Recipes/Canning

Weight Watcher's BEEF and PASTA

MAKES 4 (large) SERVINGS

4 tsp olive oil
2 onions, finely chopped
1/2 carrot, finely chopped
1 celery stalk, finely chopped
3-4 garlic cloves, minced
2 tsp minced fresh thyme or 1 tsp dried leaves
1/2 pound lean ground beef (10% or less fat)
1/2 cup dry red wine
One 14 1/2 oz. can diced tomatoes
1 cup thawed frozen green peas
2 1/2 cups cooked tubetti, ditalini or elbow macaroni
1/4 cup grated pecorino or parmesan cheese
2 Tblsp. chopped basil


Preheat oven to 350 degrees F., spray a 2 qt casserole with nonstick cooking spray. In a medium nonstick skillet, heat the oil. Saute the onions, carrot, celery, garlic and thyme until the onions are translucent, 8-10 minutes. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 5-7 minutes. Stir in the wine; cook 2 minutes, then stir in the tomatoes and peas. Reduce the heat and cook, stirring occasionally, 20 minutes. Stir in the macaroni, cheese and basil; transfer to the casserole. Bake until the cheese is melted, about 20 minutes.

Per serving: 401 Calories, 12 g Total Fat, 5 g Saturated Fat, 46 mg Cholesterol, 575 mg Sodium, 44 g Total Carbohydrate, 6 g Dietary Fiber, 23 g Protein, 204 mg Calcium. POINTS per serving: 8


EDAMAME - PEANUT DIP



12 oz pkg frozen SHELLED Edamame soybeans
1/4 cup (4 TBLSP) fresh ground peanut butter
3 peeled garlic cloves, or to taste
3 green onions
3 TBLSP lemon juice
3/4 tsp ground cumin
1/4 tsp cayenne pepper
3/4 tsp salt
1 1/2 TBLSP extra virgin olive oil
2 TBLSP water

Prepare Edamame according to package directions, omitting salt.  
Combine the edamame, peanut butter, garlic, green onions, lemon juice, cumin, cayenne, salt, olive oil and water in the work bowl of a food processor and process until creamy.  Adjust the consistency by gradually adding additional oil and/or water until the desired consistency is reached.  Serve on pita bread or crackers.

EASY and DELICIOUS!



CRANBERRY(or Cherry)/PISTACHIO SCONES

The recipe actual came from the Instruction & Recipe Booklet that came with our Cuisinart 3-cup Food Processor.  Not hard at all and really good!!!  Here ya go ...

Makes 8 scones

1/2 cup dried cranberries (or dried cherries)
1/2 cup boiling water
2 tablespoons packed brown sugar
1-1/3 cups all purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into 1/2" pieces
2/3 cup fat free vanilla yogurt
1/4 cup shelled pistachios
milk for brushing
granulated sugar for sprinkling

Pour the boiling water over the cranberries in a small heatproof bowl.  Let stand 10 minutes to plump.  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  Drain cranberries and pat dry, reserve.

(Using the metal blade in food processor)  Place the brown sugar in the work bowl.  Pulse to break up, 10 times.  Add flour, baking powder and salt.  Process to blend, 10 seconds.  Add cold butter pieces, process until mixture resembles a course meal, 30 seconds.  Add yogurt, cranberries and pistachios to work bowl.  Pulse until just incorporated, about 5 to 10 pulses.  Turn dough out onto a lightly floured work surface.  With lightly floured hands, turn dough to knead, 4 times.  (Press dough flat, fold, press flat again, repeat for a total of 4 times)  Roll dough into a circle, 7" in diameter, 3/4" high.  Use a serrated knife or pizza cutter to cut dough into 8 wedges.  Place the wedges on the prepared baking sheet in a circle with the wedges about 1/2" apart.  Brush lightly with milk and sprinkle with granulated sugar.  Bake in preheated oven for 25 to 30 minutes, until golden and firm, but not dry.  Let cool on a rack for 10 minutes before serving.

Nutritional information per serving:
Calories 192 (38% from fat) * Carbs 26g  *  pro  4g  *  fat 8g  *  sat. fat 4g  *  chol  16mg  *  sod 108 mg  * calc  43mg  *  fiber  1g


PICALILLI
(Family recipe)

1 peck green tomatoes
1- 3# bag yellow onions

Slice green tomatoes & onions about 1/8" thick ... place in large pot (I use my soup pot).  Sprinkle 3/4 - 1 cup salt over them.  Mix the salt through well and let stand overnight.

