Nuts.
I had been keeping my pecans in the basement fridge so they would keep longer. Now they just taste like old fridge. This heavy dose of cinnamon fixed that. Kind of.
Candied Cinnamon Pecans
From food.com
Makes: not enough
From food.com
Makes: not enough
1/3 cup pecans, sliced-lengthwise (I didn't slice mine)
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar (or light)
1 1/2 teaspoons butter, melted
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar (or light)
1 1/2 teaspoons butter, melted
Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
Great Minds Think Alike
The Mind of a Chef: Rotten
http://video.pbs.org/video/2303430700
Find Christina Tosi's Banana Cream Pie recipe here, using rotten bananas of course.
http://video.pbs.org/video/2303430700
Find Christina Tosi's Banana Cream Pie recipe here, using rotten bananas of course.
Frozen Sour Cream
Sour cream cannot be frozen. But if it happens it's still good. Use it in cooking and baking. You just aren't going to get a nice dollop.
One-2 lb butternut squash, cut in half lengthwise and seeded
1/2 c sour cream or creme fraiche
1 c cream
1 c water or chicken broth
1/4 t. cinnamon
1 T maple syrup
Salt to taste
Preheat the oven to 375°. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish. Bake for about 1 hour, until the squash is very tender. Let cool slightly.
Peel the squash. In a blender, puree all ingredients until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with roasted or candied pecans that are whole for chopped.
Roasted Butternut Squash Soup
Adapted from Food and Wine
Makes 3 cups
One-2 lb butternut squash, cut in half lengthwise and seeded
1/2 c sour cream or creme fraiche
1 c cream
1 c water or chicken broth
1/4 t. cinnamon
1 T maple syrup
Salt to taste
Preheat the oven to 375°. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish. Bake for about 1 hour, until the squash is very tender. Let cool slightly.
Peel the squash. In a blender, puree all ingredients until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with roasted or candied pecans that are whole for chopped.
Kohlrabi
Let's face it, why wouldn't you throw out a kohlrabi. Especially when they look like this:
3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon white sugar
4 kohlrabi bulbs, peeled and grated (food processor with a shredding disk works great)
4 apples - peeled, cored, and diced(I shredded mine)
Whisk mayonnaise, vinegar, lemon juice, mustard, and sugar together in a bowl.
Toss kohlrabi and apples together in a large bowl; pour mayonnaise mixture over kohlrabi mixture and toss to coat. Season with salt and pepper.
Calories per serving: 204
Kohlrabi and Apple Slaw
From allrecipes.com
Serves 6
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon white sugar
4 kohlrabi bulbs, peeled and grated (food processor with a shredding disk works great)
4 apples - peeled, cored, and diced(I shredded mine)
Whisk mayonnaise, vinegar, lemon juice, mustard, and sugar together in a bowl.
Toss kohlrabi and apples together in a large bowl; pour mayonnaise mixture over kohlrabi mixture and toss to coat. Season with salt and pepper.
Calories per serving: 204
Madly Managing Milk
I had 7 gallons of milk left from a expiration sale at the store. And they will be selling more. Tomorrow. Did I mention I left the milk outside and now it doesn't taste very good. So I let it sit out even more.
Cultured Buttermilk
From University of Cincinnati Clermont College
6-8 ounces active cultured buttermilk
Check the label: it needs to say cultured buttermilk, and is not out of date. (The bacteria die down over time)
3 cups whole milk (store bought works. 2% or skimmed too, but less rich.)
Very clean 1 quart container with secure lid
The amount is basically 1 parts cultured buttermilk to 4 parts milk if very fresh buttermilk is used otherwise the ratio is 1:3.
Add a bacterial starter of 6 to 8 ounces of active fresh cultured buttermilk to a clean quart jar. Use 6 ounces if you are certain of the freshnessof the starter (a ratio of about 1 part starter plus 4 parts milk). When in doubt, use a full cup of buttermilk as starter (a ratio of 1 part starter plus 3 parts milk).
