Beans Health Information
Smoked Beets with Balsamic Glaze & Herbed Chevre
I got a sample of this bajan seasoning when I placed an order with the spice shop. I’ve tried a couple of their recipes and I quite enjoy this blend.
Smoked Beets with Balsamic Glaze & Herbed Chevre
6 large beets
1 T. Kosher Salt
Smoker or smoker box for grill
Wood chips
1 cup balsamic vinegar
1/4 cup sugar
1/4 tsp. Kosher Salt
4 oz. chevre or goat cheese
2 tsp. Bajan Seasoning
1 to 2 T. chopped fresh herbs, like chives or tarragon (optional)
For beets: Scrub beets well, slice in half, and place in a large saucepan. Add salt and cover with water by at least an inch. Bring to a boil and cook until beets are easily pierced with a knife, 25 to 35 min. Drain and rinse with cold water to stop cooking. Once cool, peel beets. Meanwhile, soak wood chips and prepare smoker or smoker box for grill. Once smoker is going, smoke beets over indirect heat for 15 to 30 min. depending on how smoky you want them. Remove beets from smoker and cut into bite-size pieces.
For glaze: Stir ingredients together in a small saucepan and bring to a boil over medium heat. Keep mixture at a simmer, stirring occasionally, until thick and syrupy and reduced by about half, 20 to 30 min. Remove from heat and allow to cool; glaze will thicken as it cools. Cover and store at room temperature until ready to use.
For chevre: Mix chevre and seasoning together until well combined. Cover and chill until ready to serve.
To serve: Serve beets drizzled with balsamic glaze and topped with a generous dollop of herbed chevre and fresh chopped herbs if using.
Juniper Pickled Onions
1 bag of small pearl white onions, preferably organic
Brine:
1 C. clean water (beware tap water with a high chlorine content)
2 tsp. Kosher salt
1 T. maple sugar, maple syrup or dark honey
3 juniper berries
1 allspice berry
1 cardamom pod, opened and the seeds scraped out
6 peppercorns
2 bay leaves
Two large pieces of lemon peel
Cut a shallow X in the root end of each onion and drop into a small saucepan. Cover the onions with water and a generous pinch of salt. Boil for 5 minutes. Strain the onions, then rinse well in cold water.  Shock the onions in ice water to stop the cooking. Using kitchen scissors, snip the root end off each onion, and the very tip if it’s sprouted or browning, Remove the outside peel to reveal a perfect white onion. Drop the onions into the sterilized jar or jars. Make a brine by heating the remaining ingredients to just below a boil. Cover the onions with the hot brine. You may have brine left over, don’t worry, but do make sure all the seeds and leaves are in the jars. Cool the onions, then refrigerate. The pickles will be ready to eat in about a week and have lasted in my refrigerator for more than six months.
Bajan Seafood Hushpuppies
3 C. plus 1 T. vegetable oil 
2-4 oz. flounder or codfish filets
1 C. cornmeal
1 C. masa harina flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3 T. Bajan Seasoning
1/2 tsp. Medium Yellow Curry Powder
2 eggs
1/2 C. buttermilk
1/2 C. sour cream
Heat 3 C. oil in deep fryer or Dutch oven to 350 degrees. Heat remaining 1 T. oil in medium skillet over medium-high heat. Add fish filets to skillet and cook about 2 to 3 min. per side until cooked through. Remove filets from skillet and use a fork to flake fish into small pieces. Combine dry ingredients together in a large bowl. Add eggs to a small bowl and whisk until lightly beaten. Add buttermilk and sour cream. Mix wet ingredients into dry until just moistened. Fold in cooked, flaked fish. Add spoonfuls of batter one at a time in batches to hot oil and fry until golden brown. Remove to paper towel-lined plate to drain. Serve with a side of our Bajan Hot Pepper Sauce for dipping.
Leek and Lemon Thyme Tarts with Black Trumpet Mushrooms
1/4 lb. black trumpets
1 T Oregano
1/2 C. Chèvre
1/4 C. Shallots
1 Leek
2 T. Parsley
1 slice bacon
White wine
Lemon
2 bulb garlic, minced
2 T. thyme
2 tart shells
Juice from 3 Lemons
1 bunch chives
First pre-heat your oven to 400, then cut off dirty ends of mushrooms and wash in several changes of water, lifting the mushrooms out of the water to let the grit fall to the bottom. I’ve found it impossible to get these mushrooms clean without washing. Now dry sauté your mushrooms. Cook them in a pan without any oil on medium heat to get rid of all that moisture. When the water is mostly gone, and before they start to burn, take them off the heat. Chop and start cooking your bacon (add a bit of extra fat if it needs it) while you slice your shallots and leeks thin and pick your herbs. Cut mushrooms into ½ inch pieces. Now sauté your veggies, mushrooms, and herbs until soft, add wine, lemon, salt and pepper to taste then remove to mixing bowl. Mix veggies with chèvre, taste again for seasoning (this recipe wants a good amount of lemon to counter the heavy bacon and cheese). Use a tablespoon to fill tart shells on wax paper lined sheet tray and cook for 15 minutes or until cheese and tarts begin to brown. Take out to cool, chop some chives for garnish, and you’re done!
Bajan Hot Pepper Grilled Chicken
1 1/2 lbs. chicken pieces (breast, thighs, bone-in or boneless)
3 T. Bajan Seasoning
1/3 C. Bajan Hot Pepper Sauce
You can use your favorite type of chicken pieces here, boneless, bone-in, etc.
Place chicken pieces and Bajan Seasoning in a large plastic food-storage bag and shake to coat all chicken pieces with seasoning. Refrigerate chicken for 20 to 30 min. while grill preheats. Place hot sauce in a shallow plate or bowl. Remove chicken from refrigerator and dip each piece in hot sauce to coat. Grill until cooked through.
Cranberry Marmalade
1 C. orange juice
3 C. fresh cranberries
1 orange, seeded and finely chopped
1 tart apple, cored and minced
12 dried apricots, chopped
1 1/4 C. honey
1/2 tsp. ground cardamom
Combine the orange juice, cranberries and chopped orange in a large, non-reactive pot. Bring to a simmer and let cook until the cranberries begin to burst. Add the apple, apricots, honey and cardamom and cook for approximately 20 minutes, until the orange rinds are tender and it has thickened (watch it carefully, honey scorches easily. I speak from experience here). Once it has reached a consistency you like, remove it from the heat. Should you want to can it, pour chutney into prepared jars. Remove air bubbles, wipe the rims and apply lids/bands. Process in a boiling water canner for 10 minutes (don’t start your timer until the water has returned to a boil). For an even more shelf stable product, replace 3/4 of a C. the honey with one cup unprocessed cane sugar (honey is sweeter than sugar, so you need a bit more to make up the difference).
