Gifts From My Kitchen – Orange Marmalade

I changed the water in our fish tank. The new water level happened to be noticeably lower. Who knew that my 5-year old would have a surprise of his life!

“Mommy! Mommy! Come here! Look! Nemo drank all his water!”

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Here is a recipe that, to my surprise, requires a bit of H2O. With so much citrus in the market, the timing is perfect for some marmalade.

Orange Marmalade

From While Chasing Kids | Condiments and Sauces | American

Makes a great gift from your kitchen.

25:00
24:00
01:00

High cal Calories 666kcal

fat Free Total Fat 0g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

Low sodium Sodium 8mg

High carbs Total Carbohydrate 172g

Serving size 406g Calories from fat 1kcal Fiber 3g Protein 1g Sugar 169g
10 servings

Ingredients

  • 6-8 medium oranges
  • 2 large lemons
  • 6 cups cold water
  • 8 cups granulated sugar

Directions

  1. Prepare oranges
  2. 24 hours before you plan to cook and preserve them.
  3. Wash and dry them. Cut out the stem ends. Cut each fruit into quarters and pick all the seeds out, reserving the seeds. Using mandoline cut all the orange quarters into thin slices. Place the slices into a large pot and submerge them in cold water. Cover and leave at room temperature for 24 hours. This will release the pectin.
  4. Sterilize the jars
  5. Either put them in hot wash dishwasher cycle so that they are clean and hot by the time you use them, or dunk them in boiling water and keep them hot.
  6. Sterilize the lids
  7. Boil the tops in a small pan filled with enough water to cover the lids, keep them hot till needed.
  8. Prepare for canning
  9. Bring to boil a large pot of water. There should be enough water to completely submerge the jars and have about an inch of water on top of them.
  10. Make the marmalade
  11. Place saved seeds in a cheesecloth, tie it up and place in the pot with oranges. Bring the pot to boil and set the burner temperature so that the mixture boils without splattering. Boil for about 30 minutes.
  12. Add sugar to the fruit mixture to stir until dissolved. Continue to cook for another 30 minutes until the marmalade thickens to the gel consistency (about 220°F/ 104°C). Remove the cheesecloth.
  13. Jar the marmalade
  14. Carefully remove the hot jar and fill it with the jam using a canning funnel, leaving at least a ¼ inch space between the marmalade and the edge of the jar. With a clean wet towel remove any excess marmalade from the edge of the jar. Using a magnetic lid lifter remove the lid from boiling water, and place it on top of the jar. Secure the lid. Repeat with the remaining marmalade.
  15. Using the jar lifter, carefully place the lidded jars in the large pot of boiling water; make sure they are completely submerged. Boil for about 10 minutes.
  16. Remove the hot jars using the jar lifter, and place them on a towel. Let cool completely before labeling. Make sure the lid tops are not popping in the center. If they are, they should be removed and re-sealed (same process – wash and sterilize the jar and a lid, bring the marmalade to boil, and re-can it. It’s very important that the edge of the jar is clean.
  17. Store in a dark chilled place for up to 1 year.

Tips

  • Makes ten 1/2-pint jars

 

This entry was posted in Uncategorized.

Gifts From My Kitchen – Pickled Cherries

I was giving a ride to my 4 year old son and a couple of 11 year-olds to their zoo camp. The older kids and I were discussing jobs for teenagers. Zoo teacher’s assistant seemed liked a cool option.

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“Much better than working at a McDonalds,” I voiced my opinion.

“No, mommy!” said my son, laughing at me, like I said something very silly, “I love McDonalds!”

“Do you? Have you ever been to McDonalds?” I asked ready to have a serious talk with my husband…

“Of course, mommy,” and he started singing, “Old McDonald had a farm EE-I-EE-I-O!”2013_May_CherryFarm-18

 

We have taken the kids to a farm. A cherry orchard, to be exact. Here is what came out of it.

