Monday, October 21, 2013

Sunchoke Pickle Relish

Sunchoke Pickle Relish


This is the season to prepare you sunchokes (Jerusalem Articokes) for the winter and as they are very tender they don't always store to long without processing. Here is one recipe to help save the little gems for the winter


Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. "When I was a boy, I thought they were the funniest artichokes," he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.
Photo Credit: John Kernick
Yields: 2 quarts
Total Time: 1 hr 30 min
Cook Time: 30 min

Ingredients 
1/2  cups kosher salt 
1 1/4 pounds sunchokes, scrubbed and cut into small dice 
1  large sweet onion, finely diced 
1  large red bell pepper, cut into small dice 
1/2  cup dry mustard powder 
1/8  cup corn starch
1  quart apple cider vinegar 
2  cups sugar 
1  tablespoon turmeric 
1  teaspoon yellow mustard seeds 
1  teaspoon freshly ground pepper 
1  teaspoon celery seeds

Directions
  1. In a bowl, combine the salt with 4 cups of water. Add the sunchokes; let stand for 1 hour.
  2. Drain the sunchokes and return them to the bowl. Add the onion and red pepper and toss. Transfer the vegetables to 2 heated, sterile, quart-size canning jars.
  3. In a small bowl, stir the dry mustard powder and flour with 1/2 cup of water to make a paste. In a large saucepan, combine all of the remaining ingredients and bring to a boil. Whisk in the mustard-flour paste until smooth. Simmer until thickened, 10 minutes. Pour the hot liquid over the sunchokes and tap to release any air bubbles.
  4. Cover the jars (not too tightly) and transfer them to a deep pot filled with very hot water. Boil the jars for 25 minutes. Carefully remove the jars from the water and let cool.


















Friday, October 11, 2013

Davis' Taco Salad with chili

Recipe By     Ellen M. Ennis Davis
Serving Size  : 8 


         1/2   cup  frozen corn -- thawed
  425         grams  Campbell's Chunky Chili (steak)
     2          heads  romaine lettuce -- torn into bite size pieces
         1/2   cup  sliced black olives
         1/2   cup  green olives -- sliced
     1          can  black beans, canned -- drained and rinsed
         1/2   cup  no fat sour cream
     1          cup  cheddar cheese, lowfat -- shredded
     2          teaspoons  Benefibre (optional)
  112         grams  taco chips (Doritos toasted corn) -- crushed
        1/2    whole  bell pepper -- chopped
        1/2    cup  salsa

tear up lettuce put into large salad bowl sprinkle in corn, peppers, olives and black beans over lettuce
mix chili, salsa, sour cream and benefibre together pour chili mixture over salad just before serving and mix together

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Per Serving : 152 Calories; 5g Fat (27.2% calories from fat); 12g Protein; 18g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 377mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.