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.)
***********************************************************************
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!

PUMPKIN BARS WITH CREAM CHEESE FROSTING

2 C. FLOUR
2 t. BAKING SODA
1/2 t. SALT
2 t. CINNAMON
4 EGGS
2 C. SUGAR
2 C. PUMPKIN
1 C. OIL

CREAM SUGAR AND OIL TOGETHER
ADD EGGS AND PUMPKIN
MIX IN THE REST, MIX WELL
POUR ONTO GREASED JELLY ROLL PAN(LG.COOKIE SHEET WITH SIDES)
BAKE AT 350 FOR 20-25 MINUTES
TEST WITH TOOTH PICK AT ABOUT 18 MINUTES.SHOULD COME OUT CLEAN WHEN DONE.
COOL COMPLETELY ,THEN FROST!

***CREAM CHEESE FROSTING***

3 OUNCES CREAM CHEESE,SOFTENED
3/4 C. BUTTER,SOFTENED
MIX WELL
ADD 1 t. MILK OR CREAM
1 t. VANILLA
1 3/4 - 2 C. POWDERED SUGAR
BEAT UNTIL FLUFFY
SMOOTH ONTO TOP OF COOL PUMPKIN BARS
MAY DECORATE WITH PIECES OF NUTS OR SPRINKLE WITH CHOPPED NUTS.
CHILL IN FRIDGE TO SET FROSTING, THEN CUTS EASILY INTO BARS.
ENJOY!

ZUCCHINI FRITTATA

2 tbsp. salad oil 1 sm. onion,

finely chopped 1 clove garlic, minced or pressed

2 lg. Swiss chard leaves (including stems), coarsely chopped

1 med. zucchini, coarsely chopped

6 eggs

1/8 tsp. pepper

1/4 tsp. each dry basil & oregano leaves

1 c. (3 oz.) grated Parmesan cheese

Heat oil in large frying pan over medium high heat.

Add onion, garlic, chard and zucchini; cook, stirring occasionally until veggies are soft (about 5 minutes).

Remove from heat, cool slightly.

Beat eggs lightly with pepper, basil and oregano.

Stir in cheese and veggies.

Pour into greased 9" pie pan.

Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.

Serve hot or at room temperature.

Makes 6 servings.

Eat hot or try this cold for a summer dinner treat!

LEMON SHERBET WATERMELON

A WONDERFUL TASTING MELON!

NEXT YEAR WE WILL GROW MANY NOW THAT WE KNOW THEY GROW EVEN IN A COOL SUMMER!

ENJOY!!!

ROASTED TOMATILLO SALSA

INGREDIENTS
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled (I use a bit more =0))
4 fresh serrano peppers
1 bunch fresh cilantro

1/2 fresh lime, juiced
1/2 cup water, or as needed
salt and pepper to taste

DIRECTIONS
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast peppers and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
Place peppers and tomatillos in a blender with the garlic,lime and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

thanks to eliana for this great recipe. we had it at our potluck on sunday and it was awesome!

FRESH POTATOES !

THERE IS NOTHING BETTER THAN FRESHLY DUG POTATOES!
HAVE THEM FOR ANY MEAL!
SCALLOPPED, MASHED, FRIED, BOILED, BAKED, ROASTED
HASH BROWNS, POTATO SKINS
POTATO SALAD
POTATO SOUP OR ADD TO ANY SOUP OR STEW
POTATO PANCAKES- ADD GRATED ZUCCHINI (SQUEEZED DRY)

STORE DRY POTATOES IN A COOL, DARK,WELL VENTILATED PLACE TO AVOID THEM TURNING GREEN AND GROWING EYES.

EASY OVEN FRIES!
PREHEAT OVEN TO 425 DEGREES
2 TABLESPOONS OIL IN LARGE BOWL
ADD YOUR FAVORITE SPICES,SALT PEPPER,CAYANNE,BASIL,DILL,GARLIC OR ANY OTHERS YOU CAN THINK OF! A LITTLE DRY PARMESEAN IS GOOD.
MIX WELL.
ADD SEVERAL CUPS OF SLICED POTATO WEDGES AND MIX UNTIL WELL COATED.
POUR OUT ONTO BAKING/ROASTING PAN (DARK METAL WORKS WELL)

BAKE AT 425 FOR 20-25 MINUTES UNTIL CRISPY,
TURNING AT LEAST ONCE AFTER 15 MINUTES.

MAKE A SPECIAL DIPPING SAUCE OR CATSUP IS GOOD!