Bajan Hot Pepper Sauce (Bahamas)
3 oz. distilled white vinegar
1 T. ground turmeric, or 1/2 T. Turmeric + 1/2 T. Bajan Spice Blend
5 tsp. brown sugar
4 tsp. yellow mustard seeds
1 3/4 oz. fresh habanero chiles (6 to 9)
1/2 C. coarsely chopped onion
In a small bowl, mix vinegar, turmeric and brown sugar together until smooth. Place mustard seeds in a small skillet over medium-high heat and dry roast just until aromatic or the seeds start to pop. Immediately remove seeds from heat and stir into vinegar mixture. Place vinegar mixture, habaneros and onions into a blender and puree to a smooth, pourable texture.
This sauce is hot! Use as a spicy topping or dipping sauce. Use as a marinade or rub for beef, pork, poultry, seafood, tofu or veggies. Great as a dip for our Bajan Seafood Hushpuppies and a key ingredient in our Bajan Hot Pepper Grilled Chicken.
You can purchase commercial Bajan spice blends that are nice in this, they usually contain lots of spices such as:Â Â onion, thyme, garlic, coriander, turmeric, black pepper, parsley, marjoram, ginger, fenugreek, cumin, anise, allspice, habanero, makrut lime, cinnamon, mustard, mace and cardamom.
Canning Meatballs
6 Large Eggs
6 Cups Soft Bread Crumbs — (about 9 ounces)
1½ Cups Water
1 Cup Onion — finely chopped
1 Tablespoon Salt
¼ Teaspoon Pepper
6 Pounds Ground Beef
Parsley, minced (optional)
2 quarts Broth, Tomato Juice or Boiling water (approximate)
In large bowl, combine first 6 ingredients and parsley if desired. (Let mixture soak up water.) Add beef; mix well. (Do not overhandle). Shape into 12 dozen 1 inch meatballs. (I use a size 60 scoop). Place on shallow baking pan. Bake at 425° for 15 minutes. Pack loosely into hot jars, leaving 1 inch headspace. Add boiling water, tomato juice or Meat stock/broth, leaving 1″ headspace. Adjust lids. Process in pressure canner at 10 pounds pressure for 75 minutes (for up to 1000 altitude).
Tagged LTS for after canning (so I can find the recipe easier); obviously this is one case where you can’t MAKE it with LTS ingredients.
Salmon Teriyaki Miso Soup with Udon and Spinach
2 clumps of udon noodles
4 C. of dashi
6 shiitake mushrooms (sliced, I used 2 dried soaked in water for 20 minutes)
2 T. white miso
1 C. teriyaki salmon (cooked and flaked)
2 handfuls spinach
2 green onions (chopped)
Bring the dashi and mushrooms to a boil and simmer for a few minutes and turn off the heat. Add the udon noodles and cook as directed (frozen noodles only need ~7 minutes in boiling water). Mix the miso into a ladle full of the dashi and then pour it back into the dashi. Divide the salmon and spinach between 4 bowls and pour the noodles and broth in. Garnish with the green onions.
LTS: Meat Products
Most Canned Meat Products will be good for 2-5 years. So don’t buy 100 cans of deviled ham (tuna/clams/salmon/roast beef/ et all) – unless you are going to be eating and rotating it.
Canned meat products are typically cooked for a long time and at a high temperature in order to can them safely. This can reduce the nutritional value of canned meat. However, it’s better than NO meat for those of us with no space to raise chickens or rabbits! Canned and Dried meats are also very high in sodium, required for preserving them. Eating them with beans (from dried) and rice can help balance the sodium for the meal as long as you don’t add additional salts while cooking your starches.
Summer Sausage
Many Dried Cured Salamis, such as LandJaeger, Sopresatta Salami; check out Molinari & Sons – dry cure products
Tillamook Country Smoker has a line of pepperoni/sausage vacuum packed with oxygen absorbers that last quite some time.
Jerkies – Beef, Game,
Canned Salmon & Tuna
Spam
Canned Chicken
Canned Clams
Canned Sardines / Anchovies
Canned Crab
Underwood Meat Spreads (Deviled Ham, roast beef spread, corned beef spread, chicken spread)
Vienna Sausages
Armor: Potted Meat, Dried Beef
Dak Canned Ham
Keystone Heat & Serve Meats (Pork, Turkey, Beef). I tried the pork. Add a bit of BBQ sauce and it makes an acceptable pulled pork sandwich.
Tyson Chunk While Chicken Pouches
Hormel Smoked Canned Ham
Roast Beef & Gravy
Shelf Stable Bacon – Costco has large pouches of bacon bits that are good at least 2 years, and are much better than “bacosâ€; these actually feel and taste like bacon.
Depending on your grocery, you might find “Sandwich Makers†– meats in 1-2 portion sizes (in plastic trays) with pulled pork, meatballs in sauce, or sloppy joes. Ranchers brand has canned stroganoff, meatballs or beef tips in gravy.
Aside from what you can get in your neighborhood grocery, there are meat options specifically designed for long storage, emergency preparedness, off the grid/camp cooking. Companies such as Yoder, Emergency Essentials, Mountain House, Wise Foods, Thrive, etc. offer canned meats (typically freeze dried), but prepare to pay through the nose. A #10 can of ground beef (equal to about 7 lb. cooked fresh hamburger) will set you back 60-70$ Sodium content is typically better on freeze dried products over canned.
Let me say – In my college days, I spent about 8 months working for Oregon Freeze Dried Foods (Mountain House is their own brand name; they also do government freeze drying and for private companies. They used to do nutria-system foods for instance). And I tried quite a few different types of their freeze dried foods. They really are quite tasty.
Roasted Cherries with Gorgonzola, Honey and Thyme
Roasted Cherries with Gorgonzola, Honey and Thyme
1 lb (500 g) Bing or rainier cherries, pitted and halved
Extra-virgin olive oil
Kosher salt
1/2 lb. (230 g) gorgonzola wedge
Wildflower honey
Fresh thyme leaves
Maldon salt
Preheat the oven to 4009F and prepare a small roasting pan lined with aluminum foil. Place the pitted cherries in the roasting pan. Drizzle the cherries lightly with olive oil and a pinch of kosher salt. Roast the cherries for 15-20 minutes, turning once with a wooden spoon until the cherries are soft, juicy, and caramelized. Let the cherries slightly cool before assembling; they can be quite hot and sticky! To assemble one bruschetta, slice a thick chunk of gorgonzola and smear it gently onto the toasted bread. Spoon the roasted cherries over the cheese. Drizzle a bit of honey on top, a sprinkle of thyme leaves, and finish with a pinch of Maldon salt.
