The reason I'm posting this is because I have no clue how I made my pickled brussel sprouts last year ... and they were the hottest canned item I created. So, here's my recipes from this year.
Pickled Brussel Sprouts
5 cups vinegar
5 cups water
1/2 cup pickling salt
2 Tbsp. celery seed
4 Tbsp. mustard seed
2 tsp. turmeric
Fresh or dried dill heads (optional)
Dried hot peppers (optional)
Lots o'brussel sprouts
Soak brussel sprouts in salt water for 10 minutes to drive out any bugs. Clean brussel sprouts, and make and x-shaped incision on the end of each sprout to allow brine to penetrate.
Prepare brine by combining vinegar, water, pickling salt, celery seed, mustard seed and turmeric. Bring mixture to a boil.
Meanwhile, place 1 head of dill and/or 1 hot pepper into each clean, prepared pint jar. Fill each jar with brussel sprouts. Add boiling brine to each jar, leaving 1/2-inch headspace. Add lids and rings. Process in boiling water bath 10 minutes.
November 17, 2010
Black Bean Soup
This is soup number two on my quest to quench my desire to use black beans. It's not that I'm hooked on the flavor of black beans as much as the recipes intrigue me. This was a good soup, still not as thick as I would have expected. I made it while recovering from an extracted, impacted wisdom tooth, so I appreciated something I could slurp without opening wide.
Black Bean Soup
1 cup dried black beans
1 Tbsp. olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 1/2 cups water
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. cumin
14 oz. vegetable broth
4 oz. chopped green chiles, drained
1/8 tsp. salt
Sort, and wash beans. Cover with 2 inches water, and bring to a boil. Cook 2 minutes, and then remove from heat. Cover, and let stand 1 hour. Drain beans.
Heat the olive oil, and add onion and garlic. Saute for 3 minutes or until tender. Add beans, water, oregano, cayenne, cumin, broth and chiles. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours until beans are tender.
Use a food processor or blender to puree the mixture until smooth. Stir in salt.
Serve soup garnished with shredded cheese, sour cream or other yummy garnish.
Black Bean Soup1 cup dried black beans
1 Tbsp. olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 1/2 cups water
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. cumin
14 oz. vegetable broth
4 oz. chopped green chiles, drained
1/8 tsp. salt
Sort, and wash beans. Cover with 2 inches water, and bring to a boil. Cook 2 minutes, and then remove from heat. Cover, and let stand 1 hour. Drain beans.
Heat the olive oil, and add onion and garlic. Saute for 3 minutes or until tender. Add beans, water, oregano, cayenne, cumin, broth and chiles. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours until beans are tender.
Use a food processor or blender to puree the mixture until smooth. Stir in salt.
Serve soup garnished with shredded cheese, sour cream or other yummy garnish.
English Muffin Bread
This is a simple bread recipe that requires minimal effort. Tastes quite similar to English muffins and works well in grilled cheese. I ran out of regular flour, but it tasted fine with some whole wheat flour substituted.
English Muffin Bread
5 cups flour, divided
2 packages active dry yeast
1 Tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups warm milk
1/2 cup warm water
Cornmeal to dust
In large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add the warm milk and water. Beat on low 30 seconds, scraping the bowl occasionally. Beat on high 3 minutes. Stir in remaining flour, but do not knead.
Grease two 8 x 4-inch loaf pans. Sprinkle the pans with cornmeal. Spoon the batter into the pans, and sprinkle cornmeal on the top as well. Cover, and let rise in warm place until doubled, about 45 minutes.
Bake loaves at 375ºF for 35 minutes or until golden brown. Remove from pans to cool completely on wire racks.
English Muffin Bread
5 cups flour, divided
2 packages active dry yeast
1 Tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups warm milk
1/2 cup warm water
Cornmeal to dust
In large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add the warm milk and water. Beat on low 30 seconds, scraping the bowl occasionally. Beat on high 3 minutes. Stir in remaining flour, but do not knead.
Grease two 8 x 4-inch loaf pans. Sprinkle the pans with cornmeal. Spoon the batter into the pans, and sprinkle cornmeal on the top as well. Cover, and let rise in warm place until doubled, about 45 minutes.
Bake loaves at 375ºF for 35 minutes or until golden brown. Remove from pans to cool completely on wire racks.
Pickled Carrots
I was determined to put our carrots to good use this year, so I decided to try pickled carrots. I haven't sampled the goods yet, but they look pretty in their jars!Pickled Carrots
2 3/4 lbs. washed/cleaned carrots
5 1/2 cups white distilled vinegar
1 cup water
2 cups sugar
2 tsp. canning salt
8 tsp. mustard seed
4 tsp. celery seed
4 hot peppers (optional)
Prepare canning jars according to canning instructions. Combine vinegar, water, sugar and salt together and bring to a boil. Boil 3 minutes, and then add carrots. Bring to a boil, and reduce heat to simmer 10 minutes.
Meanwhile, place 2 tsp. mustard seed and 1 tsp. celery seed (and 1 optional hot pepper) into each jar. Fill hot jars with hot carrots. (I used tongs.) Cover with hot pickling liquid, leaving 1/2-inch headspace. Place lids and rings securely on jars.
Process in hot water bath 15 minutes. Makes 4 pints.
November 1, 2010
"Pumpkin" Pie Pudding
I'm trying to do better with trying new recipes and then blogging about them. (Yes, that requires a two-part commitment.) Here's the latest experiment with the butternut squash puree.
"Pumpkin" Pie Pudding
6 Tbsp. sugar
2 Tbsp. cornstarch
1 3/4 cup milk
1 large egg
1/2 can butternut squash puree
1 tsp. vanilla
1/2 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. nutmeg
Combine sugar and cornstarch in medium saucepan. Add milk and egg, and heat on medium stirring constantly. Heat until mixture comes to boil for one full minute, stirring constantly. Remove from heat.
Combine remaining ingredients in a second bowl. Whisk into milk mixture on low heat, heating until warm but not boiling. Divide evenly into four serving dishes. Chill until set. Serve topped with whipped cream and candied nuts, if desired. Serves 4.
"Pumpkin" Pie Pudding
6 Tbsp. sugar
2 Tbsp. cornstarch
1 3/4 cup milk
1 large egg
1/2 can butternut squash puree
1 tsp. vanilla
1/2 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. nutmeg
Combine sugar and cornstarch in medium saucepan. Add milk and egg, and heat on medium stirring constantly. Heat until mixture comes to boil for one full minute, stirring constantly. Remove from heat.
Combine remaining ingredients in a second bowl. Whisk into milk mixture on low heat, heating until warm but not boiling. Divide evenly into four serving dishes. Chill until set. Serve topped with whipped cream and candied nuts, if desired. Serves 4.
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