I'm quite tired of boiled potatoes (how we ate them in Germany), so I roasted them today to eat with cabbage and they were great. I'm just putting this "recipe" here to remind myself of temperature and time.
Clean, chop potatoes. Mix with oil, salt, pepper, garlic powder, onion powder, and whatever else (like rosemary).
Preheat oven to 425. Roast approximately 30 minutes.
Mirlitons are a big deal here in southern Louisiana. Known as chayote elsewhere, they're fruit of a vine that is used in fall dishes - such as stuffed mirlitons and mirliton dressing at Thanksgiving. Usually they use shrimp, which I can't eat, but when a neighbor had heaps to give away of course I grabbed some. I'll pot a couple to sprout my own vine, and the others I made this and it was good.
- Cook 3/4 c. wild rice to specifications (mine calls for scant 2c water, cook 45 minutes)
- In separate pan, saute 1/4-1/3# spicy Italian sausage. Once it's starting to brown, drain grease as necessary. Then add in
- 2 large mirlitons, peeled and chopped
Cook over medium-low heat for 20 minutes. No need to add any liquid.
Once done, add in the wild rice mix and stir it up well. Taste and season as needed.
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Update: this was actually really good and I didn't mind several days of leftovers. Even good for breakfast. Next time I'll cut the sausage a bit more and put a fried egg on it. Yum.
I always have yogurt in my fridge, and often I have a half a lemon that I need to use up. This is a tasty treat.
- 2 cups yogurt
- lemon zest & juice (1/2 - 1 lemon)
- 1 Tbsp. sugar
Stir it up and enjoy!
I've been letting the calamondins on my tree stay on because they're pretty in a drearier season and in a prominent front yard spot, but today I was inspired to use them instead. I first encountered this fruit when I lived in Oceania, and they were known by the local name "ging gong." The juice is outstanding with fish - such as with sashimi, and also as a marinade. Also outstanding as a beverage and I drank a lot of lemonade with it and with gin and tonics. I was delighted to find out that they grow well here, so last year I put in a tree and it's already giving me a lot.
So how about marmalade? I've got everything on hand.
This recipe is across the internet in numerous places so not sure of an original source.
Ingredients (ratios):
Steps:
After processing fruit, put into a pan and add the water. Bring to a rolling boil and keep it there for 15 minutes. Remove pot from the heat and let it sit overnight.
The next day, bring it back to a boil and very slowly add the sugar (can take 10 minutes). Stir until it completely dissolves. Bring temperature to 220 degrees.
Prep (sterilize) jars and lids, and put marmalade into them. No need to hot water bath.
