Food in jars!
That's right. I'm sick. But I still have to eat, so the super easy cookery came out yesterday and this is what I named the dishes at the end of the day.
Oh, man, who am I kidding? I'm always a super easy cook. It only has to be good, it does not have to be extravagant, right?
And because I am under the weather, and because I cook to taste most of the time, these recipes have only approximations. Just like Medieval cookery. Just like the cooking you've learned from your nana.
That's me, everyone's nana.
Curried cocozelle
Chop a large onion and three-4 large,
ripe beefsteak tomatoes . Peel, deseed, & chop a giant cocozelle. Smaller
cocozelle can be used whole; chop 4-6 small ones--enough to make 4 cups of prepared squash .
Fry the onions in some olive oil. Add
the tomatoes and enough water to make a broth— about ½ cup to 2 cups.
Seethe the onions and tomatoes for 5 minutes over medium fire, then
add the prepared cocozelle. Cover and let the mixture cook until the
squash is just a little harder than you like. Add curry powder to taste. Let cook a few
minutes more until squash is done and serve.
The center and the right to jar above contain this soup . It's a bright orange not because of the turmeric in the curry powder, but because of the tomato mixture I used. One of the joys of using your homegrown tomatoes is that you get to experience a wide variety of tomato tastes and colors! So yesterday I used an Aunt
Ruby German Green tomato, a Crismon Cushion tomato, and two Amana
Orange tomatoes. It's definitely a tomato flavor, without being the typical red sauce you get from the store.
Also, the curry mixture I used was Capricorn Moon from Auntie Arwen.
Pinto Beans in their own Bayat Baharat
gravy
Take dried pinto beans and boil them in enough vegetable stock (or water, or combination of both)
to cook them to the al dente stage. Add salt, pepper, and continue to cook until the beans
are quite soft and beginning to break down into the cooking liquid.
Add a Baharat powder to taste and cook down until the bean broth is the consistency of
gravy.
I used Arwen's Ibraham's Mom's Bayat Baharat blend. This blend has a strong cinnamon component, which is very good with cooked grains or injera. It appears in the picture above in the smaller jars.
Georgia Bibimbap
Heat olive oil in a wok. Chop a large onion. Chop green tomatoes, as many as you like. sauté the onions and the green tomatoes in olive oil; cook until the tomatoes are soft enough to eat. Add soy sauce as needed, a tablespoon of nutritional yeast, and mix. Set aside. Scramble an egg (or otherwise prepare an alternative protein). Set aside. Place cooked rice (preferable a day old, but just made is fine) in a bowl. Arrange the egg, the green tomato mixture, and some collard kraut on top of the rice. Serve with more soy sauce and hot pepper sauce.
Bibimbap is a classic Korean dish. I have been making all kinds of versions of bibimbap since the early 80's, something I learned to do while in the Army. This version, however, features items reminiscent of classic Southern cooking and a homemade kraut made with Georgia collards . When you get your bowl of rice covered with vegetables and proteins, you mix it all together. It ends up looking pretty much like fried rice.
Other cooking notes
I made a batch of rhubarb chutney with the last of this year's rhubarb. this year, instead of using canned tomatoes, I used tomatoes from my garden. I used 2 fresh fish peppers from my garden instead of the pepper flakes, and I used coriander seed from my garden. Fish peppers? Strike me as hotter than jalapeno but not as hot as habanero. The chutney is a little spicier this year because of it. And coriander seeds, dried in your garden instead of out of the jar that's been sitting in a spice warehouse for a couple of year, are uber dandy. I actually went to the trouble of puréeing the end product of this year, as I intend to give a few jars away, and I don't want people to be reluctant to try it because it's chunky.
I've canned tomato sauce this year, much more than I did last year .
I canned strawberry jam this year, and homemade strawberry jam is much better tasting than commercially produced. However, its shelf life, once opened, is also a lot shorter. Next year, I can half- and quarter pints, not pint jars.
I have resorted to drying turnip greens for winter use this year, as my freezers are now full. For this same reason, I expect I will be making kale kraut and am planning to try fermented green tomatoes.
Oh, and tempeh scramble! Whee, my new favorite breakfast.
Jodi turned me on to making my own tempeh, which is much nicer than store boughten, and if I felt well enough to cook it today, I'd take a picture of that and talk about that, too. But I don't. So I won't.
