Pico de Gallo for Canning makes 12-14 pints 10 pounds canning tomatoes 1 pound red onion Jalapenos (I use 8 for “medium” and 12 for “hot” salsa), stems removed 2 large Poblano peppers, stems removed 2 large heads of garlic, cloves separated and paper removed and discarded 2 Tablespoons pickling salt 1 Tablespoon fresh ground pepper 4 ounces prepared lime juice Weigh out your ingredients in advance. If your tomatoes need a bit of trimming before use, add a few extra ounces (I normally add 4 to 6 ounces) to the scale to accommodate for trimming. It is important that you use tomatoes specified as “canning” tomatoes for this recipe to ensure that the pH of your salsa is safe for processing without a pressure-canner. If you are [… To read more, click here …]
The leaves are falling, the squirrels are storing nuts for winter and all across America, or at least in our house, there’s one more exciting event occurring every (Thursday, Friday, Saturday, Sunday and Monday nights . . . ) weekend.
And with football season brings tailgating and hours of sitting, standing and jumping with glee whenever your team gets a touchdown. And also lots of good snacking of all sorts of sweet and savory treats. It’s easy to over-indulge, and easy to eat poorly.
But, I try to make our family favorites healthier and real-foodified. And this is my new favorite thing, the pure joy that is Buffalo Chicken Dip, which, apparently, I’m the last person in this country to find out about. . .
I don’t even know what to tell you about these crackers except that you really must make them immediately. They are addicting. Buttery. Slight twang from the sourdough. Nicely cheesey without cloyingly so. So yummy. I originally wanted to develop a recipe for a good cheese cracker for my son, and in the interim found my new favorite thing. These are so good. Trust me. Go, make them now. Sourdough Cheese Crackers makes about 6 dozen 1″ diameter crackers 1-1/2 sticks cold butter (3/4 cup) 1 cup flour 1 to 1-1/4 Cup sourdough starter, freshly fed and room temperature 2 cups shredded cheddar cheese 1/2 cup parmesan cheese, shredded 1 teaspoon garlic powder 1 teaspoon freshly cracked pepper 1 teaspoon sea salt 1 teaspoon smoked paprika* In a food processor, [… To read more, click here …]
These are one of my son’s absolute favorite treats, and a staple in our home! I make a batch of these up regularly (sometimes making a double batch and just storing half of the dough in the freezer until I’m ready to bake again) and cut them out using seasonal cookie cutters. The original recipe is from one of my favorite cookbook authors, Nancy Silverton of LaBrea Bakery. I’ve adapted it to using whole wheat flour, increased the milk as whole wheat tends to need more moisture than white flour, and added whey to help make the flour more digestible and the cookies more tender. I also added cinnamon directly to the dough, rather than covering them with cinnamon-sugar, as the original recipe suggests. Whole Wheat Graham Crackers adapted from [… To read more, click here …]
Baby Michael is two weeks old! Happy Birthday Baby Michael! (And here is a gratutious shot of how cute he is!) My hands and arms have been busy holding the baby, reading to my two year old, and discovering the joy of synchronized diaper changing. When not busy sitting with a glass of water nearby, nursing, I am, generally, ravenously hungry. My newest favorite snack? This stuff. My post-natal energy mix that I can make up in about one minute and grab a handful whenever I get a chance. The recipe? Take a bag of this stuff (roughly 2 cups) Pour in a bowl with a half of a bag of this stuff (roughly 1-1/2 cups) Add in a handful (or two) of your favorite chocolatey bits. While I’m home [… To read more, click here …]