Giardiniera (Pickled Mixed Veggies)

Harvest season is almost a magical for me. I love to watch as my pantry shelves slowly fill with jars of all shapes and sizes and colors. It makes me feel “warm and cozy” inside. It’s kind of therapeutic. I have to admit that once all my “staple” canning and freezing gets done I like to make my “special” pickles and relishes. On the menu this harvest season is Giardiniera, a wonderful savory mixed veggie relish. This year I had a nice crop of Greek oregano that I dried so I will be using that even though Giardiniera is traditionally Italian.

Note: I found that pressure canning will cause the veggies to lose their crispness. Now I hot pack this and store in the fridge once cooled. If you make a half batch it stores well in the fridge in a covered container and tastes great even raw. Experiment! Send me your feedback I’d love to hear from you!

giardiniera
giardiniera

Giardiniera (Pickled Mixed Veggies)

 

Mix First Ingredients in Large Bowl

 

2 organic large green bell peppers (seeded and diced small)

2 organic large red bell peppers (seeded and diced small)

1 organic large yellow bell pepper (seeded and diced small)

2 organic jalapeno peppers (seeded and diced small)

2 organic stalks of celery (diced small)

1 organic large carrot (diced small)

1 organic medium yellow onion (diced small)

2 cups small organic cauliflower florets

1/2 cup sea salt

Enough Non-chlorinated water to submerge veggies

 

Submerge veggies below salt water, cover and refrigerate 24 hours. Drain water.

 

Mix in Remaining Ingredients

 

1 tablespoon dried oregano

2 teaspoons cayenne pepper flakes

2 teaspoons minced garlic

1/2 teaspoon ground black pepper

1 – 6 oz jar green salad olives with pimentos

1 cup distilled vinegar

1/2 cup expeller pressed extra virgin olive oil

1/2 cup organic grapeseed oil

 

Directions

Mix well, cover and let marinate for a few hours. Transfer to large pan and bring all ingredients to a boil. Pack into hot 8 oz jars and wipe rims well. Seal jars with hot lids. (I cheat and use my dishwasher sanitize cycle to get my jars, rings and lids hot.) Store in fridge once cooled. Makes 9 cups.

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”

 

 

Advertisements

GLUTEN FREE BUCKWHEAT PANCAKES…. YUM!!! (Fussy Husband Approved)

GLUTEN FREE BUCKWHEAT PANCAKES

Gluten free Buckwheat Pancakes
Gluten free Buckwheat Pancakes

These can also be made vegan with a couple of substitutions.

 

Ingredients:

Dry

1/2 cup organic buckwheat flour

1/4 cup organic oat flour

1/4 cup organic tapioca flour

2 tablespoons organic cornstarch or arrowroot

1 tablespoon organic ground golden flax seed meal

1 tablespoon baking powder (Aluminum free)

1 teaspoon baking soda

1/4 teaspoon sea salt

1/4 teaspoon organic cinnamon

 

Wet

1/2 cup buttermilk or kefir (or nondairy milk if you are a Vegan)

1/4 cup non-chlorinated water

1 organic egg (or equivalent egg substitute if you are a Vegan)

2 tablespoons organic pure maple syrup or agave nectar

2 tablespoons grape seed oil or whatever oil you prefer.

1 teaspoon organic pure vanilla extract

Preparation:

In a large mixing bowl, sift together all dry ingredients including baking powder, cinnamon, and salt. Add the remaining wet ingredients and mix well. Let the batter rest while you preheat (medium heat) a griddle or skillet. When the griddle is hot, spray it with cooking spray or brush it with oil. Stir batter between cooking pancakes. Pour the batter by 1/3 cupful’s onto hot griddle/skillet. The pancake will start to form little bubbles as it cooks, but won’t rise as much as conventional pancakes. Cook for about 3 minutes, then flip over and cook the other side for 2 – 3 minutes more. Brush more oil onto the griddle/skillet between cooking pancakes or they will stick to the pan.

 

Makes about 10 pancakes.

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”

 

 

 

Nanna’s Italian Salad Dressing Mix

Well, I really need to buy a better camera (someday). My apologies for not offering any pictures with this blog post but I think we all know what Italian Salad Dressing looks like. In a previous blog post titled Magnificent Gluten Free Spaghetti Dinner – Magnifica Cena Spaghetti Senza Glutine I promised to post my homemade recipe for My Italian Salad Dressing Mix. We all know that an Italian dinner is never complete without garlic bread and a tasty salad. Mmmmmmmmmmmmmmmm!!!!

 

Nanna’s Italian Salad Dressing Mix

I use organic ingredients as I grow and dehydrate most of them myself, however if being organic is not of high importance to you regular off the shelf ingredients will do..  Keep this dry mix in an air tight container. Use to make Italian salad dressing as needed.

 

Ingredients:

Dry Mix

GRIND TO A FINE POWDER AND STORE IN AIRTIGHT CONTAINER

2 tablespoons plus 1 teaspoon sea salt

2 tablespoons oregano

2 tablespoons dried red bell pepper flakes (ground fine)

1 tablespoon dried Italian flat leaf parsley

1 tablespoon onion powder

1 tablespoon Stevia or sugar

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried sweet basil

1/4 dried thyme

1/4 celery salt

 

Italian Salad Dressing

1/4 cup red wine vinegar

1/3 cup cold pressed extra virgin olive oil

1/3 cup grapeseed oil

2 tablespoons water

2 tablespoons Nanna’s Italian Salad Dressing Mix

Preparation:

Combine Italian Salad Dressing ingredients in a pint jar with a lid or a salad dressing cruet and shake vigorously. Store in the fridge. Shake well before using!!!

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”

 

 

Super Food Side Dish

Super Food Side Dish

Super Food Side Dish Over Rice
Super Food Side Dish Over Rice

Ingredients

3 Tablespoons Rosemary Garlic infused cold pressed extra virgin olive oil

(I make this by adding a few sprigs of rosemary and a few cloves of halved garlic to a bottle and fill it with cold pressed extra virgin olive oil. Then cover it and leave it set in a cool dry place for a few weeks)

3 Tablespoons Organic Grape seed oil

2 medium yellow onions (sliced)

8 ounces portabella mushrooms (sliced)

1 large organic green bell pepper (diced)

1 Tablespoon organic minced garlic

 

Season with

Low sodium organic fermented soy sauce (to taste)

Course ground sea salt (to taste)

Saute Ingredients To Desired Consistancy
Saute Ingredients To Desired Consistancy

Combine ingredients in a large skillet and sauté until it reaches desired consistency.

Serve over jasmine rice or quinoa cooked in vegetable stock.

 

Enjoy!  Here is one of my favorite quote to start your day!!

“Peace is not the absence of turmoil but the presence of God”