Pickled Beets and Eggs

 Ingredients:

6 eggs

1 (15 ounce) can sliced beets with liquid

½ C. white vinegar

½ C. white sugar

½ C. water

Directions:

1. Place eggs in a saucepan and cover with cold water. 
2. Bring water to a boil and immediately remove from heat. 
3. Cover and let eggs stand in hot water for 10 to 12 minutes. 
4. Remove from hot water, cool, and peel. 
5. Place eggs in a glass or plastic container.
6. Combine beets, vinegar, sugar, and water in a saucepan. 
7. Bring to a boil; stir until sugar is dissolved. 
8. Pour over eggs.
9. Cover and chill for 4 hours to overnight.

Cast Iron Carrots with Curry

 Ingredients:

3 T. coconut oil

2 lb. carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick 

1/2 t. salt 

1/2 t. ground black pepper 

1 t. curry powder 

1/4 C. roughly chopped fresh cilantro 

Directions:

1. Heat a large, heavy skillet over medium-high heat and add the coconut oil. 
2. When hot, add the carrots in an even layer to maximize contact with the pan. 
3. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. 
4. Add the curry powder and mix to combine. 
5. Scatter the cilantro over the top and serve.

Supercharging Carrot Sticks

Ingredients:

1 lb. fresh carrots

1 garlic clove, sliced

2 T. Celtic sea salt

2 C. filtered spring water

1 cabbage leaf

Directions:

1. Peel and quarter carrots lengthwise into sticks.  Trim them so they fit lengthwise into the chosen jar.
2. Completely dissolve the sea salt in the water to make the brine and set aside.
3. Slice the clove of garlic and add about 3 slices to the bottom of each jar.
4. Add the carrot sticks to the jars.
5. Depending on the size of the carrots, you should fit between 4-5 carrots per jar.
6. Fill the jar with the salt water until the carrots are fully covered, add extra filtered water if you need to.
7. Cut the cabbage laft into a square that's a little bigger than the jar lid.  It's really important for the carrots to always be covered by the brine, so the idea is that the cabbage keeps them tucked below the surface, and stops them from floating up.
8. Place the airtight lid on and place in your panty cupboard for 7 to 10 days.
9. You will need to burp the jars every day to make sure you release the pressure build up.  If all is going well, there wil be quite a lot of fizzing after a few days so be careful that is doesn't overflow.
10. After 7 to 10 days they should be ready to eat.

Sweet and Spicy Pickled Radishes

Ingredients:

1 lb. radishes, sliced thin

1/4 C. cilantro, chopped

1 jalapeno, stem removed, finely diced

1 C. distilled white vinegar plus more as needed

2 T. sugar

2 T. kosher salt

1 t. red pepper flakes, optional

1 T. mustard seed

Directions:

1. Wash and dry the radishes.
2. Thinly slice the radishes and add to a large bowl along with the chopped cilantro and diced jalapeño, set aside.
3. In a small saucepan, combine the vinegar with the sugar and salt and stir until dissolved. 
4. Bring mixture to a low boil on the stove, then turn off and allow to cool completely. 
5. Pack a quart canning jar to the top with the radish/cilantro/jalapeño mixture. 
6. Pack tightly. 
7. Sprinkle the red pepper flakes and mustard seed on the top of the packed radishes.
8. Pour the cooled vinegar mixture over the top of the mixture in the jar, if needed, top off with additional vinegar and a pinch of salt.
9. Place the lid and ring tightly on the jar and allow to sit at room temperature for 24 hours before placing in the refrigerator.
10. Consume within 7-10 days.

Homemade Pickled Ginger (Gari)

 Ingredients:

8 ounces fresh young ginger root, peeled

1 ½ t. sea salt

1 C. rice vinegar

⅓ C. white sugar

Directions:

1. Slice ginger into paper-thin slices. 
2. Place in a bowl, sprinkle with sea salt, and stir to coat. 
3. Let stand for about 30 minutes.
4. Rinse most of salt from ginger slices, then transfer to a clean lidded jar.
5. In a saucepan, stir together rice vinegar and sugar until sugar has dissolved. 
6. Bring to a boil, then pour the boiling liquid over ginger slices in the jar.
7. Seal the jar. 
8. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. 
9. Store in the refrigerator for at least 1 week.

