There truly are two things I cannot pass up in the Summer. Pickling Cucumbers and Tomatoes!!! I grow Romas, Super Sweet 100's and Brandywine Heirlooms... my favorite choice for sauce and salsa is a mix of Romas and Super Sweet 100's ~ the tiny super sweets throw off that sweet flavor that counter acts the heat from the chilies I use. I grow my own jalapenos but, I prefer a pasilla/poblano in most salsas. I like to be able to eat the salsa without a fire extinguisher at my side. Don't have room or time for a garden? You can still find great deals in your local markets on Romas (around here the price ranges from .67-.99 cents per pound) You need a good 7 pounds fresh from the store to start with but, you end up with 7+ pints! that's a deal and its homemade!! Here is my favorite salsa to make - you can make and freeze, store in fridge or waterbath can to save some for cold Winter days ahead (I've been known to use my salsa in my Winter Chili and Soups/Stews) What is also nice about my recipe - it does follow the safe recipe Guideline from NCHFP so, no double-guessing if it's 'safe to can' or 'shelf stable'!
~Enjoy! Diane Diane's Fresh Roma Salsa Ingredients: 6 cups Roma Tomatoes, peeled and cored & diced 3-1/2 cups onion, diced 3 cups green bell pepper, diced 2 cups jalapeno pepper or poblano pepper, diced 1/2 cup mild green chilies fresh, diced 3 teaspoons canning salt Dry Spices: adjust to your taste 2 teaspoons black pepper 2 teaspoons cilantro or parsley 1 teaspoons garlic powder 1/8 teaspoon red pepper flakes 1-1/2 cups bottled lemon juice Directions: Wash, peel and core tomatoes. See my "tomato prep link click: here" Combine all ingredients in a large pot on stove. Bring mixture slowly to a boil and continue to boil {gently} for ten minutes, you do not want to overcook the mixture - try to keep the onions and peppers on the firm side, not mushy. Pour mixture into hot jars, with 1/2" head-space, cap with hot lids and rings to finger-tip tightness. Process in boiling water bath for 15 minutes - adjusting for your altitude Yields Approx: 6 pints Recipe: follows the safe Guideline under NCHFP "Choice Salsa" Photos by: Diane Baker for Canning and Cooking at Home **Recipe note: DO NOT alter overall amounts of peppers & onions in this recipe - The total combined amount must not exceed 9 cups. Do not substitute or swap out the bottled lemon juice for vinegar. However, you can use bottled lime juice instead.
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Mom's Lemon Squares
Crust Ingredients: 1/2 cup butter 1/4 cup conf. sugar 1 cup flour Blend as for a pie crust (I use my Cuisinart) and press into 8x8 in. pan, bake at 350 20 minutes or until brown. Remove from oven Topping Ingredients: 2 eggs well beaten 1 cup sugar 3 Tbs lemon juice (about the juice of 2 lemons) 1/2 tsp baking powder 2 Tbs flour dash of salt powdered sugar *topping Beat all together & pour over crust return to oven & bake at 350 for 25 minutes, check at 20 minutes to make sure it isn’t too brown. Cool, when cool dust with confectioners/powdered sugar and cut in squares. Recipe by: Phyllis C. Photos by: Diane Baker for Canning and Cooking at Home Mom's Chop Suey
This is my Mom's recipe. It's a very dark (in color) chop suey. You can add/use fresh veggies you want to the dish but, I prefer making it just like her, and serving with rice and crispy Chinese noodles ~Diane Ingredients: 1 lbs beef stew meat or steak, cut into small pieces. 1 lbs veal or pork tenderloin, cut into small pieces. 1 medium onion, chopped 1 Cup water ** 2 small cans of mixed Chinese vegetables (I use LaChoy) 4 Tbs molasses 1 Tbs soy sauce cornstarch & water for thickening if needed cooked rice, to serve with... crispy Chinese noodles, to serve with...