Chicken Corn Soup

That's what's for dinner. 

I didn't have any egg noodles on hand, 

so I threw together some dumplings out of flour, baking powder, salt, pepper, 

1 egg, melted butter and some milk.  

It turned out great and was perfect for a cold windy night. 

What's For Dinner?

Last night I decided to make something different for dinner.

Spying the ginormous 1foot + zucchini on the counter, 

I opted to try out a baked stuffed zucchini redcipe I spied on Pinterest

(if you don't Pinterest you really should, 

I've used many many many ideas from there from recipes

to wedding ideas to crafting to gardening...)

Unfortunately, because this was spur of the moment, 

I didn't take step by step photos like I normally would.

But because I had so many requests for the recipe, 

I figured I'd blog it without the usual photos.

Fresh out of the oven

Ingredients

Zucchini- I used one giant one,

the original recipe called for 3 small/medium zucchinis

1 medium onion chopped fine (or half, depending on your preference)

2 cloves garlic minced/pressed

2Tbsp sour cream 

1 Roma (paste) tomato seeded and chopped

freshly grated Parmesan cheese

1 Tbsp butter

meat of your choice- I wanted to use Italian sausage but had to use ground pork.

Original recipe calls for bacon but really anything could work here.

seasonings- I used Caribbean Jerk seasoning I made myself and salt and pepper

(as with the meat, anything goes here, salt and pepper, thyme, Italian seasonings...)

Instructions

Preheat oven to 375°

cut your zucchini in half lengthwise

using a spoon, scoop out the insides of the zucchini leaving a small edge around the sides

Place scoopings in a bowl for later.

Cook your meat, drain off the grease

In a skillet, cook onion and garlic in the butter until translucent

 add meat and seasonings to the onions and cook together a couple of minutes

chop up the scooped out zucchini into small pieces

mix sour cream into the chopped up zucchini

add meat and onion mixture and tomatoes to the zucchini

mix well

(I also added some cheese to the mix)

stuff the hollowed out zucchini halves with your mix

top with the grated cheese

bake at 375° for 30-35 minutes

I sprinkled more grated cheese on top after removing it from the oven

Enjoy!

 

This recipe can be altered and changed to suit your personal preferences.

I have plans to use Italian sausage and mozzarella next time for an Italian themed stuffed zucchini.

I also would like to try the bacon. 

Got any ideas? Let me know!

Good Luck Beans

For years I've heard about how it's good luck 

to eat greens, black eyed peas and pork and sauerkraut

on New Year's Day.

It occured to me that I've never fixed this particular meal

on this specific day

and maybe that's what I'm always so desparate

for the New Year to be better.

So...

I threw some sauerkraut and porkchops in the crockpot 

and made up a black eyed pea recipe.

I chopped up a piece of ham steak

(I wanted a ham hock or shank but the store was out)

I didn't use the whole piece of ham.

I saved the leftover to throw in my egg in the morning for breakfast.

I chopped up some fresh kale.

And by fresh I mean I went outside and picked it from the garden.

I didn't use all of it as I was unsure about liking it

so I just saved the leftovers for throwing in a scramble egg.

I threw in 2 cans of black eyed peas.

I'd rather use dry, but I had a time issue.

I added some chicken broth and a little salt

and simmered it on the stove for a couple of hours.

I was quite pleased with it

and plan on making it as a side in the future.

 Here's the lucky meal,

black eyed peas, mashed cauliflower (in keeping with the low carb diet)

pork chop and sauerkraut.

So why do you eat all this?

Pork- said to bring luck in the coming year.

Black Eyed Peas and greens- because they resemble money (greens dollars and peas coins) it's said they will bring you good fortune.

Sauerkraut- an old German tradition says you should eat sour cabbage  for a sweet new year.

Here's to a luckier, healthier, happier New Year!

Apple Harvest

This fall I decided to make applesauce.

I happened upon a recipe that gave instructions

on how to make apple jelly and applesauce all from 

cooking the same apples.  

You'll need about a heaping gallon of peeled and cored apples

(if you have a food mill you don't need to peel and core them just cut them in chunks

and put them through the mill instead of processing them)

Put chopped apples in a large saucepan and add 1 cup of water per heaping quart of apples.

Bring to a boil then cover and simmer until apples are tender

stir occasionally and smash the apples up a little to release more juice.

Use a slotted spoon to transfer the apples into another bowl.

You need to leave the juice in the pot.

You may have to pour any juice from the bowl of apples back into the pot.

Next you need to strain the juice.

I used a piece of cheesecloth stretched over a pitcher 

and secured with a rubber band (see above photo)

slowly pour the liquid from the pot through the strainer.

Any bits of apples or apple mush can be added to the bowl of cooked apples.