Zucchini Fritters

 Ingredients:

2 zucchini

2 carrots

1 onion

salt, pepper and spices to taste

4 T. flour

1 egg

Directions:

1. Grate the zucchini, carrots, and onion into a bowl.
2. Remove excess moisture from mixture.
3. Add salt, pepper, flour and egg, and mix well.
4. Form into pancake shapes.
5. Place into hot oil to cook

Kimchi

Ingredients:

1 medium head Napa cabbage (about 2 pounds)

1/4 C. iodine-free sea salt or kosher salt 

Water, preferably distilled or filtered

1 T. grated garlic (5 to 6 cloves)

1 t. grated, peeled fresh ginger

1 t. granulated sugar

2 T. fish sauce or salted shrimp paste, or 3 tablespoons water

1 to 5 T. Korean red pepper flakes (gochugaru)

8 oz. Korean radish or daikon radish, peeled and cut into matchsticks

4 medium scallions, trimmed and cut into 1-inch pieces

Directions:

1. Cut the cabbage lengthwise through the stem into quarters. 
2. Cut the cores from each piece. 
3. Cut each quarter crosswise into 2-inch-wide strips.
4. Place the cabbage in a large bowl and sprinkle with the salt. 
5. Using your hands, massage the salt into the cabbage until it starts to soften a bit. 
6. Add enough water to cover the cabbage. 
7. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. 
8. Let stand for 1 to 2 hours.
9. Rinse the cabbage under cold water 3 times. 
10. Set aside to drain in a colander for 15 to 20 minutes. 
11. Meanwhile, make the spice paste.
12. Rinse and dry the bowl you used for salting. 
13. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste.
14. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy; set aside until the cabbage is ready.
15. Combine the vegetables and spice paste. 
16. Gently squeeze any remaining water from the cabbage and add it to the spice paste. 
17. Add the radish and scallions.
18. Using your hands, gently work the paste into the vegetables until they are thoroughly coated.  The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
19. Pack the kimchi into a 1-quart jar(s). Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. 
20. Seal the jar.
21. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. 
22. You may see bubbles inside the jar and brine may seep out of the lid.
23. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. 
24. Taste a little at this point, too! 
25. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. 
26. You may eat it right away, but it's best after another week or two. 

Tteokbokki – Spicy Korean Rice Cakes

 

Ingredients:

1 C. rice cake (dduk/tteok) for tteokbokki (5-6 oz.)

2 t. Korean spicy bean paste (gochujang)

2 t. sugar

1 t. soy sauce

3/4 C. water

Sesame seeds (optional)

Sesame oil (optional)

Directions:

1. If your tteok/dduk is frozen, defrost by soaking in cold water for a few minutes and drain.
2. Add water, gochujang and sugar to a pan and bring to a boil on medium high heat.
3. Add the tteokbokki tteok to the gochujang water and lower the heat and simmer for 8-10 minutes until broth is reduced and sauce is thick.
4. For extra flavor, sprinkle some sesame seeds and/or a swirl of sesame oil.

Scalloped Potatoes

Ingredients:

2 T. Unsalted Butter, plus more for greasing the skillet

3 T. All-Purpose flour 

1 1/2 C. whole milk  

1/4 t. ground nutmeg 

1 t. kosher salt

Freshly ground black pepper 

4 oz. Gruyere, shredded

2 lbs. Yukon gold potatoes, peeled and sliced 1/8-inch thick 

6 oz. thick-cut ham, diced 

1/2 C. chopped fresh chives 

Directions:

1. Preheat the oven to 350 degrees F.
2. In a large saucepan, melt the butter over medium heat. 
3. Whisk in the flour and cook for 1 minute. 
4. Whisk in about 1/2 cup milk and cook, whisking, until thickened. 
5. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. 
6. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. 
7. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. 
8. Cook gently for a few minutes, making sure all the cheese is melted. 
9. Butter a Cast Iron Skillet. 
10. Arrange half of the potatoes all over the bottom. 
11. Sprinkle with 1/4 teaspoon salt. 
12. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. 
13. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. 
14. Cover and bake for 45 minutes.
15. Then uncover and bake until browned on top, an additional 20 minutes. 
16. Let cool slightly, then serve.

Homemade Frozen Hashbrown Potatoes

Making homemade frozen hashbrowns with extra potatoes is a great way to save money.  Your extra potatoes don't go bad, and you have frozen hashbrowns ready to heat and serve when you need them.

Ingredients:

Potatoes

Directions:

1. Preheat oven to 350 degrees.
2. Wash your potatoes and prick them a few times with a fork.
3. Bake potatoes for 1 to 1 1/2 hours, until they are baked through.
4. Let potatoes cool a bit.
5. Place in refrigerator until completely cool (overnight is fine).
6. Remove potato skins.
7. Shred the potatoes on a grater.
8. Freeze in freezer safe bags.

Tip:  Be sure to label your shredded potatoes, once they are frozen, they have strong resemblance to shredded mozzarella, and unlabeled bags can get mixed up.

Hot Crab Dip

Ingredients:

6 oz. room temperature cream cheese
1/3 C. mayonnaise
1 t. lemon juice
1 t. garlic powder
1 t. onion powder
1/2 t. Old Bay Seasoning
2 T. pickled jalapeno, finely diced
1 t. mustard
2 C. Monterey Jack cheese
8 oz. lump crab meat

Directions:

1. Preheat oven to 375 degrees F.
2. Mix together cream cheese, mayonnaise, lemon juice, garlic powder, onion powder, Old Bay Seasoning, jalapenos, mustard and cheese in a bowl.
3. Stir in crab meat, then place into an oven safe baking dish.
4. Bake for 25 minutes or until golden brown along the edges.
5. Serve immediately with tortilla chops, crackers, or vegetables.

Potatoes au Gratin

Ingredients:

4 whole Russet Potatoes, scrubbed clean
2 T. Butter, softened
1 1/2 C. Heavy Cream
1/2 C. Whole Milk
2 T. Flour
4 cloves Garlic, minced
1 t. Salt
Freshly Ground Pepper, to taste
1 C. Sharp Cheddar Cheese, grated

Directions:

1. Preheat oven to 400 degrees.
2. Smear softened butter all over the bottom of a baking dish.
3. Slice potatoes, then cut slices into fourths.
4. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
5. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
6. Repeat this two more times, ending with the cream mixture. 
7. Cover with foil and bake for 30 minutes. 
8. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. 
9. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
10. Allow to stand for a few minutes before serving by the spoonful. 

Prep Time:  10 minutes
Cook Time:  55 minutes

Sweet Pickled Onions

Ingredients:

8 C. thinly sliced sweet onions

2 T. canning salt

1-3/4 c. white vinegar

1 C. sugar

1 t. dried thyme

Directions:

1. Place onions in a colander over a plate; sprinkle with canning salt and toss. 
2. Let stand 1 hour. 
3. Rinse and drain onions, squeezing to remove excess liquid.
4. In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. 
5. Add onions and return to a boil. 
6. Reduce heat; simmer, uncovered, 10 minutes. 
7. Remove from heat.
8. Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. 
9. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 
10. Wipe rims. 
11. Center lids on jars; screw on bands until fingertip tight.
12. Place jars into canner with simmering water, ensuring that they are completely covered with water. 
13. Bring to a boil; process for 10 minutes. 
14. Remove jars and cool.

Old-Fashioned Stuffing

Ingredients:

4 C. diced celery

1 C. onion, chopped

1 C. butter

4 qt. dry bread cubes

1 T. salt

1 1/2 t. poultry seasoning

1/2 t. sage

1/2 t. pepper

2 eggs

Warm broth or water

Directions:

1. Cook celery and onion in hot butter, until transparent. 
2. Turn into large bowl. 
3. Add other ingredients; mix well. 
4. Makes enough stuffing for 14 to 18 pound turkey. 
5. If a moist dressing is preferred add more broth.

Mom's Variation:

1. Cube 2 loaves of bread the night before needed, and allow to dry overnight.
2. Cut celery stalks into large chunks.
3. Cut onion into quarters
4. Put celery, onion, and butter in blender and blend until smooth.
5. Add spices, and 2 eggs and blend until smooth.
6. Pour over bread mixture and mix well.
7. If too dry, add more melted butter, or mix up a smaller batch of the celery, onion, egg mixture.

