Italian Chicken Bake
Serve with Italian bread to dip into the sauce and a green salad.
Ingredients
Serves 4-5
5-6 bone-in chicken thighs, skin and fat removed
Salt and pepper
1 tablespoon olive oil
1 lb hot Italian sausage, cut into one-inch pieces
2 yellow onions, sliced thin
2 red bell peppers, stemmed, seeded, and sliced thin
1 yellow bell pepper, stemmed, seeded, and sliced thin
5 jarred pickled peppers, seeded and sliced thin (1/2 cup), plus 2 tablespoons brine from the jar
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon all-purpose flour or arrowroot powder
3/4 cup low sodium chicken broth
2 tablespoons chopped fresh parsley
Directions
Adjust the oven rack to the middle position and heat the oven to 350 degrees F.
Pa the chicken dry with paper towels and season with salt and pepper.
Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the chicken to the skillet, skin side down, and cook without moving until well browned about 5 minutes. Turn the chicken over and continue to cook until browned on the second side, about 3 minutes more. Transfer the chicken to a plate.
Add the sausage pieces to the skillet and cook until browned, about 3 minutes. Transfer sausage to a paper towel-lined plate.
Add the onion and bell pepper to the skillet and cook until the vegetables are softened about 5 minutes. Add the pickled peppers, garlic, and oregano and cook, about 1 minute. Stir in flour and cook for 30 seconds. Add broth and pepper brine and bring to a simmer, scraping up any browned bits.
Remove the skillet from heat and stir in the sausage. Arrange the chicken pieces, skin side up, in a single layer in the skillet and add any accumulated juice from the plate. Transfer the skillet to the oven and cook until the thighs register 175 degrees F, 20 to 25 minutes.
Carefully remove the skillet from the oven (handle will be very hot). Sprinkle with fresh chopped parsley and serve in individual bowls.
Springtime means ham and lamb in the meat department. They are often on sale now in the market or from your local farm. Ham is always a good buy and supplies plenty of leftovers for several meals. Spring also brings us lots of new vegetables and fruits, so I look forward to using them and developing new recipes with them. I am especially taken with my newly discovered rutabagas. They are very similar to potatoes but contain many less carbs. I decided to try making my potato salad recipe with them and it turned out very well and so delicious. Fennel is also in season and there are so many good ways to prepare it, either cooked or raw. Try out some new vegetables this week and see how you like them.
Glazed Spiral-Sliced Ham
Ingredients
1/2 cup packed brown sugar
1/2 cup apricot jam
1/4 cup Dijon mustard
5 lb Spiral Cut Fully Cooked Ham
Directions
Preheat the oven to 275 degrees F.
Place the ham cut side down onto a sheet of aluminum foil. Let stand at room temperature 30 minutes.
Mix together the brown sugar, apricot jam and mustard in a small bowl. Brush half of the glaze onto the ham using a pastry brush.
Reserve the remaining glaze. Enclose the foil around the ham and place on a rimmed baking sheet also covered with foil (for easy cleanup).
Roast for 75 minutes in the preheated oven, or if your ham is a different size, figure 15 minutes per pound.
Take the ham out of the oven, pull the foil away and brush the remaining glaze onto the ham.
Place the ham back in the oven without enclosing it in the foil.
Bake 15-20 minutes more or until a meat thermometer inserted into the thickest portion registers 140°F. Let rest 10 minutes before slicing.
Rutabaga “Potato Style” Salad
6 servings
Ingredients
1 ½ lbs rutabaga or red potatoes, peeled
2 hard-boiled eggs, chopped
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Directions
Cut the rutabaga or potato into thin slices, about 1 x 1 inch, or cut the vegetables into cubes if you prefer that cut.
Place the rutabaga in a large pot with a lid. Cover with cold water and add 1 teaspoon salt.
Bring to a boil, lower the heat and cook with the lid ajar about 15-20 minutes until the rutabaga is fork tender.
Drain and place the rutabaga in a medium serving bowl. Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well and taste to see if the salad needs salt.
Cover the bowl and chill in the refrigerator for several hours before serving.
Sprinkle the top with some chopped parsley and a little paprika, if you would like to garnish the salad before serving it.
Fennel Salad With Avocado Dressing
2 servings
Ingredients
2 plum tomatoes, cut into wedges
1/4 of a large fennel bulb, cut into one inch cubes
2 tablespoons finely diced red onion
1/4 cup toasted pine nuts
Avocado Dressing, see link
Directions
Combine the tomatoes, fennel, onion and pine nuts in a medium serving bowl. Add a few tablespoons of dressing to the top of the salad.
Serve with the remaining Avocado dressing on the side.
My 2017 Jeta Farms Community Supported Agriculture shares started at the end of May with lots of fresh, just picked produce. So far this season, there has been a regular supply of Silver King Corn, sweet onions, cucumbers, green beans, squash of all types, tomatoes, eggplant, red potatoes, blueberries, blackberries and peppers. Looking forward to the rest of the season.
Grilled Patty Pan Squash
Ingredients
2 large patty pan squashes
1/4 cup prepared basil pesto
Salt and pepper to taste
Grated Parmesan cheese
Directions
Preheat an outdoor grill and brush the grates with oil.
Cut each squash in half. Brush all sides of the squash with the pesto and sprinkle lightly with salt and pepper,
Place on the grill and cook for 5 minutes. Turn the squashes over and cook another 5 minutes.
They should be tender but cook a minute or two longer, it they are not.
Place the grilled squash on a severing dish and sprinkle with Parmesan cheese.
Summer Potato Salad
Ingredients
1 ½ lbs medium red potatoes
2 tablespoons pickle juice
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/4 cup finely diced bread and butter pickle slices
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
Directions
Cook the potatoes in boiling salted water just until tender, about 10-12 minutes.
Drain and let the potatoes cool until they can be handled without burning your hands.
Peel the potatoes and slice thinly into a storage bowl. Add the pickle juice, stir and set aside for 30 minutes.
Add the onion, celery and pickles. Stir well and add salt and pepper to taste.
Mix together the mayonnaise and mustard and stir into the potato mixture. Garnish with parsley.
Chill the salad before serving.
Refrigerator Bread and Butter Pickles
2 quart jars with lids ( I use recycled pickle jars)
Ingredients
1 cup boiling water
1 tablespoon pickling spice
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
1 medium onion, sliced into thin rings
5–6 pickling (Kirby) cucumbers
Directions
Place the pickling spice in the boiling water. Take the pan off the heat.
After the pickling spices have steeped for 10 minutes in the boiling water, add the vinegar, sugar and salt and stir well.
Let the mixture cool to lukewarm.
Then, strain the mixture into a large measuring cup and discard the solids.
Trim the ends of the cucumbers, discard and slice the cucumbers into ¼ inch slices.
Firmly pack layers of onions and cucumbers into two clean quart jars.
Once the jars are full, pour the strained vinegar mixture into the filled jars all the way to the very top.
Put the lids on and close tightly. Turn the jars over onto a kitchen towel and let them sit for a half an hour.
Return the jars to an upright position and put them in the refrigerator.
After about 24 hours the cucumbers will begin to change color a bit – that is when they are ready to eat and they should last about a month in the refrigerator.
Oven Baked ”Fried” Green Tomatoes
Ingredients
2 to 3 medium-sized green tomatoes
1/2 cup all-purpose flour
1/2 teaspoon Cajun spice
3/4 cup panko bread crumbs
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
Directions
Preheat the oven to 400 degrees F. Oil a cookie sheet.
Place the flour mixed with Cajun seasoning in one shallow dish.
Add the egg to a second dish. Add a tablespoon of water and mix well.
Place the panko crumbs, cornmeal, salt and pepper in a third shallow dish.
Cut the tomatoes into ½ inch thick slices and pat dry with paper towels.
Sprinkle the tomato slices evenly with salt and pepper.
Dredge the tomato slices in the flour, then the egg and then in the panko mixture to coat evenly.
Place the breaded tomatoes on the prepared baking sheet.
Bake for 20 minutes, turning the tomatoes over with a with spatula after 10 minutes.
