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BTD Forums  /  The GenoType Diet  /  I got the "Sauce-y"  Blues....
Posted by: Seraffa, Thursday, July 5, 2012, 5:28am
It's the fact I'm part French, to begin with.
Now, the French all love their sauces. It just makes life "nice"!

I'm trying to get out of my miserable 10 hour a day work shift, and I'm taking a step backwards to go back to the original Explorer diet...and don't have all the time to go thru recipies, etc.

Do you have any suggestions for sauces for Explorers?

If you do, I might be able to EAT LESS meat, veg, and enjoy the sauce and lose more weight....

Other than that, I will have to move on to making fake "cream" out of peanut milk, etc! That would be next.

:(  Got the blues. Thanks.



Posted by: ruthiegirl, Thursday, July 5, 2012, 1:11pm; Reply: 1
You could make a roux with ghee and rice flour, then when the flour is cooked add broth to make a gravy.

Another idea is to take peanut butter or another compliant nut butter and thin in the blender with some water and add spices.

I once had a recipe for "green spaghetti"- blend spinach and riccotta cheese in the blender with some spices and pour over pasta. It would be tasty over veggies too.

Any bean can also be run through the blender with spices to make a thick tasty sauce.
Posted by: Chloe, Thursday, July 5, 2012, 9:27pm; Reply: 2
Can you have pesto?  Basil, pine nuts, EVOO, garlic?  Or any nut of your choosing... Cheese or no cheese, I've made it both ways.

Here's a good recipe for pesto minus the cheese.

http://glutenfreegoddess.blogspot.com/2008/02/winter-pesto.html
Posted by: Lloyd, Thursday, July 5, 2012, 10:28pm; Reply: 3
Quoted from ruthiegirl
Any bean can also be run through the blender with spices to make a thick tasty sauce.


Mmmmm......black bean sauce!  :P
Posted by: Possum, Friday, July 6, 2012, 4:55am; Reply: 4
Hmmm pesto :P ;)
Posted by: Seraffa, Friday, July 6, 2012, 4:59am; Reply: 5
((((thanks friends))))))  roux is good. I'll let you know if I get to the point of smushed root veggies becoming sauce base too. I'm a little spooked about my tomato experience, and here in Houston the emphasis is on salsa....salsa....salsa....oh dear.
Posted by: Seraffa, Friday, July 6, 2012, 5:00am; Reply: 6
Last thought on beans: I'd like to make genuine pate loaf from them.  :P Thanks!
Posted by: ruthiegirl, Friday, July 6, 2012, 5:07pm; Reply: 7
Oh yeah, smooshed root veggies also make good sauce. It's not something I make a habit of eating, but I did try that about 9 years ago. I used to make my own baby food for DS, pureeing veggies and freezing in ice cube trays. I had a nice stock of baby food in the freezer when he decided he wouldn't eat baby food anymore. So I ate it myself, as a sauce over rice. I think it may have actually been a chicken/carrot/squash blend that I ended up eating by myself. I remember it was orange.
Posted by: 10384 (Guest), Friday, July 6, 2012, 7:00pm; Reply: 8
A recent dish that had me "head-over-heals" in love:

Heat pan.  Add olive oil.  Add minced garlic.  Add chunks of monkfish.  Saute for a minute or two.  Add various spices from the cabinet, mine were:  basil, fennel, oregano, paprika, sage, thyme, turmeric, summer savory, and sea salt.  Cover for a couple minutes to let fish finish cooking.  Remove lid and deglaze with a little water and lemon juice.  At the last second add in a bit of ghee, stir well, and remove entire contents of pan to a plate.  Enjoy.

This had a most wonderful sauce.  Best thing I've had in a while.
Posted by: Brighid45, Friday, July 6, 2012, 10:00pm; Reply: 9
Adam that sounds delicious!  8)
Posted by: paul clucas, Monday, July 9, 2012, 12:50am; Reply: 10
I have been thinking of a roux of ghee and some permissable cheese variety.
Posted by: 10384 (Guest), Monday, July 9, 2012, 1:14pm; Reply: 11
Thanks, Brighid.  Cooking is one of my passions.

Paul, a roux with ghee and spelt flour is great.  Make it as dark as you like it, then add compliant ingredients for gumbo, like okra, tomatoes, celery, onion, garlic, etc.  Add some water and/or compliant broth.  Add some chunks of your favorite firm white fish for the last few minutes of cooking.  Pour that on some rice and you'll never think you are on a diet.  

I've never seen gumbo file in the books or on the SWAMI, so I'd say that's neutral, so add a little of that, too.  Especially, if you want authentic gumbo.
Posted by: Spring, Monday, July 9, 2012, 2:22pm; Reply: 12
Quoted from 10384
A recent dish that had me "head-over-heals" in love:

Heat pan.  Add olive oil.  Add minced garlic.  Add chunks of monkfish.  Saute for a minute or two.  Add various spices from the cabinet, mine were:  basil, fennel, oregano, paprika, sage, thyme, turmeric, summer savory, and sea salt.  Cover for a couple minutes to let fish finish cooking.  Remove lid and deglaze with a little water and lemon juice.  At the last second add in a bit of ghee, stir well, and remove entire contents of pan to a plate.  Enjoy.

This had a most wonderful sauce.  Best thing I've had in a while.

Man, this sounds wonderful! I do love monk fish! The "poor man's" lobster!! If anyone loves lobster and can't have it, as I cannot, this is one delicious substitute!! Copying and pasting again.....
Posted by: 2degreespisces, Monday, July 9, 2012, 5:06pm; Reply: 13
Adam, that monkfish recipe sounds truly delicious!
I'll try it this weekend; thanks for posting!(drool)
Posted by: san j, Monday, July 9, 2012, 10:10pm; Reply: 14
Curry sauce is a "natural" with monkfish.
Posted by: 2degreespisces, Thursday, July 12, 2012, 7:43pm; Reply: 15
Quoted from 10384
A recent dish that had me "head-over-heals" in love:

Heat pan.  Add olive oil.  Add minced garlic.  Add chunks of monkfish.  Saute for a minute or two.  Add various spices from the cabinet, mine were:  basil, fennel, oregano, paprika, sage, thyme, turmeric, summer savory, and sea salt.  Cover for a couple minutes to let fish finish cooking.  Remove lid and deglaze with a little water and lemon juice.  At the last second add in a bit of ghee, stir well, and remove entire contents of pan to a plate.  Enjoy.

This had a most wonderful sauce.  Best thing I've had in a while.


I made it this evening and both my husband and I loved it! Didn't have sage and paprika, so left that out, but added a little tumeric.

Really very tasty, good strong flavors, and it's not too heavy on the stomach.
Thanks again for sharing  :) This is one dish we'll be eating often this summer!
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