Posts Tagged ‘fiestaware’

Real Food Recipe: Heavenly Baked Beans

Friday, October 29th, 2010
We have always been relatively healthy eaters but everybody has their vices, mine is canned beans. Due to the baby’s soy allergy/intolerance, our participation in the Nestle boycott,and the desire to eat more whole foods we’ve been making things from scratch.  There is little as satisfying as taking an over processed comfort/junk food and using it as inspiration for a delicious meal.
Baked Beans are very easy in a Crockpot but do take a long time.  It sure is worth it, as is all the sugar (I didn’t say this was health food).  They also freeze well.
1 lb of beans (if I can find solider beans I use those, generally I use navy beans)
1 large peeled onion studded with 3 cloves
enough water to cover beans
½ cup of brown sugar
½ cup of molasses
¼ cup of maple syrup
2 tsp of apple cider vinegar
½ tsp of salt
1/8 tsp of ground pepper
2 tsp dried mustard
1/2 cup of butter (or vegan or carnivore fat of your choice)
Rinse your beans under cold water.  Cover with water and soak overnight/all day.  This soaking helps soften up the beans and starts the germination process which helps you digest them.
Twenty four hours later, drain and rinse the beans really well.
Toss any split beans, loose skins or generally ugly beans in the compost.
Throw them in your Crockpot/slow cooker with the clove studded onion.


Add all your ingredients in no particular order.  Stir around a bit.



Turn the Crockpot on high and start cooking them for a full work day.  I have let them cook for as long as 20 hours, starting on low and turning them up to high for the last 8 hours or so if that’s how the timing works out.  I know it’s a little excessive, but they really are delicious and the smell of molasses filling your house is spectacular.  Check them a few times, if the liquid has reduced too much, add a little water, if the beans seem close to ready and they’re too wet, take the lid off for a bit.  Pull out the onion bits before serving.

Although the cooking time is long, the amount of work is minimal, probably 5 minutes worth of actual labour.
I like to eat them with mustard and toast which I hear this is an East Coast thing.  I think I need to go have some right now…

Recipe: Pickled Beets are Delicious

Friday, October 15th, 2010
Beets are one of my favourite vegetables.  They are so easy to grow, grow beautifully in a container or in the garden, come in so many colours and shapes and even striped.  I also enjoy that the entire plant is edible, the tops are great steamed with vinegar and butter, and although a roasted beet is a delicious thing what I really crave is a pickled beet with lots of cloves.
This recipe is very versatile.  I will give the small batch amounts, but know that you can scale this recipe up quite easily.  This round I have processed 4 times the amounts listed so you might just get a jar of beets for Christmas.
You will need:
10 medium beets; about 3 ½ pounds
1 ¼ cup sugar
1 ¼ cup of water
1 cup of vinegar
1 tsp salt
1 tsp of cloves
To prep your beets, give them a good wash and cut off the tops, save them for dinner.  Boil beets for 45 minutes, this will cook them and make it easy to remove the skins.

While they’re boiling it’s a good time to prep all your jars by cleaning them and starting a few of them boiling up in a big pot.  Start heating up all your lids and rings in a smaller pot on medium heat.  Do this on your back two burners, as you’re about to have all four going at once.

Its also time to make your brine.  Combine vinegar, water, sugar, salt and cloves in a pan and boil until sugar and salt are dissolved.  You’ll need to strain out most of the cloves or put them in cheesecloth or a tea ball.  Keep it going on low heat.
After 45 minutes, plunge your beets into cold water.  You should now be able to rub the skins off with your hands.  Do this under running water or in a full sink and your hands won’t stain.  Not that there’s anything wrong with purple hands.  Have a knife and peeler on hand to get rid of any rough spots.
Cut the beets into slices or wedges.

Now pack your boiled jars with the beets and cover with brine.  I like to throw 1 or 2 cloves in with each jar.  You need to leave ¼ inch of room at the top and make sure the jar lips are clean.
Put the lids on, finger tight, and heat process for 10 minutes.
Then find a nice cool place out of direct sunlight to store them.  This recipe is nice because you can eat them almost right away, or wait a few weeks and they’ll get even better.
I really like these short jars as they fit just enough to finish at one meal, therefore perfect for a potluck. They are 8 oz wide mouth Ball elite jars.
As with all canning recipes, please follow safe canning practices.