Sue’s Pickled Beets

My Grandmothers, both of them, made the best pickled beets.  The whole ritual of going down into the musty basement and over to the shelves of canned food, selecting just the right jar(s) for supper, cracking the seal once back up in the kitchen and spilling the contents into a waiting dish or pan. It brings back so many sweet memories of summer-time at their elbows, watching and learning.  Helping them prepare the fruits and vegetables for canning may take some effort and time to prepare, but the results are delicious.  Pickled Beets in particular are my favorite and a welcome tart-sweet counterpoint to any meal.  My recipe adds a little southern spice to their mid-west wholesomeness.  

Ingredients

25 lbs of medium Red Beet (one box), trim root tip and tops.

6 large Yellow Onion, sliced thin

6 cups Apple Cider Vinegar

3 cups Water

24 packets of Stevia (or other Sugar substitute) (or more to taste)

12 – 2 ½ “ Cinnamon Stick

12 medium Bay Leaf  (combine 2 small to equal 1 medium)

48 whole Cloves

6 teaspoon Orange Peel

12 Jalapeno Peppers, quarter lengthwise, remove seeds

12 Cayenne Peppers, whole (optional)

Directions

The Beets

Boil Red Beets like you would potatoes.  They are “done” when a fork pierces the flesh easily.  Dump in sink to cool.  Put on rubber or latex glove unless you want red skin. When the Beets are cool enough to handle, peel the Beets.  This is easily done.  When cooked and still a little warm, the skin of the beet will literally rub off.  Trim any rough spots left.  Dice or slice beets into large-ish pieces.  For ease in the next step, put all prepared beets in large container before assembly in next step.

The Juice

Mix Apple Cider Vinegar and Water into large pitcher.  You can do this in smaller batches if your pitcher wont hold the 9 cups.  Just mix in 2 parts Vinegar 1 part Water ratio.

Per quart Jar

See Note below about Canning

Add 2 packets of Stevia, 1 Cinnamon Stick, 1 Bay Leaf, 2 whole Cloves, ½ teaspoon Orange Peel, 1 quartered Jalapeno Pepper, 1 Cayenne Peppers.  Add ½ - ¾ cup Juice (Vinegar/Water) to the Jar and swish around until it’s mixed.  Imagine enough sliced Onion to equal ½ of the original Onion, this is the amount per Quart Jar.  Alternately add Beets and Onion, gently pressing and packing them into the jar until they reach the “bottom of the neck of the jar.”  Fill jar with Juice, to cover the beets.  Add the Juice SLOWLY, jiggling and shaking the jar to encourage any trapped air bubble to rise to the top.  Put on your lid and screw the ring on very tightly.

Process the Jars

Quart Jars should process in boiling water for 35 minutes. See Note below.  Remove and let cool completely.  Label jars with contents and date. 

Serving

Place Jar in refrigerator, chilling completely before serving. 

Abstinent Measuring

1 cup Beets = 1 vegetable

Note

1.        This recipes aims at 12 quarts of pickled beets. 

If you want few quarts, prepare the quantity of beet desired, then follow the “per quart jar” directions for spices.  Process quart jar for 35 minutes.  If you want pint jars, half the “per quart jar” directions.  Process pints jars in boiling water for 30 minutes.

2.       Canning is becoming a lost art.  Please spend a few minutes on the internet and look up general canning advice, tools and processing times. 

a.        Generally you want very very clean jars and lids.  One trick is to run them thru the dish washer just before use. 

b.       You want the water boiling in the huge, multi gallon processing pan before you add the filled jars.  And then you don’t start the “processing time” until the water starts to boil again.  Processing time for pints is 30 minutes and for quarts is 35 minutes.  Don’t cut the time short. Remember that you are sterilizing and killing microbes and you are using heat to do it.  

