If you find you have too many fruits and vegetables, you can usually save them for a later time by freezing them. (Celery, cucumbers, radishes and anything resembling lettuce doesn't freeze well. Cabbage can be frozen after it's made into slaw, and cucumbers can be frozen as pickles.)
Freezing fruit is fairly uncomplicated. For blueberries, remove any stems and pack into freezer bags. Do not rinse them until thawing or cooking with them. For other berries, wash them (and, in the case of strawberries, hull them), then spread in a single layer on a metal sheet pan. Place in the freezer until fruit is hard, then transfer to freezer bags. Always press the air out of your freezer bags before sealing them. (This will help prevent freezer burn.)
Tomatoes don't need to be cooked before you freeze them. Cherry and grape tomatoes can be frozen whole. For all other tomatoes, wash and peel them (by dropping up to 12 tomatoes at a time into boiling water--carefully, don't burn yourself--for 30-60 seconds and then transfering them to a bowl of ice water. After about three minutes, remove them from the ice water. The peel should come off easily. Tomatoes can then be frozen whole, quartered or chopped.
Other vegatbles require blanching to preserve color, flavor and nutrients. Put your vegetables into boiling water for the following times, then trasfer them to ice water. As soon as the vegetables have cooled, remove them from the water and transfer them to freezer bags or containers. Remember to label your bags and containers with contents and date before freezing.
Asparagus: 2-4 minutes depending on thickness, green or wax beans: 3 minutes, broccoli or cauliflower: 3 minutes, carrots: 2 minutes for strips or 5 minutes for small whole carrots, corn: 7-11 minutes for ears with an additional 4 minutes for kernels cut from blanched cobs, green peas: 1 1/2 minutes, summer squash and zucchini: 3 minutes, sweet peppers: 2 minutes for strips or rings and 3 minutes for cored halves.
When I have too many red bell peppers, I roast them, then chop them into bite size pieces and freeze them in an ice cube tray. When the cubes have hardened, I transfer them to a freezer bag. Each cube is about 2 Tbsp of red pepper and very easy to drop into a meal when it's cooking later on. You won't want to use this tray for ice cubes, as it takes on a reddish tinge and can transfer flavor. To roast the peppers, cut vertically in half, remove the seeds and core and place cut side down on a baking tray. You may brush them with olive oil if you like. This can speed the process, but is not necessary. Place the tray on the top rack in the oven under the broiler. Roasting time will vary. Peppers are done when the majority of the skin is blackened and blistering up from the pepper. Remove the tray from the oven and let sit until the peppers are cool enough to handle. Then peel the skins (this will be harder in the areas that aren't blackened) and chop the peppers into strips or pieces.
Sunday, August 16, 2009
Saturday, August 15, 2009
Home-Made Jam
So you've been to the farmer's market, grocery store or garden, and you have more fruits and vegetables than you can use. Now what?
There are many ways to save your produce so you can use it later. Some of these are freezing, canning, pickling, and dehydrating. I have frozen some of my excess produce, but I usually will convert it into something else, like jam or pie filling.
If you are making pie filling, prepare it as you normally would, then pack into freezer containers or Ziploc freezer bags. Label with the date and type of filling before freezing. When you are ready to make the pie, defrost the filling and make pie as you normally would.
If you have a lot of extra fruit to make into jam, you will probably want to can it. It may be possible to freeze some jam, but I haven't tried it yet. I tend to make small batches of jam and store them in the refrigerator in margarine tubs. My jam recipe doesn't use any preservatives, so it only keeps for two or three weeks in the fridge.
For each pound of fruit, use 1 1/2 C sugar. You can put the fruit in a food processor to make a smooth blend to start with, or you can cut the fruit into small pieces and hope it breaks up in the cooking process. The first time I did this, I ended up with large chunks of fruit in my jam.
