My Wonderful World

W e l c o m e... And Enjoy!

Tuesday, October 30, 2012

A Very Cold End to October

If we go with the "in like a lion, out like a lamb"..I hope that holds true for this year's onset of the winter season.  It has turned very cold in just the past 36 hours and probably all due to Hurricane Sandy.   Wow...I sure feel bad for all the people who are now homeless....or worse.  

Our temps here in East Tennessee took a massive dive....all the way down to 40F!   Winter was suppose to just slide into East Tennessee.  



We always have chili over a bed of Fritos, shredded sharp cheese,
sour cream and scallions.    My favorite chili dish.  
And there are so many other toppings to enjoy.....
chopped onion, black olives, jalapeno peppers, 
red and green peppers  or maybe a big spoon of some 
fresh salsa....so many things to choose from.  

   Keep Warm!!!   



Bon Appétit and Enjoy 
YOUR Wonderful World!

Friday, October 26, 2012

Peppers....Peppers!





All the peppers are coming in and it is time to put them up.   Actually, it is quite easy.  All you need is a good quality canning jar with dome lids and rings.   You can get these in the housewares department in any store.  

I wash my jars in the dishwasher but you can do this also in hot soapy water.   Boil your lids and rings and leave in the hot water until ready for use.  Invest in a jar lifter...you will love having this very basic canning tool!  



Packed in Hot Jars





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Pickled Jalapenos in Brine



1 pound of jalapeno peppers, sliced in half; lengthwise
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt
 


This technique can be used for just about any small, hot pepper.  Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.

Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the  countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.

Process in a boiling water canner for 10-13 minutes. Store in cool, dark place for up to a year.


** Exported from Now You're Cooking! v5.89 **






Bon Appétit and Enjoy 
YOUR Wonderful World!

Sunday, October 21, 2012

Quick and Easy Spaghetti and Meat Sauce

It finally happened!  This years stellar crop of tomatoes have come and gone.....but I did manage to get 50 or so pints in the freezer for the winter.  

I have had this recipe around for quite some time and decided to try it with the last of the Roma tomatoes.   It tastes good but I did increase a few of the spices and it was way under on salt.  Please use your own discretion because I tend to go overboard with salt sometimes!     


Enjoy!!

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Spaghetti And Meat Sauce

Italian, Pasta

3 bacon slices; diced
3/4 lb ground beef
1 small onion; diced
1/2 small carrot; peeled and grated
2 cloves garlic; finely minced
1/2 cup dry white wine
  diced tomatoes
2 tb ketchup
1/2 ts salt
1/4 ts black pepper
1 ts oregano

Add the bacon to a pan over medium high heat and fry until a good amount of fat has rendered out of the bacon. Add the ground beef and brown it, breaking up the meat with a spatula until it's cooked. Transfer the meat to a bowl, leaving as much of the fat as you can in the pan.

Meat for Spaghetti Sauce--Turn down the heat to medium low. You should have about a tablespoon of rendered fat in the pan, if you have significantly more or less, dump some out or add some olive oil. Add the onions, carrot and garlic, and sauté until the onions are soft and the mixture is about 1/3 of its original volume. Depending on how small you diced your onions,  this should take anywhere from 10 to 15 minutes. This is where your sauce gets a lot of its flavor, so don't skimp on time.

Mirepoix for Pasta Sauce--Turn up the heat to high, then return the meat to the pan. Add the white wine and boil until there's almost no liquid left, stirring to prevent burning. This not only burns off the alcohol, it concentrates the flavor of the wine.

Meat Sauce for Spaghetti--Turn down the heat to medium-low and add the canned tomatoes, ketchup, salt and pepper. Put the oregano in the palm of your hand, and then use your other hand to rub the oregano in a circular motion to crush it into a powder before adding it to the pan.

By now your water should be boiling. Add your pasta and stir during the first few minutes of cooking to keep it from sticking together. I usually boil pasta for 1 minute less than what the package directions say (i.e. 8 minutes instead of 9). Your meat sauce is done when your pasta is done. You can either plate the pasta and top with sauce, or personally I like to dump the pasta straight into the sauce and toss it together


** Exported from Now You're Cooking! v5.89 **

 
Bon Appétit and Enjoy 
YOUR Wonderful World!


Thursday, October 11, 2012

Roast Chicken and the aftermath....

I just love to roast a chicken.....and the leftovers 

provide the best of the best to make Chicken Pot Pie.   

 

More details tomorrow....

 

 

 

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015