Brownie Caramel Cheesecake

I made this cheesecake for “National Brownie Day”. Brownies are a favorite dessert for my husband, but I wanted to put a fancy spin on his favorite.

INGREDIENTS:

  • 1 package of (dry mix) Dark Chocolate Brown mix
  • 2 eggs (for brownie parts)
  • 4 – 6 tablespoons of water (for brownie parts)
  • 1 (14 ounce) Package of Individually wrapped caramels – unwrapped (salted caramels if you can find them are best)
  • 1 (5 ounce can) evaporated milk
  • 2 (8 ounce) packages of cream cheese softened
  • 1/2 cup of white sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs (for cheesecake)
  • 1 cup of Hot Fudge Sundae topping

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. Cut out parchment paper to fit the bottom of your 9″ round spring pan. I cut mine to where the sides when clipped will hold the parchment paper in place.
  3. Grease the bottom of a pie pan.
  4. In a small bowl mix together 9 ounces of the dry brown mix with 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
  5. Pour the mixture into your spring pan, this creates the “crust” of your cheese cake.
  6. Mix the remaining brownie mixture 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
  7. Pour THIS brownie mixture into the greased pie pan. This creates the brownie bites for the top of the cheesecake.
  8. Bake Brownie pans for 25 min. The brownie in the pie pan will cook faster if you have a large pie pan, you want it firm but not crunchy.
  9. Melt the caramels with the evaporated milk over a very low heat in a heavy saucepan. Stir constantly until the mixture has a smooth consistency.
  10. While the brownie “bottom” is cooling, pour all but 1/3 cup of the carmel over the brownie “bottom”.
  11. Drizzle some of the hot fudge sundae topping over the caramel.
  12. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixture until smooth. Add in your 2 eggs 1 at a time. Beat well after each egg until well mixed.
  13. Pour the cream cheese mixture over the brownie bottom.
  14. Tear off pieces of brownie from your pie pan sheet of brownies, or use a tiny round cutter if you want perfect brownie rounds. Scatter them over the top of your cheese cake, as little or as much as you like.
  15. Bake the cheesecake for 40 minutes. You should notice a “poof” effect when it is done and the top is golden and should have small “cracks”, not big separations.
  16. Quick chill in the pan as soon as it comes out of the oven.
  17. When the cake is thoroughly chilled, loosen the sides by running a knife around the edge and then remove the rim of the pan. Keep in mind, your caramel may be holding on tightly to the rim, edge your knife in carefully to not destroy the outside presentation of the cake.
  18. Heat the reserved caramel mixture and drizzle over the cheesecake.
  19. Heat the hot fudge sundae topping and drizzle over the cheesecake.

I have found that the cake tastes best a day after sitting, the caramel seems to soak into the brownie and the cheesecake more, however, waiting is torture.

I hope you enjoy this recipe. I have used this to make several combinations, such as a lemon cake crust with lemon sugar and lemon twists, or adding Rum Dark Cherries in between the dark chocolate brownie crust to have almost a black forest cheesecake. Your only limitation is your imagination.

Until Next Time,

Mrs. Kay Rice

Sourdough Starter Noodles

Sourdough starter can be used in so many recipes, and when you are feeding a good batch to keep the maturity & yeast going, you start looking for even more ways!

This is an easy egg noodle recipe using your sourdough starter. It gives the noodles a lighter texture and a “sour cream” taste. That’s the best way I can explain that perfect yeast taste.

Sourdough Starter Noodles made with fresh ground wheat flour.

Ingredients:

  • 1 whole egg
  • 1 egg yolk
  • 1 cup of mature sourdough starter
  • 1 tbsp of olive oil
  • 2 1/2 cups flour
  • Pinch of salt.

