|
Post by Ripley on Mar 7, 2016 18:35:52 GMT -5
I'm trying to clean out the fridge so tossed together some odds and ends in a bowl today- Glass noodles (rice noodles) Blanched bok choy greens blanched edamame Avocado half drizzed with lime juice radishes cucumbers scallions scallions tossed with Shaoshing rice wine, rice vinegar and gluten-free soy sauce. it worked for lunch
|
|
|
Post by Ripley on Mar 10, 2016 19:36:33 GMT -5
Tonight I used the pork tenderloin I butchered down last week into roasts, chops, steaks and bags of strips for a stiry-fry. Nope, not "Stir-Friday" either I used carrots, onions, pork tenderloin, fresh grated ginger, garlic and lemongrass, sugar snap peas, scallions, bok choy stems, napa cabbage strips, toasted sesame seeds, gluten-free soy sauce, cilantro, chicken broth and a little cornstarch slurry. Served on a bed of bok choy greens, Napa cabbage greens and mustard greens instead of rice
|
|
|
Post by TWD Zone Site Admin & Owner on Mar 10, 2016 21:10:11 GMT -5
Tonight I used the pork tenderloin I butchered down last week into roasts, chops, steaks and bags of strips for a stiry-fry. Nope, not "Stir-Friday" either I used carrots, onions, pork tenderloin, fresh grated ginger, garlic and lemongrass, sugar snap peas, scallions, bok choy stems, napa cabbage strips, toasted sesame seeds, gluten-free soy sauce, cilantro, chicken broth and a little cornstarch slurry. Served on a bed of bok choy greens, Napa cabbage greens and mustard greens instead of rice Yummo! Seriously love the idea of using greens instead of rice.
|
|
|
Post by Ripley on Mar 10, 2016 22:59:29 GMT -5
I'm trying to eat more greens these days in soups, side, and main dishes, TWD Zone Site Admin & Owner, so thanks for the encouragement! I almost fainted just now-Lee Kum Kee USA, maker of many Asian condiments from soy sauce to rice vinegar to toasted sesame oil liked my photo! Thrilled to bits here.
|
|
|
Post by dark sister on Mar 24, 2016 22:29:39 GMT -5
Seeing those photos makes me wish I could get my kid to eat something other than his 10 foods so I could do this too. lol
|
|
|
Post by dark sister on Mar 28, 2016 19:30:02 GMT -5
Today, I made no churn ice cream. It turned out really well and I only needed a few ingredients and an electric beater.
|
|
|
Post by lish on Mar 31, 2016 20:59:37 GMT -5
Today, I made no churn ice cream. It turned out really well and I only needed a few ingredients and an electric beater. Recipe please?
|
|
|
Post by dark sister on Apr 1, 2016 6:54:29 GMT -5
Today, I made no churn ice cream. It turned out really well and I only needed a few ingredients and an electric beater. Recipe please? 14 oz can of sweetened condensed milk. 1/2 tsp vanilla extract dash of salt 1 pint heavy whipping cream 1 cup crushed toppings (optional, like cookies, brownie bits, fruit, etc) 8 oz cream cheese, room temp (optional, if you want to make cheese cake ice cream, I didn't) 1) Whip cream on high until stiff peaks form 2) mix in vanilla and milk 3) mix in optional toppings. 4) Put in a container and freeze for four hours. (The top of the ice cream may look really thin when you take it out of the freezer, but once you start scooping it, it looks like normal ice cream) If you wanted to make cheese cake ice cream, you would just mix the cream cheese with the milk and vanilla in a separate bowl until it's soft, then just add it to the cream after you've whipped it.
