All-Purpose Muffin Mix

Many cookbooks have all-purpose muffin recipes plus a number of variations. I use Bittman's basic recipe all the time (from How to Cook Everything). But it's nice to have a healthy muffin mix on hand, especially when I'm turning the cooking over to the kids! This is one my friend Alondra concocted several years ago. It's low fat, full of whole grains, and adaptable to lots of variations.

All-Purpose Muffin Mix

• 8 c. flour (we use 3 c. oats, 2 c. white flour, 3 c. white whole wheat)
• 1 1/2 c. sugar
• 1/3 c. baking powder
• 1 T. salt
• 2 t. cinnamon
• 1/2 c. shortening or butter*

*You can use either; I prefer butter, but this means during the warmer months, when my house is warmer, I have to store the mixes in the freezer.

Mix dry ingredients together. Cut in butter. If you do this in a food processor, your oats will become oat flour. Divide into storage containers or ziplock bags. Makes 4 batches (~2.5 cups mix each).

For baking, add:

• 1/2 c. applesauce or mashed banana
• 1 egg, beaten
• 1 c. milk
• other ingredients as you wish (nuts, raisins, blueberries, etc.)

Spoon batter in 12 greased or lined muffin cups. Sprinkle tops with cinnamon and sugar if desired. Bake at 425 degrees for 15-20 minutes.

Green Tomatillo Salsa

YUMMY!! This is almost as easy as the Tomatillo-Chipotle Salsa I posted last week. The main difference is that you have to chop up a few more ingredients. My finished version was a little thinner than I was expecting. Next time, I think I'll puree the solid ingredients (using a slotted spoon) and add water as needed. I had all the fresh ingredients I needed from the Colvins! I'm assuming this could be frozen as well.

Green Tomatillo Salsa
~based on this all recipes version

• 1 box tomatillos (~1 1/4 pounds), husked, rinsed, and chopped
• 1/2 c. chopped onion
• 2 cloves garlic, chopped
• 1 green cayenne, stemmed, seeded, and chopped*
• 3 T. cilantro leaves
• heaping 1/2 t. dried oregano
• 1/2 t. cumin
• 1 1/2 t. salt
• 2 c. water
• juice of one lime

1. Combine everything but lime in a medium saucepan. Bring to a boil, reduce heat, and simmer until tomatillos are soft (10-15 minutes).
2. Let cool slightly. Using a slotted spoon, transfer solids to food processor. Add about half the water/liquid. Puree. Add more liquid as needed for desired consistency. Squeeze lime juice into salsa and stir.

~Makes about 2-3 cups

Spice Mixes/Herb Blends

These have become my new time savers!! I've reorganized my spice system and pared it down *some.* But I've added the following spice mixes in 1 cup containers that can be shaken or spooned out. The shaker top is key here, provided the holes are big enough. In days of yore, I never measured spices, just dumped some in until it looked right to me. These past couple of years, for some reason I've gone back to meticulously measuring... maybe because I want to give more direction on this blog than simply "add some cumin."

Well, with pre-made spice mixes that you make per your family's tastes, you can indeed sprinkle at will. No measuring, no getting out multiple spice jars, no buying expensive (and salty) packets at the store or panicking when you're out of "fajita seasoning." If you make a recipe frequently, consider making a custom spice mix for that recipe (something like your own chili seasoning mix perhaps). Figure out how much you need to measure (or eyeball) for a given recipe and it will be ready to go when you want to throw that meal together. If your family likes things hot, add more "kick." If you need to reduce your salt intake, then cut the salt out. We don't like storebought taco seasoning because we don't like the chili powder in it--I now just sprinkle in adobo seasoning because it's got much less chili powder in it. Here's what I've made up so far (with some suggestions as to how I use them; all can be sprinkled over boneless, skinless chicken breasts and baked/stir-fried/sauteed/roasted for a quick entree).

