Remember Chia Pets? Their “hair” was made from sprouted chia seeds, which are novelty no more. Chia is taking over supermarket shelves, coming into its own as a healthy ingredient with diverse applications. Dry, it feels like poppy seeds, but when wet it produces a gel coating, making the seeds slip and slide inside your mouth. Chia doesn’t pack much of a flavor punch—it’s subtly nutty, less so than flaxseed—but when it comes to nutritional value, watch out: according to the USDA website, chia has 9.8g of fiber and 4.7g of protein per ounce. It’s also a good source of calcium, phosphorous, magnesium, omega-3 and omega-6 fatty acids, with no cholesterol or trans fat. Make cooking with chia your pet project this week:
Dress up any autumnal meal with our top picks for sauces and spreads, from Pumpkin Butter to Boozy Bacon Jam. Get cooking for your holiday meal or bottle up a batch for the ultimate homemade gift.
- Café Sucré Farine transforms a classic dessert into a spreadable jam by combining carrots, apples, pineapples, and pecans for Carrot Cake Jam (pictured above).
- La Kocinera’s version of hummus substitutes traditional chickpeas for black beans and tops off the mix with jalapeños for a spicy Black Bean Hummus.
- Keep a Sunday afternoon free this fall to try Mmm…Is for Mommy’s Sunday Gravy, which becomes a meal in and of itself with the addition of Italian sausage, flank steak, and pork ribs.
- Torview spices up Sweet Mango Chutney with subtle hints of chili powder and ginger.
- Give your breakfast sandwiches a double-dose of bacon with Spoon Fork Bacon’s Boozy Bacon Jam.
- Share My Kitchen’s Pesto Rosso kicks up the traditional sauce with the addition of tangy tomatoes.
- Go gluten-free and vegan with Life Tastes Like Food‘s Pumpkin Butter, which is perfect for slathering on French toast, bagels, or crispy crostini.
Get out your mason jars and let the preserving begin! This week’s roundup takes a look at a few jam, jelly, and fruit preserve recipes that will add a fresh fruit kick to any dish.
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- Take advantage of your farm stand favorites with Love and Olive Oil’s Cherry Strawberry Jam with lemon juice (pictured above).
- Sunday Suppers spices up a classic spread with their Grape and Rosemay Jam.
- Sweet and salty, Canal House’s Preserved Lemons will become a frontrunner in your culinary arsenal.
- food52 is serving up a montage of Rhubarb Preserves that are loaded with fresh ideas for how to use this earthy perennial.
- Food in Jars shows us that bread makers aren’t only for baking bread with her recipe for Strawberry Jam made in a Zojirushi bread maker.
- Vanilla Garlic takes advantage of one of summer’s best fresh fruit pairs with Blueberry-Apricot Jam.
- The watermelon rind finds a purpose with Fat Free Vegan Kitchen’s syrupy Watermelon Rind Preserves made with ginger.
- David Lebovitz brightens your morning table by transforming hand-picked berries into sweet and tangy Red Currant Jam.
Helene Dujardin of Tartelette
knows how to keep summer produce at its peak all year round – preserve it. She pairs fresh peaches with citrus and sugar for today’s featured image, Peach Vanilla Jam.
Are you also a fan of jamming and canning? Post your best preserves pictures on the Gourmet Live Facebook page
for a chance to be featured in our weekly roundup.