Category Archives: Condiments/Sauces

Kabob Koobideh

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The weather here is still unusually warm, which has extended our outdoor grilling season. These Middle Eastern spiced kabobs (affectionately called “meat logs” by my children) are a flavorful departure from burgers, hot dogs, and grilled chicken. I like to serve them with tzatziki, hummus, and warm pita bread.

If you don’t want to go to the trouble to make kebabs (or it is winter and you don’t want to dig your grill out of a snowbank), this meat mixture is also great shaped as meatballs and baked, or browned in a skillet.

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RECIPES:

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Filed under Breads, Condiments/Sauces, Low Carb/Keto, Main Dishes

Mango Jalapeño Jam

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Slightly sweet, slightly spicy. Perfectly versatile.

Serve it with savory scones, like these Bacon Jalapeño Scones:

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Use it instead of apricot jam in this Apricot (Mango) Glazed Chicken:

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Serve it with these Indian Samosas:

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Heat the jam until warm and dip Chicken Taquitos in it:

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-Bake it with Brie wrapped in puff pastry dough for a delicious appetizer. Or cut pastry dough into squares and press dough into a well-greased mini muffin pan; place a square of Brie in the center and top with ½ tsp jam. Bake until browned.

-Spread it over a block of cream cheese or goat cheese and serve with crackers.

-Spread it between tortillas, along with grilled chicken and cheese, and grill for amazing quesadillas.

-Spread it on an English muffin and top with egg, cheese, and bacon for a breakfast sandwich with a kick.

-Add it to a grilled cheese sandwich.

-Spread it on a sandwich of leftover roast turkey or chicken.

-Add it to a marinade for roast pork or grilled chicken.

RECIPE:

Mango Jalapeño Jam

Yield: About 7 half-pint jars

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3 lb peeled and seeded mangos (weigh after peeling/seeding), about 6 cups
6-7 oz (about 6-7 whole) jalapeños
¾ cup apple cider vinegar
4 ¼ cups sugar, divided
1 box low-sugar pectin

Chop mangos in a food processor until finely chopped, but not pureed. You should end up with about 5 cups finely chopped mango. Pour into a large pot.

Use the food processor to finely chop the jalapeños. Leave the seeds/ribs in the jalapeños for a more spicy jam; remove them for a milder jam. Add to the pot along with the vinegar, and 4 cups of sugar.

Bring to a full rolling boil, reduce heat to medium, and boil for 20 minutes.

In a small bowl, stir together the pectin and ¼ cup sugar. Add pectin mixture to the pot and return mixture to a full rolling boil. Boil for 2 additional minutes.

Remove from heat and ladle into sterilized jars. Wipe rims of jars with a damp cloth and add lids and rings. Process jars in a boiling bath canner for 10 minutes for half-pint jars. Remove from canner and place on a towel on kitchen countertop. Let sit 24 hours. Check seals before storing on pantry shelf.

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Filed under Appetizers, Breads, Canning/Freezing, Condiments/Sauces

Clotted Cream (in an Instant Pot)

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Clotted cream is a delicious British condiment. Perfect for topping scones, muffins, cornbread, bagels: anything that you might put butter, cream cheese, or whipped cream on. Or try a dollop on oatmeal with fresh fruit for a wonderful breakfast treat.

Clotted cream’s texture and taste lie somewhere between whipped cream and butter. So: the best of both worlds.

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Clotted cream is made by heating cream and keeping it at a low temperature while the fat solids separate from the thinner milk and whey. Maintaining a consistent low heat for a long time is the perfect job for an Instant Pot.

The hardest part of making clotted cream is finding heavy cream that is NOT ultra-pasteurized. Most grocery stores in the US do not carry cream that isn’t ultra-pasteurized. (You can use regular pasteurized cream, but not ultra-pasteurized. The cream will not clot the same.) I bought mine at a local farmer’s market. Some Whole Foods stores also carry it.

**Save the thinner milk/whey that is left after separation to use in other recipes where you would use milk.

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RECIPE:

Clotted Cream (in an Instant Pot)

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4 cups heavy cream, not ultra-pasteurized

1. Pour cream into the Instant Pot and close lid (use glass lid if you have one).
2. Set Instant Pot to Yogurt and then Boil (press the Yogurt button, then press Adjust until it says Boil).
3. When the Boil cycle finishes, use a thermometer to check that the cream has reached 180°F. Repeat step if cream has not reached 180°F.
4. Return lid (glass) to pot and press Keep Warm button. Leave at Keep Warm for 8 hours.
5. Turn off Instant Pot and set insert on a cooling rack. Cool to room temperature. Do not stir.
7. Cover with glass lid or plastic wrap and refrigerate for 8-12 hours. Do not stir.
8. Remove from fridge. The clotted cream will have thickened and risen above a layer of milk/whey.
9. Use a spoon to scoop out a small section of clotted cream from the side of the pot, and place in a bowl. Carefully pour off the milk/whey at the bottom of the pot (keep to use in other recipes that call for milk or whey). Scoop the remaining clotted cream out into bowl. Stir back in a little whey if you want a thinner texture.
10. Store clotted cream in the refrigerator or freezer. For a softer texture, remove clotted cream from refrigerator about 30 minutes before serving.

