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It is forcast to be Clear at 11:00 PM PDT on June 17, 2013
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81°/55°

Fresh Dill Pickles

Jun 122012
 

  • Clean Jar
  • Pickling Cucumbers – enough to fit in jar
  • 2 Cups Water
  • 5 Tbs. of White Vinegar
  • 1 Tbs. Salt
  • Dill
  • Garlic

Mix water, vinegar, salt, fresh dill and chopped garlic and this and the fresh pickles to the jar and seal.  Ensure the pickles are complete covered with mixture.

Place pickles outside in the sun to ferment.  The pickles will be ready in 1-4 days depending on the strength of the sun.

Enjoy!

Kim’s Fantastic Chili

May 032012
 

Chili Ingredients:

  • Chili Beans (canned)
  • Diced Tomatoes (canned)
  • Brown Onions
  • Bell Peppers – Red, Yellow & Green
  • Hot Peppers – Serrano, Tomatillo, Anaheim, Jalapeño & Yellow Jalapeño
  • Salt
  • Pepper
  • Cumin
  • Paprika
  • Chili California
  • Cayenne Pepper
  • Garlic Powder
  • Olive Oil

With Meat:

  • Hot Italian Sausage (Pot A)
  • Hamburger (Pot A)

Vegetarian:

  • Morning Star Sausage (Pot B)
  • Boca Burger (Pot B)

Toppings:

  • 4 Cheese Mix (Shredded)
  • Sour Cream
  • Green Onions

 

I chop the peppers and onions and brown them in a pan using the olive oil.  Then, I add the meat or veggie meat depending what version I’m making and brown it.  I put everything in the crock pot along with the chili beans and diced tomatoes.  Then, I season to taste using the spices above.  When I’m making it at home, I cook it on low in the crock pot for 12 to 24 hours.

Enjoy!

Kim

Lemons, Lemons, Lemons

Feb 012012
 

by Ticara Weed – Lawson Valley

I have a lemon tree that is forever producing an abundance of lemons.  I took an afternoon and juiced them all.  I made lemonade and with the leftover juice I poured them into ice cube trays and froze.  Once frozen I pop them into a gallon size ziplock, label, date, and replaced in freezer for future uses.  You then have fresh lemon juice whenever needed and you will have no longer have the need to buy that little yellow plastic lemon of juice you find in the grocery store.  Fresh is the best.

Other uses that came of the juicing, was I used the pulp to clean my garbage disposal.  The second was I hulled the pulp out of the lemon and froze it so that I was able to use it at a later date to serve either lemon sorbet or rainbow sherbet.  By using the frozen lemon it helped keep the sorbet/sherbet cold and left a slight taste of fresh lemon.

 

 

Lemon ice cubes and their many uses:

  • great for when you are cooking fish and need some fresh lemon
  • Use over fruit with some Tajin
  • Place one cube to melt in dish and use for rim on glass and dip in salt for margaritas
  • Anytime you have a recipe and need fresh lemon, you can just pull cubes out of freezer
  • Can use them to make fresh lemonade

 

Old Fashion Lemonade

  • 1 cup fresh squeezed lemon juice
  • 4 cups water
  • Simple Syrup:  1 cup sugar and 1 cup water

 

Step one – place 1 cup sugar and 1 cup water in a small sauce pan over medium heat until the sugar is dissolved.  Remove from heat and allow to cool slightly

Step two – juice enough lemons to make 1 cup of juice

Step three – pour both 1 cup of lemon juice and the simple syrup into a pitcher, mix thoroughly

Step Four – pour four cups water into the pitcher, place in refrigerator and allow one hour to chill before serving

Recommended:  Serve in chilled glasses and garnish with lemon wedges

Best Ever Twice Baked Potatoes

Dec 302011
 

Makes 4 servings

Prep time 15 min / Bake time 1hr

 

4 large russet potatoes washed

Drizzle of extra virgin olive oil

For the filling:

1 Tablespoon extra virgin olive oil

2 to 3 shallots chopped

1 cup diced pancetta (can find easily at Fresh and Easy)

½ lb of grated Gruyere Cheese

4 Tablespoons of butter

½ cup milk

6 sprigs of fresh thyme leaves chopped

Salt and Pepper to taste

 

  • Pre heat oven to 400°
  • Rub oil over potatoes and pierce with fork
  • Bake for 50 min
  • While potatoes are baking sauté shallots and pancetta until tender approx 2 to 3 minutes
  • In large mixing bowl place sauted shallots, pancetta, cheese, butter, milk, thyme, salt and pepper.
  • Remove potatoes from oven
  • Cool for 5 minutes
  • Split potatoes and scrape flesh into bowl with the ingredients listed above
  • Mash with potato masher until combined (may be lumpy don’t worry)
  • Fill potato shell with filling
  • Broil 2 to 3 minutes or until lightly browned

 

Note: Can make potatoes up to two days in advance, to do so

Do not broil the potatoes, instead place filled potatoes in covered dish

Remove from refrigerator at least 20 to 30 minutes

Bake for 30 min at 400°

Supplied by Ticara Weed, Lawson Valley