This is the hottest thing at our house! It is such a delicious appetizer...just top a Triscuit with cream cheese & a dollop of habanero jelly. My husband puts it on pancakes & rolls them up. I use it as a marinade and cooking sauce. I believe we are yet to discover all the ways to use this yummy concoction.
Orange Bell Peppers
6 1/2 pt. canning jars/lids
Seed/Stem, cut into pieces & process peppers and chilies, bring to a rolling boil in a stainless steel pan with vinegar & pectin. Add sugar fast, return to a boil 1 minute, stir constantly. Remove from heat & fill jars immediately, cover & screw band tightly. Invert 5 minutes, then listen for the pop of the seal.
I really enjoy making this jelly & I use Walt's original recipe. More photos (You should check the photos, if nothing else, just to see my dog balance a biscuit on her nose!)
Friday, March 31, 2006
Thursday, March 30, 2006
GailAnn Shimke brought this salad to a teacher's luncheon several years ago & I loved it, so she gave me the recipe.
3 tblsp cider vinegar
2 tblsp sugar
1/2 tsp Italian Seasoning
1/2 c oil
6 green onions - chopped
1 top ramen seasoning package (I usually use "oriental" - this week, I found an alternative featured in Midweek Munchies) Mix together & refridgerate over night.
Then mix together with:
1/2 c toasted blanched almonds (toast in oven 325* for 15 min.)
1 head cabbage - chopped (or 1 package coleslaw mix)
1/2 c sugar snap peas - cut at a diagonal (my addition)
1/4 c soybeans (also my addition)
Top Ramen noodles - broken (I recommend sticking to the Top Ramen brand because it tastes better raw)
Mix with dressing & serve. This rates high for easiness & tastiness & I discovered on a midnight snack excursion that this salad goes well on a veggie ham sandwich! More Photos.
Sunday, March 26, 2006
I made stuffed peppers for Abi's birthday party. I was excited because Art figured out why we could never find risotto at our stores. Well, actually we could only find risotto that was pre-flavored & boxed. We wanted to use our own flavorings, but couldn't find it in a bag like other rice. Turns out that we should have been looking for something called "arborio". What's up with that? Anyhow, I made 2 kinds of risotto stuffed peppers -- mushroom & black olive. At the party, I was at the back of the buffet line, and I ended up with a mushroom pepper..ughh, my luck! 50/50 chance & I get a mushroom pepper. I hate mushrooms! But, I ate it anyway because I had made them the night before and a black olive pepper had been calling my name since then, and I was going to eat one no matter what....even if it was mushroom! I actually liked it...mushrooms and all. I put a spoonful of petit peas in the bottom of each pepper -- my friends were surprised & happy at the unexpected, also noting that the green and orange were pretty together. This was a festive party food that we'll do again. It was also fun making them & so took some photos of the process. (btw: I can't figure out why, but my thumbnails are dead...click a box & you'll get a large version...)
Thursday, March 23, 2006
We had quite a bit of the Polenta Tamale Pie left from last night, so with a few basic ingredients (taco shells, carrots, tomatoes, & lettuce) I made tacos. As my husband says, "You've got one here." The PTP tasted best the next day. I had to snicker a little - it reminds me of sourdough...you know how you're supposed to keep some of the old each time you make more? Well, with this, it's the black beans. First I made the black bean soup, then I used some of the soup to make the Polenta Tamale Pie, and then used some of the PTP in the tacos. How's that for using left-overs?! I love the saying "Waste Not, Want Not."
Wednesday, March 22, 2006
*Ground soy meat (I used Smart Ground)
*2 cups salsa (I used Chachies)
* 1 can black beans rinsed (I used some of my left over black bean soup)
*Half can vegetable broth
*1 1 lb. roll prepared polenta (sliced in 1/3" thick rounds)
*cayenne pepper, ground cumin, and safflower oil for sauteing
Saute soy meat in a bit of safflower oil for around 5 minutes or until heated through. Add salsa, black beans, broth, cayenne, cumin, and simmer until mixture thickens.
Oil 9"x9" glass baking dish. Place approximately 1/3 of polenta in bottom of dish. Cover with 1/3 of soy meat mixture and then 1/3 of the cheese. Repeat layering (I ended up with 2 layers of each). Bake for 40 minutes @ 350F.
I got this recipe at vegweb.com from Sara. This dish is filling and satisfying - we liked it.
Tuesday, March 21, 2006
* 2 tbsp. olive oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 2 cans Mex style tomatoes (don't drain)
* 2 cans black beans (drained & rinsed)
* 1 can vegetable broth
* 2 tsp. ground cumin
* 1 dash cayenne pepper
Garnishes: Try any or all of these - Thinly sliced scallions, chopped cilantro, cubed avocado, "cheese","sour cream", spoon full of salsa.
Directions: In a medium-size saucepan, heat the oil over med. heat. Add the onion and garlic and saute for 5 minutes, until the onion is tender. In a food processor, combine the onions, tomatoes and the beans. Process until smooth (I did this in 2 batches). In the medium saucepan, combine the bean mixture, broth, and cumin & cayenne. Cook over low heat for about 15 minutes, stirring occasionally. Serve the soup hot, topping each bowl with any or all of the garnishes.
This soup is delicious -- warm & hearty. We decided not to add garnishes, and we each had a second helping. This one is a keeper!
Saturday, March 18, 2006
2 large onion, quartered
5 large Yukon Gold potatoes, quartered
2 large sweet potatoes, cut into 2" pieces
5 large carrots, cut into 2" pieces
5 garlic cloves, crushed
2 tsp. olive oil
2 Tbs. dried dill weed (or rosemary, basil, curry)
1 tsp. sea salt
- Toss cut vegetables, garlic, oil, dill, and salt in a bowl.
- Transfer to baking sheet and roast in a 450° oven for 50 minutes, or until the vegetables are not hard, and have browned.
- During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.
Wednesday, March 15, 2006
I pulled a couple potatoes aside when we made mashed potatoes for dinner the other night, and while the potatoes boiled, we made this. First, I cut them in half, then pressed a small, metal, heart cookie cutter into the potato -- cutting around the outside edge of the cookie cutter will expose the raised shape and there you have a potato stamp. Or, you can just use a knife and make your own stamp design. We printed on top of a brown, paper grocery bag that I had cut open and removed the bottom from. Right now, our potato print picture is hanging on the wall, but eventually we'll probably use it as wrapping paper. I think it looks even cuter now that the paint has dried. This was a fun art project! more photos