Category Archives: Sauces & Seasonings

Enchiladas – Two Ways

Recently, I had a craving for enchiladas, so I started looking for recipes for fillings, sauce, etc. I came across a blog (RecipeTinEats) that had a recipe for pork carnitas, which I then modified a bit (see my modified recipe here) and pork carnitas enchiladas. Around the same time, some good friends of ours had a baby (and the wife is vegan), and we wanted to visit and bring dinner over. So – I thought – I could make an enchilada sauce that would work with either meat or vegan fillings (inspired by veganinsanity blog), and then I could make both! So, I used one of Rick Bayless’s recipes for inspiration, and I made an enchilada sauce that I was happy with (as a test batch), then doubled the recipe so that I could make both the pork carnitas enchiladas AND the vegan enchiladas!

Enchilada Sauce
Adapted from Rick Bayless
Makes enough for 1 recipe enchiladas (8 servings)

8 dried guajillo chiles
1 1/2 cups fire-roasted diced tomatoes
4 garlic cloves
1 tsp sunflower oil
1 cup reduced sodium vegetable broth
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

1. Toast the chile pieces a few at a time in a dry heavy skillet or on a griddle heated over medium, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 20 seconds per side.

2. In a bowl, rehydrate the chiles for 20 minutes in boiling water to cover; place a small plate on the top to keep the chiles submerged. Use a pair of tongs to transfer the rehydrated chiles to a blender. Measure 1 cup of water (from the chiles), and set aside. Add the tomatoes and garlic and process to a smooth puree. Press through a medium mesh sieve into a bowl.

3. Heat 1 teaspoon of the oil in a medium (4 to 5 quart) pot or Dutch oven or a large (12 inch) deep skillet over medium high heat. When hot, add the chile puree, chile water, and spices and stir nearly constantly until reduced to the consistency of tomato paste, about 7 minutes. Add the broth, partially cover and simmer over medium-low heat for 20 minutes. Season with sugar and salt.

Nutritional info (sauce only, per serving):
Calories: 37.3
Total Fat: 0.6 g
Saturated Fat: 0.1 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 286.9 mg
Potassium: 101.0 mg
Total Carbohydrate: 6.1 g
Dietary Fiber: 0.7 g
Sugars: 2.5 g
Protein: 1.1 g

Black Bean Enchiladas (Vegan)
A Karen original recipe inspired by vegan enchiladas by veganinsanity blog and enchilada sauce by Rick Bayless
Serves 8

1 1/2 tsp olive oil
1 small red onion, diced
1 small zucchini, diced
1 red bell pepper, diced
1/2 cup corn kernels (fresh or frozen)
6 oz chopped cactus (nopalitos)
1 tsp cumin
1/4 tsp chipotle chili powder
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups cooked black beans
1/4 cup chopped cilantro
8 medium flour tortillas
1 cup vegan mexican “cheese” (I used Go Veggie Mexican shreds)

1. Preheat oven to 350F.

2. Heat olive oil in a pan over high heat. Add the onion, pepper, zucchini, cactus, and corn. Add salt, pepper, and spices. Saute until onion is beginning to soften. Stir in the black beans and cilantro.

3. Distribute filling into each tortilla and roll up and place in the baking dish.

4. Pour over the enchilada sauce, and sprinkle with cheese. Bake for 20-25 minutes until the cheese is melted (or appears soft).

Nutritional info (per enchilada, with sauce):
Calories: 274.7
Total Fat: 8.8 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 1.6 g
Monounsaturated Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 808.9 mg
Potassium: 363.5 mg
Total Carbohydrate: 40.3 g
Dietary Fiber: 6.5 g
Sugars: 5.0 g
Protein: 7.9 g

Pork Carnitas Enchiladas
A Karen original recipe inspired by pork carnitas from Recipe Tin Eats blog and enchilada sauce by Rick Bayless
Serves 8

8 oz cooked pork carnitas
6 oz chopped cactus (nopalitos – see photo above in vegan enchilada recipe)
1 tsp sunflower oil
1 1/2 cups cooked black beans
8 medium flour tortillas
1 cup shredded reduced-fat Mexican-style cheese

1. Preheat oven to 350F.

2. Heat 1 tsp oil in a pan over high heat. Add the cactus and pork carnitas and cook until the bottom of the pork is nicely browned about 10 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl.

3. Add the carnitas, black beans, and 1/4 cup cheese into a bowl and mix to combine. Spread 1/2 cup of enchilada sauce on the bottom of a 13×9 glass baking dish. Distribute filling evenly into each tortilla and roll up and place in the baking dish.

4. Pour over the remaining enchilada sauce, and sprinkle with remaining cheese. Bake for 20-25 minutes until the cheese is bubbling and golden.

Nutritional info (per enchilada, with sauce):
Calories: 298.7
Total Fat: 9.0 g
Saturated Fat: 4.3 g
Polyunsaturated Fat: 0.8 g
Monounsaturated Fat: 0.4 g
Cholesterol: 28.3 mg
Sodium: 803.8 mg
Potassium: 414.3 mg
Total Carbohydrate: 33.3 g
Dietary Fiber: 5.1 g
Sugars: 4.1 g
Protein: 19.2 g


Fiesta Soup

Years ago, I was scared to try new foods.  Really.  So when my mother-in-law brought this to our house when they visited, I was a little hesitant to try it.  But I actually *did* try it, I loved it.  I had to ask my mother-in-law for the recipe, and since I’ve been making it, it has become one of my favorite go-to  soups.  And it freezes well, so you get a lot of meals (and meals for the freezer) for very little effort.  Enjoy!

Fiesta Soup
Recipe from Mary Ross Smith
Makes about 12 cups

2 lbs ground turkey breast
1 onion, chopped
2 packages taco seasoning mix (I make homemade – see below)
1 package ranch dressing mix
1 can kidney beans, undrained
1 can black beans, undrained
1 can pinto beans, undrained
1 can diced tomatoes, undrained
1 can tomatoes w/green chiles (such as Rotel), undrained
2 cans white corn, undrained (I usually use 2 cups frozen corn kernels)
2 cups water
Fat-free shredded cheddar cheese and fat free sour cream (optional – not included in nutritional information)

In a large non-stick stockpot, brown turkey and onion together. Add seasoning mixes to meat. Add the rest of the ingredients. Bring to a boil. Reduce heat and simmer 2 hours. More water can be added if too thick.

Garnish with shredded fat free cheddar cheese, chopped green onions, or fat-free sour cream (optional).

Homemade taco seasoning (equals 1 store-bought packet):
1 tsp dried minced onion
1 tsp chili powder
1/4 tsp chipotle powder
1 tsp cumin
1/4 tsp garlic powder
1 tsp crushed red pepper
1/4 tsp oregano
1/2 tsp corn starch
1/2 tsp of salt
1 tsp tomato powder

Nutritional Info Per Serving:
Calories: 216.8
Total Fat: 1.5 g
Saturated Fat: 0.1 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 659.3 mg
Potassium: 172.4 mg
Total Carbohydrate: 19.3 g
Dietary Fiber: 5.0 g
Sugars: 3.2 g
Protein: 25.3 g

Grilled Chicken with Tomatillo-Tomato Salsa

Summer is here! And that means grilling in our household!  This recipe is easy and refreshing, especially with the fresh salsa. It makes quite a bit of salsa, so feel free to serve the extra with chips on the side. Enjoy!

Grilled Chicken with Tomatillo-Tomato Salsa

from Body and Soul magazine
serves 4

Olive oil, for grill
5 tablespoons fresh lime juice, divided
2 garlic cloves, minced
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/2 small red onion, quartered
1/2 jalapeno pepper, ribs and seeds removed, roughly chopped (I used one cayenne pepper and left in the seeds & ribs – it was just the right amount of heat)
8 ounces tomatillos (about 4), peeled, rinsed, cored, and quartered
1 cup grape tomatoes, halved or quartered if large
1/2 cup whole cilantro leaves

Heat grill to medium; lightly oil grates. In a shallow dish, stir together 2 tablespoons lime juice and garlic; season with salt and pepper. Add chicken and coat. Let sit 15 minutes.

In the bowl of a food processor, pulse onion and jalapeno until finely chopped. Add tomatillos and pulse once or twice. Add tomatoes, cilantro, and remaining lime juice; season with salt and pepper. Pulse to combine.

Grill chicken, covered, until opaque throughout, about 10 minutes per side. Transfer to a plate and tent with aluminum foil; let rest 5 minutes. Serve chicken with salsa (use a slotted spoon for serving, to remove some of the excess liquid).

Nutritional Info Per Serving:
Calories: 163.0
Total Fat: 2.0 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 0.1 g
Cholesterol: 64.0 mg
Sodium: 147.0 mg
Potassium: 588.9 mg
Total Carbohydrate: 8.6 g
Dietary Fiber: 1.9 g
Sugars: 2.6 g
Protein: 27.3 g

Pasta with Arugula Pesto

I love arugula in recipes, but I usually only need a small amount for a salad or pizza (or something similar). So, I usually need to make something with the rest of the arugula, since at my stores they sell it in 5 oz bags (which seems to be WAY too much for a typical recipe). A few years ago, I came across this recipe in Cooking Light. The great thing about this pesto is that you can freeze it (I tend to freeze all pesto!), so you can always make it and freeze the extra before the rest of the arugula goes bad in the fridge! Enjoy!

Pasta with Arugula Pesto
Adapted from Cooking Light, Linguine with Arugula Pesto, April 2009
Serves 6

1 tablespoon walnuts, toasted
1 garlic clove, crushed
2 cups loosely packed arugula
2 cups loosely packed basil leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 oz freshly grated Pecorino Romano or Parmesan cheese

12 oz whole wheat pasta, cooked according to package directions.

Place 1 tablespoon walnuts and garlic in a food processor; process until minced. Add arugula and the next 6 ingredients (through cheese), and process until well combined. Toss with pasta and serve hot.

Nutritional info (pesto alone, per serving):
Calories: 76.1
Total Fat: 6.9 g
Saturated Fat: 1.6 g
Polyunsaturated Fat: 1.1 g
Monounsaturated Fat: 3.9 g
Cholesterol: 3.7 mg
Sodium: 381.7 mg
Potassium: 106.0 mg
Total Carbohydrate: 1.6 g
Dietary Fiber: 0.8 g
Sugars: 0.2 g
Protein: 2.7 g

Nutritional info (plus pasta):
Calories: 266.1
Total Fat: 7.9 g
Saturated Fat: 1.6 g
Polyunsaturated Fat:1.1 g
Monounsaturated Fat: 3.9 g
Cholesterol: 3.7 mg
Sodium: 391.7 mg
Potassium: 106.0 mg
Total Carbohydrate: 35.6 g
Dietary Fiber: 6.8 g
Sugars: 0.2 g
Protein: 11.7 g

Beef & Black Bean Tacos

We love tacos in Texas, so recently I decided to do a twist on plain-old regular tacos. I didn’t have taco shells on hand, but I did have a package of 6-inch corn tortillas. And I didn’t have an entire pound of ground beef – I had 8oz, and I found cooked black beans in my freezer (about the equivalent of one can). So, I decided to do some improvising! I used the meat and beans together with my homemade taco seasoning, and I baked the tortillas in the oven (by turning my cupcake pan upside-down). It was a lot of fun, and they turned out great! Enjoy!

Beef & Black Bean Tacos

A Karen original recipe
Serves 4 (2 tacos per serving)

8 oz 93% lean ground beef, uncooked
1 1/2 cups cooked black beans (about 1 can – if canned, then rinse & drain)
8 6-inch corn tortillas (I use HEB brand)
1 recipe homemade taco seasoning (see recipe below)
1/2 cup water
toppings – lettuce, salsa, cheese, sour cream, etc. (not included in nutritional info)

Bake tortillas upside-down in a cupcake pan at 425 for about 10 minutes.

