Earth Day Thursday- Canning Lesson- Easy Plum Jelly

  Organic Plums for $1.49 per pound!

We couldn't resist. My friend, Amy, bought 15 pounds and we got busy canning.

Canning is so easy. I was scared at first, but really you do not need special canning pots or tools. You need one BIG pot and the jars and you're set. I also do not use the pectin or gelatin in anything. If you cook the jams and jellies long enough they get thick without it!

First, sterilize the jars and lids. I use a big stock pot for this.

I boil them for 10 minutes and let them cool off on a clean towel.

Next, we cut up the plums into wedges and put them in soup pots.

For every 4 cups of plums we added 1 cup of sugar and 1 TB of lemon juice

We cooked and stirred over low heat until everything broke down and got nice and thick (like honey).

Then we added the jam to our jars leaving some room at the top for expansion.

We wiped all food from the rims, placed the lids on, and tightened by hand.

Next, the jars went back into the big pot of water and we made sure the water is 1-2 inches above the tops of the jars.

Because we live at 5,000+ feet we needed to boil the jars for 20 minutes to preserve the jam. We pulled out the jars and let them cool and finish sealing on the counter for 24 hours.

Then we added our cutie labels I found on a big canning label search and they are ready for gift giving!

See, easy. Saving you  money, saving waste, and saving packaging because you can use the jars again and again!

Check out this link for more canning tips and recipes

Crispy Eggplant Caprese Bites

I have a lot of tomatoes.

Like hundreds of ripe ones. 

All the time for the past 3 weeks

My poor husband, who loves tomatoes, is begging me for a meal without tomatoes. So when we went to my sister-in-laws for dinner last Sunday, I had to bring something that got rid of some of those tomatoes. This is what I came up with.

And it was REALLY good.

Crispy Eggplant Caprese Bites

Ingredients

For the eggplant
1 Japanese Eggplant - peeled and sliced into rounds
1 egg 
2 Tablespoons milk
1 Cup panko breadcrumbs
1/4 Cup grated Parmesan cheese
1 Tablespoon garlic powder
Olive oil 


For the topping
fresh mozzarella- sliced and cut into bite sized pieces
1 Cup grape tomatoes- cut into quarters
2 Tablespoons balsamic vinegar
fresh basil- chopped
freshly grated Parmesan cheese


1. Mix the tomatoes and balsamic in a bowl to marinate while preparing eggplant.

2. Beat the egg and milk in a bowl. Mix the panko, Parmesan, and garlic in another bowl.


3. Pour 2 TB olive oil into a hot pan. Dip each eggplant round into the egg mixture and then the panko mixture. Place into the hot pan. Fry until lightly browned on both sides. Drain and press onto paper towels.


4. Top with one piece of cheese, a few tomatoes, a bit of the fresh basil, and a sprinkle of fresh Parmesan.

ENJOY!

Best Grilled Pizza EVER

  There are so many things to love about summer, but one of my favorites is grilled pizza with lots of fresh veggies from our garden.

I make homemade pizza just about every Friday for dinner and this dough recipe is quick, easy, and so much cheaper than buying pre-made dough. The kids LOVE to help and get messy. They each make their own pizza (boring cheese) and gobble up every bite.

Last week I charred some bell peppers and zucchini on the grill,

picked some sweet yellow and red and yellow cherry tomatoes from our tomato trees, and put my basil and oregano plants to good use for our toppings.

I used a small amount of tomato sauce and a mix of mozzarella, fresh parmesan, and cheddar. Then  I sprinkled some balsamic on top of the entire pizza. It was A-MA- ZING

Whole Wheat Pizza Dough

1 package active dry yeast

1 cup warm water

1 ¼ cups white flour

2 TB olive oil

½ tsp salt

1 TB minced garlic

1TB finely chopped fresh basil

1 cup whole wheat flour

In a large bowl, combine yeast and warm water and let sit for 5 minutes. Mix in the white flour and stir well. Add oil, salt, garlic, and basil and blend. Add the whole wheat flour and knead for a few minutes until the dough is smooth and elastic.

Roll into a ball, place in an oiled bowl, cover plastic wrap or towel, and let sit in a warm place until it doubles in size ( an hour or so depending on how warm it is). Punch it down and roll out a floured surface.

To grill it:

Place dough directly onto grill grates over medium flame and poke a few air holes in the top of crust. Cook for just a few minutes and flip over. Add your toppings and grill until the cheese is all melty and the dough is cooked through. On my grill it is about 8 minutes.

A few notes:

1. I do half wheat half white flour, but you could do all white if you prefer. Just don't try to do all wheat, it is no good, trust me. 

2. I sometimes add parmesan cheese  or other spices to the dough. Throw in whatever you have on hand.

3. I usually double the recipe and freeze half of the dough for later. It comes out great!

4. Don't go too topping crazy, if you load it up too much the dough won't cook through.

Yummers and so good for you!



P.S. If you haven't entered the contest to win the Shabby Apple dress head on over before Sept 1!

Earth Day Thursday- Better Than Mayo Recipe

As Wendy and I were sitting with her cookbooks perusing our CSA score for the week, we discovered a very fun recipe that I had to try immediately.

It is called "Vegetable Sandwich Spread", but I am calling it "Better than Mayo." It came from the Farm Fresh recipe book Monroe Organic Farms sells. This is an amazing resource because the recipes focus on the veggies grown on this farm and that I receive each week. I was beginning to wonder what else to do with my turnips when this little gem was discovered.

4 med turnips, quartered

1 small onion, quartered

3 cloves roasted garlic

salt an pepper to taste

1-2 T extra-virgin olive oil

steam turnips and onion and then combine with garlic in a food processor. Puree until smooth drizzling olive oil as the processor is running. Use instead of mayo.

