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No Recipes 7-4-20 Top of page
CRISPY BREAD AND BUTTER PICKLES (From wholegrain100.com) 7-11-20 Top of page
2 pounds of pickling cucumbers,
ends trimmed, sliced 1/4 inch thick
1 onion, quartered and sliced thin
1 red bell pepper, stemmed, seeded
and cut into 1 1/2 inch matchsticks
2 tbsps. canning and pickling salt
3 cups apple cider vinegar
2 cups sugar
1 cup water
1 tbsp. yellow mustard seeds
3/4 tsp. ground turmeric
1/2 tsp. celery seeds
1/4 tsp. ground cloves
1/2 tsp. Ball Pickle Crisp
3 hot peppers, optional
Toss cucumbers, onion, peppers with salt in a large bowl and refrigerate for 3 hours. Drain the vegetables in a colander (do not rinse). Pat dry with paper towels or what I did is used my salad spinner and gave them a quick couple of spins to get the liquid off. Cucumbers sliced, with onions & peppers. Meanwhile, set your canning rack in a large pot, place four or five 1-pint jars in rack, and add water to cover by 1 inch. Bring to a boil and boil for 10 minutes to sterilize the jars. Turn the water off and leave the hot jars in the water until you need them. I always sterilize an extra one just in case I have extra it's ready to go. In another large pan bring the vinegar, sugar, water, mustard seeds, turmeric, celery seeds, and cloves to a boil, cover and remove from the heat. Place a dish towel flat on the counter. Using a jar lifter, remove the hot jars, draining the water back into the pot. Place the jars upside down on the towel and let dry for a minute. Turn the jars over and add 1/8 tsp. Pickle Crisp to each hot jar, then pack tightly with the vegetable mix. Return the brine to a brief boil. Using a funnel and ladle, pour the hot brine over the cucumber to cover, distributing spices evenly and leaving 1/2 inch head space. Remove the air bubbles by sliding a wooden skewer along the inside of each jar, pressing on the vegetables. Add extra brine if need to bring the brine with in 1/2 inch from the top.
FOR SHORT TERM STORAGE:
Let the jars cool to room temperature, cover with lids, and refrigerate for 1 day before serving. The pickles can be refrigerated for up to 3 months and the flavor will continue to mature.
FOR LONG TERM STORAGE:
While the jars are warm wipe the rims clean, put on the lids and screw on the rings until fingertip tight, (do not over tighten). Before processing the jars, heat the water in the canning pot to between 120 to 140°. Lower the jars into the water, and bring the water to 180-185°. Cook for 30 minutes maintaining the water between 180-185 degrees. Adjust the heat as needed to maintain the water temperature. After processing, remove from the bath and let cool for 24 hours. Remove the rings, and check the seal. The sealed jars can be stored for up to 1 year, in a cool dark place.
GRILLED CHEESY LOADED POTATOES (From foodnetwork.com) 7-11-20
8 slices bacon, cut into 1 inch
pieces
3 russet potatoes, thinly sliced
Kosher salt and freshly ground
black pepper
8 oz. cheddar cheese, grated
2 tbsps. sour cream
3 scallions, sliced
Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results. Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside. Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes. Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.
PICKLED ASPARAGUS 7-11-20
1 lb. thick asparagus
1 sprig fresh dill
1 bay leaf
1 1/2 cups apple cider vinegar
1 1/2 cups water
1/3 cup sugar
1/4 cup kosher salt
1/2 tsp. black peppercorn
1/2 tsp. yellow mustard seeds
Trim asparagus spears to fit in a wide mouth 1 quart glass jar with tight fitting lid. Place spears upright in the jar. Add dill sprigs and bay leaf. Combine vinegar, water, sugar, salt, peppercorns and mustard seeds in small saucepan and bring to a boil. Pour brine into the jar after bringing to a boil. Make sure the spears are fully submerged. Let cool completely, about 1 hour. Affix jar lid and refrigerate for at least 3 hours before serving. Pickles can be refrigerated for up to 1 week.
SOUTHERN SUNRISE (From southernliving.com) 7-11-20
6 oz. fresh orange juice (from 2
oranges)
3 oz. tequila
Ice
1 ounce grenadine, divided
Maraschino cherries
Sparkling Orange Wheels
Stir together the orange juice and tequila in a pitcher. Pour mixture into 2 ice filled highball glasses. Slowly add 1/2 ounce grenadine to each glass. Do not stir. Top each with a cherry and a Sparkling Orange Wheel.
PICKLED RED ONIONS (From americastestkitchen.com) 7-18-20 Top of page
1 small red onion
1 cup white wine vinegar
2 tbsps. lime juice, squeezed from
1 lime
1 tbsp.
sugar
1 tsp.
salt
Slice onion in half through root end, then use your fingers to remove peel. Place onion halves flat side down on cutting board. Trim off ends and discard. Slice onion vertically into thin strips. Place sliced onion in medium bowl. In small saucepan, combine vinegar, lime juice, sugar, and salt. Bring to boil over high heat. Turn off heat. Carefully pour vinegar mixture over onion. Let mixture cool completely, about 30 minutes. When onion is cool, drain onion in fine-mesh strainer over sink, discarding liquid. Return onion to bowl. Serve. Pickled onions can be refrigerated for up to 2 days.
