- 1 yellow onion, chopped
- 8 mangos, peeled and chopped
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup grated ginger
- 2 fresh lemons, zest and juice
- 1 cup white vinegar
- 1/2 cup dried figs, chopped
- 12 tsp grated nutmeg
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp salt
- 1 tsp black pepper
Put everything into a heavy saucepan, bring to a boil, reduce to a slow simmer, cover, and cook for two hours or more, stirring occasionally until a thick paste. Remove from heat, cool, and puree in a blender.
Makes 3 jars of chutney which is also a fabulous sauce for steaks. As a lifelong addict to knackebröd, a little chutney, flat parsley, plain yogurt and sliced raw asparagus is a tasty, flavorful breakfast. Last night, I used the chutney on a steak .
This is a sweet, sour, and spicy sauce. It’s based on Major Grey’s Mango Chutney, but I substituted dried figs for raisins. (I like nearly every other dried fruit more than raisins.) I left out the garlic and used seasoned rice vinegar rather than cider vinegar. That was because I was out of cider vinegar, but it does add a deeper flavor. I pureed in a blender rather than leave it chunky, which is the more traditional way to serve it. This is because I was thinking of using it as a base for a salad dressing, which you can see in my next recipe.
Ever since I read the words tomato jam in some book about the South, I have been thinking I need to try it. When there were two freah tomatoes in my Imperfect box this week, I knew its time had come.
- 2 tomatoes, remove the core and chop
- 1/3 cup of sugar
- 1 small lime, use zest and juice
- 1 tbsp grated ginger
- 1/2 tsp of ground cumin
- 1/4 tsp of cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
Put all the ingredients in a heavy saucepan and bring to a boil while stirring steadily. Turn the heat down to low and let simmer for about 90 minutes, checking and stirring every 15 minutes or so until reduced to a thick jam texture. Store in a covered container in the fridge. It will keep for a couple weeks, but it won’t last that long as it’s so good. This makes about 1 cup of jam.
So wow! This is so good. It’s got this amazing sweet and sour flavor that would be good on just about anything. There’s some great heat from the ginger and red pepper flakes, there’s this aromatic oomph from the cloves and cinnamon and truly, my house smelled like tomato heaven.
Here are a few sandwich options. I toasted and yes! those are heels because I like how crispy they get when toasted. It makes me think this may be really delicious on knäckebröd and makes me want to go to Ikea. On the left, toast, tomato jam, sliced cucumber, and grapefruit. On the right, tomato jam, feta cheese, and a sprig of fennel.
Here I used knackebröd with tomato jam. On the left, I added feta and on the right, I used sauteed kale, fennel, and onions from the grilled cheese.
Pickled Strawberries with a few sliced almonds
- 3 cups white vinegar
- 1/2 cup balsamic vinegar
- 1 cup sugar
- 1 tbsp red pepper flakes
I got 10 pounds of strawberries at Harvest Share and was trying to think how to use them quickly before they turned. I froze several packages, but ran out of freezer bags, so I was looking at all these strawberries that even if I ate them for breakfast, lunch, and dinner, I would not be able to eat them quickly enough. I had this wild idea of pickling them and googled for recipes to work from. I found one that sounded delicious, but I didn’t have mint or serrano chiles. So, I mailed it to a friend of mine who also went to Harvest Share and said, how about you make these and I will make some others and we can trade.
I decided to just run with a standard pickling brine with sugar and vinegar, adding some balsamic vinegar because I know strawberries and balsamic vinegar love each other. I tossed in some red pepper flakes because sweet and spicy make some of the most addictive flavors.
I cut off the tops of the strawberries and stuffed them in some jars with lids. I used old peanut butter jars. Meanwhile, on the stove I heared vinegar and sugar, adding red pepper flakes and balsamic vinegar after the sugar dissolved. I let the brine cool completely before pouring over the strawberries. I made sure they were completely submerged in brine and stuck them in the fridge, turning a few times. The next day they were ready…
Wow! These are dangerously addictive. They are spicy, but not uncomfortably spicy. The sweet and spicy flavor is perfect. They would be great served with pork. A friend brought over some espresso brownies last night and I cut one in half, putting a strawberry on each half. It was fabulous.
Far from being a recipe you might want to use up strawberries before they spoil, this is a recipe that would justify going out and buying a flat of them.
