Nancy on the Home Front

Worcestershire Sauce – Make Your Own!

Do you use Worcestershire sauce? Ever wonder what’s in it? Ever wonder if you can make it at home. I don’t use Worcestershire sauce that often but recently I was curious about the ingredients.

Worcestershire sauce is a fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea and Perrins. The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret. The original recipe for Worcestershire sauce basically consists of anchovies layered in brine, tamarinds in molasses, garlic in vinegar, chilies, cloves, shallots, and sugar.

Interestingly, the version of Lea & Perrins Worcestershire sauce sold in the U.S. differs from the British recipe. It uses distilled white vinegar rather than malt vinegar. In addition, it has three times as much sugar and sodium. This makes the American version sweeter and saltier than the version sold in Britain and Canada.

The one ingredient that sets Worcestershire sauce apart is tamarind, the fruit of the Indian date. This fruit contains more sugar than any other fruit but is balanced by its high content of acid, giving it that sweet-sour taste. Worcestershire sauce also contains anchovies, actually fermented anchovies!

After searching online I found an easy recipe that didn’t require any long fermenting or cooking. I decided to try it and see how it compares to the bottled version.

Homemade Worcestershire Sauce

1/2 cup apple cider vinegar

2 tablespoons Thai fish sauce
2 tablespoons honey
1 tablespoon molasses
juice of one lime
1/2 tsp ground clove
1/2 tsp onion powder
1/4 tsp garlic
1/4 tsp of chili powder

Mix all ingredients together in a blender, or shake thoroughly in a dressing bottle!

Nourished Kitchen has another recipe which was a little more involved. She found the recipe from Nourishing Joy.

½ cup malt vinegar
½ cup apple cider vinegar
½ cup blackstrap molasses
¼ cup naturally fermented fish sauce
2 tablespoons tamarind paste
1 tablespoon naturally fermented soy sauce
3 tablespoons onion juice, or 1 teaspoon dehydrated onion
1 teaspoon ground black pepper
½ teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 shallots, finely minced
4 cloves garlic, finely minced
1 teaspoon freshly grated ginger
8 anchovies, minced
Juice of 1 lime

Whisk together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onion juice. Set aside.
Heat a small, dry sauté pan over medium heat. Toast the spices until fragrant, about 1 minute. Pour into a small bowl and set aside.
In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes. Add garlic, ginger, anchovies, and reserved spices and continue to saute just until fragrant, about 30 seconds.
Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.
Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.

I tried the very first version and I have to say the taste is very similar. I’d be very happy to make my own Worcestershire sauce from now on. I know exactly what’s in it and I usually have all the ingredients on hand! Have you ever made your own Worcestershire sauce before?

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The Joys of a Campfire

A campfire may provide warmth and light and even heat for cooking but it is also a wonderful place around which to gather with friends. We are lucky enough to have a large flat area above our home where we have built a rather large fire pit. Whether it is just my husband and I, or a gathering of friends, one of the joys of a campfire is the atmosphere it creates.

Building the campfire is always an afternoon activity. Everyone walks into the woods collecting fallen sticks and branches. Often the chainsaw is taken out and a few dead trees are cut up to add fuel to the fire.

Long sticks are cut to provide a method for toasting marshmallows. After all it wouldn’t be a try campfire without ‘smores!

Once the fire is built, the sticks are set aide and there is an ample amount of wood to provide fuel, the chairs are set up in a circle around the fire. Just at dusk the fire is lit. Sometimes only a match is needed, but if the wood is quite wet we also have a torch that we can use to get the fire going.

Summertime is often when we have the most campfires. As the fire dies down and the stars come out it is a beautiful way to enjoy a starlit evening. In the quiet of the woods you can often hear the Barred owls or the howls of coyotes. Recently we had an impromptu gathering of friends and enjoyed a campfire under the November full moon.

Before you build a campfire in your backyard make sure you know the laws of your state. In Vermont it is legal to enjoy a campfire, but if you are building a large bonfire you need a permit. WE always have a hose available but luckily we have never needed it.

Sitting around the campfire with a circle of dear friends is one of my favorite ways to spend an evening. The conversation is always interesting and sometimes there is even singing. Occasionally someone will ask a hard question or share an intimate detail of what’s going on in their life. The conversation just flows. The joys of a campfire are so simple… the warmth of the fire and the warmth of wonderful friendships.