Mrs. Mattie’s Fresh Peach Custard
For Custard:
1 pint fresh peaches, chopped
1 tsp. flour
3 eggs, separated
Sugar to taste
1 deep dish pie shell
For Meringue:
3 egg whites
¼ tsp. cream of tartar
6 T. sugar
½ tsp. vanilla extract
For custard: Preheat oven to 350º. Chop peaches and sweeten with sugar. Add egg yolks and flour and combine well. Pour into unbaked pie shell. Cook at 350º until thickened. For meringue: Beat egg whites with cream of tartar until frothy. Gradually add 6 T. sugar and ½ tsp. vanilla extract, beating continuously until stiff. Spread meringue over cooled custard and returned to oven until lightly browned.
“Survival†Carne Seca Adovada
This is DEFINITELY going to be a lot better if you use homemade, air-dried beef jerky vs. the commercially-made stuff. If you have to use ‘store’ jerky, I’d go for the ‘steak nugget’ style before the flat strips.
Dried Ancho and Pasilla chile peppers are available at every supermarket in areas that have any sort of Latin-American populations, or online. They are very flavorful, but not at all ‘hot’. (Chiles de Arbol can hurt you – not all dried peppers are mild) They are also pretty cheap flavor-enhancers. If you prep them by breaking off the stem-ends, pouring out the seeds and vacuum-sealing, the 25th Century archeologists who discover your stash will probably say “MMMMM.. tasty…â€
This is NOT a quick MRE-type meal. Just like our ancestors, if you’re going to use dried, preserved ingredients, it will take a while, and you may have to plan in advance.
“big handful†(or 2) of homemade beef jerky (“Carne Seca†in Spanish – a popular Mexican ingredient)
“handful†of dried Ancho and/or Pasilla chiles
heaping T. dried Oregano leaves
about a T. ground cumin seed
1-2 T. dehydrated onion flakes
1 T. granulated garlic
water
chicken stock or bouillion (optional)
salt and pepper to taste.
-4 hours to rehydrate. In another container, add chiles, oregano, onion and garlic, cover with boiling water and let sit to rehydrate. Refrigerating #’s 1 and 2 overnight (covered) is not a bad idea, if possible. Grind up the chile/herb/onion/garlic/water into a thick sauce. “Abuelita†(grandma) probably used a lava-rock mortar and pestle for this. A hand immersion blender, or a food processor or a blender will work faster under ideal circumstances. Drain the meat (save liquid) and add rehydrated meat to the chile/herb sauce. Add the meat-rehydrating liquid, if needed, until everything is submerged. Let the meat marinate, refrigerated, as long as possible. 2 or 3 days is not a bad idea. When ready, dump the whole batch into a pot, add water (or chicken stock) until everything is covered. Bring to a boil, reduce to a simmer, simmer covered 2-3 hours, checking liquid level – add more if needed (especially if on an open fire) Let it simmer, uncovered, another 10-15 minutes, to thicken sauce.
This was surprisingly good over rice and black beans with homemade corn tortillas. The meat isn’t ‘fall apart tender’ like a normal pork shoulder Carne Adovada, but much more than just “acceptable†or “MRE†quality.
from: seasonedcitizenprepper.com
Forest Pine Nut Cookies
Forest Pine Nut Cookies
1 C. raw almonds
⅓ C. plus ¼ C. organic cane sugar
1 T. honey
1 tsp. almond extract
1 tsp. vanilla extract
2 egg whites
⅓ C. soft white wheat flour or organic whole-wheat pastry flour, preferably home-milled
¼ C. plus ⅔ C. pine nuts
¼ tsp. salt
Bring a small saucepan of water to a boil and blanch the almonds for 1 minute. Rinse them with cold water. Rub the skins off with your fingers; discard the skins. Place the almonds in a food processor and grind into a powder. Add the ⅓ C. sugar, honey and almond extract, and blend into a paste. Add the remaining ¼ C. sugar and the vanilla and pulse until fine crumbs form. Add the egg whites and pulse to combine. Add the flour, ¼ C. pine nuts and salt; mix just until the dough comes together. The dough will be very wet and sticky. Refrigerate it for 1 hour. Preheat oven to 350°. Line a baking sheet with parchment paper. Scoop out small balls of dough, about 1½ T. each, and place them 2 inches apart on the prepared baking sheet. Flatten each slightly with a spatula. Sprinkle the remaining ⅔ C. pine nuts on the cookies. Bake until the cookies begin to turn golden brown, 18 to 20 minutes. Let cool completely.
Chicken & Beans in Phyllo
3 slices bacon, but into 1-inch pieces
1 medium onion, chopped
2 ribs celery, sliced
2 carrots, sliced
3 cloves garlic, halved
4 sprigs fresh or 1/2 tsp. dried thyme leaves
1 bay leaf
2 cans (15 1/2 oz. each) Great Northern beans or 3 C. cooked dry-packaged Great Northern beans, rinsed, drained
1 C. chicken stock
Salt
Pepper
8 skinless, boneless chicken breast halves, cut into halves
3 to 4 T. olive oil
1 package (1 pound) frozen phyllo dough, thawed
1 to 1 1/2 C. unsalted butter, melted
Thyme Butter Sauce (recipe follows)
Cook bacon until beginning to brown in large skillet; add onion, celery, carrots and garlic. Sauté until onion is tender, 8 to 10 minutes. Add thyme and bay leaf; sauté 1 minute. Add beans and chicken stock; heat to boiling. Reduce heat and simmer, uncovered, until vegetable are tender, 10 to 15 minutes; drain and discard any remaining stock. Season to taste with salt and pepper. Sauté chicken in oil until browned on all sides in large skillet; drain and cool. Preheat oven to 350º F. Lay 1 phyllo sheet on clean surface; brush lightly with melted butter. Layer with 3 more sheets phyllo, brushing each with butter. Keep remaining phyllo covered with damp towel to prevent drying. Cut buttered phyllo stack into 4 equal squares. Place chicken breast piece in center of each square and top with about 1/4 C. bean mixture. Fold sides of squares in and roll up to form packets. Place packets, seam side down on parchment-lined cookie sheet; brush tops of packets with melted butter. Repeat with remaining phyllo, melted butter, chicken and bean mixture. Bake in preheated oven until phyllo is golden, 15 to 20 minutes. Place on plates; serve with Thyme Butter Sauce.
