Candied Jalapeños

Source: Foodie With Family
Yield: Approx. 9 half-pint jars

3 pounds fresh, firm, jalapeno peppers, washed

2 cups cider vinegar

6 cups white granulated sugar

½ teaspoon turmeric

½ teaspoon celery seed

3 teaspoons granulated garlic

1 teaspoon ground cayenne pepper

Wearing gloves, remove the stems from all of the jalapeño peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup* into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow to mellow for at least two weeks, but preferably a month before eating.

*Strain any solids from the leftover syrup and return to the stove over high heat. Bring it to a full rolling boil and add pectin. Boil for 2 minutes longer or until it reaches 220° on a candy thermometer. This can now be canned separately in half pint jars as Jalapeño Jelly.

Roasted Corn Salsa

Source: Mrs. Wages/Food in Jars
Yield: Makes 4 pints

8 cobs of corn (should yield approximately 3 cups corn kernels)

5 cups chopped tomatoes (approximately 3 pounds)

1 cup chopped poblano peppers (approximately 2 large peppers)

1 cup chopped red onion (1 small onion)

11/2 cups cider vinegar

1/4 cup lime juice

2/3 cup sugar

11/2 tsp cumin

1/2 tsp red chili flakes

1 tsp kosher salt

1 tsp coriander seeds

Prepare a boiling water bath and 4 pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.

Husk and de-silk the corn. Place the cobs on a rimmed cookie sheet and place under a broiler set to high. Roast the corn until the kernels darken (this should take 3-5 minutes, depending on your oven). Turn cobs and repeat, until all corn cobs are speckled with spots of caramelization. If you prefer, this roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.

Combine all the salsa ingredients in a large pot and bring to a boil. Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices.

Ladle hot salsa into prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply lids and rings and process in a hot water bath for 15 minutes.

Maple Bourbon Peach Butter

Adapted from: Local Kitchen Blog
Yield: Approx. 4 cups

3 and 1/2 lbs peaches, rinsed, halved, pitted and sliced

1/2 cup + 2 tbsp maple syrup (Grade B for the strongest maple flavor)

1/2 cup bourbon

1/2 cup sugar

Crock Pot Method:

Peel and slice peaches into a large capacity crock pot set for high heat. Stir in maple syrup, sugar, and bourbon. Cover and cook on high heat for 2 hours stirring frequently. When the mixture is heated through, use an immersion blender to bring it to a smooth consistency. 

Turn heat to low and prop lid or turn at an angle to allow the steam to escape. Continue to cook on low for 6-8 hours to desired consistency. The crock pot method will give you a darker colored, more caramelized flavor than the stove top method but both are very good.

Stove Top Method:

In a large preserving pot or Dutch oven, combine bourbon, 1/2 cup maple syrup, sugar and vinegar. As you pit & slice peaches, toss in the liquid to prevent browning. Once all the peaches are added, cover the pot and bring to a boil over medium-low heat. Reduce heat and simmer, covered, until peaches are very soft and breaking down, about 30 minutes. Transfer fruit + juice to a food mill and work through to remove skins.

Strain liquid from peach pulp into the preserving pot, stirring the pulp often in the colander and letting it drain for about 20 minutes. Let peach pulp continue to drain over a bowl while you bring the liquid in the pot to a brisk boil over high heat. Continue to boil the peach juice until it is reduced and syrupy, but not quite at the gel stage (about 20 minutes). Periodically add any additional strained liquid to the pot. 

When liquid is nearly ready, purée the peach pulp, using a food processor, blender or immersion blender, then add to the preserving pot. Stir to combine and bring to a simmer over medium heat, then reduce heat to low and simmer, covered with a splatter screen and stirring frequently, until the butter reaches the desired thickness (no liquid should separate when you put a dollop on a cool plate, and/or it should mound on a spoon). Taste and adjust flavorings, add the extra 2 tbsp maple syrup here.

Prepare canner, jars and lids.

Ladle hot peach butter into hot jars, taking care to bubble the jars and adjust head space to 1/2-inch. Wipe rims, affix lids and process in a boiling water bath for 10 minutes.

Citrus Pork Roast

Rub a pork butt all over with a mixture of 2 parts kosher salt, 2 parts oregano, 4 parts ground cumin and 1 part black pepper.

In the bottom of the pan (or slow cooker) place on large yellow onion chopped, 2 bay leaves, the zest and juice of one orange and 2 limes, and 1 tsp red chili flakes. Put the meat on top. Add 3/4 cup of chicken stock, water or beer. Cover it tightly and roast in a 275 degree oven for at least 7 hours or put in the slow cooker on high for 2 hrs and then on low for 6 hrs.

Use this meat to make cuban-type sandwiches, to make tacos or nachos or enchiladas, as a base for a pork chili, etc.

Ginger Soy Stir-Fry, AKA Let's Clean Out the Fridge

Yield: 4 Servings

1 T sesame oil

1 T peanut oil

1 T minced garlic

2 T minced fresh ginger

2 chicken breasts, cut into bite-sized pieces

1 small onion, sliced thin

1 red bell pepper, cut into match-sticks

1 bunch asparagus, cut into 2" pieces

1 small head broccoli (or half of a large one), cut into small florets

1 head baby bok choy, chopped (about 4 cups loose)

3 T soy sauce

salt and pepper to taste

steamed rice for 4, follow package directions

Start your rice, follow package directions, and do all of the prep work first. Mince the garlic and ginger, set aside in a small bowl together. Chop all of the veggies except the bok choy and layer together in a large bowl. Chop and rinse the bok choy, set aside in a colander to drain until you are ready for it. 

From here this will go together very quickly, try to keep everything moving. In a large wok, cast iron is best, heat oil over medium-high flame until glistening. Add the ginger and garlic to the oil and cook for 1 minute. Add the chicken, salt and pepper to taste. Stir-fry the chicken in the hot oil until it's almost cooked through, 4-6 minutes. 

Move the chicken to the sides of your pan and add the large bowl of veggies (everything except the bok choy) to the center. Stir-fry, combining the chicken with the veggies for about 4 minutes, until the veg is hot and close to crisp-tender. Add the bok choy and soy sauce to the wok. Combine with other veg/chicken and continue to stir-fry for another 2-3 minutes, until boc choy is cooked through. Pull out a piece of chicken, cut in half and check it for doneness, cook for 1-2 minutes longer if needed. Taste and add additional salt and pepper if needed.

Serve immediately over rice.

Feel free to substitute veggies or protein here. Just remember to add things to the wok based on how long they will take to cook. In the recipe above the bok choy went in last because it's cooks much faster than broccoli, asparagus, and bell pepper. Try Steak + Onions + Peppers + Mushrooms, or Shrimp + Onions + Red Bell Pepper + Pineapple. Add sliced jalapeños, dried chillies, or crushed red pepper for heat.

Spicy Pineapple Chicken Stir Fry

Source: Food52.com
Yield: 4 Servings

8 oz pineapple
1/3 cup soy sauce
1/3 cup molasses
3 tablespoons malt vinegar
1 tablespoon tomato paste
1 tablespoon sriracha
2 cloves garlic, crushed
1/2 teaspoon grated ginger
1 bell pepper, chopped into 1 inch pieces or cut into strips
1/2 medium onion
2-3 broccoli crowns cut into 1 inch pieces
8 oz sliced mushrooms
2 pounds chicken, cut into one inch cubes
2 tablespoons vegetable oil
1 teaspoon red pepper flakes (optional)
brown rice, follow package directions for 4 servings

In a blender purée the pineapple. Add the soy sauce, molasses, vinegar, tomato paste, sriracha, garlic, and ginger, and mix well. Cover the chicken with the marinade and leave in the refrigerator for about six hours.

In a large sauté pan or wok, heat 2 tablespoons of the oil until very hot. Place the chicken with the marinade that sticks to it in the pan and fry for about 15 minutes, until chicken is well done and marinade is reduced to a caramelized coating on the chicken. Make sure you do not overcrowd the pan, so you may have to do this in batches. As the chicken finishes, move it to a large, wide bowl or platter. If you have any leftover marinade, deglaze the pain with it and reduce to thick sauce. Pour the sauce over the chicken.

Put the remaining oil into the pan and stir fry the bell pepper, onion, broccoli, and mushrooms until crisp-tender. Again, you may need to do this in batches. As the veggies finnish add them to the top of the chicken

Serve over steamed rice.

Bolognese Sauce

Source: Pappardelle with Bolognese
Yield: Approximately 10 cups

2 tablespoons extra virgin olive oil
2 carrots - peeled, minced
2 stalks celery - minced
2 cloves garlic - minced
8 ounces cremini mushrooms - minced
1 onion - minced
6 ounces tomato paste
1/2 bottle red wine
2 pounds ground beef
water
salt/pepper
1 pound pappardelle pasta

Heat olive oil in a large, deep sided pan over a medium-high flame. A heavy-duty, enamel stock pot is good for this. When the oil begins to shimmer, add the veggies (carrots through onion) and saute for 20-25 minutes, until soft and tender.

Add the ground beef, season with salt and pepper and brown. Once the beef is fully cooked, add the tomato paste. Stir to combine and cook for 5 minutes. Pour in the wine. Allow the sauce to cook until the liquid has reduced by half. Check seasoning and add additional salt and pepper as required.

Add water to cover the sauce by 1 inch. Simmer on low, stirring as necessary. Continue to cook on low heat for at least 1 hour, adding additional water if needed. Flavor will improve if allowed to cook for 2-3 additional hours.

Prepare pasta according to package directions, serve with bolognese sauce.