Serve with your favorite sauce.
Italian Frying Peppers
Ingredients
6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper
Directions
Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.
Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.
Serve at room temperature. These peppers are delicious as an appetizer, on a sandwich or as a side dish.
Blueberry Muffins
I almost always make these blueberry muffins with the farm’s sweet berries.
Makes 12 – 15 muffins depending on the size of your muffin pan.
Ingredients
2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries
Topping
2/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
Directions
Preheat the oven to 400°F and lightly grease a 12-15 cup muffin pan.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.
Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.
To make the topping:
In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.
Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.
Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.
Now that summer is here in my part of the world, the swimming pool is in full swing. I know that it is probably not summer hot in May where you live, but here is it about 85-86 degrees every day. The 90s will be here next month. This time of year, I like to invite friends over for swimming and either lunch or a BBQ supper. Lunch is a good idea because it can be served easily poolside and most of the food preparation can be done in advance. Seasonal soups are always a big hit with my friends. I usually like to prepare a sandwich or a salad that complements the soup. Here are some of my ideas for lunch that you can make for your family or for guests.
Corn Chowder
Ingredients
- 2 tablespoons butter
- 2 leeks, white and light green sections, chopped
- 3 celery stalks, cut into 1/2-inch dice
- 3 carrots, diced
- 1 red or orange bell pepper, stemmed, seeded and cut into 1/2-inch dice
- 2 large potatoes, peeled and diced
- 6 cups fresh corn kernels, divided
- 1 sprig fresh thyme
- 1 teaspoon chili powder
- 1 cup half-and-half
- 4 cups vegetable stock
- Kosher salt and black pepper to taste
- Grated cheddar cheese, chopped chives or crumbled bacon, for garnish
Directions
Heat the butter in a Dutch oven or large soup pot. Add the leeks, celery, carrots, bell pepper and potatoes to the pot and saute for ten minutes until soft.
Add 3 cups of the corn, the vegetable broth, chili powder and the thyme. Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.
Remove the pot from the heat and puree the contents with an immersion blender. Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.
Return the pot to the heat and simmer the soup for about 30 minutes.
Serve in individual soup bowls with any or all of the garnishes.
Eggplant Parmesan Sandwiches
For each sandwich
- One 3-4 inch square of Eggplant Parmesan
- Recipe for Eggplant Parmesan: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/
- One slice mozzarella cheese, cut to fit the sandwich
- 1 ciabatta roll, sliced in half
Directions
Heat the oven to 350 F.
Place the eggplant on the bottom half of a ciabatta roll. Top with a slice of mozzarella cheese and the roll top.
Wrap the sandwich in foil and place on a baking tray. Bake the sandwich for 15 minutes or until hot and the cheese has melted.
Cut the sandwich in two and serve with Tuscan peppers and olives.
Fresh Tomato Basil Soup
Ingredients
- 4 cups low sodium chicken or vegetable broth
- 1 cup chopped sweet onion
- 3/4 cup chopped celery
- 3 tablespoons thinly sliced fresh basil
- 6 oz can tomato paste
- 2 pounds plum tomatoes, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream or half & half
- Thinly sliced fresh basil for garnish
Directions
Combine the first 6 ingredients in a large saucepan; bring to a boil. Reduce the heat and simmer 30 minutes.
Remove the pot from the heat and puree the soup with an immersion blender. Stir in salt and pepper and the cream. Return the pot to low heat and warm the soup. Do not boil.
Serve in individual soup bowls with basil for a garnish.
Shrimp Pie
Ingredients
- 1 refrigerated or frozen deep dish pie crust, at room temperature
- 1 large shallot, minced
- 3 tablespoons butter
- 1 ½ cups fresh shrimp, peeled, deveined and diced
- 1 teaspoon Old Bay (seafood) seasoning
- ½ cup jarred roasted red peppers, diced
- 2 tablespoons dry vermouth or white wine
- 3 eggs
- 1 cup heavy (whipping) cream
- 1 tablespoon tomato paste
- 1 1⁄2 cups grated cheddar cheese or your favorite cheese
- Hot sauce, a few dashes
Directions
Preheat the oven to 375 degrees F.
Fit the pastry into a 9 inch pie pan coated with cooking spray and flute the edges. Place the pan on a baking sheet.
Cook the shallots in the butter for 1-2 minutes over moderate heat until tender, but not browned.
Add the shrimp and stir gently for 1 minute. Sprinkle on the seafood seasoning.
Add the wine, raise the heat and boil for a minute. Allow to cool slightly. Stir in the roasted red peppers.
Beat the eggs in a mixing bowl with the cream, tomato paste and hot sauce. Gradually fold in the cooled shrimp mixture.
Spread 1 cup of the cheese on the bottom of the pie crust.
Pour the shrimp mixture into the pastry shell and sprinkle the remaining cheese over the top.
Bake in the upper third of the oven for 30 to 35 minutes or until the pie has puffed and browned on the top.
Cool for 15 minutes before cutting.
FESTIVAL-OF-JOY By Leonid Afremov
Fresh seasonal produce and temperatures above normal are reasons to fix a satisfying salad for dinner. Most greens are great sources of folate and of vitamin C, which promotes healthy skin and a healthy immune system. Popular salad additions, such as tomatoes, carrots, cucumbers and bell peppers, provide an abundance of vitamins.
Most people think of salads as a first course or a side dish served with dinner. However, by adding some great toppings like grilled steak, poached chicken, boiled eggs or cold shrimp you can take any salad and turn it into a meal. Moreover, salad doesn’t always have to be about leafy greens either — many are made with beans or grains like quinoa, bulgur, barley or farro. You can vary a salad’s flavor by changing the dressing or vinaigrette. Add some crunch to your salads by adding some fresh, raw sweet corn cut off the cob, or toasted nuts or homemade croutons. Now you have a great dinner.
Steak Salad with Blue Cheese
Serves 4
Ingredients
- 1 teaspoon Worcestershire sauce
- 1/4 cup plus 2 teaspoons extra-virgin olive oil
- 1 lb. flank or skirt steak, trimmed and cut in half
- 4 teaspoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
- 6 oz. baby greens (6 packed cups)
- 1 cup cherry tomatoes, halved
- 3 oz. blue cheese, crumbled (about 3/4 cup)
Directions
Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Oil the grill grates.
In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 2 teaspoons olive oil.
Add the steak and turn to coat both sides.
Combine the vinegar, mustard, honey, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.
Season the steak with salt and pepper and grill, turning once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.
Toss the greens, onions and tomatoes with just enough of the vinaigrette to coat lightly and divide the mixture among 4 serving plates.
Slice the steak across the grain and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing and serve.
Italian Rice Salad
6 servings
Ingredients
- Garlic Vinaigrette (recipe below)
- 3 cups cooked, slightly warm basmati rice (directions below)
- 1 cup chopped red, green and/or orange sweet bell pepper
- One 6 ounce jar quartered marinated artichoke hearts, drained
- 1/3 cup chopped red onion
- 1/4 cup pitted olives, halved
- 2 tablespoons drained capers
- Mixed salad greens, mesclun or torn romaine
- Fresh basil leaves
Directions
Prepare the Garlic Vinaigrette; set aside.
To cook the rice:
Place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well.
In a medium saucepan, bring 2 cups water to boiling. Slowly add the rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and let cool about 15 minutes. Makes 3 cups.
In a large bowl, combine rice, bell pepper, artichokes, red onion, olives and capers. Stir vinaigrette and drizzle over the rice mixture; toss gently to coat.
Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens and garnish with basil.
Garlic Vinaigrette
Ingredients
- 1/2 cup extra virgin olive oil
- 1/3 cup snipped fresh Italian (flat-leaf) parsley
- 1/4 cup white wine vinegar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon snipped fresh basil
- 1 teaspoon snipped fresh oregano
- 2 cloves garlic, minced
Directions
In a small bowl, whisk together oil, parsley, vinegar, sea salt, black pepper, basil, oregano and garlic. Makes about 3/4 cup.
