Green Chili Tomato Jam

Adapted from blog Cooking without Limits

Substituted a few ingredients for a savory chili sauce\ jam.

Rough measurements, and by taste to get a sweet\sour taste.

Very  good use for tomato and hot peppers.

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Green jalapeno peppers with seeds…  about 125 grams, processed in a food processor

white sugar……. 68 grams

apple cider vinegar …. about 51 ml

bottled lemon juice and peeled processed orange  combination ….. 2 tablespoons more or less

Tomatoes, cherry/grape type  is what I have harvested recently.

Pour the vinegar, sugar, orange and lemon juice in a pan

boil for 5 minutes, add the hot  peppers, Add tomato (amount by eye) to achieve and desired consistency.

Cook on low heat to thicken, adjust measurements if necessary, place in jar, cool and refrigerate.

Due to the size of the tomatoes, the sauce has a high concentration of seeds versus pulp. A good condiment to have on hand not only for toast etc. but a cooking ingredient for sauces and marinades.

 

 

 

 

 

 

 

green peppers stuffed with broccoli and rice.

Usually stuffed peppers contain some sort of meat, this time a cheesy rice with broccoli filling was used.

Other stuffed pepper recipes:

https://pmetro.wordpress.com/2012/03/25/stuffed-peppers/

https://pmetro.wordpress.com/2013/04/19/stuffed-peppers-2/

Prep the broccoli (and garlic ! of course)

I chose to steam instead of saute.

I usually zap the peppers in the microwave a bit to soften them up.

cut off the top and remove the seeds and ribs (but you knew that!)

as you would prepare some rice, use stock instead water for a kick of flavor.

Prepare a bechamel sauce (butter and flour with milk or for a rich sauce evaporated milk), seasoned as you would prefer.

add the broccoli mixture to the sauce.

mix in the rice

Add some grated cheese, in this case Parmesan to complete the stuffing.

in a baking dish big enough for the peppers, fill the peppers carefully and put them in the dish.

need some bread crumbs ? I chopped up some pretzels for the topping

Into the oven they go ….

run up the broiler after the peppers are hot and bubbly to get the brown crunchy top.

Brunch re-iteration

White flour flatbread made with a bit of bacon fat, lettuce, egg, beef, green pepper and onion, hot pepper relish.

Crafting Corn Chips

Tortillas or otherwise know by other names are usually used for tacos that have been fried and crisp like a corn chips. There can be many other versions. One of the gifts I received this past Christmas was a tortilla press. Previously, a DIY version I  from  made from wood, did not survive as the hinge of the handle broke under the pressure.  Most of the times I resorted to a rolling pin when making tortillas, or what I commonly refer to as corn chips. The difference between using a rolling pin and the press is like night and day. It makes the task easier and faster. It is a pricey item but the quality is such  that it will never need replacement. If I knew of the advantage of making tortillas with a press, I would have acquired one much earlier.

The actual recipe for corn chips (tortillas)  varies  lending itself to crafting however you like your tortillas. Flour is the main ingredient and can be all forms of white, corn, etc.  So far, finely milled corn flour, masa, gives the best results. Add water and that’s the basic recipe. One advantage when DIY corn chips is that the amount of salt added if needed can controlled to give a flavor that’s less salty and more corn flavor than a typical bag of purchased chips. White flour and water also makes a quick wrap for many meals.

Here’s one recipe as an example.

Using the press

It’s that quick.

How you cook your tortillas can vary also.

Baked in the oven.

Cheese, onion and garlic with red pepper.

Some variations I made

cooked on the griddle

Wraps  with chicken  and cheese fillings.

Not having posted in a while, less frequently than in the past, I’m researching recipes that would be different from former postings. Small  incremental changes over a period of time in my diet are a goal to complete.  NO WAY ! will I blog about healthy eating habits, exercise, and weight control, there are more than enough postings online to confuse you about food, vitamins, additives, beverages etc.

Eat Well !

Chicken n’ rice soup

Prepare rice, as much as needed for your amount of soup and reserve.

Utilizing veggies, dice small , in this soup , onion, peppers; green, orange and red. Carrot,  celery and small amount of garlic. In a small amount of olive oil , better yet chicken fat or a combination of both sauté the diced veggies.  Add chicken stock, another household members poaches chicken breasts and reserves the stock for me. Also the trimmed chicken tenders from the breast are reserved for the soup. 

Add water or additional stock to bring the soup up to quantity desired figuring the additional rice to be added.

To round out soup I added about 1/4 cup Bob’s Red Mill  soup mix. 

Season to taste with salt and pepper and other spices to your palate. (A dash of curry, cumin, hot pepper, etc.)

Add the chicken meat diced, and greens, I was fortunate to have kale, Tat soi, and brocolli leafs.  

 Simmer slowly, I prefer to have the rice added to the bowl when served rather than mix into the soup. 

Garnish with grated Romano. 

  
Accompanies a cold damp night. A side of toast or croutons perhaps?

Simple pizza

a few basic ingredients for a quick snack….Onion, garlic, basil, thyme, goat cheese, Parmesan. A light sprinkle of dried hot red peppers, salt and pepper and  a drizzle of olive oil. Basic but good.

before the oven

Friday Night food Fare

From a recent Friday night

maybe what you would get in a pub

Home brew beer, fresh salsa, cheese and hand rolled corn chips.

TGIF