Taco Pickles

I’m not a big fan of pickles, I found this recipe (http://www.evakolenko.com/eat-this-taco-pickles/) and I’ve made these a couple times now, they are so Good! I’ve made a few alterations, but this recipe is so versatile I’m sure you can make with with whatever you like.

I know I don’t get enough alkaline food, (vinegar, etc.) and A lot of acidic food, (lemon, tomatoes, etc.) so these help balance out the stomach too. Plus a great way to use up some small veggies, We usually can’t go through a whole bunch of radishes right away.

These are not really pickles, but super easy to make and great on lots of things. Obviously, they are great on Tacos, but I also put some on Turkey sandwiches and in a bowl of ramen.

Ingredients

wpid-20140415_195552.jpg

Taco Pickles

  • Radishes
  • Jalapeno
  • Carrots (these were from our garden so I really wanted to preserve what we could)
  • Celery (I added this because I love celery)
  • Cilantro
  • Apple Cider Vinegar or other vinegar (2 parts)
  • Sugar (1 part)
  • Pinch of Salt

 

 

Process: I thinly sliced up all my veggies and mixed them together in a jar with a seal-able lid.I added the Cilantro on Top with a pinch of salt.

Then I mixed up 2 parts apple cider vinegar (1 cup) with 1 part sugar (1/2 cup). you can bring this to a boil and then let it cool before adding, but I am lazy and can’t figure out the exact amount needed to cover the veggies. (You can see in the picture the amount was not enough. Anyways I stirred until dissolved, and added. then I made another batch of vinegar and sugar. (I also ran out of Apple Cider vinegar so I used plain distilled vinegar to reach the proper amount), Once it was dissolved again, I added it to the jar and stuck it in the Fridge.

It should be ready to eat by tomorrow on some tacos!

Buttermilk Caramel Sauce

Buttermilk Caramel Sauce Latte

Boil/simmer for 5  minutes

  1. Step 1 Melt & bring to a boil the following ingredients:
    • 1 1/2 cups Buttermilk
    • 1 Cup Sugar
    • 1 Cup Brown Sugar
    • 1/4 Cup Butter (or 1/2 cup)
  2. Boil/simmer for 5  minutes
  3. Remove from heat, & Whisk in:
    • 1 teaspoon Baking Soda
    • 1 teaspoon Vanilla

IMG_5964 IMG_5969 IMG_5968 IMG_5967
So I envisioned gorgeous caramel apples drizzled with white & milk chocolate, however, as this was cooking (and smelling amazing), it was not thickening enough to stick on the apples and stay. I also started thinking about how much I dislike chomping on whole apples anyway (I’m a slicer). I figured out I would rather have a caramel syrup, which has way more uses, such as:

  • Apple dip
  • Caramel Lattes
  • Cheesecake topper
  • etc., delicious, etc.

It’s perfect to have in the fridge for the fall, ready to go as my desire to bake increases.

Blueberry Season! Celebrating with simple Blueberry syrup

There was recently a sale of Blueberries and we got 5 lbs! Blue berries and Jesse’s (my husband) favorite berry. We froze a bunch of the right away to add to pancakes, muffins, etc. I wanted to make something a little bit more special so I tried out this Blueberry syrup. It was super quick and delicious.

We had it on Waffles the next day.

Blueberry Syrup
2 cups Blueberries
1 cup Sugar
1/3 cup water
1 TBSP Lemon Juice
1/2 tsp Cinnamon (ground)

Directions: Combine all ingredients in saucepan. Bring to a Boil, then simmer for 10 minutes (or until fruit is tender). Some of the blueberries were still whole so we mashed them up then pressed it through a strainer.

Funneled it into an old jar. Yum yum yum!

Recipe inspired by the Complete Book of Small-Batch Preserving

I really like this book. Small-Batches are perfect for me and Jesse, we don’t need 80 jars of anything since it’s just the two of us. Plus, we can try out many more recipes!

English Muffins



I found this recipe from Pintrest: http://myfairbaking.blogspot.ca/2012/12/homemade-english-muffins.html


For Homemade English Muffins and I had to give it a try. 



Ingredients

1 cup of milk
3 TBSP butter
3 TBSP of honey
1 cup of warm water (105-110 degrees)
1/4 oz of yeast
2 TBSP cornmeal
5 cups + extra for sprinkling all purpose flour
1 tsp salt


Directions

1) Sprinkle the yeast over the warm (105-110 degrees) water, mix lightly and set aside for ten minutes to foam lightly.
2) In a small saucepan, heat the milk, butter and honey until the butter is melted. Cool to (105-110 degrees) Combine the yeast mixture and milk mixtures gently.
3) In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. Sift the remaining flour and salt. Stir until cohesive.
4)Flour cutting board well and knead the dough for 3 minutes or until lightly elastic. Let rest for 5 minutes.
5) Meanwhile, lightly sprinkle baking sheet with cornmeal. 
6) Roll the dough out until it’s a 1/2 inch thick. (**Note: I would Roll them a little thinner next time I make them, they rise a little while resting and they rise while cooking.) Cut out circles (don’t twirl your cutter, just cut).

 Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. 
7) Let sit in a warm place for 45 minutes or til nearly doubled in size. It’s more like 2/3. 45 minutes will definitely do though. 

8) Heat a heavy bottomed skillet on medium low, don’t grease it. (I used my Tortilla grilling pan, **Note, I think a skillet with sides would have worked better, the sides were a little bit undercooked)

9) Place into the pan and repeat til the pan is full. Don’t let them touch each other. Keep the heat on low. 
10) Cook for 8 minutes per side or until browned well, flip and cook again. 


Let cool lightly on a wire rack. 


11*) Eat. Split and top with butter and honey., or Jam!

We ate 4 the night we made them. so delish. 

Fwd: Hominy Chicken Soup Delivery!

Hominy Chicken Soup

Ingredients

1 pkg Chicken Thighs
1/2 Onion (chopped)
1/2 Red Bell Pepper (sliced)
2 Carrots (cubed)
1 Can Black Beans (rinsed)
1 Can Hominy (Rinsed)
1 Can Chopped tomatoes
Some Frozen Corn
Chicken Stock (I used it in powered form)
Cumin
Chili Power
2 Bay Leaves
Lemon Juice
Oregano
Salt & Pepper
[section]For Topping[/section]
Chopped Cilantro
Cheese (I Used Queso Fresco, Monterrey Jack will also work)
Fried Tortilla Strips (Slice old corn tortiilas, Fry in hot oil)

Directions

In Soup Pan, Heat Oil
Add the Tri-fecta [Onion, Red Pepper, and Carrot], saute until onions are slightly transparent
While that is cooking, and cooked the Chicken in a little oil in a saute pan, seasoned with a little Cumin and Chili Powder. Once the outside was cooked and removed it, and chopped it into pieces and back into the pan.
[section]Back to the Soup[/section]
Added Cumin, Chili Powder & Chicken Stock Powder
Added Rinsed Hominy and Black Beans, Stir
Added Can of Tomatoes and about 2 cups water (or liquid chicken stock)
I let this simmer and little added the chicken once it was ready, and the rest of the spices: Bay leaves, Oregano, Salt, Pepper, and Lemon Juice.
I also added a little bit of Frozen corn near the end.
[section]Toppings[/section]
While this was simmering I made fried corn tortilla strips
Chopped up some cilantro
grated some cheese