Thyme Butter Sauce
3 oz. shallots, chopped
1/2 C. dry white wine
1/2 C. white wine vinegar
1/4 C. heavy cream
1 pound unsalted butter, cut into 1-inch cubes, softened
Salt
White pepper
4 sprigs fresh or 1/2 tsp. dried thyme leaves
Heat shallots, wine and vinegar to boiling in medium saucepan; reduce heat and simmer rapidly until liquid is reduced to 2 T.. Stir in cream and simmer rapidly until very thick. Reduce heat to low. Add butter to saucepan, 1 piece at a time, whisking constantly. Strain; discard shallots. Season to taste with salt and pepper. Remove thyme leaves from stems; stir into sauce.
Orange & Garlic Pork Chops with Cherry Sauce
4-6 pork chops, boneless, thick-cut
3/4 C. orange juice
4 T. EVOO
1/4 C. soy sauce
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. fresh ground pepper
1/2 C. cherry preserves
1/4 C. chopped dried cherries or 1/2 C. chopped fresh cherries (pitted)
1/4 C. fruit juice (orange, pomegranate, cranberry, etc)
Combine 3/4 C. orange juice, 2 T. EVOO, soy sauce, garlic, salt, and pepper in a gallon-sized baggie. Add pork chops and let marinate for at least 1/2 hour, but up to 4 hours. Heat 2 T. EVOO in a large skillet over medium heat. Add pork chops to skillet. Cook covered, turning occasionally. Cook chops until they reach 160°. Cherry Sauce: In a medium saucepan, heat preserves over medium-low heat. Add dried or fresh cherries and juice. Stir frequently. Mixture should boil for at least 10 minutes until thickened. Be careful not to scorch. Serve warm over pork chops.
Dried Mushrooms
Mushrooms are good for you, and when dehydrated they get an intense mushroom flavor, so you can use less.
Rinse or brush mushrooms clean. If rinsing, pat dry with a towel to get them as dry as possible so they take less time in the dehydrator. Slice them uniformly so they will dry at the same rate. A mandolin or even an egg slicer can help with this. Spread on your dehydrator racks in a single even layer. They can touch a little bit (since they shrink) but should not be stacked. Mushrooms should be dried until they are no longer spongy, but not completely brittle. Time and temperature vary, depending on your dehydrator. Try around 100 overnight, or if hotter, they will need less time. Store in airtight containers in dark place.
Air Dry: Clean shrooms with wiping method. Place clean mushrooms on a metal rack in a warm spot. Make sure they don’t touch. Walk away. Leave them be until they’re dry and brittle, two to five days, and store in a clean, airtight Mason jar on a shelf.
Mushroom Powder: You can process dried mushrooms in a blender to render them down to a fine powder. Carefully open the lid so it doesn’t whoosh up into your face. Strain through a fine mesh sieve into a funnel and into a jar. Re-process any larger mushroom pieces and repeat. This can be added to ground meats for meatloaves or patties, stirred into a soup or stew shortly before serving, sprinkled over salads or steamed vegetables. Use this to encrust steaks along with some salt and pepper. Major umami flavor!
Chewy Chocolate Sugar Cookies
Chewy Chocolate Sugar Cookies
2 C. (240 g) all-purpose flour
1/2 C. (43 g) cocoa powder, see notes above
1 tsp. (5 g) baking soda
1/2 to 1 tsp. (3 – 6 g) sea salt, see notes above (I use 6 g)
16 T. (226 g) softened butter
1.5 C. (300 g) dark brown sugar
1 egg (50 g)
1 tsp. (5 g) vanilla extract
granulated sugar for rolling, 1/4 to 1/2 C. (50 to 100 g)
Heat the oven to 350ºF. Line a baking sheet with parchment paper. Place the flour, cocoa powder, baking soda, and salt in a medium bowl and whisk to combine the ingredients. Set aside. Put the butter and brown sugar in the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on medium speed for 2 to 3 minutes, stopping to scrape down the mixer once or twice, until the mixture is light and fluffy. Turn off the mixer, add the egg and vanilla, and beat until the egg is thoroughly incorporated, 1 to 2 minutes. Add the dry ingredients and mix on low speed until no flour is visible, stopping to scrape down the mixer once during the process. Pour the granulated sugar into a small bowl. Don’t chill – the crackling is a result of quick rising and falling, so non-chilled dough is better. Portion out the dough using a 2-T. scoop or measure or a scale — each portion should weigh 50 grams. You should have about 16 to 18 balls total. Roll each portion between your hands to form a ball; then roll in the sugar — coat each ball as generously as you are able to in the sugar. Transfer 6 balls to the prepared sheet. Bake for 12 minutes; remove from heat and allow cookies to cool completely on the sheet pan. Repeat this process, baking 6 cookies at a time. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Mushroom Fried Rice with Pickled Ginger
2 T. oyster sauce or vegetarian oyster sauce
1 1/2 T. light soy sauce
1 1/2 T. rice wine
4 T. canola oil, divided
4 eggs, cracked into a bowl, beaten lightly
1/2 pound cremini mushrooms, cleaned, stems removed sliced 1/4-inch thick
1/2 pound shiitake mushrooms, cleaned, stems removed sliced 1/4-inch thick
2 medium carrots, peeled, cut into 1/4-inch cubes
6 C. leftover white rice (break up any clumps with your fingers)
2 scallions, ends trimmed, green parts thinly sliced
1/2 C. frozen green peas
1/2 C. pickled ginger, chopped
Whisk together oyster sauce, soy sauce, and rice wine in a medium-sized bowl. Set aside. Heat a T. of the canola oil in a large wok over high heat until smoking. Swirl the oil around to cover the bottom, and pour in the eggs. Stir-fry until eggs are cooked, breaking them up into small pieces with a wooden spoon. Transfer eggs to a bowl and further break into 1/2-inch pieces. Wipe out wok. Return wok to high heat and add another T. oil. Heat until smoking. Swirl the oil around to cover the bottom, and add as many of the mushrooms as will fit in one layer, approximately half. Stir-fry until tender, but before they become too soft, about 1 minute. Transfer to bowl with the eggs, and repeat with remaining mushrooms. Wipe out wok. Return wok to high heat and add remaining T. oil. Heat until smoking. Swirl the oil around to cover the bottom, and add the carrots. Cook until they turn bright orange, about 30 seconds. Add the rice, and stir-fry until very hot, making sure none sticks on the bottom of the wok. Add the cooked eggs and mushrooms, along with the frozen peas. Stir-fry until everything is warm. Pour in the sauce, and stir-fry until the rice is evenly coated, and no remaining sauce is left. Turn off the heat and stir in half the scallions. Divide the fried rice between four plates. Top with a generous helping of pickled ginger, along with some extra scallions if you’d like. Serve immediately.