How stinkin easy is that? It was also quite fortuitous that all three of those veggies were present in my bag last week. It tastes so good and very creamy and rich.It is delicious on sandwiches and I am going to be using this ALL the time.

source

Even if you don't belong to a farm or CSA, they are a great resource for recipes and ideas of how to use local produce from your area.

Next up, what the heck am I going to do with all of those beets?

Make This...NOW

  I made the best recipe last night for dinner and I just had to share. The only thing you have to cook is the noodles! Everything else is just mixed and tossed.

I found this one in my Parents (June 2011) magazine.

Summer Soba Noodles 

Here is the recipe straight from the Parents website.

• 1  8-oz. pkg.  soba noodles
• 1  cup  frozen shelled edamame, thawed
• 1  cup  shredded carrots
• 2  Tbs.  toasted sesame seeds
• 1/4  cup  peanut butter
• 2  Tbs.  light mayonnaise
• 2  Tbs.  reduced-sodium soy sauce
• 2  Tbs.  canola oil
• 2  Tbs.  hot water
• 1  Tbs.  rice vinegar
• 1  Tbs.  toasted sesame oil
• 2  tsp.  honey
• 1  1-inch piece  fresh ginger, peeled and chopped
• 1  clove  garlic, peeled and quartered

 1. Cook the soba noodles according to package directions, about 8 minutes, or until tender. Drain and rinse with cold water; drain again.

2. In a large bowl toss noodles with edamame, carrots, and sesame seeds; set aside.

3. Place the peanut butter, mayonnaise, soy sauce, canola oil, hot water, vinegar, sesame oil, honey, ginger, and garlic in a blender or food processor. Cover and blend or process until very smooth. Pour over noodle mixture; toss to combine.

I didn't use the food processor (it is so high on that shelf and I was too lazy to climb up and get it), I just mixed really well and it was fine. I added 1 cup of snap peas and the added crunch was awesome. I also used plain sesame seeds from the bulk section (again, too lazy to toast), minced garlic from a jar, and powdered ginger.

I had never eaten or cooked with soba noodles before (found them in the Asian food section), but now I am hooked. They have lots more good stuff compared to regular spaghetti and taste great (better than whole wheat pasta). My daughter, who will not eat noodles of any type actually ate these!

This was light, scrumptious, quick, and easy. It made enough for my family of 2 adults and 2 little kids. I would double it if you have 4 adults or really hungry kids. The leftovers would be great anyway.

Nice and easy dinner for a busy and hot summer day!

Got Any Girl Scouts?

Well, I don't have any in my house, thank god, because I would be really fat from all those cookies!

Favorites anyone? 

Mine are the Shortbread (I know so plain!) but I do like the Samoas too. Along with everyone else I know.

My friend, Jessica, discovered a homemade Samoa recipe and made them for our cookie exchange this past Christmas. 

They were ridiculous!

Like so super duper delicious. However, she had been leaving frantic messages on my voice mail for the two days it took her to make them and when I arrived at her place to head to the cookie exchange she was sweating, cursing, and burned (from the chocolate I think, I was too afraid of her to ask).

Then she produced a recipe as long as my arm (with really small print)

and I decided I would NOT be making these cookies no matter how good they were.

Fast forward 3 months and I am having a milk and cookies party for my daughter, and what do you know...I am making them!

I learned from Jessica and took some shortcuts. The cookies rock, they were a bit of work, but I am not injured, sweating, or cursing and they are quietly cooling on my counter right now.

Here is the abbreviated recipe, which worked just fine for me!

And you might as well go ahead and double it right away because it doesn't

make enough to satisfy ...well anyone really, unless you live alone and get to eat them all yourself, in which case I am really jealous!

Cookie Ingredients

1 cup butter-room temp

1/2 cup sugar

1/2 tsp vanilla extract

2 cups flour

1/4 tsp baking powder

1/2 tsp salt

Up to 2 Tbsp of milk

Preheat oven to 350.  Cream butter, sugar, and vanilla. Mix in flour, baking powder, and salt. Add milk as needed to form a ball of dough. Roll out to 1/4 inch thickness and cut out circles. Bake on parchment lined baking sheets for 10-12 minutes. Let cool

Topping Ingredients

3 cups shredded coconut- sweetened or unsweetened

12 oz chewy caramels (I used the candy apple caramel sheets)

1/4 tsp salt

3 Tbsp milk

8 oz semisweet chocolate chips

Melt the chocolate in a microwave safe bowl at 45 second intervals until melted. Spread a layer of chocolate on the bottom of each cookie and let cool. Reserve extra chocolate for drizzling on top.

Toast the coconut at 300 for about 15 minutes. Stir frequently.

Melt the caramel, milk, and salt in a microwave safe bowl at 1 minute intervals until combined and melted. Stir in the coconut. Spread this mixture on top of the cookies. You will have plenty, so don't skimp!

Get your chocolate somewhat melty again and put in a piping bag to drizzle on top of the coconut mixture. 

(Now, I tried to just use a knife to drizzle, but the chocolate got all blobby. I ALMOST burned myself with the hot chocolate in the piping bag, so be careful! We don't want any cursing!)

See, not so hard! Really the hardest part was tracking down the dumb caramel. "Seasonal item" is what I was repeatedly told at numerous grocery stores. Don't people use caramel for things other than caramel apples? UGH. Which is why I ended up using the caramel sheets. It was with the apples in the produce section and the closest I could come to the caramel squares. And worked like a dream.

I can't wait for tomorrow to share these scrumptious bites with our friends. I am predicting they will be the hit of the party. Thanks, Jess! xo


P.S. UGH, my daughter is SICK. Party is postponed till next weekend. Are these guys going to last? I have layered them between parchment paper and sealed them airtight. I will let you know how they hold up!