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4/28/17

How to Make Homemade Salsa - Canned

Re-posting again because I love this spicy and delicious homemade salsa recipe!  And with Cinco De Mayo right around the corner I know there are some readers who will find this helpful!




Re-posting for 2017 -

Here is my original recipe post for this recipe - posted a couple times on An American Housewife already.  This particular one in 2012.


Homemade canned salsa - fresh from the garden
 
 
 
 
Homemade Salsa

10 Cups of peeled, seeded and chopped tomatoes
5 c chopped onions
3 sweet banana peppers, diced
4 jalapenos, seeded and diced
2 t minced garlic
1 green pepper, chopped
1/2 red pepper, chopped
1 1/4 c vinegar
2 T chili powder
2 1/2 t salt
1 1/2 t cayenne pepper
1 T sugar

To peel/skin your tomatoes easily just put them in boiling water. Skins will split in 10 seconds - 2 minutes. Remove as soon as the skin splits and lay on a clean towel to cool until you can handle them comfortably - or you can dip them into a bowl of ice water if you wish. Some tomatoes won't split but they are still ready;  if it has been in the water for approximately 1-2 minutes, lift it out and feel it. If it looks tight and ready to burst, yet it feels like a water balloon, then remove it to cool. It's ready.  The second your fingers or a knife touch the skin it will probably split on contact.  Tomatoes can be seeded and the juice canned separately or you can use the whole tomato in your salsa and skip that process.  Up to you.

Mix all the ingredients for your salsa and simmer 1-3 hours.

While simmering, be sure to either run your jars and lids and seals through an extra hot dishwasher cycle or boil them in another pot of water so they are hot and sterilized when you are ready to use them.  Ladle salsa into the jars with about 1/2 inch head space at the top.   Wipe the edges completely clean with a clean cloth and place the lid on it and then the ring.  You don't have to tighten them hard - just a quick twist to hold the seal/lid on during the process.  Now, originally this old time recipe did not call for a water bath.  The heat from the salsa and the jar will seal the lid.  However, I like to boil them in a water bath as an extra precaution for 25 for pints.

Remove from the water, set on a towel on the counter and let them cool at room temperature.  You will hear popping noises.  That is the lids sealing.  When completely cooled, store in your pantry or cupboard.

Tomatoes from the garden, ready to be made into salsa

Immersing in boiling water to easily remove the skins

The skins will split within about 30 seconds and they literally slip right off.

Chop your tomatoes.  No need to be concise. They will cook down. Just chop quickly and toss in.

Ingredients ready to simmer
A water bath of 25 minutes as extra protection



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Easy and Delicious! #CincoDeMayo Recipe for Black Bean and Corn Salsa


Reposting because - hello?  Cinco De Mayo is right around the corner!  Need a quick & easy dish to serve along with a margarita for a get-together?  This is it.


Black Bean and Corn Salsa

Almost all ingredients are optional based on your preferences.  Use as much or as little as you like and mix it up!


1 can black beans, rinsed and drained
1 c diced tomatoes
1 can yellow corn
1 can white corn
4-5 green onions, sliced thin
1/2 small red onion, diced
1/2 avocado, petite diced
1/2 red or green pepper, diced
1-2 t minced fresh garlic
1 small can diced green chili
1 small jalapeno pepper, diced fine
1 bunch cilantro - chopped
Juice from 1 lime (about 2 tablespoons)
1 t cumin powder
Salt to taste (start with a teaspoon and taste test)

Mix together in a bowl. Serve right away or chill 2 hours before serving. Serve as a side dish, with tortilla chips or with flour tortillas.



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4/24/17

Let's make them again! Delicious and Beautiful Homemade Macarons (French Macaroons)



Although we normally don't eat sugar in our daily lives, once in a great while I just have to make these.  I have tried to make them sugar free using natural sweeteners but the texture hasn't come out right in my trials... yet.  However I do save some of the sugar content by making my filling with natural sweeteners instead of sugar and they are still just so perfectly lovely and delicious that no one will know if you don't use white sugar in the filling.

