Dill-Pickled Turnips

I really wanted to try my two largest home-grown turnips.  They were next to each other, and weren't going to get any bigger from being crowded.

The only other time I've had pickled turnips was at a Middle Eastern restaurant.  Those are pink from beet juice and sweet.  I didn't like those because I'm used to American-style dill pickles.  Then I figured, why not use the brine recipe I prefer with my turnips and see what happens.

The process is easy and quick.  The brine came to a boil while I was peeling and slicing the turnips.  Poured it over them in a jar, waited for it to cool to room temperature, and refrigerated for a day to marinate.

I expected the pickles to be more tangy than they were.  My eyes watered when I cut the turnips.  They're nice, somewhat mellow, and just taste like marinated turnips.  I wouldn't mind doing it again to have as a side with burgers or tapas.

What I wish I had blogged was the asparagus.  Just stir fry in olive oil, garlic, and salt, but they were the best I've made in a long time.  I'm sure I'll do it again.

*1 turnip (about 8 oz)
1/2 C water
1/2 C white vinegar
1/2 Tb kosher or pickling salt
1/2 tsp sugar
1/4 tsp peppercorns
1/4 tsp mustard seed
1/2 tsp dill weed
*1 clove garlic, smashed
*1 small bay leaf
pinch of red pepper flakes if you want them spicy

1.  Bring water, vinegar, salt, and sugar to a boil in a small saucepan for a minute or two, until the grains have dissolved.  Set aside.

2.  Peel the turnip and slice into batons.  Mine were about 1/4" thick and 2" long.

3.  Get out a non-reactive container, preferably glass, large enough to hold the turnip pieces.  Mine fit in a pint jar.  At the bottom, place the peppercorns, mustard seeds, dill weed, garlic, and bay leaf.  Also, red pepper flakes, if using.  Add the turnip pieces on top, and shake a little to settle them.

4.  Pour the hot brine into the jar.  The turnip will float, but try to get the brine all the way to the top.  Poke or shake to dislodge air pockets.  If there isn't enough brine to cover, add a little water.  If it's very low, also add a splash of vinegar.

5.  Allow the jar to sit on the counter until room temperature, then refrigerate.  The pickles will be at their best on days 2-7.  Try to finish them in under two weeks.

Serves 4-6

Difficulty rating  π

Lentil Bread

I was looking for something new to do with red lentils.  I've had this recipe from A Treat Life Bakery bookmarked for a while.  I haven't made it because the author admits the product needs a little help.  So I cut it down to 2/3 (to use four servings of lentils), exchanged the flax for egg replacer so the fiber wouldn't kill me, and twiddled with the flavorings to make this part of the protein for a tapas meal.  I added minced garlic and dried basil because it worked with how I was going to use it.

Calling this "bread" is like calling banana bread "bread".  It's a vegan, gluten-free quick bread that is dense by definition and savory, not sweet.  Although, toasted and topped with peanut butter and maple syrup would make a great vegan breakfast.  I topped it with pesto, fresh tomato, and mozzarella.

When I measured my 200 grams of red lentils by volume, they came out to slightly less than a cup.  If you use common brown lentils, they will equal a different volume.  I'm going to assume the recipe should be followed by weight unless you don't have a scale.

Now, if I had thought about it, red lentil flour exists.  It's used in Indian cooking, and I'm pretty sure I've seen it in some ethnic market or Whole Foods.  If you own a home grain mill, you can make it easily.  There are probably easier recipes out there that use it instead of going through the whole soaking process.  Since this is a more accessible version, we're sticking with it.

This doesn't rise much, being gluten-free.  I should have gone with my original instinct and done mini-loaf pans.  I would have gotten square-ish slices that were canapé sized.  The full loaf looked like a ciabatta.  It's still thick enough to top, but I had to cut the tomato slices in half.

200 g red lentils (about 14 Tb)
3 Tb water
1 tsp olive oil
1/2 tsp kosher salt
3 Tb cornstarch
*1 Tb ground flax or egg replacer
2 tsp baking powder 
Up to 1 Tb herbs and spices of choice

1.  Rinse lentils to remove the milling powder and soak in water to cover at room temperature for a minimum of six hours and up to 24.  I did about 10, and they processed well.

2.  Drain lentils.  Place in a good blender with the water, oil, and salt.  Process until smooth, which is going to take a few minutes.  Stop and scrape it down periodically.

3.  Preheat oven to 400º.  Prepare a loaf pan (or two minis, or even muffin cups) with pan spray.  Parchment will make removal easier.