Asparagus and Shrimp Salad
4 servings
Ingredients
- 1 pound fresh or frozen medium shrimp, peeled and deveined
- 1/2 teaspoon finely shredded orange peel
- 2 tablespoons orange juice plus 1/3 cup
- 1 pound fresh asparagus, trimmed
- 3-4 oranges
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups torn mixed salad greens
- 2 oz. sliced prosciutto
- 1/4 cup sliced green onions
Directions
Remove a 1/2 teaspoon of zest from one of the oranges. Peel oranges. Working over a bowl, cut oranges into sections and dice them; reserve 2 tablespoons and 1/3 cup of the juice. (If necessary, add additional orange juice to make the 1/3 cup.)
In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.
In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels.
In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, oregano, salt and pepper.
In a large bowl, combine shrimp, asparagus, diced oranges, prosciutto, greens and green onions. Pour dressing over all; toss gently to coat. Serve immediately.
Mediterranean Chicken Salad
4 servings
Ingredients
- Lemon Dressing, recipe below
- 12 ounces chicken tenders
- 8 cups mixed baby greens
- One 16 ounce jar pickled mixed vegetables (giardiniera), drained and blotted dry with paper towels
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1 cup homemade croutons (directions below)
Directions
For the croutons:
Preheat the oven to 350 degrees F (175 degrees C).
Remove crusts from 2-3 hearty country bread slices. Brush bread on both sides with olive oil. Cut bread slices up into small cubes.
Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool.
Brush 2-3 tablespoons of the dressing on the chicken tenders. Lightly sprinkle with black pepper.
Heat a grill pan over medium high heat; add chicken. Reduce heat to medium. Cook 5 to 7 minutes, turning once or until no pink remains. Slice chicken tenders in bite-size chunks.
In a salad bowl toss together the greens, chicken, giardiniera, olives, feta cheese and remaining dressing. Top with croutons and serve.
Lemon Dressing
3/4 cup
Ingredients
- 1 large clove of garlic, squeezed through a garlic press
- 1 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
Directions
Mix together the ingredients and set aside.
Pasta Salad with Tuna and Summer Vegetables
6 main-dish servings
Ingredients
- Salt and pepper
- 1 lb. campanelle or fusilli pasta
- 2 medium zucchini
- 1 medium yellow squash
- 1 pint cherry or grape tomatoes
- 1/4 cup pitted Kalamata olives
- 1/4 cup fresh flat-leaf parsley leaves
- 3 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 clove garlic
- 2 large cans or pouches of tuna in water
Directions
Heat a large covered pan of salted water to boiling on high. Add pasta; cook al dente.
Trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives in half and finely chop parsley.
In a large serving bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; stir in tomatoes.
Drain pasta well. Add to the tomato mixture along with the tuna, zucchini, squash, olives and parsley. Toss until well mixed. Chill before serving.
The Super Bowl is a few days away. And whether or not you care who wins, you may want to invite a few friends over to watch the game. So, what should you serve?
The average football fan eats about a day’s worth of calories during the game. Revamp your old favorites by making them healthier and introducing a few new ideas into your menu. You’ll be able to root for your team without going overboard on fat, calories and salt.
If you haven’t started planning what you’re going to serve, here are some ideas. The foods below are not going to ruin anyone’s New Year’s Resolutions.
Spicy Tortilla Strips
Ingredients
- 6 (8-inch) flour tortillas
- Cooking spray
- 2 tablespoons olive oil
- 3/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
Directions
Preheat oven to 400°F.
Cut tortillas in half and cut each half into 5 strips to form 60 strips. Divide the tortilla strips evenly among 2 baking sheets lined with parchment paper and coated with cooking spray.
Brush strips evenly with oil. Combine cumin and red pepper in a small bowl and sprinkle over strips. Bake for 10 minutes or until browned, rotating baking sheets after 5 minutes.
Fresh Tomato Salsa
Ingredients
- 3 cups chopped tomatoes
- 1/2 cup chopped green bell pepper
- 1 cup onion, diced
- 1/4 cup minced fresh cilantro
- 2 tablespoons fresh lime juice
- 4 teaspoons chopped fresh jalapeno pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Directions
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt and pepper in a bowl. Serve with the tortilla strips.
Barbecue Spice Roasted Chickpeas
Makes about 3 cups
Ingredients
- 2-15 ounce cans no-salt-added garbanzo beans (chickpeas), rinsed and drained
- 1/4 cup olive oil
- 1 teaspoon barbecue spice
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon onion powder
Directions
Preheat oven to 450 degrees F. In a medium bowl combine garbanzo beans, oil, barbecue spice, paprika, chili powder, garlic salt, celery salt and onion powder.
Spread in an even layer in a 15x10x1-inch baking pan. Roast about 30 minutes or until browned and crisp, stirring once halfway through roasting. Cool completely.
To Make Ahead: Place cooled chickpeas in an airtight container; cover. Store at room temperature for up to 1 week.
Italian Parmesan Pretzels
Makes 10 pretzels
Ingredients
- 1 pound frozen whole wheat bread dough, thawed or homemade, recipe below
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried Italian seasoning, crushed
- 1/4 teaspoon garlic powder
- 1/4 cup butter, melted
- Mustard, for serving
Directions
Line a baking sheet with parchment paper; set aside.
Divide dough into 10 equal portions. Roll each portion into a 15-inch-long rope.
To shape each pretzel, hold one end of the rope in each hand and form a U-shape. Cross the ends over each other and then twist. Then lift the ends across to the bottom of the U-shape; press to seal.
Arrange shaped pretzels on the prepared baking sheet. Cover with waxed paper; let stand in a warm spot for 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl stir together Parmesan, Italian seasoning and garlic powder. Brush pretzels evenly with half of the melted butter then sprinkle with the Parmesan mixture.
Bake for 15 to 18 minutes or until browned. Transfer baking sheet to a wire rack. Drizzle pretzels with the remaining melted butter. Serve warm or cool completely on baking sheet on a wire rack. Serve with mustard.
Whole Wheat Bread Dough
Ingredients
- 1 cup + 1 tablespoon water, room temperature
- 3/4 teaspoon salt
- 1 tablespoon honey
- 2 cups + 6 tablespoons whole wheat flour
- 3 tablespoons vital wheat gluten
- 2 teaspoons yeast, active dry, instant
Directions
Mix and knead together all of the dough ingredients—by hand, mixer or bread machine—to make a soft (though not very sticky) dough. Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise until it’s doubled in bulk, about 1 1/2 hours.
Turkey and Roast Beef Muffuletta
Makes: 10 servings
Ingredients
- 1 jar (4.75 oz) pimiento-stuffed olives, drained and chopped
- 1 large tomato, seeded and chopped
- 1/4 cup olive oil
- 1 rib celery, diced
- 2 cloves garlic, chopped
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large round crusty Italian bread (about 11/4 lbs)
- 1/4 pound sliced deli roast beef
- 1/4 pound sliced American cheese
- 1 jar (12 oz) roasted red peppers, drained
- 1/4 pound sliced deli turkey
- 1/4 pound sliced Provolone cheese
Directions
In a small bowl, combine olives, tomato, olive oil, celery, garlic, red wine vinegar, oregano, salt and black pepper.
Cut the loaf of bread in half crosswise. Spread bottom cut side with half of olive mixture. Layer on roast beef, American cheese, red peppers, turkey and Provolone cheese.
Spread remaining olive mixture over cheese and top with the other half of bread.
Wrap tightly in plastic wrap and weigh down with a heavy pot filled with canned goods for at least an hour. Slice into 10 wedges to serve.
Slow-Cooker Brisket Sandwiches
Serves 8-10
Ingredients
Brisket
- 2 tablespoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarsely ground pepper
- 3 1/4 pounds brisket
- 1 tablespoon extra-virgin olive oil
- 1 16-ounce bottle beer or 2 cups reduced-sodium beef broth
Sandwich
- 2 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- 1/2 cup low-fat mayonnaise
- 8 -10 whole-wheat buns
- Bread & Butter Pickles
Directions
To prepare the brisket:
Combine paprika, salt, garlic powder, onion powder and pepper in a small bowl. Rub all over brisket. Heat oil in a large, heavy skillet over medium heat. Add the brisket and brown on both sides, 3 to 5 minutes per side. Transfer to a 6-quart slow cooker.