Rice Pilaf with Dried Green & Yellow Beans
4 C. Water or Stock
Salt
1 C. dried Whole Mushrooms
1/3 C. Dried Yellow or Green Beans
1 tsp. Unsalted Butter, Coconut Oil, or other Fat from your Storage
1 C. long-grain White Rice
1 tsp. Tomato Paste or Tomato Powder
2-3 Bay Leaves
Preheat the oven to 325°F. In a large pot, bring the water to a boil on high heat and add a healthy pinch of salt. Add the mushrooms and beans, and simmer, uncovered, until softened, 4-6 minutes. Drain the mushrooms and beans, reserving the liquid. Set aside. Melt the butter in an oven-safe pot with a lid (I use a 3-quart pot) on medium-high heat. Add the rice, season with salt and cook, stirring, for 3-4 minutes. Add the tomato paste, bay leaves, and 2 C. the reserved cooking water. Cover the pot with its lid and bring to a boil on high heat. Once boiling, transfer to the oven and cook for 17 minutes, without opening the oven door. Test the rice. Once it is cooked, remove the pot from the oven. If any liquid remains, reserve it for other cooking. Discard the bay leaves, and add the mushrooms and beans to the rice. Stir, and allow it to rest for a few minutes. Stir everything together again before serving.
from: Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen
Picnic Ideas
Picnic Supplies
□ Sturdy table and chairs to seat at least 6-8
□ Umbrella or another form of shade
□ A variety of linen and cotton tablecloths and napkins
□ Plate sets for at least 6-8 people
□ Utensils
□ Utensil holder
□ An assortment of platters, serving bowls, and trays
□ Wine glasses, mason jars, water glasses, serving pitcher
□ Bottle and wine openers
□ Picnic knife
□ Galvanized bucket
□ Tea lights, votives, sturdy candles, citronella candles
□ Sturdy floral vases and bud vases
□ Torches
□ Strings of globe bistro lights
□ Mesh food covers
□ Wine glass tags
□ Lawn games
□ Wireless waterproof speaker
Picnic: Latin Vibes
Watermelon Agua Fresca and/or Passion Fruit, Coconut and Lime Batida
Black Bean, Avocado, Kale and Quinoa Salad
Prawn, Red Pepper and Chorizo Empanadas
Corn and jalapeno Muffins
Passion Fruit and Coconut Slices
Picnic: Italian Style
Pea, Tarragon and Mascarpone Arancini
Italo-Greek Picnic Pie
Parma Ham and Buffalo Mozzarella with Spring Vegetables
Tomato and Peach Panzanella with Honey, Smoked Salt and Lavender
Grape, Lemon and Thyme Focaccia
Peaches in Wine with Thyme Ricciarelli
Picnic: No Cook Party
Rose Sangria
A Spanish Feast (bread, tomato, anchovies, caperberries or olives, Romanesco sauce, serrano ham)
Watermelon and Feta Salad
Prawn, Grapefruit and Green Apple Iceberg C.
Smoked Ham Sandwiches with Kimchi Slaw
Wimbledon Buns
Picnic: Classy Affair
Aioli and Friends (asparagus, quail eggs, little gem lettuce)
Rebel Cucumber Sandwiches (with anchovies)
Crab Tart
Gooseberry and Elderflower Traybake
Picnic: Tastes of the Levant
Walnut, Parsley and Sundried Tomato Babka
Labneh, Dukkah, Salted Cucumber and Radishes
Carrot, Cauliflower and Freekeh Salad
Courgette, Chickpea and Feta Salad
Harissa Chicken Sandwich
Fig and Cherry Cardamom Friands
Picnic: Cakes & Bubbly
Blueberry and Raspberry Loaf Cake
lam Lattice Tart
Plum and Ricotta Pastries
Beach Party Picnic Theme
Summertime and the beach go hand in hand. There’s no better way to enjoy the warm weather and the company of friends and family than with a beach party picnic. This theme is perfect for those who live near a beach or are planning a day trip. With the right decorations and menu, your beach party picnic can be the highlight of the summer.
Description of the Theme
The beach party picnic theme is all about embracing the beach vibes and creating a relaxed, fun atmosphere. Think bright colors, beachy décor, and playful accessories. Set the tone for your beach party picnic with the right decorations and accessories.
Suggestions for Decor and Accessories
- Beach Umbrellas: Beach umbrellas not only provide shade, but they also add to the beachy vibe. Look for umbrellas in bright colors or with fun patterns to make a statement.
- Beach Towels: Bring plenty of beach towels for your guests to sit on or dry off with after a dip in the ocean. Choose towels in bright colors or with beachy patterns to fit the theme.
- Beach Games: Keep your guests entertained with beach games like frisbee, beach volleyball, or even a game of cornhole.
- Seashells: Incorporate seashells into your décor by placing them on the table or using them as name card holders.
Menu Ideas
- Seafood Platters: No beach party picnic is complete without seafood. Consider serving up a platter of fresh shrimp, oysters, and crab legs.
- Fruit Skewers: Keep your guests refreshed with a platter of fruit skewers. Choose fruits like watermelon, pineapple, and strawberries for a refreshing snack.
- Coconut Water Cocktails: Create a signature cocktail for your beach party picnic with coconut water. Mix coconut water with rum and fruit juice for a refreshing tropical drink.
- Beach Snacks: Don’t forget to bring along some beach snacks like chips, pretzels, and popcorn to munch on throughout the day.
Characterize Items by Season
Spring
Raw snap peas
Radishes
Blanched asparagus
Artichoke hearts
Apricots
Kumquats
Grapefruit
Strawberries
Summer
Rainbow carrots
Celery
Broccoli florets
Cucumber
Raspberries
Blueberries
Blackberries
Red or green grapes
Watermelon
Pineapple
Peaches
Plums
Tomatoes of all varieties
Anything growing in the garden!
