Cooking Like Grandma. Canning 101: How to Substitute Pectin. During the time I was writing my first cookbook, I was something of a liquid pectin fan girl.
I liked its ability to create a natural, not-too-firm set. However, as time has gone by, I’ve become more of an equal opportunity pectin user. I regularly use regular powdered pectin, Pomona’s Pectin, and even sometimes boost the set of my jams with some grated apple or ground lemon peel. How to Juice Prickly Pear Fruit. I always know it’s prickly pear fruit season when questions start coming in on a recipe I did for a prickly pear fruit jelly.
Unfortunately, the mucilaginous and seedy texture of the fruit makes it difficult to work with. The only tested recipe I could find, for a prickly pear marmalade in the Ball Blue Book, says nothing about how to seed or juice the fruit. With the assistance of two fellow Master Food Preservers, Pure Vegan author Joseph Shuldiner and restaurateur Stephen Rudicel, we tested two ways to juice prickly pear fruit: an electric juicer and two hand cranked food mills. The food mills worked the best. We simply burned the spines off the fruit over a stove burner and quartered the fruit (no peeling necessary).
Which worked even better but, of course, costs more money. Prickly Pear Jelly Recipe. Low Sugar Prickly Pear Jelly Recipe. Few plants have as many uses as the prickly pear cactus (Opuntia ficus-indica).
In our climate it grows like a weed, with no supplemental irrigation, and produces a voluminous amount of edible pads and fruit. In addition to food, Opuntia provides medicinal compounds, a hair conditioner, building materials and habitat for the red dye producing cochineal scale insect. As for the fruit, you can consume it raw, dry it or make jelly. Several years ago I posted a recipe for prickly pear jelly. But the large amount of sugar in that recipe, in my opinion, covered up the subtle taste of the fruit. Low Sugar Prickly Pear Jelly 4 cups prickly pear juice (requires around four pounds of fruit) 1/2 cup lemon juice 3 cups sugar 1 package low sugar pectin (1.75 ounces) Arroz Con Pollo Recipe. Ingredients Chicken 3 Tbsp olive oil1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry1/2 cup of flour for dredgingSaltFreshly ground black pepperPaprika Rice 2 tablespoons olive oil (can use up to 1/4 cup)1 medium yellow onion, chopped1 garlic clove, minced2 cups of medium or long-grain white rice3 cups* chicken stock1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strainedPinch of oregano1 teaspoon salt *Check the instructions on the rice package for the proportions of liquid to rice.
Method 1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. 2 Add the rice to the pan to brown. 3 Place the chicken pieces, skin-side up, on top of the rice. Texas Co-op Power Magazine - Food - Chili Our Way - An Online Community for Members of Texas Electric Cooperatives. Raise your hand if you make the best chili in Texas.
We thought so. You’re not alone, you know. A Google search for “best Texas chili” gets about 322,000 results, including recipes from San Francisco and by Weight Watchers. Bragging rights stretch a long way. Our recipes this month aren’t likely to settle any arguments, and we sure don’t want to start any. Our feature recipe comes from the Texas Beef Council at txbeef.org. Calas. Lemon Bisque Recipe - Food.com - 202446. Fry Bread. Download Page for Nutrition Analyser and Recipe Manager.
Meal/Menu Planners. Strawberry Cake Recipe. Baked Brisket. Homemade Chai Concentrate. I have seen quite a few recipes floating around on blogs and on Pinterest for homemade chai concentrate.
Why hadn’t I thought of this before? It’s so easy and you can customize your own recipe to exactly what you are looking for in your chai. I like mine spicy, with a strong tea flavor and with a subtle sweetness. I find the packaged concentrates from the grocery store to really lack flavor and many times they are just too sweet for me. I looked around at tons of different recipes and ultimately settled on this recipe. You can serve your chai warm as a hot latte or cold as an iced latte. How to Make Kombucha Tea. Three bottles of grape-flavored kombucha made at home.
I’ve received so many requests about how to make kombucha tea. With a 16-ounce bottle costing $3.50 at Whole Foods, it’s nice to know how to make it at home. It’s not hard at all. The benefit to drinking kombucha is the probiotics that help your digestive system, and a lot of people just like the taste. It’s hard to describe, but the taste reminds me of dry champagne. Store-bought kombucha can be too strong for my taste, but when you make it at home, you can adjust it to suit your preference.
Ingredients: 2 quarts water, filtered 4 organic black tea bags ¾ cup white granulated sugar ½ cup kombucha from the last batch 1 SCOBY Q: What is a SCOBY and where do you get one? A: SCOBY stands for Symbiotic Culture of Bacteria and Yeast. Directions to Make Kombucha Tea Be careful to keep everything really clean. Day 1: Day 10 (or sooner, if you prefer):