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by The Tasty Gardener, on August 12th, 2010
Today is National Julienne Fries Day.
Here’s a recipe you can make a home and use on those julienned fries.
Homemade Ketchup
28 oz can whole tomatoes in purée
1 medium onion, chopped
2 tbsp olive oil
1 tbsp tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 tsp salt
1. In a blender add the whole can of tomatoes and puree until smooth.
2. In a saucepan cook the onion until softened about 8 minutes.
3. Add the pureed tomatoes and the remaining ingredients and simmer for about one hour, stirring often to prevent burning.
4. Carefully pour the sauce into a blender and puree until smooth.
5. Chill, covered for at least 2 hours before using.
by The Tasty Gardener, on April 27th, 2010
Today is National Prime Rib Day.
Here are some rubs that you could easily use on a prime rib or any other meat you might be roasting.
Garlic Infusion Rub
Salt and pepper
6 cloves garlic, minced
1/4 cup grainy Dijon type mustard
2 tbsp olive oil
1. Sprinkle beef all over with salt and pepper.
2. Combine garlic, mustard and oil and spread over meat before roasting.
Lemon Pepper Rub
salt and pepper
Zest of one lemon
4 garlic cloves, minced
1 tbsp olive oil
1 tbsp lemon juice
1. Season meat all over with salt and pepper.
2. Combine the rest of the ingredients and rub over meat before roasting.
Horseradish Rub
1 tbsp horseradish
1 tbsp Dijon type mustard
1 tsp minced, chopped
1 tsp cracked black pepper
1. Combine all and spread on meat before cooking.
Barbeque Rub
1 tbsp paprika
1 tbsp packed dark brown sugar
1/2 tbsp dry mustard
1/2 tbsp chili powder
1/2 tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
1. Combine all the ingredients and rub over meat before cooking.
Jerk Rub
1/8 cup dried rosemary
1/8 cup dried thyme
1 tbsp dry mustard
2 tsp salt
2 tsp black pepper
2 tsp onion powder
1 tsp ground cloves
1/ tsp cayenne
1/2 tbsp ground cumin
1. Combine all ingredients and rub over meat before cooking.
by The Tasty Gardener, on April 15th, 2010
Today is National Glazed Spirl Ham Day.
Here are a few different glazes you could use for you ham.
Honey and Brown Sugar Ham Glaze
2/3 cup brown sugar
3 tbsp honey
1 tbsp prepared mustard
1. Mix together all ingredients and brush over ham before cooking. Brush on more occasionally while meat is cooking.
Orange Glaze
1 cup orange juice
3/4 cup brown sugar
1 tbsp Dijon mustard
1/2 cup honey
2 tsp soy sauce
1. Mix together all ingredients and brush over ham before cooking. Brush on more occasionally while meat is cooking.
Marmalade Glaze
1/4 cup orange marmalade
1/2 tsp dry mustard
1/2 cup brown sugar
1 tbsp flour
1. Mix together all ingredients and brush over ham before cooking. Brush on more occasionally while meat is cooking.
Chili Glaze
1/2 cup thick chili sauce
1/4 cup corn syrup
1. Mix together all ingredients and brush over ham before cooking. Brush on more occasionally while meat is cooking.
by The Tasty Gardener, on January 24th, 2010
Today is National Peanut Butter Day.
Toss this with noodles or serve with chicken skewers.
Spicy Peanut Sauce
1 cup smooth peanut butter
1/2 cup hot water
2 cloves garlic, minced
2 tbsp soy sauce
1 tsp ground cumin
1/4 tsp cayenne powder
1/2 tsp curry powder
1 tsp lemon juice
1. Whisk together the entire ingredients in blender until smoothed. Let it sit for several hours before using. Warm the sauce before serving.
by The Tasty Gardener, on January 10th, 2010
Today is National Bittersweet Chocolate Day.
Serve it over desserts and ice cream or if so inclined eat it plain with a spoon.
Bittersweet Chocolate Sauce
Makes about 2 cups.
1 cup heavy whipping cream
1/4 cup dark corn syrup
12 ounces bittersweet chocolate, chopped
1. In a medium saucepan over medium heat mix together the cream and corn syrup. Bring up to a simmer
2. Remove from heat and stir in chocolate. Stir until smooth.
by The Tasty Gardener, on December 21st, 2009
Today is National Hamburger Day and National Kiwi Fruit Day.
Kiwi Fruit Chutney
2 lbs kiwifruit, peeled and sliced
2 bananas, peeled and chopped
3 sweet onions, finely chopped
Grated zest of 1 lemon
Juice of 3 lemons
1 cup raisins
1 cup brown sugar, packed
1 tsp ground ginger
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1/2 tsp freshly ground nutmeg
1/4 tsp ground cardamom
1 tbsp kosher salt
1 cup white vinegar
1. Place all the ingredients into a large heavy saucepan.
2. Bring to a boil, lower heat, and simmer uncovered about 1 hour until thickened.
3. Pour into dry, sterilized canning jars and process according to manufacturer’s directions.
by The Tasty Gardener, on December 17th, 2009
Today is National Maple Syrup Day.
