September 21, 2016

Orange Marmalade

We had a big box of oranges so before they go bad I had to find something to do with them. Enter jelly. It's my fall back plan when we have a bunch of extra fruit. A quick google search found this recipe so while I'm saving it today, it's the first time we'll be making it. Hopefully it comes out tasty!

3/4 pounds of oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar
10 8oz canning jars with rings and lids OR 5 pint jars

Wash the oranges and lemon thoroughly.
Zest the oranges and lemon.
Juice the lemon, discarding the pieces and seeds. Save the juice.
Peal the oranges removing as much pith as you can.
Use a knife or mandolin and slice fruit into 1/8" slices, removing the seeds as you go.
Place the fruit into an 8-quart stainless steel pot. Add the zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes.
Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

Fill the bath canner 3/4 full with water, set over high heat and bring to a boil. Place jars, rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least 1". Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

Remove jars from the water and drain on a clean towel. Fill the jars using the ladle to just below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1-2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the canning bath of boiling water, being certain that they don't touch the bottom of the pot or each other. Add additional water if necessary to cover the jars by at least 1". Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening.
 
Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

May 16, 2016

Hunan Beef

This spicy dish came through email from Blog Chef and can be found here. We doubled it for 6 with no leftovers so keep that in mind if you make the original recipe amount.


1.5# flank steak, sliced into thin strips
2 egg whites
2 tablespoon cornstarch
oil for frying
4 tablespoons soy sauce
2 tablespoon chili paste with garlic
3 teaspoons cornstarch
1 teaspoon sugar
Several drops sesame oil to taste
4 garlic cloves (minced)
8 cups broccoli florets
2 tablespoon dry sherry
¼ teaspoon salt

Boil/Steam broccoli, drain, set aside for mixing with beef.
In a medium bowl combine beef, egg white and cornstarch. Mix well and set aside. In another bowl mix together soy sauce and chili paste. Mix in cornstarch, sugar, sesame oil, and garlic. Set aside.
Heat oil in a deep fryer to 375°. Deep fry strips of beef in batches for about 2-3 minutes or until golden brown. Drain on paper towels.
Heat a wok or skillet over medium-high heat. Add the sauce mixture to the wok and cook until it becomes thickened and bubbly. Mix in cooked beef strips and cook for 1 minute. Stir in broccoli. Remove from the pan to a platter and set aside.
Serve over white rice.

Bake Sale Lemon Bars

About to try these for the first time but we're using lime instead of lemon. The original recipe is here from Taste of Home.

3/4 cup butter, softened
2/3 cup powdered sugar
1½ cups + 3 tablespoons all purpose flour, divided
3 large eggs
1½ cups sugar
¼ cup lemon juice
extra powdered sugar

Preheat oven to 350°. In a large bowl, beat butter and powdered sugar until blended. Gradually beat in 1½ cups flour. Press into bottom of a greased 9x13 baking pan. Bake 18-20 minutes or until golden brown.
In a small bowl, whisk eggs, sugar, lemon juice, and remaining flour until frothy; pour over hot crust.
Bake 20-25 minutes or until lemon mixture is set and lightly browned. Cool completely on a wire rack. Dust with additional powdered sugar. Cut into bars. Refrigerate leftovers. Yield: 4 dozen.

Italian Lemon/Lime Pound Cake

I think I found this recipe through an email, but either way, here is the original. As usual we've twerked it a bit, preferring more lemon instead of just a mild taste of lemon. Find your balance. Even more twerking we made it a second time using lime instead of lemon. mmmm

3 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
½ cup buttermilk
½ cup of sour cream
6 tablespoons lemon/lime juice
zest of 2 lemons/limes (about 2 tbsp)
1 teaspoon of vanilla

For the Glaze:
¼ cup butter, softened
1½ cup powdered sugar
4-6 tablespoon lemon juice, at room temperature

Preheat oven to 300°. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla,and lemon zest.
Mix the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
Bake for 60-70 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.

April 22, 2016

Stew/Pot Roast with Veggies

We had a 4# package of stew meat, not the ground up for chili kind, but the beef chunks. We followed Ree's recipe here but changed a few things. Like making it a gravy instead of a soup. Big difference.

6 (3+3) Tablespoons Olive Oil 
2 Tablespoon Butter 
4# Beef Stew Meat (chuck Roast Cut Into Chunks) 
Salt And Pepper 
1 whole Medium Onion, Diced 
3 cloves Garlic, Minced 
6 ounces, weight Tomato Paste 
4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning 
Several Dashes Worcestershire 
6 whole Carrots, Peeled And Diced 
2 whole Turnips, Peeled And Diced (we used potatoes) 
4 Tablespoons Minced Fresh Parsley

Rinse, dry, and salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown about 1/3 of the stew meat until the outside gets nice and brown, about 2 minutes but DO NOT CROWD THE MEAT. (Turn it as it browns.) Remove the meat and put it on a plate. Add more of the meat to the pot and brown it, too. Remove it to the same plate and set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire, stir, then add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1½-2 hours.

