Sauces and Marinades > Garlic Lover’s CapTri® Pesto

Ingredients 

1. 10 g. minced garlic
2. 10 g. fresh chopped basil
3. 25 g. chopped onion
4. 1 tbsp. CapTri®
5. a pinch of salt (optional)

Sauté all ingredients in a small nonstick frying pan. Can be poured over rice, pasta or chicken. Makes one serving. 

Note: This is really great over two ounces of Pastariso brand brown rice pasta, which provides the following: 190 calories, 5 g. protein, 1 g. fat, 40 g. carbohydrates and 5 mg. sodium.

Sauces and Marinades > Creole Sauce

Ingredients 

1. 1 tsp. sunflower oil
2. 1 tbsp. CapTri®
3. 50 g. onion, diced
4. 1 clove garlic
5. 150 g. green bell pepper, diced
6. 150 g. sliced mushrooms
7. 50 g. celery, chopped
8. 150 g. plum tomatoes, chopped
9. ¾ cup low sodium beef broth
10. 1 bay leaf
11. 1 tbsp. chopped parsley

Mrs. Dash to taste 

Heat oil and CapTri®, sauté onion and garlic until lightly brown. Add vegetables and broth and cook for 20 minutes. Stir and season.

Sauces and Marinades > Creamy Tomato Dressing

Ingredients 

1. 6 tbsp. CapTri mayo 
2. 6 tsp. lemon juice
3. ½ tsp. dried onion
4. 1 tsp. fresh basil
5. 100 g. fresh chopped tomato 

Blend on low speed in blender until creamy and thin enough to drizzle over salads or vegetables. Makes about ¾ cup. 

About 41 calories per tbsp.

Sauces and Marinades > Chicken Stock

Ingredients 

1. 1300 g. chicken parts (wings, back, bones, etc.)
2. 100 g. carrot, scraped and cut into pieces
3. 100 g. celery stock (without leaves) cut into pieces
4. 75 g. onion, cut into fourths
5. 2 garlic cloves
6. 2 parsley sprigs
7. 10 peppercorns
8. 1 tsp. Mrs. Dash
9. 450 g. chicken meat, preferably dark meat (leg, wing)

 Put bones into large pot and cover entirely with cold water. Bring to a boil. Simmer for five minutes. Remove any fat that has formed on top. Add vegetables, meat and spices. Add enough water to cover by an inch. Simmer for four hours.

When finished, strain and allow to come to room temperature. Refrigerate uncovered overnight. The next morning, remove and discard any fat that has formed on the top. Refrigerate or freeze for later use.

Sauces and Marinades > Raspberry Vinaigrette

 

Ingredients 

1. 16 tbsp. CapTri®
2. 12 tbsp. raspberry vinegar
3. 1 tbsp. Dijon mustard
4. 1 tbsp. honey
5. 1 tbsp. shallots, minced
6. 1 tsp. glycerine 

Mix ingredients completely. Makes one pint, enough for 16 servings.

Sauces and Marinades > CapTri Ratatouille

 

Ingredients 

1. 1 tbsp. olive oil
2. 50 g. garlic, minced
3. 150 g. Spanish onion, chopped
4. 200 g. potato, peeled and chopped
5. 150 g. zucchini, sliced into rounds
6. 150 g. green bell pepper, diced
7. 150 g. tomato, chopped
8. ½ tsp. salt
9. ½ tsp. pepper
10. 2 tbsp. CapTri®

 In a deep skillet with a lid, mix and heat CapTri® over medium heat. Add garlic and onions. Sauté for three minutes. Add potatoes, zucchini, peppers and tomatoes. Reduce heat to medium low and cover. Cook for 15 minutes. Remove lid and cook another 15 minutes or until ratatouille is thick.

 

Sauces and Marinades > Cacciatore Sauce

Ingredients

1. 2 tbsp. CapTri®
2. 50 g. chopped green peppers
3. 200 g. chopped onion
4. 200 g. fresh chopped tomato
5. ½ cup chopped parsley OR 1/3 cup dried parsley
6. 30 g. tomato paste (optional)
7. 1 tsp. dried basil OR 2 tbsp. fresh basil
8. 1 tsp. dried oregano OR 2 tbsp. fresh oregano

 Place vegetables, CapTri®, tomato paste and herbs in medium saucepan or skillet. Mix well. Cover and simmer until vegetables are cooked down to soft consistency, about 15 to 20 minutes. 

Cacciatore sauce is especially good over chicken or turkey, but try it over fish, zucchini or egg whites!

Sauces and Marinades > Barbecue Sauce

Ingredients 

1. 2 tbsp. CapTri®
2. 100 g. chopped onion
3. 2 cloves garlic, minced
4. ½ tsp. cloves
5. 2 tsp. dry mustard
6. 50 g. celery stalk w/leaves
7. 50 g. chopped green pepper
8. 2 tsp. natural hickory flavoring
9. 3 pinches hickory smoke salt (optional)
10. 400 g. whole tomatoes (two 14½-oz. cans)
11. 200 g. vegetable juice (one 6 oz. can)
12. 1 bay leaf
13. ½ tsp. allspice
14. 3 tbsp. vinegar
15. 1 tsp. hot sauce

In medium saucepan sauté onion and garlic until tender in CapTri®. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 30 minutes, stirring occasionally. Discard bay leaf and process sauce through a food mill or blender. Use CapTri® Barbecue Sauce to baste, or serve with chicken or turkey. 

This BBQ sauce will help you get through a long, hot summer!

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