Salsa version 2

 I tried a new recipe this year, based on Mel's Kitchen Cafe. I adjusted a bit from my original recipe and this one, and it is a good blend. 

10 cups peeled, chopped/blended tomatoes

2-3 cups chopped onions

1 3/4 cup chopped green peppers, no seeds

8 jalapeños seeds in

6 Big Jim/Green Chile Peppers, no seeds

5 cloves garlic, chopped/finely minced

1/2 cup fresh cilantro

1 tsp cumin

2 1/2 tsp black pepper

2 1/2 TB pickling salt or canning salt

1/4 - 1/3 cup sugar, depending on sweetness of tomatoes

16 oz tomato sauce

3/4 cup apple cider vinegar

1/2 cup bottled lime juice (not fresh)

*Note, you can use all apple cider vinegar and no lime juice if you want, just make sure you have 1 1/4 cup total of vinegar/lime combination)

Notes: 

I like to wash the tomatoes, cut them in half the long way, arrange on a baking sheet and broil for a few minutes to crack/pop the skin. Let sit to cool and slide the peels off the tomatoes. Then place in large strainer to drain excess liquid off, then blend in blender to desired smoothness then measure out the 10 cups needed once it's at your desired consistency.

For the peppers/onions/cilantro, I use my blender and just throw it all in the blender and blend it up to desired size/thickness. I like less chunks personally. 

Instructions:

Combine all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for 10-30 minutes, stirring often. 

Sterilize clean pint size canning jars, and fill the jars with salsa. Seal with a lid and ring and place in water bath canner. 

Process for 25 min (timer starts once the steam is very steady coming out of the little holes). 

Note: adjust time based on your elevation: if you live between 0-3000 ft subtract 5 min from the time. If you are over 6000 ft add 5 extra minutes.

Remove jars from steamer, and let cool. Check the lids to make sure they sealed before storing. 

*See Mel's post for more pictures and details

https://www.melskitchencafe.com/best-homemade-salsa/

Peasant Bread

 This bread is easy, quick, and yummy!

Ingredients:

 4 cups all purpose flour

1 1/2 tsp salt

2 tsp sugar

1 TBSP instant yeast

2 cups warm water

Instructions:

In a large plastic bowl, mix together the flour, salt, sugar and yeast. Add water and mix with a rubber spatula or wooden spoon until the ingredients form a shaggy sticky ball and no dry streaks remain. (Dough will still be sticky/wet, you want it this way do not add more flour.)

Cover the bowl and let dough rise until doubled, about 1-1 1/2 hours. 

Place an oven rack in the center position, then preheat oven to 425 degrees. Generously grease a 9" pie pan with cooking spray/oil. (an enameled dutch oven or even just a cookie sheet will work too, the pie pan helps the dough keep it's nice round shape)

Coat your hands with oil. Scrape the dough away from the side of the bowl, and form into a ball, tucking the edges under and rotating while tucking to form a circle loaf. It does not need to be smooth or perfect, this dough will be sticky and that is normal/OK. Place into prepared pie pan.

Let dough rest 15 minutes while oven finishes preheating. Bake, uncovered for 15 min.  Then reduce the heat to 375 and bake an additional 15-18 minutes until bread is golden and cooked through. (If the top is getting too golden, you can cover with a loose piece of foil for the last 10 min or so).

Rub butter on the top after removing from oven, move to a cooling rack and let sit until cool/warm. Serve with butter, jam, or however you like!

Original Recipe from Mel's Kitchen Cafe

Chicken Veggie Lo Mein

Here's the thing with this recipe, the amounts really vary based on how much you want to cook. I'll put in the approx amounts to feed 6 teen/adults. Good hearty portions with a few seconds if wanted. Add in any veggies you want, I've included the ones we like. Can use other meat, or no meat at all too!

Ingredients:

2 bunches broccoli (small-regular sized bunch, don't use the stems) 

1/2 -1 bundle asparagus

1/2-3/4 of a 16 oz bag sugar snap peas

1-2 carrots or baby carrots

About 12 oz noodles - I use a rice ramen noodle. Any ramen noodle, thin spaghetti, or lo mein type noodle will work just fine too.

1 lb chicken, sliced very thin and bite size pieces

Sauce Ingredients:

6 TB soy sauce

2 TB sugar

3 tsp sesame oil

1 tsp ground ginger

1 tsp Sriracha sauce, or more to taste if you want a little more heat

Mix together with a fork or wisk, then set aside. (You can do more sauce if wanted, but you don't want this to be too liquidly/strong.)

-Chop up all veggies into 1" pieces. Coat with olive oil and then toss in a large wok/fry pan. Put a little bit of water in the bottom of the pan, cover with a lid, and steam/cook veggies until just soft, about 20 min, stirring several times. While veggies are cooking, cook chicken:

-Coat chicken in olive oil and a little bit of soy sauce, then cook chicken in an oiled skillet pan until cooked through. 

-Cook noodles according to directions. I start the noodles while the chicken is cooking. Ramen noodles are done quickly, if you are using a pasta or noodle that cooks longer, start them while you cook the veggies. Drain noodles once cooked, don't over cook them. 

Once the veggies, chicken and noodles are cooked, combine all together in the large veggie fry pan, toss with sauce and serve!

Lemon Blueberry Coffee Cake

 I tried a new "Conference Cake" recipe this Sunday. It is a little more time consuming, but it's not as bad as the recipe appears at first lol. And the end result is SO SO good that it is worth it! 

Ingredients:

Crumb Topping:

1/2 cup butter melted

1 1/2 cups flour

1/2 cup brown sugar packed

1 tsp vanilla

Cake:

1/4 cup melted butter

1/4 cup oil

1 cup granulated sugar

2 eggs

1 tsp vanilla

1 cup vanilla yogurt (plain or sour cream works as well)

1/4 cup fresh lemon juice (about 2 lemons, zest them first)

zest from 2 lemons

2 cups flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 container fresh blueberries (frozen can be used 1-2 cups)

Cream Cheese filling:

1 8oz package cream cheese, softened to room temperature

1/4 cup granulated sugar

1 egg

zest from 1 lemon

Lemon Glaze:

1 cup powdered sugar

1 Tbsp butter melted

1-2 Tbsp lemon juice

Instructions:

Preheat oven to 350 degrees. Grease a 9x13 pan (can also use a 10" springform pan, bundt pan, etc)

Make the cake:

In large bowl, whisk butter, oil, and sugar together for 2-3 minutes. Add in the eggs, vanilla yogurt, lemon juice and zest and whisk until well combined. Add in flour, baking soda, baking powder and salt and stir until just combined. Gently mix in blueberries. Set aside.

Make cream cheese filling:

With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

Assemble and bake:

Spread 1/2 cake batter into the bottom of your prepared pan. Spread the cream cheese filling on top of cake batter, trying to avoid going to the edges. Top with remaining cake batter, spreading as best you can.

Cover with foil and bake for 45 min. Make the crumble now, you will top it and continue baking it after the initial 45 min is up.

Make the crumble:

In a small bowl, combine melted butter, flour, sugar, and vanilla until crumbly. Put into freezer while the cake is baking for 45 min.

Topping and finish baking:

Remove the cake from the oven and turn the heat up to 425 degrees. While it is heating up, sprinkle the crumble topping over the top of the cake. Return to the oven, uncovered, and bake an additional 15-20 minutes, until a toothpick comes out mostly clean. If top starts burning you can cover for the last 5-10 min but you want a crisp top. 

Allow to cool slightly, and drizzle with the lemon glaze before serving.