Assemble supplies..
Blanch tomatoes
Plunge into COLD water and peel skin.
Don’t forget something awesome to listen to… (10 points for whoever knows my choice!)
Start chopping! First tomatoes…
Then all the other stuff..
Add it all to the pot and cook
Pour into jars and water-bath
REVEL in your hard work!!
PHEW!
I’m counting down the days for the food preservation workshop I’m hosting on August 13th. I’m working down my list of things to prepare.. So, here’s your time to let me know what you want to learn about preserving. So far on my list:
1. drying tomatoes
2. freezing green beans
3. How to make (and can) tomato sauce
4. How to make fruit leathers
5. How to dry herbs
What else do you want to learn about? I’m looking forward to answering your questions the best that I am able. The workshop is Saturday, August 13th at 10:00
Also, check out Simple Lives Thursday over at Just Making Noise!
Everyone has heard of stuffed peppers, but stuffed tomatoes?! Last year I tried a recipe for tomatoes stuffed with spinach and cheese. They were amaze-balls. This year, I switched it up a little.. Here’s the recipe!
Stuffed Tomatoes
4 tomatoes
1 green pepper
1/2 c shredded cheddar cheese
2T parmesan cheese
Salt and Pepper
Cut the top off of the tomatoes and scoop out the guts (leave enough flesh on the side that they can hold their form). Put the guts into your food processor with the big blade attachment. Season the inside of your tomatoes with a little bit of salt and fresh ground pepper. Throw your seeded and cored green pepper and cheeses into the food processor with your tomato guts. Whiz a few times until it’s thoroughly mixed together and spoon it back into your tomatoes. Cook at 350 for about 15 minutes, until all the cheese is melty and the tomatoes are soft.
Alterations: You can throw about anything inside your tomato.. Add some basil, cooked rice, meat, beans.. Seriously people, the tomato’s your oyster!
About a year ago my massage therapist told me about this recipe that her grandmother used to make all the time. I tried it this spring, and it’s now my FAVORITE way to eat my greens!
Wilted Greens
6 slices of bacon (know your farmer! Make sure to buy bacon without nitrites or nitrates)
1/2 c chopped green onions
1/4 c Apple Cider Vinegar
2 T honey
8 cups greens, torn into pieces
Cook the bacon until crispy. Drain and save drippings. Crumble the bacon and set aside. Add green onions to the drippings and cook until tender. Add the ACV, honey and 1/4 c water. Cook and stir until boiling. Add bacon and stir together. Pour over lettuce and serve immediately.
Hey, and while you’re at it, check out Mare at Just Making Noise! I’ve entered this recipe in the Simple Lives Thursday Blog Hop. Have a look!
Do you have access to a mulberry tree? Is there one dropping copious amounts of berries into your yard? We do! I’ve been trying to come up with recipes to use them up and I have a winner!
Mulberry Frozen Yogurt
1 qt plain yogurt (Locally I like to use Kalona Supernatural)
2 T maple syrup
a dash
1/4 c pureed mulberries
Mix all of this together and either process in an ice cream maker or stick it in the freezer, stirring every half an hour or so until it is firm.
Inspiration struck yesterday! Reviews are: Nate: “These are delicious!” (Said at least 5 times) and Will: “Mommy, I love this dinner!” Owen: “Pizza!”
Zucchini Pizza Boats
2-3 zucchini sliced lengthwise (You can also sub summer squash)
1/2-1 c pizza sauce
3/4 c shredded mozzarella cheese
1/4 c shredded parmesan cheese
Fillers* see instructions
1. Scoop the seeds out of the zucchini halves, leaving some flesh. *Mince some filler veggies. I used 2 cloves of garlic, about 2T minced onion and about 1/4 cup of broccoli stems that the boys passed over.
2. Scoop an even amount of sauce into each zucchini half. Layer the minced veggies and top with cheese.
3. You can bake or grill these puppies. You could bake them at 350 (it will probably take about 30 minutes). We grilled them and they were fantastic!
This was so good I ate it before I even thought of pictures!
Simple Green Bean Saute
1-2 T butter
1/2 c chopped red spring onion
1-2 cloves garlic, minced
1 1/2 c fresh green beans
Melt butter in a big skillet over medium-high heat. Add chopped red onion and garlic, cook and stir for 5-8 minutes, or until onions are translucent. Add green beans and continue to saute until onions are caramelized. Sprinkle with salt.
I’ve begun leading workshops through my church about whole foods. One of the things we talked about was having a few staple recipes to fall back on when you either don’t have a plan, or are running low on groceries. Well, here is my FAVORITE staple recipe..
Oh So Delicious Peanut Noodles
A fist full of rice noodles or whole wheat noodles
Sauce:
1/4c cup peanut butter (Try buying from those grinders in the store – so good!)
2 T coconut milk + more to thin if necessary (Or, you can just use regular milk or water in a pinch)
1 t red curry paste
2 T Pure Maple Syrup
2 T lemon or lime juice
1 t soy sauce
3 T sesame oil
1 T minced ginger
1 clove garlic, minced
This will make enough sauce for about a fist-full of pasta, depending on how saucy you want your noodles.
Additional Add Ins:
Shredded Carrots
Shredded Cucumbers
Chopped broccoli (steamed or raw)
Sprouts
Pepper slices
Be creative!
Cook up your noodles. While they are cooking, mix up your sauce. When your noodles are done, drain (and rinse if you want your noodles cold) Toss together the sauce, noodles, and add-ins. You can serve this warm or cold.
The Jesus Diet 