Recipes Ninja

Month: December 2016

  • Carrot Patch Cookies

    Carrot Patch Cookies

    Ingredients

    Orange Mike and Ike candies
    Green gummy candy
    Sugar wafer cookies
    Chocolate frosting
    Chocolate wafer cookie crumbs
    Directions

    Cut a slit in one end of a Mike and Ike candy. Cut a small triangle from the green gummy candy. Then fringe the base to form leaves. Put the triangle into the slit of the Mike and Ike and pinch it closed.

    For the planters, put a sugar wafer cookie on a flat surface. Form the longer walls from two whole sugar wafer cookies and cut a third one to fit the shorter ends. Attach the pieces with frosting.

    To fill the planters, combine chocolate cookie crumbs & frosting. Fill each box with this mixture, then press three candy carrots inside.

  • Choosing the Perfect Potato

    Do you know the perfect variety of potato to use for making mashed potatoes? What about the right one for baked? Does it make a difference which type of potato you use when preparing a specific recipe or are all potatoes created equally?

    You may be surprised to find out that it really DOES make a difference in what type of potato you choose when you cook. Using the right potato for the recipe can result in a dish that is comforting and delicious. The wrong type of potato, however, may result in a dish that is edible but definitely not as good as you know it can be or it could turn out all wrong and not enjoyable at all.

    Which type of potato do you use when choosing different methods of cooking? Here are some hints to help you choose the perfect potato for the dish you are preparing:

    • Mashed potatoes have been a comfort food for hundreds of years. Choosing the right potato will result in smooth, creamy potatoes with just the right amount of lumps. For mashed potatoes, the best type of potato to choose is one that is waxy. Yukon gold, white rose and red rose potatoes are your best bet when making mashed potatoes because they aren’t as starchy as other potatoes. Stay away from russet or Idaho potatoes as they are too starchy and result in mashed potatoes that are mealy rather than smooth.
    • Potato salad is another dish that people find comfort in. Because the potatoes will have to be boiled, you’ll want to use the same variety of potato as you would when making mashed potatoes. Choose a variety that is less starchy and your potato salad will turn out perfect every time.
    • Baked potatoes will have a crisp outside and white fluffy goodness on the inside. Unlike mashed potatoes or potato salad, when baking potatoes you want one that is starchy and will result in a fluffy inside. The russet potato is the perfect choice for this application.
    • French fries are one of the most common ways people eat potatoes. You’ll want to choose a high starch potato like a russet or Idaho for making homemade French fries. Or, if you can’t make the perfect fry at home, they can be found at most fast food restaurants.

    As you can see, not all potatoes will produce the same texture when cooked. If you’re a potato lover and you want your dishes to come out perfect, the extra time and effort you spend selecting the right potatoes can make all the difference in the world.

  • Choosing the Right Onion

    Can you have a hamburger without a slice of onion on it? What about a hot dog without diced onions? Well, certainly you CAN have these without onions, but they won’t be quite as good. If, however, you’re unsure of which onion to use, learn how choosing the right onion can make all the difference in the foods you prepare and enjoy.

    While you may enjoy eating onions plain, they are a great addition to hearty warm dishes. But which one do you choose?

    Onions are found in three basic colors: red, white and yellow. They also fall in two category types: dry and green. Most onions you find in the grocery store are dry onions. They are harvested once the tops have dried and they are large and bulbous.

    Red onion varieties include Giant Red Hamburger, Salad Red, and Red Delicious. These onions are great eaten as raw slices on sandwiches or cut up into salads. Chop them up and add them to homemade salsas or cut them into chunks, skewer them and grill them as shish kabobs. Red onions do not store as well as the lighter varieties.

    White onion varieties include the Snow White hybrid, White White and White Granex. They can be served either raw or cooked as they can be quite mild. They are often sautéed and give the foods a sweet flavor. They are often used in traditional Mexican cuisine.

    Yellow onions include the Candy hybrid, Walla Walla Sweet, Granex (or Vidalia), Yellow hybrid, Texas Super Sweet, Sweet and Early hybrid, Yellow Ebenezer, Savannah Sweet, Sweet Spanish hybrid and Texas Grano. Yellow onions can be used in nearly any type of preparation whether raw, sautéed, baked or made into French onion soup.  They have a sweet, tangy flavor that is unmistakable. They are considered one of the best types of onions to use in cooking. Maui, another type of yellow onion, is one of the better choices for making onion rings because they are flat; Vidalia is another variety that makes good onion rings.

    Green, or bunching, onions are harvested before they are young shoots. These are often found in salads or diced up in soups and dried as baked potato toppings. Varieties include Evergreen Long White, Parade and White Lisbon and Scallions. They can be sweet flavored but may also be hot depending upon when they were harvested.

    Leeks are also a type of bunching onion. They are pale green and the only part that is edible is the stalk or stem of the onion. These should be fried rather than boiled because they can become mushy. They can also be made into soup or eaten raw.

    There are many varieties of onions to choose from when preparing meals. While the lists above is not exhaustive, it does give an idea of what types are available and gives ideas on how to use them. Consider the different types of onions you have available to you and then choose one that best fits the type of cuisine you want to enjoy.

  • Classic Green Bean Casserole

    Classic Green Bean Casserole

    1 can green beans
    1/2 can (or 5 oz) cream of mushroom soup
    1/4 cup milk
    1/2 cup French fried onions

    Directions:
    Preheat oven to 350 degrees. In a medium size bowl, mix all ingredients. Pour into a casserole dish. Bake for 25 minutes.