Directions:

  1. Whip your egg yolk & egg until fluffy.
  2. Pour eggs into a large bowl.
  3. Add your sourdough starter & stir.
  4. Add your salt & stir.
  5. Add your flour 1/2 cup at a time. Stir until a little sticky.
  6. Coat with the olive oil.
  7. Cover with a towel & allow to swell for about 30 minutes in a warm location.
  8. Once they have sat for approximately 30 minutes, uncover the mixture and using some flour make into balls.
  9. Keep each ball coated with flour and place back into the bowl.
  10. Sprinkle flour on a clean surface and roll a ball into a thin “crust”.
  11. Slice into thin ribbons and set on a cookie sheet.
  12. Continue to your next ball.
  13. NOTE: I normally stop at 4 balls of dough in making the noodles. The remaining balls of dough I put in a freezer safe bag & freeze for the next time I need noodles.
  14. Set your oven on its lowest setting & place your cookie sheet in your oven with the door cracked until the noodles are dried.
  15. You can also use your dehydrator.
  16. Once dried, bag up & keep in the refrigerator or freezer until used fairly soon. These are not meant for long term storage
  17. To use, drop in boiling water or broth and cook like normal egg noodles.
Roll your dough into small fist size balls.
Place your noodles on a cookie sheet

Until Next Time,

Mrs. Kay Rice

Fermented Dill Pickles

20190721_1751164026255488901896208.jpgWith summer arriving in full heat, so do the cucumbers.  Who doesn’t love a crisp dill pickle?  Not to many people make brine or “crock” pickles anymore because they not only take several weeks to make, but many people today do not understand that the “stuff” that comes to the top, is good bacteria and is needed for the fermentation process of the pickle.  There are good bacteria and bad bacteria, the good is what is needed and creates a film to help ferment your pickles to perfection.  Fermentation also has a “smell” to it.  Not a rotten smell, but just an odor.  Old fashioned crock pickles are cured by fermentation and the scum and the odor is the fermentation agent.  It takes 3 weeks (or longer, I prefer about 6 weeks) in cooler temperatures to complete the process of fermentation.  During that process your pickles will go from a bright green to an olive or yellow green color.  Do NOT have your crock or fermentation “jar” in a warm area, it should be below 75 degrees F.  We utilize our pantry which is in our basement for all fermentation’s as well as our canned and dry goods.

You can keep them in the crock with the salt brine all winter or you can preserve them by canning them.  I prefer to can mine.  I water bath my pickles, well if they last that long anyway.

For my pickles, I use a 1 gallon fermentation “jar” with weights.  The lid has a hole in it (my husband did this in the correct sized “lid” in which the fermentation “vent” sits nicely into.  You can also use an old fashioned crock with weights and a cover.

You can not make crock pickles from store bought cucumbers!!!  Please read that out loud.  YOU CAN NOT MAKE CROCK PICKLES FROM STORE BOUGHT CUCUMBERS!!!  Why?  Because store bought is coated with a wax film to keep them looking pretty longer.  You must use strait from the garden fresh cucumbers.  No bigger than 4 inches long and make sure they are “skinny”.  Not too fat so the texture is good, you want young, bright smaller cucumbers.

You will need 5 lbs of cucumbers that have been washed and have any dirt and blossom and stems removed.  Do not peel or slice.

Since I have 1 gallon fermentation jars, I make 5 lbs at a time of crock pickles.  So this is the recipe for 1 gallon of fermentation dill pickles.

Ingredients:

  • 5 lbs of small cucumbers, washed
  • 8 cups of water
  • 5 fresh heads of dill (flower)
  • 2 cloves of garlic, peeled and slightly crushed
  • 2 dried bird chilies (this is optional)
  • 1 tablespoon of mustard seed
  • 1 tsp of peppercorns (optional)
  • 1/2 cup of PICKLING salt (DO NOT USE SEA SALT, TABLE SALT OR IODIZED SALT!)
  • 1/4 cup of white vinegar

Directions: 

