Archive for the ‘Raw Recipes’ Category

PostHeaderIcon Pickled Onions

I planted onions in our small garden this year for the first time.  I was hoping to get nice large onions that I could chop up and freeze or use fresh in our meals, but that was not to be.  I do not know much about growing onions so it could just be my inexperience, but these these little onions in the picture below, would not get any bigger.  I read online that when the leaves fall to the ground and start turning brown they are ready to be harvested.  So instead of the nice large onions that I expected, I ended up with a couple of hand-fulls of small onions.  Well, that means only one thing.  Pickled onions!

When I googled “pickled onion recipe”, the first article that came up was this one from ezinearticles and it looked easy enough to try.  I mainly got a few ideas from there and then set out to try my own recipe.

I started by cleaning and trimming the onions.  I had to borrow the kids swimming goggles for this part (no really!)  One would think that such small onions would not be quite as strong as their larger cousins, but don’t be fooled, they are potent!

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Once they were cleaned, I boiled about 2 pints of water and added 8 tablespoons of salt to it.  Ezinearticles suggest that you use pickling salts or  something without a flowing agent in it.  I used my regular table salt and the results were fine.  I let the water cool and once it was room temperature, the onions were placed into a large glass bowl, covered with plastic wrap and topped with a ceramic plate to weigh the onions down.   There they stayed for 24 hours.  Then, they got a quick cold water rinse and placed into mason jars.

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Inside each jar I placed a bay leaf and a few coriander seeds, then topped it up with English malt vinegar.  In the process of making these I managed to drop a jar and lost all of my malt vinegar,  I had to us a concoction of red-wine vinegar and white vinegar in one of the jars.

I had watched a Youtube video on how to make a quick pickled onion and they put the onions in the refrigerator for three days and it was apparently done.  I figured that I would try this and put the red-wine pickles in the fridge.  Today, the kids and I tried them and they were very close to what I would call a pickled onion.  The center was still a little “raw” or untouched by the vinegar, but a few more days and it will be done.  It was also very tasty.

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The two malt vinegar jars will stay out of the fridge for about a month before I will open them.  I am looking forward to trying them.

James will be home later and will get to taste the red-wine pickles so I will post again to say what he thought.

PostHeaderIcon Raw Marinated Vegetables

This is a recipe that I regularly make, it never tastes the same and that is half the fun. If I cook the vegetables, James will eat it as well.  If I leave it raw as I intend to do today, it becomes a snack for the kids and me to enjoy for the next few days. Although my 5 year old will pick all the herbs off it first. Here is what I did:
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Ingredients:
2 Carrots, Julienne (thin)
1 cup
Green beans, roughly chopped
2 Tomatoes
cut into thick rings, for large tomatoes cut the rings into quarters
1 cup
salad peppers roughly chopped
1/4 cabbage, roughly chopped
1/2 small cauliflower roughly chopped
1/2 small broccoli, roughly chopped

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Marinade:

Red wine vinegar, you can also use Apple cider vinegar or lemon juice
Garlic oil, or regular Olive oil
Fresh Thyme, Oregano and Basil, you can use any herbs that you like or dried Italian herbs work well
Salt to taste

Toss the chopped veggies together, then add equal amounts olive oil and either lemon juice or vinegar. The amount of oil and vinegar will depend on the veggies that you use. I use whatever I have in the fridge, unless I am having guests for dinner I will never go buy veggies especially for this recipe. Use what you have. Use enough oil and vinegar to just coat the veggies, you do not want to drench them in the marinade. Sprinkle with herbs and salt.  I store them in a plastic ziploc bag in the refrigerator over night and the next day I have a lovely snack or a side dish to go along with a meal.
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Grilled veggies:
If you plan to grill these veggies, do not use tomatoes and chop your other vegetables into larger chunks.   Grill in the oven at 400′F for about 30 minutes.  I cannot have grilled vegetable without at least one onion quartered. I love grilled onion in this marinade.

This is the most simple and very healthy side dish to make.  I tend to grill them in the winter and keep it raw during the hot summer months.

PostHeaderIcon Sun dried tomatoes and dressing recipe

I have four tomato plants growing, two are in a tiny little garden and two are planted in pots around the outside of the house.  The kids and I tend to pick and eat the cherry tomatoes as they ripen and the roma tomatoes we keep for salads, sandwiches or other meals.  The tomato plants have been yielding a good supply lately and the kids and I are about as filled up on then as we can be, so it was time to look for ways to preserve or use them before they went bad.  I thought of making a pot of tomato sauce for pizza and pasta, but there were not enough tomatoes for that so I made sun dried tomatoes instead.

This was my first time and I liked the way they came out.  Instead of the basic sun dried tomatoes that requires no additional ingredients brushed them with a little garlic oil and dried basil to give it extra flavor.  I loved the result so much that I had to make a dressing immediately to eat on my salad.  It was wonderful!  I have posted both the sun dried tomato recipe and the dressing below.

Sun dried tomato recipe (no one really dries them in the sun right?)
Tomatoes (Roma work well)
Garlic oil
Dried or fresh herbs (I used basil)

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Start by cutting the tomatoes in half lengthwise.  Scoop out the fleshy part and it should look like the picture below.
I mixed the Oregano and oil together and brushed the tomatoes with the oil a little goes a long way, do not make them soggy, they just need to have a sheen.  Then, placed them in the dehydrator over night.

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Here is the final result.  Since this was my first time I did not want to make a big batch in case they did not work well, but they came out great.  I already have 5-6 halves soaking in garlic oil for my dressing in the above picture.  I make the garlic oil by peeling fresh garlic cloves and placing them in olive oil.  I use both the oil and the cloves as I need them.  The remaining tomatoes I will store in an airtight container to use on my pizza next Friday and I was thinking of making a sun dried tomato and herb loaf and sun dried tomato and basil omelet.

Sun dried tomato dressing:
5-6 sun dried tomatoes soaked in 1/4 cup olive oil for a few hours (the tomatoes and oil both go in the dressing)
1/4 cup balsamic vinegar (you could start with less if you prefer)
1/4 -1/2 cup water
1 garlic clove
3 fresh basil leaves (use dried herbs if you prefer)

Directions:
Mix the ingredients together in a blender until finely blended.

Verdict:
This was really very good.  I had the dressing on a salad with lettuce, spinach, olives and croutons.  I wish I had feta or farmer’s cheese to put in the salad as well, but we finished that last week so it is time to make cheese soon.

Emily, my 5 year old just wanted croutons and olives and poured the dressing on and ate that as part of her lunch today.

Note:
If you do not have a dehydrator you can make this in your oven, by placing the tomatoes on a cookie sheet or even better on a metal cooling rack on a cookie sheet.  Place the cookie sheet in the oven at 200′F for about 6-12 hours.

PostHeaderIcon Carrot and Pineapple Summer Salad and Yogurt Cups – GAPP 3 & 4

This is a salad we used to eat on hot summer days along with braai meat (meat grilled on a wood fire) when I was a kid. It is best served super cold. It is so simple to make and hey, it has pineapple in it, so that makes 3 recipes using the same pineapple.

Here is what I did to make a side dish for our 4th of July cook out on Saturday.
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Carrot and Pineapple Summer Salad:
4 large carrots shredded
1/4 cup raisins
1/2 cup pineapple chunks
1/4 cup orange or pineapple juice (optional)

Place all of the ingredients in a bowl, toss and chill in the fridge for at least 1 hour before serving.

I have never met a kid that does not like this salad!

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GAPP 4

The next GAPP recipe was a total disaster! Who knew that pineapple left overnight in yogurt would turn into paint thinners or at least taste like it.
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I thought it would be a good idea to make my usual yogurt cups, but with pineapple. Such a bad idea!
Alexia, my 2 year old, was the one to discover it. She had one for breakfast the next morning and told me: “Mommy, I really like the pineapple, but the yogurt is not nice”.  I tasted it and I was dreadful!  Needless to say they were tossed out and there will be no more pineapple yogurt cups in this house.

PostHeaderIcon Yogurt Snack Cups

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I make these for the kids to compete with the Dora the explorer and Disney Princess yogurt cups that cost a small fortune and are filled with artificial ingredients.  The kids and I picked out small, pretty (very important to my children) mason jars especially for this use.  I let the kids help me and we make about 6 at a time and keep them in the fridge on the bottom shelf and they can get them when they need a snack.  Here is what we do:

Yogurt Snack Cups:

Small, clean mason jars
Honey
Frozen fruit of your choice
Plain yogurt

Start by boiling water and pouring it into the jars, rinse and dry them.

I like to use frozen fruit because I always have blue berries and strawberries in the freezer.  We use the frozen fruit in warm oats and breakfast smoothies and it is much cheaper than buying the fruit when it is not in season.

Let your fruit thaw over night in the fridge or thaw it in the microwave (Make sure that you do not heat it since you do not want it to warm up the yogurt when you add it later).  Put as much fruit as you want in the bottom of the jars, I fill ours about 1/4 way with fruit.  Top with yogurt and then put a teaspoon of honey on the top.  Mix it with a spoon and store the sealed jars in the fridge until you need it.

When I stopped buying the store bought yogurt and making these I started with a 1/2 yogurt and 1/2 fruit and loads of honey.  Slowly I started cutting down on the honey and fruit until I found a ratio that the kids like.

You could also use fresh fruit, it is a great way to use up fruit that is soft or almost over ripe.

Cost analysis:
These six cup cost about $0.80 to make depending on the amount of honey and fruit that you use.  Take that Yoplait!

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