Eating pickles always conjures childhood memories of big family dinners...lots of people, lots of laughing, lots of fun. It seems that for me, pickles are not only a way to preserve a little summer goodness for cold, dark days, but also a way to preserve a little joy, a way to bring forth the bliss and ease of childhood.
Thanks Mom for always making pickles...and for teaching me how to be such a good pickle-maker! xo
If you have a good beet harvest (or know someone who does), this is a great way to save some summer freshness...It is also one of my favourite pickles.
Pickled Beets (from Mennonite Relief Sale Cookbook 1973)
Boil until tender, then peel 6 qt basket of beets. If beets are large, cut into pieces, and fill sterile pint or quart jars.
Syrup:
4 cups vinegar
1 cup water
3 cups white sugar
1/2 tsp pepper
1 1/2 tsp salt
1/4 tsp cloves (or pickling spice)
Bring syrup ingredients to boil. Fill jars and seal.
Showing posts with label Preserves/Pickles. Show all posts
Showing posts with label Preserves/Pickles. Show all posts
Thursday, September 6, 2012
Tuesday, July 24, 2012
Long Time No Post
Hi, it's me. I'm sorry I haven't posted for awhile. I've been busy. It's summer, you know? Busy doing what, you ask? Reading, gardening, admiring the weather, playing with Madeleine, swimming, beaching, walking...the stuff of summer. I hope you have been doing the same. :) Enjoy, enjoy, enjoy!
That being said, I have also been busy making jam. I went to the local market this morning a picked up some beautiful blueberries and strawberries. I made Blueberry Jam and Strawberry-Blueberry jam today--I'm going to add it to the shelf of Strawberry, Strawberry-Rhubarb, and Strawberry Vanilla I already have finished.
Jam isn't nearly as hard to make as you might think--and if you use pectin, it takes less that 1 hour from start to finish...a great way to see the fruits of your labour, and you sure will be glad you did come a cold, dark January morning, when you open a jar and it smells like summer.
My mission this year with Foodivore is to inspire, teach, share and offer. I want to inspire you to love food more, I want to teach you what you don't already know how to do, I want to share the knowledge that I have accumulated about growing, cooking, baking, and I want to offer you a chance to purchase items that you may not want to make yourself.
So here it is...a great example of all those things, if you don't know how to make it, come take a class with me. If you don't want to make it, order a jar and come pick it up. If you already know how and just want a new recipe to try, here it is--I created it this afternoon...
Strawberry-Blueberry Jam
1 cup crushed blueberries (about 1 1/2 cups--maybe a little more)
3 1/2 cups crushed Strawberries (about 2 quarts give or take)
1 pack Certo Pectin Crystals
7 cups sugar
1 tsp butter (optional--but it helps to cut down the foaming before you jar it)
Either crush berries a layer at a time, or pulse in your food processor. I like my jam a bit chunky, so I don't over process too much--that part is up to your own preference.
Combine berries and certo in a large heavy bottom pot. Bring to a boil on high heat, stirring frequently. Add all the sugar and butter and combine well. Continue on high heat and bring back to a boil--stirring constantly. When you reach a boil that cannot be stirred down, boil it hard for 1 minute. Remove from heat and continue to stir for 5 minutes. You are now ready to jar! It should make 7-8 half pint jars. Enjoy!
That being said, I have also been busy making jam. I went to the local market this morning a picked up some beautiful blueberries and strawberries. I made Blueberry Jam and Strawberry-Blueberry jam today--I'm going to add it to the shelf of Strawberry, Strawberry-Rhubarb, and Strawberry Vanilla I already have finished.
Jam isn't nearly as hard to make as you might think--and if you use pectin, it takes less that 1 hour from start to finish...a great way to see the fruits of your labour, and you sure will be glad you did come a cold, dark January morning, when you open a jar and it smells like summer.
My mission this year with Foodivore is to inspire, teach, share and offer. I want to inspire you to love food more, I want to teach you what you don't already know how to do, I want to share the knowledge that I have accumulated about growing, cooking, baking, and I want to offer you a chance to purchase items that you may not want to make yourself.
So here it is...a great example of all those things, if you don't know how to make it, come take a class with me. If you don't want to make it, order a jar and come pick it up. If you already know how and just want a new recipe to try, here it is--I created it this afternoon...
