Category: 3

CARNITAS

12/01/2009

Tomorrow I am making tamales. This is a typical meal Hispanic women make at Christmas time. They usually make it as a group of woman and make some savory and some sweet. Since this is my first time...I am following the directions on the back of the Masa.

Just so you know...you can buy already prepared masa. One step cut out. I just thought for this time I would make it myself.

Yesterday I cooked a pork shoulder roast and forgot to take pictures...It is my BIL carnitas recipe....TWEEKED a little. Here it is anyway.....tomorrow is tamales...yummy!

CARNITAS

ONE PORK SHOULDER ROAST 2-3 POUNDS
( A BIGGER ROAST WILL TAKE A LITTLE LONGER)
1 LARGE ONION CUT IN 1/8ths
4 CLOVES OF GARLIC ,PEELED
1 BIG HANDFUL OF CUMIN
2 JALEPENOS SLICED
1 BUNCH OF CILANTRO CHOPPED, JUST LEAVES
ENOUGH WATER TO ALMOST COVER MEAT

BAKE UNCOVERED IN 375 DEGREE OVEN FOR 2-3 HOURS. MEAT MUST BE FALLING OFF OF BONE. COOL. PICK FAT AND BONES OUT OF MEAT. SHRED. RESERVE COOKING BROTH. I USUALLY STRAIN OUT VEGGIES. PUT MEAT AND SOME BROTH BACK IN PAN AND COOK TILL BROWN. CAN BE FROZEN AT THIS POINT FOR FUTURE MEALS. THIS MIXTURE IS GOOD IN BURRITOS, TACOS, AND TAMALES. IT IS NICE TO HAVE ON HAND FOR QUICK MEALS SO PICK A BIG ROAST.

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CREAMED CORN CASSEROLE

11/28/2009

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1 CAN CREAMED CORN
1/2 CUP CHEDDAR CHEESE
2 EGGS
1/2 CUP EVAPORATED MILK
2 TAB BUTTER MELTED
1/4 CUP CRACKER CRUMBS
3 TAB PIMENTO
SALT AND PEPPER TO TASTE

BEAT EGGS. ADD CREAMED CORN, CHEESE, EVAPORATED MILK, PIMENTO, SALT AND PEPPER.

STIR TOGETHER AND POUR INTO AN 8"x8" PAN, COATED IN COOKING SPRAY.

NOW IS WHEN I COVERED THIS AND PUT IT IN THE FRIDGE TILL THE NEXT DAY.

IF YOU WANT TO COOK RIGHT AWAY, HEAT OVEN TO 350 DEGREES. TAKE CRACKERS AND BUTTER, MIX AND PUT ON TOP OF CORN MIXTURE. BAKE FOR 35 MINUTES.

THIS RECIPE IS EASY TO DOUBLE. I WOULD BAKE IN A REGULAR CAKE PAN SO YOU GET MORE CRISPY EDGES.

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ZUCCHINI SOUP

11/27/2009

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Here is 2 pounds of zucchini that I washed and cut both the ends off.

Then I whacked them into about 1 inch chunks....

...and dumped them into a Dutch oven/pot.

Now I add enough homemade broth to almost cover the chopped zucchini.

Then I cook for about 10 minutes...until the zucchini becomes tender.

Once the zucchini is tender I put half of it in a blender with the broth.

Put the lid on and cover with a hot-pot-holder and blend on high till smooth. Return to pot.

Peel and chop up a raw medium onion and put into blender with the rest of the zucchini and broth. Blend till smooth. Return to pot.

That is when you add the cream. This recipe calls for a pint. Add salt and pepper to taste.

See how pale and delicate this looks. Heat till warm. Do not boil. It could make it curdle.

Here is some in a bowl. I think it needs something crunchy.

So I like to put croûtons on top.

Now, if you would like to do a fat free soup...take cauliflower and some broth...cook it up like you did the zucchini and add it to the zucchini/broth mixture. It makes it creamy.

You can also cook up some bacon crispy and put it on for garnish for added flavor.

I think you could also treat it like French onion soup and put some crusty bread and cheese on top and broil it till cheese is melted.

Zucchini Soup

2 pounds zucchini
2 cans of chicken broth or equivalent
1 medium onion, peeled and cut in 1/8th's
1 pint of cream
salt and pepper to taste

Clean zucchini and cut into 1 inch chunks. Put in pot with broth. Cook till tender. Blend till smooth. Return to pot. Add cream and heat slowly. Serve with croutons.

