Author: Robert Andrews

Tips: Tomatoes

PRINTABLE GREEN TOMATOES GARDEN CLUB HANDOUT

  • Do not use over-processed tomatoes for tomato sauce.
  • Use whole tomatoes or diced tomatoes in sauce, but never stewed or crushed.  Texture is nice.
  • Remove seeds to reduce bitter taste
  • Use canned tomatoes out of season, and fresh within season
    Tomatoes are in season during the summer: April through August
    September until March use canned.  San Marzano is a good choice.
  • To peel a tomato, cut the top and bottom, then quarter.  Cut out seeds.  Slide your knife right along the skin of each quarter.
  • Tomatoes with cracks in them have had uneven watering.  Flavor could be compromised.
  • Tomatoes with a green shoulder got burnt by the sun.  Just cut it off, and it will taste fine.
  • A wrinkly tomato has been in the fridge too long.
  • Oh… and don’t refrigerate your tomatoes.  Use them though before they go bad.

 

Tomato Juice

Tomato Drink from Fresh Tomatos

Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste. Tabasco hot sauce is also to taste, depending on your desired level of spiciness.  This is similar to V8 drink.

Ingredients

  • 3 pounds very ripe garden tomatoes, cored, roughly chopped
  • 1 1/4 C chopped celery with leaves
  • 1/3 C chopped onion
  • 2 TBL sugar (to taste)
  • 1 tsp salt
  • Pinch black pepper
  • A couple shakes of Tabasco sauce, about 6-8 drops (to taste)

Method

  1. Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum).
  2. Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
  3. Run mixture through a food mill (or force through a sieve or chinoise strainer)
  4. Cool completely.
  5. Store covered and chilled.  Stir before serving.
    If you pour into emptied water bottles, you can shake before drinking.
  6. Keep for up to 1 week in the refrigerator

From Tomato Paste

  • 1 can 6 oz tomato paste
  • 3 cans (18 oz) cold water – used to rinse can
  • 1/2 tsp Worcestershire
  • 1/2 tsp ± lime juice
  • scant cayenne
  • scant celery salt
  • scant salt
  • scant olive oil
  • scant liquid smoke

See my copy-cat recipe for Mr. & Mrs. T – Rich & Spicy Bloody Mary Mix for a bolder drink

From Tomato Sauce

  • 16 oz can tomato sauce
  • 16 oz water from rinsed can
  • 1 tsp Worcestershire
  • 1 tsp ± lime juice
  • 1/2 tsp ± cayenne
  • 1/2 tsp ± celery salt
  • 1/2 tsp ± salt
  • 1/2 tsp olive oil
  • 1/4 tsp liquid smoke

Tomato Chutney

Ingredients

Tomatoes
2 tbl shallots
Cherry and BBQ sauce
2 tbl brown sugar

Instructions

1. Smoke tomatoes over wood chips for 20 minutes.
2. Cut into ½” pieces.
3. Cook 2 tbl shallots add tomatoes, cook and add cherry & BBQ sauce, 2 tbl brown sugar.
4. Cook for about 5-10 minutes.

Title Tomato Chutney

Ingredients

Instructions Handwritten notes to this recipe are scanned in PDF document at

http://www.xml3.com/family/Recipes/04.pdf

http://www.xml3.com/family/Recipes/Salmon_with_Tomato_Chutney.pdf

Tomato Anchovy Sauce

Ingredients

4 tsps olive oil
2 tsps minced garlic
2 1/4 CU canned diced tomatoes, drained
1 tsp chopped fresh oregano
1/4 tsp red pepper flakes
1/3 CU chopped parsley leaves
1 1/4 tsps anchovy paste
1 1/2 TBLSP capers
2 tsps apricot preserves

Instructions

1. Heat olive oil in medium saucepan and sauté garlic, being careful not to brown.
2. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 20 minutes stirring frequently.

Serve 1/2 CU over pasta.

