Browsed by
Tag: garlic

Dill Pickles

Dill Pickles

It has been many years since I  made nice garlicy dill pickles. I am usually drawn to making Yum Yums as they are a taste of my childhood and instantly take me back to my baba’s dining room table and the many family gatherings we would have. But this year I am craving dill pickles, vinegary and heavy on the garlic! After a very wet hot summer this years cucumber bumper crop did not disappoint. With a huge amount of cucumbers I have more then enough to do at least a double batch of dills.

I don’t like any funky spices in my dill pickles and keep it very simple with fresh dill and garlic. To give it a bit of extra zip I use a 7% vinegar.

Making dill pickles in the Nutmeg Disrupted kitchen.

 

 

As always be sure to sterilize all your jars and have them hot and ready to fill. Warm all lids and screw bands in a small saucepan keeping warm until needed. All pickles are processed in a hot water bath, be sure to check on times for your specific elevation. And to keep things clean and efficient I always use my canning funnel to aid in the addition of any liquids which I am using during canning.

 

5.0 from 1 reviews
Dill Pickles
 
Author:
Ingredients
  • small pickling cucumbers
  • 6 cups of water
  • 2 cups of 7% vinegar
  • ¼ cup of pickling salt
  • garlic cloves - peeled
  • dill heads
  • 7-8 1L jars
Instructions
  1. Scrub the cucumbers with a brush making sure all dirt is removed.
  2. Trim a bit off of each end of the cucumbers.
  3. Rinse well.
  4. Peel cloves of garlic, I used 4 cloves per jar.
  5. Shake the dill heads well to remove any bugs, give a quick rinse under water and place on paper towels to dry.
  6. In a large pot combine the vinegar, water and salt.
  7. Bring to a boil and boil for 3 -5 minutes.
  8. Place a head of dill and 2 cloves of garlic into the jars then fill with cucumbers packing tight.
  9. Add two final cloves of garlic.
  10. Using a canning funnel fill each jar with hot pickling brine.
  11. Add the lids and screw bands until finger tight.
  12. Place all jars into the canner and process for 15 minutes

Making garlic dill pickles in the Nutmeg Disrupted kitchen

Allow the jars to cool for 24 hours on the counter before moving. Make sure all jars have sealed by pushing down on the center of the lids. If there is any type of flex the jar is not sealed and should be stored in the fridge and consumed first. A properly sealed lid has no give and will be slightly concaved. Store pickles in a dark cool location. The are ready to be enjoyed about 2 weeks after canning and will last up to one year in storage.

Share on Facebook
Crispy Roasted Lentils

Crispy Roasted Lentils

Looking for something different to snack on I hit the cupboard in search of potential said snack. I had such good success with the crispy maple red lentils I thought I would try my hand at a savory version. But looking for something with a bit more bite I decide to go with green lentils.

Wanting a good hit of flavor I started thinking I wanted garlic involved. Pure garlic is fantastic but it doesn’t always agree with me. Not true of roasted garlic.

To roast garlic turn the oven to 350 degrees. Grab a sheet of foil large enough to wrap 2 -3 heads of garlic. Trim the bottom end of the bulbs of garlic just exposing the inside of the cloves. Season with salt and pepper and drizzle with oil. Wrap and pop the bundle into the oven.

Now to get some lentils cooking. Just place some in a pot and cover with water. Bring to a boil then turn down and simmer. Start checking for doneness after 20 minutes. You want them to have a bit of bite, not completely soft. Once they are at that point put them into a colander and rinse with cold water to stop the cooking process.

Making Crispy Roasted Lentils on Nutmeg Disrupted

Get a large cookie sheet covered with either parchment paper to foil. Set aside.

Check the garlic after 40 minutes, it should have a nice toasted appearance. Remove from the oven and drizzle the oil from the package over the lentils. Stir well to coat.

Roasted Garlic on Nutmeg Disrupted

 

Turn up the oven to 400 degrees.

Take a head of garlic, careful, it will be hot. I used a double layer of paper towel to hold it. Now give it a bit of a squeeze and rub the entire surface of the cookie sheet coating it with the roasted garlic.

Making Crispy Roasted Lenitls on Nutmeg Disrupted

Save the other two heads for another use, I like it in hummus.

Spread the lentils out on the cookie sheet. Roast in the oven for up to 40 minutes stirring occasionally.

Store in a cover jar. They are ready for snacking, adding to salads or adding to any dish that could use a bit of crunch.

Crispy Roasted Lentils

 

 

Share on Facebook
Salsa

Salsa

It was the summer of bumper crops in the Nutmeg Disrupted gardens. By gardens,  I mean flower beds and numerous containers. The “garden garden” was covered with grass a few years back because of time constraints with work and travel.

I miss my garden. The original garden I first started with turned into a 4000 square foot growing oasis. I had huge tubs set around the perimeter to collect rain and to help make the task of watering not quite such labor intensive work. And it was easier on the well  Each row was mulched with layers of newspaper which I then covered with a thick layer of freshly cut grass, which was topped up weekly. I was cutting 7 acres so there was always a fresh supply.

Then in the fall the garden would be put to bed for the winter with a thick layer of leaves. The complete farm was surrounded by trees, by time you raked and loaded the 20th truckload you stop counting!

Then in the sping a farmer from over by Radway would come with his magic tractor sized tiller and for $30 turn it all into 2 feet deep of  pure black gold!

Gosh I miss that garden!

