Recipe 26: Pink Guava-Strawberry Freezer Jam


Pink Guava-Strawberry Jam!! :D

This is a precursor to the homemade “Pop-Tarts” recipe I’m tinkering around with. Since strawberries are back in season, and since my friend at market gave me a beautiful pink guava, I decided that they would make the perfect filling for some homemade pastries.

Continue reading “Recipe 26: Pink Guava-Strawberry Freezer Jam”

Advertisements

Recipe 25: Vegetarian Chili


Vegetarian Chili

This recipe is a big favorite at our apartment. It’s easy, healthy, and because it’s all from the produce/canned goods department, it’s inexpensive. If you own a copy of the Joy of Cooking, this is very similar to their recipe, with only a few minor additions. Either way, it’s so good I just have to put it on the list.

Continue reading “Recipe 25: Vegetarian Chili”

Recipe 24: Candied Ginger & Ginger Simple Syrup


Candied Ginger & Ginger Simple Syrup!

So this recipe started out as a botched recipe for candied/crystallized ginger. I was going off this recipe here, by Alton Brown (this guy is awesome) and didn’t read before I ran to the kitchen. Where I was supposed to cook the ginger first, I went and coated it with sugar and then slapped my forehead when I saw that was a no-no.

So, not wanting to wash it off and waste the sugar, I rolled with it.

Continue reading “Recipe 24: Candied Ginger & Ginger Simple Syrup”

Coming soon!!!


So after a week of midterms, I’m going to be preparing a bunch of tasty appetizers for a dinner party we’re having tomorrow evening. (Fri night).

The theme for the food is (mostly) meatless, and 100% gluten-free.

I’ll post pics, recipes, and how-to’s tomorrow. Including the recipe for our fabulous vegetarian chili!

 

Until then,

H

One thing to do is make a recipe that will use up a dozen apples...Mmm....

Citrus Bowl: A Guide to Different Varieties at the Market


Citrus Sampler...

As I may have mentioned before, I work for an organic grower and set up shop at farmers markets in San Diego a couple times a week. I *love* this job and in doing so, not only do I get to eat a lot of fruit, but I learn a lot about the differences in taste, texture, and overall “hardiness”.

Continue reading “Citrus Bowl: A Guide to Different Varieties at the Market”

Recipe 23: Lemon-Braised Artichokes


Back in the day when I first started cooking seriously, I put together this post. Almost a full year later, it’s still a favorite.

I can’t wait for artichokes to come in season in San Diego! (And by “in season” I mean when people start getting them in their backyards).

Don’t laugh at my photos, it’s my Mac’s fault. Photobooth just doesn’t beat a Canon, lol.

Recipe 23: Lemon-Braised Artichokes

So this was one of the first recipes I made when I started going crazy for food. I’ve always wanted to conquer the elusive artichoke, as it were, so I found a recipe and decided to experiment.

Here’s what you need:

Equipment

  • Dutch Oven, or a pot that can go into the oven that has a heavy lid.
  • Large mixing bowl
  • Smaller “random vegetable crap” bowl
  • Cutting boards, knives. This section is pretty simple…

Ingredients

  • 2 medium artichokes
  • 1/2 cup olive oil
  • 1 yellow onion, thinly sliced
  • 1/4 cup lemon juice. Fresh is best, but sometimes you can only find a bottle of it.
  • 2 tbsp garlic, minced (about 4 large cloves, but it’s totally up to you how much garlic you want.)
  • salt and pepper to your own preference

Prep Work

So, the easiest way I found to do this whole thing is to set up a station. Get a large bowl and that will be where you put all the stuff you’re going to eat. The smaller bowl should be set to the side of it, this is where you’ll put all the extra pieces of vegetables, like the “choke” and the onion peel/tops that you won’t be cooking. It just keeps your area cleaner. Set the cutting board in front of you, and slide a kitchen towel into your waistband or belt loop so you can wipe your knife, hands, etc.

**Pre-heat your oven to 350F. The prep is quick.**

Preparing the ‘Chokes

Okay, look at your artichokes. Aren’t they lovely? Isn’t it amazing that not only does this grow from the ground, but we can EAT it?! I can only imagine what kinda thinking was behind the first person who actually discovered these edibles…

Okay, so you want to do a few things. Cut off the stem, at the base of the ‘choke, and then take a knife and cut off the top inch of the crown on petals. Then, taking some kitchen scissors, nip 1/2 inch off the top of each leaf. Watch out, these can be sharp… Place any refuse into the smaller “compost” bowl.

Now, lay the artichoke on its side and slice is in half, making the cut vertically so that the line passes through the top and the stem. You’ll make the same cut to each half, so you have quarters, like lemon wedges.

Use a spoon to scoop out the choke. It’s the fuzzy bit that is NOT fun to

eat… Be careful to not scoop out too much of the flesh, because the choke rests above the heart, which is the most tender part.

You can rinse the quarters out a bit if there is any residual fuzz, and repeat this process with the other artichoke.

Place the quarters into the large bowl and start the prep for the onions, slicing them into thin rings.

The rest is just mixing everything up and then putting it into your dutch oven and winging it into the oven for 25 mins…or until you can easily pull away one of the petals… Your house will smell heavenly!

So sit back, relax, and enjoy. I thoroughly suggest eating these with your hands, no utensils allowed! :)

Keep cooking, and happy eating!