 

Tofu with Noodles

Ingredients

1 pkg extra firm tofu
1 TBL sesame oil
1 TBL corriander OR curry OR turmeric OR cumin
4 cloves garlic
1/2 CU Coconut milk
1/2 CU water
1 box frozen green beans
4 drained and slice tomatoes

Instructions

1. Cut tofu into uniform cubes
2. Press between two papers towels for 20 minutes
3. Heat sesame oil and fry tofu for 10 minutes tossing every 1-2 minutes
4. In separate pan saute onions while tofu is being fried
5. Add garlic and curry (or other) to onions when they are translucent
6. Fry spices for an additional 5 minutes
7. Add coconut milk and water to spice pan and simmer until thickened
8. Add tofu, green beans and tomatoes
9. Cover and simmer 4 minutes
10. Serve with Chinese Noodles

See also  “Noodles with Sesame Dressing”

 

Thira’s Mincemeat Pie

Mincemeat Recipe

Pastry Dough Recipe

Ingredients

  • Flour
  • Butter
  • Mincemeat

Step by Step

1. Place chilled pastry dough on lightly floured surface
2. Squash the dough, and roll out flat
3. Trim into circles using a glass or muffin rings
4. Put a small amount of mincemeat in the center
5. Use egg wash to brush the circumference
6. Top with another pastry (or fold over) and pinch together
7. DOCK (or poke holes into) the top of the pastry
8. Bake at 350 F for 15-20 minutes
9. (optional) Sprinkle powdered sugar on top

NOTE: This recipe was created by our host’s nine year old daughter (a Brit) who we met on our 2007 trip through southern Spain.

For a more traditional mincemeat pie, use circles about six inches in diameter, place 1/4 C mincemeat in the center then fold up edges, leaving center open.  Brush edges with eggwash and sprinkle with Turbinado sugar.  Bake at 400º for 30 minutes.

Thai-Style Chicken Soup

Ingredients

1 teaspoon vegetable oil
3 lemongrass stalks, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise *
3 shallots, chopped (about 1/2 cup)
8 sprigs fresh cilantro, chopped
3 tablespoons fish sauce
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well shaken
1 tablespoon sugar
1/2 pound white mushrooms, cut into 1/4-inch slices
3 boneless, skinless chicken breasts (5-6 ounces each), halved lengthwise and sliced on the bias into 1/8-inch-thick pieces
3 tablespoons fresh lime juice from 2 to 3 limes
2 teaspoons Thai red curry paste

Instructions:

  1. Heat the oil in a large saucepan over medium heat until just shimmering.
  2. Add the lemongrass, shallots, cilantro, and 1 tablespoon of the fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (the vegetables should not brown).
  3. Stir in the broth and 1 can coconut milk; bring to a simmer over high heat.
  4. Cover, reduce the heat to low, and simmer until the flavors have blended, 10 minutes.
  5. Pour the broth through a fine-mesh strainer and discard the solids in the strainer.
  6. Rinse the saucepan and return the broth mixture to the pan.
  7. Return the pan to medium-high heat.
  8. Stir the remaining can of coconut milk and sugar into the broth mixture and bring to a simmer.
  9. Reduce the heat to medium, add the mushrooms, and cook until just tender, 2 to 3 minutes.
  10. Add the chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes.
  11. Remove the soup from the heat.
  12. Combine the lime juice, curry paste, and remaining 2 tablespoons fish sauce in a small bowl; stir into the soup.
  13. Ladle the soup into bowls and garnish with the cilantro, chiles, and scallions.
  14. Serve immediately with lime wedges.

* Fresh lemongrass can be omitted, but don’t be tempted to use jarred or dried lemongrass – their flavor is characterless.

