Faithful Steps

I have never been one for dry food. I love a good gravy, sauce, or a little butter to bring a meal together. This mushroom, onion, and garlic gravy is the kind of simple extra that can make steak, chicken, vegetables, or cauliflower rice feel much more satisfying. INGREDIENTS 1 tablespoon olive oil 8 oz button mushrooms, cut in half 2 medium yellow onions, sliced 1 rounded tablespoon minced garlic 1½ cups beef broth 1 tablespoon Worcestershire sauce ½ teaspoon garlic powder ½

I created this sauce because my husband is lactose intolerant, but I still wanted him to enjoy a creamy chicken and broccoli Alfredo bake. He can tolerate butter and a small amount of feta, so I used those along with unsweetened almond milk, plant-based cream cheese, nutritional yeast, and plant-based cheddar. This is a lower-lactose sauce, not a completely dairy-free sauce. Everyone’s tolerance is different. If you cannot tolerate feta, leave it out and use a little more pla

This rich and creamy Alfredo sauce is made without flour or added starch. Enjoy it over riced cauliflower, low-carb pasta, zucchini noodles, spaghetti squash, steamed broccoli, or roasted cauliflower. It can also be used in casseroles or served with chicken, fish, or shrimp. INGREDIENTS • 2 tablespoons butter • 1 level teaspoon jarred minced garlic • 1 cup heavy cream • ¼ cup freshly grated Parmesan cheese • ¼ teaspoon black pepper • Salt to taste, added at the end only if ne

Why You'll Love This Dill Tartar Sauce This simple homemade dill tartar sauce is the perfect companion for my Bacon-Wrapped Tilapia, adding a cool, creamy flavor that complements the crispy bacon and tender, flaky fish. It's also delicious with grilled, baked, or pan-fried fish, salmon patties, shrimp, crab cakes, or almost any mild seafood. Since it's so quick to make, I often keep a small batch in the refrigerator to add fresh flavor to a variety of meals throughout the wee

This sauce goes beautifully with the Enchilada recipe I've posted. INGREDIENTS 3 Cups of unsalted chicken broth (I used better than Boullion) 3 Tablespoons tomato paste 1 Bay leaf 2 Teaspoon ground cumin 1 Teaspoon dried oregano 1/2 Teaspoon salt 1/2 Teaspoon granulated garlic (I used garlic powder) 1/2 Teaspoon onion powder 1/2 Teaspoon Stevia 1/4 Teaspoon Chipotle Chili powder (I used regular chili powder) 1/4 Teaspoon Instant coffee powder 1/16 Teaspoon ground cloves 1/16

Born and raised in upstate New York then lived in Central New Jersey for 30 some years, I would never have tasted or even contemplated trying to cook a poblano, let alone make a sauce. I had never even heard of a poblano pepper until I moved to deep south Texas. Learning about different cultures and foods is so gratifying. I am proud to say that I can cook Mexican food that is incredibly delicious and low carb at the same time. Philippians 2:3-4 says "Do nothing out of selfi

I recently had a yen for something Italian, but I did not want the typical tomato sauce. I wanted to try something different, so I came up with this recipe. It came out delicious and my husband said it was a keeper. INGREDIENTS 29 ounces of Great Value tomato puree 6 ounces of Great Value tomato paste 14.5 ounces of Great Value diced tomatoes 2 tablespoons of minced garlic 1 large red onion, chopped into medium sized pieces 1 teaspoon of soy sauce 2 tablespoons of olive oil 1