    If you’d like, you can top with more french fried onions and bake for another 5 minutes or until lightly toasted.

  • Delicious Pumpkin Chili

    Delicious Pumpkin Chili

    Ingredients

    2 pounds ground beef
    1 large yellow onion, diced
    1 green bell pepper, diced
    1 tsp. chili powder
    1 tsp. sugar
    2 (15 ounce) cans chili beans, drained
    1 (46 ounce) can tomato juice (or beef broth)
    2 (28 ounce) cans diced or stewed tomatoes with juice
    1 cup canned pumpkin puree
    1 tbsp. pumpkin pie spice
    Directions

    In a large pot over medium heat, brown the beef; drain.

    Add the bell pepper and onion and bell pepper. Cook until softened, about 5-7 minutes.

    Add the remaining ingredients and stir.

    Simmer 1 hour.

  • Easy Apple Butter

    Easy Apple Butter

    Ingredients:
    8 cups of applesauce
    4 cups of sugar
    4 teaspoons of ground cinnamon
    2 teaspoons of ground allspice
    2 teaspoons of ground nutmeg
    2 teaspoons of ground cloves

    Directions:
    Stir all ingredients together well in a large bowl. Transfer to a crockpot and cook, UNCOVERED, on high for 6 to 7 hours. It isn’t necessary to stir it. Cool and place into containers. Keep refrigerated or may be frozen

  • Easy Squash Casserole

    Easy Squash Casserole
    This is a great way to use some of that squash from your garden. Make ahead and store in the refrigerator until ready to bake!
    Ingredients:
    6 cups of squash, yellow or zucchini, chopped

    1 cup of chopped, sweet Vidalia onion

    1 can of cream of chicken soup

    1 cup of sour cream

    1 cup of shredded carrots

    ½ cup of unsalted butter, softened

    4 cups of dry stuffing mix

    Directions:
    Preheat the oven to 350 degrees.

    In a medium saucepan, bring 3 cups of salted water to a boil. Add squash and onions and boil for about 5 minutes. Drain.

    In a large bowl, combine the soup and the sour cream, mixing well. Stir in the carrots. Gently fold in the squash and onions.

    In another bowl, mix the butter with the stuffing mix until crumbly. Spread half of the stuffing in a 12x7x2 inch baking dish. On top of this, spread the squash mixture from edge to edge and cover with the remaining stuffing.

    Bake for 25 minutes.

  • English Peas with Mushrooms

    English Peas with Mushrooms
    Ingredients:
    10 ounce package of frozen green peas
    4 ounces of mushroom stems & pieces
    1 small onion, chopped
    ½ cup celery, chopped
    2 ounces of pimentos, drained & chopped
    4 Tablespoons of unsalted butter
    ½ teaspoon of salt
    1/8 teaspoon of black pepper

    Preparation:

    Empty the frozen peas into a sauce pan. Use the liquid from the mushrooms to replace the required water. Otherwise, prepare as directed on the package. Drain and set aside.

    Melt the butter in a small skillet, add the onions and celery and sauté these until soft. Add the mushrooms, pimento, salt and pepper and stir to blend. Add peas and heat thoroughly. Serve warm.

  • Fresh Ginger Peas

    Fresh Ginger Peas

    Add the flavor of fresh grated ginger to plain peas and make them special! These are especially good if you use fresh peas rather than canned.

     

    Ingredients:

    1 cup of fresh peas

    2 Tablespoons of chicken stock

    1 clove of minced garlic

    ½ cup of freshly grated ginger

    ¼ cup of water

    4 small carrots, thinly sliced (optional)

    Directions:

    If you choose to add the carrots, you will need to simmer them in the stock for 5 minutes to soften. Use a medium sized saucepan. Add the remaining ingredients, cover and bring to a boil. Reduce heat and continue to cook for 5 minutes or until the carrots are tender.

    Yield: 4 servings

     

     

  • Goat Cheese Filled Cherry Tomatoes

    Goat Cheese Filled Cherry Tomatoes
    Ingredients

    1/4 pound goat cheese
    1/4 cup minced fresh basil
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    24 cherry tomatoes
    Directions

    In a bowl, the cheese, basil, salt and pepper. Mix with a fork until well blended.

    Slice the top off each cherry tomato. Use a small spoon and scoop out the pulp to make a hollow shell. Rinse the tomato shells in cool water.

    Use a small spoon, scoop 1 teaspoon of the mixture and stuff into a tomato shell. Arrange tomatoes on a platter to serve.

  • Healthy Green Bean Salad Italian Style

    Healthy Green Bean Salad Italian Style

    Ingredients

    2 (16 oz.) cans green beans, drained
    1/2 C. cherry tomatoes, halved
    1/4 C. ripe olives, sliced
    2 T bacon bits
    1/4 C. fat-free Parmesan cheese
    1/3 C. fat-free Italian dressing

    Directions

    In a medium bowl, combine green beans, tomatoes and olives. Stir in bacon bits and Parmesan cheese. Add Italian dressing and mix well.

    Cover and refrigerate until chilled through, at least 30 minutes. Serve chilled.

  • How to Use Herbs in Cooking

    When you cook without herbs and spices meals turn out bland, at best. If you’re unsure how to use herbs in cooking, keep reading. The following ideas will teach you how to begin using herbs and making meals which are more palatable.

    Before you begin your foray into cooking with herbs, it’s important to know where you would expect to use them. Some herbs are used more with savory recipes while others will be used in dessert recipes. You may also find a few herbs which can be used in both.