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BROTH

11/10/2009

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Here is the beginnings of broth. I put this pan of "discards" in the oven for about 3 hours to slow roast. Brown food tastes good is what I hear...so I put these in the oven till it got brown. Then I put it in a pot with water and simmered it for another couple hours.

Then I strain out all the chunks so it is just broth.

Now would be when to make gravy or to add to soup. You can also put it in ice cube trays...freeze...pop out of the trays and put in zip lock baggies to store. That way when you want a little broth to flavor something you can pull out just what you need.

Now this is time consuming...but not hard. I did it when I was making ribs which takes a while in the oven. Two birds...one stone.

These scraps are from my freezer.

You can see it has asparagus ends, onion skins, and celery. There were even a few ends of jalapeños. I also put in a whole onion cut in small sections and garlic bulbs cut in half. For added flavor I put in a smoked turkey wing. If you are a vegetarian...leave it out. It is not a specific recipe...but it is way better than other broths and way cheaper. It is made from stuff you might have other wise thrown away.

If that grosses you out...take a couple of large onions, chopped, peeled or not, 2 heads of garlic, cut in half, chopped carrots, 2 stalks of celery, and use that instead. You want to chop them up cause the more surface area of the veggies, the more area to brown which gives more flavor, which is what we want.

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SQUASH

11/09/2009

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This is a contractors wheel barrow. Not a small one either! Also...it is packed with pumpkin and squash.

These are the squash that didn't fit in the cart...the little one weighed 14 pounds. Now these weren't all the squash I grew..it is just what is left over.
Since I am still learning and sometimes forgetful, I don't have all the pictures I would like to have to illustrate what I did...but I think we can get the idea anyway.

You can see that I whacked off the ends of this squash...which was no easy feat. The mallet was there to smack the knife.

Once I got it cut in half I scraped out the seeds and strings. First with my hands and then with a big serving spoon. Take your time and do a good job.

    As you can see...I cut the squash into slices and put them in a big cake pan. I then put them in a 325 degree oven and baked for 3 hours. You want the squash to be fork tender.
    That is when you let them cool so you can handle them. I then take that serving spoon and scrape out the flesh. This is easy to do because it is so soft. I put my rinds in my compost heap.
    Now is where the photos are lacking. I took the flesh and put it in my food processor till it was smooth. THEN I put it in my food mill to make sure there were no strings or bits of rind left in it.
    That is when I put it into a stock pot with some broth I made to thin it out. I also put a little cream in it to give it that extra smoothness.
    Tomorrow I will show about the broth cause that is where the seasonings came from (mostly). Hope you like it!

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Compound Butters

11/04/2009

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Today I want to talk about compound butter. What it is is softened butter with other herbs and or spices mixed in. You can use them for special breads or to put on meat like chicken or fish and then bake them. I even put it on my veggies, like asparagus, broccoli, or brussel sprouts.
BFF and I went to San Diego recently and had some with our bread basket at dinner. It was so yummy! Especially the basil butter.

Here are the ingredients:

4 Tab. of butter
1 Tab. of Poultry Grill and Broil
3-4 Tab. of Parmesan cheese
2 chicken breasts
Cooking spray

Take the seasoning and pour it on top of the butter.

Take the herbs and smash them into the butter with a fork.

I grated up some Peccorino Romano cheese to add in too...just cause I had some. The tool there is a micro plane. It shreds up hard cheese to light and fluffy, easily meltable yumminess. You can also use it on lemons to zest them...which would be good in here too. I just didn't have any at this time.

After you spray the pan with some non-stick spray, put the meat (I did chicken this time) on the rack. I then picked up the skin and put the compound butter under it and replaced the skin. After which, I spread it on the skin too so it would crisp up while I baked it.
350 degree oven for about 1 hour. Use a meat thermometer to check for sure.

Here is the crispy yumminess fresh out of the oven. Like all meat...let it rest for a few minutes to get the juices to redistribute back into the meat.

What I want to do is to spark your imaginations to try this with whatever you have. Like...a big handful of fresh basil with a stick butter. Use a food processor or blender to mix it thoroughly. Put the compound butter on a big piece of plastic wrap, fold it in half and roll it back and forth till it looks like a log. Twist both ends of wrap to condense it and put it in the freezer. Then open up the wrap and cut off slices to use on whatever you are cooking. You can keep several types of compound butter to mix and match on meat or veggies. Try it! You'll like it!

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Worms

10/30/2009

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Today I want to talk about worms. They really are a wonderful source of readily accessible nitrogen for plants. The worms eat leftovers and turn them into nitrogen...I just love that.

Here is my worm bin. I keep it in my garage. Right under that yellow dot is a spigot. That is for draining the 'worm tea' off so it can be used for fertilizer. It is all the fluids created by the fresh scraps you feed the worms. I have coconut coir in here for bedding for the worms. I comes in a brick which you soak in water so it breaks apart easily. Then you drain off the excess. Worms eat scraps. No meat, fish, grease, or meat by-products like pet food. If you chop the feed into small pieces the worms can eat it faster.
They like egg shells and coffee grounds..egg shells help with the ph balance in your bin.

As you can see here, there is a shoot coming out of the newspaper. On closer examination, I found out it can from a potato peel. NOT from an eye, from the peel. So I would guess that the growing medium must be pretty good to get a shoot out of a thin piece of peel.

It amazes me how nature can take a little bit of skin and make a plant under the right conditions. It is the best fertilizer...it is made from scraps, and your plants can eat it right away. Plus...it is definitely organic...good for OUR Mother..Mother earth. I just love her!

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Processing Jelly

10/28/2009

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This is my pretty pint of pomegranate jelly. I just love the color. But you can't beat the flavor. There is something to be said for all that hard work it takes to make enough juice to make a batch of jelly. You can't help but taste all the love.

What I am about to show you is the basic way to make jelly. Just remember to check the portions of ingredients for the TYPE of jelly you want to make. There is an insert inside each box of pectin. There will be canning instructions and recipes on the insert so not to worry. You can always get on the computer and "search" the type you want to make.

Here...I have taken a large soup pot, filled it with water, and am putting in a "glug" of apple cider vinegar. The vinegar will help keep the jars from getting a film on them from the water. Set the water on the stove to boil. Add the jars you are planning to use for the jelly into the pot of water. You want to get the jars sterile by boiling for 10 minutes. Usually 8, 1/2 pints, or 4 pints will be enough jars. Now would also be the time to put a small pan with water and the canning lids on to boil. You need to heat up the soft edge so it makes a good seal.

That is when you set everything else up that you will be using. Measure out the sugar...be accurate. Too much sugar will make it not set properly. So will too little. The sugar is for preserving the jelly, the pectin is for the set or thickness of the jelly.

Here is what pectin and the insert look like when you pull them out.

Read this insert carefully. All the instructions will be fresh in your mind and you will know where to look if you have questions. Knowledge is power. You will also need some newspaper or a couple of towels to put on the counter...one beside stove for the jars while you fill them, and one for jars once they have been processed. You will need some tongs to pick things up like jars and jar lids, a funnel to help keep the jelly off the jars, some hot pot holders for handling the hot jars, a bowl and spoon for removing the scum (more of a treat than how it sounds), a ladle for filling jars, a wet wash rag for wiping jars off, and a wooden spoon and a whisk for stirring.

Add the pectin to the cool juice...it could clump if it is hot. I use a whisk to mix it.

I am using my favorite measuring spoons....a gift from my Sis-in-law....all have contributed. This recipe calls for added lemon juice..2 tablespoons. That is when you heat this to boiling.

You see, I have added a tiny bit of butter..it helps with keeping the "scum" from forming. It can be left out if you want.

Once the juice mixture is boiling hard, add the sugar. All at once or slowly, I can't see that it makes a difference. I stir it in with the whisk because it incorporates it better.

When it reaches a point where you can't stir the boil down, time it for one minute, stirring continually. When the timer goes off...turn off the heat and set pot to the side off the heat. If the pot is slightly tilted, it makes it easier to scoop it out.

It is easy to see the scum, here. It is also easy to move the scum around on the top of the jelly. Once it is over to one side, use a spoon to scoop it off in to a bowl.

The foam won't hurt anything ( and tastes good) it just doesn't look pretty. Also, if you put your stuff in the Fair for judging they don't like it.

Take the jars out of the boiling bath and turn them upside down on the newspaper. It drains the water out, while trapping the heat inside. The newspaper soaks up the water.

