Gifts from Your Kitchen
Try this oregano, rosemary and marjoram infused vinegar drizzled over tomatoes and fresh mozzarella or combine with olive oil and a little Dijon mustard to make a quick dressing for pasta salad. The recipe makes enough vinegar so you’ll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.
Prep: 20 min
Total: 21 days 40 min
Equipment
- 3 pint-size (2-cup) glass canning jars
- cheesecloth
Ingredients
- 6 cups distilled white vinegar
- 9 sprigs fresh oregano
- 9 sprigs fresh rosemary
- 9 sprigs fresh marjoram
- Additional fresh herbs for decoration (optional)
Instructions
- Wash 3 pint-size (2-cup) heatproof glass-canning jars (or similar containers) and their lids with hot soapy water. Rinse well with hot water. Fill a large, deep pot (such as a water bath canner) about half full with water. Place the jars upright into the pot; add enough additional water to cover by 2 inches. Bring the water to a boil; boil jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat. Let the jars and lids stay in the hot water as you prepare the flavoring and vinegar. (Keeping the jars warm minimizes breakage when filling with hot liquid.)
- Thoroughly rinse herbs with water. Remove the jars from the water bath with a jar lifter or tongs. Divide the herb sprigs among the jars. Heat vinegar in a large saucepan to a bare simmer (at least 190°F). Carefully divide the vinegar among the prepared jars, leaving at least ¼-inch of space between the top of the jar and the vinegar. Remove lids from the water bath, dry with a clean towel and screw tightly onto the jars.
- Store the jars in a cool, dark place, undisturbed, for 3 to 4 weeks. Strain vinegar through cheesecloth into another container. Repeat as needed until all the sediment is removed and the vinegar is clear. Discard all solids and pour the strained vinegar back into rinsed jars or divide among sterilized decorative bottles. Decorate with a few well-rinsed sprigs of fresh herbs, if desired.
Make Ahead Tip: Refrigerate for up to 1 year.
Photo credit and recipe source: EatingWell.com
Curry, cumin, coriander, mint, turmeric and ginger make a delicious Indian-inspired rub for tofu, chicken breast or with sautéed potatoes.
Prep: 5 min
Total: 5 min
Servings: 48
Ingredients
- 6 tablespoons curry powder
- 3 tablespoons coarse salt
- 4 teaspoons crushed red pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried mint
- 2 teaspoons turmeric
- 2 teaspoons ground ginger
Instructions
- Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric and ginger in a small bowl.
Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.
Photo credit and recipe source: EatingWell.com
If you’ve never made your own granola, you’ll be amazed at the difference in freshness and flavor—and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.
Prep: 10 min
Total: 2 hr
Servings: 19
Ingredients
- ⅔ cup frozen unsweetened apple juice concentrate, thawed
- ½ cup maple syrup
- ⅓ cup almond oil, or canola oil
- ¼ cup packed dark brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon salt, or to taste
- 5 cups rolled oats, (not quick-cooking)
- 1 cup toasted wheat germ
- 1 cup whole almonds, coarsely chopped (4½ ounces)
- ½ cup sunflower seeds, (2 ounces)
- 1 cup dried cranberries, divided
Instructions
- Position racks in the top and bottom thirds of the oven; preheat to 325°F. Coat 2 large baking sheets with sides with cooking spray.
- Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.
- Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.
- Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir ½ cup dried cranberries into the granola on each sheet. Let cool completely.
Make Ahead Tip: Store granola in airtight containers for up to 2 months.
Easy Cleanup Tip: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Photo credit and recipe source: EatingWell.com