A little crisp, light meringue bite with a bit of filling in the center.  I have no sticking problems using just a basic non-stick parchment paper.   They freeze beautifully - and thaw quickly, not losing any of their taste or texture.


Macarons 

1 c confectioner's sugar
3/4 c almond flour
2 egg whites, room temperature
pinch of cream of tartar
1/4 c superfine granulated sugar
optional: 1-2 drops food color and 1/4 t flavor extract

Mix the confectioner's sugar and almond flour very well either by pulsing in a food processor until combined or using an electric stick blender or electric whisk, etc. It should be mixed very well and quite fine.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add a drop or two of food color if you are using it, a drop or two of flavor extracts if you are using them, and the superfine white sugar. Increase speed to high, and whisk until stiff peaks form. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip if you have one, or if not, leave the round 1/2 inch opening of the bag or the white plastic piece you would normally put a tip on, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.  Drag the pastry tip to the side of rounds rather than forming peaks.

Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.

Option one:  Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Option two:  If you bake a constant 300 or 325 without adjusting the temperatures, it takes about 17 minutes to bake crisp.  I tested both ways and found both to work for me.

Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

Sandwich 2 same-size macarons with 1 teaspoon filling of your choice - like a simple buttercreme frosting. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.


****NOTES****

  • I put the eggs and the almond flour out on the counter the night before so both would be room temperature when I made them. 
  • I never use 'fresh' eggs for anything as I've found eggs that are 1-2 weeks old work best in almost all recipes and are the 'secret' to perfect hard boiled eggs every time.
  • My oven is conventional and/or convection.  I use the convection setting for them although I'm not sure if it's necessary. Because I used the convection setting, I didn't have to rotate my baking sheets while baking.
  • I baked one batch following the above directions and a second batch at a constant 300 degrees for 17-18 minutes.  Both turned out equally well.
  • I rarely buy or use white sugar and I did not have superfine sugar on hand so I used my stick blender (like a mini food processor) to grind up regular white sugar a bit.  You can use your mini food processor for that.  Don't over blend or you'll get powdered sugar. 



Sooo beautiful and satiny!










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4/22/17

A classic, delicious, homemade Beef and Vegetable Stew


Reposting for 2017 -

Even though I think of a hearty beef and vegetable stew as a 'winter' food, for some reason I really, really wanted to make this yesterday.  It worked out perfectly though as it's about 100 degrees out this week and I was able to put this in the slow cooker and forget about it while it cooked away on the countertop and didn't heat up my kitchen.  I also used my solar oven to bake a loaf of bread so our dinner last night was not only delicious and filling but it cooked without my help or using the stove or oven!

I did not have fresh carrots on hand - only about 1/4 cup leftover of the carrots I had dehydrated last month so that is why my photos don't show large, brightly colored carrot disks in them.  I also used my dehydrated sliced mushrooms and added them at the beginning of the cook time and we don't use corn very often in our home so I left that out.  Substitute as you need to or want to.


Beef and Vegetable Stew

3 c cubed, peeled potatoes
4 medium carrots, sliced
1 medium onion, cubed
2 lb. steak or other beef, cubed or cut to about 1" pieces
2 T oil
3 T flour
2 beef bouillon cubes
2 c boiling water
1/4 c white vinegar
1/4 c ketchup
1 T prepared horseradish
1 T prepared mustard
1 T sugar
1 c peas
1 c corn
1 c fresh sliced mushrooms

Place the potatoes, carrots and onions in a slow cooker.  In a large skillet, brown the beef in oil.  Lay on the vegetables in the slow cooker.  Sprinkle with flour.  In a bowl, dissolve the bouillon cubes in the water and stir in the vinegar, ketchup, horseradish, mustard and sugar.  Pour over meat in the slow cooker.  Cover and cook on high about 5 hours.  Add the peas and corn and mushrooms.  Cook an additional 45 minutes.  Makes about 5-6 servings.












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4/20/17

Oh Henry Oatmeal Bars (and a sugar free option too!)