    Determine to try a different herb each week. Look for a couple of recipes which use new herbs you’d like to try. Prepare about three new recipes using the herb and see how your family likes them.

    Beef – Add fresh sweet marjoram to butter and spread it over a roast beef after it comes out of the oven. You may also want to do something similar with sweet marjoram, chervil, parsley, summer savory and celery.

    Pork – Chervil, savory and marjoram would be added to pork chops. Sage is a common herb used in sausage.

    Lamb – Thyme, parsley, garlic, onion or marjoram could be used in combination on lamb. You could also use dill on lamb chops.

    Poultry – Basil, lovage, marjoram, sage, thyme and rosemary are common ingredients in poultry seasoning. These would be great added to chicken or turkey.

    Fish – When preparing fish you may want to use dill, basil or tarragon. You could also use curry powder, mustard and marjoram.

    Beverages – Various types of mint, lemon balm and lemon thyme could be added to hot or cold tea.

    Desserts – Herbs for desserts include allspice, anise, caraway, cinnamon, ginger, mint and nutmeg.

    You can find fresh or dried herbs in most grocery stores. However, it is important to remember that fresh herbs provide a bold flavor while powdered herbs are generally milder. Use dried herbs with fat such as when making a flavored butter or infusing oil. When using fresh herbs, be sure to crush the herb before using it to cook with.

    When it comes to herbs remember that a little often goes a long way. You’ll want to experiment if you don’t know how to use herbs in cooking, but you don’t want to overwhelm the dish. As you become more comfortable using a few herbs, you can then begin branching out and trying more exotic ones.

  • Peaches for Something Other Than Dessert

    Peaches – Not Just for Dessert

    There is nothing like homemade peach ice cream or peach cobbler. However, there’s more to peaches than meets the eye. Not only does the peach make wonderful desserts, you can also use them for savory dishes as well.

    Most peaches sold in the United States are either from Georgia, South Carolina or California. While it is best to get them when they are in season and use them right away, there’s no reason you can’t get them while they’re in season and either can, dry or freeze them for use during other parts of the year. No matter how you enjoy them, peaches are a wonderful addition to any diet and do not have to be eaten only for dessert.

    One way you can enjoy peaches is to peel them, cut them in half and then brush them with olive oil. Season them with a bit of salt and pepper. Then place them on a preheated grill.  Be sure to grill the peach on both sides for about three minutes. Remove them from the grill and then place them on a serving dish. Grate some fresh parmesan cheese over them and enjoy.

    If that doesn’t sound appealing, you can also try some grilled peach salsa. Prepare the peaches as above but without the pepper. When they’ve been grilled for about two minutes on each side, remove them from the grill and allow them to cool. Next, slice the peaches and add finely chopped red onion. Chopped mint and freshly squeezed lemon will complete the grilled peach salsa.

    Does your family enjoy pasta salads during the summer? Roast their favorite vegetables – yellow squash, zucchini or bell pepper along with halves of peaches– in a 450 degree oven for 25 minutes. Toss with a vinaigrette and then add to your favorite pasta. You will have created a savory peach dish your family will love.

    While most people are used to seeing peaches prepared as a dessert, there’s no reason they have to be only prepared that way. Why not try something new with peaches this year. There are so many ways to use peaches in savory dishes that you may find you and your family enjoy these dishes just as much as peach cobbler – well, maybe not.

  • Pumpkin Pecan Muffins

    Pumpkin Pecan Muffins

    Ingredients:
    1/2 cup butter, softened
    1 cup sugar
    2 eggs
    1 cup pumpkin puree
    2 tsp. pumpkin pie spice
    1 cup milk
    2 tsp. baking powder
    1/4 tsp. salt
    2 cups all-purpose flour
    Directions:

    Preheat oven to 350 degrees.

    In a large bowl, combine all the ingredients except the flour. Beat until well blended. Slowly add flour while continuing to mix. Do not over mix.

    In a lightly greased or lined muffin pan, spoon in batter to 2/3 full.

    Bake at 350F for 20 minutes or until golden and inserted toothpick comes out clean.  Cool completely
    OPTIONAL TOPPING:

    1/4 cup butter, cubed
    1/3 cup brown sugar
    1/3 cup pecans, chopped
    1/4 cup all-purpose flour
    In a small bowl, combine everything. Using a pastry blender or two knives ‘cut’ ingredients to mix until crumbly. Sprinkle over batter before baking.

  • Curry Pumpkin Soup

    Curry Pumpkin Soup

    Ingredients

    2 tablespoons butter
    3 tablespoons all-purpose flour
    2 tablespoons curry powder
    4 cups vegetable broth
    1 (29 ounce) can pumpkin
    1 1/2 cups half-and-half cream
    2 tablespoons soy sauce
    1 tablespoon white sugar
    salt and pepper to taste

    2 tablespoons pumpkin seeds (optional)
    Directions

    If using pumpkin seeds, toast them in the oven at 375 degrees until they begin to brown (about 8 minutes).

    In a large pot over medium heat, melt the butter.

    Add the flour and curry powder and stir to remove all lumps. Continue to cook until it almost reaches a boil.

    Add the broth slowly while using a whisk to stir. Cook until thickened.

    Next, stir in the half-and-half, pumpkin, soy sauce and sugar. Salt, and pepper to taste.

    Bring soup to a boil, then remove from heat.

    Garnish with roasted pumpkin seeds.

