четверг, 3 ноября 2016 г.

Zucchini pickles, recipe by Lisa Fain of HomesickTexan.com

Zucchini pickles, recipe by Lisa Fain of HomesickTexan.com

Zucchini pickles, recipe by Lisa Fain of HomesickTexan.com

Pickling our garden bounty is an important survival skill to get us through in leaner times. Few things warm a gardener’s heart more than a fall pantry stocked full of fresh canned and pickled vegetables and fruits.

If you like to experiment and try new things then you may want to venture into pickling foods you haven’t picked before. Some examples are peppers, carrots, beans, cauliflower, garlic, pearl onions, asparagus and of course beets and cucumbers.

Beyond the norm pickled vegetables also makes great gifts to share when visiting friends and family or for special occasions, so we’ve pulled together some of our top picks in pickling recipes.

Please let us know yours! And, if you try these, give a shout out and post a picture of your goodies on the Gardens All Facebook page.

New Pickling Recipes to Try

Spicy Dill Zucchini Pickles

By Lisa Fain of TheHomesickTexan.com

1 pound zucchini cut into rounds

2 cloves garlic, minced

2 sprigs dill

4 tablespoons kosher salt

2 teaspoons black peppercorns

2 teaspoons mustard seeds

2 teaspoons crushed dried jalapeño or crushed red chile

1 teaspoon cumin seeds

1 cup water, plus more warm water as needed

1 1/2 cups white vinegar

2 sterilized quart-sized jars with lids and bands


Slice the zucchini into 1/4-inch round slices. Divide the garlic, dill, salt, peppercorns, mustard seeds, crushed jalapeño or red chile, and cumin seeds between the two jars. Pack the sliced zucchini into the jars.

In a medium saucepan, combine the water and vinegar and bring to a boil. Evenly pour the boiling liquid into each jar, filling any remaining space with warm water, leaving 1/2 inch of headspace. Put the lids on the jars and give them a good shake.

Place the jars in the refrigerator. The zucchini will be ready in 4 hours, though their flavor will improve after a couple more days.

The zucchini will last refrigerated for 1 month.

Yield: 2 quarts

Zucchini pickles, recipe by Lisa Fain of HomesickTexan.com

Sweet Cumin Radish Pickles


1 pound radishes, thoroughly washed and thinly sliced

2-3 sprigs fresh cilantro

1 teaspoon cumin seeds

1 cup distilled white vinegar

1 cup granulated sugar

1 cup water

2 tablespoons kosher salt

Recipe from HolaJalapeno.com, which was closed down last time we checked.


By via Lori at FakeFoodFree.com, by Karen Solomon, author of Asian Pickles

7 ounces carrots

9 ounces Persian cucumbers

11\u20442 teaspoons kosher salt

3\u20444 cup distilled white vinegar

11\u20442 cups water

1\u20444 cup sugar

2 large shallots, thinly sliced into rings

1 large jalapeño chile, stemmed and thinly sliced into rings

Image from Asian Pickles by Karen Solomon and posted on FakeFoodFree.com

Trim and discard the ends from the carrots and cucumbers, julienne them, and put them in a bowl. Sprinkle with the salt and toss to evenly distribute the salt. Let them sit for 10 minutes, stirring once halfway through, until they have sweated out some of their liquid.

Thinly slice the shallots and jalapeño into rings and set aside. Drain the carrots and cucumbers and, grabbing a small handful at a time, squeeze them very, very firmly until no more liquid comes out of them. Transfer to a medium bowl.

In a small saucepan, combine the vinegar, water, and sugar and bring to a boil, stirring to help dissolve the sugar.

Add the shallots and jalapeño to the carrots and cucumbers, pour in the boiling brine, and let sit on the countertop to cool completely, about 2 hours. Transfer to a glass or ceramic container (plastic will retain its aroma) and refrigerate. The pickle is ready to eat the next day, and it will keep for at least 2 weeks in the refrigerator.