Add beer (or broth) to the pan along with any remaining spice blend from your cutting board; increase heat to high. Cook for 5 minutes, scraping up browned bits with a wooden spoon. Pour over the brisket. Cover and cook on High for 6 hours or Low for 9 hours.
To prepare the sauce:
Mash garlic and 1/2 teaspoon salt into a paste in a mortar and pestle or with the back of a spoon on a cutting board. Combine the garlic mixture with mayonnaise in a small bowl. Cover and refrigerate until ready to serve.
When the brisket is done, transfer to a clean cutting board and let rest for 10 minutes.
Pull the brisket apart into shreds with 2 forks and then coarsely chop the shredded meat. Combine the chopped brisket with the liquid in the slow cooker.
To serve:
Spread each bun with 1 tablespoon garlic sauce and top with about 3/4 cup brisket. Serve with pickles.
Caramel Popcorn
Ingredients
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup light butter
- 1/4 teaspoon salt
- 1 ½ teaspoons vanilla
- 12 cups air popped popcorn
Directions
In a 4-quart Dutch oven heat and stir the brown sugar, granulated sugar, butter and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla. Add popcorn and toss until coated.
Place coated popcorn in a shallow roasting pan. Bake, uncovered, in a 300 degrees F oven for 15 minutes, stirring once. Transfer to a large piece of foil to cool. Place in a serving bowl.
Frozen Neapolitans
Makes 48 bars
Ingredients
- 4 cups chocolate-flavored crisp rice cereal
- 1 ¼ cups chopped toasted almonds
- 2 tablespoons butter
- 2 cups mini marshmallows
- 1 pint chocolate ice cream (2 cups)
- 1 pint vanilla ice cream (2 cups)
- 1 pint strawberry ice cream (2 cups)
- 1/2 cup miniature semisweet chocolate pieces or chocolate syrup
Directions
Line a 13x9x2-inch baking pan with foil, extending foil over short ends of the baking pan. Butter foil; set pan aside.
In a large bowl combine cereal and 3/4 cup of the almonds; set aside.
In a large saucepan heat butter over low heat until melted. Stir in marshmallows until completely melted. Remove from heat.
Add cereal mixture to marshmallow mixture; stir gently to coat. Using a buttered spatula or waxed paper, press mixture firmly into prepared pan. Freeze for 10 minutes.
Let ice creams stand at room temperature for 5 minutes. Spread chocolate ice cream evenly over cereal layer in pan. Freeze about 30 minutes or until firm.
Spread vanilla ice cream over chocolate ice cream layer; freeze about 30 minutes or until firm.
Spread strawberry ice cream over vanilla ice cream layer. Sprinkle with remaining 1/2 cup almonds and chocolate pieces or chocolate syrup.
Cover and freeze about 4 hours or until firm.
Using the edges of the foil, lift frozen mixture out of pan. Cut into about 1 1/2-inch squares. Let stand for 10 minutes before serving.
Oatmeal Applesauce Cookies
Makes 30
Ingredients:
- 4 tablespoons unsalted butter, melted
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup chunky-style applesauce
- 1 1/2 cup old-fashioned rolled oats
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon Kosher salt
- 1 cup golden raisins
Directions
Preheat oven to 350 degrees F.
Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder and salt. Mix in raisins.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
Winter is the time of year when we crave warm, home-cooked food. We love getting cozy with a variety of winter comfort food recipes, from mashed potatoes and gratins to mac n’ cheese.
Comforting or not, though, those classics are typically loaded with butter, milk, heavy cream and refined carbohydrates, piling on pounds that can stick around long past the winter thaw. But you don’t have to give up on comfort food just yet.
Hot and hearty sandwiches are the best of all worlds on chilly days: filling, warming and easy to eat. They can be delicious, yet healthy. Whether you grab a bite as you’re rushing around or fix yourself a dinner plate, the following Italian sandwich recipes will give you comfort.
Tuna Panini
4 servings
Ingredients
- Two 6-ounce cans albacore tuna
- 1/4 cup finely diced red onion
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced basil
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground pepper
- 4 ciabatta rolls, split
- Dijon mustard
- Eight 1/4-inch-thick slices of Mozzarella or Fontina cheese (6 ounces)
- Sliced bread and butter pickles, optional
- 2 tablespoons unsalted butter, softened
Directions
In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
Heat a panini press or griddle.
Spread the cut sides of the rolls with mustard and top each roll half with a slice of cheese. Spread the tuna mixture on the bottoms and add a few pickles slices, if desired.
Close the sandwiches and spread the outsides of the rolls with the butter.
Place the sandwiches in the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.
Grilled Chicken, Tomato and Onion Sandwiches
Serves 4
Ingredients
- 3 ounces pitted mixed olives (1 cup)
- 1 garlic clove, crushed
- 2 teaspoons fresh oregano or 1 teaspoon dried
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 2 large tomatoes, cut into 1/3 inch thick slices
- 1 Vidalia onion (or any sweet onion), cut into 1/4 inch thick slices
- 4 crusty rolls, such as ciabatta, sourdough or hero, split horizontally
- Salt
- 1 1/2 pounds thin chicken cutlets
- Directions
Heat a stove top grill pan.
In a mini food processor, pulse the pitted olives with the crushed garlic and oregano until chopped. Add the 1/4 cup of olive oil and pulse until finely chopped. Season with pepper.
Brush the, chicken, tomatoes, onion and cut sides of the rolls with the remaining 2 tablespoons of olive oil.
Grill the tomatoes and onion over high heat until they are softened and lightly charred, about 2 minutes for the tomatoes and 6 minutes for the onion. Transfer to a plate and season with salt and pepper. Grill the bread until lightly toasted, about 2 minutes Remove to a plate.
Season the chicken cutlets with salt and pepper and grill them, turning occasionally, until they are lightly browned in spots and cooked through, 5 to 6 minutes.
Cut the chicken cutlets to fit the toasted rolls and top with the sliced tomatoes, sliced onion and olive relish. Close the sandwiches, cut them in half and serve.
Sausage-and-Pepper Heros
Serves 6
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 pound red bell peppers, thinly sliced
- 1 large red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon dried oregano, crumbled
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 6 Italian chicken sausages, about 5 ounces each
- 3 long hero rolls, split lengthwise
Directions
Heat the oven to 200 degrees F.
Heat a large skillet and add the oil, bell peppers, onion, garlic, oregano and crushed red pepper and season with salt. Cook over moderate heat, stirring occasionally, until the peppers are softened and just beginning to brown, 6 minutes. Place the vegetables in a heatproof bowl, cover with foil and keep warm in the oven while you cook the sausages.
Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, about 10 minutes.
Add the sausages to the vegetables and keep warm.
Brush the rolls with oil and toast under the broiler. Fill the rolls with the sausages and peppers, cut each one in half and serve.
Eggplant Parm Sandwiches
Serves 8
Ingredients
- One 28-ounce can whole Italian tomatoes
- 1 tablespoon olive oil, plus more for brushing the baking pan
- Salt
- 4 large eggs, lightly beaten
- 2 cups Italian seasoned dry bread crumbs
- 2-pounds of eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
- 3 garlic cloves, smashed and peeled
- 12 ounces fresh mozzarella, sliced 1/4 inch thick
- 1 cup freshly grated parmesan cheese
- 1 cup basil leaves
- 4 long hero rolls, cut in half and split lengthwise
Directions
Preheat the oven to 375° F.
In a blender or food processor, puree the tomatoes with their juices, garlic and the 1 tablespoon of olive oil. Season the sauce with salt. Set aside.
Brush 2 baking sheets with olive oil.
Put the eggs and bread crumbs in 2 separate shallow bowls. Working with 1 slice of eggplant at a time, dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs. Place the slice of eggplant on one of the baking sheets. Repeat with the remaining eggplant slices. You may need a third baking sheet.
