Fish Tacos Tonight!

Oh I am craving Fish Tacos!  If you haven't ever had them - you must try them.  They are "Like SOOO California"!  :-)

There are two styles I am going to share with you via videos at AllRecipes.com.

The first is a beer battered taco with a creamy spicy sauce.  This has a couple steps to it so it takes a little doing.  It is also fried in oil- which is not something we do often...but hey we are so healthy otherwise...we can do this every in a while!  I think I will serve it with my lacto fermented Asian slaw...that should make up for it - right?!  That is what I am making tonight for our Shabbat Dinner.  I will serve it with some lightly seasoned rice and salad and Pappa's amazing homemade chocolate ice cream for dessert.  
To see my recipe modification suggestions - go to the comments below.

The second is a very simple Baja Style Fish Taco that is covered in a heavily seasoned marinade and grilled immediately.    This is California cookin'!  It is fast, easy, fresh and delish!  It is also the more health conscious version of  fish taco. Perfect for these hot summer days!  I am pretty sure we will eating this one on a week day next week!  I think it is begging to be served with my lacto fermented Kim Chee!  :-)


Either of these can be served in flour tortillas, flat bread, corn tortillas or over (organic blue) corn chips and toasted for a quick second with a little bit of shredded cheese.  I hope you are inspired!

Beat the Heat

In the Spring time every year, we start shifting gears into "beat the heat" mode.  We choose to live without AC and change our habits with the weather.  These are some of the things we make it a point to do differently and they all make a difference!

• We make sure to turn all lights off in the day time.  They produce heat!  Some more than others.  The ones over my bathroom mirror get particularly hot.  So I will even remove those bulbs in the heat of the summer and just stick with the overhead light!  Likewise we have track lighting over one of the kitchen counters.  When it is cooler, you don't notice the heat when they emit, but when it warms up...man...you really feel every little thing that contributes to it!  We still have some refrigeration that generates a GOOD BIT of heat from it's compressors.  It is out goal to run electric out to our shed to house them out there next year.  
• All of our cooking is moved outside.  We have done different things in different years..working within our means.  This is year is our most deluxe version yet!  We have moved our summer kitchen into our new pump house!  I have water from our well (YES!!) and I can shut the doors on it (which keeps curious cats and critters away while things are baking).  Although we hope to build  specific summer kitchen in a different location when we can...that will likely not happen for a couple years because of other priorities.   The location is not ideal and we can not shade it because it has solar panels on the south side to run the water pump.  It is also on the small inside (10x10) but we do have high ceilings and some vents.  We plan to increase the vent on top though, by adding  one of those "spinning "chef hat" vents.  (As I like to all them.)  :-) When we build our summer kitchen it will be bigger, shaded, screened and will use wood to cook with.  But I am soooo thankful for the pump house in the interim! Cooking outside at the back of the house is cool - but dirty because of the trees that cool it.  Cooking on the front porch gets warm and give me aesthetic twitches.  :-) So I love that I can "close the doors" on the pump house!  We use propane for our cooking fuel source (the portable tanks you hook up to a grill).  DH has run a couple heavy duty extension cords out there for me to run portable ovens and crock pots as well.  This is not ideal to have extension chords running - but it is fine compromise for now!!  Here are some photos

Here is our pump house/ summer kitchen.  It was Amish built by a friend up the road.

This stove is not operating right now, but we hope to replace it soon!  There is my running water and stainless counter/table.  The portable ovens are what I use until we get the big one replaced.

  

I have put up two retractable clothes lines - that give me 100  lineir feet of drying space.  It is the perfect place to  dry herbs or hang clothes when it it raining.

Here's the old faithful camp chef., it is my original canning, camping and  summer kitchen stove.  She has served me well for several years and still does.

• We also change what we eat this time of year.  In the cooler months we LOVE homemade soups and stews and breads and eat them regularly.  However, this time of year that ceases.  We bake much less and eat a lot more raw.  We do more on the grill and find ourselves eating more flat breads.
• We have also learned to eat outside under our shade tree that covers the back porch.  Even when it is very hot Yah seems to provide us with a breeze bath there!  (He is SO good!)  We have learned that bringing hot cooked foods in for 8+ people, also generate heat...and heat lingers. So eating outside helps with that too!
• We have learned to work with our windows.  What a difference it makes to shade the windows! We have build a porch roof on the south side of our house (which is the front). What a difference this made with the heat before and after!! We don't usually have to shut the blind on these windows.  Which is good, because we need the natural light int he house so we can keep the lights turned off!  :-)  In the morning we are deliberate to shade the eastern windows and let the cool breeze flow in the Western side.  Likewise, in the afternoon, we shade the western side and open up the eastern.  The north side is always left open.  Cross breeze and airflow is essential!  We also installed ceiling fans when we added the second floor we use window fans when we can.  
• We have been holding off on planting trees on the south side because of the work that needed to be done and making decisions to put in the driveway and some excavation for water flow...but I think we have come to clear line of site regarding these things and we plan to put (fast growing) shade trees on the Southwest corner and South side of the house this fall.  I am SOO excited about this - because I know this will make a huge difference and lesson our reliance on the fans.
• Laundry is also dried outside (ONLY!).  I still use my washer, but hang everything.  Check out my new homemade clothes pin bag.  I love it!  I tie it on and have my clips at my waste. It is SO handy and kinda cute too.  :-)

• We have also learned quite a few things about working in the heat that have been helpful.
• I used to think that keeping cool meant as little clothing as possible.  This became a conflict when we decided to dress modestly as a lifestyle.  But we have all found that by wearing lightweight natural fibers - that we are just fine!
• My homemade deodorant is also nothing short of amazing.  I have used natural deodorants for 20 years but they always "fell short".  The one I have been making and using for the past 4 years has been put to the test for sure (by many homesteaders actually) and found to out sniff them all!!  :-)

This post was shared at Simple Lives Thursdays

HomeShalom's German Style Pickled Eggs

I modified this recipe that I found online, it makes 1 dozen eggs. I like to make 2-3 dozen at a time (if my girls have been laying nicely!). They keep nicely in the fridge. 3 dozen large eggs will fit in a gallon size jar. These make a refreshing and quick snack or snacky lunch item throughout the week. The fact they they are cold and make ahead, have made them nice Shabbat lunch items for us. They would make great stuffing for lettuce or tortilla wraps. They might look a little funny, since they turn brown from the Rapedura and apple cider vinegar. (I suppose you could remedy that if you went with the white stuff.) However, as soon as my family ate them they got over that and never mentioned it again and went back for more. (They even later commented on how pretty they were!) The onions are delicious too!

2C Apple Cider Vinegar **
1C Rapedura (Sucanat or sweetener of choice)
1/2C Water
2T prepared mustard
1T sea salt
1T celery seeds
1T mustard seeds
6-8 whole cloves

1 medium size onion, sliced thinly
1 dozen eggs, hard boiled and peeled

*If you use a concentrated vineger like Braggs, you can stretch it by reducing the vinegar by 1/2C and increasing your water by half cup...Since I make such a big batch and it is being cooked and feel like it uses too much of my precious Braggs. Another thing I have done is to use 2 1/2 C of the cheap stuff and omit the water, since I am heating it (and it will no longer be raw)... so you can play with it and see what you like.

Put the first 8 ingredients in a sauce pan, bring to a boil. Reduce heat, cover and simmer for 10 minutes. (This melt your sugar and releases the flavor from your spices.

Remove from the heat and let it cool completely.

Put your cooled hard boiled, shelled eggs in a jar layer it with your onion slices.

Cover and refrigerate for at least 24 hours.

Enjoy!

Canning Outside - Updated

Things to consider if you are thinking about canning outdoors:

Water is needed to can, to clean and often to cook. You will need to have access to water in your outdoor canning spot. It doesn't have to be fancy. I have had the luxury of a sink in my garage at previous locations, but I find a hose is even MORE handy than a sink. I can pitch water in a designated dumping spot so the drain part of your sink is the earth! The faucet part is a very portable hose for me! DH fashioned me this snazzy clip so it would be handy, kept clean and out of the way when I didn't need it. (YES!)

Fire is needed to cook. Be it wood, propane or other portable means. Consider your project and HOW MUCH fire you need. I sterilize my jars in my canner - so that is the same "burner". However I like to do several canners and I often have a couple things going at once. (Like broth AND meat for instance.) So this requires extra burners. I have 7 high powered burners to work with, all of which bring very large canners to boil quickly. I operate canners that run 15-29 Quarts at a time.

Shelter is optional, but nice, especially if you need to can in inclimate weather. Than it is advanced to a non optional fast. :-) While we have a permanent shelter in our farm plans for cooking/canning down the line, for now we are doing it in the open this summer. We have temporary shelter we could erect and have used before, but we find that our "country breeze" does a real number on our temporary shelters and they can't be left up for too long and rarely last a storm (which come often).

Work Surfaces are very important in your outdoor canning set up. They should be wipeable. A wooden picnic table would not pass this test in my eyes. Put plastic Lifetime tables have serves wonderfully. I can disinfect them and wipe them easily. They are portable and light, easy to set up and move around. However my favorite are my two stainless steel tables we found at Costco several years back. They are the greatest! I shift my "counters" around all the time to best fit my project. I also like to use little side tables beside my stoves. This is handy for quick close filling and transferring to and from the stove and setting utensils. They too get shifted around all the time. Sturdy "TV Trays" or small aluminum camp tables work very well for this. Having extra tables are so handy for so many things so it is a fine investment that will pay for itself in so many ways!

Your Supplies may be as unique as you! One of things that I find VERY VERY handy in my out door canning is coolers. We have various sizes that we use round for all kind of things - but caning is no exception! They keep hot things hot and cold things cold. They are easy to clean and come in all kinds of sizes. They are especially wonderful for LARGE projects and they can keep things covered for the bugs. Rubbermaid tubs are also very handy for out door canning. You can use them as sinks or ways to transport things around. They are wonderfully durable and light and are handy for bringing in the harvest - they have lids if you need them and they serve other purposes through out the year too. ( I also use restaurant Bus Tubs, I got at the restaurant supply store.)

