Green Tomato Relish

I didn’t weigh or count these, so we’ll just say for recipe purposes “about yea many”.Along with the green tomatoes, I added two big sweet onions, and four bell peppers, two green and two red.  Coarse chop all of that then spin it in a food processor to get the final mince on.  Stir in two tablespoons of kosher salt and let drain in a colander for a while, then add to a big pot.  I added yellow and black mustard seed, whole coriander seeds, a dollop of Dijon mustard, black pepper, many cloves of garlic, minced, some ground cumin, granulated garlic, granulated onion, 1 cup of sweetener, and one cup of vinegar.
Bring to a simmer and let it bubble for 20 minutes or so.  I managed to cram everything into 5 wide mouth pint jars.  Process in a water bath for 20-30 minutes.

Slaw

DSC_4054 [1600x1060]I love having several varieties of sweet and hot peppers right outside the front door.  All of these are either sweet or very mild except for a lone jalapeno (nearest the sliced orange sweet peppers).  The larger green or red peppers are Anaheims.DSC_4055 [1600x1060]The little hand held mandoline makes short work of slaw fixin’s.  I added a sweet onion and about 1/4 of a head of cabbage to the peppers.  I give everything a few chops with a chef’s knife before it goes into the mixing bowl.DSC_4058 [1600x1060]I sprinkle kosher salt over everything and add sweetened rice vinegar for the dressing.  I don’t use oil anymore except for an occasional touch of sesame oil when the mood strikes.  Celery seed works in this as will fresh grated black pepper.

Mmm…popcorn shrimp

I grabbed a bag of frozen shrimp and tossed them into the sink to thaw without giving them much attention.  When I finally looked I was a bit surprised to see that it was a big bag of peeled small shrimp.  Until I saw that I had been undecided about what I was going to do with them.  So happens that we watched a recorded showing of one of the cooking shows just last night where the chef prepared some popcorn shrimp.  I found the recipe first try with Google.

I had some frozen pot stickers that didn’t turn out so hot.  Kirk 1, jeffreyw 0

Let’s just say that when they say “stickers” that they aren’t referring to decals.

Those lumps to the left there are not really individual dumplings.  They are as one.  They are firmly, uh, married.  That’s it-they are one big happy family.  Look over there!—>

The dipping sauce for the potstickers was pretty good, anyway.  It is soy sauce, rice vinegar, a crushed clove of garlic, some red pepper flakes, a couple packets of Splenda, and a shot of sesame oil.

Since we are both diabetic I made only a small amount of  the spiced honey drizzle.  It was very tasty.  The red goop is Sriracha sauce.

Summertime…and the Living is Easy

Just getting into the spirit of the summer.  A classic-lemon/lime shakeup.  This one is sweetened with Splenda.  The fruits are just sliced and tossed into a large tumbler.  Add sugar or sweetener to taste and a splash of hot water and mash it up as best you can with a wooden spoon or similar.  Top with crushed ice and fill with water or seltzer.  Stir some more and taste, add more sweetener if needed.  Mmm good.  the drink can be topped off with additional water and ice-just give the citrus another good pounding.  Similar citrus ades use other fruits, oranges are a perennial favorite.  Something to try:  Boil the sliced fruits with sugar and water to make a flavored simple syrup.