It was time finally. I could put it off no longer. The cleaning of the refrigerator happened today. The petrified remains of mystery meals have been removed, and the condiments have been combined to create space. I actually cleaned out a dozen jars of things, and half a dozen pyrex containers.
My fridge is always too full. Besides the usual items most everyone has in their fridge, mine also has vet medicine, and insulin. I buy yeast in bulk, and have weird things like wheat germ, and malted milk powder.
I am kind of addicted to condiments, and since I make my own, I have pint and quart jars of them. They tend to take up a LOT of room. Taco sauce, fire roasted salsa, barbecue sauce, chipotle peppers in adobo, jalapenos in escabeche, cowboy candy, pickles, mustards, jars of salad dressing, hot sauce, more hot sauce, and yet more hot sauce, sesame oil, and oyster sauce.
Then there's food in tubes. cilantro in the tube, anchovy in the tube, tomato paste in the tube, lemongrass in the tube.
I found a large jar of balsamic ketchup I made last year. My husband is a ketchup snob. He uses the Heinz squeeze bottle, and won't use my homemade. So, I took the almost empty Heinz bottle, and was planning to fill it with my homemade ketchup. Ketchup is kind of thick, and the bottle neck is small. Pouring out of the canning jar is impossible, so I tried using a funnel, which wouldn't run since the ketchup is thick. Finally, I lost my temper and patience with the whole situation, and poured the whole jar of ketchup into a zip lock bag, cut the corner out, and squeezed it all into the bottle. I kinda felt smart for a couple minutes over that hehe.
Hey, I think I might really be able to put the toothpaste back in the tube after all, if I had a 20 cc syringe, without a needle...
Thursday, October 30, 2014
Tuesday, October 21, 2014
Cornbread Stuffing with Apples and Pork Sausage, Braised Cabbage
I have some cornbread leftover, so this morning, I'll cube it, drizzle with melted butter, and toast it in a 350*F oven until it's golden brown. I plan on using it for a casserole all in one for supper.
Sausage Stuffing with Apples
1 pound spicy pork sausage
1 onion
2 C diced celery
2 carrots peeled and shredded
2 large honeycrisp apples, peeled, cored and diced
chicken stock
1 tsp dried sage
1 tsp dried thyme
1 tsp dried parsley
1 tsp Mrs. Dash
Brown the bulk sausage and onion, celery and shredded carrot in a skillet, then remove with a slotted spoon and add to the toasted cornbread. Add the diced apples and enough hot chicken stock to moisten the cornbread without making it be soggy. Add slowly and stir until it seems moist enough. Add dried herbs and Mrs. Dash or salt and pepper. Spoon gently into a greased baking dish, and cover with foil. Bake at 350*F until steamy hot, about twenty minutes, then remove the foil, and let the top get golden brown.
I'll be serving this with braised red cabbage. When you are picking a cabbage to buy, always look for one that's heavy for it's size. Halve, and then quarter it, and remove the core, then shred fine. I add a T of butter to my nonstick pan, and then add the cabbage and a tsp of whole mustard seed. Add a pinch of red pepper flake, and a half tsp of dill weed. Then a forth cup each of cider vinegar and brown sugar go in, and the remainder of the chicken stock quart used to moisten the cornbread. You want about a cup of stock for a head of cabbage. We don't want it to boil, just slowly braise. Let it come to a boil, then turn down to medium low, and cover with the lid. Serve with a spoonful of sour cream on top, or just a pat of butter.
Sausage Stuffing with Apples
1 pound spicy pork sausage
1 onion
2 C diced celery
2 carrots peeled and shredded
2 large honeycrisp apples, peeled, cored and diced
chicken stock
1 tsp dried sage
1 tsp dried thyme
1 tsp dried parsley
1 tsp Mrs. Dash
Brown the bulk sausage and onion, celery and shredded carrot in a skillet, then remove with a slotted spoon and add to the toasted cornbread. Add the diced apples and enough hot chicken stock to moisten the cornbread without making it be soggy. Add slowly and stir until it seems moist enough. Add dried herbs and Mrs. Dash or salt and pepper. Spoon gently into a greased baking dish, and cover with foil. Bake at 350*F until steamy hot, about twenty minutes, then remove the foil, and let the top get golden brown.
I'll be serving this with braised red cabbage. When you are picking a cabbage to buy, always look for one that's heavy for it's size. Halve, and then quarter it, and remove the core, then shred fine. I add a T of butter to my nonstick pan, and then add the cabbage and a tsp of whole mustard seed. Add a pinch of red pepper flake, and a half tsp of dill weed. Then a forth cup each of cider vinegar and brown sugar go in, and the remainder of the chicken stock quart used to moisten the cornbread. You want about a cup of stock for a head of cabbage. We don't want it to boil, just slowly braise. Let it come to a boil, then turn down to medium low, and cover with the lid. Serve with a spoonful of sour cream on top, or just a pat of butter.