Pickled Cherries

From While Chasing Kids | Condiments and Sauces | American

This is a perfect gift from your kitchen, which would be an excellent addition to many savory hot dishes

00:30
00:20
00:10

cal Calories 328kcal

Low fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

Low sodium Sodium 7mg

High carbs Total Carbohydrate 79g

Serving size 401g Calories from fat 5kcal Fiber 4g Protein 2g Sugar 72g
4 servings

Ingredients

  • 1.5 lbs fresh dark cherries
  • 3 stems fresh rosemary
  • 2 cup white wine vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tbl allspice
  • 1 whole star anise
  • 2 fresh bay leaves

Directions

  1. 1.Sterilize the jars.
  2. 2.Wash the cherries and pat dry. Snip the stem ends leaving ¾ inch intact. Prick each cherry in several places with a toothpick. Fill the jars with cherries.
  3. 3.Divide rosemary between the jars.
  4. 4.Combine the vinegar, water, sugar, allspice, anise and bay leaves in a medium sized saucepan. Bring to boil, stirring constantly until the sugar is dissolved. Boil the liquid for 1 min and remove from heat.
  5. 5.Fill the jars with hot pickling liquid leaving ½ inch headspace. Seal with lids. Cool at the room temperature before transferring to the refrigerator for at least 2 weeks

For free canning labels and gift notes go here.

Special tools:

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This entry was posted in Uncategorized.

Gifts From My Kitchen – Smoky Ketchup

I bake about 4-5 loafs of bread every week. You are probably thinking, “How does she still fit in those jeans?”  Well, she doesn’t!

The truth of the matter is – my family barely finishes one loaf.  The rest goes to our friends and neighbors. I love offering gifts from my kitchen.

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Today’s gift is a collaboration project with the awesomest neighbor and his lovely wife.  They own a smoker, which is responsible for the exceptional flavor of our ketchup.

 

/The recipe was adopted from one of my absolute favorites, “Gifts Cooks Love” by Diane Morgan/

Smoky Ketchup

From While Chasing Kids | Condiments and Sauces | American

Say goodbye to Heinz! This homemade ketchup is a parade of flavors and is a great present for any kitchen: carnivore or vegetarian.
It could be stored in a fridge for up to 1 month.
Yields: 3 8-oz bottles

01:10
00:10
01:00

Low cal Calories 42kcal

fat Free Total Fat 0g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 419mg

carbs Total Carbohydrate 11g

Serving size 64g Calories from fat 0kcal Fiber 1g Protein 0g Sugar 9g
16 servings

Ingredients

  • 1 medium yellow onion, smoked
  • 2 x 14.5 oz cans of diced tomatoes
  • 1 tbs capers, drained
  • 5 cloves garlic, peeled
  • 1/2 cup firmly packed light brown sugar
  • Juice of 1 orange, strained
  • Juice of 1/2 grapefruit, strained
  • Juice of 1/2 lemon, strained
  • 1/4 cup cider vinegar
  • 2 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp ground paprika

Directions

  1. Process tomatoes in a blender on high speed for about 2 minutes or until smooth. Pour processed tomatoes into a dutch oven.
  2. Process onion, garlic and capers in a blender until smooth for about 2 minutes. Add brown sugar, and process to incorporate for about 1 minute. Add the remaining ingredients, and process one more time for about 30 seconds.
  3. Pour the onion blend over the tomatoes and mix with a wooden spoon. Bring the mixture to boil on medium heat. Lower, the heat, and let steam for 50 minutes to 1 hour, until it reaches ketchup consistency; stirring occasionally.
  4. In the meantime, sterilize the bottles or let them go through a full dishwasher cycle.
  5. Using a funnel, ladle the ketchup into the bottles, leaving ½ inch headspace. Wipe the rims and secure the lids. Label, and refrigerate.

Tips

  • Could be refrigerated for up to 2 months.

For free canning labels and gift notes go here.

Special tools:

This entry was posted in Uncategorized.

Skinny Parade

I’m so excited to present the beautiful entries of all the amazing food bloggers that decided to participate in our parade!  If you are anything like me (a pathological baker and a dessert addict), you would appreciate these guilt-free showpieces! Enjoy!

