Sunday...you've eaten those yummy Thanksgiving leftovers for several days now. I always find the item that lingers is cranberry sauce. The can or recipe quantity is huge and a dollop here on your stuffing or sweet potatoes just doesn't make a big enough dent. If this describes your fridge today, here is an in-season condiment that's a great topping for veggie burgers and hot dogs.
June 8, 2008
One pot, 15 minutes active time, and you are barely heating up the kitchen - a great summer condiment. Boycott the plastic bottle BBQ sauce! This is rich, thick, and smoky. Fabulous with veggie dogs or roasted/grilled portobello caps.
June 17, 2012
This is a favorite condiment in my house and at Michael's softball team barbeques. It's the perfect thing to make when you have a glut of zucchini in your garden transforming pounds of veggies into a zesty, slightly sweet topping for burgers and hot dogs.
Roasted Poblano Aioli
October 23, 2011
My beau's younger brother, Patrick - the newlywed, and I ad libbed this lovely condiment for a casual family dinner at the beach after the wedding. It's great on veggie dogs, with roasted veggies and probably even fish and chicken. To tone down the heat, sub a roasted red pepper for the poblano. For vegan, use only canola oil-based mayo.
Fig Olive Tapenade
September 16, 2012
Figs are literally falling from the 100+ year old trees behind my office building. I dried more than five pounds and used some to recreate a favorite dip from the grocery store. This tapenade is slightly sweet, savory, briny and fresh all in one. Serve smeared over crostini with goat cheese or Parmesan, as I did here.
Pickled Hot Peppers
July 29, 2012
You may have guessed by now that I'm crazy about pickling things. I have pickled peppers here, but this is a classic recipe that you could use to pickle any vegetable that you want to make crunchy, sour, salty and sweet. Use with a cheese plate, or on burgers and hot dogs. To can them for long-term storage, use my Honey-Ginger Grapefruit Marmalade recipe and start at step #6. Otherwise, keep in the fridge and use within 2-3 weeks.
June 23, 2013
Kirby cucumbers, the pickling ones, are in full season so I thought I'd try my hand at homemade pickles. They are twice 'dill-ed' with both dill seed and fresh dill, and packed with a mild vinegar-garlic-pepper brine. Perfect for snacking out of the jar or sliced on your favorite sandwich. These take a week in the fridge, but if you want faster pickles, slice them before they go in the jar. I found that the fridge was far superior to processing the jars in a hot bath. The pickles were brighter and crisper.
Spicy Red Wine Cranberry Chutney
November 20, 2011
SAY NO TO THE CAN! This Thanksgiving treat your (faux) meat right. Sweet golden raisins and brown sugar marry with tart apples and cranberries then go on honeymoon with buttery shallots and fruity red wine. Spicy cinnamon, cloves and a sneaky hot pepper make it. This cranberry chutney comes together very quickly - you'll just need to find an empty burner on the stove. Spoiler alert - I tripled this recipe for gifts for my work colleagues. To make it vegan, just use a plant-oil based butter.
June 20, 2010
Vegetarianized.com is hitting the big time! I taped two Video Tips for Chow.com on Friday - one homemade ketchup and the other homemade hot sauce. The videographer was shocked when I said I had the ketchup recipe on Vegetarianized.com, but not the hot sauce, so here you go. Similar to Michael's comments, he said it was just as hot as your typical hot sauce, but just had a brighter, fresher taste. With four ingredients and less than 10 minutes of doing, there is no reason not to make your own. It can compliment your other favorite hot sauces or become your new favorite. My Video Tips should be up at Chow.com within three to four weeks - I'll be sure to let the world know.
Hot Pepper Jelly
March 17, 2013
I was inspired to turn my Pickled Hot Peppers into jelly after a 15 mile bike ride to Winters, CA ended at a bar where I drank a cocktail with tequila, lime and jalapeño jelly. All the hot pepper jelly recipes I found added cider vinegar - exactly what pickled my peppers. I strained and pureed the hot peppers with some mild peppers, added a bit of sugar and pectin - and tequila cocktail here I come! My recipe is 2 oz tequila, 1 Tbsp jelly and 1/2 lime.
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