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Saturday, July 23, 2011

Dill Pickles

My oldest son, Dallen, really likes dill pickles on his veggie burger.  And that is all he likes on it, no mustard, no ketchup, just veggie burger, pickles and a bun!  So this year I decided to try my mother's dill pickle recipe to see if he liked that.  I generally buy organic dill pickles but home made from fresh cucumbers has got to be so much better...right.  Well he agreed, the dill pickles were a hit and I have made about 15-16 quarts, and hopefully they will last through the year...we will see.

My mom had a canning cook book with a whole bunch of her hand written recipes stuffed inside.  So I have been looking through these recipes and trying some.  I remember a few, that I enjoyed, from my childhood but I also remember as a child NOT liking some, that I might actually like now.  This year is a summer of trial and error, figuring out what the family will like and not like, make again, or throw the recipe away.  :-)

This is my mom's dill pickle recipe:

I did not cut the cucumbers lengthwise, but instead sliced them for ease of use on the veggie burgers.  Another change I made was to use quart jars instead of pint.
And here is the finished product, as well as some canned tomato sauce.

Tuesday, July 5, 2011

Genant Bruschetta

We eat a lot of fresh Bruschetta here at our house during the summer.  YUM!! But we have created our own recipe that takes advantage of the abundance of cucumbers in our garden, plus is just the perfect yummy flavor for us!

Here is the recipe:
1 large cucumber julienned
1/2 onion finely chopped
2 large tomatoes chopped
1/2 cup chopped basil
2 TBSP olive oil
2 TBSP balsamic vinegar
S&P to taste
let it sit for 10 minutes or so, really lets all the flavors blend
We toast up some nice home made bread in the oven (and I toast up some Udi Gluten Free bread for myself) and serve while the bread is warm.  Very yummy and garden flavor-FULL

Friday, July 1, 2011

"Out of the Garden" Pasta Sauce

I had this idea this morning, that so much of what we have in the garden would be so nice as a "topper" of some sort.  So pasta was it.  I didn't want to cook the pasta in with the veggies in case the boys didn't want to try my veggie mixture, so I kept the spaghetti separate.  We had spaghetti and veggies, cucumbers and zucchini parmesan. 
I bought some delicious mozzarella cheese for the zucchini, the boys love that. 

For the spaghetti topper (since it isn't really a "sauce"):

One onion and one green pepper diced and cooked in about 3 TBSP Olive oil for just a few minutes.

Then I added:
2 cups fresh green beans, snapped into about 1 inch pieces
1 cups chopped collard greens
1/4 cup chopped basil
About a dozen cherry tomatoes, quartered, and one large beef steak type tomato chopped
S&P to taste
3 cups vegetable broth

I let that simmer for about 30 minutes until the greens and green beans were almost tender

Then I added about 3 cups of chopped red velvet okra, and let it simmer for another 10-15 minutes.  Add more vegetable broth if you need to, but I didn't want mine to be a sauce so I kept the broth to a minimum. You could also add tomato sauce if you wanted more of a spaghetti sauce. 

It was so good, all that veggie flavor.  And the okra really pulled the topper together.