Ratatouille

Ratatouille, made famous by the French and even more famous by the movie, I believe originated in India.  When I look at it I see plants and a cooking method all appropriate for India.  The key to my Ratatouille is Fennel.  If you change the origin, you change the flavor just a bit and go from there.

If you want it to be completely authentic you would probably cook to whole spices until they pop, then saute the onion until tranlucent slowly adding all of the other ingredients and simmering all day.  My method is easier, and I will even give you a crock pot method.

RATATOUILLE

Ingredients

1/2 c butter or olive oil(vegan)
1 medium onion-perferably sweet
1 medium egglplant
1 large green bell pepper
1 large yellow or red bell pepper
1 large zucchini
1 large yellow summer squash
2 28oz cans of whole peeled tomatoes-preferably without any additives like Calcium Chloride
2 bay leaves
1/4 c garlic
1 t cumin
1 t coriander
1-1 1/2 T fennel
1 t crushed red pepper(or 1/2 jalepeno seeded)
1 c fresh basil chopped
salt

DIRECTIONS

1)  Dice eggplant into 1/2" cubes

2)  salt eggplant liberaly and place in colander inside of bowl and weigh it down with a bowl to extrude bitter juices

3)  cut all vegetables into a small dice

4)  once eggplant has extruded about 1/2-1 c juice rinse it under cold running water until salt flavor is almost gone

5)  open tomatoes, retaining juice, squeeze each tomato, crushing it into several pieces


Crock Pot

After completing steps 1-5 above

6) Put all ingredients into crockpot and cook at a low simmer all day

7) adjust salt before service


Stove Top

After completing steps 1-5 above

6) melt butter or heat oil in pan and saute onions until translucent

7) add next 5 ingredients and stir until hot

8) add remaining ingredients, except for basil and salt, bring to a boil

9) reduce to simmer for 1-2 hours, stirring occasionally

10) 5 minutes before service add basil and adjust salt as desired


Traditional

After completing steps 1-5 above

5) heat pan dry and roast cumin, coriander, fennel and crushed red pepper seeds until they pop

6) add onions and saute until translucent

7) add remaining ingredients, bring to boil

8) reduce to simmer for 1+ hours

9) serve with rice

NOTES

1) this is great on its own or served with bread.  I believe it would traditionally be served with rice or and Indian flat bread like Naan.  It also makes a great pasta sauce and I have even made Lasagna with it.  You could also simmer a roast in it or serve it as a side dish.

Steak and Spinach Salad

Recently Tomato Girl, a friend of mine, asked me to come up with a briney dressing to be served with a steak salad.  She also had the amazing idea to add some steak drippings to it.

So, off I went on my research tangent of different French small sauces and sauces that include red wine.  My idea at the time was based on my Balsamic Honey Mustard.  As I researched I looked at butter, like a buerre rouge.  Many of the sauces had tarragon and shallots.

I had formulated, then I started the trials.

I started with Balsamic, but did not find it briney.  So, I ended up mixing it half and half with red wine vinegar.  I also tried using butter to cook the steak, but the consistency wasn't quite right.  Enter the EVOO Extra Virgin Olive Oil.  I really wanted to use that for the flavor.  After many trials, darn, steak again?  I came to this secret formula.  

For the steak for this salad I love a flat iron or london broil.  You could also use a cube steak or a fillet or any other good steak.  The thing is that it needs to be tender.  

This is probably the only time you will see me do something in single servings.

Ingredients for the dressing:

1 T Red Wine Vinegar

1 T Balsamic Vinegar

1/2 T Extra Virgin Olive Oil

1/2 T Stone Ground Mustard

1 t Garlic, minced

1/2 t Shallots

1/2 t capers (include the brine)

1/2 t Tarragon, chopped

Ingredients for steak:

6 oz steak

1 t Extra Virgin Olive Oil

1/2 t salt

3/4 t pepper

Ingredients for the Salad:

4 oz Spinach-prewashed

1 oz Blue Cheese

1 Carrot-sliced

2 Mushrooms-sliced

Directions:

Dressing 

just mix all of the ingredients and let it sit, UNTIL...

the Steak is done.  Once the steak is removed from the pan deglaze it with dressing and immediately pour onto salad.

Steak

Equally salt both sides of steak

I like to jaccard it after I season it, to make certain that it is seasoned inside and out and oh-so-tender.

