So I was going to try Emeril's spicy pickle recipes, but it called for canning and supply wise I was unprepared. Instead I did a bit of research into easy brines and here is what I came up with.
2 Cups Filtered or bottled water
1 C Apple Cider Vinegar
1C White Vinegar
2 TBSPN Kosher Salt
I heated all of the above up. To my jars I added 4 garlic gloves, 1 chopped habenero with half the seeds removed, fresh ginger root and a bunch of fresh dill. I sliced the cucumbers and but them in the jar with all the other ingredients. Finally I poured the hot brine over the cucumbers leaving about 1/2 an inch at the top. I left them on the counter until they cooled then put them in the fridge. I was thinking it might take about a week but after a couple days I was enjoying my own spicy pickles. They have just gotten better as the days pass!
Sunday, August 21, 2011
Spicy Stir Fry Salad
This is a recipe that I made up while looking for new ways to use Swiss Chard (silverbeet). Keep in mind this recipe can be tweaked to your own wants and needs. A warning I really don't measure when I am just making up a dish.
I used grapeseed oil (1 TBSPN)ish
10 cloves of garlic peeled and chopped (I love garlic)
a bunch of red stem swiss chard
2 harbenero peppers (i took out most of the seeds but did leave some behind, would probably use 1 next time)
1/4 med red onion
bacon bits
1 med tomato from my garden
I cooked the harbenero, onion and garlic in the grapeseed oil until the onions became translucent. Then I added in the washed and chopped swiss chard. Finally once the swiss chard had fully wilted I added the bacon bits and tomato.
It tasted just like a warm and spicy salad no dressing needed. Very delicious and a fun way to use swiss chard or spinach.
I used grapeseed oil (1 TBSPN)ish
10 cloves of garlic peeled and chopped (I love garlic)
a bunch of red stem swiss chard
2 harbenero peppers (i took out most of the seeds but did leave some behind, would probably use 1 next time)
1/4 med red onion
bacon bits
1 med tomato from my garden
I cooked the harbenero, onion and garlic in the grapeseed oil until the onions became translucent. Then I added in the washed and chopped swiss chard. Finally once the swiss chard had fully wilted I added the bacon bits and tomato.
It tasted just like a warm and spicy salad no dressing needed. Very delicious and a fun way to use swiss chard or spinach.
Friday, August 5, 2011
Foods to heal the liver
I have a tumor on my liver. Due to my inability to take the mri contrast I am unsure if it is something I should be worried about or not. To err on the side of caution I have chosen to add foods to my diet that are thought to heal or help the liver. I saw this article about the leafy green vegetables being really good for the liver. I happen to love the leafy greens so it will not be hard to incorporate it more into my eating.
Swiss Chard is my newest favorite veggie (why am I just now trying it, lol). So far I have cooked it with some onion and garlic and a little bacon as a side dish. I am always scoping out new ways to make old favorites to keep food interesting in this house. My son and I both will get sick of something quick if we have it too much. That is when I found this recipe:
Silverbeet & Feta PieAnna & Jonas' very own recipe. Serves 4.Ingredients
1 bunch of silverbeet (or spinach)
2 sheets frozen puff pastry
300g feta
Juice of 2 lemons
1 egg
1 tablespoon milk
1 tablespoon sesame seeds
Freshly ground pepper to taste
Method:
1. Preheat oven to 180'C.
2. Remove stalks from silverbeet. Slice leaves into shreds. Wash thoroughly. Steam:
a) use the microwave – put a little water and some silverbeet in a microwave dish and microwave until wilted.
b) use the stove – put a metal colander on top of a pot with a little boiling water. Place batches of silverbeet in colander and cover with pot lid. Steam until wilted.
3. Squeeze excess liquid from silverbeet and chop finely.
4. Begin thawing puff pastry.
5. In a bowl, mash together with fork the feta, lemon juice, pepper and silverbeet until combined and smooth.
6. Divide mixture in two, spread evenly over pastry sheets leaving 2cm border. Fold pastry into log shape, sealing edges together.
7. Beat egg in bowl with milk. Brush pastry with egg wash. Sprinkle with sesame seeds.
8. Line baking tray with baking paper. Place rolls on tray. Bake in over until pastry puffs and turns golden, about 15 – 20 minutes.
Now I never follow a recipe exactly so here is what I did...
I steamed the swiss chard, red onion and minced garlic together. When done I added a touch of Adobo.
When I spread the swiss chard over the dough I sprinkled bacon over the top then sprinkled feta over that.
This was delicious. Even my teenage son was raving about how good it was. Plus hey, if it can help heal my liver then why not have it in my arsenal of recipes lol.
Swiss Chard is my newest favorite veggie (why am I just now trying it, lol). So far I have cooked it with some onion and garlic and a little bacon as a side dish. I am always scoping out new ways to make old favorites to keep food interesting in this house. My son and I both will get sick of something quick if we have it too much. That is when I found this recipe:
Silverbeet & Feta PieAnna & Jonas' very own recipe. Serves 4.Ingredients
1 bunch of silverbeet (or spinach)
2 sheets frozen puff pastry
300g feta
Juice of 2 lemons
1 egg
1 tablespoon milk
1 tablespoon sesame seeds
Freshly ground pepper to taste
Method:
1. Preheat oven to 180'C.
2. Remove stalks from silverbeet. Slice leaves into shreds. Wash thoroughly. Steam:
a) use the microwave – put a little water and some silverbeet in a microwave dish and microwave until wilted.
b) use the stove – put a metal colander on top of a pot with a little boiling water. Place batches of silverbeet in colander and cover with pot lid. Steam until wilted.
3. Squeeze excess liquid from silverbeet and chop finely.
4. Begin thawing puff pastry.
5. In a bowl, mash together with fork the feta, lemon juice, pepper and silverbeet until combined and smooth.
6. Divide mixture in two, spread evenly over pastry sheets leaving 2cm border. Fold pastry into log shape, sealing edges together.
7. Beat egg in bowl with milk. Brush pastry with egg wash. Sprinkle with sesame seeds.
8. Line baking tray with baking paper. Place rolls on tray. Bake in over until pastry puffs and turns golden, about 15 – 20 minutes.
Now I never follow a recipe exactly so here is what I did...
I steamed the swiss chard, red onion and minced garlic together. When done I added a touch of Adobo.
When I spread the swiss chard over the dough I sprinkled bacon over the top then sprinkled feta over that.
This was delicious. Even my teenage son was raving about how good it was. Plus hey, if it can help heal my liver then why not have it in my arsenal of recipes lol.
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