• Paula Dean's House Seasoning: so basic, you can use it anywhere, but it's dynamite on roasted sweet potatoes.
• Emeril's Essence (Cajun-type seasoning): blackened fish/chicken, pasta dishes with kick, jambalaya, etc.
• Adobo Seasoning: the BEST and easiest fajita quesadillas, good in black bean dishes, too
• Curry Spice Blend: pretty much any dish where you want a good "curry" flavor
• A Middle Eastern mix is calling my name... I'll update this if we try it.

I also have the following standard/storebought herb and spice blends on hand:

• Italian seasoning: good in egg salad, tuna salad, roasted veggies, on baked potatoes, as well as usual "Italian" dishes
• Herbes de Provence: also good with eggs, on roasted veggies, on baked potatoes, ....
• Lemon Pepper Seasoning: great on roast pork!!

About the only region of the world not represented is Asian: we tend to use fresh garlic/ginger/onions for those sorts of meals, and the dried versions just don't cut it there.  And, in the summers, we do a lot of Mediterranean-inspired meals with fresh basil and other fresh herbs. Again, those are hard to replicate in dried form.

Adobo Seasoning

Mmm.... for this Texan gal, Adobo seasoning is like Paula Dean's "House Seasoning" or Emeril's "Essence." It's WAY better than "Fajita Seasoning" or "Taco Seasoning"--those are so limited and, if you buy the little packets, they're overpriced, full of sodium and things like cornstarch, and, well... just not great. When I was in Honduras, the lady who cooked for us put Adobo seasoning in everything: beans, meat, eggs, you name it. The storebought adobo seasoning often has MSG in it or is full of salt. This mix below tastes great, is easily made from normal spices you probably have on hand, and is mild enough for kids.

~from allrecipes.com (I cut the salt in half; below is approximately 1/2 cup--which should fit in a regular-sized spice jar. See the original recipe link for a smaller amount)

• 2 tablespoons salt
• 2 tablespoons paprika
• 4 teaspoons ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons chili powder

Mix together and store in a sealed jar.

Herb Veggie Dip (aka Ranch)

We love us some Ranch dressing around here: the kids call it "white ketchup." And, while they aren't brand specific or anything, the homemade stuff usually doesn't pass muster.... until now! My 6-year-old helped me make this, and she pronounced it better than the usual stuff. She ate LOTS of veggies dunked in this delicious dip.

I like that it's mayo/yogurt because I usually have yogurt on  hand (as opposed to buttermilk). It also makes just a cup--easier to use up before it goes bad. I used fresh chives and parsley because, amazingly, they survived last night's snowfall. If you need to sub in dried herbs for the fresh, use 1 teaspoon instead of the tablespoon called for. I used everything listed, but the recipe says you can mix and match or use them all.

~from Simply in Season

• 1/2 c. mayonnaise (I used lowfat)
• 1/2 c. plain yogurt (I used lowfat)*
• 1/2 t. salt
• 1 T. fresh dill, chopped
• 1 T. fresh chives, chopped
• 1 T. fresh parsley, chopped
• 1 t. lemon juice
• 1 t. celery seed
• 1/2 t. garlic powder
• 1/2 t. paprika

*for a thicker dip, drain about a cup of yogurt for a few hours in a cheesecloth or coffee filter-lined colander and use 1/2 cup of the thicker yogurt.

Mix mayo and yogurt and salt together. Add remaining ingredients and mix thoroughly. Let chill for an hour (if you can wait that long!) and serve with fresh vegetables.

~Makes about a cup

Curry Spice Blend

In honor of picking up my new Tupperware spice carousel tomorrow, I thought I'd post our favorite curry spice blend. If you're not a big curry- or Indian food fan, then you probably won't want to track these spices down. But, if you're an Indian and/or curry fan already, then you probably have these ingredients on hand. We like the spiciness of this blend--and it's very multidimensional. The blend will keep, well sealed, for about a year. I keep mine in a pint-sized Mason jar with screwtop lid. Curry is distinctive and pervasive--much as I like it, I don't want my entire spice cabinet smelling like it! Use this in place of curry powder in any recipe.