Coat it in EVOO

Cook it to the correct doneness, let it rest then slice it against the grain.

Salad

Put the spinach on the plate, top with carrots and mushrooms then dressing.  Put the sliced steak on top then crumble the blue cheese on top and serve!

This salad is a full meal. 

Notes:

If you are using this dressing independent of this salad put 1/4 t salt and 1/2 t pepper into the dressing.  

It can also be used as a marinade for pork, beef or game.

If you are curious about a meat tenderizing Jaccard, they are inexpensive and definitely can make the cheapest of steaks tender.  And they are great for stress!  I love using them because it easily makes cheap steaks much better.  You can even use it on roasts.  Unless you have a dishwasher, get one with only a single row of blades.

Here is how to use one:

Here is one on Amazon

https://www.amazon.com/Flytt-Tenderizer-Stainless-Blades-Chicken/dp/B01MSSR3J1/ref=sr_1_2_sspa?ie=UTF8&qid=1519426784&sr=8-2-spons&keywords=jaccard+meat+tenderizer&psc=1

Celery Root Slaw

I will start out by saying that, yes I know it has been quite and while and I am going to try to fix that.

The second thing is that "Celery Root" is a misnomer.  The actual thing used is called celeriac.  But, as usual, I digress.

Now for the food.

My darling husband can not have cruciferous vegetable that are either fermented, cooked or fresh.  But he can have them pickled, go fig...

With this knowledge he has not had coleslaw in the entire time I have known him.  We recently went to a restaurant that served celery slaw.  It was refreshing and delicious.  Both the Mr. and Mr.'s Mom were raving about it and we went about deconstructing it so we could make it.  

After searching the web extensively I found one to modify, to make it closer to what we had.  Here it is.

CELERY SLAW

INGREDIENTS

1/4 c mayo
2 T greek yogurt or sour cream
1 T dijon mustard
1 T lemon juice
1 T cider vinegar
1/4 t kosher salt
1 3/4 lb celery root/celeriac
1/4 c carrots
1/4 t celery seed
1/2 t honey

DIRECTIONS
1)    globe cut and coursly grate celery root
2).   grate carrot
3).   mix all ingredients and let sit for 30+ minutes then serve.

NOTES:
Keeps great!!!!

Green, Gold & Purple Salad

Aurora has this wonderful salad that she makes.  I think she uses Kale, Oranges, Beets and Chèvre.  As wonderful as her salad is I do not think the people I was with would appreciate the kale.  So, I made a variation that went over superbly.

Green Gold and Purple Salad

INGREDIENTS
12 oz bag spinach
1 c cooked beets
1 c candied walnuts
1 c kumquats
5.5 oz chèvre
dressing of choice

DIRECTIONS
1)  cut beets into bite size pieces

2)  quarter kumquats( I left the skin on, you can peel them if you like)

3)  break chèvre into pea sized chunks

4)  layer all ingredients to create an even mix when serving

5)  let people dress their own salad

NOTES:
We tried tried this with both italian and ranch and it worked well.  I do not think that a Blue Cheese or Honey Mustard dressing would work well with this salad as they would compete with the flavors.

Fresh fig summer salad

If you have never had fresh figs you are missing a delight that is only in season for a short time.   This salad has a delicate balance that starts with the delicate sweetness of fresh figs and combines it with, salty, bitter and sour that is topped off with the creaminess of the manchego.

INGREDIENTS
1 lb fresh green figs
1/4 lb manchego
4 oz prosciutto
12 oz baby european greens, spinach or other slightly bitter salad mix
2 T balsamic vinegar
2 T honey
2 T spicy mustard

DIRECTIONS

1)  wash greens and empty into bowl

2)  cut prosciutto into thin strips and sprinkle over greens

3)  quarter figs and spread on greens

4)  mix honey, mustard and balsamic and drizzle over salad

5)  shave manchego over top of salad

6)  serve immediately


NOTES

If you are unable to get fresh figs you might want to try bartlett pears and make certain to use fruit fresh or a lemon water mixture to avoid browning.

If prosciutto is unavailable or not desired I would try anchovies.  Ham would give a similar flavor but would not be as salty

Greek Salad

Greek salad has long been a favorite of mine in any number of forms.  This is a salad that has a mix of strong, mild, sweet and briny flavors that mix into a perfect balance.