Autumn
Roasted beets—ruby, striped, or golden
Carrots
Roasted sweet potatoes
Roasted squash
Apples
Pears
Figs
Persimmons
Cranberries
Winter
Pickled beets
Pickled green beans
Dried fruit
Figs
Tangerines
Mandarins
Oranges
Pomegranates
Cubed Steaks Parmigiana
3 T. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
3 T. water
1/3 C. finely crushed saltines
1/3 C. grated Parmesan cheese
1/2 tsp. dried basil
4 beef cubed steaks (4 oz. each)
3 T. canola oil
1-1/4 C. tomato sauce
2-1/4 tsp. sugar
1/2 tsp. dried oregano, divided
1/4 tsp. garlic powder
4 slices part-skim mozzarella cheese
1/3 C. shredded Parmesan cheese
In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl. Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side. Arrange steaks in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until meat thermometer reads 160°. Combine the tomato sauce, sugar, 1/4 tsp. oregano and garlic powder; spoon over steaks. Bake 10 minutes longer. Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted
Dehydrated Green or Yellow Beans
4-5 lb. Green and/or Yellow Beans
Beans with edible shells are dense and best dried in a dehydrator. They are easily rehydrated and an interesting ingredient to add to stews or rice as it cooks, as they will absorb liquid while also infusing their flavors across the dish. This will also work with shelled peas.
Dehydrator: Fill a large pot with salted water, leaving enough room to add the beans without overflow. I recommend using a pasta pot with a matching colander that will make it easy to remove the beans at one time. Bring the water to a hard boil over high heat. Place the beans in the pot, cover with a lid, and blanch for 4 minutes, filling the sink with cold water as they boil. Remove the beans from the pot and transfer to the cold water. Chop into 1/2-inch pieces and spread on drying racks. Dehydrate at 125°F for 8-10 hours, until brittle. Store in a jar with a lid that will prevent moisture from entering.
Air-Dried: Air circulation is the key to dehydrating food. Spread the shelled peas or beans on drying racks. Thin-shelled beans can be tied into strands, like you would with hot peppers. Place the veggies out of direct sunlight in a dry spot in your kitchen (I often use the top of a cabinet). They are done when bone dry.
Passionfruit, Coconut & Lime Batida
Passionfruit, Coconut & Lime Batida
8 passionfruit
4 unwaxed limes
450ml coconut water
200ml cachaça or vodka
3 tbsp caster sugar
Cut the passionfruit in half and scoop the pulp into the jar or bottle. Quarter the limes, squeeze in the juice, dropping the squeezed quarters in as well. Add the remaining ingredients, screw on the lid and give the bottle a good vigorous shake. You could strain the mixture now, but I like to let it sit for at least 30 minutes in the fridge for the lime wedges to continue adding flavor to the drink. Strain into individual sealable bottles and chill. Ideally you want to drink it ice cold, so I tend to pop the bottles into the freezer, avoiding the risk of it warming up too much in transit. It has a high alcohol content so although it might turn to slush, it shouldn’t fully freeze.
Autumn Baked Eggs
1 lb. bite-sized tricolor potatoes (or any other potatoes!)
1 medium sweet potato (orange or white)
1 large yellow onion
1 apple (I used honey crisp)
10 oz. breakfast sausages (meat or vegan)
2-3 T. vegetable oil
2 tsp. salt
1 tsp. pepper
1 tsp. paprika
eggs (1-2 per person)
Preheat your oven to 400 degrees F. Dice your potatoes and the apple into about 1-inch chunks. Dice the onion. If using meat sausage, lightly brown it in a sauté pan first so it is not raw. Slice the sausages into 1/2-inch pieces. Place the sausage, potatoes, apple and onion in a large mixing bowl. Add the vegetable oil, salt, pepper, and paprika and stir to combine and evenly mix all the ingredients. Add the potato mixture to a large over-proof skillet or sheet pan. Bake for 30 minutes, stirring the potatoes in between. After 30 minutes, remove the pan from the oven and carefully create a small well in the potatoes for each egg.* Crack one egg in each well, keeping the yolk intact, and return the pan to the oven for 10-12 minutes or until the whites are solid but the yolks are not. Serve immediately. *If you prefer not to bake your eggs, return the potatoes for another 10-15 minutes and cook your eggs as desired on the stovetop.
Foraged Trumpet Mushrooms with Lemon, Garlic, and Thyme
4 T. clarified butter
8 large king trumpet mushrooms, sliced no thicker than 1/4 inch
2 cloves garlic, minced
Finely grated zest and juice of 1 lemon
1 tsp. fresh thyme leaves
Finely ground unrefined sea salt
Melt 2 T. the clarified butter in a large skillet over medium heat. Add the mushrooms and cook for about 1 minute, then turn them over and cook the second sides for another 30 seconds, or until softened slightly and a bit brown at the edges. Transfer the mushrooms to a serving bowl. Add the remaining 2 T. butter to the pan, stir in the garlic, and sauté for about 2 minutes, or until softened and fragrant. Stir in the lemon zest and juice and whisk until the mixture forms a uniform sauce. Stir in the thyme leaves, pour the sauce over the mushrooms, sprinkle with salt, and serve warm.
Roasted Potatoes and Kielbasa
Roasted Potatoes and Kielbasa
3 lb. small red potatoes, cut into 1/3″ to 1/2″ thick rings
2 T. extra light olive oil, or any high heat cooking oil
2 T. minced fresh parsley, or 1/2 T. dried parsley
1 tsp. sea salt
2 garlic cloves, pressed
1 lb. kielbasa, or sausage cut into 3/4″ thick rings (we used Polish kielbasa)
Preheat Oven to 400˚F. Line a large baking sheet with parchment paper, or Silpat.
How to Make Roasted Potatoes and Kielbasa: Cut potatoes into rings no larger than 1/2″ thick. If potatoes are tiny baby red potatoes, you can half or quarter them so they are no larger than 1/2″ thick. Slice Kielbasa into 3/4″ thick rings. Place potatoes and kielbasa in a large mixing bowl. Add parsley, 2 pressed garlic cloves, 1 tsp salt, 2 Tbsp olive oil and toss to combine. Spread onto baking sheet and bake at 400˚F for 45-50 min or until potatoes are browned an crisp.* Stir halfway through baking to ensure even browning. Garnish with fresh parsley if desired.
One Pot Kielbasa Sausage and Rice
2 T. Canola Oil
1 C. chopped Onion
½ C. chopped Bell Pepper
3 cloves Garlic, minced
1 lb. Kielbasa, cut into 1†pieces
1 ½ C. Chicken Broth
¾ C. Rice
1 tsp. Caraway Seed
Salt and Pepper
Parsley, for garnish, optional
In large skillet, heat oil and cook onion, peppers and garlic until onion is soft. Add sausage and cook, stirring, 2 minutes. Stir in remaining ingredients. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, or until rice is done and liquid is absorbed. Garnish with parsley if desired.
