Pepper Jelly

Sometimes a random act of kindness develops an addiction and inspires you to make something.

One day when Lady and Bug were about 1, we took a trip across the bridge to IKEA. As I was putting the kids in the car, I noticed the two ladies in the tiny little car beside me trying to stuff very large items in...unsuccessfully. Their frustration was evident and I could hear them 

talking about what to do. Here's me in my huge vehicle with my 2 little ones and lots of space, so I approached them and offered to help if they were going anywhere east (Ikea is about an hour's drive west of my house). Turns out they lived in the same town, just a few blocks from me and we traded information and I packed their excess home for them. The stroke of luck was the woman driving was the owner of a local condiment company, Marilyn's, and I had no idea. After delivering the goods, she brought me to her garage (which turned out to be a huge kitchen...DREAM!) and gave me one of each of her products. One of those was her red pepper jelly, for which I quickly developed an addiction.

Auntie Ladybug and I have been consuming large quantities of this red pepper jelly with our cheese platters and wine, so I thought I would try my hand at some of my own. Now I'll admit, it's not Marilyn's but it's pretty great!

Red Pepper Jelly

3 & 3/4 cups Red Peppers

1/4 cup Jalapeno Peppers (red ones if you can find them)

1 cup Apple Cider Vinegar

1 Package of Pectin

5 cups Sugar

Chop Peppers in a very fine dice. Add peppers, apple cider vinegar and pectin to a large pot. Bring to a full rolling boil, constantly stirring. Add all sugar at once and return to a rolling boil. Boil for 1 more minute, stirring constantly. Remove from heat and pour into hot, sterilized jars, leaving 1/2" of headspace. Clean rims, add lids and rings and can in a water bath canner for 5 minutes. Let cool for 24 hours. Refrigerate or reprocess any unsealed jars. Note: Jelly will take at least a day to become firm, turn upside down after the jar seals to prevent chunks of peppers from settling.

Try this with crackers, cheese, and wine for a great night with friends! Beautiful on baked brie and a lovely Christmas hostess gift.

~Adel~

Giardiniera (Marinated Salad)

Picnic season is here, time for something perfect for a day at the park.

Giardiniera is basically Italian style marinated vegetables, a great summer condiment/salad for a picnic or antipasto platter, it can be spicy or sweet, and easy to play with the ingredients if you don't like something. This is not a quick recipe, it takes about 2 days to make it, but it's super easy and worth the time to make your own.

Giardiniera

1/2 head Cauliflower, chopped into small florets

1/2 head Broccoli , chopped into small florets

2 ribs Celery, chopped

3 Carrots, sliced diagonally

2 yellow Peppers, large diced

0-6 Serrano peppers, sliced (optional, depending on desired heat)

1/2 cup Salt

3 cups Water (more if needed)

3 cloves Garlic, minced

2 1/2 tsp Italian Seasoning

1/2 tsp Red Pepper Flakes

1/2 tsp Celery Seeds

1 Tbsp Sugar (optional)

1 cup Vinegar

1 cup Oil (I used Canola Oil)

2 Roasted Red Peppers, cut in large strips

10 baby Pickled Pepperoncinis, whole

First, combine the cauliflower, broccoli, celery, carrots, and peppers together in a large bowl. Pour salt over the veggies and add water (enough to cover the veggies). Mix well and cover with plastic wrap. Refrigerate overnight.

In the morning, pour the veggies into a strainer and rinse well with water to get rid of any excess salt. Pour veggies back into a bowl and add remaining ingredients. Mix well. Cover bowl again with plastic wrap (or pour into a large jar to keep in the fridge) and let marinade for at least 24 hours before serving. 

Great on an antipasto platter, in a salad, or just as a side/salad on a summer picnic.

~Adel~

Pizza Sauce

I've been searching for a great pizza sauce, so tired of using bottled stuff from the store. I've tried many recipes, but they never seem to work out quite right. I added all the things I liked about other recipes and finally came up with this one. A bit sweet and a bit spicy - perfect for a pizza.

