9 quarts. This is how i spent my day with a five hour break of visiting teaching in the middle. At least both are done! The way I figure it each jar took an hour so that is pretty expensive juice. But boy is it delicious!
I am no food blogger and don't aspire to be one, which is good since my photos are done with a cell phone in my dark kitchen, but I do want to record somewhere delicious recipes when I cook them so I can have a reference to go back to.
Today's dish is a tweak on a recipe I found online. Apparently kale is all the rage these days - even Costco is selling it. Sam's Club may start selling it in 10 years if the trend catches on solidly enough.
Cherry Orange Kale Quinoa Salad
2 cups chopped kale (I used baby since that's what Costco sells)
2 cups cooked quinoa
1/3 cup chopped dried cherries (craisins would probably be really good too)
1/3 cup chopped roasted pistachios
1/2 an orange sliced into sections
zest of one orange
juice of half an orange
2 cloves garlic
1 tsp olive oil
salt and pepper
Mix together the zest, juice, garlic, oil, and salt and pepper. Combine all the chunky ingredients (first five) and toss with the dressing.
A few weeks ago I received a TON of tomatoes. I froze a bunch, gave more away, made a huge batch of salsa, and tried a couple spaghetti sauces. My husband doesn't like spaghetti so I was on a quest to find a recipe he would like. I wound up finding a couple that I tweaked until I had perfected a sauce we both liked. Trouble is, for the life of me I can't find those notes! And today I received over six pounds of tomatoes again. So again I made a huge batch of salsa (to appease the husband) and pulled out a bunch that might last a few days and then took the rest and tried to recreate the perfect spaghetti sauce. I think I came close, so for future reference, here is what I did.
6 pounds of tomatoes
1 large onion
few splashes of balsamic vinegar
1/2 C fresh basil
1/4 C fresh parsley
Chop the tomatoes, onion, and carrots. Toss with vinegar (and oil if you are feeling like it). Roast them all in the oven at 400 for 60 minutes.
Roughly chop the herbs and throw them in a large pot with the garlic.
Once the vegetables are roasted pour them on top of the herbs.
Let them sit and "cook" for a bit.
Puree with an immersion blender and pour into jars.
I opted to freeze mine. This made about 6-8 cups of sauce.
8 cloves of garlic
Whiz everything together with an immersion blender (except the bread) and then dip the bread in it. Coat both sides and then "fry" for 3 or more minutes each side until the color you like it. Really good with nutbutter or just plain.
The bottom three all came from the same plant that came from the seed of a delicata squash i grew from a seed that came from a squash i bought at a farm in new Hampshire a few years ago. Weird. Now to cook them and see how they taste. The one on top is from my Armenian cucumber plant.
Can you see the grape juice? It is like the "natural" version of fruit loops. Tastes like grape juice. I recommend it. I think straight data (uncooked) are better though since the taste of cheerios with milk is so ingrained in my memory.