~from Dairy Hollow House Soup and Bread: A Country Inn Cookbook

• 1/3 c. coarsely ground black pepper
• 1/4 c. ground cumin
• 3 T. dry mustard
• 3 T. ground turmeric
• 3 T. good-quality curry powder
• 1 1/2 T. ground cardamom
• 1 1/2 T. ground coriander
• 1 T. ground mace
• 1 T. ground nutmeg
• 1 T. ground cinnamon
• 1 T. ground cloves
• 1 1/2 t. ground cayenne pepper

Combine all and store in a tightly covered jar. 

Mulling Spices

This is my new go to gift when I need to whip up a bunch of Christmas gifts (well, this and the Chai Concentrate Spice Mix). Together, they make a terrific (and inexpensive) little gift. Try natural foods stores for the resealable tea bags. You'll want to find tea pot sized ones for this. They are simple to reseal with a hot iron. You'll be able to find the spice ingredients easily at any whole foods store as well. I haven't tried the mulled wine version yet, but it's yummy sounding!

~Recipe from about.com

• approximately 14 resealable tea bags (or a tea ball if you're going to make just one serving)
• 3 ounces whole cinnamon sticks
• 6 whole nutmegs (1 ounce)
• 1/3 c. chopped dried orange peel
• 1/3 c. chopped dried lemon peel (I didn't use b/c my store didn't have)
• 1/4 c. allspice berries
• 1/4 c. whole cloves
• 2 T. finely chopped, crystallized ginger (1 ounce)

1. Place cinnamon sticks and nutmegs into a heavy freezer bag or leftover cereal or cracker bag. Hit the spices with the bottom of small heavy skillet or the flat side of a meat tenderizer to break them into small pieces. Place in a bowl and stir in remaining ingredients.
2. Place about 2 tablespoons mix into each tea bag. Seal up with a hot iron.
3. If giving as a gift, include the directions below.

Yield: 14 bags apple mulling spice mix (each will spice a 750 ml bottle of red wine - 3-1/4 cups wine or 1/2 gallon - 8 cups apple cider)

Mulled Wine Recipe Instructions

1/2 cup water
1/3 cup white granulated sugar
3-1/4 cups (750 ml bottle) red wine
1 mulling spice bag

Combine water and sugar in a 2-quart saucepan over medium heat. Stir until sugar dissolves. Add wine and spice bag. Heat very slowly over low heat, only until small bubbles form around the edge and wine is very hot. Do not boil. Discard spice bag and serve hot.

Mulled Apple Cider Recipe Instructions

8 cups (1/2 gallon) apple cider
1 mulling spice bag

Place apple cider in a 3-quart saucepan and add spice bag. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Discard spice bag and serve hot.

Spice Snobbery

It's easy to get used to better quality herbs and spices. If you grow your own, then you'll be committed to fresh herbs whenever possible (especially for herbs like basil). I grow several basic herbs (parsley, sage, rosemary, thyme, oregano, basil, and mint) and buy the rest of my dried herbs and spices at my local food co-op. I've always bought my spices and dried herbs in bulk--places like Earth Fare, Whole Foods, the co-op, etc. It's worth it. They're cheaper and fresher. You have to transfer them to containers when you get home, but that's not a huge deal. I keep a running list of things I'm getting low on and end up buying new batches 1-2 times a year. Not a huge time commitment and a definite noticeable difference. And I only grow the easy herbs (oregano is part of the mint family, for instance, so that should tell you something about its...um...growing habits....).

I'm about to overhaul my whole spice system thanks to Carrie's new Tupperware job! Tupperware makes a spice carousel/spice containers that look like a good replacement option for my most used spices (AND, it's on sale RIGHT NOW). So, today, I pulled out all my spices to see what I need.... and I have a LOT of spices! Roughly 60! Who knew?!

Valiantly, I tried to get rid of some. I essentially threw away some duplicates and combined a couple of jars. What in the world do I do with all of these? Admittedly, some are very seldom used, if at all. Thankfully, most of those are in seed form instead of ground, so they stay fresh a lot longer. But, by keeping some really random spices on hand at the back of the spice cabinets, I can whip up my own seasoning mixes when I don't have something on hand that a recipe calls for. I posted my Taco Seasoning recipe earlier. In the next few weeks, I'll post some more in case you want to make your own blends, too! Instead of keeping random jars of various "dry rubs" or "grilling spices" or what have you, I keep the raw materials on hand and can whip up small amounts of stuff when we need them (or large amounts of things we use a lot). Here is the list of my spices (and you certainly don't need to rush out and buy these. Like I said, some are VERY seldom used--but that's the beauty of buying them in bulk... I can buy just a very small amount).

