Monday
Hot carrot and pickled jalapeno peppers
From here
We love those canned pickled jalapeno peppers that you buy in the Mexican grocery stores here in California. Actually, we like best the hot carrots that they add to the cans for garnish. They put in about ten peppers for each slice of carrot. I devised this recipe because we were tired of buying a whole can of peppers just to get a few slices of hot pickled carrot!
This recipe is sized so that it will fit in a 1 1/2 pint Tupperware container
2 Large Carrots.
5 Medium Jalapeno Peppers.
About 1/4 of a medium onion.
Get a small pot of water boiling on the stove.
Scrub two large carrots, and wash five medium fresh jalapeno peppers. I try to choose nice firm green and shiny peppers.
Slice the peppers into 1/4" thick slices. Add the peppers to the boiling water and boil for three minutes.
Slice the carrots and onion into 1/4" slices. [After the peppers have boiled three minutes.] Add to the boiling water and set the timer for another five minutes.
While this cooks, mix together...
4 ounces of water
7 ounces of white distilled vinager
1 ounce of red Balsamaic vinager
1/4 teaspoon of olive oil
1 Tablespoon of salt
2 Tablespoons of sugar
1/2 teaspoon of dried oregano
2 dried bay leaves
a tiny piece of crushed garlic
a very small pinch of monosodium glutamate
Quickly drain the cooked carrots & peppers [they should still be a bit crisp] and add to the water/vinager/spice mixture. Cool and refrigerate at least 24 hours before eating. I don't know how long this will keep as I always eat it up within a few days!
Please let me know what you think of this recipe. By sending me email:
My collection of other pickled pepper recipies collected on the net.
We love those canned pickled jalapeno peppers that you buy in the Mexican grocery stores here in California. Actually, we like best the hot carrots that they add to the cans for garnish. They put in about ten peppers for each slice of carrot. I devised this recipe because we were tired of buying a whole can of peppers just to get a few slices of hot pickled carrot!
This recipe is sized so that it will fit in a 1 1/2 pint Tupperware container
2 Large Carrots.
5 Medium Jalapeno Peppers.
About 1/4 of a medium onion.
Get a small pot of water boiling on the stove.
Scrub two large carrots, and wash five medium fresh jalapeno peppers. I try to choose nice firm green and shiny peppers.
Slice the peppers into 1/4" thick slices. Add the peppers to the boiling water and boil for three minutes.
Slice the carrots and onion into 1/4" slices. [After the peppers have boiled three minutes.] Add to the boiling water and set the timer for another five minutes.
While this cooks, mix together...
4 ounces of water
7 ounces of white distilled vinager
1 ounce of red Balsamaic vinager
1/4 teaspoon of olive oil
1 Tablespoon of salt
2 Tablespoons of sugar
1/2 teaspoon of dried oregano
2 dried bay leaves
a tiny piece of crushed garlic
a very small pinch of monosodium glutamate
Quickly drain the cooked carrots & peppers [they should still be a bit crisp] and add to the water/vinager/spice mixture. Cool and refrigerate at least 24 hours before eating. I don't know how long this will keep as I always eat it up within a few days!
Please let me know what you think of this recipe. By sending me email:
My collection of other pickled pepper recipies collected on the net.
Labels: recipes
Thursday
Recipe for Cinnamon Basil Jelly
I've had this recipe for a while now and am looking forward to trying it out once I get a crop of cinnamon basil growing (after the frost is gone).
Here we go.
1 1/2 cups cinnamon basil leaves
2 1/4 cups cold water
3 tablespoons lemon juice
3 1/2 cups sugar
One 3-ounce pouch liquid pectin.
Finely chop the basil and place in a saucepan with 2 1/4 cups cold water. Bring to full boil, cover, remove from the heat and allow the mixture to steep for 15 minutes. Pour the mixture into a jelly bag or fine strainer and let it drip. There should be about 1 3/4 cups of basil "tea."
Put the basil tea into a large saucepan along with the lemon juice and sugar. Cook the mixture over high heat, stirring constantly until the mixture comes to a full rolling boil (a boil that can't be stirred down). Boil for 1 minute, the remove from the heat. Stir in the pectin and ladle the liquid jelly into the sterilized half-pint jars. Wipe the rims of the jars clean and seal with proper lids. Turn the jars upside down for 30 minutes to seal the lids, the turn them right side up and allow the jelly to set and cool.