Consider weather and season that you are canning in. This will effect your supplies and preparations and even weather or not is feasible to do! Canning outdoors in Alaska int he winter time might be an option. The mosquito's in Michigan might make it unbearable in the summer, but Spring and fall are perfect. Also - watch your weather that day! If it is windy or raining or blazing heat - you might need to make extra provisions in your set up to proceed. However, canning outdoors is ideal for large projects once you get your set up smooth.

Work with what you've got and add things as you go. You might START by canning some things on a small scale outdoors first. This way, you can discover your needs and preferences without the stress of having to process large amounts of (possibly fast ripening) foods with less than ideal supplies.

Towels and cleaners are good to have on hand in a tub, to grab and use as needed.

Here are some pros and cons I have noticed with canning outdoors.
Pros:

Keeps the heat out of the house. This is very important when you have no AC and you are doing serious canning in the summer in Tennessee!

Easy Clean-up (Just hose 'her down!)

Butterflies fluttering by and kids playing outside is very nice! I really prefer to be outside as a rule - so that in itself makes it a more enjoyable experience for me.

You create your space. You are not limited to existing kitchen's size, counters. number of helpers or resources.

Increased production and speed, because I can increase my fire and do more at one time.

The kitchen is open for use for the rest of the family for the day for meals and activities. (A very nice thing when 8 people still need to be fed and go about their daily chores!)

Its OK if I slosh things on the floor (YES!)

Cons:

Bugs can be an issue depending on your location, season, climate, etc. (We only run into flies at the end of the day, for some reason, they only come round here after 4 or 5! Weird, I know, but I am happy for that!) We don't have gnats or mosquitoes or things like that to contend with here. Nore have I had big issues with bees or wasps. Because I use the back of the house (the North Side for shade), I do spray down the back of my house because spiders like to gather there. It probably wasn't necessary, but it provided a much "cleaner" back drop for this momma.

Set up takes a little longer

It may take a few tries to collect your supplies for smooth running operation

Level surfaces may be hard to come by on the ground if you don't have the luxury of a porch or deck. I find we have to shim many of our stoves and tables, because of uneven ground. It is something to be aware of and check before you start putting things on to boil. It is easily fixed though!

I work in the shade of a maple tree and the house in the Summer. In the spring, I work on the front porch which is covered and gives protection for the rain. Also in the fall, the front porch is nice because I have no leave blowing up there and in the winter it puts me close to my wood cook-stove in the front room, for added fire (and warmth if needed) and I get the Southern sun. I have also used a portable open tall sided tent awning to can under too. That works nicely. In our previous home in PA, my garage was my canning spot. It had a sink and was situated on the NorthEast side - which was very nice.

I am a "water snob" and must use filtered water for my "food water" so I use my Berkey for that. It adds quite a bit to my work load, because I usually have to start filtering and gathering my clean water ahead in pots of coolers. :-) This is a new element to my canning since we moved here on the farm, I used to have purified water "on tap" at our last house. That was VERY NICE, but required electricity, and we are working our way off of that so we decided not repeat that here. To me it's worth it since I am still on city water here and want to reduce our dependency on electricity. (We are in the process of setting up the well we dug last year, so hopefully our city water days are coming to an end...but I wills till test my well water and filter it if needed.)

There is something very earthy and natural and beautiful about canning outdoors. I truly do love it!


UPDATE: We have decided to move our Summer Canning Operation to the front porch, and I think that is where we will operate for the season. We (the kids and I prefer) its function there, and it's cover. I had to wrestle with this, because I like my porch to be "pretty" and aesthetics have been traded for function here. :-) Since we plan on doing so much canning in the season - it is likely going to be set up for several months. The set up and tear down adds so much time to the project. So this is where function and the practical needs of my family will win over aesthetics in my book. :-) Here are some pictures of our relocated spot:

This Post was shared at Simple Lives #51 and Barn Hop 19

My Summer Kitchen

The heat has kicked in down here in Southern Tennessee and we are not using air conditioners...(Well.... their is one on the back porch I have not convinced my DH to give up yet...but he'll get there!)So we have kicked into full "summer kitchen mode". What do I mean by that? Well, we do not turn the stove on indoors. Instead we do all our cooking outdoors or on the porch.

Although, I use the grill year round, we use it a whole lot more in the summer. Everyone knows there is nothing better than grilled meat and veggies (don't you??). But I have learned to use it for things like grilled cheese, garlic toast, toast (of all kinds to top with bruchetta or whatever sounds good), tuna melts and even homemade whole wheat pizza in the summer time!

I have to wipe things down before I get started, but it's a shady spot behind the house, so I don't mind. We have two of these 8 ft picnic tables and two of these stainless steel tables that I use as work surfaces as needed or serving buffets.


