Pickled Vegetables

November 16, 2011 by
What is it about the tart taste of pickled foods that I love so much?  It seems the older I get the more I like them!   I made this recipe for our German dinner party we had last month, wanting a nice light appetizer that would also use the amazing vegetables I found at the market.  And while this makes a pretty large batch, I think it would be something fun to give for gifts in little jars or containers and while I’m not sure exactly how long it will keep in the fridge, it should last a pretty long time with all that vinegar.
The vegetables stayed nice and crunchy, and I love the color they got from the red cauliflower.
You could use any combination of vegetables you want as well.  I’ll be putting a big jar out of this at Thanksgiving with some other munchies.
PICKLED VEGETABLES

3 lbs assorted vegetables
I used:
4 carrots
1 orange cauliflower
1 purple cauliflower
1 green bell pepper
2 green zucchini
2 yellow zucchini
Pickling liquid:
8 cups apple cider vinegar
2 1/2 cups sugar
1/3 cup mustard seeds
1/3 cup celery seed
6 garlic cloves
 generous handfull fresh dill
5 T pickling salt
Cut vegetables into small pieces. Some people like them cut smaller, some larger.  Whichever is fine.
Put in jars and set aside.
Place the vinegar, sugar, mustard seeds, and celery seeds in a pot and bring to a boil.  Simmer for a couple minutes or until sugar is dissolved.  Crush garlic and add along with dill and pickling salt.  (If using kosher salt add to liquid before boiling.)
Pour hot liquid over vegetables in jars and put in the refrigerator to cool before adding a lid.
Store in the refrigerator.
NOTE: This is NOT a recipe designed for canning- If you want to can pickled vegetables make sure you use a verified recipe.
Recipe by My Stained Apron
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Pickled Vegetables

Ingredients

    3 lbs assorted vegetables of choosing. I used:
  • 4 carrots
  • 1 orange cauliflower
  • 1 purple cauliflower
  • 1 green bell pepper
  • 2 green zucchini
  • 2 yellow zucchini
    • Pickling liquid:
  • 8 cups apple cider vinegar
  • 2 1/2 cups sugar
  • 1/3 cup mustard seeds
  • 1/3 cup celery seed
  • 6 garlic cloves
  • generous handful fresh dill
  • 5 T pickling salt

Instructions

Cut vegetables into small pieces. Some people like them cut smaller, some larger. Whichever is fine.

Put in jars and set aside.

Place the vinegar, sugar, mustard seeds, and celery seeds in a pot and bring to a boil. Simmer for a couple minutes or until sugar is dissolved. Crush garlic and add along with dill and pickling salt. (If using kosher salt add to liquid before boiling.)

Pour hot liquid over vegetables in jars and put in the refrigerator to cool before adding a lid.

Store in the refrigerator.

NOTE: This is NOT a recipe designed for canning- If you want to can pickled vegetables make sure you use a verified recipe.
https://mystainedapron.com/pickled-vegetables/
Filed Under: Appetizers / Dips / Snacks, Canning

Curry Dip

November 14, 2011 by
I love having some simple appetizers and dips to serve on holidays.  Since everyone usually gathers in the kitchen anways it’s nice to have a spot with some snacks for everyone to munch on while the meal is getting cooked. (Especially if dinner is late!) : )
 And we really loved this dip, it was especially good after a few hours of chilling.  I really recommend using quality spices, from a spice store where you know they are fresh.
CURRY DIP
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp curry powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground celery seed (or celery salt)
Mix all ingredients together until well combined.
Chill until ready to serve.  Flavor is best if chilled for at least a couple of hours.
You can even make this a few days ahead of time.
Print
Curry Dip

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tsp curry powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground celery seed (or celery salt)

Instructions

Mix all ingredients together until well combined.

Chill until ready to serve. Flavor is best if chilled for at least a couple of hours.

You can even make this a few days ahead of time.

https://mystainedapron.com/curry-dip/
Filed Under: Appetizers / Dips / Snacks

Chocolate Chip Pumpkin Bread

November 13, 2011 by
 
I don’t usually post on weekends, but I just had to get out one last pumpkin recipe. : )
And then, I PROMISE I will not be posting pumpkin recipes for a good while.
This bread is perfect for these blustery days (as pooh says) and while it freezes well, ours didn’t have much of a chance to make it to the freezer.  It’s a little dense but still very moist, and I love the combination of pumpkin and chocolate.  I think next time I’ll try using mini chocolate chips so they’ll be a little more evenly dispersed.  But either way, this one’s a winner!
 