Strawberry-Blueberry Jam
1 cup crushed blueberries (about 1 1/2 cups--maybe a little more)
3 1/2 cups crushed Strawberries (about 2 quarts give or take)
1 pack Certo Pectin Crystals
7 cups sugar
1 tsp butter (optional--but it helps to cut down the foaming before you jar it)
Either crush berries a layer at a time, or pulse in your food processor. I like my jam a bit chunky, so I don't over process too much--that part is up to your own preference.
Combine berries and certo in a large heavy bottom pot. Bring to a boil on high heat, stirring frequently. Add all the sugar and butter and combine well. Continue on high heat and bring back to a boil--stirring constantly. When you reach a boil that cannot be stirred down, boil it hard for 1 minute. Remove from heat and continue to stir for 5 minutes. You are now ready to jar! It should make 7-8 half pint jars. Enjoy!
Thursday, January 12, 2012
Lesson Number One...
I am in the beginning stages of planning out Lesson Number One for my Food-ivore for Kids! class--I can't begin to explain the gamut of emotions-- Excitement, fear, happiness, longing...it seems that I am finally beginning to live my purpose. Finally free (or almost!! :) of all the "restrictions, fear and thoughts" that continually hold one back.
So I guess, that Lesson Number One should be--feel the fear, and do it anyway. Those things that hold us back will always feel worse than actually doing what we are here to do...so, here's to doing it anyway--I can hardly wait for the first class!!!
...and in case you were wondering, registration is NOW OPEN for the first set of classes--call or email me to hold your spot...(and all that contact info can be found on the link above).
~~on a side note...the grocery store had a ridiculous sale on Brie last week--99cents for a small wheel!! Seriously! So we will be eating lots of Brie filled recipes for the next little while!! Here's what I had for lunch today:
Grilled Cheese with Brie and Pepper Jelly
Home made bread
sliced brie
hot pepper Jelly
butter
Just like any other grilled cheese sandwich, butter the bread pan side down, layer on your cheese and cook until golden brown. Then remove from heat spread on as much pepper jelly as you can handle and voila, a delicious sandwich! Easy!
So I guess, that Lesson Number One should be--feel the fear, and do it anyway. Those things that hold us back will always feel worse than actually doing what we are here to do...so, here's to doing it anyway--I can hardly wait for the first class!!!
...and in case you were wondering, registration is NOW OPEN for the first set of classes--call or email me to hold your spot...(and all that contact info can be found on the link above).
~~on a side note...the grocery store had a ridiculous sale on Brie last week--99cents for a small wheel!! Seriously! So we will be eating lots of Brie filled recipes for the next little while!! Here's what I had for lunch today:
Grilled Cheese with Brie and Pepper Jelly
Home made bread
sliced brie
hot pepper Jelly
butter
Just like any other grilled cheese sandwich, butter the bread pan side down, layer on your cheese and cook until golden brown. Then remove from heat spread on as much pepper jelly as you can handle and voila, a delicious sandwich! Easy!
Thursday, September 8, 2011
Pickle-rama continues....
Sometimes I forget how many recipes I have until I start pulling them out of obscurity, or someone asks me for one that I have made for them before. There are many that have come in and out of my kitchen...some made many times and then forgotten, some made regularly...How about you? Is it time to pull some of your old fave's out of obscurity?
As pickle week continues here, I have another family favourite to share--I had a friend email today for this recipe...and I had to look through my "binder of chaos" a couple of times to find it--it was obviously time to pull it out of obscurity, and time to reorganize the binder...
Bread and Butter Pickles
1 4qt basket of cucumbers (about 1 1/2 inch in diameter)
8 med onions
1/2 cup salt
5 cups vinegar
1 tsp tumeric
2 large red peppers
5 cups sugar
2 tbsp mustard seed
1 tsp whole cloves
Slice cukes and onions (thin rings) and peppers into strips. Dissolve salt in ice water and pour over veggies. Let stand 3 hours then drain.
Combine vinegar, sugar and spices. Bring to a boil. Add drained veggies and heat to boiling point. DO NOT BOIL.
Pack in pint or half pint jars.
