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Spicy Celery Quick Pickle Sticks Recipe on Food52. Poblano Chile Enchiladas | Homemade Enchilada Recipes. Are you needing a little kick in the pants when it comes to taking care of things on the homefront? I totally get you. Check out the Ultimate Homemaking Bundle that's on sale this week. It's chock-full of great ideas that will motivate you and make you feel like you can totally rock the Holly Homemaking. This week at Good Cheap Eats, we’re talking about those random, but rich ingredients that make the rest of your pantry zing with flavor. Think vinegar, soy sauce, ethnic sauces, chile peppers, rich cheese, and the like. Some of these items may be a little pricier than other pantry staples, but they pack a punch of flavor. One of my very favorite dinners in the whole wide world is this one. And did we ever!

Our kids don’t really care for them, but that’s okay. Recipe: Poblano Chile Enchiladas Instructions Preheat oven to 350°. This recipe was found here: © Copyright 2015 Life As Mom. Sliders and Shooters and Snackies Oh my! ~ Late Night Wedding Treats to Keep the Party Going - My Wedding Reception Ideas | Blog. Warning! This tantalizing food-filled blog post may leave you with your mouth watering and your stomach growling!

We're talking wedding snacks, and lots of them! Trending right now at many weddings is the late night wedding snack. Receptions are running later and your guests are staying longer. From espresso shots topped with mini doughnuts to slider burgers with petite milkshakes, these treats are the perfect way to end the night. Just Cook It. The Best Broccoli of Your Life. You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner?

Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.” Later he said: “If parents made this broccoli for their kids, kids wouldn’t hate broccoli. So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics.

Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Sourdough Starter-Along: Day Zero. Editor's Note: Whether you're a bread baker or a pizzamaker (or you want to be), we thought you'd enjoy following our own Donna Currie as she grows a new sourdough starter. She'll show us every step along the way, but it'll be even more fun if you roll up your sleeves and join her! Today is Day Zero, i.e., your materials list.

Read this, gather your supplies (most of which you probably already have), and come back tomorrow! [Photograph: Donna Currie] You'll NeedA container (a canning jar with lid works well) Something to stir with Flour Water See you tomorrow for Day 1! A sourdough starter is a simple concept—let some flour and water hang around for a while, and almost magically, the correct combination of yeast and bacteria will take up residence. But now that every grocery store stocks dry yeast, why bother with sourdough? There are so many questions about how to grow a sourdough starter, and so many different methods. I use plain tap water for starters, fresh from the faucet. Sweet Thai Chili SauceWith some KICK. I’m not some nutjob you know. I do, on occasion, buy preprepared foods. Frozen stuff. And stuff in bottles. That kind of thing. We don’t eat a lot of it, mainly because I don’t like how it tastes.

But there are certain things that just aren’t worth the pain of making. Just kidding. So I always buy my store’s brand of vegetarian spring rolls. Making your own Sweet Thai Chili Dipping sauce was for crazy people. And then a few weeks ago I had a moment of extreme crazy. I prepared 3 of the recipes and compared 2 of the techniques.

Speaking of chili peppers, you can use either red Jalapeno peppers or red Serrano peppers. 2 cloves garlic 2 red Jalapeno or 2 red Serrano peppers 3/4 cup water 1 cup sugar 1/4 cup white vinegar 1 tsp. salt cornstarch slurry (1 Tbsp. cornstarch mixed with 2 Tbsps. water) 1. 2. 3. 4. 5. This type of sauce mellows as it ages (much like my Caesar Salad dressing) so make it in advance. Mind you, with this dipping sauce any fingers would taste good in it. A final warning. Apple braid. Hi all, I’m Rachael from La Fuji Mama and am tickled to have been asked by Jenna to share one of my crazy concoctions here on Eat, Live, Run! Jenna is very brave! I’ve had apples on the brain lately, partially due to these three handsome little fellas sitting on my counter top waiting for me to decide what they would become.

I love a good apple pie, but wasn’t really in a pie mood. Then, when I woke up one morning craving homemade bread, inspiration struck. Tossed them with cinnamon, sugar, and lemon juice and threw them in the oven to start cooking while I made the dough for the braid. When the dough was ready, I rolled it out into a big rectangle, then cut each side into strips. The finished braid went onto a baking sheet into the oven until it was a nice light golden brown. The whole process is much more enjoyable if you have a sous chef to help out. Plus, then you also have someone around to help you eat when you finally get to slice into the braid! Apple Braid Print this recipe! Better Than a Silver Packet: DIY Cream Cheese » Wonderland Kitchen. The deeper I dig into DIYing basic household foods such as rice milk or nut butters, the weirder I sometimes feel about sharing those processes here.