But downsizing does not mean you can not have success. With a bit of creativity and good gardening practices you can have a fantastic harvest from limited space.

I start my seeds under lights in the winter. Being in northern Alberta I like to get a bit of a jump on the growing season. Espically for things like peppers, tomatos and celery. My growing season is relatively short and you never know if those super hot temperatures will be acheived so the more mature the plants are the better success for a bountiful harvest is possible.

Tomato plants from the Nutmeg DIsrupted gardens, Grande Prairie Alberta      Tomatos from the Nutmeg DIsrupted gardens, Grande Prairie Alberta

This year I grew tomatos in containers and in the 2 flower beds out back. It was an extremely early Spring followed by a record breaking summer. And my garden showed it. Off of 8 tomato plants I harvested well over 100 pounds of tomatos.

The salsa recipe is a combination of a few recipes.  Having never made salsa before I am extremely impressed with how it turn out. The depth of flavor is just fantastic. Tangy and smokey with a nice freshness to it. I did a few different takes on the recipe making one mild and one with a nice kick of heat.

A bumper crop of tomatos from the Nutmeg Disrupted gardens

 

fresh tomatos for salsa

Salsa

24 cloves of garlic – minced

20 large tomatos – diced

2 large red onions – chopped

1/2 teaspoon of dried corriander

1/2 cup of fresh squeezed lemon juice

1/2 cup of fresh squeezed lime juice

2 tablespoons + 2 teaspoons of chili powder

2 tablespoons + 2 teaspoons of cumin

2 teaspoons of salt

2 teaspoons of pepper

4 tablespoon of honey

2 tablespoons of dried parsely

1/4 teaspoon of celery salt

1 cup of vinegar

*additions for hot salsa

*3 habanero pepper

*5 red thai chili peppers

*1 serrano pepper

Processed hot peppers for salsa on Nutmeg Disrupted

If you have a food processor do use it to chop the hot peppers. Beware of the pepper fumes when removing the lid if the processor. If you are chopping by hand wear gloves if you can. If not be aware of the hot pepper oils on your skin. Wash immediately after prep. Hot pepper oils can burn.

 

Straining tomatos for salsa on Nutmeg Disrupted      Tomato water, making salsa on Nutmeg Disrupted

Place the chopped tomatos into a colander over a bowl. Allow to drain for 15 minutes to remove some of the tomato water. You would be suprised at how much water you collect.

Fresh garlic for salsa on Nutmeg Disrupted      Fresh ingredients for salsa on Nutmeg Disrupted

In a large pot combine all the ingredients and stir well to mix completely.

Slow simmer for up to 2 hours on medium heat stirring occasionally. Cook until desired flavor and consistancy is acheived.

Canning fresh salsa on Nutmeg Disrupted      Processing salsa in a hot water bath on Nutmeg Disrupted

Ladle the salsa into hot jars. Clean the rims of the jars with a clean cloth. Add rings and tighten until just finger tight. Place all the filled jars into a hot water bath and process for 20 minutes. Allow to cool.

Fresh made salsa on Nutmeg Disrupted

 

 

 

 

 

 

Share on Facebook
Roasted Butternut Squash Soup.

Roasted Butternut Squash Soup.

Every once in a while you come across one of *those* recipes.

You know, the one you make over and over when you first discover it.

You make it so often that those around you start to roll their eyes when they hear your making it again.

Ya that one.

Well this soup is that recipe for me. Which is sort of surprising.

I have never been a big soup eater, I just prefer foods you can sink your teeth into, and soup has never fit the bill where my food cravings were concerned.

Until now.

I received this recipe from a friend who lives on Singer Island down in Florida.

Of course, being the good Ukrainian girl that I am, I upped the amount of onion and garlic used, otherwise, the recipe remains the same.

The aromas that fill your kitchen are just a hint of the pleasure you are about to endulge in.

The creamy texture and  deep roasted flavours leave your taste buds wanting more.

Hell, its even good cold!

Roasted Butternut Squash Soup

1 butternut squash (seeded) -large enough to give you 5 – 6 cups of pulp after roasting.

2-3  large onions, peeled and quartered

3 heads of garlic

6 cups of chicken broth

1/2 tsp of marjoram

1/4 tsp of ground black pepper

1/4 tsp of cayenne pepper

1 8 oz package of cream cheese

Preheat oven to 350*F. Line a baking sheet with parchment or foil. Halve the  squash lengthwise, place on baking sheet with onion. Drizzle with some vegetable oil and season heavily with salt and pepper.  Leaving the paper skins on the heads of garlic, and keeping the heads whole, slice of part of the end, exposing the bulbs. Place the heads of garlic on a sheet of foil and drizzle with vegetable oil, season heavily with salt and pepper. Wrap tightly and place in the corner of the baking sheet.  Roast all in the oven for about an hour or until the squash is tender. If the garlic bulbs are not a nice toasted golden color place back into the oven for another half hour.  Remove and set aside till cool enough to handle.

dsc_0152

Scrape the flesh from squash, squeeze the garlic out of the skins and put all in the blender or food processor along with the roasted onions and cream cheese. Puree, adding abour 4 cups of the broth. Transfer to a pot and whisk in the remaining broth. Heat on medium until warm. Serve hot but do not boil.

dsc_0151g

Enjoy!

Luxurious Roasted Butternut Squash Soup on FoodistaLuxurious Roasted Butternut Squash Soup

Share on Facebook
Content Protected Using Blog Protector By: PcDrome.