This week I made them but I made 2 batches.  One regular, the way Grandma made them and a second, half batch in which I used natural sugar substitutes.  I used Ideal Brown Sugar and Just Like Sugar as it is what I had on hand.  We also have natural peanut butter on hand that is only 3 grams sugar and the chocolate chips I used were Hershey's Sugar Free.  They turned out wonderful! 

2/3 c butter, soft but not melted
1 c brown sugar or Brown Sweetener
4 c oatmeal
1/2 c corn syrup or sugar substitute w/ just enough water to make it thick
2 t vanilla
pinch salt
1 c chocolate chips or sugar free chocolate chips
2/3 c peanut butter

Mix the soft butter with the brown sugar with a spoon.  When incorporated, add the oatmeal, corn syrup, vanilla and salt.  Press into a lightly sprayed or greased baking pan of your choice.  9X13 is a great size.  Bake at 350 degrees for 15 minutes (less for a really dark pan).  Cool.  Melt chocolate chips and peanut butter.  Spread on bars.  Chill or let set until the chocolate sets up.  Print Friendly and PDF

4/19/17

A classic homemade bread, roll and hamburger bun recipe! Hamburger Buns


Homemade buns are much more filling than the 'mostly air' store bought versions.  Men that normally eat 2 or 3 burgers on a store bought bun can usually only eat 1 or 2 on a 'real' bun as they are more substantial, but I also love that they don't include all the preservatives and chemicals a packaged version does.

This recipe is a very basic, classic, white dough recipe.  Use it for 2 loaves of bread, one bread braid, 2 or 3 french loaves or of course, buns!

Classic White Dough

12 oz. warm water
1 1/2 t salt
2 T butter
4 c unbleached bread flour (or use all purpose if that is what you already have)
2 T dry milk powder
2 T sugar
1 3/4 t yeast, dry

Either place this in a bread machine (in the order your machine requires) and run on the dough setting or place into a large KitchenAid style mixer with a bread dough hook and knead/mix for up to 10 minutes.  I used the electric mixer and placed the water, salt, sugar and yeast in first;  let it set and proof for about 2 minutes and then added the butter, dry milk and flour.    Let your dough set for about 10 minutes after kneading to rest.  Remove the dough from the machine or the mixer bowl.  Divide it in half.  Then each half into half.  Then each of those halves into half.  This is how you will get fairly equal sized balls.  If making rolls to go with a meal divide them until you have golf ball sized balls.  If using for hamburger buns, stop dividing the dough when they are double that size so they will be large enough for the hamburger patties.  Roll and flatten a tiny bit in your floured hands and place on greased or parchment lined baking sheets.  Bake at 375F for approximately 15 minutes but this can be up to 22 minutes depending on the size buns you make, the thickness of your baking sheet and your oven.  When they are golden brown remove them, brush the tops with butter for a softer bun and let cool to warm to serve as rolls or cool completely and serve as hamburger buns.







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4/18/17

Napoleon Torte (or Lithuanian Torte) - a flaky, delicious 20 layer dessert cake





Reposting

Labor intensive...  but so worth it.  

We don't eat sweets and rarely eat items with flour in them so this is a dessert I don't make often.  It's also a day of baking to make all the layers of the flaky pastry (at least 10 of them) and the dough has to chill overnight so this is not a spur of the moment dessert.  It's a 2 day event but again... so worth it.



Napoleon Torte (or Lithuanian Torte)

Dough:
1 c butter
4 c good quality white flour*
1 c sour cream
2 T cold water

Filling:
2 c whipping cream
1 c sugar
3 egg yolks
6 oz. butter
1 t vanilla
Apricot jam (about 1/4 cup)

To make the dough, combine the flour, butter, sour cream and water on a butcher block board and chop with a meat cleaver, turning often until it becomes a dough consistency.  Chop, don't knead, as the dough will not be flaky if you knead it.  I chose to use my food processor, as chopping/mixing the dough can take up to an hour or more to finish.  I place the butter, flour and sour cream in the food processor with the S-blade and pulsed it to combine.  Slowly adding 1 tablespoon of cold water at a time through the top feeder tube and stopping the water as soon as the dough comes together to form a ball.