Source of this Recipe: FakeFoodFree.com,2) reprinted from Asian Pickles by Karen Solomon

Pickled Turnips

By DavidLebovitz.com

Although these are usually served just as they are, for those who like to tinker, a few sprigs of fresh dill or dill flowers in the brine will take them in a different direction. A hot pepper will add some zip.

3 cups (750 ml) water

1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt

1 bay leaf

1 cup (250 ml) white vinegar (distilled)

1 small beet, or a few slices from a regular-size beet, peeled

3 cloves garlic, peeled and thinly sliced

Image from DavidLebovitz.com

1. In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved.

2. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

3. Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.

4. Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.

Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will mellow after a few days. They should be enjoyed within a six weeks after they’re made, as they tend to get less-interesting if they sit too long. If you are interested in canning, check here for tips on canning pickles.

Are you already making your own Kombucha? That’s next for us. Meanwhile, on to pickling peppers!

Get great-tasting pickled peppers every time with these easy, no-mess tips.

There are many different ways to use up vegetables before they go bad. You can parboil and freeze them after cooling, cook them into a soup, or give them away. Pickling is another option, especially if you love that pickled taste.

The process of pickling is growing in popularity as more and more people start growing their own food. Peppers are an ideal choice for pickling since the process allows them to retain their flavor and much of their nutritional value.

Best Peppers for Pickling

There are, of course, many types of peppers—from the common bell peppers to the sweeter, more pointed varieties. As a general rule, if you enjoy a certain type of pepper straight from the garden, on a pizza, or cooked in a meal, you’ll probably like it pickled, too. It’s up to you and your crop which peppers you opt to pickle, but keep stronger flavors away from the milder ones. That once gentle and sweet yellow pepper will take on a much hotter taste if pickled together with spicier varieties.

Read more at source of these tips (wow!… what a name for a website! :-)): Tablespoon.com 4)

Original article and pictures take http://gardensall.com/interesting-and-unusual-pickling-recipes site

среда, 2 ноября 2016 г.

Zucchini fritters

Zucchini fritters

Zucchini fritters

Zucchini fritters

It's the time of year for zucchini everything! Our zucchini plants have had a particularly fruitful year and I've been looking for yummy ways to use it up. A friend suggested doing a zucchini fritter, which sounded like a brilliant idea. She has lots of brilliant ideas about food. So I set to work on coming up with my own recipe and they turned out amazing the first time. I made a chili lime mayo to serve them with, and MMM! Those flavours together are frittastic! This recipe makes 25-30 fritters so they could be served as a main course or as a party appetizer.

Here's how I made them:

vegetable oil for frying

3 cups grated zucchini

1 cup diced onion

2 eggs

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

1 cup prepared mayo

juice of half a lime

1/2 tsp chili powder

I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl.

I gave the mixture a good stir to combine. It got all kinda frothy. Awesome.

Next, I combined the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, I added the dry ingredients to the zucchini mixture and folded it all together.

To test my oil, I dipped a spoon into my batter then dipped the spoon into the oil. Once the oil bubbled in contact with the batter, I knew it was hot enough. I dropped my batter into the oil by the heaping tablespoon, frying about six fritters at a time. They cooked for 2-3 minutes a side. Once the centres were firm, I removed the fritters from the oil and let them drain on a dinner plate lined with paper towel.

To make the dip, I simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up. This is a seriously yummy dip! I love limes. And chili powder. And mayo. So this really couldn't go wrong.

Chili Lime Mayo

These were so yummy that I'm daydreaming of making other fritters now. Mmm... apple... potato... banana...

Are fritters part of your home cooking routine? What do you like to put in them? What are you making with all that gorgeous zucchini?

Original article and pictures take http://www.familyfeedbag.com/2011/08 site

вторник, 1 ноября 2016 г.

