Recipes

Filling the Pantry

Cool evenings and crisp mornings…there are hints of fall colors starting.  The change of seasons is becoming more evident with each passing day.

We’ve been working in the garden to clean out summer crops passed their prime while planting crops for over-wintering.  Crops in the works include: lettuces, radishes, turnips, beets, carrots, scallions, kales, collards, and even crazy things like cauliflower (may be too late but worth a try).

In the meantime, the last summer harvests have been processed in order to savor the tastes later on.  It is a bit of work, but there is a feeling of satisfaction when the pantry gets full.

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The results of a few weeks of canning.

Soon, I’ll get some beets and garlic pickled and restock our supply of hot pepper jelly.

What are you filling your pantry with?  Do you have a favorite canning recipe?

Pizza Quinoa Bites

This post is one I have been meaning to get to for quite some time.

Last year, we were lucky to host a farm concert and gathering of friends.

As with most gatherings, food was a part of the event.  I tell ya what, there are few things better than a potluck meal.  So many beautiful dishes and ingredients!  So many textures and tastes.  Potlucks are a fun way to sample the world of culinary delights.

The recipe I am posting today comes from a big supporter of PTHF, and I can attest to the deliciousness of these wonderful little pizza bites.

So, nearly a year later, I am introducing you to P.G.’s “Mini Pizza Quinoa Bites” as she shared with me.  Enjoy!

Mini Pizza Quinoa Bites – From Iowa Girl Eats  Iowagirleats.com

Makes 24 bites

Ingredients:

2 cups cooked quinoa, cooled slightly or chilled (about 1/2 cup uncooked quinoa – be sure to rinse well before cooking)

2 whole eggs

2 egg whites

2 cups chopped pizza toppings (pepperoni, black olives, pineapple, ham, onions, sausage, peppers, etc.)

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 teaspoon Italian seasoning

Pizza sauce, for dipping

Directions:

1. Preheat oven to 350 degrees, line a baking sheet with foil, then spray a 24-cup mini muffin tin VERY well with nonstick spray and set aside.

2. Add all ingredients except pizza sauce to a large bowl then stir to combine. Fill mini muffin tin cups to the top with the mixture then place on prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before removing from cups. Serve with warmed pizza sauce.

3. TO FREEZE: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag.

Microwave for 20-40 seconds depending on how many you’re reheating.

4. FOR REGULAR-SIZED MUFFIN TINS: Bake for 25-30 minutes (Note: I have not tried this myself, although several readers have left comments saying this works!)

I used Near East Quinoa blend of quinoa and brown rice (boxed) Roasted red pepper and basil flavored.

Chopping takes a long time so use the food processor.

Can be made a bit smaller and get 36 – 48.

 

Hoppin’ John Recipe

The last in the “good luck eats” series is an old southern staple…Hoppin’ John. Though beans, like green, are meant to serve as a symbol of wealth (“peas for pennies, greens for dollars, and cornbread for gold”), they just don’t really look like coins to me. Another historical perspective mentioned that the good luck association of beans is tied more to the quick germination and sustenance they provide.

Hoppin' John fixins

Hoppin’ John fixins

The source for this recipe is the Charleston City Paper again. Go here for the original writeup:

Ingredients

Dried black eye peas, 2 pounds soaked overnight then drained

2 quarts chicken stock or broth

Diced red and yellow bell peppers

2 ribs celery, diced

1 large onion, diced

Cooked bacon, diced

2 teaspoons pickled jalapeños

2 tablespoons minced garlic

2 tablespoons fresh, chopped parsley

2 tablespoons fresh, chopped thyme

2 bay leaves

2 ounces tomato paste

2 teaspoons chili powder

Kosher salt and freshly ground black peppers

Directions

  • Cook bacon in a large pot until crisp. Add onions, peppers, celery, chili powder, garlic, tomato paste, thyme, bay leaves, pickled jalapeños, salt and pepper to taste. Sauté over medium high heat until tender, about 5 minutes. Add drained peas.
  • Add two quarts chicken stock/broth and bring to a boil.
  • Reduce heat and simmer until peas are tender.
  • Season with salt and pepper to taste.
  • Cook favorite rice and serve peas on top or mix rice in with peas. Top with chopped parsley.

 

Collard Greens Recipe

Part two of our good luck eats recipes is one I found online via the Charleston City Paper (Charleston, SC).

Collard greens are a southern staple and symbolic of wealth…money. This recipe was definitely loaded…with FLAVOR.

Here’s our take on good luck greens (find the original write up here)

Ingredients

Collards…I picked about 2-3 pounds, folded leaves in half and de-stemmed then cut in ribbons

1 1/2 cups cider vinegar

1 tablespoon of homemade hot (ghost pepper) sauce from J&S Creations

1/4 cup brown sugar

1 tablespoon Kosher salt

2 quarts water (or chicken broth)

Optional – ham hock, smoked pork or bacon. We were having ham, so I added a little chopped ham to the mix.

Directions

  • Bring water to a simmer and add vinegar, hot sauce, brown sugar and salt. If using a ham hock, add it now, too. Simmer for 20-30 minutes.
  • Add collard greens and chopped ham.
  • Simmer all lightly for 2-3 hours.

Simple. Tangy. Fresh. Bring on the riches!