Preserving the Bounty: Pickled Eggs

Our chickens are all now between the ages of 2 and 3 years.  Last fall, we experienced our first true molt, and fresh eggs were scarce around here for several months.  Throughout December and into January, we had days where they produced zero eggs!  I admit we weren’t really prepared for this, and had been giving (and selling) our extra eggs, to friends and family, for several months.  As our supply of fresh eggs dwindled, I found myself worrying whether I would have to buy eggs from the grocery store to make it through my holiday baking!

I began looking into ways of preserving fresh eggs, when they are good supply, for use when they are not as plentiful.  This Spring, when egg production picked up, we collected some of our best eggs, and began water glassing the extras (placing them in a solution of hydrated lime and filtered water).  We were able to keep 10 dozen eggs in a 5 gallon bucket!  Hopefully, this will enable us to enjoy fresh eggs this winter, should we have a repeat of last year.

My family has been enjoying pickled eggs my whole life!  My mother used to fill a jar with peeled, hard-boiled eggs, laying them with pickled beets.  She would then fill up the jar with the pickling solution, making sure all the eggs were covered.  I still do this today!  We enjoy the eggs (and the beets) on our salads, or as a snack, just sprinkled with a little salt.

I came across a few pickled egg recipes I wanted to try, that were recommended as a good way to preserve eggs over a period of several months in the refrigerator.  They look delicious, but I haven’t tasted the eggs, yet.  But, how could they not be?

 

Pickled Eggs #1:

  • 18 eggs, hard boiled, peeled
  • 1 tsp turmeric
  • 1 large dried red chili
  • 2 garlic cloves, peeled
  • 4 cups apple cider vinegar
  • 1 cup filtered water
  • 1/2 cup coarse Kosher salt

Combine the apple cider vinegar, the filtered water, and the Kosher salt.  Heat until salt is dissolved, then allow to cool.  Place a small amount of the brine in the bottom of a clean 1/2 gallon jar.  Add the turmeric, chili, and garlic to the jar and then layer the eggs on top.  Fill the jar, to the top, with the brine.  Refrigerate.  Allow to sit at least 2 weeks before eating.

The pickled eggs should last between 6 months and a year in the refrigerator.

jalapeño pickled eggs #2:

  • 12 eggs, hard boiled, peeled
  • 1/2 tsp whole peppercorns
  • 1/2 tsp whole yellow mustard seeds
  • 2 cloves garlic, peeled
  • 2 jalapeños, sliced
  • 1-1/3 cups apple cider vinegar
  • 1-1/3 cups filtered water
  • 1-1/3 Tbl pink Himalayan salt

Combine the apple cider vinegar, the filtered water, and the Himalayan salt.  Stir well until all the salt is dissolved.  Place a small amount of the brine in the bottom of a clean 1-quart jar.  Add the whole peppercorns, whole yellow mustard seeds, garlic, and the sliced jalapeños to the jar, and then layer the eggs on top.  Fill the jar, to the top, with the brine.  Refrigerate.  Allow to sit at least 2 weeks before eating.

The pickled eggs should last between 6 months and a year in the refrigerator.

Pizza in a Skillet

We always make pizza with our fresh heirloom tomatoes.  We’ve done it on a pizza stone in the oven and outside, on the grill.  Both are wonderful!  But, I came across an idea to bake them in a cast iron skillet, which I had to try.  When I bake on the pizza stone, it takes a long time to bring the stone to temp, and the whole process usually makes a big mess.  This recipe only baked for about 20 minutes, in a cold skillet, once the oven came up to temperature.

I will be honest: the crust does not come close to the crust I get following my usual recipe.  But, the delicious sweetness of the heirloom tomatoes makes this dish a winner for quick summertime suppers!

To make the crust:

    • Dissolve 1 Tbl yeast in 1 cup warm water.
    • Combine 2 cups flour and 1-1/2 tsp salt.  Add the water and yeast mixture and 1-1/2 Tbl olive oil.
    • Form a ball and knead, adding an additional 1/2 flour, or more, as needed, until dough is smooth and elastic.
    • Cover and let rise for about an hour.
  • Cut in half to make 2 pizza crusts.
  • Preheat oven to 500 degrees.
  • Lightly grease a large cast iron skillet.  Roll out 1/2 the dough to fit.
  • Add toppings, as desire.
  • Bake 18-20 minutes.  Cool 5 minutes before slicing.

What I did:

  • Brush crust with olive oil infused with crushed garlic.
  • Top with some freshly grated Parmesan cheese.
  • Slice a variety of fresh heirloom tomatoes on top and sprinkle tomatoes with Italian seasoning.
  • Top with an Italian cheese blend, some hot pepper flakes, another sprinkle of freshly grated Parmesan and some fresh basil.
  • Bake for 20 minutes.

 

 

 

 

 

 

These were so good that we ate them many times throughout the season!

 

 

 

 

 

 

When I was canning this year’s pizza sauce, I had enough left over to try the skillet method using my own sauce.  It was delicious!  I did precook the crust a little bit, because I’m not happy with the doneness of the crust after only 20 minutes in the oven.  I’m still experimenting with the crust, but I’m sold on this method of having fresh, homemade pizza in less time than I can send out for pizza delivery!

 

Old Fashioned Chili Sauce

This was another new addition to my canning list this year, and I am very excited about it!  I came across a recipe that was described as something one particular woman’s grandmother used to make every year, that sounded very much like the chili sauce that was a staple in our pantry at home.  My father disliked ketchup, but went through bottle after bottle of Heinz Chili Sauce.  He put it on burgers, hot dogs, fried bologna (yes, we ate fried bologna), hash brown potatoes, ham sandwiches, and my mother put it on top of her meatloaf during the end of the baking time, — something that I do myself!

I read the list of the ingredients (tomato puree, distilled white vinegar, high fructose corn syrup, salt, corn syrup, dehydrated onions, spice, garlic powder, and “natural flavoring”, — whatever that is), and knew I had to try this grandmother’s recipe!  I have made a few adjustments, to allow for personal taste (and to use what I had on hand), but kept the ratios the same, for canning safety.

My recipe:

  • 20-30 medium tomatoes, a variety, to fill my largest baking tray
  • 3 medium onions
  • 2 large green bell peppers
  • 1 large red bell pepper
  • 2 cups apple cider vinegar
  • 1 cup brown sugar
  • 3 cloves garlic
  • 1 Tbl celery seeds
  • 1 Tbl mustard seeds
  • 2 Tbl salt
  • 1 tsp allspice
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp freshly ground black pepper

Cut tomatoes in half and remove core.  Blacken under the broiler to remove the skins.

Combine tomatoes, onions, bell pepper, vinegar, sugar, garlic, celery seed, mustard seed, salt, and pepper in a large saucepan.  Use a potato masher or an immersion blender to remove any large pieces of tomato.  Bring to a boil, stirring frequently.  Reduce heat and simmer, stirring occasionally, until the sauce begins to thicken, about 1-1/2 hours.

Add allspice, cinnamon, nutmeg and cloves.  Continue to simmer, gently stirring, until it reaches the desired consistency, about 30 minutes.  The sauce should be thickened and begin to mound on a spoon.

Ladle the hot chili sauce into hot jars, leaving 1/2 inch headspace.

Process the jars in a boiling water canner for 20 minutes.

Black Cherry Tomatoes in Oil

This is something new I’m trying this year.  We have been growing Black Cherry tomatoes in a container along the front walk for several years, which is a favorite for everyone who walks by!  The plant produces very well, and we usually have plenty for snacking and for salads.  But, this year, I wanted to try and dry some, to preserve some of that delicious sweetness beyond the season.  I plan on drying some and storing some as is, in a vacuum sealed jar.  But, I also wanted to experiment with storing the dried tomatoes in oil.

I have done a lot of research, and believe I am convinced that they should hold up well in olive oil, without refrigeration.  It is my understanding that this is a safe practice, as long as nothing else — such as garlic or basil — is added to the jar.  Dried tomatoes, enough olive oil to cover, period.

I look forward to using them in several recipes I have that call for sun-dried tomatoes in oil, but I am most anxious to try them on garlic-rubbed bruschetta, and topped with fresh basil.  Stay tuned for pictures!

Garden Marinara Sauce

Marinara sauce is a new addition to my canning list this year.  We do eat a lot of it, but usually just purchase a jar from Trader Joe’s which has no unnecessary additives on the ingredient list.  But, this was a very good season for tomatoes in our garden, so I decided to try a batch of Marinara.

Most Marinara sauce recipes call for some type of paste tomato, only, such as Roma or San Marzano.  I used both, but added some of my sweet heirlooms, as well.  When the tomatoes are ripe and ready to process, I process!  I did purchase a freezer recently, so I can try holding tomatoes until I get enough of one kind for a specific recipe, — but I do love to experiment with variety combinations and see what each year’s garden “tastes like”.  It really does vary from year to year!

I find that the most important part of any canned tomato recipe is respecting the ratios suggested between the acidic tomatoes and the other non-acidic ingredients, such as onion, garlic and herbs.

I believe I used:

  • 20# tomatoes, blackened under the broiler and then peeled
  • 1-1/2 cups chopped onion
  • 4 large cloves garlic
  • 1 cup white wine
  • 1 Tbl salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup finely chopped basil
  • 1/4 cup finely chopped Italian parsley
  • 1/2 cup bottled lemon juice

Run the peeled tomatoes through a food mill, then add the remaining ingredients.  Simmer, reduce by 1/3 to 1/2.

Fill quart jars and process 40 minutes.

 

Refrigerator Lasagna

My husband and I love what we call “pasta Fridays”.  We sure have eaten a lot of Friday pasta over the years!  Perhaps this is because it can be easily one of the more frugal dishes to enjoy, or maybe it is just a lovely way to enjoy a cozy “date night” without leaving home!  Whatever the reason, it is really hard to find (or make) a pasta dish that doesn’t taste delicious!  And, the best part about Refrigerator Lasagna on Friday?  Plenty of leftovers for Lazy Saturday! Continue reading “Refrigerator Lasagna”

Jalapeño Hot Sauce

Thank you, Chef Bobby Flay!  At least, I THINK this recipe is his.  I can’t seem to find my source, but I believe I found it credited to him.  At any rate, this is a delicious green sauce, not too hot, perfect on breakfast egg burritos!  This recipe makes a lot, so I bottle it up and store the unopened bottles in the refrigerator.  It’s good for months, — IF it will last that long!

ingredients

  • 6 Tbl canola oil
  • 1 small yellow onion, coarsely chopped
  • 10 jalapeños, stemmed (seed if you wish), and coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 2 cups rice vinegar
  • 1 cup water
  • 2 tsp kosher salt
  • 1-1/2 Tbl honey
  • 1/4 cup cilantro leaves

instructions

Heat 2 Tbl of the oil in a medium saucepan over medium heat.  Add the onion and jalapeños and cook until soft.  Add the garlic and cook for 30 seconds.

Add the vinegar and water and bring to a simmer.  Cover the pot and let cook for 10 minutes.

Transfer the mixture to a blender, add the remaining oil, salt, honey, and cilantro, and blend until very smooth, about 2-3 minutes.

Yield: about 4-3/4 cups.

Kale Pesto Hummus

This is delicious!  Unfortunately, it’s a hard sell for friends who are afraid of vegetables.  I find that omitting the word “kale” from the name works best.  More people are willing to try “hummus”, even of a special variety, than are willing to try “kale anything.”  But, once they taste it, they are hooked!

I wish I could remember where I found this recipe, because it is a winner!

ingredients

  • 3 Tbl lemon juice
  • 2 Tbl tahini
  • 15 oz can chickpeas, drained and rinsed
  • 1 Tbl olive oil
  • 1-1/2 tsp minced garlic
  • 1/2 tsp kosher salt
  • freshly ground pepper, to taste
  • 2 Tbl water, plus more if desired
  • 1/3 cup fresh basil, packed
  • 1/2 cup kale, packed, stems removed
  • 1 Tbl walnuts, plus more for topping

instructions

In the bowl of a food processor, place lemon juice and tahini.  Process until smooth.  Add the chickpeas, oil, garlic, salt and pepper.  Process until fully combined and smooth.  Slowly add the water until desired consistency.

Add the basil, kale, and walnuts.  Process until the basil and kale are chopped fine, adding more water if the mixture becomes too thick.

Top with crumbled walnuts and fresh basil.  Serve with fresh veggies or pitta chips.

Better-than-Mario’s Frugal Pasta

My husband and I love to cook. We watch as many cooking shows as possible, especially the competitions. We rarely copy recipes, however. It’s all about learning techniques we can adapt to our own lifestyle and culinary tastes. And, I have to admit, I have pretty much mastered this pasta technique that we learned from watching Mario Batali, among others. This frugal pasta dish was just about the best pasta dish I have ever tasted, and it was made entirely of bits from my pantry, fridge and garden.

Zesty Linguini with a Creamy Vegetable Sauce
  • 1/3# whole grain linguini (for 2 servings)
  • 4 slices bacon
  • 2 cloves garlic
  • 2 small zucchinis, diced
  • approx. 6-8 small heirloom tomatoes, diced
  • approx. 1 cup heavy cream
  • 1/2 c. Chardonnay
  • 2 Tbl butter
  • Parmesan cheese
  • approx. 2 tsp red pepper flakes (I used 2 small packets, from takeout)
  • dried oregano, 1-2 tsp
  • Kosher salt & freshly ground black pepper (to taste)

While the pasta was cooking, I diced the bacon and cooked it until the fat was rendered, just short of crisp. I removed it from the pan to cook the zucchini and garlic in the remaining bacon fat, seasoning the zucchini lightly with the salt, pepper and some of the oregano. I removed the zucchini from the pan and deglazed it with the white wine.  When most of the wine was reduced, I added the tomatoes to the pan, seasoned them with salt, pepper and the rest of the oregano, and cooked them on high heat to reduce any excessive water. I then added a ladle of the pasta cooking water to the tomatoes, and cooked until the sauce began to thicken. It was still a bit thin, so I added 2 Tbl of butter, which thickened it nicely!

I drained the pasta and put it into the sauce. I then added the cream and, once the sauce came together, I turned off the heat and added a bit of Parmesan cheese. I served the dish with more cheese on top.

Delicious!!

 

Potato Skins with Corn Salsa

This recipe featured several garden-fresh ingredients, but it is a perfect choice for a Frugal Friday, because it can be adapted to whatever ingredients you have on hand.  I usually always have potatoes, and frozen corn (but today I had a single leftover ear of fresh corn).  I really love this meal, as I used the separate parts of the baked potato for two different dishes, which I tied together with an avocado aoili (which took care of an avocado in my fridge that was at the ‘use me now!’ stage).  This meal was so fresh tasting and quick to make!  I think I will be using many variations of this dish for many Frugal Fridays to come.  Continue reading “Potato Skins with Corn Salsa”