Summer Squash Supreme

I told Sally that I’d be providing the “Manly Produce Perspective” on the blog since I’m one of the two male VACs (Volunteer Area Coordinators).  I do love to cook but I have to admit that before I met my awesome wife, who happens to be an incredible cook, I like many men used cooking as a way to impress.  I suppose I still do.
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Two Artist’s Chili

From Jeanne G
This lends itself to lots of improvisation with the ingredients we get each week. It’s really good!

Two Artist’s Chili

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 1 medium red or sweet onion, diced
  • 2 jalapeños, seeded, stemmed, diced
  • 1 large yellow bell pepper, seeded, cored, diced
  • 1 medium green or red bell pepper, seeded, cored, diced
  • 2 medium carrots, sliced into coins
  • 2 cups butternut or banana squash, diced
  • 1 medium sweet potato, peeled, diced
  • 2 cups gluten-free broth
  • 1 28-oz.can Fire Roasted Tomatoes
  • 1 15-oz. can pinto, black or white beans, rinsed, drained
  • 1 teaspoon ground cumin, or to taste
  • 1 teaspoon gluten-free curry or chili powder, or to taste
  • Sea salt and fresh ground black pepper, to taste
  • Lime juice, to taste
  • Option:
  • Hot red pepper flakes, if desired, for more heat
  • For serving:
  • Fresh lime wedges to brighten the flavor
  • Fresh chopped cilantro or parsley
  • A dab of sour cream or Greek yogurt, if desired

Instructions

  1. Pour the olive oil into a slow cooker or Crock Pot.
  2. Add the garlic and onion and stir to coat.
  3. Add in the remaining ingredients.
  4. Break apart the tomatoes a bit.
  5. Cook on low or high according to the manufacturer’s instruction for your particular make and model.

Thank you, Jeanne, for sharing this!
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Chili Sauce

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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Roasted Garlic Pasta Sauce

From Bountiful Baskets Recipes

Roasted Garlic Pasta Sauce

Ingredients

  • 6 bulbs garlic
  • 3 tbsp olive oil
  • 4 medium red, yellow, and/or green sweet peppers, halved and seeded
  • 12 lbs ripe tomatoes, peeled
  • 3 tbsp packed brown sugar
  • 2 tbsp kosher salt or 4 tsp salt
  • 1 tbsp balsamic vinegar
  • 1 tsp freshly ground pepper
  • 2 cups lightly packed fresh basil leaves, snipped
  • 1 cup lightly packed chopped assorted fresh herbs (such as oregano, thyme, parsley)
  • 6 tbsp lemon juice

Instructions

  1. Preheat oven to 400°F. Peel away the dry outer layers of skin from garlic bulbs, leaving other skin and cloves intact. Cut about 1/2 inch off top portions, leaving bulbs intact but exposing the individual cloves. Place the garlic bulbs, cut sides up, in a 1 to 1 1/2 qt casserole. Drizzle with 1 tbsp olive oil. Cover casserole. Arrange peppers cut side down, on a foil-lined baking sheet. brush with the remaining 2 tbsp oil.
  2. Roast garlic and peppers for 40 to 50 minutes or until pepper skins are charred and garlic cloves are soft. Cook garlic on a wire rack until cool enough to handle. Pull up sides of foil and pinch together to fully enclose the peppers. Let peppers stand for 15 to 20 minutes or until cool enough to handle. Peel off skins and discard. Chop peppers, set aside.
  3. Remove garlic cloves from paper skins by squeezing the bottoms of the bulbs. Place garlic cloves in food processor. Cut peeled tomatoes into chunks; add some of the garlic in food processor. Cover and process until chopped.
  4. Transfer chopped garlic and tomatoes to a 7 - 8 quart stainless steel, enamel, or nonstick heavy pot. Repeat chipping the remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.
  5. Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 50 minutes, stirring often. Add chopped peppers to tomato mixture. Boil for 10 to 20 minutes more until mixture is reduced to about 11 cups and reaches desired consistency, stirring occasionally. Remove from heat; stir in basil and assorted herbs.
  6. Spoon 1 tbsp of the lemon juice into each of the six, hot, sterilized pint canning jars. Ladle hot sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
  7. Process filled jars in a boiling water canner for 35 minutes. Remove jars from canner; cool on wire racks.

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Freezer Tomato Sauce

Freezer Tomato Sauce (from Bountiful Baskets Recipes)

Freezer Tomato Sauce

Ingredients

  • 6 lbs ripe roma tomatoes
  • 2 tbsp olive oil or vegetable oil
  • 1 1/2 cups chopped onions (3 medium)
  • 1/2 cup chopped celery
  • 3 large cloves garlic, minced
  • 2 tsp sugar
  • 1-2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp cayenne pepper (optional)
  • 2 tbsp snipped fresh oregano or 2 tsp dried oregano, crushed
  • 1 - 2 tbsp snipped fresh thyme, or 1 - 2 tsp dried thyme, crushed

Instructions

  1. Wash tomatoes. Remove stem ends. To peel tomatoes, bring 4 inches of water to boiling in a large saucepan, immerse tomatoes, a few at a time, into boiling water for 30 to 60 seconds or until the skin starts to crack. Immediately dip tomatoes into cold water; drain in colander. Slip off skins; discard. Remove cores and seeds. Coarsely chop tomatoes.
  2. In an 8-quart heavy pot, heat oil over medium heat. Add onions, celery, and garlic; cook for about 5 minutes or until tender. Add the 10 cups chopped tomatoes, sugar, salt, black pepper, and, if desired, cayenne pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Stir in oregano and thyme. Simmer, uncovered, for 15 minutes more. Cool slightly.
  3. In a food processor, cover and process tomato mixture, one-fourth at a time, until sauce is desired texture (or press tomato mixture through a food mill). Transfer sauce to a large bowl. Place bowl in a sink filled with ice water; stir mixture to cool.
  4. Transfer to pint-size freezer-safe containers, leaving a 1/2-inch headspace. Seal and label. Freeze for up to 6 months. To store in the refrigerator, ladle sauce into sterilized pint jars, leaving a 1/2-inch headspace. Seal and label. Store in refrigerator for up to 1 week. Makes 3 to 4 pints.
  5. Tip: To use frozen tomato sauce, thaw overnight in refrigerator. Pour the thawed sauce into a medium saucepan. Cook over medium heat until hot, stirring occasionally.

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