Meanwhile, brown meat in medium skillet. Add taco seasoning, black beans, and 1/2 cup water. Simmer until thickened.

Fill tortillas with the beef & bean mixture.

Top with your favorite toppings (lettuce, salsa, cheese, etc.).

Nutritional info:
Calories 287.7
Total Fat 5.5 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.3 g
Cholesterol 30.0 mg
Sodium 349.0 mg
Potassium 430.8 mg
Total Carbohydrate 40.5 g
Dietary Fiber 7.0 g
Sugars 0.6 g
Protein 19.5 g

Homemade taco seasoning (equals 1 store-bought packet)

Adapted from unknown recipe source
Makes 1 “packet”, 4 servings

1 tsp dried minced onion
1 tsp chili powder
1/4 tsp chipotle powder
1 tsp cumin
1/4 tsp garlic powder
1 tsp crushed red pepper
1/4 tsp oregano
1/2 tsp corn starch
1/2 tsp of salt
1 tsp tomato powder

For tacos, mix with 1/2 cup water and cooked ground meat.

Nutritional info per serving:
Calories: 7.6
Total Fat:: 0.2 g
Saturated Fat: 0.0 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 298.8 mg
Potassium: 53.8 mg
Total Carbohydrate: 2.2 g
Dietary Fiber: 0.4 g
Sugars: 0.6 g
Protein: 0.3 g

Zucchini Pizza Tacos

Throughout the week, we try to rotate menu options – chicken, fish, meat, vegetarian. I’m always looking for something new & different to make on our vegetarian nights, and I came across this recipe in the June issue of Better Homes & Gardens. The original recipe was enough to feed a crowd, so I had to do some cutting in order to make it small enough portions for a regular weeknight meal.

We’ve made this several times throughout the summer – especially since the ranchero sauce makes a LOT (and freezes well), and we love it! And it’s more filling than I realized – one or two tacos and a side of veggies, and I’m done! Enjoy!

Zucchini Pizza Tacos
Adapted from Better Homes & Gardens, June 2015
Tim Love recipe
Makes 8 tacos

whole wheat pizza dough (one dough ball), or store-bought pizza dough (14-16oz)
7.5 oz Ricotta cheese, fat-free (1/2 container) – drained overnight
2 lbs zucchini
4 oz fresh mozzarella cheese, thinly sliced
1/2 cup thinly sliced red onions
1/4 tsp crushed red pepper
1 serving Ranchero sauce (1/4 total)
squash blossoms (optional)
chives (optional)

The night before:
Drain ricotta: Line a sieve with 100% cotton cheesecloth and place it atop a bowl. Place ricotta cheese in the sieve. Cover and let drain in the refrigerator overnight. Discard liquid.

Make ranchero sauce (see directions below).

The day of:
1. Pinch off approximately 2-ounce portions of pizza dough and shape into balls. Arrange on an oiled tray, brushing the top of each with extra-virgin olive oil. Cover with

plastic wrap and set in a warm area to rise for 1 hour or until doubled in size.

2. Quarter zucchini lengthwise. Brush with olive oil and sprinkle with salt and pepper. Grill on the rack of a covered grill for 6 minutes or until browned and

tender, turning occasionally. When cool enough to handle, slice on the bias.

3. Roll out each ball to form a 6-inch pizza shell. Prick all over with the tines of a fork. Brush with additional oil and season with salt and pepper. Grill each on

the rack of a covered grill directly over medium heat for 1 to 2 minutes per side or until browned.

4. Top each Pizza Shell with 1 to 2 tablespoons Ranchero Sauce, some crumbled ricotta, fresh mozzarella, zucchini, red onion, a squash blossom, chives, and crushed red pepper. Fold to eat.

Notes: Make ranchero sauce the day before, and drain ricotta the night before.

