White Sauce

2 TBS butter

2 TBS flour

1 cup milk OR chicken broth

salt and pepper to taste

Melt butter in small pot. Add flour and cook 1 minute. 

Add liquid and combine using handheld mixer. 

Cook on medium high until thickened.

Spaghetti Sauce

You will need:

blender, 6 quart instant pot, canning jars

Approximately 25 tomatoes

1 large onion

3 T minced garlic

3 tsp basil

2 tsp oregano

3 tsp salt

1/2 c sugar

1 6 oz can of tomato paste

Wash tomatoes, then remove the top and quarter. Puree 3 tomatoes at a time in the blender. Add to instant pot. Continue this process until you have enough to come just below the max line. Add the large quartered onion to the blender with the last batch of tomatoes. Add seasonings but NOT tomato paste to the pot and stir.

Set manual time for 10 minutes. After 10 minutes of cook time, let release naturally for 10 minutes and then carefully release remaining time. Add tomato paste and use immersion blender to mix again.

Pour sauce into sterilized pint or quart jars and seal. Water bath for 25 minutes once it come to a full boil.

Makes 7-8 pints or 3-4 quarts

Peanut Sauce

1/2 cup salted creamy peanut butter 

2-3 Tbsp  soy sauce 

1-2 Tbsp maple syrup 

1/4 tsp red pepper flakes 

2-3 Tbsp lime juice 

~1/4 cup water (to thin)

Cashew Sour Cream

• 2 cups raw cashews, soaked in water to soften
• 1 tablespoon apple cider vinegar
• 1 tablespoon nutritional yeast (optional)
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• Water to blend

1. In a high speed blender, blend all ingredients until thick and smooth. Drizzle in a little bit of water at a time to just enable blending.
2. Can be stored in the refrigerator for up to a week.

• Use this delicious sour cream in all the ways you'd normally bring some creamy goodness to your meals. Loaded baked potato? Yes please. Top your nachos with something delightfully tangy. A dollop of sour cream on your chili is also a good addition. Basically, anywhere you would enjoy traditional sour cream!

Homemade Enchilada Sauce

2 8oz cans tomato sauce
1 4oz can chopped green chilies, undrained
1/2 c onion, chopped
2 tsp chili powder
1 tsp ground cumin
1/4 tsp dried oregano
1 clove garlic, minced

Combine all ingredients and place in blender and puree. Place in a saucepan.  Heat over medium heat until heated through, about 5 minutes.  Use as desired for enchiladas.