As pickle week continues here, I have another family favourite to share--I had a friend email today for this recipe...and I had to look through my "binder of chaos" a couple of times to find it--it was obviously time to pull it out of obscurity, and time to reorganize the binder...
Bread and Butter Pickles
1 4qt basket of cucumbers (about 1 1/2 inch in diameter)
8 med onions
1/2 cup salt
5 cups vinegar
1 tsp tumeric
2 large red peppers
5 cups sugar
2 tbsp mustard seed
1 tsp whole cloves
Slice cukes and onions (thin rings) and peppers into strips. Dissolve salt in ice water and pour over veggies. Let stand 3 hours then drain.
Combine vinegar, sugar and spices. Bring to a boil. Add drained veggies and heat to boiling point. DO NOT BOIL.
Pack in pint or half pint jars.
Wednesday, September 7, 2011
Pickling Mania
This weekend in Pickle Preserving Mania.
Mom and I are making about 5 different batches of goodies--I can hardly wait for the satisfaction of seeing my pantry cupboard stocked full of deliciousness (...and although my Mom always says it is my Dad who craves the satisfaction of a full cupboard, I think she enjoys it just as much--am I right Mom? :)
When I posted last about making pickles, I had a couple of questions about safety--so I thought I would address that issue (because I know if you have never canned before, it kind of freaks you out...). Let me start by saying, our family has been eating homemade pickles, salsa, tomatoes and relish since we were born--no one has ever gotten sick. Also, my Mom (and now me) have given countless jars of jam, dill pickles and relish as gifts--no one has ever gotten sick. That being said there are some "canning rules" you need to follow to ensure a successful batch.
1. Always use clean, sterilized jars. ( you can sterilize a couple of ways: in the dishwasher on the sanitize setting, boiling the jars, or placing them in a hot oven for 15 minutes)
2. Always make sure the utensils you are using are clean and fresh from the dishwasher (or hot soapy water)
3. Make sure if you are adding brine to the packed jars, that it is simmering or almost boiling--the heat is necessary!!
4. Always use clean lids-- you can reuse lids, but remember if they are dinged, rusty or otherwise damaged don't use them!
5. Soak your lids and rings in simmering water before you put them on the packed jars.
6. Make sure you wipe the top of the jars with a clean cloth just before applying the lids--you want to make sure that it gets a good seal, and if there is anything on the rim--you won't.
7. Generally speaking we only "heat process"--which means boil the packed jars--when making anything with tomatoes (mucho important!). Although many recipes recommend a heat process, we find it an unnecessary step--but use your own discretion!!
8. Have fun! And enjoy the fruits of your labour!!
Here is a favourite...and one we will make this weekend. Please note it is very hot and spicy!!! Beware!
Salsa
8 cups chopped peeled tomatoes (if you pre-boil the tomatoes for a few seconds, the skin will peel right off)
4 cups chopped hot banana peppers
1 cup chopped hot red peppers
2 chopped fresh cayenne peppers
1 cup chopped and seeded jalapeno peppers
2 cups chopped onion
4 cloves minced garlic
2 cups cider vinegar (do not substitute)
1 can tomato paste
2 tbsp sugar
1 tbsp salt
2 tsp hot paprika
1 tsp dried oregano
In a large saucepan combine all the ingredients and bring to a boil. Reduce heat and simmer for about 1 hour or until thick enough to coat a spoon. Stir in additional heat such as dried cayenne, hot sauce, dried chilies if you want more heat and simmer for 5 minutes. Fill in sealed jars and process in boiling water for 20 minutes. (makes about 9 cups of sauce )
Tip: this recipe easily doubles or triples--just adjust the quantities...
Mom and I are making about 5 different batches of goodies--I can hardly wait for the satisfaction of seeing my pantry cupboard stocked full of deliciousness (...and although my Mom always says it is my Dad who craves the satisfaction of a full cupboard, I think she enjoys it just as much--am I right Mom? :)
When I posted last about making pickles, I had a couple of questions about safety--so I thought I would address that issue (because I know if you have never canned before, it kind of freaks you out...). Let me start by saying, our family has been eating homemade pickles, salsa, tomatoes and relish since we were born--no one has ever gotten sick. Also, my Mom (and now me) have given countless jars of jam, dill pickles and relish as gifts--no one has ever gotten sick. That being said there are some "canning rules" you need to follow to ensure a successful batch.