Garnish

1/2 cup fresh cilantro leaves
2 serrano chiles, sliced thin
2 scallions, sliced thin on the bias1 lime, cut into wedges with chicken slices, mushrooms, and cilantro – what it lacks in looks it makes up for in flavor.Sweet-and-sour components balance the richness of lemongrass-and-lime- infused coconut milk, which, in styles of chicken soup seem as enticing as hospital food. However, most recipes for Thai chicken soup require a shopping list’s worth of exotica available only at Asian markets

This recipe, however, takes the trouble out of the soup and makes it doable for any home cook. And it’s quick too, requiring minimal effort and little time.

While most traditional recipes stew a whole chicken in water with aromatic ingredients to lay the soup’s foundation, we found that we could achieve the same flavor faster by simply simmering prepared chicken broth and a portion of the soup’s coconut milk (the fat in the milk “clung” to the aromatics’ flavors better than broth alone) – and a little potent fish sauce – with the aromatics.

Within 10 minutes, the broth was ready to be strained and enriched with the remaining coconut milk, sugar for balance, mushrooms, and paper-thin slices of chicken breast.

As for those exotic Asian aromatics and flavorings, we could locate lemongrass and fish sauce at most supermarkets, though no such luck with galangal, Kaffir lime leaves, or bird’s eye chiles. Those flavors, however, make up Thai red curry paste, a bottled paste that is available at most supermarkets. Stirring a spoonful into the soup – dissolved into a slurry with fish sauce and lime juice – just before serving gave our soup the heady aroma and resonant flavor of the authentic versions we sought to replicate.

Note: The soup can be prepared through step 1 up to 1 day ahead of time and refrigerated in an airtight container. Finish the soup just before serving, as the chicken and mushrooms can easily overcook.

———————

Be sure you buy coconut milk, not sweetened coconut milk. Check the label.  They are two completely different products.

A delicious Southeast Asian dessert is made by cooking short or medium grain rice with sweetened or unsweetened coconut milk with water, then blending pureed mango into the rice. I mold the cooled rice into little balls, sometimes tucking a chunk of mango in the center. Serve the mango rice balls finished with a squeeze of fresh lime and a topping of toasted, shredded coconut.

There is no substitute for fish sauce, a salty, uniquely flavored seasoning condiment made from fermented fish and used in many Southeast Asian dishes. A little goes a long way. Keep an opened bottle in the refrigerator. One reliable brand to look for has three crabs on the label. You’ll most likely find it in Asian markets.

The testers at America’s Test Kitchen recommend the Chaokoh brand of coconut milk because it has much less sugar than other brands, or A Taste of Thai Lite Coconut Milk if you’re watching fat grams. Personally, I lean toward the new organic coconut milks on the market.

In my heart of hearts I long to have everyone making their own broths and stashing them in the freezer. That said, I’ve also come to accept the realities of modern life, which is why I like the idea of simplifying this soup with canned broth punched up with the Thai red curry paste, instead of running all over a city trying to find lime leaves and galangal and simmering a chicken to make broth.

NOTE: Therma Pen

Cook chicken to 160°. If to 180° it gets tough.

Texas Sheet Cake

Ingredients

2 cu sugar
2 cu sifted flour
½ tsp salt
2 cubes butter (1/2 lb)
1 cu water
4 tbsp cocoa
½ cu sour cream
2 eggs
1 tsp soda
1 box powdered sugar
¼ cu butter
vanilla
milk

Instructions

1. In lg bowl put sugar, flour & salt.
2. In small heavy pan bring butter water, cocoa to a boil.
3. Take from heat. Add immediately to sugar/flour/salt ingredients.
4. Add sour cream, eggs and soda to mixture, mix till well blended. Batter will be very thin.
5. Pour into greased, floured 10 ½” x 15 ½” pan. Bake 20-25 min at 350°. Don’t overbake while warm, frost.

Special Steps Frosting;

¼ lb butter, 6 tbsp milk, 4 tbsp cocoa.
Boil milk, butter and cocoa until bubbly.
Mix in nuts, 1 box powdered sugar & 1 tsp. vanilla.
Beat until smooth. Spread over warm cake.

