pickled jalapenos

 A neighbor gave me a bunch of jalapenos earlier this year, with which I made "cowboy candy."  I did not care for that at all, and I'll reserve them for being chopped into cornbread in the future.  So when my plant started producing heavily, I decided to go the more traditional pickled route, and I'm very glad I did because these are great.

- jalapenos (I had about 3/4#)

- garlic cloves (about 2, sliced) 

- bay leaves, peppercorns

- water & white vinegar in equal amounts (I did about 1.5 cups of each)

- salt and sugar (about 1 T each)

Sterilize jars in water bath, heat lids.

Slice jalapenos and garlic.

Heat water, vinegar, salt, and sugar.  Bring to simmer.

Pack peppers and garlic into hot jars, add a bay leaf and peppercorns to each jar, pour brine over. 

PRocess water bath for 10 minutes. 

sunflower seed bread

 I discovered a bag of past best by date sunflower seeds in the back of my refrigerator so I want to use them up quickly.  This recipe for German Sonnenblumenkernenbrot was pretty good. Here's the video of making it, also.

 

Ingredients

Day 1 (or morning): Sourdough

• 100 g Whole Wheat Flour
• 100 ml Water
• 10 g Sourdough Starter or 3 g dry yeast

Day 1: Scalded Flour

• 100 g Whole Wheat Flour
• 150 ml boiling Water

Day 1: Seeds

• 100 g Sunflower Seeds (or Pumpkin Seeds)
• 200 ml Water

Day 2 (or afternoon):

• Sourdough from Day 1
• Seeds from Day 1 (including the water)
• Scalded Flour from Day 1
• 300 g Whole Wheat Flour
• 4 g Instant Yeast
• 13 g Salt
• some additional Sunflower Seeds for the top

 

Instructions

Day 1

• TIP: Measure the water on the scale if possible. 1 ml water = 1 g!

  Mix the ingredients for the sourdough: Mix the water with the sourdough starter, then add the flour. Mix well, cover, and set aside overnight.

   Next. mix the ingredients for the scalded flour: Pour boiling water over the flour and mix until it has combined. It's supposed to be a big lump so don't worry that it's not enough water! Cover and set aside for several hours or overnight.

   Soak the Seeds: Pour the hot water over the seeds, cover and set aside for several hours or overnight. This step is important so the seeds won't soak the liquid from the bread dough later.

Day 2

• In a large bowl place the flour, the scalded flour, the sourdough, and the soaked seeds including the water.

  Add the yeast and salt. But the salt a little aside and not right next to the yeast.

  Start mixing at a low speed for 3 minutes, then increase the speed and mix for another 4 minutes.
• Put the dough into a large bowl, spread it out and let rise for 90 to 120 minutes.
• Remove the dough from the bowl and shape it into a log.
• Brush some water onto the top of the dough. Put some sunflower seeds on the board and roll the top of the bread over it so it sticks to the bread.
• Grease a loaf pan and put the dough into it – sunflower seeds on top. Make sure it goes all the way into the corners.
• Cover the baking pan with a clean kitchen towel and let ferment for about 50 minutes until it has clearly increased in size.

Baking

• Preheat the oven to 250°C / 480°F.

   Place the bread into the oven. Also put an oven-safe bowl with water into the oven to create some steam. Close the oven door and reduce the heat to 210°C / 410°F.

   Bake for 20 minutes, then remove the bread from the baking pan and also remove the bowl with water. Put the bread back into the oven.

   Bake for another 20 to 25 minutes. The bread is ready if it sounds hollow when you knock on the bottom of the load.

   Let cool completely before cutting.

okra stew with chicken and sausage

 I won't call this gumbo because the sausage isn't andouille and I don't ever make a roux, but it is super super good and I got to use up things in fridge and freezer.  

Ingredients

• 2 links sausage (always great with andouille but I had Polish sausage to use up), sliced
  
• 1 onion, chopped
• 1/2 green bell pepper, chopped fine
  
• 2 stalks celery (I didn't have it but it is always good)
• 4 cloves garlic
  
• okra (I've been saving it all week as my plants are starting to produce; it was maybe 3/4#?), chopped (and/or small pods); slice with sharp knife to avoid sliminess
  
• splash apple cider vinegar if needed
  
• chicken (maybe 1 c.? I strip from rotisserie chicken and freeze in baggies)
• 2 cup chicken stock
  
• 2 tsp Tony Chachere's Cajun seasoning
• 1 tsp file powder

Process

1. In pot over medium heat with oil, brown sausage.

2. Add onions, pepper, and celery and cook until lightly browned/onion translucent.

3.  Add garlic and cook a couple of minutes, stirring.

4.  Put this mixture in a bowl.  Add more oil to pan, heat.

5.  Cook okra about 5-7 minutes until with brown spots.  If it's slimy at all, add some ACV.

6.  Add back in the sausage mixture.  

7.  Add 2 cups chicken stock, heat.

8.  Add in the chopped chicken.  

9.  Add in the Tony Chachere's.

10.  Bring to low boil and let simmer covered for about 15 minutes.  

11.  Add in the file powder, stir, and taste.  

Eat with rice.