Showing posts with label Condiment and Pickles. Show all posts
Showing posts with label Condiment and Pickles. Show all posts

Friday, January 29, 2010

Eating Well Makes Good Sense

For those who think that going without meat, sugars, and processed foods means a bland, boring diet, think again. Buying local, seasonal, fresh produce and paying attention to what you eat pays off with big dividends.

The truth is, you'll save money and feel better. What's more, you won't be giving up convenience. Most of these dishes can be made in 30 minutes or less.


Arugula Salad with Avocado

Arugula Salad with Hazelnuts, Carrots, and Avocados

Arugula Salad with Persimmons and Pomegranate Seeds

Black Kale, Kabocha Squash, Cheddar Cheese and Almonds

Bulgar Salad with Celery

Carrot Salad with Lemon-Soaked Raisins

Chopped Parsley Salad

Cole Slaw with Capers

Couscous Salad with Grilled Vegetables

Egg Salad

Farmers' Market Fresh Chopped Vegetable Salad

Grilled Corn Salads

Grilled Vegetable Couscous Salad

Grilled Vegetables

Parsley-Grilled Corn Salad

Potato Salad with Corn

Risotto with Summer Vegetables

Roasted Beet Salad

Salad-e Shirazi: Iranian Cucumbers, Cherry Tomatoes, and Onions

Spinach Salad

Tomato and Avocado Salad

Tomato, Avocado, Corn and Garlic Toast Salad

Wilted Spinach Salad

Soups, Snacks, Sauces, and Side Dishes

The Amazingly Versatile Blackened Pepper

Baked Sweet Potatoes with Sauteed Shallots, Garlic, and Mushrooms

Braised Sprouted Broccoli

Cannelini Beans with Roasted Tomatoes and Spinach

Caramelized Vegetable Pasta

Chermoula Sauce for Salads, Side Dishes, and Entrees

An Easy Saute with Brussels Sprouts and Carrots

Grilled Artichokes

Grilled Corn on the Cob

Grilled Vegetables

Farmers' Market Fresh Vegetable Saute

Homemade Vegetable Soup

Kale Sauteed with Garlic and Farm Fresh Vegetables

Kimchi Ramen Soup

Kosher Pickles

Mushroom Soup

Potatoes, Mashed, for Breakfast

Quesadillas, Open Faced

Ramen Soup with Kimchi and Farmers' Market Fresh Vegetables

Roasted Brussels Sprouts

Roasted Garlic-Tomato Sauce

Roasted Tomatoes

Roasted Tomato Sauce

Salt Crusted Fingerling Potatoes

Salt Steamed Broccoli

Sauteed Beet Greens

Sauteed Kale with Vegetables

Steamed Artichokes

Summer Vegetable Risotto

Sweet Potatoes Grilled

Sweet Potato Inari Sushi

Tapenade the Frugal Cook's Secret Weapon

Tomato-Vegetable Soup

Tomatoes, Roasted, for Easy-to-Make Sauce

Tomatoes, Roasted Whole or Sliced

Vegetable Soup

Vegetable Soup for Cold Weather


Brown Sugar Pork Ribs

Chicken Wings with Kimchi Glaze

Curry, Easy-to-Make

Ginger-Soy Sauce Poached Black Cod

Cioppino with Roasted Tomatoes and Garlic Toasts

Ginger-Soy Black Cod

Green Garlic and Clams

Grilled Shrimp

Grilled Shrimp with a Tex-Mex Dry Rub

Kimchi Chicken Wings

Low Cal Breaded Fish Fillets

Israeli Couscous with Vegetables

Italian Sausages and Roasted Tomatoes

Native American-Style Salmon

Pasta Alla Checca

Pasta with Roasted Corn and Garlic

Ribs, Brown Sugar Glaze

Risotto with Farmers' Market Fresh Squash Blossoms and Baby Zucchini

Roasted Cherry Tomato and Shiitake Mushroom Pasta

Salmon with a Garlic-Citrus Glaze

Sauteed Fish with Capers, Corn, and Tomatoes

Skewered Cherry Tomatoes

Tequila Glazed Shrimp

Tofu, Beet Greens, and Brown Rice

Tofu with Crispy Toppings


Baked Cherries

Baked Plums


Fig Tart with Crystalized Ginger Crust and Roasted Almonds

Honey Poached Apples and Pears with Cinnamon, Vanilla, Raisins, and Peppercorns

Thursday, December 27, 2007

Bread and Butter Pickles

Kosher pickles are great to eat with sandwiches. Bread and Butter Pickles are great to eat on sandwiches.