INGREDIENTS

12 oz spinach, romaine or other hearty lettuce
1/4 c artichoke hearts
1/4 c kalamata olives-pitted
1 small cucumber
1/4 c  grape tomatoes
1bell pepper
1/4 c mushrooms
1/4 c red onion
1 lemon
2 T olive oil
1/4 t marjoram
1/4 t basil
1/4 t oregano
1/4 t thyme
4 oz feta

DIRECTIONS

1)  wash and roughly chop lettuce

2)  thinly slice red onion, cucumber and mushroom

3)  julianne bell pepper

4)  quarter artichoke hearts

5)  juice lemon

7)  crumble feta

8)  combine all ingredients, toss to dress then serve

Green Waldorf Salad

Waldorf salad is a long time classic that I love to play with.  The part that has always been hit or miss for me is the dressing.  I finally got it right.  Aurora was all over it.

Green Waldorf Salad

INGREDIENTS

1 romaine heart
1 granny smith apple
1 lemon
3 ribs celery
1/4 c cashew chunks
1/4 c craisins
2 T honey
1/4 c mayonnaise
1/4 c plain yogurt or sour cream
1/1 rosemary

DIRECTIONS

1)  zest and juice lemon

2)  put half of the lemon juice in a bowl with 3 c water (for apple)

3) dice apple and put in lemon water

4) thin slice celery across the stock

5) mix lemon zest, remaining lemon juice, honey, mayonnaise, yogurt and rosemary together to make dressing

6) drain apples and mix into dressing with celery, cashews and craisins until coated

7)  serve on top of romaine

Salads

I know that salads are more of  a spring and summer than winter thing, but...

I have recently had the fortune to have other people cooking for me and working in the kitchen with me.  With these opportunities, which I love, I have gotten to rethink salads.  I think I have a formula that may just work

I propose a pick an ingredient salad, just pick one ingredient from each category and make your salad

BASE:  For the base you should have a flavorful green
broccoli, spinach, mixed greens, romaine, maybe snow peas or asparagus

CITRUS:  Add some citrus for brightness and acidity to brighten the greens
 such as a segmented orange, grapefruit, pineapple, tangelo, tangerine, lemon or lime the segmented fruit, just zest or both.

SWEET:  just a touch like
strawberries, beets, craisins, raisins, apples, mangos, peaches, bell peppers

MEAT:  adds a touch of salty-earthyness and chew
bacon, ham, shredded chicken or pork

NUTS:  adds crunch
almonds, walnuts, peanut, cashew, pecan, pine nuts, hazel nuts, pistachio

EXTRAS:  this is completely optional.  I would only suggest adding extras if it will truly add to the salad.   If you use cheese use blue, feta, or goat cheese, for olives kalamata, manzanilla, greek.  What ever you add, make it count.  If it does not add greatly to the overall salad in flavor or texture, just say no!

DRESSING:  this one is going to sound more complicated than it is.  I encourage creativity.  I would start by choosing 3 ingredients that compliment or contrast items in your salad.  Let me give you some examples.  In my Springtime salad with strawberries and spinach I use a Balsalmic Honey Mustard Vinegrette.  Here is how the pairing works grapefruit is contrasted by honey, strawberries enhanced by balsalmic vinegar and the bacon complimented by the stone ground mustard.  If you have beets in your salad try orange juice, even if you already have oranges in the salad.  Maybe try some mayonaisse with lime zest and honey.  You really are only limited by your creativity and pantry.

When adding crunchy components, save them until the last minute.

Wether you dress your salad or serve dressing on the side is completely up to you.  Some salads are better when they are completely coated, with others and uneven dressing is more fun.

With old man winter bearing down upon us embrace the feeling of seasons yet to come and have fun making salad.

Anthoinette

a Spring Time Salad-Strawberry and Spinach

Last night I had a dinner party and really needed a salad that would sing. This salad touches all of the taste buds with notes of sweet, salty, sour, bitter and savory at different levels that create harmony in your mouth. With the Spinach and Strawberries it is perfect for spring. I knew one of my attendees does *NOT* eat raw spinach, yet he was wolfing this salad down like it was going out of style. CATEGORY: Vegetables Recipe Name: Strawberry Spinach Salad Ingredients: SALAD 10 oz fresh spinach 1 lb strawberries 1 grapefruit 1/2 lb bacon DRESSING 1/3 c balsalmic vinegar 1/3 c honey 1/3 c stone ground mustard Steps: * To make dressing mix mustard, vinegar and honey then set to the side * Cut bacon into small pieces and cook until crisp, draining grease when done then set to side * Wash Spinach * Stem and Slice Strawberries * Peel and Segment Grapefruit * Toss Spinach, Strawberries, Grapefruit and Bacon together and serve with Dressing on the Side NOTES: Segmenting is not nearly as intimidating as it sounds and can be done with any citrus fruit. You cut the peel off of the grapefruit then with a paring knife you cut the fruit from the skin that separates the segments of fruit.