1. Always use clean, sterilized jars. ( you can sterilize a couple of ways: in the dishwasher on the sanitize setting, boiling the jars, or placing them in a hot oven for 15 minutes)
2. Always make sure the utensils you are using are clean and fresh from the dishwasher (or hot soapy water)
3. Make sure if you are adding brine to the packed jars, that it is simmering or almost boiling--the heat is necessary!!
4. Always use clean lids-- you can reuse lids, but remember if they are dinged, rusty or otherwise damaged don't use them!
5. Soak your lids and rings in simmering water before you put them on the packed jars.
6. Make sure you wipe the top of the jars with a clean cloth just before applying the lids--you want to make sure that it gets a good seal, and if there is anything on the rim--you won't.
7. Generally speaking we only "heat process"--which means boil the packed jars--when making anything with tomatoes (mucho important!). Although many recipes recommend a heat process, we find it an unnecessary step--but use your own discretion!!
8. Have fun! And enjoy the fruits of your labour!!
Here is a favourite...and one we will make this weekend. Please note it is very hot and spicy!!! Beware!
Salsa
8 cups chopped peeled tomatoes (if you pre-boil the tomatoes for a few seconds, the skin will peel right off)
4 cups chopped hot banana peppers
1 cup chopped hot red peppers
2 chopped fresh cayenne peppers
1 cup chopped and seeded jalapeno peppers
2 cups chopped onion
4 cloves minced garlic
2 cups cider vinegar (do not substitute)
1 can tomato paste
2 tbsp sugar
1 tbsp salt
2 tsp hot paprika
1 tsp dried oregano
In a large saucepan combine all the ingredients and bring to a boil. Reduce heat and simmer for about 1 hour or until thick enough to coat a spoon. Stir in additional heat such as dried cayenne, hot sauce, dried chilies if you want more heat and simmer for 5 minutes. Fill in sealed jars and process in boiling water for 20 minutes. (makes about 9 cups of sauce )
Tip: this recipe easily doubles or triples--just adjust the quantities...
Tuesday, August 2, 2011
The most desired recipe...
The harvesting has begun! Finally, the garlic came out of the earth late last week. It is now hanging in my pantry, "curing" for another week or so until it is ready to be used. I can't wait! My first garlic harvest was last summer, and I was surprised at the difference in flavour and juiciness compared to the garlic bought at the grocery store. So much better! ...and so much easier to peel...and ridiculously easy to grow!
I grew extra garlic this year, so that I can use it in our family's famous Dill Pickles--if you haven't had them before, beware, you won't ever want another jar of pickles from the store...
All the ingredients you will need will soon be ready for harvest...just check your local farmer's market--pickling cucumbers are usually available from about August 1st to Sept 1st, depending on the harvest availability and the size you like them. I usually try to get them nice and small, about the size of your thumb, no bigger. They stay crunchier, and are better for bite size eating....
Dill Pickles (about 20 quart jars)
1/2 bushel small cucumbers
2 bunches of dill (it's the seed/flower heads you want for this recipe)
8-10 bulbs garlic (cleaned and cut into chunks if large)
1/2 tsp alum/jar (this helps to keep them crunchy)
Pickling Juice
2 2/3 cups pickling salt
12 cups white vinegar
20 cups water
12 bay leaves (discard before adding juice to jars)
Boil pickling juice ingredients together.
Scrub cukes and place in ice water for 1-2 hours. Place 1/2 tsp alum in bottom of clean sterilized jar, add dill (seed/flower head) and 2-3 garlic cloves, add cukes. About halfway up jar add more dill, more garlic and more cukes, At top of jar add more dill and garlic. Pack cukes as tightly as possible in the jar.
Pour HOT pickling juice over cukes, and seal.
Misc Info...
*4 litre vinegar jug= 17 cups
*scrub your cukes in the cold, wash cycle of your upright washing machine, (drain, fill with cold water and ice)
*sterilize your jars in the dishwasher-set on HOT cycle
*get your lids and rings ready by barely simmering on the stove in a shallow pan-keep them hot until you put them on the jars
*your pickling liquid should be almost boiling when you ladle it into the jars, or they won't seal properly
*if you make these in August, they will be ready to eat by Thanksgiving
Single Batch of Pickling Juice--just in case you don't have enough....
