Cebollas en Escabeche al Estilo Karencita

Cebollas en escabeche
Cebollas en escabeche

The barbacoa taco post, continued……

 

The marinade and the onion....
The marinade and the onion….

 

From raw to righteous
From raw to righteous

So, I wish I had the patience for the real deal. And the forethought to plan ahead several weeks. But, I don’t. So, although I started with this recipe, I cheated.

 
For the onions
1 medium red onion, sliced in 1/4″ slices left whole.
1 c. boiling water
For the marinade
1/2 c. red wine vinegar or cider vinegar
1/2 c. water
1/2 tsp. dried Mexican oregano leaves
1/4 c. water
2 bay leaves
4 black peppercorns
2 cloves, whole
Instructions
Stack the onions in a heat-resistant glass jar (like a wide-mouth Mason or Weck jar)
Cover with the boiling water and let cool to tepid. (This parcooks the onions.)
Put the marinade ingredients in a pyrex measuring cup, and microwave for two minutes.
Drain the soaking water from the jar, but leave the onions in.
Cover the onions with the marinade, making sure the pepper corns and cloves go in. Slide the bay leaves around the outside of the onions because it’s pretty.
If you have leftover vinegar, just toss it.
If you need more liquid, heat up some more vinegar/water to boiling (1:1 ratio) and top off the container.
Let cool on the counter, then refrigerator for up to a month.
Notes
You can eat these as soon as the next day, and they get tastier the longer they sit. Assuming you can get them to last, that is.

Adapted from Mexican Authentic Recipes

Cheesy Herb Garlic Zucchini Sticks

It’s one of those uninspired weeks – where I start thinking on Wednesday, “What am I going to blog about this week?!?”  I want to go nuts with the cakes and cookies, but it’s just kind of mean to make the whole house smell like that when Bill can’t eat any…..So, I went with what was in the fridge: zucchini.  

Cheese Herb Garlic Zucchini Sticks
Cheese Herb Garlic Zucchini Sticks

 

 

And, I just love zucchini with lemon and thyme, but I only had the dried herb.  I knew I wanted to roast the squash, but that was really incompatible with those hard little sticks – what to do, what to do…. so I pounded it with some salt and garlic in the mortar and pestle. Problem solved!

ZucchiniPanel1

ZucchiniPanel2

 

Bill says they’re good. And, although the garlic smell is really out there while they’re cooking, the end product is just lightly garlicky.  Heads up, though! You might think you’re in Gilroy while they’re baking. 

mmm......crunchy cheesy bits....
mmm……crunchy cheesy bits….

And, who am I kidding? This might have been the best part of the whole thing – cheesy paper for grown-ups! 

Let’s make some – and tell me how yours turn out!
For the toss
1 clove garlic
½ tsp. dried thyme
Dash kosher salt
1 Tbsp olive oil
½ tsp lemon zest
For the rest
2 zucchini, cut to look like wedge fries
¼ freshly grated pecorino romano or parmeggiano reggiano
Instructions
Preheat oven to convection 400* (or plain old 375*)
Smash the garlic clove in the M&P.*
Add in the salt and thyme and pound till the thyme is no longer hard little sticks.
Add in the olive oil and lemon zest, and pound it a few more times to mix it all together.
Transfer the paste to a bowl, toss zuke sticks in it and then spread them out on a parchment-lined baking sheet.
Sprinkle w/ the cheese.
Bake 20 minutes, then turn to broil for a few to get things crunchy and brown.
Notes
*You could totally skip the M&P if you have fresh thyme. Just mince the garlic, then smoosh it with the salt and thyme with the side of your knife right on the cutting board.

Smoky Eggplant Dip

Smoky, creamy lusciousness.
Smoky, creamy lusciousness.

I have always known this as baba ghanouj. Then one day, a friend of mine who spends her summers in Jordan told me, uh, no. That is muttabal. Not baba ghanouj.  Wha-wha-wha?  Unknowingly, my dear friends, we have stepped into an area between cuisines…..it is…..the foodist zone!   Whatever we call it, I’m sticking with fucking delicious. Because it is. 