  • Strawberry Spinach Salad

    Strawberry Spinach Salad

    Ingredients

    2 tablespoons sesame seeds
    1 tablespoon poppy seeds
    1/2 cup white sugar
    1/2 cup olive oil
    1/4 cup distilled white vinegar
    1/4 teaspoon paprika
    1/4 teaspoon Worcestershire sauce
    1 tablespoon minced onion
    10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
    1 quart strawberries – cleaned, hulled and sliced
    1/4 cup almonds, blanched and slivered
    Directions

    Use a medium size bowl stir together the poppy seeds, sesame seeds, olive oil, vinegar, paprika ,sugar Worcestershire sauce and onion.

    Cover, and refrigerate an hour.

    Combine the spinach, strawberries and almonds. Pour dressing over salad, and toss.

  • Strawberry-Rhubarb Cobbler

    Strawberry-Rhubarb Cobbler

    What can be wrong when you have a dish of hot cobbler and warm cream in front of you? With the availability of frozen fruit, you can make any cobbler anytime you want!
    Serves 6

    Ingredients:
    16 ounces of frozen strawberries, whole or halved
    16 ounces of frozen rhubarb
    1 cup plus 3 Tablespoons of sugar
    6 Tablespoons of unsalted butter, softened
    1 teaspoon of cornstarch
    1 teaspoon of vanilla
    1 cup of all-purpose flour
    1 egg
    ¼ teaspoon of salt

    Directions:
    Set the frozen fruit out to thaw. Preheat the oven to 400 degrees. Coat an 8 inch square baking pan with non-stick spray or grease and lightly flour the pan.
    In a large bowl, combine the fruit with 1 cup of sugar, 2 Tablespoons of butter, the cornstarch and vanilla. Blend well. Pour into your prepared baking pan.
    In a medium bowl, combine the flour, the egg, salt, 3 Tablespoons of sugar and the remaining butter. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.
    Bake in the pre-heated oven for 30 to 40 minutes or until bubbling and golden brown. Serve warm with evaporated milk or ice cream.

  • Sweet Cinnamon Pumpkin Seeds

    Ingredients

    4 cups pumpkin seeds
    1/2 cup butter
    2 tbsp. brown sugar
    1 tbsp. ground cinnamon
    1/4 tsp. salt
    1/4 cup granulated sugar

    Directions

    Preheat oven to 350 degrees.

    In a microwave safe bowl, melt the butter. Add the pumpkin seeds, brown sugar, cinnamon and salt. Stir to coat the seeds.

    Cover a cookie sheet with parchment paper. Spread the seed mix evenly and thin to allow seeds to cook evenly.

    Bake for 30 minutes, stirring once after 15 minutes.

    Remove from oven and sprinkle 1/2 of the granulated sugar over the seeds; stir to coat. Return to oven and bake for 15 minutes more.

    Sprinkle with remaining sugar, stir and bake for a final 15 minutes.

  • Tomato Pie

    Tomato Pie

    Ingredients

    12 slices of bacon
    3 large tomatoes, seeded and sliced
    1 9-inch deep dish pastry shell, baked
    8 green onions, chopped
    1-1/2 C. Cheddar cheese, extra sharp, grated
    1-1/2 C. mayonnaise

    Directions

    Fry bacon; drain and crumble into small bits.

    Arrange tomato slices in pastry shell. Place chopped onions and bacon bits on top.

    In a small bowl, mix cheese and mayo. Add this topping to your pastry shell.

    Bake at 350 degrees F for 30 minutes.

    Serve hot and as a side dish for beef, pork, or chicken.

  • Vegetable Pasties

    Ingredients

    3 1/2 cups all-purpose flour
    1 cup whole wheat flour
    1 teaspoon salt
    1 cup shortening
    1 1/4 cups ice water
    2 tablespoons olive oil
    1 onion, thinly sliced
    4 cloves garlic
    2 carrots, thinly sliced
    1 turnip, peeled and diced
    2 potatoes, peeled and diced
    1/2 pound mushrooms, chopped
    2 tablespoons water
    1 cube vegetable bouillon
    1 teaspoon dried tarragon
    salt and pepper to taste
    1 eggs, beaten
    Directions
    Mix salt, whole wheat flour, and all-purpose flour in a large bowl. Add shortening a little at a time until mixture resembles coarse crumbs (works best if you use your hands). Add water until mixture forms a ball. Separate dough into 8 pieces, and shape into balls. Cover, and set aside. Pre-heat oven to 400 degrees F.

    In a large pan or skillet heat olive oil over medium heat. Saute onion and garlic until soft about 5 minutes. Add your potatoes, turnips, carrots and mushrooms. Add water, bouillon, tarragon, salt and pepper. Cook for 15 minutes.

    Shape each pastry ball into a circle, approximately 8 inches in diameter. Place about 1 cup of filling to the center of each pastry. Fold pastry over filling, and pinch edges. Place on baking sheet, and brush with egg.

    Place in oven for 45 min or until browned.

  • Ways to Use Radishes in Summer Recipes

    Radishes are plentiful in stores throughout the year but they can often be found in gardens around the country. People enjoy eating them raw but may not know of other ways to use radishes in summer recipes. Continue reading to learn more about using radishes in your meals.

    Many people don’t realize that radishes have been cultivated and eaten for thousands of years. Originally found in China, they were also enjoyed in Egypt and Greece. They were first cultivated in the United States by the year 1629 having first been grown in Massachusetts.

    Varieties of radishes include California mammoth whites, daikon, black, red globe and icicles as well as others.