2/3 cup pickling salt
3 cups vinegar
5 cups water
2-3 bay leaves
I grew extra garlic this year, so that I can use it in our family's famous Dill Pickles--if you haven't had them before, beware, you won't ever want another jar of pickles from the store...
All the ingredients you will need will soon be ready for harvest...just check your local farmer's market--pickling cucumbers are usually available from about August 1st to Sept 1st, depending on the harvest availability and the size you like them. I usually try to get them nice and small, about the size of your thumb, no bigger. They stay crunchier, and are better for bite size eating....
Dill Pickles (about 20 quart jars)
1/2 bushel small cucumbers
2 bunches of dill (it's the seed/flower heads you want for this recipe)
8-10 bulbs garlic (cleaned and cut into chunks if large)
1/2 tsp alum/jar (this helps to keep them crunchy)
Pickling Juice
2 2/3 cups pickling salt
12 cups white vinegar
20 cups water
12 bay leaves (discard before adding juice to jars)
Boil pickling juice ingredients together.
Scrub cukes and place in ice water for 1-2 hours. Place 1/2 tsp alum in bottom of clean sterilized jar, add dill (seed/flower head) and 2-3 garlic cloves, add cukes. About halfway up jar add more dill, more garlic and more cukes, At top of jar add more dill and garlic. Pack cukes as tightly as possible in the jar.
Pour HOT pickling juice over cukes, and seal.
Misc Info...
*4 litre vinegar jug= 17 cups
*scrub your cukes in the cold, wash cycle of your upright washing machine, (drain, fill with cold water and ice)
*sterilize your jars in the dishwasher-set on HOT cycle
*get your lids and rings ready by barely simmering on the stove in a shallow pan-keep them hot until you put them on the jars
*your pickling liquid should be almost boiling when you ladle it into the jars, or they won't seal properly
*if you make these in August, they will be ready to eat by Thanksgiving
Single Batch of Pickling Juice--just in case you don't have enough....
2/3 cup pickling salt
3 cups vinegar
5 cups water
2-3 bay leaves
Tuesday, July 5, 2011
Summer fresh
Know what I love most about summer? The freshness...Ontario produce-grown close to home, or at home! There isn't much more satisfying than seeing the bountiful harvests presented at the local farmers market--the colours, the scents, the flavours--it is easy to leave with more than you can carry to the car in one trip!
Do you allow your senses to be overloaded by the freshness of it all? Can you feel the love that went into farming the food you will buy, prepare and enjoy?
~~Strawberry season will soon be drawing to a close (boohoo...), and it is time to make some Strawberry Jam. So much easier than you think it will be--and not that time consuming either. I much prefer cooked jam to freezer jam. It does take a little bit longer, but the flavour and texture is so much better! It is also much easier to share the fruits of your labour with those you love. (I usually will make 2-3 batches--one for us, the other to give away throughout the year!).
(also, as an aside, I know that it looks like a crazy amount of sugar in the recipe, don't be tempted to substitute, and don't be tempted by the "sugar-free" jam recipes either--not good...)
The best jam recipe that I have made is right inside the CertoPectin Pack--it is important to follow the directions for jam precisely (amounts and times matter much if you want your jam to set correctly...)
Wash your jars in the high heat setting of your dishwasher just before jarring, and you can skip the "water bath" step altogether!
Do you allow your senses to be overloaded by the freshness of it all? Can you feel the love that went into farming the food you will buy, prepare and enjoy?
~~Strawberry season will soon be drawing to a close (boohoo...), and it is time to make some Strawberry Jam. So much easier than you think it will be--and not that time consuming either. I much prefer cooked jam to freezer jam. It does take a little bit longer, but the flavour and texture is so much better! It is also much easier to share the fruits of your labour with those you love. (I usually will make 2-3 batches--one for us, the other to give away throughout the year!).
(also, as an aside, I know that it looks like a crazy amount of sugar in the recipe, don't be tempted to substitute, and don't be tempted by the "sugar-free" jam recipes either--not good...)
The best jam recipe that I have made is right inside the CertoPectin Pack--it is important to follow the directions for jam precisely (amounts and times matter much if you want your jam to set correctly...)
Wash your jars in the high heat setting of your dishwasher just before jarring, and you can skip the "water bath" step altogether!
Strawberry Jam (cooked)
4 cups prepared strawberries ( about 2 qt. fully ripe strawberries)7 cups sugar, measured into separate bowl1/2 tsp. butter (helps to prevent foaming)1 pouch CERTO Fruit PectinGet your jars into the dishwasher on HOT. Let screwbands and flat lids stand in hot water on the stove until ready to use. STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot. ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-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 10 minutes. Remove jars and place upright on towel to cool completely.
Thursday, May 5, 2011
Is Spring Really Finally Here???
I spent the whole day out in the garden today--it was beautiful! Couldn't have asked for better weather for the hard work it can be cleaning up the gardens, moving and splitting plants--so satisfying to have my hands in the dirt. So satisfying to feel like I am helping mother earth along to warmer days, and a bountiful harvest!
My chives are up about 8 inches so far...won't be long until the flowers appear, only another few weeks. They are so pretty...and did you know edible too? You can use them to top a salad or garnish a meal, but here is what I use them for every year--once you start, I am sure you won't stop either :)
Chive Vinegar
3-4 pint jars and lids
4 chive flower heads per jar
white vinegar to fill the jars
Wash the flowers and set in the jars. Fill the jars with vinegar. Place in a cool, dark place (like your fruit cellar or pantry cupboard) for at least a couple of weeks. The flowers will turn the vinegar a beautiful pink colour, and will flavour the vinegar subtly with chive.
Tip: in any recipe, substitute the chive vinegar for regular or red wine vinegar--yummy!
My chives are up about 8 inches so far...won't be long until the flowers appear, only another few weeks. They are so pretty...and did you know edible too? You can use them to top a salad or garnish a meal, but here is what I use them for every year--once you start, I am sure you won't stop either :)
Chive Vinegar
3-4 pint jars and lids
4 chive flower heads per jar
white vinegar to fill the jars
Wash the flowers and set in the jars. Fill the jars with vinegar. Place in a cool, dark place (like your fruit cellar or pantry cupboard) for at least a couple of weeks. The flowers will turn the vinegar a beautiful pink colour, and will flavour the vinegar subtly with chive.
Tip: in any recipe, substitute the chive vinegar for regular or red wine vinegar--yummy!
Monday, October 11, 2010
MIA for a day = 2 for 1 special!
Happy Thanksgiving Monday!! Hope your Turkey Day was as delicious as mine!
One of the things I love about Thanksgiving is the opportunity to reflect on our abundance and good fortune to live in a part of the world where food is plentiful, and we can grow much of it ourselves (...or at least purchase it directly from those that grow it themselves!)
We have been striving for a little more self-sustainability here at our house--which has meant a bit of an endeavour (albeit--a slow move forward)) to grow a little bit of what we eat. This year we harvested Raspberry Black Caps from our backyard, and froze some for future use in pancakes and muffins (...can't you just imagine how wonderful that will taste in February?!!!!), and made some Raspberry jam. I re-planted and harvested some wild garlic that we found growing in the back corner of the yard, had some tomato plants and tried my hand at Tomatillos too! (...if you need any, let me know, there are still some growing on the plants--and we can't eat them all!!)
My favourite part of the garden, however, is my herb garden--I LOVE being able to pop outside and cut fresh herbs to put into a recipe, or make homemade pesto. Some of the herbs can still be harvested from under the snow, until about January! LOVE IT! The best part? Taste of course, the 2nd best part--the Cost is almost nothing!
So here are 2 recipes for you today (as I was MIA yesterday--too much chaos, turkey and family :)
Turkey Quesadillas
8 flour tortillas
2 cups grated cheese
1 1/2 cup leftover turkey, cut into bite size pieces
2-3 green onion chopped
1 tomato chopped
1 green and/or red pepper chopped
crushed chilies
cumin
On a cookie sheet lay 4 tortillas flat. Cover tortillas with shredded cheese and add a little of the green onion, tomato and pepper evenly across all 4 tortillas. Sprinkle chilies and cumin over vegetables and top with the other 4 tortillas. Bake for about 10miutes at 350 degrees, or until cheese has melted. Cut each quesadilla into 4 and serve with sour cream and salsa verde.
