Basil-Garlic Tomato Sauce

The name says it all. Combine tomatoes, basil and garlic for a sauce you can serve any time.  (I used yellow and red tomatoes so that is why the sauce looks orange.)

You will need:

20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced
1 Tbsp olive oil
1/4 cup finely minced, fresh basil
¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice
7 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Half Recipe

Makes about 3 (16 oz) pints

You will need:

10 lb tomatoes (about 30 medium)
1/2 cup chopped onion (about 1/2 large)
4 cloves garlic, minced
1-1/2 tsp olive oil
2 Tbsp finely minced fresh basil
¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Peach Freezer Jam

 

• 2 lbs peaches (enough to make 3 cups of mashed peaches)
• 4 1/2 C Sugar
• 1 Box Sure Jell (can use other brand but check their instructions)
• 2 T Lemon Juice

Peel and slice peaches. Mash up with potato masher or fork. They will be lumpy but that is okay. Measure out sugar in large bowl. Measure three cups of peaches and add to sugar. Add lemon juice. Stir well and sit aside so sugar can dissolve.

In sauce pot, place 3/4 C Water. Add fruit pectin (Sure Jell or Ball). Bring to a boil while stirring constantly. Boil for one minute. Pour into fruit mixture. Stir well until all sugar is dissolved.

Pour into clean 8 ounce jars (or plastic containers of choice) and leave 1 inch head space (instructions on package say leave 1/2 inch but most recipes say leave one so I go with tradition here). Using a damp paper towel, wipe around rim and sides of jar to remove any residue. Place lids on jars and let sit at room temperature for twenty four hours. After that time, place in freezer until ready to use. Store opened jars you are using in the fridge.

Thanks Southern Plate for the recipe

Bisquick Mix

Ingredients

• 3 1/4 cups unsifted all-purpose flour
• 1/2 cup sugar
• 1 cup nonfat dry milk powder
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt

Instructions

1. Mix all the ingredients together well.

Store the Bisquick mix covered either in the refrigerator or in the cupboard. I prefer to store it in my refrigerator. I put a lid on the bowl I used to make the Bisquick mix and put it in the refrigerator as is.

To Make Pancakes:
2 C mix
1 C milk
2 eggs
1 TB sugar
1 tsp baking powder
1 tsp vanilla

To Make Waffles:
2 C mix
1 1/2 C milk
2 TB vegetable oil
1 egg

To Make Biscuits:
2 1/4 C mix
2/3 C milk
Bake at 450 degrees for 8-10 minutes

Quinoa Salad

1 cup red quinoa  

1 cup red onion, diced

1 cup white quinoa                                         

½ bunch cilantro

2 quarts water                                                
½ pound frozen corn
½ cup red bell pepper, diced                          
1 cup black beans, rinsed &drained

½ cup green bell pepper, diced                      

1 cup Craisins

Bring the water to a boil.  Add quinoa and cook until it sprouts about 20 minutes.  Drain and blast chill.  Once it’s cold add onions, peppers, cilantro, corn and beans then add dressing below.

Dressing

¼ cup vegetable oil                                       
2 teaspoons kosher salt

3/8 cup red wine vinegar (half of ¾)             
1 ounce minced garlic
½ teaspoons coarse pepper                             
½ cup agave               

Quinoa can be found in any health food store or like a Whole Foods.  If you are in Utah, you can find it in the bulk section of Smiths.

Sweet Sausage Gravy

Ingredients

• 4 tablespoons Unsalted Butter
• 1/2 pound Uncooked Sweet Italian Bulk Sausage
• 1/2 Medium Onion
• 1/2 Medium Red Bell Pepper
• 1 tablespoon Crushed Red Pepper Flakes
• 1 tablespoon Minced Garlic
• 1/2 cup All Purpose Flour
• 4 cups Milk
• 1 Juice of Lemon
• Salt and Pepper
• 1/4 cup Grated Parmesan Cheese
• 3 tablespoons Fresh Flat-Leaf Parsley

In a medium saucepan, melt the butter over medium-high heat.

Add the sausage and cook it, breaking it apart with a wooden spoon, until nearly cooked through and thoroughly broken up, 8 to 10 minutes. Add the onion, bell pepper, garlic, and red pepper flakes and cook, stirring, until the mixture is soft and fragrant, about 3 minutes.

Sprinkle the flour over the mixture and stir until the flour is absorbed

Add the milk and cook, stirring, to break up any lumps in the flour and keep the sausage from burning. When the milk simmers, cook, stirring, until the gravy boils.

Stir in the lemon juice and season to taste with salt and pepper.

Cook for several minutes longer, stirring, until the gravy thickens. Stir in the cheese and parsley and serve.

 

 

 

Bacon Pancakes

 

Ingredients

• For the Pancakes:
• 8 Slices Bacon
• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3 tablespoons Sugar
• 2 Large Eggs (lightly beaten)
• 3 cups Buttermilk
• 4 tablespoons Melted Butter (slightly cool)
• For the Syrup:
• 2 tablespoons Bourbon
• 3 tablespoons Butter
• 1 cup Maple Syrup

For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.

Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.

Chop the bacon into crumbs and separate the crumbs into two piles.

In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.

Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.

Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.

For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.

Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.

Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.

Homemade Taco Seasoning

Ingredients

• 1 part chili powder
• 1 part ground cumin
• 1 part garlic powder
• 1 part onion powder
• 1/4 – 1/2 part crushed red pepper

Directions

1. Mix all the spices together and store in an airtight container.
2. Use sparingly. Or liberally!