Category: Recipes

Gardening, Recipes, Vegetables

Zucchini Extravaganza: A Garden’s Green Goldmine of Recipes!

Jessie Williams


Ah, zucchini – that prolific green gem of the garden that seems to multiply overnight! If you’ve got a bumper crop of this summer squash and are wondering what to do with it all, you’re in for a treat. In this zucchini extravaganza, we’ll explore a variety of delicious and creative recipes to make the most of this versatile vegetable. From savory to sweet, zucchini’s got you covered!

1. Classic Zucchini Bread: A Sweet Beginning

Ingredients:

  • 2 cups grated zucchini
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Squeeze excess moisture from the grated zucchini and set it aside.
  3. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
  4. In another bowl, cream the butter and sugar together until light and fluffy.
  5. Beat in the eggs, one at a time, followed by the vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, then fold in the grated zucchini and nuts/chocolate chips (if using).
  7. Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let it cool before slicing and savoring!

2. Zesty Zucchini Fritters: A Crispy Delight

Ingredients:

  • 2 cups grated zucchini
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil for frying

Instructions:

  1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  2. In a bowl, combine the grated zucchini, Parmesan cheese, breadcrumbs, minced garlic, egg, salt, and pepper.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Drop spoonfuls of the zucchini mixture into the hot oil and flatten them with the back of a spatula.
  5. Cook for 2-3 minutes on each side or until golden brown and crispy.
  6. Drain on paper towels and serve with a dipping sauce of your choice.

3. Zucchini Noodles with Pesto: A Low-Carb Twist

Ingredients:

  • 4 medium zucchinis, spiralized into noodles
  • 1 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

  1. In a food processor, blend the basil, Parmesan cheese, pine nuts, and garlic until well combined.
  2. While blending, slowly drizzle in the olive oil until you have a smooth pesto sauce.
  3. Season the zucchini noodles with salt and pepper.
  4. Toss the zucchini noodles with the pesto sauce until well coated.
  5. Serve immediately, garnished with extra Parmesan cheese and pine nuts if desired.

4. Stuffed Zucchini Boats: A Savory Surprise

Ingredients:

  • 4 medium zucchinis
  • 1 pound ground beef or turkey
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup cooked rice or quinoa
  • 1 cup tomato sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Shredded mozzarella cheese for topping (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the flesh, leaving a boat-like shell.
  3. In a skillet, brown the ground meat over medium heat. Drain excess fat if needed.
  4. Add the diced onion, bell pepper, and garlic to the skillet. Cook until the vegetables are tender.
  5. Stir in the cooked rice or quinoa, tomato sauce, Italian seasoning, salt, and pepper.
  6. Stuff each zucchini boat with the meat and vegetable mixture.
  7. Place the stuffed zucchinis in a baking dish and cover with foil.
  8. Bake for 25-30 minutes, or until the zucchinis are tender.
  9. If desired, top with shredded mozzarella cheese and bake for an additional 5 minutes or until the cheese is melted and bubbly.
  10. Serve your delicious zucchini boats hot and enjoy!

5. Chocolate Zucchini Brownies: A Sweet Surprise

Ingredients:

  • 1 1/2 cups grated zucchini
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
  2. Squeeze excess moisture from the grated zucchini and set it aside.
  3. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, mix the melted butter and sugar until well combined.
  5. Add the eggs and vanilla extract to the butter-sugar mixture and stir until smooth.
  6. Gradually add the dry ingredients to the wet mixture, then fold in the grated zucchini and chocolate chips.
  7. Pour the batter into the prepared baking pan and spread it evenly.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Allow the brownies to cool before cutting them into squares and indulging in chocolatey goodness!


From sweet to savory, these zucchini recipes are sure to delight your taste buds and make the most of your garden’s green bounty. Whether you’re enjoying zucchini bread for breakfast, zucchini fritters for lunch, or stuffed zucchini boats for dinner, this versatile vegetable offers endless culinary possibilities. So, get creative, get cooking, and savor the goodness of zucchini all summer long!