Divide the dough into 8-12 equal parts.  Wrap each in plastic wrap or waxed paper and chill overnight.  The next morning, roll each out to a circle the size of a standard pizza pan. I rolled on parchment paper so I could transfer easily to a baking sheet to bake.  Prick the dough all over before baking each rolled layer for approximately 10 minutes at 400.  Have a lot of counter space ready as you bake each one individually as you need to let them cool completely and they are delicate.  I chose to make 10 layers pastry.

To make mine all uniform, I used the bottom of a 9" springform pan round and laid it on top of the hot pastry directly out of the oven.  I quickly scored and cut around it with a sharp knife while it was hot. I saved the cuttings in a bowl to crush later for the final top layer instead of making an extra disk to bake and crumble.  If you can roll perfect circles in uniform shape, you won't need to do this.

Make the filling:  Beat the whipping cream and sugar together and cool in the refrigerator.  Mix the eggs yolks and butter together and add vanilla.  Fold into the cream to keep it light and fluffy.  Note:  I didn't have 2 cups of whipped cream so I used 1 cup cream and 1 cup half and half.  Obviously this doesn't whip up stiff so I ended up making my own filling version using a frosting-type mixture similar to what I make for Red Velvet Cake.  It's butter, sugar, vanilla and then mixing it with a cooked and cooled flour/water mixture.  I added this to the eggs and cream to stiffen it up and it was wonderful and light and delicious.  You can really use any vanilla filling you like best but the one listed is simple and perfect if you have the whipped cream on hand.

To assemble, I chose to use a large 10" round springform pan but that is just me because I'm not making this to serve right away for an event and will be freezing it.  Most people just assemble it to serve.  Start with one pastry, spread a thin layer of filling and top with another pastry.  Warm the apricot jam to melt smooth.  Every third or fourth layer of pastry you can brush it with a thin layer of apricot glaze.  Continue until all the pastry layers and fillings are used up.  Top with a last layer of filling/frosting and cover in the crumbs from a crushed pastry or if you have scraps from cutting circles.  Chill.  This can serve about 26-30 people if  you need it to as it's very tall and rich and a small piece goes a long way!



*Some people may use Wondra flour.  I used White Lily.




I chose to make my dough in a food processor instead of a traditional way

You decide how many layers you want it to be but make it at least 8 or 10 and up to about 15
 
I decided to build it in a spring form pan as I am storing ours in the freezer and not using it all right away
 
Mine is 10 layers pastry and 10 layers filling with a top layer of crushed pastry for a total of 22 layers

This can serve from 16-30 people depending on how you cut it. It's rich and pieces should be small!



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4/15/17

What restaurants are open on Easter?



I've never known or been a part of a family that went out to eat at a restaurant for Easter (or any holiday for that matter) but I know there are those that do and this post is for them, as well as those who aren't cooking this year, aren't visiting anyone who is or just wants a break and wants someone else to cook that day.

What restaurants are open on Easter Sunday?   Here is a quick list of many I found but keep in mind many hotels and Mom and Pop restaurants also offer Easter (and other holiday) buffets or meals.  You can also find some great options for someone else to cook your meal and either have it delivered or go pick it up ready to go and serve in your home from your local grocery store.


Sources: Southern Living, Time



Applebee's
Bob Evans
Buffalo Wild Wings
Burger King
Denny’s
Golden Corral
Hooters
Krystal
Olive Garden
Outback Steakhouse
Red Lobster
McCormick &Schmick’s
IHOP
HomeTown Buffet
Ryan's
Old Country Buffet
Cracker Barrel
The Cheesecake Factory
Carrabba's
Papa John’s Pizza.
Ruth’s Chris Steak House
The Capital Grille
Buca di Beppo



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4/13/17

13 Recipe Ideas for Easter!


Just a tiny smidgen of the recipes on An American Housewife throughout the past 12 years... chosen at random as recipe ideas but you can search for many more ideas using the search box to the right or by labels!  I especially love the idea for using up leftover Peeps... a beautiful pastel rice krispy bar!