Pizza Sauce

1 Tbsp Olive Oil

1 onion, diced

2 cloves Garlic, minced

796 ml Diced Tomatoes (28 oz)

2 Tbsp Tomato Paste

1 & 1/2 Tbsp Honey

2 tsp Anchovy Paste

3/4 tsp Oregano 

1/2 tsp Marjoram

3/4 tsp Basil

pinch Red Pepper Flakes

Salt & Pepper to taste

4 Tbsp Grated Parmesan Cheese

In a saucepan, heat oil & add onion. Cook until onion starts to become clear then add the garlic and cook for 30 seconds. Add diced tomatoes, tomato paste, honey, anchovy paste, oregano, marjoram, basil, red pepper flakes, salt & pepper. Bring to a boil and then turn down to a simmer for 30 minutes. Add parmesan cheese and cook for 5 more minutes. Let cool. Blend the sauce to get rid of the lumps of tomato & onion. Tastes even better if you let it sit for a day before using. Makes enough for about 2-3 pizzas. Also makes great dip for pizza sticks.

Try it with Best Ever Pizza Dough for a delicious home made meal. 

~Adel~

Cricket Snack Mix

It's Friday night in the Ladybug house. Daddy Ladybug goes to play hockey, Auntie Ladybug is out with friends, and Uncle Ladybug has a caregiver so it's just me and the kidlets. Tonight we're watching Frozen and eating our favourite snack, my take on the classic Chex Mix recipe!

Cricket Snack Mix

4 cups Shreddies

2 cup Pretzel Sticks

2 cups Cheezies

2 cups Cheese Nips

2 cups Cheese Bites

2 cups Mini Ritz

1/2 cup Butter, melted

1 & 1/2 Tbsp Worcestershire Sauce

1 Tbsp Frank's Red Hot Sauce

1 & 1/2 tsp Seasoning Salt

1 Tbsp Sugar

3/4 tsp Onion Powder

3/4 tsp Garlic Powder

1 tsp Paprika

Combine Shreddies, pretzel sticks, cheezies, cheese nips, cheese bites, and mini ritz in a bowl mix until evenly distributed. In a separate bowl, combine melted butter, worcestershire sauce, hot sauce, seasoning salt, sugar, onion powder, garlic powder and paprika. Mix very well. Pour a bit of the sauce at a time on the snack mix and stir to coat. Re-stir sauce before pouring a bit each time until it is all poured on the snack mix. 

Spread on 2 cookie sheets and bake at 250F for 30 minutes, stirring mixture after 15 minutes so that it doesn't burn on one side. Let cool and serve.

Happy Snacking!

~Adel~

Vietnamese Shrimp Salad Rolls

One of my favourite parts about travelling is discovering new food and learning to make them at home. Years ago I discovered Vietnam and Vietnamese food and fell hopelessly in love. My absolute favourite is Salad Rolls (or fresh spring rolls). I can't say that I make pretty salad rolls, no matter how hard I try they never look like the ones in the restaurant, but they are amazing, so I don't really care how nice they look! It's so nice to just make my own when I'm hungry for one (which is all the time!). They are surprisingly easy to make and are the perfect snack. Make a batch of peanut sauce for dipping to make them even better!

Vietnamese Shrimp Salad Rolls

Rice Paper

Large Shrimp, cooked, peeled and cut in half 

Mint Leaves

Cucumber, julienned or long thin slices

Carrots, julienned or long thin slices

Rice Noodles, cooked and cooled

Wet rice paper according to package directions. Lay the two sides of the shrimp in the middle of the rice paper, place 2 mint leaves on the paper beside the shrimp. Add a few cucumber and carrot slices and top with a small handful of rice noodles. Fold the top part of the wrap over and then the sides in and roll tightly.

Great healthy snack and you can serve these to your friends & family with gluten issues!

~Adel~

Lemon & Garlic Hummus

Lemon & Garlic Hummus

1 can (540 ml or 19 oz) Chick Peas (Garbanzo Beans)

Juice of 2 Lemons (about 5-6 Tbsp)

1/3 cup Olive Oil

1 & 1/2 Tbsp Tahini (Sesame Seed Paste)

2-4 Cloves Garlic (according to taste)

1/4 tsp Sea Salt

Paprika

Combine all ingredients in a food processor and blend until smooth. Add more olive oil if needed to make smooth hummus.

Serve with Grilled Naan Bread for a great snack or appetizer.

~Adel~

For more great food ideas check out my Recipes page