Recipes

Spiced Pumpkin Soup

Jessie Williams

Ingredients

  • 1 Tablespoon butter
  • 1 cup onion, chopped
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground nutmeg
  • 2 garlic cloves, crushed
  • 1 cup peeled and cubed sweet potato
  • 1/4 teaspoon salt
  • 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
  • 1 15-oz can of pumpkin
  • 1 cup 1% milk
  • 1 Tablespoon fresh lime juice

Procedure

  1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
  2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
  3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
  4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
  5. Remove from heat and add lime juice.

Health, Herbs, Recipes

Sip Your Way to Immunity: Delicious Herbal Teas to Boost Your Defenses

Jessie Williams


In a world where staying healthy is more important than ever, our immune systems deserve all the support they can get. While a well-balanced diet and regular exercise play crucial roles in maintaining good health, sometimes a comforting cup of herbal tea can be just the thing to give your immune system a little extra love. Join us on a flavorful journey as we explore some delightful, immunity-boosting herbal tea recipes that not only taste amazing but also provide a much-needed dose of wellness.

1. Ginger-Lemon Zest Tea: The Wake-Up Call Your Immune System Needs

Ingredients:

  • 1-inch piece of fresh ginger, sliced
  • 1 lemon, sliced
  • 1 teaspoon honey (optional)
  • 2 cups of water

Instructions:

  1. Boil 2 cups of water and add the ginger and lemon slices.
  2. Let it simmer for 5-7 minutes.
  3. Strain the tea into your favorite mug, and sweeten with honey if desired.
  4. Sip and enjoy the zesty goodness!

2. Turmeric Gold Elixir: The Warrior of Immunity

Ingredients:

  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cinnamon
  • A pinch of black pepper
  • 1 teaspoon honey
  • 2 cups of almond milk (or any milk of your choice)

Instructions:

  1. In a saucepan, gently heat the almond milk.
  2. Add the turmeric, cinnamon, and a pinch of black pepper.
  3. Stir well and let it simmer for 5 minutes.
  4. Sweeten with honey and savor the golden goodness.

3. Minty Fresh Immune Tea: Cool and Calm Your Way to Wellness

Ingredients:

  • A handful of fresh mint leaves
  • 1 green tea bag (or 1 teaspoon loose green tea leaves)
  • 1 teaspoon honey (optional)
  • 2 cups of hot water

Instructions:

  1. Place the green tea bag (or loose leaves) and mint leaves in a teapot.
  2. Pour hot water over them and steep for 3-4 minutes.
  3. Remove the tea bag or strain the tea if using loose leaves.
  4. Sweeten with honey, if desired, and enjoy the refreshing minty flavor.

4. Elderberry Delight: Berry Blast for Immunity

Ingredients:

  • 2 tablespoons dried elderberries
  • 1 cinnamon stick
  • 1 teaspoon honey (optional)
  • 2 cups of water

Instructions:

  1. In a saucepan, combine the dried elderberries and cinnamon stick with water.
  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  3. Remove from heat, strain into a cup, and sweeten with honey if desired.
  4. Sip this berry-infused delight to boost your immune system.

5. Chamomile-Lavender Dream Tea: Sweet Dreams and Strong Immunity

Ingredients:

  • 1 chamomile tea bag (or 1 teaspoon dried chamomile flowers)
  • 1/2 teaspoon dried lavender buds
  • 1 teaspoon honey (optional)
  • 2 cups of hot water

Instructions:

  1. Place the chamomile tea bag (or chamomile flowers) and dried lavender buds in a teapot.
  2. Pour hot water over them and steep for 5-7 minutes.
  3. Remove the tea bag or strain the tea if using loose flowers.
  4. Sweeten with honey if desired, and sip your way to relaxation and immunity.


These delightful herbal teas not only tantalize your taste buds but also provide a comforting boost to your immune system. Incorporating these recipes into your daily routine can be a flavorful and enjoyable way to stay healthy. If you like to use dried herbs and prepare these ingredients ahead of time, I recommend tea bags like these or reusable ones otherwise a tea strainer like this works great. I also like adding my ingredients to a tea pot with the infuser in it. So, brew a cup, cozy up with a blanket, and let these immune-supporting herbal teas become your wellness companions in every season. Cheers to health and happiness!