This is definitely a holiday we should have in Canada.
Maple Glazed Ham
½ cup pure maple syrup
¼ cup orange juice
1 tablespoon prepared mustard
1 ham
1. Combine the ingredients. Spread over the ham. Bake in 350 degree F oven until cooked. (depends on size of the ham)
2. Baste every 10 minutes during the last 10 minutes of cooking.
by The Tasty Gardener, on November 23rd, 2009
Today is National Expresso Day and National Cranberry Day.
Just in time for American Thanksgiving.
Apple-Cinnamon Cranberry Sauce
Makes 2 cups
2 cups fresh cranberries
1 medium apple, diced
1/2 cup apple juice
1/2 cup water
1/4 cup sugar
1 tbsp apple cider vinegar
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1. In medium pot heat water, apple juice and sugar until sugar dissolves completely.
2. Add in cranberries, apples, cider vinegar, cinnamon and nutmeg. Simmer until cranberries begin to burst, about 10-15 minutes.
3. Remove from heat and serve hot, or let cool before covering and placing in refrigerator to chill. Cranberries will get bitter if left on the heat so make sure you remove them after the 15 minutes. Sauce will thicken as it cools.
by The Tasty Gardener, on September 22nd, 2009
You need:
2 mangoes, cubed
2 green onions, thinly sliced
2 tbsp red onion, finely chopped
1 Thai chili, finely chopped
3 tbsp parsley, chopped roughly
2 limes, juiced
Salt and pepper to taste.
To cube a mango:
Slice the mango in three pieces.
Score the flesh of the mango in both direction to make cubes.
Invert the peel so you have a hedgehog appearance.
Cut the pieces away from the peel. Place in bowl.
Thinly slice the green onions. I like to add a bit of the green leave of the onion anytime I cook with it.
Finely chop the red onion.
Seed and then finely chop the pepper. Remember to wear latex gloves when working with hot peppers. They can burn the skin. Do not get in eyes!!!
Coarsely chop the parsley.
Squeeze the juice out of 2 limes. The best way to get the most juice is to first roll the fruit firmly across the cutting board. (That’s my hand.)
Then slice in half.
Now squeeze each half with all your might turning it in your hand 90 degrees each squeeze. See the power!!!
Combine all ingredients in a bowl and add salt and pepper to taste.
Chill for 20 minutes before serving.
Mango Salsa Full Recipe
2 mangos, cubed
2 green onions, thinly sliced
2 tbsp red onion, finely chopped
1 Thai chili, finely chopped
3 tbsp parsley, chopped roughly
2 limes, juiced
Salt and pepper to taste.
1. Combine all ingredients in a bowl and add alt and pepper to taste. Chill for 20 minutes before serving.
by The Tasty Gardener, on September 16th, 2009
Today is National Guacamole Day.
There are so many different variations of Guacamole out there that it’s hard to decide which is the best. This recipe is for an authentic version without all the fancy additions other recipes use. Some times it’s just better to get back to the basics.
Guacamole Recipe
4 ripe avocados
1/2 tsp ground cumin
4 cloves garlic
1 med. Roma tomato
1/2 cup onion
2 jalapeno pepper
1/2 cup parsley leaves
4 tbsp lime juice
salt and pepper to taste
To chop an avocado:
Take your chefs knife and slice through lenghtwise until you feel the pit. Rotate the avocado and make a cut all the way around.
Twist the two halves to seperate.
Carefully whack the knife into the pit and twist and wiggle until it pops out.
Score the flesh of the avocado both directions.
Using a spoon scoop out the flesh, place in bowl and coarsely mash. I like my guacamole pretty chunky but you can mash it to your preference.
Seed and diced tomato.
Dice onion.
Seed and mince peppers. Wear latex gloves when working with hot peppers. The juice can burn you skin and cause extreme irritation if you get in your eyes.
Chop parsley and mince garlic.
To bowl with avocado add tomato, onion, chilies, parsley, cumin and lime juice.
Blend gently.
Add salt and pepper and adjust according to taste.
Serve with tortilla chips.
Guacamole Full Recipe
4 ripe avocados, diced
1/2 tsp ground cumin
4 cloves garlic, minced
1 med. Roma tomato, diced
1/2 cup onion, diced
2 jalapeno pepper, minced
1/2 cup parsley leaves, chopped
4 tbsp fresh lime juice
salt and pepper to taste
1. Combine all ingredients in a bowl and gently mix together.
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