My Corner of the World

My Corner of the World -

Corn Salsa

Another one from the Canadian Living Test Kitchen (I trust their recipes)…  They listed the ingredients but no prep instructions.  I’ll make up my own ;-)  I’m guessing they roast the corn before adding the tomatoes, etc., but I’m sure if you boiled it in water or steamed it in the Instant Pot, it would be just as good.  Brad and I have agreed to stick in in the BBQ (husk and all) and let it roast that way.

Ingredients:

  • 2 cobs corn (unhusked)
  • 1/2 cup coarsely chopped onion
  • 2 or 3 quartered Roma tomatoes
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon lime juice
  • 1 teaspoon minced jalapeno pepper (optional)
  • 1/4 teaspoon salt

Preparation:

Roast, boil, or steam corn.  Once cooled, remove from the cob.

Add everything, except corn, in a food processor and chop it until desired consistency.  Empty into a bowl, add corn and mix well.

Note:  We’re making many batches to can it.  Also, I add a bit more lime juice to bring out the taste.

Corn Relish

From the Canadian Living Test Kitchen (I trust their recipes)…

Ingredients:

  • 2 cups white vinegar
  • 1 cup granulated sugar
  • 1 tablespoon salt
  • 1 tablespoon dry mustard
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon hot pepper sauce
  • 5 cups corn kernels
  • 1 1/2 cup finely chopped onion
  • 1 cup finely chopped celery
  • 3 tablespoons all purpose flour
  • 1 cup diced sweet red pepper
  • 1 cup diced sweet green pepper

Preparation:

In large Dutch oven or saucepan, bring vinegar, sugar, salt, mustard, celery seeds, turmeric and hot pepper sauce to boil. Stir in corn, onions and celery; reduce heat and simmer, stirring often, until softened, about 20 minutes.

Whisk flour with 3 tbsp (45 mL) cold water; whisk into pan. Add red and green peppers; bring to boil and cook, stirring often, until thickened, about 5 minutes.

Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Mild Salsa

This is a really nice salsa recipe that requires no cooking, it’s mild but has a little kick to it in the back of your throat (nothing major though).  If you want it spicier, add peppers.  The original recipe called for green tomotoes, but I had red ones to use and they worked out great.  A friend of mine did hers with green and she really liked it.

Ingredients:

  • About 13 cups chopped (quarters or eighths depending on size) Roma tomatoes
  • 2 medium onions (we used 1.5 but we had the stalks of the onions in since they were out of our garden)
  • 1 green or red pepper
  • 1 c. fresh cilantro
  • 2 tbsp. minced garlic
  • 1/4 c. sugar
  • 1 tsp. salt
  • 8 – 10 tbsp. lime juice
  • 3 tbsp. fresh oregano (you could probably use dried too, just crush it in your fingers before to release the taste)
  • 3/4 tbsp. cayenne
  • a couple of pinches red pepper flakes
  • 1 tbsp. white vinegar

Preparation:

Combine tomatoes, onions, and peppers in a large bowl.

Mix cilantro, sugar, garlic, oregano, vinegar, and cayenne pepper together in a small bowl.

Fill food processor with about 2 cups tomato mixture, 1 tbsp. lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat processing with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended.  Stir complete batch together well.  

Can it or freeze what you don’t eat right away :-)

Note:  You might have more tomato mixture left over than spice mix.  Don’t worry, just continue processing it to desired consistency and once it’s in the finished pot, stir it all together well.  Also, I added the remained of the lime juice into the processed pot.  If you don’t like much lime in it, use less.

 

Spaghetti Squash Pie

This year we had an abundance of spaghetti squash from our garden.  Today I finally tried to make a pie out of it, similar to a pumpkin pie.  It turned out great!  Basically it’s pumpkin pie, but with spaghetti squash.

Ingredients:

  • 1 small spaghetti squash (about 2 c.)
  • 1/4 -1/2 c. water
  • 1/2 can evaporated milk (coconut milk will do too)
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 c.brown Splenda
  • 2 large eggs
  • Pie shell

Preparation:

Cut and peel the squash, microwave with the water for about 18 min.  Drain and mash well (I used my immersion blender).

Add remaining ingredients (except pie shell, of course) and mix well.  Pour into a pie shell.  Bake at 375F for about 15 min. then reduce heat to 350F and bake for another 20 min. or until the center has completely set.  Let cool/refrigerate before serving.

 

Bread Machine Bagels! Mmmmmm!

OK, so I finally decided to try making bagels.  OMG why haven’t I done this sooner????  Seriously, I’m not buying my bagels ever again! :-)  I like slightly smaller bagels than what you buy.  Those store-bought ones that I would buy were on their way to 300 calories each!  The ones I make are slighly smaller and only 88 calories!  Whaaaaaat???  That’s right, 88 ;-)  Anyhow, they’re easy to make, don’t let the boiling bath they take scare you away.  It’s easy peasy!

Ingredients:

  • 1 c. water
  • 1 ½ teaspoon sugar
  • 1 teaspoon salt
  • 3 cups all purpose flour
  • 1 teaspoons bread machine yeast

Preparation:

Add the ingredients in your break maker in the order listed above.  Set to the dough setting and let the machine do all the hard work :-)  When done, on a lightly floured surface, separate the dough into 16 even clumps.

Roll into a ball and make a hole in the center with your thumb.  Place on a greased sheet.  Rub a little butter on the top of each one and let rise in a warm place for a half hour.

The bath:  Just before the bagels have finished rising, add 12 c. water to a dutch oven and 1 Tbsp. sugar.  Bring to a boil.  When the bagels are done with their rising, gently and carefully place as many that will fit into hot water bath and let them simmer for 2 min. and turn over in the water.  Let the 2nd side simmer for about a minute.  Carefully remove from water (slotted spoon works well) and place on a couple of paper towels to dry them a little.  When they’ve dried a little (about a minute), place them back on the greased sheet.

Bake in the oven for about 20 min. on the center rack at 375 F.

Options:

I sprinkled course salt on almost half of them and cinnamon on the remaining ones.  Get creative.  sprinkle things on them!  My next batches will be a little more fun as I plan to incorporate sesame seeds, sunflower seeds, and some other tasty items.  I’ll also be trying them with whole wheat flour.  Enjoy!