|
|
|
Post by lish on Apr 1, 2016 15:32:05 GMT -5
14 oz can of sweetened condensed milk. 1/2 tsp vanilla extract dash of salt 1 pint heavy whipping cream 1 cup crushed toppings (optional, like cookies, brownie bits, fruit, etc) 8 oz cream cheese, room temp (optional, if you want to make cheese cake ice cream, I didn't) 1) Whip cream on high until stiff peaks form 2) mix in vanilla and milk 3) mix in optional toppings. 4) Put in a container and freeze for four hours. (The top of the ice cream may look really thin when you take it out of the freezer, but once you start scooping it, it looks like normal ice cream) If you wanted to make cheese cake ice cream, you would just mix the cream cheese with the milk and vanilla in a separate bowl until it's soft, then just add it to the cream after you've whipped it. Thanks! Not what I was expecting at all but it sounds really good. And no noisy ice cream maker to deal with for 40m!
|
|
|
Post by Ripley on Apr 17, 2016 18:10:03 GMT -5
Made for a friend- Gluten-free rustic Apple Tart. Crust is America's Test Kitchen crust with Granny Smith apple slices and an apples juices-thickened spiced glaze. Apples are tender but not mushy, crust is crisp but not soggy, and the flavor is pure apple. http://instagram.com/p/BEUavwARYTe
|
|
|
Post by TWD Zone Site Admin & Owner on Apr 23, 2016 11:21:39 GMT -5
RipleyThe apple tart looks very good. I don't have to worry about gluten so I can use regular flour (I use white whole wheat for everything these days). I made these rustic type tarts quite often. I've made individual sized and larger sized. I've used apples and peaches and plums at times depending on which fruit is in season.
|
|
|
Post by Ripley on May 27, 2016 12:18:37 GMT -5
|
|
|
Post by Ripley on May 27, 2016 12:21:44 GMT -5
The finished product which will keep sealed for a year. One more batch today abd I'll have a full 12-jar case of jam to go with my earlier case made. spectre
|
|
Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
|
Post by Rosie on May 27, 2016 13:20:32 GMT -5
Ripley the jam looks wonderful. I buy Crofter's Organic Fruit Spread (jam) when I can. Made with natural apple pectin. Is there no sugar in your jam?
|
|
|
Post by Ripley on May 27, 2016 13:25:25 GMT -5
Rosie , very little sugar to counter the bottled lemon juice that must be used to get the right acidity levels for safe canning. Lemons and limes vary in acidity level so bottled juice is the best way to get consistent safe results.
|
|
|
Post by MorganBGone on May 27, 2016 17:44:24 GMT -5
Ripley, how does the consistency of that jam compare to that of "usual" store-bought jams (like Kraft, for example) vs spreads (such as the Crofter one Rosie mentioned)? Also, do you happen to have an online recipe for the jam you made or one comparable? While I'm kitchen-incompetent (and lazy), I have family who love cooking, including making their own preserves. I know they've made jam with homemade pectin before, but I'm not sure if they have a recipe that just uses grated apples straight.
|
|
|
Post by Ripley on May 27, 2016 17:58:32 GMT -5
The jam is a bit loose compared to mass-manufactured jams since there are no elmisifiers or preservatives beyond the water bath canning. I'm happy to share the recipe-beyond the ease and natural aspects, it can be made and kept in the fridge for 2 months without any canning at all. I'll PM you the recipe MorganBGone.
|
|
|
Post by MorganBGone on May 27, 2016 19:48:31 GMT -5
Thanks, Ripley. My least favourite jams/spreads are mass-marketed, mass-produced jams (i.e. Kraft) as I find them really low on fruit and high on jelly/sugar. I look forward to trying your recipe... if I can convince my sib or sib-in-law to make it.
|
|
|
Post by Ripley on May 29, 2016 20:25:27 GMT -5
Yesterday I made a batch of peach jam too. Leaving the skins on small peach chunks gives the jam A rosy tint I like. Here is the cookbook I'm using for these recipes: (moving on to pickles and tomato sauces next)
|
|
|
Post by spectre on May 30, 2016 6:49:16 GMT -5
Ripley - very nice thread. Thanks for the invite. This has been on my mind all Spring since i planted grapes and strawberries this year. I've been stocking up on sugar and lemon juice for canning later this fall. Unfortunately, my strawberries haven't started growing yet so I fear I'll have to wait one more year to start over. I eat a lot of peanut butter sandwiches in-between meals, so I would definitely used up a lot of this jam.