• Allspice, ground
• Allspice, whole
• Anise seed
• Baking powder
• Baking soda
• Basil (dried, crushed--not ground)
• Bay leaves 
• Cajun seasoning*
• Cardamom, ground
• Cardamom, seed
• Cardamom, whole pods
• Cayenne
• Celery salt
• Celery seed
• Chili powder*
• Chinese 5-spice 
• Cinnamon sticks
• Cinnamon, ground
• Cloves, ground
• Cloves, whole
• Coriander, ground
• Cumin, ground
• Cumin seed
• Curry powder*
• Dill 
• Fennel seed
• Fenugreek, ground (one of those spices I've RARELY used) 
• Garam Masala*
• Garlic powder
• Garlic salt
• Ginger, ground
• Herbes de Provence*
• Italian seasoning*
• Jerk seasoning*
• Lemon pepper
• Mace, ground
• Marjoram
• Mint, dried
• Mustard seed, ground
• Mustard seed, brown whole
• Nutmeg, ground
• Nutmeg, whole
• Onion powder
• Onion salt (THE key to a good turkey sandwich!)
• Onions, minced, dried
• Paprika, basic
• Paprika, Hungarian
• Paprika, smoked
• Poppy seed
• Poultry seasoning*
• Red pepper, crushed
• Rosemary
• Safflower--threw it out. NEVER used it. Not once.
• Saffron threads (hoarding these...)
• Sage, rubbed
• Savory, dried
• Tarragon
• Thyme, crushed
• Turmeric, ground

*these are blends you can make on your own fairly easily

Whole spices like cloves, allspice, nutmeg, cinnamon, etc. are used in making Chai Concentrate and other similar things.

Taco Seasoning Mix

When we got married, my husband said he didn't like Mexican food. (gasp!) Anathema! It turned out that he didn't like taco seasoning/tacos. Well, I don't either! One day, I had a recipe that called for taco seasoning, and, of course, I didn't have any. I found this recipe in my freezer cookbook, but left out the chili powder (was also out of that!). I think that the chili powder is what turned us off of regular taco seasoning because we really like this mix without it. Hence the "optional" next to that particular ingredient.

~From Meals for a Month

• 1/3 c. dried minced onion
• 2 T. dried minced garlic
• 1/4 c. chili powder (optional)
• 1 T. ground cumin
• 1 T. ground coriander
• 1 T. smoked paprika
• 4 t. sugar
• 4 t. salt
• 1/4 t. black pepper
• 1/4 t. white pepper (or use more black pepper)
• 1/2 t. red pepper
• 2 T. cornstarch
•  

Combine all ingredients in small bowl and mix well with a fork to blend. Pour into container, seal, and store in a cool, dry place.

Use 2 tablespoons to substitute for a 1.25-oz package of commercial taco seasoning.


~Makes 6 batches/"packets"

Homemade Biscuit Mix

This is not rocket science, but it is handy to know/have. Lots of holiday recipes call for Bisquick (like sausage balls!), but you may not have any on hand. Alternately, this mix enables you to mix up biscuits in a jiffy!

~From allrecipes.com

• 9 c. flour (I used half white and half white whole wheat)
• 1/4 c. baking powder
• 1 T. salt
• 2 c. Crisco or butter (I used butter)

Mix dry ingredients together. Cut in butter until mixture is crumbly; a food processor is handy for this. You will need to store this in the fridge if you used butter (freezer if you use this infrequently).

To make biscuits like our favorite Cracker Barrel Biscuits, do the following:

• 2 1/4 c. biscuit mix
• 2/3-3/4 c. plain yogurt

Mix together with spoon. Turn dough out onto floured surface and knead gently a few times. Pat out to desired thickness, cut, and bake at 450 degrees for 7-10 minutes or until browned. To make drop biscuits, skip the patting out step. (You will probably need the larger amount of yogurt if you are doing drop biscuits)

Lite Balsamic Vinaigrette

I'm a HUGE fan of our regular Basic Vinaigrette, but with our recent Weight Watchers routine, that salad dressing is too high in points. Most homemade "lite" vinaigrette recipes I've seen call for time consuming reductions of fruit juice or the substitution of chicken stock for part of the oil (and that, frankly, weirds me out). Enter this recipe: no chicken stock, terrific taste, and the oil has been cut in half. It makes a wonderful substitute for my old fave, the Basic Vinaigrette. In fact, I just used it on my favorite Fall Salad. Mmmm... I think I like it better than the other salad dressing!

~From America's Test Kitchen Healthy Family Cookbook

• 1/3 c. extra-virgin olive oil
• 1/4 c. water
• 3 T. balsamic vinegar
• 2 t. Dijon mustard
• 2 t. minced shallot or red onion
• 1 garlic clove, minced (or pressed)
• 1 t. honey
• 1 t. fresh oregano (or 1/3 t. or so dried)
• 1/2 t. salt
• 1/4 t. pepper

Whisk all ingredients together in a bowl until well combined.

~Makes about 1 cup.

Classic Brown Stir-Fry Sauce

This is that sauce you find on such dishes as beef (or chicken) and broccoli. I leave out the sesame oil because I don't like it (and I thought the sauce tasted wonderful without it!). Chinese rice cooking wine can be acquired at an Asian grocery store and will last nearly forever; you can substitute dry sherry otherwise. Oyster sauce and hoisin sauce can be found in most large supermarkets; store in fridge after opening. Sub this for stir-fry sauce called for in a recipe or just add it to the end after you've stir-fried meat/veggies. Stir/cook until thickened. It's quick and will give you that wonderful Chinese takeout flavor with a fraction of the cost and sodium!

~From America's Test Kitchen Healthy Family Cookbook

• 1/2 c. low sodium chicken broth
• 1/4 c. Chinese rice cooking wine or dry sherry
• 3 T. oyster sauce or hoisin sauce
• 1 T. low-sodium soy sauce
• 2 t. cornstarch
• 1 t. toasted sesame oil (see note)

Whisk all ingredients together and use as directed!

Makes about 1 cup.

Condensed Cream Soup Substitutes

Whether it's for health reasons or simply because you don't want to run to the store just for one ingredient for your famous chicken casserole, these condensed cream soup substitutes are valuable to know about. The first is a simple white sauce, roughly as thick as an undiluted can of condensed cream soup. Add whatever seasonings/ingredients you want (sauteed mushrooms, sauteed onions, salt and pepper, and forth). If I'm making a casserole that has some other seasonings in it, I usually just make it plain with some salt and pepper. The second is a mix you can make up and have ready to go for when you need to whip up some quickly. It has more spices/seasonings in it.

One point to keep in mind: the condensed cream soups you buy have LOTS of salt in them. That is usually the missing ingredient if you taste your concoction and think it's "missing something." (Or, if you taste the final product/casserole and think it "needs something.")

Thick White Sauce--makes the same amount as one 10-oz. can of condensed cream soup

Melt 3 tablespoons butter in the microwave. Add 3 tablespoons of flour and microwave about 10 seconds. Whisk in 1 cup of milk and microwave on 80% power (high if your microwave isn't very powerful), stopping to stir every 30 seconds. It will thicken up after a couple of minutes.

Powdered Mix--this will need to be combined with water on the stove, but you can have it ready to go (mix up several batches). Each batch makes roughly the amount of one 10-oz. can of condensed cream soup.

• 1/2 c. nonfat dry milk
• 2 T. cornstarch
• 1 t. low sodium chicken bouillon
• 1/4 t. onion powder
• 1/8 t. garlic powder
• 1/4 t. basil
• 1/4 t. thyme
• 1/4 t. white pepper

Mix with 9 ounces cold water. Heat to a boil, stirring frequently.