Turnip Scallop

As I continue down the road of making food safe for diabetics I am again confronted by my old advisary, the turnip. I think with this recipe I have finally conquered it. CATEGORY: Vegetables Recipe Name: Turnip Scallop (low glycemic index) Ingredients: 1 T salt 6 medium turnips 6 oz bacon 1 large red onion 2 granny smith apples 1/4 c flour 4 c milk 1/4 t nutmeg 1/2 t mustard powder 1/2 t salt 1 t pepper Steps: * Peel turnips * slice turnips 1/4" thick then place in large sauce pan with water to cover +1" and 1 T salt * put on high heat to bring to boil, then boil for 15 minutes and drain * while waiting for turnips to boil chop bacon and cook on medium heat to render * dice onion and apples * when bacon has rendered, saute onion in bacon drippings until translucent * add apples to bacon and onion * mix in flour * stir in half the milk and bring to boil * add remainder of milk, bring back to boil, mix in salt, pepper, mustard powder, nutmeg and remove from heat ***turnips should be done at this point*** * put 1/4 of the mixture in a baking dish, then layer with turnips and remainder of mixture, making certain that sauce is on top * bake at 350 for 1 hour * serve NOTES: The salt in the water completely gets rid of the bitterness often associated with turnips

Here come the Puffs in Sweet Potato, Broccoli Cheese, and Turnip

As my favorite guinne pigs will attest the puffs were giving me a few issues, to say the least. I will start with the one that gave me the greatest difficulty, the dreaded Turnip Puffs. Turnips, if not properly prepared have a distinct bitterness, which many people object to. I ultimately changed 3 things in the recipe that overcame this issue. The first thing was to boil the turnips instead of baking them. The second was after mashing the turnips I drained them in a colander to get rid of the bitter liquid. The last thing, thanks to a dear friends suggestions, I added a little bit of bosc pear which added a touch of sweetness and blended beautifully with the complex flavor of the turnip. Even people that do not like turnip liked these. CATEGORY: Appetizers/finger food Recipe Name: Turnip Puffs Ingredients: 1/2 shallot 1 egg 4 c turnip 1/2 lb swiss 3 oz bacon 1/2 bosch pear Steps: * Bring turnips to a boil in 1 gallon water then simmer for 1 hour * Drain and set aside to cool * Once cooled cut off both ends and rub skin off with your fingers or a washcloth * Mash turnips then set in colander for 1+ hours to drain * Dice bacon and cook over medium heat until well rendered * Mince shallot then cook in with bacon and dripping for about 5 minutes, stirring frequently * Mix in turnip and remove from heat * puree pear and add to turnip mix * grate cheese and mix in * drop by large spoonfuls onto a parchment lined cookie sheet * bake at 375 for 25-30 minutes until it browns around the edges NOTES: This could also be done as turnip pie, in a pie tin. To do this lower the temperature to 325 and probably bake it for 1 hour. I would advise making it no more than 1 inch thick. The broccoli cheese puff is more of a cornbread mini-muffin. CATEGORY: Appetizers/finger food Recipe Name: Broccoli Cheese Puff Ingredients: 1 lb frozen cut broccoli ( 1 1/2 head broccoli) 1 1/2 c yellow cornmeal 2/3 c AP flour 1/2 T garlic 1/2 T baking powder 1 t salt 1 qt milk 3 egg 2 T butter 1 lb sharp cheddar cheese, grated Steps: * simmer broccoli in milk until it is reduced by half, add butter to melt * let cool * mix all ingredients together * fill greased mini muffin tins to level with mixture * bake at 375 for 20 minutes * let cool in pan for about 2 minutes then turn over to dump out NOTES: If the cheese is grated it is more subtle. If you want the cheese to be more prevalent in the appearance chop it up instead of grating. The sweet potato puffs continue to be a crowd favorite. CATEGORY: Appetizers/finger food Recipe Name: sweet potato puffs Ingredients: 2 lb sweet potatoes 1/3 c butter 1/2 t grated orange peel 1/4 t cardamom 2 eggs, beaten 2 T candied ginger, chopped Steps: * Bake sweet potatoes at 500 for about 1 hour until soft * cool * scoop out sweet potatoes and mix with all other ingredients * fill greased mini muffin tins to level with mixture * bake at 375 for 30 minutes * cool for a few minutes before removing from pan NOTES: This would also make a great pie, with or without crust just bake at 325 for 1 hour or until firm

Green Beans

I have done this recipe with both fresh and canned green beans and both ways receive raves about the flavor. The cayenne adds just a little extra flavor that people love. CATEGORY: Vegetables Recipe Name: green beans Ingredients: 1 can green beans, drained or 2 c fresh green beans 1 T butter 1/4 t salt 1/4 t pepper small pinch cayenne Steps: * put all ingredients in pan * put lid on * Turn to high until butter melts * Turn off heat * Let sit for 5 minutes * Serve

Canning -from a reader

This list is about food so I may as well talk about food. Well preserving food anyway. I have a recipe to put up later. First I may as well talk about Canning. Canning is an almost lost art. I say art for it is that. Some have the knack for it some do not. Some try. I have a Niece that I should buy a Canning book for. She never ceases to amaze me with how she does her canning. I have often wondered why she has not poisoned someone. OK! Made someone pretty sick, that better. I have had the opportunity to try to teach her how to do this art. I was going to say dieing art, but I can not say that any more.  But with my Niece somewhere I must have failed her. That or she is afraid of the pressure canners. If she has been a lucky lady to have the food be OK after the way she told me she done beans and ham soup and carrots. Water Bath is so not the way to do these.  Foods class drums it into our heads that you need to kill the bacteria that comes with canning. Vegetables and meats are done in a Pressure cooker for a specified amount of time. Fruits and pickles can be done in a water bath. Jams and jellies are done in a water bath as well.  Or you freeze produce and meats etc. I have been after the new Blue Ball Book for a year now and I found one in Wal Mart of all places.  I was wondering if there was anything new in it. Yes I read it, I read everything anymore. And I take the time to read until I understand it to. I actually found some new things in the book and it has a section of Drying stuff in it and that is real helpful.  You are suppose to add lemon juice to your home canned tomatoes now. The book has a bunch of new recipes in it to. I have been buying jars again. I had about a thousand before we moved in to an apartment and there was no room for canning jars. I got rid of them all, except for some new ones I had in a box. I was looking at one other box I had and they was only $ 3.59 for a box of 12 wide mouth quart jars. The box had a bunch of rings and lids in that I kept, along with the canning tools. Will never see that price again for jars. Jars are hard to find, at least the used ones are. You could find them all over at one time. Now it is getting difficult to find new ones in stores, and they are not cheap. Ten years ago they was cheap compared to now. People are going back to this art, they are putting in gardens or buying produce and putting it in jars. The health thing is raging. Not to mention the stores are expensive with the healthy stuff. More and more people are needing to change their diets whether if they want to or not.   Will email the recipe later.  I need sleep.   Thanks for your time,   Kori       Don't let what you can't do interfere with what you can do! I said I would write a recipe. And here it is!!! I have lots of summer squash already in the freezer so I wanted to do something with the squash and not let it go to waste. I know a lot of people do Squash bars and bread. I can do them any time with the squash I have in  the basement canned up. As I was saying I got the new canning book so I was looking in there to see if there was any options for the stuff I got. There is just so much you can eat raw of squash. I found Zucchini Pickles. Now do I have the ingredients? Oh! Yes! And I have jars, yippee!! I read over the recipe and it sounded just like the one my Mom use to make with cucumber chunks that was so good. I never found a recipe to match it yet so will see. I also have some cukes from the garden that I can put in jars also with the same brine.   Zucchini Pickles 2 pounds Zucchini sliced (about 8 small) (I also added some crookneck summer squash) 1/3 pound Onion  ( 1 small, I had a nice red candy bunch left over from a huge onion that got sliced up for hamburgers for dinner) 1/4 cup canning salt 2 cups sugar (I used Splenda) 2 teaspoons mustard Seed 1 teaspoon celery salt 1 teaspoon turmeric   (I love this stuff) 3 cups vinegar  (Clear or they call it white)  (I found some made from white clover wine Yummy)  I also had as much for the cucumbers ( done the same way as the squash)   Combine zucchini and onion, sprinkle with salt, add cold water to cover. Let stand 2 hours. Drain, rinse, drain thoroughly. Combine remaining ingredients in a large saucepan. Bring to a boil. Pour vinegar mixture over squash and onions. Let stand 2 hours. Bring all ingredients to a boil, reduce heat and simmer 5 minutes. Pack hot vegetables and liquid into hot jars, leaving 1/4 inch head space. Remove air bubbles. Adjust two=piece caps. Process 15 minutes in a boiling water bath canner. I got four half pints each using the 2 pounds. I made quarts after for I have four in my family. Once opened they do not last long.   Please be sure to wash and rinse jars real good, check for nicks, etc if any toss out. And keep hot until ready to use, boil some water to put the lids in. Put jars in boiling water making sure water is over tops of jars and when boiling again time from there for 15 minutes. Take out and  let cool. Test for seal and remove ring if you want, store in basement for 3 weeks  or more and then eat. Check online at your local home economist web site for proper ways to prepare jars. You can get your pressure canner tested there also to see if it is on as far as weights and sealing. Well you use to anyway.  I can not get use to the new terms they use in the new books and on the web sites. Telling my age there. Any questions! Please Ask!   Kori     Don't let what you can't do interfere with what you can do!

