Marinated Roasted Red Bell Peppers

Have you heard about the “canvolution” sweeping the country? Check outCanningAcrossAmerica.com for canning events and resources. ~Elise

One of our favorite products is jarred marinated red bell peppers. They’re convenient for recipes that call for roasted red peppers, and good to nibble on straight too. Usually we just buy them at Trader Joe’s, but if you can get a good deal on a lot of peppers, you can easily make and can your own. It takes a while for red bell peppers to fully ripen into their redness, which I suppose is why they cost more than the green variety. Late August is a great time to find them at a reasonable price at a farmers market or the supermarket. To make your own, just char the peppers in a broiler or over flame, remove the blackened skin and seeds, bottle with a boiled vinegar, lemon juice, olive oil marinade. If you just want to use up the peppers quickly, you can skip the canning steps and just keep them refrigerated in their marinade (they’ll last a couple of weeks in the fridge). Or process the jars in a water bath if you want to store them in the cupboard or for a longer period of time.

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Marinated Roasted Red Bell Peppers

Recipe adapted from one in Eugenia Bone's canning book Well-Preservedand a marinated pepper recipe from Michigan State University Extension.

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INGREDIENTS

• 4 pounds firm, fresh, clean red bell peppers
• 1 cup bottled lemon juice*
• 2 cups white vinegar (5%)
• 1 cup olive oil + additional for roasting the peppers
• 2 cloves garlic, quartered
• 1 1/2 teaspoons salt

• 3 pint canning jars

*Bottle lemon juice has a consistent level of acidity which you need for this canning recipe.

METHOD

1 If you are canning for shelf storage (and not just chilling in the refrigerator), place a steaming rack at the bottom of a large (12-qt) pot, fill half way with water, bring to a boil. It takes a while to get a large pot of water to boil, so while the water is heating, proceed with the recipe.

2a Broiler Method Position rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat element. Rub the surface of the peppers with a little olive oil (this will help them blister faster). Preheat broiler on high. Place peppers either directly on the top oven rack, with a pan to catch the drippings on a rack beneath, or place on a aluminum-foil or Silpat lined broiler pan (a cookie sheet will warp). As the surface of the peppers blister and blacken, turn them with tongs so that they will blacken on all sides.

2b Stovetop Method If you have a gas range (or grill) you can place the peppers directly on the range top so that the flames lick the peppers. Work carefully so that as soon as one section of a pepper is blackened, you turn it to work on a fresh side. If you have an electric stove, heat a cast iron pan on high and place the peppers in the pan, allowing the peel to blister and blacken, turning so that all sides get blackened.

 

3 When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover. (The steam from the hot peppers will help dislodge the skins.) Once the peppers have cooled enough to handle, work with them one by one over a plate, gently peel off the blackened skins. Cut the peppers in half and remove and discard the seed pods, stems and all seeds.

4 Heat lemon juice, white vinegar, olive oil, garlic, and salt, in a saucepan until boiling.

5 Dip canning jars and lids in the boiling water from step 1. Distribute the peppers evenly among the jars. Pour the hot vinegar mixture over the peppers to cover (try to make sure some garlic gets in each jar). Leave 1/2-inch head space on the jars. Wipe the rims with a clean, dampened paper towel. Place on lids and rings (do not tighten rings tight).

At this point you can store in the refrigerator for several weeks. If you want longer storage, or shelf storage, proceed.

6 Place filled jars in boiling water on a rack (from step 1). (Helps to use tongs and wear thick rubber gloves). Water should cover jars by at least an inch. Boil for 15 minutes. Let cool in pot for several minutes, remove. Let cool completely. You should hear the jars "pop" as the lids seal. If a jar does not seal, store it in the refrigerator and use up within a few weeks. Otherwise the jars should last a year.

Maple-Glazed Yams with Pecan Topping

Updated, from the recipe archive. Originally posted in 2005.