Pomegranate Dressing or Relish
It’s pretty easy to clean a pomegranate, just cut it in half and pull the edges than knock it on the outside with a spoon and the seeds fall out. However, at Harvest Share this week, I got two packages of already cleaned pomegranate seeds. Sadly, however, they were already past their sweet spot and had turned sour and vinegary. I know some people would toss it out, since it was beginning to change, but pomegranate is acidic and just being past its prime does not make it a home for bacteria, just very sour flavor. I knew I could fix it and enjoy this fruit I really love. I just had to figure out how. Since it was already very vinegary, it made sense to use it as a sort of vinegar and make a salad dressing or a relish. But first I had to figure out what could balance the sourness. I pulled out aromatic spices like nutmeg, cardamom, and anise and tried a few grains with one pomegranate seed to see what I liked best. Both the nutmeg and the cardamon tried, but they added heat as well as balance and I wanted to make it more mellow, so I chose anise.
- 2 TBSP olive oil
- ½ tsp anise seed
- 2 tsp fresh ginger, minced
- ½ yellow onion
- 8 oz pomegranate seeds
- 4 TBSP rice vinegar
I put 2 tbsp of olive oil in a sauce pan with ½ tsp of anise seed and heated to release the oils and flavor the oil. I then added 2 tsp of minced fresh ginger. I sliced ½ of a yellow onion into slivers and added to the olive oil, cooking until tender. I then added the 8 oz package of pomegranate seeds and cooked just until it started to break down. I added 4 TBSP of rice vinegar and salt and pepper to taste. This made enough dressing for 4 large salads. It would also work well as a relish on the side where you might use cranberries, with pork, turkey, or sausage.
Here are a few salads made with the dressing. A simple salad with pecans and feta. A dinner salad with chicken sautéed with a bit of Old Bay. A dinner salad with some carne asada marinated in soy sauce and vinegar with some garlic, pears charred on the electric burner, and feta cheese.
Spring Mix & Baby Spinach, Pecans, Feta and Pomegranate Dressing.
Spring Mix & Spinach with chicken and Pomegranate Dressing.
Pomegranate Dressing on salad with Charred Pears, Carne Asada and Feta.
I made a sandwich using a delicious carrot salad. The sandwich is definitely not vegan, but the salad is. I ate it both as a salad and as a sandwich slaw. It worked great for both.
4 carrots, peeled and sliced using the peeler into lots of thin strips
8 green onions, chopped into small pieces.
Mix together with 1 TBSP of olive oil and 2 TBSP of rice vinegar,
Add salt, pepper, and a tsp of red pepper flakes. Cover and shake. Store in the fridge overnight for the flavors to soak into the carrots.
It’s a bright and tart salad. Carrots are sweet, so they balance the heat of the red pepper flakes and the tart vinegar and the bite of the onions beautifully. They add a nice bit of crunch and freshness to this sandwich.
I love slaw on my sandwiches. I love the freshness it brings, the crunch, the tang of vinegar. It is what really makes a sandwich. I generally just throw a few things together without hard and fast rules. There is no wrong way to make a slaw, but this slaw is kind of perfect. I use seasoned rice vinegar which is one of my favorite things.
I cut about 1/3 of a small head of cabbage into thin strips and then chopped the opposite direction for a finely shredded chop. This gave me four cups of cabbage that I put in a big colander. I sprinkled with a teaspoon of salt and let it sit, the salt bringing out the liquid, for several hours. (Actually, I left it overnight.)
The next day, I squeezed the liquid out of the cabbage, put it in a bowl and added
- 1 cup of chopped yellow onions
- 2 carrots, peeled and grated
- 2 cups of chopped cilantro
- zest from 1 lemon
I mixed these together. Then I squeezed the lemon and added the juice with an equal amount of seasoned rice vinegar, some pepper, and 1 TBSP of olive oil. It should have enough salt from the salting the night before. Season it to your taste.
I know the usual ratio in dressing is 2:1 oil to vinegar and this is the opposite, but this makes it tangy. It doesn’t exactly pickle the slaw, but it gives it a light, bright, zing that I want.
This makes enough for six sandwiches, more or less, depending on how much you like to use. I use this with bacon, sausage, or in this example, pulled pork. It makes a perfect sandwich or on a tostada shell, a delightful, fresh tostada.
Make the Mustard Vinaigrette first – at least an hour before serving. This makes enough dressing for several salads.
- 2 cloves of fresh garlic, crushed
- 2 tablespoons Dijon mustard
- 1/3 cup white wine vinegar
- 1 cup extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper (to taste)
Stir mustard and vinegar together with a whisk, add oil slowly, whisking it int o emulsify. Add salt, pepper and crushed garlic. Let rest for at least an hour. Keep refrigerated.
Lay four strips of bacon on a baking sheet and roast in the oven at 400° until browned. Remove when finished (about 8 minutes) and set on a paper towel to cool.
While the bacon roasts, cut 2 cups of brussels sprouts in half, pulling off some of the outer leaves. Set the leaves aside.
