September Challenge: Week 2 Sept 8 - 14

I did it, even with surprise travel, kids starting school, and doing weird things like shopping.
Week 1

36 jars of different beans AND chicken bone broth! Whew!

Now for this next week. I am hoping to can some butternut squash and pears or peaches.

How about you? What are you canning or drying this week?

Crock Pot or Instant Pot Challenge WEEK #2

Today marks the first day of week 2, November 8 to 14th. I am so excited, making my first butternut squash soup with a butternut from my garden! It smells great, dinner in in about an hour. I am going to throw some rolls in the oven to have with it, because soups need something dipped in them. I got this recipe from Taste of Home. I got the recipe out of a TOH book, and didn't know the reviews, but it smells good, and the little guy might like a cinnamon soup. Here is a sad picture of it cooking.

 So here is the Butternut Squash Bisque.

So I pureed the soup. That's what you do with bisque. BUT let me tell you my changes first. I followed the recipe, but honestly, the cooking in OJ in oven is a waste. LEAVE out the OJ and brown sugar. The apples add plenty of sweetness. I also added 2 tablespoons of short grain rice to the crock pot after I took the picture above, to thicken it a little, and give it a better mouth feel. I also added half a pint of home canned cannellini beans that I drained and rinsed to add some protein to the soup.

 THIS SOUP WAS WAY TOO SWEET!!!  Trust me, leave out the OJ and brown sugar. Don't bother roasting the squash in the oven first. DO NOT use 1/2 cup butter, it was too much. I doubled this and still only used 1/2 cup butter for the onions and it was too much.

The rice helped with the mouth feel, and the beans kind of toned down the sweetness. I might make this again, with changes. BUT I don't know. The cousin thought it was a warm dessert soup.

November 11th: Veterans Day..While in the morning I somberly remembered my Grandfathers, and their brothers who have served. I also remember our Angel girl.. who fought a different war, a war against Medical Discrimination and Gene Discrimination. Although I think of her daily, I was a wreck most of the morning.
Today we used our instant pot to "bake" potatoes. Then the piper mashed them and made "his special recipe" for garlic mash. They were delicious!

November 12th: BONE BROTH.. I make bone broth almost weekly, this time I accidently made it with too much water. I am used to having bones from 2 chickens in the pot, not one.. So I messed up. Owell, I just won't have to dilute it before using it. I got 4 quarts total, normally I get 4 quarts from 2 birds.

For dinner tonight I pulled some chili from the freezer that I made in the instant pot last month. Threw that and some shredded cheddar in some tortillas and fried them up in butter, DELICIOUS.

November 14th: LAST day of week #2, and wow Guess what I did??? I messed up!!  I forgot to read both sides of my recipe card.. So I tripled my recipe for Chili but... ok, so I tripled the meat, but I have to multiply everything else by 6 !! WOOPS  So ya..

I love this chili recipe. It is so yummy. I got this recipe from my sister, and I doctored it up a little. Hands down our families favorite chili, and we eat a lot of chilis.

Can you smell this? OMGoodness my mouth is watering.. I almost said my watering mouth.. either way.. let me wipe the drool off my chin. We usually top this yumminess with some shredded cheddar. The little one likes a little sour cream too as he doesn't like spice (except buffalo wings).

BEST CHILI EVER 

2 tablespoons bacon grease or oil

1/2 cup water

1 pound ground meat (beef, chicken, turkey or pork, whatever you like)

1 cup chopped onion (I use 1 whole small or medium)

2 poblano peppers, roasted, peeled and seeded

1 1/2 teaspoons salt

2 teaspoons cumin

4 teaspoons chili powder

1/2 teaspoon oregano

4 to 6 cloves garlic, minced (the more the merrier for us!)

