will add new stuff soon!
don't want to lose my blog for no activity!

GARLIC DILL PICKLES

HERE IS THE BASIC RECIPE FOR A SMALL BATCH OF PICKLES.
MAKES 4 PINT JARS.

8-10 SMALL CUCUMBERS.
( ABOUT 3 LBS.)
2 CUPS WHITE VINEGAR
2 CUPS WATER
2 TABLESPOONS PICKLING SALT
4 HEADS FRESH DILL OR 4 TEASPOONS DILL SEED
4 CLOVES GARLIC
1 TABLESPOON SUGAR

CUT A THIN SLICE FROM ENDS OF CUCUMBER, DISCARD.
SLICE TO DESIRE SHAPE,CHIPS, SPEARS,CHUNKS.

IN SAUCEPAN, COMBINE VINEGAR,WATER, SALT,SUGAR & BRING TO A BOIL.

FILL HOT STERILE JARS WITH 1 EACH OF DILL, GARLIC FOR PINTS OR 2 FOR QUARTS.
I ADD A HOT DRY RED PEPPER TO EACH PINT JAR.(OR 1/4 t. OF CAYANNE PEPPER).
PACK IN THE CUCUMBERS. COVE WITH BOILING VINEGAR MIXTURE TO 1/2 INCH FROM TOP OF JAR.
WIPE RIM OF JAR,PLACE SEAL/LID AND PROCESS IN HOT WATER BATH.
PROCESS PINTS FOR 10 MINUTES
QUARTS 15 MINUTES
( SEE MY DILLY BEAN RECIPE FOR DETAILS ON STERILIZING JARS,EC.)
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MY TIPS,WAYS, & THOUGHTS:
I USE MORE GARLIC IN MINE BECAUSE I LIKE GARLIC!
I ALSO USE THIS RECIPE TO PICKLE JUST GARLIC, SO JUST ELIMINATE THE CUCUMBERS AND FILL JARS WITH GARLIC!

PICKLING SALT IS THE ONLY SALT TO USE.IT HAS NO ADDITIVES.
TABLE SALT WILL MAKE YOUR PICKLES CLOUDY & CAN DISCOLOR THEM.
THEY WILL TASTE THE SAME BUT NOT LOOK AS GOOD.
WE WANT OUR HARD WORK TO LOOK BEAUTIFUL!
DON'T USE KOSHER SALT AS MEASUREMENTS WILL BE INCORRECT.


IF YOU USE LARGE CUCUMBERS , MAKE SPEARS, CUTTING OUT THE SEEDY,SOFT CENTER PART. THIS IS GREAT WAY TO USE EXCESS FROM THE GARDEN.
THESE LARGE ONES ARE PERFECT FOR RELISH, JUST CUT OUT THE SEEDIEST PARTS AND USE YOUR FOOD PROCESSOR TO GRATE THEM(CHOPPING IS TO MUCH WORK AND YOU GET A BETTER RESULT THIS WAY) DRAIN WELL TO GET BETTER RELISH!
I WILL POST A RECIPE FOR RELISH, YOU WILL NEVER EAT STORE BOUGHT AGAIN AFTER YOU TRY THIS!!!

SUGARED NUTS

1/2 EGG WHITE
2 CUPS NUTS (ANY TYPE WORKS)
1/4 CUP SUGAR
1 TEASPOON CINNAMON
(I ADD A PINCH OF NUTMEG AND CAYANNE) OPTIONAL

PUT NUTS IN A BOWL WITH EGG WHITE AND STIR UNTIL WELL COATED.
MIX SPICES WITH SUGAR AND SPRINKLE OVER NUTS, STIR UNTIL WELL COATED.
SPREAD ONTO LARGE COOKIE SHEET AND BAKE AT 300 DEGREES FOR 30 MINUTES.

THESE ARE ALSO GOOD CRUMBLED ON SALAD OR AS A SNACK.
EASY GIFT,TOO!

MY MOM ALWAYS MADE SUGARED WALNUTS AT CHRISTMAS TIME.
MY FAVORITE IS THE PECANS! YUMM!