Sure, a recipe for homemade cereal bars might come in handy, but a lot of these typical grocery store items–from tahini to garlic powder–end up being pretty simple to produce from scratch in the average kitchen when all is said and done. So perhaps you might think of these posts as more of a Pinterest board of reminders or inspirations when it starts to feel like everything you buy has soy lecithin and whey derivatives added. Sure, you can toss readymade items into your shopping basket as needed, but if you have a few minutes and don’t like the ingredient list on a given product, you can probably whip up your own with a few pantry staples. For as easy as culturing buttermilk or kefir turned out to be, cream cheese was not a project I was expecting to be so simple. Pasteurized vs. This Is Not Your KRAFT Philadelphia Cream Cheese The Verdict. Umeboshi | The Shop.

Ume On The Tree Every year in early June, after the last of the spring rains have fallen and the fruit of Prunus mume have begun to blush, we head over to the North side of town where a long time customer has a tree. Ume, the fruit of the Prunus mume tree, is commonly referred to as a plum. However once you hold the fruit in your hand and feel the soft fuzz and take in the strong sweet fragrance you might sense that this is much more closely related to an apricot, which it is. The tree is small and sturdy. It is planted up against a backyard tool shed and with one of us on the shed roof and one on the ground we strip the tree of fruit, in one short hour filling two 5 gallon buckets. Back at the Shop the fruit is divided into those that are blushing and those that are solid green.

The blushing fruit is salted and used for Umeboshi. Salted Blushing Ume The green are steeped in Mugi Shochu, a distilled alcohol made from barley, and mixed with sugar to create Umeshu. Mugi Umeshu Ume Brine -Kevin. Guest Post: Pickled Beets with Honey from Camille Storch | Food in Jars. Oh friends, do I have a treat in store for you today! It’s a guest post from writer, woodworker, avid canner, and mom of two, Camille Storch. She writes about ecology, agriculture, community, and the reality of her family’s joyful, off-the-grid life in rural Western Oregon on her blog, Wayward Spark. She also designs and crafts natural edge cutting and serving boards and sells them in her Etsy shop, Red Onion Woodworks. I recently added one of her boards to my kitchen and it’s quickly become one of my most loved and used tools.

Enjoy! My mom canned a lot when I was a kid, but like most activities my parents enjoyed, I had no interest in participating in her steamy kitchen exploits. My parents were big gardeners/small farmers who sold their vegetables and baked goods at the local farmers’ market starting the year I was born (and continuing to this day). When I stumbled across this new fangled group called the Portland Preservation Society on Instagram, I was intrigued. Ingredients. Classic Dill Pickles. I spend a lot of time with my mom. I’m probably at her house at least five days a week this time of year. For the most part, we get along pretty well, but I’m always trying to get her to change her inefficient ways of doing things (because of course I know how to do everything far better than she does). She just yells at me (in a good way) and rolls her eyes and threatens to revoke my unlimited babysitting credits. Our relationship is pleasant but not quiet. Anyone that knows me or her will attest to the fact that we’re both pretty stubborn and opinionated, and because we’re so comfortable with each other, we argue constantly.

Pickling cucumbers have been one huge point of contention this summer. In my opinion, they’re a giant pain in the butt to grow for market, and there’s no way a farmer could ever actually make money selling them. One day, I was hanging around my parents’ garden when my mom started in on the cucumber harvest. Classic Dill Pickles A few notes about this recipe… Food Preservation Week Post #4: Hot Peppers, Jellied and Dried. Hot peppers are just beginning to change from green to fiery red around here.

There will be plenty more ripening up in the coming weeks if the frost holds off, but I thought I’d get a headstart by preserving a big pile. I had hot pepper jelly for the first time over at my neighbor Jane’s house. (By “neighbor,” I mean she only lives 2 1/2 miles away.) She brought out a plate of appetizers that included crackers topped with cream cheese and a dollop of this sweet-hot oozy jelly. It was such a great combo that I’ve been thinking about it ever since. Jane told me that she just followed the recipe that comes in a box of pectin, so that’s basically what I did, too.

