baby Spinach, Arugula, Frisbee, Radicchio, Parsley, Dill, and Cilantro.

Wow that’s a lot of green and red leafy greens with lots of flavor. Did you know Swiss chard contains fiber and syringic acid, both of which help to regulate blood sugar levels. Its great to the health of your skeletal system, as it contains calcium, magnesium, and vitamin-K.

It has cancer preventative properties because of the fiber, chlorophyll, phytochemicals, and other plant pigments it contains. Studies have found that leafy green vegetables are particularly beneficial against colon cancer.

This leafy green is high in iron, essential for maintaining the health of the circulatory system and the prevention of anemia. The vitamin-K it contains helps with blood clotting and prevents excessive bruising and bleeding.

Research has reported that 30 mcg per day of biotin is great for the health of your hair and one cup of Swiss chard contains about 10.5 mcg. Swiss chard is also high vitamin-C and vitamin-A, both of which assist the hair follicles in the production of sebum.

One cup of Swiss chard contains 9,276 mcg of lutein, an antioxidant that is essential for eye health. It is suggested we consume 6,000 to 10,000 mcg of lutein for excellent eye health and preventing eye degenerating diseases.

The last herb green mentioned is Tango. It is full of vitamin-A, C, and folates. It also has vitamin-k which plays a role in Alzheimer’s disease patients by limiting neuronal damage in the brain. So if your worried about getting this age related disease, just do the tango with the Tango green leaf herb.

This is what you need for the – Almond Coconut Breaded Chicken with Peaches -.

almond and coconut flour

Mix the two flours in a medium to large mixing bowl and set aside. Depending on the number of person’s you are serving, you will need 2 to 4 skinless, boneless chicken breasts.

Cut each breast in half, then slice vertically into three slices, and cut each slice diagonally into three pieces.

breading chicken fillets for Almond Coconut Breaded Chicken Salad with Peaches

Now throw some flour out onto a cutting surface, and bread the fillets on both sides liberally.

frying breaded chicken in coconut oil

Place the breaded chicken into a large heated pan with 3 to 4 tablespoons of coconut oil. Cook until done, about 4 to 5 minutes on each side. Pieces should cook to a golden brown. Plate and set aside.

Herb Salad Mix with avocado oil and lemon

To a salad bowl add 1/4 cup avocado oil, juice of 1/2 of a lemon, 1/4 teaspoon of Himalayan salt, and 1 teaspoon of dried basil. If you want you could add 2 to 3 tablespoons of wild honey. Next add the mixed greens, about 4 to 5 handfuls. Mix greens with avocado oil and seasoning until the greens are well coated. Adding the oil, lemon juice, and other seasonings to the bowl first, and then the greens last will assure an even coating.

Do this with any salad you make. If you add the greens first, then the nuts, dried cranberries, and grated or chucked cheese, and add the dressing last, it will not coat evenly and the nuts, cheese, and cranberries will always seem to not mix in evenly, with some mixed in and others at the bottom of the bowl.

Always add your dressing or vinaigrette, nuts, cheeses, cranberries and the like first, then the leafy greens last, so when mixed together everything is evenly mixed in the salad bowl.

Hiamalya Salt

You note we mentioned to use Himalayan salt, we posted an image so you can see the difference in regular table salt and rock salt in its original form when ground. In the image you can see darker specks, which are trace minerals apart from the salt. These trace minerals are vital to your diet and your health.

 

Almond Coconut Breaded Chicken with Peaches‏

Plate the herb greens, top with some breaded chicken and some peach slices. We used fresh frozen peaches, when thawed they have the same flavor as a fresh peach. Fresh peaches though, when in season are a better choice. Enjoy!!

 

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