Cheese Spread/ Roasted vegetable

Roasted Vegetable Cheese Spread

Thank you Alton Brown of Good Eats!

This is my take on Alton brown's recipe. Make it your own: It is VERY good as a sandwich spread, cracker spread, tortilla roll up. Even use it as a dip for fresh veggies!

 

Vegetables:

 I used:

 Zucchini

 yellow squash

onion

 jalapeno peppers

 sweet peppers (yellow, orange, red. Bell Pepper is acceptable if you like it)

carrots

garlic

green beans

(Use what is in season! What do YOU have on hand? Olives, black beans, spinach might be added, but I probably wouldn't roast them first!)

 

 

 

Other:

Cream Cheese (I used the reduced fat neufchatel cheese)

Cheddar cheese

cooking oil spray

Salt

 

****************Preheat oven to 450*

 

Spray your baking sheet with cooking oil spray.

Cut the vegetables to get the most surface area... Angle the squash and carrots and such.

Spread the sliced vegetables on a baking dish (or two).

Sprinkle with salt. (I used Himalayan pink Salt because it is what I happen to keep on hand)

Spray vegetables with additional oil.

 

Cook until vegetables are done/ tender. Monitor them if cooked together, some cook faster than others!

 

Allow veggies to cool.

Place in food processor and pulse until chopped fine.

I used about 1 cup of the cooked chopped veggies and froze the rest for later*.

Add 1 package (8oz) of cream cheese and 1 cup of cheddar cheese to veggies in food processor.

Pulse until combined.

Cover.

Refrigerate until ready to use.

Use within 1 week.
* The roasted veggies not used can be added to soups, casseroles... or more spread at another time!

Dill Relish

Dill (Squash) Relish

Once again, I forge a path because I cannot find a recipe I like!

 

8 cups chopped zucchini squash

2 cups chopped fresh onion

3 jalapeño peppers (or to taste)

1 cup chopped sweet peppers (I used a mixture of red, orange and yellow. Green is acceptable if you like green!)

1/4 cup salt (I used Himalayan pink salt because it is what I have on hand)

2 1/2 cups apple cider vinegar

2 1/2 cups water

1 teaspoon turmeric

1/2 teaspoon celery seed

1/2 teaspoon mustard seed

2 teaspoons dry dill (use fresh if you have it, increase quantity to 1/4 cup chopped)

2 large cloves roasted garlic, chopped fine (Remember a clove is a segment of the HEAD of garlic!)

1 tablespoon sugar (optional... I added it to the mix so included it here)

1/2 teaspoon ground cayenne pepper (also optional)

 

Chop the vegetables and mix with the salt.

I did NOT cover with water this time, but did refrigerate mixture several hours (or overnight if convenient)

 

Rinse the vegetables several times and drain well.

 

In a non-aluminum pot, bring the vinegar, water, and spices to a boil. Add the vegetable mixture. Return to boil and cook 15 minutes.

 

Ladle into sterile jars.

Wipe rims.

 Add lids and rings.

Process in boiling water bath 10 minutes.

Remove from boiling water, allow to cool.

 Check seals.

The dill relish needs to mature several weeks to develop best flavor.





Yum the Garden- Green Beans!

Yesterday, Tom and the boys picked 30 ears of corn, and LOTS of green beans from our garden, in addition to the handful of jalapeno peppers.

The boys and I trimmed up green beans, saving some out for supper, but canning 5 quarts. We also had fresh corn on the cob with our supper, which was stuffed bell peppers on the grill.
Today, the guys picked both of the above containers full of green beans AGAIN. We pickled three quarts of green beans, and did three more quarts of beans with garlic and peppers, but no vinegar or dill.

Canning Green Beans

First of all, wash and trim/ cut your green beans. Loosely pack into sterilized canning jars (I use quarts, feel free to use pints!) to within 1" of the top of the jars.
 Add 1/4-1/2 teaspoon of sea salt or canning salt in each jar. If desired, add a clove of peeled garlic and some pepper flakes.
Pour boiling water into the jars, to within 1/2" of the top.
With a rubber spatula, slide down the inside of the jars to release air bubbles.
Using a fresh new canning jar lid, close the jars and screw on the rings.
Place in pressure canner, and follow manufacturer's directions for pressure canning.
Cook 25 minutes after the canner rattles.
Allow to release pressure normally before removing lid.
Remove from canner (They will still be super-boiling hot) and place out of drafts, onto a cooling rack.
Once cooled, test for seal by gently pushing on the center of the lid. It should not move.
If it does move or pop, store in refrigerator and use within a few days.