Use up those leftover Peeps - Peep Krispy Bars!

Use up those leftover candy bars! Candy Bar Cheesecake
Pastel Easter Tye-dyed Bars
Cheesecake Bars (start with a yellow cake mix)
Lemon Bars
Sugar Free Lemon Cheesecake Bars
Madeleines
Hashbrown Potatoes with Ham
Almond Bon Bon Cookies for Easter
Cut Out Cookies for Easter
Pretty Meringue Cups with Raspberries for Easter!
Broken Glass Dessert with Ladyfingers
Candy Bar Cheesecake Bars







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4/5/17

Sugar Free Angel Food Cake and Microwave Lemon Curd




*** UPDATE*** 
It's now September 2020 and I just tested and tweaked a recipe today for a sugar free angel food cake that I LOVE.  Not only is today's cake sugar free - but it's Keto and flour free as well.  The cake below was fine, but the newer version (which I'll be posting soon - look for it!) is so good it's the recipe I'll using from now on for our family low-carb, sugarfree and keto angel food cakes.  In the meantime, here is the original one in this post - which is fine, but it uses flour so it's not low carb.



Angel Food Cake

2 1/2 c natural sweeteners or sugar
1 1/2 c  flour (I used wheat berries I ground myself but you can use all purpose from the store)
1/4 t sea salt
2 1/2 c egg whites
1 t cream of tartar
1 t LorAnn Princess Cake Flavoring or 1/2 t lemon flavoring along with
1 teaspoon vanilla 

Preheat oven to 375 degrees.

You can use a regular angel food cake pan or if you want a sheet pan, use a 9X13.  You do not do anything to prep an angel food pan but if you use other pans, you need to line bottom and sides of a 13- x 9-inch pan with aluminum foil and do not grease pan or foil.

In a bowl, mix the sweeteners (I used a mixture of Truvia and Swerve along with 10 drops sucrarose liquid) with the flour and salt.  Whisk or sift together to blend.  In another bowl, beat egg whites and cream of tartar at high speed until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time. Carefully fold in flavorings. Spoon batter into prepared pan.

Bake in the lower part of the oven, approximately 30 to 35 minutes or until the center is done. If you used an angel food pan, invert the cake on a glass soda or empty wine bottle til cool.  With a sheet pan, invert cake onto a  wire cookie cooling rack.  Let cool until completely cool before removing the cake from the pan.

Ice if you wish - my family never really liked frosting or icing on angel food.  We loved it plain, served with ice cream for birthdays or topped with cherry pie filling or lemon curd for regular desserts.

I topped this one with homemade sugar free lemon curd!  The first night I served squares of cake with lemon curd on top and the second day I split the rest of the cake and put the lemon filling in the center.


 When you make the angel food cake without 'sugar' but with natural sweeteners,
it has a slightly different texture - but similar to what you are used to.
However: a homemade angel food does taste and look different than a store bought mix.
You won't have that odd 'tang' of the store bought mix, and it's more wholesome than the airy store bought mix.
Personally I grew up with the store bought kind and love it - but it's mostly 'air' so
I find the homemade versions are much, much more filling!









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Lemon Curd - quick and easy in the microwave!


3/4 c natural sweeteners or sugar
2 T cornstarch
1/2 c water
2 beaten egg yolks
1 t shredded lemon peel (I left this out - I was out and haven't bought any.  Just use a little more lemon juice or a dash of lemon extract)
3 T lemon juice
1 T butter


In a microwave safe bowl, combine the sweeteners and cornstarch.  Stir in water.  Stir in egg yolks, lemon peel and juice.  Whisk.  Microwave for 1 1/2 minutes and whisk.  Microwave about 2-3 minutes more, stiring or whisking after each minute.  Add the butter - one more whisk.  Let cool until you use.



 Once you do the final whisk and add the butter, you get the beautiful finished curd
that you see in the photo at the top  of this recipe.  Here is the final whisk from the microwave
before the butter.  It all comes together beautifully.











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