Tag Archives: peppers

Grilled Panzanella

Here’s a recipe that I’ve wanted to try for a while.  It’s healthy, vegetarian and goes well with chicken or fish.  (We served it with barbecued salmon.)  You want to mix just before serving so you don’t end up with soggy bread.  If we have leftovers, I store the bread, vegetables and dressing separately.  We added olives but you can add any other vegetables you want: eggplant, summer squash, etc.

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Canning 101

Katie:  When my mom asked me if I wanted to take a pickle making class with her, I was kind of reluctant.  Canning pickles sounded like a pasttime for little old ladies.  But she was pretty persistent, so I agreed to try it.  When we got to the class, I was surprised that I wasn’t the youngest participant.  There was a span of about 3 generations of women gathered to learn how to properly can pickles.

Canning is also more scientific than I expected and involves exact methods and safety precautions.  The class was taught by Master Food Preservers through the UW Extension program.  While canning is somewhat time consuming, it was fun doing it as a group and sharing the work.  We worked together chopping and adding ingredients, and learned about the proper methods along the way.

After learning to can pickles, we also took a salsa canning class, which was even more popular.  We used 100 pounds of tomatoes and each took 2 cans of salsa home with us.  We also recently volunteered to can corn relish using locally grown and donated produce for a local food pantry, which became my brother’s introduction to canning.

Now that we’ve been able to learn the proper techniques, we’ve gotten the equipment ourselves and are looking forward to experimenting with other recipes and making gifts for others!

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Panzanella Salad and Pork Tenderloins

JillPickle:  After watching Ina Garten’s Barefoot Contessa show, I became inspired to try some of her dishes.  I’ve never eaten panzanella salad before and it looked so bright and colorful!  The pork looked so good too.  Both dishes looked pretty easy to make.  Adaptations that I made to the panzanella salad were: sustituted sarvecchio cheese (like parmesan) for the feta and I did not add all of the onion.  I also added fresh basil!  In addition, I did not immediately mix the salad dressing, vegetables and bread cubes together since we were not going to eat the whole salad at one meal and I did not want soggy leftovers.  Instead, we combined those components in individual salad bowls. 

Roasted Pepper Pesto-Tomato Pizza

Katie:  Since Flori was at his parents’ house last week, I wanted to make something special to welcome him home.  Pizza is always a good bet, but I didn’t want to make something I’d already made before.  I felt like trying something with roasted peppers and found this recipe for Roasted Pepper Pesto-Tomato Pizza from Cooking Light.  I used this recipe for Whole Wheat Pizza Dough, which makes 2 pizza crusts.  I doubled the sauce recipe and topped the pizza with tomatoes, yellow and red bell pepper strips, and cheese.  The pizza turned out great!  I had never tried making pesto before, but the sauce was pretty easy to make and tasted delicious.  I used our immersion blender to make it, and Flori didn’t even notice that it included 2 cups of basil leaves.  I would definitely try this sauce again, maybe next time with a different crust or other toppings, such as shrimp.