1/4 CUP MAYO
1/4 CUP CATSUP
DASH OF CAYANNE PEPPER
GARLIC
SALT & PEPPER TO TASTE

Gorganzola Cheese Coleslaw

8 slices of bacon, chopped and fried
3/4 C mayonnaise
2 Tbs red wine vinegar
1 Tbs honey
1/2 large head of cabbage
1 cup of crumbled gorganzola or blue cheese.
1/2 roasted, salted soy beans
Cook bacon until crisp, drain on paper toweling.
Mix mayonnaise, honey, vinegar together.
Stir in mixture to cabbage, add bacon and cheese, toss.
Season with salt and pepper to taste.
Sprinkle roasted soy beans over the top just before serving.

thanks Celeste for sharing this recipe !

DILLY BEANS

2 Pounds trimmed green beans

1/4 cup pickling salt

4 heads dill

4 cloves of garlic

1 teaspoon cayenne pepper

2 1/2 cups white vinegar

2 1/2 cups water

Pack beans, lengthtwise , into hot sterilzed jars, leaving 1/4 inch head space.

To each pint add 1/4 teaspoon cayenne pepper, 1 garlic clove and 1 dill head.

Combine water,vinegar,and salt and bring to a boil.

Pour,boiling hot,over beans,leaving 1/4 inch head space.

Remove air bubbles.Adjust caps.

Process pints and quarts 10 minutes in boiling water bath canner.

Yield: about 4 pints.

GREEN & GOLDEN ZUCCHINI

Pineapple Zucchini Bread

A great bread to freeze for a winter time treat!

3 eggs
2 cups sugar
1 cup salad oil
2 teaspoons vanilla
2 cups coarsely grated unpeeled zucchini,omit seedy center. (squeeze out juice)
1 can (8 oz.) crushed pineapple, drained well.
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1 cup finely chopped walnuts
Preheat oven to 350 degrees. Lightly grease 2 9x5 inch loaf pans.
In a bowl, beat eggs until frothy,beat in sugar,oil and vanilla and continue beating until mixture is thick and foamy.
stir in zucchini and pineapple.
In another bowl, stir together flour, baking soda,baking powder,salt,cinnamon, nutmeg, and nuts. add to zucchini mixture and stir just until all flour is moistened. spoon batter into prepared pans.
bake for 50-60 minutes, or until a toothpick inserted in center comes out clean.
cool in pan for 10 minutes then turn onto rack to cool completely.

Peanut Dipping Sauce

this is my version of a peanut sauce used for dipping chicken satay or fresh spring rolls.
great for dipping cucumbers!

1/2 C. hoisin sauce
1/4 C. peanut butter
1/4 C. juice (pineapple or apple works)
2 minced shallots
4 garlic cloves minced
1 or 2 T. chili garlic sauce or sriracha sauce

in small sauce pan:
saute shallot until soft then add garlic,cook for a minute longer.
add peanut butter to melt. add hoisin.
add juice to thin to dipping consistency.
top with chopped peanuts.

Use warm or cold. lasts a week in the fridge.

Ideas for using cucumbers!

sliced cucumber sticks with peanut dipping sauce. yumm!
cucumber salad with sweet rice wine vinegar.
refrigerator pickles.
cucumber sandwiches.
add to coleslaw.
cucumber dip.
add to salad.
add to fresh spring rolls.
cut up for ready to eat healthy snacks.
in a veggie tray for potluck.

What to do with too many cucumbers:
cucumbers do not freeze but you can preserve them for eating all year!
bread and butter pickles.
dill pickles.
sweet pickles.
pickle relish.

Basket of Veggies

Vegetable Soup Stock

Save all the trimmings from washed veggies, throw in a pot with water and bring to a boil ,simmer for 60 to 90 minutes. Strain to have a clear broth. Now you can cook it down to reduce for freezing or use it now.
Candidates for the stock pot:
trimmings from most veggies,
any greens,lettuces,radish leaves and trimmings
stalks from chards,kale,broccoli,kohl rabi leaves
onions,garlic,shallots, (even the root ends and papery parts!)
carrot,corn cobs,potato peelings
squash
peelings from just about any vegetables
also this is a good way to use up that old wilted lettuce or spinach
WASTE NOTHING!!!
Avoid:
beets(red stock)
peppers,eggplant,bitter greens like mustard/collards

here is a tip a friend gave me recently:
save all your trimmings in a large zip lock freezer bag until you have enough or have time to make stock. just pop them in the freezer! even if they get ice in the bag, they still are great to use for soup stock!
i have been doing this and it works great! and it is much easier to save even those little bits!
you will be so glad to have stock ready made when winter soup fever hits you!
you can substitute vegetable broth for any meat broth in any recipe, just like vegans do it!
and think of the $ you can save!

ENJOY!