Saturday, 28 September 2013
Tomato Juice Cocktail
One more idea for the last loads of tomatoes...
A couple of weeks ago, while I was busy making marinara sauce, my piano teacher and friend, Sonja Bauer, gave me a jar of tomato-vegetable juice made from her mother's recipe. It was so wonderfully fresh and healthful! I had to have the recipe. In addition to drinking it, Sonja tells me that she uses it in making chili and as a base for Cream of Tomato soup.
My husband picked a huge basket of ripe plum tomatoes with some yellow pear tomatoes,too-- and I spent the morning making and canning 5 quarts of this drink --with some leftover to refrigerate for use in the next couple of days. I am delighted to share this recipe and hope you have the opportunity to try it.
Sonja's Recipe for Tomato Cocktail
1. Assemble the following in a large stock pot:
½ bushel of cleaned, cored, and quartered tomatoes
1 large onion, rough chopped
1 cup of chopped celery
1 cup of chopped green pepper
handful of fresh parsley, coarsely chopped
2. Bring to a full boil and then simmer with the lid on for an additional 30 minutes.
3. Working with a food mill, extract the pulpy juice and discard the waste seeds, skins, etc.
4. Measure the juice. For every 7 cups of juice, add:
2 Tbsp. Cane sugar
2Tbsp. Lemon juice
Pepper, if desired
5. Using a ladle and funnel, fill prepared quart canning jars with the hot liquid, to within ¼ inch of the top, apply lids and rings, avoiding overtightening.
6. Process in a prepared, boiling water bath for 30 minutes. Make sure jars are covered with 1-2 inches of water and judge the processing time from when the water boils again. Remove jars from water using the tool intended. Allow to cool and dry—and "Ping"-- before labeling and then storage in the pantry.
Because it's a solution of liquid and pulp solids, the tomato juice cocktail will separate with standing. Be sure to thoroughly chill and give the jar a good shake before serving.
I used mainly plum tomatoes at peak ripeness so they were pretty sweet and appropriately acidic. I adjusted down the sugar. However, one thing you can never adjust down is the lemon juice. Lemon juice will make the tomato preparation more acid which is what we want for food safety, in order to be able to process in the boiling water bath. Bottled lemon juice will not cause any adverse flavor change to the tomato juice so do NOT forget to add it. A little extra doesn't hurt, either. If you're unsure of the acidity of your tomatoes, then the current recommendation is to add 2 Tbsp of bottled lemon juice for every 1 quart of tomato juice.
I also substituted red bell peppers for the green pepper, simply because I happened to have one, not the other. I also added freshly ground black pepper, though I've seen recipes with a dash or two of hot pepper sauce and it could even be omitted--again your option.
I am also reminding you about the over-sized,measureable Rubbermaid containers, that make it so easy to process large volumes of liquid. See the above picture with the food mill. You can really cut down on the clean-up when you have the proper sized equipment.
The old-fashioned food mill really works easily with cooked tomatoes and vegetables. I actually bought my food mill at a hardware store.
Remember that tomtoes are high in antioxidants (more bioavailable when cooked!) and the Vitamins A and C. The acidity in tomatoes is mainly from ascorbic acid (aka-Vitamin C) but also from citric acid which is one reason why the bottled lemon juice (mainly citric acid) doesn't change the flavor profile.
If you love the taste of fresh tomatoes off the vine, then you will appreciate this tomato cocktail when the snow's flying in a couple of months!
Posted by Karen
at 13:36 CDT
Friday, 27 September 2013
It's all about the BOWL!
It's all about the BOWL!
“Presentation” is what I'm reminding you about in today's blog.
We all know how important it is to present yourself for important occasions. We set the stage and our audience's expectations by “making a good first impression” and “capturing attention.”
Why? Because what we have to say is important. Our point in being at that location is significant.
In a way, so it is with our meals together. The point, of course, is our mutual sharing of food, but it will speak more forcefully if served on an appropriate stage.
Lately, Ive found myself enamoured of the chunky, artsy “bowl.” I'm a cruiser of TJ Maxx Homegoods and Marshall's and thrift stores and “junk-tiques.” It's amazing the wonderful, mismatched, one-or-two of a kind objects of art you can uncover. And when put together, they create a collection, right?