    • Cut the radishes into slices and add them to your next tossed salad. You can eat the fruit of the radish as well as the leaves. One thing about eating the leaves is that they don’t taste as spicy as the radishes themselves.
    • Stir fries are a delicious way to use radishes. Thinly slice the radishes, add scallions and sauté them quickly until lightly browned. These can be added to fish tacos or spooned over your favorite fish.
    • Quarter large radishes, coat them with olive oil and your favorite seasonings and then roast them in an oven set on 400 degrees for 10-12 minutes or until fork tender. Add the radishes to roasted potatoes and make potato salad. It will be a different way to enjoy potato salad.
    • Create a sharp and peppery relish using radishes, lemon and orange zest, sugar, butter, salt and pepper to taste. This can be added to fish or another meat. You may even want to try it spread on bread and served with your favorite cheese.
    • Looking for an alternative to potato chips? Thinly slice 10 radishes and steam them for five minutes in the microwave. Season them with 1 teaspoon chili powder, 1/2 teaspoon garlic salt and 1/2 teaspoon paprika. Transfer the radish slices to a baking sheet and bake them for 10 minutes. Flip the radish chips and then return to the oven for another 10 minutes. They should be delicious and crispy.

    If you would still like other summer recipes using radishes, take a look in your favorite cookbook or on the internet. Surely you’ll find something that will pique your interest and tingle your taste buds.

     

     

  • Why Iceberg Lettuce Shouldn’t Be Your First Choice

    Let’s be honest. If you go to most restaurants, chances are any salad you purchase is going to be made with iceberg lettuce. Some people feel iceberg lettuce shouldn’t be your first choice. What’s the truth about using iceberg lettuce?

    Part of the truth concerning iceberg lettuce is that it doesn’t have the same nutrients as other leafy greens. Even though it doesn’t have as many nutrients, it is still a healthier choice than you might think. Iceberg contains 0.5 grams of protein, 10 milligrams of calcium, 78 milligrams of potassium, 1.5 milligrams of vitamin C and 15 micrograms of folate. It also contains 13.3 micrograms of vitamin K, 164 micrograms of beta carotene, and 152 micrograms each of lutein and zeaxanthin.

    Iceberg lettuce is also high in water content and low in calories so it’s no wonder people on a diet might choose it for their weight loss arsenal. Providing 1% of your daily allowance of calcium, 7% of your vitamin A requirement, 3% of your vitamin C, and 2% of your daily iron requirement, iceberg lettuce is far from being totally without benefit. However, when you compare it with other leafy greens, it’s easy to see why you might want to use another variety of lettuce.

    Romaine lettuce is a healthier option if you love to eat salads. The same amount of romaine provides 0.58 grams of protein, 1 gram of fiber, 16 milligrams of calcium, 116 milligrams of potassium, 11.3 milligrams of vitamin C and 64 micrograms of folate. It also provides 48.2 micrograms of vitamin K, 1637 micrograms of beta carotene and 1087 micrograms of both lutein and zeaxanthin. It’s easy to see why romaine is a better choice if you want a healthier choice of lettuce for your salad.

    Other varieties of lettuce include Boston Bibb, green leaf, red leaf and arugula. Each one will have differing amounts of calories and nutrients.

    When it comes time to make a salad, don’t rely on using only one variety of lettuce. Purchase several varieties and mix them all together. You’ll be able to enjoy the flavor differences and all of the health benefits of choosing more than one.

    It’s true that iceberg lettuce has been given a bad rap in recent years. When someone tells you iceberg lettuce shouldn’t be your first choice when making a salad, you don’t have to give it up entirely. Use a several types of lettuce including iceberg and you’ll get the nutrients you need and the flavor you enjoy.

     

     

  • Ways to Dry or Dehydrate Fruits and Veggies

    People who grow gardens each year hope that the garden will supply enough fruits and vegetables to be able to save some for the winter months. Some people choose to can their surplus while others freeze. Have you considered ways to dry/dehydrate fruits and vegetables as an alternative to canning or freezing?

    You can dry food in a number of ways:

    • Sun Drying
    • Solar Drying
    • Oven Drying
    • Dehydrator Drying

    To effectively dry food it is necessary to have the right combination of low humidity, air current and warm temperatures.

    Sun drying is probably one of the oldest ways to preserve food but it depends on the temperature, weather and relative humidity. If you plan to use this method to dry vegetables, it is imperative to do so when there will be 3-5 days of warm temperatures and sunshine. While this is method is free, it takes so much longer.

    Solar drying is similar to sun drying but it is also different. Solar drying is accomplished by creating a box with a glass lid, solar oven or placing the vegetables in the car window. You’ll have better luck if you have a long stretch of sunny days, but you must leave the windows open to allow for air circulation. This method is quicker than sun drying, but there is still a better way.

    Oven drying is an option you may only want to consider for small-scale drying of 4 to 6 pounds of vegetables at a time. However, this method is not free as the oven will have to remain on the entire time the vegetables are drying. This method will take longer than a dehydrator and you have to rotate the trays to ensure even drying. You also may have difficulty maintaining the necessary 140 degrees in your oven or won’t have the proper air circulation.

    Dehydrator drying is probably the best way to dry fruits and vegetables. Most dehydrators allow you to expand the number of trays; they are sturdy, safe and much quicker than any other method. They provide a constant heat source, you can set the temperature, and the fan allows for even air circulation.

    If you’re considering drying or dehydrating the bounty from your garden, consider the four different ways. Some of the methods are free but they will require a good amount of time. Other methods will cost money but they are much more effective and the results are predictable. The choice of which method you use is entirely up to you.

  • Unique Ways to Use Extra Tomatoes

    If you have planted a garden in the past, you know tomatoes are often prolific. Before you know it, you have an over abundance of tomatoes. You don’t want to can them. Freezing isn’t such a good idea. And you can only eat so much spaghetti. If you’re looking for unique ways to use extra tomatoes look no further.

    1. Slice them up – Use slices for hamburgers and sandwiches. In the South, people have tomato slices as a side dish. If you’ve never tried that, now would be a perfect time.
    2. Make salsa – There are so many different salsa recipes available in cookbooks, magazines and on the internet. Try different recipes with your extra tomatoes. If you’re tired of store-bought salsa, can some for the colder months. An unusual salsa recipe you can enjoy with fresh from the garden tomatoes also has mangos, onion, jalapenos and avocado.
    3. Eat them while they’re green – Many Southerners love fried green tomatoes, some people from other areas of the country do, too. Slice the tomatoes, bread them and then fry them up for a tasty treat.
    4. Stuff them – Slice the top of the tomato off, scoop out the seeds and fill with your favorite egg, tuna or chicken salad. Not only will this be a great way to avoid having to wash an extra dish, it will look wonderful and you can eat it when you’re finished with the salad.
    5. Make tomato soup – Canned soup from the store might be good in a pinch but homemade tomato soup is super! Use your family’s favorite tomato soup recipe and can it for the winter months.
    6. Break out the dehydrator – Tomatoes are easy to dehydrate. Cut off any bruises, slice them up, put them on the dehydrator rack and turn it on. Before long you’ll have dried tomatoes which can be used in various recipes throughout the year.
    7. Add them to salads – Cut the tomatoes into cubes along with onions and cucumbers. Add a nice vinaigrette dressing and you’ll have a different salad. Of course, you can also cut them up and add them to typical tossed salad, as well.
    8. Make homemade ketchup – Ripe tomatoes, garlic, cider vinegar, brown sugar, cinnamon and cloves make awesome ketchup your family will love.
    9. Shish kabob them – The next time you get a nice cut of meat that is the perfect size for a shish kabob, skewer the meat along with tomatoes, red onion and mushrooms. Brush them with olive oil and grill them.

     

    The above are a few of the many unique ways to use extra tomatoes from your garden. If all else fails and you still have too many after trying these ways, give them away to friends, family, local food banks or nursing homes. They’re sure to be appreciated.

  • Storing the Harvest

    Storing the Harvest: Ways You Can Preserve Your Fruits and Veggies

    It’s that time of year again. You have a bumper crop of certain fruits and vegetables in your garden, someone has shared their bumper crop or you’ve made a trip to the local farmer’s market or fruit stand. The question becomes what do you do with all of it? Here are some ideas for storing the harvest. Consider these ways you can preserve your fruits and veggies for use later in the year.

    Dehydrating

    This is probably one of the first methods to store food for future use. Consider Indians who used fruits, nuts and meat to create pemmican, a dried bar that provided much needed nutrients in the winter when hunting was scarce. You’ve probably also seen beef jerky. You can dehydrate fruits and vegetables from your garden that can be added to soup in the colder months.

     

    Dehydrating can be done outdoors in the sun, in a solar oven, your conventional oven or a dehydrator. Each method has its own benefits so you will want to consider which one is best for you and your situation.

    Canning

    Canning is almost as old as dehydrating. Nearly everything can be canned if done properly. Canning of most vegetables will require the use of a pressure cooker. If you haven’t ever canned vegetables, you may want to get help from someone who has the experience to make sure you have canning success.

    Canning fruit is much easier. They do require a water bath but it doesn’t have to be done in a pressure cooker. Technically, tomatoes are a fruit, so water bath canning is the best method if you want to can whole tomatoes for soups or chili, crushed tomatoes, spaghetti sauce or salsa. You might be surprised how much money you can save by using home canned sauces.

    Pickling

    If you have more cucumbers than you’ll be able to eat, consider making homemade pickles. There is nothing quite like them. You will also need onions, sea salt and vinegar. Most people think of cucumbers when they hear “pickle” but the fact is you can pickle many different types of fruits and vegetables in a similar manner. Peppers, apples, pears and relishes are also prepared in much the same way.

    Freezing

    There is a lot to be said about filling your freezer with produce from your garden. It is great to be able to open the doors to the freezer and seeing corn on the cob, carrots, broccoli and other foods. It isn’t advisable to try to freeze fresh lettuce or potatoes; you probably wouldn’t want to eat them. Freezing is one of the easiest ways to store the harvest but remember that you may lose the food in your freezer if the power goes out.

    Root cellar

    It used to be common for families to have a root cellar to store their fruits and vegetables. This isn’t quite as usual these days, but the concept still has merit. Check with your local extension agency or land surveyor to see if it would be possible to create a root cellar on your property.

     

     

  • Making Use of Excess Cucumbers

    You planted several cucumber plants so you could enjoy them in salads and possibly make a few cans of pickles. But you have more cucumbers than you think you’ll need. What do you do about it? How do you go about making use of excess cucumbers if you don’t want to pickle them all?

