Snap! Snap! Chop! Chop!

Well, hello, there! I'm back from my unscheduled and unexpected break from the blogging world. I'll fill you in on what that was all about in a later post. It's very exciting. You won't want to miss it!


But, today, I will be busy in the kitchen. Hubby went to a produce auction last night, and brought home a bunch of goodies for me to can. I would much rather be freezing the beans, because I like them so much better than canned beans, but, I also want to have some food that can be stored on the shelves instead of the freezer. You know, just in case we lose electricity in the middle of winter, or something.

Here is the recipe I'm using for the banana peppers. (It's a secret family recipe, so don't tell anyone I gave this to you!)

Dad's Vinegar Solution for Banana Peppers

1 gallon white vinegar
1 gallon distilled water
1 cup salt
8 cups sugar
4 teaspoons dry mustard


Bring to a boil then remove from heat and let cool. Meanwhile, slice and seed peppers and put in hot jars. Pour cold solution over peppers. Then add 1 teaspoon olive oil to each quart jar. Seal with a hot lid.


Allow to marinade in cool, dark place for at least three weeks.


This recipe will do about 1/2 bushel of peppers.


Try it! You'll like it!

Here's a couple pictures of my unfriendly kitties. Spooky-Dude No Tail runs fast and far away, but he's still keeping an eye on me.

 Sahshe lets me get a little closer, but not too close! Spooky-Dude Half Tail wasn't around for the photo op!

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Try it, You'll like it! Tuesday

Disclaimer: I'm going to try, try, try to have a regular Tuesday post to feature recipes that I enjoy eating. This is going to take a lot of discipline and planning, and obviously, regular posting. These are not necessarily my best traits, but I'm willing to give it a shot. So, bear with me, and don't judge me too harshly, if I don't make it every Tuesday.


I do enjoy making things to eat, but the reason for going to all the trouble of making something is because I like to eat practically anything that will not eat me first!


Oh, and also, my favorite things to make usually meet two critieria--it's quick and easy. (Tasty, too, but that goes without saying!)


With that being said,  here is how I make Eggplant Parmesan. This is the first recipe I ever tried for Eggplant Parmesan, and I love it! I'm not exactly sure what makes it so delicious. It may be the fresh tomato taste, or all the fresh basil. Or, possibly the fresh Parmesan cheese. All that "freshness" is just sooo good. I found this recipe in "Eat, Cheat and Melt Away the Fat" by Suzanne Somers. 

Eggplant Parmesan
1 recipe Sweet Tomato Sauce (follows)

1 large eggplant, sliced thin
1-2 eggs
1-2 Tbsp. milk
1 cup freshly grated Parmesan cheese
1 pound mozzarella, thinly sliced or shredded
1/2 cup roughly chopped fresh basil leaves

Mix milk and egg together in shallow dish to make an egg wash. In a seperate dish, put Parmesan cheese. (I will also mix some "canned" parmesan, just to stretch out the fresh.) Dip eggplant slices first into egg wash, then into  parmesan cheese.


 Heat oil in a skillet and fry eggplant slices till nicely browned. 

Spoon several tablespoons of the Sweet Tomato Sauce into a 9 x 13 casserole dish. Layer eggplant over the sauce. 


Add another layer of Sauce, then mozzarella cheese, more Parmesan cheese, if desired. Continue layering like you would lasagna. Top with sauce, mozzeralla cheese, and sprinkle with fresh basil.

Bake 30-40 minutes until cheese is bubbling in 375 degree oven. Let cool about 10 minutes before cutting and serving.

Sweet Tomato Sauce
(Make this first!)
1 large onion
8 fresh ripe tomatoes (I use Romas or plum tomatoes)
1/4 cup olive oil
3 cloves garlic


Chop onion in food processor until finely minced. Heat a skillet on medium heat. Add olive oil. When oil is hot, add onions and cook until translucent, about 4-5 minutes. Add the garlic and cook another minute. While onions are cooking, coarsley chop tomatoes in the food processor. After onions have been cooked, add chopped tomatoes, and reduce heat. Simmer 30 - 45 minutes until sauce thickens a little.

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Tis the Season!

It's that time of year! Time to transfer all the garden booty into jars or bags for the cupboard or freezer. The only thing that has been harvested from my garden is lettuce (so far!), but I have been canning and freezing for the last three days.


Hubby and I discovered a local produce auction. Amish farmers from far and near bring their horse-drawn wagons in, loaded with all kinds of produce. Our first purchase was 16 dozen ears of corn for $1/dozen! And the corn was deeeelicious! Hubby had the corn all husked for me, and helped me cut the corn off the cob. I was surprised at how quickly the job was done. My mother-in-law has the best recipe for freezer corn. Maybe it's a standard recipe, but it's the only one I have ever used, and we are totally spoiled. It is the only corn we can eat. Store bought corn--canned or frozen--tastes like garbage. 


Here's the recipe if you want to try it:


Delicious Freezer Corn
Cut the corn off the cob. Make sure to go back over the cob again to get the "milk" out.
In large pan, put 4 quarts of corn, 1 quart water, 4 teaspoons salt, 1 cup sugar (I don't add the sugar anymore)
Bring to a boil. Cook 10 minutes. Put in other pans to cool. Put in freezer bags.


Pretty simple. I've found that even if the corn is old, it makes great freezer corn.

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