I am going to show you a number of photos of typical “bowl meals” and some meals you might not have thought about serving in a bowl, but they end up displaying so well, you might find yourself trying it.
Pasta with a Chicken- Mushroom Sauce
Roast Beef with garlic mashed potatoes and sauteed greens
Burrito Casserole with a dollop of sour cream
Curried Chicken with sauteed kale and Raita (cucumber salad)
I think you get the idea--and maybe you'll try your next dinner in an artsy bowl, too!
Posted by Karen
at 22:31 CDT
Updated: Friday, 27 September 2013 22:33 CDT
Sunday, 22 September 2013
Lacinato Kale Salad
Lacinato Kale (also known as "Tuscan Kale") is the third type of kale I grow in my garden. Last week I gave you some ideas for the curly blue kale and Russian Red varieties. If you'll recall I use those mostly in cooked kale dishes, casseroles and soups. Lacinato kale is more likely to be used in a salad.
This kale grows flat (like the Russian Red), but its leaves are extremely dark green and look more like a leathery strap. Pick it in the cool part of the day (like all greens) and wash in a cold water bath (in a sanitized sink!) to immediately cool it down. The leaves are thick enough and flat enough to pat dry with paper towels. I still like to slice out the center vein and then rough chop the remainder of the leaves. However, some people choose to chop the entire leaf structure up, albeit in smaller pieces. Then it's ready to go into your salad! If you plan to it use later, then store in the humidified drawer in your refrigerator or put in a bowl covered with a moistened paper towel.
Because we're eating this raw, I prefer an acid-based dressing and, if not used promptly, then refrigerate the prepared salad immediately and served it chilled later.
Here's the recipe I used for the salad I made last night, making 8-10 generous servings.
Lacinato ("Tuscan") Kale Salad
6-8 cups loosely packed chopped lacinato kale leaves
2 cans of Cannelini Beans, rinsed and drained
6 oz. dried cranberries
4 oz. chopped walnuts
Put these ingredients in a large salad mixing bowl.
Juice of 2 large lemons (about 1/4 cup) AND 1 tsp fresh lemon zest
3 cloves of garlic, minced
1/4 cup olive oil (equal amount olive oil to lemon juice)
Whisk together until emulsified, then pour over the salad ingredients and toss 40 times (you know the drill by now!).
I found it interesting in reading that we consider this "Tuscan" kale but its American heritage goes back at least to Thomas Jefferson who grew it at Monticello.
Posted by Karen
at 11:58 CDT
Updated: Monday, 23 September 2013 16:03 CDT
Sunday, 15 September 2013
Freeze Greens now for Winter use later
Find yourself with a little extra time this week?
You might want to look at those abundant greens you have in the garden and then consider what you'll be looking at in another couple of months. Harsh weather followed by frost is what I'm seeing in my mind's eye—and that 2013 garden will quickly become history.
While we have a little pause in the heat, how about harvesting some greens and prepping them for freezing? You might even make a side dish for the holidays while you're at it!
I started one cool morning, by picking a basket full of Red Russian kale and a second basket full of curly blue Kale—I also grabbed a bunch of fresh sage because it looked so tempting.
Start by cooling and washing the greens in a sanitized sink, with a generous, cold water immersion rinse.
Then, decide what you'll do with them
For the Russian Red... I decided to blanch and freeze individual packets.
First, slice out the central, stiff stem, and rough-cut the leaves into halves.
Get a pot of water boiling.
Drop the leaves into the boiling water & cover, boiling for 2 minutes on the clock.
Meanwhile get a large colander ready, into which you'll pour your pot of water and kale.
Have a second large bowl or sanitized sink ready with an ice bath and immediately plunge your colander full of kale leaves into the ice water. The process of short-term boiling follwed by immediately chilling down is called blanching and , if you'll note--it brings out the beautful colors in product that is blanched.
When throuoghly cooled, drain, then layer into quart sized freezer bags.
Squeeze out all the air until the packets are flat, then zip-lock.
