Miso Sauce with Almonds

(Makes about 1 ½ cups)

Ingredients:
¾ cup boiling water
5 tbsp almond butter
4 tbsp miso
Combine almond butter and miso in medium bowl. Add half of the boiling water and – using a spoon – mash the mixture until it resembles a paste. Add the rest of the boiling water and blend thoroughly.

Pour over steamed vegetables and tofu or add to hot whole-wheat noodles.

Ham Fried Rice

4 cups of cooked rice
1/2 cup cooked ham, cubed
1/2 cup green onions, chopped
1 tbsp soy sauce
1 tbsp Worcestershire Sauce
1 clove of garlic, minced
Dash of Tabasco sauce
1/2 tsp salt
1/4 cup butter
1/4 cup fresh parsley, snipped
1/2 snap peas
1/2 cup carrots, chopped

Method:
In a wok, melt butter and sauté onions, carrots and parsley for about 2 minutes. Vegetables should be tender, but still be crunchy. Add the remaining ingredients and stir until well combined. Cook until the rice is hot.

Enjoy this delicious meal with the whole family!

Have you heard about the “canvolution” sweeping the country? Check out CanningAcrossAmerica.com for canning events and resources. ~Elise

One of our favorite products is jarred marinated red bell peppers. They’re convenient for recipes that call for roasted red peppers, and good to nibble on straight too. Usually we just buy them at Trader Joe’s, but if you can get a good deal on a lot of peppers, you can easily make and can your own. It takes a while for red bell peppers to fully ripen into their redness, which I suppose is why they cost more than the green variety. Late August is a great time to find them at a reasonable price at a farmers market or the supermarket. To make your own, just char the peppers in a broiler or over flame, remove the blackened skin and seeds, bottle with a boiled vinegar, lemon juice, olive oil marinade. If you just want to use up the peppers quickly, you can skip the canning steps and just keep them refrigerated in their marinade (they’ll last a couple of weeks in the fridge). Or process the jars in a water bath if you want to store them in the cupboard or for a longer period of time.

Continue reading “Marinated Roasted Red Bell Peppers” »

From Simply Recipes.

• 8 medium red potatoes, peel left on and shredded
• 1 large sweet onion, minced
• 3 eggs, lightly beaten
• 3 tbsp all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 tsp lime juice
• 2 tbsp vegetable oil

Combine the shredded potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper and lime juice in a large bowl and toss gently.

In a large pan, heat the oil over medium heat and add 2/3 cup at a time of the potato mixture. With a spatula, press the potato mixture into a pancake shape and cook for about 3 to 4 minutes on each side until nice and crisp. Repeat with the rest of the potato mixture. Place the finished pancakes onto a paper towel to drain the fat.

• 7oz feta cheese
• 1/4 Red Pepper
• 1/4 Yellow Pepper
• 1 Zucchini
• 1/4 Eggplant
• Wooden cocktail sticks

Marinade

• 1 1/2 tbsp olive oil
• 1 tbsp raspberry vinegar
• 1 tsp peppercorns crushed (preferably pink peppercorns)
• 1 tsp clear honey
• 1/2 tsp Dijon Mustard
• 2 tsp chopped fresh thyme
• 1/4 tsp salt
• 1/2 tsp black pepper, freshly ground

Marinade:
Combine olive oil, vinegar, peppercorns, honey, mustard, thyme, salt and pepper into a large bowl and thoroughly blend the ingredients.

Cut the feta cheese and the vegetables (red pepper, yellow pepper, zucchini and aubergine) into bite-sized pieces and add to the marinade. Coat evenly and cover with plastic wrap. Leave to marinate in a cool place for an hour or more.

Wet the wooden cocktail sticks, and thread one piece of each vegetable and feta cheese onto the sticks. Put on the grill for about 2 – 3 minutes and enjoy with a delicious beef burger or steak.

This makes about 24 veggie kebabs.

Broccoli with Mustard Sauce

1 1/2 pounds broccoli
2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup sour cream
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
Salt and pepper to taste

Place a large skillet over medium high heat. Add the butter and allow to completely melt. Place the onion in the skillet and cook just until they start to tender. Add the garlic cloves and continue to cook 2 minutes. Stir in the sour cream and mustard until well blended. Add the lemon juice and carefully stir. Salt and pepper to taste. Continue to cook over low heat until completely heated through. Clean the broccoli. Take the broccoli and cut the florets. Slice the stalk. Place water in a saucepan large enough to hold the broccoli. You need enough water to just cover the broccoli. Bring water to a boil. Reduce heat to low and cover the saucepan. Steam the broccoli until just slightly tender. You want the broccoli to remain firm. Drain the broccoli well. Remove to a large bowl and cover with the sauce.

Corn Fritters

2 cups freshly grated creamed corn
1 tsp. baking powder
2 lightly beaten eggs
1 tsp. salt
4 heaping tbsp. all-purpose flour
Ground pepper to taste

Combine all ingredients in one bowl and stir well. Lightly grease a non-stick skillet and drop the batter on the pan, in generous tablespoons. These cook like pancakes. Cook approximately one minute on each side, and should be turned when they are lightly browned. Serve with chili, soup, or barbecue.

Potato Pie

3 pound of mashed potatoes
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 cups cheese (your favorite will do)
1 piecrust for the bottom only
1 package of frozen broccoli drained and dried a little

Bake the piecrust for 10 mins in a 425-degree oven

Mix the potatoes, salt, pepper, garlic powder, and 1 1/2 cup of cheese
together until well mixed. Fold in the broccoli put in the piecrust and top with the remaining cheese. Bake for 20 minutes at 350 until the cheese is melted and golden brown.

This recipe is an excellent accompaniment to steak tips or porterhouse steak. You can also substitute fried onions for the broccoli.

Fried Corn Fritters

Ingredients:

3 large eggs, heavily beaten
2 cups corn kernels, cooked and crushed
2 tablespoons milk
1 teaspoon baking powder
1 1/4 tablespoon melted butter
1 1/2 cup flour
Salt and pepper to taste
Cooking oil or lard

Directions:

Fill a deep skillet with oil or lard and heat until water dropped in sizzles. Mix together all other ingredients, except flour. Add enough flour to make fritters stay together. More or less than 1 1/2 cups may be needed. Drop fritters one at a time by the spoonful into hot oil. Turn to brown all sides. Drain and serve.

Super Cheesy Macaroni Bake

Ingredients:

3 cups uncooked macaroni
1 large can diced, spiced tomatoes
1 teaspoon oregano
1 teaspoon basil
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup Parmesan cheese, freshly grated
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Prepare macaroni, rinse, drain and pour into a casserole dish that has been greased lightly. Mix diced tomatoes and spices in a small bowl, set aside. Add all but 1/4 cup of cheeses to hot macaroni and blend until well melted. Mix in tomatoes and herbs. Sprinkle Parmesan over the top. Bake for 15 to 20 minutes. (Tomatoes can be omitted, if desired.)