Thursday, June 22, 2017

Spicy Pickled Carrots


2 pounds large carrots
1 to 2 large jalapeños
1 small onion
5 cloves garlic diced
1 1/3 cups white vinegar
1 1/3 cups water
4 leaves bay whole
8 to 10 peppercorns
2 tsp dried oregano *Mexican preferred
1 tsp kosher salt

Peel and slice carrots and onion into 1/4 inch thick pieces.
Cut the stems off jalapeños and slice thin diagonal and remove seeds then set jalapeños aside.
In a large stock pot boil the garlic, vinegar, water, bay leaves, peppercorns, oregano, salt, carrots, onion and jalapeños.
Change the heat to medium-low and cook for 15 minutes, uncovered.
Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid.
Keep refrigerated.
Best if pickled for two to four days.
*I remove jalapeños since no one will eat them after pickling.
Boiling pot.
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Thursday, June 15, 2017

Recycle Planter



1 Cheese Puffs container
1 can Krylon Stone Coarse Texture Black Granite Spray Paint
Potting Soil
Plant * mine are cherry tomato seedlings
Drill or an Awl and a hammer

Clean label off container, make sure it is completely dry.
Drill drainage holes at the bottom of the pot. Or us the awl and a hammer to punch hole into the bottom of the container so if you overwater the excess will drain out.
Spray paint the container and wait 12 hours for it to dry.
Add enough potting soil to fill it, I used about 20 cups.
Then add your seed, a seedling or a plant.
Water as normal per plants instructions.

*I used the Krylon Stone Coarse texture black granite spray paint this because it made it look like it was made of stone instead of a plastic cheese ball container.


The start.                                      Spray painting it.                                        After planting.


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Thursday, June 8, 2017

Basil Olive Oil


6-8 large leaves Basil
Virgin Olive Oil (Extra Virgin Olive Oil is too strong and will over power the basil taste)
Bottle
funnel

Roll leaves into a tube shape, slightly pinch them (this will bruise them and release the basil oil) and shove them one at a time into the bottom of the bottle.
Place funnel on bottle opening, and pour olive oil into bottle until it is full.
Cap tightly, let it sit in a cool, dark place for 1-2 weeks before using it. The oil will slowly infuse over the weeks.
Infused olive oil keeps for about a month especially if refrigerated after opening it.
If ingredients show signs of spoilage discard immediately.
 
Prepping
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Thursday, May 25, 2017

Apple Chips


Peels of apples
Saigon cinnamon
sugar

Preheat over to 245°.
Lay your apple peels in a single layer on a baking sheet.
Sprinkle with cinnamon and sugar to your liking I like mine light.
Bake for about and hour and fifteen minutes.
Remove from oven and let sit to cool.
They should be crispy.
If not return to oven and cook for another ten to fifteen minutes.

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Thursday, May 18, 2017

Apple Butter


10 peeled and chopped medium Fuji apples
1/4 apple cider or apple juice
1/2 cup raw honey
1 tablespoon Saigon ground cinnamon
1/4 ground cloves
1/8 ground mace
1/8 ground allspice

Combine all ingredients in Crock Pot and cook on low for 10 hours overnight.
Sive apples into a bowl with asive and the back of a spoon, return all of it including pulp into the Crock Pot.
Then cook on high for 1 hour with the lid off to thicken the apple butter.
Then you are finished cooking.
Canning is up to you, ours never last longer then a couple of weeks so I don't can it.


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Thursday, May 11, 2017

PB2 Frozen Yogurt

(1) 6oz Yoplait original yogurt any flavor
2 tablespoons PB2
8 -10 slices of frozen bananas * 1 full size banana

Place all ingredients in your food ninja pulse till smooth.
Remove blades and place lid back on.
Place in freezer for 20 minutes if it's to liquid *I find it's perfect.
Enjoy like soft serve ice cream.

I use original yogurt instead of the sugar free because I am allergic to aspartame, and sugar substitutes. I also used strawberry flavor so it would taste like a peanut butter, jelly and banana sandwich since I use it as a meal replacement. But feel free to replace with any flavor you like, and any yogurt you prefer.

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Thursday, May 4, 2017

Carrot Cake Oatmeal

2 1/4 cups water or milk
2 cups rolled oats
2 full carrots shredded
1/2 cup raisins
1/4 cup chopped pineapple
1/8 fine chopped pecans
brown sugar to taste

In a saucepan add 2 1/4 cups water or milk, and carrots and cook on medium high heat.
Once it started to boil add the raisins, pineapple, and the oats, then lower the temp to medium.
Cover and let cook for 5 minutes, stirring occasionally.
Remove from heat and add the pecans.
Scoop into bowls and add brown sugar to taste.

This gets some fruit and veggies in the first meal of the day which I love.

P.S.
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