Eggplant Rollatini

Eggplant Rollatini
recipe image
Rated: rating
Submitted By: RHONDA76FL
Photo By: Allrecipes
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 4
“After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.”
Ingredients:
1 eggplant, peeled and cut lengthwise
into 1/4 inch slices
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 (8 ounce) package angel hair pasta
Directions:
1. Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9×13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
4. Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
5. While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.

Potato Salad – COLLECTION INDEX

Simple potato salad

  • Eight Yukon gold potatoes cut into about 3/4 inch pieces
  • 1/4 CU apple cider vinegar
    • Cut and cook your potatoes
    • Toss them in the vinegar
    • Refrigerate overnight
  • 1 CU Miracle Whip Salad Dressing
  • 1/4 CU Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp celery salt
  • 1 TBL tarragon
    • Mix well, then add chopped ingredients
  • One bunch chives
  • 1/4 C chopped parsley
  • 2 TBL sweet pickle relish
  • 2 TBL (or 1 stalk) diced celery
    • Mix well then fold in potatoes
  • Optional: Fold in 2 hard boiled eggs (chopped)
  1. Put your vinegar in the freezer while you cook potatoes.
  2. Boil potatoes until softened, but not mushy
  3. Put potatoes into the cold vinegar
  4. Refrigerate overnight
  5. Mix everything except potatoes
  6. Toss potatoes in gently at the last minute
    • Add eggs at this point too, if you desire
  7. Mix until uniformly coated
  8. Refrigerate and serve cold.

All-American Potato Salad

INGREDIENTS
4 1/2 pounds small red-skinned potatoes

1/3 cup canola oil
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 1/4 cups mayonnaise
1/4 cup dill pickle juice
3 tablespoons coarse-grained Dijon mustard
6 large hard-boiled eggs, chopped
1 1/2 cups finely chopped green onions
1 cup finely chopped celery
3/4 cup chopped fresh parsley
1/2 cup chopped dill pickle
1/2 cup sliced pimiento-stuffed green olives

DIRECTIONS

  • Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Put into ice water briefly, then set aside.
  • Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend.
  • Add potatoes and gently toss until most of dressing is absorbed.
  • Stir mayonnaise, pickle juice and mustard in another large bowl to blend.
  • Add all remaining ingredients and reserved potato mixture; toss to coat.
  • Season to taste with salt and pepper.
  • Cover and refrigerate.

DO-AHEAD TIP:

  • Salad can be prepared 1 day ahead. Keep refrigerated.
  • Recipe created exclusively for Cooking.com by Bruce Aidells.

Nutrition Information
8 servings – Facts Per Serving:
Calories: 619 Fat. Total: 42g Carbohydrates, Total: 52g
Cholesterol: 179mg Sodium: 984mg Protein: 11g
Fiber: 6g % Cal. from Fat: 61% Fat, Saturated: 0g

©1998- 2012 Cooking.com

Here is another Potato Salad recipe

from Recipe du Jour

The Best Potato Salad Bill Ever Ate

1/4 C vinegar
1/4 C sugar
1/4 C water
1/4 tsp salt
1 tsp mustard
dash pepper
2 eggs, beaten
1 C salad dressing (Miracle Whip)

Combine first six ingredients, through pepper, in a saucepan. Bring to a boil. Reduce heat. Gradually beat in eggs. Cook ’til slightly thickened and no longer bubbly, about 5 minutes. Take off heat; beat in salad dressing. Cool

Pour this dressing over diced cooked potatoes, diced celery, chopped onions, a couple of hard cooked eggs, and chopped dill pickle.

Martha Stewart Potato Salad

* 5 pounds medium red-skinned potatoes
* 1 medium white onion, finely grated
* 2/3 cup cold water
* 1/2 cup distilled white vinegar
* 1 teaspoon sugar
* 1/2 teaspoon coarse salt
* 1 cup Hellmanns Mayonnaise
* Chopped parsley, for garnish (optional)
* Hard-boiled eggs, sliced , for garnish (optional)

1. Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4- inch-thick slices.

2. Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowl until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.

Authentic German Potato Salad

Ingredients

  • 1 1/2 C diced peeled potatoes
  • 2 slices bacon
  • 1/2 small onion, diced
  • 1/4 green bell pepper
  • 2 TBL white vinegar
  • 1 TBL water
  • 1 1/2 TBL white sugar
  • 1/2 tsp salt
  • scant ground black pepper
  • 1 tsp chopped fresh parsley

Directions

  1. Steam potatoes, covered, 10 minutes or until tender.
  2. Set aside to cool.
  3. Cook bacon in a large nonstick skillet over medium heat until crisp.
  4. Remove from the pan and set aside, reserving 2 teaspoons drippings.
  5. Add onion to the bacon grease, and cook over medium heat until browned.
  6. Add the potatoes, onion, and bell pepper – toss gently to coat.
  7. Add the vinegar, water, sugar, salt and pepper to the pan.
  8. Bring to a boil, then add the potatoes and parsley.
  9. Crumble in half of the bacon.
  10. Heat through, then transfer to a serving dish.
  11. Add the bacon and parsley; toss gently.
  12. Crumble the remaining bacon over the top, and serve warm.

Notes

If you’d like, you can cook the potatoes a day ahead then keep them chilled until you’re ready to prepare the recipe.

The potatoes in German Potato Salad are usually sliced, rather than cubed, but you’re the boss…make whatever shape your gang prefers.

Three Potato Salad

Three Potato Salad

Amish Potato Salad

3 pounds Yukon Gold potatoes peeled
Cut potatoes into approx three-quarter inch cubes
Salted water to cover by about an inch.
Bring water and salt to a boil
Add pieces of potato
Cook about 10 minutes

Dressing
1/3 cup cider vinegar
1/4 cup sugar
Heat in microwave for 20 to 30 seconds just to make the sugar dissolve more easily
2 tablespoons Plochmann’s or French’s yellow mustard
Add half teaspoon each of salt and celery seed
Add the yolk from a hard-boiled egg, set white aside for later use

Drain potatoes in a colander, and let them set for a few minutes to completely drain
Drizzle 2 tbl dressing over top of hot potatoes and mix very gently
Put into refrigerator for at least 30 minutes

Mix remainder of dressing with 3/4 c sour cream
Break several hard-boiled eggs and the set aside egg white into the dressing mixture
Add one ribs of celery diced very very small
Mix everything together until well coated
Refrigerate 30 minutes and serve cold

Baba Ganouj – Personal Brief

Also sometimes written Babaganouj or Babaganoush

1 medium eggplant – Halved, Cooked face down 350 degrees for 40 minutes
– Let cool, then remove meat
10 cloves garlic – Oil, Wrap in foil, and cook with eggplant
1/4 C lemon juice
1/4 C Tahini
Salt and Pepper to taste
Cayenne pepper to taste

Process above in food processor
Mix in 1/2 parsley after processed

Top with Garnish
Parsley – 2 TBL minced
1/4 C Kalamata olives
1/4 C Feta cheese

Serve with bread or pita chips

Baba ghanouj
Eggplant is better if it is heavy for it’s size
Oven at 500° until it starts to char. 15 to 20 minutes
Put in a large bowl and cover with saran wrap
Leave in refrigerator until the next morning
Food process meat of eggplants.
Add tahini or peanut butter.
Add Greek yogurt.
I had a little bit of parsley and mint. So well and then puree.
Add lemons and garlic.
Pour lemon juice Andrews Esther to catch the seats.
Add olive oil.
Add one can chickpeas