Broccoli Puree

Ingredients

2 large bunches (about 2 ½ lbs) Broccoli, trimmed

1 TBLspoon + 1 teaspoon Butter

3 Shallots, finely chopped

1 clove Garlic, minced

1 cup Vegetable or Chicken Broth

Salt and freshly ground Pepper

Pinch freshly grated Nutmeg

Directions

Remove Broccoli tops and cut into 1/2-inch florets. Chop Broccoli stalks into 1/4-inch pieces. In a 12-inch nonstick skillet over medium heat, melt 2 teaspoon Butter.  Cook Broccoli stalks, Shallots, and Garlic, and season with Salt,  Pepper, and Nutmeg, stirring 3 to 5 minutes, until Shallots are tender. Add Broth, cover, and simmer 20 minutes, or until Broccoli stalks are very tender and liquid has almost completely evaporated. In a food processor, puree until smooth.  Meanwhile, cook Broccoli florets in boiling Salted Water 3 minutes, or just until tender. Drain in a colander and shock under cold running water to stop the cooking; drain.

To serve: In a 12-inch nonstick skillet, heat puree just until warmed through. Stir in Broccoli florets, remaining 2 teaspoon Butter, and season with Salt and Pepper.

Makes 4 servings

Abstinent Measuring

Each serving = 1 cup = 1 vegetable, 1 teaspoon oil.

*contribution from Area II Cookbook 2004

Carrot Soup

Ingredients

4 cup sliced Carrots

1 cup chopped Onion

2 teaspoon Olive Oil

4 cup Chicken broth

1 teaspoon Lemon Zest

2 teaspoon Curry

Salt and Pepper to preference

Directions

Sauté Onion in Olive Oil, but do not brown.  Add Carrots, Broth, Curry, Salt and Pepper.  Simmer 20 minutes.  Cool, puree in the blender or food processor and reheat to serve.

Makes 2 servings

Abstinent Measuring

Each serving = 2 vegetables

*contribution from Area II Cookbook 2004

Curried Cauliflower – Phul Gobi (Pithwali)

Ingredients

2 lb Cauliflower (flowerets)

2 cup Onion, chopped finely

2 TBLspoon Ginger

2 hot Chilies

½ teaspoon Black Mustard seeds

1 teaspoon ground Turmeric

2 TBLspoon Olive Oil

½ teaspoon Cumin powder

1 Tomato, chopped finely

3 TBLspoon Cilantro, chopped

Salt and Pepper (amount to your preference)

Directions

Heat Oil in pan and add Seeds.  Add Onions, Ginger, Chilies, Turmeric and sauté.  Add Cauliflower and Tomato.  Continue to cook mixture.  When tender, add Cumin and Cilantro.  Season with Salt and Pepper and serve.

Abstinent Measuring

1 cup = 1 vegetable

*contribution from Area II Cookbook 2004

Parsnips Au Gratin

Ingredients

8 oz Parsnips, peeled & thinly sliced

1 oz Cheese

½ teaspoon Arrowroot

2 TBLspoon Milk

dash Nutmeg

Salt (amount to your preference)

Directions

Cook Parsnips in microwave in 3 TBLspoon of Water.  Cook on high until done/tender. Discard any remaining Water.  Grate or finely chop Cheese.  Melt together with Milk in a separate small dish.  Blend melted Cheese mixture together with fork adding Arrowroot, Nutmeg and Salt.  Pour mixture over cooked Parsnips and mix thoroughly.  Return to microwave to heat, if needed.

Makes 1 serving

Abstinent Measuring

Each serving = 1 vegetable, ½ protein, ¼ condiment, 2 TBLspoon Milk from coffee reserve

*contribution from Area II Cookbook 2004

Curried Spring Asparagus Soup

Ingredients

1 lb fresh Asparagus

6 cup Chicken Stock or Bouillon

2 teaspoon Butter

3 TBLspoon Arrowroot

3 large Egg Yolks

1 teaspoon Curry Powder (or more according to preference)

1 cup Milk

Salt and freshly ground White Pepper

Directions

Remove and discard woody ends from Asparagus stalks.  Scrape spears with vegetable peeler, Cut off tips and reserve.  Dice stalks and combine with stock in 4 quart saucepan.  Bring to boil and cook uncovered for 10 minutes or until very tender.  Cool, then puree in 'blender or food processor.  Set aside.  Melt Butter over low heat in large heavy saucepan.  Add Arrowroot and cook, stirring constantly, 2 to 3 minutes.  Stir in puree and bring to boil over medium heat. Add Asparagus tips.  Cover and simmer 10 minutes or until tips are tender.  While soup is simmering, thoroughly combine Yolks, Curry and Milk with whisk.  Add to soup and heat through but do not let boil.  Season to taste with salt and pepper.  Serve hot.

Makes 2 servings.

Abstinent Measuring

Each serving = 1 protein, 2 vegetables and 1 tsp oil

*contribution from Area II Cookbook 2004

Mel’s Slaw

Ingredients

1 small head Cauliflower- peel and cut stems, julienne core

1 head large Broccoli 6" across- peel and cut stems, julienne core

1 pkg Broccoli Slaw

1 pkg shredded Carrots

½ head finely shredded Cabbage (some red for color)

1 BIG sweet Onion (from chili or Vidalia), chopped fine

2 stalks finely chopped Celery

Dressing for 8 oz Slaw:

2 TBLspoon Mustard

2 TBLspoon sugar-free Maple Syrup

1 TBLspoon Balsamic Vinegar

Directions

Prepare and mix raw Cauliflower, Broccoli, Carrots, Cabbage, etc. Separate 8 oz of mixture and add dressing. 

Abstinent Measuring

one serving = 8 oz Veggie mix + dressing = 1 vegetable  

*contribution from Janann Y

Sweet and Sour Cucumber Salad

Ingredients

2 Cucumbers, each about 7 inches long

½ teaspoon Salt

¼ cup Apple Cider Vinegar

2 packets artificial Sweetener

2 minced Green Onions

¼ teaspoon Celery Salt

½ teaspoon Dill

Salt and Pepper (amount to your preference)

Directions

Peel and seed Cucumbers; cut into very thin slices and place in large bowl.  Sprinkle Cucumbers with Salt, ½ TBLspoon Vinegar and ¼ packet Artificial Sweetener.  Gently toss and let stand 20 minutes.  Drain Cucumbers, gently pressing out liquid.  Pat slices dry on paper towels.  In a lidded container big enough to hold all the sliced Cucumbers with room to spare, mix the Vinegar and  Spices.   Add Cucumber slices, pop on the lid, and shake the container gently to mix. Chill Cucumbers in fridge until it’s time to eat!

Abstinent Measuring

1 cup = 1 vegetable

*contribution from Area II Cookbook 2004

Confetti Vegetable Casserole

Ingredients

1 large bag frozen mixed Vegetables for stir fry (carefully check ingredients for Sugar, Corn or other starches)

1 bag frozen Brussel Sprouts

1 bag frozen Broccoli florets

1 teaspoon bouillon per vegetable

3 TBLspoon Butter

2 cup Red and Yellow Bell Pepper in strips

Salt and Pepper to preference

use other seasoning as desired

Directions

Cook separately all frozen Vegetables in bouillon per package instructions, with seasoning.  Prepare Vegetables to assemble in a casserole dish.  Parboil Bell Peppers in bouillon and set aside.  Place stir fry Vegetables in bottom of casserole.  Place Broccoli florets over stir fry vegetables as a second layer.  For the third layer, decoratively place strips of Pepper in rows across top.  Place Brussel Sprouts individually between the rows of bell peppers.   Melt Butter and pour evenly across the top.

Serves at least 12 (depending on bag sizes).

Abstinent Measuring

1 cup = 1 vegetable, I teaspoon oil

*contribution from Area II Cookbook 2004

Oven Roasted Cabbage

Ingredients

1 head of Cabbage

4 packages of Goya Pork Flavoring

Salt and Pepper (amount to your preference)

Directions

Preheat oven to 350 degrees.  Spray baking dish with a nonstick spray.  Coarsely chop head of Cabbage and place in baking dish.   Spray Cabbage with nonstick spray (preferably Olive Oil flavored.)  Sprinkle with Goya flavoring, Salt and Pepper.  Cover with lid or aluminum foil.  Bake in oven for approximately 1 hour.

Abstinent Measuring

1 cup = 1 vegetable

Note

Goya seasoning can be found at Kroger’s in the Mexican food section.

*contribution from Area II Cookbook 2004

Crispy Okra

Ingredients

16 oz pkg cut frozen Okra or 1 ½ - 2 c cut fresh Okra (reduces to 1 c)

1 teaspoon Garlic flavored Olive Oil

¼ - ½ teaspoon Garlic Salt

¼ - ½ teaspoon Onion Salt

dash Rred Pepper

Directions

For frozen Okra – thoroughly thaw first.  Rinse in strainer or colander, removing as much of the jelly-like sticky stuff as possible.  Drain well, squeezing out as much of the water/sticky stuff as you can.

