Posts Tagged ‘Cooking’

So this is a question I posed to myself about 6 months ago. I don’t like regular prepackaged salsa and the salsa you buy in the store always tastes… not so fresh.

I’m known for my salsa. Well its not mine. I will explain where I got my amazing recipe, even though I will not share it here (I’ll give it to you if you email me) My friend Inez made it for me, all the time, Whenever we had a get together. One year for my birthday, she brought a grocery bag with the ingredients in it, rather than the salsa and she proceeded to show me how to make it, for my present. :)

Inez learned how to make it from her ex-husbands mother (from central Mexico) her son loved it so much that she wanted  to make sure her son could have it all the time, so she taught Inez. Yay for me… right?

I’ve since tweaked the recipe – made it my own.  Not that I didn’t love Inez’s salsa, I just like more garlic,  and a little more cilantro is all.

So now, whenever we have a game night, or a BBQ, or any get together I make salsa. When I don’t I am asked why I didn’t. I normally make a big batch and keep it in the fridge.

Sometimes I am busy though. tomatoes are better late spring/early summer. What if I didn’t have all the fresh ingredients I needed. And now, I worry about the shit hitting the fan….I refuse to store prepackaged salsa, like I said before, its gross and over cooked to me.

I spent sometime online researching my question. I found a few recipes, but the salsa was so heavily cooked it almost ended up being pasta sauce instead of salsa, and to me, that’s just not what I think of when I think of good salsa. I like the fresh taste.

So D recommended that I speak to one of is friends about it and he said that with the amount of acid from the tomatoes and the lemon juice you can just heat the salsa just to the point of boiling, pack it, and place in the water bath for 12-15 minutes and there ya go.

So I tried it out. It IS a little different from my fresh salsa – but FAR superior to any prepackaged salsa I’ve ever had. You should consider canning your own salsa…. If you haven’t made your own salsa, its not as hard as you might think and fresh is fabulous!!!

Alright so I know that this blog isn’t about my cooking adventures. Who cares, its mine and I’ll write what I want. Haha.

This morning I got up and was rather  motivated.  So I didnt really want to do any heavy baking because its still pretty close to 100 degrees during the day here, but its been nice enough that we’ve turned the AC off and turned the swamp cooler on.

So I made Irish Soda Bread. I baked it to. It is pretty good, tastes kind of like rye bread, only with raisins and oatmeal here and there. Also its a little more like a beefy giant biscuit than a loaf of bread. Still I like it, and I bet it would be super duper awesome with Shepard’s Pie or something like that. Warm and hearty.

I also made 6 different kinds of cookies. I didn’t bake any of them though.

I made:

  • almond poppy seed
  • oatmeal raisin
  • chocolate chip
  • Brownie cookies
  • sugar
  • chamomile/lavender with almond slivers (from a base of sugar cookie dough.)

I made them. I moved each btch into mixing bowls covered them and put them in the fridge. Once they were totally cooled, I spooned them out (I’m not done with the process) onto wax paper on a cookie sheet and put the cookie sheet in the freezer. I have a deep freezer so I just set it on top. I am sure that you could find trays of varying sizes to fit in whatever type frezer you have.

Then once they are frozen solid, I take them out, put them in a vacuum seal bag with a layer of wax paper between the stacks and then I vacuum seal them and place back in the freezer. I recommend marking the bags with the date and type of cookies before taking them out of the freezer, the reason I recommend this is because, your probably much better off having  the cookies stay as chilled as possible during the vacuum and trip back to the freezer. Its okay to take a day or three on this step to let them all freeze fully so there aren’t any squishy messes.

Once I was wrapping the cookie dough adventure, I made tuna salad with boiled eggs, I actually made 2 dozen boiled eggs but I only put about 7 or  in the tuna salad.  (which yeah is about 1/3 of the salad) We’ve been having a lot of salad lately, trying to be more healthy while we can be, and D likes boiled eggs a lot. Well, I do to, probably not as much as him though, but I like making things that he enjoys.

So the tuna salad with mixed greens was lunch and I made brats, zucchini and onions saute’d, and I made friend potatoes I bought the potatoes like 2 weeks ago and I was afraid with how humid its been that they would go bad soon if I didn’t use them. Also, I got a new deep fat fryer, and it was about time I tried it out.

I want to point out here, that I am not much of a deep fried foods kind of person, I don’t do it often but when I do, (tempura battered veggies, or chicken wings) Its pretty cool to have a decent fryer around. Its not something that I NEED but it is something that makes life easier.

That’s pretty much my day of cooking. This kept me in the kitchen almost the entire day, either making, cooking, freezing, or cleaning, I finally finished cleaning the fryer out and putting it back in the box and on the shelf above the cabinets about 30 minutes ago.

since I decided to start taking pictures, I thought I would photograph some of the things I make a bunch but never take pictures of.

I’ve started making bread pretty regularly. I only buy bread now occasionally out of convenience or from the bakery, pastries and such that I don’t want to bake or hotdog/hamburger buns which never taste right when I bake them. (always to heavy)

The recipe that I am using today:

(Sorry the picture isnt perfect) Its on page 75 in “The Bread Lover’s Bread Machine Cookbook”

I did adjust the recipe slightly and I will talk about the small changes I made and why…

Hopefully you can read the recipe above or have the book, the recipe I used was:

1 1/8 cup water

2 eggs

5tbs butter

4 cups flour

1 tbs wheat gluten

1tbs dough enhancer

1tbs sugar

2 1/4 tsp yeast

2 tsp salt

This is for the 2 pound loaf.

This is my bread maker.

Read the rest of this entry »

Its only a 6 quart but I am excited about it.

I like to cook, I think that mastering (or striving to master) your arts is always important.

I want to pressure can food. But I think that an important aspect to that is being able to pressure cook first.

I also think for canning homemade stews and chili it will be nice to be able to pressure cook it and then take the finished products and put them into canning jars and process them in another much larger pressure canner.

I’m looking forward to it.

Back in February for D’s birthday I bought him a really nice camera since the last one I’d purchased (which wasn’t uber nice but was easy to use, functional and took nice pictures) was taking out to the range for target practice and was accidentally left in a box full of magazines and by the time it bumped its way home in the back of the truck the screen was cracked.  But I digress. I am making a new goal to start taking and posting pictures of my new adventures. Although I may not be perfect at it, it is a goal.

I’m actually quite a shutter bug and I love taking pictures while we are out and about but with little things like cooking and sprouting or whatever, I just don’t think about it… So now, I will try.

I’m really excited!