2 - 15 ounce cans tomato sauce (or 1 - 29 ounce can)

2 - 16 ounce cans beans (pinto, cannellini, black, garbanzo, whatever you like)

2 cups bone broth, stock or water

Heat oil and water in a stockpot a minute. Gently cook meat with onion until no longer pink, and water has mostly boiled off. While meat is cooking, add prepared poblano and broth to blender, and blend to almost smooth. If you don't have a garlic press, then add to blender.  Add spices to meat and let warm for 2 minutes, then add the rest of ingredients. Bring to a boil, lower heat, partially cover pan and simmer 45 minutes. Makes about 3 to 4 quarts

CROCK POT: Follow directions above until you have warmed spices. While meat is cooking, place beans, tomato sauce, 2 prepared poblanos and broth mix, garlic, oregano if you didn't put in with meat. When meat is done, add to crock pot, give a stir. Cook on HIGH 3 to 4 hours, Low 4 to 6 hours. 

We also use this chili for making quesadillas: tortillas, chili and cheese.

We put chili on half the tortilla, top with cheese, fold empty side over the cheese and fry in butter on each side until golden brown.. My FAVORITE meal growing up.

It's dinner time!!!!!

 

What?? You want me to eat the guts?!?!

YES I DO!!

What am I talking about? Well it's that time of year again, you know, pumpkin carving, baking and unfortunately wasting... makes me sad. Pumpkin is a powerhouse of goodness!

Ok, here is the disclaimer: I am not a doctor or ARNP, or naturopath. Although the information I provide is true and accurate to the best of my abilities, there is always the possibility of allergy, intolerance or distaste. And you should always discuss diet changes with your doctor incase you are taking medication that reacts to foods. That said, now one with my message.

Winter squashes are so yummy! You can make soups, stews, pies, stir fry and salads. They also have some great health benefits: seeds are high in protein, a great source of zinc( A study of almost 400 men ranging in age from 45-92 that was published in the American Journal of Clinical Nutrition found a clear correlation between low dietary intake of zinc, low blood levels of the trace mineral, and osteoporosis at the hip and spine), and good for prostate health; high in fiber; naturally sweet.

Varieties:

Here are the most common varieties:
Buttercup squash:  There are two kinds, each with its unique shape. One looks like a parachute, whereas the other looks more like a crown. It has a thick skin, can be green or orange, and weighs about 1 kg. The flesh is smooth, sweet and dense.
Hubbard squash:  These ones are large, bumpy and oval, ranging from dark greens to vibrant reds to blue. Its flesh is dry, thick, and not very sweet. This large variety weighs in at an impressive 5kg.
Pumpkin:  Pumpkin is a Fall favourite – one that shouldn’t just be used out of the can. Luscious orange and not as meaty as other squashes, the best eating pumpkins are the smaller varieties.
Butternut squash:  One of the most popular varieties, this pear shape variety has a smooth skin and is cream in colour. Its best to eat when about 25cm long and 10cm wide. It also boasts one of the highest beta-carotene amounts, with a sweet and very deep orange flesh.
Acorn squash:  The acorn shaped squash is smooth with thick ridges and dark green with a hint of orange. It’s tastiest when about 12cm in height and 20cm across, and has a delicate, nutty flavour.
Spaghetti squash:  Brighter yellow in colour, spaghetti squash has a mild, nutty flavour that is less starchy than it’s other winter friends. It’s name comes from the texture; once cooked, the flesh separates into spaghetti-like strands.

One of the best parts of squashes are the seeds!!  Oh yummy seeds. All you have to do is separate them form the strings and "guts" into a colander. Rinse with cool to warm water, drain.. and kind of dry a bit with a towel. Next melt some butter in a baking dish that is large enough to hold all the seeds in a single layer. Pour the seeds on, stir in the butter until all the seeds are covered. Spread the seeds out on the pan then sprinkle with salt, and put into the oven at the lowest temperature over night. So around 150 to 200 degrees. I did mine at 170 degrees. You know they are done when they have lost that green taste. When done they taste nutty and to me a little like popcorn. We love to eat the "guts".. I serve these on the side of any squash dish I serve at home.. well, except zucchini as those seeds are too small and soft.

Crock-Pot Challenge Week 3

My goodness time flies, even when I am not working 40 hours a week :(  ...  Ok, well what did I make the third week? I honestly don't remember!  Pretty sad I know. I have been working on a few other things this week.
BBQ Pulled Pork
Ok, so I smoke my pork butts then freeze them for when I want to use them. So I pulled one out of the freezer and defrosted it in my fridge for 3 days, then threw it into my crock pot with some Jack Daniel's BBQ sauce (NO there is not any alcohol in it). Cooked it on low alllllll day. Then pulled it apart on plates and shredded it then put it back into the CP and mixed with the yummy sauce. Yummers!! Served this with Asian Cabbage Salad.

Well, then my Saratoga Jack Thermal Cooker came and I was so excited!!! Instead of making dinner in the Crock pot on Sunday, I made it in the SJTC !!!  WE had Butternut Squash Soup, Artichoke Spinach Dip, toasted bagettes and biscuits and for dessert mud made in the CP.  I love my Saratoga Jack Thermal Cooker. I will be doing a demonstration on it Nov. 5th at the Super Saturday.

If you look in the side bar, mud will either be under crock pot or desserts or chocolate. The soup this time is below, I never make it the same, and this was devine!

Butternut Squash Soup
1 large butternut squash, seeded and baked or roasted until fork goes through
1/2 sweet onion, diced small
2 TBS butter
1 bay leaf
1 quart chicken stock
2 large baker potatoes, baked, peeled and cubed
1 clove garlic, peeled and minced
3-4 cups water (optional)
2 TBSP rice, uncooked

While squash is roasting in oven (or baking) until fork can go all the way through easily, melt butter in large pot; add onion and let it sweat then start to carmelize. Add the garlic and let it also slightly brown and then add potatoes, chicken stock and bay leaf. Scrape butternut squash out of the it's shell into the pot. Stir well. Bring to a boil, stirring occasionally so nothing burns and let boil for 5 minutes. Stir well, then sprinkle rice over the top. Place lid on top and put in outer liner. Before serving remove bay leave and puree with stick blender. IF too thick add a little water and again bring to a simmer.


Artichoke and Spinach Dip

2 cups parmesan cheese (I used a cheese shredder) OR 1 cup parmesan and 1 cup white cheddar
1 (10-ounce) box frozen chopped spinach, thawed and squeeze out the extra moisture
1 (14-ounce) can or jar of marinated artichoke hearts, drained and chopped
1 cup sour cream
1 cup cream cheese
2 teaspoons garlic, minced (I sprinkled on some dehydrated garlic chips)

Preheat oven to 375 degrees. Mix together parmesan (or grated cheese mix), spinach and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Pour into small pan and bake for 20 minutes. Cover and put in outer liner over full hot large pot. Serve with crackers or toasted bread.
***My kids literally licked the pan clean!

Zucchini Cake

I got this from my sister in law, and we LOVE this cake!!!  I make bigger cakes for our family, but this is the original recipe.

2 1/2 cups flour
2 cups sugar
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup oil
4 eggs
4 cups shredded zucchini

Preheat oven to 350 degrees.
Combine dry ingredients in medium bowl. In large bowl combine oil, eggs and zucchini. Add dry ingredients. Pour into greased 9 X 13 pan. Bake 35 - 40 minutes or until done. Cool. Frost.

Cream Cheese Frosting
3 or 4 ounces cream cheese, softened
1/4 cup butter, softened
1 TBS milk, optional
1 tsp. vanilla
2 cups powdered sugar

Beat all except powdered sugar until smooth. Add sugar. Beat until smooth. Spread on cooled cake.

Zucchini Cream

Ingredients

• 2 lbs zucchini
• 2 cups sugar
• 1/2 cup butter ( no substitute)
• 2 lemons, juiced and zested

Directions

1. Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
2. Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
3. Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
4. Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
5. Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
6. Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.

Zucchini Bread and Butter Pickles

Ingredients

• 18 small zucchini
• 4 medium onions
• 4 cups vinegar
• 4 cups sugar
• 4 teaspoons pickling salt
• 1 1/2 tablespoons celery seeds
• 4 teaspoons turmeric

Directions

1. Thinly slice the zucchini and onions.
2. Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
3. Cook for 5 minutes, then add zucchini and onions and return to a boil.
4. Remove from heat.
5. Pack mixture into sterilized pint jars, leaving 1/2" headspace.
6. Adjust caps.
7. Process in a water bath canner for 10 minutes.
8. When cool, check jars for proper seal; refrigerate any that do not seal promptly.
9. Store others in a cool, dry place; pickles taste best after aging several weeks.