  1. In your crock or jar (make sure it is clean).  Add a layer of 2 dill flowers, 1 chili, garlic, mustard seed, peppercorns.
  2. Add in your cucumbers layering them as tightly as possible.
  3. Add in your remaining dill “flowers” then a couple cucumbers to hold them down.
  4. Heat your water, vinegar and salt until it is hot, just under a boil and the salt is dissolved.
  5. Pour your mixture over your cucumbers and spices.  There should be enough to cover your cucumbers but not completely fill your crock or jar.
  6. Add a plate or fermentation “topping” over your pickles, then the weights on top of the covering to hold everything down well below the top of the brine.
  7. Your cucumbers must always be below your brine, safely submerged at least 2 inches below the brine.  You may have to add salt, vinegar water to your brine if evaporation happens during your process.
  8. I add a fermentation lid and vent to mine, to cut down on the evaporation.  You can also use a cloth over the top.

Now we move our crock to a cool place, I use my pantry and wait.  I check on my crock about once every 3 days to make sure the brine level is up and there is nothing “funky” happening.  Your pickles are ready in 3 weeks, I like to wait a little longer.   You can transport them in half gallon jars with the dill brine and keep in the refrigerator or you can preserve them in pints/quarts using the water bath method for pickles.

Until next time,

Mrs. Kay Lynn Rice

 

 

Strawberry Rhubarb Jam

Strawberry Rhubarb JamOne of my favorite jam is Strawberry Rhubarb.  It just screams summer.  A little on a hot buttered sour dough biscuit is heaven!

Here is my recipe for a very simple, basic Strawberry Rhubarb Jam.

Ingredients:

  • 4 cups of fresh rhubarb, diced.  Make sure it is blushed (it has some red/pink color)
  • 4 cups of fresh strawberries diced (remove the caps)
  • 4 cups of sugar
  • 1.75 ounces of low sugar pectin
  • 2 tablespoons of lemon juice

Directions:

  1. Make sure your rhubarb is diced small, add to a large pot.
  2. Cap and dice your strawberries, add to the same large pot.
  3. Add in your lemon juice and heat the mixture until the fruit becomes soft.
  4. Mix your sugar and pectin to in a bowl, then add the mixture to your fruit 1 cup at a time.  Constantly mixing until all the sugar and pectin is in the fruit.
  5. Move your heat to high, constantly stirring.
  6. You can use a candy thermometer if you like, your key temperature is 200.  But you can also just use your eyes
  7. When it reaches a rolling boil and starts to foam, add in a quick pat of real butter (DO NOT USE FAKE BUTTER, YUCKY!!!!)  The butter tones down the foam.
  8. Keep on a high rolling boil and stir constantly for approximately 3 minutes.
  9. Take off the heat.
  10. Now I do a freezer test.  I have a small glass cup and a metal spoon and I put a wee bit of jam on the spoon and stick it in the freezer to fast cool.   Once the cup is cool, your jam should be the consistency it will be when it is “set”.  I’m picky with Strawberry Rhubarb, I don’t like a hard set or even a medium set I like it to spread like warm butter.  But if you want a firmer set than what you have, put back on the heat and bring to a full boil again for another 2 min.  repeat test until you have received the firmness you like.

Preserving:

This recipe makes about 8 half-pints of jam.

  1. Have your jars sterilized and ready to go with their lids and rings ready.  (I’m assuming you’ve water bath canned before here….)
  2. Fill your jars up to about 1/2 inch from the top with hot jam.
  3. Wipe the lips of your jars with a wet cloth to make sure you don’t have anything on the tops where the lids need to seal.
  4. Place your prepared lids on the jars, and sorta tightly screw on your rings.
  5. Place in your water bath or steam canner.
  6. Once your canner comes to a full boil, start timing at 15 minutes.
  7. After 15 min, remove canner from heat.
  8. CAREFULLY!!!!!!! Remove your lid and once by one remove your jars.
  9. Place your jars on a protective covering (I use a double towel) in an area that you do not need to bother the jars for 24 hours.
  10. When you hear the “pops” they are sealed.  If you have a jar that did not seal, put it in the fridge, it will be gone quickly.

Strawberry Rhubarb Jam

Now all there is to do is enjoy the sweet gift of summer!!!!!