Measure out how much apple juice you have 

(should be about 4 cups)

Return juice to pot and add:

3 cups sugar

2 TBSP lemon juice

for every 4 cups

Bring to a boil

stir constantly until it gels up

(when it slides off a chilled spoon in one sheet)

Fill sterilized half pint jars with hot apple jelly to within 1/8" of rim

secure the lids and place in a water bath canner for 5 minutes

made about 4 half pints.

Now for the apples....

puree them in a processor

then return the applesauce to the saucepan and bring to a boil.

(add sugar or cinnamon if you want- I don't add anything).

Ladle hot applesauce into sterilized jars

leaving 1/2" headspace

place in hot water bath canner for 20 minutes (pints or quarts)

Remember to use sweet apples.

I used Golden Delicious and Mutsu (aka Crispin) apples

with some red apple varieties thrown in.

Just Peachy!

Since I've managed to conquer my fear of canning

I've become a canning fool.

I have scoured canning cookbooks and marked recipes I want to try:

Brandied Apple Rings, Applesauce, 

Mint Jelly

and my famous Chicken Corn Soup

(though I'm still slightly apprehensive about canning meat).

When I went to the local store and saw they had some peaches, 

I grabbed some of those for some jam

(because Big E loves peaches and I love Big E)

The recipe I used was delish!

Vanilla Peach Jam

Ingredients:

8 cups peeled and chopped peaches (about 7 large peaches)
1/4 cup lemon juice
1 vanilla bean (or 3 tsp of pure vanilla extract)
2 cups sugar
1 Tbsp Bourbon (optional)

 

Put the peaches, lemon juice and sugar in a heavy bottomed pot or dutch oven

slice the vanilla beacn in half lengthwise and using the flat side of the knife

scrape out the seeds and place in pot along with the pod

(or dump in 3 tsp of pure vanilla extract like I did)

Bring to boil then reduce to a simmer.

Add the bourbon now if you're using it.

I didn't because I didn't have any

but next time I think I'll try it

(it's supposed to enhance the flavor of the vanilla)

 

Simmer for about 1 1/2 hours

stirring occasionally

Allow to cool slightly 

then ladle into jelly jars discarding the bean pods.

I canned this in a water bath canning method

for 20 minutes.

This was super easy to make because it didn't require constant stirring or attention

and used only a few ingredients.

It's definitely on the list to make more!

Plus, it made the entire house smell fantastic

and it tasted fantastic as well.

Can't wait to have some on some vanilla ice cream!

'Tis The Time for Pumpkin Cookies

I decided to bake some pumpkin cookies
for the annual bingo night at my son's school.
It is, after all, pumpkin flavored season. 

Pumpkin cookies baking in the oven

 Bailey laid down ever so innocently 

as though she had no interest 

in what was being placed in the oven to bake.

 Knowing only too well (from experience)
that Bailey will make a beeline
to whatever she can reach on the counter,
I had to make a barricade for the cookies that were cooling.

Golden raisin filled deliciousness.

She's nothing if not predictable!

Here is the recipe for the cookies.
I can't take original credit for them, though.
One of my coworkers used to make them for the annual
Open House he and his wife hosted at their craft store.
I'm not usually a fan of pumpkin things
but I love these cookies.

Bob's Moist Pumpkin Cookies

Ingredients:

1/2 C butter                                              2 1/4 C flour                             3/4 C raisins

1 C packed brown sugar                       1 1/4 tsp cinnamon

1/2 C granulated sugar                         1 tsp baking powder

1 1/2 C canned pumpkin                      1/2 tsp baking soda

1 egg                                                             1/2 tsp salt

1 tsp vanilla                                               1/2 tsp nutmeg

Preheat oven to 350 F

Beat butter and sugars until creamy, beat in pumpkin, egg and vanilla, mix in flour and other dry ingredients, stir in raisins. Drop heaping tablespoons onto cookie sheet bake 12-15 minutes, store in an airtight container.

Enjoy!

Roasted Garlic Pasta Sauce

When I finally got enough nerve to use my canner,

I picked an adventurous recipe: Roasted Garlic Pasta Sauce.

It is amazing.

The recipe makes about 3 quarts or 6 pints.

Ingredients:

6 bulbs of garlic

3 Tablespoons olive oil

4 medium red, yellow and/or green sweet peppers cut lengthwise and seeded

12 pounds ripe tomatoes Peeled

(to learn how to peel tomatoes, go here)

3 Tablespoons packed brown sugar

2 Tablespoons kosher salt 

(or 4 teaspoons regular salt)

1 Tablespoon balsamic vinegar

1 teaspoon freshly ground black pepper

2 cups lightly packed fresh basil leaves snipped

1 cup lightly packed assorted fresh herbs

(such as oregano, thyme, parsley and/or basil)

6 Tablespoons lemon juice

• Preheat oven to 400 F
• Cut off the top (about 1/2 inch) of the garlic bulbs to expose ends of individual cloves
• Leaving garlic bulb whole, remove any loose papry out layers, place bulbs cut end up in a 1-1 1/2 quart casserole dish
• Drizzle bulbs with 1 Tablespoon of the olive oil cover dish
• arrange sweet pepper halves cut side down on foil lined baking sheet
• brush with remaining 2 Tablespoons of oil
• Roast garlic and peppers for about 40 minutes or until garlic feels soft and peppers are charred
• Cool garlic in dish on wire rack
• Bring foil up around peppers and fold edges together to enclose. Let peppers cool 15 minutes or until cool enough to handle Peel off and discard skins chop peppers and set aside.

