Recipe: Apple Cider Vinegar

Now anyone who has decided to make things themselves has noticed that Apple Cider Vinegar is all the rage. I mean it is in a TON of recipe right? Well there is an interesting thing folks. Did you know you can make your own easily? I really mean easy too.

See I am sure a lot of you have been drying your apple peels and using that wonderful fruit for sauces and jams and jellys and juice and tea and so many other things. But what do you do with the core. You know that part that has the seeds and stem and that little thing on the bottom?

Now I know some people just go ahead and eat the whole thing but most of us do not. We generally nibble all around it or cut it out and toss it. Well I am telling you don’t!

Simply put you use those nice cores to make your own vinegar! Yup and it is simple too. Basically you need the following:

Apple cores (as many as you have left I had four after making apple cherry sauce)

1 t sugar

a clean recycled jar

a coffee filter (those paper ones that you should not be using but we all have a few right?)

a rubber band

water

What you do is pack those lovely cores into your clean jar. Then you cover them with water and add the sugar. Use your jar lid to shake it up nicely, then remove and then wrap the coffee filter around the opening of the jar as a cover, using the rubber band to keep in place.  Place in in a dark place, like the top shelf of your kitchen cabinet. Let it sit for a week.

Now you might ask what about mold? Well what you do is go check it from time to time and scoop out the gunk, it wont mess up the vinegar. Each time you scoop things out you should smell that particular vinegary scent that you get when fruit is brewing. Now the recipe I found online must have been made in the winter because they said it would take weeks and weeks but at the end of a week I had a nice jar of vinegar.

Once it becomes vinegar you will need to strain out the chucks of apple. Now this will be cloudier than the stuff you see in the store. You can remove the particulates simply by straining it through a new clean coffee filter or a piece of cheese cloth. Once you do place it in your refrigerator and it will be ready to use in any way you wish.

I just placed some watermelon rinds in mine with a touch of salt to make pickles. Should be interesting.

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Recipe: Pickled Broccoli

Now i have put up the recipe for both sweet and sour pickle just recently so you will need to refer back to them. If you haven’t got the recipe you can pull it up in the search box to the right.

Simply put most times we only eat the top florets of the broccoli and toss the leaves and stems. Now in this we will just be dealing with the stems but you need to realize you can toss the leaves into your stir fries for sure.

First thing you will need to is cut off the bumps and lumps that line the stem so it is smoothish. Then you will need to peel off the outer layer. I used my potato peeler but you could use a knife if you feel more comfy that way.

Once you have the rough outer part off you then slice it up into pieces. I went for the typical rounds that most pickles come in. Pack them into a clean, recycled jar and pour over either your sweet or sour pickle juice mix. Place in the refrigerator and let pickle for a few days. Once you have you can eat them straight from the jar or toss them into salads or even the ever changing stir fries.

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Recipe: Applesauce treats

1 c applesauce

1 c sugar

1 package jello

 

blend together and place in freezer to firm. enjoy

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Recipe: Sweet potato and apple soup

One smallish sweet potato, peeled and chopped

one carrot, peeled and sliced

one large potato, peeled and diced

one medium apple, peeled, cored and diced

one medium onion, peeled and diced

2 tablespoons maragrine/butter

1/2 teaspoon celery seed

1/2 teaspoon cinnamon

one large pinch course salt (kosher or pickling works perfect)

4 cups water

3 tablespoons chicken soup powder

First take the onion and celery seed and cook it in a pan with the margarine. Once your onions are soft you can set it aside for a moment. Then you place all the ingredients into a large pot and bring the stock to a boil. Once it is, slip in the onion and celery seed mix, turn down the heat to medium and let it cook on a low boil for 30 minutes or till everything is folk tender. Then remove from the heat and let it cool.

Once cool add it to your blender, puree till smooth, adding your pinch or so of salt to taste.

 

 

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Recipe: Kaylan’s cookie mistake

I only calls these that because she was supposed to be using my muffin recipe but made a mistake and

out came these tasty cookies

 

 

2 1/2 c flour

1 c sugar

3 t baking powder

1 t salt

2 eggs

1/4 c oil

handful of berries/raisins/fruit pieces (she had raspberries)

 

Mix together dry, then wet ingredients, combine and place spoonfuls on cookie sheets

bake at 350 for 25 minutes (try adjusting as needed)

She tells me that they came out crispy on the outside yet soft on the inside.

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recipe: Dumplings

 

1 C flour

1/8 t of cinnamn

1/8 t of nutmeg

1/8 t of salt

1 t of sugar

1 t of baking powder

water

 

Add all the ingredients together other than the water.

add enough water to make dough, kneed for one minute and then cover and set aside for at least 20 minutes.

Divide dough into 1 inch balls and drop into your soup/stew 8 to 10 minutes before it is done cooking. Cover the pot for those 8 to 10 minutes.

Nice simple addition to your homemade soups. Why not try it out with something like Rice and chicken soup?

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recipe: lemon pepper spice mix

Left over halves of one lemon, sliced up and dried
1 t black peppercorns
1/8 t cardamon pods (green)
1/8 t coriander seed

Now the fun part of this is that you can use up the parts of the lemon that are left over after zesting and juicing your lemons. Like most I have before just dumped the parts left after I make muffins. Well after a bit of research I found out that I was wastingf what could be used.

What you do is slice up the lemon and place it on a cookie sheet. Put it in an oven set at 200 degrees and let it slowly dry out over the day. Once it is dry you place it in your magic bullet/blender and grind it up along with the other spices.

When you have you will find that there was a lot of left over lemon flesh on those pieces and this smells AWESOME. I used a bit of it on my stirfry last night and it tasted great.

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