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Recipes
Smoky Pickled Green Tomatoes with Garlic
By Erinswan
First thing’s first – turn on the canner and give your jars of choice a dunk to sterilize
- Smoky Pickled Green Tomatoes with Garlic
- 5 ish pounds green (and some pink on the inside) tomatoes
- one small white onion, sliced into slivers
- six cloves of garlic, chopped/sliced
- smoked paprika/pimentón (The good stuff please.)
- black peppercorns
- bay leaves
- Brine: 1.5 quarts white vinegar, 1.5 quarts water, 6 tablespoons kosher salt
Gnocchi
By Erinswan
Fill a large pot with cold water
- Scant 2 pounds of starchy potatoes (2 large russets)
- 1/4 cup egg, lightly beaten
- scant 1 cup of unbleached all-purpose flour
- fine grain sea salt
Hoppin' John
By Erinswan
In a large pan place the b-e peas, onion, garlic, red pepper, salt and pepper
- 1 1/2 cups dry black-eyed peas
- 1/4 cup water or veggie broth
- 1 onion, chopped
- 2 cloves garlic
- 4 mushrooms diced
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper to taste
- 4 cups water
- 1 1/2 cups long-grain white rice
- 1 cup shredded smoked Cheddar cheese
- 2 green onions chopped
- hot sauce (to taste)
Green Tomato Relish
By Erinswan
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions
- 24 large green tomatoes
- 3 red bell peppers, halved and seeded
- 3 green bell peppers, halved and seeded
- 12 large onions
- 3 tablespoons celery seed
- 3 tablespoons mustard seed
- 1 tablespoon salt
- 5 cups white sugar
- 2 cups cider vinegar
Hot Italian Giardiniera
By Erinswan
for muffalatas
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 8 fresh jalapeno peppers, sliced
- 1 celery stalk, diced
- 1 mediumcarrot, diced
- 1 smallonion, chopped
- 1/2 cupfresh cauliflower florets
- 1/2 cupsalt
- water to cover
- 2 clovesgarlic, finely chopped
- 1 tablespoondried oregano
- 1 teaspoonred pepper flakes
- 1/2 teaspoonblack pepper
- 1 (5 ounce) jarpimento-stuffed green olives, chopped
- 1 cupwhite vinegar
- 1 cupolive oil
Beth's Spicy Oatmeal Raisin Cookies
By Erinswan
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup butter, softened
- 1/2 cup butter flavored shortening
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Yum Bowl Sauce
By Erinswan
Yum Bowl Sauce flour version
- 1/2 cup water
- 1/2 cup lemon juice
- 1/2 cup canola oil
- 1/2 cup almond meal
- 1/3 cup nutritional yeast
- 1/2 cup garbanzo flour (chickpea four)
- 1/3 cup tofu
- 1-2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon curry
- 1 teaspoon oregano
- 1 teaspoon cilantro
Corn Dog Muffins
By Erinswan
Preheat oven to 400 degrees F (200 degrees C)
- 2 (8.5 ounce) packages cornbread mix
- 2 tablespoons brown sugar
- 2 eggs
- 1 1/2 cups milk
- 1 cup grated Cheddar cheese
- 9 hot dogs, cut in half
Chocolate Truffles
By Erinswan
chocolate truffles
- 1 cup nut pulp (perfect use for left over nut milk pulp)
- 1/2 cup tahini
- 1/4 cup coco powder
- 1/4 cup agave
- 2 tablespoons coconut oil
- pinch of salt
- I teaspoon vanilla
- water if needed
Albondigas
By Erinswan
In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil
- 1 quart water
- 4 carrots, sliced
- 2 small potatoes, peeled and diced
- 1 medium onion, diced
- 1 1/2 cups salsa, medium or hot
- 2 beef bouillon cubes
- 1 1/2 pounds ground beef
- 1/3 cup seasoned dry bread crumbs
- 1/3 cup milk
- chopped fresh cilantro (optional)