4.  Transfer the purée to a bowl.  Stir in the cornstarch, flax, baking powder, and any seasonings.

5.  Pour batter into prepared pan and smooth it out until even.  Bake 30 minutes, then start checking for doneness.  As muffins, they should be done.  Loaves may take a bit longer.  The toothpick test works, as well as touching for spring.

6.  Cool a few minutes in the pan, then remove to a rack to cool completely.  Keeps up to two days at room temperature, a week in the fridge, or in the freezer for a month.

Difficulty rating  :)

One Year of Pressure Canning

Asparagus was on sale, reminding me of the four pounds I canned last year.  Looking at the date on the lids, I found that it has been a year since I got up the courage to use the pressure canner.

So, how do I like this investment?  I'm still scared of botulism every time I open a jar, which is probably why I haven't opened more of them.  I save the lid for three days.  This is not something I do with water-bath jars.

The quality of the product is amazing.  When I open a jar of ugly chicken, I wonder why I don't do it more often.  The only thing I've canned that I didn't like was the vegetable broth.  That's so easy to make as needed on the stove, I probably won't go to the trouble again.  Also, I'm not saving money by canning chicken or beef broth, considering how rarely I use them.

One thing I've discovered is that I don't open as many cans or jars of any one thing as I thought I did.  There are still two jars of asparagus.  Most of the chicken is still on the shelf, as is half of the chicken broth.  I'm almost out of all the beans, though.  There's a lot more sweet potato than I expected, but I didn't plan to make that many jars in the first place.  As much as I love the products, I'm one person and I have a huge variety of items in my pantry and freezer.

So, what's on the canning list for this year?  Pretty soon, some beans.  I'll do it next time I need canned (in case one doesn't seal).  I would love to get a case of Roma tomatoes to make about eight jars of quartered and the rest as tomato sauce.  I already have the citric acid for the project.  I'm only doing it if it's cheaper than buying commercially canned.  The excessive amount of tomatoes I planted this year may or may not supply enough for both canning and dried.  I'm almost out of canned pork, which may be my favorite item.  Sort of tied with beef.  They both come out as easy shredded meats.  For water bath canning, I'd like to have more sliced fruit.  I'm finding it the easiest thing to put in my work-lunch yogurt.  Fresh and frozen are best, but I'm enjoying the ease of canned, and sweetening it with a spoonful of the syrup.  It also works well when I take a break from yogurt to pack cottage cheese for a couple of weeks.

As far as the canner paying for itself, once I've finished last year's products, I've probably broken even on the canner itself.  The jars and lids will take another year or so.  Aside from attrition of jars breaking, I think I'm done buying them.  There are a lot of empty jars in the closet.  I now have a realistic idea of how much home-canned food I should be making for a year.  I have plenty for a few days without power, and much more using it in rotation with other pantry items.

One thing I did note was the price increases over last year.  The boneless-skinless chicken breast I canned was $2 a pound.  It's now an absolute minimum sale price of $3.  The asparagus has gone up fifty cents.  Pork is still $3 a pound for shoulder roasts, but beef chuck is a dollar more.  So, what I have canned is last year's prices.  Something to keep in mind.

Chicken Risotto with Kale

I'm trying to add more home-canned food to the rotation.  It isn't meant to sit on a shelf and be pretty.  That's a waste of money and my time.  This idea got down two pints of broth and one of chicken.  Then I cut back the kale and made a Tuscan-themed risotto.  The kale seedlings I gave to my boss are thriving, so I can't unload the extras on her anymore.

When I was putting the risotto back in the pantry, I saw their recipe on the back of the package.  It was almost identical to what I planned to make, as far as the rice part was concerned.  That made me feel better.  I was adding kale, chicken, and herbs.

2 Tb butter
2 Tb olive oil
1 medium onion, diced
2 cloves garlic, minced
*1/2 tsp celery salt
*1/4 tsp white pepper
*1 tsp dried tarragon
*1 C arborio rice
1/4 C white wine, optional
*4 C chicken broth, low sodium or unsalted
*2 bunches kale, de-stemmed and chopped
*1 12-14 oz can chicken
*1/4 C grated parmesan cheese

1.  In a small saucepan, bring the broth up to a simmer.  Keep it warm, put a ladle in it, and put it near the burner where you're going to make the rest of the recipe.

2.  In a large saucepan or soup pot, melt the butter and oil over medium heat.  Add the onion and garlic and cook until softened, about 5 minutes.

3.  Add the celery salt, white pepper, and tarragon and stir to combine.  Add the rice and stir to coat.

4.  If using wine, add and allow it to cook off.  Start to ladle in the broth half a cup at a time.  Stir and allow the rice to absorb it over about five minutes, stirring often, before adding more.