Stuffed Hubbard Squash

This is a beautifully simple dish that requires no seasoning except for the butter. CATEGORY: Vegetables Recipe Name: Stuffed Hubbard Squash Ingredients: 1 Blue Hubbard Squash or Pumpkin 1 Acorn Squash 1 Butternut Squash 4 Granny Smith Apples 1 c Butter 1 c Crasins Steps: * Cut off top of Hubbard Squash and remove seeds * Cut off skin and seed Acorn and Butternut Squashes * Cut Butternut and Acorn Squashes into bite size pieces * Core Apples and cut into bite size pieces * Cut Butter into small pieces * Mix together Butternut Squash, Acorn Squash, Apples, Craisins and Butter and put into Hubbard Squash, putting top back on * Bake at 350 for 3-4 hours until all squash is tender when pierced with fork NOTES: * If you want to bake this quicker you can bake the filling on a sheet pan and the Hubbard by itself.

Stone Fruit Salad

This would be great with ice cream, a cake, whipped cream, vanilla pudding or just by itself. CATEGORY: Vegetables Recipe Name: Stone Fruit Salad Ingredients: 3 apricots 2 peaches 2 nectarines 1 mango 2 T honey 1/2 t cinnamon 1/4 t ginger pinch nutmeg pinch clove Steps: * peel and slice mango off pit * 1/4 apricots *1/8 peaches and nectarines *Lightly grill fruit if desired for added richness * mix in spices * add honey to taste NOTES: * if your fruit is fully ripe then you will not need to add any honey. If your fruit is less cooperative, as mine was you will need to add just enough honey that you don't get any bitterness, not really to sweeten.

Pickled Red Cabbage

I can not claim this recipe as my own. I have merely made some minor modifications. If you like you pickled cabbage a bit sweet, either use more honey, or brown sugar as the original recipe called for. I personally like it both ways. CATEGORY: Vegetables Recipe Name: Pickeled Red Cabbage Ingredients: 3 large heads of Red Cabbage 2 qts. Red Wine vinegar(originally called for Wine Vinegar) 1 c. Honey(originally called for brown sugar) 1/2 c. mustard seed 2 c canning salt For Spice bag: 1/4 c. whole cloves 1/4 c. nutmeg(originally called for mace) 1/4 c. whole allspice 1.4 c. peppercorns 1.4 c. celery seed 3 sticks cinnamon (broken in half so it is about 1 1/2 inches long) Steps: * core and shred cabbage, layering it in a bucket with salt between each layer and leave overnight to 24 hours in a cool spot * rinse cabbage thoroughly and press water out * pack into either 5 qt jars or 10 pint jars tightly, leaving 1/2" head space *put vinegar, honey, mustard seed and bag O' spices in a pan and bring to boil for 10 minutes * once brine is slightly cooled remove spice bag and pour over cabbage to cover. If you don't have enough you can top it off with a small amount of water. * heat process for15 minutes NOTES: This recipe comes from a canning book, via a friend and I have made a few minor changes.

