One of the ways I while away the long cold winters, besides cooking, baking and blogging of course involves my two magazine subscriptions or guilty pleasures if you will. Food Network Magazine, and Everyday Food. I get so darn excited when these come in the mail. I get new ideas from them and it helps refresh old recipes with new twists. I also just like reading them! My chicken wings from the other night were from this same edition of Everyday food as this recipe comes from.
The first thing I did before assembling everything in the crock was to make some homemade vegetarian worcestershire sauce. I don't use the real stuff as we have a fish allergy in the Little Kitchen. I must send props out to Liz from Blog is the new black for clueing me into the fact that I could make my own vegetarian worcestershire sauce! Thank you! She has a recipe for this on her site to make a small amount but I found almost the same recipe, but larger amounts from Martha Stewart. This will keep in the fridge for 3 months and since I am excited about giving this a try, I made a bigger batch.
Home made Worcestershire Sauce!
From Martha Stewart
In a pot over medium heat combine all of the ingredients listed:
- 2 cups apple-cider vinegar
- 1/2 cup soy sauce
- 1/4 cup light-brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground yellow mustard seed or dry mustard
- 1 teaspoon onion powder
- 1 clove garlic, crushed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper