We had a fantastic class today! Thanks to everyone who attended! Bet there are going to be some busy Instant Pots tonight!
Prepping for tomorrow’s Pressure Cooking class at HyVee! Looking forward to a fun class!
Ciabatta bread is a fermented bread...just like Sourdough. Many people who find themselves to be gluten intolerant discover that they can still enjoy this type of bread because the bacteria created during the fermentation process pre-digests many of the things that our bodies have a difficult time processing. We serve Ciabatta at our fermenting classes. It’s a favorite and one of our most requested recipes! Credit to my dear friend, Nancy for the original recipe.
Brrrr! It’s cold outside! Our Instant Pot Chili uses ingredients harvested from the garden and is guaranteed to warm you up on a day like today!
Sunday morning breakfast! Soft-Boiled, fresh farm eggs cooked perfectly in the Instant Pot and served with homemade Ciabatta bread!
Instant Pot Soft Boiled Eggs
Place 1 cup of water in Instant Pot liner. Place room temperature eggs onto trivet or into steamer basket. Put lid on Instant Pot and program for manual/high pressure for two minutes. Immediately perform a quick release. Place eggs into a bowl of cold water until cooled just enough to handle. Peel and serve immediately while still warm.
Ciabatta bread recipe coming this week!
A warm welcome to all of you who are visiting our website and blog for the first time! Watch our blog and ‘TLC In The Kitchen’ Facebook Page for the new recipes we’re posting, growing and preserving information! We’re glad you’re here! We hope you enjoy the new website and find it to be a valuable resource!
Romaine lettuce is suspected to be the source of an E. coli outbreak and should not be consumed at the moment.
With so many gorgeous heads of ‘KK Cross’ cabbage harvested from our garden this year it was time to add some new recipes to our collection! Warning! This cabbage pie recipe is rich and decadent! The medium head of cabbage (there was nothing ‘medium’ about ours) translates to about 8 cups of shredded cabbage. Not being a fan of mayo or sour cream...I substituted both for whole milk homemade yogurt with incredible results. If you are a cabbage lover this is definitely worth the occasional splurge.
These pumpkin muffins were a huge hit at our Thanksgiving table! The Instant Pot works great for cooking fresh pumpkin for recipes. Cut in pieces to fit in a steamer basket or on the trivet. Remove the stem and seeds. Add a cup of water to the liner and program on manual for 13 minutes. Do a quick release and allow to cool a bit before removing the pulp.
When a certain little boy makes a point of telling you how delicious your Thanksgiving rolls were...you know they’re going to happen again at Christmas! This recipe makes great dinner rolls or buns for sandwiches. I bake them in a 9 X 13 baking dish lined with greased parchment paper because they do tend to stick.
I have Spring Fermenting Fever! I miss those beautiful jars of freshly harvested veggies from our garden bubbling away on the counter. I am eagerly planning and anticipating this year's harvest but I need a fermenting fix NOW! The cure for my Fermenting Fever? Our local Hy Vee had asparagus on sale for $1.48 per pound!
Last year I received the most delicious refrigerator pickle recipe (containing vinegar). I've had great success converting picking recipes into ferments...but there was something different about the flavor of this particular recipe. I finally figured it out! It uses dried onion instead of fresh! I used diced, dehydrated onions from our garden. This flavor combination would work well for asparagus, cucumbers, carrots, green beans or cauliflower. I hope you enjoy it as much as we do!
For each quart jar of fermented veggies:
1/4 teaspoon dried dill weed
1/4 teaspoon dried dill seed
1/4 teaspoon mustard seed
2 tablespoons dried diced or minced onion
1 tablespoon minced garlic
1 Bay leaf
1 tablespoon sea salt dissolved into 1 cup water
For those of you just beginning your journey into fermentation...please visit our previous post 'Lacto Fermenting 101' and we will walk you through the easy and affordable process!
After reading numerous studies regarding the high levels of glyphosate in Cheerios, we began searching for a healthier alternative to use as a treat for our Goldendoodle, Riley. This recipe is a winner and she loves them! No...I don't cut them into cute little 'O's and she doesn't mind at all! This recipe makes a huge batch of treats that I store in the freezer except for the small bowl we leave on the counter...because you know she is always a good girl so we have to have some handy! I divide the dough between two standard-sized cookie sheets to make the rolling easier.
