Watermelon Rind Pickles

I had made these Watermelon Rind pickles last August, but didn't want to post the recipe until I was sure they tasted like what I remembered.  Well, I served them this evening for Christmas dinner, and my brother and younger sister both said they tasted just like they remembered - hooray!  Somehow we lost the recipe somewhere along the way, but my sister had copied down the ingredients, minus the directions, so I was able to use her ingredient list plus some directions I found on line.

Source:  Mother

1/4 c. pickling or non-iodized salt

8 c. cold water

4 qts. 1" cubes pared watermelon rind*

1 piece ginger root

3 sticks cinnamon, broken

2 T. whole cloves

8 c. cider vinegar (5-6% acidity)

9 c. sugar

In a glass bowl, stir together water and salt until salt has dissolved.  Add watermelon rinds and any additional water needed to cover them.  Cover bowl and refrigerate overnight.

The following day, drain watermelon rinds from the salted water and place in a large saucepan.  Cover with fresh water, then place over high heat and bring to a boil.  Boil rinds for 30 min., then drain and set aside.

Meanwhile, tie the spices in a piece of cheesecloth.  Place into a large saucepan along with the vinegar and sugar.  Bring to a boil over high heat, then remove from heat and let stand for 15 min.  Stir in the drained watermelon rind, then return to the stove over high heat.  Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and syrup is slightly thickened, 45-50 min.  Remove and discard spices after 50 min. 

Ladle into hot sterilized 1 pt. jars, leaving 1/2" head space.  Wipe jar rims.  Seal jars with lids and rings.  Process in boiling water bath for 10 min. 

Yield:  7 pints

*Note - a 14 lb. round watermelon yielded exactly 4 qts. of cubed rind.

Also, I had quite a bit of syrup left over, so I'll try the recipe again next summer and make the appropriate adjustments to the recipe.  Stay tuned!

Spicy Broccoli

The last of the year's broccoli went into this recipe.  So sad to see the broccoli season come to an end....

Source:  Adapted from Everyday Food magazine, December 2011

1 t. olive oil

1/2 T. soy sauce

1/2 T. rice vinegar

1 small garlic clove, minced

1/8 t. red-pepper flakes

1 1/2 c. broccoli florets

In small bowl, combine oil, soy sauce, vinegar, garlic and red-pepper flakes.

Set steamer basket in a saucepan with 2" simmering water.  Add broccoli, cover, and steam until crisp-tender, 4 minutes.

Toss broccoli with soy sauce mixture.

Serves 2.

Note: The broccoli is intended to be accompanied with glazed salmon and brown rice, and works great for leftovers.  Here's the link to the original recipe:
http://allthingsandrea.blogspot.com/2011/12/tonights-dinner.html

Broccoli Chowder with Corn and Bacon

Even without the bacon, this recipe is still yummy!!

Source:  Everyday Food magazine, Sept. 2008

4 slices bacon, cut into 1" pieces

1 medium onion, chopped

1/4 c. all-purpose flour

2 cans (14.5 oz. each) chicken broth

1 large baking potato, peeled and diced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

1 package (10 oz.) frozen corn kernels

1/2 t. dried thyme

1 c. whole milk

coarse salt and ground pepper

In a large pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8-10 minutes.  Using a slotted spoon, transfer to a paper-towel-lined plate.  Increase heat to medium.  Cook onion, stirring until it begins to soften, 6-8 minutes.

Add flour; cook, stirring constantly, 30 seconds.  Add broth and potato; bring to a boil.  Reduce heat to a simmer; cook until potato is tender, about 10 minutes.  Add broccoli, corn, thyme and milk; cook until broccoli is crisp-tender, 8-10 minutes.  Season with salt and pepper.  Serve topped with bacon.

Pumpkin Black Bean Bake

Since I didn't have any fresh jalapeno peppers, cherry tomatoes or cilantro on hand from the garden, I decided not to make the Jalapeno-Olive Relish to go along with the recipe this time.  I'll keep it in mind for early next fall!