Nutritional info (per taco):
Calories: 194.8
Total Fat: 4.9 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.9 g
Cholesterol: 15.9 mg
Sodium: 229.2 mg
Potassium: 298.5 mg
Total Carbohydrate: 29.1 g
Dietary Fiber: 4.5 g
Sugars: 2.9 g
Protein: 10.2 g

Ranchero Sauce (for Zucchini Pizza Tacos)
Adapted from Better Homes & Gardens, June 2015, Tim Love
Makes 4 servings (enough for 4 recipes of Zucchini Pizza Tacos)

2 medium red bell peppers
1 medium onion
1 tbsp sunflower oil
2.5 cup chopped tomatoes
1/2 cup water
2 chipotle peppers in adobo sauce
1/4 cup honey
1 dash salt
1 dash pepper

In a large saucepan cook sweet peppers and onion in hot oil over medium-high heat 5 minutes or until softened. Add tomatoes, water and chipotles. Bring to boiling; reduce heat and simmer, uncovered, 8 minutes or until vegetables are tender. Remove from heat and add honey. Cool slightly. Transfer to a blender or food processor. Cover and blend or process until smooth. Season to taste with salt and pepper. Makes 3 1/2 cups.

Freezes well. Make ahead, portion, and freeze.

Nutritional info (per 1/4 of recipe):
Calories: 152.2
Total Fat:4.2 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 2.5 g
Monounsaturated Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 122.3 mg
Potassium: 409.6 mg
Total Carbohydrate: 29.9 g
Dietary Fiber: 3.0 g
Sugars: 17.4 g
Protein: 2.1 g

Pickled Figs in Balsamic Vinegar

Ever since we planted our fig tree and have lots of figs each summer/fall, we needed something to *do* with all of those figs! I found this recipe a couple of years ago, and I’ve been making it ever since.

One of our favorite uses for the figs is to use them as a sauce for sautéed chicken breasts or pork chops. Just cook the meat in a skillet, then when the meat is almost done, pour in a jar (or two – I use one jar per 2 servings) of the figs and simmer until the liquid reduces a bit.

Another idea is to blend the figs/vinegar together with olive oil to make salad dressing – a friend told me she tried it, and it worked out great!

Lots of possibilities! Enjoy!

Pickled Figs in Balsamic Vinegar

From Food & Wine, Aug 2012
Serves 10 (makes 5 jars, 2 servings per jar)

Five 1/2-pint canning jars with lids and rings
1 1/4 cups sugar
2 cups water
3/4 cup balsamic vinegar
1 1/4 pounds small firm-but-ripe Black Mission figs, stems removed (about 24) (I used 1 1/4 pounds of smaller Texas figs grown on our tree, so around 40-50 small figs)


1. Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat. Then remove jars and set on a clean towel before filling.

2. Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil.

3. Meanwhile, in a medium saucepan, combine the sugar, water and balsamic vinegar and bring to a boil, stirring to dissolve the sugar. Add the figs and simmer over low heat, stirring a few times, until they are barely tender, about 10 minutes.

4. Using the sterilized tongs, remove the jars from the hot water and transfer to a large rimmed baking sheet. Pack the figs into the hot jars and ladle the hot balsamic vinegar over them, leaving 1/2 inch of space at the top.

Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.

5. Using canning tongs, lower the jars onto the rack in the pot of boiling water, making sure the tops of the jars are covered by at least 1 inch of water. Boil the jarred figs over high heat for 15 minutes.

Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will look concave); refrigerate any jars that do not seal. Store the sealed jars in a cool, dark place for up to 6 months.

Nutritional info (per serving):
Calories: 146.8
Total Fat: 0.2 g
Saturated Fat: 0.0 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 6.6 mg
Potassium: 131.5 mg
Total Carbohydrate: 38.3 g
Dietary Fiber: 1.6 g
Sugars: 34.2 g
Protein: 0.4 g

Multipurpose Vinaigrette

I found this recipe in my recent issue of Cooking Light, and it happens to be an ingredient in the Farro Salad with Cherry Tomato, Onion, and Almonds that I made. It was fantastic in the salad, and it was a component of several other recipes from that issue, too. I also can see it being great on it’s own as a dressing for a regular green salad, too. Enjoy!