Ginger-Glazed Grilled Carrot and Pea Shoot Salad
1 lb. carrots, peeled, halved and chopped to 1-2″ pieces
about 3 C. fresh pea shoots
1 clove garlic, minced
1 T. grated fresh ginger
juice of 1 lime
2 T. light brown sugar
dash of salt and pepper
2 T. extra-virgin olive oil
Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 T. the olive oil and a dash of salt and pepper in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight. Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes. Remove cover, and flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first). Let cool a few minutes. Meanwhile, toss the pea shoots with the remaining T. olive oil and juice of half the lime. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.
Roasted Garlic Bread
4 C. bread flour (or 2 C. bread flour and 2 C. whole wheat flour)
1/2 tsp. instant yeast (or active dry yeast)
1 1/2 tsp. salt
2 1/4 C. room-temperature water
2 whole heads of garlic
1 T. olive oil (for roasting garlic)
Pinch of salt (for roasting garlic)
Cornmeal or semolina flour for dusting loaf
To roast garlic, slice the very top of the head off, revealing all the individual cloves. Then wrap each head in foil and drizzle in a tiny bit of olive oil and a pinch of salt. Wrap these little packages up and bake them at 350 degrees until the garlic is really fragrant and tender, about 30 minutes. If you want to test them, you should be able to easily slide a knife into a clove with almost no resistance. Let the roasted heads of garlic cool for a few minutes and then you can squish out each clove of garlic from the papery stuff. For bread dough, combine flour, yeast, and salt in a large bowl. Add the roasted garlic and mix it in with your finger tips to make sure it’s evenly distributed. Add water and stir until blended; dough will be really wet and saggy. It’ll smell like roasted garlic though which is a good thing and you should be able to see tiny pieces of garlic in the dough. Cover this with plastic wrap and let it sit at room temperature for 14-18 hours. When its surface is dotted with bubbles, the dough is ready. At this point you need to form the loaf. Basically, just lightly flour a counter and pour the dough onto the surface. Gently fold it over itself a few times and then form it into a rectangular loaf. Sprinkle a clean towel with a good layer of cornmeal or semolina flour and lay the loaf on the towel, seam side down. Dust with additional corn meal or semolina. Cover this with another clean towel (or just fold the towel over onto the loaf). Let it rise again for about 2 hours. Dough should have more than doubled in size. At least a half hour before dough is ready, preheat your oven to 500 degrees. Put a 5- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Put the lid on the pot and cook it for 30 minutes. Then remove the lid and cook the loaf for another 15-20 minutes until the loaf is a deep dark brown. Remove the bread from the pot and let it cool on a wire rack for at least an hour before slicing into it.
Canning 3 (or more) Bean Salad
6 C. green beans (or mix of green and yellow Beans)
6 C. cooked red beans (or mix of kidney, navy, pinto, etc)
4 C. cooked garbanzo beans
1 large sweet onion, peeled and sliced thin
1 C. diced Celery
2 large green peppers, seeded and sliced (or red or yellow or even mix with a little hot pepper)
2 C. white vinegar
1 C. lemon juice
3 C. sugar
1 C. oil
1 tsp. Mustard Seed
1 tsp. Celery Seed
2 tsp. canning salt
5 C. water
Wash green beans, snap off ends and cut into 1 to 2 inch pieces. Blanch and cool immediately. (Not really necessary, but will set the color better.) Prepare and set aside all other veggies. In a large stock pot, combine vinegar, lemon juice, sugar and water. Bring this to a boil and remove from heat. Add the oil, and salt, mix well. Add beans, onions, and green pepper to the mix and bring to a simmer. Marinate for 12 to 14 hours in the refrigerator. When marinating is over, heat entire mixture to a boil. Fill clean jars with the mixture. Add any amount of the hot liquid necessary to bring the level of the jars to ½ inch from the top. Put clean lids and rings on and process in a boiling water bath for 30 minutes.
Crispy Cereal Treats
Crispy Cereal Treats
Base Recipe:
3 T. unsalted butter, plus more softened for pan
1 10-ounce bag mini marshmallows
1 recipe mix-ins (see below)
Cocoa Nutty:
5 C. chocolate puffed rice cereal, such as Cocoa Krispies
1 C. cocktail peanuts, roughly chopped
½ C. chopped semisweet chocolate
Trail Mix:
5 C. puffed oat cereal, such as Puffins
½ C. dried cherries or cranberries
½ C. chopped toasted pecans
½ C. toasted pepitas
Tropical Breeze:
5 C. flaked corn cereal, such as Corn Flakes
½ C. chopped dried tropical fruit, such as mango and/or pineapple
½ C. toasted coconut flakes
½ C. chopped macadamia nuts
Berries and Cream:
5 C. whole-grain oat cereal, such as Cheerios
¾ C. chopped freeze-dried raspberries
¾ C. chopped white chocolate
Grease a 9-inch square baking pan with softened butter. Melt 3 T. butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat. Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.
Caramelized Onion, Spinach, and Avocado Quesadillas
3 T. grapeseed oil or olive oil
2 large yellow onions, halved and sliced
1/2 tsp. salt
10 oz. baby spinach
2 C. shredded Monterey jack cheese
2 avocados, pitted, peeled, and sliced
4 large flour tortillas
Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 C. of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.
Pantry Friendly Black Bean Soup with Sherry
1 T. EVOO
2 cloves Garlic, minced
1 small Onion, diced
½ tsp. each ground Cumin and dried Oregano
4oz. can chopped Mild Green Chiles, drained
2 15.5oz. can Black Beans, drained and rinsed
14.5oz. can Diced Tomatoes, drained
4 C. Vegetable Broth or Water
¼ tsp. Celery Salt
Pepper
2 T. Dry Sherry
Heat oil in pot over medium heat. Add garlic and onion and cook 30 seconds, or until fragrant. Stir in spices, then add green chiles, beans and tomatoes. Add broth and season with celery salt and pepper to taste. Simmer 15 minutes to heat through. Just before serving, stir in sherry. If you do not have fresh garlic and onion available, you can use dehydrated versions. Instead of starting in oil, place 1 cup of your broth or water into your pan and add the dried garlic and onion to the broth and heat over medium low until the aromatics rehydrate and start to soften, then proceed with recipe.
Charcuterie Items by Season
Charcuterie Items by Season
Spring
Raw snap peas
Radishes
Blanched asparagus
Artichoke hearts
Apricots
Kumquats
Grapefruit
Strawberries
Summer
Rainbow carrots
Celery
Broccoli florets
Cucumber
Raspberries
Blueberries
Blackberries
Red or green grapes
Watermelon
Pineapple
Peaches
Plums
Tomatoes of all varieties
Anything growing in the garden!
