Category Archives: Vegetarian

May 17, 2013 · 7:22 pm

German Apple Puff Pancake

Several weeks ago I (re)found a stack of folders containing hundreds of recipes that I had squirreled away.  Initially, these folders were completely forgotten about until last Fall when I had packed them up in preparation for moving.  Finally, I took some time to go through all those folders… thank you productivity stopping headache!

Always on the lookout for something delicious to start my day off with, I found an old print-out for German apple puff pancakes.  What I had envisioned in my head (fluffy pancakes with a layer of apples on the bottom) was completely different from the end result.  Turns out I was very much okay with that!

GAPP top1_wmbOGT

German Apple Puff Pancake

2 medium firm apples, cored, peeled, and sliced 1/4″ thick

3 Tbsp butter

3 Tbsp sugar

1 1/2 Tsp cinnamon

3 eggs

1/2 cup milk

1/2 cup all-purpose flour

1/2 tsp salt

splash of vanilla

Preheat oven to 425°F.  In a small bowl mix cinnamon and sugar, set aside.  Peel apples and cut into 1/4″ slices.  Melt butter in a large cast-iron skillet; add enough apples so that the bottom of the skillet is covered.  Sprinkle cinnamon/sugar mixture evenly over apples and sauté until they become soft and light brown on both sides, approximately 4-5 minutes.

Gently mix remaining ingredients into a smooth batter and pour over-top apples.  Place skillet into preheated oven and bake for 20-25 minutes.  DO NOT open the oven door while your puff pancake is baking, instead, use the oven light to see if it is done.  Once the pancake no longer appears wet it is done.

To serve, invert skillet over a large round plate.  It helps to run a metal spatula along the underside before flipping, this way the apples do not stick to the bottom.

I’m definitely making this again, and most likely it will be tomorrow!  However, this time I think I’m going to slice up some of my canned peaches instead of apples.

Images and content copyright © 2013 Danielle R Limoge. Recipe adapted from the magical melting pot blog (no longer available).

Leave a Comment

Filed under Baking, Vegetarian

February 18, 2013 · 11:06 am

Muffin Madness

Yesterday was one of those days where I wanted nothing more than to spend every available minute in the kitchen. And with the exception of a few domestic chores, that is exactly what I did! I’ve had muffins floating around my brain for the past few weeks and decided the time had finally come to test out a few ideas.

It’s no secret that I have a wicked sweet tooth! I put too much sugar in my coffee, cake is my favorite food, and if allowed I could easily put down back-to-back pints of Ben & Jerry’s Phish Food and Half Baked. Yeah, it’s that serious. Fortunately, I posses enough self-control to keep myself from going overboard! I’ve found that a daily dose of sweetness is just enough to keep me on the straight and narrow. So when I was dreaming up healthy alternatives to the cake-like muffins I really wanted to make, I was reminded of all my jams and jellies quietly calling out to me from the basement.

jam-filled almond oat muffins

Jam-Filled Almond Oat Muffins

1 cup AP flour

1 1/4 cup oat flour

1 1/2 tsp. baking powder

1/4 tsp salt

1/2 tsp baking soda

2 eggs

1 cup vanilla soy milk

1/2 cup light brown sugar

the fresh-squeezed juice from a medium-sized orange (approximately 1/4 cup)

1 tsp vanilla extract

1/4 cup grapeseed oil

1/4 tsp almond extract

1/3 cup fruit butter, jam, or jelly of your choice (I used blueberry butter and peach butter)

sliced raw almonds

granulated sugar for sprinkling

Preheat oven to 400°F.  In a medium bowl whisk together both flours, baking powder, baking soda, and salt.  In a large bowl combine eggs, milk, vanilla, brown sugar, oil, and orange juice.  Slowly add the dry ingredients to the wet ingredients and mix until barely blended; be careful to not over-mix the batter or your muffins will become tough.  In a separate bowl mix fruit spread and almond extract.  Fill muffin cups halfway with batter and spoon in 1 tsp of the fruit spread, then top off with more batter.  Lightly dust on a bit of granulated sugar and a sprinkling of sliced almonds.  Bake for 20 minutes at 400°F or until you can insert a toothpick and it comes out clean.  Transfer muffins to a wire rack and allow to cool 5-10 before eating.

