Homemade Medium - Hot Salsa Recipe

Today I made a nice big batch of Salsa.  I like to call it Smoky Chipotle Salsa.  It is so yummy and tasty!  I tried making it for the first time last year.  Well, a few weeks ago we finally ran out and I just couldn't bring myself to go out and buy a jar of the store bought stuff.  So I made another batch.

Medium-Hot Salsa

16 cups very ripe tomatoes, cored & chopped (no need to peel or seed)

5 cups yellow onions, chopped

4 cups green peppers, chopped

1 canned chipotle chili (optional– or you can add more for super hot salsa)

1 sm can of chopped green chilli's

5 small green hot peppers (can't remember the name)

12 cloves garlic

3 teaspoons cumin

4 teaspoons black pepper

4 Tablespoon canning salt (also called pickling salt — it has no iodine)

2/3 cup white vinegar

30 ounces tomato sauce (homemade or from the store)

24 ounces tomato paste (homemade or from the store)

juice of 2 lime

1/2 cup fresh cilantro, chopped

Chop tomatoes, onions, peppers, garlic and chipotle chilis by hand or in a food processor. Make it as chunky or fine as you like. In a large non-aluminum pot, mix everything together except the lime juice and cilantro.

Bring the mixture to a boil. Continue boiling 10 minutes, stirring occasionally. Remove from heat and stir in lime juice and cilantro.

Fill jars with hot mixture. Wipe rims and add lids and screw-bands. Process in a boiling water bath for 15 minutes. Make sure the boiling water is deep enough to cover the jars by at least one inch, and start timing when the water returns to a boil after adding the jars.

Check the jar seals. If any haven’t sealed, you get to eat that right away! Keeps in the fridge for several weeks once opened.

If you want a very mild salsa, start by omitting the chipotle, cutting the cumin to 1 teaspoon, and removing the seeds from the hot peppers. Once the mixture has cooked for about 5 minutes, give it a taste, and season to desired “hotness” by adding the cumin, hot pepper seeds and chipotles (with or without the adobo sauce in the can). The recipe as listed makes a medium-hot version.

If it is not spicy enough, you could add a cup of chopped jalapeno peppers with or without the seeds.

This recipe is doubled so if you want a smaller batch, just cut the recipe in half.  I got 16 pints of Salsa today.

Enjoy!

Sunshine Rhubarb Juice Concentrate

So the other day while I was mowing the lawn, my husband and kids thought they would do me a favor, and pick my Rhubarb.  I have 6 huge plants of it, so you can imagine the lovely pile of Rhubarb.  They chopped it up for me and put it in the fridge for me to do something with.  They were thinking cakes and muffins, but they chopped it in chunks that were too big for that.  So then I was thinking, why not try some juice?  I have made and canned juice concentrate out of Blackberries, Raspberries and Black Currants.  All of these have been great homemade juices.  Some searching on the interntet gave me this recipe, and yesterday I gave it a whirl.

Sunshine Rhubarb Juice Concentrate

12 Cups Rhubarb

4 Cups Water

1 Cup Sugar

Chop Rhubarb into 1 inch long peices.  Place in a large pot, add water.  Place on Medium-High heat and bring to a boil, stirring constantly for 10 minutes until the Rhubarb is tender.

Ladle stewed Rhubarb into a cheese cloth lined colander over a clean bucket or large pot to strain out juice.  Leave undisturbed for a few hours for juice to drain.

In a large pot over medium high heat combine juice and sugar.  Stir to dissolve sugar.  Do not boil, just heat it.  

Ladle into clean sterilized hot jars.  Leave a 1/2 inch head room top with new lids, rings and hot water bath for 10 minutes.

To drink it, mix it equal parts with water.  Or you could also mix it with gingerale, sparkling water or some say alcohol?  I haven't tried those yet, but I imagine they would be good too!  

This morning I mixed up some with just water to try it and it reminds me something of lemonade, except that instead of the lemon taste, you have the Rhubarb flavor.  It would be great added to punches.

Ok, Now I sort of cheated, and made a big batch.  I measured the Rhubarb out into my biggest roaster  (28 cups) and added the water to that, and popped it in the oven at 350 for a while.  A few times I gave it a stir.  Then when it was all really tender, I gave it a mash with my potato masher, ladled it into jelly bags and hung it over a huge pot over night.  Then I canned it yesterday.  I got 7 pint jars out of 28 cups of Rhubarb.

Blueberry Scones

Who doesn't love a good Blueberry Scone nice and hot out of the oven.  These are so quick and easy to make.  Perfect in the morning or to throw on just before someone comes over to tea.  

Blueberry Scones

2 Cups Flour

1/4 Cup Sugar

4 Tsp Baking Powder

1/4 Cup Butter

1 Cup of Blueberries

1 Egg

2/3 Cup Milk

Mix dry ingredients together in a bowl.  Add butter and cut in a pastry cutter until crumbly.  Stir in Blueberries.  Make a well in the center.

In a small bowl, beat egg until frothy with a fork, and add the milk to the egg, giving it another quick beat to mix it.  Pour the liquid into the center of the well in the dry ingredients and stir it with the fork to form a soft dough.  I do it gently not to pop the blueberries.

Turn out onto a floured surface and give a gentle knead about 8 times.  I do this right in the bowl I mixed the dough in to save myself the mess.  Since I use blueberries in it I try and be very careful and gentle so I don't pop them.  

Divide dough into 2 equal portions and pat each one into a 6 inch circle.  You can flour your hands if the dough is sticky.  Transfer to a greased baking sheet.  Brush with cream or milk.  If you like you can sprinkle sugar over the top (or you can wait until it comes out of the oven and you could drizzle a glaze over it while it is still hot).  Score like a pie (I do 6 pieces).

Bake at 425* for 15 minutes until golden brown and risen.

I like ours with a Vanilla Glaze over top.  Just mix some icing sugar with a drop or two of vanilla and water and stir it until it is smooth, then when your scones come out of the oven, drizzle it over them while it's hot and it will dry on them.  Sometimes the kids also enjoy it if I use lemon juice in the glaze instead of water and vanilla.  Gives it a bit of a tang.  If you like, you can either use fresh or frozen blueberries.  Which ever you have at hand.  The original recipe I had called for 1/2 cup currants in it.  But once I tried blueberries there was no going back.  The Blueberries were a hit.

Perfect to share with a friend.

Donair Recipe

Today, seems like the perfect day to stay inside and make Donairs!  So I thought I would share the recipe as well as the recipes for Halifax Sweet Sauce and Tzatziki Sauce... after all, what is a donair with out the saucy goodness?

There was a place not to long ago that made donairs in Terrace, but from what friends and family told me who tried them and mine, my recipe is better.  I used to work in a donair stop about 13 years ago.  I loved them and had to find some way to fulfill that craving when the shop closed.

Donair Meat

3 lbs Lean Hamburger 

3/4 cup bread crumbs

1 -2 tsp Cayenne pepper

1 1/2 Oregano

3 tsp Paprika

2 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Salt

*sometimes I add bit extra spice.

Combine all ingredients, and knead for 20 minutes (yes, I actually do this).  Shape into 2 tightly formed loaves.  I use wax paper to help form the loaves.  I guess they are more log shaped.  Try not to leave air pockets in the meat.  Bake on broiler pan for 2-2 1/2 hours at 300* until done.  Cool.  Slice thin and reheat.  I sometimes (ok, most of the time), cant resist and slice off a sample or 2 before it is cool.  Just try and resist the smell.

Donair meat made into loaves and on a broiler pan.

Donair meat cooked.  Depending on the fat content in your meat, it will shrink up some.  

Sweet Donair Sauce (aka Halifax Sweet Sauce)

2/3 cup Canned Milk

2/3 cup Sugar

2 tbsp vinegar

1/2 tsp garlic

Stir milk, sugar and garlic powder ;until sugar is dissolved.  Slowly add vinegar a tiny bit at a time, while stirring slowly, until thickened.  Let sit 1 hour in fridge before serving.

Tzatziki Sauce

1/2 long English Cucumber

salt for sprinkling

2 cups plain yogurt

2 tsp vinegar

2 small cloves garlic pressed (I sometimes add a bit extra depending on the clove size.)

1 tbsp minced Dill (you can use dried)

salt and pepper to taste

Grate cucumber.  Place in colander and sprinkle lightly with salt and let stand for 30 minutes to pull out excess water.  Rinse and press dry between paper towel.  Whisk yogurt until smooth.  Stir in vinegar, grated cuc, garlic and dill.  Season to taste with salt and pepper.  Serve chilled.  Makes 2 1/12 cups.  This is an awesome dip to go with garlic pita, or garlic cheese pita.  YUM.

*Save a bit of time by first heating the meat a bit in the micro wave or wrapping the sliced stuff in tinfoil and heating it in the oven ahead of time.

Ok, so now

Things to put on your Donairs.

Pita or those mini pizza shells, or I love Nann bread.

Mozza Cheese,

Feta Cheese

Tomatoes

Onions

Peppers

Cucumbers

Hot banana peppers... it could go on and on...

So usually I wet the pita with water so it doesn't dry out to much, put it on a cookie sheet with some meat and cheese (mozza and feta) heat in oven until the cheese is melted. Then toss on some veggies and sauce of your choice.  Wrap it sort of like a burrito in tinfoil to keep the stuffing's and sauce from making to big of a mess.  Close your eyes, take a big bite, spit out tinfoil and enjoy.  Ok, just don't bite the tin foil.  (I like to spoon my sauce on as I eat it.)

Donairs waiting to go into the oven for a few minutes to melt the cheese.

All wrapped up and ready to eat!

Donair with Tzatziki on the left and Halifax Sweet Sauce on the right.

It's usually a big deal when I make them, because most of the family wants some and of course I like to share with friends.  We have a donair day.

I just want to add that you can use other meats besides ground beef.  We use moose meat quite often and it is awesome.  It does tend to be a little lean though, so you may want to add a little oil to your meat.  Today I am trying a mixture of Moose and some of our own Pork. 

Spinach Salad Dressing

Lately I've been really craving Spinach Salad.  I just thought that I would share my dressing recipe.  It makes my mouth water to just think of it.

This is so easy to make!

Spinach Salad Dressing.

1/2 Cup Sugar

1/2 Cup Oil (I use olive oil)

1/4 Cup Vinegar (I use Balsamic)

1/4 Tsp Paprika

1/4 Tsp Worcestershire Sauce

1 Tbsp Minced Onion (I grate it with the small side of the grater)

2 Tbsp Sesame Seeds

1 Tbsp Poppy Seeds.

Put it all in a jar or a shaker container and give it a good shake.  Store remainder in the fridge.  This stuff smells so, so good!  In my opinion, using the Balsamic Vinegar makes this salad dressing.  

I drizzle it over my spinach and sliced strawberries for a yummy, easy salad!

Chocolate Chip Bars

If you love Chocolate Chip Cookies, you can't help but love these squares.  I think they are easier to make then the cookies!  And they taste like the cookies!

Chocolate Chip Bars

2 Cups Flour

1/2 Tsp Baking Soda

1/2 Tsp Salt

1 Cup Butter

3/4 Cup Brown Sugar

3/4 Cup White Sugar

2 Large Eggs

1 1/2 Tsp Vanilla

2 Cups Chocolate Chips

Optional, 1 Cup chopped Walnuts

Blend dry ingredients in a smaller bowl.  Blend Butter, Sugars, Eggs, and Vanilla until creamy.  Blend in the dry ingredients with the creamed mixture.  Stir in Chocolate Chips and nuts.  Spread batter into a 10 X 10 inch lightly greased pan.  I use a 9 X 13 inch pan just fine.  Smooth batter with spoon.

Bake for 30 minutes for at 350* or until golden. 

I like to slightly under bake mine so that they are good and chewy!

Enjoy!

  

Easy Pancake Recipe

This recipe is pretty easy and yummy!

1 1/2 cup Flour

1 Tbsp Baking Powder

1Tbsp Sugar

1/2 Tsp Salt

1 3/4 Cup Milk

2 Tbsp Oil

1 Egg

Vanilla

Blend dry ingredients together.  Blend Wet ingredients (I do this in my 4 cup measuring cup).  I don't measure the vanilla but just dump it in.   Add the wet to the dry and give a mix, then ladle into a hot pan or griddle.  The batter will get bubbles on it when it starts cooking.  When the bubbles pop and the batter starts to lose the shine, give it a flip!  Cook until golden brown.

Usually I find with my family, we have to double the recipe or even quadripple the recipe so that there is left overs for lunches and stuff.

If you want thinner pancakes, just add a little more milk.

Fiddlehead Quiche

It's that time of year when the fiddleheads are popping, and begging to be eaten.

Not every fern is edible, so make sure that you pick the right ones, Ostrich Ferns. The ones you are looking for have a very thin papery skin on them, that you will need to remove before eating it.  The main stem of the fiddle heads are smooth without the darker brown hairy frond skins. The skins should rub of quite easily.  Fiddlehead ferns often have a dark brown spore frond that will be sticking up lasting through the winter.  Pick the tightly curled ones.  I would also recommend not picking ones that grow along roads.  Make sure not to pick all the heads on the plant!

Grasp the fiddlehead coil and bend it back and it will snap away from the plant.

Rub and wash off the papery husks.  Pretty aren't they?

Fiddlehead Quiche

1 frozen or fresh (or homemade) Pie Crust

2 cups chopped Fiddleheads 

1 small Onion 

2 Tbs. Olive Oil 

1 cup Shredded Cheddar

4 Eggs 

1 cup Cream (or half & half) 

1 Tbs. Coarse Mustard 

2 Tbs. Flour
Chopped and cooked Bacon

Precook piecrust in a 350° oven. After preparing the Fiddleheads for cooking (remove the thin golden skins and rinse), sauté onions and Fiddleheads in olive oil for 6-8 minutes then place in crust. Sprinkle cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over other ingredients.

Bake at 350° for about 50 minutes (full cooked fiddleheads). Pie is cooked when a knife inserted into the center comes out clean. This dish may be served cold, warm, or hot.  Serves 3-5

Isn't there just something so beautiful about a fiddle head?

Heavenly Creamy Caramels

I made a batch of these yesterday.  And are they ever good!  These were so easy to make, too. This is going into my cook book for sure!  They're so soft, chewy and taste soooo good!  I think the flavor beats store bought ones, plus the softness of them makes them irresistible.  

Chewy Caramels.

1 1/2 cups heavy Whipping Cream

1 Cup White Sugar

1 Cup Brown Sugar

2 tsp Kosher Salt

2 tsp Vanilla Extract

Prepare an  8" X 8" pan by buttering it (make sure to get the sides), and lining the bottom in parchment paper.

In a heavy bottomed medium pot, mix Whipping Cream, Sugar, and Salt.  On medium-high heat place pot, and stir constantly so sugars dissolve until it comes to a boil.

Stop stirring, clip Candy thermometer onto side of pot, and let it boil until it comes to a temperature of 245 degrees F or 118 C.  Keep a close eye on the temperature. DO NOT STIR!  If crystals form along edge of pot, use a pastry brush dipped in water to brush the crystals back down.  Also don't use a metal spoon to stir it or crystals may form in the caramel.  Use a wooden spoon, or I used my silicone spatula.

As soon as it hits 245F, remove from heat and stir in Vanilla.  Pour into prepared pan.

Let sit for about 8 hours until it has set.

Remove from pan, with a knife that has been oiled with a non tasting oil (you might have to wash and re-oil your knife a few times while cutting) cut into small squares (around 48).  Space them out on parchment paper in an air tight container, or wrap individually in Heavy cellophane or foil, to give out as gifts.  Stores at Room temperature for several days (if they last that long!)

Now, I was going to make another batch, sprinkle chopped pecans on the bottom of the pan, pour the caramel over them, then cube and dip into chocolate.  I think these would taste like heaven.  But unfortunately when I put my pot and candy thermometer in the sink to soak for a few minutes, someone came along and bumped my thermometer and it broke.  (So don't forget to be very careful with your thermometer.)  Now we'll have to wait a few days until I get another thermometer before we can see if the addition of pecans and chocolate tastes as good in my mouth as it does in my mind.

Homemade Lemon Curd

Today I made some lemon curd.  My kids love this stuff.  It's super yummy on pancakes, crepes, cake filling, scones, toast or my kids will even eat it by the spoonful.  The taste reminds me something of lemon meringue pie.

Is this just not crying out to be made into Lemon Curd?

