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Post by nana on Sept 4, 2016 8:54:36 GMT -5
I would love to be canning right now. Next year, for sure, when everything is out of storage. I used to make blackberry jam every year (picked the berries in my yard) and pickles. Peach salsa sounds delicious, Ripley ! OK, edit: The Rocket Muffins are great and they will be even better tomorrow when the flavors have had a chance to mingle. I substituted buttermilk with a half T of vinegar and the half cup of milk....used walnuts instead of hazelnuts, and also used huckleberry and blackberry jams because I like variety. No picture because my regular camera has dead batteries and I don't know how to post a picture here from my smartphone. But here is the recipe in case any of you enjoy making muffins. www.kitchencollaboration.com/2010/04/rocket-muffin.htmlI am going to be making pesto later today or tomorrow and a spiced plum cake with toffee glaze later, too. I bought basil and plums at the farmers market this week and nee to get them used up.
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Post by Ripley on Sept 4, 2016 8:57:26 GMT -5
I bet next summer will be fantastic for you- this is such an exciting year for you in your lovely new home! Our local berry season was very short and as my first big summer canning in ages, I bought too few berries. My hobby is slowly turning into a bit of a business I think. The peach salsa is great nana because it replaces tomatoes with ripe peaches, and I tailor the heat level seeding and removing jalapeno membranes. It is only cooked for a moment so retains that awesome freshness.
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Post by Ripley on Sept 9, 2016 9:07:20 GMT -5
Tomato sauce- a light one with garlic and basil The peeled tomatoes looked like huge peaches. Ten pounds of tomatoes ended up as 4 pint jars with a half pint left over.
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Post by honkytonkwoman on Sept 9, 2016 13:25:25 GMT -5
Husband is making his famous 15 bean soup. All the kids' friends who come over to hang out have tried it and liked it. Even some parents LOL.
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Post by Ripley on Sept 9, 2016 16:12:03 GMT -5
Yum!
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Post by Ripley on Sept 11, 2016 14:28:59 GMT -5
Finished turning 10 pounds of tomatoes into sauces and also tomato soup base. You cannot can dairy, so I will add chicken stock to the jar of "base", fresh herbs, some fresh lemon juice and then either 1/4 cup heavy cream or 1/2 cup of silken tofu, blitz in the blender and eat.
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Post by Ripley on Sept 11, 2016 20:40:29 GMT -5
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Post by Ripley on Sept 12, 2016 16:57:07 GMT -5
I finished the last of my peaches today yay! Peach butter, similar to apple butter.
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Post by dark sister on Sept 17, 2016 23:30:45 GMT -5
Meanwhile I'm eating chips and Tostito's habanero salsa..
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Post by nana on Sept 17, 2016 23:49:33 GMT -5
Collecting apples from various trees around town. Haven't decided if they will become applesauce or apple pie.
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Post by Ripley on Sept 18, 2016 10:05:26 GMT -5
I eat Tositos chips and salsa too @dark sister. Today I harvested half of my Italian and Thai basil for an "Asian pesto" I use for noodle salads, green salads, on grilled and baked meats and fish/shellfish. Basil, lemongrass, cilantro, seeded jalapenos, cilantro, chives, mint, lime juice, soy sauce, garlic chili peppers in oil (option), Sriracha (optional), garlic, ginger, peanut oil and I used roasted unsalted almonds since that is what I had. I swapped anchovy paste for Parmesan cheese, although silken tofu, almond milk, cashew milk or coconut milk could be used to make this vegan/dairy free. Authentic nuts could be cashews, peanuts. Blitzed it all in the food processor, then drizzled in oil and lime juice. I love the vibrant color and it keeps for a year in the freezer although it will be gone long before then. It is cool, refreshing, a bit spicy, a bit hot, savory and of course, you could customize it as you wish, omitting everything except the basil, oil and garlic lol. Each 1/2 cup bundle coats a pound of noodles and it keeps thawed, in the fridge for 5 days.
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Post by nana on Sept 18, 2016 11:29:19 GMT -5
Ripley, I made pesto for the first time last week. No more store-bought for me.
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Post by Ripley on Sept 18, 2016 11:41:52 GMT -5
Ripley , I made pesto for the first time last week. No more store-bought for me. That is fantastic:) I love making it at home and adding things I like into it!
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Post by deadhead on Sept 26, 2016 15:43:16 GMT -5
Just got back from the market with ingredients to make this white queso dip for the debate tonight - Found a new recipe, hopefully it will be as delicious as this picture looks, lol.
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Post by nana on Sept 26, 2016 16:19:49 GMT -5
Can't get the picture from my phone to produce but about to pop in the oven a potato, leek and squash hash with ingredients I purchased for the farmers market. Going to brown it and then top it with a few eggs.
I had the most delicious carrot and daikon salad yesterday. I am going to the farmers market tomorrow and see if anyone is selling fresh ginger and daikon. It had a dressing of soy sauce, saseame oil and rice vinegar and was topped with scallions and grated ginger.
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Sept 26, 2016 17:38:22 GMT -5
Can't get the picture from my phone to produce but about to pop in the oven a potato, leek and squash hash with ingredients I purchased for the farmers market. Going to brown it and then top it with a few eggs. I had the most delicious carrot and daikon salad yesterday. I am going to the farmers market tomorrow and see if anyone is selling fresh ginger and daikon. It had a dressing of soy sauce, saseame oil and rice vinegar and was topped with scallions and grated ginger. What type of squash? Sounds good. Are you going to fry the eggs separately and then top each serving or crack them on top and let them bake along? I'm doing roasted broccoli with walnuts and finished with some Pecorino/Parmesan shreds.