Put the fruit in a large pot or saucepan and add the sugar. Stir to blend, then cover the pot and let it sit 12 hours. (If you are going to can the jam, this is the time to prepare your jars according to manufacturer's instructions.) Place the pot over medium high heat and bring to a boil, stirring occasionally to keep the sugar from sticking. Keep an eye on the jam--if it boils over, you'll not only have a mess to clean up, you'll be smelling burning sugar the whole time! Skim off any foam that forms on the surface while it's cooking. Boil gently for 20 minutes before beginning to test for doneness. Test for doneness by drizzling a little into a glass of water with ice in it. If the liquid disappears, keep cooking. If it forms lumps, it's ready. Transfer the jam to containers. (For canning, ladle jam into the prepared jars, leaving 1/4 inch empty at the top, and seal according to manufacturer's directions.)
The length of time the jam will need to cook will vary according to the types of fruit you use and the amount of pectin they contain naturally. Some jams can take an hour to reach the right consistency. I've only had one time that the jam firmed up faster than I was expecting, and I had to free it from its jar (by soaking the jar in nearly boiling water) and turning them into "caramels." I would not recommend doing that, as it's very messy.
Use your own judgement on what types of fruit you put in your jam. I usually use a mix. Berries and pitted fruits are always a good choice. I've also used the occasional pear or apple that had gone past its peak ripeness. Mango is very nice in a mixed fruit jam.
I realize that jam is neither particularly healthy nor quick, but I prefer not to let my extra fruit go to waste, and this makes a nice weekend project. Also, if you're canning, you can use these as gifts for birthdays and Christmas. Decorate the jar with a circle of fabric placed over the lid and tied on with a ribbon. These would look great as part of a basket or as a stand-alone gift.
There are many ways to save your produce so you can use it later. Some of these are freezing, canning, pickling, and dehydrating. I have frozen some of my excess produce, but I usually will convert it into something else, like jam or pie filling.
If you are making pie filling, prepare it as you normally would, then pack into freezer containers or Ziploc freezer bags. Label with the date and type of filling before freezing. When you are ready to make the pie, defrost the filling and make pie as you normally would.
If you have a lot of extra fruit to make into jam, you will probably want to can it. It may be possible to freeze some jam, but I haven't tried it yet. I tend to make small batches of jam and store them in the refrigerator in margarine tubs. My jam recipe doesn't use any preservatives, so it only keeps for two or three weeks in the fridge.
For each pound of fruit, use 1 1/2 C sugar. You can put the fruit in a food processor to make a smooth blend to start with, or you can cut the fruit into small pieces and hope it breaks up in the cooking process. The first time I did this, I ended up with large chunks of fruit in my jam.
Put the fruit in a large pot or saucepan and add the sugar. Stir to blend, then cover the pot and let it sit 12 hours. (If you are going to can the jam, this is the time to prepare your jars according to manufacturer's instructions.) Place the pot over medium high heat and bring to a boil, stirring occasionally to keep the sugar from sticking. Keep an eye on the jam--if it boils over, you'll not only have a mess to clean up, you'll be smelling burning sugar the whole time! Skim off any foam that forms on the surface while it's cooking. Boil gently for 20 minutes before beginning to test for doneness. Test for doneness by drizzling a little into a glass of water with ice in it. If the liquid disappears, keep cooking. If it forms lumps, it's ready. Transfer the jam to containers. (For canning, ladle jam into the prepared jars, leaving 1/4 inch empty at the top, and seal according to manufacturer's directions.)
The length of time the jam will need to cook will vary according to the types of fruit you use and the amount of pectin they contain naturally. Some jams can take an hour to reach the right consistency. I've only had one time that the jam firmed up faster than I was expecting, and I had to free it from its jar (by soaking the jar in nearly boiling water) and turning them into "caramels." I would not recommend doing that, as it's very messy.
Use your own judgement on what types of fruit you put in your jam. I usually use a mix. Berries and pitted fruits are always a good choice. I've also used the occasional pear or apple that had gone past its peak ripeness. Mango is very nice in a mixed fruit jam.