AVOCADO CUCUMBER GAZPACHO (From alldayidreamaboutfood.com) 7-18-20
2 medium cucumbers peeled, seeded,
and chopped
1 1/2 avocados chopped
1 jalapeno seeded and chopped
1/3 cup loosely packed cilantro
or basil leaves
1/4 cup apple cider vinegar
2 cloves garlic chopped
1 tsp. salt
3/4 tsp. pepper
1 to 1 1/2 cups water
In a blender or a food processor, combine the cucumbers, avocado, jalapeño, cilantro, vinegar, garlic, salt and pepper. Blend until smooth. Add 1 cup water and blend and then add additional water to thin it out as desired. Season with additional salt and pepper to taste.
KETO CHOCOLATE SMOOTHIE BOWL (From fitfulfocus.com) 7-18-20
Smoothie:
1 cup almond or coconut milk
1 scoop Now Foods Egg White Protein
1 tsp. Now Foods Organic Cocoa
Powder
1/2 Now Foods Organic Maca Powder
1/2 avocado
1/4 cup frozen watermelon
1/2 cup frozen blueberries
1 tbsp. Now Foods Nutty Infusions
Toppings:
Roasted Almond Butter
2 fresh strawberries, sliced
1 tbsp. Now Foods Unsweetened Shredded
Coconut
1 tsp. Now Foods Raw Cacao Nibs
small handful fresh blueberries
Add all smoothie ingredients to a high speed blender, layering liquids, then powders and finally fruit. Blend until smooth and creamy. Pour into a bowl. Place a dollop of almond butter in the center and surround it with strawberry slices. Sprinkle coconut and cacao nibs around the bowl and top with fresh blueberries.
STOVETOP SALMON 7-18-20
2 tbsps. olive oil
4 6 oz. pieces salmon
salt and pepper, to taste
3 tbsps. butter
1 heaping tbsp. minced garlic
1 1/2 cups halved cherry tomatoes
3 cups baby spinach
1 cup heavy cream
1/4 cup parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
In a large skillet heat oil over medium heat. Season salmon with salt and pepper. When the oil is almost smoking hot, place salmon in, skin side up. Cook about 6 minutes. Flip over and cook 2 more minutes. Transfer to plate. Reduce heat, add butter. When butter starts to melt, add garlic. Cook about 1 minute. Add tomatoes, salt and pepper. Cook tomatoes until they begin to burst. Add spinach and cook until it begins to wilt. Stir in cream, cheese and herbs. Let simmer down to thicken up. Place salmon back in skillet, let it warm up again for about 3 minutes.
HUMMUS (From foodnetwork.com) 7-25-20 Top of page
4 garlic cloves
2 cups canned chickpeas, drained,
liquid reserved
1 1/2 tsps. kosher salt
1/3 cup tahini (sesame paste)
6 tbsps. freshly squeezed lemon
juice (2 lemons)
2 tbsps. water or liquid from the
chickpeas
8 dashes hot sauce
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
PICKLED RED ONIONS (From americastestkitchen.com 7-18-20) 7-25-20
1 small red onion
1 cup white wine vinegar
2 tbsps. lime juice, squeezed from
1 lime
1 tbsp.
sugar
1 tsp.
salt
Slice onion in half through root end, then use your fingers to remove peel. Place onion halves flat side down on cutting board. Trim off ends and discard. Slice onion vertically into thin strips. Place sliced onion in medium bowl. In small saucepan, combine vinegar, lime juice, sugar, and salt. Bring to boil over high heat. Turn off heat. Carefully pour vinegar mixture over onion. Let mixture cool completely, about 30 minutes. When onion is cool, drain onion in fine-mesh strainer over sink, discarding liquid. Return onion to bowl. Serve. Pickled onions can be refrigerated for up to 2 days.
INSTANT POT CHICKEN AND DUMPLINGS (From southernliving.com) 7-25-20
4 (4-oz.) boneless, skinless chicken
thighs, cut into 1-inch pieces
1 tsp. kosher salt, divided
1 tbsp. canola oil
3/4 cup peeled and diagonally sliced
carrot (about 1 medium carrot)
3/4 cup coarsely chopped yellow
onion (about 1 small onion)
3/4 cup diagonally sliced celery
(about 2 stalks)
3 large garlic cloves, finely chopped
3 tbsps. all-purpose flour, plus
more for work surface
3 1/2 cups chicken stock
1 small (4 oz.) russet potato,
peeled and cut into 1/2-inch pieces
1 1/2 cups (about 6 oz.) self-rising
flour 3/4 cup whole buttermilk
1/2 tsp. pepper
1 tbsp. chopped fresh thyme
Sprinkle chicken with 3/4 tsp. of the salt. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and chicken to cooker, and cook, without stirring, until well browned, about 7 minutes. Remove chicken from cooker. Add carrot, onion, celery, and garlic to cooker, and cook, stirring occasionally, 5 minutes. Sprinkle all-purpose flour over mixture in cooker, and cook, stirring often, 1 minute. Add stock to cooker; bring to a boil, stirring and scraping bottom to loosen any browned bits. Return chicken to cooker, and add potato. Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Press CANCEL. Stir together self-rising flour and remaining 1/4 tsp. salt in a medium bowl. Add buttermilk, stirring to combine. Place dough on a lightly floured surface, and knead gently once or twice until dough comes together. Pat into 1/2-inch thickness, and cut into 8 equal pieces. Round edges of dumplings to make a uniform shape. Stir pepper into chicken mixture in cooker. Place dumplings on top of mixture in cooker. Select SAUTÉ and HIGH temperature setting, and, if necessary, allow to preheat 2 to 3 minutes. Cover cooker with lid, and lock in place. Cook until dumplings are tender, about 5 minutes. Carefully remove lid, and sprinkle with thyme.
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