PUMPKIN CHOCOLATE CHIP BREAD
 
2 1/2 cups flour
1 cup whole wheat flour
3 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
15 oz (about 1 3/4 cups) pumpkin puree
1 cup oil, canola or vegetable
4 eggs
2/3 cup water
1 cup semi-sweet chocolate chips
 
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
In another bowl, whisk together pumpkin, oil, eggs, and water until well combined.
Stir wet mix into dry mixture, just until combined.  Stir in chocolate chips.
Divide batter between two greased 9 by 5 loaf pans.
Bake at 350 degrees for about 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan about 10 minutes, then transfer to a wire rack to cool completely before slicing.
 
Recipe source: Mel’s Kitchen Cafe
Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: , ,

Pumpkin Truffles

November 10, 2011 by
 
So, yes, yet another pumpkin recipe.  Just one more and then I promise we’ll return to another food group. : )
These are super quick and easy, and I love the idea of serving them with pumpkin fudge and pumpkin sea salt caramels for a little pumpkin sweets buffet this fall.
You could easily make these ahead of time and store in a container in the fridge or freezer.
They are a little softer than regular truffles, but the chocolate exterior gives a nice crunch.
PUMPKIN SPICE TRUFFLES
 
10 oz white chocolate chips
1/4 cup pumpkin puree
1/2 tsp cinnamon
pinch ginger
1/4 tsp nutmeg
1/2 tsp vanilla
1/2 cups dark chocolate chips
 
Melt the white chocolate chips in a double boiler or microwave.
Add everything else except dark chocolate, stir until well combined.
Put mixture in the fridge to cool.
When cool, drop by spoonful’s onto a parchment or silicone lined tray.
Put in the freezer to harden.
Roll with your hands to get a smooth ball.
Melt dark chocolate, and dip bottom half of balls in chocolate.
Then drizzle the top with more chocolate.
Or, dip entire ball in chocolate.
Return mixture to fridge to cool and set chocolate.
 
Recipe adapted from Tasty Kitchen
Filed Under: Candy / Confections, Pumpkin

Pumpkin Fudge

November 9, 2011 by
 
In case I haven’t won you over on the idea of having a little pumpkin buffet at your Thanksgiving gathering, maybe this recipe will win you over : )
This is a smooth fudge, rich without being heavy, thanks to the warm spices and pumpkin.
These were a huge hit, along with the Pumpkin Sea Salt Caramels.  Yum!
PUMPKIN FUDGE
 
Step 1:
3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup pumpkin puree
2 T light corn syrup
1 tsp cinnamon
1/4 tsp nutmeg
 
Step 2:
12 oz white chocolate chips
7 oz jar marshmallow creme
1 tsp vanilla extract
 
Put step one ingredients in a large pot over medium high heat and bring to a boil, stirring.
Using a candy thermometer, cook to 234 degrees, which should take about 12 minutes.
Remove from heat and add ingredients from step 2.
Stir until well blended.  Pour into 9 by 12 pan (either line with foil or wax paper and grease).
Let stand 2 hours or until cool, then cut into squares.
Variation ideas: add chopped walnuts, or dried cranberries, or both.
 
Recipe adapted from myrecipes.com
 
 
 
 
 
Filed Under: Candy / Confections, Pumpkin

Pumpkin Sea Salt Caramels

November 8, 2011 by
 
I know what you’re thinking… MORE pumpkin recipes?   Or, YES! More pumpkin recipes! : )
If it’s the latter, I knew there was a good reason we’re friends.
I can’t believe it’s almost Thanksgiving.  I’m so anxious for a relaxing holiday, and I thought a little pumpkin themed sweets buffet would be so fun for the holiday.  So I’ll be adding a few more pumpkin recipes this week for those who like that idea.  And if you don’t… well, stop by next week instead. : )
 
These are incredibly smooth, and the spice is a perfect touch for fall.  The pumpkin flavor is subtle, just enough to taste it without taking over that wonderful caramel flavor.
 
PUMPKIN SEA SALT CARAMELS
 
1 1/2 cups heavy cream
1 cup pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg
2 cup sugar 
1/2 cups light corn syrup
1/4 cups water
4 T butter, cut in chunks
1 tsp vanilla
sea salt (I used a pink salt)
 
Line a 9 by 13 inch pan with parchment paper, lining the bottom and sides, and butter well (I actually have a 9 by 13 inch silicone mat I fit in the bottom of a pan, it works so much better).
Combine cream, pumpkin, and spices in a saucepan.  Warm just to boiling, then remove from heat and set aside.
In a high-sided saucepan, combine the sugar, corn syrup, and water.
Over medium heat bring up to 240 degrees.
Then add the warm cream mixture (this will bubble up, be careful).
Bring to 220-240 degrees using a candy thermometer, stirring pan occasionally.  (I bring mine to about 235, it just depends how firm or soft you like your caramel).
This may take up to 30-45 minutes before it reaches this temperature.
When desired temperature is reached, quickly remove from heat and add the butter and vanilla.
Stir until well incorporated, then pour into prepared pan.
Cool for 30-45 minutes and sprinkle with sea salt.  Cut into pieces and wrap in wax paper.
 
Recipe Source: slightly adapted from Tasty Kitchen
 
Filed Under: Candy / Confections, Pumpkin

Roasted Acorn Squash

November 7, 2011 by
 
Tis the season for horrible pictures. : ) 
It’s dark by the time we eat dinner now and since I’m not about to make our family meal 3 hours early and keep it warm in the oven we’ll just have to settle for not so great pictures.  Acorn squash is something my Dad always grew in our garden so we had a lot of it in our family.  It’s a great side dish because it’s inexpensive, kid’s usually like it because it is a little sweeter of a squash, and it goes really well with a lot of dishes.   Not to mention it’s super quick and easy.
 
We usually do a variety of toppings, but the amounts in the recipe are for if you want to do all 4 halves the same.  The original recipe called for using olive oil with the Parmesan topping, and butter for the brown sugar and breadcrumbs, but I think it’s fine if you do either.  My personal favorite is adding a little honey to the brown sugar topping.
 
ROASTED ACORN SQUASH
2 acorn squash
2 T melted butter, or olive oil
salt and pepper
1/3 cup light brown sugar, packed
OR
1/4 cup plain dried breadcrumbs
OR
1/4 cup grated Parmesan cheese
 
Cut acorn squash in half from stem to end, lengthwise.
Brush cut sides with melted butter or oil and season with salt and pepper.
Place cut sides down on a baking sheet, bake at 400 degrees for about 30 minutes, or until you can pierce easily with a knife.
Turn over and sprinkle with one of the toppings.
Bake another 15 minutes.  Scoop out of skin to serve.
 
VARIATIONS: For brown sugar and honey, drizzle each half with about a teaspoon or 2 of honey, then sprinkle with the brown sugar.
Combine breadcrumbs and parmesan with 1 T Italian seasoning, sprinkle on halves.
If you want to make more than one variety, use 1 T of whichever topping on each half (a little extra for brown sugar)
 
Recipe Source: Slightly adapted from Everyday Food
 
Filed Under: Side Dishes Tagged With: , ,

Sour Cream Old Fashioned Doughnuts

November 4, 2011 by
 
I’m not a big fan of store-bought doughnuts.  They just don’t taste right.  Not if you’ve had good home-made ones.  My grandma was an expert at maple bars, and I was excited to see this cookbook with a good looking maple bar recipe, along with some others (especially the blueberry cake doughnuts) my hubby was drooling over. : )
I let him pick the first recipe in the book for me to try, and these made it to the top of the list.
I adjusted the recipe some, like doubling it for starters.  I’m just not going to go to the trouble of making homemade doughnuts and only make one dozen.  My hubby’s co-workers were more than happy to dispose of them anyways.
And I found it too tricky to have both the doughnuts and glaze hot while glazing, as the book instructs.
I found it worked much better to have the doughnuts cooled and just make the glaze hot and glaze them all at once. 
I promise they really are very easy to make and once you  try them you won’t look at the doughnut chain the same. : )
 
SOUR CREAM OLD FASHIONED DOUGHNUTS
Makes 2 dozen
 
4 1/2 cups flour
1 T baking powder
2 tsp iodized salt
1 1/2 tsp freshly ground nutmeg
1 cup sugar
1/4 cup shortening
4 large egg yolks
1 1/3 cups sour cream
canola oil, for frying
 
Whisk together the flour, baking powder, salt, and nutmeg in a large bowl, set aside.
In a stand mixer with a paddle attachment, cream the sugar and shortening on low for about 1 minute.  Add egg yolks, mix another minute on medium.  Mixture should be light in color.
 
Add the dry ingredients in 3 additions, alternating with the sour cream.
Mix on low, just until combined.  Dough with be thick like a cookie dough.
Give a quick knead if needed to smooth out.
Place in a bowl and cover with plastic wrap and refrigerate for 45 minutes up to 24 hours.
 