Fill the jar with fresh milk. Screw on the lid securely and shake to mix thoroughly. Label with the date. Let sit out in a warm part of the room until clabbered (like next to a wood stove). It should be thickened in 24 hours. If it takes longer than 36 hours, the starter was no longer active (the bacteria had died). The buttermilk may or may not be tasty if it takes longer than 36 hours. (If in doubt, it can still be used for baking.) Twenty-four hours later (at room temperature), the bacteria have fermented the milk, the lactic acid causing the milk proteins to clabber.
When finished, the thickened buttermilk coats the glass. The finished buttermilk should be refrigerated. It keeps easily for weeks. Fresher buttermilk makes better starter for cheese.
To make a gallon of buttermilk, add 1 quart buttermilk to 1 gallon of fresh whole milk in a large container, mix, and pour back into the original containers. The next day, the whole five quarts are nicely thickened.
Yogurt Without a Yogurt Maker
Go here for directions that work for you.
I added 1 cup of plain yogurt to 2 quarts of milk and left it on my pilot light over night. The more common ratio is 3 T yogurt to 1 quart.
From University of Cincinnati Clermont College
6-8 ounces active cultured buttermilk
Check the label: it needs to say cultured buttermilk, and is not out of date. (The bacteria die down over time)
3 cups whole milk (store bought works. 2% or skimmed too, but less rich.)
Very clean 1 quart container with secure lid
The amount is basically 1 parts cultured buttermilk to 4 parts milk if very fresh buttermilk is used otherwise the ratio is 1:3.
Add a bacterial starter of 6 to 8 ounces of active fresh cultured buttermilk to a clean quart jar. Use 6 ounces if you are certain of the freshnessof the starter (a ratio of about 1 part starter plus 4 parts milk). When in doubt, use a full cup of buttermilk as starter (a ratio of 1 part starter plus 3 parts milk).
Fill the jar with fresh milk. Screw on the lid securely and shake to mix thoroughly. Label with the date. Let sit out in a warm part of the room until clabbered (like next to a wood stove). It should be thickened in 24 hours. If it takes longer than 36 hours, the starter was no longer active (the bacteria had died). The buttermilk may or may not be tasty if it takes longer than 36 hours. (If in doubt, it can still be used for baking.) Twenty-four hours later (at room temperature), the bacteria have fermented the milk, the lactic acid causing the milk proteins to clabber.
When finished, the thickened buttermilk coats the glass. The finished buttermilk should be refrigerated. It keeps easily for weeks. Fresher buttermilk makes better starter for cheese.
To make a gallon of buttermilk, add 1 quart buttermilk to 1 gallon of fresh whole milk in a large container, mix, and pour back into the original containers. The next day, the whole five quarts are nicely thickened.
Yogurt Without a Yogurt Maker
Go here for directions that work for you.
I added 1 cup of plain yogurt to 2 quarts of milk and left it on my pilot light over night. The more common ratio is 3 T yogurt to 1 quart.
Exploding Beans
And I don't mean me. I have canned baked beans so old some are bulging and one actually exploded. This is a very bad sign. I threw out the bulging ones since it means botulism. The others? They're still good. Well, we are still alive.
Baked Bean Soup
From Betty Crocker
Serves 4
3 slices bacon, chopped
1 lb. lean ground beef
1 (21-oz.) can baked beans
1 (14 1/2-oz.) can ready-to-serve beef broth
1 (5.5-oz.) can vegetable juice cocktail, or 2/3 cup
3 tablespoons ketchup
Cook bacon in large saucepan over medium-high heat for 2 minutes. Add ground beef; cook 5 to 8 minutes or until ground beef is thoroughly cooked, stirring frequently. Drain.
Add all remaining ingredients; mix well. Reduce heat to medium; cover and cook 10 minutes or until thoroughly heated, stirring occasionally.
Garnish each serving of this soup with a dollop of sour cream, a sprinkling of shredded cheese and some sliced green onions. Serve with a mixed green salad and warm cornbread sticks.
1 Serving (1 1/2 Cups): 420 calories
From Betty Crocker
Serves 4
3 slices bacon, chopped
1 lb. lean ground beef
1 (21-oz.) can baked beans
1 (14 1/2-oz.) can ready-to-serve beef broth
1 (5.5-oz.) can vegetable juice cocktail, or 2/3 cup
3 tablespoons ketchup
Cook bacon in large saucepan over medium-high heat for 2 minutes. Add ground beef; cook 5 to 8 minutes or until ground beef is thoroughly cooked, stirring frequently. Drain.
Add all remaining ingredients; mix well. Reduce heat to medium; cover and cook 10 minutes or until thoroughly heated, stirring occasionally.
Garnish each serving of this soup with a dollop of sour cream, a sprinkling of shredded cheese and some sliced green onions. Serve with a mixed green salad and warm cornbread sticks.
1 Serving (1 1/2 Cups): 420 calories
Goin' Green
I used green tomatoes to make salsa. As it stands right now everyone in the family will have to consume a gallon of salsa per week. For the rest of their life.
Salsa Verde
Adapted from Ball
Makes about 6 half pints
This green tomato salsa certainly isn't a traditional salsa verde, which is usually made with tomatillos. Enjoy it with grilled meats and fish or straight from the jar as a dip for tortilla chips.
7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to10 jalapeno, habanero or Scotch bonnet peppers, seeded and finely chopped (optional)
2 cups chopped red onion (about 2 large)
2 cloves garlic, finely chopped
1/2 cup lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
Line a baking sheet with foil. Core washed tomatoes and slice in half. Place on prepared baking sheet skin side up. Broil for about 5-7 minutes to lightly blacken the skin. When cool enough to handle, remove the skins. Chop in food processor or blender. Chop the onions as well in the food processor or blender. Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes. Ladle hot salsa into hot jars leaving 1/2 inch headspace. Waterbath for 20 minutes.
Green Tomato Salsa
From food.com
Makes 8 pints
Adapted from Ball
Makes about 6 half pints
This green tomato salsa certainly isn't a traditional salsa verde, which is usually made with tomatillos. Enjoy it with grilled meats and fish or straight from the jar as a dip for tortilla chips.
7 cups chopped cored peeled green tomatoes (about 12 medium)
5 to10 jalapeno, habanero or Scotch bonnet peppers, seeded and finely chopped (optional)
2 cups chopped red onion (about 2 large)
2 cloves garlic, finely chopped
1/2 cup lime juice
1/2 cup loosely packed finely chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
Line a baking sheet with foil. Core washed tomatoes and slice in half. Place on prepared baking sheet skin side up. Broil for about 5-7 minutes to lightly blacken the skin. When cool enough to handle, remove the skins. Chop in food processor or blender. Chop the onions as well in the food processor or blender. Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes. Ladle hot salsa into hot jars leaving 1/2 inch headspace. Waterbath for 20 minutes.
Green Tomato Salsa
From food.com
Makes 8 pints
5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup) (optional, use gloves)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1-2 teaspoon sugar
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup) (optional, use gloves)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1-2 teaspoon sugar
Combine everything in a large pot, mixing well. Bring to a boil,
reduce heat to simmer, and cook for 30-40 minutes, stirring
occasionally. To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
All American Tomato Rejects
This is the easiest way to can tomato rejects. The ones with worm holes, black spots, frost damage, wrinkles and are just generally gross. Those are from my friend's garden. I, of course, grow award winning tomatoes. This method is also the easiest way to can those.
Canned Tomato Puree
Wash and core tomatoes. Cut out anything undesirable. Process in blender or food processor. No peeling necessary. Bring to boil and simmer 15 minutes. Longer if you want the puree thicker. Ladle into prepared jars leaving 1/4-inch head space. Add lemon juice (1 T. per pint, 2 T. per quart) or citric acid. Wipe rims. Place prepared lids on jars. Screw on bands. Water bath for 45 min.
One quart is about 28 oz which is what a lot of recipes call for. It can be used to make soup, sauce, pizza sauce, BBQ sauce, salsa, or anything.
Wash and core tomatoes. Cut out anything undesirable. Process in blender or food processor. No peeling necessary. Bring to boil and simmer 15 minutes. Longer if you want the puree thicker. Ladle into prepared jars leaving 1/4-inch head space. Add lemon juice (1 T. per pint, 2 T. per quart) or citric acid. Wipe rims. Place prepared lids on jars. Screw on bands. Water bath for 45 min.
One quart is about 28 oz which is what a lot of recipes call for. It can be used to make soup, sauce, pizza sauce, BBQ sauce, salsa, or anything.
Shriveled Peppers
Use old shriveled red, yellow or green peppers to make pepper jelly. Well, use them to make anything. Just don't throw them out.
Green Pepper Jelly
From Ball
Yield: about 6 half-pints
7 sweet green peppers
1 jalapeno pepper (optional)
1 1/2 c. cider vinegar, divided
1 1/2 c. apple juice
6 T. Ball Classic Pectin or one box Sure-Jell
1/2 t. salt
5 c. sugar, measured in a separate bowl
Green food coloring (optional) I didn't use
To Prepare Juice: Wash peppers; remove stems and seeds. Cut peppers into 1/2-inch pieces. Puree half the peppers and 3/4 c. vinegar in a food processor or blender. Puree remaining peppers and vinegar. Combine puree and apple juice in a large bowl. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 c. juice. Add additional apple juice to make 4 c., if needed.
To Make Jelly: Combine juice, pectin and slat in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar all at once, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 min. in a boiling-water canner.
Serve on top of crackers and cheese. So yummy!
Variation: Substitute sweet red, orange or yellow peppers and red, orange or yellow food coloring for sweet green peppers and green food coloring.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Green pepper jelly (with green food coloring) and red crab apple jelly make a nice Christmas gift from the kitchen.
From Ball
Yield: about 6 half-pints
7 sweet green peppers
1 jalapeno pepper (optional)
1 1/2 c. cider vinegar, divided
1 1/2 c. apple juice
6 T. Ball Classic Pectin or one box Sure-Jell
1/2 t. salt
5 c. sugar, measured in a separate bowl
Green food coloring (optional) I didn't use
To Prepare Juice: Wash peppers; remove stems and seeds. Cut peppers into 1/2-inch pieces. Puree half the peppers and 3/4 c. vinegar in a food processor or blender. Puree remaining peppers and vinegar. Combine puree and apple juice in a large bowl. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 c. juice. Add additional apple juice to make 4 c., if needed.
To Make Jelly: Combine juice, pectin and slat in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar all at once, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 min. in a boiling-water canner.
Serve on top of crackers and cheese. So yummy!
Variation: Substitute sweet red, orange or yellow peppers and red, orange or yellow food coloring for sweet green peppers and green food coloring.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Green pepper jelly (with green food coloring) and red crab apple jelly make a nice Christmas gift from the kitchen.
Baby Zukes
Pick any baby zucchini if you expect a hard frost. There are lots of things you can do with them. I tried this pickle recipe. Clearly you don't want to lose one ounce of zucchini.
Zucchini Pickles
From Ball Blue Book
Makes about 4 half-pints
2 pounds zucchini, sliced (about 8 small)
1/3 pound onion, quartered and sliced (about 1 small)
1/4 c. Ball salt
2 c. sugar
2 t. mustard seed
1 t. celery salt
1 t. turmeric
3 c. vinegar
Ball Pickle Crisp (optional)
Combine zucchini and onion; sprinkle with salt; add cold water to cover. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining ingredients in a large saucepot. Bring to a boil. Pour vinegar mixture over zucchini and onion. Let stand 2 hours. Bring all ingredients to a boil; reduce heat and simmer 5 minutes. Pack hot vegetables and liguid into hot jars, leaving 1/2-inch headspace. Add Pickle Crisp to each jar, if desired. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Ham and Jam
The perfect combo. Especially since they are both old. I was able to use use the last of the Christmas ham. Just in time, too. That was close. And the jam? It was unrecognizable.
Slow Cooker Peach-Glazed Ham
From Pillsbury
Serves 14
1 fully cooked smoked bone-in ham (7 lb)
3/4 cup peach preserves
3/4 cup packed brown sugar
1/2 cup Dijon mustard
1/4 cup white cranberry and peach juice
Fresh peach slices, if desired
Spray 7-quart oval slow cooker with cooking spray. Remove excess fat from ham. Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern around top and sides of ham. Place ham in slow cooker. In small bowl, mix preserves, brown sugar, mustard and cranberry juice until smooth. Spread or brush mixture over ham in slow cooker.