Your Checklist For Less Stressful Mornings

Your Checklist For Less Stressful Mornings

Your Checklist For Less Stressful Mornings

Scrambled eggs burning in a skillet; kids ransacking the house in search of missing shoes and homework; rushed conversations with your spouse about conflicting schedules. … Mornings can bring a whirlwind of activity that generates a lot of stress.

How do you keep from feeling dizzy and exhausted before breakfast? Start by making a checklist. Lists can’t solve all of life’s challenges (it pains me to admit this), but they certainly work for some. And I happen to have one that can transform your mornings:

The Night Before

Make lunch: I know, I know, you’ve finished dinner and washed the dishes and the last thing you want to do is prepare more food and clean up again. Do it anyway. You won’t feel like making lunches tomorrow morning either! But at least they’ll be packed, ready, and waiting in your lunch bag.

Think ahead: What’s on tomorrow’s schedule? Is there anything out of the ordinary that requires special attention or gear (such as soccer practice)? If so, load the trunk of your car now. Check in with your kids—they often forget to tell you about almost everything.

Choose your clothes: This sounds so straightforward, but it makes mornings simpler. You may discover a stain on a skirt or a missing button on a sweater. Even better, you’ll have time to fix it or find an alternative without the distraction of barking dogs and ringing phones in the morning.

Make a list: Better yet, make two or three. Write one list of the “must-do’s” and another of the “would-be-nice’s” to help guide your day.

In the AM

Eat a healthy breakfast: Even though your agenda is to get everyone out the door, stopping to eat a nutritious meal can boost your energy and brighten your mind-set. It only takes three minutes to make a fruit-and-veggie smoothie that you can guzzle in the car.

Check your lists: Refresh your memory for what’s on tap for the day. Heading to the supermarket after work? Have your kids text you their grocery list before school’s out.

Take a few moments to breathe: Watch the sun rise. Read a page or two in an inspirational book. Do a few yoga poses near your aromatherapy diffuser. Then, start your day with a positive attitude.

Original article and pictures take http://blog.bedbathandbeyond.com/2016/09/checklist-less-stressful-mornings site

понедельник, 31 октября 2016 г.

Winter Is Coming

Winter Is Coming – Sign Up Today!

Winter Is Coming – Sign Up Today!

The Farmers Almanac Gardening by the Moon Calendar is determined by our age-old formula and applies generally to regions where the climate is favorable.

Because the gardening calendar is based on the phase and position of the Moon, it is consistent across all growing zones. Recommended dates are still \"weather permitting,\" and you should talk with your local greenhouse or agricultural extension office for the optimal window of time within which to use these dates.

Farmers' Almanac's Gardening by the Moon Calendar is available here for 2 months and if you sign up for a FREE account with us, we'll give you 4 months!

3rd-5th Good days for planting peas, squash, corn, tomatoes, and other aboveground crops in southern Florida, Texas, and California.

6th-7th A good time to kill plant pests or do plowing. Poor for planting.

8th-9th Extra good for vine crops. Favorable days for planting aboveground crops where climate allows.

10th-11th Seeds planted now will grow poorly and yield little.

12th-13th Fine for planting beans, peppers, cucumbers, melons, and other aboveground crops where climate is suitable.

14th-15th Any seed planted now will tend to rot.

16th-17th Start seedbeds and flower gardens. Good days for transplanting. Best planting days for fall potatoes, turnips, onions, carrots, beets, and other root crops where climate is suitable.

18th-22nd Grub out weeds, briars, and other plant pests.

23rd-25th Favorable time for sowing grains, hay, and fodder crops. Plant flowers. Favorable days for planting root crops.

26th-27th Start seedbeds. Good days for transplanting. Plant carrots, beets, onions, turnips, Irish potatoes, and other root crops in the South.

28th-30th Poor planting days.

1st-2nd Plant sweet corn, beans, peppers, and other aboveground crops where climate is suitable.

3rd-4th Barren days. Fine for clearing, plowing, fertilizing, and killing plant pests.

5th-7th Extra good for cucumbers, peas, cantaloupes, and other vine crops. Plant peppers, sweet corn, tomatoes, and other aboveground crops in southern Florida, California, and Texas.

8th-9th A barren period.

10th-11th Fine for planting beans, peppers, cucumbers, melons, and other aboveground crops where climate is suitable.

12th-13th Seeds planted now tend to rot in ground.

14th-15th Start seedbeds and flower gardens. Good days for transplanting. Most favorable days for planting beets, onions, turnips, and other root crops where climate allows.

16th-19th A barren period. Favorable for killing plant pests, cultivating, or taking a short vacation.

20th-22nd Plant flowers. Fine for sowing hay, fodder crops, and grains. Favorable days for planting root crops.

23rd-24th Start seedbeds. Good days for transplanting. Plant carrots, beets, onions, turnips, Irish potatoes, and other root crops in the South.

25th-27th Do no planting.

28th-29th First day is when any root crops that can be planted now will do well. Second day is when to plant sweet corn, beans, peppers, and other aboveground crops where climate is suitable.

30th-31st Barren days. Fine for clearing, plowing, fertilizing, and killing plant pests.

1st A good time to kill plant pests or do plowing. Poor for planting.

Get all 12 months of our exclusive Gardening by the Moon Calendar inside the Farmers' Almanac (available in our online store). This calendar lists favorable and not so favorable dates for various gardening and farming chores.

Original article and pictures take http://www.farmersalmanac.com/calendar/gardening site

четверг, 27 октября 2016 г.

Wild flowers along Fall Creek on the way to the Green Lakes - Oregon

Wild flowers along Fall Creek on the way to the Green Lakes - Oregon

Wild flowers along Fall Creek on the way to the Green Lakes - Oregon

Wild flowers along Fall Creek on the way to the Green Lakes - Oregon

There have been a lot of newspaper articles recently about the ten essentials and wilderness travel preparation. Give thought to emergency communications in the backcountry. Consider how you are going to communicate with a Search and Rescue (SAR.) team.

Getting SAR activated is not magic but it does take time to get the volunteers alerted and moving to the subject.

My first recommendation is to take a look at your cell phone. If you are holding out on getting a new phone reconsider; now. New cell phones have what is called the E-911 chip that activates when 911 is dialed. This activation sends the hiker’s position coordinates to the 911 dispatch center based on the phones GPS system; the accuracy is reasonable.

The E-911 chip has helped to eliminate the hours of backcountry searching and allows SAR volunteers to go straight to the subject.

Older phones and some carriers my not have this capability. Check with the cell service provider and take another look if you use those cheap phones (e.g., Tracfone) sold at the box stores.

Telecommunications. A SPOT beacon retails for around $100 and requires an annual subscription service that costs about $100. This technology is evolving quickly, is satellite based and has been critical to finding lost and injured hikers every year. Take the time to search this carefully so that it matches your requirements.

While electronics are wonderful consider carrying a signal mirror and a quality whistle. Though relatively inexpensive these two components are key to finding lost hikers each year. Both are excellent for emergency communications in the backcountry

Original article and pictures take http://outdoorquest.blogspot.com/2016/10 site

Wicking Bed Gardening For Drought or Containers

Wicking Bed Gardening For Drought or Containers

Wicking Bed Gardening For Drought or Containers

If you live in an apartment or somewhere that is drought prone, you can still grow delicious vegetables by using a wicking bed gardening method. Gardens can add a great aesthetic feature to a house. They are not only useful to grow various types of plants and flowers for aesthetic purposes but for growing crops and herbs as well. The purpose of the garden can depend how much space is available to you.

For example, herbs can be grown in small spaces as well while some of the plants can grow well in small areas as well. People who love homesteading are more involved in maintaining an organised garden. On the other hand, cooking and food enthusiasts often use gardens to grow their own produce. This is very useful if one wants to incorporate fresh ingredients in their recipes. In this video from Jesse Lemieux, you will see how to prepare a wicking bed. A wicking bed is a type of planter which has a water reservoir at its bottom.

This reservoir of water at the bottom gives water content to the roots of the plant and they can grow sufficiently. This method is adopted in regions where there is a lack of water due to drought. Saving water becomes very important in drought conditions but maintaining plant life is important as well. Wicking beds are a good alternative in such situations.

Make sure you like The Homestead Survival on Facebook, Shop AMAZON with Us and explore our PINTEREST BOARDS for innovative ways you can become self-sufficient on a budget.

Original article and pictures take http://thehomesteadsurvival.com/wicking-bed-gardening-drought-containers site

среда, 26 октября 2016 г.

White BBQ Sauce for grilling barbecue chicken dip

White BBQ Sauce for grilling barbecue chicken dip

White BBQ Sauce for grilling barbecue chicken dip

Oooh, I love white barbecue sauce! To me it’s like the sauce you put on cole slaw but better. Now I want some!

I agree, Amanda, the only eat the chicken so I can have more sauce

I never knew this existed, what an awesome idea!

It’s a Southern thing, I think. So good.

I’m absolutely intrigued by this combo! Can’t wait to try it

Thanks Becca, it’s too good, I really just want a little chicken and lot of sauce when I eat it.

Fun combo. Isn’t this also known as Alabama sauce? and that is coming from a yankee.

It may be referred to as that, it originate in AL

Thanks for this … Looks interesting. pinning to try later

Thanks Heather, it’s my fav sauce!

White and creamy, I’m in!! I have to try it, it’s so different.

Sounds like we like the same type sauces, Lisa.

Oh my goodness this White BBQ Sauce looks so yummy! I can’t wait to try it on football Sundays! My football fans will LUV it! Thanks for sharing! I found you through the Cast Party at Lady Behind the Curtain. Have a great day!

Thanks so much Christine. It’s been a big hit with my football crowd, hope they love it! Thanks for stopping by

Wow…great thinking!! Looks pretty good

Thanks for sharing!

I’ve never had this before, but I like mayo and I love vinegar. Sounds wonderful! Pinning.

It’s so good, thanks for pinning.

Stopping by from Foodie Fridays! This is interesting, I’ve never had nor heard of “white” BBQ sauce before! Sounds garlicky and super yummy. I love to dip french fries in regular BBQ…this would be even tastier!

gosh, this is so good, I knew it was a “Southern thing” but I’m surprised at how many people have never heard of it.I almost always keep it in the fridge for grilled chicken, fries, spread for sandwiches. Thanks for stopping by!

Sounds really good. I will have to be trying it soon considering we consume a lot of chicken around here.

Same here, Melissa. lmk how you like it! Thanks for stopping by!

Yum!! It looks and sound delish!! Pinned and can’t wait to try!

Thanks Elizabeth!

I’ve never heard of white barbecue sauce but now I really want to try it! I’m pinning this one for future reference

Thanks Ashlee, it must be a Southern thing, lmk how you like it

Easy recipe and sounds so yummy! I’m totally agree with using freshly ground pepper. I do it all the time and it really makes a different!

Plus, my boys LOVE to grind it for recipes for me I love when they get involved.

Love this dip! Delicious!

Thanks Serena!

I LOVE white BBQ sauce!! Pinned!

Thanks Claire!

Whoah! I never knew about white barbecue sauce, but I love the looks of this! Almost like a coleslaw dressing. My Texas husband would probably call blasphemy (;)), but I want to try it!

He’ll like it, Elise. He may refuse to call it ‘bbq sauce’ though

Thanks for stopping by!

Where can i find the actual recipe for this sauce? I tried to create a recipe box and the link is no longer active / supported HELP PLEASE! I want to try it so badly. thanks in advance

Where is the recipe? And the ingredients?

Paula by all means I do not wish to create a flame war. Do you have a preference an opinion on brands or variety? I have been using the kind with olive oil with crack pepper for everything. The taste is good and fat savings is awesome but I’m concerned I won’t get the true taste of this sauce by altering.

Paula by all means I do not wish to create a flame war. Do you have a preference or opinion on brands or variety? I have been using the kind with olive oil and crack pepper for everything. The taste is good and fat savings is awesome but I’m concerned I won’t get the true taste of this sauce by altering.

HI Thomas, the only brand I prefer is Blue Plate mayo other than that, I don’t.

I love love LOVE white bbq sauce! I can’t wait to try this recipe cause you can’t get it in Tx. It is soo good on smoked shredded chicken sandwiches. Ahhh I miss my AL home

looks delicious

I throw a heaping teaspoon of fresh-ground horseradish in that White BBQ Sauce. BTW, then add a good bit of sweet relish, and it makes a fine base for deviled eggs.

These pics are amazing. i will share them on my blog here:

I didn’t have any white wine vinegar so I substituted red wine vinegar. This stuff is the BOMB!

I got a salad dressing recipe (ranch type) from my little sister a few months ago that was to die for. This is the same. Matter o’ fact… this would be tasty on a salad, for pete’s sake!

I tried Alabama White Sauce for the first time last year and it took a little getting use to but I enjoy it now.

I’ve never made it myself but I will give your recipe a try.

Thanks for sharing!

[…] White Barbecue Sauce from Call Me PMc […]

[…] White BBQ Sauce […]

[…] An Alabama favorite, this barbecue sauce has a mayo base instead of a traditional tomato or vinegar one. Get the recipe. […]

White Barbecue Sauce – It’s creamy. It’s tangy. It’s versatile.

It’s the perfect dip or spread. Pair this White BBQ Sauce

with fried or grilled chicken, pork, fries, sandwiches, or as a base for chicken salad.

The possibilities are endless!

White Barbecue Sauce is a regional favorite. A traditional Alabama BBQ sauce, this vinegar and mayonnaise based sauce has quickly become a favorite with anyone that’s tried it. It’s not what you envision when you think of barbecue sauce. At all. It’s white. It’s not sweet. It has a mayonnaise base, not a vinegar or tomato base, but it sure is good!

It’s creamy, tangy and has a good ‘dose’ of freshly ground black pepper giving it just enough kick. You’ll definitely want to use freshly ground pepper, it makes a world of difference with the flavor!

White BBQ Sauce for grilling barbecue chicken dip

It couldn’t be more simple to make. You’ll just add all the ingredients in a small bowl and whisk until smooth. Refrigerate at least 30 minuts and you’re done! Now, all you have to do is enjoy!

White BBQ Sauce for grilling barbecue chicken dip White BBQ Sauce for grilling barbecue chicken marinade dip

Creamy with loads of pepper, this white barbecue sauce is a favorite of Southerners. Use this sauce as a dipping sauce or a marinade and paint it on chicken then grill.

⅓ cup white wine vinegar

3 tablespoons lemon juice

1 tablespoon minced garlic

1 teaspoons white sugar

1 teaspoons salt

1 tablespoon black pepper (tablespoon is correct)

In a small bowl, combine all ingredients. Whisk until smooth. Store in an airtight container in refrigerator up to one week.

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

For more scrumptious recipes, fun projects, and exciting news, subscribe to Call Me PMc

Facebook, Twitter, Pinterest, Google+, Bloglovin’

You may also like

Serve this White Barbecue Sauce with:

Bourbon Marinated Grilled Chicken Kabobs Homemade Chicken Tenders


Edamame Corn Avocado Salad Easy Vegetable Pasta Salad


Quick Bread Recipes Family Fun Cheese Bread


Brownie Bites Chocolate Chess Pie

Original article and pictures take http://www.callmepmc.com/white-barbecue-sauce site