Bake the eggplant slices until lightly brown, about 20 minutes.
Reduce the oven temperature to 350 degrees F.
Lightly oil a 10-inch springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves and place over the cheese.
Repeat with the remaining ingredients for a total of 4 layers, ending with a layer of eggplant and a thick layer of tomato sauce. Sprinkle the remaining parmesan on top.
Wrap the entire pan in foil and set it on a large rimmed baking sheet. Bake the eggplant for about 1 hour, until heated through.
Increase the oven temperature to 400°. Remove the foil from the top of the pan and bake for about 10 minutes longer, until lightly browned on top.
Remove from the oven and let rest for at least 15 minutes before unmolding.
Cut wedges of eggplant to fit the rolls and serve.
Pepper Pork and Fennel Sandwiches
Aleppo chili pepper comes from Syrian town of Aleppo, just east of the Turkish border. These red chilies are also known in the Mediterranean region as halaby peppers. Moderately hot, the crushed, dried peppers are celebrated for their rich, fruity flavor that’s sometimes described as a cross between cumin and cayenne. It has a moderate heat level with a hint of a vinegar, salty taste. Aleppo pepper offers a nice variation from your usual crushed red pepper flakes.
6 servings
Ingredients
Pork
- 3 1/2 pound boneless pork shoulder
- 1 tablespoon fine sea salt
- 3 tablespoons minced garlic
- 1/4 cup Aleppo pepper
- 1/4 cup white wine vinegar
Sandwiches
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt and freshly ground black pepper
- 1 large fennel bulb—trimmed, cored and very thinly sliced
- 4 cups (packed) arugula
- 6 toasted ciabatta rolls, split, for serving
Directions
Make 6 cuts in the pork, 1 inch apart, cutting most of the way through the meat. Rub the pork all over with the salt. Rub the pork with the garlic and then with the Aleppo pepper, covering the meat completely. Wrap the pork in plastic and refrigerate overnight.
Preheat the oven to 325°F. Set the pork in a baking dish just large enough to hold it and add 1/4 cup of water. Cover the pork with parchment paper and then cover tightly with foil. Bake for about 2 1/2 hours, until the meat is very tender.
Pour all but 1/4 cup of the roasting juices into a bowl and reserve. Drizzle the pork with the vinegar, cover with foil and bake for 10 minutes. Remove the pork from the oven and let it rest, covered in the pan, for 10 minutes. Remove the pork to a cutting board.
Combine the pan juices with the reserved juices in a microwave safe bowl.
In a large bowl, stir the olive oil with the lemon juice and season with salt and black pepper. Add the fennel and arugula and toss.
Brush the rolls with oil and toast under the broiler.
Discard any fat and gristle from the pork. Reheat the juices in the microwave or in a pan.
Shred the meat and toss with the hot pan juices.
Pile the meat on the rolls, top with the fennel salad and serve.
Cucumbers are in season and they are plentiful at the Farmers’ Market. Want to make something other than cucumber salad? Try pickles. Making pickles isn’t complicated. You can preserve homemade pickles using three basic methods: lactic fermentation (cured with a salt brine), canning (soaked in pickling lime) or refrigeration (immersed in a vinegar solution).
Brined Pickles
Many enthusiasts swear fermentation yields a better pickle than the pickles made with vinegar. They are also called “crock pickles” or “brine pickles”.
Procedure:
Place the recipe ingredients inside the crock. Make the pickle brine and pour into the crock. Cover with a weight to keep food submerged and drape with a towel to keep out the dust. Ferment at room temperature for 2 or more weeks. Check container daily and skim any scum from the top. Fermentation bubbles may be visible. Taste pickles regularly.
When the pickles reach a flavor you like, you have three options for storing them:
1. Refrigerate to slow fermentation. Pickles should last 4 to 6 months this way. Note that pickled vegetables last longer than pickled fruits, which generally keep well for only 2 to 3 months.
2. Store in a dark, cool spot, such as the basement, where your homemade pickles will continue to ferment but should stay safe for several months.
3. Can fermented pickles for extended storage. The heat of canning compromises their crisp texture and kills the beneficial bacteria, but the flavor will remain. Canned fermented food could last a couple of years.
Kosher Dill Pickles
This recipe, adapted from, The Joy of Pickling, uses grape, oak or sour cherry leaves, which contain tannins believed to help keep fermented homemade pickles crisp. Store-bought, canned grape leaves will also work. Yield: 1 gallon.
Equipment
Clean, gallon-sized glass jar or ceramic crock
Gallon-sized plastic bag or fitted crock weights
Ingredients
- 1 handful clean grape, oak or sour cherry leaves
- Approximately 6 pounds of 4- to 5-inch unwaxed pickling cucumbers (preferably freshly picked), scrubbed and rinsed
- Peeled cloves from 2 to 3 heads of garlic
- 2 quarts water
- 1 cup cider vinegar
- 6 tablespoons unrefined sea salt or pickling salt
- 1/4 cup dill seed or 2 handfuls dill fronds
Directions
Place the leaves in the bottom of a clean crock. Slice blossom ends off the cucumbers and pack cucumbers into the crock, smallest ones first, adding garlic cloves throughout. Do not fill the crock more than two-thirds full.
In a separate container, stir together water, vinegar, salt and dill until salt dissolves. Pour this brine over the cucumbers until the liquid is an inch above the cucumbers when you’re pressing them down. If your crock has weights, set them on top of the cucumbers to submerge them. If you don’t have special weights, fill a gallon-sized plastic bag with water and set it on top to keep cucumbers submerged. Cover the crock with towel to keep out dust.
Ferment pickles for 1 to 4 weeks at room temperature, checking crock daily. Scum may develop on top; this is normal. Carefully lift off the weight and rinse it to remove scum. Skim scum from the top of the container before replacing the weight and towel. Do this daily.
You may notice bubbles after the first few days, indicating lactic fermentation is underway. After a week, begin tasting the pickles daily. Keep fermenting until you enjoy the flavor.
To store, place crock in a cool, dry, dark spot (the basement, for example), or remove pickles to smaller, lidded containers in the refrigerator. (If using metal lids, place a piece of plastic wrap between the container and the lid.) You may rinse fermented pickles and cover them with fresh pickle brine and seasonings or strain and reuse the original brine. The pickle flavor will improve after about a month in cooler conditions.
Note: If pickles become slimy or moldy during fermentation, discard them and try again.
Canned Vinegar Pickles
(If you are new to canning methods, the Ball Canning Company has excellent directions. visit their website at http://www.freshpreserving.com/getting-started)
Most modern pickling recipes rely on an acetic acid (vinegar) solution and heat treatment to preserve the vegetables. Vinegar pickles can be sweet, spicy or extremely sour. Popular examples include bread-and-butter pickles, sour gherkins and dill beans. You must use vinegar with at least 5 percent acidity to produce pickles that are safe for long-term storage.
Distilled white vinegar is the best choice because it’s inexpensive and won’t darken the cucumbers and its flavor is mild in comparison to cider, malt or wine vinegars. Avoid using rice vinegar and homemade vinegars, because their acidity is usually too weak. Always use canning recipes that have been tested for safety.
Procedure:
Heat vinegar, water and seasonings to make a brine. Pack whole or chopped ingredients into sterilized canning jars. Cover with hot brine, leaving appropriate head space. Apply lids and rings. Process jars in a boiling water bath.
Vinegar-Preserved Old-Fashioned Lime Pickles
This combination of ingredients and techniques makes a super-crisp, complex flavored sweet-and-sour pickle. Pre-soaking cucumbers in pickling lime keeps them very crisp.
Yield: 4 quarts.