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Pumpkin Pecan Bread

You may remember the zucchini carrot bread recipe I shared several weeks ago. I made several loaves which are now in our freezer, it was a great way to use up the last zucchini from my garden. This pumpkin pecan bread recipe is also from my step-sister and is every bit as delicious. In fact you may want to add this bread to your Thanksgiving table. It is that good. This pumpkin pecan bread also freezes well so make some to enjoy now and some to enjoy later. You’ll be glad you did. Take advantage of the abundance of pumpkin available this time of year and fill your freezer with this delicious pumpkin pecan bread.

Pumpkin Pecan Bread

Ingredients:

1 Cup Dark Brown Sugar
1-1/2 Cups White Sugar
2/3 Cup Vegetable Oil
4 Eggs (Beaten)
2 Cups Processed Pumpkin
2 Cups Finely Grated Carrots
3-1/3 Cups All Purpose Flour
1 teaspoon Baking Powder
1-1/2 teaspoons Baking Soda
1-1/2 teaspoons Salt
1 Tablespoon Ground Cinnamon
1 teaspoon Ground Cloves
1/2 teaspoon Ground Ginger
2 Cups Chopped Pecans or Walnuts
1 Cup Raisins

Directions:

Beat the sugars and oil until fluffy. Add the eggs and mix well. Add pumpkin and carrot mixture. Mix well.
Sift dry ingredients together; Add nuts and raisins to flour mixture. Slowly add dry ingredients to wet mixture. If too thick, add 2 Tablespoons water. Mix well.
Grease and flour two loaf pans. (Whole pecans can be laid on top of mixture for decoration). Bake for 1 hour at 350 degrees, or until toothpick inserted into middle of loaf comes out clean.
Cool on rack 10 minutes before cutting.
Freezes well. If freezing, wrap loaf in plastic wrap, and then in aluminum foil.

I know we will be enjoying this pumpkin pecan bread with our tea this winter. Slightly toasted it will be the perfect afternoon snack.

Fabulous Fall Soups

Clocks are turned back, the days are getting shorter and it gets dark so early. It’s the time of year when soup is often on the menu, whether for lunch or dinner. I love soup and these fabulous fall soups are my favorite. Nothing better than warm, nourishing soup on a cold autumn day.

Cheddar Ale Soup
This soup is so easy and delicious, perfect for a fall day.

Pork, Bean and Kale Soup

I have an ongoing goal to eat healthier and make good food choices. It’s not always easy but my goal is to eat right 80% of the time! I have a wonderful cookbook called Eating Well in Season – the Farmers’ Market Cookbook. The recipes are divided into seasons of the year and focus on what food is fresh during each season. If you are looking for a hearty winter soup, this pork, bean and kale soup is perfect. It’s delicious and nutritious and uses foods you can find in your farmer’s market this time of year.

Cream of Carrot Soup
We had a good carrot crop this year. I love the taste of fresh home grown carrots and one of my favorite ways to use them is in this wonderful Cream of Carrot Soup. It’s a perfect soup for a wet, chilly fall day. I’ve been making this recipe for years and it freezes well although if you are planning on freezing it I would add the light cream later. This soup does not need to be blended but I have one of those wonderful emersion blenders, which I love to use! So before adding the cream I puree the soup. I hope you enjoy this recipe!

Amazing Turkey Soup
Thanksgiving is one of my favorite holdays and one of the best things about Thanksgiving is the leftover turkey! I look forward to making this soup every year. You can also make it with leftover chicken as well.

The Soup Doctor’s Egg Drop Soup
You may have heard of the Cake Doctor before, a series of cookbooks where every recipe is based on a boxed cake mix. My husband is the Soup Doctor! He can take a plain package of Ramen Noodles and turn it into an amazing egg drop soup with just a few simple ingredients. Perfect for those lunch or dinners where you just want a quick, delicious meal.

Black Bean and Sausage Soup
Cool autumn days are the perfect time to enjoy a bowl of hearty black bean and sausage soup. The combination of sweet Italian turkey sausage, jalapeño peppers and fresh cilantro gives this black bean and sausage soup a distinctive flavor. If you have any leftovers they are easily reheated in the microwave or can be frozen for later use. Serve along with a leafy green salad and a loaf of bread and your have a meal!