|
|
|
Post by Ripley on May 30, 2016 7:07:22 GMT -5
spectre what a shame your strawberries are delayed! We get muscadine grapes here but I'm going to skip grape. Peanut butter is a pantry staple for me so I've also been eating some sandwiches recently. Lol. The cookbook had plenty of pickles, sauerkraut, tomato sauces & other recipes-I'm thinking I'll do cherry preserves, blueberry and blackberry jam plus a holiday sliced jam. I've promised some friends Peach-bourbon jam too. Spaghetti sauces too. Let us know what you end up canning and preserving this year ok? You inspired me to really take my canning & preserving to a higher level this year!
|
|
|
Post by MorganBGone on May 30, 2016 10:01:57 GMT -5
Ripley, thanks for the book reference. My sister-in-law has a summer birthday. Our growing season is later up north, so I don't know yet what my garden will yield. Based on what I can see so far, I'll probably have a lot of grapes and cherries, and there's potential for lots of apples, too, provided no pests get to them. It's too early to tell what the raspberries, saskatoons, currants, gooseberries, and blueberries will do as they're just starting to grow up now and haven't started producing fruit yet. Regardless, they're not as mature as the other plants, having, with the exception of the Saskatoon, been planted much more recently, and so likely won't produce nearly as well. I'm just hoping the Saskatoon produces something this year, having been plagued by disease in the past. It's certainly looking healthier so far. I'll have to decide do with the apples and cherries if indeed I do get a high yield. The grapes, which do well year in and year out, my family typically converts to wine and juice. They have a great flavour but unfortunately have a tonne of seeds that limit their being eaten whole, rather than processed.
|
|
|
Post by dark sister on Jun 3, 2016 14:12:37 GMT -5
Tonight - I'll be cooking a chicken/vegetable/rice stir fry. I make a simple sauce, soy sauce, ginger, garlic powder and cornstarch but it turns out so good.
|
|
|
Post by Ripley on Jun 7, 2016 17:44:15 GMT -5
That sounded yummy dark sister - I bet it was fantastic! I hit the Farmer's Market here today and my favorite vendor made me some deals I could not pass up. For $20 I got all of this bounty on the table! So I will be making plum preserves, peach-bourbon jam, dill , bread and butter and other pickles, salsas and eating grape tomatoes with every meal for a week, lol. Sharing some bounty with friends too. I picked up 2 cases of canning jars on the way home. Winston has inspected everything and decided it can be allowed into the house. So much fun for me and a great stress-busting activity.
|
|
Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
|
Post by Rosie on Jun 7, 2016 20:41:58 GMT -5
I tried dandelion greens for the first time tonight w/dinner. Sauteed in olive oil with a bit of crushed red pepper and sea salt. Reminded me of mustard greens. I didn't forage these - but I bet I could. Great haul Ripley. Good that it has the Winston seal of approval.
|
|
|
Post by Ripley on Jun 8, 2016 10:15:48 GMT -5
I like dandelion greens raw too in salad mix. Edible flowers are a fun colorful addition to greens.
|
|
|
Post by Ripley on Jun 8, 2016 23:58:01 GMT -5
|
|
|
Post by Ripley on Jun 9, 2016 9:40:37 GMT -5
Jamarama continues-peach-bourbon early this morning before filming reports. Sexual Chocolate
|
|
|
Post by Sexual Chocolate on Jun 9, 2016 14:35:57 GMT -5
Jamarama continues-peach-bourbon earky this morning before filming reports. Sexual Chocolate
|
|
|
Post by Ripley on Jun 11, 2016 22:01:31 GMT -5
Bread and butter pickles yesterday and more peach-bourbon jam tonight.
|
|