Dad brought these enormous cucumbers in.
I couldn't figure out what in the world to do with them, I don't like plain cucumbers.
Now pickles I like so I tried to find a pickling recipe but what I found instead was a marinade that sounded good. But then I thought, why couldn't the marinade become a pickling brine.
O my gosh it was awesome. I totally changed the whole recipe because I didn't have all the right ingredients, but it turned out fabulous and it was SO easy. I promise! IT really was!
I grabbed a few wide mouth jars I'd been saving for, I'm sure some craft project or storage and made this recipe up as I went and it was absolutely perfect.
4 Large Cucumbers
2 small sweet onions
1 cup of rice vinegar
8 tbs sugar
1 cup water
1 tsp of dill
2 tsp of red pepper flakes
2 tbs salt
3 garlic cloves ( quartered)
slice cucumbers in half lengthwise and then in thin strips
cut onion in half and then in thin strips, toss together with garlic and stuff into jars
on your stove top combine liquid ingredients, sugar, dill, pepper and salt.
Bring to a boil while stirring.
Funnel into jars over the cucumbers while liquid is very hot.
Fill to top and screw on lid.
refrigerate 4 hours to 5 days before opening.
I couldn't wait.
James and I emptied a whole jar while watching one movie. They were fabulous!
It's so sweet first and then the heat...it's really not too much.
Even the onions were divine!
you can substitute the rice vinegar for white vinegar
you can also decrease or increase your pepper flakes
garlic can be omitted
and instead of dill you can use celery seed.
My mom has had made these cookies from this recipe as far back as I can remember. She remembers her mother making them for her Senior Tea in highschool. The memories of these laid out, by what seemed like the hundreds, on our kitchen table come flooding back as I make these for my babies. We love to gift them to our neighbors in early December to kick of our Christmas celebration. They are delicate and buttery. My favorite version is rolled in chopped pecans. You'll find two different versions below from the same recipe.
2 Cups of soften butter
4 egg yolks (save whites)
3 tsp vanilla
4 Cups of sifted flour
1 Cup of brown sugar packed
4 cups pecans - chopped finely
Preheat oven to 275 degrees. Cream butter, sugar, vanilla, and egg yolks with mixer. Add flour slowly until the dough is smooth. Roll dough into 1 inch balls Roll balls in egg yolks and then into pecans.
Bake for 20 mins or until firm. Remove from oven and mash center to form center dip. Place back in over for 10 minutes more.
Remove and cool.
2 cups of powdered sugar
2 tsp of vanilla
2 tbsp of water
Mix until smooth. Add more water a little at a time as needed. Scoop into icing bag or zip lock back. Clip the corner and squirt into center of cookie after they have cooled.
Gather dough into 6-8" ball and lay on a strip of roll into a log form wrap tightly and chill until firm. Remove chilled log and lightly coat in egg white. Roll dough in sprinkles and press firmly. Slice into 1/4" slices and bake for 20 minutes, remove and create dip in center. Bake 10 mins more. Remove and cool before adding icing.
16oz Garbanzo Chick Peas (drained and rinsed)
1 tbl roasted minced garlic
1 tbl EVOO
1 tsp sea salt
1 tsp onion powder
Dash of Paprika
Pinch of Cayene Pepper
Blend all ingredients together in a food processor until smooth. Serve with fresh veggies. Sometimes my boys like it with veggie chips or straws.
I saw a documentary called Food Matters years ago. Every time I watch it something else strikes me as highly beneficial to my family. One of the last things that intrigued me was the statement that our body treats cooked food like a foreign object and if we don't counter balance the cooked with the raw by 50% or better than we have increased inflammation in our bodies. As a former, medication dependent Type 2 diabetic there were lots of things I changed about my diet to aid in the healing; decrease the inflammation and hormone production of insulin. My pancreas was just overworked and tired... Cutting simple carbs and almost all sugar was the first step, taking supplements to give my body back what it was missing and to keep giving it what it needed, and exercising to release healthy endorphins and destress my body made a huge different right away. I am a work in progress but I feel amazing most days and have been medication free for 4 years this month.
What we put in our bodies when it comes to nutrition is more important than exercise and even more important that sleep. So, I'm on a mission to better my family with better nutrition. Today's recipe is simple and super yummy.
People ask me, what if I don't like XYZ or my husband/family won't eat XYZ. You have to retrain your palate and your thinking. If it's better health you are truly after you will train your palate to like more wholesome, home grown, as God intended us to eat foods. Start by ridding your pantry of as much processed food as possible...cereals, chips, snacks, and even canned goods. A little at a time replace them with healthy alternatives.
I hope this and other ideas I will be sharing are as delicious for you as they are for us...
Cucumber & Tomato Salad
1 cucumber peeled & diced
1/2 sweet onion diced
3 Roma tomatoes diced
Toss all veggies together with 2 tbs of a simple Italian dressing. The best kind have healthy fats like olive oil, vinegar, and herbs only. No additives if possible or make your own.
Chill for 1-2 hours and serve as a side dish or on a bed of greens for a yummy salad. You can also toss them with long grain brown rice or quinoa if you want to incorporate healthy grains.
Oh how I miss my Granny this time of year. I grew up a skip hop away from her back door and planted my own family a door over from her. One thing I miss most are her phone calls to tell me she had food cooked that someone needed to come eat. We would head straight over and sit around her table while she watched us eat. It was always delicious.