Such simple ingredients...
Such simple ingredients…

Safeway had eggplants on sale for a buck this week. How can you not make this luscious elixir when it’s a buck an aubergine?!?   Of course, the secret to this is how you cook the eggplant.  Sure, you can put this in your oven and it will come out….fine. But if you want something truly exquisite, you will need fire. 

If you have a gas burner, you can do this there. I used the barbecue. That little skinny zebra in the picture took ten minutes each side. But the big fat one, he took twenty-five minutes per side.  But, it was sooooo worth it. You wash ’em and throw ’em over the open flame. That’s it. Don’t peel, or pierce, or anything. Just flame ’em til they’re blackened and smooshy. When they collapse in on themselves, they’re done. Then you put ’em on a tray and cover ’em with plastic wrap to loosen the skin.

 

Once they’re peeled, purée them in the Cuisinart and then drain them for a good half hour.  Out of those two eggplants, I got 2 cups of purée and 1/4  c. of liquid. So, now you know why I wait til there’s a sale…..

BabaGhanoujCollage
Oh, yeah mama! Look at those charred bits of goodness under the peel. That’s what makes this so very tasty.

Ok, enough chit chat. Shall we make some?! 

Let's eat!
Let’s eat!

 
Ingredients
2 medium eggplants
zest and juice of half a lemon
1 clove garlic, pressed
1/3 c. tahini
1/3 c. chopped parsley
S&P
Instructions
Roast the eggplant over an open flame (ie on the grill) until it is charred and smooshy.
Put the cooked eggplant on a tray and cover with plastic wrap for 20 minutes or so to loosen the skin.
Peel the eggplant.
Purée the flesh in the food processor.
Drain the purée for twenty minutes or so. Discard the liquid.
Add the lemon, garlic and tahini.
Pulse until smooth.
Taste for seasoning, and adjust as needed.
Add the parsley and pulse a couple times just to mix it in.
Serve warm, or chill and serve the next day.
Notes
I like it better the next day, but it is certainly delicious as soon as it’s done.
Use this as a dip with pita chips or wedges, or with veggies, or as spread on a wrap with grilled veggies and kalamata olives.

Butternut Squash Purée with Chipotle

bnut9BC

 

So, we all know about Billy’s diet restrictions.  Coming up with a starch-resembling food item at dinner is a challenge. He can eat winter squash, so lately it’s been 101 ways to eat butternut.  This is one we like. And it is literally three-ingredients and ten minutes. 

ButternutCollage

 

The biggest pain to this is peeling the squash.  Sometimes Sprouts will have it already peeled and cubed at essentially the same per-pound price, but not always.  So, when I have to (gasp) prep my own, this is what I do: Slice the knob off the top and the bottom, so it will stand up  on the cutting board. Then, I just take a veg peeler in long strokes down the length of the squash. (There is nothing pervy about this, unless your husband is watching you do it so make him leave the room.)

bnut2

Once the peel’s off, it’s just a matter of slicing it in half longitudinally and then cubing.

So – to make it. For the two of us, I put half the cubes in a microwave-safe bowl. That’s about a pound of squash. Cover it with Saran, and microwave it.  Do NOT add any liquid of any kind, or you will wind up with squash soup instead of puree.  If you don’t have a microwave, roast it. Do not steam or boil because that will add too much moisture and again you’ll have soup.

 

bnut8

Take it out, drain it if needed, add a tablespoon of butter and one half of a whole chipotle in adobo. Dump all that in the cuisinart and pulse til it’s gorgeous. Then it’s ready to go!

This is a new favorite at our house. It is fantastic with some grilled pork chops and collard greens, or a nice chicken breast and roasted broccoli.