I've had my eye on an Instant Pot for a very long time but kept wondering if I really needed to add one more kitchen gadget to my already giant collection. Well...we received a generous gift card for Christmas and when Ken asked if I would like to use it for something to cook with??? Yes!!! We've had our Instant Pot for two weeks now. I should have bought one a long time ago. It has made my meal prep so much easier and faster. I'm not sure it will ever have a place in our cabinets as we have been using it every day...sometimes multiple times a day!
I worked on meal prep yesterday in anticipation of the ice storm. Potatoes and eggs cooked in the Instant Pot made a delicious potato salad. I use Greek Yogurt (for the probiotic benefits) and combine it with a bit of mayonnaise, organic cane sugar, salt and pepper for the dressing.
Then I wondered what else I could cook in this little magic pot to have on hand just in case. Meatloaf! But could I really cook a meatloaf in the Instant Pot and have it not become a soggy mess? Would it be as good as an oven baked meatloaf? Oh my gosh! No soggy mess and truly the best meatloaf ever! Note: The beef was raised by a small family farmer. The onions, peppers and celery were pre-diced and frozen from our garden.
Instant Pot Meatloaf
1 1/2 lbs. ground beef
1 1/2 cups bread crumbs
1/2 cup diced onion
1/2 cup diced green pepper
1/2 cup diced celery
1 Tbl. minced garlic
1 Tbl. Chili powder
Salt and pepper to taste
2 cups water
Mix meatloaf ingredients.
I used a 6 1/2 inch pie plate to make it easier to form the loaf. Criss-cross two pieces of aluminum foil over the pie plate. Place ground meat mixture onto the foil and form the loaf. Roll up the foil to form a bowl around the meatloaf. Remember to form the meatloaf in a shape so that steam can rise around it in the Instant Pot. Brush with ketchup or Bar-B-Q sauce.
Place 2 cups of water and trivet in pot. Place foil wrapped meatloaf onto trivet. Program manual for 40 minutes. NPR for 10 minutes then quick release. Internal temperature should be 155 degrees. Depending on the thickness of your meatloaf an additional 5 minutes cooking time may be required.
Allow meatloaf to cool slightly. Remove foil and place on serving plate. Brush with additional sauce if desired.
I was tempted to leave my meatloaf on the pie plate while it cooked, but this particular plate is not marked and I was afraid it would not be safe to use in the Instant Pot. The aluminum foil bowl worked great and easy clean up!
Hope you enjoy the recipe!
Hope everyone's New Year is off to a great start! I've taken a break to regroup and reorganize after a very busy 2016 growing season but will be back soon with some great new recipes!
It gets pretty hectic on our flower farm in the summer. In addition to maintaining our many flower gardens, freeze drying the flowers from them, caring for 100 plus container gardens, growing in our greenhouse and running our gift shop (Whew!)...we raise a big vegetable garden and preserve our produce. Our 2016 harvest yielded:
173 Quarts of Fermented Food
104 Pints and 49 Quarts of Canned/Pressure Canned Food
232 Quarts and 37 Gallons of Frozen Food
16 Quarts of Dehydrated Food
The meat and vegetables we do not grow ourselves are obtained from the local family farmers with whom we have built trusted relationships. It's been a joyful journey!
I do a little treasure hunting for our gift shop in the winter and I scored a HUGE fermenting treasure at yesterday's auction! 50 of these vintage glass canning jar lids that will make the perfect weights in wide mouth canning jars for only $13.00! What a find!
Will be back soon! Until then...
Some time ago I found myself in search of a way to preserve the taste of a fresh garden tomato throughout the winter months. We had always used the traditional methods of preserving tomatoes including freezing, canning and dehydrating and they were good...but lacked that fresh tomato taste. Our fermented tomatoes are as close as you can get to that fresh-picked flavor!
Sue's Fermented Salt and Pepper Tomatoes
Clean and core tomatoes. Cut tomatoes into 1-1/2 to 2 inch chunks and place them into a (quart-sized) small mouth jar until jar is half filled. Add 2 teaspoons of sea salt and 1/2 teaspoon ground black pepper into jar and gently stir tomatoes. Continue to add tomato chunks into jar and stir until jar is three-fourths filled. (Allow a few minutes after each addition of tomatoes. This will give the tomatoes time to macerate and self-brine).
Place lid on jar and allow tomatoes to ferment for 2 to 3 days while stirring mixture twice daily.
Jar can be stored in refrigerator for 2 to 3 weeks.
There is something special about opening a jar of these fresh tasting tomatoes in the middle of a Nebraska snowstorm, so we developed this method to safely store these tomatoes in the refrigerator for months!
After tomatoes have fermented, place kale leaves over mixture gently pushing tomato chunks below juice/brine. Cut two celery stalks and criss-cross them over the kale leaves. Lodge the celery sticks under the shoulders of the jar to hold everything beneath the brine. Add additional brine or juice to jar to ensure that all food (including celery stalks) is submerged.
Place jar in refrigerator for a period of 24 hours. Check brine level once again before placing it into long-term refrigerated storage.
This is a favorite ferment among those who have attended our 'Lacto-Fermenting 101' classes!
Paste-type tomatoes are not good candidates for this ferment as they create a very small amount of juice. We prefer the taste of our favorite heirlooms.
With a Freeze Watch in place it's time to finish the harvest. Our rare flowering plants are safe in the greenhouse. The large green tomatoes have been picked and brought inside to ripen and we are finishing the celery harvest. 'Conquistador' performs well in our climate. Another favorite is 'Peppermint Stick'...beautiful with it's red striping.
Use celery fresh during the growing season then dice and freeze it, ferment it or dehydrate for winter use. Celery makes a great weight when fermenting. Simply cover your ferment with kale leaves then criss-cross two celery stalks while wedging them under the shoulder of a small mouth jar to keep everything submerged beneath the brine. Easy and inexpensive!
After harvesting the stalks from the plant, it can easily be dug and potted. It will regrow in a sunny window.
The next project of the day! 'Bolero' carrots just harvested from the garden...and some measure 14 inches long!
We take full advantage of the growing season in our vegetable garden. When a row of produce is harvested, new seeds are planted with the hope for a second crop. We just harvested these beautiful 'Jade' green beans! A perfect excuse to ferment some more!
Fermented Green Beans
Wash beans, remove ends and snap into pieces or leave whole. Add desired herbs and spices into bottom of a jar followed by tightly packed beans. We add sliced onion and minced garlic for their prebiotic qualities and added flavor. Use an appropriate weighting method to keep beans submerged and fill jar with a brine solution consisting of 1 tablespoon sea salt dissolved into 2 cups of water. Place lid on jar and allow to ferment for 1 to 3 weeks while burping daily. Can be stored for months in the refrigerator.
Suggested herb and spice combinations per quart jar:
1 teaspoon each dried dill seed and whole mustard seed
1 teaspoon dried dill weed or a sprig of fresh dill weed
1 teaspoon black peppercorns or Grains of Paradise
A helpful hint: It seems impossible to always have our choice of fresh herbs on hand so we tend to use dried herbs and spices in our ferments. To prevent the herbs and spices from floating to the top of the jar and creating a mold issue, we wrap them in a piece of cheesecloth and place it in the bottom of the jar.
Fermented sweet pepper rings and onions are the perfect addition to burgers, sandwiches and salads!
Place 1 tablespoon minced garlic in the bottom of a quart-sized jar. Layer sliced onions and peppers into jar and pack tightly. Use a proper weighting method to keep peppers and onions submerged under the brine. Fill jar with a brine solution consisting of 1 tablespoon sea salt dissolved into 2 cups of water. Cover and ferment for a period of 1 to 3 weeks while burping jars daily. Can be stored for months in the refrigerator.
Don't stop there! If you are a lover of hot peppers...ferment them and blend them into hot sauce!
A great way to preserve the green tomatoes from your garden...ferment them!
Wash, tomato, remove the core and cut into 1 to 2 inch pieces. Place your favorite herbs or spices in the bottom of the jar then layer the tomatoes with slices of onion and sweet peppers for extra color and flavor. We love green tomatoes fermented with 1 teaspoon each of dill seed and mustard seed and add a tablespoon of minced garlic or garlic cloves. Bay leaves also add additional flavor. Other great herb/spice choices would be dill weed and black peppercorns. Use a proper method to weight your fermenting vegetables then fill the jar with a brine consisting of 1 tablespoon sea salt dissolved into 2 cups of water. Place lid on jar and allow to ferment for 1 to 3 weeks, burping jar daily. Fermented green tomatoes can be stored in the refrigerator for months.
For detailed vegetable fermenting instructions see our previous post...'Lacto-Fermenting 101'.