Peach Salsa

This was my very first canning endeavor and it was easier than I thought it would be. I do suggest though at least quadrupling the recipe when canning to make your efforts worth while.

Cook’s Note: If you don't have peaches, substitute any yellow-orange fruit, including mangoes, pineapples, or papaya.

Peeling Peaches Tip: Using a knife, score the bottoms of the peaches with an X pattern. Bring a pot of water to a roiling boil, add the peaches and parboil for 60 – 90 seconds. Plunge the peaches into an ice water bath and the skins should peel right off. Use the X you made on the bottom of the peaches to peel them.

Peach Salsa

Ingredients:

2 ripe but firm peaches, peeled, pitted and chopped coarse

1 small red bell pepper, cored, seeded and sliced thin

1 small red onion, diced

¼ C chopped fresh parsley leaves

1medium clove garlic, minced

¼ C pineapple juice

6 T lime juice

1 medium jalapeño chile or other medium hot pepper, minced

Salt and ground black pepper to taste

Directions:

Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

For Canning:

If you plan on preserving the salsa, skip the refrigerator and immediately place into hot, sterile pint jars with 1/2 inch head space. Don’t forget to gently shake the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the band finger tight before placing the jar into the boiling water. The pints should be processed with at least one inch of water above the lids.

Process in a water bath canner for:

20 minutes < 1000 feet above sea level
25 minutes 1001 – 5999
30 minutes for another over 6000 ft

Makes about 3 cups

Source: Adapted from Cook’s Illustrated, July 1996 & Home Ec 101

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Today’s Creative Blog

Homemade Croutons & Elements of a Delicious Spinach Salad

These little gems were so yummy! I could eat the whole bowl-full alone, but they really did add an extra special element to my spinach salad.

Homemade Croutons

Ingredients:

1 loaf french bread a few days old* (I used a whole wheat)
3 T olive oil
3 T unsalted butter, melted
4 cloves garlic, chopped
2 t salt
1 t pepper
1 t Italian seasoning (or any other blended seasoning you have)

Directions:

Preheat the oven to 350 degrees F.

Cut the bread into small cubes. Transfer cubed bread to a parchment lined baking sheet.

Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning.

Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.

Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.

*NOTE: If you only have half or a quarter of a loaf left, then halve or quarter the

             recipe.

Source: What’s Gaby Cooking

Elements of a Delicious Spinach Salad

Baby spinach

Chopped tomatoes

Red onion

Grated cheese (such as Colby-jack or mozzarella)

Sliced mushrooms

Crumbled bacon

Sliced hard-boiled egg

Croutons

Poppy seed dressing

Buttermilk Syrup

Ok…now this is beyond good! I’m not sure I’ll ever go back to maple syrup. Try this syrup with the Gingerbread Waffles…the two together are out of this world!

Buttermilk Syrup

Ingredients:

1 stick (8 T) unsalted butter

3/4 C granulated sugar

1/2 C buttermilk (lowfat is ok)

1 t baking soda

1 t vanilla

Directions:

Place the butter, sugar, and buttermilk in saucepan over medium heat and bring to a rapid boil, stirring frequently. Once the mixture reaches a rapid boil, whisk vigorously for 3 minutes. Remove from heat. Add baking soda and vanilla, whisking continuously. Serve warm. Keeps three weeks refrigerated.

Source: Adapted from The Zest

Honey Butter

It’s just as easy as it sounds and it’s wicked good on homemade breads!

Honey Butter

Ingredients:

1/2 cup butter, softened

1/3 cup honey

Dash of cinnamon, if desired

Directions:

Place butter in a small bowl. Gradually add honey, beating constantly until the desired   thickness is attained. Mix in cinnamon.