Small Batch Preserving

Posted on by

Every summer as my garden starts to produce tomatoes, I take advantage of this recipe.

Fresh ripe plum tomatoes

You only need 6 pounds of tomatoes, which is perfect for the Ball Canner I bought to preserve jams and jellies.

Seasoned Tomato Sauce

Seasoned Tomato Sauce

★★★★★

CANNING, Sauce

Servings: 7 cups Source: Small Batch Preserving

INGREDIENTS

12 cups chopped ripe plum tomatoes (about 6 lbs.), unpeeled

1 cup chopped onion

2 cloves garlic, minced

2 tbsp chopped fresh oregano or 1 tsp dried

1 tsp granulated sugar

1/2 tsp freshly ground pepper

2 bay leaves

2 tsp red wine vinegar or lemon juice

1/2 tsp pickling salt

DIRECTIONS

Combine tomatoes, onion, garlic, oregano, sugar, pepper and bay leaves in a large stainless steel or enameled saucepan. Bring to a boil over high heat, reuce heat and boil gently, uncovered, stirring occasionally, for 1.25 hours or until very thick. Press through a food mill or coarse sieve; remove and discard seeds and skins.

Add vinegar and salt to pulp.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim (headspace). Process for 35 minutes for half-pint and pint jars as directed by your canning preferences. I use a Ball Electric Canner and on it you choose SAUCES and PROGRAM number 6.

One and a half hours of cooking, later …
Using a food press to remove tomato seeds and skin …
Into my Fresh Tech Electric Canner by Ball
7 cups finished project

Serving suggestions:

Savory Seafood Sauce
Stir together 1/2 cup Seasoned Tomato Sauce, 2 tbps each: lemon juice and prepared horseradish

Herbed Pizza Sauce
Combine 1 cup Seasoned Tomato Sauce, 1/2 tsp each: dried oregano, dried basil and dried parsely and 1 clove crushed garlic.

Link to Small Batch Preserving:

Sourdough and Peach Grilled Cheese Sandwich

Posted on by

A Peachy take on your Classic Grilled Cheese sandwich

Peach and Muenster on sourdough 🙌🏻
if grilled cheese is served in heaven …

The Grilled Cheeserie’s Shaved Peach Melt

★★★★★

Quick & Easy, Sandwich

Servings: 1 Source: The Peach Truck Cookbook

INGREDIENTS

2 teaspoons pickled mustard seeds or whole grain mustard

1 teaspoon honey

3 slices English Farmstead Buttercup Cheese (2.5 ounces)

1/2 small peach, pitted and very thinly sliced (about 1/3 cup)

4 or 5 fresh basil leaves, torn

2 (1/2-inch-thick) slices bakery style bread

I Tablespoon salted butter

DIRECTIONS

1). Combine the mustard seeds and honey in a small bowl. Arrange the cheese slices, peach slices, and basil on one slice of the bread. Drizzle with the mustard mixture. Top with remaining bread slice.

2). Melt the butter in a medium skillet over medium heat. Add the sandwich; cook for 2 minutes on each side, or until the bread is golden and toasted and the cheese has melted.
Serve immediately.

The Grilled Cheeserie started as a food truck shortly before the Peach Truck.
This melt is incredible with Buttercup cheese, a small-batch variety made in North Carolina, which Peach Truck gets from the Bloomy Rind in Nashville. If you can’t find Buttercup, use Muenster, or another cheese that melts easily.

Cereal out of Pancake batter? Yes, please!

Posted on by
Banana Pancake Cereal

Banana Pancake Cereal

Prep Time: 10 mins Cook Time: 20 mins Servings: Yield: 4 servingsSource: skinnytaste.com

INGREDIENTS

1 cup 1% milk, buttermilk or almond milk

1 cup unbleached all purpose or whole wheat flour

1 ripe banana

2 large eggs

1 teaspoon oil

1 teaspoon vanilla

2 teaspoons baking powder

1/4 teaspoon salt

cooking spray

1 cup fresh mixed berries, for topping

1 large banana, sliced

optional whipped cream and colored sprinkles, for topping

DIRECTIONS

Add milk, flour, 1 of the bananas, eggs, oil, vanilla, baking powder and salt to a blender and pulse until smooth and throughly mixed.

Pour pancake batter into a condiment squeeze bottle. (Or use a ziplock bag and cut a tiny whole in the corner as well.)

Heat pan to medium high heat and spray with oil.

Squeeze little small pancake dots the size of a nickel and cook until top is dry and forms bubbles.

Toss the pancakes with a spatula and cook for a few more minutes.

Occasionally toss the pancakes around to help cook more evenly until slightly browned.

Transfer to 4 bowls and add sliced bananas, fresh berries and your favorite toppings (I like to drizzle honey).

NUTRITION

Serving: 2/3 cup pancakes 1/3 cup fruit, Calories: 272kcal, Carbohydrates: 50g, Protein: 9.5g, Fat: 4.5g, Saturated Fat: 1.5g, Sodium: 378.5mg, Fiber: 5g, Sugar: 16.5g Blue Smart Points: 5 Green Smart Points: 6 Purple Smart Points: 5

This lighter version of Macaroni Salad with tomatoes and black olives is the perfect side dish for any summer BBQ.

Posted on by
Macaroni Salad with Tomatoes

Macaroni Salad with Tomatoes

Make Ahead, Pasta, Pasta, Salads, TO TRY

Prep Time: 15 mins Cook Time: 10 mins Servings: Yield: 7 servings Source: skinnytaste.com

INGREDIENTS

6 oz uncooked elbows, wheat or gluten-free

2 medium tomatoes, diced

1/4 red onion, finely chopped

1/4 cup Hellmann’s light mayonnaise

1 tbsp white vinegar

dash garlic powder

1 tsp oregano

2.5 oz sliced black olives

salt and pepper

DIRECTIONS

Cook pasta in salted water according to package directions.

Drain and rinse under cold water.

In a medium bowl, combine mayonnaise, vinegar, tomatoes (and any juice from the tomato), olives, onion, garlic powder, oregano salt and pepper. Mix well.

Add elbows and mix well.

NUTRITION

Serving: 3/4 cup, Calories: 125kcal, Carbohydrates: 21.5g, Protein: 3.5g, Fat: 3.5g, Saturated Fat: 0.5g, Cholesterol: 2.5mg, Sodium: 165.5mg, Fiber: 1.5g, Sugar: 0.5g Blue Smart Points: 4 Green Smart Points: 4 Purple Smart Points: 4 Points +: 3

Pesto Zoodles

Posted on by

Don’t they look AH-mazing?!! Pesto is one of my FAVORITES about summer, and now there’s no guilt of the pasta 🍝.

Pesto Zoodles

Prep Time: 20 mins Cook Time: 5 mins Source: homesteadandchill.com

INGREDIENTS

2 medium-large zucchini

2 cloves garlic

1/2 yellow onion or white onion

extra virgin olive oil or butter

salt and pepper, to taste

pesto sauce (or other pasta-like sauce of choice, if any)

2 each small tomatoes (optional)

1/4 tsp garlic powder (optional)

1 tsp onion powder (optional)

DIRECTIONS

Wash your zucchini, and then use spiralizer* to create zucchini noodles. *See notes below

Add a small amount of olive oil or butter to a saute pan or skillet over medium-high heat.

Next, if using garlic and onions, add them to the pan and cook until the onions are translucent.

Now add the zoodles and gently toss them every minute or so throughout the cooking process which should only be about 5 minutes. Do not cover the pan while cooking – that will make them extra wet. Allowing steam to be released is good.

Once finished cooking, plate the zoodles and sauce or top them anyway you see fit and enjoy immediately. There will be a bit of excess liquid in the pan. If you do not wish to have all the liquid in your dish, you can either strain your zoodles or use tongs to plate them – leaving much of the liquid behind. We like to serve our zoodles with a few dollops of pesto and chopped fresh tomatoes.

Pesto Zucchini Noodles by Homesteadandchill.com

Insta Pot Chicken Pho 🍲

Posted on by
It’s not 17DD compatible with the noodles , but the broth is amazing

Instant Pot Chicken Pho

Healthy, INSTAPOT/Pressure Cooking, Soups & Stews, TO TRY

Prep Time: 40 mins Cook Time: 1 hour 40 minsServings: 8 servings Source: realsimple.com

INGREDIENTS

2 small yellow onions (11 oz. total), halved crosswise

1 (3-in.) piece fresh ginger, unpeeled, sliced, and smashed (about ⅓ cup)

2 teaspoon coriander seeds

4 whole cloves

3 whole star anise

8 (5-oz.) bone-in, skin-on chicken thighs

2 quarts lower-sodium chicken broth

⅓ cup fish sauce

2 tablespoons dark brown sugar

1 (8-oz.) pkg. uncooked rice vermicelli noodles (such as Annie Chun’s Maifun)

4 cups fresh bean sprouts (4 oz.)

2 cups loosely packed fresh cilantro leaves with tender stems (from 1 bunch)

2 medium-size serrano chiles, unseeded and thinly sliced (2 Tbsp. plus 2 tsp.)

Optional toppings: matchstick carrots, torn fresh mint and basil leaves, Sriracha chile sauce

8 lime wedges

DIRECTIONS

Select SAUTÉ setting on a 6-quart multi-function programmable pressure cooker (such as Instant Pot). Allow to preheat about 5 minutes. Place onion halves, cut side down, in cooker. Add ginger; cook, undisturbed, until onion is slightly charred on cut sides, about 10 minutes. Add coriander seeds, cloves, and star anise; cook, stirring constantly, until fragrant, about 1 minute. Add chicken, broth, fish sauce, and brown sugar.

Close and seal lid. Turn Pressure Release Valve to Sealing position. Select MANUAL/PRESSURE COOK setting. Set to HIGH PRESSURE for 15 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking time begins.) Let pressure release naturally. (This will take about 10 minutes.) Carefully turn Pressure Release Valve to Venting position, and let steam fully escape. (This will take 1 to 2 minutes.) Carefully remove lid.

Transfer chicken to a large plate; let rest until cool enough to handle, about 10 minutes. Remove and discard skin and bones; shred meat.

While chicken cools, pour broth mixture in cooker through a fine mesh strainer into a heatproof bowl; discard solids. Return strained broth to cooker. Add noodles, stirring to submerge; let stand until softened, about 5 minutes.

Return shredded chicken to mixture in cooker. Ladle soup evenly into 8 bowls. Top evenly with bean sprouts, cilantro, chiles, and other desired toppings. Serve with lime wedges.

Roast Beef 🥩 Perfection👌🏻

Posted on by

I’ve always been intimidated by cooking large cuts of beef. Which is silly because we buy a side of it every year. I could never count on it coming out perfectly UNTIL I used this recipe.

It’s written for Eye of Round, but I used it tonight on a 4 pound Sirloin Tip. Just follow the equation for time + weight, for a perfectly juicy, slight pink on the inside, outcome.

Perfect EVERY time

Roast – High Temperature Eye-of-Round

★★★★★

Main Dish, Meats

Prep Time: 5 min Cook Time: 3 hr Servings: 6 servings Source: Allrecipes.com

INGREDIENTS

1 (3 pound) beef eye of round roast

salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 500 degrees F (260 degrees C). 

2. Season the roast with salt and pepper and place in a roasting pan or baking dish. 

3. Do NOT cover or add water.

4. Place the roast in the preheated oven. 

5. Reduce the temperature to 475 degrees F (245 degrees C). 

6. Roast for 7 minutes per pound. 

7. Then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do NOT open oven door AT ALL during this time!

8. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

NUTRITION

Calories 227 kcal 11%
Carbohydrates 0 g 0%
Cholesterol 71 mg 24%
Fat 12.6 g 19%
Fiber 0 g 0%
Protein 26.6 g 53%
Sodium 123 mg 5%

Chicken Tetrazzini

Posted on by

The authentic, takes a FULL day in the kitchen, version.

The first time I tasted this recipe, was in the early ‘80’s. The commercial photography agent I worked for, hired a Hungarian caterer for a party we were throwing in the studio.

It was LOVE at first bite!

This recipe isn’t difficult, but you can’t short cut any steps and get the same great flavor. I like to steam the whole chicken the day before, as it makes it easy to skim the fat off the broth, that is the basis for the thick, creamy, roux.

I also love that you can make it ahead – to serve for company.

Chicken Tetrazzini

Fully assembled but not baked …

★★★★★

Italian, Pasta, Poultry

Servings: 6 servings Source: Pope Cooking School

INGREDIENTS

3 pounds frying chicken

2 cups hot water

salt, as suggested

½ pound broad egg noodles

2 tablespoons melted butter

2 tablespoons grated Italian cheese

½ pound fresh mushrooms — sauteed in butter

bit pepper

several slivers garlic

additonal salt, pepper and cheese

SAUCE FOR TETRAZZINI:

¾ cup all-purpose flour

½ cup melted butter

1 cup warm milk or cream

2 cups warm chicken stock

1½ teaspoons salt

2 tablespoons dry sauterne or sherry wine

DIRECTIONS

Steam chicken in the 2 cups hot water and 2 teaspoons salt, about 40 to 60 minutes, or until tender. Let stand until cool enough to handle. Strain stock for sauce. Remove meat from bones, and cut chicken into pieces about 3 inches long.

Cook noodles in gently boiling unsalted water about 10 minutes or until crisply tender, but not too soft. Then pour a little cold water into utensil and drain noodles thoroughly. Pour noodles into bowl and at once season with 1 teaspoon salt, 2 tablespoons melted butter, cheese and 1 cup of Sauce for Chicken Tetrazinni (recipe follows).

Saute mushrooms in the 2 T butter for five minutes. Season with 1/2 teaspoon of salt, pepper, and slivers of garlic, and continue to cook several minutes.

Pour and spread noodle mixture into a flat, buttered baking dish that measures about 10 × 1 1/3 inches (round or oblong casserole may be used).

Place the sauteed mushrooms over noodles, pour a little of the sauce over mushrooms, then cover with the cut chicken. Season with about 1/2 teaspoon salt and a little pepper. Pour rest of sauce (that has cooled for about 15 minutes) over chicken and sprinkle top with about 1/4 cup grated Italian cheese and drizzle with 2 T melted butter. Bake at 350 degrees about 30 minutes, until golden brown. Serve hot.

Sauce for Tetrazzini:

Blend flour into melted butter; gradually add milk or cream and chicken stock, stirring constantly. Cook until thick and smooth, then simmer 5 minutes, adding salt and wine toward end. Let cool about 15 minutes before pouring over top of chicken. If too thick, add 1 or 2 tablespoons of milk.