Sunday, October 19, 2014
Sunday Sunday Sunday...
Weekend breakfast rocks! Sourdough waffles with hot syrup, black forest uncured bacon, and a fruit salad made from pummelo, oranges and pink lady apples. Strong coffee chilled with chocolate milk in it. I found a low sugar high protein chocolate milk, and oh my! It's wonderful in iced coffee.
Sourdough Waffles
2 C baking mix
2 eggs
1 C sourdough starter
1 1/2 C buttermilk
1 T oil
Mix all ingredients and let sit fifteen minutes. I mix it then plug in the waffle iron. When it's finally hot and ready to start using it, the batter will be actively bubbling from the sourdough, and light and lovely. You may need to thin the batter a little if it seems heavy. I just use regular milk to do that. When we are done, we'll freeze the leftover waffles for use later this week.
I cooked my bacon on a foil lined sheet pan this morning. When it was crispy and done, I filled the sheet pan with slices of trimmed cauliflower and crimini mushrooms I seasoned with Mrs. Dash and drizzled with olive oil. It will get used to make a creamy oven roasted cauliflower and mushroom soup for lunches this week.
Roasted Cauliflower and Mushroom Soup
1 onion diced
2 T olive oil
In a large skillet, saute' the onion in oil. Add:
1 C bell pepper strips
1 C diced celery
2 diced peeled carrots
1 minced clove garlic
pinch of red pepper flake
tsp dried parsley
1 quart turkey or chicken stock
Add the roasted vegetables (see above) to the soup, and bring to a boil. Reduce heat and simmer twenty minutes. In a large measuring cup, mix 2 C milk with 4 T cornstarch to make a slurry. Add to simmering soup, and stir until thickened. Finish with a pat of butter, and adjust seasoning. Once this is cooled, I'll fill quart jars and store in the fridge.
We went to the grocery store early today, so I took the opportunity to prep that cauliflower and mushroom soup before putting all the produce away. I also prepped the half boneless ham for sandwiches by slicing it thin, and used the end to dice for the freezer. I'll use it for split pea soup, or to cook with black eyed peas one day.
I purchased a half turkey breast. All the skin and bones go into my stockpot filled with water, along with some black peppercorns and a couple fresh bay leaves. I'll have about seven or eight quarts of turkey stock to can when it's done. I'll divide the breast, and slice thinly half of it for sandwiches. The rest gets diced for turkey pot pie, or turkey tettrazini.
Sourdough Waffles
2 C baking mix
2 eggs
1 C sourdough starter
1 1/2 C buttermilk
1 T oil
Mix all ingredients and let sit fifteen minutes. I mix it then plug in the waffle iron. When it's finally hot and ready to start using it, the batter will be actively bubbling from the sourdough, and light and lovely. You may need to thin the batter a little if it seems heavy. I just use regular milk to do that. When we are done, we'll freeze the leftover waffles for use later this week.
I cooked my bacon on a foil lined sheet pan this morning. When it was crispy and done, I filled the sheet pan with slices of trimmed cauliflower and crimini mushrooms I seasoned with Mrs. Dash and drizzled with olive oil. It will get used to make a creamy oven roasted cauliflower and mushroom soup for lunches this week.
Roasted Cauliflower and Mushroom Soup
1 onion diced
2 T olive oil
In a large skillet, saute' the onion in oil. Add:
1 C bell pepper strips
1 C diced celery
2 diced peeled carrots
1 minced clove garlic
pinch of red pepper flake
tsp dried parsley
1 quart turkey or chicken stock
Add the roasted vegetables (see above) to the soup, and bring to a boil. Reduce heat and simmer twenty minutes. In a large measuring cup, mix 2 C milk with 4 T cornstarch to make a slurry. Add to simmering soup, and stir until thickened. Finish with a pat of butter, and adjust seasoning. Once this is cooled, I'll fill quart jars and store in the fridge.
We went to the grocery store early today, so I took the opportunity to prep that cauliflower and mushroom soup before putting all the produce away. I also prepped the half boneless ham for sandwiches by slicing it thin, and used the end to dice for the freezer. I'll use it for split pea soup, or to cook with black eyed peas one day.
I purchased a half turkey breast. All the skin and bones go into my stockpot filled with water, along with some black peppercorns and a couple fresh bay leaves. I'll have about seven or eight quarts of turkey stock to can when it's done. I'll divide the breast, and slice thinly half of it for sandwiches. The rest gets diced for turkey pot pie, or turkey tettrazini.
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