I realize that jam is neither particularly healthy nor quick, but I prefer not to let my extra fruit go to waste, and this makes a nice weekend project. Also, if you're canning, you can use these as gifts for birthdays and Christmas. Decorate the jar with a circle of fabric placed over the lid and tied on with a ribbon. These would look great as part of a basket or as a stand-alone gift.
Tuesday, August 11, 2009
Chicken and Veggies
A few years ago, I lived three blocks from Wisconsin's largest farmer's market. Since that time, I spend eight months a year anxiously awaiting the arrival of my local farmer's market.
Last week I visited the farmer's market, feeling much like a kid in a candy store. Many of the vegetables and fruits offered here are more beautiful and tasty than those offered at the grocery store, as well as being less expensive. One booth had a zucchini the size of my lower leg for 50 cents!
I've come to appreciate zucchini much more as an adult than as a child. When I was younger, the only way I would eat zucchini voluntarily was in a chocolate bundt cake. (Perhaps I'll post that recipe another day.) Now, I tend to saute it and add it to many dishes. It's very good in vegetable blends accompanying meats and eggs.
One of my favorite blends is usually accompanied by fish. This week I substituted chicken, as that's what I had in the freezer. I also added one of the large sweet onions that I brought back from the farmer's market.
I started by slicing a chicken breast (or two split breasts) into 1/4 inch slices. I could have cooked the chicken without slicing it, but this would cook faster. I heated about a tablespoon of olive oil in a nonstick skillet over medium heat and then added the chicken, stirring occasionally until it started to brown. While the chicken was cooking, I sprinkled it with garlic powder, paprika and a little salt. (I sometimes will use garlic powder, thyme and basil.)
After removing the chicken to a plate, I heated a bit more oil, and added one onion, sliced very thinly. I sauteed this until all the onion pieces were translucent, and then removed them to the other side of the same plate that held the chicken.
Again, I heated oil in the skillet, then added one zucchini and three carrots, cut into strips. I sprinkled them with salt, pepper, and garlic powder while they cooked. The original recipe also called for red pepper strips, but I didn't have a fresh red pepper on hand. These take a bit longer to saute. Don't turn up the heat to speed the process, as this will merely burn the veggies without cooking them all the way through.
When the final batch of vegetables was done, I layered a plate with a bed of onions, then the carrots and zucchini, and topped them with about a quarter of the chicken slices.
If you want to keep the calories down, you can keep a box of chicken broth close, and add a splash of broth instead of the oil. You'll need to keep a close eye on the pan and add more broth when it has all evaporated.
The next day, I took all the leftovers and put them into my slow cooker with two tablespoons of chicken bouillon granules and six cups of water. Since I was out of egg noodles, I added one cup of white rice and set the slow cooker to high for one hour. It made a delicious soup. For a twist, I sprinkled a large pinch of parmesan cheese over the soup after serving it.
Last week I visited the farmer's market, feeling much like a kid in a candy store. Many of the vegetables and fruits offered here are more beautiful and tasty than those offered at the grocery store, as well as being less expensive. One booth had a zucchini the size of my lower leg for 50 cents!
I've come to appreciate zucchini much more as an adult than as a child. When I was younger, the only way I would eat zucchini voluntarily was in a chocolate bundt cake. (Perhaps I'll post that recipe another day.) Now, I tend to saute it and add it to many dishes. It's very good in vegetable blends accompanying meats and eggs.
One of my favorite blends is usually accompanied by fish. This week I substituted chicken, as that's what I had in the freezer. I also added one of the large sweet onions that I brought back from the farmer's market.
I started by slicing a chicken breast (or two split breasts) into 1/4 inch slices. I could have cooked the chicken without slicing it, but this would cook faster. I heated about a tablespoon of olive oil in a nonstick skillet over medium heat and then added the chicken, stirring occasionally until it started to brown. While the chicken was cooking, I sprinkled it with garlic powder, paprika and a little salt. (I sometimes will use garlic powder, thyme and basil.)
