Pickled Green Beans

Pickled Green Beans

 

One year in the early 90's, I made some pickled green beans. We tried them right away... and YECH! I ended up giving all the rest of them away.

Only later, people to whom the beans had been given began giving me feedback.

"They were awesome!"

"Can I get more?"

"Can I get the recipe?"

Clearly, they had not had the same beans as we did.

 

As it turns out, when you pickle a vegetable, you need to give it several weeks to mature the flavors!

 

I tried the pickled green beans again in recent years. This time I let the pickled beans rest a few weeks before we tried them. They are awesome! And here is my so called recipe:

 

Fresh, fairly straight green beans

fresh garlic

dill (fresh or dried)

Vinegar (I used apple cider because I had it on hand)

canning salt

water

jalapeno peppers, split in half and seeds removed, if desired

clean pint canning jars and lids, sterilized

****************

Bring the hot water in a deep pot to a boil, for the boiling water bath.

In a stainless or ceramic pot, mix 2 parts vinegar to 1.5 parts water. Begin heating to a boil.

(I added 1 teaspoon mustard seed and 1 teaspoon black peppercorns to this. I'll let you know how THAT turns out!) (I used 4 cups of vinegar to 3 cups of water. I had leftover from filling 6 pints)

 

Wash and trim the ends off of the green beans.

Peel and smash a clove of garlic for each jar.

I used 1/2 jalapeno pepper in each jar.

I stood the green beans in the jars on their ends, poking them into the jar until the jars are packed full. (I found it helpful to lean the jars nearly sideways.)

 

Once green beans are packed into the jars, I added 1/4 teaspoon of dried dill and 1/4 teaspoon of salt to each jar. (This year the grasshoppers ate my fresh dill. Feel free to add a sprig of fresh dill to each jar instead of the dried)

 

Fill each jar with the boiling vinegar/ water mixture.

Wipe rims. Add jar rings.

Place in boiling water "bath".

 I boiled mine for 15 minutes once the water returned to a boil.

Remove from bath, allow to cool.

 

Check to be sure jars have sealed after they cool. If not, refrigerate.

 

Please let these sit for at least 4 weeks or more before you taste test them

 

I found that an opened jar is an empty jar. We simply do not have leftovers when pickled green beans are served. Wish I could say as much about regular green beans!

 



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.





"Lewis and Clark" Hominy

A couple of years ago, we did a unit study of the Lewis and Clark Expedition with the boys in our homeschool. We checked out a book from the library that had recipes of the types of foods eaten on this expedition to explore a great expanse of the uncharted western area that was to become part of the United States. This recipe is one we added to our family favorites!

Lewis and Clark Hominy

Hominy (I use canned, drained)

Bacon, chopped

Onion, chopped

Cayenne pepper (ground red pepper)

Fry bacon crisp in a heavy skillet. Remove from skillet.

Drain off all but 2 tablespoons of the bacon grease.

Add chopped onion and saute until soft.

Add the drained hominy, and the cooked bacon. Cook until hominy is heated through.

Sprinkle with cayenne pepper.

 Serve!

Fiesta Corn

Fiesta Corn

Frozen whole kernel corn

Roasted peppers

Butter

I dressed up our common vegetable side dish of corn by simply adding some chopped roasted peppers (The roasted peppers were one of the first recipes on this blog.)

Pour the amount of (frozen) corn you wish to use into a microwave safe bowl. add a bit of butter, and a few chopped roasted peppers.

Cover loosely (wax paper works well) and microwave until the corn is hot, stirring one or more times.

You can also use drained canned corn in this recipe. You could make it on the stove top as well, adding a small amount of water to the corn as you heat it over medium low heat. (Do not drain all the liquid from the corn if you are using canned corn on the stove top.)

Potato Salad

Potato Salad

Potatoes, boiled

Onions, chopped

Eggs, boiled and diced

Celery, chopped

Pickles, chopped

Miracle whip

Mustard (Prepared yellow mustard)

milk

pickle juice

Dill relish (Optional if you have pickles)

Salt

Pepper

Paprika

Potatoes, boiled in their jackets

 Boil the potatoes in their jackets. Start with Cold water. You may boil the eggs in the same pot at the same time, but add them on top of the potatoes. Remove the eggs after they have boiled for 18 minutes. (Place the hard boiled eggs in cold water. As they cool, peel, rinse and chop)

Once the potatoes are "fork tender" (A fork inserts easily), drain them. Remove their skins. Chop coarsely, add to a large mixing bowl.

Skins removed, coarsely chopped

Add the chopped onion, celery, pickles, and eggs.

Ingredients for the dressing

 While the potatoes are still warm, add the dressing:

Dressing

Mix 2 cups of Miracle Whip Salad Dressing, 1/2 cup milk, 3 tablespoons pickle juice, 1/4 cup pickle relish, and 3 tablespoons of yellow mustard. Whisk together. Pour over warm potato mixture. Blend thoroughly.
Salt and pepper to taste.
Refrigerate.

Pickles, ready to chop

Finished Potato Salad, sprinkled with paprika for color

Sprinkle lightly with paprika before serving.

Serve Cold.

Roasted Veggies and Chicken

Roasted Veggies and Chicken

Chicken breast

Potatoes

Onions

Turnips

Mushrooms

Roasted Peppers, chopped

Carrots

Olive Oil

Soul Seasoning

Cube chicken into 1" pieces

Cut up potatoes into 3/4 " pieces

Cut up turnips into 3/4" pieces

Use baby carrots, or peel and cut carrots into 3/4 to 1" pieces

Trim onions, slice into 1/2" wedges

Clean mushrooms with damp paper towels. Toss with 1 tablespoon olive oil, set aside.

Lightly oil baking pan .

Mix raw chicken with veggies, except for mushrooms. Toss with a few Tablespoons of olive oil. Sprinkle with soul seasoning.

Place in baking pan, cover with foil.

Bake at 325* for 1 hour, stirring every 20- 25 minutes.

Remove foil.

Stir.

Add mushrooms. Return to oven, uncovered.

Bake an addtional 20- 30 minutes at 400*, until vegetables are tender.

Sprinkle with additonal soul seasoning, if necessary.

Serve with or without Picante sauce.

Roasting Green Chiles


One of our favorite additions to almost any dish around here is roasted green chiles. My MIL started getting them roasted when the family would vacation in New Mexico. Last year she discovered that in addition to getting a trashbag full in New Mexico, she could also order them from our produce co-op. So this year we had them coming from vacation, produce, the garden and then a friend let us get the last big crop of them from their garden. We got 2 big crates full of green ones to roast, and a big crate of them that had turned red that we dehydrated and blended to make a powder. Marvelous stuff. I wish you could smell these roasting...wonderful.

The bottoms are getting nicely roasted.

  So this year we have got a lot of practice roasting green chiles. To do so my MIL got some expanded metal to put over our propane stove flames. You put a handful on there at a time, over high heat, and turned them as they get burned on one side. They need to be pretty burned to be able to peel them later, but as I found out this year, you CAN over burn them.Then you have charred nothingness to peel.


Turned way too soon, they will be much more 'burned' than that.

  So you need them to be black, because any green left on it will not peel. But not TOO done because then you won't have anything to peel. So after they are good and cooked, you put them in a pan of some sort with a good fitting lid, so that they can sweat. This is another step in getting them to peel correctly.

Sweating

Since we've been doing so many this year my FIL may actually make us a roaster like they use in New Mexico, where you cook it outside over an open flame in much bigger batches. THAT will be nice. Though I must say, out of roasting all day or peeling all day, I'd rather do the roasting...I wonder if there is a way to speed up the peeling? :)


Roasted, sweated, and ready to peel.

So yes, you roast, then sweat (sometimes we leave them in the fridge overnight and peel the next day) then peel them. When you are peeling you will want to wear rubber gloves. I have been told that your hands will burn....and continue to burn, for hours, if you don't. Thankfully I had this advice when I started and I've not had to experience this.


Peeled, chopped, and ready to freeze.

 So after we chop them up we put them into sandwich sized ziplock bags, and put them in the freezer. My MIL will use that much all in one meal, but since I cook for many less people I just break some off to add to meals.

I do not think these are as hot as jalapenos, but don't ask me if they are 'too hot' because I am not a good one to judge that. I have eaten spicy stuff all my life and tend to cook things that most people find pretty spicy.

"Chineasy" Chicken

"Chineasy" Chicken

Thawed boneless, skinless chicken (Use your favorite cuts)
"Better than Bullion" Chicken soup base
Frozen Chinese vegetables
Optional addtions: Drained / sliced water chestnuts, Drained "baby corn"
chopped cabbage (2-5 cups)
chopped onion
garlic ( fresh minced, powdered, or granulated... whatever!)
ginger (fresh grated or dried ground)
Teriyaki sauce
 soy sauce
small amount olive oil
Cayenne or Red Pepper flakes, if desired
Horseradish root, if desired
Cooked Rice

I recently discovered I can buy boneless, skinless chicken thighs! So that is what I generally use in this recipe. However, you can use breasts, but you may want to cut them down to size, so they cook more quickly.

Heat a very small amount of olive oil in a heavy skillet.

Give the raw chicken a sprinkle of soy sauce and teriyaki sauce.

Cook the chicken over medium-high heat until just ALMOST done. Push to the sides of the skillet or remove to a warm place.

In the same skillet, add a tablespoon or so more olive oil, if necessary.

Add onions and cabbage.  Cover.

Stir frequently, until cabbage and onions are tender-crisp.

Add the Chinese vegetables, a spoonful of chicken bullion base, garlic, (and up to 1 cup of water, if the mixture is very dry.)

Stir. 

Add the chicken back to the skillet if you removed it. Turn it if you left it in the skillet.

Cover.

Stir frequently until the Chinese  veggies are cooked.

Add another splash of Teriyaki and Soy sauces, and a light dusting of ginger. (Add the red pepper flakes and horseradish if you want them in it!)

Serve over cooked rice.