Autumn
Roasted beets—ruby, striped, or golden
Carrots
Roasted sweet potatoes
Roasted squash
Apples
Pears
Figs
Persimmons
Cranberries
Winter
Pickled beets
Pickled green beans
Dried fruit
Figs
Tangerines
Mandarins
Oranges
Pomegranates
To top off the board and fill in any little gaps, I like to pile on salted or raw nuts, olives, fresh honeycomb, dried fruit, date cakes, and any other sweet and savory bits I may find. Tuck them in and around the other items, letting them spill over which makes it look like a spread fit for royalty. Grainy mustards, honey, chutney, jams, compotes, dips, and preserves are delicious accompaniments to slather on with a slice of cheese and baguette. Pickles, cornichons, pepperoncini, roasted red peppers, and pickled summer vegetables add a briny tang to balance some of the creaminess and sweetness. Use fresh herbs as a vibrant and aromatic garnish too!
Wild Leek Marmalade
A delicious accompaniment to roasted or grilled meats, poultry and game, this sweet/sour/savory condiment is also great with sandwiches and cheese. So who cares whether it’s called a jam, relish, marmalade or chutney – point is, it’s delicious!
2 lb. wild leek bulbs, fresh or thawed frozen
2 T. unsalted butter
1 cup dry sherry
2 cups dark brown sugar
2 cups cider vinegar
2 tsp. mustard powder
2 T. yellow mustard seed
2 tsp. salt
1/2 tsp. freshly ground pepper
Slice the wild leek bulbs crosswise into 1/4 inch long pieces. Melt the butter in a large heavy skillet over medium heat. Add the sliced ramp bulbs and cook, stirring occasionally, until they soften and become a light golden brown. This should take about 15 minutes. Add the sherry and continue to cook until the sherry is reduced by half. Add the rest of the ingredients and raise the heat to medium-high. When the mixture comes to a low boil, reduce the heat slightly and continue to simmer, stirring occasionally, for about 40 minutes. Reduce the heat further, if necessary, to make sure that the bottom does not burn.When the mixture has become thick and bubbly, remove from the heat and allow to cool. Place the wild leek marmalade in a container with a tightly fitting lid and refrigerate for up to a month. Serve with roasted meats and poultry, on sandwiches and with cheese – anywhere you want to add the sweet/sour tangy flavor of wild leeks!
Pantry Friendly Pretty Good Gumbo
1 T. EVOO
2 cloves Garlic, minced
14.5oz. can diced Tomatoes, drained
5 oz. jar Roasted Red Peppers, diced
1 T. dehydrated minced Onion
6 C. Vegetable Broth or Water
15.5oz. can Kidney beans, drained and rinsed
½ C. Quick Cooking Rice
14oz. can Okra, drained and sliced (optional)
1 tsp. dried Thyme
1 tsp. Filé Powder
¼ tsp. Celery Salt
Salt & Pepper
1 tsp. Tabasco
Heat oil in large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, peppers, onions and broth. Bring to a boil, then reduce heat to low and add beans, rice, okra, thyme, Filé powder, celery salt and salt and pepper to taste. Simmer, stirring occasionally, until rice is tender and soup is hot, about 5-10 minutes. Add tabasco and taste to adjust seasonings; serve.
Pumpkin Risotto
5 1/2 to 6 cups homemade or low-sodium chicken or vegetable stock
1 cup pumpkin purée (not pumpkin pie filling)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg, or 6 to 10 scrapes on a grater from a whole nutmeg
8 tablespoons (4 ounces) unsalted butter
8 ounces shallots (7 to 8), minced
1 3/4 cups arborio, carnaroli, or vialone nano rice
1 1/2 cups dry white wine, Italian preferred, such as Pinot Grigio or Pinot Bianco, or dry white vermouth
1 1/4 cups grated Parmesan cheese
6 to 10 large sage leaves, finely chopped (optional)
Place the stock, pumpkin, salt, pepper, and nutmeg in a medium saucepan over high heat on a burner near the one where you’ll be cooking the risotto. Stir to combine and bring to a gentle boil. Reduce the heat to a steady simmer. Set a large saucepan next to the first one on the stovetop, add the butter, and melt over medium heat. Add the shallots and cook, stirring, until they are translucent with a few brown edges, 6 to 7 minutes. Add the rice and stir until each grain is coated in fat, 2 to 3 minutes. Reduce the heat to low. Add the wine or vermouth and cook, stirring constantly, until it is absorbed. Add 1/2 cup of the pumpkin stock mixture and stir constantly until absorbed. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly after each addition and adding the next amount only after the previous one is fully absorbed by the rice. After you have used about 4 1/2 to 5 cups of the stock mixture (this will be about 30 to 35 minutes after you started adding the first 1/2 cup of stock), taste the rice to determine if it is very hard, firm, or al dente. You are looking for al dente, with the grains just a bit toothsome (a little resistant to the bite) but cooked — not hard or powdery. The rice should be enrobed in a creamy sauce and the grains should remain slightly al dente. If it is, you can move on to the next step. But it hasn’t reached that stage, add more stock, this time 1/4 cup at a time, stirring after each addition and tasting once it has been absorbed. It should take about 45 minutes for all of the stock mixture to be added and incorporated, but you might not need all of it, so it’s important to slow down to 1/4 cup at a time and taste every few minutes. Stir in the cheese and sage if using. Serve immediately. Risotto is not a make-ahead dish. Even if you finish it 15 minutes before serving and simply allow it to sit, risotto turns into a paste.
Toasted Sesame Chocolate Chip Cookies
Toasted Sesame Chocolate Chip Cookies
1¾ C. [249 g] all-purpose flour
¾ tsp. salt
½ tsp. baking soda
12 T. [1½ sticks or 170 g] unsalted butter, at room temperature
1 C. [200 g] granulated sugar
½ C. [100 g] brown sugar
1 large egg
2 T. toasted sesame oil
1 T. water
1½ tsp. pure vanilla extract
3 oz [85 g] bittersweet or semisweet chocolate, chopped into bite-size pieces (averaging ½ in [12 mm] with some smaller and some larger, optional)
Black and white sesame seeds, for rolling
Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with aluminum foil, dull-side up. In a small bowl, whisk together the flour, salt, and baking soda. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, toasted sesame oil, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the chocolate, if using, and mix until combined. Form the dough into 3 oz [85 g] balls (¼ C.). Roll in the sesame seeds, and place 4 cookies an equal distance apart on each sheet pan. Bake the cookies one pan at a time. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).