Pickled Jalepeños w/ Onions and Carrots (Escabeche)

While these jars may not be as showy as the jewel-like peach jam, they are packed full of flavor and my favorite way to preserve jalepeños, not to mention carrots! Superb on tacos or as a garnish for mole.

1 lb (10-12 good sized) jalepeños
3 regular sweet onions (or 2 large)
4 medium carrots
4 cloves garlic
1/3 cup olive oil
2 tsp dried Mexican oregano
4 cups vinegar (apple cider or white)
2 Tbsp kosher salt
1 Tbsp sugar

1. Prepare 5 pint jars, lids, and rims and a hot water bath for canning.

2. Remove stems from jalepeños, quarter and clean out seeds. (Wearing rubber gloves for this is very helpful.) Peel garlic and cut in half. Slice onions and carrots into thick slices.

3. Heat olive oil in large skillet over medium heat. Add jalepeños, onions, and carrots and sauté for 7 minutes. Add oregano and sauté an additional three minutes.

4. Add the vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer for 10 minutes or until the jalepeños are cooked through (a dull olive green - no longer vibrant green).

5. Fill 4 - 5 pint jars with jalepeños and veggies. Pour vinegar mixture from the skillet equally into jars and seal. Process in the hot water bath fro 10 minutes.

Keep sealed jars on pantry shelf for up to one year. Once opened, keep refrigerated for up to 2 months.

Peach Jam w/ Variations

I am updating this from the 2012 post because I have achieved much better results using the regular pectin. I know it's more sugar, but it just sets up better. Also, I have perfected a couple of the variations below.

8 cups peeled and finely chopped ripe peaches (~12 good-sized peaches, Lemon Elberta peel the easiest)
1/4 cup lemon juice (2 lemons)
2 boxes Sure-Jell pectin*
11 cups sugar (measured into a separate bowl)


- - Makes about 14 half-pints


1. Prepare canning jars and hot water bath / canning pot first. Blanch peaches by submerging each peach in a large pot of boiling water for 30 - 60 seconds; remove with a slotted spoon and submerge in an ice water bath. Remove skins and pits, and finely chop.

2. Pour peaches into a large, heavy bottom stock pot. Add 1/4 cup lemon juice and stir until combined, then pectin and stir until combined.

4. Cook over medium-high heat, stirring occasionally to prevent burning. Bring to a full boil that cannot be stirred down (bubbles still rise while stirring well). Add remaining sugar quickly, bring to a full boil again and boil for one minute. Remove from heat.

5. Ladle preserves into hot, sterilized jars (a wide-mouthed canning funnel is oh, so helpful) and seal, allowing for 1/4-inch head space between the preserves and the rims of the jars. Use proper canning procedures if you would like to store jars outside of the fridge. Process in a hot water bath for 10 minutes (half-pints).

Variations
• Bombay: add 4 tsp Garam Masala before the pectin
• Jalepeño: add 4 roasted, peeled, cored, diced jalepeños
• Ginger Lime: add 1 Tbsp fresh grated ginger + substitute lime juice for lemon juice


* The directions in the Sure-Jell pectin box really emphasize measuring fruit and sugar exactly and timing the post-sugar one minute boil exactly for best results.

Freezer Breakfast Sandwiches

Freezer sandwiches that are surprisingly delicious!

Recipe makes 6 sandwiches, but I've found I can squeeze 12 sandwiches out of the recipe with ease.

10 large eggs

1 cup milk

1 teaspoon salt

6 slices Canadian bacon (optional)

6 slices cheese

6 English muffins

Heat the oven to 375°F

Whisk the eggs together with the milk and salt in a large mixing bowl. Film a 9x13 baking pan with cooking spray, and pour the eggs into the pan. Place on the lower rack in the oven. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.

When the eggs are finished, place the English muffins cut-side-up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.

Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs.  I’ve found that I can get 8-10 rounds, so I can easily make 12 sandwiches using the scraps.

Top each muffin with an egg round, a slice of cheese, and bacon (if using). Finish by adding the muffin tops.

Wrap the sandwiches for freezing: Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or container. Freeze for up to 1 month.

Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn't get soggy.) Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through. 

modified from this recipe

Layered Mint Chocolate Brownies

Remember when Brooke and Karin were dating in high school and Karin made these brownies for Brooke and dropped them of at our house before Brooke got home... and we ate them... ALL (and Brooke was furious)? Me too.

Brownie Layer
1 cup flour
1 tsp salt
1 tsp baking powder
1 cup butter (2 sticks)
2 cups lightly packed brown sugar
1 cup cocoa powder
3 eggs
1 Tbsp vanilla

Mint Frosting Layer
1/2 cup butter, room temp
2 cups powdered sugar
2 Tbsp milk
1/8 - 1/4 tsp peppermint extract (you can always add more if you would like)
1 drop green food coloring (optional)

Chocolate layer
1 heaping cup semi-sweet chocolate chips
5 Tbsp unsalted butter

Brownies: Preheat oven to 350°. Lightly grease a 9 x 13 (glass) pan or line with parchment. Whisk flour, salt, and baking powder together in a small bowl, set aside. Beat butter in a medium bowl at medium-high speed until creamy, about 2 minutes. Add the brown sugar and beat at hight speed until light and fluffy, about 3 minutes. Scrape down the bowl with a rubber spatula and add the cocoa powder; beat until thoroughly combined. Add eggs and beat until combined. Add flour mixture and blend until a thick, smooth batter forms. Spread into greased pan pan and bake 28 - 30 minutes, until toothpick comes out clean. Remove from oven and after 5 minutes loosen edges with a butter knife; this helps prevent brownies from sinking in the center as they cool. Let brownies cool completely.

Frosting: In a medium bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add half of powdered sugar and  half the milk; beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Repeat with remaining powdered sugar and milk. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies and refrigerate for an hour. This allows the frosting to firm up, which makes spreading the chocolate layer easy.

Chocolate: Melt the butter and chocolate chips in a medium microwave safe bowl for approximately 2 minutes, stirring after each 20 second increment. Once melted and smooth, pour over mint layer and gently spread with the back of a large spoon. Place the brownies back in the refrigerator to chill for at least 1 hour.

Cut quickly with a sharp knife while cold. These are decadent little brownies so small squares are just right.

Yellow Curried Lentils (slow cooker style)

This is an adapted recipe from The Indian Slow Cooker, a cook book that I would highly recommend. These recipes couldn't be easier or more satisfying since you get so much more than you put in. Having the right spices is a must, as in all Indian food.

2 cups lentils (I prefer red for their color)
1 onion, chopped
4 medium carrots, peeled and chopped
3 medium potatoes, chopped
2 cloves garlic, minced
2 Tbsp olive oil
2 tsp yellow curry powder
1 tsp cumin
1/2 tsp garam masala
1/2 tsp coriander
1/2 tsp turmeric powder
1 Tbsp salt
6 cups water
1 can coconut milk or 1 cup plain, whole milk yogurt

1. Sort and rinse the lentils. Put lentils, vegetables, oil, spices, salt, and water in a slow cooker.
2. Cook on low for 4 hours then on high for one last hour (lentils should be completely broken down). Turn slow cooker off.
3. Stir in the coconut milk or yogurt. Let the curry sit for at least 20 minutes to an hour allowing the flavors meld.
4. Serve over basmati rice or brown rice.

Feel free to add fresh or frozen peas before you stir in the coconut milk or yogurt for an extra veggie.

Honey Whole Wheat Bread

"Nothing is more certain than bread." - Dostoevsky

Use a heavy-duty mixer like a Bosch or Kitchen Aid to make this 4-loaf batch. See the Whole Wheat Bread By Hand recipe if you don't have a serious mixer (it's still worth it).

