Preserving In the Finger Lakes

Fall is here in the Finger Lakes and it's abundant. Tomatoes, basil, peppers, carrots, onions, garlic, the list goes on. But with Fall comes the knowledge that winter is just around the corner, even if it's supposed to be 90 degrees (F) tomorrow. So I spent the weekend canning and freezing a small part of the summer's bounty.

I had trouble with the six quart jars of pureed tomatoes, only 3 sealed properly. It looks like too much head space in the jars, which wasn't there when I filled them. Air pockets maybe???   All of the pint jars of salsa sealed fine.

Small baggies filled with roasted red peppers ready for the freezer.

5 Frozen ice cube trays filled with pesto, ready to be dumped into a large plastic baggie.

The easiest, best soup in a crockpot - Chicken Tortilla

 Recipe for Chicken Tortilla Soup

Large crockpot
2 cans Rotelle tomatoes (they have chiles in them)
1 large can puréed tomatoes (1 qt of home canned tomatoes)
1 can black beans
1 can corn
1 can creamed corn
1 quart of chicken stock (I use homemade, but a box of good chicken stock with work just fine)
3 boneless/skinless chicken breast halves
Salt and pepper to taste

Small crockpot
1 can Rotelle tomatoes (they have chiles in them)
1 can puréed tomatoes
1 can black beans
1 can corn or creamed corn
3/4 box of chicken stock
2 boneless/skinless chicken breast halves
Salt and pepper to taste

Dump everything into the crockpot. Cook on low 8-9 hrs or high for 5-7. Remove chicken and shred using 2 forks. Put back in soup. Good by itself or serve with crushed tortilla chips, shredded cheddar cheese and/or sour cream.

Freezes beautifully


Color Me Canning!

Pat

Peas, Strawberries, Spinach and Tomato Sauce

Sugar Snap Peas

As much as I would rather be quilting, sometimes you have to make hay while the sun shines. Or in other words, pick peas and strawberries when they are ready. This weekend was spend picking, stringing, hulling, washing, chopping, freezing and canning. I'm a member of a CSA (community supported agriculture). I get a share of the crops that the farm produces, fresh, organic and seasonal. Yes, it's a lot of work to put this food up for the rest of the year, but it is food I feel good about. No pesticides, chemicals or preservatives, but filled with nutrients from nature that our bodies need.

Crushed strawberries waiting for shortcake! Yum!

I also washed, chopped and froze spinach. Just think how nice that will be to put into soups and stews this winter. I also canned a batch of spaghetti sauce, unfortunately I had to use canned tomatoes. Tomatoes aren't even close to in season here, but this will hold us over until they start. I was able to add the pesto that I froze from last year. Yummy!

I hope that you all had a wonderful Father's Day weekend!

Color Me Foodie!

Pat

P.S. Here's a recipe for sugar snap peas: Wash and string peas. Preheat oven to 425 degrees (F). Drizzle with olive oil, sprinkle with lemon zest, minced garlic and sea salt. Roast for five minutes, stir, roast for another three to four minutes or until just starting to brown. The peas should be tender, but still crisp. Serve.  Even my carnivore husband loved these!

The Wonderful World Of Crock Pots

Baa baa black sheep have you any sandwich meat? Yes sir, yes sir, three crock pots full! 

 

Shredded Buffalo Chicken

Carolina Pulled Pork

Mongolian Beef - Shredded

 I posted the recipe for Mongolian Beef yesterday.

Buffalo Chicken
3 to 4 boneless chicken breast halves
1/2 cup Frank's Red Hot sauce
1/2 cup water

Place everything in the crock pot. Cook on high for 3 to 4 hours or until meat is ready to shred. Remove chicken and shred using two forks. Place chicken back in crock pot with juices. Serve on slider buns with chopped celery and blue cheese dressing.

Carolina Pulled Pork
1 3/4 lb pork shoulder
1 Tbsp olive oil
3/4 cup onion
2 cloves garlic, pressed
1 1/2 tsp dry mustard
Salt and pepper to taste
1/3 cup tomato paste
1/4 cup Worcestershire sauce
3 Tbsp cider vinegar

In a skillet, heat oil and brown pork on all sides. Place in slow cooker with all other ingredients and cook on high for 5 to7 hours or on low for 8 to 9 hours. When done shred with two forks and return to juice in slow cooker. Serve on slider buns with creamy cole slaw.