This is my camp chef Taho. I LOVE this stove. It runs a bit hot - but man does that makes it nice for quickin' and canning! I have a huge two burner cast iron griddle (set off the side there) that gets LOTS of use year round - but it was made for this stove. You can also see here a few of my dutch ovens. I can cook or bake with these using coals. I spent a whole summer two years ago, training myself in how to do that. I am pretty handy with it by now. I hope to share some posts on that one day. Anything can be done in a dutch oven! Many of you know how I am about a crockpot...well cast iron dutch ovens are even better! (They just take alittle more doin')

This my Zo (Zojerushi bread machine). She doesn't get much action any more - but it is a great back-up appliance for no-brainer hands-off bread. Sometimes, if I want bread for breakfast and I don't have any made, we will toss the ingrediants in here before bed and wake up to a delicious 2lb whole grain loaf of goodness! This machine was so helpful when I was pregnant and operating at 1/4 normal.


This is a portable roaster oven, I have 2 of them and LOVE them. It is the latest addition to my gadgets less than 2 years old. I use it all the time! It is so wonderful to provide extra oven space for large projects, like making food ahead or preperations for Shabbat or making extra for food to send ahead for other families in need. It is also a wonderful tool for large gatherings, as you can set it up on the counter and serve from it like a crockpot. (But it is twice the size! of the largest crockpot!) It has a removable pan insert for easy cleaning. You can find them at Walmart for less than $40. It is very handy for quick summer cooking. They heat up very fast and don't give off as much heat as the main oven does. Not to mention, I use it on my porch or run an extention cord and do it on my table outdoors.

I can also use my crock pot on the porch or outside...but find I don't use it as often as I do in cooler months. However, I do still find it handy to make my beans..which makes lovely fast taco's, nachos or bean salads fo summer. It also makes lovely carmel sauce for homemade icecream. Hailey just recently requested some Chai to put on ice...OK I guess it still has it's place in my summer kitchen too! :-)


Lastly, We have the good ol' fire pit papa made us several years back. You can get some coals going in there for the dutch ovens or use wood. It's good for more than beef wienies and kosher marshmallows! This tri-pod over top makes it very flexible to cook over. You can put food right on the grill to cook it (like meat or large veggies) or use it like a stove top with a pot. Either way, if its too hot, just raise it higher away from the fire - if it is too cold, lower it down. Simple cookin! I absolutely LOVE campfire cookin'!

I find we eat a lot more fresh and raw foods. A lot more fresh salads and more "snacky lunches" (like raw veggies and dip, cheese and crackers. Ants on a log, things like that) We eat fresh fruit like crazy! I think that is the way it is suppose to be. It seems to me that our bodies rhythm and needs change with the weather and longer hot days. It is good to eat seasonally for a whole host of reasons...but that is another post. :-)

It is part of the farm vision to build a VERY large pavilion in the back yard. At one end of it will be storage for tables, chairs and some kitchen supplies, as well as a wood cook stove. This will not only serve as a place to exercise hospitality year round (and dance!)- but it will also double as our permanent summer kitchen.

I hope you enjoyed this little tour of my make-shift summer kitchen. Stay cool (unless you are my friends in Australia - you stay warm - would ya). ;-)

I shared this post on the Homestead Barnhop

Artichoke Bruschetta

This is 'California Food' to me - but really...its Italian. :-) It reminds me of my time in San Francisco. I had a taste for it when I saw it in a jar at the super market and thought I would splurge. I enjoyed it so much that I declared that I must learn how to make it. I looked at the ingredients on the jar and copied them down in my family cookbook. Lots of time passed (almost 2 years!), until I actually got to it...But I am so glad I did, because this a DELICIOUS summer food. I don't have exact measurements for you. But just use this list of ingredients with common sense to your proportions and you will be surprised how easy it is to make. That's what I did and it has been delishious every time

Artichokes Hearts, diced small (marinated or canned are wonderful - canned Hearts of Palm also work very nicely for this!)
Oil (I use Olive Oil)
Red (or yellow) Bell Pepper, diced small
Lemon Juice
Fresh Garlic, crushed
Seas Salt
Fresh Parsley (or dry)
Fresh Oregano (or dry)
White Pepper
Dry Crushed Red Chili Pepper (I use this sparingly)

We like to serve ours with crackers, flat bread, sour dough or crusty bread. It is also nice spread in a sandwich or wrap instead of mayo.

Turkey Wraps

Turkey wraps are a staple in our summer kitchen. They are fast to make, they store well for several days in the fridge and they travel well too.

1. Tortillas, Lavash or any flexible flat bread (we prefer spelt or wheat)
2. Mayo, Mustard, Italian dressing, Ranch Dressing or Caesar Dressing (Choose for favorite)
3. Sliced or shredded Cheese of choice (or crumbled Feta)
4. Lettuce or sprouts (or both)
5. Turkey (or tuna!)

Assemble the ingredients in wide strip down the center of your bread, roll one side over, and tucking under the ingredients to create a log, roll tightly. Cut in half or thirds (depending on the size of your bread). Store together tightly in a Ziplock bag, Rectangle Pyrex or plastic container. Sometimes I will make a large batch of these and just eat them for lunches for several days in a row. My family never tires of them, and I appreciate having meals ready to go in the middle of busy days or to take on trips away!

Sun Tea

(Red Rose, Green tea and Peppermint Teas pictures above. Aren't they beautiful?)

Sun tea is just one of those things that defines summer to me. My Momma always made suntea (Lipton) when I was growing up. I remember being a young girl always "waiting until I could drink it". (She had me abstain for many years because of the Caffeine in it.) When she finally allowed me to join her in her hot weather treat, she only had one rule: no sugar! "If you are big enough to drink tea, you were big enough to do it without sugar", she would say. I am so thankful for that now! In the south, there is a big tradition of "sweet tea" - It is brewed than sweetened (excessively) while still hot so the sugar melts. I just find it...well...lets say - its not for me. I like to taste the tea - but all I taste is the sugar. I guess I am a Yankee when it come to my tea! :-) Thanks mom! :-)

I make my sun tea in a glass gallon jar. I put about 6-8 bags (teaspoons or so) of tea or herbs in the jug, fill it pure water, put a lid on it and let is sit in the hot sun all day. Simple and off grid tea! No heating up the house. :-) If you like sweetener, put your sugar or honey in with your tea, the warmth of the sun will help it dissolve nicely. You can also add dried fruit or herbs to enhance your teas. Delicious! (Crystallized ginger is WONDERFUL!)

If I am making a classic caffienated tea - my refined pallet now prefers Red Rose or Luizziane Brands to Lipton if buying regular store teas. There is also a couple Russian teas I became quite spoiled by when I went to my Russian grocer in PA. I have found them online, but I still treat them as "special". One is from http://www.russianteacompany.com/ called Garden of Eden tea. It is a caffeine free Rooibos tea and if you are looking for it on the site it is on the last page (12 page, black bag red label). I have just contacted them to see how to order it, because it is not obvious on their site. I am looking forward to trying more of their blends when I get the answer to my question! It is a CA based company. The other tea I fell in love with from my Russian Grocer back in PA is called Tsarina Elisaveta which is my favorite. It is a caffeinated blend. Both are sold in small bulk bags.

Speaking of Rooibos (or red) teas, Mountain Rose Herbs has one that is a family favorite called Vanilla Rooibos . My husband calls it dessert. We like it hot or iced. Rooibos is caffeine free. They have several other tasty teas their too.

Of course I like to make my herbal tea mixes in the sun too as well as single infusions like peppermint, lemon balm or hibiscus, to name a few. I was also reminded this Shavuot how yummy Red Rasberry tea is on ice. My Friend brought a gallon of it to share, that she sweetened with 1/4tsp dr. Stevia. That is a staple in her house now.

Come on over, we'll sit on the porch rockers in the shade and share a nice tall glass of iced tea together

This post was shared at the Barn Hop

Lemonade w/ stevia

7 1/2C pure water
1 tsp Stevia powder or liquid
3/4C Fresh Squeezed lemon juice

This recipe makes 1/2 gallon. We always double it to make a gallon.

I love having a delicious quilt free lemonade that I can let my children drink unlimited amounts of - without being concerned about the sugar! (thank you stevia!)It has been s staple in our summer kitchen for as long as the kids can remember. :-)

***You can do the same thing with limes! Delish!

I am growing my own stevia and looking forward to updating this with how many fresh leaves would be used per 1/2 gallon. So check back for that update. :-)

HomeShalom's Manderin Chicken Salad

serves 8-12

This recipe is good if the chicken is hot off the grill/pan or made ahead and chilled. It is great to take places and share, because its make ahead flexibility, not a "high spoilage" food, nor does not need an outlet (like crock meals). This is wonderful for hot weather Shabbats, pull it out of the fridge (or cooler) and you have a sophisticated meal that will get raves.

Marinating the Chicken:
6-8 boneless skinless chicken breast halves (or equivalent thighs)
1 cup honey
1/4C rice vinegar
1/4C soy sauce (I use Braggs)
1/4C orange juice
1/4C dark sesame oil

Mix together marinate ingredients in a bowl big enough to add your chicken too and cover while marinating. Let marinate at least an hour - but longer is better. **If you are grilling your chicken (my favorite!), leave the chicken uncut until you put it on the salad. If you are frying it in a pan, slice pieces into strips before it goes into the marinate. (This is good to do if you didn't have much time to marinate ahead, more flavor soaks in faster when it is pre-cut into strips. But if you have the time to marinate it longer - the added grill flavor adds a another dimension to the chicken!) I like to use oil in my pan or on my grates while cooking because of the honey in the marinade.

Since there are similar ingredients in the dressing - I like to make it right away.

Dressing:
1/4 C honey
1T + 1 tsp soy sauce
1/4C rice vinegar
1T + 1 tsp dark sesame oil
1T fresh grated ginger or 1tsp dr. ground ginger powder
1/3C orange juice

Mix ingredients together in a jar and set aside. If your honey is cold you might want to warm it to incorporate it together better. Now you can clean up. :-)

Salad:
1-2 pounds baby spinach (Depending on weather or not you want this to be a side or maid dish)*
8 carrots, cut in a fine julienne strips
7-8 Mandarin oranges or tangerines, peeled into segments (or fresh grapes)
Sliced Almonds, or Chopped Peanuts, Cashews or Pistachios (optional)

Assembles this salad in a bowl or on individual plates, top with cooked chicken.

If for some (crazy) reason you don't like baby spinach :-) , you could sub romaine of lettuce of choice.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Raw Pickles

We absolutely LOVE raw pickles. We are ruined for the regular "canned" ones. My girlfriend (Dawn) shared this recipe with us last year and it has become a staple in our home. You can slice'm or spear them - which ever you choose. Its a great way use those summer cukes. They keep a really long time in the fridge, I have made several jars at a time before when I had lots of cukes..and want to see how they keep this year in the root cellar. It is my hope they do and I will eventually be able to make our year's worth from our summer garden and keep them down there...but I don't know if that will work. I'll update here after my experiment with tester jars this fall/winter. :-) My family can EASILY eat a half gallon of these in one meal! It's a great addition to Summer Shabbat tables too!

3/4C Apple Cider Vinegar (I use raw)
1/2C Agave Nectar or Honey
4 cloves garlic, pressed (or 2tsp garlic powder)
1/2C sliced sweet onions (or 1T + 1tsp onion powder)
2 tsp dr. dill
seas salt and pepper to taste

4-6 cucumbers, sliced

Pack your cukes in a jar and pour premixed brine over them to fill. Refrigerate.

It best to let them marinate a couple days before you start eating them, the flavor gets stronger - but we have eaten them same day too!

*** Reuse your brine...just add more pickles slices to it when the jar is empty. Eventually you will need to add more brine. You can redo the recipe or just top it off adding more vinegar ans spices. Its so easy and economical!

** Personally, I prefer pickeling cucumbers as a general rule for anything, because I like that their smaller and perefer their skin. However, you can even do this with slicing cukes with waxed skin from the grocery store, just be sure to peel the cukes before slicing. (English Cukes are great too.)

HomeShalom's Chilled Sesame Noodles

Its hard to believe I haven't posted this recipe yet. It is a family favorite. I always make it in the hotter months and for Shabbat. It is a great chilled make ahead dish. Fun to take places- not only for convenience, but people always love it...and it gets even tastier the next day! (Or even two or three if you can stand waiting that long!) I like to make 2 pounds of this at a time (this recipe doubled), so we can eat off of it for quick lunches too. You can add other veggies or grilled chicken to it too. I also like to make raw zucchini noodles - it is delish on those! A great use for all that summer squash we'll be getting soon! My kids ask for these noodles. When we ate the left overs tonight, my 4 year old daughter "thanked me" for making them!

1 pound of Soba noodles, Spaghetti or raw zucchini noodles
1/4 C Soy Sauce (I use Braggs Liquid Aminos)
1/4 C Maple Syrup
2 1/2 T of dark sesame oil
2T dried chives
1 1/2T sesame seeds
1 tsp dr. onion powder

1/2 C diced or shredded carrot
1/2 C cashews, finely chopped
1 C veggie of choice (peas, brocc, green onions, shredded spinach, raw snap peas, snow peas or beans sprouts are good!)

(In a pinch I left out cashews and second veggies and it is still YUMMO!)

1. Cook noodles and run cold water over top to cool. You don't want them to get stick on you. I use whole wheat noodles as a rule in my house.
2. Meanwhile, in a small bowl mix the sauce ingredients together
3. Toss sauce with noodles and veggies and let chill. Serve cold at room, temp.

As easy as 1-2-3.

Orange Almond Salad

I got this recipe from a dear friend (Amy S.) who served it one Shabbat. It is so simple, light and refreshing and so lip smacking good! It is easy for Shabbat, just put the salad together, and seal it well. I mix the dressing in a jar and keep it on the side and dress each plate or toss together at the time of serving if I know it will all get finished. No need to heat up the kitchen with delicious dishes like this in your file!

The Dressing:
1/4C oil
2T sugar or honey
2T apple cider vinegar
1/2tsp salt
dash of hot sauce (like tabasco)

The Salad:
11C romain lettuce
2 (11oz) cans of manderine oranges (or section fresh!)
1/4C toasted almonds (Tamari almonds, raw almonds and sliced almonds are also very nice!)
2 green onions, chopped
rice noodles (optional)

This is also QUITE good topped with grilled chicken, and dried cranberries! Enjoy!

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Grilled Portabella Salad

If you like mushrooms, try this sophisticated, delicious and EASY meal. It is wonderful for a fast Erev Shabbat Meal for summer time. It is really easy to do on the grill, which is great if you are trying to keep the heat out of the house. My grill is a crucial part of my summer kitchen!! (I must admit isn't my kid's favorite...because they prefer their mushroom "hidden" in stuff. :-) It is also perfect for a special romantic meal. This is another example of my idea of California Cookin'. Adjust the quantities to the amount of people you are serving.