After removing the chicken to a plate, I heated a bit more oil, and added one onion, sliced very thinly. I sauteed this until all the onion pieces were translucent, and then removed them to the other side of the same plate that held the chicken.
Again, I heated oil in the skillet, then added one zucchini and three carrots, cut into strips. I sprinkled them with salt, pepper, and garlic powder while they cooked. The original recipe also called for red pepper strips, but I didn't have a fresh red pepper on hand. These take a bit longer to saute. Don't turn up the heat to speed the process, as this will merely burn the veggies without cooking them all the way through.
When the final batch of vegetables was done, I layered a plate with a bed of onions, then the carrots and zucchini, and topped them with about a quarter of the chicken slices.
If you want to keep the calories down, you can keep a box of chicken broth close, and add a splash of broth instead of the oil. You'll need to keep a close eye on the pan and add more broth when it has all evaporated.
The next day, I took all the leftovers and put them into my slow cooker with two tablespoons of chicken bouillon granules and six cups of water. Since I was out of egg noodles, I added one cup of white rice and set the slow cooker to high for one hour. It made a delicious soup. For a twist, I sprinkled a large pinch of parmesan cheese over the soup after serving it.
Monday, August 3, 2009
Fresh from the Garden
Every year, I try to find at least a little space to grow plants.
It wouldn't be summer without my tomatoes. I make a special trip to Jung's in Madison every year so I can pick up a Moby Grape tomato plant. They're easy to grow (even in a pot on the balcony), perfectly sweet, and they seem to ripen at just the right rate so that I get a handful every day or two instead of having the entire crop turn red on the same day. (That's what my mother's Roma tomatoes are doing!)
The other plants I never go without are basil, parsley and chives. If I wanted to get them fresh at the grocery store, they cost about $2.50 for significantly more than I need. Instead, I pay $2-3 for each plant at the beginning of the season and just walk outside to pick the precise amount I need at any time.
Despite having actual garden space this year, I still put my herbs in a planter so they'll be easy to bring in. Chives will continue to grow indoors all year if they are watered and get enough sunlight. If you leave them outside over the winter, they will probably pop up again in the spring.
So how do I use my herbs? I substitue chives in any recipes I make that call for green onions. And I love the combination of fresh basil with ripe tomatoes, fresh mozzarella, and balsamic vinaigrette. Depending on my mood, I'll make these as either a sandwich or a salad.
And, of course, my favorite cheese spread! I've adapted this recipe from something I once saw in a magazine.
3 oz fat-free cream cheese, softened
1/2 C fat-free cottage cheese
1 Tbsp snipped fresh chives
2 tsp minced fresh parsley
1/4 tsp garlic powder
Combine cheeses in a food processor and pulse until smooth. Fold in chives, parsley, and garlic powder until evenly mixed. Serve with crackers and vegetables. (My favorite combo is Ritz with tomatoes and black olives.)
Store extra spread in an airtight container in the refigerator.
It wouldn't be summer without my tomatoes. I make a special trip to Jung's in Madison every year so I can pick up a Moby Grape tomato plant. They're easy to grow (even in a pot on the balcony), perfectly sweet, and they seem to ripen at just the right rate so that I get a handful every day or two instead of having the entire crop turn red on the same day. (That's what my mother's Roma tomatoes are doing!)
The other plants I never go without are basil, parsley and chives. If I wanted to get them fresh at the grocery store, they cost about $2.50 for significantly more than I need. Instead, I pay $2-3 for each plant at the beginning of the season and just walk outside to pick the precise amount I need at any time.
Despite having actual garden space this year, I still put my herbs in a planter so they'll be easy to bring in. Chives will continue to grow indoors all year if they are watered and get enough sunlight. If you leave them outside over the winter, they will probably pop up again in the spring.