 

Yield: about 2 cups clotted cream

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Filed under Appetizers, Breakfast/Brunch, Condiments/Sauces, Desserts, Instant Pot, Tips and Tutorials

Homemade Taco Seasoning Mix

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Making your own taco seasoning mix is an easy way to cut chemicals and preservatives out of your food and save money at the same time. And it tastes so much better than any packaged mix. Make a large batch and then store in an airtight container. Use about 2 Tbs of the mix for a pound of ground beef to make regular tacos. You can adjust the amounts of spicier chilies to your family’s taste. Penzey’s (online or in person) is a great source for quality bulk spices.

Use this for more than just ground beef tacos. Try replacing spices in the following recipes with this taco seasoning mix:

Layered Chicken Taco Salad Bowls
Taco Cornbread Pie
Chicken and Cheese Enchiladas
Creamy Chicken Enchiladas Verdes
Baked Chicken Taquitos
Chicken and Black Bean Chili
Hearty Beef Chili
Fajitas
Marinades for grilled steak or chicken

RECIPE:

Homemade Taco Seasoning Mix

  • Servings: Makes about 2 ½ cups
  • Print

Taco Seasoning 4

1 ½ cups chili powder
4 Tbs paprika (Spanish smoked or regular)
2 Tbs kosher salt (coarse grain; use less for regular table salt)
2 Tbs black pepper
2 Tbs garlic powder
2 Tbs onion powder (not onion salt)
2 Tbs ground cumin
2 Tbs dried oregano
1 Tbs Ancho chili pepper
1 Tbs crushed red pepper flakes
1 Tbs ground cayenne pepper

Mix all ingredients and store at room temperature in an airtight container. Use about 2 Tbs of seasoning per pound of meat. Makes about 2 ½ cups.

Note: Adjust amount of crushed red pepper flakes and cayenne pepper to make milder or spicier

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Filed under Condiments/Sauces, Main Dishes, Tips and Tutorials

Pumpkin Oat Waffles with Cinnamon Syrup

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Happy Halloween!

It is not feeling much like Halloween here in western Pennsylvania. On Monday, in anticipation of Hurricane Sandy, school was cancelled (Tue) and delayed (Wed), trick-or-treating was moved to Saturday, and school Halloween parties and parades moved to Friday. Gratefully, we had much less of an impact from the storm than was predicted, so kids are back at school today (on time!). But with all of the Halloween activities for today postponed, it feels like just another wet, slushy Wednesday.

We were all prepared to wake up on Tuesday without power, but instead we had a great day at home together with nothing on the schedule! I love days like that. Days that can start with a great breakfast full of healthy things like pumpkin and oats and topped with unhealthy things like a thick homemade cinnamon syrup.

New at waffle making? Try these Tips for Making Great Waffles.

RECIPES:

Pumpkin Oat Waffles

  • Servings: Makes 20 small waffles
  • Print

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2 cups flour
¾ cup rolled oats
2 Tbs cornstarch
2 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 tsp cinnamon
¼ tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg

2 cups buttermilk
4 eggs
1 cup pumpkin puree
½ cup butter, melted
½ cup brown sugar

Combine dry ingredients in a mixing bowl. Use a whisk to mix. Combine wet ingredients in a separate mixing bowl. Use a mixer to beat thoroughly. Beat in dry ingredients until just mixed. Do not stir batter after mixing.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes about 5 large Belgian waffles (20 small squares)

Cinnamon Syrup

¾ cup pure maple syrup
¼ cup sweetened condensed milk
2 Tbs butter
½ tsp cinnamon

Combine all ingredients in a small saucepan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve warm.

 

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Filed under Breads, Breakfast/Brunch, Condiments/Sauces

Indian Samosa with Mint Cilantro Chutney

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Indian Samosa are delicious, but I find the homemade dough a little bit difficult to work with. So these are “Cheater Samosa” made with wonton wrappers. Be sure to use the small sized wrappers, about 4” squares.

Samosa are a fried Indian pastry, filled with everything from minced chicken or lamb, lentils, vegetables, or potatoes. The most common ones in the United States are Aloo Samosa, stuffed with a spiced potato and green pea filling.

The traditional triangular shape of samosa is easy to make when using wonton wrappers:

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Working with one wonton wrapper at a time (keep remaining wrappers covered or they will dry out and become brittle), place about 1 Tbs of potato filling in the center of the dough.

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Use your fingers to shape filling into a triangle shape.

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Use your finger to slightly dampen all of the edges of the wonton wrapper with water. Fold the bottom edge of the dough up over the filling (it should overlap the filling by about 1 cm).  3711 090-1

Fold the two sides of the dough down over the filling, creating a triangle (the top corners should meet, slightly overlapping, in the center of the bottom folded edge). The two sides should overlap about 2 mm in the center of the samosa and where they meet the bottom edge of the dough. Pinch corners to keep filling from leaking during cooking. Repeat with remaining wonton wrappers.