Animals, DIY, dogs, Recipes

Paws & Play: Natural Dog Treat Recipes for Canine Delight

Jessie Williams

Ladies and gentlemen, put on your aprons, preheat the oven, and get ready to embark on a culinary adventure that’ll have your canine companion wagging their tail in delight! Today, we’re serving up a feast of natural dog treats that are not only delicious but also packed with wholesome goodness. Get ready to pamper your furry friend with these homemade delights!

The ‘Pawsitively’ Perfect Ingredients

Before we start whipping up treats, let’s go over the ingredients for our canine culinary masterpieces:

  1. Peanut Butter: The nutty sensation that makes every dog do their best “scooby-doo” impression.
  2. Bananas: healthy and add natural sweetness.
  3. Pumpkin Puree: For a dash of autumnal charm and some digestive benefits that’ll keep your pup regular (no more “accidents” on the carpet).
  4. Carrots: carrots bring the zing and add vitamins for a shiny coat.
  5. Oats: The heart-healthy ingredient keeps your pup’s ticker going strong.
  6. Greek Yogurt: Great for probiotics and a creamy texture your dog will love.

If you are looking for some great molds or dough cutters – here are some I use.

“Banana Bark Biscuits”

Ingredients:

  • 2 ripe bananas
  • 1 cup rolled oats
  • 1/4 cup unsweetened applesauce
  • 1/4 cup natural peanut butter

Instructions:

  1. Mash the bananas until smooth, like a perfectly delivered punchline.
  2. Mix in the rolled oats, applesauce, and peanut butter until you have a doughy consistency.
  3. Roll out the dough and use cookie cutters to create fun shapes. Let your inner artist shine!
  4. Place the treats on a lined baking sheet and bake at 350°F (175°C) for about 15-20 minutes, until they’re golden brown.
  5. Let them cool before sharing the laughter with your furry friend.

Pumpkin Paw-tato Chips

Ingredients:

  • 1 sweet potato
  • 1/2 cup canned pumpkin (unsweetened and unseasoned)

Instructions:

  1. Slice the sweet potato into thin rounds – the thinner, the better, just like a crisp punchline.
  2. Mix the sweet potato slices with canned pumpkin.
  3. Place them on a baking sheet and bake at 250°F (120°C) for about 2 hours until they’re crispy and your dog is impatiently tapping their paw for a taste.
  4. Let them cool, and then watch your pup devour these crispy, healthy chips.

Appley Ever After Bites

Ingredients:

  • 1 apple (make sure to remove the seeds and core)
  • 1 cup oat flour (made by blending rolled oats until fine)

Instructions:

  1. Dice the apple into small pieces, as if you’re chopping up an apple pie.
  2. Mix the diced apple pieces with oat flour until it forms a dough.
  3. Roll the dough into small bite-sized balls, just like little apple treasures.
  4. Place them on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes.
  5. Let them cool before sharing the apple-y love with your pup.

Coconut Crunchers

Ingredients:

  • 1 cup unsweetened shredded coconut
  • 1 egg

Instructions:

  1. In a bowl, whisk the egg until it’s as frothy as a sitcom plot twist.
  2. Mix in the shredded coconut until it forms a sticky mixture.
  3. Scoop out small portions and roll them into bite-sized balls or any shape your dog finds amusing.
  4. Bake on a parchment-lined sheet at 350°F (175°C) for 10-15 minutes until they’re golden brown.
  5. Cool them down, and let the coconut crunch-fest begin!

The Vegetable Variety Show: Pumpkin and Carrot Popsicles

Ingredients:

  • 1/2 cup of pureed pumpkin
  • 1/2 cup of shredded carrots
  • 1/2 cup of Greek yogurt

Instructions:

  1. Mix the pumpkin, shredded carrots, and Greek yogurt in a bowl. Give it a good stir, like you’re practicing your dog’s “shake” command.
  2. Pour the mixture into ice cube trays and pop them in the freezer. It’s like creating your own doggy stand-up club on ice!
  3. Freeze until they’re solid, then serve your pup a frozen treat that’ll keep them “cool” as a cucumber.