Third Option:

You can make the white sauce as directed in the first recipe and add the seasonings (not the dry milk or cornstarch) of the second when you add the flour.

Enjoy!

The Final Frontier: Homemade Crackers

I don't know about the rest of you experienced home bakers, but this girl has never been interested in making crackers from scratch...until today. I have made them before--once--and decided it wasn't worth the time and effort.

However, now I have three young kids who can scarf down an entire box of crackers in one sitting if I let them. We also are interested in slashing our grocery budget, and crackers are one of the few processed items we still buy A LOT. So, I decided it was worth a try.

Enter The Complete Tightwad Gazette by Amy Dacyczyn: her whole wheat cracker recipe solved one of my biggest issues. Instead of rolling the dough out paper thin on a cutting board and then somehow transferring it to a cookie sheet without it breaking, she recommended rolling the dough out ON THE COOKIE SHEET. Why didn't I think of that before? This simple step eliminated much of my previous aversion to cracker making. I tried a batch of her crackers today (she also pointed out much cheaper they were than the "real thing" and how her recipe made double the weight of a storebought box--meaning my little crew would not demolish this recipe in one sitting).

Verdict? Definitely worth your time. If you've ever made bread before, you must try these crackers. They're easier than bread and faster since there's no rising time involved. The process actually reminded me of making biscuits or scones, except that the result is a LOT more crackers than the 8-10 biscuits/scones I usually make. What better thing to whip up for a simple soup dinner? They taste wonderful and are more filling somehow than storebought crackers. I'm now on the lookout for other cracker recipes to try, planning to roll them all out on the cookie sheet instead of trying to transfer dough. The recipe from Dacyczyn tastes a lot like Wheat Thins--sweet and salty and "wheat-y." I think there's a bigger return on my time in cracker making than in bread baking; crackers tend to be much more expensive than a loaf of bread, but the ingredients for homemade are virtually the same as most of my bread recipes. So, I'll save more money than making my own bread would save me (and I don't have to stick around the house for the bread to bake).

Whole Wheat Crackers

• 1 1/2 c. whole wheat flour
• 1 1/2 c. white flour
• 1/4 c. sugar
• 1 t. salt
• 1/2 t. baking soda
• 1/2 c. butter
• 3/4 c. buttermilk (or soured milk)
• 1/4 c. wheat germ (or maybe a little more)

Sift first five ingredients together. Add the butter and either process in food processor or cut in with pastry blender (like making biscuits). Add the buttermilk and process until it forms a ball (or stir with wooden spoon until it forms a ball). Set it aside for 10 minutes. Cut the dough into four parts. Grease cookie sheets and sprinkle them with wheat germ. Roll each dough piece out on a cookie sheet (flouring roller as necessary). Roll them as thin as you can; they will puff slightly in the oven. Sprinkle with salt. Cut into diamonds or squares with a pizza cutter, sharp knife, or pastry wheel. Bake at 350 degrees for 20-25 minutes (remove ones at edges as they brown). Cool and put into a covered container.

Makes 20 ounces, double the weight of standard Wheat Thins box. Number of crackers? I don't know... didn't count before the kids and I gobbled a few of them up.

Honey-Herb Vinaigrette

This delightful, mild vinaigrette is easy to whip up if you have the herbed vinegar on hand (see below). It would be great in place of my Basic Salad Dressing or on top of any simple green salad.

Recipe from Gardener's Community Cookbook

• 1/4 c. Herbed Vinegar (see below)
• 1/2 c. olive oil
• 1 T. honey
• 1 clove garlic, minced or pressed
• freshly ground pepper

Combine all ingredients in small bowl and whisk. Use right away or store in a covered container for a few days in the refrigerator.

Makes 3/4 cup

Herbed Vinegar

this is very easy and worth a try--it sounds VERY weird, but it's quite good.