After 1½-2 hours, add the diced turnips(potatoes) and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Sprinkle with extra minced parsley at the end.

April 11, 2016

Chocolate Pudding

We've wanted to make our own for a long time and a recipe was posted on Pioneer Woman that fit the bill. We loved it however it does have a more dark chocolate taste. If you're looking for a milk chocolate taste this won't fit the bill. We also doubled this for a nice serving size for 6 people.

2 Large Egg Yolks
2 tablespoons Cornstarch
2 cups Whole Milk, Divided
½ cup Sugar
¼ cup Unsweetened Cocoa Powder
¼ teaspoon Salt
2 teaspoons Chocolate Extract or Vanilla Extract

In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.

Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.

Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn't form. Refrigerate for 1-2 hours until chilled.

March 12, 2016

Gold Medal® Classic Biscuits

Googled for a new biscuit recipe and found this one. It was easier than our current favorite and came together faster. The outside is crunchy and the kids really like that. We cut them with a 3" glass and that barely made 9 biscuits.

2 cups all purpose flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
½ cup shortening, butter or margarine
3/4 cup milk

Heat the oven to 450°F. In a medium bowl stir the flour, sugar, baking powder, and salt until mixed. Cut in the shortening using a pastry blender or fork until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
Lightly sprinkle flour over a cutting board or counter top. Place dough on floured surface and begin kneading dough using the heels of your hands,turn a quarter of a turn each knead, repeating 10 times. Dough will feel springy and smooth.
On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is ½" thick.
Before cutting each biscuit, dip a 2½" round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. Place biscuits on an ungreased pan about 1" apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

February 24, 2016

Our Go To Meatloaf

I found this recipe awhile back and we've made it several times so it's about time I put it here. I found the recipe here on Blessings Overflowing.

3# ground beef/alpaca
3 eggs
1 cup tomato juice or 1½ cup ketchup
1½ tbsp sage
1½ tsp Worcestershire sauce
3 tbsp dried onion flakes
1½ tsp garlic powder
1½ tsp salt
1 tsp pepper
1 tsp celery salt
1½ cup oatmeal or bread crumbs or crushed crackers

Preheat oven to 350°. Mix ground beef and oatmeal/bread/crackers in a large bowl. In a separate bowl mix all other ingredients together with a fork. Add this mixture to the ground beef mixture. Stir well or use hands to incorporate all ingredients. Form into a loaf shape and place in a roasting pan (lined with foil for ease of clean-up) and put the lid on. Bake in 350° oven for about 1 hour or until cooked. Take the lid off for just a few minutes to brown the top of the meatloaf.

MRH Fire Cider

I'm working on clearing out some excess papers right now and one of those things is catalogs. Before I put it in the burn pile I looked through the Mountain Rose Herbs catalog and found a couple of recipes. I'm listing them so I can use them in the future.

This traditional cold remedy has deep roots in fold medicine. Delicious by the spoonful or added to savory dishes!
½ cup organic ginger root, freshly grated
½ cup organic horseradish root, freshly grated
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
zest and juice from 1 organic lemon
2 tbsp of dried organic resemary leaves
1 tbsp organic turmeric powder
organic apple cider vinegar
raw local honey to taste

Place all roots, fruits, and herbs in a quart sized jar. Pour vinegar over the ingredients, filling to the very top of the jar. Use a plastic lid or a piece of natural parchment paper under the lid to keep vinegar from touching metal. Shake well! Store in a dark, cool place for 1 month. Shake daily. After 1 month, strain out the pulp, pouring the vinegar into a clean jar. Squeeze as much of the liquid as you can from the pulp. Add ¼ cup of honey and stir until incorporated. Taste your cider and add another ¼ cup until you reach desired sweetness.

MRH Breathe Easy Steam

I'm working on clearing out some excess papers right now and one of those things is catalogs. Before I put it in the burn pile I looked through the Mountain Rose Herbs catalog and found a couple of recipes. I'm listing them so I can use them in the future.

Feeling stuffy? Let these herbal vapors bring you some relief.
4 parts organic peppermint leaf
3 parts organic calendula flowers
1 part organic mullein leaf
1 part organic clots-foot
1 part organic elder flowers
1 part organic lavender flowers
*organic eucalyptus essential oil

Stir all herbs together in a container until well mixed. measure out ¼ cup of the mixture into a large bowl and mix in 1 drop of eucalyptus essential oil. Pour boiling water over the herbs and cover for 5 minutes. Remove the lid and hold your face over the steam. Use a large towel to cover your head and the bowl. Keep your eyes closed and breath deeply for up to 10 minutes. Not for asthma.

