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A busy day

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Posted on Saturday, October 22, 2005 - 11:39 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Nothing fancy here today because there were so many chores and errands to complete. We emptied the veg garden at last, shook out dusty rugs, did a bit of laundry, went to the dump, ordered firewood, bought paint for the basement floor, went to the bank and beer store, DH went skating while I grocery shopped....a full weekend day. In the kitchen I am still dealing with turkey! So it was turkey enchiladas tonight, and then I cooked the carcass for soup later on.
Now what to do with all those green peppers??? I gave a bagful to a friend but still have about 20 left!
It's a little sad to see the raspberry canes gone and the asparagus cut back, but it is exciting to see them return again in spring too. Only the parsley remains. It is huge, lush and bright green.

Gardenbug - Ontario, Zone "4/5"
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Posted on Sunday, October 23, 2005 - 10:42 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

How about a green pepper jelly Marie? May not be as tasty as red.. But it could work:)Add a jalapeno and you are all set..
Now for dinner..Stuffed green peppers..Yum!Sounds like you have been relaxing too much Marie:)

Monique Quebec Zone 5
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Posted on Sunday, October 23, 2005 - 10:48 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I need your recipe Monique!

Gardenbug - Ontario, Zone "4/5"
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Posted on Sunday, October 23, 2005 - 10:54 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Stuffed peppers?

I just sauté onions and garlic.. brown my lean meat.. add some tomato sauce.. hot sauce..and spices that I like:) ..I add this mixture to my pre cooked rice.. and place all in hollowed out peppers that I have cut the tops off..I bake at 350 until they look done..Taste the mixture and season with whatever you like before stuffing them..Like S and P .. I am partial to a bahamian hot sauce.. If the mixture is bland..the meal will be..

You can also top with shredded cheese of your liking..It's a nice little comfort meal..
Enjoy!

Monique Quebec Zone 5
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Posted on Sunday, October 23, 2005 - 01:54 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Oh dear, I meant the pepper jelly recipe! I should make myself clear. Sorry Monique.

But I'm glad to know our stuffed pepper recipes are almost the same. I'm not often in the mood for cooking, so these days are trying for me. The turkey soup is cooking now with vegetables and I will add small dumplings soon. (It is wet and cold here today)

Tonight I should do the stuffed peppers, before they spoil. It doesn't use up many though when only two people are at home.

Also, I am making dried tomatoes in the oven today. They disappear very quickly in our household.

All this is way more domestic than usual. What i should be doing is painting the walls behind the furnace. YUK.

Gardenbug - Ontario, Zone "4/5"
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Posted on Sunday, October 23, 2005 - 06:14 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

You are a busy girl today..!

Here is the Green pepper jelly.I prefer red..but u can offer these as gifts too..LilGardenbug would like it maybe:)


2 1/2 cups granulated sugar
1 cup finely chopped green pepper..you can use processor..
3/4 cups vinegar
3 ozs liquid pectin..(one 85 ml pouch)


I might be tempted to add the green Tabasco:)I made this newly married and have developed a taste for spicy since then..


In a large saucepan.. combine sugar,pepper and vinegar..Bring to a full boil..Boil over med heat for 15 mins,skimming off foam.Remove from heat...blend in pectin and stir for 2 minutes..Pour into sterilized jars,leaving 1/4 inch headspace.Seal and cover with lids.Store in a cool dry place..Makes about 3 cups..
Lovely on Brie.. cream cheese etc..pâté.

I now sterilize my jars in the oven..easier and dryer:)

Bonne Chance Marie

Monique Quebec Zone 5
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Posted on Sunday, October 23, 2005 - 07:09 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

What temp oven for the jars and how long? Sounds like a fine method to me (although some books warn against it).
I need to get pectin tomorrow I guess!

Just did 2 hours of yukky painting behind the furnace...Think I'll take a bath and have a quick dinner tonight...fondue au fromage, not peppers. That will be tomorrow. Perhaps our first Fall fire in the wood stove would be nice if DH has time.

MERCI!!!!

Gardenbug - Ontario, Zone "4/5"
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Posted on Sunday, October 23, 2005 - 09:02 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Pepper jelly sounds good. What about just sauteeing them in olive oil, garlic and onion and then freezing them?

Rosemary - CT, Zone "5"
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Posted on Sunday, October 23, 2005 - 10:36 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Ro, that sounds good too! I might even add curry powder to them. Thanks!

Gardenbug - Ontario, Zone "4/5"
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Posted on Sunday, October 23, 2005 - 10:50 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Green peppers freeze very well. You can simply slice or chop them and stich them in a freezer bag to pop in the freezer.

The fondue and wood fire sound delightful.

Greg - ND, Zone "4"
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Posted on Monday, October 24, 2005 - 12:26 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Gardenbug wrote on Sunday, October 23, 2005 - 02:09 pm:

(although some books warn against it).



Really? Geez now you tell me.. 30 yrs later:)

Never had a problem Marie..350.. 20 mins:)

I could eat Fondue once a month I like it so much:)

Monique Quebec Zone 5
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Posted on Monday, October 24, 2005 - 10:12 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Oh Monique and Greg, we love fondue too. Even though I shouldn't eat much cheese, I have to make an exception for this...and the baguette!

Merci Monique!

Gardenbug - Ontario, Zone "4/5"
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Posted on Monday, October 24, 2005 - 07:43 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Okie Dokie! The stuffed peppers (with pine nuts added) are in the oven now. The extra peppers are cut up and in the freezer.
The fondue and baguette are GONE.

Just made a puff pastry sheet, mounded it with thinly sliced apples and raspberries from the garden (a bit of cinnamon, 2 tablespoons melted butter and a tablespoon of fresh lemon too). Folded the edges over, not quite reaching the top, and brushed it with beaten egg and sprinkled it with a teaspoon of sugar. Half an hour at 375F and then we'll have a warm dessert on this very cool day. (Never got above 7C.) DH likes vanilla ice cream with this. Didn't have any walnuts or pecans to add. DH loves those too.

Gardenbug - Ontario, Zone "4/5"
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Posted on Monday, October 24, 2005 - 08:24 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

It all sounds very good..And I shall add pine nuts next time..Thank goodness for Costco:)

Monique Quebec Zone 5

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