Spicy Basil Pesto

Bountiful basil harvest... no problem.. 

make pesto! 

Pesto 

4 c basil
1/4 c oil
1/2 c nuts of choice (I had leftover homemade candied maple spicy walnuts)
2 T garlic
1 lemon
1/2 c parm
salt pepper
1 c cilantro
hot peppper x 1 

process everything all together cleaned trimmed and what not until desired texture

I DO NOT CAN PESTO

(the oil and herb mixture has too low of an acid content to prevent the growth of bacteria) 

but i dont have a problem eating it quick anyway! lol! 

maybe 1-2 weeks in fridge

or 2-3 months stored properly in the freezer. 

 

tomatillo salsa

tomatillo salsa 

2 c chilis
1 1/2 c tomatillos
1/2 c onion
1 T garlic
1 bunch cilantro
2 t cumin
1 T tequilla
2 limes

combine everything BUT CILANTRO in a dutch oven / cast iron and roast 300-350 for 30-45 minutes.. clean tomatillos well and remove skins

then do any destemming or deseeding and lest rest overnight WITH CILANTRO

chop to desired texture

can with waterbath method.. and enjoy throughout the year!!! :) 

 

Garden fresh Salsa

Garden fresh Salsa

84 oz tomatoes
2 cans rotel tomatoes
1 c onion
3 T garlic
pepper
3/4 T sugar
3/4 T salt
3/4 T cumin
1-2 bunches cilantro
2-4 limes juiced
chilis to hotness

combine everything BUT CILANTRO in a dutch oven / cast iron and roast 300-350 for 30-45 minutes

then do any destemming or deseeding and lest rest overnight WITH CILANTRO

chop in processor to desired texture

 

can with waterbath method.. and enjoy throughout the year!!! :) 

 

Green bean casserole

Green Bean Casserole

topping:
4 slices bread into crumbs and chunks
2 T butter
1/4 t salt
pepper, thyme, sage, oregano
6 oz fried onions

filling:
2 T salt
2 # beans
3T butter
garlic
pepper
1 can cream of celery soup
1 c vegetable broth
1 c cream
nutmeg
onions

Cook onions until tender then add fresh herbs

 

add all liquids and make white sauce like consistency.. 

Then add beans and garlic (only cook for a few minutes.. )

you can preheat beans and saute garlic in seperate pan. 

fill casserole dish

 

  

make topping

we were traveling with out casserole.. so i kept the topping in a baggy until we got there then heated everything up in the oven together for 15 minutes with lid and 15 without at 350 degrees. 

YUM!

 

Strawberry Rhubarb Ginger Jam

Strawberry Rhubarb Ginger Jam

1# 6oz ruhbarb

2# 10oz strawberries

5.5 ounces lemon juice 

80 ounces sugar

9.43 ounces pectin
2 zested oranges
 

Make sure all canning jars cleaned with soapy water and rinsed well

bring berries lemon juice and pectin to rolling boil.

add sugar and bring to violent boil

"violent boil" for 1 min. 

remove from heat. 

preheat canning jars with 180 degree water. 

Fill jars with jam (leave 1/4" head space)

Water bath canning for 10-13 minutes 

If i could change anything about this recipe.. I might use less pectin.. I prefer not a runny jam, but not this solid.. maybe reduce to 8.5 to 8.7 oz pectin. :)  

Blue Raspberry Jam

Blue Raspberry Jam 

1 # raspberries

3# 5 oz blueberries

86.4 oz sugar

10.23 oz pectin

5.4 oz lemon juice

fresh nutmeg

vanilla optional 

Make sure all canning jars cleaned with soapy water and rinsed well

bring berries lemon juice and pectin to rolling boil.

add sugar and bring to violent boil

"violent boil" for 1 min. 

remove from heat. 

preheat canning jars with 180 degree water. 

Fill jars with jam (leave 1/4" head space)

Water bath canning for 10-13 minutes 

 

If i could change anything about this recipe.. I might use less pectin.. I prefer not a runny jam, but not this solid.. maybe reduce to 9 or 9.25 oz pectin. :)  

English Muffins

English Muffins

(makes about 9)

1T sugar

1/2 t salt

1T butter

1 c hot water

3/4 T instant yeast

1/8 t sugar

1/3 c warm water

2 c flour

1/2 c dry milk

cornmeal for cooking

combine each section of ingredients separately. 

The first to melt the sugar

the second to make a yeast slurry 

and the third to combine dries

(makes for better distribution)

Then combine all together into pancake like batter

let rest 1-2 hours

heat griddle to 300 degrees (medium-ish flames) 

(after the first test cook muffin adjust heat)

butter your molds, sprinkle cornmeal on griddle generously.. and add the batter (about a 1/4 cup)
(Tuna cans with both sides cut out or mason jar lids make great round molds!)

after 5-7 minutes remove molds.. (if you take them off too early.. notice muffin on the left, the sides were not quite set up enough!!)

sprinkle more cornmeal on top!

flip and cook 5 more minutes

remove .. 

and most importantly!!! 

(LET THEM COOL!!) 

or they will be kind of gummy still. 

then store for eating pleasure! 

 

Strawberry Jam

Strawberry Jam

7.5 # strawberries 

9.4 ounces lemon juice

18 oz pectin 

152 oz sugar

1 zested lemon 

 makes 50 (4oz jars) 

(or 25 (8oz jars))

Make sure all canning jars cleaned with soapy water and rinsed well

bring berries lemon juice and pectin to rolling boil.

add sugar and bring to violent boil

"violent boil" for 1 min. 

remove from heat. 

preheat canning jars with 180 degree water. 

Fill jars with jam (leave 1/4" head space)

Water bath canning for 10-13 minutes 

woo woo!! yummy jam!! 

"texas-style" Vermont Chili

"texas-style" Vermont Chili

1T chili sauce

12 oz tomato paste

12 oz beer (shed mountain ale)

10 oz coffee (extra strong organic tierra papa new guinea)

12 oz roasted garlic tomatoe sauce (boves)

1/2 c vermont maple syrup

1# ground organic bison meat

1 red pepper

1 green pepper

4 cloves garlic

2 red onions

8 pablano peppers

2 hot peppers!!(pictured above.. crazy ghost hot)

bunch of tomatoes and bag of bobs redmill bean soup mix! (optional.. but dilutes actual texas chili flavor.. but also what makes it vermont..if i could do it again i might opt out of tomato and stuffs and just go for authenticity to actually get the true experience! simplicity!!) 

1/2 T cocoa

1T mustard

1 T cumin

1 t cayenne

2 t red pepper flake salt

1 t chili 

1 t fresh pepper

2 T fresh chopped oregano 

first get-yo-meat-on!! cook until slightly pink.. then leave the grease in pan and heat up garlic with little salt and peppah

let garlic become fragrant.. (2-3 minutes) in pan.. then add peppers and onions.. 

 

cook pepps and onions about 4-5 minutes til tender but crisp.. only slightly translucent onions... :) 

then add everything to huge dutch oven!!! 

cook it down low and steady for as long as you can.. (minimum an hour!!) just keep adding shed beers for every hour you keep it on!! :) 

I think i did 4 hours!!... 

I love our dutch oven! 

serve with plain greek yogurt, fresh scallions, and cheese!!!1

and the next few weeks eat with everything.. lol

no. ours was gone in like 4 days.. poatoes, nachos, and gone!!

nachos below

(on spicy doritos.. ha!) a little fresh red pepper and jalapeno..