Arkansas Pepper Sauce

I inherited this recipe from my mother.  Modify as you wish.  I do!

My parents were from Arkansas, raised on farms, thus a huge fan of living on the land, subtracting the middle man. When they migrated north and settled in Michigan, they brought those traditions with them and they served us well.  My dad hunted, my mom skinned it. We had fruit trees (cherry, pear, and apple) and those whole foods along with the rich and festive gardens were a staple for our large family.

I tender this recipe as Arkansas Pepper Sauce because I received it by request, then embellished it to my flavor (garlic, spices), and thus became a huge fan of canning.  You can do it using any jar, just make it clean and handle with care.

Ingredients
jalepeno, whole or sliced peppers
white vinegar
water
1-2 T minced or sliced garlic
1 t -1 T peppercorns
1-2 T olive oil (any oil will do)
dash of dill weed
dash of Italian herbs (rosemary, basil, oregano)
1/4 to 1 t salt (table or sea salt) to taste
1t to 1 T sugar to taste


Supplies
jars with lids
measuring cup
tablespoon
strainer opt.

Instructions: You may use any jars you like, though mason is preferred.  Just clean with hot soap water, rinse with hot water, and air dry.  Here comes the science.  The amount of brine you create originates from the size of the jar you select and the amount of peppers you elect to can.

Place sliced or whole peppers washed peppers into your selected jar, fill with water, leaving about 1/2 -1 inch space between the water line/peppers and the rim of the jar.  Now take this water and pour into your measuring cup.  This is the minimum amount of liquid to create your brine.  Keep track of this measurement, but discard the water, leaving the peppers inside of the jar.

Measure your vinegar from that measurement of water from earlier.  Pour that vinegar into a small pot.  Add from 1 t to 1 T of sugar, but do not be afraid to taste.  Add salt to taste, then minced garlic.  The rest of your spices and olive oil are placed inside of the jar atop of the peppers.  Bring the pot of vinegar, sugar, salt, and garlic to a boil.

Pour your brine over your peppers, remember not to overfill, keeping mind of the 1/2 - 1 inch space between the liquid/pepper line and the rim of the jar.  If you wind up with more liquid, use the strainer to separate the last of the liquid with the garlic.  Then place the garlic into the jar.  Screw the top on, give it a gentle whirl to mix.  Wipe jar clean and tilt to remove bubbles. 

Set on the counter to cool.  If you are using canning jars, use the seal test to determine ready for use.  You do this by pressing your finger onto the lid.  If sealed it will not pop back.  If not sealed, refrigerate for use.  Store up to one year.

broccoli, mushroom, and rice bake

Ingredients:
½ block extra firm tofu
(release water)
cubed

Tofu seasoning bag: 1 t each: rosemary, 

garlic powder, onion powder, black pepper, 

ranch seasoning, salt, old bay season, 

and dried parsley. 

¼ c soy flour

¼ corn starch

½ c shredded Colby cheese

½ c shredded sharp cheddar cheese

1 c sliced mushrooms, sauteed

1 ½ c uncooked brown rice

2 c steamed broccoli

1 small diced onion

1 T minced garlic

1 T olive oil

Cream Sauce:

¼ c shredded Colby

1 c non-dairy milk

1 c water

½ stick butter or margarine

¼ c all-purpose flour

1 t salt

Preparation:

Cook rice per instructions. Season, flour, and fry tofu in oil. Drain. Saute mushrooms. Set aside. Saute onion and garlic, then add butter, flour, milk, water, and cheese. Season. Layer rice, tofu, mushrooms, broccoli, and sprinkle cheese. Repeat and finish with shredded cheese on top. Bake in a corning or glass dish, covered with foil at 350 degrees for 45 minutes. 

stuffed cabbage rolls

I used the traditional cannonball cabbage. Most food designers use savoy. Any bountiful cabbage with bold big leaves will do just fine! This cabbage served two purposes. 

The large dark and medium green leaves served as the perfect wraps for stuffing. The inner lighter green and white cabbage leaves were cut into 1x1 inch squares for stir frying!