• 1 T. chopped shallot
• 1 T. chopped fresh chives
• 1 T. chopped fresh mint leaves
• 1 T. chopped fresh basil leaves
• 1 T. dried summer savory
• 3 small bay leaves
• 2-inch piece of cinnamon stick
• 1/4 t. grated nutmeg
• 1 T. brown sugar
• 1 t. salt
• 4 c. distilled white vinegar

1. Combine all ingredients in a quart Mason jar.
2. Heat the vinegar to almost boiling (190 degrees) and pour into the jar. Cool to room temperature then seal securely. Let stand at room temperature for 8-10 days, shaking jar once a day.
3. Strain into a clean bottle/jar and store at room temperature. Make sure your stopper/lid is not metal because it will react with the vinegar.

Keeps 6 months or so

Green Ketchup

This is amazingly good: complex, sweet, tangy, faintly spicy. It reminds me of a good BBQ sauce. I have to confess to adding a few drops of food coloring.... If something's called "Green Ketchup," it should be green, right? This takes a while, but isn't that labor intensive; most of the time you just walk by and stir the pot.

Green Ketchup

Recipe from How to Cook Everything, 10th ann. edition

• 2 T. pickling spices
• 3/4 c. cider vinegar
• 2 T. neutral oil (canola, corn, etc.)
• 4 cups cored, chopped green tomatoes
• 2 cups peeled, cored, chopped tart green apples
• 1 onion, roughly chopped
• 1 celery stalk, roughly chopped
• 1 green bell pepper, roughly chopped
• 1 jalapeno, seeded and chopped
• 1/2 c. brown sugar
• 1 c. water
• salt, to taste (I used very little)
• cayenne, to taste

1. Heat the pickling spice and the vinegar in a nonreactive saucepan until almost boiling. Put it aside to steep (for at least 45 minutes--but you won't need it for that amount of time, even if you proceed right away with the recipe).
2. Heat the oil in large pot over medium high heat; when hot, add the onion, celery, bell pepper, and jalapeno. Cook, stirring occasionally, until onion is soft (about 10 minutes). Add the tomatoes, apples, and water; stir well, scraping the bottom of the pot to prevent sticking. Adjust heat so the mixture bubbles gently and continue to cook, stirring occasionally, until slightly thickened, about 45 minutes, being careful not to let the tomato stick to the bottom and burn.
3. Strain the vinegar and stir it into the tomato mixture along with the sugar, salt, and cayenne pepper (I added just a touch--you can always add more at the end!). Continue cooking for another 45 minutes or so. Use an immersion blender or regular blender to puree. Taste, adjust seasonings, and refrigerate for up to 2 weeks or freeze.

Makes about 1 quart

Green Tomato Relish

I'm still at it: working with my 10+ pounds of green tomatoes. This recipe is a real winner; it's technically a "relish" but tastes much more like a "salsa" (what's the difference, anyway?). If you don't have any green tomatoes, then you're out of luck. I'm going to have to make another batch following the recipe as originally written (my notes are below); I think I'll like it even better than my accidental changes.

Green Tomato Relish

Recipe from Farmgirl Fare.

• 2 pounds green tomatoes, cored and chopped (I use a combo of Romas and Mr. Stripeys)
• 1 pound white or yellow onions (I left out--oops...it would be even better!)
• 3/4 pound sweet peppers (I used yellow)
• 1/2 pound tart cooking apples, cored and chopped (I used a pound)
• 6 garlic cloves, finely chopped
• 1 cup apple cider vinegar
• 1 T. kosher or sea salt
• 4 jalapeno peppers, cored, seeded if desired, and finaly chopped
• 2 T. chopped cilantro
• 1 t. ground cumin

1. Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.
2. Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes.
3. Carefully puree the mixture using an immersion blender (ideal) or in batches in a traditional blender until still somewhat chunky.
4. In canning, return the pureed relish to a boil, then ladle the hot mixture into hot, sterilized jar, leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Store in a cool, dark place. You can also freeze this mixture.

Makes 3 pints

Carrie's Strawberry Jam

Carrie lives in a small town that has a strawberry festival every year. They grow tons of strawberries! She's learned to make great strawberry jam--freeze it or can it. (I realize this posting is way past strawberry season--file it away in your memory for next May!)

2 pounds strawberries, hulled

4 cups sugar (less if your berries are really sweet)

1/4 cup lemon juice

Stir all in a LARGE pot over low heat until sugar dissolves (jam can really splatter, so keep hot pads handy to stir and make sure it's a deep pot). Once sugar dissolves, raise heat to high and stir frequently until the jam has reached 220 degrees. If it seems to be taking a while, you can always take a spoon which you thought to stick in the freezer before starting your jam (!), stick it in the jam, pull it out, and see how the jam cools/sets on the spoon. Alternately, stick a plate in the freezer before starting your jam. Spread some jam on the plate. If you can draw a line through it and it starts to run back together, it's done.

Makes ? pints--I can't remember!

Basic (Cooked) Salsa

Homemade salsa was my first exposure to canning--about 10 or 12 years ago. My friend Barb introduced me to the joys of this experience, cheerfully donating most of the produce from her own garden. I wish so much I still had her recipe because it was amazing!!! It even had basil in it which was a nice touch. Below is the recipe I used this year; it's a wonderful, fresh-tasting, basic recipe. Remember to always follow instructions and measurements when canning to ensure the food will be safe to eat. Do not change proportions; you may switch out herbs or reduce hot peppers only.

Recipe from Better Homes and Gardens New Cookbook, 12th edition

• 7 pounds tomatoes (20 medium all-purpose; more if you use romas)
• 3 c. green peppers, any combination of the following (listed in order of heat): bell peppers, Anaheim, poblanos, hot bananas
• 1/3 c. hot chili peppers (jalapenos, serranos, etc.)
• 2 c. coarsely chopped onion
• 1/2 c. snipped fresh cilantro or parsley
• 1 c. vinegar
• 1/2 c. tomato paste
• 5 cloves garlic, minced
• 1 T. sugar
• 1 t. salt
• 1 t. pepper

1. Chop, chop! Chop all tomatoes, removing stem end and any bad spots. No need to peel and seed for this recipe (of course, if you hate skin, feel free to peel tomatoes). Let tomatoes drain in a colander for 30 minutes or so (or just cook them longer).
2. Seed and chop all peppers; if using hot peppers, make sure you wear gloves or wash your hands. I never wear gloves, and my hands are on fire right now as I type....
3. Place drained tomatoes in an 8-quart pot. Bring to boiling; reduce heat. Simmer, uncovered, 45 to 50 minutes or till thick and chunky; stir frequently. Add remaining ingredients. Bring to boiling. Remove from heat.
4. To Can: Ladle salsa into hot, sterilized pint jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water bath for 35 minutes (start timing when water begins to boil).
5. To Freeze: Place the pot in a sink filled with ice water; stir mixture to help it cool. Spoon into wide-top freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze up to 6 months.

Makes 4 pints

Note: I like my salsa a bit sweeter than this recipe, so I stir in a spoonful of sugar to a new jar when I open it. You can also add more heat to individual jars when you open them by adding an extra chipotle pepper or jalapeno pepper or cayenne pepper or.....

Homemade Microwave Popcorn

This is a terrific trick to know: if you like popcorn, enjoy being frugal/healthy/"green" all at the same time, AND have the EXACT same amount of time as you need to make a normal bag of microwave popcorn, then this recipe is for you.

Recipe from Alton Brown

• 1/4 c. popcorn kernels
• 2-3 t. oil (olive, canola, etc.; you can also use melted butter)
• 1/4 t. salt (kosher or popcorn salt work best)*

*kosher and popcorn salt are finer and "stick" better; I just use regular 'cause that's what I have

Mix ingredients. Pour into a brown paper lunch bag and fold over 3 times (small folds--you'll need to leave enough room for the corn to pop). Place bag on its side on a plate in the microwave and pop for 2-3 minutes on high (until there are about 5 seconds between pops). This is about the same amount as is in a regular size bag of storebought microwave popcorn, so your microwave's "popcorn" setting will probably work.

I always sprinkle on extra salt at the end. Mmmm.... This makes enough for my kids to each have a good-sized (kid-sized) bowl and my husband and I each to have a moderate serving (if all the kernels pop). It's much, much cheaper than most of the other snacks they like, so I'm going to be dishing this up a good bit (it also has no hydrogenated oil or other weird ingredient....).