Basil, Chive, and Mustard Butters

LR Compound butters side slider

Easy compound butters using fresh herbs from the garden to make dishes a little more special. Compound butters are a great little condiment to keep in the freezer, all wrapped in wax paper and tucked into ziplock baggies. They'll keep that way for a long time. Just slice off what you need and re-wrap and seal it. You can store them in the refrigerator too, but they won't have nearly as long a shelf life. But don't forget to label the type of butter and the date it was made. Once I ...

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Garlic Oil

how make garlic oil for your pantry, The Wimpy Vegetarian

Olive oil infused with garlic plus cooking tips. Flavored olive oils are fun and so easy to make. But there's good reason to take precautions. There is risk of botulism in making some types, and this seems to be particularly true of garlic oil as it has a low pH and harbors moisture. It's believed that this combination promotes growth of Clostridium botulinum in an anaerobic environment, like oil. To be safe, here are some general recommendations to follow. Safety Tips: Cook the garlic ...

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Roasted Tomato Hummus

Roasted Tomato Hummus 600 The Wimpy Vegetarian

Easy hummus recipe with a swirl of balsamic roasted tomatoes. If you follow this blog, you know I'm a list person. Have you ever had something on your to-do list you keep postponing? Not something like 'clean the bathroom grout' - that's in an entirely different category. I mean something you actually want to do. You're not sure why, but you keep pushing it out on the schedule. The more you postpone, the more difficult it starts to mount in your mind. So you procrastinate postpone a ...

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Stevia Extract

how to make stevia extract

Detailed instructions on how to make stevia extract from leaves. About a month ago I posted about making stevia powder from a couple of stevia plants I nurtured all summer. Some folks commented that the powder can have an aftertaste, and encouraged me to make extract. It took me a little while, but I finally did it. I like both the powder and the extract, but agree that the extract is a little ...

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Meaty Roasted Tomato Sauce

how to make homemade roasted tomato sauce

Thick tomato sauce that combines heirlooms and balsamic roasted tomatoes for a meaty flavor. One of things I think about when all the heirlooms show up at the market is making homemade tomato sauce. I don't eat beef much more than once or twice a year, but I grew up loving a tomato chunky, meaty sauce for pasta. I've had to experiment a bit to get a tomato sauce that can match it. I won't kid ...

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Slow Roasted Tomatoes with Balsamic Vinegar

how to slow roast tomatoes, balsamic roasted tomatoes, SundaySupper, The Wimpy Vegetarian, recipe

Slow roasted tomatoes with balsamic drizzle for a 'meaty' addition to pastas and whole grains. This may not feel like much of a recipe to you, but this is one of my star kitchen staples these days. Frankly I need all the shortcuts I can find, with my time being gulped down by the gallon between remodeling a condo we recently bought a short brisk walk from Lake Tahoe, and packing to move to a much smaller home we're buying just outside San Francisco. To be honest, it's not that I might ...

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Avocado Cream Sauce

avocado cream, sauce, sandwich spread, pasta sauce

Avocado cream with a little kick from chipotle in adobo. Great for sandwiches, pasta sauce, or add to a little olive oil for a salad dressing. If you’re looking for a versatile little sauce that takes minutes to make, look no further. In the past week I’ve used it on these arepas, as a pasta sauce, and added it to a little olive oil for a salad dressing. And I’ve eaten it straight up, out of the jar. I can see this tossed into some ...

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Pickled Onions in Cardamom-Orange Tea

Onions pickled in pickling juice and cardamom - orange tea from The Republic of Tea

Sassy pickled onion using cardamom - orange tea in the pickling juice. The earthy onion isn’t known for her subtlety. Unwrap her papery robe, and slice her open, if you doubt this. She’s a woman of many moods, though. Invite her to join some warm oil in a sauté pan, and watch her melt into the moist warmth, and taste the mellow, savory depth she adds to dishes. Throw her butt-naked into a bean salad, and ...

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Kale Pesto

kale pesto, condiment

Tangy pesto of kale, capers, garlic, and Parmesan. Perfect to add to pastas, salad dressings, or use as a spread on a grilled cheese sandwich. Pesto is generally made by grinding garlic, a pinch of salt, and pine nuts together with a mortar and pestle until a creamy paste forms. Some people say the salt is added later, but I say no to this. The salt draws out the liquid of the garlic and helps to break it down into the paste you want. ...

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Herb-y Leek Confit

Herby- Leek Confit - The Wimpy Vegetarian

Soft, melt in your mouth leeks to add to your scrambled eggs, casseroles, or mashed potatoes. The champagne is  gone. All the holiday decorations boxed up and stored away with wrapping paper decorated with gold and green holly leaves, and Santa stickers. It's January, the first month without a holiday to look forward to since the hot summer days of August. We're still here in the mountains by Lake ...

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Spicy Harissa: #SundaySupper

Harissa Gift : The Wimpy Vegetarian

Harissa is a spicy, North African condiment made from chiles, served with couscous, potatoes, soups and stews.   This week at #SundaySupper, we're sharing our Gifts From the Kitchen with you. If you're wondering what gift to bring to a holiday dinner, or to a holiday gift exchange with friends and family, nothing is more personal and savored than something from your kitchen. This week I'm bringing ...

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Step-by-Step Homemade Pasta

Homemade Pasta : The Wimpy Vegetarian

Detailed instructions for making pasta at home with photos of each step. Instructions cover spaghetti, fettucini, and ravioli. It’s hard to believe I was in Italy just a few weeks ago; it seems so long ago now. I’ve allowed myself to be swept up into the busyness of day-to-day life, and Italy feels further and further away. Don’t get me wrong, it’s not that I don’t like ...

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