A typical holiday feast around here is a rather colorful affair. Lots of browns,yellows, reds, and greens. And then there is orange. I can’t remember a Thanksgiving without a vibrant dish of garnet yams (a.k.a. sweet potatoes). Usually we just mash them up with some brown sugar and spices. But a few years ago, we tried out this recipe from Bon Appetit and loved it! We’ve since adjusted the recipe a bit, removing the flour from the topping and replacing it with ground pecans for our gluten-intolerant family members. I’ve also added a little orange zest to add a little balance to the sweetness of the dish. You could also add a dash of lemon juice for the same purpose. Smothering yams this way, in brown sugar and maple syrup, almost turns this dish into a dessert – not for everyday perhaps, but just the thing for a holiday treat.

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Maple-Glazed Yams with Pecan Topping Recipe

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INGREDIENTS

• 3 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
• 1/2 cup maple syrup
• Salt
• 1 teaspoon orange zest (optional)
• 6 Tbsp chilled butter, cut into 1/2 inch pieces
• 1/3 cup brown sugar, packed
• 1 1/2 cups pecans

METHOD

1 Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.

2 Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.

3 Put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.

4 Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.

5 Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.

Maple Orange Glazed Carrots

Have you started your holiday meal planning yet? We are just now getting around to it. If you like glazed carrots, here’s a way to dress them up for a feast. Sauté the carrot rounds in butter, and then cook them in a solution of maple syrup and orange juice, until the liquid has almost completely evaporated. Toss in a little orange zest and a pinch of cinnamon, and you’re there. Glazed carrots with a holiday twist.

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Maple Orange Glazed Carrots Recipe

• Prep time: 5 minutes
• Cook time: 20 minutes

If you double the recipe, you may need to increase the heat or cooking time to help the glaze reduce.

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INGREDIENTS

• 1 pound carrots, peeled, sliced into 1/4-inch thick rounds
• 2 Tbsp unsalted butter
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 1/3 cup orange juice
• 1/2 teaspoon orange zest
• Pinch cinnamon

METHOD

1 In a large, wide sauté pan, heat the butter on medium heat until melted. Add the carrots and toss to coat. Cook for 3-4 minutes, then add the maple syrup. Cook for a minute more, then add the orange juice. Cover the pan and cook for 3 more minutes.

2 Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.

3 Sprinkle cinnamon over the carrots, and stir in the orange zest.

Kohlrabi Ham Bake

If I could, I would reach out to each and every one of you, take you by the hand to the market, buy a bunch of kohlrabi and some ham, go back to your kitchen with you and make this dish for you. Just so you would try it. It’s that good. The recipe was in a book that Garrett gave my father on Russian, German & Polish Food & Cooking. Dad has a preternatural affection for all things turnip and cabbage. Kohlrabi means cabbage turnip in German, so of course dad couldn’t wait to try the recipe. We all loved it so much we made him make it again a few days later and made sure my brother showed up for dinner.

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Kohlrabi Ham Bake Recipe

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INGREDIENTS

• 3 Tbsp butter
• 4 kohlrabi, peeled and diced
• 8 ounces thick ham, diced
• 2 Tbsp fresh chopped parsley
• 3 egg yolks
• 1 cup heavy cream
• 2 Tbsp all-purpose flour
• Pinch of mace (can substitute ground nutmeg)
• Salt and freshly ground black pepper

METHOD

1 Preheat oven to 350°F. In a large skillet, melt the butter on medium heat. Add the diced kohlrabi and gently cook for 8 to 10 minutes.

2 Beat the egg yolk, and whisk in the heavy cream, flour, mace, salt and pepper until well combined.

3 Place half of the cooked kohlrabi on the bottom of an oven-proof casserole dish. Layer on the diced ham and parsley. Top with the remaining kohlrabi. Pour the sauce ingredients over the kohlrabi and ham.

