Wednesday, July 28, 2010
Last week's farm box had several cucumbers, more than I knew I would chop for salads. I did a quick google search for easy pickles and I found this recipe. I think it's a prety quick, basic recipe. It doesn't involve an official canning process- I made the brine like liquid and put everything in a very large ziploc bag for several days. I actually forgot about them, pickling away in the bottom of my vegetable crisper until today. I tried one and they were good! Spicy even! My addition of jalapenos, garlic, and red pepper flakes really made a difference.
I put them in small canning jars so I can give some to my sister and maybe my Mom if I see her soon. I plan on snacking on them whenever possible :)
You can see that I cut some spears but also some rounds. I wasn't sure what I would use them for so I did several different cuts.
Tuesday, July 27, 2010
Monday, July 26, 2010
Thursday, July 22, 2010
I'm posting this because I saw this topic on one of my new favorite blogs.
I have to admit that I just have too much in my vegetable drawers right now.
On the left I have my grocery store vegetables: bell pepper, lemons, cucumber, cabbage, ginger, carrot sticks, green onions.
On the right I have my famer's market and CSA farm share items: lemon cucumbers, a few different kinds of squash, swiss chard, kohlrabi, and way underneath I have some cucumbers that I'm making into pickles. I used two English cucumbers from my CSA box. I'll share that recipe in a few days when I've tasted them.
On the shelf above the drawers: sweet corn from the grocery store (MN grown), CSA broccoli, CSA lettuce blends, farmer's market sugar snap peas.
To use up some vegetables tonight we're having Dijon potato salad, oven fried chicken, and probably some grilled zucchini. I'm also going to chop up that kohlrabi and just try it raw like some of my FB friends suggested.
Thursday, July 15, 2010
Tuesday, July 13, 2010
It seemed like a bad idea to have the oven on for several hours on a hot day but really it was only at 250 degrees and it didn't make a difference.
This was the sauce after the blender. I could have used it just like that but I knew it would just get better after a few hours getting happy with the chicken in the oven.
Taco fixings: sour cream, lime wedges, extra sauce, cilantro, tomatoes (I had lots to use up) with lime juice and cilantro.
Thursday, July 8, 2010
I decided to go mini and freeze most of them. I also decided to make half a recipe since I also have banana bread and zucchini bread I can make (and freeze, give away probably too.)
Jim and I had a mid afternoon snack of one mini each. We are freezing the rest- probably for tomorrow! Ha.
The cheesecake is the easiest, basic (and very creamy) cheesecake recipe yet. I can see myself making this one again and drizzling hot fudge sauce on it. Or some other fruits. Endless possibilities- thanks PW!
My modifications- mini cheesecakes at 375 for 15 minutes. I drizzled the sauce on each cheesecake and refrigerated for an hour before popping them out. I baked the second round of cheesecakes soon after.
Oh! And another use for my pancake pen- I put the cheesecake batter in the pancake pen and I was able to squirt out the batter so neatly and quickly. LOVE!