Cover; cook on Low heat setting 8 hours or until meat thermometer reads 140°F. Remove ham from slow cooker; cover with foil and let stand 10 to 15 minutes before carving.
Meanwhile, pour juices from slow cooker into 2-quart saucepan. Heat to simmering; cook until slightly thickened. Serve ham with sauce. Garnish serving platter with peach slices.
Calories per serving: 274
From Pillsbury
Serves 14
1 fully cooked smoked bone-in ham (7 lb)
3/4 cup peach preserves
3/4 cup packed brown sugar
1/2 cup Dijon mustard
1/4 cup white cranberry and peach juice
Fresh peach slices, if desired
Spray 7-quart oval slow cooker with cooking spray. Remove excess fat from ham. Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern around top and sides of ham. Place ham in slow cooker. In small bowl, mix preserves, brown sugar, mustard and cranberry juice until smooth. Spread or brush mixture over ham in slow cooker.
Cover; cook on Low heat setting 8 hours or until meat thermometer reads 140°F. Remove ham from slow cooker; cover with foil and let stand 10 to 15 minutes before carving.
Meanwhile, pour juices from slow cooker into 2-quart saucepan. Heat to simmering; cook until slightly thickened. Serve ham with sauce. Garnish serving platter with peach slices.
Calories per serving: 274
Its that time of year.
That time when you disguise yourself and pretend your something your not. Like these carrots that are all dressed up to look fresh. Well at least edible.
Roasted Vegetables with Fresh Herbs
Adapted from Food and Wine
Serves 12
2 pounds of carrots, sliced 1/4 inch thick (I used a food processor slicer)
5 pounds of potatoes, peeled and cut into 1 inch cubes
1/2 cup extra-virgin olive oil
10 sage leaves
5 thyme sprigs
Two 6-inch rosemary sprigs, cut into 2-inch lengths
Kosher salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.
Adapted from Food and Wine
Serves 12
2 pounds of carrots, sliced 1/4 inch thick (I used a food processor slicer)
5 pounds of potatoes, peeled and cut into 1 inch cubes
1/2 cup extra-virgin olive oil
10 sage leaves
5 thyme sprigs
Two 6-inch rosemary sprigs, cut into 2-inch lengths
Kosher salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.
Garden Cucumbers
Sweet and Sour Cucumber Salad
2 cucumbers
1 onion (sweet is best)
3 teaspoons salt
1 cup sugar
1/2 cup white vinegar
1 onion (sweet is best)
3 teaspoons salt
1 cup sugar
1/2 cup white vinegar
Heat sugar and vinegar until it boils and turns clear. Stir continuously, let it cool.
Peel
cucumbers and cut into thin slices. (I like to variegate mine) Slice onion thin. Combine and
season with salt, mix well.
Let stand for 1 hour, stirring once in a
while so flavors will blend evenly. It will become watery.
Rinse
well in cold water 3 or 4 times, then drain. Put in bowl and add the
sugar and vinegar mixture. Let it stand in the fridge till cold.
Refrigerator Dill Pickles
- 6 to 8 pounds pickling cucumbers
- 40 fresh dill sprigs
- 2 large onions, thinly sliced
- 5 garlic cloves, sliced
- 1 quart water
- 1 quart white vinegar
- 3/4 cup sugar
- 1/2 cup canning salt
- Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
- Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears. Six calories each.
Swiss Chard
One of the healthiest vegetables in the world, second only to spinach.
Tomato, Chard, and Gruyere Casserole
From Food and Wine
Serve 8
This giant Provençal casserole is called a panade. It's like a strata. Be sure to note the 10x15 lasagna pan required. When preparing mine, I reduced the layers to fit a 9x13.
5 1/2 pounds Swiss chard, stemmed
1/4 cup extra-virgin olive oil
2 large onions, thinly sliced
1 tablespoon chopped thyme
1 cup chicken broth or apple juice/cider or combo of the two (my substitute for dry white wine )
Salt
Freshly ground pepper
3 cups chicken stock or low-sodium broth
One 1-pound loaf of day-old peasant bread, sliced 1/2 inch thick
3 pounds beefsteak tomatoes, sliced 1/2 inch thick
9 ounces Gruyère cheese, shredded (3 cups)
3 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
2 large onions, thinly sliced
1 tablespoon chopped thyme
1 cup chicken broth or apple juice/cider or combo of the two (my substitute for dry white wine )
Salt
Freshly ground pepper
3 cups chicken stock or low-sodium broth
One 1-pound loaf of day-old peasant bread, sliced 1/2 inch thick
3 pounds beefsteak tomatoes, sliced 1/2 inch thick
9 ounces Gruyère cheese, shredded (3 cups)
3 tablespoons unsalted butter, melted
- In a large pot of boiling water, cook the chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard.
- In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and the wine and simmer over moderately high heat until the wine is reduced to 1/4 cup, about 5 minutes. Season with salt and pepper.
- Preheat the oven to 400°. In a small saucepan, bring the stock to a simmer. Butter a 10-by-15-inch baking dish. Line the bottom of the dish with one-third of the bread, overlapping the slices slightly and cutting the bread to fit. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the cheese. Repeat the layering once and finish with the remaining bread. Pour the hot stock over the casserole and press with a spatula. Brush the top with the melted butter.
- Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for about 10 minutes longer, until the top is browned and crisp. Let the casserole rest for at least 10 minutes before serving.
Windfall Tomatoes
A strong wind knocked off some green tomatoes. And you know me. I couldn't let them go to waste.
Green Tomato Pie
From Taste of Home
- 1-1/2 cups sugar
- 5 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch salt
- 3 cups thinly sliced green tomatoes (about 4 to 5 medium)
- 1 tablespoon cider vinegar
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter
- In a bowl, combine the sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat.
- Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. Or top with a regular crust, brush with egg, sprinkle with sugar and make slits. Trim, seal and flute edges. Bake at 350° for 1 hour or until tomatoes are tender. Cool on a wire rack to room temperature. Store in the refrigerator. Yield: 6-8 servings.
- 1 serving (1 piece) equals 433 calories
Peach Peel Chicken
I used some of my peach peel jam to make apricot chicken. It was tasty.
Apricot Chicken
From crockpot365
In a small bowl, mix all ingredients except the chicken. Place the chicken into slow cooker. Pour sauce over chicken. Cover and cook on low for 6-8 hours, high for 4-6--if your chicken isn't frozen, your dinner will cook faster.
From crockpot365
11 oz jar of apricot preserves (I used my jam made from peach peels)
1 t dried minced onion flakes
1 T Dijon mustard
1 T soy sauce
1/4 t ginger
1/4 to 1/2 t red chili flakes (optional)
6 chicken thighs or equivalent body parts ( I used frozen thighs)
What is it?
It's fried zucchini. You try taking a picture of a 2 year old holding food. But I digress. After I polished off a container of rock hard buttermilk powder, I thought that wasn't so bad and went out and bought another one. Yep, it's solid powder. Some people never learn.
Batter Dipped Fried Zucchini
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 T plus 2 t. milk (whole is best)
- 1 egg
- 1 3/4 T butter, melted
- One medium zucchini, washed and sliced
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Dip zucchini in batter.
- Fry in preheated 350 degree oil until golden.
Garden Eggplant
From Food and Wine
Serves 8
3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
1 onion, finely chopped
3 garlic cloves, very finely chopped
Two 28-ounce cans whole, peeled Italian tomatoes, drained
Kosher salt and freshly ground pepper
8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
3 tablespoons coarsely chopped basil
1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
1 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons dry bread crumbs
- In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
- Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
- Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.
Make Ahead
The assembled eggplant Parmesan can be covered with plastic wrap and
refrigerated for up to 1 day. Bring the eggplant Parmesan to room
temperature before baking.
Notes
This dish is extremely versatile. The eggplant can be sliced lengthwise
or crosswise before it's fried. In addition, the eggplant Parmesan can
be baked in a glass or ceramic baking dish that is round, oval,
rectangular or square.
Serve with green salad and crusty Italian or peasant bread.
Leftover Juice
I put up about 160 pints of crab apple jelly. It was a bountiful year for the crab apples and I couldn't let all that fruit go to waste. I'd rather slave over a hot stove and then let all that jelly go to waste. On the bright side I will never have to make jam again in my life. My last little bit of juice wasn't enough to make a batch of jelly so I just drank it.
