Well, it has been a long time since I posted a review! I have made a lot of things lately. I pulled the tomatoes from the garden and still have some green ones left. I’m researching ways to use them up. I have green tomatoe salsa in the freezer already. My Dad keeps hinting about green tomato mincemeat, so maybe if he’s nice to me, he’ll get some. 😉
I did end up buying some tomatoes to round out my recipes, but there’s a good portion of garden tomatoes in each recipe. I was pretty happy with how the garden performed this year. Next year we will be putting it in earlier though, I don’t want to end up with as many unripe peppers as I did this year.
For canned items, I made little jars of hot sauce and some homemade Rotel style tomatoes and peppers. The hot sauce recipe was from the Ball Canning magazine and called “Red Hot Sauce.” The Rotel was from this recipe: https://amp.thekitchn.com/recipe-rotel-style-tomatoes-recipes-from-the-kitchn-206851
I forgot the lemon juice in the Rotel and had to recan a couple days later, so went from 11 jars to 9, after reboiling. The hot sauce was canned in little tiny jars and I got five out of the batch. I used all of my homemade garden peppers, so I know it will be spicy. I also found out why gloves are necessary for cutting that many peppers. My hands burned off an on all through the next day.
Speaking of peppers, we have used our homemade salsa in a couple of dishes including, chicken tortilla soup- no pictures, and tacos! The tacos also have homemade pico on them.
I haven’t made any more jams, but do have some jellies planned, including a pomegranate one and a cider whiskey one. But those can be all done at any time.
I know I haven’t been talking a lot about food lately. I think my original purpose for starting the blog was fulfilled, at least in theory. I didn’t use all of my cookbooks, I don’t think, but I was more successful in making more new recipes and such. I’ll continue to use them, but I have also been able to think more about which ones are useful for us.
I have been trying to use new cooking techniques and equipment as well. I made lentil soup in the Instantpot for dinner last night and the house is still standing. That recipe is here: https://www.cookwithmanali.com/instant-pot-mediterranean-lentil-soup/
It was pretty good. I used brown lentils instead of red, so pressure cooked for 16 minutes instead of the 8. I also replaced the garlic with granulated garlic as I had run out of fresh. I used a Za’tar spice mix to replace everything except the parsley, salt, and pepper. I left out the mint because I didn’t think it would go well with the Za’tar. I had some garlic bread with it.
I made chocolate peanut butter pudding one night. The Husband is not a fan of pudding in general and especially peanut butter, so I had a lovely bowl for dessert for several nights. The recipe is here: https://www.smartnutrition.ca/recipes/chocolate-peanut-butter-pudding/
It was pretty good, although I think it needed a bit more peanut butter.
I also made these chocolaty muffins from garden zucchini. They were extremely good and you definitely couldn’t tell they had zucchini in them. Recipe:https://www.mybakingaddiction.com/chocolate-zucchini-muffins/
We had General Tsao’s chicken from “The Chew” cookbook. It was pretty nice, but needed a bit more sauce.
I used the Pampered Chef Stoneware book to make a Corned Beef Philly Cheesesteak ring. I used the crescent roll dough and then pretty much followed the recipe, except using cheedar instead of American cheese.
I wouldn’t make this again. It wasn’t the best and the meat got a little weird after baking it.
We had Mac and Cheese from the “Vegetables!” Cookbook. It made me giggle, since it was called “Grown-up Mac and Cheese.”
It was super rich and we had to eat small servings at a time. I used different cheeses, since it called for blue type cheeses. I decided breathing was more important than recipe following. 🙂
I’m going to write a separate sewing review. I don’t want to overwhelm you all.
I’m still trying to decide what to focus on with food, now that the cookbooks aren’t my main focus. The Husband has had several good suggestions including having themed weeks/months, using recipes from movies and books. Or focusing on a series for specific techniques or ingrediants. I also plan to try to write out some of my personal recipes. And, of course, the 25 days of cookies is coming. I think this year I will spread it out and make it the 25 kinds of cookies instead. Then I won’t be so rushed or frazzled in December.
So let me know what you’d be more interested in reading about food-wise. I’d hate for you all to get bored!