Baked Beans the Magical Fruit

I had to search online if beans were a starch or vegetable. No one knows. Then, just before I started this post I remembered one of my son's favorite blurbs, "beans the magical fruit, the more you eat, the more you toot." My husband and I have been slowly working on a baked bean recipe. Before today there was always something off. But today, with the inspiration of famous chefs fresh in my mind, I conquered Baked Beans. I knew not to change another thing when my husband said "that is it". So, here is the recipe for the magical fruit. CATEGORY: Vegetables Recipe Name: baked beans, or so they are called Ingredients: 1 bag (2 c) dried beans 1 gal water 1/2 lb bacon, diced 1 red onion, diced 2 T garlic, minced 1 c tomato sauce 1/2 c raw sugar 2 T chili powder 1 T mustard powder 1 t cumin 1 t salt 1 t pepper 1/2 c water 1/2 c cider vinegar Steps: * Soak bean overnight * Cover beans with 1 gallons water and bring to boil for 1 hour, when soft drain and remove from heat * Saute bacon and onion until onion is translucent, about 10 minutes * Add all remaining ingredients and mix well * Add beans into sauce and bake for 1 hour at 350 * Serve hot or room temperature NOTES: *If you cook your beans in a pasta drainer you don't have to worry about stirring them while boiling *If you are in a hurry use black eye peas *you can cook the beans before hand, cool or freeze them and bake them when you want them.

Torta de Pasquelina

I got really lucky with this recipe. I have seen several versions but none of them thrilled me. Already having committed this item to a feast and having bought the ingredients I tweaked the seasoning, forgot the onion that I was going to add and thankfully ended up with a fabulous appetizer that will please anyone who likes spinach. CATEGORY: Vegetables Recipe Name: Torta de Pasquelina Ingredients: Crust 1 1/8 c flour 1/2 T olive oil 1/3 c cold water Filling 1 1/2 oz grated parmesan 6 1/4 oz ricotta 10 oz frozen spinach 1/2 t salt 1 t pepper 1 t lemon juice Other 4 eggs Steps: CRUST * mix flour and oil then * add water until it slips the bowl. This may take a few minutes of mixing. * Divide it into 2 pieces, one about 2/3rds and the second about 1/3. Set aside. FILLING * thaw the spinach then squeeze out liquid. * mix all ingredients together ASSEMBLY * roll out crusts, the larger one needs to be 3"+ larger than your pie tin, the smaller one only needs to be as large as your pie tin * center the large crust in the pan, hanging over the edges * put filling in pan with an even top * use a shotglass or other item to create 4 holes in filling that go to the bottom crust * break an egg into each hole * place top crust in center * fold edges of bottom crust over the top crust decoratively * bake at 350 for 1 hour NOTES: * Every recipe that I have seen for this has double crusts with olive oil between. I personally think this makes it too fussy so I just made single crusts * I would not bother with fresh spinach as you end up with the same product and a much higher cost.

Mashed Rutabaga

Consider this as a healthier option than mashed potatoes. CATEGORY: Vegetables Recipe Name: Mashed Rutabaga Ingredients: 3 medium rutabaga 3/4 c butter 1 c milk 1 t salt 1 t pepper Steps: * freeze and thaw rutabaga * peel and thinly slice rutabaga * bake at 350 for 30-45 minutes until rutabaga is translucent * mix in food processor until mostly smooth * heat milk and butter until steam appears *slowly mix salt, pepper, milk and butter into rutabaga * serve NOTES: * without freezing and thawing rutabaga is next to impossible to cut. * Using your food processor to grate the rutabaga may be preferred to slicing it. * The final product will have some stringyness to it. Though most who have tried this have liked it despite it being rutabaga * It has a sweet and rich flavor, kind of like a cross between mashed potatoes and mashed yams.

Bacon, Onions and Potatoes

CATEGORY: Starches Recipe Name: Bacon, Onion Potatoes Ingredients: 3 lbs waxy potatoes, eighthed 1/2 red onion, diced 1/2 lb bacon, diced 1 t salt 1 t pepper Steps: *mix all ingredients in baking dish *bake at 350 for about 1 hour, stirring occassionaly *this is done when potatoes are can easily be pierced with a fork.