Butternut Squash Purée with Chipotle
Serves 2
Tasty, easy, fast side dish with only three ingredients.
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
52 calories
0 g
15 g
6 g
0 g
4 g
11 g
1 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
11g
Servings
2
Amount Per Serving
Calories 52
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 15mg
5%
Sodium 1mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
4%
Vitamin C
7%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 # cubed butternut squash (or pumpkin)
  2. 1 Tbsp. unsalted butter
  3. 1/2 whole chipotle pepper
Instructions
  1. Put the squash in a microwave-safe bowl and cook on high for 4-6 minutes until soft. Do not add any liquid or seasoning to the squash before cooking it.
  2. Put the cooked squash, butter and hot pepper in the food processor and pulse til puréed.
  3. Serve.
Notes
  1. We've tried this with Sriracha, and although it was delicious, my mouth was on fire for a long time. Wait until it is done to see if you need any salt or pepper - that chipotle adds all the seasoning we needed, but you may want some more.
beta
calories
52
fat
6g
protein
0g
carbs
0g
more
Bucket of Yum http://bucketofyum.com/
  We hope you like it. 

Cucumber, Carrot & Jicama Salad

Do you go through phases where you just want to eat the same thing all the time? This may surprise you, but I am currently fixated on carrots. Specifically shredded carrots.  My friend Karen introduced me to this one fantastic Lao/Thai dish a long time ago – green papaya salad. It is scrumptious, and was the inspiration for Carrot Salad #2.  

CarrotSalad25BC

 

This was quick and easy. Now I just wish I had some sticky rice.

CarrotSalad2Banner

 For the carrots and the jicama, I used that blue doodad in the pic above – I got it for a couple bucks at the asian market.  It shreds – but the shreds are triangular in the cross section, and you can make them as long as you want – a longer carrot or stroke of the tool makes a longer shred. It’s pretty cool – I was totally stoked when Karen told me about that puppy. Oh, and this recipe has fish sauce. You could leave it out, but you’ll be sad. You don’t taste the fish, promise, unless you’re like a super sniffer or pregnant or otherwise olfactorily enhanced. And, I totally cheated on the dressing and just used some sweet chili sauce with the lime juice and fish sauce.  

CarrotSalad28BC

Shredded Carrot, Cucumber & Jicama Salad
Serves 2
Crunchy and fast - delicious with grilled chicken kebabs.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
96 calories
17 g
0 g
3 g
2 g
0 g
192 g
504 g
8 g
0 g
2 g
Nutrition Facts
Serving Size
192g
Servings
2
Amount Per Serving
Calories 96
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 504mg
21%
Total Carbohydrates 17g
6%
Dietary Fiber 4g
17%
Sugars 8g
Protein 2g
Vitamin A
213%
Vitamin C
22%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 english cucumber, seeded and cut in to matchsticks
  2. 1/2" slice of jicama, shredded
  3. 2 carrots, peeled and shredded*
  4. 2 Tbps. thin slices of shallot or purple onion
  5. 1/4 c. chopped cilantro
  6. 1/4 c. sweet chili sauce
  7. 8 drops fish sauce
  8. 2 Tbsp. fresh lime juice
  9. (1 tsp. toasted sesame oil)
Instructions
  1. Mix it. Eat it.
Notes
  1. The sesame oil is optional - I just really like the taste.
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calories
96
fat
3g
protein
2g
carbs
17g
more
Bucket of Yum http://bucketofyum.com/

Carrot Salad with Ginger Clementine Vinaigrette

A carrot recipe! Just in time for Easter! 

Shredded carrot salad is my favorite – remember the one grandma used to make with mayonnaise and raisins?  Me, too.  This one is a little lighter, with some asian ingredients. 

Carrots, sesame, ginger. Yum.
Carrots, sesame, ginger. Yum.

 

 CarrotSaladSteps

This is pretty quick….as long as you have a Cuisinart.