Equipment
4 quart-sized canning jars with lids and rings
Water bath canner with rack
Candy thermometer
Ingredients
Approximately 6 pounds of 4- to 5-inch unwaxed pickling cucumbers (preferably freshly picked), scrubbed and rinsed
Soaking Solution
- 1 cup food-grade pickling lime (calcium hydroxide)
- 1/2 cup pickling salt
- 1 gallon cold water
Syrup Mixture
- 2 quarts cider or white wine vinegar (minimum 5 percent acidity; cider vinegar will darken pickles)
- 6 cups granulated sugar or 5-1⁄4 cups honey (honey will darken the brine)
- 2-1⁄2 teaspoons unrefined sea salt or pickling salt
- 2 teaspoons mixed pickling spice, store-bought or homemade
- 3 pounds white or yellow onions, diced
Homemade Pickling Spice
Enclose the spices in cheesecloth and close the top with kitchen string.
- 1-inch cinnamon stick
- 1-inch piece of turmeric root, peeled, or 1/2 teaspoon of ground turmeric
- 1 bay leaf
- 1 small, whole, dried chile pepper or 1/2 teaspoon crushed, dried chile pepper
- 1 teaspoon dill seed
- 1/2 teaspoon white peppercorns
- 1/2 teaspoon yellow mustard seeds
- 1/2 teaspoon allspice berries
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon whole cloves
To prepare cucumbers for soaking:
Cut them into quarter-inch slices and discard the ends. In a 2-gallon or larger non reactive (glass, plastic or ceramic) container mix pickling lime with salt and water. Add cucumbers and soak for 12 to 24 hours, stirring occasionally. Scoop slices from lime solution, rinse in a colander and soak for 1 hour in fresh, cold water. Repeat rinsing and soaking in cold water at least two more times to completely remove the pickling lime. Drain well.
In a large pot, whisk together vinegar, sugar, salt and pickling spice or your homemade spice packet. Add onions. Simmer over low heat for 10 minutes to make a syrup.
Sterilize 4 quart-sized canning jars and lids in boiling water. Pack cucumbers and onions into the jars and pour hot syrup over them, leaving a half-inch head space. Use a knife or chopstick to eliminate air bubbles. Wipe jar rims clean. Apply lids and rings.
The pickles can be canned via low-temperature pasteurization to avoid the higher heat that softens them.
To pasteurize:
Fill the canner halfway with water and heat to 180 degrees Fahrenheit. Set filled jars in the canner and continually monitor water temperature for 30 minutes. Make adjustments to maintain 180 degrees for the duration. The thermometer reading should never exceed 185 degrees. (Learn more about how to make pickles using the low-temperature pasteurization method at the National Center for Home Food Preservation.)
Alternatively, process jars in a boiling water bath for 15 minutes. The flavor of vinegar pickles will improve after about a month in storage.
Refrigerator Pickles
Sometimes called “quick pickles,” refrigerator pickles are technically vinegar pickles minus the canning. You can adjust a refrigerator pickle recipe — to use less salt or sugar or none at all — without food-safety fears. Refrigerator pickles stay crisp because the cucumbers are not subjected to heat. Making pickles using this method is fast and they are typically ready to eat within a day but should be consumed within a few months.
Procedures:
Prepare vinegar solution and pour over sliced vegetables. Cover and refrigerate.
Easy Refrigerator Pickles
Ingredients
- 2 cups water
- 1 1/2 cups white wine vinegar
- 1 1/2 teaspoons sugar
- 1 1/4 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon dill seed
- 1 teaspoon mustard seeds
- 4 thinly sliced garlic cloves
- 6 pickling cucumbers
- 3/4 ounce fresh dill
Directions
Combine water, vinegar, sugar, kosher salt, peppercorns, dill seed, mustard seeds and garlic in a medium saucepan. Bring to a boil; stir.
Quarter pickling cucumbers lengthwise or in thick round circles and place in a 1 quart glass jar; add fresh dill. Top with hot vinegar mixture. Cover and refrigerate overnight.
Pickles will be ready to eat the next day and will stay good for roughly a month.
Any combination of vegetables can be used in place of the cucumbers in the easy refrigerator pickle recipe. Here are a few examples:
- 6 Kirby cucumbers, quartered lengthwise
- 6 young spring carrots, peeled and cut in half lengthwise
- 1 handful large scallion pieces or green beans
- A few pieces of cauliflower
- 4 small hot red chiles or 2 jalapenos
Interested in learning how to prepare Nordic Food? Here is your chance.
From September 13-20, 2014, New York City will be hosting the second annual NORTH Food Festival. You can attend one of the elegant dinners or attend the first ever Nordic Hot Dog Championship where Chefs battle it out for the prestigious title of Nordic Hot Dog Champion. If you will be in the area, you may want to sign up for some cooking classes. Here are just two of the featured classes. The remainder are listed on the website.
Cooking Lessons on Preparing Nordic Seafood
Cooking Lessons on Nordic Pastry Making
Here is a Video from the 2013 Festival to pique your interest.
For more information on the North Food Festival:
http://honestcooking.com/north-food-festival-new-york-city/
Summer Drinks
The sky is bright, the days are long and the weather warm: think Iced tea! Now, with so many delicious loose-leaf tea varieties, you can really experiment to make easy, delicious and, most importantly, healthy iced tea for you and your family to enjoy. Here are some combinations to add some excitement to your cold tea.
Iced Tea Preparation Tips
Here are some guidelines for making iced tea.
As with any tea, you want to brew the tea first, using the correct-temperature hot water and proper steeping time. The only difference with iced tea is that it’s important to add double the amount of tea to strengthen the tea flavor. Once you add ice, the tea is going to dilute.
With green and white tea, the leaves are delicate and, therefore, boiling water will singe them. It’s best to heat the water to 175°F and steep for 2 1/2 minutes.
With black tea, use boiling water and steep for up to 5 minutes. You don’t want to leave the tea for too long or it will become bitter.
Once the tea is done steeping, pour over ice and it is ready.
If you’re making a cup for just yourself, use 2 teaspoons of tea.
Making iced tea for a crowd? Pitcher sizes vary, but generally one cup of loose-leaf tea for a large pitcher will be sufficient. Make the tea in a large pot, sweeten to taste and pour over ice when ready.
Add Flavor To Iced Tea Drinks
Sencha Green Tea with Rose Petals and Cherry
This combination is naturally sweet, so no sugar is needed. Simply add some dried cherries and rose petals to sencha tea (a Japanese green tea). You receive great metabolism-boosting benefits from the green tea as well as antioxidants and vitamins.
Orange, Apple, Hibiscus Tea Cooler
Another unique, refreshing blend that is surprising in its depth and flavor is orange peel, apple peel, hibiscus and rosehip. They come together to create a caffeine-free fruit combination that’s perfect for kids and adults alike. It does have a hint of tartness to it, so add a bit of honey or agave to give it a slightly sweet taste. This tea is also packed with vitamins, especially vitamin C, which rosehip and hibiscus are rich in. It can be added, as well, to summer coolers and even sangria. Pour it into Popsicle molds to create a refreshing treat.
Traditional Iced Tea with Mango
If you’re looking for something more traditional, try organic black tea with some dried mango. The mango infuses the black tea with a fruity flavor.
Tropical Sangria
Ingredients
- 3 cups mixed berries
- 2 tablespoons honey
- 1 orange, cut into small wedges
- 1/4 cup brandy
- 1/4 cup triple sec
- 750 ml cold Rose’ wine, chilled
- 1 cup orange juice, chilled
- 1 cup pineapple juice, chilled
- Fresh pineapple chunks for garnish
Directions
Gently mix berries with the honey and let sit to macerate about 20 minutes. Just enough to be slightly softened. Pour into a large pitcher.
Add brandy, triple sec, juices and chilled wine. Stir and chill. Top with ice cubes.and serve in wine glasses. Garnish with fruit.
Cucumber Mojitos
12 servings
Ingredients
- 8 cups water
- 4 medium cucumbers, peeled, seeded and coarsely chopped
- 1/2 bunch fresh mint
- 1 1/2 cups agave syrup, honey or natural sugar
- 1 cup lime juice
- 1 (750 ml) bottle light (white) rum
- 2 cups sparkling water or lemon-lime soda
- Crushed ice
To serve:
- 1 medium medium cucumber, cut into thin rounds for garnish
- Fresh mint
- Lime wedges
Directions
Combine water, cucumbers, mint, agave syrup and lime juice in a blender and pulse until smooth. Strain through a fine mesh sieve; discard solids.