Multipurpose Vinaigrette
From Cooking Light, July 2014
Serves 8 (1 Tbsp per serving)

3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons Dijon mustard
1/2 teaspoon light agave nectar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 garlic cloves, minced
1/4 cup extra-virgin olive oil

1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Slowly drizzle olive oil into vinegar mixture, stirring constantly with a whisk.

Nutritional info:
Calories: 66.4
Total Fat: 7.0 g
Saturated Fat: 1.0 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 58.0 mg
Potassium: 14.2 mg
Total Carbohydrate: 1.1 g
Dietary Fiber: 0.1 g
Sugars: 0.0 g
Protein: 0.1 g

Gourmet Rosemary Sea Salt

I’ve been making this seasoning for years, and have occasionally sent it (along with cookies and other baked goods) as part of my Christmas packages. Over the last several years, I’ve come to depend on this for grilling, especially, and I realized a few days ago that I was OUT! It was time to make more!

I whipped up a quick batch (I only made 1/2 batch this time), and I was able to use it for grilling that night. My absolute favorite is to use it on grilled sweet potatoes – so tasty! It’s also great on other vegetables, fish, chicken, & pork. Have fun experimenting!

Gourmet rosemary sea salt - packaged Gourmet rosemary sea salt- back of jar

Gourmet Rosemary Sea Salt
Slightly adapted from Cooking Pleasures magazine
Makes 3 cups

3 Tbsp dried orange peel
2 cups flaky coarse or sea salt
1/4 cup dried rosemary, coarsely crushed
1/4 cup dried parsley
2 tablespoons rainbow blend peppercorns, coarsely crushed*
2 tablespoons dried thyme
2 tablespoons ground coriander

Combine all ingredients in medium bowl. Package in glass jars.
Gourmet rosemary sea salt - mixing Gourmet rosemary sea salt - up-close

**Note (from orignal recipe)** – Sprinkle this multipurpose seasoning on chicken, pork, fish, baked potatoes or cooked vegetables. Or use it as a brining spice: Combine 3/4 cup of the seasoning with 1/2 cup sugar and 1 gallon of water in a large saucepan. Bring to a boil, and then allow the mixture to cool to room temperature. Add the meat; refrigerate 1 hour to brine. Then cook the meat as you normally would.

Nutritional info (per 3/4 tsp):
Calories: 0
Total fat: 0g
Protein: 0g
Carbs: 0g
Sodium: 800mg
Fiber: 0g

Homemade Mustard

Just for the fun of it, I’ve started making foods at home that I would normally buy pre-made. Mustard – for example – we have at least 10 varieties currently in our house (either open in the fridge, or unopened in the pantry). But, we also had mustard seeds and the remaining ingredients, so I thought, “Why not?”

It really is as easy as it sounds – soak, combine with other ingredients, and blend. That’s it. Except for the “being patient” part… Depending on which type of mustard seeds you use, it might be a week or more before you can tolerate the spice of the mustard. I used brown mustard seeds, and boy – were they hot! We waited about 2 weeks before having this. But it is amazing, and well-worth the wait!

Homemade mustard - spoonful

Homemade Mustard
From “The Homemade Pantry” by Alana Chernila
Makes 1 1/2 cups (1 Tbsp per serving, 24 servings)

1/2 cup brown or yellow mustard seeds
1/3 cup red wine vinegar
2 garlic cloves, minced
2 tsp salt
3 Tbsp honey

1. Pour the mustard seeds into a medium mixing bowl and cover with water 3 inches higher than the seeds. Cover the bowl, and let it sit at room temperature for 12 hours.
Homemade mustard - soak Homemade mustard - post soak

2. Drain any remaining water from the seeds. Combine the soaked mustard seeds, the vinegar, garlic, salt, honey, and 1/4 cup water in a blender, and blend until smooth. Transfer the mixture to a jar, cover, and refrigerate. The mustard will be spicy for the first few days, but will mellow over time.
Homemade mustard - blended

Nutritional info (per Tbsp):
Calories: 25.9
Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 97.4 mg
Total Carbs: 3.6 g
Dietary Fiber: 0.6 g
Protein: 1.0 g