Stack and freeze on a freezer shelf.
This freezer bag size is perfect to pull out and use as a layer in a vegetable lasagne or steamed and sprinkled with lemon juice for a “bed” under a nice grilled salmon filet dinner or surrounding a roast on a platter, or (my favorite) layered with potatoes in a potato-kale casserole.
This idea would also work very well with Spinach or Swiss Chard. Smaller-sized bags of chopped, blanched greens of all types are also great to open and toss from the frozen state directly into stews and soups for added nutritional punch, or defrost and use in omelets and quiches. So make up some of these, too!
For the curly blue Kale... I decided to cook it down and freeze it for a side dish for the holidays—maybe as an accompaniment to a holiday ham?
After cleaning, I removed stems and rough chopped the de-stemmed leaves.
In a large pot, I sauteed 3 cloves of minced garlic and the now-chopped-up bunch of fresh sage leaves, in olive oil. I then added a 10.5 oz can of chicken broth. Once heated, I started adding the cut up kale leaves, adding more as the layers cooked limp, stirring the leaves with the chicken broth. That large basket of kale quickly cooked down. Finally I seasoned the now-much-smaller volume of cooked kale with salt, pepper, some red pepper flakes, and added 1 Tbsp of lemon juice and 1Tbsp of brown sugar—just enough acid and a touch of sweetness to counteract the bitterness inherent in cooked kale.
After it's done cooking, then freeze the kale and all the juices in a freezer container, label and tuck away in the freezer to pull out when the snow's flying.
Posted by Karen
at 15:06 CDT
Updated: Thursday, 19 September 2013 11:44 CDT
Saturday, 14 September 2013
Meatball Stew in the Crockpot--perfect for a busy day
Looking for a Quick Prep but very substantive dinner idea? Here's a healthy dish that's also relatively low carb--while packing in the healthy protein and nutrients --make sure to use grass-fed beef (Animal Welfare Approved- and American Grassfed Association-certified to be certain of it's standards) in the recipe for lower saturated fat!
Meatball Stew in the Crockpot
(this is a low carb dish, too!)
2 lb grass-fed ground beef (mix with 2 eggs, Worcestershire sauce, dried onion flakes, dried Italian seasoning blend, some shredded parmesan, salt and crushed red pepper flakes, amounts and seasoning for meatballs should be adjusted to your taste preferences)--form into 2” meatballs -NOTE: do NOT use any carbohydrate fillers like bread crumbs or oatmeal, etc—your meatballs will break up in the crockpot!)
1 pint of Marinara sauce
16-20 oz of frozen mixed vegetables, your preference (see below)
1 Spaghetti squash, seeded, then cooked and scooped out into shreds for the “bed”
Prep crockpot with spray canola or olive oil.
Place ½ of a pint of marinara sauce on the bottom.
Place 2” meatballs in a layer.
Place 16-20 oz bag of mixed frozen vegetables next (can keep even lower carb if using green beans, zucchini, summer squash, peppers—you can also use raw vegetables, if so, then put raw under the meatballs)
Pour remaining marinara sauce on top.
Cover and allow to cook for 8 hours on “low” setting.
Stir the pot to distribute the mixture of meatballs, vegetables and sauce, then serve over a bed of cooked spaghetti squash!
Sprinkle some freshly chopped parsley and/or Parmesan if you'd like!
Posted by Karen
at 10:36 CDT
Sunday, 8 September 2013
How to Make and Can your own Marinara Sauce
If you are overloaded with Roma (plum) Tomatoes and have always wanted to try making your own marinara sauce and canning it—today's blog is the step-by-step way to do it!
I am assuming you have no preconceived notions about this-- so, it is written step-by-step.
How to Make and Can Marinara Sauce
Pick and wash a counter-top full of Italian plum tomatoes. This recipe will start with 12 quarts of skinned and seeded tomatoes and juice. You'll ultimately have about 8 + quarts--think of it as 7 quarts for the canner and some for immediate use.
Discard any tomatoes with bruises that have mold or caused breaks in the tomato skin or have an obvious rotten area. Don't just cut off a rotten part, if it's bad, it's bad throughout so discard the whole tomato.
