Indian Black-Eyed Pea Dip

Looking for a new dip or side dish to round out your Indian cooking repertoire? This black-eyed pea dip is hearty enough to serve as both. Read more

Sweet refrigerator pickles

I love pickles.  Finding this recipe has made fresh pickles a staple in my house.  The best thing is that I can make one jar at a time using whatever cucumbers happen to be best priced at the time.  I’m partial to small pickling cukes or European cukes, so tend to plan these pickles around their availability.  I’ve also given these as gifts, and they’ve been received enthusiastically!

3 pickles (cucumbers) unpeeled, slice thin
1 onion sliced thin

Mix:
3/4 cup sugar
3/4 cup vinegar
1 tsp salt
1/4 tsp celery seed

Pour 1/2 above mixture into glass container that has a tight-fitting lid. Put cucumbers and onions in jar. Pour remaining liquid in jar.  Close lid, turn upside down in dish for 24 hours, turn back for 24 hours. Keep in
refrigerator the whole time.

Photo credit: scubadive67

Cranberry Sauce with a Kick

Photo by ocean yamaha

I always loved that my mother and her five sisters, all wonderful cooks, both embraced traditional cooking AND were always willing to take a leap and put a twist on that tradition.  I love cranberries prepared in most forms and don’t wait for a holiday meal to cook and serve them. This recipe came from my Aunt Sylvia.  Thanks for finding this one, Aunt Sy!

Cranberry Sauce

1 pkg fresh cranberries
1 1/2 c sugar (adjustable to taste.  I like mine less sweet)
1 1/4 c port wine
~~~~~~~~~~~~~~~~~
1/4 c cold water
4 1/2 t corn starch

Combine the first three ingredients in a medium sauce pan.  Bring to a boil.  Reduce the heat and cook for 5 minutes.

Blend the water with the corn starch.  Add to the sauce pan and cook until the mixture is thick enough.

Caribbean Eggplant Spread

 

Searching for something smashing to serve your vegan dinner guests? Love eggplant and all the versatility it offers? This flexible savory spread is for you. Read more