    1. Salsa made with cucumbers, tomatoes, hot peppers and corn is really good over Mexican dishes. You can find a variety of recipes for salsas using cucumbers in cookbooks, on the internet and in food magazines.
    2. Make a sauce using shredded cucumbers. Add the shredded cucumbers to unflavored yogurt and spices. This is a great sauce for wraps and traditional sandwiches.
    3. Try cucumber juice. Cucumber juice isn’t your normal, everyday type of beverage, but it could be a great change of pace. You can drink it over ice or add it with other beverages. The next time you prepare smoothies, pour in a little cucumber juice to add extra vitamins.
    4. Add diced cucumbers to stir fry. They remain somewhat crispy when warmed but also are smooth within your mouth.
    5. How about using cucumbers in soup? Puree the cucumbers to make gazpacho. You can add other vegetables – diced tomatoes, fresh corn or anything else you have on-hand – to change the taste of the soup. Look in cookbooks or on the internet to find other gazpacho recipes using cucumbers.
    6. Rediscover cucumber sandwiches. In the past women used to serve cucumber sandwiches for baby showers, bridal showers or afternoon tea. These sandwiches are made with cream cheese, sour cream, chives and cucumber slices on bread. Some women would cut off the crust and slice them in quarters.
    7. Create a type of raw pickle. Peel and thinly slice the cucumbers. Do the same with a small onion. Add 1/4 cup vinegar, 1/4 cup water, 2 teaspoons sugar, dash of salt and pepper. Allow this to marinate for at least an hour before eating.
    8. If you simply can’t stand to eat another cucumber because you have so many of them becoming ripe at the same time, it is helpful to know that you can use sliced cucumbers to help reduce swelling around your eyes.

    You can use any of the above ways to make use of excess cucumbers. You can also share them with your neighbors, friends or co-workers.

  • How to Choose Which Fruits and Veggies to Store

    An overabundance of fruits and vegetables from your garden means you may have a problem. What do you do with all the extras? Some of it you will want to eat right away, some you may want to share with others but some you will probably want to store. Do you know how to choose which fruits and veggies to store and which are best used in another way?

    No matter if you’re talking about fruits or vegetables, you want to purchase produce at the end of your grocery shopping trip. Choose the food at the peak of ripeness. Look for fruits that are firm and not mushy.

    Set fruit with bruises aside. You won’t want to use these for storage whether you’re considering freezing, canning or dehydrating Using bruised fruits increases the chance that the food will be less than its best and could even lead to the food spoiling and all that hard work going to waste.

    • Cherries – Great for canning, freezing and dehydrating. For the best results, pit the cherry first to make them easier to use. They should be uniform in color and firm.
    • Blackberries – Consider freezing or canning. They don’t dehydrate well at all. Lie in a single layer on cookie sheets and then freeze them. Once frozen you can move them to a freezer bag.
    • Blueberries – Can be made into jelly and canned, frozen or dehydrated. Choose fruit that is plump and not shriveled with a deep blue color.
    • Grapes – Red, green and black – These are best stored after being frozen. The fruit should be firm and plump with green stems.
    • Peaches and nectarines – Nothing beats homemade peach jam so take advantage of any surplus to can. You can also freeze both fruits relatively well if sliced thin enough.
    • Strawberries – These should have a smooth, shiny and even color. They shouldn’t be bruised, slimy or have excessive yellow coloring. Lay them out on a cookie sheet in a thin layer to freeze them. You can also make strawberry preserves.

    Not all vegetables are good for long-term storage due to the amount of water in them. Water expands when frozen and breaks down the cell walls. When the produce is thawed, you will notice the texture being much softer than original. For this reason, it is helpful to cook the vegetables before freezing them.

    When you do freeze fruit, it will retain its quality for 8 to 12 months. After that the quality begins to degrade. Fruit packed in sugar or sugar syrups will keep longer than unsweetened fruit that is frozen.

    Frozen vegetables will also remain good for 12 to 18 months. It is best to use the frozen vegetables before the next season’s crop comes in and is ready to freeze. Don’t forget that when freezing vegetables, you will want to blanch them first, drain them and then put them in the freezer. You can also pressure can and dehydrate vegetables. Be sure to read the instruction manuals for tips on which vegetables can be used in each machine.

     

  • Freezer Friendly Fruits and Veggies

    Preparing foods ahead of time makes it possible for you to save money on your grocery bill. You can find fruits and vegetables on sale during the summer and into fall months when they’re in season and cheaper. It helps to know which are freezer friendly fruits and vegetables so you can plan ahead to fill your freezer.

    Not all fruits and vegetables will freeze well fresh from the garden. Fruits can often be frozen without much preparation but the same can’t be said about vegetables. Most vegetables will require you to blanch them for about 5 minutes and then dip them into ice water to stop the cooking process before they can be frozen.

    Start by choosing fruits and vegetables you plan to freeze at the peak of ripeness. The food should be firm and without bruises to ensure the best taste when they are used in the future. Don’t be afraid to sniff the fruit to see how it smells which may indicate how it tastes.

    When freezing fruit you may be concerned that it will darken. This can be avoided by adding ascorbic acid (vitamin C) in simple syrup that is added to the fruit prior to freezing. Fruits that freeze well include:

    • Apples
    • Apricots
    • Bananas
    • Berries of all kinds
    • Cherries
    • Coconut
    • Cranberries
    • Citrus
    • Grapes
    • Nectarines
    • Peaches
    • Pears
    • Pineapple
    • Plums
    • Raspberries
    • Rhubarb
    • Strawberries

    Fruits that don’t freeze well include watermelon and citrus fruit sections. While you may find these fruits frozen, you will notice the texture is totally different when thawed.

