Monday, April 24, 2017

Chicken Stock

After making all that vegetable stock, I felt like I was on a roll and ready to tackle the world. In the freezer I had noticed many bones and bags of meat, incorrectly assuming they were pig for Shane to make pea soup out of!

But no! These are all poultry carcasses saved from a winters worth of eating! That one all the way in the back might even be our Thanksgiving Turkey!

Easy recipe...followed the one in Food in Jars and in my Pressure canners direction booklet.

Look at the time - almost 10 and canner coming up to pressure!

Waiting is the longest part!

6 quarts in the canner!

The chicken stock is such a rich golden color unlike the browner vegetable stock color.

Vegetable Stock

All winter I have been saving every vegetable scrap from the kitchen and freezing it instead of composting it. I did so for the purpose of making stock. This was probably one of the more sustainable things I have ever done. It was a good use of time and to get myself primed for using my pressure canner more often.

See that there thing on the left freaks me out!

All those gauges and buttons and rules and stuff make me cringe. It makes me want to whimper in a corner and cry for my Mommy. The hot water bath is just SO MUCH EASIER!

Frankly, pressure canners bring back a bad memory from high school when a poorly sealed espresso maker exploded in the kitchen. The bang and his caused most of us to hit the floor. I don't know that I've ever entirely recovered.

Here's the 3 Quarts of Vegetable Stock going into the pressure canner.

Here they are coming out. Just noticing it, but how the heck did my lid get such a dent in it?

These 6 pints are waiting to go in. Voila! They are done! 3 quarts and 6 pints worth from roughly 3 freezer bags full of scraps.

Recipe Links

Installment #2 of Recipe Links!

Banana Peanut Butter Chocolate Chip cookies from Mom on Time Out

Shakshuka by Smitten Kitchen

Chile Con Queso by Bon Appetite

Cold Sesame Noodles by New York Times Food

1 Hour Cinnabons by Lauren's Latest

Dandelion Jelly by Simply Canning

Samoa Bundt Cake by Delish

Lilac Jelly from Common Sense Home.

Recipe Links

I recently realize that I have sent so many recipes to SP via Messenger or text that they are promptly getting lost. Therefore, I do declare the new - weekly or biweekly - edition of "Recipe Links" where I will share the ideas I have sent Shane, in the hopes of better keeping track.

Here is the first installment - looking back to January on my husbands Messenger thread. 

Asian Sloppy Joe Sliders by Cooking for Keeps

Cauliflower Bread Sticks by Real HouseMoms

Vegan Involtini by Whole Foods

Violet Syrup by Use Real Butter

Veggie Nuggets from Buzz Feed of all places

Balsamic Glazed Caprese Chicken by Cafe Delites

Bacon Stuffed French Toast by Twisted

Red Lentil Dal from Nigella Lawson and New York Times Cooking

Rigatoni Pie by Food Network

Turmeric Pickled Eggs

I must make these!

From The Prospect Pantry

Turmeric-pickled Eggs adapted from Heidi Swanson, 101 Cookbooks
6-8 eggs, hard-boiled and peeled (see tip below)
1 shallot, peeled and thinly sliced (or use a yellow onion)
1 tbsp whole peppercorns
1 1/3 c cider
½ c water
2 tbsp sugar
1 tsp fine grain sea salt
2 tsp ground turmeric
Prepare the eggs. Clean a one-quart jar with lid. Place the eggs in the jar with the sliced shallots or onion and the peppercorns.
Place the vinegar, water, sugar, salt and turmeric in a small saucepan over medium heat, and warm slightly, stirring until the sugar and salt dissolve and the turmeric is well combined. Pour over the eggs in the jar. Cover the jar and shake it gently to allow the liquid to surround the eggs completely and distribute the peppercorns and the shallots or onions.
Once the liquid is completely cooled, place the jar in the refrigerator for at least 24 hours, or up to a week.

Sunday, April 23, 2017

Pickled Red Onions

As part of the April Food in Jars Challenge, I added two quick pickles to the fridge. Having tried and loved the hot water bath pickled red onions, I felt comfortable with the "Put 'Em Up" quick pickle version (haven't tried them yet).

One of my Favorite Pickling books. 

Put 'Em Up is by far one of my favorite canning books. The Curried Cauliflower is to die for! When I decided to use this recipe, I realized that I could easily just switch the vinegars and put together a nice batch of pickled sweet peppers that will be a great addition to Grilled Cheese sandwiches (which they are!).

I am very tempted to make this potato salad on the same page. Yum!

For my red onions, I followed the recipe to a T.

They look so much better now that they have been sitting in the fridge for a while. I still have yet to try  them but have mu sights set on some tuna salad!
As for the pickled peppers, I replaced almost all of the red vinegar with white vinegar. These are really yummy especially on a grilled cheese sandwich. 


 Yummy Pickles!

Thursday, April 20, 2017

Fruit leather

We picked 20.5 pounds of blueberries so far this summer and with the encouragement of my midwife friend Abby I made leather last night and I am sold! I am already saving my pennies so I can buy the industrial dehydrator from Cabellas!


Until the time comes that I can afford it, I will have to live vicariously through the graces of a friend. Thanks Abby! Here comes the tricky part though as Abby needed to walk me through it because she is the kind of genius that does things in her head and hates following recipes. I am only able to do that after I have made it once or twice and THEN I can tinker. Because of this, Abby walked me through the entire process up until the dehydrating part, because then it is just an aspect of time. Through this process, I have cobbled together a list of ingredients but the amounts are entirely NON-SPECIFIC because you truly can not F up fruit leather.


lots and lots of Berries (any kind will work but blueberries are the best and strawberries make a different type even though I used a pint in this leather.)
1 orange
the zest of the orange
a dash lemon juice
a pinch of salt
a couple table spoons maple syrup
1 TB cinnamon
1 TB nutmeg
a small amount of ground cloves (careful as this concentrates over time)
1 tsp dried ginger - to taste so be moderate
1 TB Vanilla
a dehydrator
parchment paper


1. Fill pot with Berries

2. Add the Juice of a large orange


3. Macerate the berries as you bring it to a slow boil over a low heat.
Let it soften up and get nice and happy.

4. Start adding your spices

5. Bring to a boil and stir requently.  Let it get nice and hot and happy and bubble away.  over medium heat at a rolling simmer.

6. As it thickens let it cool down a bit and then turn off for 30 minutes. Stir periodically until it stops steaming when you stir. During this time, get the dehydrator shelves ready and cut parchment paper to size to cover the shelves. Here's Abby helping.

7. In batches, run the berries through quick bursts in the blender. You want a think chunky mixture as it binds together better in making leather. This was my first round and it was a bit too thin.

8. Pour a generous circle of mixture of center of parchment paper covered tray and smooth out with a rubber spatula until it is spread into a uniform shaped layer.

9. When layer is even and covers the paper like the picture above, put shelve into the dehydrator and continue with the remaining berry mixture.

Leather dries in the dehydrator until dry when it no longer is tacky/sticks to your finger when touched.

Here are a few picture of me having my hand in it.

10. The final step is to cut the parchment paper into equal long strip and roll the leather fruit side in into roll ups and store in a plastic bag in a refridgerator until gone and it is time to make some more!