Recipe yields approximately 14 muffins.

strawberry banana oat muffins

Strawberry Banana Wheat Bran Muffins

3/4 cup AP flour

1 cup oat flour

1 cup wheat bran

1 1/2 tsp. baking powder

1/4 tsp salt

1/2 tsp baking soda

2 eggs

1/4 cup grapeseed oil

1 cup vanilla soy milk

2/3 cup light brown sugar

1/2 cup mashed banana

1/2 cup mashed strawberries (frozen and then thawed work best for mashing)

1 tsp vanilla extract

Preheat oven to 400°F.  In a medium bowl whisk together both flours, baking powder, baking soda, and salt.  In a large bowl mix eggs and brown sugar until smooth; add milk, vanilla, wheat bran, oil, bananas, and strawberries and mix until well incorporated.  Slowly add the dry ingredients to the wet ingredients and mix until barely blended; be careful to not over-mix the batter or your muffins will become tough.  Pour into muffin cups and lightly dust on a bit of granulated sugar and top off with a strawberry.  Bake for 20 minutes at 400°F or until you can insert a toothpick and it comes out clean.  Transfer muffins to a wire rack and allow to cool 5-10 before eating.

Recipe yields approximately 18 muffins.

Both of my taste-testers were very happy with the outcome of these recipes, so much so that one suggested I open a bakery.  While I don’t think they are that amazing, judging by the ratio of eaten to non-eaten muffins left on the counter, I had better make another batch, SOON!

Images and content copyright © 2013 Danielle R Limoge.

4 Comments

Filed under Baking, Vegetarian

Tagged as , , , , , , , ,

January 25, 2013 · 9:26 pm

Some Like it Hot-Hot-Hot

Looking back, it was around 2005 when my love affair with capsaicin began.  During this time I could be found wearing mandarin collars and stunning imported silks, mainly because I was a server in one of my best friend’s family owned restaurants.  Sukhothai started it all.

Ever since, I’m always on the lookout for new ways to heat things up in the kitchen… and in the garden!  For the past 3 years I’ve grown Chinese Five Color peppers and this year will be no different.  Not only do these little babies pack a serious heat-punch, they also add a burst of vibrant color anywhere that needs a little livening up!

Chinese 5 color peppers

Last fall, I made the strategic decision to head over the river and through the woods and set up camp in my old stomping grounds… but not without first harvesting all my remaining produce still growing about the property!  With several quart boxes in tow, I was now faced with the challenge of preserving these bright beauties to be savored during the cold winter months.  In years past I’ve both frozen and dehydrated them, but never have I pickled them!

pickled peppers

Pickled Peppers

4 qts peppers – I used Chinese Five Color

4 cups distilled white vinegar

4 cups water

4 tsp pickling salt

olive oil

Wash peppers thoroughly.  Remove core, seeds, and stems of large peppers and coin; small peppers can be processed whole with stems intact.  Make 2 small slits in whole peppers.

Mix vinegar and water; heat to boiling.  Be careful to not boil your vinegar too long as it is rather volatile.  Tightly pack peppers into sterile, hot jars and pour the vinegar-water on top, leaving 3/4″ headspace.  Add 1/4″ olive oil and a pinch of salt, if desired.  Wipe rims, add two-piece adjustable lids and process in a boiling-water bath for 15 minutes.  Remove jars from canner and place on a wire rack for 12-24 hours, undisturbed, so seals may properly set.

Makes 8 pints.

Images and content copyright © 2013 Danielle R Limoge. Recipe courtesy of Putting Food By

10 Comments

Filed under Boiling-Water Bath Canning, Pickling, Vegan, Vegetarian

Tagged as , , , , ,

November 26, 2012 · 8:44 pm

Southwestern Pot Pie

Sooooo, it’s been quite a while since I’ve posted.  Yes, I know you are aware of that.  However, in my defense, mid-September I packed up and moved out.  Yep.  Left it all behind.  Over the river and through the woods I went.  Literally.  Then, in October I was promoted.  A good career move?  Yes indeed!  Is it incredibly stressful?  YOU BETCHA!  I traded in a 500 mile/week commute for 60.  Unfortunately, I’m still putting in the same amount of hours.  This is still a good thing.  No really.  It is.

So, with the new life and new work comes less time and I’m surprisingly ok with that.  I’m spending my time living, laughing, and loving.  This is a very good thing.

Don’t get me wrong, I still think about the blog.  A lot.  Every time I embark on a new canning adventure, or cook up something delicious I want to share it with you.  Really, I do.  But then days turn into weeks, and weeks fade into months; then, the season has passed.  And in my draft que those forgotten posts hibernate until their season of plenty returns.

Now you know where I’ve been and why the blog is so quiet.  It’s not that I’m no longer canning, preserving, and obsessing over food, because I am.  TRUST ME!  I just lack the required time to write about it.  Now that my days are darker and the air is colder I’m hoping to change that.  But, I make no promises.

