Archive for Sauces and Dips

Eggplant – Mushroom Dip


1 large eggplant (1 1/2 to 2 pounds)
1/4 cup extra-virgin olive oil
1 medium-sized green pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 cup fresh mushrooms, chopped
1 (6 ounce) can tomato paste
1/2 cup water
2 tablespoons red wine vinegar
1/2 teaspoons Redmond’s Sea Salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Lay eggplant on its side, cutting a thin slice from eggplant form a flat base.

Horizontally slice off about top 1/4th of eggplant. Carefully scoop out pulp, leaving a 1/4 inch shell; chop pulp to measure 3 cups. Heat oil in heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green pepper, onion, and garlic. Cover and cook 15 minutes, stirring occasionally.

Add mushrooms and remaining 6 ingredients. Bring to a boil; cover, reduce heat, simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover and chill at least 2 hours. Serve with pita chips.

Yield 3 cups



1/3 cup plus 1 tablespoon extra-virgin olive oil
4 large cloves garlic, thinly sliced
2 teaspoons ground cumin
2 15 1/2 ounce cans chickpeas, drained and rinsed
3 tablespoons tahini
3 tablespoons lemon juice; more to taste
1/2 teaspoon Redmond’s sea salt
1/4 cup water

Combine 1/3 cup of oil with the garlic and cumin in a small saucepan. Heat over medium-low heat and cook until the garlic softens (about 3 minutes). Remove from heat and cool completely.

Blend the chickpeas, tahini, lemon juice, and salt in food processor for about 20 seconds, and then start slowly pouring in the cumin-flavored oil down the processor’s feed tube. Use spatula to scrape to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with salt and lemon juice. Drizzle remaining 1 tablespoon oil on top.

For best results, let the hummus sit at room temperature for 1 to 2 hours before serving.

Yield 3 cups.



2 Organic Avocados- peeled and mashed
1 clove minced garlic
1 tablespoon finely chopped onion
½ chopped tomato (use less if diabetic)
1 tablespoon lemon juice

Directions: Mix all together thoroughly and put avocado seed back into bowl to prevent turning brown.

Tip: Although you can’t have tortilla chips (always a favorite with this dip) you can enjoy a nice crudité with your guacamole by slicing up some raw vegetables (or using them whole if you prefer). Whole cherry tomatoes, sliced carrots and celery are always favorites.

Marinara Sauce


2 tablespoons olive oil
2-3 garlic cloves, sliced or minced
1 medium onion, finely chopped
28oz stewed tomatoes
1 cup fresh Italian flat leaf parsley, chopped
½ cup fresh basil leaves, rolled and thinly sliced
Salt and pepper

Directions: Heat pan on medium high heat. Add olive oil, garlic and onions. Stir until soft then add remaining ingredients. Stir occasionally and reduce heat to simmer for 10-15 minutes. Salt and pepper to taste. Serve over Spaghetti squash, kale, or broccoli