Archive for the ‘Dips/Dressings’ Category

Vegetarian Recipe Round-Up (Conventional Basket) 10/6/12

Monday, October 8th, 2012

Caramel Apples from Allrecipes.com

Fuji Apple, Spinach, and Romaine Salad from Eckert Farms

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Grilled Fajitas

Saturday, August 25th, 2012

In the 1930′s, cattle ranchers on the vast ranch lands of South and West Texas inadvertently began one of the most popular traditions in Western cuisine. The ranchers would often allow beef to be butchered for the workers during round-ups and drives. Unwanted parts such as the head, hide, and trimmings (including pieces known now as “skirt steak”) were given to the Mexican cowboys. The vacqueros would use these pieces to create many different meals including menudo, barbacoa de cabeza, and what we now know as fajitas. They would slice and marinate the unwanted skirt steak, grill it over an open fire, and fold it up into a tortilla with beans and whatever vegetables they had. Over time, adventurous American cowboys sampled the meal and soon the tradition of using up the skirt steak for fajitas took off. (Only the most adventurous cowboys sampled the menudo and barbequed head and those two meals were left in the dust of comparative obscurity.)
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A Trio of Salsa

Saturday, August 18th, 2012


Last Monday I contributed for the Guacamole add on, and started to dream about rich, creamy guacamole. On Saturday I picked up my Guacamole pack and looked through the bag; avocados, green onion, jalapenos, cilantro, limes and another bag. Inside that bag was a treasure that I was not expecting; dried Chipotle peppers. By the time I got home I had lost interest in the avocados and my sights were firmly set on those wonderful aromatic chipotles. In my conventional basket were 4 big ripe tomatoes, BINGO…Fire Roasted Salsa! It took a couple days before I had time to make the salsa, by then I had remembered the avocados and guacamole.
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Herbs Are Your Friend

Thursday, August 9th, 2012

by Lisa Y

Occasionally we are fortunate to have the option of adding an herb pack to our Bountiful Baskets. One thing I noticed the last time we had this offering was the hesitation of so many who have never used fresh herbs, either because of fear of the unknown, or because they’ve never had fresh herbs available to them.

In this “mini tutorial I’m going to try to “unlock the mystery” of fresh herbs, give suggestions on using them, and give a couple of tips for drying fresh herbs to use later.
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Guacamole

Thursday, August 9th, 2012

picture by Miranda Shultz

People say “the way to a man’s heart is through his stomach”. In my experience the way to my man’s heart was through his mother’s stomach. My Mother-In-Law is one of my favorite people. An Idaho farm girl, she is a whiz at making the homey comfort foods of her childhood. Biscuits, pies, fried chickens, and of course anything with potatoes, fill her kitchen with delicious smells and tastes. So- when I came into her life (and her kitchen) sporting the fresh, Southwest flavors I love, she was pulled way out of her comfort zone.
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The Anatomy of a Mango Salsa

Sunday, July 1st, 2012

It’s alluring… It could be savory, or sweet, but seems somewhat risky in comparison to whipping together a regular pico de gallo. It sounds very sophisticated, but you may be still intimidated.  We are here to help you untangle the anatomy of a mango salsa!
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Tangy Orange Ketchup

Saturday, March 3rd, 2012

One of the blessings I’ve gotten from participating with Bountiful Baskets is the ability to change my family’s opinion about food. In the three years that I’ve been participating and volunteering (and running my own site, and facilitating many other sites in my state), my family has stopped eating at McDonald’s, started eating many more homemade meals, and finally – they’ve started requesting that I make staples for them.
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Food Swapping and Apple Cranberry Conserve

Saturday, December 10th, 2011

Have you ever participated in a food swap? This idea is something I first came across on the Bountiful Baskets Facebook Page. Someone had mentioned starting one up in Texas, and it got me a bit curious, so I started googling “Food Swap“. It turns out that food swapping is something we’ve probably all been doing all along, just in a more formal setting. The basic premise is that you bring your homemade, home-grown, or foraged food, and swap it for other people’s homemade, home-grown, or foraged food.

It sounded like fun.
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Chili Sauce

Thursday, August 4th, 2011

Jeanne Gibbons shared this recipe on the Bountiful Baskets Recipes board:

Chili Sauce

Ingredients

  • Chili Sauce (spicy)
  • Makes about 6 pints.
  • 2 cups sweet green peppers, chopped
  • 2 cups chopped onions
  • 24 large tomatoes(4 quarts peeled, cored, chopped)
  • 1 tsp ground allspice
  • 1 tbsp salt
  • 1 1/4 cup vinegar
  • 1 1/2 cup sugar
  • 1 tbsp celery seed
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves

Instructions

  1. Hot Pack
  2. Combine and add all ingredients to a heavy sauce pan
  3. or cast iron skillet. Bring to a boil and simmer 1 to
  4. 2 hours or till desired thickness has been reached.
  5. Stir often to prevent sticking. Pack hot jars with hot
  6. prepared tomato mixture leaving 1/2-inch head space.
  7. Remove air bubbles. Wipe rim and screw threads and
  8. adjust lids and screw bands.
  9. Boiling Water Bath Canner
  10. 1/2 Pints 15 minutes
  11. Pints 15 minutes
  12. After processing, remove jars immediately, place on a
  13. rack to cool.
  14. Test for Seal.
  15. Note: just because I'm paranoid about food safety, I would add a 1/8 tsp of citric acid to each cup jar, 1/4 tsp per pint jar before capping to bring the PH into a safe level without affecting the taste of the product. But that's just me.

 

Thanks Jeanne!

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