•  Remove garlic cloves from paper skins by squeezing the bottoms of the bulbs and place in food  processor.
• Cut peeled tomatoes into chunks add some of the chunks to the garlic in the processor and process until chopped
• Transfer chopped garlic and tomatoes to 7-8 quart stainless steel, enamel or non-stick heavy pot.
• Working in batches repeat chopping the remaining tomatoes in the food processor.
• Add all the tomatoes to the pot

• Add brown sugar, salt, vinegar and black pepper to tomato mixture. Bring to boil
• Boil steadily uncovered for 50 minutes stirring frequently
• Stir in chopped peppers Boil for 10-20 minutes more or until it reaches desired consistancy stirring occasionally 
• Remove from heat and add basil and assorted herbs

• Spoon 1 Tablespoons lemon juice into each of 6 sterilized pint jars (or 2 Tablespoons in each 3 quart jars)
• Ladle sauce into jars leaving 1/2 inch headspace
• Wipe jar rims, adjust lids and screw bands.
• Process in boiling water canner for 35 minutes (time starts when water returns to boiling)
• remove jars and cool on wire racks.

The sauce looks gorgeous, smelled gorgeous while cooking 

and tastes amazing.

Note that I pressure canned my sauce at 11pounds of pressure for 15 minutes.

This is a time consuming recipe.

Because I really like the flavor of the sauce, 

I'm willing to take the time to make it

but I think I'll prepare the tomatoes one day

and assemble the sauce on another.

Salsa

I love fresh salsa in the summer months. 

With 15 tomato plants, 

I have more than enough tomatoes

to make salsa to eat and freeze.

I chopped the tomatoes

removing as many of the seeds as possible.

Then I chop onion.

I don't have any measurements, 

just add the amount that you think looks right based 

on your personal preference.

Same thing with the green peppers.

Then use some fresh cilantro to round it out.

You can freeze this in a freezer bag or

a container approved for freezing.

Chocolate Zucchini Bread

I came across a recipe for a chocolate zucchini bread and thought

what the heck

I have more zucchini than I know what to do with.

Since my fiance said it was "DELICIOUS"

and "GREAT"

I figured I'd share it here.

Ingredients:

2 1/2 Cups all purpose flour

1/2 cup cocoa

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 1/2 cup sugar

3 eggs

1 cup canola oil

2 teaspoons vanilla

2 cups shredded zucchini

1 cup chocolate chips

Preheat oven to 350

In a large mixing bowl combine flour, cocoa, baking soda, baking powder and salt

set aside

In medium mixing bowl, beat sugar and eggs until fluffy

add oil and vanilla

add to dry ingredients along with the zucchini and chocolate chips

stir until combined

divide between 2 loaf pans

bake 50-60 minutes or until top is cracked and springy to touch

I think it could have used a few more chocolate chips, other than that it was pretty good.

Goes down nice with a tall glass of ice cold milk!

Check back for other possible zucchini bread recipes as I plan on trying a zucchini pineapple recipe 

and a lemon poppy seed zucchini bread recipe.

Pickles in the Jar

 Sunday night I made 6 more quarts of refrigerator pickles.

My first batch was a success

with the exception of 1 pint of pickles that tasted totally of apple cider vinegar.

Despite that one issue, 

I went ahead with these 6 quarts. 

And as promised, here is the recipe:

Garlic Dill Refrigerator Pickles

Makes 3 pints- 2 pints=1 quart so double recipe makes 3 quarts

2 pounds cucumbers 

(I didn't really weigh any, I just cut up and used what would fit in the jar)

1 1/2 cups apple cider vinegar

1 1/2 cups water

2 Tablespoons pickling salt

6 garlic cloves (2 per jar)

1/4 teaspoon crushed red pepper per jar

1 teaspoon dill seed per jar

1/2 teaspoon black peppercorns per jar

Wash and slice cucumbers

In large saucepan combine vinegar water and salt, bring to simmer

Dole out spices to each jar

Pack cucumbers firmly into jars- you want them packed tight without damaging them

Pour the brine into the jars leaving 1/2 inch head space

Tap jars gently on counter top to dislodge any air bubbles

Apply lids and let jars cool

When they've reached room temperature place in refrigerator

Let them sit for at least 48 hours before eating.

Enjoy!