Lemon Curd

3 Large Eggs

1/3 cup Fresh Squeezed Lemon Juice

1 Tbsp finely grated Lemon Zest 

3/4 cups Sugar

4 tbsp Unsalted Butter, cubed and at room temperature

In a stainless Steel bowl (I used my metal enamel one)  over a sauce pan of simmering water, whisk together eggs, sugar and lemon juice.  (Before I add the sugar, and lemon juice, I strain out the squiggly bits of the egg.)  If you have a double boiler, I imagine you could just make it in that.

Cook stirring (or whisking) constantly to prevent curdling until mixture is thick like sour cream (or 71*c).  Takes about 10 minutes.  If it's taking to long turn the heat up a little bit.

Remove from heat and pour through a find mesh strainer, to remove any lumps (if you didn't remove the squiggly bits before, this will do it now) into a stainless bowl.  Immediately whisk in butter and lemon zest.

Cover and refrigerate.

Keeps in the fridge for up to 1 week.

Who could resist a crepe filled with lemon curd, whip cream and strawberries?  It's like a little taste of sunshiny heaven!

Angel Food Cake Recipe

I am very proud to say, that today for the first time ever, I attempted a Angel Food Cake from scratch!  Oh, yes I did!  For years I have been contemplating this seemingly impossible mission, asking my self, "Could I really do this?  Do I dare?"  Well, finally I took the plunge into the world of Angel Food Cake from scratch.  And I am pleased as punch to say, it turned out great!  

I had dozens, and dozens of eggs.  Most of them were small banty eggs, which taste just as good as any other egg, but are only half the size.  Anyways, these eggs were just screaming today when I opened the fridge, "Use us!  Use us!"  So I put them to use!  I made Angel Food Cake, Fresh Lemon Curd (triple batch), and Eggnog (double batch).  Yes, I had that many eggs.

So, here goes!  Here's a Angel Food Cake recipe.  It wasn't as hard as I thought it would be, although I was wondering if I beat the eggs to stiff enough peaks, and scared of over mixing when I folded in the flour.

Angel Food Cake

12 Eggs  (1 1/2 cups whites)

1 1/4 cup Icing Sugar

1 cup Flour

1 1/2 tsp Cream of Tartar

1 1/2 tsp Vanilla

1/2 tsp Almond Flavoring

1/4 tsp Salt

1 Cup Sugar

Separate eggs, putting Whites in a metal bowl, and the yokes in a separate one (you can use most of these for something else like eggnog.)  Bring egg whites to room temperature.

Sift Icing Sugar and Flour together together 3 times to make sure it is well blended.  Set aside.

Add Cream of Tartar, Extracts and salt to egg whites.  Beat on high speed, gradually adding sugar.  Continue beating until sugar is dissolved and stiff glossy peaks form.

Gently fold in flour 1/4 cup at a time (I used my mini strainer to sprinkle it over the top of the batter).  Use a large whisk or spatula and gently fold it into the egg whites.  Do not over mix or it will deflate the batter.

Gently spoon the batter into an angel food cake pan.  Do not Grease pan!  Cut through batter with a butter knife to remove air bubbles.  Carefully smooth out top.

Bake at *350 for 40 - 45 minutes, until golden, tooth pick comes out clean or springy when touched.

Some of the Makings of Angel Food Cake!  I used banty eggs and brought the whites up to equal 1 1/2 cups.

And here is my finished cake!  

This Cake is going to be awesome with the Lemon Curd.  I am posting the recipe later this evening.

Sea Sponge Candy

 I haven't had this candy since I was a kid and it was a special treat.  It would come in this block, all wrapped in clear plastic.  And you would eat it until your tongue hurt and your teeth ached.  And still it would be so good that you just had to keep eating it.  But as the years went by and I didn't see it forever, I just forgot about it.

Anyways, I was making peanut brittle for my husband, and sampled a little bit, and it totally reminded me of the sponge candy, and so I had to find a recipe.  This one sounded the best from all the ones I looked at, and so I gave it a try.  Delicious!

