Yes I can! Rum Nectarine Preserves

Thanks to Allie @ the forgottenbeast for finally getting me to stop being lazy and start canning.  It honestly wasn't as hard as I thought it would be.  The hardest part was finding the darn jars and lids.  I guess its not "canning season".  Except that it is, isn't it??

 

First, I chopped up a bunch of nectarines (my favorite summer fruit!!!).   Then added 1/2C of rum, some sugar, some lemon juice, pectin and started it boiling. 

After boiling off (some of) the booze I added the rest of the sugar, boiled for a minute, then placed the jam in hot sterile jars. I capped the suckers and put them in a big old pot of boiling water.  (I didn't have any sort of special equipment to do any of this, by the way, and the cans stood up just fine).

 

After about 10 minutes in the boiling water I took them out, put them  on the counter and pretty soon heard "Pop!" "Pop!"  I think that means I did something right.  :-) 

The nectarines and the rum are delicious together, but I think next time I would use less sugar.  It is a bit too sweet for my taste, although I don't have a big sweet tooth to begin with.  Does anyone know how to adjust the jam recipes for less sugar?

Nectarine Rum Preserves
4.5C chopped Nectarines
1/2C Rum
1 packet pectin (no sugar needed variety)
3C sugar
2Tbs Lemon Juice

1. Sterlize all equipment and jars (this makes enough for six 8oz jars).
2. Mix 1/4C of the sugar and pectin.  Add to nectarines, lemon juice and rum in a large saucepan and bring to a rapid boil over high heat.  Stir constantly!
3.  Add in remaining sugar and return to a boil for 1 minute.
4. Fill awaiting sterilized jars, cap and process (boil) in the big ol' pot of water for 10 minutes.
5. Allow to cool on the counter.  Lids that cannot be popped down mean that the canning went as planned and everything is sealed.  If it DOESN'T seal properly just store it in the fridge and eat right away.

For a more detailed canning description check out this post!

Up next?  Spicy SPICY dill pickles! 

EDIT:  Whoever found my blog searching for "Balsamic Terrier" ... we need to be friends.  

Veggie Burger (AKA summer squash recipe #2)

I have so many of these.

SOOO many.  So when I saw this delicious veggie burger recipe from the edible perspective I knew I had to try to incorporate some summer squash into the mix.

I'm not sure if my burgers were as good as the original, but they were darn delicious and used up some squash.  :-D Also, well liked by certified squash haters.  Always a plus. 

Black beans!

Mashed with quinoa. 

Cookin' up some summer squash.

Delicious baked burger! Topped with the most amazing BBQ sauce from the St. Helena Olive Co.

Veggie Burgers with Summer Squash

adapted from Edible Perspective

Ingredients

-1can black beans (rinsed and drained)

-3C diced cooked potatoes, I used half sweet and half russet.  I also chose to roast the potatoes in order to up the flavor! 

-2 diced summer squashes

-1/2 onion, diced

-1C cooked quinoa--I cooked it in veggie broth, for more flavor

-1/4C flour (I used garbanzo flour)

-1t salt

-1t cumin

-1/2t garlic powder

-1/2t cayenne pepper

-1T olive oil

Method

1.  Prep by cooking the quinoa (I recommend using broth for more flavor) and cooking the potatoes.

2. Preheat oven to 375.  Dice the summer squash in a small dice, season with garlic powder, salt, pepper and cayenne and saute over medium high heat until cooked through and starting to caramelize, about five minutes. 

3. Smash the beans and the potatoes together until combined, but not fully pasty.  We want some chunks of spuds/beans for texture. 

4. Add all of the rest of the ingredients and mix until combined.  Check the seasoning and adjust to taste. Make sure the mixture is cool enough to handle (ouchie!) and shape into patties (about 8-10).  

5. Bake at 375 on a cookie sheet for 15 minutes, flip and cook 20 minutes longer until the top is nice and crispy.  

Recovery Smoothie #1

This one goes out to all my friends who were over here last night. :-)

Recovery from what, Karla?  Well, it could be from running? Or maybe biking?  Or perhaps other things one might need to recover from. Personally, I am recovering from two slices of pizza.  I don't think cheese agrees with my tummy anymore.

Recovery Smoothie
Serves 2

Ingredients
1C almond milk, unsweetened (or any other milk, I've also used water + ice with a bit more agave)
2 very ripe frozen bananas, cut into chunks
1C pineapple cubes
2C (two large handfuls) spinach
1T agave nectar, or 1 packet stevia to taste.  My bananas were ripe enough that I didn't need to use sweetener

Method
Blend. Drink. Recover.

You can't taste the spinach, I swear.  Veggie hater approved.

WIAW #2 + jogging+ lazy girl guacamole recipe

Yay, What I ate Wednesday is back!  I was so inspired by all of the posts last week.  I had all sorts of grand plans to make new foods from them, but the week just got away from me and I ended up not really going to the store or trying anything new.  Next week I WILL be better. :-D

Here it is: What I ate on Tuesday, for What I ate Wednesday!

"Breakfast"

yep..double tall soy vanilla latte. I don't drink them every day...but..enough ;-)

"Snack"

A hunk of local fresh sourdough. One of the BEST things about the bay area, I swear.

"Lunch"

Lemon barley stew the same as last time, but with an added zucchini.

Another snack of a peanut butter pretzel cliff bar.  Mmmmmm.

"Dinner"

I lost another bet, but the request this time was one I can *totally* get on board with.  Veggie meat tacos!  I usually have black bean tacos, but when a veggie meal is requested of course I'm going to indulge.

My taco had some spiced veggie meat, spinach and lazy girl guac.

Lazy girl Guacamole
Ingredients
1 or 2 avocados, ripe.  1 avocado gives a really spicy zesty flavor, while using two avocados makes a creamier richer sauce
Juice of one lime
1 serrano pepper (or jalapeno), seeded
1 shallot
Salt and pepper to taste.

Method
Put the lime juice, pepper and shallot in the bowl of your food processor. Blend!  Then, add the avocado.  Blend for a couple pulses.  Spoon into a bowl and add salt and pepper to taste.

I used to chop all my veggies for my guac by hand.  This is MUCH easier. :-).  I also no longer add tomatoes to my guacamole because they always seem to make it too watery.  I chop up some tomatoes and add them on top.

Jogging!
 
Goals from last week: "Goals for next week are 10mi total, a speedy workout of 8:30/mi and a long work out of over 3 mi."

This week: 
6/30-  2.65 @ 9:51/mi
7/1-    1.35 @ 9:05/mi.  Not as speedy as I wanted.  Note to self--no beers before running.
7/2-    4.3 @10:43/mi.  I walked for 1 min every mile on this long run to try to save my knees.
7/5-    2.65@10:00/mi.  Just feeling crappy :-(

Goals for next week:  Run at least four days for a total of at least 10 mi.  Do the same 4.3 mi loop without walking.  I am pretty sure my knees can handle it.  Speedy run of under 8:30.

Eating goals:  Less processed food, more variety!  I want to make at least 3 new meals inspired by YOUR WAIW posts.  So I'm going to go start looking through them now!! <3

Pulled Pork, BBQ Sauce and BBQ Portobellos

Well, I lost a bet.  The result being slow cooker pulled pork. I wanted to share the recipe even though it is not MY favorite recipe, because everyone else loves it so much.  My new favorite sandwich (vegan and made with the same BBQ sauce) is at the bottom.  As soon as I lost the bet this was the very first request, that should give you a hint about how good it is! It's also super easy like most everything I make.  :-)

Ingredients:
3Lbs Pork.  (I've used loin, very lean and tender and shoulder, which is much cheaper)
1 Yellow onion
1C BBQ sauce (recipe follows)
1 bottle of beer

Method:
1. Sear the pork in a very hot skillet on all sides. This should only take a couple of minutes.
2. Slice the onion and layer it on the bottom of the slow cooker.  Put the seared pork on top of the onions.  Pork the beer over the pork, then top with BBQ sauce.
3.  Cook on low 6-8 hours in the slow cooker. Cool and pull!

BBQ Sauce Recipe:
Adapted from Moria, who adapted it from a magazine..we're not sure which one.  :-D


Ingredients:
2 Shallots, minced
1/2 C Ketchup
1/3C worcestershire sauce (Annies is Vegan)
1/3C apple cider vinegar
1 Tbs dijon mustard
1Tbs Garlic Powder
1/2 tsp paprika
1/4 cup molasses
1/4tsp cayenne pepper
Pinch Salt and Pepper

Method
1. Saute shallots over medium heat until translucent.
2. Add all other ingredients and simmer gently for a couple of minutes (about 5)
3.  Blend with an immersion blender (or in a standard blender) until smooth.
4. Enjoy! ;-)

I LOVED the BBQ sauce but I'm not a big fan of the pulled pork (really meat in general) so I decided to make something vegan with the BBQ sauce.  It turned into "The Best Sammich EVAR".  

To make it I marinated a portobello mushroom with 1/4C of the BBQ sauce thinned with 1/4C water for about 15 minutes.  I cooked the mushroom over medium-high heat in a grill pan until it was browned and cooked through.  I sliced it and layered it with more of the BBQ sauce, baby spinach and sliced red onions on a sour roll.  If you know (or are!) a "mushroom hater" you should definitely try out BBQ portobellos.  They turned out so savory and filling.  I want another sammich now.... 

*tummy rumblings*

Carter Beats the Devil

My favorite cocktail of all time.  I had to make it at home.  If you get the chance, however, go to Flora in Oakland and try the real deal.  Amazing!

Basically, it is just a spicy margarita.  But it is so much more.  I don't know how, but it goes beyond margarita to something really, really special and fancy tasting.

The first thing you need to do to make this cocktail is fill a jar with dried hot peppers, then cover the peppers with high proof rum (151).  Let the jar sit for at least 2 weeks, then strain it. The 151 will now be SMOKING hot.  Mmmmm. 

Then, mix (over ice)

-3oz tequila reposado
-1oz lime juice
-1tbs agave necter
-1tsp chili infusion (or to taste...start with VERY little)

Mix well.  Strain out the ice (easy if you have a cocktail shaker..) and serve cold. It is especially nice after a run.  I'm just sayin'.  :-D

It was super sunny out so I took a picture in the sun, just because sun makes me happy.