Combine cucumber mixture and rum in a large pitcher. Stir well. Refrigerate up to 4 hours.
To serve:
Fill glasses with crushed ice. Fill each glass halfway with cucumber mixture and top with sparkling water or soda. Garnish with a slice of cucumber, sprig of mint and a lime wedge.
For a kid-friendly alternative: make a double batch of cucumber mixture (one for adults; one for kids), omitting the rum in half of the mixture. Top with lemon-lime soda.
Watermelon Lemonade
12 servings
Sugar Syrup:
- 2 cups water
- 2 cups sugar
Lemonade:
- 2 cups water
- 2 cups freshly squeezed lemon juice
- 1 cup freshly squeezed lime juice
- 4 cups ice cubes
- 2 cups diced watermelon
- 1/2 cup sliced strawberries
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
- 1 lime, sliced into rounds
To make sugar syrup:
Combine the water and sugar in a medium saucepan. Turn the heat to medium-high and boil for 10 minutes. Place the sugar syrup in the freezer or refrigerator while you do the rest of the preparation.
To serve the lemonade:
Mix the chilled sugar syrup, water, lemon juice and lime juice in a big bowl or pitcher. Add the ice cubes, diced watermelon and other fruit. Stir well and chill until icy cold.
Snacks
With gardens and markets overflowing with ripe fruits and veggies, summer is the easiest season to eat healthfully. These recipes will let you enjoy summer’s bounty and feel good — all season long.
Green Goddess Dip with Crudites
6 servings
Ingredients
- 1/2 of an avocado, seeded and peeled
- 1/4 cup lightly packed fresh Italian (flat-leaf) parsley leaves
- 1/4 cup lightly packed fresh tarragon leaves
- 1/4 cup snipped fresh chives
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup light sour cream
- 3 oil-packed anchovy fillets, blotted dry with a paper towel
- 1 1/2 tablespoons tarragon vinegar or other white wine vinegar
- 1 tablespoon fat-free milk
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon black pepper
- 6 cups assorted vegetable pieces for dipping (such as cucumber, celery, carrots, radishes, sugar snap peas, mini sweet peppers, fennel, endive, blanched green beans and/or broccoli)
Directions
In a food processor combine avocado, parsley, tarragon, chives, mayonnaise, sour cream, anchovies, vinegar, milk. lemon peel and black pepper. Cover and process until smooth, scraping down sides of the bowl, if needed.
Transfer dressing to a serving bowl; cover and chill at least 30 minutes or up to 2 days. Serve with assorted vegetable pieces for dipping.
Grilled Sherry-Garlic Shrimp
6 servings
Ingredients
- 24 fresh large shrimp in the shells (about 1 1/4 pounds)
- 1/3 cup dry sherry
- 2 tablespoons finely snipped fresh Italian (flat-leaf) parsley
- 1 tablespoon minced garlic (6 cloves)
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 lemon, quartered
- Nonstick cooking spray
- 2 tablespoons unsalted butter, melted
Directions
For the marinade:
In a large bowl whisk together sherry, parsley, garlic, smoked paprika, crushed red pepper and salt, whisking until salt is dissolved. Set aside.
To butterfly the shrimp in shells:
Using small kitchen shears and starting at the head, cut through the shell along the entire backside of each shrimp (do not remove the shell). Remove and discard the vein. Using a sharp paring knife, make a deep cut from head to tail, being careful not to cut all the way through the meat. Rinse; pat dry with paper towels.
Add shrimp to the marinade and, using your hands, gently lift and toss the shrimp to work the marinade into the openings, being careful to keep shells intact. Cover and marinate in the refrigerator 1 to 3 hours. Drain shrimp; discarding marinade.
Heat a gas or charcoal grill. Grill shrimp and lemon pieces on the grates directly over medium-high heat, covered, 3 to 5 minutes or until shrimp are opaque and lemon pieces are lightly charred, turning once.
Transfer shrimp and lemon pieces to a large serving bowl. Drizzle with melted butter; toss to coat. Serve immediately.
Oven-Fried Dill Pickles
6 servings
Ingredients
- Nonstick cooking spray
- 2 tablespoons low-fat buttermilk
- 1 egg
- 30 crinkle-cut dill pickle slices (about 1 cup), rinsed, drained and patted dry
- 1/2 cup panko (Japanese-style bread crumbs)
- 1 tablespoon yellow cornmeal
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Directions
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray; set aside.
In a small bowl whisk together buttermilk and egg. Add drained pickles, stirring to coat evenly.
In a food processor combine panko, cornmeal, paprika, pepper and garlic powder; cover and process about 20 seconds or until evenly fine crumb forms. Transfer mixture to a shallow dish.
Working in batches, add a few buttermilk-coated pickles to the panko mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet.
Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.
Smoked Tuna Bites
6 servings
Ingredients
Tuna Spread
- 3 ounces reduced-fat cream cheese (Neufchatel), softened
- 1/4 cup finely chopped red onion
- 1 tablespoon snipped fresh chives
- 2 teaspoons olive oil
- 1 teaspoon seafood seasoning (Old Bay)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon liquid smoke
- 5 ounce can or pouch chunk white tuna, drained
- 2 tablespoons diced pimiento, drained
Appetizer
- 24 thin water crackers
- 1/2 of an English cucumber (about 8 ounces), cut into 24 slices, each about 1/8 inch thick
- Snipped fresh chives for garnish
Directions
In a medium bowl stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce and liquid smoke until creamy. Flake tuna with a fork.
Add tuna and the pimiento to the cream cheese mixture; stir until well mixed. Cover and chill at least 1 hour or up to 24 hours.
To assemble:
Spread 1/2 teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1 1/2 teaspoons of the tuna mixture. Sprinkle with chives.
Eggplant Bruschetta
Serves: 8
Ingredients
- 1 large eggplant, peeled or unpeeled (your choice)
- Dried Italian seasoning
- 1 large tomato, seeded and chopped
- 1 clove garlic, minced
- Extra-virgin olive oil for brushing on eggplant slices, plus 2 teaspoons for the bruschetta
- 2 tablespoons chopped fresh basil
- 1 teaspoon salt
- Parmesan cheese
- 16 slices toasted Italian bread
Directions
Slice eggplant in thin circles, brush lightly with olive oil and sprinkle with the salt and Italian seasoning.
Bake them on a greased baking sheet at 350 degrees F for 20 minutes. Allow to cool.
Finely dice the eggplant and combine with the 2 teaspoons of olive oil, garlic, tomato and basil.
Spread on toasted baguette slices and sprinkle with Parmesan cheese. Arrange on a platter and serve.
Related articles
- 10 Fruity and Fab Cocktails for July 4th (thequeenofstyle.com)
- Summer Cocktail Ideas (lilylanehome.wordpress.com)
- Hibiscus Berry & Rosemary Tea! (healthyhohme.wordpress.com)
There are just about as many different types of condiments as there are different types of food, with various cultures having versions that are unique or particularly important to the people of that culture. Common examples of condiments include ketchup, mustard, mayonnaise, salad dressing, soy sauce, barbecue sauce and relish. Often added to a food to introduce new flavors or enhance existing ones, a condiment is seldom served or eaten by itself and does not typically contribute much nutritional value.
Many condiments are culturally connected to different types of foods. French fries are often eaten in America with ketchup, while in Belgium they are often served with mayonnaise and, in the United Kingdom, they are commonly sprinkled with vinegar. Similarly, certain types of foods are often served with specific condiments, such as soy sauce being commonly served with Asian dishes and grated cheese, such as Parmesan, being a staple condiment of Italian cuisine.
Condiments and spreads add that little kick to many dishes and, whether you’re eating hummus as a dip for vegetables or blue cheese sauce on chicken wings, these additions have become essential accompaniments. Sometimes, though, those little additions aren’t doing you any favors. Most of them aren’t very good for you. Most condiments, like ketchup, have a ton of added sugar and very little nutritional value. Even bottled salad dressing usually has a lot of fat and sugar in it!