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Post by nana on Sept 26, 2016 18:08:46 GMT -5
The recipe called for Butternut but said you can use any kind... so I used a hubbard. I put the eggs on top raw and covered the dish so they would bake in. The broccoli sounds great! (I love broccoli!) Here is the recipe for the hash. I didn't use the dressing but only because I didn't have yogurt and didn't want to run to the store to get it. splendidtable.org/recipes/butternut-and-sweet-leek-hash
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Post by nana on Sept 27, 2016 14:01:13 GMT -5
We went to a cooking class last night with the focus on using local foods. It was well-done. The instructor broke us into two groups and one group made salsa (I suppose that is nothing new to many of you but I have never made it before), and the other group made a potato and leek pizza with whole wheat crust. Everyone went home with their own handmade pizza crust.
They handed out the cookbook called Cheap and Good which features a lot of vegetables... which has been my drawback to going to farmers markets more... just what do I do with ALL this kale? My daughter just went vegetarian and is in college so I am going to purchase a copy for her. Proceeds from the sale benefit low income which is another perk. Maybe I will pick up several copies for friends.
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Post by Ripley on Sept 28, 2016 19:00:23 GMT -5
At the moment, I'm drying fresh catnip from my garden. I microwav the rinsed leaves for 3 minutes on a heavy china plate, and allow to cool. Once cool, the leaves are stored in ziplock bags or Mason jars for shipping. Since Winston dislikes catnip, all the cats of friends will enjoy it. reckon
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Post by reckon on Sept 29, 2016 9:33:10 GMT -5
At the moment, I'm drying fresh catnip from my garden. I microwav the rinsed leaves for 3 minutes on a heavy china plate, and allow to cool. Once cool, the leaves are stored in ziplock bags or Mason jars for shipping. Since Winston dislikes catnip, all the cats of friends will enjoy it. reckon
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Post by Ripley on Oct 1, 2016 22:10:21 GMT -5
I made char siu, Chinese BBQ pork today. Used local pork belly although I usually make with pork tenderloin. After the oven and chilled. Most of the fat renders out during roasting with a crispy top at the end. Warm and in a rice bowl Next few days I'll freeze some & also use in ramen, in bao with hoisin and carrots/cucumbers/scallions.
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Post by Ripley on Oct 3, 2016 0:27:23 GMT -5
I was playing today around with a gluten-free pie crust dough, and made little peach bourbon hand-pies mixing my jam with thawed frozen supermarket peaches. I'm pleased with this rustic first batch result: Lightly glazed with a fresh nutmeg-milk glaze, squeeze bottle applied with the excess dripping onto a sheet pan below to catch the mess. The small plate these are on is the size of a coffee cup saucer. ( Sexual Chocolate)
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Oct 3, 2016 1:27:09 GMT -5
nana is this the book? I have it. It's a great tool. The premise is eat well on $4/Day - the equivalent of the Federal Snap Program. The author published it on-line in PDF as part of her thesis program. It went viral on Reddit, Tumblr etc. She gained the confidence to launch a Kickstarter campaign to have it published. I have a second edition of the the published book. I met the author and she kindly signed my copy. The blue circle on the top left says "You Buy, We Give". The publisher donates a book to someone who needs it but can't afford it. I recognized the pizza you mentioned and had a light bulb moment. LOL!
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Post by Sexual Chocolate on Oct 3, 2016 2:03:27 GMT -5
I was playing today around with a gluten-free pie crust dough, and made little peach bourbon hand-pies mixing my jam with thawed frozen supermarket peaches. I'm pleased with this rustic first batch result: Lightly glazed with a fresh nutmeg-milk glaze, squeeze bottle applied with the excess dripping onto a sheet pan below to catch the mess. The small plate these are on is the size of a coffee cup saucer. ( Sexual Chocolate )
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Post by nana on Oct 3, 2016 8:29:38 GMT -5
nana is this the book? I have it. It's a great tool. The premise is eat well on $4/Day - the equivalent of the Federal Snap Program. The author published it on-line in PDF as part of her thesis program. It went viral on Reddit, Tumblr etc. She gained the confidence to launch a Kickstarter campaign to have it published. I have a second edition of the the published book. I met the author and she kindly signed my copy. The blue circle on the top left says "You Buy, We Give". The publisher donates a book to someone who needs it but can't afford it. I recognized the pizza you mentioned and had a light bulb moment. LOL! That is it!! Great little cookbook! I made the tofu hot pot last night -- I guess I should say it was the motivation for some soup I made with miso broth, soba noodles, eggplant, cabbage, carrots and leeks. Tonight we are having deconstructed cabbage rolls (someone gave me a few heads of cabbage I need to use up or I will be making sauerkraut).
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Post by Ripley on Oct 3, 2016 8:43:27 GMT -5
It is a good cookbook nana and your soup sounds great!
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Post by honkytonkwoman on Oct 3, 2016 10:11:41 GMT -5
I made honet-roasted sweet potatoes that were quite good. My husband and I fought over the leftovers.
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Post by merelei on Oct 4, 2016 21:09:27 GMT -5
I made THESE babies today! Chocolate, Coconut and Date BallsNo eggs, no added sugar, PACKED with chocolate, and just so satisfying and chewy <3 I'm definitely making more!
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Oct 8, 2016 0:21:35 GMT -5
I made THESE babies today! Chocolate, Coconut and Date BallsNo eggs, no added sugar, PACKED with chocolate, and just so satisfying and chewy <3 I'm definitely making more! Where's the 'drool' smiley? My kind of snack. I have all the ingredients on hand. It's late but I know what I'm fixin' tomorrow.
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Post by Ripley on Oct 8, 2016 4:54:17 GMT -5
Today I'm slow-roasting a pork butt and making my own Lexington--style BBQ pork. Using soaked hickory chips smoldering in the oven to gets Smokey flavor. "pork butt" is actually pork shoulder, not the butt.
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