Four Loaf Batch
sponge
7 cups warm water (about 110º)
2 Tbsp instant yeast (SAF or RedStar)
1/2 cup honey
3 Tbsp salt
1 cup whole wheat flour
- - - - - - - - - -
12 cups whole wheat flour (or a mix of whole wheat and white)

1. In the bowl of a heavy duty mixer, combine the water, yeast, honey, salt, and 1 cup of the flour. Stir until incorporated then let the sponge proof 5-7 minutes or until frothy-bubbly.

2. Add 6 cups flour and and mix until almost incorporated. NOTE: To keep the flour from flying out of the mixing bowl, use the lid OR turn your mixer on and off quickly at first to get quick, short rotations.

3. With the mixer on slow speed, slowly add another 6 cups of flour (and possibly more), one at a time until the dough starts to pull away from the sides of the mixing bowl. Mix/knead for 5-7 minutes to make a moist, thick, soft, elastic, and rather sticky dough. NOTE: mix/knead for an additional minute or two if using part white flour.

4. Remove the dough hook, scraping off the clinging dough, and cover bowl with a clean towel. Let rise in a warm, draft-free area until the dough has doubled in volume, about 20 - 40 minutes.

5. Heat oven to 375º. Liberally grease four 8.5" x 4" loaf pans. Turn dough out on a lightly floured surface and cut into four equal pieces with a bench knife or large knife. Gently knead about ten times and shape dough into loaf shapes and place in pans. NOTE: For a more rustic look, gently rub the tops of the loaves with flour before putting them in the pans. Let loaves rise until almost doubled in volume, about 15-30 minutes, or until the sides of the loaf are 1/4" from the rim of the pan.

6. Score the tops on an angle with a sharp serrated knife. NOTE: To avoid deflating the risen loaves, use a fairly quick motion when doing this. Bake for 38-40 minutes. Transfer the bread immediately from the baking pans to a wire rack to cool. Cool completely (about 3 hours) before wrapping in plastic bags.


You can add sunflower, flax, millet and a variety of other seeds, raisins, cinnamon, cinnamon chips, dried fruit, nuts, cheese, etc. to make different kinds of bread. For an entire batch, add these ingredients at the end of step three. Or for one or two loaves, add these ingredients during the second kneading (by hand). You can also do a mix of whole wheat and white flours to make a light wheat or white batch.

Jo's Faux Buttermilk Pancakes

Our family's new fave. Thanks Jo!

3 cups milk
1/4 cup white vinegar

3 cups flour
1/4 cup sugar
1.5 tsp baking powder
1.5 tsp baking soda
1.5 tsp salt

1/2 cup melted butter
4 eggs

1. Combine milk and vinegar in a medium bowl let sit for 5 minutes to sour.
2. Combine all dry ingredients in a large bowl.
3. Combine melted butter and eggs then add to soured milk.
4. Combine wet with dry ingredients until incorporated. Do not over mix (or you'll get rubbery pancakes).
5. Cook 1/4-cup-fulls over medium heat in a skillet or on the griddle.

Easy Focaccia Bread

Deliciously soft and flavorful.  
We use it to make paninis. Try it with a little aioli, roasted red peppers, avocado, and whatever else you love.  You won't be disappointed.  

1 1/2 cups bread flour

 1 1/2 cups unbleached all-purpose flour

 2 teaspoons salt

 1 tablespoon white sugar

 1 (.25 ounce) package instant yeast

 1 1/3 cups warm water (110 degrees F/45 degrees C)

 3 tablespoons extra virgin olive oil, divided

In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.

Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

Turn on the oven to 375 degrees F. Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack.  Serve warm.

Original recipe found here.

Easy Tikka Masala

This is one of the easiest tikka masala recipes I've made. And who doesn't like tikka masala? You can make it vegetarian by replacing chicken with tofu.

