Tag Archives: food stories

{homemade chow chow}

14 Sep

i had never heard of chow chow until i lived in the south a few years back. y’all know i’m a big fan of sauerkraut… and this has similar ingredients, but with a different taste and process. chow chow is not fermented, although i’m certain you could change the ingredients and i bet a ferment would also taste amazing!

what i enjoy about making stuff like this is you don’t have to be so specific. you can play around with different measurements and/or sizes of veggies, combinations of veggies, etc. being in the kitchen is all about exploring, and i love to “play” with my food… and that is something i will never stop doing! 😀

some recipes that i explored suggested adding green tomatoes and/or spices or hot peppers… but this is what i came up with :

simple ingredients :

  • cabbage
  • onion
  • green pepper
  • red/yellow pepper

simple brine :

  • 1/4 cup salt
  • 1/4 cup sugar
  • 1 cup vinegar
  • 1 cup water

start by heating brine ingredients in a sauce pan on low-medium heat until salt and sugar dissolve, then allow to cool to room temperature.

if you find that you have extra brine, you can always save it for something else like pickles or whatever other veggie you may want to use.

meanwhile, finely chop up all of the veggies…

pour {slightly cooled} brine mixture over the ingredients…

take some pictures, if you fancy…

then, add lid and store in the refrigerator for about a week. you can also use this same recipe and then pressure can or water-bath can and store in the pantry.

i made it both ways and both were delicious! i have one more jar left in the pantry, and i have been using the jar in the fridge for all kinds of fun stuff! it is SO GOOD with sausage or on a pork roll/bun… it adds the perfect balance of sweet to the savory. and it’s also good as a little snack or adding it to a charcuterie board or on a cracker, etc.

one thing I do like about the “canning” method is that the texture is a little softer. heat-processing this does break down the veggies a bit more and although i like it both ways, i do prefer the canning method. the nice thing is, canning is always an option even if i start with the fridge method.


do you like and/or make chow chow?! please share your comments and/or recipes below!

 

{sunday (funday) snacks}

18 Jul

speaking of eating seasonally and such…

on sundays lately, i’ve been curating a platter fully of yummy and healthy snacks to eat in leiu of lunch or dinner. i’ll have it out while i am cooking or relaxing or whatever else and just kind of graze on the snacks… basically all day.

here are a couple of pics of how i spent my last 2 sundays :

chianti-wine aged salami, garlic-herb wafer crackers, fresh avocado, fresh pineapple, locally-grown cherries, blueberries, & peaches, super thin pretzels, roasted mixed nuts, truffle parmesan crisps, dehydrated apples, apricots, dates, various chocolate, and a homemade kombucha spritzer mocktail

homemade tuna salad, organic mini toasts, garlic-herb salami, smoked oysters, mixed nuts, homemade pickles, fermented radishes, locally-grown broccoli & cauliflower, fresh avocado, dates, apricots, locally-grown blackberries & peaches, and a ginger tonic mocktail

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

{homemade relish with my homegrown cucumbers!}

11 Jul

so, as i mentioned in my last blog – i have harvested well over 200 cucumbers this year from my garden! i wish i would’ve been weighing my harvests, to get more of an idea of yields. however, looking back through the fotos i snapped every time i harvest – it’s safe to say that number is pretty accurate. crazy, right?

anyway, on top of sharing my harvests with neighbors, and consuming a cucumber a day, i also enjoy making pickles and relish with my cucumbers! that’s why i specifically grow the pickling cucumbers. that, and i just think they taste better.

i will share my pickle recipe soon, but for now i want to share this super yummy relish recipe that a good friend of mine passed along to me last year. i love it because it’s very simple and does not have added sugar. the only sweetener is honey and i think it is so well-balanced in flavour. i love add my relish to egg salad or tuna salad. it’s also just good right out of the jar!

homemade pickle relish recipe : 

  • 1.5 pounds {pickling} cucumbers, finely diced {mine was homegrown}
  • 1 small onion, finely diced
  • 1 green bell pepper, finely diced
  • 1.5 cup distilled white vinegar
  • 6 tbsp honey
  • 1/4 cup chopped fresh dill {mine was homegrown! 🙂}
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp kosher salt {i used himalayan pink salt}
  • 1 tsp celery ceeds
  • 1.5 cornstarch

directions : 

  • in large saucepan, combine all ingredients except cornstarch. simmer over medium-high head until vegetables are tender – about 8-10 minutes.
  • in small bowl, whisk together cornstarch and 2-3 tbsp of the cooking liquid until smooth. add to pan and let cook another 3-5 minutes. cool.
  • use canning method to preserve, or store in airtight container, chilled, up to 1 month. also freezes well.

i made a lot more than what is pictured – this jar i gave to my neighbours. 🙂

i also tasted mine before adding the cornstarch. if i needed to increase any of the ingredients, i did. i think i added a little extra honey and vinegar to mine because i had a little more than 1.5 pounds of cucumbers. the key is to start with small amounts… you can always add more. i love the colour it turns out – that’s largely due to the turmeric.

i hope you enjoy this recipe and please do let me know if you ever try it out!

thanks for reading! 🙂

 

{bell pepper guts}

8 Mar

bellpepperguts-4

what is it about the inside of vegetables that i find so INTRIGUING?!!? 😀

{meatless monday : whole grain couscous with fresno and mini bell peppers}

8 Feb

redpeppercouscous-1

i haven’t written a meatless monday recipe in a while. i came up with this one by accident.

i love love LOVE fresno peppers. they are so full of flavour and yet mild enough in heat to not overpower most dishes. i also love couscous; it’s simple and easy to make and reheats well, so i will often batch-cook it.

i shared this dish some with a friend this weekend over brunch and she commented on how much she liked it, so i thought i would share the recipe. as i said, i sort of came up with this on accident… but i’m glad i did, as i’ll be sure to make it again in the future!

simple ingredients :

  • 1 cup couscous, 1 cup water
  • 3 fresno peppers, chopped
  • 5-6 mini bell peppers, chopped
  • olive oil
  • S&P

fresnocouscous-3fresnocouscous-2

this is a very easy recipe to make. simply saute peppers in olive oil until tender then pour in water. bring to a boil and add in couscous. remove from heat, cover and let sit for at least 5 minutes. fluff couscous with a fork and sprinkle in salt and pepper.

fresnocouscous-1

i also added in some cumin because i’ve been experimenting with spices… and i really liked it in this dish!

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