One of the things I love about Thanksgiving is the opportunity to reflect on our abundance and good fortune to live in a part of the world where food is plentiful, and we can grow much of it ourselves (...or at least purchase it directly from those that grow it themselves!)
We have been striving for a little more self-sustainability here at our house--which has meant a bit of an endeavour (albeit--a slow move forward)) to grow a little bit of what we eat. This year we harvested Raspberry Black Caps from our backyard, and froze some for future use in pancakes and muffins (...can't you just imagine how wonderful that will taste in February?!!!!), and made some Raspberry jam. I re-planted and harvested some wild garlic that we found growing in the back corner of the yard, had some tomato plants and tried my hand at Tomatillos too! (...if you need any, let me know, there are still some growing on the plants--and we can't eat them all!!)
My favourite part of the garden, however, is my herb garden--I LOVE being able to pop outside and cut fresh herbs to put into a recipe, or make homemade pesto. Some of the herbs can still be harvested from under the snow, until about January! LOVE IT! The best part? Taste of course, the 2nd best part--the Cost is almost nothing!
So here are 2 recipes for you today (as I was MIA yesterday--too much chaos, turkey and family :)
Turkey Quesadillas
8 flour tortillas
2 cups grated cheese
1 1/2 cup leftover turkey, cut into bite size pieces
2-3 green onion chopped
1 tomato chopped
1 green and/or red pepper chopped
crushed chilies
cumin
On a cookie sheet lay 4 tortillas flat. Cover tortillas with shredded cheese and add a little of the green onion, tomato and pepper evenly across all 4 tortillas. Sprinkle chilies and cumin over vegetables and top with the other 4 tortillas. Bake for about 10miutes at 350 degrees, or until cheese has melted. Cut each quesadilla into 4 and serve with sour cream and salsa verde.
Green Garden Salsa -- Salsa Verde
You can make this salsa with either tomatillos or green tomatoes, whichever are at hand.
Ingredients
- 3 cups (750 mL) chopped tomatillos or seeded green tomatoes
- 3 cups (750 mL) chopped green sweet peppers (cubanelle and/or bell)
- 3 cups (750 mL) finely diced cored (unpeeled) pickling cucumbers or English cucumbers
- 2 cups (500 mL) chopped white onion
- 2 cups (500 mL) diced seeded green hot pepper
- 4 cloves garlic, minced
- 1/2 cup (125 mL) white wine vinegar or cider vinegar
- 3-1/2 tsp (17 mL) salt
- 1 tbsp (15 mL) granulated sugar
- 1 tsp (5 mL) ground coriander seeds
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) black pepper
- 3/4 cups (175 mL) finely chopped fresh coriander
- 1/2 cup (125 mL) finely chopped parsley
- 1/4 cup (60 mL) lime juice or lemon juice
Preparation
In large saucepan over medium-high heat, bring tomatillos, sweet peppers, cucumbers, onion, hot pepper, garlic, vinegar, salt, sugar, coriander seed, cumin and black pepper to boil, stirring. Reduce heat to medium and simmer, covered, for 5 minutes.
Uncover and continue simmering, stirring occasionally, until no longer watery, about 20 minutes. Stir in fresh coriander, parsley and lime juice; simmer for 3 minutes.
Ladle into 4 sterilized 500 mL canning jars, leaving 1/2-inch/1 cm headspace and stirring to release any air pockets. Seal with prepared discs and bands. Let sit at least 1 week before opening. Refrigerate after opening.
Makes four 500 mL jars.
Uncover and continue simmering, stirring occasionally, until no longer watery, about 20 minutes. Stir in fresh coriander, parsley and lime juice; simmer for 3 minutes.
Ladle into 4 sterilized 500 mL canning jars, leaving 1/2-inch/1 cm headspace and stirring to release any air pockets. Seal with prepared discs and bands. Let sit at least 1 week before opening. Refrigerate after opening.
Makes four 500 mL jars.
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