Clementine Ginger Dressing

 This recipe makes a whole batch of dressing – it’s really good on a crispy lettuce salad with some chicken, or in a shredded broccoli salad.CarrotSalad3C

 

Carrot Salad with Clementine Ginger Vinaigrette
Serves 8
Light, crunchy salad - perfect with a sandwich or barbecue.
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Prep Time
10 min
Prep Time
10 min
188 calories
11 g
0 g
16 g
1 g
2 g
80 g
101 g
7 g
0 g
14 g
Nutrition Facts
Serving Size
80g
Servings
8
Amount Per Serving
Calories 188
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 101mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
7%
Sugars 7g
Protein 1g
Vitamin A
127%
Vitamin C
14%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Salad
  1. 5 medium carrots, peeled and shredded
  2. 1 Tbsp. toasted white sesame seeds
  3. 1 Tbsp. toasted black sesame seeds
  4. 1/4 c. Clementine Ginger Vinaigrette
For the Dressing
  1. 1 Tbsp. grated ginger
  2. 2 Tbsp. toasted sesame oil
  3. 2 Tbsp. rice wine vinegar
  4. 1/4 c. clementine juice (the juice of one)
  5. 1 tsp. dijon mustard
  6. 1 Tbsp. low-sodium soy sauce
  7. 1/4 c. sweetener (honey, agave syrup, corn syrup)
  8. 1/3 to 1/2 c. canola oil (or other flavorless oil)
For the dressing
  1. Mix everything but the oil in a bowl until homogenous. Then, slowly stream in and whisk in the oil until the dressing is emulsified.
  2. This makes about two cups of dressing - so if you only want enough for the salad, cut it in 1/4.
For the salad
  1. Toss everything together. Serve immediately. Will keep in the fridge for a couple days - after that, they carrots start to get soft.
beta
calories
188
fat
16g
protein
1g
carbs
11g
more
Bucket of Yum http://bucketofyum.com/
CarrotSalad3C

Roasted Greenbeans with Hazelnut Shallot Dressing

This month’s MOM bounty was green beans. And romas. But we’ll save them for another post. I blanched and froze a ton of those beans, and they were still staring at me. And I started to wonder how they’d taste roasted.  The answer is “pretty good”.

HazelnutGreenbeans1BC

 

I hope you enjoy this recipe. I liked it best room temperature, and it was really good the next day. You could really chop this and toss it with some quinoa or orzo and have a lovely salad, too.

The Mr. DeMille shot.
The Mr. DeMille shot.

 

Roasted Greenbeans with Hazelnut Shallot Vinaigrette
Serves 6
A new way to eat your green vegetables.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
132 calories
3 g
0 g
14 g
0 g
1 g
24 g
6 g
2 g
0 g
12 g
Nutrition Facts
Serving Size
24g
Servings
6
Amount Per Serving
Calories 132
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 2g
Protein 0g
Vitamin A
2%
Vitamin C
3%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the roasting part
  1. 1# fresh greenbeans, washed and trimmed
  2. 2 Tbsp olive oil
  3. S&P
For the dressing
  1. 1 Tbsp. minced shallots
  2. 1 Tbsp. sugar
  3. 2 Tbsp. cider vinegar
  4. 1/2 tsp. dijon mustard
  5. 2 Tbsp. toasted hazelnut oil
  6. 2 Tbsp. canola oil (or, you could subsitute a good olive oil for these two. I just got a bottle of the nut oil for Christmas and want to use it up.)
For the final dish
  1. 2 Tbsp minced fresh parsley
  2. 1/4 chopped toasted hazelnuts
  3. thinly sliced shallot rings for garnish
To roast the green beans
  1. Heat oven to 425*.
  2. Toss the beans in the olive oil.
  3. Spread even on two parchment-lined baking sheets.
  4. Sprinkle w/ S&P.
  5. Bake 10 minutes.
  6. Turn them, flip the tray positions and bake them about 5 more minutes.
For the dressing
  1. Whisk the sugar, vinegar and shallots until the sugar dissolves.
  2. Whisk in the mustard and S&P.
  3. While still whisking, drizzle in the oil until an emulsion is reached. You may not use all the oil.
To assemble
  1. Toss the still-warm beans with the vinagrette and half the parsley in a big bowl. Garnish with the rest of the parsley, the nuts and shallot rings.
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calories
132
fat
14g
protein
0g
carbs
3g
more
Bucket of Yum http://bucketofyum.com/

 

 

Velouté d’asperges et courgettes au thym et citron (it sounds so fancy for leftovers…)

Some parts of being a former French teacher I will not let go – the biggest being a serious French Food Fangirl, and proud of it. Why? Allow me to illustrate – they can take the bits of stuff we would have thrown out and turn it in to something extraordinary.  This is creamy asparagus soup made with asparagus butts. You know, those end pieces you trim off and throw away? 
VAC2med

This is a super simple recipe and you can discern every ingredient with each bite – the sweetness of the squash and onion, a faint note of celery, the earthiness of the asparagus, touches of lemon and thyme and through it all the gorgeous richness of that butter. Oh, my.