Until next time,

Mrs. Kay Lynn Rice

 

Beef Tongue Stroganoff

Yes, you read that correctly. Beef Tongue. Beef Tongue is an excellent cut of beef, despite what you may think. It is however, very high in fat, so have sparingly. Most people have heard of Beef Tongue Sandwiches which are made from an almost “pickled” version of beef tongue and are sliced and served cold. I love these too, my best friend’s grandma used to make the absolute best Beef Tongue sandwiches.

However, my husband’s very favorite recipe is one my Grandmama taught me to make. Beef Tongue Stroganoff. When you slow cook (I use a crock-pot) beef tongue it becomes such a soft and wonderful shredded beef, only to be compared to beef cheek meat. My husband refers to it as “beef butter”.

I do hope you enjoy this recipe.

Ingredients and utensils needed:

  • 1 Beef Tongue (washed, do not skin)
  • 3 bay leaves
  • A pinch of salt
  • tsp of chipotle pepper flakes (you expected that by now right?)
  • 1 lb of fresh mushrooms
  • 1 large onion sliced in half rings
  • 2 cups of Greek plain yogurt (or sour cream, I use yogurt to cut down on fat)
  • 3 – 4 cloves of garlic diced
  • 1 tbsp of cornstarch
  • 1 large crock-pot
  • a thick butcher grade knife

Directions:

  1. Wash your beef tongue. I know there is probably a joke here, but we won’t go there.
  2. Rub & coat with a pinch of salt & corn starch and place in the crock-pot. Place about 3 tablespoons of water in the crock-pot.
  3. Sprinkle the chipotle pepper flakes over the tongue.
  4. Put your bay leaves over the tongue.
  5. Set the temperature to Medium and let cook all day. Yes, ALL DAY.
  6. At the end of the day, remove from the crock pot and let cool on a cutting board.
  7. Skin the tongue. I slice down the middle just enough to cut through the outer skin, and pull the skin back.
  8. The tip of the tongue has it’s own “texture”. Personally its the prize for me and I keep it separate to enjoy on a piece of toast.
  9. TAKE OUT THE BAY LEAVES. My husband ALWAYS ends up with a piece of Bay Leaf. Make sure you get all the pieces out.
  10. Shred the meat of the tongue and place back in the crock-pot.
  11. In a frying pan, saute your onions, garlic until the onions are “limp”.
  12. Add in your mushrooms and saute until they are cooked but still firm.
  13. Pour over your meat in the crock-pot.
  14. Set the crock-pot temperature to warm.
  15. Add in your Greek Yogurt (sour cream) and stir together with all of the other ingredients.
  16. You should not have to add any moisture, but if you do, only add 1 tablespoon of water at a time. Remember the tongue is full of fat and should have created a nice thick broth while cooking.
  17. Stir off and on while you prepare your noodles, rice or potatoes that you will be serving with your stroganoff.
  18. Keep a watchful eye on your crock pot and stir often. This will prevent any clumping or “curdling” of the yogurt/sour cream.
  19. Serve over noodles, rice or potatoes and enjoy!

I hope you enjoy this very basic recipe. It also heats up great for left overs!

Until Next Time,

Mrs. Kay Lynn Rice

 

Lime Dream Pie

This is a simple no bake pie that is sure to wow and please. Perfect for Sunday company or a family gathering.

Ingredients:

  • 1/2 cup of real lime juice
  • 1 14 ounce can of sweetened condensed milk
  • 4 ounces cream cheese softened
  • 2 cups of whipped topping
  • 1 baked pastry pie shell
  • 3 drops of natural food coloring
  • Thin slice lime and extra whipped topping if you like.

Directions:

  1. Beat lime juice and condensed milk until well mixed.
  2. Fold in softened cream cheese. Fold until no lumps
  3. Fold in 2 cups whipped topping until no lumps.
  4. Add in 3 to 4 drops of natural green food coloring, stir until no white streaks. Add additional drops to your liking of color.
  5. Pour into baked pastry pie shell.
  6. Decorate with thin slices of lime dipped in sugar and or additional whipped cream.
  7. Refrigerate until serving.

