|Rattlesnake Pole Beans|
Roasted Red Peppers with Lemon Juice
Makes about 3 pint jars
Adapted from Canning for a New Generation by Liana Krissoff. Anyone who's taken my preserving classes has heard me say that it's not safe to can something in oil and expect it to be shelf-stable. In this case, because there is plenty of added acid (lemon juice and vinegar), it's a safe recipe. But if you choose to make a straight herb-infused oil, you must refrigerate it.
|Flame-roasted Red Peppers|
1 c. bottled lemon juice
2 c. white wine vinegar (6% acidity)
1 c. extra-virgin olive oil
2 cloves garlic, sliced
2 t. pure kosher salt
Roast peppers directly on a gas burner or under the broiler until blistered all over, turning them frequently with tongs. Place in a sealed plastic bag or covered bowl and let steam at least 10 min. Peel and seed the peppers, rip or cut them into large sections or strips.
|Canned Roasted Red Peppers|
I spent most of today in the kitchen preserving, baking, and cooking. I love days like this when I have the energy. Tonight was the Packers v. Vikings game so I decided to make a big pot of chili for game time. I'm one of those people who loves pro football (especially Superbowl) strictly for the food aspect--everyone wants something to nibble while they're keeping score. Otherwise, I couldn't care any less about football. This was a chili recipe I prepared for the last Superbowl, but I used shredded pork for that batch instead of chicken. It's delicious either way.
Three-Bean Chicken Chili
Adapted from Martha Stewart Living magazine. I used some of our dried rattlesnake beans along with black and fava beans for a variety of texture. It was a pleasure to go outside and cut fresh cilantro from the garden this time of year. It's still going strong.
|Rattlesnake, Black, and Fava Beans|
2 medium onions, finely chopped (about 3 c.)
5 garlic cloves, minced
1 green bell pepper or poblano pepper, chopped
2 boneless, skinless chicken breasts (about 1 3/4 lbs.)
3 t. ground cumin
2 t. chili powder
1 t. dried oregano
1 dried bay leaf
16 oz. mild salsa (home-canned or store-bought)
1/2 c. diced green chilies
3 1/2-4 c. chicken or vegetable stock
1/2 t. salt
4 c. cooked beans, drained and rinsed
freshly ground black pepper
2 oz. sour cream for garnish (optional)
Shredded cheese, for garnish (optional)
Fresh cilantro leaves, for garnish (optional)
Many people have been asking me what to do with all that winter squash coming in lately. Last night I made more of my Chili-Carrot-Tomatillo Soup, but substituted carnival squash for the carrots. It purees into a beautifully creamy soup and is great with a dollop of plain yogurt.
This weekend I finally picked up my knitting again. It feels so great! I'm currently finishing a short-sleeved cardigan for myself. I started this last spring and stopped just as I was starting the first sleeve. When I picked it up again Friday night, it took me the whole night to figure out where I'd left off in the pattern. Whew! Nothing like a good mental challenge to start the knitting season. I also started an easy pullover sweater for Vera last night. My friend Beth who blogs at At the End of This Row inspired me with her one-year vow to not buy any new yarn. All of her projects since then have been classified as "stash busters." I love that concept and have decided to try it myself--not that I buy a lot of new yarn to begin with (I'll share my secrets in a later post), but I do have a hutch full of odd skeins in my basement craft corner. I can't wait to get to the bottom of it and see how many projects I can create. I'm guessing that most of them will be for Vera since garments her size don't require much yarn. One last project I had started last spring was a purl-stitch cardigan for Vera. I was getting frustrated with it back in April because the pattern was missing a step or two--not the first time I've come across badly written knitting patterns (almost as annoying as badly written cookbooks.) Instead of seeking out a local knitter to help me sort through the book's mistake, I've decided to abandon the project and disassemble it. In coming to this conclusion, I was reminded of my sister's dedication to baking. She'll call and leave a message on a night I'm teaching a class, I don't get it until 10 PM--too late to return her call in a later time zone--so I call her in the AM to find out she'd wondered about substituting an ingredient in a baking recipe, but she was already halfway through the recipe so decided to throw out the whole cake. Sounds like she missed the memo on "mise en place," though I'm realizing I should put everything in place before beginning a craft project as well.
|Entrance to the LUH backyard garden|