I am now ladling the hot jelly into the jars using the funnel. I usually do 1 step at a time...like fill the jars, wipe off the edge of jars, put on lids, adjust rings, wipe the jar off of debris, and set beside the hot pot of boiling water, until all the jelly is in the jars and rings and lids in place. Do this very quickly. It needs to be done fast so germs don't get in.

This jar is what I would call appropriately filled. There needs to be about a 1/2 inch of space between the jelly and the lid. When you heat it up in the boiling bath...it pushes the air out and when it cools, it sucks the lid down for a good seal. I just love that sound....that "ping". Makes my heart sing.

Wipe the jars rim off. You want nothing to interfere with the seal.

Set the lids on the jars...adjust for a proper fit.

Twist on rings, tightly and wipe off outside of jars completely. Set to side of boiling water bath to keep warm.

When all the jars are full and lids and rings on properly, add all at once to the boiling bath and process with a lid on for 15 minutes...I do 20 minutes because I live at a high altitude. Take the jars out of bath and set on the other newspaper to cool. Could take an hour to hear the "ping" of the seal. It is suggested to let the jars sit for 24 hours. After they seal, (you can tell by the indented lid), do NOT twist the ring on tighter. It can break the seal and ruin all your work. You can still eat it and store it in fridge...just not store on the shelf.

Hope this helps make you brave enough to try canning. It is a lot of work....not difficult. Keep things clean and hot and you will be OK.

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Pomeganetes

10/27/2009

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   It is now into pomegranate season and I will be making my jelly. It is something everyone likes. I think it tastes good on cheese cake. So here is the recipe.

Pomegranate Jelly

4 cups pomegranate juice
2 Tab fresh lemon juice
1 box pectin
6 cups of sugar
8 1/2 pint jars, sterile
Put both juices in large, heavy-bottom pan. Stir in pectin. Heat to boil. Add sugar and heat to boil you can't stir down. Boil 1 minute and remove from heat. Skim off foam. Fill jars, seal, and process per directions on your pectin insert.
     Here is the process....

I have started without you as you can see on the cutting board. This pomegranate is on the smaller side. I usually cut them in half. If they are bigger I cut them in quarters.

As you can see, I have a big pan of them now.

This is my grapefruit juicer for lack of a better term. I use a strainer all the way through these steps. Because not only do these fruit "bleed" all over, they spit seeds everywhere, and I don't want seeds in my jelly! Under the strainer is a 4 cup measuring cup. Just enough for a batch of jelly.

There are still lots of seeds in here, so I usually tear them in half, hold them over my china cap.....what is a china cap, you say?

This is a china cap. It is sitting in a big pot to catch the juice. Making pomegranate juice is a labor of love, 'cause it is so messy, and so hard to do. You whack the pomegranate with a wooden spoon over this and the seeds will fall inside. Then you roll the stick around inside till you pop the seeds and the juice runs out.

Now would be a stopping point. You can either put the juice in the fridge for a day or 2 or freeze it. Mine is in the fridge. Tomorrow I will can the jelly. I am tired!

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Pomegranate Jelly, Baked Chicken

10/14/2009

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     Hey! Yesterday and today I have been setting up pictures so I can give you directions on how to make a compound butter, how I juice pomegranates for jelly, and how to bake a chicken breast. I forgot to put my hot pepper relish on top of the chicken for the last 10 minutes. I was distracted by making the Lad's lunch for work. I guess you can add it as a condiment on top....or bake it like I planned.
     The pomegranate jelly is very tart and a wonderful accompaniment to any fish or chicken dish. It is also really good in bar-b-que sauce and a good sauce for fresh fruit on pudding or cheese cake. I like to melt it and mix it in softened vanilla ice cream, scoop it in-between two molasses cookies, re-freeze, and dip in chocolate. Most excellent taste sensations. The possibilities are endless. I want to give you "new eyes" to look at your new recipes.
    This summer I went with my BFF to San Diego and she took a class. While we were there we ate at the Hilton. They served compound butters with their bread baskets. One that I particularly liked was basil butter. When I get that recipe the way I like it I will share that one too.
    There are so many ways to use jams and jellies besides smearing on toast I think you will be pleasantly surprised.
    As this is a work in progress and I am still learning how to use this computer...it will be a day or two before I ge

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CARNITAS

CREAMED CORN CASSEROLE

ZUCCHINI SOUP

BROTH

SQUASH

Compound Butters

Worms

Processing Jelly

Pomeganetes

Pomegranate Jelly, Baked Chicken

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