Wednesday, September 2, 2015

Tomato Basil Zucchini Noodle

I must confess my new love of zucchini noodle or zoodles. This is a healthy alternative to pasta. I recently ordered a Paderno Pro 4 Blade Spiralize off Amazon, best purchase! This made making the noodles so easy. It has 4 different blades that are all kept in a handy container. If you are interested in making noodles from squash and zucchini or anything else. 








Tomato Basil Zucchini Pasta

Ingredients:
1 Tbsp olive oil
1 Tbsp minced garlic
2 onions chopped
1 pint jar Roasted Tomato Sauce
Salt and Pepper, to taste
2 small squash
1 zucchini
2 oz Ricotta 

Recipe:
1. Heat olive oil in a pan, add onions and garlic. Cook for 2-3 minutes or until the onions become tender and translucent.
2. Add the sauce along with the salt and pepper. Bring to a boil and then reduce heat and simmer for about 15 minutes. Just long enough to loose some of the juice.
3. While the sauce is cooking, spiralize the squash and zucchini. 
4. After the sauce has cooked, in another pan heat up a little more olive oil and cook the noodles for 2-3 minutes. Be careful not to over cook them.
5. Remove the sauce from heat and stir in the Ricotta cheese.
6. When noodles have cooked, add them to the sauce mixture.
7. Serve warm and garnish with extra basil and ricotta.

Tuesday, September 1, 2015

Hot Pepper Dogs

This is my favorite things to can and I am not a fan of hot peppers. I can eat a jar by myself! If you have any hot banana peppers try this!

Hot Pepper Dogs


Makes 10 pint jars

Ingredients
1/4 cup vegetable oil
1 gallon cleaned and cut hot banana peppers **
32oz. ketchup
3 cups sugar
1 pint white vinegar
5 lbs hot dogs cut into 1 inch chunks

Recipe
1. Add vegetable oil to pot. (This keeps it from sticking)
2. Mix ingredients and bring to a boil
3. Add hot dogs and peppers and bring back to a boil
4. Cook for 10 to 15 minutes
5. Sterilize jars and heat lids.
6. Pack hot mixture to jars.
7. Wait for the popping to begin!

**From experience: wear gloves when cutting hot peppers and have plenty ventilation. It is not a fun experience. After cutting wash hands really well. I learned this the hard way and had blisters around my nose for a week!

Canned Venison

If you would have told me 4 years ago I would be eating meat from a jar, I would have called you a liar. But it is so good, especially with some Sweet Baby Rays or in Venison Stroganoff (I'll add this recipe later).

Canned Venison



Ingredients:
Salt
Venison cut into squares 

Recipe:
1. Sanitize jars and get the pressure cooker going. (Throwing them in the dishwasher works great)
2. Stuff jars with deer.
3. Add 1/2 tsp for a pint or 1 tsp for a quart.
4. Fill a sink with warm water and place jars in to allow them to warm.
5. Place jars in pressure cooker. Cook for 75 minutes at 11 pounds for pints and 90 minutes for 11 pounds for quarts.
6. Allow the pressure to drop and place jars on counter to rest for 24 hours.

Veggie Noodle Stir Fry

In an effort to make the most of our garden we tried doing a stir fry with veggie noodles. It was definitely a hit in the house. How ever much to my dismay the noodle maker was not as great as promised so we have ordered a new one from Amazon. I will let you know how it works!









Veggie Noodle Stir Fry

Ingredients:
4 small squash in noodle form (zucchini would work as well)
Olive oil
2 small onions, diced
3 sweet banana peppers, diced
1-1 1/2 c snow peas (I add extra)
1 cup of shrimp (or chicken would work) (I get my shrimp frozen from Costco so they are already peeled and deveined)
2 Tbsp teriyaki sauce
1 Tbsp soy sauce (or a little more to taste)
Sesame seeds (optional)

Recipe:
1. Run vegetable through the spiralizer, a grater also works, and set aside
2. Heat olive oil in a large pan or wok. (It was so good we are purchasing a wok!)
3. Cook onions and peppers, until tender, about 5 minutes.
4. Add snow peas and cook for about 2 minutes.
5. Add shrimp and cook until shrimp turn pink on all sides.
6. Add noodles and cook for about 2-3 minutes until they are softer.
7. Add teriyaki and soy sauce, mix and serve warm

Sunday, August 30, 2015

Homemade Tomato Powder

Waste not, want not. That saying has never been truer. After canning 2 batches of whole tomatoes, we were left with a large amount of skins. So we looked up and found a way to preserve the skins and use them in other things like tomato paste. 








1. Take skins and dehydrate over night.
2. Put skins in a processor and process. I also put mine in the bullet to get to a powder.



Canned whole tomatoes

One of my favorite things to make is my fresh salsa. The recipe calls for whole tomatoes and since we have an abundance this year we ran two batches.



Canned Whole Tomatoes

Ingredients
6-10 pounds tomatoes (about a half of a 5 gallon bucket.

Recipe
1. Clean tomatoes
2. Blanch them for 1-2 minutes. Depending on how ripe the tomatoes were. The riper they are the less time it takes to blanch them. 
3. Immediately put them in a ice bath.
4. The skins should immediately peel off. Save the skins and click here to see how to save skins.
5. Sterilize your jars and boil the lids.
6. Add the whole tomato to your jars. Pressing down pack it full, leaving about 1/2" head space. 
7. Put jars in a pressure cook. Allow them too cook for 25 minutes at 10 - 11 pounds pressure.
8. Remove jars and allow to sit at room temperature for 24 hours. 

Saturday, August 29, 2015

Roasted Garlic Tomato Sauce

With our tomatoes in producing at a fast rate we have been canning them every night and looking for new recipes to try. This one is by far my favorite because it left our house smelling heavenly and it was a way to use all those cherry tomatoes we have! This is great in the Tomato Basil Zucchini Noodle recipe!


 
 

  



Roasted Garlic Tomato Sauce

Ingredients:
2.5 gallon of Roma Tomatoes
2.5 gallon of Cherry Tomatoes
Olive oil
3 garlic bulbs, peel and separate the cloves
Basil
Salt
Pepper

Recipe:
Preheat oven to 425*F
1. Clean all tomatoes. Cut the top off the Roma tomatoes and slice in half and place in 9 x 13 pans or a roasting pan. We used 2 9 x 13 and 1 roasting pan. (Do not use the tin pans that are disposable. They are not very sturdy.)
2. Cut the cherry tomatoes in half and add on top.
3. Drizzle olive oil on top
4. Add the garlic cloves, basil, salt and pepper on top.
5. Put into the oven and let bake for 1 hour.
6. Take out of oven and put into blender. I use the Ninja blender which works amazing!
7. Pulse for 10-15 seconds, or until smooth. (If you are not planning on canning you can freeze it or use it now, it should last for a week. We have always canned ours)
8. Put into a large pot and keep warm.
9. Sterilize jars and boil lids.
10. Add sauce to jars.
11. Put into pressure cooker. Cook at 10-11 pounds for 25 minutes.
12. Take out and let sit and wait for the "popping" sound!