The Sweet peppers are finally starting to ripen and are producing quite a crop. I planted two heirloom varieties: Lip Stick Pimento and Jimmy Nardello.
The Lip Stick is a lovely conical shaped pepper that is very sweet after it turns red. It has very fleshly walls that take well to roasting.
The Jimmy Nardello is an old Italian heirloom that produces a long, slender sweet red pepper. It is a dependable and heavy producer under many weather conditions. It’s walls are much thinner and harder to work with when roasted, but it is worth the effort.
After cutting off the tops and saving the seeds, I laid the peppers on a wire rack over a cookie sheet. The cookie sheet was there to catch drippings from the peppers as they cooked. I roasted the peppers in a 450F degree oven for about a half hour.
The peppers need to roast until the skins start to bubble up and turn black. I always tend to get in a hurry and pull them out a bit too soon. That means they will be much harder to peel, so, leave them in the oven until the skins are bubbled and turning black all over.
Once the skin reaches the right color, remove the peppers to a bowl that is big enough to hold all of them. Cover the bowl with a cloth and let the peppers “sweat” until they are cool enough to handle. The sweating process helps the skin to come loose from the pepper.
Peel all the loose skin off of the peppers. At this point they can be frozen or used in a recipe.
I chose to marinate these peppers.
RECIPE for MARINATED PEPPER SALAD
One full tray of roasted sweet peppers, peeled and cut into pieces.
Make a marinade of Balsamic vinegar and Olive Oil.
(I used a Black Mission Fig Balsamic Vinegar and Arbosana Olive Oil. I purchased both of them at Stuarto’s in Lexington, KY.)
Place 1 TBL chopped fresh garlic into a glass measuring cup.
Add a pinch of sea salt
Pour 1/4 cup of the balsamic into the glass measuring cup.
Slowly pour in about 1/2 cup of Olive Oil while whisking the mixture constantly. Whisk until all of the Olive Oil has been added and the mixture thickens up.
Pour the mixture over the peppers and gently stir to coat each pepper.
Let sit, covered, for a couple of hours, then refrigerate until ready to use.
Because Olive Oil thickens up in the refrigerator, set the dish out at room temperature about an hour before serving or gently heat it in the microwave.
These peppers are delicious served alone. They are also very good served with fresh tomatoes. If you eat bread, they would be fabulous with fresh French Bread.
Cooking With Love in MY Nonesuch Kitchen,
Source: GREEN TOMATO CORNBREAD PIE
AIP, Gluten free, lactose free
The experiment was a big success. We had the stew for dinner, along with roasted Winter Squash and Red Cabbage and Apple Salad. The final recipe is listed below.
I did end up adding in some fresh rosemary. The combination of figs, garlic and rosemary, created a delicious ￼savory stew. After a few hours of slow simmering, the meat was very tender.
I served it with shredded coconut and coconut aminos garnishes.
I used about 5 lbs of beef neck bones. This recipe would also be excellent with a chuck roast or crosscut shanks.
Brown the meat in a hot oven (425 f) for about 30 minutes. Place the browned meat in a Dutch oven or other good cooking pot.
Add the meat drippings to the pot along with enough water to cover the meat.
Add about 20 fresh figs. This can vary depending on the size of the figs.
Add 2 TBL chopped garlic.
Add about 1TBL fresh rosemary.
Add salt to taste.
Let simmer for about 2 hours or until meat is very tender.
Remove the bones and meat from the pot.
Clean the meat off of the bones and return it to the pot.
Turn the heat up and let the liquid boil down and start to thicken. Remove from the heat and serve.
Garnish with fresh parsley, coconut amino and shredded coconut.
This makes enough to have delicious leftovers. Love those leftovers.
Cooking with Love in My NoneSuch Kitchen,
Source: BEEF NECKBONES with FRESH FIGS
This recipe is an experiment prompted by finding a big package of beef Neckbones in the freezer and a wonderfully large fig crop.
I browned the Neckbones in a 450 F degree oven for 30 minutes.
I then put them into a cast iron Dutch oven, covered them with water mixed with the drippings from the skillet and added about 20 figs, some salt, 1/8 cup of raw apple cider vinegar and 2 TBL minced garlic.
After bringing the stew to a boil, I have turned the heat to low and left it to simmer for the next couple of hours.
Now it’s time to practice some yoga while the meat and fruit stews.
Cooking with Love in my NoneSuch Kitchen
#aip #glutenfree #pasturedbeef #cloverhillspastures #figs #stew
Well, the kitchen has been finished for a few weeks now and I’m getting back into some real cooking. I made a trip yesterday to Stuarto’s Olive Oil and Vinegar store, located on Euclid ave. in Lexington, KY.
I really stocked up and I’m now in the process of cooking a Leg of Lamb, with vegetables, and a sauce that has Black Mission Fig Balsamic in it. This will be served with a salad made from red and green cabbage with a dressing of Coconut Balsamic and Lime infused olive oil.
More about the recipes later and photos.
Here’s one of the roast after it has been browned and had the veggies added to it. It’s now cooking at 325 degrees F. I’ve used a very large cast iron skillet and it is covered with another cast iron skillet of the same size. Works great for slow cooking.
Here’s a few photos of the new kitchen, which we are really loving. There’s finally enough room for two of us to work at the same time. YEA!
Cooking with Love in My Nonesuch Kitchen,
We have been going through the process of ripping out our kitchen and having it replaced. A small fire in one of the kitchen drawers was the reason for this major renovation. The fire did significant damage to the drawer and the cupboard walls around it. We are sure it was started by loose matches laying in the drawer, that we thought were in boxes. Some of them must have gotten under a plastic organizer tray that moved back and forth when the drawer was opened and shut. My husband had gotten the shop key out of the drawer, shut the drawer and went out to the shop. When he returned about 15 minutes later, black smoke was rolling out of the kitchen. He found the fire in the drawer and put it out. The underside of the counter top was very hot and charred. ( Just a thought: Place all matches in fire proof containers.)
The upshot is that, the fire and smoke damage was extensive and we are getting a new kitchen. The work started last Tuesday with ripping out all the cabinets and some of the walls. We found out on the Friday before, that the work would start on Tuesday, so, I spent Saturday packing up kitchen supplies and sundries and cooking. The cooking was the really big event. I knew we would need enough food to reheat or have minimal prep, to last all week.
I started with putting 5-6 pound Pork Shoulder roast into the oven. I put it in a 425degree oven to get it good and brown and heated through as quickly as possible. After 30 minutes, I reduced the heat to 350 degrees. I cooked it another hour at this temperature.
I then added several chopped turnips, and a large coarsely chopped onion. It all went back into the oven for another 30 minutes. I then added a large Granny Smith apple cut into large pieces. I basted all of the vegetables several times with the pan juices.
Everything cooked for another half hour or until the vegetables were all tender and the meat was falling off of the bone. This made enough meat to eat and to freeze.
I also made up two pounds of ground beef into “VEGGIE BEEF BURGERS”. I ended up with eleven burgers. Since it was so many of them, I baked them in the oven instead of trying to fry them. I dredged each burger in some Cassava Flour and put them in a greased baking sheet. After about five minutes, I turned the burgers so that each side had grease on it. I cooked them for another 10 minutes at 375 degrees. The burgers are great for breakfast, especially with some of the “YUMMY, EASY CELERY SOUP”
Since I had the oven going, I also baked several red and white sweet potatoes and roasted some garlic. I put five big bulbs of garlic in a small iron skillet and covered it with a lid. I let the garlic roast for 1/2 hour. It’s great squeezed over hot broccoli or added to a vinaigrette.
While everything was cooking in the oven, I made up 4 1/2 quarts of “YUMMY, EASY CELERY SOUP”. I put the hot soup into quart canning jars and let the lids seal as it cooled. It keeps quite well this way for at least a week. It can also be frozen in the jars, but plenty of room needs to be left at the top of the jar.
The soup can be used just as it is. For variety, I like to add a quart of frozen asparagus. The asparagus is from our garden. I cut it up into pieces, blanch it just until it turns dark green, then put it into freezer containers and cover it with the water that it was blanched in. It makes a great soup in the winter. For those who are not AIP, I recommend a garnish of fresh grated Parmigiano cheese.
Here is the frozen asparagus thawing out in my pot. Yes, the pot is as old as it looks. I’ve had it for 48 years.
Last of all, I made up a big bowl of “WINTER COLESLAW”.
Now we had plenty of meat, and vegetables to last us through several days of having a torn up kitchen. Everything was ready to just heat up. It sure made a huge difference to both our diet and our comfort to have all of that food ready to go.
The kitchen still isn’t done but there are new cupboards and we have makeshift counter tops made out of old bookshelves. I also had the old sink and cupboard moved into the laundry room , where it replaced an old laundry tub sink. It’s been a real blessing to have a good working sink. It will also be a great vegetable sink when we start harvesting garden vegetables.
Cooking with Love in My Nonesuch Kitchen,