Food Archive

Home made hot pepper powder

Posted December 4, 2014 By Ruth

5 1-gallon Ziplocks of hot peppers (jalapenos, habaneros, and Hungarian Hot Wax) from the garden (rough chopped and frozen) went into the dehydrator on Monday.  

Overnight between Wednesday and Thursday the eye-watering scent from the dehydrator (which is in the garage for a reason) abruptly cut itself down to less than 1/4 of what it had been.  A check of the peppers showed them to be nice and crisp.  

The dehydrated pepper pieces fit into a single gallon ziplock.

A run through the food processor and we have hot pepper powder for seasoning.  And my sinuses are clearer than they’ve been in weeks…..

2014-12-04_15-55-31_893

Its a fairly roughly chopped “powder”, but that was about all my sinuses would take…..

1 Comment. Join the Conversation

Smoked Turkey Breast and Hot Wings

Posted November 7, 2014 By Ruth

So on a whim I picked up a boneless turkey breast to smoke, and, after poking around a couple places, I picked up some chicken wings to try too.

Turkey breast was brined for 6hrs in an impromptu brine of water, salt, raw sugar, onion powder, garlic powder, powdered mustard, pepper, a bay leaf, and allspice.  Smoked (with hickory) for 2.5hrs, with the smoker running about 200-225.  It weight 1.8lbs raw.  Internal temp was 155 when I pulled it off the smoker, I wrapped it in foil and carryover brought it to 160.

Wings were brined in water, salt, sugar, and garlic.  Smoked for 2hrs 15minutes.  Hot sauce was butter (1stick), 1/4cup of Red Hot, 1/2tsp of garlic, 1/4tsp salt, and one chopped habenaro.  It was brushed on the wings before smoking, and every 45minutes during smoking.

Oh yah, we’ll be doing that again!

Be the first to comment

Quick and easy rolls

Posted November 6, 2014 By Ruth

I found this recipe here.

Ok, first off, despite the title of that recipe, they’re not 30 minute rolls.  If you actually follow the timing instructions you’re looking at a good 40 minutes from start to finish.  And mine took ALOT longer to bake than hers.  Could be my oven (though thats new and two different thermomters say its heating right), could be my pan (though I’ve now tried this with three different pans).  But give yourself an hour to make these.

Having said that, they’re still a very quick, very easy, dinner or small sandwich roll.  See the above link for the original recipe, below for my version of it

  • 1 cup plus 2 tablespoons warm water
  • 1/3 cup olive oil
  • 2 tablespoons active dry yeast (yes, TABLESPOONS)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3.5 to 4 cups flour (AP is fine)

Preheat oven to 400 degrees.  Thoroughly butter the inside of your pan (see below).

In the bowl of your stand mixer, combine the warm water, yeast, and sugar. Allow the mixture to rest for 10 minutes or so, till the mixture is bubbly and foamy.

Mix the oil, 2 cups of flour, the salt, and the egg into the yeast mixture using a dough hook. Add the remaining flour 1/2 cup at a time.  It should be smooth and not overly sticky when its ready to go.

Shape dough into 8-12 balls and place in your pan. Let dough rest for 10 minutes.

Bake for 30 minutes or until tops are just golden brown.

 

Pans: she recommends a 9×13 pan.  After trying a couple different pans I ended up settling on my cast iron Dutch Oven of all things.  Setting it on top of the stove while the oven is heating (and for the “resting” time) warms it a bit.  To bake in the Dutch Oven, leave the lid on for the resting stage, and the first 5 minutes of the baking time.  After 5 minutes remove the lid, and let them bake till golden.  This produces a fairly high risen roll.  However they still took 30minutes to bake for me no matter WHICH pan I used.

 

I have to admit that we mostly use them for sandwich rolls, and infact these are the current running favorite for sandwiches in the house.  The fact that they’re very quick and easy to make helps with that.  The olive oil flavor comes through nicely and blends well with the sandwiches, though not so much if you just want a buttered roll.

Be the first to comment

Smoking (meat)….bleg?

Posted September 30, 2014 By Ruth

Ok, so at my (husband’s) nephew’s birthday party this summer they had a cousin (ok, technically my husband’s sister’s husband’s cousin’s husband) smoke a pork butt for pulled pork as well as do up some chicken in his smoker.

I wasn’t entirely thrilled.  About the only smoked meat I like is bacon, and pretty much the only pork I eat is bacon, so I settled on a small piece of chicken, and planned to eat alot of cake (hardship that that is).

But dang that pulled pork smelled good.  So I ended up going back to grab some, I figured eating a bite or two would fix that problem.  And then I went back a 2nd time and loaded up my plate….

And then I tracked down the (husband’s sister’s husband’s cousin’s husband) cousin who made it and demanded the recipe for his pulled pork.  He was kind enough to email it to me.

So yah, next step was a smoker.  Picked up a seriously cheap electric smoker off craigslist ($40, but it wasn’t exactly a high end unit to begin with), made a couple of the recommended modifications to the unit that made sense to me (like, putting in a proper thermometer instead of the “cool, ideal, hot” one it had).  I figure its easy enough to upgrade to a better unit later if we actually end up using it.

The guy added in a half bag of hickory chunks when we picked it up.  So I should be good for a couple runs of smoking meat before having to find more wood.

When I make our grocery run Thursday or Friday I’m going to pick up the various ingredients I need.  Hopefully this weekend I’ll be giving this a try. 

I know there’s folks out there who smoke meat on a regular basis.  So tell me what I need to know before I go and do this for real…..

Updates

Posted September 9, 2014 By Ruth

Well, I’m alive, and awake.  Day 4 on the new allergy med and I think I might be getting used to it, I’m not feeling QUITE as bad as I did over the weekend.

The lily plants my aunt sent me have started blooming:

2014-09-08_11-17-26_206

They’re from the family “crocosmia” though there’s virtually no way to tell which variety they are.  We’re borderline too cold for them here, but if they’ll survive (cross fingers) they’re prolific and loved by bees and hummingbirds.

After a comparatively cool summer Mother Nature decided we needed at least a COUPLE hot days, and so last weekend we hit 90, both Friday and Saturday.  My only gripe was that I had to uncover the garden lest it scorch.  Course, we’re back to cool-ish weather, with lows potentially descending into the mid to low 40’s in the next week.  So I had to re-cover the garden with the frost blankets.

The onions are, again, a bust.  A couple good sized ones, the rest are tiny.  Obviously I’m doing something wrong.  Anyone ever tried planting onion seeds in the fall at the same time as garlic?  Answers online are mixed…..

The white watermelon is trying to produce more fruit.  If the buds take I’ll cover it and see if we can keep it warm enough to produce a decent melon or two……

The hot peppers and the tomatoes are loving the heat from the frost blankets though.  Ripening has kicked into full swing.  I’ve made 3 1/2 pint jars of pickled jalapenos, and 12 1/2 pint jars of jalapeno jelly (with either a single Hot Wax pepper or a single habanero pepper depending on the batch), plus filled a gallon freezer bag with large chopped hot peppers, and started a 2nd bag.  Those peppers are in the freezer, and once the harvest is done I’ll toss them all in the dehydrator and then grind them into powder for Husband to use for seasoning through out the winter.

Soft Molasses Cookies

Posted August 15, 2014 By Ruth

I’m not sure how I never posted this recipe on here….its one of my favorites.  Bit of a pain to make, but the cookies are to die for!

3/4 cup shortening

1 cup packed brown sugar

1 large eggs

1/2 cup molasses

2 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon allspice

1 teaspoon nutmeg

 

Cream together shortening and brown sugar.  Stir in egg and molasses and mix well.  Fold in dry ingredients and stir. 

Cover and chill till firm (1-2 hours).

Preheat oven to 350°.  Roll dough into small balls and roll in white sugar.  Place on lightly greased cookie sheet. 

Bake at 350° for 9-10 minutes. 

Leave on sheet one minute until set.

Makes ALOT of cookies!

 

Canned potatoes

Posted August 12, 2014 By Ruth

I’ve been looking at alternatives for storing my potential crop of potatoes this winter.  I still want to try the modified fridge,  but I’m not having any luck finding a fridge in the general size I’m looking for (ie: a full size fridge thats not huge, that works, that doesn’t cost a alot).

I’d mostly decided on dehydrating the large majority of the potatoes.  And no matter what I’ll be dehydrating at least some of them.  But I just ran across the fact that you can pressure can potatoes too!  After reading a variety of blog posts on it I ran across this one, where one commenter stated that they did a cold pack of french fry cut potatoes……I’d mostly decided that at least SOME of the potatoes I was going to dry would be a french fry cut…..I might have to try that…..

Does anyone have any experience with home-canned potatoes?

Tomato sauce 3

Posted August 11, 2014 By Ruth

Same recipe as last time, except I remembered the oregano this time, and I added a dash of red pepper flakes

2lbs 2ounces of tomatoes

Home-made tomato sauce, try 2

Posted August 5, 2014 By Ruth

1lb 2.25 ounces of tomatoes

half the olive oil

2 cloves of garlic (Music, remember, small cloves this year)

twice as much salt

same pepper

simmer longer to reduce further

somehow still got 3 full half pint jars

 

Edit: forgot the oregano *sigh*

Home-made tomato sauce, first try

Posted July 29, 2014 By Ruth

Ok, this is mostly for my reference.

Uncooked untrimmed, 1lb 3.5ounces of tomatoes (Black Plum).

Cut out stem ends and weird spots.

Pureed in food processor, skin and seeds on, raw.

Simmered on stove w/glug of olive oil (didn’t measure, gonna regret that), a clove of garlic (Music), a little salt, pepper and oregano.

Pureed again in food processor.

Returned to stove to simmer to a slightly thicker consistency.

 Not quite filled 3 1/2 pint jars, which is fine, I planned to freeze this batch rather than can it.

Haven’t tasted it yet, and I think I got a bit to much olive oil in it.  But it smells heavenly.  We’ll be doing home-made pizza tomorrow using it!