Irish Yellow Broth
Autumn comes all too quickly. Much as I hate to see summer go the fall is one of my favorite times of year. Fall in Vermont is so enjoyable; the days are still fairly warm and sunny but the nights are cold. When there is a slight chill in the air I enjoy making simple soups for lunch. One of my favorite soups is this Irish Yellow Broth. The steel cut oats not only add nutrition but they give a creaminess to the soup. Usually I leave out the cream and the soup still tastes delicious! Next time you’re looking for a fabulous fall soup try this Irish Yellow Broth. I’ve shared the recipe several years ago but it’s worth repeating. I enjoy this soup whether it’s the beginning of fall, the middle of winter or early spring! It’s simple to make and delicious! This soup is definitely one of my top fabulous fall soups!

Tomato Soup From a Can
Perhaps when you think of tomato soup from a can you think of Campbell’s. Isn’t that what we grew up with? Comfort food at it’s finest is tomato soup served alongside a grilled cheese sandwich. It’s also a quick and easy meal. However, did you know you could make your own tomato soup? I have a wonderful recipe from my mother for a tomato soup that can be canned for later use. Perhaps you didn’t have a garden last year. You can also enjoy homemade tomato soup with ingredients you probably have on hand in your pantry.

Chicken Pot Pie Soup
When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal. The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!

Best Ever Cheeseburger Soup
Fall has come to Vermont and the weather is much cooler now, it’s the perfect weather for this best ever Cheeseburger Soup! We can’t always enjoy a yummy cheeseburger for lunch instead mix up a batch of this delicious soup. This Cheeseburger Soup is similar to potato soup but even more satisfying. I haven’t tried freezing this soup as it is usually consumed within a day or two! Pair it with a fresh salad and you have a complete dinner.

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Countdown to Thanksgiving

Are you anxious about the approaching holidays? Are you rushed and feel like there is just no time to get ready? Perhaps it’s your turn to host this year, wondering what you can do to get ready?

Years ago I read an article that included several steps that you can take to get ready for the big day, whether it is Thanksgiving, Christmas or another family gathering. I wrote a few notes on an index card, placed the card in with my recipes and have used the advice every year since then. By following these steps the countdown to Thanksgiving will be seamless.

First of all figure out the guest list. How many people will actually be coming for the big meal and find out if there are any sort of food allergies.

Have your guests help out by contributing a dish or a dessert. Be specific, ask your aunt to bring her wonderful creamed onions or your sister to bring her delicious cherry pie for example. Tell everyone you’ll do the turkey and let your guests bring the sides. Allowing others to contribute will help the countdown to Thanksgiving be easy. Once everyone has decided what they are going to bring you can fill in the missing items.

Purchase your turkey ahead of time. If you are planning on cooking a fresh turkey place your order 2-3 weeks in advance.

Prepare and assemble any dishes ahead of time. Baked goods and piecrusts can always be made ahead of time and placed in the freezer.

The Saturday before Thanksgiving shop for your perishable food. If you have a separate dining room you can even set the table ahead of time. Get out all your china, servicing dishes and various serving utensils.

Making a stuffing from scratch. On the Monday before Thanksgiving cut up the bread into cubes and place in a plastic bag. If your turkey is in the freezer take it out and put in the refrigerator to thaw.

The Tuesday before Thanksgiving cook, peel and mash your sweet potatoes, cover and refrigerate. Chop the onions and celery for the stuffing and refrigerate.

On the day before Thanksgiving prepare the stuffing and refrigerate. Cook the giblet broth for your gravy. Prepare the cranberry molds and refrigerate. Make the creamed onions. If you can, set the table and arrange the centerpiece. Bake any pies or desserts on the menu.

Thanksgiving morning add the liquid to the stuffing and stuff your turkey. Start roasting the turkey so it will be done 30 minutes before you plan to eat. Set out a few nibbles for your company, this will help tide everyone over until dinner is ready.