MRH Shitake Miso Wellness Soup

I'm working on clearing out some excess papers right now and one of those things is catalogs. Before I put it in the burn pile I looked through the Mountain Rose Herbs catalog and found a couple of recipes. I'm listing them so I can use them in the future.

Feeling under the weather? This is one of ouur favorite recipes for winter colds!
2-3" fresh organic ginger root, peeled and coarsely chopped
1 head of roaster garlic cloves, peeled and mashed
1 head of raw garlic cloves, chopped
½ cup organic miso paste
½ cup organic onion, chopped
2 organic carrots, chopped
1 tbsp butter
1½ cups organic dried shiitake mushrooms
fresh cracked black pepper to taste

In a stock pot, saute ginger and onion in butter until the onion just begins to sweat. Add 1 quart and 1 cup of water to the pot and bring to a boil. add mushrooms then lower the heat, cover, and simmer for 15-20 minutes. Add miso paste and stir until dissolved. Add the mashed roasted garlic and the raw garlic, Still well. Remove from heat and ladle the soup into your favorite mug.

MRH Pomander Lip Balm

I'm working on clearing out some excess papers right now and one of those things is catalogs. Before I put it in the burn pile I looked through the Mountain Rose Herbs catalog and found a couple of recipes. I'm listing them so I can use them in the future.

1 tbsp organic cocoa butter
2 tbsp organic sunflower oil
1 tbsp organic olive oil
1 tbsp plus 1 tsp beeswax
15 drops organic sweet orange essential oil
5 drops organic clove essential oil
a few drops of vitamin E oil

Coarsely chop the beeswax or use beeswax pastilles. Place beeswax, butter, and oils in a small pot or glass Pyrex measuring cup and gently heat in the top of a double boiler until the beeswax and butters have melted. Remove from the stove top and add essential oils and vitamin E oil. Immediately pour the mixture into lip balm containers. Allow to cool completely before placing caps onto the lip balm containers. your lip balm is finished. makes approximately 10 lip balm tubes.

MRH Pumpkin Spice Aroma

I'm working on clearing out some excess papers right now and one of those things is catalogs. Before I put it in the burn pile I looked through the Mountain Rose Herbs catalog and found a couple of recipes. I'm listing them so I can use them in the future.

20 drops organic cinnamon essential oil
20 drops organic ginger essential oil
20 drops organic nutmeg essential oil
15 drops organic clove bud essential oil
5 drops organic cardamom essential oil

Blending Directions
Add all essential oils to a glass bottle. Screw cap on tightly and invert the bottle to blend the oils. Do not shake!
Diffusing Directions
Fill your essential oil diffuser reservoir with water. Add 5-6 drops of the Pumpkin Spice Aroma Blend. Light a tea candle in base of your diffuser and enjoy as your space fills with this spicy aroma.

MRH Earth Aroma Balm

I'm working on clearing out some excess papers right now and one of those things is catalogs. Before I put it in the burn pile I looked through the Mountain Rose Herbs catalog and found a couple of recipes. I'm listing them so I can use them in the future.

Balm Base
1½ cups organic almond oil
½ cup organic grapeseed oil
1 tsp vitamin E oil
½ cup beeswax pastilles

Organic Essential Oil Blend
20 drops clary sage
20 drops sweet marjoram
20 drops vetiver
10 drops juniper
10 drops lavender

Mix essential oils together in a glass bottle and roll between the palms of your hands to combine. Set aside.
Using a double boiler, gently warm carrier oils over medium heat. Add the beeswax and stir together until completely melted to liquid, but do not boil! Remove from heat and immediately pour into 1oz containers. Drip 6 drops of essential oil blend into each tin, and screw lids on tight Makes 14.

January 7, 2016

Salsa

We threw together some salsa today with things on hand: ripe tomatoes, onion, garlic, salt pepper, lime juice. Sadly we were out of cilantro. How can that be! I thought maybe I should look up some recipes just to make sure we have all the ingredients on hand next time.

The first recipe that came up was from Food Network, Pioneer Woman. We might make this as listed, but usually we have our own version.

2 10-ounce cans diced tomatoes and green chiles
1 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, sliced
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar, and lime juice in a blender or food processor.
Pulse until you get the salsa to the consistency you'd like. I do about 10-15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.

This recipe on Taste of Home seems more like the salsas we're used to eating.

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt

Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt, and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups