I wonder what I should do with these little doodles…..it’s hard to think of different ways to utilize your pieces of work isn’t it? Any ideas?
Archive for the ‘Recipes’ Category
Wooo!! It is hot hot hot! Minneapolis is practically on fire (to me) and I need anything to beat the heat! One of my top things for cooling off is popsicles. So, this post will be all about popsicles! Enjoy, and try not to drool!
My friends and I went to the St. Paul Farmer’s Market this past weekend and I picked up some rhubarb among other fun things! I have been wanting to make some jam, so I thought this was the perfect opportunity to play around with a recipe and see what I come up with. Here is a recipe for Strawberry Rhubarb jam with some blueberries (because I had a half pint sitting in the fridge so I thought why not!)
You will need:
1 bunch of rhubarb
1 quart of strawberries
1 cup of sugar
and the zest and juice of 1 lemon
Chop the rhubarb and strawberries into decent sized chunks. No need to dice or make perfect cuts.
Put all of the chopped pieces into a nice heavy pot.
Next, you want to zest your lemon into the pot. Make sure to only use the zest and not scrape any of the white stuff (or pith) into your jam. It’s really bitter and unpleasant!
Then juice your lemon. I like to hold the lemon up and juice through my fingers incase any seeds pop out. If you don’t have lemon you could always add 2 tbsp of lemonade or water. I like the tart lemon flavor with my jam so that it’s not too sweet.
Next, add your 1 cup of sugar.
Now set your stovetop to medium/medium high heat and stir everything around so that all the ingredients are mixed together.
You want to keep stirring, letting the sugar draw out all the juices. This jam recipe doesn’t require any thickening agents, instead it relies on the natural pectin found in fruits that will make it jell up nicely. It will just take some time.
It’s hard to see in this picture but, you will want to bring this up to a boil/bubble and keep cooking it and stirring it for about a half an hour. If you have a candy thermometer, you can temp it to 220 degrees. Then, turn off the burner and let it sit for 3 hours. This is when some serious jelling will happen! Then just jar it up.
This recipe makes about 24 oz of jam. I didn’t can it using a traditional canning method, so the shelf life (refrigerated) is about 2 weeks. It won’t last that long in this house, and I gave some to friends. Eventually, when I make bigger batches I’ll do some more real canning.
What are some of your favorite homemade jams? Do you know any good homemade bread recipes that I could try out with this??
I’ve been thinking a lot about baking things lately. My friend X is having a birthday party this weekend and it’s prompted me to bake up some things for the partaaaay! It’s also been terribly grey here the past few days and looking at baked goods and their bake ware always makes me smile. Here is a collection of recipes and pictures of all things baking that I am loving right now!
I’m having a good time here in Chicago and one thing that I’ve learned (and I guess have always kind of known) is that Chicagoans love their pizza! Just thought I would post some quick links to some delicious sounding pizza recipes that I’m going to have to try when I get home to try and recreate the authentic (and ridiculously delicious) taste! What are some of your favorite places for pizza in your town? Have any awesome pizza recipes you care to share?
Last night I made a yummy stir fry for dinner with these beautiful vegetables you see above! I don’t really write recipes or even have any recipes memorized per-say, I just kinda do a lil’ of this a lil’ of that and hopefully it’ll be good. So anyway, I’m going to try my best and write out for you my own stir fry “recipe”. Go ahead and give it a whirl but don’t be afraid to do your own thing. Cooking for me is about experimentation, having fun, and reaping the benefits of a delicious home cooked meal.
I start with these vegetables and you can add or take away to your liking:
1 good sized red pepper
2 smallish heads (or 1 good sized head) of broccoli
1 hefty carrot
3 cloves of garlic
1 piece of ginger the size of your thumb ( I like ginger)
2 good handfuls of snowpeas
While you’re chopping these all up, bring a pot of water to a boil. I like to put my stir fry over a bed of rice noodles but you can use rice if you prefer. The key to the stir fry is to have everything ready to go and to chop most things to be about the right size so they cook pretty evenly and at the same pace. Once the water comes to a boil add the rice noodles and take it off the heat and let it sit for 8-10 minutes. While this is happening put about a tablespoon of sesame oil in your wok and put it on med/low heat and start sauteeing your garlic and ginger. Once those start to sizzle a little add your red pepper, carrot, and broccoli and keep ’em moving so they don’t stick. Add some soy sauce and chinese five spice to the mix. A couple tablespoons of soy sauce and a teaspoon of five spice should do ya! Then add your noodles to the wok and keep it moving some more then add your snowpeas until they’re warmed through but still crispy. I also like to sprinkle in some peanuts for crunch and more yums. I don’t have any after pictures…..I’m sorry, my husband and I kinda sorta devoured it VERY shortly after I made this, but you’ve seen a stir fry before. So anyway, that’s my method, what are some ways you like to make stir fries?