Carrot Cake Jam, Pomona Style

I adapted this recipe to use Pomona pectin. It came out quite thick, so I will use a scant measurement the next time I make it. I noted it in the recipe.

Carrot Cake Jam, Pomona Style

3 cups finely shredded carrots (peeled, or scrubbed well)
3 cups finely chopped pears or peeled apples
1 (28 oz) can of crushed pineapple OR 2 pints mock pineapple
6 Tbsp lemon juice
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 cups sugar
2 Tbsp calcium water

Add all of these ingredients into a large pot and bring to a boil.  Boil, stirring occasionally, for 20-30 minutes.

Whisk scant 2 Tbsp pomona pectin into 1 cup additional sugar.  Whisk this mixture into the boiling jam mixture.  Continually whisk and boil for 1 minute.

Ladle hot jam into HOT jars, cap and BWB for 10 minutes.

Veggie Salad

Another in the line of summer salads. This one is versatile...only add what your family loves!  If you think it will go well, and it isn't listed, throw it in!

Veggie Salad

1 pkg frozen corn (thawed) or fresh off the cob
1 cucumber or zucchini (or both!!)
1 pint cherry or grape tomatoes-halved
1-2 avocados sliced or diced
1-2 scallions or 1/2 onion chopped
1 can black olives drained and sliced
2 Tbsp lemon or lime juice
1-2 Tbsp coconut oil or bacon drippings
Salt & pepper to taste

Mix and serve.

Chile Verde

We are loving this chile verde recipe lately. It's a great thing to keep on hand for those nights when a QUICK meal is needed!  I found it at Everyday Paleo.

Chile Verde

5 lb pork roast, cut into ½ inch cubes (can use chicken)

4 lbs tomatillos

4 cups chicken stock

1/4 cup coconut oil

1/2-1 yellow onion, diced

8 garlic cloves, minced

1 bunch cilantro

Juice from 2 lime

1-2 jalapeno

2 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon black pepper

Sea salt to taste

Cut meat into small cubes. Heat oil over medium high in a large cast iron pot and add the meat when oil is hot enough to sear.  Brown the meat for 4-5 minutes and remove and set aside.  Add the onions and garlic to the oil and drippings and sauté for 7-10 min or until the onions start to brown.  Turn the heat down and add the cumin, paprika and black pepper to the onions and garlic and mix well.  Add the broth to the mixture and mix well, making sure to scrape the bottom of the pan.  Add the meat back and bring to a boil.  Turn down to low. 

While the meat simmers, peel and wash the tomatillos.  Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).  Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.  Add to the pot and simmer for 2 to 2 ½ hours or until the meat is fall apart tender.  The sauce will thicken while cooking.

Cucumber Salad

I saw this recipe on Preparedness Pro's facebook page. It sounds like a refreshing, tasty summer side dish!

Cucumber Salad

3 cucumbers

1-2 Tbsp. coarse sea salt or kosher salt (to taste)
3 Tbsp. sour cream OR Greek yogurt
1 Tbsp. finely chopped onion (optional)
1 Tbsp. fresh dill, chopped
1 Tbsp. vinegar
1 Tbsp. sugar (optional, adjust for taste)

Slice cucumbers into rounds.  Mix remaining ingredients together well. Stir into cucumbers, coating evenly. Refrigerate.

Sweet Pickles

I am not a sweet pickle fan. I do not eat sweet relish in or on anything except 1000 Island Dressing.  However, as sweet pickles were requested for one of my classes, I searched out a good sweet pickle recipe.  These are actually good and I can now enjoy a sweet pickle once in a while.  Use the same brine with diced cucumbers and an added red bell pepper to make sweet pickle relish. 


Sweet Pickles

1 cup apple cider vinegar
1/8 cup salt
1 cup white sugar
1/4 tsp ground turmeric
1/2 tsp. mustard seed
2 pounds cucumbers
1-2 sweet onions (optional)

In a small saucepan, combine apple cider vinegar, salt, sugar, turmeric and mustard seed. Bring to a boil and let boil for 5 minutes. Meanwhile slice onion and cucumbers.  Loosely pack in a quart jar. Pour cooled liquid over the vegetables and refrigerate for 24 hours.

If canning, do a BWB for 10 minutes after filling jars.

Yield 2 pints

Dill Pickle Relish

I found this recipe at Food.com. I made it using mostly zucchini, along with some cucumbers, and without the sugar and cornstarch. It yielded 7 12 oz jars and 6 pints.  

Dill Pickle Relish

• 8 lbs cucumbers
• 5 to 8 sweet onions
• 2/3 cup pickling salt
• 8 cups white vinegar
• 2 cups sugar
• 10 to 13 garlic cloves, minced
• 5 heaping teaspoons dill seeds
• 5 heaping teaspoons mustard seeds
• 5 heaping teaspoons celery seeds
• 1 heaping teaspoons turmeric
• 5 heaping tablespoons cornstarch

Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.

Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.

Remove from heat, add the turmeric and mix well.

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

Beef Jerky

I found this excellent recipe at The Domestic Man. I prepare it often!

Beef Jerky

3 lb roast (London Broil recommended)
1/2 cup tamari sauce or coconut aminos
1 tbsp granulated garlic
1 tbsp coarse-ground pepper
1 tbsp sea salt
1 tbsp liquid smoke (optional, I don't use because of the MSG)
1 tsp Worcestershire sauce
1/2 cup water

Trim the fat off your roast. If you are using grass-fed beef, you’ll want to leave a little of the fat still on the beef since it’s highly nutritious. Keep in mind that the more fat you keep, the quicker the meat will spoil. 

Slice beef thinly.

Mix the remaining ingredients with the sliced meat. Mix around well to ensue meat is entirely covered. 

Let marinate at the very least 3 hours but better, overnight. Stir around now and then. 

Arrange in smoker and smoke for 4-6 hours, depending on thickness of meat and how dry you like it.  

Zucchini Relish

This is another version of zucchini relish. It's spicier, sweeter and has more depth of flavor than the simple version I have also posted.

Zucchini Relish

Soak Together:

20 cups peeled, sliced, chopped zucchini
6 cups onion
8 red bell peppers
10 Tbsp. salt

Grate zucchini, onion and bell peppers in a food processor or by hand.  Mix in salt in a large bowl and let sit overnight.  In the morning, drain and rinse well. Drain well before beginning next steps.

Mix:

6 cups sugar
2 Tbsp cornstarch
2 tsp turmeric
6 cups vinegar
2 tsp black pepper
2 tsp celery seed

Place shredded veggies in a heavy pan and add all MIX ingredients.  Stir and bring to a boil. Boil for 30 minutes. 

Prepare sterilized jars. Fill with relish, cap and boiling water bath for 10 minutes for pints. 

Yield: about 16 pints

Simple Zucchini Dill Relish

If you have an overload of zucchini, try dressing it up in a relish and using it all year on burgers, hot dogs, in potato, egg or macaroni salad and any other way you use pickle relish! 

Simple Zucchini Dill Relish

10 cups grated zucchini (rough chop first to grate finer)
4 medium to large green peppers, chopped
2 cups chopped onion

Mix in large bowl and add half a cup of canning salt (or any salt without iodine).
Refrigerate overnight.
Drain liquid, then put in a large kettle and add the following:

3 Cups apple cider vinegar
1/4 cup dill seeds or weed

Bring it to a boil, and let boil for 25 minutes.

Put into sterilized jars, seal and waterbath for 10 minutes (more depending on your altitude).

One batch makes roughly 6 pints of relish.

Georgia Peach Bread

Georgia Peach Bread

3 cups sugar
1 cup butter, room temperature
4 eggs
4 1/2 cups pureed peaches
4 cups flour
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla or almond extract
up to 2 cups finely chopped almonds or pecans, optional

Cream sugar and butter.  Add eggs and mix well.  Add peach puree and mix well again.  Add dry ingredients, then add extract and nuts, if you wish.  Pour into loaf pans or 2 9x13's that have been well greased and floured.  Bake at 325 for 55-60 minutes for bread or 30-40 minutes for 9x13's. Check and do the toothpick test.  Cook until done.  Let cool for five minutes, then remove bread from pans. Let bread or the 9x13's cool on a cooling rack until cold. Wrap bread or cover 9x13's and store until the next day.  Bread will freeze well for two months. 

