Fire in a Jar

Tigress in a Pickle wasn't kidding when she said that anyone in snowy winter weather needs to make this mustard.  It's insane.  Firey.  Gingery.  Garlicky.  Mustardy.

So far I've eaten it on a Tofurky sandwich, dipped pretzels in it, and eaten it straight up off a spoon.  Oh, and on a pumpernickel bagel with Tofutti cream cheese.  I'm basically just grabbing anything I can and slathering it in mustard.  I'm deciding what to eat based on how well it will serve as a mustard delivery system.  

This is definitely a new staple in our house.  It takes all of about 2 minutes to mix the ingredients up.  Then it sits for 24 hours and you add a few more spices and then blend.  SIMPLE!!!

I went a little easy on the cayenne, though.  Instead of 3 tsp., I used only 2.  Maybe I wouldn't eat it quite as fast with more cayenne, but I'm not sure I could take that much more heat- This stuff is crazy hot and flavorful.  Be sure to check out Tigress' blog for the recipe.

Burgers and Broccoli

When I get a craving, I just go with it.  This week I was craving a big burger like nothing else.  Actually...I should say that I was craving pickles, ketchup and raw onion.  In my opinion, it's usually the condiments that make or break a burger.  

So I picked up some Rudi's Organic burger buns and some Amy's "All American" burgers after work in preparation for my burger.  Anyone else love using a toaster oven to make a cheeseburger?  I was cooking for one, so I just popped a patty with cheeze into the little broiler and it was perfect!  I had some home-canned pickles on the side and ketchup from the recipe in How it All Vegan (yum!).  Veganaise brought it all together into the most satisfying burger!

After repeating the exact same burger for lunch the next day, I realized that in 24 hours the only vegetables I'd had were the little lettuce leaves, raw onion and pickles on the burgers.  And ketchup, if you count that sort of thing.  Uh oh.  Time for some veggies!!!

So for dinner the next night, I decided to go broccoli crazy and have a stir-fry without the rice.

I cooked up TWO heads of broccoli, a portabello mushroom, a handful of cremini mushrooms (really just baby portabellos, anyways) and green onions.  The sauce included Golden Nugget Tangerine/Mandarin juice and zest, tamari, a crushed Thai chile, tons of ginger and garlic and cornstarch to thicken it all up.  I ate nearly the entire thing!  I felt much better about my vegetable consumption after this meal!

Peppers!

Maybe it's the cold weather, but we've been cooking with more chilies lately.  For brunch yesterday I cooked up some leftover beans and rice and topped it with a peppery tofu scramble and some jalapeño sauce, similar to the one they serve at the Seward Cafe in Minneapolis.  The tofu scramble had roasted red peppers, fresh green peppers and onions- So Christmas-y!

The jalapeño sauce was just minced jalapeño, salt, lime juice, and vinegar.  It was super tangy and hot and Mike and I love this stuff over tofu scramble.

Today Mike sounded so sad when he realized that all our our garlic chile sauce from this summer was gone that I made some more from our dried chile ristra. 

I just winged it, so I think you can, too.  

Hot Sauce

About 30 small dried red chiles (cayenne or Thai)

Nearly boiling water

1 clove garlic

salt

vinegar

Soak the dried chiles (stems removed) in just enough nearly boiling water to cover them for about 20 minutes.  Reserve the soaking water.  Place the soaked chiles in a blender with 1 clove garlic, about a tsp. of salt and a splash of vinegar. Pour in about 1 cup of the chile soaking liquid.  Blend until almost smooth- I like to have a little texture from the seeds left in the sauce.  Then taste (carefully!!!) and adjust the salt and vinegar to your liking.  If you like a thinner sauce, add more of the soaking liquid.  I ended up adding all of mine and filled 2 8oz. bottles and a 2 oz canning jar with sauce.  Refrigerate.

Note: This is not a recipe for canning!

Preserved Limes

A few weeks ago it was sunny.

It was sunny enough to preserve limes on my kitchen table next to the window. Now it's cold and grey, but I have sunshine in a jar...Really intense, super spicy, sunshine.

My coworker Jan brought me a bag of Mexican limes and passed along this recipe. I'm not sure where the recipe is from, but I'll find out and give someone credit. I was skeptical about how well they'd be preserved, but after smelling and tasting them I can tell you that they're so acidic and salty that nothing could grow in there. They're amazing!

Edited to add:

By the way, this is intended to be eaten as a condiment. It's a traditional Indian accompaniment, but I imagine would also be good with Thai or even plain rice.

And I believe you could use any limes or lemons, but the little Mexican limes have very few, small seeds. I did take out any big seeds I saw. You can eat the rind and everything after these are done- the rind will be tender. Some folks like to take out the pulp from the middle before slicing the rind to use an an ingredient or garnish/condiment with dishes.

NIMBOO KA ACHAR
Lime wedges in cayenne pepper and mustard oil

Mexican limes
1 Tbs. sea salt
1/4 c. powdered cayenne
2 tsp. ground black mustard seeds
1 tsp. ground fenugreek seeds1 tsp. ground turmeric
1/4 c. warmed mustard oil

1. Squeeze some of the juice from each of the halved limes into a clean
glass jar. Add limes and top with salt.

2. Screw lid shut and shake to disperse salt. Limes should be submerged in
their own juice; add more juice if needed.
3. Place jar in warm, sunny spot. Shake jar occasionally while it's in sun
to baste limes.

4. Bring jar indoors at night.

5. Continue until limes are tender enough to cut with a fork (usually 5-8
days).

6. Add cayenne, mustard seeds, fenugreek seeds, and turmeric; shake to
disperse. Set back in sun and heat for 2 more days, shaking occasionally andbringing in at night.

7. Pour mustard oil into jar; shake. Allow to rest for 4-6 hours.

8. Pickles are now ready to use. They can be stored on the countertop or in
the refrigerator.