Our friend had a big crop of jalapeños and shared with us. We had more than I could use immediately. I made my Grandsons favorite pickle, jalapeño pickles. So easy, so tasty.
1 T salt
1 1/2 C white vinegar
1/2 C water
4 garlic cloves
1-2 T sugar¹
Sterilize two pint sealable jars and set aside.²
In medium nonreactive pan add water, vinegar, salt, sugar and bring to a boil.
Put on gloves
Wash and dry jalapeños
Slice jalapeños then place jalapeños and garlic cloves in jar leaving 1/2 inch at top.
Add boiled pickling liquid and let stand 10 minutes and cover.
Place in refrigerator and let stand about 3 days.
1 I added 2 T of sugar as these jalapenos had a lot of heat.
2 I boiled the Kerr® jars in water for 15 minutes and then transferred them to a clean cloth to cool down.
Easy to make crispy tortilla strips that add crunch to favorite salads.
6 6 inch corn tortillas
1 – 1 1/2 C canola oil
Layered paper towels on cutting board. Candy thermometer
Cut corn tortillas in half and then in about 1/8 inch strips. Cut the strips in half or thirds
In large skillet add 1 1/2 inches of canola oil to large skillet. Heat oil to 375º F.
Fry in three batches for about two minutes each.
Remove from fry pan and place on a layer of absorbent paper towel.
Season with salt if desired
Serve as salad topping.
An easy to make ahead store purchased pumpkin pie spice substitution made with existing spices in your cabinet.
Direct replacement for pumpkin pie spice used in holiday cooking.
2 T cinnamon
1 T ginger
1 t nutmeg
1 t allspice
1/2 t mace
1/2 t cloves
Add all ingredients in small bowl. Combine.
Place combined ingredients in storage container.
Use in place of pumpkin pie spice for pumpkin muffins,cookies, pies,and breads.
Use as direct substitute for purchased pumpkin pie spice spice blend.
Store in air tight container.
An easy to make pesto with cilantro and basil that has a fresh summery taste. It is delicious served with fresh pasta and seared shrimp or diver seallops with a dusting of fresh grated parmesan.
2 C cilantro leaves and stems rough chopped
1 C packed basil leaves
3 garlic cloves
1/2 C cashews unsalted
1/2 to 2/3 C olive oil
1/3 C Parmesan cheese shredded
1/4 to 1/2 t salt
Makes about 2 cups
Place cilantro, basil, garlic, and cashews in food processor and pulse until coarsely chopped.
Scrape down sides of bowl then add Parmesan.
Turn on processor and slowly add in olive oil until pesto is smooth.
Add salt and pulse to combine.
Ready to serve or freeze¹.
¹You can freeze the pesto in ice cream trays and transfer to air tight plastic bags or freeze it small plastic containers that have air tight lids.
A traditional Greek dressing made with fresh herbs. Serve on a Greek salad or any salad, pasta, or dress a cold vegetable plate.
2 garlic cloves minced
2 t basil minced
1 T oregano minced
2 t Dijon mustard
3 T lemon juice
5 T red wine vinegar
1 t salt
1/2 t fresh ground black pepper
1/2 C extra virgin olive oil
Tools and ingredients
In a small bowl, combine together the garlic, herbs, mustard, lemon juice, vinegar, salt, and pepper.
Then slowly add the olive oil whisking until the dressing is emulsified. Transfer to salad dressing container.
I used fresh herbs and lemon from my garden for the dressing. I used about three more times fresh herbs than I would dried herbs.
An easy to make balsamic vinegairette that is light but sweet.
2 T white balsamic vinegar
1 t honey
1 T dijon mustard
1 T shallot chopped or 2 cloves garlic minced
1/2 t salt
2 t lemon juice
Pinch of black pepper
1/3 C olive oil
Tools and ingredients
In small bowl add all ingredients except olive oil and mix. Add oil in steady stream while whisking vigorously to emulsify dressing. Transfer to salad dressing container.
A light, delicate salad dressing that lets the salad ingredients shine.
1/3 cup extra-virgin olive oil, good quality
2 T champagne vinegar, good quality
1 T honey
1 1/2 T shallot minced
1/2 t Dijon mustard
1/2 t salt
Pich of pepper
Tools and Ingredients
In a small bowl, whisk together the mustard, shallot, honey, vinegar, salt, and pepper.
While whisking, slowly add the olive oil until the dressing is emulsified.
The dressing will have a consistent appearance, and the oil will not be seaprated and floating on top.
Serve over beet and feta salad (my favorite) or a green salad.
I order a beet feta salad at my favorite Italian restaurant, and it is dressed in a champagne vinaigrette. I have had this salad a couple of times and based on what I tasted, this recipe is my attempt to recreate what I was served. We also use this dressing on our fruit salads and spring green salads.
Compound butters mix herbs, seasonings, butter and perhaps olive oil to create a flavor-packed finishing butter. We use compound butter as a way to use up extra herbs from cooking.
Most compound butters appear to call for ratios of 2 to 3 tablespoons of herbs to 8 ounces of butter. In some cooking, the higher fat content works. But as a finishing butter, the extra fat can feel heavy.
We use a much smaller ratio of herbs to butter to get stronger flavors–in the recipe below, a ratio of nearly 1-to-1. We use this compound butter to finish many dishes such as pan roasted prawns. The only watchout with the recipe below is to not leave the butter in too long or the herbs will burn.
2-3 T marjoram leaves
2 1/2 T butter
Remove leaves from stems and rough chop. Cube butter into 1/4 inch squares. This pre-work yields better distribution of hearbs across the compound butter after mixing.
Place leaves in food processor and pulse 3 to 4 times. The leaves should be finely chopped.
Add butter and blend for about 30 seconds. Using spatula, scrape butter herb mixture from sides of food proessor bowl and mix for another 20-30 seconds.
Remove compound butter from bowl and place onto plastic sheet. Role butter into a log. Use or refrigerate for further use. The pictures below display the final mixing and forming of compound butter into a log. The picuter is shiny due to the plastic and not strangly colored butter.
Tomatillos are an incredibly veratile ingredient that really stand out in a simple salsa verde. In this recipe, the tomatillos are roasted anf then pureed into a wonderful tangy sauce. This recipe can also be made without the roasting, but the sauce should be eaten same day. This salsa can be combined with avocado for a wonderful salad dressing or dip.
What is a tomatillo?
Tomatillo is a tart fruit that is native to Mexico. It is bright green in colot and grows within a husk. When I was growing up, we had a gooseberry plant with produced tangy (mouth-puckering) berries. The gooseberry plant is related the tomatillo.
3 garlic cloves
2 Serrano chilis
3 T cilantro
1 shallot diced
Husk, wash, and slice tomatillos. Fresh tomatillos can feel sticky to the touch, but the stickiness washes off.
Remove skin from garlic cloves. No need to chop.
Place cut tomatillos and garlic cloves in non stick skillet over medium high heat. Cook about 7-9 minutes until browned and then turn them over and repeat step.
Once browned and softened put ingredients into a food processor. Add diced serranos (or other peppers) and blend.
If using immediately, add cilantro and onion. If storing, add cilantro and onion when ready to use. Cilantro or onion can be fresh choped and added or pureed in a belnder.
We add serrano peppers for some extra heat, but other peppers can be used for more heat, or peppers can be avoided for no heat.
Peppers such as poblanos can also be roasted and added to the sauce. This changes the sauce flavor to a more earthy, savory and less fruity sauce.
An easy way to use leftover bread and enjoy croutons packed with flavor. Use them on salads or a replacement for panko or bread crumbs. Delightful as a snack.
See our Familia Recipes Garlic Croutons Lesson on making this simple recipe with amazing flavor.
Left Over Bread*
Peel the garlic clove with a knife. Cut bread into cubes.(If bread is not dry, place in oven for 4 minutes, remove and cool.)
Apply garlic to all surfaces by rubbing it on the surfaces. Make take more than one clove. Using pastry brush, paint the sides lightly with olive oil. Place in oven and bake for about 4 minutes per side.Remove and cool on baking rack.
*I had leftover olive bread this week.
We prefer rustic or artisan breads. They make flavorful croutons for salads. When I need panko or bread crumbs, I place my croutons in a plastic bag and easily crush them to desired fineness.