Zucchini Bread

Ingredients

  • 1 med zucch (peeled and grated) – about 2 cups
  • 1-1/2 C  Grandpa’s Healthy Happy Pancake Premix
  • 1-1/2 C AP flour
  • 3 eggs
  • 1/2 C canola oil plus oil to drizzle
  • 2 C granulated sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tsp cinnamon
  • 2 T lemon juice
  • 1/2 C buttermilk (alt: whole milk)
  1. Sift together flour, salt, soda, baking powder, and cinnamon – Set aside
  2. Mix oil, sugar, zucchini and vanilla – Set aside
  3. Beat eggs until completely blended
  4. Fold in zucchini mixture
  5. Fold in flour mixture
  6. Pour into two well greased loaf pans
  7. Bake at 400º for about 45 minutes – or until knife comes out clean

NOTE:  I’ve seen recipes that say to cook at 450º for 30 minutes.  Another recipe said 350º for an hour.  The chemistry of what is happening is this:

  • At higher temperatures, for a shorter time, the outside cooks more quickly, leaving the inside not completely cooked
  • At lower temperatures, for a longer time, everything cooks completely, but the bread tends to evaporate and dry out
  • Banana and Zucchini bread is a balancing act.  Find what works best for you.

 

Summertime Fritta

2 eggs
1 TBL each
– Flax, Flour, Buttermilk, Garlic, Onion
1 tsp each
– Sugar
2 jalapeños (vein and seeds removed)
10 basil leaves (chiffonade)

Mix everything and put in small fry pan, cover, and cook on lowest heat for 10 minutes
Top with shredded cheddar

Pressure Cooking

These are tips and snippets pretty much just for me, so that I don’t forget some of the settings that work for me:

Whole artichokes – not halved – 12 minutes

Fagor stovetop unit
1 tbl evoo
3 lb misc chicken parts
Pieced
Sear in three batches in hot oil

Pour off most of hot grease
Add 1 C chopped onion till browned
Then bay, garlic and salt
Add 1 C water to deglaze
Add 1 gallon water
Add back chicken
Cover and put on medium high till pressurized
Turn to medium low and cook 1 hour
Quick release the strain into a bowl
Cool then skim off fat

Get recipes at www.FagorAmerica.com

For repair send to
Fagor America, Inc
Attn: Service Department
745 Gotham Parkway
Carlstadt NJ 07022 or 07072

Tips: Pickling and Canning

 Jalapeños

Heat the following in a pan to boiling

  • 3 cups white vinegar
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup salt
  • 1 tsp garlic powder
  • 1 tsp onion powder

Process peppers:

  1. Cut off stem and discard
  2. Cut off tip 1/3 of the pepper, and put in “ready” bowl
  3. Cut remaining 2/3 piece in half and put in “to be processed” bowl
  4. Use a thin knife (fillet knife) to ream out  seeds and veins (put seeds and veins in a “use later” bowl
  5. Move deveined piece over to the “ready” bowl
  6. Complete all pieces until “to be processed” bowl has been emptied
  7. Sterilize jars and lids
  8. Put enough peppers to fill one jar into the hot liquid and let blanch for 2 minutes,
  9. Then move pieces into your jar until nearly filled
  10. Move some of your brine into the jar, leaving 1/2 inch headroom
  11. Set aside for hot water bath canning
  12. Repeat until “ready” bowl has been emptied.
  13. Process in hot water bath

Seeds and Stems – HOT PEPPER OIL

  1. Place seeds and stems in a casserole dish
  2. Cover seeds and stems completely with Canola or Olive oil
  3. Bake in oven at 400 degrees for one hour
  4. Let cool
  5. Drain into oil bottle, discarding remnants
  6. Use oil to spice up any food where oil might naturally be used

 

Apricot Stovetop Butter

apricot-butterThis is the recipe we created in 2012. CLICK HERE for our recipe that we created in 2013.
This same process can be used for making Apple Butter

We made apricot butter, but you can make apple butter, pear butter, or whatever spread you want using the same recipe.