Enjoy!

Until next time,

Mrs. Kay L. Rice

Triple Berry Cobbler

Nothing says home like an old fashioned cobbler.  They are quick to make and are eaten even faster!  The perfect dessert for a gathering or family.  Served with a scoop of vanilla ice cream while still warm and you will melt!

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Mrs. Rice’s Triple Blueberry Cobbler

Filling:

  • 4 cups of mixed berries.  I enjoy Raspberries, blueberries and black berries.  However, you can mix this up as you like.
  • 1 cup of raw honey
  • 1/2 cup of sugar
  • 2 tablespoons of corn starch
  1. In a very large bowl, mix your berries (with your hands) with the sugar and the corn starch.
  2. Once the berries are well coated, add in your honey.  Using a large wooden spoon, fold the berries so the honey coats well.
  3. Pour into a large casserole pan.

Pie Crust Top:

This is a very basic pie crust, and my husband says he prefers a “drop crust” which to me is not a cobbler, but to each his own.  A drop crust is like sweet drop dumplings, which I am not going to cover here.

  • 1 1/4 cups of lard
  • 3 cups of flour
  • 1 tbsp of sugar
  • a pinch of salt
  • 1 to 2 tbsp of water
  1. In a large bowl add your flower, sugar and salt.
  2. Add in your lard and “cut” into the flour mixture (I use two butter knives to cut) until there are “marble sized” balls.
  3. Finish mixing with your hands, adding in the water if need be.  You do not want your dough too dry or too wet.
  4. Using parchment paper, sprinkle some flour on the bottom parchment paper add the ball of dough, a dusting of flour on the top and the top parchment paper.
  5. Use a rolling pen to to roll until thin and wide and long enough to cover your casserole dish corner to corner on the inside (not over the edges).
  6. Add the dough to the top of your fruit.
  7. Cut slits or designs into the top of your crust so the juices can nicely escape and not cause an overflow on the edges.
  8. Sprinkle the crust with a light dusting of sugar.
  9. Bake at 350 degrees for one hour or until the crust has a pretty golden glow to it.

Serve hot or cold.  Warm with vanilla ice cream is my ultimate favorite.

Until next time,

Mrs. Kay L. Rice

 

Tomato Powder

One of the most basic garden vegetables are tomatoes, cherry or normal size.  Its how many people get hooked on growing their own food.  One reason is because they are so prolific and easy to grow.  Note, Prolific!  Cherry, grape, salad tomatoes especially will create a ton of tomatoes during a season.  While in February as you long for the taste of a fresh, real, non-store bought tomato, by September you never want to eat one again.  Yet, they still continue to cover your plants!  What to do with all of them.

Unless you pickle the cherry tomatoes, you will have to find many friends to pawn them off on, they are too much trouble to can, in my opinion.  If you have larger tomatoes and don’t can, you will be in this same boat.  I don’t like to freeze tomatoes, they take up too much room and it is a messy processes.  What I like to do is dehydrate them and turn them into powder.  Yes, you read that right.

Powdered tomatoes are perfect for a vegetable thickener in sauce and pasta dishes as well as a base vegetable bullion for soups and stews.  The best thing is that 5 pounds of tomatoes can fit into a half-pint jar!  Space!  I really like this for my cherry tomatoes because the prep goes so fast, they add up fast and nothing is left to waste.

Here are the directions.

