Archive for September, 2013

Ad Hoc Chili

Monday, September 30th, 2013

With left over tomatoes from making hot sauce I cooked up some pinto beans this morning, then added the heirloom tomatoes sliced thickly, and about 6 hot chile peppers of various sorts, and a couple cups of water. That cooked for about an hour with a lid while I went for a dog walk. Then I added cracked wheat (I grind my own so that is easy), mustard greens and onion greens from the garden. A little crushed cumin, and a little salt. Waiting for that to blend a bit, and I’ll serve it with lots of grated cheddar cheese.
I would have liked to have browned some white onions (lots!) and put them in early, and even some green pepper chunks, but that would have meant a trip to the store. Our onions and bell peppers didn’t do a lot this year.
But this is a nice thick soup that will freeze well and I’ll remember this warm fall day when I made it. I like that it has about 5 kinds of tomatoes and four kinds of peppers.

Applesauce

Sunday, September 29th, 2013

Gallons of apple sauce. Bake chopped apples at 400 degrees in a large pot for about two and a half hours. Stir in cinnamon coriander allspice cloves and nutmeg. Optional – use a blender stick to make smooth. Done. Working our way through a bumper crop of great tasting apples.

I think apple skins are tasty, and always include them.

Hot Sauce

Sunday, September 29th, 2013

We cooked about 3 onions in olive oil, added chiles, then tomatoes. Spices were cumin and coriander, salt. The peppers included colorado, serrano, mutts, thai, and another unnamed hot one. About 20 cloves of garlic as well.About 30 in total.
At the end, it would have been best to press the tomatoes, cook the juice down separately, then add it back in to the cooked tomatoes.
We used about 20 pounds of romas and yellow pear tomatoes.

It made about 1 1/2 gallons of sauce. Warm and a little spicy. It is now in the freezer.

Pumpkin Pancakes

Sunday, September 29th, 2013

Breakfast this morning was pumpkin pancakes with an apple blueberry topping. Here is the approximate recipe:

Bake the pumpkin. I halve them, remove seeds (and bake those with butter and salt once the pulp is removed), line a cookie sheet with parchment paper. Place the pumpkin cut side down on the paper, bake 350 degrees for about an hour or until the sides of the pumpkin are very soft. Let cool.

Combine
2 cups whole wheat pastry flour or whole wheat flour (stoneground is best)
1 tsp baking powder
1/4 tsp baking soda
1/4 cup sweetener (can be skipped)
1/2 tsp salt
Cinnamon, nutmeg, allspice, and clove to taste (about 1 tsp. total)

In another bowl mix well:
1 cup pumpkin pulp
1 1/4 cup cultured butter milk, or regular milk with a splash of vinegar
2 eggs

Beat the eggs and mash any lumps out of the pumpkin.

Combine the two bowls with minimal mixing. Cook as you would normally cook pancakes.

Topping:
In a heavy skillet heat 4 sliced apples with about 2 TBSP honey, a splash of water, add blueberries (about 3/4 cup) as the apples begin to soften. Cook until apples are very soft, and there is a bit of a syrup with the apples and blueberries. Serve warm.

This was a good start to teh day!

To make the pancakes combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, pumpkin, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.