(I use LaChoy) **you can always use fresh veggies to your liking (diced: celery, red pepper, carrots, onion) and a can of water-chestnuts, fresh bean sprouts if preferred... Directions: 1 Tbs of oil in fry pan, heat until hot, add meats and onion, fry until browned. Add a cup of water, cover and simmer for an Hour and Half, until meat is tender. Add remaining ingredients and continue simmering for another Half hour. Thicken with corn starch and water mixture if preferred. Serve over cooked rice & top with crispy Chinese noodles. Recipe by: Phyllis C. Photo by: Diane Baker for Canning and Cooking at Home Lamb Shank Shawarma: (which reminds me of a hearty stew) is full of earthy flavor, smokey undertones and a richness from the Harissa spice infused paste with an herb and tomato based simmer sauce, this magical dish comes from the Middle East and as Ally explains, it is actually their rendition of "fast food." I served my prepared dish with warm pita bread, a sprinkle of sea salt and pepper with a mix of fresh tomatoes, chopped cucumbers and a bit of Greek yogurt, as suggested by Ally. This was the first time I tried Harissa and I am 'hooked.' It's a down to earth version of Sriarcha seasonings to me. Harissa can be used "dry" or easily turned into a paste with the addition of a bit of olive oil. This recipe taught me that you can make beautiful dishes that stretch beyond the ordinary with ingredients and spices you have in your own pantry. I will be trying this recipe with Beef as well as Chicken and Pork. A great recipe to have on hand for certain. This recipe is from "Ally's Kitchen: a passport for adventurous Palates"
Lamb Shank Shawarma Ingredients: 3 pounds Lamb Shank 1/4 cup canola oil or bacon drippings 2 cups chicken broth 1 cup water 1 cup tomato juice, such as V-8 3 Tbs harissa paste *see below 3 Tbs concentrated tomato paste 1 Tbs chopped fresh oregano 1 Tbs chopped fresh basil 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp ground cardamom 2 whole heads garlic (remove most of the paper-thin wrapping, leave heads whole and intact) Directions: Brown the lamb shanks in canola oil in a larger dutch oven on your stove top. Sear and brown for about 3 mins per side. In a mixing bowl; combine all remaining ingredients except for the garlic to make a seasoned broth. Pour entire mixture over seared lamb in dutch oven and add in the garlic. Cover dutch oven with lid and bake in your oven for 3-3 1/2 hours (until fork tender) If you don't have a tight fitting lid, cover pot with a double layer of heavy foil so that it is snug and air tight. Serves 4. ****************** *Harissa Paste: Ingredients: 4 tsp coriander seeds 1 1/2 tsp caraway seeds 5 tsp cumin seeds 4 tsp hot smoked paprika 2 tsp sea salt 2 tsp garlic powder 1/2 tsp cayenne 4 Tbs olive oil Directions: Toast the seeds in an open skillet over medium heat for about 3 mins, add all ingredients to a blender or Cuisinart and pulse to mix together into a paste, use in recipe and store the remainder in fridge for future use. Makes approx 1/2 cup. Recipe by: Ally's Kitchen: Harissa Spice I had never heard of black garlic until my friend grew garlic and made some, shipped it to me and I stared at the opened box thinking "what do I do with this?" I decided - Garlic Dip would be my first use...
..."Black Garlic's origins are centuries old. Originally it was introduced as a health product and is still perceived as a heath food supplement. In Thailand it is thought to increase the consumer's longevity. In the United States it has only entered the mainstream since 2008. It is sought after by top chefs for it's complex, sweet and savory flavor..." ~Enjoy! Diane Creamy {Black} Garlic Dip Ingredients: 1 half a bulb of black garlic, about 6 cloves 2 scallions 8 oz cream cheese 1/2 cup sour cream 1 Tbs milk 1 1/2 tsp Worcestershire Sauce 1/4 tsp salt 1/8 tsp pepper drop of toasted sesame oil *optional dash red hot chili oil *optional ...top dip with toasted sesame seeds and served with crackers Directions: place all ingredients but the sesame seeds and crackers into a Cuisinart, pulse until combined, pour into a serving bowl, top with sesame seeds, serve with crackers. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |