With the growing season coming to an end there seems to be an abundance of brussel sprouts, cauliflower, cabbage, squash. The Autumn veggies.
Cabbage always gets put into fermentation crocks to become saurkraut, but what to do with brussel sprouts and cauliflower? Pickling. This recipe will give you great treats to enjoy all winter as a side, salad or snack.
- 5 cups of brussel sprouts or Cauliflower (I don’t mix these two together in the same jars).
- 5 cups white vinegar
- 5 cups of water
- 6 tbsp canning salt
- 2 tbsp sugar
- 5 cloves garlic spit
- 1 1/4 tsp of red pepper flakes
- 5 sterluzed pint jars with canning lids/rings
- Split your sprouts in half and remove the end ‘nubs’. Soak in water. About 5 min.
- Split your cauliflower into small florets. Soak in water. About 5 minutes.
- In a large pot bring your vinager, water, salt, sugar and pepper flakes to a rolling boil.
- In each (hot) sterilized jar place one whole garlic clove split (2 halved).
- Pack each jar with your brussel sprouts or Cauliflower leaving 1/2 inch head space.
- Fill with hot vinager solution leaving 1/2 inch headspace.
- Use spacer tool to work out air bubbles.
- Clean rims of jars.
- Apply lids and rings.
- Water bath can for 15 minutes after reaching canning temperature.
- Cool. Wait for the “pop”. Make sure they seal.
- Let set for 24 hours before moving to storage.
Until next time,
Mrs Kay L Rice
I have truly enjoyed teaching a class at our local church for freezer style meal prepping meals. There is no greater pleasure than passing along every day life skills, tricks and passing on the joy of knowledge!
This month’s class is a very simplified version of Louisiana Style Gumbo stew for freezer meal prep and crock-pot cooking for the busy family. These instructions are exactly as they appear in my class packet for those coming to a location to do their meal prep.
I hope you enjoy!
MEAL-PREP Class: SEPTEMBER 22, 2016
CROCK-POT Louisiana Gumbo
Please bring to class your own knives, cutting boards, freezer bags and please bring a cooler to bring your items in and take your bags home in. Freezer/cold packs SHOULD BE USED since you are transporting meat proteins.
INGREDIANTS for EACH Bag:
- 1 LB kielbasa sausage (approximately a half of a prepackaged “long link” of kielbasa) (I like the hot), CUBED (Sliced in rounds, each rounds sliced in quarters)
- 1 ½ CUPS (1 LB) CHICKEN CUBED (COOKED, weight is precook weight) Dark meat is best but you can use chicken breast.
- 1 (12 OUNCE) PACKAGE OF “SMALL SALAD SHRIMP” (or if you can find it, and prefer it, pre-shelled (cooked) crawfish meat ß I prefer the crawfish meat. You can also use imitation crab meat).
- 2 CUPS (10 OUNCE) FRESH OR FROZEN OKRA (SLICED)
- 1 SMALL ONION (CHOPPED)
- ½ CUP CHOPPED BELL PEPPER (approx. 1 pepper depending on size)
- ½ CUP CHOPPED CELERY (2 STALKS) I like to use the leaves as well.
- 1 (14.5 OUNCE) CAN DICED TOMATOES WITH JUICE (want spice use diced tomatoes with jalapenos)
- 1 CUP OF RICE (uncooked) (I like Thai Cargo Red Rice, purchased from Asian markets)
- ½ tsp salt
- ½ teaspoon ground pepper
- 1 teaspoon red pepper
- 1 teaspoon Tony Chachere’s Cajun seasoning (You can buy at Meijer’s/Kroger’s most chain stores)
- 1 1 gallon freezer bag
- 1 1 quart freezer bag (for your rice)
THE DAY BEFORE THE CLASS PREPPING
Please make sure all of your meats are cooked and prepped, you can bring all of your meats. The kielbasa and shrimp can be bought “precooked”. For ease of putting together the freezer packages, you may want to measure out your cooked meats in individual bags. These should not be your final “freezer” bag.
DIRECTIONS Day of class
- For each meal you will need 2 freezer bags, 1 quart bag and 1 gallon bag.
- On the quart bag, you can write “rice”
- On the gallon bag, write “Louisiana Gumbo stew” and the date created (9/22/16) Also write, “Add 3 cups water on day of cooking” on your label.
- In each of your quart bags add 1 cup of your uncooked rice.
- Seal the bag, and push out all the extra air. Set to the side.
- In your gallon bag put in your:
- Cubed prepped kielbasa sausage
- Cubed prepped chicken
- Shrimp (or cooked seafood of choice)
- If you have fresh okra, slice now toss the caps & tips away. Please note, if you have never worked with okra before, yes, the centers are “slimy” but the taste is ever so good.
- Add in your bag your sliced okra. 2 cups each bag.
- Chop your onion(s) add in approximately 1 cup each bag.
- Chop your bell pepper(s) add in approximately ½ cup each bag
- Chop your celery stalk(s) add in approximately ½ cup each bag.
- Open the can of diced tomatoes, add the tomatoes and the juice into your bag.
- Now we are going to add your seasonings. I do not add salt until the day I cook, however, you are more than welcome to add your ½ tsp salt now. (The flavor will cook out). The Tony Chachere’s Cajun also has salt in it, so keep that in mind.
- Add your ½ tsp ground pepper to the bag.
- Add your 1 tsp of red pepper flakes to the bag.
- Add in 1 TEASPOON of Tony Chachere’s Cajun Seasoning.
- Now very carefully add one bag of uncooked rice to each of your gumbo gallon bags.
- Seal your gallon bags CAREFULLY as not to spill the contents. This may take dexterity and maybe an extra set of hands. (I like to double bag mine.)
- The day before you want your gumbo:
- Take out of the freezer and place in your refrigerator, upright in a bowl, in the bags they are in, do not open.
- The morning of your meal:
- Remove the separate bag of rice (rinse off to avoid a mess).
- Dump all of your gallon bag ingredients into the crock-pot.
- Dump your bag of uncooked rice into the crock-pot.
- Add in 3 cups of water into the crock-pot.
- Set on Low and cook for approximately 7 hours. (You can cook longer if your day runs longer…)
- If at the end of the day, it is too “thick” for your liking you can add more water. (Sometimes I will add tomato juice or V8 style tomato drink).
- Before Serving, you can add your salt, or a tad bit more salt. Remember SALT flavor cooks out as it cooks, but retains the sodium content. DO NOT be heavy handed on the salt!
- Serve in a bowl with a dash of hot-sauce!
Until next time,
Mrs. Kay L. Rice