Resource: Our Vest Life (get step by step, with pictures)
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Wednesday, October 22, 2008
The Best Pizza Sauce
Resource: Our Vested Life (get step by step, with pictures)
What You'll Need:
1 can 6oz. tomato paste
6 oz. warm water (just use the tomato paste can)
2 TBSP honey
1/2 tsp crushed garlic (or 1 tsp of minced garlic)
1/3 cup freshly grated parmesan cheese
3/4 tsp. onion powder
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. salt
pepper to taste
1. combine the tomato paste and warm water until the consistancy of tomato sauce
2. add all other ingredients and stir well so the cheese isn't in clumps
3. let sit for at least 30 min. so the flavors can develop
1 can 6oz. tomato paste
6 oz. warm water (just use the tomato paste can)
2 TBSP honey
1/2 tsp crushed garlic (or 1 tsp of minced garlic)
1/3 cup freshly grated parmesan cheese
3/4 tsp. onion powder
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. salt
pepper to taste
1. combine the tomato paste and warm water until the consistancy of tomato sauce
2. add all other ingredients and stir well so the cheese isn't in clumps
3. let sit for at least 30 min. so the flavors can develop
Friday, October 10, 2008
Wheat Cereal
adapted from "Simple Recipes Using Food Storage"
1 cup wheat
4 cups water
1/2 tsp salt
Cook ingredients together in a crockpot on low for 6-8 hours. Serve with brown sugar and applesauce, or milk and honey. About 4-1 cup servings.
Resource: Safely Gathered In
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Green Tomato Salsa
3 green tomatoes4 ounces diced green chiles, canned
1 medium sweet onion, chopped
1/4 cup lime juice
salt and pepper, to taste
1/2 cup chopped cilantro
Peel and seed green tomatoes. Place green tomatoes in a pot, and cover with water. Bring to a boil, and cook about 15 minutes until the tomatoes turn light green. Drain well. Place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.
Notes: If you are lazy and the salsa is for family consumption, you can try making it without peeling the tomatoes first. The peels were bothersome in the frozen salsa, but I don't notice it in the canned.
Easy on the blender pulse button. This recipe is easy to overblend.
You don't have to be super scientific with the ingredient amounts. It still tastes good.
You can use fresh green chiles instead of canned. I just haven't figured out how to peel green chiles quickly (when I tried the heat-them-in-the-oven-in-a-paper-bag idea, I couldn't get it to work), and I haven't grown a lot of them before, and the cans are cheap at case lot sales.
Canning note: I researched this heavily last fall to try to figure out some canning guidelines. Everything I read said that green tomatoes are more acidic than ripe tomatoes. That fact, plus the lime juice in this recipe, makes me confident to follow the canning instructions for regular red tomato salsa when canning this recipe of salsa verde.
Recipe Source: The Pantry Panel
