Mexican Carrots

Two years ago while visiting a friend, she treated us to "Mexican Carrots" with our lunch. Then she generously shared a copy of her recipe-which she had received from someone else.

The first summer I made a half batch and thought it would be enough for the year. No.
So last summer when the onions and carrots were ripe, I made a full batch thinking it would last the year. No again. It was gone in four months!

So when Azure Standard had a good price on organic carrots, and onions and jalapenos were on sale at the market, I decided it was time to make another batch. We enjoy this as a condiment with our Mexican meals: fajitas, tacos, burritos, and especially taco salad.

Ingredients:
5 lbs. carrots, washed, peeled, sliced on diagonal about 1/4" thick
6 large yellow onions, sliced thin
5 Tbsp olive oil
10 bayleaves
30 cloves of garlic (use more if they are small), peeled, and sliced
5 tsp whole peppercorns
3 Tbsp Mexican Oregano (there is a difference from "regular" oregano)
2 cups Apple Cider Vinegar
10 tsp sea salt
4 cups water
16 oz or about 12 average size jalapeno peppers, de-seeded and sliced.

Equipment:
Glass jars for about 1 1/2 gallons
Non-reactive 8-10 qt stock-pot and large bowl(s)
Sharp knife, mandolin, and/or slicer of some type

First, prep your carrots–wash, peel, slice. I used the large slicer cone for my Kitchen-Aid mixer and it did a wonderful job. Then bring about 5 qts of water to a boil in your stock-pot.

When water is boiling put in your carrots to blanch for only 2-3 minutes. Do not cook to soft. They are much better crunchy. At the end of the time pour off the boiling water and chill the carrots with ice water.

While carrots cool, prep the onions, garlic, peppers, and other ingredients. Again I used the thin slicer cone for my Kitchen-Aid to speed this up. The peppers I had to do by hand with a sharp chef knife.

Now, we are ready to mix our ingredients together:
Put oil and bay leaves in stock-pot. Saute until oil is infused.

Remove bay leaves. Add other ingredients in this order:

garlic and onion

peppercorns and oregano
jalapenos

Saute for a few minutes

Add vinegar, salt, water. Bring to a boil

Meanwhile put carrots in large bowl. When brine is boiling pour over carrots. Mix well. Let it cool to room temperature.

When at room temperature, scoop and pour into sterilized jar(s). Pour in all the brine to help pickle.
 Place in refrigerator. I use the extra fridge in the basement. Let pickle for about 4 weeks-if you can wait that long!

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Poppers (Snakebites take-off)

We have enjoyed "Snakebites" at a certain steak restaurant. This is a take-off from a regular popper recipe and the "Snakebites." I used mozzarella cheese because it softens nicely when warmed/cooked and lets the jalapeño flavor come through. These were a big hit with the guys.


Half and seed at least two large jalapeños. Then dice in pieces about 1/8" by 3/8".

3 oz. softened cream cheese
About 2-3 cups shredded mozzarella cheese (Or use a cheese of your preference. Hard cheeses will not be as soft.) Use a coarse shred, not fine.

Centers bagged  frozen, waiting to be rolled and fried.

Mix cream cheese and shredded cheese together. Then add in diced jalapeño.
Roll cheese mixture in walnut-size balls. Place on plate or tray. Then place in freezer for about 1 hour.

Heat oil to 350°F
Roll each cheese ball in milk, flour, let dry a bit. Re-roll in milk and then bread crumbs.
Fry until lightly browned. Drain on brown paper or paper towels.

Hash Browns for the Freezer

The 8 Yukon Gold potatoes left in storage were starting to grow little sprouts-time to turn them into hash browns.

Wash potatoes. Cut out any spots, sprouts, etc. Slice in half. (Or the size convenient for your shredder.)

Place in large dutch oven with enough water to keep from boiling dry.

Cover and turn on high. Cook on high about 20 minutes. Should come to a boil. Turn off heat and let set a few more minutes. Remove lid and allow potatoes to cool enough to handle.

Run through shredder.

Wrap in plastic wrap in portion size. Here I did approximately 2 cups in plastic wrap. Then bagged the packages to help keep them together in the freezer.

To use: Place frozen or thawed hash browns in hot oil or butter in skillet. Fry. Flip and break up occasionally to ensure cooking thoroughly.

Pumpkin Experiment

Thanksgiving is over and it is time to deal with the pie pumpkins I picked up at Scoresby's Market for 50 cents each.