5.  About halfway through the broth process, stir in the kale.  It takes a while to cook, and will affect the amount of liquid in the rice.

6.  When you get to the last ladle of broth, the rice should be cooked al dente and somewhat creamy.  Add the can of chicken, stir everything together, and taste to adjust the seasonings.  Every broth is different, and brings something new to the dish.

7.  Remove from heat, stir in the cheese, and serve hot.  Garnish with more cheese and/or herbs.

Difficulty rating  :)

Lamb Fondue

I got some lamb "kabob" meat, then had to figure out what to do with it.  I considered Stoo, harira, a chunky shepherd's pie, kebabs, or a tagine.  Then I decided to just do far too much prep work and get out the fondue pot.  Good thing I didn't go with grilling, because it rained out of nowhere.

I'm putting "parties" on as a label, because something this devoted to presentation should have an audience.  We did have fondue nights growing up with just the four of us, but it was always an event.  Not usually on a holiday, just something everyone recognized as a special dinner.  This was when we each had three dipping sauces in little cups that I still use.  My mom was careful with the portioning, and we rarely had any leftovers to repurpose.

Despite going to two stores for the best deals, this one got spendy fast.  I realized I was cooking the same day as shopping and took advantage of clearances, but I did bring in everything except the yogurt and the last lettuce in the garden.  I've been doing very well on the grocery bills lately, and was planning on freezer and pantry meals for the next week with zero new groceries.  It all averages out if you're looking at what is on hand before shopping.

If you're new to hot oil fondue, there are some very important rules to follow.  Number one is managing cross-contamination.  The raw food needs a separate plate.  I caution against serving any kind of finger food with this, including bread, since you will be touching the raw lamb with your fingers and likely not getting up to wash each time.  Number two, the fork will be very hot coming out of the pot.  Do not touch it, never put it in your mouth, and use your eating fork or knife to remove the cooked item.  If serving vegetarians or vegans, have a second pot for any non-meats.

*1 lb lamb stew meat
other dippers of choice such as another protein, mushrooms, par-boiled potatoes, zucchini, cauliflower, etc
*1/2 C Greek yogurt
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp cumin
*2 Tb chopped cilantro 

1.  Prepare your fondue pot according to manufacturer's directions.  I used the electric one, which was kind of big for what I was doing, but far easier to set up and clean.

2.  Start heating 1 quart of oil on the stove.  Some fondue pots go straight from stovetop to the holder.  Others, like mine, you have to heat the oil separately.  Technically, you can do it over the fondue element, but it takes a lot longer.

3.  Prepare your raw meat platter.  The pieces should be no larger than two bites.  I don't mind cutting mine after cooking.  If they're too large, they take forever and lower the temperature of the pot.

4.  Whisk up the yogurt, vinegar, cilantro, and spices for a dipping sauce.  I also got out some pesto for the veggies.  It's fun to have more than one option.

5.  Make sure every place setting has a plate for cooked items, regular utensils, and fondue forks.  Most come with two of each color.  I also put a salad on mine ahead of time.  You can do group sauces if no one double dips, or give each person an ounce or so of each.

6.  To cook the lamb, skewer one piece on the pointy end.  Gently lower it into the oil so it doesn't splatter.  I tend to char mine as a personal preference, but rare is ok for everything except chicken and seafood.  If you put the veggies on the same plate as the meat, they must be cooked for at least a minute due to cross-contamination.

7.  Once done, remove piece from fondue fork onto eating plate, start up the next one, and enjoy your meal!

Difficulty rating :-0

This Got Out of Hand Quickly

I may have mentioned that I ended up with twice as many tomato starts as expected.  Then the chard and kale did very well, and the broccoli lasted longer than it was supposed to.  Here comes the summer planting season, and I'm out of space.

There is no way I'm making back the $150 or so I spent on pots and soil.  At least not this year.  That's fifty pounds of tomatoes.  Sure, I'm growing $100 of kale annually, and possibly $50 of artichokes.  I fully expect everything else to be a monetary loss, and the main benefit is the exercise and outdoor time.  Mental health benefits cannot be ignored in the equation, either.

The non-lawn parts of the back yard are now pretty solidly vegetable pots.  One tomato ended up in the front yard in an under-used spot.  The pumpkin and watermelon are going to have to go in bowl pots, or I'll bury a cheap pot in some of the front landscaping that's too poor for direct sowing.