Source:  adapted from bhg.com

1 lb. ground beef

2 c. 1/2 " pieces of peeled pumpkin or winter squash

1 medium onion, coarsely chopped

1 15-oz. can black beans, rinsed and drained

1 c. frozen whole kernel corn

1 4-oz. can diced green chiles

1 t. sea salt (or more, to taste)

1 8-1/2-oz. pkg. corn muffin mix

1 egg, lightly beaten

1/3 c. milk

1/3 c. pumpkin puree, or canned pumpkin

Jalapeno-Olive Relish (optional, see recipe below)

Preheat oven to 400 deg.  In a large skillet, cook ground beef, pumpkin and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat if necessary.  Stir in black bean, corn, chiles and salt.  Transfer mixture to a 2-1/2 qt. baking dish.

In a medium bowl, stir together corn muffin mix, egg, milk and pumpkin puree until just combined.  Spoon over beef mixture.

Bake 20 minutes or until toothpick inserted into cornbread topping comes out clean.  Serve with Jalapeno-Olive Relish, if desired.

Jalapeno-Olive Relish

1/4 c. halved pitted green olives

1-2 jalapeno peppers, sliced

6 cherry tomatoes, quartered

1-2 T. snipped fresh cilantro

In a small bowl, combine above ingredients.


Serves 6.

Green & White Bean Salad with Roast Chicken

My seed package describes these pepperoncini peppers as "mildly hot".  I beg to differ!!   So, adjust the amount of pepperoncini called for in this recipe according to your heat tolerance!

Source:  adapted from Everyday Food magazine, May 2011

Coarse sea salt and ground pepper

3/4 lb. green beans, trimmed and cut into 1" pieces

2 T. white-wine vinegar

2 T. extra-virgin olive oil

1 can (15.5 oz.) cannellini beans, rinsed and drained

1/2 small red onion, thinly sliced

roasted chicken breast, chopped

1/4 c. thinly sliced pepperoncini

In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes.  Drain, rinse under cool water to stop the cooking, and pat dry.

In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper.  Add green beans, cannellini beans, onion, tuna and pepperoncini, and stir to combine.  Serve immediately.

Waldorf Salad

I love this salad, not only for the fond memories it evokes, but also for the wonderful crunch and flavors of fall.  I remember making this at home when I was a child; the recipe is from that dear Betty Crocker's Boys and Girls Cook Book.  My edition was published in 1965.  :)

1/4 c. mayonnaise

2 T. milk

2 apples, cut, cored and diced (unpeeled)

1 c. sliced celery

1/2 c. walnuts

Whisk together mayonnaise and milk in serving bowl.  Add apples, celery and walnuts.  Toss.

Yield:  4 servings



Sausage & Lentil Soup

The word "sausage" may strike fear in your heart, but don't despair!  If your little piggy was raised by a conscientious farmer and ate what pigs were always meant to eat, then sausage is not nearly as unhealthy for you as you may have been programmed to think.  Still, there's no need to eat any more meat than necessary, so I reduced the amount of sausage this recipe originally called for by half without sacrificing the flavor.

Source:  Adapted from K. Keener

Bring to a boil and simmer 20 minutes:

1 c. lentils

2 c. chicken stock

1/2 c. water

1 bay leaf

1 t. salt

Add to cooked lentils:

1/2 lb. sausage, browned

16 oz. canned tomatoes

1/2 c. water

1/4 t. oregano

1/2 - 1 t. sea salt

2 stalks celery, chopped

1 clove garlic, minced

Bring to a boil; reduce heat and simmer 20-30 minutes until lentils and celery are tender.

(The soup is very thick, so you may wish to add more water or broth to thin to desired consistency.)

Broccoli with Parmesan and Walnuts

Source:  Everyday Food magazine, October 2011  

2 T. extra-virgin olive oil

1 head broccoli, trimmed and cut into florets

1 garlic clove, thinly sliced

1/4 - 1/2 t. red pepper flakes

coarse salt

ground pepper

2 t. finely grated lemon zest

1 T. fresh lemon juice

1/4 c. grated Parmesan cheese

1/2 c. chopped toasted walnuts

In a large skillet, heat olive oil over medium high heat.  Add broccoli and cook until broccoli begins to brown, about 4 minutes.  Add garlic and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes.  Add red pepper flakes, season with salt and pepper, and transfer to a serving bowl.  Toss with lemon zest, lemon juice, Parmesan and walnuts.  Serve warm or at room temperature.