Yield 4 loaves or 2 9x13 pans

Spiced Peach Jam~Pomona Style

Spiced Peach Jam

Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.

Puree enough to make 4 cups. Pour into a large pot.

Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Add 1 1/2 tsp cinnamon, 1/2 tsp ground cloves and 1/4 tsp ground ginger.  Bring to a boil.

While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.

Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.

Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups

Chocolate Coconut Oil Covered Bananas

Another yummy, but not so low-carb, way to get coconut oil into your tummy!  This one comes from My Cultured Palate.  

Chocolate Coconut Oil Covered Bananas

• 5 bananas, cut in half
• 2 cups coconut oil, at room temperature
• 4 Tbsp raw honey
• 2 tsp vanilla
• 1/2 tsp sea salt 
• 1/2 tsp cinnamon 
• 1 cup cocoa powder
• wooden sticks

1. Mix the coconut oil, honey and vanilla together. 

2. Blend in the remaining ingredients – sea salt, cinnamon and cocoa powder

3. Blend until light and fluffy – an immersion blender works well.

4. Skewer each banana half with a wooden stick.

5. Dip each banana half in the chocolate mixture rotating to cover.

6. Place each dipped banana on a parchment paper lined cookie sheet.

7. Freeze for about 3 minutes to harden the chocolate.

8. Continue to dip and freeze bananas to reach the desired thickness of chocolate. Three times is pretty good.

9. After the chocolate is the desired consistency, place in the refrigerator or freeze – remember, coconut oil liquefies at about 75F so it is important to keep them cool!

10. After dipping is complete, pour any extra chocolate into a parchment paper lined dish and refrigerate until firm – this makes delicious chocolate candy!

Simple Coconut Oil Fudge

The Nourishing Gourmet gave me another wonderful coconut oil recipe to try!  Again, once I make it, I will scale the recipe. It seems like this is quite a small amount.

Simple Coconut Oil Fudge

1/2 cup of virgin coconut oil
1/2 cup of cocoa powder
1/2 cup of coconut/palm sugar (the paste-like kind) or 1/4 cup raw honey
dash of sea salt
1/2 teaspoon vanilla

If solid, melt the coconut oil over very low heat, or even in a double boiler to protect the raw properties.  In a food processor or mixer, blend oil and other ingredients well.  

Line a pan with parchment paper and pour in fudge. Press down to 1/2" thick.  Refrigerate until set or place in freezer for about 30 minutes.  Cut into small squares and enjoy! 

Coconut Oil "Chocolate Bark"

Another way to get coconut oil into your body.  I haven't made this, but will try this week and let you know.  Apparently, this makes a very small serving, so I will adjust the recipe after seeing how it works as written.

Coconut Oil "Chocolate Bark"

4 T. (1/4 cup) Virgin Coconut Oil
1-1.5 T. Cocoa Powder
1/4 t. sweetner, such as honey or stevia
2 oz nuts (optional)

Melt the coconut oil to a liquid, add in cocoa powder and sweetener. Stir to combine and blend well.

Blend nuts into chocolate mixture (Optional)

Have chilled a metal bakeware lasagna or cake pan or pans in freezer for 10 minutes or so. Remove from freezer and line with waxed paper. Then pour mixture into chilled pan and spread to desired thickness.

Pop in refrigerator or freezer on level shelf and let sit 10 minutes or so. It will harden quickly and breaks with a snap.

Coconut Oil "Hot Chocolate"

I'm looking for ways to add more coconut oil to my diet. I already consume a couple of Tablespoons in my eggs in the morning, and use it to cook.  I found this on a forum this morning. This is a good way to get a BUNCH of oil down in a pleasant way. I used virgin coconut oil the first time I made it, but, since I *don't* enjoy the taste of coconut oil all that much, will use expeller pressed from now on.  

Coconut Oil "Hot Cocoa"

3 heaping tbsp CO
sweetener of choice (I used a Tbsp of raw honey)
1 tbsp cocoa powder
1 raw egg
1 cup boiling water

blend

Best hot cocoa EVER!

Jelly, Jam, Preserves or Something Else?

