Hearty Bean and Bacon Soup

 

Ingredients -
1lb bag of dried Great Northern beans (rinsed and soaked overnight per directions)
20-25 baby carrots (chopped in thirds)
1 small onion (chopped)
32oz. Chicken broth
Pepper and salt
5 slices bacon
Olive oil
Chopped Kale (about five large leaves, stems removed)

1 russet potato (peeled and diced)

In a heavy bottom pot or Dutch oven add the beans, broth salt and pepper.  (a little extra water may be required) Bring the beans to a boil, and then reduce heat to simmer - covered.

In a frying pan add five slices of bacon.  Cook slow on simmer turning as needed.  (Don’t cook too crisp)  Remove bacon and set aside.  When cooled chop the bacon and add to the beans.

Add chopped onion and carrots to the bacon grease with a bit of olive oil. (Tbsp?) Sprinkle a little salt and pepper.  Cook until onions are softened.   Add the onions, carrots, kale and the diced potato to the simmering beans.

Allow to simmer for a couple hours, then enjoy!

I simmered for a couple hours then turned it off until the next day.  I heated it for my lunch and dinner for everyone knows soup and stew are better the next day!

South Carolina Peaches for the Freezer

Source Photo

Summer is synonymous with peaches in South Carolina.  California is the only place in North America that grows more peaches than South Carolina- and they may be a square mile or two larger than our little diamond shaped state.

We bought, packed, preserved, froze, jellied, and ate over three bushels of peaches this year.  I wish we had done a couple more…

This blog entry is going to show you a method that is as simple as it gets for freezing peaches for smoothies.  (We love our peach smoothies too, and I’ll show you how we use the frozen peaches to make great peach treats on a future post very soon.)

First wash the peaches very well using a vegetable scrubber, then either dry or set the peaches on a rack to air dry completely.

When the peaches are dry, prepare a “dunking booth” to keep the peaches from browning.  I simply use a casserole dish.  The mixture for the dunking is found on the package of Fruit Fresh, and I add a couple tablespoons of lemon juice as well. 

 

Cut the peaches in half going through the stem portion on top.  Slightly twist to separate the halves, remove the pit, and scrap lightly with a spoon.

Dunk the peaches; let them sit for about a minute, then transfer to a freezer safe tray cut side up.

Place in freezer until completely frozen through. I usually let them set 24 hours, then put them in freezer bags.  Once you get them in the bag and you get ready to seal it shut, insert a drinking straw into the last little section open.  Suck the air out of the bag of frozen peaches and seal the bag.  It’s not completely vacuum sealed, but it does help keep freezer burn at bay.

 

When you need a couple peaches for a smoothie, just reach in and take a few out and reseal.

Enjoy!

Chili-Lime Corn on the Cob

My last post showed a very simple and easy way to enjoy the fresh bounty of corn on the cob, but this is my favorite way to cook and season this wonderfully delicious grain.  It is an easy process and can be done on the grill or in the oven.

Ingredients:

Corn on the Cob, shucked and cleaned
½ stick butter
1 Tbsp. Chili powder

1 Tbsp. Lime Juice

What to do:

Preheat oven or grill to 350-375 degrees.

 

In a small microwave safe bowl melt butter then add the chili powder and lime juice and mix well. 

Place an ear of corn on a sheet of tinfoil.

 

Brush the ear with the butter mixture, then wrap up in the tinfoil.

 

 

Repeat for all the ears you will be serving.

Place the wrapped ears on the grill or on the oven rack. (you can place them on a baking sheet in the oven if preferred)

Roast for 25 minutes.

Enjoy!

Summer fare - Corn on the Cob

What are some of the things that just say – SUMMER – to you?  As for me there are a few – peaches, watermelon, fresh tomatoes, and a favorite - CORN on the COB!!

There are so many ways to cook it too. I just learned how to microwave it in the husk. I was very skeptical at first, but now.... I’m singing a different tune.

This method is super for when you need to cook just a few ears for dinner.
 

Cut the corn on the wide, stalk end of the ear.  Cut into the bottom row of kernels in order to free the cob from the husk after nuking.

Place corn, still in the husk, on a microwave safe plate and cook for four minutes in the microwave.

When the time is up, remove the corn.  ** Use an oven glove or dish towel because this corn is HOT!

 
Using the towel, squeeze the top end of the cob. Apply pressure to release the cob from the husk.  It will slide out and be silk free (or very few). 

Add butter, salt and pepper to taste.
 
Enjoy!

Tomato-Basil Jam

Love tomatoes – check.  Love basil – check.  Love jam – check.  Love tomato and basil together – check.  Love tomato, basil and jam together – Say What?

I was scanning through a Better Homes and Garden Canning magazine I purchased this spring when I came across the recipe for Tomato-Basil Jam.  It had a picture of it spread onto some toasted sour dough bread….  I had to try it.  I am so thankful that I did!

Ingredients-

2 ½ lbs. ripe tomatoes, peeled (I used Roma’s)
¼ cup of lemon juice (bottled works best for Ph levels)
3 Tbsp. of fresh basil, snipped
3 cups of sugar
3 Tbsp. powdered fruit pectin for low/no sugar recipes

What to do-

To peel tomatoes, cut an 'X' on the bottom before placing in boiling water for thirty seconds.

Remove from the boiling water and dump in an ice bath.

Drain and peel

Remove seeds and core

Finely chop the maters

Seed, core, and finely chop tomatoes (after peeling!). Measure 3 ½ cups of chopped tomatoes and place in a 6 qt. stainless steel or heavy non-stick pot. 

Use kitchen scissors to snip the basil

Bring the ‘maters to a boil stirring occasionally then reduce heat, add lemon juice and basil. Cover and simmer for about ten minutes. Still stirring occasionally.

Next, in a small bowl combine pectin and ¼ cup of sugar, then stir into the tomato mixture.  Bring to a full rolling boil, stirring constantly!  Add remaining sugar and return to a full rolling boil.  Boil hard for about a minute (still constantly stirring) then remove from heat.

 

Skim ‘foam’ off top of mixture with a metal spoon. 

Put hot jam into hot sterile half-pint jars.  Leave a 1/4 inch head space.

 

Process in a hot water bath (boiling water completely covering the jars) for five minutes, make sure to start timing AFTER the boiling begins.

 

Remove to a rack and allow to cool.  Yield: 5 half-pints

Enjoy on some nice toast with a slice of mozeralla!