A Stand-Up Act: Peanut Butter and Banana Biscuits

Ingredients:

  • 1 cup of oats
  • 1/2 cup of mashed banana (approximately 2 ripe bananas)
  • 1/2 cup of peanut butter (make sure it’s dog-friendly and free of xylitol)
  • A dash of canine-approved humor

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the mashed bananas and peanut butter. This is the comedic duo that’ll steal the show!
  3. Gradually mix in the oats, one punchline at a time, until you have a firm dough.
  4. Roll out the dough and use cookie cutters to create fun shapes. Maybe a bone shape for your dog’s inner comedian?
  5. Place the treats on a lined baking sheet and bake for about 15 minutes or until they’re a lovely golden brown.
  6. Let them cool (because hot treats are not funny), and then watch your pup perform their best “sit” and “stay” routines for a taste test.

There you have it, folks – all natural dog treat recipes that will leave your four-legged friend howling for more! With these homemade delights, you’ll not only keep your pup’s tail wagging but also ensure they’re indulging in wholesome, natural ingredients. So, channel your inner dog chef and let the culinary adventure begin – it’s time for paws and play!

Recipes

Crisp Delights: How to Make Homemade Apple Chips for a Healthy Snack

Jessie Williams

When autumn arrives, the scent of ripe apples and the crunch of fallen leaves fill the air. It’s the perfect time to transform this seasonal favorite into a wholesome and delectable treat. In this blog post, we’re diving into the world of homemade apple chips – a simple, nutritious, and utterly satisfying snack that captures the essence of fall in every bite.

Photo by Zen Chung on Pexels.com

Why Choose Apple Chips?

Apple chips are an excellent alternative to traditional store-bought snacks. Packed with fiber, vitamins, and natural sweetness, they offer a guilt-free indulgence for both kids and adults. These crispy delights are easy to make, and their satisfying crunch makes them a perfect on-the-go snack.

Ingredients:

  • 4-5 medium-sized apples (choose firm and flavorful varieties)
  • 1 tablespoon lemon juice (to prevent browning)
  • Optional: cinnamon or other spices for flavor (pumpkin pie spice works well!)

Instructions:

1. Prep the Apples:

  • Wash and dry the apples thoroughly. Leave the skin on for added nutrients and color.
  • Using a sharp knife or a mandoline slicer, thinly slice the apples into uniform rounds. Aim for slices about 1/8-inch thick.

2. Prevent Browning:

  • To prevent the apple slices from browning, place them in a large bowl of water mixed with lemon juice. Gently toss to coat.

3. Choose Your Flavor:

  • If desired, add a sprinkle of cinnamon or other spices to the water to infuse the apple slices with extra flavor. Cinnamon adds a warm and cozy touch that complements the natural sweetness of the apples.

4. Dry the Slices:

  • Drain the apple slices and pat them dry with paper towels. Lay them in a single layer on a clean, dry surface, such as a baking sheet.

5. Oven Method:

  • Preheat your oven to 200°F (93°C).
  • Place the apple slices on a baking sheet lined with parchment paper. Make sure the slices do not overlap.
  • Bake the apple slices in the preheated oven for about 1.5 to 2 hours, or until they are crisp and no longer soft in the center.
  • Keep an eye on them towards the end to avoid overcooking.

6. Dehydrator Method:

  • If you have a food dehydrator, arrange the apple slices on the dehydrator trays, ensuring they don’t touch.
  • Follow the manufacturer’s instructions for dehydrating apples, typically around 125-135°F (51-57°C), for about 6-8 hours or until they’re crisp.

7. Cool and Enjoy:

  • Once the apple chips are done, remove them from the oven or dehydrator and let them cool on a wire rack. They will continue to crisp up as they cool.

8. Store Your Apple Chips:

  • To keep your apple chips crisp, store them in an airtight container or a resealable bag. If any moisture gets in, they may lose their crunch.
Photo by Julia Filirovska on Pexels.com

Get Creative:

Feel free to experiment with different apple varieties, spice blends, or even a drizzle of honey before drying for added sweetness.

Homemade apple chips are a simple and delightful way to enjoy the flavors of fall in a nutritious snack. With just a few steps, you can transform fresh apples into crispy, satisfying treats that are perfect for satisfying cravings or packing in lunchboxes. By making your own apple chips, you’re not only indulging in a delicious snack but also celebrating the season’s bounty in a wholesome and enjoyable way. So, grab your apples, slice away, and savor the crisp delights of homemade apple chips!