1-2 bold heads of cabbage
grain meat loaf mix (check recipe on blog), reduce recipe to 2 cups instead of three
pasta sauce
olive oil
Italian seasoning
salt
toothpicks

Carefully cut the base of the cabbage. This will make the leaves easier to peel away from the head. Place as many leaves as you'd need into a large pot of cold water. Bring the pot up to a fierce boil. Sprinkle 1 tablespoon of salt. Cover. Reduce heat to medium-low for 20-30 minutes. You don't need to over cook because the cabbage will continue to cook/bake in the oven.

Preheat oven to 350 degrees on Convection setting. Bake time 45 minutes.

Add four T of pasta sauce to your 2 cups of hydrated grain meat loaf mix. Remove your leaves and immerse into a cold water bowl bath. Spoon your grain meat mix into each leaf. Do not overfill. You want enough space to roll and tuck the edges without breaking the leaf or pushing out the filling. Pin your loose edges with a toothpick.

In the bottom of your baking pan(s) brush with olive oil and pour some of your pasta sauce. Place your rolls gently on top of the sauce. With a nylon basting brush or spoon, layer sauce on top of your rolls. Sprinkle with oil. Cover with foil and bake. Allow the rolls to rest covered for 10 minutes after baking.

multi-grain pita

Salad in a Pita

Ingredients

1 c AP flour

1 c wheat flour

1 c warm water

1 pkg. active dry yeast

1 T olive oil

1 t salt

1 t sugar

*½ cup of wheat and ½ cup of white flour mixed for kneading. 

**Olive oil and pastry brush for garnishing. This also keeps bread soft and delicious for later use.

Preparation

Dissolve yeast in warm water. Add sugar. Watch for foam to rise. Mix yeast prep with flours and salt in a mixing bowl. Add a little more water, a few teaspoons at a time if dry. Knead with palm just until combined. Massage oil on dough ball. Cover with plastic wrap. Then cover with a kitchen towel. Set in a warm area (microwave oven) draft-free for 45 minutes to 2 hours.

On a counter surface, sprinkle flour then knead. Keep kneading and sprinkling flour until the cup of mixed flour is gone. Roll out to form a log. Cut into 6 equal parts. Roll each into a ball in the palm of your hand. Cover with towel to keep from drying out. Sprinkle additional flour on surface. Take each ball separately and roll out using a rolling pin to form 6-7 inch disk. 

Cheesy Grits, Breakfast Pita Sandwich

Heat your oven to 450 degrees (convection) or use a skillet and heat on stove top. I used my Comal skillet for tortillas for this recipe. Cook time is up to five minutes on medium low on stove top. Watch. Heating time will vary. Continue to flip. It may inflate. That is okay. Do not let it burn, but it is okay to let it brown. Watch for a rise around edges.

Remove when done. Brush lightly with olive oil. Slice in half. Using a knife, separate the pockets gently so it does not tear. Wrap in wax paper. Place in a covered dish or zip lock bag. 

multi grain eastern naan (mediterranean pita)

Ingredients

1/2 c whole wheat flour

1/2 c all purpose flour 

1/4 c oat flour
1 T baking powder
1/4 t baking soda

1/2 t garlic powder

1/4 t salt

1/4 t sugar

1 T dried parsley
2 T olive oil 

1/4 c warm water

1/4 c yogurt room temp (I used Greek Chobani plain)

small skillet

flour for dusting/kneading
rolling pin
waxed paper

for garnishing

2 T butter melted

1 T olive oil

1 T minced garlic

1 T dried parsley

pastry brush

Preparation. Mix ingredients together. Knead dough for 2-3 minutes. Brush with oil. Cover for 30 minutes. Divide into four sections evenly. Knead each section. Roll with rolling pin until it stretches into a 5-7 inch disc. Heat each side in a covered skillet until brown. Brush with garnishing and cover each loaf with waxed paper. Makes four flat naan or pita. 

cashew cheese

Ingredients

½ c. cashews raw soaked in 1½ c water

1 t. lemon juice 

¼ teaspoon salt

2 pinches of coarse black pepper

1 pinch of garlic powder

1 pinch of dried parsley

2 T. water 

1 t. of olive oil

Preparation

• Soak, drain and rinse cashews.
• Place in a food processor, along with lemon juice, salt and black pepper.
• Pulse for about 1 minute to combine ingredients, except parsley and olive oil
• Add water and process until completely smooth, about 2 -4 minutes.
• Stop the processor and scrape the sides down a few times in between pulsing. 
• Spoon into a bowl or serving dish, chill. Drizzle olive oil and parsley before serving.

couscous

A little reticent on trying anything other than brown rice and wild rice, I ventured a little off of the reservation and decided on couscous.

