Cold Rainy Day

Sitting in my home looking out on a cold rainy day thinking about next year 2022. What will it bring? I’m hoping for good health and good food for everyone.  I’m looking forward to having students back in the kitchen … Continue reading

Wow, Pumpkin Jam Is So Good

 

This is a Portuguese recipe I found and couldn’t wait to try it. Let me make this clear, I DID NOT CAN THE PUMPKIN. The pumpkin is too dense for us to can the bacteria out to be safe. I made half pints and put them in the freezer. 

 So far I have place some pumpkin jam on toasted bread with goat cheese, topped with roasted pumpkin seeds and a few pomegranate seeds. Very yummy.

The other day I was talking with my sister and she said “ what about ravioli.” My mind was spinning with ideas and ingredients. The next day I was at the store gathering ingredients for my new recipe, Pumpkin Ravioli. 

I used one half pint jar of the pumpkin jam with some ricotta cheese, parmesan cheese , a little nutmeg and an egg. Whipped it together and placed a dollop in a wonton wrapper,( yes, I use wonton wrappers for ravioli), ran water on the outside edge of the wrapper, folded it over and sealed the wrapper. I placed some of the ravioli on a cookie sheet with flour and put them in the freezer and then placed the ravioli in a plastic bag and froze them for later.  

I used a shallow pan to boil the ravioli and keep a close eye on them. They only take a few minutes to cook. 

For the sauce, I made a brown butter sage with some toasted pecans. Out of this world. 

I’m still thinking of ways to use it,  maybe baking with it next.  

I will let you know what I come up with. 

See you in class 

Cabbage Cabbage Cabbage

People have been asking, ” What do you do with so much cabbage.” Well let me tell you. Some of my cabbage weight as much as  5 1/2 pounds. I have made many cabbage rolls for the freezer, soup for the freezer . I made many different sauerkraut. We have had two different coleslaw salads. Shredded cabbage in fish tacos. My husband has put it in his smoothie. I assure you none of it has went to waste. I’m proud to say.

This is what I have been up to. Please let me know what you have been growing and preserving.

Happy Canning.

See you in class