Zucchini Salsa

Ingredients

• 10 cups zucchini, peeled & shredded
• 4 onions, chopped
• 2 green peppers, chopped
• 2 red peppers, chopped
• 1/4 cup pickling salt
• 1 tablespoon pickling salt
• 2 tablespoons dry mustard
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 2 cups white vinegar
• 1 cup brown sugar
• 2 tablespoons red pepper flakes
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups chopped ripe tomatoes
• 2 tablespoons cornstarch
• 12 ounces tomato paste

Directions

1. Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
2. Day two.
3. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, tomatoes and tomato paste.
4. Bring to a boil and simmer for 15 minutes.
5. Pour into sterilized jars and seal.
6. Water bath jars for 15 minutes

Special Pancakes

4 eggs

4 cups flour

3 cups milk

1/4 cup packed brown sugar

1/2 cup vegetable oil

1/4 cup baking powder

1 tsp. salt

2 large VERY ripe bananas, mashed

1 small zucchini, (6 - 8 inches), seeded and grated

1 TBS. cinnamon

1/2 - 1 tsp. nutmeg

1/2 - 1 cup water (OPTIONAL)

1 - 1 1/2 cup choc. chips, optional

Mix dry ingredients in medium bowl, except chocolate chips. In large bowl mix eggs, bananas, zukes, milk and oil. Next add dry ingredients, and mix well. IF too thick, add some of the water. Mix will be thick. Measure 1/4 cup pancakes onto hot 400 degree griddle. Turn when edges are slightly dry and top is bubbly. Cook until golden on bottom.  IF you use the chocolate, I add 5 chocolate chips to each 1/4 cup pancake right before putting on griddle, because the chocolate sinks to the bottom of the bowl of dough.

This is our favorite breakfast during summer when we have zukes.

Zucchini Brownies

2 cups zucchini, shredded

1 1/2 cups sugar

3/4 cup canola oil

2 teaspoon vanilla extract

2 cups flour

1/3 cup baking cocoa

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup chocolate chips

Fudge Frosting

Combine zucchini, sugar, vanilla and oil. In separate bowl combine dry ingredients, then add to zucchini mix. Mix well. Add chocolate chips and stir.

Pour into greased 13 X 9 pan and bake at 350 degrees for 35 to 40 minutes. 

While baking, make frosting.

Fudge Frosting:

1/2 cup granulated sugar

2 tablespoons baking cocoa

1/4 cup milk

2 tablespoons butter

1 tablespoon agave nectar OR corn syrup

dash of salt

1/2 to 3/4 cup powdered sugar

1/2 teaspoon vanilla

Mix granulated sugar and cocoa in 2-qt. saucepan. Stir in milk, butter, agave nectar or corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; cool. Beat in powdered sugar and vanilla. Spread over brownies.

Japanese Pumpkin Soup (kabocha)

35 min

10 min prep
SERVES 4

1 lb japanese kabocha squash**
1 small onion, thinly sliced
3/4 cup milk ***
2 chicken bouillon cubes*
2 1/3 cups water
1 tablespoon butter
salt and pepper (to season)

Cut pumpkin in half and remove seeds.
Place pumpkin on a plate and heat in microwave for one minute (optional).
Slice pumpkin thinly.
Heat butter in saute pan and cook onion slices until softened (or golden).
Add pumpkin slices to the pan and saute.
Add chicken bouillon and water and simmer vegetables until softened.
When cooked, whirl the vegetables and broth in a blender or food processor until smooth, or use a stick blender.
Return to the pan and add milk.
Heat the soup over low heat.
Season with salt and pepper to taste.

*I use homemade chicken stock as bouillon has corn in it. Sometimes I add more liquid so it isn't too thick.
** It is hard to find a 1 pound kabocha. I usually use a 4 pound and adjust the recipe for that.
*** I use a half to whole can of coconut milk as Jaslyn is allergic to milk. This gives a wonderful creaminess.