Tomato Powder

  1. Wash your tomatoes.
  2. Cut out any blemishes and stem area.
  3. Slice thin and place on your dehydrator rack (or on a cookie sheet with parchment paper if you are going to use your oven).
  4. Make sure they are not overlapping.  Tomatoes contain a lot of water.
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  6. I place my dehydrator on medium heat and this takes about 7 hours.  If you are using your oven, use the lowest heat and crack the door open to dry your slices.
  7. Dry until they are completely crispy with NO MOISTURE.
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  9. You can leave in this state if you want to vacuum seal at this stage and use like sun dried tomatoes as well.  I have one friend that will use vinegar and oil and put the in the refrigerator to use in salads.  I prefer not to utilize refrigerator space in that way.  This state also makes a wonderful sun dried tomato salad dressing.
  10. Place your ‘chips’ in a grinder and grind until a powder.
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  12. You can also add dehydrated garlic, onion, peppers, pretty much anything you want at this stage and grind all together to make sure its well mixed.  This would make a lovely stock base.
  13. Next transfer into an airtight container that is resistant to air and to moisture.  I prefer to vac-seal my jars with the exception of one that I will use often and that one will be put in my spice cabinet.
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This powder has so many uses.  My favorite way is to add a little tomato flavor and a thickener to dishes without all the water  content.  It works great as an alternative to a small amount of tomato paste as well.

Let me know how this turned out for you!

Enjoy!

Until Next Time,

Mrs. Kay L. Rice

 

Okra

It has been a hot, rainy, humid summer here in Ohio.  The garden has loved it, but the one plant that has truly loved this year’s weather is our OKRA!  I grew up loving this vegetable which is widely used in the southern states, my family is very southern.  Waves at my Great Aunt Meg, who REALLY taught me to enjoy southern cooking back in Mentor, Tennessee!

I planted two varieties this year, one the shorter ruby and the other is the heirloom green, which by the way, grows taller than me.  Its a good thing my husband and I both LOVE, and that is an understatement, okra.  Because this year, I have harvested baskets of it and every day it seems that I have a new big basket to harvest every afternoon.  Yes, I am still harvesting well into September!  Okay so I may have planted 100 plants, but well, we love okra.

Now, what do you do with this odd, spiny, plant that when cooked creates what I call “Okra Boogers” or “Okra Snot” depending on who you want to shock and gross out at the time.  My husband refers to the okra peas as “rat eyes” especially in soups and stews.  Can you tell that we just love to have fun!  Oh, here is a warning.  Some people are very allergic to the fuzz that grows on okra, it causes almost a poison ivy affect to their skin.  I’ve never had this problem, but I do know some who do.

Okra is highly nutritious and it is filling as well as easy to grow in warm temperatures, which explains why you find it a lot in the southern states.  It’s very high in fiber as well as containing potassium, vitamin B, vitamin C, folic acid, and calcium. It’s low in calories and has a high dietary fiber content. Recently, a new benefit of including okra in your diet is being considered. Okra has been suggested to help manage blood sugar in cases of type 1, type 2, and gestational diabetes.  So in short, what’s not to like.

My husband’s absolute favorite for okra, is pickled okra.

Pickled Okra

Ingredients:

  • 1/2 lb of okra
  • 1/4 clove of garlic for each jar (6)
  • 1 dill flower head for each jar (6)
  • jalapeno pepper diced fine or red pepper flakes
  • 3 cups of apple cider vinager
  • 3 cups of water
  • 1/4 cup pickling salt
  • 1 tablespoon of mustard seed
  • 6 half pint canning glass jars with lids and rings

Directions

  1. Clean your okra removing the tips and caps only (I keep some of the cap on).  Leave whole.
  2. Add 1/4 clove garlic in each jar.
  3. Add 1 dill flower in each jar.
  4. Pack your okra tightly in each jar leaving 1/2 inches head space.
  5. In a large pot on your stove.  Combine your Vinegar, water, salt, peppers, mustard seeds.
  6. Stir and bring to a full boil.  Do not stop stirring, your salt will burn.
  7. Ladle liquid into jars, leaving 1/2 inch head-space.
  8. Water bath process for 15 minutes half pints 20 minutes for pints.

 

Another way we like them is pan fried as a side dish.