You will need:
1-2 Portabella mushrooms per person
Feta Cheese (I prefer Sheep Feta - but it's not easy to find- if you ever get a chance, try it!)
Baby Spinach
Roasted Red Bell Pepper (or buy it in a jar)
Balsalmic Vinegar

1. Line your plates with baby spinach.
2. Put twice the amount of Balsalmic Vinegar you expect to drizzle over top of your mushrooms. (For instance, I figure about a 1/4C for every 2 people or so - it reduces to 1/2 that.) Out it in a small saucepan bring it to a boil and trun it down to a simmer and let it boil down to about 1/2 the volume.
3. Put your washed, stemmed mushroom caps on the grill (with your peppers if roasting). Grill the mushrooms until tender.

Plate it up! Put your mushroom(s) on your bed of spinach. Top with a generous amount of crumbled feta cheese, lay sliced rsted red bell pepper on top ( I like to add a little more than is in my picture- they are SO yummy!), and drizzle the balsalmic vinigar reduction over top. It make a delicious and beautiful salad!

Enjoy!




This post was shared at Simple Lives Thursdays

Baba Ganoush

I absolutely love Baba Ganoush! I might just growl if you get my near my bowl...that's how much I love the stuff! It is tasty, as a spread in a falafal sandwish, but may favorite way to eat it is to scoop into it with Pita or Lavash and make a meal our of it. It is light and delicious and healthy and wonderful dairy free dip option. It is easy to make and is especially attractive in the hotter months. This stores well in the fridge and is served cold, it is easy to make ahead and is wonderful for picnic lunches on Shabbat. This is my favorite recipe for Baba Ganoush.

2 medium eggplants*

Bake (whole) at 400F for 1 hour. Let cool and scoop the flesh out of the skin, it will similar in consistancy to cooked squash but lighter. Put that in a food processor.

Add the following ingrediants to the food porcessor or blender with a dry blade and blend to a smooth texture:

1/2C tahini

juice from 2 lemons

2 cloves of garlic

1/4tsp dr basil (or 1tsp fresh)

1/2C red or green onion

sea salt to taste

Chop 1/4C fresh curly parsley (small) and stir in by hand. Or use 2T dried in the step above and blend.

Raw Variation: You may make this as a raw dish. Instead of baking, remove steam and peel of the egplant (potato peeler works great). Slice and sprinkle with salt and let sit for an hour (or a little more). Drain, rinse and proceed with the remaining instructions above. This is also nice in the summer when you dont want to heat up the kitchen!

Enjoy!

*You may also use Japanese Eggplant for this recipe. It just takes about 4-5 of bigger ones to equal the amount of "meat".

Olive Tampenade

Costco sells this in a jar which is how I firt fell in love with. Than my local store stopped carrying it, so I had to learn how to make it myself. I was tickled to learn how eay is was to do! It is often used as a dip, sandwich spread or topping for fish and poultry. Make a batch ahead -it keeps well. My personal favorite way to eat it is by scooping it on to a cracker or flat bread as an appetizer or fast and healthy lunch.

Ingredients:
8 oz kalamata olives, pitted *
3 garlic cloves
2 TBS capers, rinsed and drained
2-3 TBS fresh Italian parsley
2 tsp grated lemon peel
Freshly ground pepper to taste
3 TBS extra virgin olive oil
1 minced anchovy or 1/2 tsp anchovy paste (optional)

Toss all these ingrediant into a food processor and give a quick chop. Or mince each item with a knife and mix together in a bowl. I have seen it chopped so fine that it is like a paste or a spread, but my preference is what is pictured above.

Makes 1/2 cup

*I like to mix olives if I have them, black green and red, but Kalamata should be in that mix for sure.

p.s. Something I forgot to add in the original posting - Diced Roasted Red Bell Pepper, is also quite nice in Olive Tampenade! :-)

Lime Wine Chicken

So easy. SO YUMMY! Its sophisticated, yet the kids love it! This is what I call California Cookin'!

Marinade:

Lime Wine Cooler* (enough to cover the chicken)

2lb boneless, skinless breast

Breading:

1tsp garlic powder

flour (about 1 1/2 C)

salt and pepper to taste

A fresh lime.

*May use any citrus wine cooler. I have used peach too.

1. Marinate chicken in a wine cooler for at least 30 minutes but a few hours is better.



2. Mix breading ingredients together in a shallow dish.



3. Drain chicken and coat well with flour mixture.

Brown chicken in a skillet with oil or butter on a med high heat (depending on your stove) until cooked through. (Always let the first side sit the longest without messing with it too much. You start to see the sides of the chicken getting white and starting to cook up the sides. This give you a nice grilled crisp that is delicious and beautiful. To much flippin and fussin never achieves that.)

Or put chicken in a 9x13 dish with oil or butter in the bottom and bake at 375F for 30 minutes, then turn and bake for 30 minutes more.

At the time of serving, squeeze fresh lime juice over top and serve.

Tasty with buttered or seasoned noodles, rice, rst potatoes, millet or other grain and or green veggie or a salad.

Enjoy!

Ranch Dressing

I have been wanted to figure out a ranch dressing for the longest time. Than my daughter (Hailey) recently mentioned that it is her favorite dressing. We haven't bought it for the longerst time because the commercial stuff has such JUNK in it, and I knew better. I used to buy it from the health food store but it so expensive and goes so fast...I stopped doing that in light of our new budget. So when I heard her mention that it was her favorite, I purposed to finally do it. We are all very pleased with the results! This recipe makes a pint.