Serves 4

Fried Eggs with Greens and Mushrooms

OK, not the easiest recipe to get a good photo of since the cast iron skillet and the greens are both dark, but it was actually quite beautiful.  Maybe I was swayed by the fact that I was using my mom's skillet; for some reason, I find using it very comforting - always makes me think of those yummy potato cakes out of leftover mashed potatoes that I simply cannot figure out how to make like she did.  (This recipe actually calls for a cast iron skillet!)  Anyway, this is a nice main dish recipe if you're trying to incorporate more cooked greens in your diet and you like one-dish meals.

Source:  Martha Stewart Living magazine

Sage-Chile Butter:

4 T. unsalted butter

1 T. small sage leaves

1/4 t. crushed red-pepper flakes

Eggs and Greens:

2 T. olive oil

10 oz. mushrooms, sliced

coarse sea salt

2 garlic cloves, thinly sliced

6 c. cooking greens (I used Swiss chard), cut into 3/4"-wide ribbons

2 T. water

2 T. unsalted butter

4 large eggs

finely grated Parmesan cheese for garnish

Sage-Chile Butter:

Melt butter in a saucepan over medium heat.  Add sage and red-pepper flakes.  Simmer until sage is crisp, about 3 min.

Eggs and Greens:

Heat a large, heavy skillet (preferably cast iron) over high heat.  Swirl in oil.  Cook mushrooms with 1/2 t. salt until golden and tender, 4-5 min.  Stir in garlic, then greens and water.  Cook, stirring, until greens wilt.  Add butter, stir until melted.

Push greens to make 4 wells.  Crack 1 egg into each.  Season with salt.  Cook for 4 min.  Let stand until whites are set, but yolks are still runny, about 4 min.  Drizzle with sage-chile butter.  Garnish with cheese.

Julia's Apple Crisp

Yummy with fresh whipped cream!!

Source:  Julia H.

4 c. sliced, pared apples (Jonathan, Melrose or Winesap)

2/3 c. packed brown sugar

1/2 c. flour

1/2 c. uncooked quick oats

3/4 t. nutmeg

1/3 c. butter, softened

Preheat oven to 375 degrees.  Grease 8x8x2" pan.  Places apples in pan.  Mix remaining ingredients thoroughly.  Sprinkle over apples.  Bake 30 min. or until apples are tender and topping is golden brown.  Serve warm and, if desired, with light cream or ice cream.

Serves 6

Green Tomato Crisp

What does one do with all the green tomatoes that are left at the end of the season??  I know some people wrap them in newspaper and allow them to slowly ripen, but I've never been thrilled with the flavor of tomatoes once the weather starts turning cooler, much less picking them green and allowing them to ripen.  My mom always made Green Tomato Relish, but I don't eat hot dogs or hamburgers very often anymore and wasn't sure I would use enough to make it worth the effort.  So, I thought I'd try this Green Tomato Crisp recipe.  I have to admit, I do prefer the flavor of traditional Apple Crisp over this recipe, but it did feel good to be able to use up some of those  green tomatoes.

Source:  cooks.com

4 c. peeled, sliced green tomatoes

1-1/2 T. vinegar

1/4 c. water

1 c. sugar

2 t. cinnamon

1/4 t. salt

Combine and place mixture into a greased 8x8" baking dish.  Mix together and spoon on top:

1/2 c. sugar

1/2 c. rolled oats

1/2 c. soft butter

Bake at 375 degrees for 35-40 min. or until golden brown and tomatoes are tender.

Cajun Pork with Spicy Beans

I waited all summer for the red peppers to ripen so I could make this recipe - it was worth the wait!  Feel free to substitute chicken for the pork. 

Source:  adapted from foodnetwork.com

2 t. Cajun spice mix (see recipe below)

4 boneless pork chops (about 1-1/4 lbs.)

1 T. olive oil

1 red onion, chopped

1 can (19 oz.) black beans, drained (do not rinse)

1 can (8 oz.) corn, drained

2 T. barbeque sauce

Sprinkle 1 t. spice mix on both sides of chops.  Heat oil in nonstick skillet over medium heat.  Add chops; cook 3 minutes.  Turn over.  Add onion and pepper around meat; cover and cook 7 minutes or until pork is almost cooked in center.

Stir in remaining 1 t. spice mixture; cook 1 minute.  Add black beans, corn and barbecue sauce; simmer 2-3 min. or until heated through.  Serve with brown rice or mashed potatoes.

Cajun Spice Mix

source:  adapted from allrecipes.com

2 t. sea salt

2 t. garlic powder

2-1/2 t. paprika

1 t. ground black pepper

1 t. onion powder

1 t. cayenne pepper

1-1/4 t. dried oregano

1-1/4 t. dried thyme

1/2 t. red pepper flakes (optional)

Mix together; store in airtight container.

Jalapeno Poppers

Ooooh, these are good!  One of my sewing customers shared this healthier version of Jalapeno Poppers with me.  I didn't grow any jalapenos this year, but I'm certainly going to grow some next year after trying these!  Thankfully I was able to pick up a few at Root's this week before the season was over.

Source:  J. Lerch

jalapeno peppers

ricotta cheese

green onions, sliced

shredded cheddar cheese

oregano

fresh garlic, minced

Parmesan cheese

Slice peppers in half; remove seeds and membranes.  Cook in boiling water for 3 min; drain.  Mix together ricotta, green onions, cheddar cheese, oregano and garlic.  Stuff peppers with cheese mixture; sprinkle with Parmesan.  Heat in oven until bubbly.

*Note:  Be sure to remove all seeds and membranes unless you like to torture yourself!

Sausage with Peppers and Onions

It's not often that you come across a recipe that specifically calls for Cubanelle peppers (also called Italian frying peppers), especially one so easy!  I love Cubanelles; they have a nice mild flavor and are also yummy simply sauteed.

Source:  adapted from marthastewart.com

5 medium Cubanelle peppers, seeded and coarsely chopped
2 large red onions, each cut into 6 wedges
2 garlic cloves, finely chopped
1 1/2 t. chopped fresh oregano
2 T. olive oil
1 lb. hot sausage, cut on the diagonal into 2" pieces

Preheat oven to 400 degrees.  Gently toss peppers, onions, garlic, oregano, oil and sausages in a large bowl.  Transfer to an 11x17" rimmed baking sheet.  Bake, gently tossing about halfway through, until sausages are cooked through and vegetables are tender, 50-55 minutes.

Serves 4

Tomato Cobbler

I made this for our "Sustainable Living Feast" this afternoon.  Since it makes 6-8 servings, it was perfect for serving to a larger group.  It's also a great way to use up those grape or cherry tomatoes that are abundant at this time of the year!

The farm down the road where I get my raw milk sells Gruyere cheese, so that makes this recipe a nice option for me.

Source:  adapted from Martha Stewart Living magazine

For the filling:

1/4 c. extra-virgin olive oil

2 medium onions, thinly sliced

4 garlic cloves, thinly sliced

3 pounds cherry tomatoes

3 T. all-purpose flour

1/4 t. crushed red-pepper flakes

1 1/2 t. coarse sea salt

freshly ground black pepper

For the biscuit topping:

2 c. all-purpose flour

2 t. baking powder

coarse sea salt

1 stick cold unsalted butter, cut into small pieces

1 c. grated Gruyere cheese (2 1/4 oz.), plus 1 T. for sprinkling

1 1/2 c. heavy cream, plus more for brushing

Make the filling:  Heat oil  in a large high-sided skillet over medium heat.  Cook onions, stirring occasionally, until caramelized, about 25 minutes.  Add garlic, and cook until fragrant, about 3 minutes.  Let cool.

Toss onion mixture, tomatoes, flour and red-pepper flakes with sea salt and some pepper.

Preheat oven to 375 degrees.  Make the biscuit topping:  Whisk together flour, baking powder, and 1 t. salt in a bowl.  Cut in butter with a pastry cutter or rub in with your fingers until small clumps form.  Stir in cheese, then add cream, stirring with a fork to combine until dough forms.  (Dough will be slightly sticky.) 

Transfer tomato mixture to a 2-quart baking dish (2 inches deep).  Spoon 7 clumps of biscuit dough (about 1/2 c. each) over top around edges of baking dish, leaving center open.  Brush dough with cream, and sprinkle with remaining tablespoon cheese.  Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes.  Transfer to a wire rack.  Let cool for 20 minutes.

Serves 6-8

My note:  be sure to use a deep enough baking dish - mine bubbled over!