4 chicken breasts
OR
1 package extra firm tofu

Marinade
1 cup plain yogurt
2 Tbsp lemon juice (juice from 1 small lemon)
2 tsp cumin
1 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger

Sauce
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp Garam Masala
1/2 tsp salt
1 14.5 oz can tomato sauce
1 15 oz. can chickpeas, drained and rinsed
1-2 cups cream

1. Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, and ground ginger in a dish or large ziploc bag for the marinade.
2. Cut the chicken or tofu into 1-inch cubes and toss in marinade to coat. Place in fridge 1-2 hours.
3. Prepare the sauce: melt the butter over medium heat. Add garlic and jalapeno and cook for 1 minute. Add coriander, cumin, paprika, garam masala, and salt, stir to combine.
4. Add tomato sauce and chickpeas, simmer for 15 minutes.
5. Cook chicken or tofu in skillet until done. Add to the sauce then stir in cream according to desired spiciness: 1 cup for hot-medium, 2 cups for medium-mild.

Serve over basmati or jasmine rice and naan, garnish with fresh cilantro.

Pumpkin Chocolate Chip Bread

As we know too well, all pumpkin chocolate chip breads are not created equal. The first key in this recipe is part whole wheat flour Great Harvest style. The second key, while not Great Harvest style, is applesauce, which keeps it from being too greasy.

1 1/2 cups whole wheat flour
2 cups white flour
2 cups white sugar
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 cups canned pumpkin (or cooked and pureed)
1/2 cup vegetable oil
1/2 cup applesauce
4 eggs
1 teaspoon vanilla
2/3 cup water
1 1 /2 cups chocolate chips (the darker the better in my opinion)

1. Preheat oven to 350°F degrees and grease three 8x4 inch loaf pans.
2. In a large bowl whisk flours, sugars, baking soda, cinnamon, nutmeg, salt together then stir in chocolate chips; set aside.
3. In a medium bowl whisk together pumpkin, oil, applesauce, eggs, vanilla and water.
4. Using a big wooden spoon, stir wet ingredients into dry ingredients until combined. Do not overmix.
5. Divide batter between prepared pans and bake for 55-65 minutes, or until toothpick inserted in center comes out clean.
6. Cool for 25 minutes in pans before turning out onto wire racks.

Apple cranberry bread

Fall bread great for rainy days.

1 cup flour

3/4 cup flax flour

1/4 tsp salt

1 1/2 tsp baking soda

1 1/2 tsp cinnamon 

3/4 tsp cloves

1/4 cup heavy cream (or softened butter)

3/4 cup brown sugar

1 egg

1 1/2 cup applesauce

1/2 cup dried cranberries

1. Grease one bread loaf pan.  Preheat oven to 300 degrees F.

2. Combine flours, salt, baking soda, cinnamon, and cloves.

3. Whip heavy cream to whipped cream consistency, then add brown sugar til fluffy.  Mix in egg, then applesauce.

4. Add dry ingredients to applesauce mixture.  Mix in cranberries.

5. Place in bread pan and bake for 70 minutes.

6. Let cool for five minutes, then take out of pan and cool on rack.  Enjoy.

Slow-Cooker Chicken Curry

This is a delicious crowd pleaser that takes very little effort.  Perfecto!  Add carrots, potatoes, or your favorite veggie to change it up. Serve with jasmine or basmati rice.  Serves 8. 

Photo and recipe from Martha Stewart here. 

3 pounds boneless, skinless chicken thighs, trimmed

2 medium onions, halved and thinly sliced

8 garlic cloves, thinly sliced

16 thin slices peeled fresh ginger (about 1 ounce)

2 tablespoons curry powder, preferably Madras

1 teaspoon ground coriander

1 teaspoon ground cumin

Coarse salt

2 packages frozen green peas (10 ounces each)

2 cups unsweetened coconut milk

1/2 cup toasted cashews (optional, for serving)

1/4 cup cilantro leaves (optional, for serving)

1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Red Lentil Soup with Lemon

I love this soup! So simple and so flavorful. It's worth using red lentils. Recipe from The New York Times.

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings