Monday, June 6, 2011
Strawberry Jam, to be precise.
I spent the better part of the weekend making 3 batches of Strawberry Jam with my family (Hi Mom!)
This stuff is good. I know I've posted MY "Jam" recipe on here before, but this was the traditional, real-deal, boil-the-jars, makes 16-of-'em, type of Jam making. Have a look:
3 cups crushed strawberries
3/4 cup water
1 box Sure-Jell
1/2 cup sugar
Yield ~4 cups Jam
1. Hull a boat-load of strawberries
2. Process in Cuisinart until chunky (do not overprocess, unless you want a jelly consistency)
3. Measure out 3 cups
4. Pour crushed strawberries, water and Sure-Jell into saucepan. Bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil for exactly 1 minute. Add sugar and stir for 1 more minute.
5. Remove from heat, skim any foam from the top, and pour immediately into jars*. Fill to within 1/8 inch of top.
6. Close securly, and submerge jars in boiling water (you want the jars covered by 1-2 inches of water. It is a BIG pot with A LOT of water) for 10 minutes.
7. Remove jars from water, let cool, and decorate to your hearts content!
* Before we started, we sterilized our jars.
** IF you are planning to store the jam in the fridge, you don't HAVE to boil the jars. But, if you boil them, the jars will be shelf-stable for about 1 year. Up to you.
Wednesday, May 11, 2011
Whatever you want to call it.
But, let's just say, I make a lot of careless mistakes.
Like, knocking over wine glasses on the dish-dry rack, and then foolishly thinking I could vacuum up the shards. (<-- BAD IDEA. Think - teeny tiny glass pieces flying EVERYWHERE. One month later, I am still picking them out of the carpet in the NEXT.ROOM)
Or my latest caper - thinking I could figure out how to use the hubs Soda Stream while he wasn't around, and not realizing that you have to screw the bottle in, not just hold it up to the nozzle real close.
Which, you know, isn't the end of the world. It's just water. Unless you happened to be mid recipe-blog-photo-shoot, and your camera also happens to be sitting on the water soaked counter. And, in your haste to clean up the mess, it doesn't dawn on you that, hey, maybe a camera sitting in a PUDDLE of water overnight is NOT the best idea.
So, all of that to explain (albeit long-windedly) why there are no pictures in this post, and may not be any pictures on this blog for some time to come....at least not until I can outgrow my carelessness enough to let myself buy nice things again...
Thursday, April 28, 2011
The weather was perfect for a little al fresco dining, and we had a blast sitting by the fire and eating some AMAZING Mexican food.
I may have since started frequenting Baja Ranch Market and buying avocados, limes and cilantro in bulk. Perhaps.
On The Menu:
Margaritas (of course!)
Pico de Gallo and Guacamole
Agave Cornbread Muffins
Pinto Bean Salsa Salad
Zucchini Black Bean Casserole
- 1 c. rice
- 2 tbs. olive oil
- 1/2 c. tomato sauce (the kind that comes in a can - not pasta sauce)
- 1/2 c. canned, diced tomatoes
- 1 1/4 c. water
- 2/3 c. frozen corn
- 2/3 c. frozen peas
- salt, pepper, and oregano to taste
In a cast iron pot, combine rice and oil. (If you don't have a cast iron pot, any pot will do!)
Turn the heat to high. Stir the rice constantly. As the rice heats, it will start to turn golden brown and start popping in the pot. Keep stirring and don't let the rice burn!
When the rice is a deep golden brown, and before it gets burned, add the liquids, veggies, and spices.
Bring the mixture to a boil.
When the mixture is boiling, cover the pot, and let simmer for 25 minutes.
After 25 minutes, remove from heat.
Fluff with a fork and serve!
- Enchilada Sauce (I used Trader Joes)
- Grated Mexican Cheese
Pour about 1/3 cup sauce in a shallow dish.
Heat tortilla in a dry pan, about 15 seconds each side.
Dip tortilla in sauce to coat.
Fill with about 1/4 cup chicken.
Roll up and place seamside down in casserole dish.
Sprinkle cheese on tip, and bake about 15 minutes in a 350 degree oven.
- 1/2 lb sweet potato, cubed and steamed about 15 minutes
- 1/2 cup corn kernels
- 1/2 cup black beans
- 1/2 cup + 1 jar salsa verde (I used Trader Joes)
- Grated Mexican Cheese
Combine potato, corn, beans and 1/2 cup salsa.
Follow the same method as for Chicken Enchiladas, using the Salsa Verde as the 'Enchilada Sauce'.
*Note - do NOT skip the heating of the tortillas as I did. Turns out this is an integral step, as it makes the tortilla pliable. Otherwise your 'enchiladas' will be more like a 'broken tortilla casserole'...oh well.
And let's not forget about dessert:
Chocolate Chipotle Brownies
Chocolate Flan Cakes (with some adaptations from here and the chef...)
I can't wait to see what we cook up next month!
Tuesday, April 26, 2011
We started our day with the BEST cinnamon rolls:
And then after church, and despite the cold temps and dreary skies (drizzle at times!!!) we braved the back yard to grill for the first time this season:
Thanks to my Mom and Dad for hosting. We may have gone a leeeettttle bit overboard - what, you guys don't have more types of vegetables (7) and desserts (6) than you do people (5)?
Sadly, I didn't get any pictures of our awesome desserts. But here's one of A & me. Hopefully that's good enough!
Thursday, April 21, 2011
I first hiked the Mt. Wilson trail about 2 weeks ago.
To say I love this trail would be a HUGE understatement, considering I've already been back to hike it 3 times since then.
But really, how could you not love a trail that starts out with this adorable little place:
Has stunning views:
Fun hiking companions (hi Kiki!):
Frequent scenery changes:
And ample shade:
Oh I know. The BOULDER that stopped me in my tracks! Exhibit A:
I was too chicken to go bouldering over this bad boy. (Actually, that is not entirely true...I tried, and then cut my hand in the process. THEN I chickened out).
It was FREEZING this day, and we were ~5 miles in already. The altitude gains on this trail are significant, so it was MUCH colder at the top - about 50 degrees, compared with the 65 at the trail head.
Although the weather has reverted back to gloom, you can bet that as soon as the sun pokes itself out again, I will be back at Mount Wilson.
Thursday, April 14, 2011
Being the sucker for all things 101 Cookbooks, and actually having all the ingredients for one recipe on hand, I decided to go ahead and whip up a batch of these awesome carrot cake bites:
I just made a second batch last night (with a couple modifications) and A thinks these turned out even better than the 1st batch (I disagree...so go try them both ways for yourself, and see what you think!)
1/4 cup multigrain cereal (TJ's brand)
1/4 cup shredded coconut (I used partially de-fatted)
1/2 tsp baking powder
1/4 tsp kosher salt
1 tsp cinnamon
1 tsp ginger (dried)
1/4 cup walnuts
1/4 cup raisins (soaked in HOT water for about 1/2 hour <--This is KEY. Do NOT skip!)
1/2 cup carrots
1/4 cup maple syrup (I used sugar free)
2 tbsp coconut oil
3 tbsp almond milk
1 tsp vanilla extract
1. Preheat oven to 350
2. Combine dry ingredients in a medium sized bowl
3. Stir in fruit and nuts
4. Combine wet ingredients in measuring cup (a la Mama Pea - I love this method, do it all the time!)
5. Add wet to dry and mix to combine. Per Angela's recipe, the dough should be pretty wet. I needed to add more Almond milk to my mixture to acheive that consistency, but I think it is the key to a softer, crumblier cookie
6. Drop by the tbsp onto a silpat (or parchment) covered cookie sheet
7. Bake for 15 minutes at 350, let cool on cookie sheet another 10 minutes
So - what do you think? Do you like the orignial version better? Or my modification?
Tuesday, April 12, 2011
*Warning - this post contains pictures of FEET. So, if you're one of those anti-feet people who get creeped out by other peoples feet, well, browse-along now.*
It's been awhile since I posted a running update, in part, because there has not been a whole lot of running going on around here. But, I'm slowly easing my way into the world of barefoot running, so I figured it was a good time for a progress report.
I finally got a pair of these for my birthday:
Unfortunately they were a leeeetle bit too small, so I sent them back for the next size up. Which should be arriving....any day now...
So, since patience is not my strong-suit, I decided to take matters into my own
hands, err, feet, I guess...
That's right. I've been running completely barefoot on my treadmill a couple times a week.
I worked my way up to 2 miles last week, and when I stopped, what I thought were calluses on my feet turned out to be blisters. Ouch.
So I'm back down to 1.5 miles at a time now.
But here is the strange thing...it doesn't hurt! Based on all my research, I was expecting calf pain, soreness in my shins, etc. Maybe because I'd been running in the Nike Free for quite awhile before ditching the shoes altogether...or maybe because I'm a forefoot runner. Whatever the reason, the only thing holding me back at this point is lack of calluses on my feet.
So I'll get there.
In the meantime, my heels are still KILLING me during pretty much every standing/walking related activity, even during Spin. So, I've mom'd-up and ordered a pair FitFlops.
If I promise not to wear them in public, can we still be friends?
In the mean time, more often than not, I can be found sitting at my desk like this:
(Yes, those are frozen water bottles under my feet.)