Stuffed Mushrooms

Stuffed Mushrooms

1 large package of button mushrooms, (about 18) larger ones
1 tablespoon olive oil
1 shallot chopped fine
1 mini red pepper chopped fine
2 garlic cloves minced
1/2 teaspoon dried parsley
1/2 teaspoon ground thyme
1/2 teaspoon ground rosemary
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup grated asiago or parmesan cheese
1/4 cup gf bread crumbs

Remove stems from all the mushrooms. Chop the stems into small pieces. Use 2 of the smaller mushrooms and chop those as well. Saute shallot and pepper in olive oil. Add garlic and saute one more minute. Set these ingredients into a small bowl. Saute chopped mushroom stems and 2 that were chopped till they release their moisture. Drain liquid and add to shallot/pepper/garlic mixture. Add herbs and spices to bowl of vegetables, then grated cheese and bread crumbs. Stuff each mushroom with the stuffing. Preheat oven to 375 F. Bake mushrooms for 18 to 20 minutes till tops are golden brown. Let cool slightly, (very hot mushrooms can burn your mouth due to water content), then serve as a side dish or an appetizer. 

Pomegranate Sorbet

Pomegranate Sorbet

I admit it, I'm on a sorbet kick.

1/2 cup water
1/2 cup sugar
2-1/2 cups pomegranate juice

In a non-reactive saucepan,
boil all ingredients till sugar is dissolved.
Cool in saucepan to room temperature.
Place saucepan in freezer stirring occasionally
 to break it into a fluffy texture throughout.
When it's almost solidified
spoon into individual freezer proof serving containers.
Serve cold. Let it melt slightly if it's too cold to eat.
Very refreshing on these hot summer days.
What flavor sorbet is up next,
it could be anything, it's so easy to make.
Enjoy!

Freeze & Thaw, Sort & Dispense

Freeze and Thaw

When I make a large batch of food I often
freeze part of the meal so we're not bored
eating the same meal all week long. 

Later I thaw the food and we have a ready
prepared meal without all the preparation and cooking time.

Sort and Dispense

I never knew why retired people said they had no time,
I am now finding out just how busy life gets.
We've been going through old files, clothes,
closets, and deciding what we need and what we don't.
Every task seems to take longer than we expected.
It's never too late to get organized, or is it?

Sweet and Spicy Pepper Relish/Jam

Sweet and Spicy Pepper Relish/Jam

1 large package of multi colored mini peppers chopped fine
1 large yellow onion chopped fine
4 garlic cloves minced
1 jalapeno pepper, seeded and chopped fine (optional)
2 cups apple cider vinegar
2 cups white vinegar
2-1/2 cups granulated sugar
1 heaping tablespoon pickling salt
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon sweet paprika
1 teaspoon dill seed
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon coriander seeds
8 whole cloves
1/8 teaspoon red pepper flakes
1 package low sugar sure gel pectin
5 of the 1/2 pint canning jars

In a non-reactive medium sauce pan add vinegars, salt and sugar. Bring to a boil till sugar and salt dissolve. Add peppers, onion, garlic and all the spices to pan and simmer for one hour without a lid. If mixture is thick enough, pour into jars. If too thin, add package of sure gel pectin and boil for one more minute. Pour into the 1/2 pint canning jars and place lids on top. Let sit at room temperature till cool. Refrigerate for up to two weeks. Use on burgers, franks, in egg or potato salad, or on a piece of bread or crackers slathered with cream cheese and topped with the relish. More pepper flakes may be added for additional heat.

Enjoy !