Recipes

Savor the Flavors of Fall: The Ultimate Pumpkin Soup Recipe

Jessie Williams

As the air turns crisp and leaves begin to don their autumnal hues, it’s the perfect time to indulge in the comforting flavors of fall. What better way to embrace the season than with a steaming bowl of creamy, velvety pumpkin soup? In this blog post, we’re sharing our favorite pumpkin soup recipe that captures the essence of fall in every spoonful. Get ready to savor the warmth and richness of this seasonal delight.

Photo by Valeria Boltneva on Pexels.com

Ingredients:

  • 1 medium-sized pumpkin (about 4-5 cups of pumpkin puree)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 3 cups vegetable or chicken broth
  • 1 cup coconut milk or heavy cream
  • 2 tablespoons olive oil or butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Optional toppings: toasted pumpkin seeds, croutons, sour cream, chopped parsley

Instructions:

1. Prepare the Pumpkin:

  • Start by slicing the pumpkin in half and removing the seeds and stringy pulp.
  • Cut the pumpkin into smaller pieces for easier roasting.
  • Place the pumpkin pieces on a baking sheet, drizzle with olive oil, and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes or until the pumpkin is tender.

2. Make the Pumpkin Puree:

  • Once the pumpkin is roasted and cooled, scoop out the flesh and blend it until smooth. You should have about 4-5 cups of pumpkin puree.

3. Sauté the Aromatics:

  • In a large pot, heat olive oil or butter over medium heat.
  • Add the diced onion and sauté until translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.

4. Add the Pumpkin and Spices:

  • Add the pumpkin puree to the pot and stir to combine with the onion and garlic.
  • Sprinkle in the ground cinnamon and nutmeg, and season with salt and pepper.

5. Simmer and Blend:

  • Pour in the vegetable or chicken broth and stir to incorporate.
  • Allow the mixture to come to a gentle simmer, then use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth.

6. Add Creaminess:

  • Reduce the heat to low and stir in the coconut milk or heavy cream.
  • Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld.

7. Taste and Adjust:

  • Taste the soup and adjust the seasonings, adding more salt, pepper, or spices if needed.

8. Serve and Garnish:

  • Ladle the pumpkin soup into bowls and garnish with your choice of toppings.
  • Toasted pumpkin seeds, a dollop of sour cream, croutons, or a sprinkle of chopped parsley all make excellent options.

9. Enjoy and Embrace Fall:

  • Grab a spoon, cozy up with your bowl of pumpkin soup, and relish the warmth and comfort of autumn flavors.

When the weather turns chilly and the leaves begin to fall, there’s nothing quite as inviting as a bowl of homemade pumpkin soup. With its creamy texture, aromatic spices, and rich pumpkin flavor, this recipe captures the essence of fall in every spoonful. Whether enjoyed as a comforting meal on its own or as a delightful appetizer, this ultimate pumpkin soup is a culinary celebration of the season’s bounty. So, gather your ingredients, stir up some coziness, and let the flavors of fall envelop you in warmth and contentment.

Recipes

Preserving Summer’s Sweetness: A Step-by-Step Guide to Homemade Canned Peach Jam

Jessie Williams


There’s something truly magical about capturing the vibrant flavors of summer in a jar. Canned peach jam is a delightful way to savor the sweetness of ripe peaches long after the season has passed. In this blog post, we’ll guide you through the process of making your own mouthwatering canned peach jam, ensuring you have a taste of sunshine even in the chilliest of months.

  • Peaches – Use fresh ripe peaches for optimal results. Frozen fruit tends to produce runny jam. If you must use frozen fruit, get them into the pot before they thaw; the faster they defrost, the less juice escapes the peaches, which will help the jam thicken up. Although it still may be thinner than you want.
  • Sugar – Granulated sugar is best for jam-making.
  • Lemon juice – To set properly, jam needs the right balance of acid and pectin. Since peaches are a low-acid fruit, you need lemon juice.
  • SURE-JELL fruit pectin – The gelling agent and a must forhomemade jams and jellies
  • Vanilla extract
  • OPTIONAL: Nutmeg and/or Cinnamon – Adds some extra flavor for a spiced jam

If you are new to canning, I highly recommend getting this book to get you started. It goes over all you need to know about canning, safety and has great recipes.