Pan Fried Okra

  1.  Melt about a tablespoon of lard in a frying pan.
  2. In a bowl I whip up 1 egg and set to the side.
  3. I prepare the okra by taking off the tips and caps and slicing into thick rounds.
  4. I put all the okra into the egg batter and stir in some red pepper flakes, or some diced jalapeno.
  5. Next I add enough cornmeal to the egg and okra and stir it in the bowl to cover it all, you don’t want it corn patty thick, but just enough to give a nice coating.
  6. Once the lard is melted, add your mixture into the pan and “separate” the pieces and move around often in the hot lard to cook.
  7. You will want to watch it because it will cook fast and is easily burned.
  8. Serve hot or cold.

All this is fine and well until you realize you are becoming over run with okra, so how do you store it to enjoy later and in the winter when it is no longer in season?  In addition to the pickling, we also store two other ways.  Freezing and dehydrating.

Dehydrating your Okra

I like to dehydrate our okra because it takes up very little space, it gets rid of the “Okra Boogers” and it works fantastic for gumbos, soups and stews.

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  1. Wash your okra and remove the caps and tips.
  2. I flash steam my okra whole.
  3. Slice into rounds or wedges.  I like the wedges because they don’t shrink to itty-bitty pieces.
  4. Place in your dehydrator on low heat/vegetable heat and run until they are crispy and no sign of moisture.  You can also do this in the oven on the lowest temperature, door cracked upon, placing the okra on a cookie sheet with parchment paper.
  5. Vac-Seal or store in an air-tight/moisture resistance container.

The final way is to freeze the okra.  I try not to do this because I don’t like to fill up the freezer with vegetables that can be stored other ways, but I will freeze some.  You can use this as fried okra, or in soups, stews and gumbos when you need it in the off season.

Freeze Store Okra

Warning you will be dealing with lots of “Okra Boogers” in this process.

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  1. Clean your okra, remove the tips and caps.
  2. Bring a pot of water to a full boil and turn off the water.
  3. Dunk your okra (whole) in the hot water for about 3 minutes.  This is a quick blanch.
  4. Dump the hot water out from around the hot okra and now fill the pot with ice cubes.  This prevents the okra from continuing to cook from the blanching process.
  5. Now take out each okra spear and cut into rounds.
  6. For large and woody spears of okra, discard the green pod and keep the okra peas (the white seeds), these are great in soups.  These are what my loving husband refers to as “Rat Eyes”.
  7. Once your spears are cut into rounds, put them in your vacuum seal bags and seal.  Make sure all air is out of the bag, then freeze.  I usually store in 2 cup quantities which is about a serving.

I hope you have enjoyed this post about all things Okra!  Feel free to share your recipes and questions.

Until Next Time,

Mrs. Kay L. Rice

 

 

 

Breakfast Egg Bites

I promised several dear friends my recipe for my Breakfast Egg Bites. These are a great go to for busy mornings and a great way to budget and eat healthy. I normally make a batch of 12 for the following week. These also freeze very well.

You can change up the ingredients for your preference and what you have readily available.

Ingredients:

  • 8 large eggs
  • 2 smallish potatoes diced or shredded
  • 1 small onion diced
  • 1 cup of diced peppers of choice
  • 1 jar (4 ounces) jalapeno diced tomatoes
  • A hand full of mushrooms
  • Meat of your choice. I like chorizo.

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Spray your muffin pan with Bakers Secret, or coat with grease and flour like you would for a cake.
  3. In a skillet add some oil of your choice and fry up your meat. Once done set aside in a bowl.
  4. Add your potatoes and veggies and fry up as you would hashbrowns.
  5. In a large bowl whip up your eggs.
  6. Once the meat is cool, add in your meat to the eggs.
  7. Once the veggies are done and cooled down add the veggies to the eggs.
  8. Fold everything together.
  9. Now add the egg mixture to your muffin pan spots. Not quite filling them to the top.
  10. Place in oven to cook for approximately 15 to 20 min. You want them completely done but not over cooked. I check mine with a toothpick test. You want a clean toothpick.
  11. I let cool for 20 or so minutes then remove them from the pan. They shouldn’t need much help to come out if the pan.
  12. Refrigerate or freeze.

Enjoy.

Until next time,

Mrs. Kay Lynn Rice