Buttermilk Caramel Syrup | Apricot Pepper Jelly Recipe. Prepping the chiles: Choose fully ripened chiles. Wash and pat them dry. Cut the stems off the peppers. Brush them with oil. Place a grill on your stove and char all the skin of the peppers. Wrap in aluminum foil. Allow to cool for about 5-10 minutes. Note: remember not to rub your eyes after touching the chile pepper seeds. How to make apricot pepper jelly: Optional (for a smoother jelly): In a large bowl, strain out the excess pulp from the apricot juice using 4-layered cheesecloth.
Place the diced chiles in a saucepan. Dissolve the yellow food coloring in 1 teaspoon of water and add it to the mixture. Canning: While the pepper jelly is cooking, fill a large pot of water and bring to just under a boil. Remove the jars from the water and fill with the hot jelly, leaving about ¼-inch of head space or whatever your canning directions say. Remove the jars from the water. Allow to sit at least for a week before opening the jars. Enjoy! I use Habanero and jalapeño peppers for this recipe. Vegetable Broth - A Couple Cooks. Homemade vegetable broth is so easy, it is a shame we ever buy broth at all. We’ve discovered it’s one of those things that requires a little (but not too much!) Forethought, but it’s worth the extra planning! Not only does it taste better than store-bought, it’s better for you (with only the sodium you add yourself!).
Once it’s made, it will last 3 to 5 days in the fridge, or up to 6 months in the freezer. You can’t really go wrong with the recipe – just throw in whatever veggies or herbs you have around. We have both a basic recipe and a more hearty variation, which is a good alternative for recipes that call for chicken or beef broth. Vegetable BrothMakes about 8 cups What You Need4 carrots3 stalks celery 2 medium potatoes 1 onion 5 cloves garlic 1 handful parsley 1 tablespoon kosher salt 1/2 tablespoon whole peppercorns 10 cups of water For the hearty version3 tablespoons olive oil 2 tablespoons soy sauce 1 Wash all of the vegetables. Homemade Non Separating Almond Milk. Recipe: Frozen White Chocolate Hot Chocolate Dessert Treat.
It is no secret that I love sweets. In fact, when Lent rolls around each year and I see people giving up sweets, I hide… I don’t want those kind of crazy thoughts to invade my brain. I can tell you straight up, me without sweets, would not be a pretty sight. When the folks over at The Motherhood asked me if I would like to be a co-host for a virtual Cooking Connections class surrounding all things sweet, I jumped at the chance. An hour devoted to nothing other than desserts? I’m in! You can join in the virtual chat based class as well, this Wednesday 1pm EST on The Motherhood. Kid Friendly Desserts & Desserts on the GoYour Favorite Desserts, Lightened UpDesserts Worth Indulging & Special Occasion Desserts In the meantime, I am doing my best to diligently research sweet treats prior to the Cooking Connections class. I know there is still a chill in the air, but I am anxiously awaiting spring and summer, which means sweet treats of the frozen variety.
Гуакамоле / Guacamole. Really Healthy Granola. This recipe uses a piece of equipment called a dehydrator. I can no longer apologize for this inclusion because it simply has become such an important part of my kitchen that I feel you would benefit from having one, too. If you aren’t ready, this same technique can be performed in the oven, but it will tie up the oven for a good long while. Also, be sure to check out the asterisks below. They give several variations that you may find useful. Ingredients: 4 cups rolled oats 4 cups warm filtered water 8 tbsp whey or lemon juice 1/2 cup butter 1/4 cup raw honey * 1 tsp cinnamon 1 tsp powdered green stevia ** 1 tsp sea salt 1 cup soaked walnuts, roughly broken with hands *** 1 cup soaked almonds, roughly chopped 1/2 cup soaked sunflower seeds 1/2 cup soaked pumpkin seeds 1 cup unsweetened coconut flakes 1/2 cup dried currants **** Soaked Oat Instructions: Two days before – In a large bowl, combine rolled oats, warm water and whey or lemon juice.