Drain (not necessary to rinse)
(I use the drainer from my spaghetti pot.)

Back in my large soup pot add the following ingredients for this amount of tomatoes/onions:
 7 1/2 cups sugar
4 1/2 cups cider vinegar
2 tsp. turmeric

3 Tblsp. mustard seed and 2 Tblsp. pickling spices  (in a cheesecloth pouch)

You won't think this is enough liquid  ... but it is!
Bring the liquid/spices to a boil .
Add the tomatoes & onions.
Bring back up to boil and cook 5 minutes.

Place in sterilized pint jars (recipe yields 9-11 pints) ... 1/2" head space in jar, clean rim, add lid & rings (hand tight). Hot Bath process for 10 minutes ... turn off heat and let sit in water for another 5 minutes.  Remove from canner, place on towel  and wait to hear the POP of sealed jars!

Picalilli is a good side dish.
I use it in my potato salad, chicken salad, egg salad.
Also good on a burger ...
ENJOY

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SWEET ONION RELISH

  • 1 1/2 gal. ground Vidalia Onions (16 to 20, about 10 lbs)
  • 2 red peppers (ground separately)
  • 1/2 cup salt
  • 1 qt. cider vinegar
  • 1 tsp. turmeric
  • 2 tsp. pickling spice
  • 1 Tblsp. dry mustard
  • 2 tsp. celery seed
  • 1/2 cup brown sugar
  • 4 1/2 cups sugar
Grind or use food processor for enough Vidalia onions to yield 1 1/2 gallons, add 1/2 cup salt and let stand 30 minutes.

Squeeze juice from mixture and discard juice. (I used cheesecloth inside my spaghetti pot and squeezed both the onions and peppers together ... get as much liquid out of them as you can).

Place your onions/peppers in a large pot, add vinegar, sugar, spices (tied in cheesecloth or use a tea ball).  Bring to a boil and cook for 30 minutes, stirring often.  Pack both onions & cooking liquid in sterilized jars, leaving 1/2" headspace.  Remove air bubbles by tapping bottom of jar.  Wipe jar rims. Adjust lids, Process 10 minutes in a Hot Water Bath.  Makes about 7-8 pints. GREAT on hot dogs!

WARNING:  Turmeric will STAIN your plastic utensils!
My one time WHITE ladle is now YELLOW!!

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FIESTA CORN RELISH
DOUBLE RECIPE Yields: 5-6 Pints

  •  5-6 large ears fresh corn (or 4 cups frozen corn)
  • 1 hot yellow pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups cider vinegar
  • 3/4 cup granulated sugar
  • 1/2 cup chopped red onion
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped green onions
  • 1 tsp. ground cumin
  • 1 tsp. pickling salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tblsp. chopped fresh cilantro
1.  Bring a large pot of water to a boil over high heat.  Add corn, cover and cook for 6 minutes.  Drain and cool until easy to handle.  With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel or enamel saucepan.

2.  Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.  Bring to a boil over high heat, reduce heat and boil gently, uncovered for 20 minutes.  Stir in cilantro and cook 2 minutes longer.  Remove from heat.

3.  Remove hot jars from canner and ladle relish into jars to within 1/2" of rim (head space).  Process 15 minutes... turn off heat, remove lid and let jars remain in hot water another 5 minutes.  Remove from canner and sit on towel to cool & seal.


For the following recipes, please CLICK ON THE NAME to go the appropriate blog posting.
ENJOY!


2 comments:

  1. Thanks for sharing Darlene! I met you a few years agao over ant the little shop in Zoar and admired your decoupage/tole cards they were so beautful! Will definately try the picalilli as the tomatoes didn't ripen this year And I only live in the Wheeling WV area!!

    ReplyDelete
  2. Darlene, if you are sharing recipes, you should give your followers a real treat. Give them your recipe for Apple Dumplings. I have make them
    several times over the years and they are way more than delicious. Plus,
    the house smells terrific! Thanks for sharing.
    Love, Donna

    ReplyDelete

Thanks for taking the time to leave me some love!
Darlene