Creamy Potato Salad

Ingredients:

1 1/2 lbs. round red or white potatoes (about 6 medium), peeled

1 1/2 C. mayonnaise or salad dressing

1 T. white or cider vinegar

1 T. yellow mustard

1 t. salt

1/4 t. pepper

2 medium stalks celery, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

4 hard-cooked eggs, chopped

Paprika, if desired

Directions:

1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. 
2. Cover and heat to boiling; reduce heat to low. 
3. Cook covered 25 to 30 minutes or until potatoes are tender; drain. 
4. Let stand until cool enough to handle. 
5. Cut potatoes into cubes.
6. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
7. Add potatoes, celery and onion; toss. 
8. Stir in eggs. 
9. Sprinkle with paprika. 
10. Cover and refrigerate at least 4 hours to blend flavors and chill. 
11. Store covered in refrigerator.

Prep Tine: 25 minutes

Chill Tine:  4 hours

Servings:  10

7UP Biscuits

This is a recipe that has been floating around Facebook.  I ran out of Bisquick and didn't have extra for kneading.  I opted to make drop biscuits instead of cut biscuits.

Ingredients:
4 c. Bisquick
1 c. sour cream
1 c. 7UP
1/2 c. melted butter

Directions:

1. Mix Bisquick, sour cream and 7UP, dough will be very soft
2. Knead and fold dough until coated with your baking mix
3. Pat dough out and cut biscuits using a round biscuit/cookie cutter 
4. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish
5. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown

Sweet Corn Tamale Cakes

Ingredients:

• 1 1/2 c. sweet corn, frozen
• 1/2 c. butter, softened
• 3 T. granulated sugar
• 1/8 t. salt
• 1/2 c. masa harina
• 2 T. all-purpose flour

Garnish:

• 1/4 c. sour cream
• 1/2 avocados, chopped
• 2 T. cilantro, fresh chopped

Directions:

1. Coarsely puree 1 cup of the frozen corn in a food processor.
2. Combine pureed corn with softened butter, sugar and salt.
3. Blend well with electric mixer until smooth.
4. Add masa and flour and bled well.
5. Mix in the remaining 1/2 cup of frozen corn by hand.
6. Measure 1/2 cup portions and form into 3-inch patties.
7. Arrange patties on a baking sheet and bake 25 to 30 minutes or until the cakes are browned on the bottom.
8. Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes, or until other side is browned.
9. Arrange cakes on a plate and sever with garnish.

Cheesy Broccoli Cups

Ingredients:
2 c. broccoli florets
1 large clove garlic, minced
1 c. ricotta
1 1/2 C. grated mozzarella, divided
1 egg, beaten
Salt and pepper

Directions:

1. Steam broccoli until tender.
2. Preheat oven to 350 degrees.
3. Cool broccoli slightly.
4. Coursely chop and place in a bowl.
5. Combine broccoli, garlic, ricotta, 1 cup mozzarella, and egg.  
6. Season with salt and pepper.
7. Stir all ingredients to combine.
8. Divide broccoli/cheese mixture among ramekins.
9. Sprinkle with remaining mozzarella.
10. Place ramekins on a baking sheet and bake for 25 to 30 minutes, until cheeses are melted and mozzarella on top starts to brown.

Parmesan Zucchini

Ingredients:

• 4 medium zucchini, cut in half
• olive oil
• 1/4 c. Parmesan cheese
• 1 T. Rosemary (fresh)
• 1 T. Thyme (fresh)

Directions:

1. Preheat oven to 350.
2. Brush cut zucchini lightly with olive oil.
3. Place zucchini on foil lined baking sheet.
4. Mix Parmesan cheese, rosemary and thyme.
5. Sprinkle cheese mixture on zucchini halves.
6. Bake 15 minutes
7. Broil 3-4 minutes, until cheese is golden brown.

Note:  If using dried herbs, use sparingly because the Rosemary can be overpowering.

Modification:  Try Mozzarella instead of Parmesan, and Italian Seasoning instead of Rosemary and Thyme.