The chicken wire is back up against the back wall for a pot of cherry tomatoes.  I built a baseboard trim and string trellis for two longer planter boxes of tomatoes and pole beans.  Bush beans are in the pot that Eggy died in.  Hoping they aren't subject to whatever killed it.

Emotionally, I'm getting closer to redoing the entire back yard with garden beds.  There was a day of watching YouTube videos.  The irrigation part is going to be expensive, but I could build the beds on my own and water by hand until then.  I was also eyeing some fruit trees at Home Depot.  I'll have to do more research and save up.

Chickpea Bowl with Tahini-Horseradish Dressing

Yes, the pretty salad trend continues.  Bowls are a bit of work to put together because you have to keep all the components separate.  I do prefer adding everything to a single bowl and tossing, just to have less to clean later.  But, you can't deny that this style of presentation is very attractive.

I plugged "beets" into the store app for a price check, and a surprising number of non-beet items came up, like rutabaga.  Huh?  Also on the list was a can of "shoestring beets".  That was so going into the cart.  Saved me running them through the V-slicer and permanently staining it.  Cheaper than fresh beets, too.

Other than the can of beets, this salad turned into a pantry clean-out.  Last half cup of brown rice, rest of the bundle of spinach from last week, a jar each of asparagus and chickpeas, some almost-gone cilantro, the rest of the gorgonzola, and some of the never-ending horseradish in the dressing.  I did not realize how far that root would go.  The rice and spinach actually only made two bowls, so I cooked up some barley and chard for the other two days of toppings.  The bowl was big enough to open a jar of olives, but I didn't want to start a new round of leftovers.  I found what I made to be very filling and didn't mind skipping one traditional Mediterranean ingredient.

*1 C brown rice
*1 lb fresh spinach
1 Tb olive oil
*2 cloves garlic, minced
*1 15 oz can chickpeas, drained and rinsed
*1 can asparagus spears, drained
1 can sliced or shoestring beets, drained
*1/2 C chopped cilantro
*1/2 C crumbled feta, gorgonzola, or goat cheese
*2 Tb tahini
*2 tsp white wine vinegar
*1-2 tsp prepared horseradish (to taste)
salt to taste
paprika (optional)
hot water as needed to thin

1.  Brown rice takes at least 30 minutes to cook, so start that while prepping everything else.  Cook according to package directions.

2.  Heat oil in a saucepan over medium.  Warm the garlic, then add the spinach and cook until wilted.  Set aside.

3.  For the dressing, whisk together the tahini, vinegar, horseradish, salt, and paprika, if using.  Taste, and adjust seasonings.  Add hot water, whisking after every tablespoon, until desired consistency.

4.  To assemble the bowls, first stir the spinach into the rice.  Either make one big serving bowl or four individual bowls.  Make a bed of the rice mixture.

5.  Start adding the other components in distinct sections.  Arrange them neatly so that the colors are disbursed.

6.  Drizzle the bowls with the dressing.  Any extra can be on the side, but I tried to make it about two tablespoons per serving, depending on how thin you made it.

Difficulty rating  :)

Cucumber and Melon Salad

Second salad in a week.  I'm really trying here.  I even got down Salad Freak and flipped through half of it before finding a version of this recipe.  I knew it was in there somewhere.  I'm making this recipe less fussy, aside from using the V-slicer on the produce.  Because, seriously, it's just sliced cucumber and cantaloupe with lime juice.  Any herbs or seasonings are just to make it more interesting, and can be altered to suit one's taste.

Once it was on the plate, I added "breakfast" as a label.  A scoop of yogurt and a pastry would turn this salad into brunch.  That's pretty much what I did with the other half of the melon.  You could even serve this salad as a diabetes-friendly dessert.

1 large cucumber or one package of Persians
1/2 of a cantaloupe 
*2 Tb lime juice
Handful of fresh or dried herbs such as mint, basil, or tarragon
Lemon or lime zest, optional
Sprinkle of sumac for a floral hint, or chili powder for bite
Salt to taste

1.  If using a regular cucumber, peel first and seed if desired.  Slice cucumber thinly.

2.  Cut melon in half and remove the seeds from one piece.  Reserve the other half for another use.  Cut off the end and remove the peel with a knife, leaving just the fruit.  Cut in quarters or smaller wedges, then slice each wedge thinly.  I used the thinnest setting of the V-slicer for the cucumber, then flipped over the plate to get slightly thicker melon slices.

3.  Plate the cucumber and melon slices however you like.  I tried different designs each night.  Drizzle with lime juice, then garnish with herbs, spices, and salt.  Add a bit of citrus zest if desired.  Serve chilled.

