I have been cooking, but much of it has been in terms of canning and freezing and drying. And it’s a whirlwind on the weekends and I forget to take pictures.
Yesterday I had friends for dinner. I marinated a flank steak in my mom’s standby flank steak marinade with olive oil, lemon juice, garlic and parsley. It really doesn’t get much better. I also tried a new recipe, which I did take a picture of I think, which was roasted Roma tomatoes with pesto and bread crumbs and olive oil on top. They were great and I think the leftovers will show up in a pasta dish this week. And I roasted the tiniest red potatoes from my whiskey barrel potato growing adventure. I also used almost the last of my Indian Blood Peaches to make an easy cobbler for dessert.
Today, I started by picking the ripened Anaheim chili peppers and roasting them on my gas grill, then putting them in a paper bag for a bit to steam. I then flash froze them so I can pull out roasted red peppers when I want. I left one in the fridge for a sandwich at lunch this week.
I also picked a bunch of Italian sweet peppers and strung them up to dry. My daughter loved the look of them so much she wanted a string in her room. I picked some of the Mexican chili de adobo peppers, much smaller, and made a string for her to hang in her room. I’ll cook with them after they’re dried!
I had enough Roma tomatoes to make a small batch of sauce. About 3 pounds of tomatoes that cooked down to 2 cups of sauce. I froze in 1 cup portions for pizza or pasta this winter.
I had enough pickling cucumbers for about a quart of pickles so found a refrigerator pickle recipe to try. I had expected my cucumbers to be ready earlier but two of the plants have suddenly started producing so I think I’ll have at least another quart’s worth so may can 2 pints of pickles next weekend. Hopefully more but I don’t see many more starts.
No gardening this weekend but last weekend I planted some pole beans I’d started from seed in a flat a month ago and started some lettuce, carrots, radishes and beets from seed in the space where the red cabbage was growing. I love that red cabbage sauerkraut I learned to make this year and will definitely be growing that again! I think my yellow crookneck squash is about done, although my zucchini is still going. I don’t usually do much of a winter garden but I do want to plant garlic for sure! And maybe broccoli and more cabbage and carrots.
Just made a small batch of spiced, pickled beets. I had enough to make several pints, but ened up with only one quart jar because I could not stop eating them after they were cooked. Our CSA provided us with several different types, a gold, a pink, a white and the traditional red. Each had a slightly different flavor and texture. All were naturally very sweet. Thus sampling took a chunk out of my yield. ……off to the famer’s market I guess. *L*
Great recipe. This sounds so good. I think I will challenge myself and give them a try! The peppers sound great.
Oh yes. That chermoula recipe sounds delish. Going to make some this week.
Thanks Ellen.
Nice thing about recipes like these, they are easily doubled or halved.
Those sounds really good—and I have TONS more peppers in the garden. I think these will be on the To Do list for next weekend. Thanks! You might also like these peppers in garlic and oil: https://cheapcooking.com/Recipes/chermoulah-recipe.htm
I was swimming in peppers and just made these last week. they turned out to be so delicious, I have to share the recipe with you. I know you’ve been doing lots of pickling and this one is really easy. Adjust the ingredients and amounts to your taste. I have room in my refrigerator again! Yay! -CJ
CJ Mc D’s Pickled Peppers
These slightly spicy-sweet and tangy peppers are good as a snack, a relish, on deli sandwiches, added to salads or on top of crackers with cream cheese. You can use other veggetables in this brine. Try this brine with sugar snap peas, blanched green beans, zucchini spears or a medley. Warning- They are so delicious that they are slighty addicitive.
Ingredients:
1 cup white vinegar
3/4 cup sugar
1 cup water
2 tablespoons kosher salt
*several small, dried hot peppers (If using pepper flakes, add them to the brine instead of tucking in the jars.)
6-8 garlic cloves, peeled and halved lengthwise
1- 1/2 treaspoons celery seed
1 tablespoon dill seed
1 medium or 2 small onions, peeled with root end trimmed but intact
6 cups of seeded, sliced (large) bell peppers You can use an assortment of peppers- bells, hungarian, jalalpeno, etc. in the mix. Just reduce or omit hot peppers listed above.
Instructions:
Cut onions into 6 to 8 wedges each. Cut peppers into slices. Pack the peppers, onions, garlic and hot peppers into clean glass jars.
In a sauce pan, place vinegar, sugar, sea salt, garlic and celery seeds. Heat till sugar dissolves and pour over peppers. Secure the lids on the jars, let cool and refrigerate for 48 hours before eating.
Keep refrigerated. They will keep for up to 3 months if they last that long.
Note: This recipe is for a “refrigerator” pickle. You can process the jars in a hot water bath for long storage.
Makes 2 quarts or 4 pints (approximate)