By following these simple steps the countdown to Thanksgiving will be smooth and stress free. Most important remember what Thanksgiving is all about. It’s not about the turkey or the special dessert, but it is about the family and friends gathered around your table. Be thankful for each person gathered around your table and enjoy the day

Blue Cheese Artichoke Dip

I’ve mentioned before the wonderful cooks that are in my husband’s family. I love visiting my mother-in-law because she is always trying new recipes and passing them along. On one of our visits my mother-in-law gave me this Blue Cheese Artichoke Dip. It sounded delicious and even fairly healthy! The only ingredient that wasn’t completely good for you was the blue cheese! When we had company recently I decided to mix up a batch and see how it went over.

It was a big hit and there wasn’t any left at the end of the evening. I served it with pita chips and baked tortilla chips. I’m sure you could also serve it with vegetables as well.

This Blue Cheese Artichoke Dip is a winner! Try it the next time you need an appetizer, you’ll be glad you did.

Blue Cheese Artichoke Dip

Ingredients:

1 can artichoke in water, drained

¼ cup scallions, chopped

½ tsp. minced garlic

2 oz. blue cheese

1 Tbsp. parsley

¼ cup plain yogurt

Directions:

Combine all the above ingredients in a blender and puree until smooth. Place into a serving container and serve with pita chips, crackers or vegetables.

This blue cheese artichoke dip can be made ahead of time, which gives the flavors a chance to combine. Just chill in the refrigerator until ready to serve.

Using the blue cheese in this dip was a perfect combination but now I’m wondering about using other types of soft cheese, for example Feta cheese or even herb flavored goat cheese? What do you think, would you make this blue cheese artichoke dip with blue cheese or something different?

The blue cheese flavor in this dip is not overpowering so if you are not a fan of blue cheese don’t be put off by this recipe, try it you might find you like it!

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Hiking During Hunting Season

Last weekend we had a houseful of company and we really wanted to go hiking. The weather was good but it was also the start of hunting season. In fact the first weekend in November is Youth Hunting Season. We wondered if it was safe to go hiking during hunting season or was hunting even allowed on the Appalachian Trail?

Hunting is allowed on all Green Mountain Club owned and managed lands, including the Long Trail and Appalachian Trail corridors in Vermont. Hunting is prohibited along approximately 900 miles of the Appalachian Trail through national forest lands, nationals recreation areas and on state lands and game lands. Hikers should be aware that the protected corridor is often narrow, averaging about 1000 feet wide. Even in areas where hunting is prohibited, hunters on adjacent lands may not know that they are near the trail. Hunters may inadvertently cross onto Trail lands or unknowingly fire toward the Trail. If you are planning to hike during hunting season it is important to be safe and be respectful of all trail users.

Before you go hiking be aware of the specific dates for hunting seasons.

Hunters often hunt during the early dawn and dusk hours. This is also when visibility is low. Plan your hike during the middle of the day.

Wear blaze orange clothing, which is visible from both the front and the back. Avoid wearing brown or white clothing, the colors of a deer. If you are hiking with a dog make sure your furry friend is wearing a bright bandana or a blaze orange vest.

You can avoid areas where hunting is legal during deer firearm season, which varies by state, but typically occurs during parts of the months of October, November, December, and January. During those months, you may want to hike in one of the five national parks crossed by the A.T

By taking a few precautions you can enjoy a wonderful hike. Be aware of your surroundings and be careful when hiking in valleys and near roads and trailheads.

We enjoyed a beautiful hike on Saturday; the only people we saw were a few other hikers. We all were wearing bright colors and did a lot of talking along the hike, which helped make our presence known to any hunters in the area.

If you are planning to hike during hunting season take these simple precautions and enjoy your time in the woods.

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Tortilla Pizzas – Quick and Easy!

These tortilla pizzas are a little different from your traditional pizza but every time I make them they disappear before my eyes! We have eaten them as a dinner paired with a salad but they would also be delicious served as a snack or an appetizer. The spread keeps well in the refrigerator so it’s so easy to whip up these little pizzas for a snack for an appetizer for unexpected company. I’m also thinking the spread would be good with a little crabmeat added. Going to have to try that!

The total time to create and bake these pizzas is about 30 minutes and the recipe as written feeds about eight servings, unless you are serving it as a dinner in which case I would say it feeds four people. I used whole-wheat tortillas slightly larger than the 7-inch flour tortillas. I’m sure you could also use corn tortillas for a slight variation. I’m sure no matter what type of tortillas you use for these tortilla pizzas you will be amazed at how delicious they are.