So how do I use my herbs? I substitue chives in any recipes I make that call for green onions. And I love the combination of fresh basil with ripe tomatoes, fresh mozzarella, and balsamic vinaigrette. Depending on my mood, I'll make these as either a sandwich or a salad.
And, of course, my favorite cheese spread! I've adapted this recipe from something I once saw in a magazine.
3 oz fat-free cream cheese, softened
1/2 C fat-free cottage cheese
1 Tbsp snipped fresh chives
2 tsp minced fresh parsley
1/4 tsp garlic powder
Combine cheeses in a food processor and pulse until smooth. Fold in chives, parsley, and garlic powder until evenly mixed. Serve with crackers and vegetables. (My favorite combo is Ritz with tomatoes and black olives.)
Store extra spread in an airtight container in the refigerator.
Wednesday, July 29, 2009
Spaghetti Sauce--Made Better!
For lunch today, I made rotini with bottled spaghetti sauce. It was quick and easy but not entirely satisfying, so I thought I'd jazz up the leftovers for dinner.
I sliced one rib of celery as thinly as possible and sauted it in about a tablespoon of olive oil to soften it. Then I added one large carrot, running it through a shredder first. Once that was cooked, I threw in two or three tablespoons of bacon pieces (I cheated and used prepared bacon bits) and another cup of spaghetti sauce. I gave it a stir and added the rest of the rotini from lunch. It was delicious!
Next time, I might try adding minced garlic and some sliced fresh mushrooms!
I sliced one rib of celery as thinly as possible and sauted it in about a tablespoon of olive oil to soften it. Then I added one large carrot, running it through a shredder first. Once that was cooked, I threw in two or three tablespoons of bacon pieces (I cheated and used prepared bacon bits) and another cup of spaghetti sauce. I gave it a stir and added the rest of the rotini from lunch. It was delicious!
Next time, I might try adding minced garlic and some sliced fresh mushrooms!
Sunday, July 26, 2009
Frittata from leftovers!
Last week I opened my refrigerator looking for something quick and satisfying to make for lunch. I had some leftover steak, a few fresh mushrooms, and a handful of cheese.
One of the easiest ways I've found to use leftovers is to bake them into a frittata. I usually do this with lots of fresh veggies, but I thought I'd try something different, so I decided to top it with buttermilk biscuits.
Frittatas are similar to omelettes, except they are finished in the oven. A few years ago, I found an ovenproof skillet with a lid. I use it for nearly everything except soup. If you find one, snap it up!
Steak & Mushroom Biscuit Topped Frittata
3-5 fresh mushrooms
4-6 oz leftover steak, chicken, pork, etc
6 eggs
6 Pilsbury Grands frozen buttermilk biscuits (These are great if you live alone because you don't have to bake eight at a time every time you want one.)
1/4 C shredded cheese, preferably an orange variety
Preheat oven to 375F.
Gently rinse mushrooms. Slice them to about 1/4 inch thickness.
Cut steak into 1/2 inch pieces.
Crack eggs into a bowl and whip them with a fork until they are more or less a uniform color. Set aside while you start cooking the mushrooms.
Spray your ovenproof skillet with nonstick spray or just add a sploosh (this is a technical term!) of oil, preferably olive. Heat the oil over medium heat and add mushrooms, stirring often. When the mushrooms are cooked, turn off the heat and sprinkle the steak into the skillet in an even layer. Gently pour the eggs on top. If you pour too quickly, they'll splash and the steak and mushrooms can shift. If necessary, tilt the skillet just enough to let the eggs run to the outside, so all the mushrooms and steak are incorporated. Sprinkle with salt and pepper, if desired.
Place six bicuits in an even ring on top of the egg. Put the skillet in the oven, uncovered, for 18-22 minutes. The biscuits should be nicely golden brown and the egg should be set. (Poke it with a knife if you're not sure--the knife should come out clean.)