Having read about "roasting a pumpkin" to prepare the meat. I decided to try it.

Look at these after just one hour. This method is so much easier.

Wash well. Oil. Pop in the oven. Split open. Remove strings and seeds with ice cream scoop.

Then scoop out the meat for your recipe. Ready to use or freeze.

Double Chocolate Zucchini Bread

Can't remember where I found this one, but my husband gobbles it up! And it freezes well.

2 small zucchini grated = 2 cups grated

Preheat oven to 350°F. Grease 2, 8" x 4" loaf pans

Mix:
4 cups flour
1/2 cup cocoa
1 1/2 cups sugar
1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. cinnamon

Add:
1 1/2 cup oil
3 eggs
1 1/2 cups milk
2 tsp. vanilla

Stir in zucchini and 1 cup chocolate chips

Bake for about 1 hour and 15-20 minutes. Toothpick should come out clean.

Yummy!

Batter-Fried Zucchini Sticks

This is a take-off from a steak restaurant's appetizers we enjoyed many years ago.


Heat oil to about 375°F. Should be about 2" deep.

Wash, trim ends, and cut zucchini into quarters lengthwise. Cut sticks about 3" long. Let sit on paper towel.

Put some flour in a bowl. (I use a cereal bowl.)

Mix together in bowl:
1 cup flour
1 tsp. baking powder
1/2 tsp. salt

Beat together:
1 egg
1 cup milk
2 Tbsp. oil

Slowly add liquid to dry. Beat until smooth.

When oil is hot, roll zucchini stick in flour, then  dip in batter. Carefully drop in hot oil. Fry for about 2-3 minutes. You may need to roll the zucchini to brown both sides. Drain on paper towels. Good plain or with salt, seasoning salt, or Ranch dip.

Picante Sauce

We, one of my daughter-in-laws split some recent Bountiful Baskets' add-ons. A 20# box of tomatoes and a Mexican Salsa Pack. The majority of mine went into the following Picante Sauce Recipe, which I canned.

Approx. 13-14lbs. tomatoes
1 large onion
4 green onions
8 tomatillos
4 Anaheim Chili Peppers
4 Jalapenos
4 cloves garlic
3 Tbsp. diced Cilantro
3 Tbsp. granulated sugar
1 Tbsp. pickling salt
Approx. 3/4 cup tomato paste
2 tsp. paprika
1 cup vinegar

1. Blanch tomatoes to remove skins. Remove core/stem. Cut in half.

2. Take out about 7 tomatoes chop these by hand. Let set in a colander to drain while preparing other ingredients.

3. Wash and remove stems and seeds from chili peppers and jalapenos. Add to majority of tomatoes.

4. Wash and remove ends from onions. Add to tomatoes and peppers.

5. Run tomatoes, onions, and peppers through chop cycle of blender. Put in a large pot.

6. Mince garlic and add to pot. Add all other ingredients except cilantro. (Volume will be about 7 qts.)

7. Stir well bringing to a boil. Simmer uncovered 1 hour. (Volume will be about 6 qts.)

8. Add cilantro. Cook 15-20 minutes to desired consistency. (Volume will be about 5.5 qts.) While cooking prepare Water-bath Canner, pint jars, and canning lids.

9.  Ladle into hot pint jars. Process in Water-bath Canner for 20 minutes at sea level. Adjust for higher levels. Makes approximately 12 pints.

Yogurt Cheese Dip for Veggies (Also How to make Yogurt Cheese)

Based off a recipe of Sue Gregg’s

In large mixer bowl, mix:

Yogurt Cheese**
Cheddar Cheese, shredded–approximately same amount as Yogurt Cheese
Parsley Flakes, about 1/2 tsp per 2 cups of Cheeses
Garlic powder, about 1/2 tsp per 2 cups of Cheeses

While mixing sprinkle in some Worcestershire sauce, until dip is pale orange in color. Keep refrigerated. Also good spread on crackers.


** How to Make Yogurt Cheese
Place plain yogurt (about twice the amount of cheese you need for recipe) in center of square of doubled cheesecloth. Pull corners of cheesecloth to center and up to form a bag. Tie heavy thread or string around bag and hang above a bowl from cabinet knob. Allow whey to drip for about 24 hours. Don’t throw the whey away! Whey is good for fertilizer, baking-use as part of your moisture for yeast breads, and pre-soaking grains.