Category: Condiments
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Garlic Scape Pesto Sauce
My friend Mary S, of the green thumb, has been gifting me garlic scapes. Since her garlic was planted in the fall and is almost as tall as me, her garlic has lots of scapes, whereas my garlic was planted in the spring, and the tallest plant might be, oh, six inches high, and there are no…
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Summer Mango Salsa
Apparently it’s mango season. In browsing the grocery store flyers looking for inspiration, I noticed that two of our three chains had mangoes on sale. I’ve never eaten a mango before, but I’ve had mango juice and liked it. So I thought I’d give it a try. Why not, right? According to the Mango Board,…
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Hoisin Sauce – Gluten-free with Soy-free option
Hoisin sauce was just another well-loved condiment no longer within my grasp until I found a recipe and modified it to be safe for me. If you have a soy allergy (I don’t) try this with Mary Kate’s Soy-Free, gluten-free “Tamari Sauce” and let us know how it worked out for you. Hoisin Sauce – Gluten-free with…
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Salad Dressing Recipe Theory
So, salad dressing. It’s one of those things that I can’t buy any more, my corn allergy pretty much blew any hope of being able to find a commercial product to buy out of the water. I don’t really use recipes any more, I tend to throw things in a blender and have at it,…
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Plum Sauce
I have another canning inspired recipe for you. I made and canned plum sauce because I wasn’t able to find a safe commercial version for me, and because I eat a lot of Asian and Asian inspired food. Since I’ll be using this as a condiment for some of the dishes that are coming up,…
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Chunky Mustard Refrigerator Pickles
So here’s another canning inspired recipe, because these pickles were really a winner. I used the recipe from the Ball Complete Guide to Home Preserving, but modified it to leave out the ClearJel (which is modified corn starch) and to substitute the distilled white vinegar for apple cider vinegar instead. I did water bath can them…
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Thai Hot and Sweet Dipping Sauce
As many of you know, I’ve been canning for well over a year now because it was the only way to replace commercial condiments that I could no longer buy at the grocery store because of the whole corn thing. When I saw this recipe in the Ball Complete Book of Home Preserving (you…
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Dry Rub for Barbecue
This one’s pretty simple, but often the rubs and seasonings that you can buy pre-mixed at the grocery store have something I’m not supposed to have, whether it’s citric acid for flavor, or a filler, or an anti-flow agent that happens to be derived from corn, wheat or milk. I can’t tell you…