Sea Sponge Candy

2 1/2   Cups Sugar

2/3      Cups Light Corn Syrup

6 Tbsp Water

2 Tsp   Vanilla

2 Tbsp Baking Soda

In a large pot put Sugar, Corn Syrup, Water and Vanilla.  Heat on medium/high heat (do not stir) until candy thermometer reaches 300* (hard crack stage).  It will turn a light brown color.  (I don't know if I messed it up, but I did stir it before I turned on the heat... I couldn't resist).

Remove from heat and immediately stir in baking soda.  Mix quickly (like around 5ish seconds), and pour into parchment paper lined greased pan.  Leave it to set and get hard, then pry it out of the pan, and break it into chunks.  This can be messy, but I do it on a huge cookie sheet to catch most of the crumbs.

Store in an air tight container.  I use quart jars.  If you leave it out and air gets at it, any moisture in the air will make the candy shrink and get harder.

****  Make sure you use a very large pot, because when you add the baking soda it will foam up like crazy.  Also, pre-measure the baking soda so you have it on hand ready to go.  I also sifted my soda because the first time I made it, it had lumps and every once in a while when you were eating it you would get a lump of baking soda.  

****You are supposed to use one of those round cheese cake pans that the sides comes off of but I don't have one, so I used a rectangle cake Pan, but I greased the sides really well  (I used butter.) and made sure I had the bottom lined with the parchment paper.  

~~~~~  Now, if you want to get fancy, you can dip chunks into melted chocolate, and then you will be doomed to eat it all for sure.  The result is this delicious Crunchy Chocolate bar that crunches, and then somehow melts in your mouth and leaves you reaching for more.  It is seriously maybe even better then those store bought crunchy bars.~~~~~~

Anyways there you have it.  And it's seriously good, and not even hard to make.  Surprisingly easy in fact.  And sooo so good.  Everyone who tried a piece said it was just like when they were a kid.

I have a picture, but it's on another camera card that I left somewhere else, so I will post the picture later.  

Enjoy!

And here is the Chocolate dipped goodies.  Just try and resist these!

All jarred up!  Good to give out to friends or to hide in the pantry for a sweet craving.

Rice Pudding Recipe

The last few days have been pretty cold here at a -25ish or so and then there's the wind chill which brings it to somewhere around -40.   Brrrrrr!  On days like today, you just want to have some good ol' comfort food.  One of these foods for me is Rice Pudding.  Yes, on a cold day like today what could be better then to curl up with a blanket, a good book, and a nice warm bowl of Rice Pudding.

I've tried several recipes, but have found this one to be the best.  It's not hard to make, and is really tasty.  I like mine with a nice Vanilla Sauce and a sprinkle of nutmeg on top.  

Rice Pudding.

6 cups  milk
1 cup regular rice
1/2 cup sugar
1/4 tsp salt
1 cup raisins
2 tbsp butter
2 tsp vanilla

Add first 6 ingredients in to a 3 quart pot.  Heat over medium heat until tiny bubbles form around edge, stirring often.  Reduce heat to low.  Cover and simmer for 1 hour until rice is tender, stirring occasionally.  Add vanilla, stir, cover and refrigerate until well chilled.




* I use Vanilla Sugar in mine.  Vanilla Sugar is easy to make.  All you do is take two vanilla beans, cut them into 1 inch chunks, and layer them in a quart jar with sugar.  Put a lid on it and put in the cupboard for a 2 - 3 weeks.  I make 2 jars and alternate them refilling the jars as I use the sugar up.  The vanilla beans are reusable.  I use the sugar in coffee, whip cream and other deserts.  


Vanilla Sauce

1/2 cup sugar
1 tbsp flour
few grains salt
1 cup boiling water
2 tbsp butter
1 tsp vanilla
few grains of nutmeg

Combine sugar, flour, salt in a sauce pan.  Add boiling water gradually, stirring constantly.  Cook and stir over low heat until clear and thickened (about 5 min).  Remove from heat; add butter, vanilla, and nutmeg.

My mom used to make the Vanilla Sauce for Bread Pudding, but I love it on the rice pudding.  It's really really good, and now I'm spoiled and can't make one without the other.  I use the Vanilla Sugar when I make the sauce as well.  

Rice Pudding with Vanilla Sauce and a sprinkle of nutmeg.  This stuff is good either hot, rewarmed in the microwave or cold from the fridge.  No mater how you have it, it's delicious and a true comfort food!