This was my first attempt at making it, and it was kind of a pain in the rear, so I’m not sure if I’ll do it again. Here’s how it went down… Get yourself some peppers. Sterilize some jelly jars and canning lids. Finely chop and measure out two cups of peppers. You’ll also need 1 cup of apple cider vinegar and 2 cups of water. Hot Pepper Jam. I made hot pepper jelly for the first time last year. The problem was that I didn’t put up nearly enough, and it was gone way too fast. This year, I (sort of) used the hot pepper jelly recipe from the Pomona’s Universal Pectin* directions, and I subbed our own honey for sugar.

The resulting jam is spicy but not crazy hot. It did separate out a bit when set, so that the seeds and pulp floated up to the top, but that hasn’t bothered me, and this method was way easier than straining the mixture. Hot pepper jam goes extraordinarily well with fresh chévre (or cream cheese) on crackers. I hoping eat a lot of this stuff at home, share some with friends and family, and also bring a few jars to the next meeting of the Portland Preservation Society canned food swap (if I can swing it schedule-wise). *I profess my love for Pomona’s here. Hot Pepper Jam** yeild: about 8 cups Sterilize canning jars, lids, and rings. In a large pot, bring chopped peppers and apple cider vinegar to a boil. Grilled Cheese with Pesto. Grilled cheese with pesto. Do it, and you won’t regret it.

Even my 84-year-old grandma who literally wrote a cookbook about delicious appetizers thinks this combo is the bee’s knees. I always use Tillamook Extra Sharp cheddar cheese and my mom’s homemade bread (which she sells at the Corvallis Farmers’ Market on Saturdays). While the food-processor method for making pesto does the trick, I’ve been having fun chopping everything with just a big knife, kinda like in this video by Tiger in a Jar (though not quite so pretty). Rhubarb Sauce. I’m moving away from dairy topics today in favor of rhubarb. Rhubarb is a perennial stalk with a sour taste and very little nutritional value. It is, however, essentially the first fruit-like treat of the early spring, and it can be delicious. Rhubarb is classically paired with strawberries (for good reason), but it also gets a great flavor boost from citrus (lemon or orange) zest and/or juice.

For us, strawberry season comes after the onset of rhubarb season, so I usually blend fresh rhubarb with last year’s frozen strawberries and/or raspberries. Last time I looked, I almost choked when I saw the price per pound of rhubarb at the grocery store. Rhubarb has the best looking leaves that you won’t ever see in a grocery store. I generally make a simple sauce out of rhubarb, strawberries and/or raspberries, orange zest + juice, honey, and a little water. I started by chunking up about seven stalks of rhubarb. I zested and juiced two oranges. Roasted Apricot-Glazed Rosemary Chicken & An Apricot Habanero Jam. Well, I am sad to share that we have neared the end of apricot season, but not to worry! Within this post I not only have a recipe for a good ol' roast chicken, but an apricot habanero jelly that will help you savor the apricot's bright and springy flavor all year long.

And don't be scared of the habanero, I only used one diced very finely for the large pot of jam, and while it did add the smallest and most trace amount of heat, it mostly just contributed an interesting sweet/sour tang to the jam, much like the flavor of tamarind. Combined with the sweet and slightly tart flavor of ripe apricots, it immediately became my new favorite jam, perfect for smearing on a cracker with a thin slice of white cheddar cheese (which is how me and Jeremy killed an entire 8-ounce jar of it one night while watching Frasier reruns. Yes, I did have a tummy ache afterwards.) Apricot Habanero Jam Makes About (3) 8 Ounce Jars of Jam 1 and 1/2 lbs apricots, pitted and chopped Chicken & Glaze about 1 cup water. Mustards: Rosemary Grapefruit and Spicy Indian. Yeasted Carrot-Ginger Bread. Popovers Hot Off the Grill. Yeasted Buckwheat Pancakes.

Homestead Pancakes. Easy Mozzarella. Home Cultured Buttermilk. Aged, Fermented Hot Pepper Sauce | Phickle - Fermenting Food For Fun. Baked Beans Recipe. 30 Pounds of Apples » Classic Stovetop Mac & Cheese. Classic Croissants. An Afternoon on the Barbie: Grilled Jalepeno Poppers with Cheddar Cheese & Garlic Mashed Potatoes, Grilled Brown Sugar Peaches with Cinnamon & Vanilla Ice Cream, Plus a Giveaway! Roasted Beet Balsamic Mustard & Honey Chipotle Dippin' Mustard. Gold potatoes with meat stuffing. Chèvre. Avgolemono Soup (Greek Chicken Noodle Soup With Eggs & Lemon) Eight Ways to Preserve Meyer Lemons. Quick Pickled Jalapeno Rings Recipe. Cheese blintz. Sweet potato (vegan) alfredo.

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