Not all condiments are dangerous (especially when they’re made at home), but added ingredients can cause problems. While ’50 percent less sodium’ or ‘less fat’ seems appealing, these labels can get confusing. It’s important to understand how to read labels and not just compare them with other products. Light salad dressings, for example, can get tricky, according to Women’s Health Magazine, since most people assume ‘light’ refers to healthier, they often end up using more. Some lowfat condiments add extra sugar or salt to make up for fat and taste.
Sometimes, condiments may be the reason your meals are unhealthy. As far as nutrition goes, most of us already know that adding a few dabs of ketchup on your burger won’t kill you. Getting rid of condiments and sauces altogether isn’t the answer either, instead, look for healthier options and make homemade recipes as alternatives. Try the recipes below for some healthy homemade versions of your favorite condiments.
Homemade Ketchup
Makes about 3 ½ cups
Ingredients
- 1 small sweet onion, chopped
- 3 garlic cloves
- 1 tablespoon olive oil
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon chipotle powder
- 28 ounce can of Italian plum tomatoes with juices
- 4 tablespoons tomato paste
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 cup red wine vinegar
Directions
Place the olive oil in a large saucepan and heat over medium heat. Add the onion and garlic, stir and cook for 3 minutes. Add the spices, stir and cook over very low heat for 10 minutes.
Add the tomatoes, paste and water to the saucepan. Bring to a boil and then simmer until reduced by half. This will take about 20 minutes.
Add the brown sugar and vinegar. Stir and cook over very low heat for 10 minutes. Let cool for 10 minutes, then run through a food processor until very smooth.
Return to the saucepan. Season to taste with salt. Gently reheat over low heat for 8 minutes.
Pour into a sterilized jar and place in the refrigerator until needed. Use extra ketchup to make some of the sauces below.
Seafood Cocktail Sauce
Ingredients
- 1 cup homemade ketchup (recipe above)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons prepared horseradish (or more if you want it hotter)
- 1/2 lemon, juiced
- 1/4 teaspoon hot sauce, recipe below
- Large pinch of Kosher salt
Directions
Mix all ingredients together. Taste for seasoning and add more salt, hot sauce or horseradish to taste.
Chill until ready to use – for best results allow sauce to chill at least 1 hour before serving.
Peach Barbecue Sauce
About 4 cups
Ingredients
- 1/3 cup firmly packed brown sugar
- 1 tablespoon onion salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 1/3 cup white vinegar
- 2 cups homemade ketchup (recipe above)
- 1 cup peach purée (recipe below)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon butter, cubed and well chilled
Directions
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar.
(You may want to have a lid handy to protect yourself and your kitchen from any sputtering.)
Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, one at a time, until incorporated.
This sauce freezes well.
Peach Puree
Makes 1 cup, enough for the recipe above.
Ingredients
- 1 cup peeled and chopped fresh peaches or 1 cup frozen
- 1 teaspoon sugar
- 1 tablespoon water
Directions
Process peaches, sugar and water in a blender 1 minute or until smooth.
Herbed Honey Mustard
Ingredients
- 1/2 cup yellow mustard seeds
- 3 tablespoons dry yellow mustard
- 1 cup water
- 3/4 cup tarragon vinegar (or any herb vinegar)
- 1 tablespoon honey
- 2 teaspoons salt
- 2 tablespoons chopped fresh thyme
Directions
Put the seeds, dry mustard, and water in a bowl. Let this mixture stand 2 hours or until the seeds become soft. Stir the mixture every 15 minutes.
When the seeds are soft, put the mixture in the food processor and run until the mixture is smooth. This takes about 5 minutes.
Add the vinegar, honey, salt and herbs. Place in a lidded jar and allow to stand at room temperature to mellow (about 1 1/2 hours).
Store the jar in the refrigerator. It will keep for several months.
Olive Oil Mayonnaise
Ingredients
- 1 egg
- 2 tablespoons lemon juice
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 cup plus 1 cup light olive oil (Not extra virgin.)
Directions
Place the egg and lemon juice in a blender or food processor bowl. Let them come to room temperature together, about 30-60 minutes.
Add the dry mustard, salt and 1/4 cup of the oil. Blend until well mixed – about 20 to 30 seconds.
Incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes.
If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise.
Store in the refrigerator.
Homemade Tartar Sauce
Ingredients
- 1/2 cup homemade olive oil mayonnaise (recipe above)
- 1/4 cup pickle relish, see recipe below
- 1/2 teaspoon capers, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped shallots
- 1 teaspoon lemon juice
- 1/4 teaspoon hot sauce or more to taste (recipe below)
- Salt and pepper to taste
Directions
Mix all ingredients together in a bowl. Chill
Makes about ¾ cup of tartar sauce.
Sweet Pickle Relish
Great sandwich spread.
Makes 3 cups
Ingredients
- 3/4 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground turmeric
- Pinch crushed red chili flakes
- 1 teaspoon fine sea salt
- 2 medium or 4 small cucumbers (about 1 1/2 pounds total), peeled, seeded and finely diced
- 1 small red bell pepper, seeded and finely diced
- 1/4 cup finely diced red onion
Directions
Combine vinegar, sugar, mustard seeds, turmeric, chili flakes and salt in a large saucepan and bring to a boil over high heat.
Add cucumbers, bell pepper and onion. Return to a boil. Remove from the heat and allow to cool.
Transfer to jars and refrigerate at least 2 hours to let the flavors blend. This mixture will keep in the refrigerator for 2 weeks.
Easy Refrigerator Pickles
Use these pickles to top your burger.
Ingredients
Makes 3 cups
- 3 cups thinly sliced cucumbers
- 1 cups thinly sliced sweet onions
- 3/4 cup sugar
- 3/4 cup cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon mustard seed
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
Directions
Place cucumbers and onions in a large bowl; set aside.
Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture in the bowl; cool.
Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours. You can, then, transfer the mixture to jars with tight fitting lids and store them in the refrigerator.
Homemade Hot Sauce
Makes 2 cups
Ingredients
- 12 ounces red jalapenos, stems removed but not the seeds and sliced
- 7 large garlic cloves, roughly chopped
- 2 teaspoons kosher salt
- 1 1/2 cups apple cider vinegar
- 3 tablespoons honey
Directions
Wear gloves to clean the peppers and don’t touch your eyes.
In a large jar, combine the sliced chiles (and seeds), garlic, kosher salt and cider vinegar. Screw the lid on and give it a few little shakes to mix. Leave the mixture on the counter overnight.
The next day, pour the contents of the jar into a medium saucepan and add the honey. Bring the mixture to a boil, stir a few times, then lower the heat and let the mixture simmer for 5 minutes. Remove the saucepan from the stove and let the mixture cool to room temperature.
When cool, pour the mixture into a blender and puree until very smooth (this will take a few minutes). Stop and scrape the sides down a couple of times.
Pour into a jar and store it into the refrigerator for up to one month.
Blue Cheese “Hot Wing” Dip
Makes about 1/1/2 cups
- 4 oz 1/3-less-fat cream cheese, softened and cut into pieces
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons chopped green onions
- 2 tablespoons homemade olive oil mayonnaise (recipe above)
- 2 tablespoons reduced-fat sour cream or Greek yogurt
- 1 tablespoon white wine vinegar
- 1 small garlic clove (or half a large), minced
- 1/2 teaspoon hot sauce (recipe above)
- 1/2 teaspoon lemon zest
- 1/2 teaspoon coarsely ground pepper
- 2 oz good quality crumbled blue cheese
Directions
Pulse the first the 10 ingredients in a food processor 4 times or just until blended. Transfer mixture to a serving bowl and gently stir in blue cheese.
Cover and chill 1 to 2 hours before serving. Store leftovers in the refrigerator for up to 7 days.
Related articles
- Homemade Sauce for Meats (kosherbite.wordpress.com)
- Fruity and smoky – Homemade tomato rhubarb ketchup (nadelundgabel.wordpress.com)
- #Homemade #BBQ Sauce (nowcado.wordpress.com)