 

This beautiful, rich, fresh-tasting soup came to be because I was going to post about a roasted asparagus salad but wound up with some serious woody asparagus stems.
VAC4med

And that made me think of my last French host mom, and how horrified she would be if I threw that much food away. So, I put those, and a couple chopped up courgettes, a celery rib and a slice of onion in the steamer.
VAC3med

After twenty minutes, I puréed it with some warm chicken stock, pushed it through a mesh sieve, put in a ton of butter and a dash of lemon zest and fresh thyme and called it exquisite. Which it was. 

Asparagus Courgette Soup

The next time you have some asparagus butts, make this. You will be SO happy!

Asparagus Squash Soup with Lemon & Thyme
Serves 2
Fast, healthy creamy soup equally delicious hot or at room temp.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
217 calories
12 g
46 g
18 g
6 g
11 g
367 g
28 g
8 g
1 g
5 g
Nutrition Facts
Serving Size
367g
Servings
2
Amount Per Serving
Calories 217
Calories from Fat 159
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg
15%
Sodium 28mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 5g
20%
Sugars 8g
Protein 6g
Vitamin A
40%
Vitamin C
74%
Calcium
7%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups of asparagus butts
  2. 2 courgettes (zucchini/dark green summmer squash)
  3. 1 small celery stalk
  4. 1 thickish slice of an onion (about 1/4")
  5. Chicken broth as needed
  6. 3 Tbsp unsalted butter
  7. 1/2 tsp lemon zest
  8. 1/4 tsp fresh thyme leaves
Instructions
  1. Steam the veg for 20 minutes.
  2. Purée in your food processor for a good bit with enough hot broth to get it going. You can add the rest of the ingredients here, or after you strain it - your choice.
  3. Strain the purée through a mesh sieve to get out the woody parts of the stem and celery strings.
  4. Serve with a lemon wedge, and if you're feeling truly daring another pat of butter.
  5. Now in your best Julia voice, say "bon appétit!"
Notes
  1. Serve with some garlicky croutons and Yum!
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calories
217
fat
18g
protein
6g
carbs
12g
more
Adapted from La Dinette de Crevette
Bucket of Yum http://bucketofyum.com/

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Aw, Bitch Please (with those damn roasted chick peas)

Oh, food trend. You fucking hipster. Fine. You got me.  And lawdee lawd, do you suck.

CP1

 

The meta blogs are all roasted chickpea this, and roasted chickpea that. And Billy loves him some chick peas. So I started to think,  my that sounds delicious! They must know something I don’t know! Surely roasting them will not return them to their pre-cooked state, as my girlfriend T. jokingly asked at Happy Hour last. 

Wrong. 

First batch – she-who-shan’t-be-named’s recipe states 400* for 40-50 minutes, stirring occasionally. Results? Bits of charcoal, quickly tossed in the carport to avoid stinking the whole house.

Second batch – (after recipe research and comparison, and the determination not to be bested by a garbanzo bean) 375*, 35-45 minutes, stirring occasionally. 

Seasoning – pimentòn ahumado dulce, garlic and onion powder, flaked kosher salt, olive oil. 

Peas – one 14.5 oz, drained rinsed and dried (but not peeled. The Goddess gives us fiber for a reason, people.)

Oven – convection @ 375*

Second batch – stirred every ten minutes. Not bits of coal this time, but rather a range of barely a crust on the outside to T’s predicted rock-hard state.

