Tag Archives: recipes

Worcestershire Sauce – Make Your Own!Worcestershire Sauce

 

Do you use Worcestershire sauce? Ever wonder what’s in it? Ever wonder if you can make it at home. I don’t use Worcestershire sauce that often but recently I was curious about the ingredients.Worcestershire Sauce

 

Worcestershire sauce is a fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins,  who went on to form the company Lea and Perrins. The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret. The original recipe for Worcestershire sauce basically consists of anchovies layered in brine, tamarinds in molasses, garlic in vinegar, chilies, cloves, shallots, and sugar.

 

Interestingly, the version of Lea & Perrins Worcestershire sauce sold in the U.S. differs from the British recipe. It uses distilled white vinegar rather than malt vinegar. In addition, it has three times as much sugar and sodium. This makes the American version sweeter and saltier than the version sold in Britain and Canada.

 

The one ingredient that sets Worcestershire sauce apart is tamarind, the fruit of the Indian date. This fruit contains more sugar than any other fruit but is balanced by its high content of acid, giving it that sweet-sour taste. Worcestershire sauce also contains anchovies, actually fermented anchovies!

 

After searching online I found an easy recipe that didn’t require any long fermenting or cooking. I decided to try it and see how it compares to the bottled version.Worcestershire Sauce

 

Homemade Worcestershire Sauce

 

1/2 cup apple cider vinegar

  • 2 tablespoons Thai fish sauce
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • juice of one lime
  • 1/2 tsp ground clove
  • 1/2 tsp onion powder
  • 1/4 tsp garlic
  • 1/4 tsp of chili powder

Mix all ingredients together in a blender, or shake thoroughly in a dressing bottle!

 

Nourished Kitchen has another recipe which was a little more involved. She found the recipe from Nourishing Joy.

 

  • ½ cup malt vinegar
  • ½ cup apple cider vinegar
  • ½ cup blackstrap molasses
  • ¼ cup naturally fermented fish sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon naturally fermented soy sauce
  • 3 tablespoons onion juice, or 1 teaspoon dehydrated onion
  • 1 teaspoon ground black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 shallots, finely minced
  • 4 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 8 anchovies, minced
  • Juice of 1 lime

 

  1. Whisk together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onion juice. Set aside.
  2. Heat a small, dry sauté pan over medium heat. Toast the spices until fragrant, about 1 minute. Pour into a small bowl and set aside.
  3. In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes. Add garlic, ginger, anchovies, and reserved spices and continue to saute just until fragrant, about 30 seconds.
  4. Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.
  5. Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.

 

Worcestershire SauceI tried the very first version and I have to say the taste is very similar. I’d be very happy to make my own Worcestershire sauce from now on. I know exactly what’s in it and I usually have all the ingredients on hand! Have you ever made your own Worcestershire sauce before?

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You may remember the zucchini carrot bread recipe I shared several weeks ago. I made several loaves which are now in our freezer, it was a great way to use up the last zucchini from my garden. This pumpkin pecan bread recipe is also from my step-sister and is every bit as delicious. In fact you may want to add this bread to your Thanksgiving table. It is that good. This pumpkin pecan bread also freezes well so make some to enjoy now and some to enjoy later. You’ll be glad you did. Take advantage of the abundance of pumpkin available this time of year and fill your freezer with this delicious pumpkin pecan bread.Pumpkin Carrot Bread

 

Pumpkin Pecan Bread

 

Ingredients:

 

1 Cup Dark Brown Sugar
1-1/2 Cups White Sugar
2/3 Cup Vegetable Oil
4 Eggs (Beaten)
2 Cups Processed Pumpkin
2 Cups Finely Grated Carrots
3-1/3 Cups All Purpose Flour
1 teaspoon Baking Powder
1-1/2 teaspoons Baking Soda
1-1/2 teaspoons Salt
1 Tablespoon Ground Cinnamon
1 teaspoon Ground Cloves
1/2 teaspoon Ground Ginger
2 Cups Chopped Pecans or Walnuts
1 Cup Raisins

 

Directions:

Beat the sugars and oil until fluffy. Add the eggs and mix well. Add pumpkin and carrot mixture. Mix well.
Sift dry ingredients together; Add nuts and raisins to flour mixture.  Slowly add dry ingredients to wet mixture.  If too thick, add 2 Tablespoons water. Mix well.
Grease and flour two loaf pans. (Whole pecans can be laid on top of mixture for decoration).Pumpkin Carrot Bread Bake for 1 hour at 350 degrees, or until toothpick inserted into middle of loaf comes out clean.Pumpkin Pecan Bread
Cool on rack 10 minutes before cutting.Pumpkin Carrot Bread
Freezes well.  If freezing, wrap loaf in plastic wrap, and then in aluminum foil.

 

I know we will be enjoying this pumpkin pecan bread with our tea this winter. Slightly toasted it will be the perfect afternoon snack.Pumpkin Carrot Bread

Clocks are turned back, the days are getting shorter and it gets dark so early. It’s the time of year when soup is often on the menu, whether for lunch or dinner. I love soup and these fabulous fall soups are my favorite. Nothing better than warm, nourishing soup on a cold autumn day.fabulous fall soups

 

Cheddar Ale Soup
T
his soup is so easy and delicious, perfect for a fall day.fabulous fall soups

 

Pork, Bean and Kale Soup

I have an ongoing goal to eat healthier and make good food choices. It’s not always easy but my goal is to eat right 80% of the time! I have a wonderful cookbook called Eating Well in Season – the Farmers’ Market Cookbook. The recipes are divided into seasons of the year and focus on what food is fresh during each season. If you are looking for a hearty winter soup, this pork, bean and kale soup is perfect. It’s delicious and nutritious and uses foods you can find in your farmer’s market this time of year.

 

Cream of Carrot Soup
We had a good carrot crop this year. I love the taste of fresh home grown carrots and one of my favorite ways to use them is in this wonderful Cream of Carrot Soup. It’s a perfect soup for a wet, chilly fall day. I’ve been making this recipe for years and it freezes well although if you are planning on freezing it I would add the light cream later. This soup does not need to be blended but I have one of those wonderful emersion blenders, which I love to use! So before adding the cream I puree the soup. I hope you enjoy this recipe!fabulous fall soups

 

Amazing Turkey Soup
Thanksgiving is one of my favorite holdays  and one of the best things about Thanksgiving is the leftover turkey! I look forward to making this soup every year. You can also make it with leftover chicken as well.fabulous fall soups

 

The Soup Doctor’s Egg Drop Soup
You may have heard of the Cake Doctor before, a series of cookbooks where every recipe is based on a boxed cake mix. My husband is the Soup Doctor! He can take a plain package of Ramen Noodles and turn it into an amazing egg drop soup with just a few simple ingredients. Perfect for those lunch or dinners where you just want a quick, delicious meal.

 

Black Bean and Sausage Soup
Cool autumn days are the perfect time to enjoy a bowl of hearty black bean and sausage soup. The combination of sweet Italian turkey sausage, jalapeño peppers and fresh cilantro gives this black bean and sausage soup a distinctive flavor. If you have any leftovers they are easily reheated in the microwave or can be frozen for later use. Serve along with a leafy green salad and a loaf of bread and your have a meal!fabulous fall soups

 

Irish Yellow Broth
Autumn comes all too quickly. Much as I hate to see summer go the fall is one of my favorite times of year. Fall in Vermont is so enjoyable; the days are still fairly warm and sunny but the nights are cold. When there is a slight chill in the air I enjoy making simple soups for lunch. One of my favorite soups is this Irish Yellow Broth. The steel cut oats not only add nutrition but they give a creaminess to the soup. Usually I leave out the cream and the soup still tastes delicious! Next time you’re looking for a fabulous fall soup try this Irish Yellow Broth. I’ve shared the recipe several years ago but it’s worth repeating. I enjoy this soup whether it’s the beginning of fall, the middle of winter or early spring! It’s simple to make and delicious! This soup is definitely one of my top fabulous fall soups!Simple Soups, Irish Yellow Broth

 

Tomato Soup From a Can
Perhaps when you think of tomato soup from a can you think of Campbell’s. Isn’t that what we grew up with? Comfort food at it’s finest is tomato soup served alongside a grilled cheese sandwich. It’s also a quick and easy meal. However, did you know you could make your own tomato soup? I have a wonderful recipe from my mother for a tomato soup that can be canned for later use. Perhaps you didn’t have a garden last year. You can also enjoy homemade tomato soup with ingredients you probably have on hand in your pantry.fabulous fall soups

 

Chicken Pot Pie Soup
When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal.  The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!fabulous fall soups

 

Best Ever Cheeseburger Soup
Fall has come to Vermont and the weather is much cooler now, it’s the perfect weather for this best ever Cheeseburger Soup! We can’t always enjoy a yummy cheeseburger for lunch instead mix up a batch of this delicious soup. This Cheeseburger Soup is similar to potato soup but even more satisfying. I haven’t tried freezing this soup as it is usually consumed within a day or two! Pair it with a fresh salad and you have a complete dinner.fabulous fall soups

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I’ve mentioned before the wonderful cooks that are in my husband’s family. I love visiting my mother-in-law because she is always trying new recipes and passing them along. On one of our visits my mother-in-law gave me this Blue Cheese Artichoke Dip. It sounded delicious and even fairly healthy! The only ingredient that wasn’t completely good for you was the blue cheese! When we had company recently I decided to mix up a batch and see how it went over.Blue Cheese Artichoke Dip

 

It was a big hit and there wasn’t any left at the end of the evening. I served it with pita chips and baked tortilla chips. I’m sure you could also serve it with vegetables as well.Blue Cheese and Artichoke Dip

This Blue Cheese Artichoke Dip is a winner! Try it the next time you need an appetizer, you’ll be glad you did.

