green beans and tofu

 I've got green beans wrapping up in the garden, and tofu in the fridge.  This turned out good.  From here.

Ingredients

• brown rice
• tofu, extra or super firm
• green beans (a pound-ish)
• 1 T soy sauce
• 2 T nutritional yeast
• oil
• 5 cloves garlic, minced
• 1" ginger peeled and minced or grated 
  
• more soy sauce
• gochujang, chili oil, sesame oil, sesame seeds, or something along those lines

Press tofu to get moisture out.

 Start rice to cook.

Prep green beans (wash, cut ends).  Chop garlic, ginger.

Dice tofu 1/2" pieces.  Put in a bowl with 1 T soy sauce and mix, then add the 2 T nutritional yeast. 

Bake at 425 degrees for 30 minutes. 

Heat saute pan with oil and add garlic and ginger for a minute, then add in the beans and cook 5-8 minutes or more (I was about 12 minutes, which included some larger beans, and needed to put a lid on for some of the time).  Add chili oil or something else for flavor.

Serve rice with tofu and beans.

cauliflower pizza crust

 Sticking with the pizza theme, I'm saving this recipe for cauliflower thin crust pizza to try someday.

Ingredients

Makes 4 crusts

• 1 12 oz bag of frozen cauliflower rice steamed and squeezed
• 2 eggs
• ¼ tsp sea salt
• ½ cup full fat greek yogurt
• ⅔ cup almond flour
• ⅓ cup arrowroot

Equipment

• Parchment paper
• Sheet pan
• Nut milk bag

Make extra crusts and store them in the refrigerator or freezer. They keep very well – just stack them with parchment paper in between the crusts and wrap in a reusable gallon size zip bag.

1. Preheat the oven to 400°F.
2. Cook bag of frozen cauliflower rice for 4 minutes in the microwave or on the stovetop, allow to sit for one minute to cool.
3. Using a nut bag or a dishcloth, squeeze the water out of the steamed cauliflower rice until it is very dry.
4. In a bowl of a food processor, add cauliflower, eggs, salt, yogurt, almond flour, and arrowroot.
5. Blend until very smooth. It will be very much like batter and this is what you want.
6. On a parchment-lined baking sheet, put ½ cups of batter, and using a spatula or the back of a spoon, create an 8-inch circle of batter.
7. Bake the crust for 6 minutes until it is firm but not brown. This is just a pre-bake to get the crust firm enough for toppings.
8. Remove crust from the oven and turn the heat up to 500.
9. Top your pizza crust and bake for about 15-18 minutes or until cheese is melted, golden and bubbly.

 

pizza sauce for canning

 Pizza sauce for canning recipe from here. I think I'll use up some of the Roma tomatoes that I've frozen for this and start making homemade pizza on the regular.  I'll update this after I try it.

Ingredients

• 2 teaspoons olive oil
• 1 small onion, chopped
• 2 - 3 garlic cloves, pressed or minced
• 2 teaspoons Italian seasoning
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 7 pounds fresh paste tomatoes (Roma, Amish Paste or San Marzano)
• 1 6 ounce can tomato paste
• 1 tablespoon brown sugar (I plan to cut this significantly)
  
• 1 teaspoon salt
• 1 bay leaf
• 1/8 teaspoon Citric acid or 1 1/2 teaspoons lemon juice per half pint jar (increases the acidity and lowers the PH for safe water bath canning)

Instructions

1. Wash the tomatoes and coarsely dice. If using frozen tomatoes add them to a strainer to drain off any liquid. Set aside.
2. Heat the olive oil in a large pot over medium heat. Add the garlic and onions, stirring a few times around the pot.
3. Add Italian seasoning, oregano, and basil. Stir the mixture a few times to allow the herbs to draw out their flavors.
4. Add the strained tomatoes, tomato paste, brown sugar, salt and 1 bay leaf. Stir to combine and bring the mixture to a light boil.
5. Turn the heat to low, taste and season if needed. Allow the sauce to simmer for 30 minutes to 1 hour partially covered with the lid.
6. While the sauce cooks, wash and sterilize about 6 half - pint size jars, lids and rings. Prepare your water bath canner according to your canners instructions.
7. Remove the sauce from the heat and remove and discard the bay leaf. Use an immersion or stick blender to blend the pizza sauce to a smooth consistency.
8. Gather your sterilized half - pint jars and add the citric acid or lemon juice (It is either or not both) to each jar.
9. Ladle the pizza sauce into each jar, leaving a 1/4 inch head space.
10. Clean the rims of the jars with a paper towel dipped in white vinegar to remove any residue and to ensure a clean seal.
11. Add a lid and a ring to each jar and tighten to finger tip tight.
12. Add the jars to the canner and lower the rack into the canner. Add more water if the jars are not covered. You need at least 1 inch of water to cover the jars.
13. Bring the water to a boil, reduce heat to a low boil and and cover the pot. Process half - pints for 15 min - 35 minutes (the instructions posted were 15 minutes but that seems low so I looked around and times are all over the place; I'll probably go with 30 minutes). 
    
14. When the processing time is complete, turn the canner off, keep the jars in the canner for an additional 5 minutes before removing to the counter covered with a dish towel.
15. You will start to hear the jars popping that means the jars are sealing.
16. Leave the jars undisturbed for at least 12 hours.

salsa for canning

When wanting to can some salsa, I cut this recipe significantly keeping the ratios.

• 7 cups peeled, cored, chopped paste tomatoes
• 1 cup seeded, chopped anaheim peppers
• 1 1/4 cup chopped onion
• 2-5 chopped and seeded jalapenos, to spice level taste
• 2 cloves garlic, chopped
• 1/2 cup lemon juice
• 1 tsp salt
• 1 tsp pepper
• 1 tsp ground cumin, oregano, cilantro (optional)

Combine all except spices and bring to a boil stirring constantly; lower heat and simmer 10 minutes.  Add spices and simmer another 20 minutes, stirring occasionally.  Put in hot jars, prepare, water bath can for 15 minutes for pints.