Wednesday, May 30, 2012

Lacto- Fermented Dilled Radishes

A friend brought some of these for me to try and they were so good I wanted to try making some myself.
To make them you will need:
2 c. water
1 1/2 tablespoons sea salt
garlic cloves
fresh dill sprigs
a clean sterilized jar
I first made a brine with 2 cups boiling water and the salt. I set it aside to cool while I prepared the other ingredients.
I used the "Watermelon" radishes that I harvested from the garden. I peeled and cut them into nice size chunks. They were layered in a jar with fresh garlic cloves from the garden and dill sprigs from the herb beds. I poured the cooled brine over the radishes and placed a small jelly jar filled with water on top to keep the radishes submerged. (Set on a plate or bowl to catch the overflow of brine.) I let sit on the counter for 5 days. They started getting the "kraut" smell and I then put them in the fridge. Crisp and delicious, I am sad to say they are almost gone...

Thursday, May 24, 2012

Double Dark Chocolate Chunk Brownies

A while back I bought some 88% cocoa chocolate bars. The boys like dark chocolate but did not care for this particular brand. Today I decided to make some brownies using them. Now the boys like eating this chocolate! Enjoy~

1 1/2 c. flour
2 c. sugar
1/2 c. cocoa
2/3 c. melted butter
4 eggs, beaten
1 tsp. salt
2 tsp. vanilla
1/2 c. chopped pecans
3 oz. dark chocolate bar, chopped

Mix all ingredients until moistened. Pour into greased 9 x 13 pan. Bake at 350* for 25-30 minutes.

Wednesday, May 23, 2012

Red Beans and Rice Soup

Each week I prepare a pot of soup that will be eaten for lunch and/or quick suppers if the day should get away from us. As I perused the fridge to see what ingredients were on hand I spotted the leftover cranberry beans from earlier this week. I decided to make these the base for our soup of the week.
From the freezer I pulled some roasted red peppers and chicken sausage. From the pantry, chicken stock, garlic, onions, and rice. My one cheat for this meal was a packet of Simply Organic Red Bean and Rice seasoning packet, however, you could substitute a Cajun or Creole spice.
To assemble the soup: Cook rice. Saute onion, diced sausage and garlic. Add to beans along with a cup of diced red pepper. These were already cooked, if using fresh, saute with onions. Add rice and enough broth to make of soup consistency and simmer for 30 minutes or so.