 

Chocolate Coconut Oatmeal Truffles by Shift Ctrl ART

 

I recently found Katja’s blog and I’m infatuated! Her recipes are wonderful. She is also a very talented artist, a terrific photographer; and I think her home-improvement projects are simply brilliant.

Alcoholic Pears and Chocolate Sauce by The Healthy Epicurean

Fiona’s page is also one of my most recent discoveries.  I was blown away by her gorgeous photographs,  healthy approach to eating, and nutritious recipes. Check out her blog and get inspired! 

Turkish Coffee Meringues by Butter, Sugar, Flowers

Moriah’s love for crafts results in charming desserts and a beautiful blog. She also has her own jewelry shop!

Yogurt and Granola Parfait by de la casa

I asked Christina to display one of her posts, because I’m a huge fan.  I actually abuse her blog as my own cookbook – her recipes are so simple and delicious!   Coincidentally, this one is the only chocolate-less delight today!

Profiteroles by Diane’s Kitchen Table

Diane has been my virtual friend for a very long time (in blog years).  She is an excellent cook and a brilliant story teller.  Read one of my favorites and you’ll know why I love her blog so much.

Gluten Free Dark Chocolate Brownies by In Pursuit Of More

If you are looking for healthy vegetarian recipes, you don’t need to go far – just visit Shira’s blog.  Delicious looking photos and moving stories are awaiting!

 Thank you, ladies!

Follow on Bloglovin

This entry was posted in Uncategorized.

Skinny Parade – Spicy Chocolate Fudge Brownies

“My life is a perfect graveyard of buried hopes,” I thought today, looking at the scale.  The quote, of course, is from my favorite “Anne Of Green Gables”.  The feelings are genuinely mine. I am certain, my love for desserts and baking has absolutely nothing to do with them…

So, today, purely to prove I’m not in denial, we are trying something new, and hope you will jump on board! I suggest we make a parade of skinny desserts.  If you want to participate – the rules are very simple:

  • Make a dessert under 200 calories per serving;
  • Post the recipe and photos in your blog with a link to this entry;
  • Leave a comment here, letting me know you are in.

Next week on Thursday, I will show off your photos with respective links in one blog post.

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And for now, I hope you enjoy my skinny creation.

Cinnamon-Fudge-Walnut Brownies

From While Chasing Kids | Desserts | American

This fudge reminds me of Mexican hot chocolate because of its cinnamon flavor; and the nuts and melted chocolate chunks make it irresistible

01:00
00:15
00:45

cal Calories 170kcal

fat Total Fat 8g

sat fat Saturated Fat 4g

chol Cholesterol 26mg

sodium Sodium 76mg

carbs Total Carbohydrate 25g

Serving size 46g Calories from fat 72kcal Fiber 2g Protein 3g Sugar 18g
20 servings

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup bittersweet chocolate chips
  • 1/3 cup fatfree milk
  • 5 tbs butter, melted
  • 1 tbs cinnamon
  • 2 large eggs, beaten
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350⁰F (175⁰C). Coat a 9-inch square metal baking pan with cooking spray. Set aside.
  2. Place flour, sugars, cocoa, baking powder, salt, cinnamon, and cayenne pepper in a large mixing bowl.
  3. Spread walnuts over ungreased rimmed baking sheet and roast them in the preheated oven for about 7 minutes.
  4. Place milk and ½ cup of chocolate in a small sauce pan. Cook on low heat, stirring until the chocolate melts (about 3 minutes). Set aside. Lightly beat the eggs. Stir in eggs and melted butter with the milk mixture. Pour the milk mixture to the bowl with the dry ingredients and stir to incorporate. Mix in the remaining ¼ cup of chocolate chunks and walnuts.
  5. Bake at 350⁰F (175⁰C) for about 27 minutes or until a wooden toothpick, inserted in the center, comes out with moist crumbs attached to it. Cool on in a pan on a wire rack.

 

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This entry was posted in Uncategorized.
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