The first time I tried it was a fail. I have no idea what happened but I can tell you for sure, I wasn't pleased with the flavor. 

My sister has tried to get me to cook quinoa. She loves that stuff. But after my first try of couscous (very similar) I was not having it. Not wanting to feel defeated I attempted to try couscous again. After all, one cannot go wrong with Garlic & Olive Oil. 

I only noticed after purchasing and eating (it was yum) that Near East, the brand I used makes couscous in both stripped and whole durum. I of course purchased the stripped. It's okay. I liked it and that is most important. It is definitely something I intend to buy more of in the future. Not to lay penalty with Near East, but I would like to try to make this from plain couscous, seasoned the old fashioned way with fresh garlic and olive oil.

I served the couscous with collard greens and corn flake tofu (topped with honey and hot sauce)! 

chickpea & tomato salad

Salad Ingredients:
chickpeas, Roma tomatoes, English cucumber,
fresh cilantro, red onion,
diced pepper jack cheese,
fresh lime juice, olive oil, salt, pepper, Italian seasons

greek salad...my way

Ingredients: 
1 head Green Leaf Lettuce (or Romaine Lettuce or Iceberg lettuce will work fine too), 1 Red Bell Pepper, 1 Green Bell Pepper, ½ a Red Onion, 1 cup Black Olives, 1 cup Grape Tomatoes, ½ an English Cucumber, 1 cup Feta Cheese cut into small cubes (more for serving).

to make the dressing: 3 tablespoons Extra Virgin Olive Oil, The Juice and Zest of one Lemon (or lime),2 tablespoons chopped fresh Parsley, (dry is okay too but a 1/4 t.) ½ tablespoon dry Oregano, ¼ teaspoon minced Garlic, Salt to taste, Ground Black Pepper to taste

black bean dip

Black Bean Dip with Garlic, Olive Oil & Jalapeno's.

Soak black beans overnight or for 5-6 hours. Rinse. Fill pot with cold water two inches above bean line. Bring to a boil and reduce to a low simmer. Cover. Cook for 8-12 hours or until a soft mash. If beans are crumbling they are still dry and need to cook longer. Add more water and continue to cook until tender. Allow them to cool. Strain liquid. Blend them with olive oil, minced garlic, salt, black pepper, few drops of honey, and cayenne pepper. Added a few jalapeno's to kick it up a bit more. Great post workout snack.

vegetarian pasta piselli

Ingredients

Sauce
olive oil
1 c frozen peas thawed
2 T tomato paste
1 small tomato diced
1/2 c hot water
1 T sugar
salt, pepper, to taste

Veggie Meatballs
1/2 c dry textured soy protein
1/8 c minced celery & carrots
spices: salt, pepper, chili powder, onion powder, garlic powder, basil, thyme, cumin, bay leaf
1 T ketchup
1 T mustard
3-4 T flax meal
T soy sauce
1/2 c boiling water
1/2 slice of whole grain bread (ground)
muffin tin (12 count)

6 oz dry whole grain penne pasta
Italian cheese blend

Preparation: 

Preheat oven to 350 degrees. Brush tin with oil. Mix ingredients for meatballs. Add more flax if necessary. The goal is to go from crumbles to what presents as clumped together meat. With a 1/4 cup scoop, form into balls and drop into muffin tin. This mix should form between 4-6 balls.

Bake covered with foil for 15 minutes. Brush tops with oil and bake uncovered for 15-20 additional minutes.

While meatballs are baking, prepare marinara sauce by mixing paste with hot water to form soup. Oil pot or skillet with 1 T of olive oil. Add diced tomato's and stir in soup. Reduce. Add meatballs and break into pieces. Before sauce is served, boil pasta. Rinse pasta in cold water and strain. Toss pasta with meat sauce. Garnish final dish with peas and cheese. Serve with Caesar salad.