Friday is also CSA (Community Supported Agriculture) day for me. I belong to a fabulous CSA - Sweetland Farm. I picked a huge bag of basil and made a gigantic batch of pesto, YUMMY!

Three double batches - 12 cups of basil!

 Pesto 
4 cups packed basil leaves
1/2 cup walnut pieces
1 cup shredded Parmesan cheese
1 Tablespoon minced roasted garlic
1 Tablespoon sea salt
1/2 cup or so good Extra Virgin Olive Oil.

Put everything but the olive oil in the food processor and pulse several times. While the processor is running, slowly pour in olive oil until you reach the desired consistency. Enjoy!

Freeze pesto in ice cube trays, then pop them out and store in a large freezer bag.

The tent is still not up, there is a huge line of thunderstorms on the radar. Cross your fingers we don't get rained out today!

I can't wait to get back to quilting!

Color Me Foodie!

Pat

Picnic Season

There will be a short interruption in quilting, while I bring you some picnic fare. Since I live on the lake, can you guess where the family and company picnics are held???? Yup, right here on my beach! Starting tomorrow through next Sunday, I will be hosting three picnics (yes, I have help). We put up a big tent, even bring in a port-a-potty, we have it down to a science.

We decided on sliders (mini sandwiches)

Now, everyone brings a dish to pass, but I supply the sandwich fixings. I used to have cold cuts, but last year I had pulled pork in the crock pot, it was a big hit. This year I'm kicking it up a notch - 3 kinds of pulled meat sliders. Mongolian Beef with Asian Slaw, Buffalo Chicken with Celery & Blue Cheese Dressing, and Pulled Pork with Creamy Slaw. All made in the crock pot/slow cooker.

Recipe for Mongolian Beef
1 beef chuck roast
1 onion thinly sliced
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1/2 cup hoisin sauce (although I just throw in the whole 8 oz jar)
1 Tablespoon of freshly grated ginger
1 Tablespoon of pressed garlic.

Put everything in the crock pot for about 8 or 9 hours on low (it will be faster if you put it on high) or until the meat is falling apart. Remove meat from crock pot and shred using two forks. Remove fat and any other sinewy stuff and put shredded meat back in the crock pot with all of the juices. You can make this a day or two ahead, then just put the crock pot on warm and serve on slider buns.

Recipe for Asian Slaw
1 Napa Cabbage, shredded or thinly sliced
1/4 cup Soy sauce
1/4 cup lemon juice
1/4 Sesame oil
2 Tablespoons freshly grated ginger
2 Tablespoons of rice wine vinegar
2 Tablespoons of brown sugar
1 Teaspoon salt
2 Teaspoons of sesame seeds (optional)

Mix all of the ingredients together, except cabbage. Pour dressing over cabbage and toss. Serve on top of Mongolian beef sliders.

 I will post the other two recipes tomorrow. 

 I really love having family and friends, I look forward to this every year.

Color Me Picnicy!

Pat

Thanksgiving Yummies!

I have so much to be thankful for, wonderful family and friends, a warm home and really good food! The Christmas stockings I made for everyone were a big hit, especially with my grandsons.

My Taddy Bear getting a good look at his stocking!

I live in a part of the country were the food quality is outstanding. Fresh, free-range turkey, organically grown potatoes, and among other things homemade cranberry chutney. I have to share my cranberry chutney creation, because I just fell in love with this and can seem to get enough!

Cranberry Chutney
1 bag fresh cranberries
1 handful of dried, sweetened cranberries
1 orange (zest and flesh diced)
1 apple peeled and diced
1/2 large sweet onion diced
1 cup orange juice
1 1/4 cup sugar
Butter (enough for saute the onions)
Salt and pepper

In a sauce pan, add everything (except for the onions, butter, salt and pepper), place over medium/high heat (you may need to reduce heat to a simmer).

At the same time, in a saute pan, add onions and butter, salt and pepper to taste. Saute until soft and translucent. Add to cranberries.

Continue to cook cranberry mixture until thickened (about 45 minutes total). Serve warm or cold.

Even my husband, who doesn't like cranberries relish, liked this. Delicious on leftover corn muffins. Yummy.

Enough of this cooking, I'm off to quilt!


Color Me Quilty!

Pat