Remove skillet from the oven and immediately sprinkle the biscuits and exposed egg with the cheese. Allow it to melt slightly before cutting into six pieces (between biscuits). If you prefer your cheese browned, add it 5-10 minutes before removing from the oven.
This will make 3-6 servings, depending on your appetite. If serving six, the cost per serving comes to about $.62. I estimate the calories per serving at 380 and the fat grams at 20.
Save leftovers in a ziploc bag or plastic container and reheat in the microwave for about a minute. (I have an old microwave, you may need to adjust the timing.)
One of the easiest ways I've found to use leftovers is to bake them into a frittata. I usually do this with lots of fresh veggies, but I thought I'd try something different, so I decided to top it with buttermilk biscuits.
Frittatas are similar to omelettes, except they are finished in the oven. A few years ago, I found an ovenproof skillet with a lid. I use it for nearly everything except soup. If you find one, snap it up!
Steak & Mushroom Biscuit Topped Frittata
3-5 fresh mushrooms
4-6 oz leftover steak, chicken, pork, etc
6 eggs
6 Pilsbury Grands frozen buttermilk biscuits (These are great if you live alone because you don't have to bake eight at a time every time you want one.)
1/4 C shredded cheese, preferably an orange variety
Preheat oven to 375F.
Gently rinse mushrooms. Slice them to about 1/4 inch thickness.
Cut steak into 1/2 inch pieces.
Crack eggs into a bowl and whip them with a fork until they are more or less a uniform color. Set aside while you start cooking the mushrooms.
Spray your ovenproof skillet with nonstick spray or just add a sploosh (this is a technical term!) of oil, preferably olive. Heat the oil over medium heat and add mushrooms, stirring often. When the mushrooms are cooked, turn off the heat and sprinkle the steak into the skillet in an even layer. Gently pour the eggs on top. If you pour too quickly, they'll splash and the steak and mushrooms can shift. If necessary, tilt the skillet just enough to let the eggs run to the outside, so all the mushrooms and steak are incorporated. Sprinkle with salt and pepper, if desired.
Place six bicuits in an even ring on top of the egg. Put the skillet in the oven, uncovered, for 18-22 minutes. The biscuits should be nicely golden brown and the egg should be set. (Poke it with a knife if you're not sure--the knife should come out clean.)
Remove skillet from the oven and immediately sprinkle the biscuits and exposed egg with the cheese. Allow it to melt slightly before cutting into six pieces (between biscuits). If you prefer your cheese browned, add it 5-10 minutes before removing from the oven.
This will make 3-6 servings, depending on your appetite. If serving six, the cost per serving comes to about $.62. I estimate the calories per serving at 380 and the fat grams at 20.
Save leftovers in a ziploc bag or plastic container and reheat in the microwave for about a minute. (I have an old microwave, you may need to adjust the timing.)
Monday, July 20, 2009
Welcome
I love food. I love to eat, and I love to cook.
But as an underemployed college student, the soaring prices of groceries, the mad dash from work to school to activities, and the desire to put healthy foods in my body are difficult to balance. It seems like cheap foods are always unhealthy, and healthy foods are always expensive and time consuming.
In the interest of helping out others like me (as well as collecting and organizing my own thoughts), I'll be posting recipes for foods with less cost, less calories or less cooking time. From time to time, I may also post some tips on ways to save or make money so you'll have a bit more available for food, future or just plain fun.
Happy Eating!
But as an underemployed college student, the soaring prices of groceries, the mad dash from work to school to activities, and the desire to put healthy foods in my body are difficult to balance. It seems like cheap foods are always unhealthy, and healthy foods are always expensive and time consuming.
In the interest of helping out others like me (as well as collecting and organizing my own thoughts), I'll be posting recipes for foods with less cost, less calories or less cooking time. From time to time, I may also post some tips on ways to save or make money so you'll have a bit more available for food, future or just plain fun.
Happy Eating!
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