INGREDIENTS

  • 1 cup fruit pulp
  • 1/2 cup + 1 TBL sugar
  • 1/4 cup water or fruit juice
  • Optional – Fruit Fresh or Spices
  • Zest and juice from one lemon
    EITHER
  • 1 teaspoon Fruit Fresh, or
  • 1/2 tsp each cinnamon, cloves, and/or Ginger

STEP BY STEP

canning-jar-topMultiply or decrease other items based on how much fruit pulp you have.
Do not try to process more than 8 cups of fruit pulp

  1. Mix pulp, sugar, and water and heat over low heat until mixture starts to simmer
  2. Raise temperature on stove, and bring mixture to boil stirring frequently
  3. Continue gentle boiling until mixture thickens – stirring constantly
    Note: this took us about 45 minutes. Unfortunately this can take as long as 60 minutes.
  4. Mix in Fruit Fresh or spices plus the lemon

CANNING YOUR APRICOT BUTTER / APPLE BUTTER

  1. Sterilize your jars, canning funnel and ladle in the hot water
  2. Remove a jar and place near the pots. Drop a lid into the water.
  3. Ladle your jars full just to where it touches the bottom of your canning funnel – about 1/2 inch from the top
  4. Wipe the rim clean.
  5. Remove the lid from the hot water bath and cover the jar of butter. Tighten very firmly, but do not bear down.
  6. Repeat until all jars are filled.
  7. Place jars in hot water bath, completely covering the top of the jar.
  8. Bring the temperature of water to over 190°. Simmer at 190° or higher for 20 minutes. DO NOT bring up to a full boil.
  9. Remove and wait for the happy little PING.
  10. Butter can be stored in a cool dark place for about a year.

Just for pretty, after the cans cool you can remove the ring, put a piece of nice fabric over the top and put the ring back on.

 

Simple Butterscotch Pudding

INGREDIENTS

  • 1/2 cup butter
  • 1/2 C clear Karo Syrup
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon salt
  • 1/4 cup maple syrup
    • Heat until it starts to turn a deep amber
  • Add 3 cups room temperature milk to sugar mixture
    • Mix until smooth
    • Add 1 teaspoon vanilla extract
  • Combine separate thickeners
    • 2 TBL cornstarch (substitute flour if necessary)
    • 3 whole eggs plus three egg yolks
  • Temper into egg mixture
  • Sprinkle top with cinnamon and nutmeg

STEP BY STEP

  1. In a small bowl, mix together brown sugar, cornstarch and salt.
  2. Add just enough milk to make thick paste.
  3. In a saucepan, add your paste
  4. Cook over medium heat, stirring constantly, until mixture starts to darken
  5. Add in the rest of your liquid, stirring constantly and rapidly
  6. “Temper” liquid into the beaten eggs, then add the eggs to the mixture.
  7. Cook until it starts to bubble and thicken.
  8. Remove from heat.
  9. Blend in vanilla with whisk.
  10. Pour into dessert cups and chill.

 

Basic Carnitas

Use for Tacos and Burritos

This is really easy, but it does take some planning to allow for slow cooking times.

INGREDIENTS

  • 4 pounds Pork shoulder or butt . Big chunks (2-3 inches)
  • 1 TBL vegetable shortening in very hot pan
  • Brown all sides VERY well in VERY hot cast iron skillet

BRAISING LIQUID

  • 1 White onion
  • 6 garlic cloves
  • 1 bottle Dark beer (Modelo)
  • 1/2 cup lime juice
  • 3 (5-inch) fresh marjoram sprigs
  • 1 tablespoon coriander seeds
  • 1 tsp each thyme, ground black pepper
  • 1/2 tsp each ground chive and cumin
  • pinch of clove or 6 whole intact cloves
  • 1 TBL salt
  • 1/4 C sugar
  • 1 orange . Zest and juice
  • 1 bay leaves