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Stand each samosa triangle up on their bottom edge and press down slightly so that the samosa are self-standing.

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To keep the samosa from sputtering while cooking and to help keep the edges sealed, let the water on the edges of the dough dry before cooking. This should only take 2-3 minutes. If you fry them in the order that you made them, the first samosa should be ready to cook by the time you have finished making the rest of the batch of samosa.

To cook, heat 1-2 inches of cooking oil in a skillet until hot. Reduce heat to medium and carefully place several samosa in the hot oil. Cook for about 5 minutes, or until golden brown, turning once.

Use tongs to remove cooked samosa from oil. To keep samosa from getting soggy while draining excess oil, place a wire baking rack (like you use to cool cookies) over a double layer of paper towels. Place samosa on the baking rack while cooking remaining samosa.

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Serve hot with mint or other flavored chutney.

Unfortunately, I did not get a picture of the samosa with the mint cilantro chutney, but you can see it HERE served with grilled chicken. Samosa are best eaten just after cooking, but they can be prepared ahead and reheated just before serving.

TO PREPARE AHEAD: Prepare and cook samosa as directed. Cool and refrigerate. Reheat in a single layer on a baking sheet in a 350°F oven for 10 minutes, or until hot. (You can also refry the cooked and refrigerated samosa for 1-2 minutes to reheat.)

RECIPE:

Indian Samosa

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2 potatoes, peeled and diced (about 1 cup diced potatoes)
1/4 cup onion, finely chopped
1 Tbs oil
1/2 tsp grated fresh ginger
1/2 tsp Ancho chili powder
1/2 tsp ground coriander
1/2 tsp garam masala
1/4 tsp kasuri methi (fenugreek)
1/4 tsp salt
1/8 tsp ground cumin
1/8 tsp turmeric
1/8 tsp cayenne pepper
2 Tbs green peas
1 tsp lemon juice
1 Tbs finely chopped cilantro (optional)
1 package small (about 4” square) wonton wrappers (12-18 squares)
Cooking oil
Mint Cilantro Chutney (or other flavored chutney), for serving

Cook diced potatoes in a small amount of salted water until cooked through. Drain.

In a small skillet, heat oil until hot. Sauté onion until soft. Stir ginger, Ancho chili powder, coriander, garam masala, kasuri methi, salt, cumin, turmeric, and cayenne pepper into onions in the skillet. Cook for 1 minute. Add cooked potatoes to the skillet. Use the back of a wooden spoon or a potato masher to coarsely crush the potatoes. Mixture should be mashed enough to hold together, but not smooth. Stir in peas, lemon juice and cilantro. Remove pan from heat. If potato mixture is too dry to hold together, add about 1 Tbs of water and stir into the potatoes.

Working with one wonton wrapper at a time (keep remaining wrappers covered or they will dry out and become brittle), place about 1 Tbs of potato filling in the center of the dough. Use your fingers to shape filling into a triangle shape. Use your finger to slightly dampen all of the edges of the wonton wrapper with water. Fold the bottom edge of the dough up over the filling (it should overlap the filling by about 1 cm). Fold the two sides of the dough down over the filling, creating a triangle (the top corners should meet, slightly overlapping, in the center of the bottom folded edge). The two sides should overlap about 2 mm in the center of the samosa and where they meet the bottom edge of the dough. Pinch corners to keep filling from leaking during cooking. Repeat with remaining wonton wrappers. Stand each samosa triangle up on their bottom edge and press down slightly so that the samosa are self-standing. Let samosa sit for 2-3 minutes while heating cooking oil. This will allow the water to dry so that the samosa do not sputter when cooking.

Heat 1-2 inches of cooking oil in a skillet until hot. Reduce heat to medium and carefully place several samosa in the hot oil. Cook for about 5 minutes, or until golden brown, turning once.

Use tongs to remove samosa to a wire baking rack (placed over a layer of paper towels) after cooking. Serve hot with mint or other flavored chutney.

TO PREPARE AHEAD: Prepare and cook samosa as directed. Cool and refrigerate. Reheat in a single layer on a baking sheet in a 350°F oven for 10 minutes, or until hot. (You can also refry the cooked and refrigerated samosa for 1-2 minutes to reheat.)

Makes 12-18 Samosa

Mint Cilantro Chutney

1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1/2 of a small onion
1/2 – 1 fresh hot chili pepper (remove seeds if desired)
6 cloves garlic
1 tsp fresh ground ginger
3 Tbs fresh lemon juice
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp garam masala
1/4 tsp ground cumin (or 1 tsp whole cumin seeds)

Using a blender, food processor, or mortar & pestle, blend all ingredients until finely chopped. Add water 1 Tbs at a time (usually about 2-3 Tbs total) until chutney is desired consistency.

Makes about 1 cup chutney

 

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Filed under Appetizers, Condiments/Sauces