Here's a handy guide for the different texture options you can make with most fruits:

Jelly usually does not contain pieces of fruit, as it is made by cooking fruit juice, sugar, pectin, and lemon juice.

Jam is made from crushed or cut up fruit, sugar, and sometimes lemon juice or pectin.  Jam doesn’t typically contain chunks of  fruit and can be pureed when making it.  

Preserves are made by cooking fruit and sugar together.  Preserves tend to have bigger chunks of fruit.  

Conserves are also sometimes called whole fruit jam.  It’s made by stewing fruit and sugar.  You can also add raisins or nuts.

Marmalade is like jelly, but it has flesh and peel of fruits in the jelly.  It’s usually citrus based.

Chutney is a relish of Indian origin made with fruit and/or vegetables. Chutneys often consist of chopped fruit or vegetables, vinegar, spices, and sugar.  

Fruit butter is fruit pure or pulp, sugar, lemon juice, and spices, cooked slowly to a smooth, butter-like consistency.  Whole pieces of fruit (such as apples) are put through a sieve or blended.

Lemon Thyme Vinaigrette

I found this at Two Tarts,  from a link at Traditional Foods. 

Lemon Thyme Vinaigrette

• Zest of two lemon
• 2 Tbsp fresh thyme leaves
• Juice of two lemon (about 1/4 cup)
• 1/4 cup white balsamic vinegar
• 1 cup olive oil
• 1 tsp sea salt
• 1 tsp black pepper

Blend all ingredients in blender until smooth, except for oil. Drizzle oil in slowly. Store in fridge.

Homemade Creamsicle Popsicles

This recipe came through on my facebook wall.  I make a smoothie similar to this, but not exact.  My kids, and the neighborhood kids, LOVE homemade popsicles on a hot day.

Homemade Orange Creamsicles

1 cup orange juice (fresh or frozen), 1 cup heavy cream, 3 TSP honey, 1/4 tsp orange extract, 1/2 tsp vanilla extract Whisk all ingredients together. Pour mixture into popsicle molds. Let set for 30-60 minutes, then add popsicle sticks. Freeze for another 4-6 hours or until frozen. When ready to serve, run warm water along popsicle mold to loosen the popsicles.

Paleo Spicy Rib Appetizer

I found this at Hajnal Szakacskonyve's blog.   

PALEO SPICY RIB APPETIZER

• 3 lbs pork spare ribs
• 2 tbsp paprika
• 1 tsp chili powder
• 2 tsp cayenne
• 1 tsp sweet basil, dried
• 1 tsp cumin
• Salt and pepper to taste after dish is cooked

For the sauce:

• 1 cup tomatoes, peeled and chopped
• 2 serrano peppers, chopped and peeled
• 2 tbsp apple cider vinegar
• 3 cloves garlic, crushed
• ½ small onion, minced
• 1 tbsp fresh lime juice
• 2 pinches of salt

1. Cut ribs into single pieces.
2. Rub pieces with the spices and place in the slow cooker.
3. Put tomatoes in a bowl, smash them with a fork and mix in the rest of the sauce ingredients.
4. Pour mixture over the ribs, cover and cook on low for 4 to 6 hours until ribs are tender.
5. Add salt and pepper after cooking.

Peppery Venison Roast

I found this on an online forum.

Peppery Venison Roast

4-6 pound venison roast
1/4 cup butter
2 Tbsp coconut oil
1 small onion, diced
4 carrot, chopped
4 stalks celery, chopped
3 cloves garlic, smashed
3 Tbsp pepper, freshly ground
2 cups beef broth or water
2 Tbsp parsley
1 tsp oregano AND basil
Salt to taste

Melt 2 Tbsp butter in cast iron and sear roast on all sides.  Add meat to crockpot.  Add remaining butter and coconut oil to pan. Add 2 tsp of the pepper, the onion, carrots, celery and sauté about 5 minutes.  Add garlic and cook another few minutes on low heat. So not burn the garlic!  Pour this mixture over the roast in the crockpot.  Add broth and spices.  Sprinkle remaining pepper on top of roast.  Cook on low for 6-8 hours.  Salt to taste.  Let rest for a few minutes before serving.