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Which Jar Is Best For Canning Meat Recipes - Yahoo Recipe Search
Food52I have to confess so many things, that I had never seen ramps or rhubarb before moving to US. Simply because we don't find any of these things in India. But, as soon as I had this idea skimming in my mind , of course after this spring alliums contest was announced. I thought I have to experiment , give it a try because my idea should not go wasted. Right. I went to Union Square Market last Friday, I bought a bunch of ramps and unfortunately could not find rhubarb in the market, but I was heading to Chelsea market and coincidentally found some rhubarb stalks. Because I have never made chutney before other than Indian versions like Cilantro ad tamarind. I decided to look it up to know the difference about jam, chutney or jellies. Having never prepared jam or chutney before. So, I was all the more apprehensive about this experiment. I decided I will try a small batch and see how that goes. Here is my recipe of chutney which would go so well with grilled meat dishes.It will make a great side snack, appetizers on bread, baguette slices as crostini with some cheese. I am so so happy about the end result. Its a lovely way of preserving both the spring's harvest and enjoy it throughout the year. If you decide to jar it, it can last for a year.EatingWellWhen blended with frozen ripe bananas, coconut meat (a.k.a. coconut manna or coconut butter) is transformed into the base for this creamy banana-coconut dairy-free ice cream. This dairy-free banana-coconut ice cream recipe uses coconut butter, which is made from finely ground whole coconut meat and has the texture of natural peanut butter. Coconut butter can be found in jars near other nut butters, baking oils and sometimes even in the supplement department of natural-foods stores and well-stocked supermarkets.Epicurious_Couscous Israélien au Citron et aux Pistaches_ Every year in Menton, a city near Nice that's on the border of Italy, there's a festival celebrating the famed Menton lemons. Plump and irregularly shaped, they're seasonally available in Paris markets, with their leaves still attached. They are prized by chefs and cooks for their intense lemony flavor (without the harshness of commercial lemons), and their not-too-bitter pith, which makes them perfect for preserving. This nutty, lemony salad makes good use of preserved lemons, which you can easily buy or make yourself (see my website for a recipe). I keep a jar on hand at all times. They take a few weeks to mellow and soften, so don't save making them for the last minute. Their flavor is incomparable, and a jar will last for months in your refrigerator. Chopped-up bits can be tossed with olives for a quick _apéro_, and they also add an assertive citrus flavor to this dish made with pistachios and Israeli couscous. Israeli couscous are little pearls of pasta, elsewhere called pastina, which means "little pasta," and when toasted it's known as _fregola sarda_. Since they have more substance, I think they hold up a little better to North African-style braised meats, like the lamb shank tagine, than traditional couscous. (Orzo is a good substitute for the Israeli couscous.) To change things around a bit, you can vary the dried fruit or swap in fresh mint or cilantro for the parsley. Another nut, such as toasted hazelnuts or almonds or even pine nuts, could be used in place of the pistachios.YummlyIf you want a simple introduction to the food of Portugal, saloio bread, or pão saloio, is a tasty way to ease into the cuisine of Northern Portugal. "Saloio" means "peasant" and this traditional bread is often referred to as peasant bread or farmhouse bread that originated in the countryside north of Lisbon in the region of Ponte do Rol. This bread has been around for more than a century, but it's still one of the most popular breads you can buy from a local baker. If you've made bread before, this recipe won't surprise you, but if you're a novice, here's a bit of information beyond the recipe to help you through the steps. ### Simple or Whole Grain This recipe is really two recipes in one. It calls for all-purpose flour and it's mixed and kneaded like you would other homemade breads like sourdough or whole wheat bread. However, once the dough has completed its first rise and has been divided and shaped for the second rise, the recipe gives you the option to knead in rye flakes, sunflower, and sesame seeds. The plain bread is great, but the seeds make the bread a little more... engaging. ### Baking Tips __Pay attention to your yeast's expiration date:__ Unfortunately, yeast doesn't stay "alive" forever. Buying it in bulk to save a buck or two is tempting, but if it sits around too long, it won't do its job of pumping up your bread. Bakers who make bread often buy active dry yeast in a jar, but buying pre-measured packets to use immediately is best for people who don't bake as often. __Make sure your oven is hot:__ This recipe calls for the oven to be preheated to 425 degrees Fahrenheit, which is hotter than everyday recipes like a cake or casserole require. The high heat helps the bread form a crust on the outside and leaves a chewy crumb (the loaf's interior) we expect from "artisan" breads. __Take its temperature:__ Instant-read thermometers are great for bread as well as meat! Artisan breads like this one are deceiving because the crust can be a beautiful brown while the inside is still developing (read: raw). The internal temperature should reach 190 degrees Fahrenheit before you take it out of the oven. This means poking a hole in your bread, but no one will notice and a tiny blemish is better than slicing into undercooked bread. __Resist opening the oven:__ The smell of fresh bread may taunt you, but try not to open the oven too much. Every time the oven is opened, the temperature drops significantly which will extend your baking time. ### Results This heavy rustic bread goes well with soup like the traditional caldo verde made with sausage, greens, potato, but this bread is good enough to eat on its own still warm from the oven. It's also pretty good with a drizzle of olive oil or butter, too.Food52Chili is one of those things that I usually make with whatever I have left in the cupboard. This particular recipe though, comes from a day when I was put in charge of cooking dinner at my parent's house right after Christmas and was told to use leftovers from our always epic Christmas Night family parties. Both my parents are from Irish Catholic families so picture 14 Aunts and Uncles, their spouses, friends, and a gagillion cousins, and mix in alcohol, presents, and an no holds bard Yankee Swap and lets just say its always a good time! Anyway, this particular time, the leftovers from the party included beer, chocolate chips, and coffee. I combined these with the usual chili fixings and used some pork chops they had in the freezer as the meat. I had learned from Alton Brown to use jarred salsa and build off of and crushed tortilla chips to thicken your chili and I have been using this trick for years, including in this recipe. The spiciness can be adjusted to your liking. I don't have any science to prove this, but I think adding the spices and garlic to the chili for the second half of the cooking gave it a really nice spiciness which was not hot, but more of a gradual warm sensation in the back of the throat as we ate it. There's a lot of ingredients, but trust me it tastes great and you probably have most of them in your cupboard already. This is an all day length cooking recipe, meant for those days when you have a lot of things to do around the house but really just want to watch hours of tv episodes on DVD. In other words it'll take a long time, but they'll be plenty of time for you do other things while it cooks. Enjoy.Food52This recipe is a good example of what you can do in a low carb, low sugar, low salt world and still eat a meal that you want to make again and again. I was inspired by this recipe (http://www.mendabody.net/postings/blogs/detail/heavenly-stuffed-chicken) although I've diverged a bit. I do not eat it every night, but the chickpea based pastas are BY FAR the best low-carb option. I use the ones sold by BANZA - you can get penne, rigatoni, fusilli, and shells. Half the carbs and twice the protein, and really as close to a wheat pasta as you can get (and sure unlike the rice varieties, or using tofu based foods). I am writing the recipe to serve 2 from one large breast. In fact I usually make 3-4 breasts worth at a time. You want to avoid the sugars of a store-bought red sauce and spend just a slight amount of time making your own, quickly? Then forget the jar. Puree 28 oz of San Marzanos in a food processor to the consistency you like. Add a half a cup of caramelized, diced sweet onion to which you added garlic at the end, along with the herbs and spices of choice (I use black pepper, red flakes, oregano, basil). Pulse well to mix and you are ready to heat with the cooked pasta for 5 minutes.