But, here’s the thing. The first bite or two you really taste the seasonings, and think “hmmm” and can possibly forgive the erratic textures.  Possibly. But after that? You’re just munching on this sometimes almost soft, sometimes break-your-teeth-crunchy canned-chickpea-flavored stuff.  

Don’t be fooled by the hipster food – it’s fucking with you.  Not even one of Bill’s super amazing Bloody Marys could  make me want to eat this shit.
BM_CP1

Not-So-Cherry Cherry Tomato Jam

CherTomFIN3

So, you know when you go to Costco and get that HUGE clamshell of cherry tomatoes, and you tell yourself – Oh! I’ll eat all of them. They look so good! I’ll have some every day!  
Only a week later they look like this?

CherryTomOLDOr, maybe you have a neighbor who went to Market on the Move and brought you four pints of them? (Because you have the best neighbors ever!)

CherTomSTILL2

 

What to do, what to do? Soooo many cherry tomatoes. Some a little on the sad side. Well at our house, that means cherry tomato jam.  

This stuff is like grown-up ketchup – it goes on everything.  On a sliced baquette with some goat cheese. On a pork chop. On a ham and cheese scone. On a bacon sandwich. Everything, I tells ya.

I make mine with the toms, some grated onion and sliced shallot, thyme, sugar, balsamic vinegar, worcestershire, garlic and olive oil.

All the bits...
All the bits…

 Since these were M-O-M cherry tomatoes, and most likely not organic, I gave them two good washes with soapy hot vinegar water.

IMGP2749Anybody with a split skin, I tossed.  (Hello? Hot soapy vinegar water?)  Next, slice the toms in half. These aren’t cranberries – they don’t automatically pop when they’re done. Trust me, I’ve tried.  You get stuck trying to mash them at the end and it’s a pain. Plus, this way you can inspect each one.

CherTomSLICE

Throw them in the pot and simmer on low for a couple hours. I actually wound up having to add some tomato paste to mine. It *is*January, they weren’t exactly chock full of tasty tomato-loids.

CherTomPOT

 

You can can it at this point. Or freeze it. Or just toss it in the fridge for up to a few weeks. I’ve been known to make a mini batch of these when I’ve got a partial pint mummifying on the counter.

I tried to use less sugar this time, and it did not set up – it’s like a thick tomato jam sauce type thing. But still *very* tasty. Just not as pretty. And, unfortunately, I’ve promised some to friends so hello, cooking shame. Haven’t seen you in like…a day.

So tasty!
So tasty!

Alright – moral of the story? Never throw away ageing cherry tomatoes again!

 

Cherry Tomato Jam, Not-So-Cherry
Serves 56
Sweet and tangy with thyme, vinegar and mild onion. Yum!
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Prep Time
30 min
Cook Time
2 hr
Prep Time
30 min
Cook Time
2 hr
42 calories
8 g
0 g
1 g
0 g
0 g
45 g
2 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
45g
Servings
56
Amount Per Serving
Calories 42
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 8g
Protein 0g
Vitamin A
4%
Vitamin C
6%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 pints cherry tomatoes (about 1.25 #), superwashed and halved
  2. 2 c. sugar *
  3. 2 c. water
  4. 2 Tbsp tomato paste
  5. 1/3 c. grated onion
  6. 1 medium shallot, sliced in to thin rings
  7. 3 cloves garlic, minced
  8. 1/4 c. (4 glugs) of good olive oil
  9. 1 Tbsp. wocestershire sauce (you know you can get anchovy-free vegetarian sauce, right?)
  10. 1/8 c. balsamic vinegar
Instructions
  1. Wash and halve the toms.
  2. Throw everything in a large pot and simmer on low for two or so hours.
  3. Can it or freeze it.
Notes
  1. This made seven half-pints.
  2. You may want to add a touch more balsamic if you are freezing. Because I canned mine, I put two teaspoons of cider vinegar in each jar before filling it.
  3. You should double the sugar if you'd like a more jam-like consistency.
beta
calories
42
fat
1g
protein
0g
carbs
8g
more
Bucket of Yum http://bucketofyum.com/