Ingredients:

  • 3 cups peeled finely diced fresh ripe peaches
  • 1 & 1/4 cups granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1 & 3/4 ounce (1 box) SURE-JELL fruit pectin

Equipment:

Instructions:

1. Prepare Your Jars and Equipment:

  • Wash the canning jars, lids, and bands in hot, soapy water. Rinse well.
  • Sterilize the jars by placing them in a water bath canner or a large pot filled with water. Bring to a simmer and keep them hot until ready to use.
  • Place the lids in a separate pot of hot water to soften the seals.

2. Prepare the Peaches:

  • Wash the peaches thoroughly and remove the skins by blanching them in boiling water for about 30 seconds, then transferring them to an ice water bath.
  • Once cooled, the skins should peel off easily. Cut the peaches in half, remove the pits, and finely chop the flesh.

3. Cook the Jam:

  • In a large pot, combine the chopped peaches and lemon juice. Bring the mixture to a simmer over medium heat.
  • Gradually add the fruit pectin while stirring constantly to prevent clumping.
  • Once the mixture is simmering, gradually add the granulated sugar while stirring until it’s fully dissolved.
  • Add in vanilla and optional spices

4. Bring to a Boil:

  • Increase the heat to high and bring the mixture to a rolling boil, stirring frequently to prevent sticking.

5. Perform a Gel Test:

  • To check if the jam is ready, perform a gel test. Place a small amount of the jam on a chilled plate and let it sit for a minute. If it wrinkles when pushed with your finger, it’s ready.

6. Fill the Jars:

  • Carefully remove a hot jar from the water bath canner using jar lifter tongs.
  • Using a funnel, ladle the hot jam into the sterilized jar, leaving about 1/4-inch headspace at the top.
  • Use a clean cloth or paper towel to wipe the rim of the jar to ensure a clean seal.

7. Seal the Jars:

  • Retrieve a lid from the pot of hot water using tongs. Place it on top of the jar and secure it with a band, tightening until fingertip-tight (not overly tight).

8. Process the Jars:

  • Carefully place the filled jars back into the water bath canner, ensuring they’re fully submerged in water.
  • Bring the water to a gentle boil and process the jars for about 10 minutes.

9. Remove and Cool:

  • Using jar lifter tongs, carefully remove the processed jars from the water bath canner and place them on a clean towel or cooling rack.
  • Let the jars cool undisturbed for 12-24 hours. You’ll likely hear the satisfying “ping” of the lids sealing as they cool.

10. Label and Store:

  • Once the jars are completely cool, label them with the date and contents.
  • Store your homemade canned peach jam in a cool, dark place. Any jars that haven’t sealed properly should be refrigerated and consumed within a few weeks.

Homemade canned peach jam is more than just a condiment; it’s a jar of memories and warmth that you can enjoy throughout the year. With its vibrant color, sweet aroma, and luscious taste, this jam is a testament to the beauty of preserving the bounty of summer. Whether you spread it on toast, swirl it into yogurt, or dollop it onto desserts, your homemade canned peach jam will bring a taste of sunshine to every bite.

Herbs, Recipes

Elevate Your Culinary Creations with Homemade Herb-Infused Oils

Jessie Williams


Imagine capturing the essence of fresh herbs in a bottle – that’s the magic of herb-infused oils. Whether you’re an avid cook or a culinary enthusiast, herb-infused oils are a fantastic way to infuse your dishes with vibrant flavors and aromatic delights. In this blog post, we’ll explore the art of making herb-infused oils at home, from selecting the perfect herbs to enjoying the incredible depth of flavor they bring to your kitchen creations.

1. The Essence of Herb-Infused Oils:

Herb-infused oils are created by steeping aromatic herbs in high-quality oil. The oil absorbs the flavors and fragrances of the herbs, resulting in a versatile and flavorful ingredient for your culinary adventures.

