Branston Pickle

Oh, my parents eat this stuff on everything. Sandwiches and hot dogs or sausage. It's a Branston Pickle copycat recipe. My dad makes and jars it about twice a year.

9 oz carrots
1 medium rutabega
4 cloves garlic
4.5 oz dates
1 medium head cauliflower
2 onions
2 apples
2 zucchini (unpeeled)
15 sweet gherkins
1/2 lb dark brown sugar
1 tsp salt
2 oz lemon juice
12 oz malt vinegar
1 tbs worcestershire
2 tsp mustard seeds
2 tsp allspice
1 tsp cayenne pepper

I think my dad usually adds turmeric and also the recipe calls for Kitchen Bouquet browning sauce, but forget it.

Cube and/or chop all ingredients. Combine all in pot and bring to boil, then reduce heat and simmer for about 2 hours (until the rutabega is cooked but firm). If you have the browning sauce, add that until it turns dark brown. Seal it in clean jars. Leave set for 3 weeks to let the flavor age.

Eat it on whatever. Ploughman's lunch includes cheese, bread, salad, apple, tomato, beets, pickled onion, etc.

The Solution To Too Many Tomatoes Pasta Sauce

Oh my god! I have tomatoes coming out my ears! They are taking over my house! I have been eating tomato sandwiches for days! What do I dooooooo? Why, you make spaghetti sauce!!! I just kind of invented this one but it's gooood.

About six or so medium-large tomatoes, diced
1 can tomato paste
3 garlic cloves, diced
1 medium onion, chopped
2 T olive oil
1 T sugar
1 t salt
some pepper
fresh basil snipped from your garden, to taste
pinch cloves
some oregano (remember, I don't measure things: do to taste.)
some rosemary

In a medium saucepan, heat olive oil over medium and saute the garlic and onion. Then add your diced tomatoes (don't forget to save the seeds from the heirloom tomatoes when you chop them up. They could be worth MONEY someday! At the very least, you can try to regrow them next year), the tomato paste, the sugar, salt, pepper, basil, and spices. Bring to a boil, then simmer over low heat, stirring occasionally. Taste from time to time (but don't burn your lip) and adjust any spices accordingly. I have no idea how long to simmer for. I'd say 45 minutes at the least but the longer you simmer it, the better it tastes. Sit down, relax, read your Surfer magazine or some Faulkner. When the house smells good, it's good. Serve over pasta of your choice or use in recipes like lasagna, etc. You can also put this in those freezer ziplocs and freeze for later use.

Creamy Dijon-Dill Sauce

I usually serve this with the garlic lemon-pepper asparagus, when I have time to make it and I'm feeling lackadaisical about calorie counting.

2 green onions, chopped
2 tbs butter
1 tbs corn starch
1 c milk
1/2 c mayonaise
Dijon mustard
salt and pepper to taste
1 tsp each, dried thyme and dill

Melt butter on stovetop, add green onions and cook until soft. Add cornstarch and stir until a thin paste forms. Pour in milk and whip until mixture thickens. Add mayonaise and dijon mustard*. Stir in salt, pepper, and herbs.

* I am not sure how much Dijon mustard I normally use... maybe 3 tbs? I just add a bit at a time until it tastes right.

Kabobs & Etc. Summer Marinade

I use this really basic marinade for my tofu-vegetable kabobs, as well as for beef, lamb, or chicken kabobs when we have company over for barbeques. I think it would probably be great with any sort of meat that you're going to marinate for grilling. Everyone loves it.

1 c soy sauce
1/2 c worcestershire sauce
2 tbs lemon juice
1 tbs olive oil
2 tbs white vinegar
1/2 c packed light brown sugar
4 cloves garlic, pressed or chopped

Combine ingredients and marinate meat, tofu and/or vegetables for several hours or overnight to prepare for grilling. (The longer the better.) While grilling, periodically brush excess marinade over meat/kabobs.

For my tofu veggie kabobs, I alternate cubes of extra firm tofu, zucchini, summer squash, green and red bell peppers, onion, and cherry tomatoes on bamboo skewers.