Flavorings & Condiments

Culantro

by Daisy Flavorings & Condiments

  Culantro, Eryngium foetidum, is very distinct from cilantro, in spite of having a similar name. It does have a similar flavor and scent. Close your nose, though, and from its appearance, you would never confuse the two plants. In the same family as cilantro, Apiacaea, culantro looks a lot more like its cousin, parsley, […]

Read the full article

Poor Man’s Tahini Sauce

by Daisy Flavorings & Condiments

If you love falafels, but, like me, the price of tahini for the tahini sauce sends you stumbling backwards a few steps in the grocery aisle, you might want to give this recipe a try. It has the essence of tahini sauce, without having to pop out of the store for a couple of hours […]

Read the full article

Preserved Lemons

by Daisy Flavorings & Condiments

  Preserved lemons add a clear lemon flavor to all kinds of dishes, from tagines to couscous to stewed chicken or fish.  They aren’t difficult at all to make, and they can add a touch of exotic flavor to everyday dinners. To make it easy on myself, I start with a 2 lb bag of […]

Read the full article

Roselle and Quinoa with Basil Pesto

by Daisy Flavorings & Condiments

Waiting and waiting for the roselle in the garden to bloom.  It seems like it’s taking forever.  Meanwhile, I’ve decided to use the delicious, tart leaves while I’m waiting.  They taste a lot like sorrel, tender with a nice, slightly sour tang.  Nutritious, too, with a healthy dose of vitamins C and A as well […]

Read the full article

Real Cinnamon

by Daisy Flavorings & Condiments

I’m feeling a little snookered.  What I’ve always thought was cinnamon is something called cassia. On the right is cassia, what I’ve always known and loved as cinnamon sticks. On the left is cinnamon.  Thin and brittle, unlike the thick, woody cassia on the right. Most ground cinnamon is actually cassia, too.  Kroger Co., for […]

Read the full article

No-Fail Homemade Mayo

by Ivory Soap Flavorings & Condiments

Oh.  My. Gosh.  Homemade mayo is amazing!  I mean, just LOOK at that picture! NOTHING like store-bought mayo.  NOTHING.  If you’ve never had fresh mayo, you haven’t yet begun to live, my friend. Ivory’s No-Fail Mayo Instructions 1 egg yolk 1 tsp lemon juice 1 pinch salt 1/2 to 3/4 c pure canola oil, divided […]

Read the full article

Making Homemade Tabasco Sauce

by Daisy Flavorings & Condiments

OR—How To Pepper-Gas Your Entire House So. I got ready for a normal post–here are the ingredients, here it is cooking, here’s the finished product, etc. I took the ingredient photo: Put the ingredients on to simmer for a few minutes. And went outside for a second. Which turned into several minutes. When I walked […]

Read the full article

Strawberries and Spinach: A Love Story

by Daisy Flavorings & Condiments

Don’t you just love love? You know, when two very different souls unite to form a greater whole than the sum of their parts? And then, you toss them together in a delicious salad drizzled with a tangy-sweet vinaigrette? That’s my kind of love story. Spinach and strawberries don’t just make a handsome and delicious […]

Read the full article

Cilantro Pesto

by Daisy Flavorings & Condiments

The cilantro is going great guns and the best way I know to use a lot of it at once is pesto. And wow, if you are a cilantro fan and have never tasted cilantro pesto you are in for a treat. I use pecans because I have a lot of those, too, but you […]

Read the full article

Spreadable Butter

by Daisy Dairy Foods

I love butter. I’ve heard you can leave it out in a crock safely or in a special bell-like contraption which holds it under water, but that isn’t going to happen in my house where resides a refrigeration enthusiast. So I really like spreadable butter but rather than pay more for diluted whipped butter from […]

Read the full article

Fast Fresh Jam

by Daisy Flavorings & Condiments

Ivory’s Diet-Breaking Delicious Jam 3 cups crushed, warmed, frozen strawberries 3 cups organic sugar (or white *sigh*) 1 cup water 1 box Less or No Sugar Needed Sure-Jell (found in baking section and looks just like this) 1. Stir together Sure-Jell and sugar, then water. Boil over medium heat, stirring constantly, for about a minute. […]

Read the full article

Homemade Artificial Sweetener from Stevia

by Daisy Flavorings & Condiments

This recipe will make no-cal, no-carb, liquid sweetener, for coffee, shakes, tea, or what-have-you But, if you need it as a scoopable powder, I can’t do that…yet. Anyway, you need three things: a stevia plant (I got mine at Depot), water, and a microwave. First, pluck a handful of leaves off the plant. Wash and […]

Read the full article

Homemade Lime Extract

by Daisy Flavorings & Condiments

I want to make lime extract today. I think it would taste amazing in tangy shortbread cookies speckled with little bits of lime zest. I found two different recipes for lime extract, and I may try both of them for comparison. Can’t have too much lime anything around. The first procedure is to zest one […]

Read the full article

Homemade “Maple” Syrup

by Daisy Flavorings & Condiments

If you’re like me, watching your kids DUMP real maple syrup on their pancakes is like watching them flush gold down the toilet. That stuff is SO expensive! BUT, I also can’t stand to feed them that maple-flavored-high-fructose-corn-syrup JUNK at the store. So, I now make my own maple-flavored natural sugar syrup. Homemade “Maple” Syrup […]

Read the full article

Homemade File Powder

by Daisy Flavorings & Condiments

I grew up with an abundance of sassafras trees all around me. I don’t know how I knew the leaves were edible because I have eaten them for as long as I can remember. Someone must have told me they were okay to eat, because I doubt I taste-tested all the foliage in our yard. […]

Read the full article

Homemade Vanilla Extract

by Daisy Flavorings & Condiments

Hey Ive, Oh no you didn’t re-use a disposable bottle of Stuff. Don’t you know how many meetings and memos and how much high technology went into preventing you from pulling a stunt like that? Stop it. Stop it right now. And here I’ve been making vanilla extract, all innocent-like. I have had one poor […]

Read the full article