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This really is more of a method than a recipe. I think that you will like how simple this really is.
In the late summer, we have WAY too many lemon cucumbers left in the garden. I plan for them by saving the leftover jars full of pickle juice...from dill pickles or bread-and-butter pickles...in the back of the refrigerator. When we have harvested so many cukes that even the nice neighbors go RUNNING when we approach, I simply slice up the veggies (the lemon cukes into lemon-like slices, the others into spears or coins) and stuff them into the jars of pickle juice. That's it! They will keep in the fridge for 2-3 weeks...except in our house, where they are usually gone in a week.
I sometimes add extra seasonings, such as dried dill or celery seeds. Red pepper flakes are GREAT! Enjoy!
Candied Apricots/Spiced Apricot Syrup
We have an apricot tree in our garden that supplies more than a gracious plenty amount of apricots every year, so I am always looking for new ways to use them. This summer, I tried candied apricots. I found an old recipe by James Beard and tweaked it a bit to also make apricot syrup spiced with cloves and other spices to make a great topping for pancakes and ice cream.
You will need:
For Candied Apricots:
24 apricots, halved and pitted
3 Cups sugar
1 Cup water
For Spicy Apricot Syrup:
Leftover Candied Apricots
1 tsp ground cloves
1 tsp pumpkin pie spice
1/2 tsp salt
1Cup blueberries (opptional)
What you do:
In heavy saucepan over hi heat, place 2 Cups of sugar and 1 Cup of water. Bring to a boil and heat until reaching soft thread stage (238 degrees on a candy thermometer). Scrape down sides with a heat-safe spatula from time to time to keep sugar crystals from forming. Next, add (CAREFULLY!!!) the apricots and remaining 1 Cup of sugar. Boil for about 15-18 minutes, until apricots are cooked and glossy. There will be excess syrup. Don't worry...you will WANT it! Let cool and then serve.
Now, for Spicy Apricot Syrup!
What you do:
Put leftover Candied Apricots and their juice into a heavy saucepan. Bring to a boil over hi heat. Add remaining ingredients and stir until mixed. Turn heat to low and let simmer for 20 minutes. Serve hot over pancakes or cold over ice cream.
Fluffernutters
When my sisters and I were growing up in Valparaiso, Indiana, our Mother would slip these into our lunch bags. This is a super alternative to PB&J's. Only 3 ingredients, it sounds strange...but is really good! Plus, the "Fluff" has no fat. Add a banana and some milk to drink and you've got a fast and yummy lunch.
You will need:
2 slices white bread
2 Tbls peanut butter
2 Tbls marshmallow fluff (found in the baking section of your grocery store)
What you do:
-spread one bread slice with peanut butter
-spread one slice bread with fluff
-place slices together with filling in the center
-slice into quarters
Serves 1
Chili-Sesame Asparagus
When the spears are plentiful, this is another great way to use them:
You will need:
1 or 2 bunches asparagus, thick or thin
1Tbls chili oil (or, 1/2 Tbls cayenne pepper)
1 Tbls sesame oil
1 Tbls sugar
1Tbls black sesame seeds
Salt to taste
What you do:
Heat oven broiler.
Line a cookie sheet with foil..I use release foil.
Wash and trim asparagus spears by holding in both hands and snapping where they break naturally.
Lay spears in prepared pan and rub with the oils and sugar until coated. WASH YOUR HANDS!!!!!
Broil 4' from flame until a bit browned on one side, then shake pan to turn them over and brown on second side.
Watch carefully...you want them crisp, but not dead!
Sprinkle with sesame seeds and salt while still hot.
Arizona Sunset Salad
Soooooo good with steak, burgers or grilled salmon...and so pretty...like an Arizona sunset...
1/2 Cup chopped cilantro
1/4 Cup rice wine vinager
1/3 teaspoon red chili flakes
1 Cup shredded purple cabbage
1/2 Cup thinly sliced red onion
1/2 Cup thinly sliced cucmber
1 Tbls extra virgin olive oil
1/4 cup pomagranate seeds
Salt & Pepper to taste
What you do:
Simple! Mix in a big bowl and chill for one hour.
Serves 4-6
Sweet Green Peas 2-Ways...Green Peas with Mint and English Mushy Peas for fish and chips!
Green Peas with Mint
You will need:
1 package frozen peas
1Tbls sugar
1 teaspoon dried-or-2 Tbls fresh mint, chopped
water to cover
1Tbls butter (optional)
salt to taste
Place frozen peas into a microwave safe container.
Toss peas with sugar.
If using dried mint, add it now.
Cover peas with water and microwave on HIGH for about 5 minutes. Do not overcook. Drain.
If using fresh mint, add it now. Toss in optional butter, if using.
Salt to taste. Serve hot.
To make English Mushy Peas:
Make the recipe above and cool.
Whirl in a blender until 1 Tbls butter until almost smooth. Reheat.