Bread and Butter Pickles

Time: 60 minutes

Serves: 10


3 lbs small cukes, washed, ends trimmed
3 cups white sugar
3 cups yellow (Iranian) vinegar
½ cup Kosher salt
4 cups ice cubes
½ cup thinly sliced yellow onion
3 tablespoons mustard seed
1 tablespoon black peppercorns
¼ cup dill leaves


Using a serrated knife, cut the cukes into ¼” pieces, put them in a colander over a bowl, add the salt, toss well, top with the ice cubes and allow to drain overnight. Rinse the cukes to get rid of the salt and toss together with the sliced onions.

Prepare 4 pint canning jars by boiling them in water for 30 minutes. Let them cool on a wire rack.

Put the sugar, vinegar, mustard seeds, and peppercorns into a sauce pan and heat until the sugar dissolves. Fill the canning jars with the cukes and sliced onions up to 1” from the top of the jar, add the dill, then fill with the vinegar-sugar liquid and seal with canning lids.

Put the jars into a pot with boiling water. Make sure the jars are completely covered by water. Cook for 10 minutes. Remove and cool on a wire rack.

Besides cukes, the recipe works exactly the same for lots of other vegetables: string beans (trimmed and cut to a length so they fit in the jar); carrot rounds (peeled) with onions; or corn off the cob with a sprinkling of diced red pepper.

Put up in their canning jars, the pickles make beautiful presents.

Serves 20. Preparation Time: 15 minutes. Cooking Time: 10 minutes.

Kosher Pickles

A lot of people I know have at least one relative who used to make pickles. For me, my grandmother didn't make pickles but her father did and she would take me down to Rivington Street on the Lower East Side of Manhattan to show me where the pickle makers had their open air stores. Her dad had a store when she was a child. He had pickle barrels out front. When she took me downtown there were still pickle makers on the Lower East Side. I loved the smell of the brine in the wooden barrels.

Kosher Pickles

I like the smaller cukes. Cut off the remains of the stems and flowers. Don’t use any cukes that are soft or discolored. Clean and dry the cukes. Put them aside while you make the brine. I use Iranian yellow vinegar, a little hard to find, but it has less of a bite.

Yield: 6-8 servings

Time: 20 minutes to prepare; 2-5 days to brine

5 lbs, small cukes
8 cups of water
1/4 cup Kosher salt1 cup yellow vinegar
4 cloves garlic, peeled, thinly sliced
5 bay leaves
10 whole black peppercorns
10 whole mustard seeds1/4 teaspoon of pepper flakes
3 sprigs of fresh dill

In a pot, add together the water, vinegar, and salt. Bring the water to a simmer. Stir, to help the salt dissolve. The brine has to be hot enough to dissolve the salt, but don't let it boil. Stick a finger into the brine. Taste and adjust the flavor. Add more salt and vinegar as you like. If the brine is too salty or too vinegary, then add more water. Get the brine to taste the way you like it, because the way the brine tastes is the way the pickles will taste.

Put the spices into the bottom of a gallon glass jar. Put the cukes into the jar. Pour in the hot brine, being careful to cover the cukes. Save about a cup of brine.

Tasting the brine will give you an idea about the flavor of the pickles, but you won’t really know what the pickles taste like until you make your first batch. The next time you make your pickles you can adjust the flavor by putting in more of less of the flavorings: the salt, vinegar, garlic, and spices.

Now that you’ve put the cucumbers into the brine, you have to wait. How long you wait depends on how you like your pickle. If you like pickles that taste like cucumbers, you can eat them after as little as 2 days. If you want more “pickle” flavor, wait 3-5 days.

While the pickles are curing, keep them on the kitchen counter out of the sun, in the jar, uncovered. If you cover them, they'll go bad. Also, the cukes have to be kept submerged in the brine. If they’re exposed to the air, they will go bad.

The trick is to put a plastic cup in the top of the jar. If you fill the cup with the extra brine, then it’s weight will keep the pickles submerged. Make sure that the size of the cup is smaller than the opening of the jar, so the pickles can “breathe”.

Put brine in the cup, so as the water evaporates, you can add brine from the cup to keep the pickles covered.

Once the pickles are how you like them, put a top on the jar. At this point you'll probably want to transfer the pickles into smaller jars; make sure the pickles are covered and that each jar has an equal amount of the pickling spices.

Refrigerate the jars. The pickles will keep for several weeks, but since there aren't any preservatives, they won’t last as long as store-bought pickles.

Preparation Time: 20 minutes. Cooking Time: 3 minutes. Waiting Time: 2-5 days.

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