Turn the oven up to 450°, toss the brussels sprout halves with 1 TBSP of bacon grease, salt and pepper and lay on a baking sheet to roast. These will be just roasted until done, not charred, so about 10 minutes max.
See that the brussels sprouts are only lightly browned.
Slice small pieces of parmesan and chop a bit of parsley.
To assemble the salad, lay down the brussels sprouts, the bacon, the parm, the loose, fresh brussels sprout leaves, the parsley and then add the dressing. Toss lightly.
The Oregon Food Bank is an essential part of my monthly food budget, but except during the summer Harvest Share, it is a better source of canned and dry goods like beans, oatmeal and pasta than fresh foods. Most of the vegetables are at or past their sell-by date and it shows. However, that does not mean they are unusable. I went to the Food Bank yesterday and came home with about two cups of green grapes. They were more brown than green and looked rough around the edges, but I figured I could come up with something. I picked out the few that were actually rotting, only a small handful, and washed the grapes. I tasted one and it was pretty bland, its grape flavor lost, so I decided to roast them, hoping the dry heat would intensify their flavor. I spread them out in a pie pan and put them in the oven at 450° for about 20 minutes. They were starting to brown, but had no charring at all. I tasted another one, it had a rich, deep flavor now. I thought about making a sauce for some roast pork or chicken, but then had the brainstorm to make a vinaigrette – sort of a honey mustard vinaigrette without the honey, letting the roasted grapes provide all the sweetness. I think it was a stroke of genius.
- 1.5 cups of seedless green grapes
- 1/4 cup olive oil
- 1/4 white wine vinegar
- 1/4 cup rice vinegar
- 2 tsp of mustard
- salt and pepper to taste
- poppy seeds (optional)
- 1/4 yellow onion, cut in a few pieces so it’s easy to chop.
- 1 clove of garlic
First, clean, dry and roast the grapes at 450° for about 20 minute or so. Set aside and let cool.
In a magic bullet, blender or food processor (I only have the first) put the grapes, olive oil, vinegars and mustard, salt and pepper and puree completely. This whips everything together and the oil and vinegar do not separate later. Add the onion and garlic and pulse a few times so they are chopped up into tiny bits, but not completely liquified. You can tinker a bit, adding more vinegar, salt, pepper, etc to get this to your perfect sweet-tartness.
This is delicious salad dressing. It’s very tart with a bit of the sweetness of a sweet and sour dressing, but not nearly as sweet as a honey mustard. There’s a layered flavor from the roasted grapes that make me think of wine and a bit of smokiness. I will have fun trying it out.
- 1.5 pounds of bacon ends and pieces
- 2 yellow onions, chopped
- 1/2 cup brown sugar
- 4 cloves of garlic, diced
- 1/2 tsp of cayenne
- 1/2 tsp of cinnamon
- 1/2 tsp of fresh ground nutmeg
- 1/2 cup of cold-brew coffee (strong coffee)
- 1/4 cup of molasses
- 2 tbsp of balsamic vinegar
Weigh out 1.5 pounds of bacon ends and pieces. You can use regular bacon, but it is more expensive. Cut into 1 inch chunks. Cook on low-medium (3 out of 10) heat until the fat is rendered and the bacon crisped. Remove the bacon and strain off the grease. I put it in a colander inside a bowl to rest while everything else cooked. Remove half the bacon grease from the frying pan.
In the remaining bacon grease, add yellow onions and cook until translucent. Then add brown sugar and cook for about 5 minutes until they onions get sticky.
Add the garlic, cayenne, cinnamon and nutmeg and the coffee and cook for a five minutes before adding the molasses. Bring to a boil, stirring while it heats up to a boil. Then lower the heat to medium and add the bacon, stir while cooking for about 35-40 minutes, so the bacon absorbs the flavors from the liquid and the moisture cooks away. Add the vinegar at the end. Then add salt and pepper to taste. I just added some pepper as the bacon provided plenty of saltiness.
I had three fresh figs that were at their outer limit. I knew I would have to remove most of the skins to be able to use them, so I decided to try making a fig yogurt. This is too easy for words and so delicious.
I scooped the flesh out of three very ripe fresh figs and put it in a small bowl. I added 1/2 cup of nonfat plain yogurt and stirred them together. Then I added the smallest dash of balsamic vinegar and stirred. It was delicious, but I was hungry and wanted to make a larger snack, so I peeled and sliced up a Pink Lady apple and put the slices in a bowl with the yogurt. It made a great dip/sauce for the apples.
I have always though blueberry yogurt was the ultimate yogurt flavor, but it might just be knocked down a peg by this fig yogurt. It was sweet and tart and that bit of vinegar really just brought out the fig flavor without adding vinegar tang, It was delicious and something I hope to make again and again.
Made one serving.