4 Bake for 30-35 minutes or until lightly browned on top. Serve immediately.

Kale with Seaweed, Sesame and Ginger

Living for a while in Japan does strange things to your food preferences. Instead of thinking, “eating seaweed? PHEW!” one gets a warm glow and a faraway look in one’s eyes thinking, “Eating seaweed? Ahhh. Yummm. Which kind do I want? Some sautéed hijiki? Crumpled nori with sesame and shoyu over rice? How about some silky wakame soup?” Many moons ago I saw some kale seaweed salad at the deli counter in Whole Foods in San Francisco and excitedly gave it a try. It was wonderful – the kale, ginger, sesame, seaweed and seasoning worked so well together. A week ago I saw the kale seaweed salad again at Whole Foods, this time in the Sacramento store and bought some. Not telling my father what was in it, other than kale, I got him to try some. “That’s great! Make some!” was his response, not caring one whit after I told him all that was in it. If my 75 year old, midwestern, meat-and-potatoes father can gobble up this dish, anyone can.

A few of points about this recipe. First, what to call it. The Whole Foods version is labeled a salad, and the kale is barely wilted. I prefer the kale a little more cooked, but then it is no longer a salad, it’s more like a side dish. So, take your pick. Second, the recipe requires a seasoning with the unappetizing name ofBragg Liquid Aminos. This is a soy sauce substitute. It is completely natural, not fermented, and contains no wheat. It can be found at almost any health food store and Whole Foods. Bragg really is delicious and after discovering it years ago I use it regularly to season veggies. If you don’t have access to Bragg you can substitute soy sauce, but cut the amount by half to start. Finally, I have no idea how Whole Foods actually makes their version. This recipe I made up myself based on the ingredients that were listed with the Whole Foods salad.

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Kale with Seaweed, Sesame and Ginger Recipe

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INGREDIENTS

• 1/2 cup dried arame sea vegetables (food-grade seaweed)
• Dark sesame oil, about 2 Tbsp
• 1 Tbsp peeled and minced ginger
• 1 bunch kale (we used dinosaur kale for fun)
• 1 Tbsp minced garlic
• 2 Tbsp Bragg Liquid Aminos
• 1 Tbsp Toasted sesame seeds

Dinosaur kale.

METHOD

1 Rinse the seaweed in water and let soak, covered in water for 5-7 minutes. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger.

2 Prepare kale by soaking in water to loosen any dirt, rinsing thoroughly. Chop cross-wise into 1-inch by 2-inch pieces.

3 In a large covered skillet, uncover and heat 2 teaspoons of dark sesame oil on medium heat. Add garlic and gently sauté for one minute, until fragrant. Add the seaweed and ginger, gently cook for 1 minute. Remove seaweed/ginger/garlic from pan back to the bowl and set aside.

4 Heat 1 Tbsp sesame oil in the skillet. Add the chopped kale. Add 3 Tbsp of Braggs. Gently mix in the pan to coat the kale with the oil and Bragg. Cover; lower heat to low; let cook for 5-10 minutes or until kale is wilted - soft enough to eat easily, but not so soft as to be mushy. Remove cover and let cook a minute more to evaporate any excess moisture. Remove from heat. Mix in the kale with the seaweed ginger mixture. Add more sesame oil and Braggs to taste. Garnish with toasted sesame seeds.

Kale with Sausage and White Beans

“You’ve converted me into a kale lover,” a friend declared after eating a hearty bowl of this kale with sausage and white beans. Yay! I love it when I hear things like this. At our house a green vegetable is always served with dinner, and half the time it’s some sort of green like chard, kale, spinach, mustard greens, or collards. It’s my not-so-secret mission in my heart of hearts to convert everyone to loving their greens. Of course, it’s hard to go wrong when you mix kale with Italian sausage and white beans. But, baby steps people. Baby steps.

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Kale with Sausage and White Beans Recipe

• Prep time: 10 minutes
• Cook time: 20 minutes

We used curly kale for this recipe, but you could use any kale, as well as chard, turnip greens, beet greens, or collards. A splash of vinegar (sherry, red wine, cider) is a nice touch right at the end of cooking.

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INGREDIENTS

• 1 Tbsp olive oil
• 1/2 pound bulk sweet Italian sausage, or other sausage (use gluten-free sausage if cooking gluten-free)
• 1 onion, sliced thin (about 1 1/2 cup's worth of sliced onions)
• 2 large garlic cloves, sliced thin
• 1 pound kale (1 large bunch), center thick rib removed, leaves roughly chopped
• 1/2 cup chicken or vegetable stock
• 1 15-ounce can of white beans, rinsed and drained
• Salt and pepper

METHOD

1 Heat the olive oil in a large sauté pan over medium-high heat and add the bulk sausage; if you can't find bulk sausage, remove the casings on the links. Cook for 3-4 minutes, then add the onion slices and turn the heat to high. Cook until the edges of the onions brown, about 3-4 minutes. Add the garlic and cook for another minute.

2 Add the kale, sprinkle salt over everything, then add the chicken stock. Cover the pan, lower the heat to medium and cook for 2 minutes.

3 Uncover, mix everything well (the kale will have cooked down by now) and add the beans. Cover the pot again and lower the heat to low. Cook another 5 minutes, then turn off the heat. Let stand 5 minutes, then serve.

How to Trim an Artichoke

Sometimes you want to get right to the heart of the matter, in this case the heart of the glorious fresh artichokes that arrive each spring. Here’s how to trim an artichoke to get that heart, which you can use for all sorts of recipes, such as oil-poached artichoke salad or sautéed artichoke hearts. You don’t have to discard the leaves. You can cook them, steam them as you would a whole artichoke.

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How to Trim an Artichoke

You'll need a sharp paring knife, a large empty bowl for leaves, and a large bowl filled two-thirds with ice water.

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INGREDIENTS

• Artichokes
• A fresh lemon cut in half

METHOD

If you are trimming more than one artichoke, squeeze half a lemon into a large bowl of ice water. You will be dropping trimmed artichokes into this bowl to keep them from browning while you work others.

Start by snapping off the artichoke leaves and tossing them into a large empty bowl. When you get to the yellow leaves, just pull them off. Wipe the exposed surface with the other half of the lemon you cut.

Take care when you get to the pink center of the artichoke leaves. There are sharp spines on the end of the inner leaves. Pull them out. Take a paring knife and dig out the fuzzy choke. You will want to slice off the narrowest layer of the heart to get all of the choke without cutting away too much of the delicious heart.

A note on this whole process. Don’t do it if there are distractions. You need to focus. You will be using a sharp knife close to your hands. Since artichokes are tough when raw, you can easily cut yourself if you take your eye off what you are doing.

Once the choke is out, smear the cut lemon all over the exposed heart: This prevents it from oxidizing and turning brown. An artichoke is still perfectly edible when oxidized, it just is not particularly attractive.

Slice off all but the last inch or so of the stem. Rub lemon juice on the cut end.

Trim the hard green exterior of the rest of the heart. Cut away from you as you rotate the artichoke, slicing off just the hard green part and leaving the light green underneath. Rub this with lemon.

To finish, slice the outside layer off the stem and then coat the whole hear one more time with lemon. Drop into the lemon-water bath and go on to the next one.

Here's a tip: as your cut lemon gets used up, put it in the water bath, which will help keep the bath’s citric acid content high, and help keep the artichokes from browning.

How to Cook and Eat an Artichoke

I can imagine, that if you didn’t grow up eating artichokes and if you were encountering them for the first time, they might seem a little intimidating. How one cooks and eats an artichoke is not obvious from its appearance. If you’ve always wondered how to cook and eat the darn things, here are the steps:

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How to Cook and Eat an Artichoke

• Prep time: 5 minutes
• Cook time: 35 minutes

METHOD

How to Cook an Artichoke

1. If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.

 

2. Slice about 3/4 inch to an inch off the tip of the artichoke.

3. Pull off any smaller leaves towards the base and on the stem.

4. Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can cut off the stems and peel the outside layers which is more fibrous and bitter and cook the stems along with the artichokes.

5. Rinse the artichokes in running cold water.

6. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.

How to Eat an Artichoke

Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonaise. My favorite dip is mayo with a little bit of balsamic vinegar mixed in.

1. Pull off outer petals, one at a time.

 

2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.

 

Continue until all of the petals are removed.

 

3. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.