BEET WINE
VEGGIE BURGERS
2 cups water 1 cup millet or quinoa or brown rice
2 garlic cloves 2 onions
1/2 cup celery 1 and 1/3 cup grated carrot
1/4 cup green pepper 1/3 cup cooked lentils
1/3 cup sunflower seeds 1/4 cup nut butter(sunflower or almond)
1 cup rolled oats 1/8 tsp onion powder
1 tbls dried parsley 1/8 tsp salt free all purpose seasoning
1/2 tbls italian seasoning salt and pepper to taste
Bring water to a boil. Add millet, quinoa or rice. Cook on low heat covered until soft and water is absorbed. Set aside.
Dice celery, green pepper, onions, mince garlic and 1/3 cup of grated carrots. Steam saute until tender. Remove from heat and add nut butter.
Combine vegetable mixture, millet, oats, sunflower seeds, 1 cup of grated carrots, and seasonings. Mix well, cover and allow to sit several hours or overnight in fridge.
The mixture can then be formed into patties and put on a panini press or grill(like George Foreman) and cooked. They can be pan fried or baked in the oven on 350 for ten minutes and then flipped and cooked and additional 10 minutes.
I also add other veggies at times such as sliced mushrooms, sliced sunchokes, diced broccoli, chopped spinach. Seasonings can be adjusted to fit your taste.
These burgers also freeze well after being cooked.
2 garlic cloves 2 onions
1/2 cup celery 1 and 1/3 cup grated carrot
1/4 cup green pepper 1/3 cup cooked lentils
1/3 cup sunflower seeds 1/4 cup nut butter(sunflower or almond)
1 cup rolled oats 1/8 tsp onion powder
1 tbls dried parsley 1/8 tsp salt free all purpose seasoning
1/2 tbls italian seasoning salt and pepper to taste
Bring water to a boil. Add millet, quinoa or rice. Cook on low heat covered until soft and water is absorbed. Set aside.
Dice celery, green pepper, onions, mince garlic and 1/3 cup of grated carrots. Steam saute until tender. Remove from heat and add nut butter.
Combine vegetable mixture, millet, oats, sunflower seeds, 1 cup of grated carrots, and seasonings. Mix well, cover and allow to sit several hours or overnight in fridge.
The mixture can then be formed into patties and put on a panini press or grill(like George Foreman) and cooked. They can be pan fried or baked in the oven on 350 for ten minutes and then flipped and cooked and additional 10 minutes.
I also add other veggies at times such as sliced mushrooms, sliced sunchokes, diced broccoli, chopped spinach. Seasonings can be adjusted to fit your taste.
These burgers also freeze well after being cooked.
HONEY-sweetened Tomato Jam
Prep Time: 15 minutes Cook Time: 2 hours Yield: 5 to 7 half pints
DIRECTIONS
- 5 pounds tomatoes, finely chopped
- 2 1/2 cups honey
- 1/2 cup bottled lime juice
- 1 tablespoon sea salt
- 1 tablespoon freshly grated ginger
- 1 tablespoon red chili flakes
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
DIRECTIONS
- Combine all ingredients in a low, wide, non-reactive pot (stainless steel is best, because if you experience any scorching or burning, you can scrub it easily). Bring to a boil over high heat and then reduce temperature to medium high.
- Stirring regularly, cook the jam at a low boil until it reduces to a sticky, jammy mess. This takes anywhere from 1 to 2 hours, depending on the heat of your stove, the width of your pan, and the water content of your tomatoes.
- Towards the end of cooking, as the jam begins to thicken, reduce the heat to medium and continue to stir. This jam has a tendency to burn at the very end of cooking time, as the sugars concentrate and the temperature level in the pan increase.
- When you're 15 or 20 minutes out from the jam being finished, prepare a boiling water bath canner and 6 or 7 half pint jars (the yield will be between 5 and 7 half pints). Place lids in a small pan of water and bring to a bare simmer.
- Once the jam is thick and there is no visible water separating out from the fruit, it is done. Remove the pan from the heat and stir for 2 to 3 minutes. This helps evaporate out the last of the water and will give you a better set when the jam cools.
- Funnel jam into prepared jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
- When time is up, remove jars and place them on a folded kitchen towel to cool. When jars are fully cool, remove rings and test seals. Sealed jars are shelf stable. Any unsealed jars should be refrigerated and used promptly.
Balsamic Tomato Basil Jam
- 3 cups peeled and chopped tomatoes (leave the skins and seeds in for extra texture)
- 1/2 cups good balsamic vinegar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 teaspoons finely minced garlic
- 1/4 cup finely minced onion
- 1/2 teaspoon red chili flakes
- ½ teaspoon coriander
- ¼ teaspoon cumin
- 1 teaspoon salt
- 6 tablespoons Ball classic pectin
- 3 cups sugar
- 3 tablespoons finely chopped fresh basil
DIRECTIONS
Put the first 11 ingredients in a large heavy bottomed saucepan, and stir well.
Place over high heat and bring to a rolling boil. Mix in the sugar. When the full rolling boil takes place again, start timing and cook jam for 6 minutes.
Remove from heat, stir in basil and fill jars. Process jars in boiling water bath for 15 minutes.
This is fabulous on sandwiches, over cream cheese, on toast, straight from the jar.
Green Tomato Bread
- 2 cups finely diced green tomatoes
- 2 cups white sugar
- 1 1/2 cups chopped walnuts
- 1 cup canola oil
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.
GARLIC SCAPE PESTO
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese
*Or use half scapes and half herbs such as basil
DIRECTIONS
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing
occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food
processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined.
Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is
incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze
the pesto, wait to add the cheese until after you've defrosted it.
Pickled Green Tomatoes Recipe
Yield is about 6 pints.
Prepare by Gather your canning supplies
(see Water Bath Canning for full directions)
Wash tomatoes. Cut into desired size. In the case of my small pear tomatoes I simply cut in half. Full size tomatoes can be cut in half or quarters. Smaller if you have very large tomatoes.
Combine vinegar, water, salt in large pot. Bring to a boil.
Place 1 garlic clove and 1 head of dill (or 2 tsp seeds) in each jar.
Pack tomato pieces into jars and cover with vinegar solution, leaving 1/4 inch head space.
Process according to water bath canning instructions.
Let your jars sit for 4-5 weeks before opening, this allows the flavors to fully develop.
Wipe rims clean and process according to water bath canning directions.
Process process pints for 15 minutes
Prepare by Gather your canning supplies
- water bath canner
- canning jars
- canning lids and rings
- jar lifter and canning funnel
- large pot
- bowls
- large spoons
- sharp knife
- crinkle cutter is optional
- towels and dish cloths
- ladle
- Green tomatoes - enough to fill 6 pints or about 5 pounds
- 3 1/2 cups vinegar
- 3 1/2 cups water
- 1/4 cup canning salt
- 6 garlic cloves - one for each jar (more garlic is BETTER)
- dill seeds or fresh heads of dill - one for each jar.
(see Water Bath Canning for full directions)
Wash tomatoes. Cut into desired size. In the case of my small pear tomatoes I simply cut in half. Full size tomatoes can be cut in half or quarters. Smaller if you have very large tomatoes.
Combine vinegar, water, salt in large pot. Bring to a boil.
Place 1 garlic clove and 1 head of dill (or 2 tsp seeds) in each jar.
Pack tomato pieces into jars and cover with vinegar solution, leaving 1/4 inch head space.
Process according to water bath canning instructions.
Let your jars sit for 4-5 weeks before opening, this allows the flavors to fully develop.
Wipe rims clean and process according to water bath canning directions.
Process process pints for 15 minutes