Greg's Extremely Easy Swiss Chard Soup

Greg's Extremely Easy Swiss Chard Soup
1. saute a pound of ground lamb
2. two onions chopped; (I used Walla Wallas this time because they were in season)
3. five or six garlic cloves, or more, finely chopped; (I used what comes crushed in a large jar, at least three tablespoons)
4. couple or three tablespoons of olive oil
4a. salt, pepper, basil, few pinches of oregeno

Heat the onions until translucent and then add the garlic
5. add a can of chopped tomatoes
6. add two cans of blackeyed peas
7. add two or three tablespoons of tomato paste
8. add a couple glasses of water,cook at a simmer for an hour or two
add a pile of Cindy and Dan's washed swiss chard, probably with some more water
cover and simmer for at least 30 minutes, until the chard is done.

***it's even better on the second day***

Thanks Greg for this recipe! the soup was so very delicious! i loved the nice big pieces of chard stalks in this, fresh and tender. i think this is now my favorite way to eat chard and i will be making this soup all winter with frozen chard from our garden!

You can use kale for this recipe also!

PUMPKIN FRITTERS

Pumpkin Fritters
- Makes 15 to 20 fritters

Ingredients:

1 1/2 cups fresh or canned pumpkin puree
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup grated Parmigiano-Reggiano cheese
1/4 cup finely chopped fresh flat-leaf parsley
Finely ground black pepper to taste
Olive oil, for frying

Procedure:
1. Place the pumpkin puree in a medium bowl. Lightly beat the eggs with a fork and stir them into the pumpkin with a wooden spoon or spatula. In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the puree mixture, along with the grated cheese, the parsley, and a pinch of black pepper. Use the wooden spoon or a fork to combine all the ingredients into a light batter; be careful not to overmix it.
2. Heat 1/2 inch olive oil in a heavy saute pan. Drop heaping tablespoons of the batter into the oil, flattening them slightly and turning them when they are golden brown. Fry in batches, cooking for about 2 minutes per side.
3. Drain the fritters on paper towels and serve hot.

EASY GREENS BAKE

EASY GREENS BAKE

A GREAT WAY TO USE THOSE GREENS!

*TRY DIFFERENT GREENS COMBINATIONS!

6 eggs, beaten
1 bunch (about 1 gallon) fresh greens (kale, collards, Swiss chard, spinach, etc.)
1 medium onion or shallots , minced
1/2 red bell pepper, chopped into 1/4 inch pieces (optional)
3 cloves garlic (or 1 stalk green garlic), minced
3/4 cup milk
2 cups finely shredded cheese of your choice
1/2 tsp pepper1 tsp salt, optional
1 Tbs olive oil

Preheat oven to 350 degrees.

Wash greens. Strip leaves from stalks. Chop stalks into 1/4 inch pieces and set aside. Chop greens into bite-sized pieces.
Bring a large pot of water to a boil. Add chopped stalks. Cook until almost tender (collard stalks take longer than spinach or Swiss chard - should take about 5-10 minutes).
Add chopped leaves and cook until tender (again, it varies with the greens, about 3-8 minutes.) Drain, then press with a fork to remove as much water as you can. (You can reserve the nutritious water and freeze for later use in soups).(you can double to amount of greens then put half in a freezer bag for use latter)
In the meantime, in a heavy skillet over medium heat, saute onions and peppers in olive oil until onions are translucent.
Add garlic, saute about 2 minutes more.
Mix all the ingredients together

(You can also throw everything (except eggs) in the food processor for a more uniform texture.then stir in eggs.)

Pour into a 9 x 13 greased pan. The mixture will be thick, and you may need to press it into the corners and smooth the top with a spoon.
( OR mix this up in a bowl and spoon it into regular or mini-muffin cups to make beautiful individual appetizers. kids love finger foods!)
I like to sprinkle a little parmesean cheese on top.
Bake for 25-35 minutes, until set in center.
Slice and serve warm or at room temperature.

Pumpkin Dip or Pumpkin Pudding

Now you need something special to do with the sweet meat of the pumpkin, which by the way, is one of those dynamic do good foods we need to partake of often.
This sweet pudding recipe can be used as a dip with very thin Ginger Snap cookies instead of a cracker. Thin,crisp chocolate cookies are also good!
Hope you will enjoy this delight !

(see below for more ideas!)

1 cup cream cheese
1 cup powdered sugar
1-15oz. can of pumpkin puree,fresh cooked,frozen or canned
1 teaspoon cinnamon
½ teaspoon ginger
1/8th teaspoon fresh ground nutmeg(optional but wonderful)

Mix until smooth, chill and enjoy.

OR: try on ice cream with a cookie crumble topping!
OR: try adding a little heavy cream to thin and use as a sauce over pound cake or pumpkin bundt cake, now make a cup of tea and enjoy!