Posted at 6:41 am
It’s the end of the season and sadly most of my vegetable garden is done producing. However there are a couple of hearty plants that actually generate a majority of their vegetables towards season end. That’s the way it is with my jalapeno pepper plants. Throughout the summer I often wonder if the plants will even survive yet as fall approaches they shoot up and produce their bounty! It’s the way it always goes with these peppers. I only wish I had planted more this season as I pickle and jar them each year. I usually have enough peppers to last until next season but this year I cut back on the number of plants. Not entirely certain that was the best idea I ever had but sort of too late now. Ah well, there’s always next year!
I think people tend to shy away from canning vegetables as they see it as a labor intensive process. Honestly, depending on what your canning it can be however these jarred jalapenos are much simpler than you might think. You need only a few ingredients and you can store them right in the fridge. Obviously if you want to do the entire canning process, boiling the cans, etc that’s perfectly fine. I would actually suggest the canning route if you’re planning on storing the peppers in a pantry or cabinet. But I’m lazy with mine, I jar them and pop them in the fridge! Easy-peasy!
So if you want garden fresh jalapenos throughout the winter give picking a try! It’s quick and easy and allows you to enjoy your garden even when the snow is falling outside!
Pickled Jalepeno Peppers
3 c water
3 c white vinegar
5 tbsp sugar
4 tbsp salt
5 garlic cloves, smashed lightly
5-6 c chopped jalepenos
Combine water, vinegar, sugar and salt in large pan. Bring to a boil and stir until sugar and salt dissolve.
Add in chopped peppers and garlic, ensuring all peppers are submerged. Allow to come back to boil. Once at boil remove from heat. Let peppers sit in liquid for 15-20 minutes. Peppers will turn from bright green to a dull green.
Scoop peppers into jars till they are close to the top. Pour in cooking liquid filling to brim of jar.
Twist on top and store in refrigerator. Peppers should keep several months stored in fridge.
Discard any remaining liquid.
Note: The 5-6 cups of peppers filled the 3 jars pictured. You could probably do 7-8 cups of peppers in the mixture noted above but the 5-6 cups was all I had.
Posted at 6:52 am
I love potatoes. I can eat them prepared most any which way. These roasted red potatoes are a side dish I make often. It is one of the recipes most requested by my children. Even when they were young they’d ask for the “red-tatos”. These roasted red potatoes pair well with beef, pork or chicken. I never used to have left overs with these when I had a full house however if you do have any left over I’ve found they can be used as a tasty breakfast potato or made easily into a hash. Best of all while they might look like a lot of work they’re really very easy to prepare. I think that’s one of the things I enjoy most about cooking. Often times something will look like it took hours to prepare and no one need know it doesn’t! Simply cut up some red potatoes – I prefer the baby reds but any red potato will do – roughly chop bell pepper and onion, add some oil and spice and shazam! A heart warming, crowd pleasing side!
Roasted Red Potatoes
3 cups chopped red potatoes
1/2 bell pepper
1 1/2 tbsp olive oil (divided)
1 tsp rosemary
1/2 tsp kosher salt
1/4 tsp black pepper
Preheat oven to 400 degrees.
In mixing bowl, mix 3 cups potatoes with 1 tablespoon of the olive oil, rosemary, salt and pepper. Turn out to baking pan. Place in oven and bake for 15 minutes. At 15 minutes add onion and bell pepper and 1/2 tablespoon olive oil to baking pan and stir. Bake in oven for additional 15 minutes.
Any type of bell pepper can be used, green, red, orange, yellow – they all work.
Also both a white or red onion will work.
For some variation you can add some chopped garlic when adding the onions and peppers. Or a 1/2 tsp of thyme with the spices.
Posted at 8:14 pm
Broccoli seems to be one of those vegetables that people either really like or they simply can’t stand it. There doesn’t seem to be a lot of middle ground. We fall squarely on the pro-broccoli team. We eat a lot of broccoli in our house. I mean a lot! We have it so often I even started growing it in my garden in the summer. It’s one of my most favorite vegetables, my husband’s as well. Both he and I will eat broccoli prepared most any which way but roasting it just adds another dimension of flavor that takes it from good to great! Now I know for some people broccoli is an acquired taste but roast it with some oil and throw on some salt and the entire flavor profile changes! Plus it’s a sneaky way to get little ones to give broccoli a chance!
Roasted broccoli is delicious so why not give it a try — Go Broccoli!!
2 broccoli crowns
1 tbsp olive oil
1 tsp kosher salt (any kind of salt will do)
Cut florets off crowns and place in bowl. Drizzle with olive oil. Add salt. Mix.
Turn out on to a baking sheet sprayed with cooking spray.
Bake at 425 degrees for 12-15 minutes or until broccoli is soft.
Some ends/edges may be slightly blackened but this makes them taste all the better!
You can also chop up the stalks and roast them too if you like them.