STEP BY STEP

  1. FIRST:  Brown your meat
    • Sear in a very hot skillet until meat starts to blacken and the edges crisp up
    • Remove meat and set aside
  2. Then combine braising liquid into the skillet
  3. Add braising liquid to hot skillet that meat was browned in
  4. Bring to a high simmer and cook about 15 minutes
  5. Remove things like bay leaf, marjoram sprigs, etc
  6. Put into blender – and pulse ( VENTED ) then pour back into the skillet
  7. Add the meat back into the skillet
  8. The meat should be just barely covered.  If it is not, add some chicken stock or water.
  9. Bring back to a light boil, then reduce heat, COVER and simmer in barely boiling liquid, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 3 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)  Alternately, use a slow cooker for 4 hours.
  10. Remove the meat ans set aside
  11. STRAIN the remaining liquid and discard the solids, returning the liquid to the pot
  12. Increase the heat to medium high and cook until much of the remaining water evaporates and the liquid concentrates, and then add 1/2 stick of butter and 1 TBL flour
  13. Stir until it thickens for gravy/juice for serving with your carnitas
  14. Remove and let cool a bit, then shred
  15. Serve the carnitas in tacos, burritos, or tostadas with your desired toppings.
    You can also just serve the meat with potatoes using the gravy created in step 13
  16. Corn tortillas . Warmed in hot skillet
    Topped with sautéed onions, peppers, nopales
    Also onion, tomato, cilantro, avocado, chives
  17. For sliders put shredded pork in a skillet on high to sear again, and put on slider buns with desired toppings

Tomatillo Salsa

  • 1 lb tomatillos . Husked, washed, raw
  • 1/4 white onion
  • 2 jalapeños
  • Lots of Cilantro
  • 1 tsp salt
  • 1 avocado
  • 2 limes . Zest and juice
  • Blend

Chipotle Sauce

  • Tomatillos – peeled and seared whole
  • Garlic – peeled and seared whole
  • 1/2 can chipotles
  • 1 tsp salt
  • water just to allow blending

Tortilla

  • 4 C Flour
  • Merest sprinkle of baking powder
  • 2 tsp Salt
  • 1 C Water
  • 1/2 C Crisco Vegetable shortening
  • Mix . Ball . Set aside 5 minutes
  • Flatten on floured surface
  1. Heat on dry cast iron skillet
  2. Top w queso Oaxaca cheese and shredded meat
  3. Fold over and brown on both sides
  4. Serve with lettuce, pico de gallo, sour cream, cilantro, queso fresco, jalapeños,

CONDIMENTS
For serving (optional):

  • Corn or flour tortillas
  • Guacamole
  • Salsa
  • Chopped fresh cilantro leaves
  • Lime wedges

Breakfast Pudding

INGREDIENTS

Ω Two Small Portions (served as a side)
∆ Two Large Portions (served as a main dish, with fruit)

  • Ω 1 C Milk
    – – – ∆ 2 C milk
  • Ω 2 TBL uncooked farina
    – – – ∆ 1/4 C farina
  • Ω 2 TBL honey
    – – – ∆ 1/4 C honey
  • Ω 1 large egg
    – – – ∆ 2 large eggs
  • Ω 1/4 tsp vanilla extract
    – – – ∆ 1/2 tsp vanilla

STEP BY STEP

  1. Preheat milk in microwave  Ω 30 seconds or ∆ 1 minute
  2. Mix milk, farina, honey and salt to taste
  3. In a small saucepan over moderate heat simmer milk mixture, stirring constantly, 3 minutes.
  4. In a bowl beat egg lightly and stir in about one fourth milk mixture.
  5. Stir egg mixture back into pot and cook, stirring, until pudding just begins to boil.
  6. Remove from heat.
  7. Stir in vanilla and divide between 2 bowls.
  8. If serving hot, put fruit (banana, strawberries, mango, peaches, etc) in at the last minute and gently stir
  9. If serving warm, cover surface of pudding with plastic wrap to prevent a skin from forming and chill 20 minutes, or until ready to serve. Serve fruit on the side.
  10. If serving cold, cut fruit and stir together fruit, lime juice, and sugar and chill until ready to serve.
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