We can thank my bestie for giving birth and a much needed 4 day holiday weekend for this very tasty season-appropriate recipe.  Friday I headed back over the river and through the woods toting food and a few other necessities, in exchange for cuddles with that sweet little baby boy.  She and the hubs had lunch and dinner, I got to feed, rock, and snuggle baby Grey!

Southwestern Pot Pie

1 pt tomato salsa

1 pt Spicy V8

1/2 pt water

1 large sweet potato, peeled and cubed.

1 butternut squash neck, peeled and cubed.

1 large onion, chopped

1 cup kidney beans

1 cup northern beans

1 cup corn

a light sprinkling of cinnamon

olive oil

1 small box cornbread mix

1/3 cup milk

1 egg

In a large pot heat oil over med-high heat and add onion; sauté until crisp-tender, about 4 minutes.

Stir in sweet potato, squash, salsa, water, V8, and cinnamon.  Heat mixture until boiling.  Reduce heat; cover and simmer 20-25 minutes or until potatoes and squash are tender.  Stir in corn and beans.

In a medium bowl combine cornbread mix, milk, and egg.  Spoon on top of vegetable mixture.  Cover; simmer approximately 20 minutes or until a toothpick inserted into the center of the cornbread comes out clean.

Enjoy!

Images and content copyright © 2012 Danielle R Limoge. Recipe adapted from Betty Crocker Easy Everyday Vegetarian

2 Comments

Filed under Vegetarian

Tagged as , , , ,

August 12, 2012 · 10:42 am

Corn Cob Stock

Often I find myself wondering how something so simple can be so delicious?  That very question was running through my mind as I was putting up another waste-not-want-not recipe.

Several weeks ago I stopped by the farm to pick up my yearly bounty of sweet corn.  Typically, I freeze the kernels and the cobs are cooked down and transformed into a sweet, honey-like jelly; this year, however, I wanted to do something a little different!  Yes, corn was still frozen and cobs were cooked, but instead of adding sugar and making jelly I jarred that savory, sunbeam-yellow liquid and canned a big ol’ batch of stock!  Three gallons to be precise!

This recipe is soooo easy-peasy; you need just two simple ingredients: corn cobs and water.  That’s it!

Corn Cob Stock

Corn Cobs

Water

Place cobs into a large stock pot and cover with one inch of water; you may need to cut your cobs in half to get them to fit.  Bring pot to a boil, reduce heat and simmer for 90 minutes.  Strain liquid through several layers of cheese cloth or a coffee filter.  Fill sterilized pint and or quart jars, reserving 1/2″ headspace.  Wipe rims, adjust two-piece lids to fingertip-tight and process at 10 pounds in a pressure canner for 20 minutes.  Place jars on a wire rack and allow to cool, undisturbed, for 12-24 hours so seals may properly set.

Corn cob stock must be pressure canned to ensure safe shelf-stability.  If you do not own a pressure canner you can freeze it, just be sure to allow enough headspace so your jars do not break as the liquid freezes and expands!

I probably used anywhere from 24-30 cobs to make my stock, but I also had two large stock pots reducing at once!  I knew this was going to be delicious so a double batch was definitely in order!

Images and content copyright © 2012 Danielle R Limoge.

1 Comment

Filed under Pressure Canning, Vegan, Vegetarian

Tagged as , , , , ,

June 17, 2012 · 6:36 pm

Fruit-Infused Vinegar

I can’t believe almost a month has passed since my last post, which by the way, was only a picture!  Lame, I know!  What can I say, life has taken a turn and unfortunately it isn’t in the direction of my garden.  When I take something on I throw everything I have at it.  In the past it was sewing, then food growing, and now my career.  I also happen to be someone who refuses to fail; when I’m told I can’t do something I will stop at nothing to prove you wrong.  Well, I finally hit a wall.  I’ve been struggling for months, refusing to admit what everyone else has been telling me.  I. can’t. do. it. all.

I can’t work 14 hour days, take on custom orders for PixyPatch, blog, and maintain close to 2000 square feet of growing space.  There I said it.  –>Insert HUGE sign of relief (and defeat).<–  Something has got to give and unfortunately it’s the garden.  Fear not friends, I’ll still be around, I’m just scaling back.  Way back.

Over the past month I’ve done a bit of canning, dehydrating, and cooking.  As to when those posts will actually make it onto OGT has yet to be determined.  I whipped up a delicious vanilla-ginger rhubarb jam several weeks ago and I’d love to share it while rhubarb is still in-season, but I make no promises! :)

I am however going to share a quick recipe for fruit-infused vinegar.  It is the perfect addition to all those fresh-from-the-garden salads!

Strawberry-Infused Vinegar

2 cups fresh fruit: I used strawberries but plan on trying cherries, blueberries, and peaches!

2 cups distilled white vinegar

Place fruit and a bit of vinegar in a food processor and purée until smooth.  Combine liquid fruit and remaining vinegar in a sterilized quart jar, add lid and shake.  Allow mixture to sit in a cool dark place for 10 days; shake daily to blend flavors.

Strain vinegar through several layers of cheesecloth or coffee filters and discard solids.  Vinegar will keep at room-temperature for up to a year.

Images and content copyright © 2009-2012 Danielle R Limoge. Recipe courtesy of Put ‘em Up.

3 Comments

Filed under Infusions, Vegan, Vegetarian

Tagged as , , , , , , , ,

May 9, 2012 · 8:14 pm

A Post For The Impatient

Twenty-one days.  That’s it my friends.  We’re talking three short weeks between germination and harvest.  And just what is this presto-pronto-producer you ask?  Why the undervalued radish of course!

When I planted my first garden in ’91 the only veggie request I had was from my father; he asked for radishes.  To this day, I remember sitting in the kitchen watching him enjoy a plate full of those crunchy, lightly salted, ruby-red radishes, that I oh-so-proudly grew.  I too share his excitement over that cruciferous vegetable: they’re delicious raw, cooked crisp-tender, fermented, and (I can now say) pickled!

Pickled Radishes

2 large bunches of radishes (I used French breakfast, but any variety will do!)

1 cup cider vinegar

1/2 cup sugar

1/2 cup water

4 tsp sea salt or any non-iodized salt such as kosher

1/2 tsp brown mustard seed

1/8 tsp whole coriander

1/4 tsp black peppercorns

3 cloves garlic – sliced

Coin radishes and place into a bowl of ice water.  Set aside.  In a large sauce pot combine water, vinegar, salt, and sugar; stir to dissolve sugar and bring mixture to a slight simmer.

Fill each sterilized pint jar with the above mentioned spices, add one clove of garlic to each jar, then add (drained) radishes; fill jars with hot brine, leaving 1/2″ headspace.  Remove air bubbles; wipe rims and add two-piece adjustable lids to fingertip-tight.  Process in a boiling-water bath for 15 minutes.  Remove jars from canner and allow to cool on a wire rack for 12-24 hours, then store for up to a year.  Yields approximately 3 pints.

This recipe also produces a delicious refrigerator pickle; however, you should wait two weeks before enjoying so the brine can properly develop!

Images and content copyright © 2009-2012 Danielle R Limoge. Recipe adapted from Canning Homemade.

2 Comments

Filed under Boiling-Water Bath Canning, Pickling, Vegan, Vegetarian

Tagged as , , , , , , ,

January 29, 2012 · 9:51 am

Split Pea Soup

I enjoy soup no matter what the current season happens to be; however, there’s something extra special about a hearty bowl of hot soup on a cold winter’s day!  Even though I have a pressure canner, I typically freeze my soups and stews since they tend to be recipes I’ve created and are not suitable for canning.  With my freezers still full from last year’s homegrown organic vegetables, I’ve decided it’s time I began canning soup and reserving my precious freezer space for other goodies!

Last December, I began flipping through the pages of my canning books deciding on what soups I would put up.  The first one I am going to share with you is split pea.  The original recipe called for ham, which I immediately omitted; it also listed allspice, which complements the flavor of ham.  I omitted that one too.

Dried herbs are considered a “freebie” when canning; they are interchangeable and you can add as much or as little as you would like.  Remember that this rule only applies to dried herbs and spices.  Some recipes can be safely doubled without challenging the integrity of the finished product, this is one of them.

Split Pea Soup

2 lbs dried split peas, yellow or green (2 cups dried split peas weighs 1 lb, so I used 4 cups for this recipe)

4 quarts of water

2 cups chopped onion

3 cups sliced carrots

2 bay leaves

1 tbsp granulated garlic

2 tsp celery seed

2 tbsp salt

2 tbsp pepper

Combine (rinsed) dried peas and water; bring to a boil in a heavy-bottomed sauce pot.  Skim off any foam that develops.  Reduce heat; simmer covered for about one hour or until peas are soft.  If a smooth soup is desired, press mixture through a food mill.  I skipped the food mill since processing will generally result in a semi-smooth consistency.  Return mixture to the sauce pot.  Add remaining ingredients and simmer gently, about 30 minutes.   If mixture is too thick add boiling water.

Ladle hot soup into hot, sterilized jars, leaving 1-inch headspace.  Wipe rims and adjust two-piece lids to fingertip-tight.  Process in a weighted gauge steam-pressure canner: pints for 75 minutes and quarts for 90 minutes, at 10 pounds of pressure.  For a dial gauge steam-pressure canner: process pints for 60 minutes and quarts for 75 minutes, at 11 pounds of pressure at sea level.  If you have a mixture of jar sizes, process at quart time.  Turn off the heat.  Once the pressure has dropped to zero, open the lid, remove the jars and allow to cool, undisturbed, on a wire rack for 12-24 hours.

Because I doubled the recipe it yielded 4 quarts (or 10 pints).  Should you want to make a single batch (just half all the listed ingredients), it will result in 5 pints or 2 quarts.

This recipe can be frozen; however, to ensure shelf-stability it  MUST be processed in a steam-pressure canner.

Images and content copyright © 2009-2012 Danielle R Limoge. Recipe adapted from Ball Blue Book Guide to Home Canning, Freezing & Dehydration.

Leave a Comment

Filed under Pressure Canning, Vegan, Vegetarian

Tagged as , , , ,

January 13, 2012 · 11:50 am

East African Kunde

I’m not someone who makes New Year’s resolutions.  The way I see it is if you’re serious about making personal change then do it; don’t wait for a new year!  I do however enjoy entertaining the idea of New Year’s good luck foods.  Where I grew up, pork and sauerkraut are synonymous with good luck, but since I don’t eat meat, that dish is obviously out of the question.  So instead, I follow the southern United States’ approach and cook up some black-eyed peas!

In the past I’ve made my famous black-eyed pea salsa; this year, I thought I would put an East African spin on my dish-o-luck!  I’m so glad I did because it turned out amazing and is now a favorite recipe!

East African Kunde

1 cup uncooked red rice

2 cups tomato water (if you don’t can tomatoes regular water will do just fine)

2 cups cooked black-eyed peas

2 cups corn

1 large onion, chopped

1 quart jar canned tomatoes

1 can coconut milk

1 tsp yellow curry power

1 tsp turmeric

1 tbsp brown sugar

1/2 tsp cayenne

1/2 tsp chili powder

1 tsp smoked paprika

salt and pepper to taste

olive oil

Place rice, a pinch of salt, and tomato water in a medium sauce pan; bring to a boil, then reduce heat and simmer ’til rice is al dente.  Cooking times vary for different types of rice, I think mine took about 30 minutes.

In a large wok, sauté onion in a bit of olive oil over medium heat.  Once the onion become soft (2-3 minutes), add the spices and stir well.  Add the tomatoes, corn, and black-eyed peas stirring to incorporate all ingredients.  Pour in the coconut milk and allow to simmer for 30 – 45  minutes, until liquid has reduced.

Pour kunde over rice and enjoy!

Images and content copyright © 2009-2012 Danielle R Limoge.  Recipe adapted from Irreverent Vegan.

Leave a Comment

Filed under Vegan, Vegetarian

Tagged as , , , , ,

January 8, 2012 · 2:07 pm

English Muffin Bread

I have an arsenal of bread recipes at my disposal, some are my own, others come from friends, books, and the interwebs.  The bread I am sharing with you today is from the 1977 edition of Better Homes and Gardens Homemade Bread Cook Book.

I’ve made this bread several times and not once has it disappointed.  It’s a no frills, rustic loaf that is well suited for jam and toast or grilled sandwiches; my most recent favorite is tofurkey, leeks, and Daiya cheddar cheese.  When steam-baked it develops a wonderful crusty exterior and dense chewy interior.

English Muffin Bread

3 cups all-purpose flour

3 Tbsp active dry yeast

1 Tbsp raw sugar

1-1/4 cups warm water

3/4 Tsp salt

In a large bowl combine flour and yeast, set aside.  In a medium sauce pan heat water, sugar, and salt until warm (115-120°) stirring to dissolve sugar.  Add wet ingredients to dry mixture, stir until a soft dough forms.  Shape into a ball and place in a lightly greased bowl, turning once.  Cover and allow to rise until doubled in size, about 1 hour.  Gently press dough down; cover and allow to rise for an additional 10 minutes.

Grease a 1-quart casserole dish and sprinkle with cornmeal.  Place dough in casserole and sprinkle top with cornmeal.  Cover, let rise ’til doubled in size  (40 minutes) and bake at 400°F for 40-45 minutes.  If the top begins to brown too quickly tent with aluminum foil.  Place loaf on a wire rack and allow to cool completely before slicing.

Images and content copyright © 2009-2012 Danielle R Limoge.  Recipe adapted from Better Homes and Gardens Homemade Bread Cook Book

Leave a Comment

Filed under Baking, Vegan, Vegetarian

Tagged as , , , ,