Heat oil about 2 inches deep in a high sided pan or pot, and using a candy or fry thermometer (good idea to keep it in the pot the whole time to monitor the temperature.) heat oil to 325 degrees.
 
Roll half of the dough out to about 1/2 inch thick on a lightly floured counter.
Cut doughnuts, dipping cutter in flour often.
Shake excess flour off doughnuts and place on a tray.  Re-roll dough and cut until done.
 
Place a couple in the hot oil, without crowding pan.
Fry for 15 seconds, then gently flip.
After 75 to 90 seconds (Mine took 90), flip a second time.  They should be golden and cracked.
After 60 to 75 seconds, remove from oil.
Transfer to a rack placed over a baking sheet.
Repeat with remaining doughnuts.
 
SIMPLE VANILLA GLAZE
4 1/2 cups confectioner’s sugar
2 tsp light corn syrup
1/4 tsp iodized salt
3/4 tsp vanilla
1/2 cup hot water
 
Mix everything together in a large bowl with a hand mixer or whisk.
Mix until smooth, add more hot water if needed, a teaspoon at a time, to make glazing consistency.
While hot, dip tops of doughnuts into glaze, then set back on the rack and let dry 10-15 minutes.
Reheat glaze in the microwave or on the stove if hardens up.
 
Recipe source: slightly adapted from TOP POT Hand-Forged Doughnuts Cookbook
 
Filed Under: Doughnuts / Pastries

Smoky Cheddar Soup

November 2, 2011 by
 
I love making soups, especially this time of year.  They are easy, fairly quick to make, and my family just loves them.  I was playing around with making a cheese soup and we really love how this came out.
If you don’t have smoked cheddar or ham, regular would still be good too.  You’ll still get some smoky flavor from the paprika.  I served it with biscuits, which is what I usually make with soup, but breadsticks or rolls would be nice too.  I thought a tangy sourdough bread would be a good match too.
 
SMOKY CHEDDAR SOUP
4 T unsalted butter
4 stalks celery, sliced
1 lb cooked ham, cut in 1/2″ cubes (preferably smoked)
1/4 cup flour
1 quart chicken broth
1 can (15 oz) diced tomatoes, drained
3 cups milk
1 cup heavy cream
1 pound cheddar cheese, shredded (part or whole in smoked cheddar preferably)
1 T smoked paprika
salt and pepper to taste
1/3 cup finely chopped fresh parsley
 
In a large pot, melt the butter over medium heat.
Add celery and ham, saute about 10 minutes, or until celery is softened.
Add flour, cook for 1 minute while stirring.
Add chicken broth and tomatoes, cook for 10 more minutes.
Stir in milk, cream, cheese, and spices.
Heat while stirring over medium heat until smooth and warm, but don’t bring to a boil.
Add parsley and add more salt and pepper if needed.  Serve warm.
 
Recipe by My Stained Apron
 
Filed Under: Pork, Soups / Stews

Chicken and Dumplings

October 31, 2011 by
My mom used to make this with one or two whole chickens.   We would have a big batch, since we not only had a large family, but there was many times friends there to eat as well.
I don’t recall ever meeting someone who didn’t like it either. : )
Seeing as how crazy the last couple of weeks have been, I’m making simple comfort food dishes all week, giving my hubby and daughters lots of extra hugs and kisses, and counting all my blessings twice. : )
CHICKEN AND DUMPLINGS
1 pound boneless, skinless chicken breasts
5 cups water
5 cups chicken stock
3 stalks celery, sliced
3 carrots, sliced
1 tsp dill weed, optional
DUMPLINGS:
2 1/4 cups flour
1 T baking powder
3/4 tsp salt
5 T shortening
1 cup milk
Pour water and stock in a large pot along with chicken breasts and bring to a boil.
Simmer about 30 minutes, or until chicken is cooked through.  Remove and shred chicken then add back to broth along with carrots, celery, and dill and simmer 10 minutes longer.
Taste, adjust seasonings, add salt and pepper if needed.
Make dumplings:  Mix flour, baking powder, and salt together in a medium bowl.
Cut shortening into mixture using a knife or pastry blender.
Add milk, stir in just until mixture comes together.
Bring soup up to a boil, then drop dumplings in by spoonful.
Cook uncovered 10 minutes, then cover and cook about 10 more minutes.
NOTE: for herb dumplings, add 2 or 3 T chopped chives or other herbs to flour.
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Filed Under: Chicken / Turkey, Soups / Stews Tagged With: , ,