    Most vegetables can be frozen but the texture may be off when you thaw them. For this reason, it might be good to plan to use some frozen vegetables in soups or casseroles. Vegetables which freeze well include:

    • Asparagus
    • Beans – most varieties
    • Beets
    • Broccoli
    • Cabbage (only use for cooking)
    • Carrots
    • Cauliflower
    • Celery
    • Corn
    • Eggplant
    • Greens (Kale, mustard and turnip)
    • Okra
    • Parsnips
    • Peas (black-eyed and green)
    • Pumpkin
    • Sweet potatoes
    • Rutabagas and turnips
    • Summer squash
    • Tomatoes (stewed, only use for cooking)

    Vegetables you don’t want to freeze include lettuce, cabbage, cucumbers, endive, parsley and radishes.

    Remember that even though the majority of fruits and vegetables are freezer friendly, they won’t be exactly the same as fresh. The taste should be very similar but the texture could be considerably different. If you have an overabundance of fruits and vegetables, however, freezing them is one way to store them for long-term use.

  • Freeze-Ahead Meals and Sauces

    Have you ever wished you could fill your freezer with meals that are already prepared and ready to heat and eat? Oh, yeah, those are called TV dinners, but you’re not convinced they’re that healthy or they don’t come in the foods your family likes. You could make your own freeze-ahead meals and sauces. It will take some time but it can be so comforting knowing you have those meals for those evenings you simply don’t want to cook.

    Preparing freeze-ahead meals will take time. You will want to plan which meals to prepare, make a shopping list, go purchase the food and then do the actual cooking. There are a number of websites which share information on freeze-ahead meals and they usually recommend doing this type of cooking over at least two days.

    One of the easiest types of meals to do as a freeze-ahead meal is a casserole. You can put the ingredients together in an aluminum pan, cover it and pop it into the freezer. When the time comes to eat it, it will be so easy you’ll be glad you spent the time making it.

    Lasagna is one of the most popular meals for families to make ahead and freeze. You will need noodles, spaghetti sauce (homemade or store bought), cheese and meat. Prepare the lasagna as if you’re going to eat it right away except you won’t bake it now. When you have added the last cheese layer, place a cover on the pan. Let it cool in the refrigerator or place the casserole pan in a sink of ice water prior to freezing to ensure it freezes uniformly.

    You can also make your favorite soups to freeze for later use. Chili is welcome in the colder months but you might not always have to time prepare it. Make a big pot of chili, break it down into normal amounts needed for your family, and place the containers in the freezer. When you’re hankering for a bowl of chili, it will be so much easier to reheat the frozen chili than making an entire pot.

    Spaghetti is a common meal families prepare on a regular basis. Cans or jars of sauce at the store are expensive and it seems prices continue to rise. Rather than turning to store bought sauce, make your own and freeze it. Buy tomatoes when they are on sale and prepare the sauce with your favorite ingredients. Your family will be able to taste the difference and the love.

    Perhaps you’ve come across a great sale on ground beef. There are so many ways you can use it. Cook the meat right away using onions and simple seasonings. You can freeze enough in one container for a variety of meals – spaghetti, tacos, shepherd’s pie, burritos, enchiladas or pirogues.

    Freeze-ahead meals can be so helpful when you’re rushed for time. The effort at the beginning of the process might seem excessive but the time is definitely well worth it. To make the process easier, enlist the help of your family or cook with a friend! You can share the work load and the foods that prepared.

  • 9 Ideas for Salads

    Summertime is the perfect time to enjoy salads you might not eat at other times of the year. If you’re looking for new salads to enjoy this year, you may want to try one or more of these nine ideas for salads. You will find that you and your family are in store for gastric surprises.

    1. Strawberry/Cranberry Salad is made with water, strawberry gelatin, whole cranberry sauce and chopped pecans. Place the prepared gelatin salad on lettuce leaves and then top with a mixture of cream cheese, sour cream, sugar and lemon juice.
    2. Using any flavor gelatin, prepare it using the quick set recipe which uses ice cubes. Add yogurt, cream cheese or cottage cheese to the gelatin along with your favorite fresh or canned fruit, except fresh pineapple which won’t set properly. Chill the mixture until it is properly set. Top with whipped cream.
    3. Apple Cider can be used in place of water when preparing gelatin salads. In fact, you can use it along with unflavored gelatin, apples, celery and walnuts. Add a little bit of lemon, sugar and ground cloves to spice the salad up even more. Top it with a mixture of sour cream and mayonnaise with a sprinkle of cinnamon.
    4. Peaches are a favorite summer fruit. Make a salad of sliced peaches and pears. Add plain or vanilla yogurt, nuts of your choice and honey to taste.
    5. Apples are usually in ready supply all year round so this salad can be made at any time. Chop your favorite apple and grate some fresh carrots. Toss in some raisins and your favorite nut. Add a little mayonnaise to keep the salad moist and enjoy.
    6. Find whatever fruit is in season, chop them into bite-size pieces and toss together. You can use blueberries, raspberries, strawberries, pineapple, peaches, pears, apples, bananas or whatever other fruit your family enjoys.
    7. Make a bed of fresh lettuce and place grilled or roasted vegetables on top. You could use asparagus, peppers, mushrooms, onions, eggplant, zucchini or your own favorite grilled vegetables.
    8. Do you like Mexican cuisine? Make a Mexican salad using tomatoes, lettuce, black beans, peppers, onion, corn and cilantro. You may also want to add diced avocado or salsa.
    9. Three-bean salad is a favorite of many. Use canned cannellini, kidney and garbanzo beans along with chopped celery, onion, parsley and rosemary. Make a dressing of apple cider vinegar, sugar, olive oil, and salt and pepper to taste.

    If you’re looking for new salad ideas, try one of these nine ideas for salads. Actual recipes can be found in cookbooks, cooking magazines and on the internet.