Tortilla Pizza – quick and easy

Ingredients:

¾ cup mayonnaise
½ cup Parmesan cheese
½ cup mozzarella cheese, shredded
½ cup red onion, minced
¼ cup minced green pepper
¼ cup minced red pepper
3 garlic cloves, minced
2 tsp. dried basil
¼ tsp. Salt
1/8 tsp. Pepper
4 flour tortillas (7 inches)

Directions:

Preheat your oven to 400 degrees.

In a large bowl combine all the ingredients except the tortillas. Place the tortillas on a greased baking sheet or on a pizza pan. Spread the cheese mixture evenly on the tortillas, you don’t want to spread it very thick just enough to coat the surface.

Bake at 400 degrees for 8-10 minutes or until golden. The cheese mixture will puff up slightly. Cut into wedges and serve. They are best eaten as soon as they are cooked. The leftover spread can be saved for another day.

Although we usually enjoy this quick and easy meal for dinner you could also cut it into smaller pieces or even squares and serve it as an appetizer.

Fire-Roasted Bolognese Sauce

This recipe for Fettuccine with Fire-Roasted BologneseSsauce is a slightly healthier version of the traditional Bolognese sauce that you might be more familiar with. It takes only about 15 minutes to prepare with about 45 minutes to simmer. Which mean you can have dinner on the table in under an hour. Plus you can double the recipe and freeze half for another meal later on. Serve this with a salad and some bread and you have a complete, delicious dinner.

Fettuccine with Fire-Roasted Bolognese Sauce

Ingredients:

2 tsp. Olive oil
¼ lb. shiitake mushrooms, stems removed and caps sliced
1 leek, cleaned and thinly sliced
3 garlic cloves, minced
¾ pound lean ground beef
1 (28oz) can whole fire-roasted tomatoes, drained and chopped
½ cup dry white wine or chicken broth
¾ tsp. Salt
8 oz. whole-wheat fettuccine
¼ cup chopped fresh basil
3 Tbsp. Grated Parmesan

Directions:

To make the sauce, heat the olive oil in a large skillet over medium heat. Add the mushrooms, leek and garlic and cook stirring occasionally, until the vegetables are softened, about 6 minutes. Add the beef and cook, breaking apart with a wooden spoon, until browned, about 5 minutes. Add the tomatoes, wine, and salt and bring to a boil. Reduce the heat, cover, and simmer, until the sauce is thickened, about 45 minutes.

While the sauce is cooking, cook the fettuccine according to the package directions. Drain the fettuccine and transfer to a large bowl. Add the sauce, basil and Parmesan and toss to coat. Serve immediately.

This Fire Roasted Bolognese Sauce recipe can easily be doubled if you are feeding a larger crowd and it also freezes well.

I have made the traditional Bolognese Sauce which takes much longer to prepare. I have to say that this Fire-Roasted Bolognese Sauce is much quicker to prepare and is just as delicious. Finding a recipe that tastes as god as the original but takes half the time to prepare is a winner in my book!

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Why Gardening is Good For You

As you know, here at Nancy On The Home Front, I love to share with you all kinds of tips, tricks, ideas and insight into how you can live a cleaner and healthier life. As a 30 year plus gardener, I have a lot of experience in not just how to tend to a garden, but also in knowing how good it is for your wellbeing. I have teamed up with the good people at What Shed to share with you these interesting facts about why gardening is so good for you.

As you look at the information, you will see right away that gardening is not just a fun hobby that is going to result in you having some of your own homegrown food to have fun with. It is going to get you up and moving, making you active is the first step to having a more healthy and productive life and the stats back this up as people who garden tend to have 27 percent lower chance of having a heart attack! It is not just physical benefits either. Gardening is also proven to be great for your mental wellbeing as well.

Gardening works as a wonderful way to release stress and make you happy and let’s face it we should all be doing more of what makes us happy. Also, those who regularly tend to their garden tend to stay sharper and give their brain more chance in fighting off the effects of aging!

So next time someone comes to your house and sees you covered in mud, walking with a handful of carrots and a big smile on your face. Let them know how important gardening is for you and how it makes you feel like a million bucks. Plus let’s not forget the fantastic satisfaction of making a dish with food you have grown with your own two hand.

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