If extracting juice with a press:
Heat juice to 160 degrees to pasteurize. Check the temperature with a thermometer because you will maintain a taste more like unheated cider if you don't bring the cider to a full boil.
If you use a Nutri-Steamer to extract the juice, pasteurizing isn't necessary as it is heated in the extraction process. Sweeten to taste while the juice is warm. Drink warm or cold. By leaving it tart or slightly tart it can be used as a red wine substitute. |
Runny Jelly
Which of course wouldn't be jelly, but a syrup and can be used as such. But you can remake it and hope it turns out the second time.
Remake Directions
From Sure Jell
1 box
SURE-JELL Fruit Pectin
3/4 cup
cold water
1 cup
of your jam or jelly
2 Tbsp.
sugar
PREPARE CONTAINERS: Rinse clean plastic containers and lids with boiling water; dry thoroughly.
PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
PREPARE TRIAL BATCH: Measure jam or jelly into small bowl. Add sugar; stir 3 min. or until sugar is completely dissolved. Add 1 Tbsp. of the pectin mixture; stir an additional 3 min. Immediately pour into one of the prepared containers. Cover and let stand up to 24 hours before checking to see if set. Meanwhile, store remaining pectin mixture in refrigerator.
PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remaining jam or jelly, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin mixture for each 1 cup of jam or jelly.
Pour into prepared containers. Discard any leftover pectin mixture. Refrigerate jelly.
Or LADLE immediately into prepared glass canning jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
PREPARE TRIAL BATCH: Measure jam or jelly into small bowl. Add sugar; stir 3 min. or until sugar is completely dissolved. Add 1 Tbsp. of the pectin mixture; stir an additional 3 min. Immediately pour into one of the prepared containers. Cover and let stand up to 24 hours before checking to see if set. Meanwhile, store remaining pectin mixture in refrigerator.
PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remaining jam or jelly, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin mixture for each 1 cup of jam or jelly.
Pour into prepared containers. Discard any leftover pectin mixture. Refrigerate jelly.
Or LADLE immediately into prepared glass canning jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Kraft Kitchens Tips
How to Measure Larger Amounts of Ingredients
For convenience in measuring larger amounts of
sugar and pectin mixture: 3 tsp. = 1 Tbsp., 8 Tbsp. = 1/2 cup, and 16
Tbsp. = 1 cup.
Note
If your jam or jelly still doesn’t set, you can always use it as a glaze or syrup.
I bought 20 gallons of milk.
Hey, they were 99 cents. Now that its been 2 weeks we are in Defcon 1. I quadrupled this recipe and was able to use an entire gallon of milk. To celebrate I stopped at the store to see if they were trying to dump any milk for 99 cents. They were. But it was chocolate. No one complained about that purchase. Ingrates.
Pure Cream of Tomato Soup
From Epicurious
- 5 tablespoons butter
- 1/2 cup chopped onion
- 4 tablespoons flour
- 4 cups milk
- 1/2 bay leaf
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 3 cups tomatoes, chopped (fresh or canned)
Melt the butter in a soup pot. Add the onion and cook over medium heat,
stirring, until the onion is softened but not browned. Sprinkle the
flour over the butter mixture and continue to stir and cook for 1 to 2
minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to
cook and stir until slightly thickened. Stir the baking soda into the
tomatoes. Add the tomatoes to the milk, and bring just to a simmer.
Remove from the heat and put through a strainer. Or remove bay leaves and blend until smooth in blender. Taste and correct
seasonings. Reheat before serving.
More Zucchini
I am hoping for an early frost.
Chocolate Chip Zucchini Bread
From Paula Deen
Yields: 2 loaves
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1 tablespoon orange zest
- Whipped cream, for serving
- Zucchini ribbons, for serving
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans. Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients.
Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients.
Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.
From Ina Garten
Serves 6
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions
over low heat for 20 minutes, or until tender but not browned. Add the
zucchini and cook, covered, for 10 minutes, or until tender. Add the
salt, pepper, and nutmeg
and cook uncovered for 5 more minutes. Stir in the flour. Add the hot
milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.