Start by skinning and seeding the tomatoes. For this you will need to boil a pot of water (and you'll be working in batches, so repeating this step over and over until you have all the tomatoes done). Make a cross hatch slit on the plump side (bottom) of the tomato.
Drop a batch of prepped tomatoes into the boiling water for about 2 minutes to scald the skin. Remove the tomatoes into a large bowl of ice water.
Working over a plastic lined garbage can or large bowl, take a tomato in your hand, slide off the skin and gently squeeze the tomato until most of the seeds are expressed into the waste receptacle. Put the rest of the tomato pulp and juice right into a food safe, sanitized container until you're done with all of them. (Note--see how these large square, measurable containers come in handy? I got them at Sam's Club).
You DO need to remove ALL of the skin, but you MAY leave some seeds. Keep working in batches until you have 12 quarts of juice and pulp. Your final amount after cooking and reducing will be just over 8 quarts. ( So if you want less, start with 6 quarts and use half the amounts below to yield 4+ quarts.)
Add ½ cup of olive oil into a stock pot and about 8 LARGE cloves of garlic, minced. Cook through and then add all of the tomatoes, pulp and juice.
Add ½ bottle (750 ml. Size) dry red wine.
Stir in the following ingredients, adjusting seasonings to your taste preferences.
Some people like fennel seeds, others prefer fresh herbs. For me, I want this to be all about the tomato.
Check the starting volume on your pot.
Bring to a boil, then reduce to simmer. You will be cooking this down until the volume reduces by about 30%, And it will take hours, but the house will smell amazing. Stir the pot intermittently. Definitely remove any errant skin that might have gotten in the pot. The wine, cooking, and stirring will break up the tomato pulp. But if you want, you can use an immersion hand blender or a masher to break up any stubborn clumps.
Once reduced, take some out to a small bowl. It should be a nice consistent, and plump sauce, and not separate into any layers. If a watery level separates from the pulp, it needs more reducing. Make any last taste adjustments in seasonings now.
Meanwhile, prep your canning jars by sanitizing the jars in a dishwasher and keeping them in the heated unit until use.
Heat the new lids and rings in boiling water to basically heat through. See photo below.
Get the canning equipment ready. Set the holder on top of the boiling water bath.
Ladle marinara sauce to within ¼ inch of the lid, using a canning funnel to keep product in the jar. Apply lid and ring to a finger tight closure, not super tight. EXTRA marinara sauce that will not be canned, can be cooled and placed into freezer containers and frozen for use within the next 6 months or refrigerated for use within the week.
Load the canning holder with six jars, lower into the boiling bath. Load the center 7th jar in the middle. Add water if needed to cover the jars 1 inch above the lid with water.
Process for 35-40 minutes. Shut off heat. Leave in another 5 minutes.
Using the jar remover, carefully remove the sterilized jars to a toweled counter-top. When cooled, they can be labeled, dated and stored. Yes, they will ping and the middle of the lid will indent in this process. (That is, if you press on the middle, there will be no “give”)
Yep, a lot of work—but what a gift to friends or yourself !
Posted by Karen
at 15:42 CDT
Updated: Sunday, 8 September 2013 15:59 CDT
Saturday, 31 August 2013
Lard Pie Crust--A country classic indulgence
OK...this is how it went down...
I was in my kitchen looking at the last pile of peaches. We'd already taken bushels to work, I'd made peach jam twice, once for birthday gifts, and another 14 pints for gifts. My sisters had made hefty Peach Shortcakes for a family reunion dessert.
I still had peaches. Then, I remembered...my husband loves peach pie. I could make him a peach pie and another one to bring to work. Wouldn't that be a great way to use the last several pounds and end this Peach Madness?
So, I went to my pantry to get the ingredients for crust and that's when I saw it...the box of lard.
On a mad impulse earlier in the year, I saw LARD on the shelf at a grocery store and it jumped into my cart. I let it stay there, thinking, well, maybe someday I'll try the classic country pie crust, and that calls for lard. Yesterday was the day. Once I saw the box of lard on my pantry shelf, I knew I had to do it. (You just can't be a farmer's wife and not make a lard pie crust--even a wanna-be farmer deserves that much, and after all, he was spending the day baling hay while I was in the ktchen...)
Lard Pie Crust (let's just call it what it is!)
This recipe is simple and will make TWO, DOUBLE CRUST 9 inch Pies
1 lb. Lard
4 & ½ cups of flour—and more flour for the rolling surface and rolling pin.
Sprinkle of Salt
½ cup ice water, more as needed to achieve texture.
Using a large bowl and large fork or pastry blender, work flour and lard together until lard is broken up and well distributed, so that the flour mixture looks crumbly throughout. Sprinkle the water over the surface and work in until larger clumps of crumbles form, adding small amounts of water where needed. It's enough when the crumbles can stick together when you grab a handful.
Divide dough into 4 parts. Prep work surface with additional flour and flour your pin. Now go to work. This dough is easy to work with. Roll out bottoms and place in 2 pie pans.
Add filling (here you can choose your own fruit filling recipe because it isn't about what goes inside!).
Roll out tops and position into place.
Here's where you get tricky—trim edges and flute. I like to go around the pie edges with my left index finger on one side and right thumb and index finger on the other and make a curvy fluted edge. Others like the fork tine edge where you compress the edges with a fork.
Next, make venting holes in the top crust with a paring knife.
Finally, decide if you want to do an egg wash or (my preference) take a pastry brush with a little milk over the top surface and then sprinkle with a little Demerara Sugar.
Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake another 50 minutes.
Finally, pull from the oven, Reserve one pie and make sure you give away the second.
Because this indulgence should be portion-controlled and infrequent! But, then finally finishing the peach mound is a cause for celebration, isn't it?
Posted by Karen
at 08:46 CDT
Thursday, 29 August 2013
Holidays and Harvest
You are looking at mountains of tomatoes, loads of peaches, unmeasurable stacks of peppers...
Your fingers resemble a painter's- full of vegetable stains and strangely wrinkled.
Can anything keep you soldiering on, pushing forward with your plans to preserve Summer, while still dealing with outdoor heat indices over 100 and no let up in sight?
First ask yourself this question. What do the next pictures have in common with all those vegetables and fruits you still see cloning on your countertops?
Answer. The holidays! Halloween, Thanksgiving, and Christmas will all need special FOOD to be prepared. And the raw materials for those holiday dishes are sitting in front of you on your kitchen counter right now.
So, I'm asking you to get through the rest of this Harvest with a new goal in mind...
Think of everything you are preparing NOW, as a prep for a holiday meal LATER.
For example, here are a bunch of sweet banana and baby bell peppers, cleaned, sliced and blanched, then rinsed with icy cold water and draining, being ready for packaging in freezer bags.
They'll defrost in the future and be sauteed for use on beef sandwiches before trick-or-treating. Another bag will be chopped up and included in a cornbread to eat with chili on a Halloween or Fall buffet. Or maybe that cornbread with diced peppers will end up in a Turkey stuffing!
I know you're canning tomatoes, but why not make a batch of your best marinara sauce today and FREEZE it for the holidays? Can't you just imagine serving a wonderful lasagne with this sauce as a dinner before a Christmas play or recital?
Last, but not least--remember how everyone LOVES food gifts at Christmas? Why not make a batch of your best jam while you have all those over-ripe peaches in front of you? Can you see a jar of peaches paired with a loaf of homemade bread or a beautiful cheese?
I hope these ideas will keep you soldiering on with that harvest in front of you! Don't give up! Think of everything you do today as contributing to less work during the holidays when we all have so much to do and when what we cherish most--time with our family--is such a precious commodity!
Posted by Karen
at 17:47 CDT
Updated: Thursday, 29 August 2013 18:12 CDT
Thursday, 22 August 2013
Science 101: Symbiosis
Topic: Education and Values
Symbiosis—remember this from your Science classes? -It's the concept of two organisms co-existing, for the benefit of each. A “win-win” situation in life!
I recall learning about fungi and plants and similar biologic relationships as examples of symbiosis. But it's really much more interesting than fungi on a tree.
"Mutualism is any relationship between individuals of different species where both individuals benefit. In general, only lifelong interactions involving close physical and biochemical contact can properly be considered symbiotic. Mutualistic relationships may be either obligate for both species, obligate for one but facultative for the other, or facultative for both. Many biologists restrict the definition of symbiosis to close mutualist relationships "(source: Wikipedia)
This is probably an easier subset of symbiosis to understand because, if we simply observe the natural world around us, we see many examples.
However, we need to be aware of our role in the natural world, and our need to fulfill our role in nature. I took these pictures this afternoon,simply by looking in the yard and fields around the farm house. Your examples may be seen on a walk to the park or nature center, or in your own garden. LOOK closely at the natural world around you. Walden Pond was actually very small by our standards today and yet, what did Thoreau relate to us that is still relevant today?
“It's not what you look at that matters, it's what you see.” â Henry David Thoreau
For some examples, look below and answer the question: Who are the participants in these four examples of symbiotic mutualism?
1. The picture of the horses and guinea fowl may be confusing—but they're a great example of the mutualism symbiotic relationship. Guineas eat ticks and insects that would otherwise infect the horses. They also like the weed seeds in the horse pastures. So how lucky are those horses who have guinea fowl free-ranging with them!
2. Next is the picture of trees with cattle sleeping under the canopy of shade trees. That one's easy, too. The trees provide shade from the hot sun for these black Angus who clearly need to be out of direct sunlight in the Summer. The exchange win for the trees? Cow paddies, of course—the best fertilizer. And cows don't disturb trees or harm their bark.
Next—YOU are a party in these relationships.
3. Butterflies need butterfly bushes and similar plants that are planted by HUMANS to exist. It takes literally generations of butterflies, each moving along their part of the route, to complete a full migration. And only your deliberate planting of butterfly habitat can help their multi-generational migration because pesticides and habitat elimination threaten their existence. In many geographic areas, humans are the only key to their continued existence.
Your benefit from butterflies? You can answer that, can't you?
4. Hummingbirds—ditto as butterflies. You must provide, if you can tune into your intrinsic response to nature's call. And, I believe you can understand this if you simply take the time to observe the details of your surroundings outside the confines of your house. So, take a walk and OBSERVE. Be a scientist.
Posted by Karen
at 21:44 CDT
Updated: Thursday, 22 August 2013 21:47 CDT
Sunday, 18 August 2013
The Amazing Armenian Cucumber
The AMAZING Armenian Cucumber
The Armenian Cucumber is a garden delight with which you should acquaint yourself!
Why? Because this is quite the versatile item! It is a member of the muskmelon family, growing on a vine—like melons and squash. So you don't have to trellis it like regular cucumbers—thank goodness for that! One plant is highly productive and the fruit grows to 24-36 inches in length. And, trust me, just one Armenian cuke will make a couple of huge salads.
They're easy to prep for use.
Wash the outside
Slice into large segments
Slice the large segments length-wise into halves
Take a spoon and slide out the center seeds
Slice the segments again length wise
Slice the segments through the skin and flesh into thin slices
You DON'T have to peel because the skin is so thin and edible
You CAN also grate it or cut into sticks for other recipes
Wherever you use a regular cucumber, you can substitute the Armenian cucumber! Its flesh is like a cucumber's and its flavor is kind of like a cross between cucumber with melon overtones. Yum!
Below you can see it in a crisp salad, simply sliced thin and dressed with a vinegar & oil dressing-salt, pepper, a sprinkle of sugar and lots of dried dillweed.!
This weekend, my sister grated it for an Indian grated cucumber salad called Raita. See it in the bowl alongside the Chicken curry and Kale with tomato dish? This is usually simple grated cucumber with yogurt (or sour cream) , salt and pepper. She kicked it up with some sliced jalepenos, too.
I've used a standard recipe for Freezer Pickles and substituted the Armenian Cucumber for a standard cucumber with great results.
And it is delicious just eaten as crispy slices!
Posted by Karen
at 16:01 CDT
Updated: Sunday, 18 August 2013 21:47 CDT
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