1C Mayonnaise
1/2C Sour Cream
1/4C+2T Buttermilk
All seasonings are dried
1/4 tsp each:
Dill
Oregano
Chives
Sea Salt
Parsley
1/8 tsp each:
Cayenne Pepper
Paprika

~Mix wet ingredients together
~In a seperate cereal bowl, add all the seasonings together and mix well than add to the bowl of wet ingrediants and mix well.
~Put in fridge and let strengthen for 4-6 hours

*If you need to use right away or you like stronger flavor than make your measures "heaping"
**If you need a thicker dip than reduce buttermilk to 2T or try using buttermilk powder instead. *** If you are in a rush, you can just measure your seasonings right into your wet bowl, however, you may not get an even seasoning, you get stronger tastes of one herb than another in different bites, so premixing it will give you a more uniform (flawless) dressing. Enjoy!

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

Boursin Cheese Blend

Have you ever bought this dip at the store? It is one of our favorites! However, it is expensive. When you have 8 hands diggin' into something they like...it disappears fast...let alone taking it to share with someone! So I wanted to figure out how to make it. I modified a recipe I found, and this is the result...DELICIOUS!

Boursin Cheese Blend

Use heaping (rounded) teaspoons for these measures. If you have fresh herbs you would like to use in place of the dried, use a Tablespoon equivalent for that ingredient. (Fresh is ideal, but not always possible, which I why I worked this recipe our with dry herbs.) Also , if you make your own homemade cream cheese, the texture of this will be more desirable, softer and more spreadable. The store bought stuff is really stiff, and is best at room temperature when it is spread. Because this is a stiff dip it is better spread not dipped. Serve this with veggies or firm crackers (Like Trisket, pita chips or Melba Toast) . Or you can warm it on the stove, adding Parmesan cheese to taste and use it as delicious sauce over pasta or broccoli. Also a little dollop on top of a freshly at the time of serving, grilled steak is heavenly! Oh this is also very tasty spread on a bagels! Also spread inside a wrap or to roll organic deli meat around it for pin wheel appetiser or a snacky lunch (or layer lox on top of the dip on to p or your bagel!) Oh there are so many yummy ways to use it!

2 tsp dr. chives
2 tsp dr. parsley
1 1/2 tsp dr. marjoram
1tsp dr. basil
1 1/2 tsp dr. lemon thyme*
1 tsp + minced fresh garlic (You could use 1/2 tsp garlic powder in a pinch)
1/2 tsp fresh ground pepper
8T butter, softened
8-12 oz cream cheese, softened

• Mash all the ingredients together in a bowl with the back of a spoon, or a mixer.*



• Put in the refrigerator overnight to blend the flavors (min 8 hours), it gets better with time! 2 days is even better! It keeps very well for a weeks.

Using a a mixer on a high setting will help whip air into the dip if you prefer it to be lighter instead of more dense. Both are good, but when it is a little lighter is it nicer to spread.

(update) If you can't find lemon thyme, you may use "plain thyme". I then I would consider playing with a LITTLE lemon zest or a squeez of lemon in the dip too. The botanical name ofr lemon thyme is Thymus x citriodorus, in case you need it. If you can find it to grwo some...it is worth it! It is wonderful for tea mixes and cooking.

Marinated Kale

Here you go Carmen, as per your request:

This is a dish a dear friend (DJ) brought over one day. I just loved it (as I do most of her creations!), so she shared the recipe with me..and now I share it with you.

Kale is one of the last greens I usually go for...but this recipe has opened new doors for kale at my table! This is an "intuitive" recipe subject to your tastes...so experiment with it a little.

• Get a bunch of kale and chop it into really small bits. Message it with a some sea salt.




• In a seperate dish (I like to use a liquid measuring cup or pint jar) you are going to "eyeball" how much dressing to use for your batch of kale. Start by putting equal parts balsamic vinegar and red wine vinegar in the jar.




• Than add a hefty glop of minced garlic, fresh or dried basil and onion powder or dried onions. (I have used minced fresh green onion, or red onion too. Just add them after the next step if you do.) Whisk together.




• Slowly drizzle some Olive Oil into the vinegar mix, whisking all the while, to thicken and incorporate and mellow the vinegars.




• Give a taste test with a kale leaf; adjust flavors if needed.




• Pour over kale and toss.
  

Put it in the fridge and let it marinate for 8-24 hours (which makes it great salad for Shabbat). The kale softens a little as it marinates. This is delicious by itself.

Variations:

My friend's favorite combination (which agree is quite tasty!) is adding Chopped Sun Dried Tomatoes, Chopped Green Olives, Chopped Avocado and Chopped fresh tomato to it and toss.

I also discovered that it is quite good mixed with Israeli Couscous, cashews, peas and raisins! (this would also me true for Millet, Orzo or Quinoa)

Let me know if you try it or make a new variation!

Enjoy!

This Post is linked with Tuesday Twister.