In a large pan coated with ½ teaspoon of Oil, cook Okra until crispy, just after the rest of the sticky stuff has been cooked away, stirring often.  Add the other ½ teaspoon of Oil half way through the cooking when Okra begins to stick to the pan.  Once crispy, reduce the heat and add spices, distributing them evenly in the pan.

Makes 1 serving.

Abstinent Measuring

1 serving = 1 vegetable and 1 teaspoon fat

*contribution from Area II Cookbook 2004

Eggplant with Artichokes and Mushrooms

Ingredients

½ medium Onion, sliced

1 large can Diced Tomatoes

1 - 8 oz can Tomato Sauce

1 large Eggplant, peeled & diced into 1 “ chunks

1 can Artichoke Hearts (packed in water)

1 large can of Mushrooms, or I lb fresh Mushrooms, sliced

2 TBLspoon total: Basil, Oregano, Garlic  or Italian Spice Mix

Salt & Pepper (amount to your preference)

Optional

Crushed Red Pepper

Directions

Prepare Eggplant by cutting into 1 inch (no larger) slices.  Salt and allow juices to rise to top of slices.  Pat dry and cut into 1 inch square chunks.  Put all ingredients in large pot. Cook with lid on for about 30 minutes.   Garnish with crushed Red Pepper

Abstinent Measuring

1 cup = 1 vegetable

Make it a Meal

Makes a great meal with 4 oz browned ground beef (or ground turkey) added to 1 c of the above mixture, Serve with a 1 cup/8 oz Salad

Abstinent Measuring: 2 vegetable and 1 protein.

*contribution from Area II Cookbook 2004

Cauliflower and Red Pepper Chowder

Ingredients

1 TBLspoon Butter

2/3 cup Shallots (about 4 lg), minced

½ cup Celery, diced

2 (14 ½ oz) cans Vegetable Broth

1 ½ cup Water

6 cups Cauliflower Florets (about 1 head), finely chopped

2 cups Red Bell Pepper (about 2 medium), finely chopped

1 cup Rutabaga, cubed

½ cup Turnip, chopped

1 Bay Leaf

1 cup 2% reduced-fat Milk

½ teaspoon  Black Pepper

3 TBLspoon fresh Basil (1 TBLspoon dried), minced

Directions

Melt the Butter in a Dutch oven over medium heat. Add Shallots and Celery cook 5 minutes, stirring constantly.  Add Broth and Water; bring to a boil. Add Cauliflower, Bell Pepper, Rutabaga, and Bay Leaf, return to a boil.   Reduce heat, and simmer 20 minutes or until Vegetables are tender.  Stir in Milk and Black Pepper. Cool slightly; discard Bay Leaf.   Place 1 ½ cup Soup in a blender or food processor; process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional 1-½ c soup.   Add the remaining soup to the pureed soup, and stir in Basil. Return the soup to the pan, and bring to a boil over medium high heat, stirring frequently. Remove from heat.

Abstinent Measuring

1 cup = 1 vegetable

NOTE

1. This tastes better after it's chilled for a few hours and the flavors have had a chance to meld. Leaving a portion of the soup chunky gives a hearty consistency.

2. For Vegan,  substitute your favorite Oil and Coconut Milk instead for Butter and Cow's Milk

*contribution from Area II Cookbook 2004

Spaghetti Squash Coconut Pie

Ingredients

2 medium or 1 large Spaghetti Squash (to yield 4 cup cooked Spaghetti Squash)

1 TBLspoon Coconut extract

8 oz Nonfat Evaporated Milk

¾ cup Splenda artificial sweetener

2 Eggs

½ teaspoon Salt

Directions

Preheat oven to 350 degrees.  Coat bottom of baking dish large enough to hold Spaghetti Squash(es). Puncture Squash with fork or knife a dozen or so times all around the Squash. Bake for 1 to 1 ½ hours – until Squash skin gives easily to the touch.  Rotate Squash every half hour. After Squash has cooled, cut in half and remove all seeds.  Ream out Squash from its shell and place in a separate bowl.

Coat pie plate with nonstick spray and set oven at 350 degrees.  Beat Eggs with a fork.  Add Coconut Extract, Milk and Sweetener.  Mix 4 cup Spaghetti Squash into the mixture.   Place in pie pan and bake for 45 minutes.  After cooled, cut pie into 8 portions.

Serves 8.

Abstinent Measuring

1 serving = ½ c vegetable, ¼ protein

*contribution from Area II Cookbook 2004

Onion Kugel

Ingredients

3 cup Onion, finely chopped

6 Eggs, separated

1 cup plus 2 TBLspoon  Oat Bran

2 TBLspoon Olive Oil

2 teaspoon Garlic Powder

1 teaspoon Salt

1 teaspoon Black Pepper

1 teaspoon Oregano

Directions

Preheat oven to 350 degrees.  Spray an 8 x 11” glass baking dish with Olive Oil flavored nonstick spray.  Separate Eggs.  Beat Egg Yolks in quart mixing bowl.  Add Onion and Spices and mix well.  Whip Egg Whites to stiff peaks (electric beater works best) and carefully fold into Onion mixture.  Place mix in baking dish.  Spray top with nonstick spray and cook for 45 minutes to 1 hour (until light brown.) Cook in middle of oven.

Makes 6 servings

Abstinent Measuring

1 serving = ½ vegetable, ½ protein, 3 tbsp bran, 1 tsp oil. 

*contribution from Area II Cookbook 2004

Ensalada Pepino

Ingredients

4 Cucumbers, peeled and sliced

1 Red Onion, sliced in rings

1 cup Jicama, sliced

1 Tomato, sliced

2 Tblspoon Splenda or other Artificial Sweetener, Splenda is a 1:1 replacement for sugar

2 Tblspoon Lemon Juice

2 Tblspoon White Vinegar

Sprinkling of Paprika

Directions

Combine all except paprika. Chill over-night. Toss in Paprika before serving..

Abstinent Measuring

1 cup = 1 vegetable

*contribution from Area II Cookbook 2004

Okra & Mushrooms

I was not born or raised in the South.  To me Okra was cornbread battered and deep-fried with lots of salt.  I didn’t like the “slimy” texture of some cooked okra dishes…just looking at them caused me to turn up my nose.  BUT, I’ve experimented and asked the natives questions.  And I have come to appreciate and love fresh Okra…especially in the summer when it’s fresh at Farmers Market.  See Notes below for decreasing the “slimy factor.”

Ingredients

2 lbs fresh Okra, sliced into 1 ½ inch pieces

1 lbs fresh white Mushrooms, sliced

3 fresh Carrots, sliced diagonally into 14 inch ovals

1 large Red Bell Pepper

1 medium Yellow Onion

2 cloves to 2 TBLSpoon Garlic, minced, your taste

2-3 TBLspoons Olive Oil

1-28oz can diced Tomatoes or Rotel Tomatoes

1 teaspoon Sea Salt

Optional

1 TBLspoon Brown Mustard seed & 1 teaspoon Cumin seed

Or  1 teaspoon Mrs. Dash or other spice mix

3 stalks Celery, diced

1-2 Jalapeno Peppers, minced

Directions

Place Olive Oil, Carrots, Yellow Onions and Garlic in large covered pan on medium heat.  Sauté until Onions turn translucent.  Add Salt, other spices of your choice and the Okra.  Stir well and replace cover.  Stir occasionally and cook until Okra well heated and turning a little softer.  Add Mushrooms and Peppers, mix well, replace cover and cook (with occasional stirring) until Okra is just starting to turn a darker shade of green.  Add Tomatoes.  Cook another 5-10 minutes, until it’s had a chance to get bubbly hot and has melded together.  Serve Hot.

Abstinent Measuring

1 cup = 1 vegetable

Notes

1.       Spices: I think only Salt is necessary, especially if using Rotel Tomatoes.  But I’ve used either Brown Mustard/Cumin OR Mrs. Dash and the results were equally tasty

2.      Slimyness:  I’ve discovered that the smaller the Okra pieces and the more over-cooked the Okra the slimier the dish.  Also adding the Tomatoes at the end reduces the slimy-factor.  The acid in the Tomatoes does the trick… but can be defeated by prolonged cooking.

Cucumber Salad

A nice cucumber salad adds to a summer dinner when it’s just too hot to heat up the kitchen cooking.  This is German Deli style, meaning it’s vinegary as opposed to creamy. 

Ingredients

6 Pickling Cucumbers, Sliced super thin (mandolin slicer works great)

1 medium Yellow, Vidalia or Sweet East Texas Onion, sliced super thin (goal is 1 cup of sliced Onion)

¼ cup White Vinegar

¼ cup Apple Cider Vinegar

1/8 cup Olive or Grape Seed Oil

1 teaspoon Sea Salt

¼ teaspoon dried or ½ teaspoon fresh Dill Weed (fresh is preferred)

Optional

1 Jalapeño, minced

Directions

Chop, mix and store in Glass bowl.  Best if you can let it mingle and meld for at least 2 hours.  Serve Cool.

Abstinent Measuring

1 cup = 1 vegetable

Serving Suggestions:  I like it in combination with Chopped Fresh Tomato Salad (Tomatoes, onions, jalapeno, vinegar, oil, salt.  Same recipe as above: substitute Tomatoes for Cucumbers, use less Onion and dice the Onion.  Great with anything grilled

Savory Quinoa

I wanted something different then Brown Rice or Corn!  This was a delightful find (God DOES talk thru Google, lol!).  Then, with just a little adjustment for my “style” of cooking/eating, it turned out great: hearty and flavorful.

Ingredients

1 TBLspoon Butter

1 small-medium Yellow Onion, chopped

1-2 teaspoon chopped Garlic

½ teaspoon Thyme

2 cups Chicken Broth [or Chicken Bouillon cube(s) and water to make 2 cups]

1 cup Quinoa, white or red

Optional

Sea Salt, to taste

2 TBLspoon Fresh Parsley, chopped  

Dash of Fresh Lemon Juice

Directions

Melt Butter in large Sauce pan or Sautéing Skillet. Add Onion, Garlic and Spices.  Also add Bouillon cubes now if using them.)  Cook on medium heat until Onion are clear.  Add Quinoa and stir continuously until all liquid/butter is absorbed from the pan.  Then add Chicken Broth (or Water for Bouillon cubes.)  Mix well.  Reduce heat and medium simmer for 15 minutes.  Serve Hot.

Abstinent Measuring

1 cup = 1 starch

Notes

The Parsley and Lemon are choices from the original recipe I found on the web.  I didn’t have any in my kitchen so did without and was happy enough with the results.  Next time I’ll try them though.  

CornBread

I finally got around to developing a gluten-free, abstinent corn bread.  What took me so long?  This is a great addition and the portion is big enough to satisfy any appetite.

Ingredients

1 ½ cup Corn Grits

½ cup Brown Rice Farina (also called Brown Rice Grits)

1 teaspoon Xanthan Gum

1 teaspoon Baking Powder

1 teaspoon Baking Soda

½ teaspoon Sea Salt

¼ c Coconut Cream or liquid oil/fat of your choice

1 - 12oz can Fat-free Evaporated Milk

1 Eggs

¼ c Water

Optional

For a sweeter version, add 1-2 packets of sugar free sweetener to the dry ingredients

Directions

Preheat Oven at 425 degrees F.  Spray Oil 8x8 or 9x9 baking pan.  Mix dry ingredients (Grits, Farina, Xanthan Gum, Baking Powder and Soda, Salt).  Blend well thoroughly to evenly distribute the xanthan gum through the mix, otherwise you’ll get globby, lumpy cornbread.  Add Coconut Cream/Oil and mix until all dry ingredients are “balled up” in the fat/oil.  Add Evaporated Milk, Eggs and Water and combine.  Immediately pour mixture into oiled baking pan.  Place in 425 degree oven for 15-20 minutes.  When crust is browning and Cornbread is pulling away from the sides of the pan, it’s done.  Remove from oven and divide pan into 6 equal portions.  Serve HOT!  YUM!

Abstinent Measuring

One Serving = 1/12 of pan = 1 starch

Make It A Meal:

For breakfast:
1 serving of Cornbread,
1 cup Breakfast Beans,
½ cup salsa(on top of beans) and
1 c diced fresh Mango
Abstinent Measuring: 1 starch, 1 protein, 1 fruit