2. Choosing the Right Herbs:

The key to successful herb-infused oils lies in choosing the right herbs:

  • Freshness: Opt for fresh, high-quality herbs from your garden or a trusted source.
  • Compatibility: Experiment with a variety of herbs, keeping in mind complementary and contrasting flavors.
  • Favorites: Popular herbs for infusion include basil, rosemary, thyme, oregano, and sage.

3. Selecting the Base Oil:

Choosing the right oil is essential for a successful infusion. Common choices include:

  • Olive Oil: A classic choice, olive oil provides a rich, earthy base.
  • Sunflower Oil: With its neutral flavor, sunflower oil allows the herb’s characteristics to shine.
  • Grapeseed Oil: This light oil is ideal for delicate herbs that may be overpowered by stronger oils.

4. The Infusion Process:

Creating herb-infused oils is a simple process that requires patience:

  • Washing and Drying: Wash the herbs and gently pat them dry to remove excess moisture.
  • Bruising the Herbs: Lightly bruise the herbs using a mortar and pestle to release their natural oils and flavors.
  • Steeping: Place the herbs in a clean, dry glass jar and cover them with the oil of your choice. Seal the jar tightly and allow it to sit in a cool, dark place for about 1 to 2 weeks.

5. Straining and Storing:

After the steeping period, strain the oil to remove the herbs:

  • Fine Strainer: Use a fine mesh strainer, cheesecloth, or coffee filter to strain out any herb particles.
  • Storing: Transfer the strained oil into a sterilized glass bottle or jar and store it in a cool, dark place to preserve its flavor and quality.

6. Culinary Uses:

Your homemade herb-infused oils are now ready to elevate your culinary creations:

  • Salad Dressings: Drizzle over salads to infuse them with fresh herb flavors.
  • Marinades: Use as a base for marinades to add depth and complexity to meats and vegetables.
  • Dipping Oils: Combine with balsamic vinegar for a flavorful dipping oil for bread.
  • Sauteing and Roasting: Enhance the flavors of your sautéed and roasted dishes.

7. Storage and Shelf Life:

To prolong the shelf life of your herb-infused oil:

  • Refrigeration: Store in the refrigerator to prevent spoilage and maintain freshness.
  • Labeling: Always label your infused oils with the herb and date of creation.

Creating herb-infused oils is a culinary adventure that allows you to bottle the essence of nature’s bounty. With a bit of patience and experimentation, you can craft oils that turn everyday dishes into extraordinary culinary experiences. From the garden to your kitchen, let the aromatic charms of herb-infused oils inspire your cooking creativity and elevate your culinary journey.

Recipes

Garlic Parmesan Pasta

Jessie Williams

Ingredients

  • 120ml (1/2 cup) butter
  • 2 tsp. dried basil, crushed
  • 2 tsp. lemon juice
  • 1 1/4 tsp. garlic powder
  • 3/4 tsp. seasoned salt
  • 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained) – our family is gluten-free, so you can use whatever noodles work best for your needs
  • 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
  • 3 Tbsp. walnuts (chopped )
  • fresh, grated Parmesan cheese

Procedure

  1. Melt the butter in a large skillet.
  2. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
  3. Add the fettuccine, broccoli, walnuts.
  4. Blend well and toss to coat the fettuccine.
  5. After tossing, add fresh grated Parmesan cheese to top off the dish.

Recipes

Guacamole Recipe

Jessie Williams

Ingredients

  • 4 avocados
  • 2 tablespoons of pico de gallo
  • Juice of 1/2 lime
  • 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper
  • 1 teaspoon of salt
  • 4 teaspoons of olive oil
  • 1 1/2 teaspoon of chopped garlic
  • 1/2 teaspoon of ground black pepper
  • 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)

Procedure

  1. Pit the avocados.
  2. Score avocado without cutting through the skin.
  3. Scoop out one avocado with a large spoon and place in mixing bowl.
  4. Add the lime juice and stir to evenly coat the avocados.
  5. Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
  6. Then scoop out the other avocados and gently mix and toss in the larger pieces.
  7. The guacamole is the right consistency when more large pieces than mashed parts remain.
  8. Garnish with a sprig of cilantro.