Dilly Beans

My awesome coworker gave me a few pounds of green beans from her garden and I pulled out my canning pot right away. I've been wanting to make some dilly beans all summer long.

Dilly Beans are pickled green beans and are a super easy way to can green beans with out having to use a pressure canner.

Dilly beans are great in bloody mary's, salads, snacking or whatever your heart feels like.

I got this recipe from "Food in Jars," by Marisa McClellan. 








Makes about 4 Pint Jars

Ingredients:

2 pounds of green beans
2 1/2 cups distilled white vinegar
1/4 cup pickling salt or kosher salt
1 teaspoon cayenne pepper
4 teaspoons dill seed
4 garlic cloves, peeled

1. Prepare the jars in a large pot. Sterilize the jars, in boiling water for 15 minutes. Place the lids and rings in a small sauce pan and bring to a simmer over low heat.

2. Wash and trim the beans so they fit in the jars. Combine the vinegar, 2 1/2 cups water, and salt in a pot and bring the brine to a boil.

3. Pack the beans in the sterilized jars, leaving 1/2 inch headspace. Add 1/4 teaspoon cayenne, 1 teaspoon dill seed, and 1 garlic clove in each jar. Slowly pour the hot brine over the beans and leave 1/2 inch headspace. Gently tap the jars on a towel lined counter-top to remove air bubbles. Check the headspace again and add more brine if necessary.

4. Wipe the rims with a clean towel and apply the lids and rings, and process in a boiling water bath for 5 minutes.

5. Remove from the boiling water and let cool on a folded towel for 12-18 hours. Let cure for at least 2 weeks before opening.

Wash and trim the beans.

Bring brine to a boil.

Place the cayenne pepper, dill seed and garlic in each jar.

Pack in those beans, pour in the brine and process for 5 minutes. Enjoy!

Pico de Gallo Salsa with Avocado

This is one of my favorite salsas. Its fresh, spicy and goes great on everything!

Ingredients:

5 small vine-rippened tomatoes, deseeded and chopped
1 large lime, juiced
1/2 red onion, chopped
3 cloves of garlic, minced
1 bunch of fresh cilantro, de-stemmed and chopped
2 serrano peppers, de-seeded and minced
1 tsp kosher salt
1/2 tsp black pepper
1 large avocado, chopped

1. Wash and de-seed the tomatoes. Chop the tomato and place in a large bowl. Add the onion, serrano peppers, garlic, cilantro, lime juice, salt and pepper. Mix throughly.

2. Add avocado and mix till combined. Cover and place in fridge for at least 30 minutes, so all of the ingredients can marry. Enjoy over eggs, with chips or anything else you want.

De-seed the tomatoes.

Add the chopped tomatoes to a large bowl.

Chop the red onion.

Cut the tops off the serrano peppers and cut length way.

De-seed the peppers with a fork.

Mince the peppers and add to the bowl.

Press the garlic down with the flat side of your knife. Makes it easier to peel.

Mince the garlic.

De-stem the cilantro and loosely chop.

Juice the lime over the salsa.

Add the salt and pepper and mix thoroughly.

Cut the avocado in half and score in cubes. Scoop out the avocado with a spoon.

Mix in the avocado and place in the refrigerator, for about 30 minutes. Enjoy!

White Bean Dip

With the Seahawks going to the Super Bowl (again!!) I'll be focusing on making some cool side dishes and snack foods to get prepared for the big game. Since moving to Seattle, I've loved living in a city with a professional football team. I know Southern California has the San Diego Chargers, but its just not the same for all of us who are or who have lived in the Los Angeles/ Orange County area. This is my take on Giada De Laurentiis's White Bean Dip, from her Everyday Italian cookbook.  

Yum Yum!

Ingredients:

2 cans of cannellini beans (white kidney beans) drained and rinsed

4 tablespoons fresh lemon juice (from about 1 whole lemon)

1 teaspoon dried parsley

4 cloves of garlic

1 teaspoon kosher salt

1/2 teaspoon pepper

2/3 cup olive oil

salt and pepper

Place the beans, garlic, 1 tsp kosher salt, lemon juice, pepper, and parsley in a food processor. 

Plus to just combined. Then while the processor is running add the olive oil till its nice and creamy. Place in a dish and serve right away or cover and refrigerate for one day.

Goes great with pita chips!

Cranberry Coconut Granola

With it being a hazy, lazy Sunday morning, I thought making granola would be a great way to bring some yummy smells into the apartment. Plus it'll be great fuel for when we start packing later today. Granola is also a great way to use up some of the odds and ends you have in your pantry. Be creative with different dried fruits, spices, and nuts.

Ingredients:

1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
3 tbsp honey
2 tbsp vegetable oil
2 tbsp maple syrup
2 tbsp water
1 tsp vanilla
2 1/2 cups rolled oats (not instant)
1/2 cup dried unsweetened cranberries
1/3 cup dried coconut
1/2 cup pecans
1/4 roasted flax seed

Ingredients (I forgot to place the honey in the picture)

Place the vanilla, cinnamon, ginger, water, honey, maple syrup, salt and vegetable oil in a large bowl. Preheat the oven to 300 degrees.  

Mix everything together.

Add the rolled oats, cranberries, pecans, coconut and flax seed to large bowl.

Mix everything together till the oats are well coated.

Spread on a parchment lined baking sheet. Place in oven for about 30 minutes.

Take out of oven and let cool completely. Place in an air-tight bag or container. Enjoy!