Its already pretty well known that I'm a massive fan of basil and cinnamon basil is among my most favorite types. It has a complex and fascinating aroma and a lovely, unique flavor in the mouth. I would imagine cinnamon basil jelly is absolutely fantastic. With some luck, I won't have to imagine forever. But ain't no basil growing now until the frost goes away! I'll get my crop going in a couple of months.
Here we go.
1 1/2 cups cinnamon basil leaves
2 1/4 cups cold water
3 tablespoons lemon juice
3 1/2 cups sugar
One 3-ounce pouch liquid pectin.
Finely chop the basil and place in a saucepan with 2 1/4 cups cold water. Bring to full boil, cover, remove from the heat and allow the mixture to steep for 15 minutes. Pour the mixture into a jelly bag or fine strainer and let it drip. There should be about 1 3/4 cups of basil "tea."
Put the basil tea into a large saucepan along with the lemon juice and sugar. Cook the mixture over high heat, stirring constantly until the mixture comes to a full rolling boil (a boil that can't be stirred down). Boil for 1 minute, the remove from the heat. Stir in the pectin and ladle the liquid jelly into the sterilized half-pint jars. Wipe the rims of the jars clean and seal with proper lids. Turn the jars upside down for 30 minutes to seal the lids, the turn them right side up and allow the jelly to set and cool.
Its already pretty well known that I'm a massive fan of basil and cinnamon basil is among my most favorite types. It has a complex and fascinating aroma and a lovely, unique flavor in the mouth. I would imagine cinnamon basil jelly is absolutely fantastic. With some luck, I won't have to imagine forever. But ain't no basil growing now until the frost goes away! I'll get my crop going in a couple of months.
Saturday
Carnitas Scrambled Eggs
I just whipped up an easy and freakin' delicious breakfast. So good that I wanted to share it.
Eggs
Carnitas
Cheese
Salsa
Salt and pepper to taste.
Scramble up the eggs, add the carnitas when the eggs start to firm up, add a little shredded cheese."
Eggs
Carnitas
Cheese
Salsa
Salt and pepper to taste.
Scramble up the eggs, add the carnitas when the eggs start to firm up, add a little shredded cheese."
Baked Zucchini Sticks
This is actually decently healthy and tastes excellent so long as you get them fresh from the oven.
zucchini sticks, as many as you want to eat
flour, enough to dredge the sticks through
2 eggs
milk
bread crumbs, herbed or not
parmesan cheese
Preheat the oven to 350 and grease or spray a sheet pan large enough to hold all the sticks without touching
Mix the bread crumbs and cheese together and then mix the eggs and milk together seperately
Line up some shallow bowls and put the flour in the first, the eggs in the middle and the bread crumb and cheese mixture last
Process a handful at a time, making sure to cover each stick completely in flour before a quick dip through the egg and milk mixture and then into the bread crumbs
Arrange the completed sticks on the sheet pan and bake for 20-24 minutes
Serve with whatever dip you like, we used some ranch dressing that was good. These come out of the over with a crust on them that is really pretty good but they do not stay good for all that long. In an hour, they'll be nasty.
zucchini sticks, as many as you want to eat
flour, enough to dredge the sticks through
2 eggs
milk
bread crumbs, herbed or not
parmesan cheese
Preheat the oven to 350 and grease or spray a sheet pan large enough to hold all the sticks without touching
Mix the bread crumbs and cheese together and then mix the eggs and milk together seperately
Line up some shallow bowls and put the flour in the first, the eggs in the middle and the bread crumb and cheese mixture last
Process a handful at a time, making sure to cover each stick completely in flour before a quick dip through the egg and milk mixture and then into the bread crumbs
Arrange the completed sticks on the sheet pan and bake for 20-24 minutes
Serve with whatever dip you like, we used some ranch dressing that was good. These come out of the over with a crust on them that is really pretty good but they do not stay good for all that long. In an hour, they'll be nasty.
Tuesday
Can A Timer Be Sexy?
I think they can if they look and function like the Eva Solo timer. Simple is elegant is practical is useful.
Friday
Wiki for Recipes
Just was alerted to Wikipes which is Wiki for recipes, a community site to gather recipes together.
A great concept and should get some legs very, very quickly!
A great concept and should get some legs very, very quickly!
Saturday
Cooking with a Torch
Here is a very good visual recipe for Creme Brulee (a personal favorite desert of mine), Creme Brulee for Engineers.
