Healthy tomato-onion jam. This healthy jam is delish with tofu cream cheese on gluten-free toast This jam is based on a recipe by food blogger Jennifer Perillo.
Last week in my post on compassion I mentioned that the food blogging community was rallying around a woman named Jennifer Perillo who lost her husband suddenly. Like everyone, I wondered how I could help, and the Universe has responded in a beautiful way. Please note that the auction is now closed, and we raised $410! You can still donate to help Jennie and her girls by clicking here. 1. 2. 3. 4. 5. 6. 7. The jam is great on toast with cream cheese (real or vegan), and also would be delicious on chicken, pork, or tempeh as a glaze, or over brie for a party.
Tomato Onion JamMakes 8 half-pint jars (240 ml each) Day before Remove the skins of the tomatoes by cutting an X on the bottom, then putting them in boiling water for about a minute. Core the tomatoes and chop coarsely. Heat the lids in simmering water. Fill each jar to within about ½” from the rim. Runs With Spatulas: Compound Butters. Let me tell you, it's not the easiest thing in the world to come up with a completely finger-food-only meal.
Especially when you're not just focused on heavy appetizers, but on actually serving sides. Goodbye pasta salad. Goodbye chips and dip. Hello corn on the cob. Problem solved. But what's the one thing everyone loves to do to corn on the cob? So I might have cheated, and bought little disposable cups to put the butter in and given out knives -- BUT it still worked, and I say it still qualifies as "finger food". Since we were on a roll with trying new beers and new hot dog toppings, why not go all out and have new butter flavors while we were at it? So not regrettable. 1 1/2 cups butter, at room temperature3 tablespoons parsley, minced1 1/2 tablespoons garlic, minced1 tablespoon Italian seasoning3/4 teaspoon red pepper flakes In a medium bowl, use the back of a fork to mash the butter. Makes: 12 tablespoons (serving size: 2 teaspoons) Chili Garlic Paste. Chili Garlic paste is a basic element for any kitchen.
Every corner of the earth uses this combination some time or the other, and for various culinary uses. In Indian cuisine, (for those who use garlic in cooking, for there are many who do not), this basic paste is a must have, make ahead, store in the refrigerator kind of treasure. There are many uses to it – a a flavor enhancer in a curry, to use to make a chutney/spread/dips/sauces, for various marination, and as a rub for vegetarian and non vegetarian dishes. It works wonders when you have this ready and do quick rub on meat, cheese or vegetables before a summer grill, or reach out for that little container and add some of it to the curry sauce you are making.
I know that the shelves of the grocery stores are well stacked with innumerable varieties of the Chili Garlic pastes and sauces and I myself use the Sriracha sauce ever so often – more for that extra zing while cooking than as a condiment. Chili Garlic Paste. Cookies ‘n Cream Almond Butter Spread. I like to have a variety of nut butters available to eat at any given time.
As of last night, there were six open jars in my kitchen. I’m not going to tell you how many unopened jars are in the cabinets. Let’s just say that I invest in peanut butter like some people invest in the stock market. At the rate the market is going these days, I think I’m the smart one. Some time between last night and this morning, I decided that six jars of nut butter just weren’t going to cut it. Have you ever dipped an Oreo into peanut butter? [print_this] Cookies ‘n Cream Almond Butter Spread Yield: Makes ~1 cup or 16 tablespoons Ingredients 1 1/2 cups roasted salted almonds1 teaspoons vanilla extract2 tablespoons almond milk2 Oreos (can use gluten-free) Cooking Directions [/print_this] A couple off topic items: Jackie from La Casa de Sweets organized a way for all of us to help raise money in Africa to help with the food crisis.
Steve’s race is this weekend! How many jars of nut butter do you have on hand?