Stir gently to combine. {Recipe: Fresh Strawberry Jam} Wednesday, March 16, 2011 When I looked in our fridge and saw four containers of strawberries, I knew that something had to be done. Perusing through the usual suspects of food websites, I came across plenty of possibilities. Strawberry cheesecake! Oh, but if I made that I knew I would just eat it all myself (I don’t share cheesecake with anyone… not even with Eric). I had almost given up the search and decided to forget about the darn things. As you all know, I’m a big fan of scones and biscuits and anything that’s a vehicle for butter and jam. We’ve acquired a great deal of jams over the past few months, from friends and family… and from food bloggers. Not anymore. This recipe from Ina Garten is as simple as it gets. As you can see, there are very few ingredients needed to make this jam and the process is quite basic. Fresh Strawberry Jam adapted from the recipe by Ina Garten via the Food Network yields 2 pints Ingredients 1 1/2 cups sugar 1 large lemon, zested and juiced Directions.
Homemade Chocolate Syrup. Tuesday, 8 March 2011 Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. Don't want to miss another recipe? Subscribe via RSS or email. I’m one of those annoying people at the grocery store that pauses in the aisle to read the ingredients lists and nutritional facts of everything (I do get out of other people’s way though). When I was shopping for some St. Patrick’s Day recipes, I discovered something sad but unsurprising: all chocolate syrups were basically high fructose corn syrup, sugar and preservatives with a bit of chocolate thrown in. When I got home I Googled “homemade chocolate syrup” and discovered that not only could you make chocolate syrup, it’s incredibly easy and fast too.
I’ve got a surprise recipe coming up tomorrow using chocolate syrup (another surprsing “I can make that from scratch?” P.S. To make chocolate milk, add 1 tablespoon of chocolate sauce to a cup of milk and stir until combined. Ingredients. Quick Tomato Bell Pepper Sauce Recipe for Pasta, Pizza, Chicken, Meat. The other night I had to jam on a quick dinner for my hubs and the kids. We love Trader Joe’s whole wheat pizza dough for meals in a pinch. I always change up the toppings and we have a beautiful pizza in about 12 minutes. As I dashed for a jar of tomato sauce I realized we had none of our favorite on hand. I moved quickly as tummies were rumbling and had this ready in about 25 minutes. All you need is a can of crushed tomatoes, bell pepper, fresh garlic, onion and some spices to rock out a great sauce.
Sorry I do not have a photo of the pizza. The best thing about a big batch of tomato sauce is that it can be enjoyed for a few days in a row with all different kinds of meals. You can add so much to this sauce, it is a great canvas for many additional flavors. Turn it into a spicy puttanesca, add ground meat to make a bolognese. What is your favorite pasta and pizza sauce? Simple Tomato Bell Pepper Sauce Ingredients Method In a large saute pan heat olive oil over medium high heat. Notes. Bell Pepper Quesadilla and Salsa Cruda. It was very long, busy and stressful week. With never ending chores and things that had to be done. And I am not even half way through... Unfortunately for us week didn’t start on a very cheerful note. We had to rush our little one to ER with a dislocated elbow : ( It’s so heartbreaking to watch when your child is in pain, but thanks to the Tallaght Hospital staff who were very good and caring, within minutes she was her bubbling self.
Thank God she is ok. Thankfully the week wasn’t all that bad. I hope next week will be less stressful and I have more time just to enjoy sunny weather what we are having now. But for now, please enjoy this very easy and very delicious vegetarian quesadilla with simple salsa cruda! Prep time : 15 min Cooking time : 25-30 min (Serves 2-4) Ingredients: For quesadilla: 1 red pepper, chopped 1 yellow pepper, chopped 1 green pepper, chopped ½ onion, finely chopped 2 garlic cloves, finely chopped 1 tbs olive oil Salt, pepper to taste 4 whole wheat tortillas For salsa: Method: