Pepper Jelly

pepper jelly
Pepper jelly

Remember that pepper jelly you made last summer? The holiday season is a great time to begin using it. Spread on a brick of cream cheese and add some crackers for a simple and easy appetizer.  Used as a topping for a pork roast it will give the meat a spicy, sweet flavor. Spread on a baguette to make crostini with a bit of a bite.

With a bit of imagination you will find many uses for that delicious jelly. You can add to a vinaigrette, make “adult” PB&J sandwiches, or add some to a stir fry.

Enjoy the fruits of your labor.

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Amaranth

Amaranth seeds for blog
A Nutritious Grain

I am trying to use more nutritious whole grains in my everyday diet and have recently discovered amaranth. This grain was a staple of the ancient Aztecs and Incas and is now known to be an excellent source of protein and other important nutrients.

For gardeners out there, it is good to know that amaranth grows well in the Midwest. It has a purplish-red plume topping and a reddish-green stalk. The greens have a delicious, slightly sweet flavor and can be used in cooking or in salads. The stems can be prepared like asparagus. The seeds (as seen in the accompanying picture) can be cooked like a cereal or sprouted. Because flour from amaranth lacks gluten, it is suitable for muffins and for flatbreads, but is not a good choice for yeast-raised breads. When substituting for wheat flour in recipes, use one part amaranth flour to three parts wheat. Nutrition information for amaranth is as follows:

1 cup uncooked grain = 716 calories; 29.6g fiber; 12.9g fat; 8 mg Sodium; 307 mg Calcium; 1075 mg Phosphorus; and 980 mg Potassium.

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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Rhubarb is UP!

Rhubarb
Rhubarb on May 3, 2013

Yes, the rhubarb is up in my garden and now I must be patient for it to grow to maturity. At that point the stalks can be used in tarts, pies, sauces, jams, jellies, puddings and drinks. My favorite way to use rhubarb is to make it into a crisp – it tastes as good as a pie but has far fewer calories since it has no crust. I tend to like my desserts a little less sweet, so feel free to use only as much sugar as you need for your taste.

Wait to harvest your rhubarb until the plant is three years old. This allows the leaves to grow and produce food for good crown and root development. During the third year, harvest only for a four week period. Wait until the stalks are 10 to 15 inches long, then grasp the stalk below the leaf and pull up slightly to one side. Remove leaves by cutting slightly below the leaf and discard them. Since the leaves contain a moderately poisonous oxalic acid, they should never be eaten.

If you have enough rhubarb to freeze, when it comes time to use the frozen rhubarb, measure while it is still frozen, then thaw completely. Drain in a colander and use the fruit in your recipe without pressing the liquid out.

The taste alone encourages me to cook with rhubarb, but the nutritional benefits of rhubarb are also significant. Rhubarb is high in calcium, lutein, vitamin k and antioxidants.

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

More Posts - Website

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