Serves 4-6, depending on produce size

Difficulty rating  π

Ful Medames

This is one of the most famous dishes out of Egypt.  It's the reason I was looking for fava beans.  Making it with limas here.  Cannellini and butter beans would also work.  Really, any bean is fine to use, but it's designed for one of the larger legumes.  It's also a very quick dish to make, perfect for those short on time to cook dinner.

The recipe I chose to follow is mild.  I didn't omit the chiles or any other spice.  If you do want heat, sink a couple of hot peppers into the mix.  The short cooking time really doesn't lend itself to absorbing the flavor, but leftovers will be spicy.  A sliced jalapeño or cayenne powder will do more for an immediate kick.

The original recipe classifies this as an appetizer, so I added that label to the list.  It's eaten at any time of day for any course except dessert.  I'm using it as a vegan main.  Garnishes can go from basic (olive oil, more chopped cilantro) to elaborate (tomatoes, fresh vegetables, chopped cooked meat, cheese).

For the average American diner, I'm calling this a four-serving recipe, about a generous half cup per person.  If you can handle more fiber, it's really 2-3.

1 15 oz can fava beans or any similar large bean; or 3/4 C dry
2 Tb olive oil, plus more for garnish
*2 tsp minced garlic
*2 green onions, sliced
1/2 C water, or as desired
1 tsp cumin
1 tsp paprika
1/2 tsp kosher salt
1 tsp dried parsley
2 Tb fresh chopped cilantro, plus more for garnish if desired
*Juice of 1/2 lemon (about 2 Tb)

1.  If making the beans from dry, soak for 8 hours, then drain.  With fresh water, bring to a boil for 5 minutes, lower heat to a simmer, cover, and cook 1-1/2 to 2 hours, until very tender.  You need to be able to mash them a bit.  Drain.  For canned, drain and rinse.

2.  In a medium saucepan, heat the oil over medium.  Cook the green onions and garlic until softened, about 5 minutes.  Add the cumin, paprika, salt, and dried parsley and cook another minute, until fragrant.

3.  Add the water and beans.  Bring to a low boil and cook 5 minutes to allow flavors to meld.  Mash some of the beans so they thicken the sauce.  Stir in the 2 Tb fresh cilantro and lemon juice and allow everything to come to temperature.  Serve hot, with garnishes as desired.

Difficulty rating  π

Tomato and Spinach Salad with Gorgonzola

I eat too fast.  When I was very little, I picked at my food and often got in trouble for not finishing it.  That's what happens when your parents were children during the Depression and WWII.  I'm very lucky I didn't end up with an eating disorder.  As an adult, I started scarfing down food during too-short meal breaks at work, and it turned into eating quickly at every meal.  That's why I only put as much food on my plate as I intend to eat.  If it's in front of me, I will finish it.

This salad was an attempt to slow things down by serving multiple courses at dinner, separated by at least fifteen minutes.  With warmer weather, I'm trying to make my meals pretty instead of a chore.  I'm using the fancy dishes on more days than just Friday when I'm not microwaving leftovers.  This is the time of year that fresh foods are at their peak, and I want to take advantage of that.

The biggest drama in this salad is washing the spinach.  Well, not burning the walnuts while you're washing the spinach.  I'm not even whisking up a proper dressing.  Drizzle of oil and vinegar, shake of salt and pepper, done.  The goal is to enhance the natural flavors, rather than drown them out.

1 lb fresh spinach
1 lb Roma tomatoes (2-4, depending on size)
*1/2 C walnuts
4 oz gorgonzola or other bleu cheese
2 Tb olive oil
1 Tb balsamic vinegar
salt and pepper to taste

1.  Wash the spinach well, shake dry, and cut into strips.  The last part isn't necessary if you're using small baby spinach.  I happened to buy leaves large enough to count as landscaping.  I also liked the way they piled up on the plate, in contrast to the tomato slices.

2.  Thinly slice the tomatoes crosswise.  I got out the V-slicer, and they were beautiful.  Leaving the slicer out for future salads.

3.  While that's going on, lightly toast the walnuts in a dry pan over medium heat.  I happened to have chopped walnuts, so that's what I used, but halves would be more attractive.  Stir or shake often.  It takes about 2 minutes.  Pull them as soon as you see color or smell them as roasted.

4.  To assemble the salad, pile the greens loosely on each plate.  Arrange the tomato slices in a pretty pattern.  Sprinkle with walnuts and crumbled gorgonzola.  Drizzle lightly with olive oil and even more lightly with the balsamic vinegar.  Dust with freshly cracked pepper and large-grain or flaky salt.

Difficulty rating  π