 

Blue Cheese Artichoke Dip

 

Ingredients:

1 can artichoke in water, drained

¼ cup scallions, chopped

½ tsp. minced garlic

2 oz. blue cheese

1 Tbsp. parsley

¼ cup plain yogurt

 

Directions:

Combine all the above ingredients in a blender and puree until smooth. Place into a serving container and serve with pita chips, crackers or vegetables.

 

This blue cheese artichoke dip can be made ahead of time, which gives the flavors a chance to combine. Just chill in the refrigerator until ready to serve.Blue Cheese Artichoke Dip

 

Using the blue cheese in this dip was a perfect combination but now I’m wondering about using other types of soft cheese, for example Feta cheese or even herb flavored goat cheese? What do you think, would you make this blue cheese artichoke dip with blue cheese or something different?

 

The blue cheese flavor in this dip is not overpowering so if you are not a fan of blue cheese don’t be put off by this recipe, try it you might find you like it!Blue Cheese Artichoke Dip

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This recipe for Fettuccine with Fire-Roasted BologneseSsauce is a slightly healthier version of the traditional Bolognese sauce that you might be more familiar with. It takes only about 15 minutes to prepare with about 45 minutes to simmer. Which mean you can have dinner on the table in under an hour. Plus you can double the recipe and freeze half for another meal later on. Serve this with a salad and some bread and you have a complete, delicious dinner.Fire-Roasted Bolognese Sauce

 

Fettuccine with Fire-Roasted Bolognese Sauce

 

Ingredients:

 

2 tsp. Olive oil

¼ lb. shiitake mushrooms, stems removed and caps sliced

1 leek, cleaned and thinly sliced

3 garlic cloves, minced

¾ pound lean ground beef

1 (28oz) can whole fire-roasted tomatoes, drained and chopped

½ cup dry white wine or chicken broth

¾ tsp. Salt

8 oz. whole-wheat fettuccine

¼ cup chopped fresh basil

3 Tbsp. Grated Parmesan

 

Directions:

 

To make the sauce, heat the olive oil in a large skillet over medium heat. Add the mushrooms, leek and garlic and cook stirring occasionally, until the vegetables are softened, about 6 minutes. Add the beef and cook, breaking apart with a wooden spoon, until browned, about 5 minutes. Add the tomatoes, wine, and salt and bring to a boil. Reduce the heat, cover, and simmer, until the sauce is thickened, about 45 minutes.

 

While the sauce is cooking, cook the fettuccine according to the package directions. Drain the fettuccine and transfer to a large bowl. Add the sauce, basil and Parmesan and toss to coat. Serve immediately.Fire-Roasted Bolognese Sauce

 

This Fire Roasted Bolognese Sauce recipe can easily be doubled if you are feeding a larger crowd and it also freezes well.

 

I have made the traditional Bolognese Sauce which takes much longer to prepare. I have to say that this Fire-Roasted Bolognese Sauce is much quicker to prepare and is just as delicious. Finding a recipe that tastes as god as the original but takes half the time to prepare is a winner in my book!Fire-Roasted Bolognese Sauce

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It’s officially fall and everywhere you look there are signs of the season. The leaves are changing, the nights are cooler and there is pumpkin spice in everything! You don’t have to wait until fall to enjoy these pancakes but the season does bring the recipe to mind and I decided we would have breakfast for dinner one night and enjoy these tasty pumpkin pie pancakes!Pumpkin Pie Pancakes

 

Pumpkin Pie Pancakes

 

Ingredients

 

¼ cup flour

¼ cup whole wheat flour

3 Tbsp. Brown sugar

¾ tsp. Baking powder

¼ tsp. Baking soda

1 tsp. pumpkin pie spice

¼ tsp. Salt

2/3 cup low fat buttermilk

¼ cup canned pumpkin puree

4 tsp. Butter, melted

1 large egg

4 Tbsp. maple syrup

 

Directions:

 

Whisk together the flours, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Whisk the buttermilk, pumpkin, butter and egg in another bowl until blended. Add the flour mixture to the buttermilk mixture, stirring until well blended.

 

Spray a nonstick griddle with nonstick spray and set over medium heat. When a drop of water sizzles on it, pour the batter onto the griddle buy scant ¼ cupfuls. Cook just until bubbles begin to appear at the edges of the pancake, 2-3 minutes. Flip and cook until golden, 2-3 minutes longer. Repeat with the remaining batter, making a total of 8 pancakes. Serve with the maple syrup. Serves four.Pumpkin Pie pancakes

 

Now you don’t have to wait until thanksgiving for your taste of pumpkin pie, instead you can enjoy these pumpkin pie pancakes! These pancakes can be enjoyed for breakfast or for dinner and the recipe can be easily doubled.

 

Are you a pumpkin fan? How do you enjoy eating pumpkin this time of year/

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