Wednesday, September 15, 2010

Vegetarian Chili…or Not! POST EDIT!

It was brought to my attention by a very expert canner that my method of self sealing or “Open Kettle Canning” is an outdated canning method.  The current modern recommendation for canned products containing tomatoes is to hot water bathe the jars for 45 minutes. I’d hate to steer any canners in the wrong direction and time saving shouldn’t be a substitute for health safety.  I’ve edited this post to include modern methods. 

The following  Q and A was taken from the Ball Canning site…

“Is it safe to pack fully cooked food into jars, adjust the caps and store it without additional heat processing?”

“The method of canning you described is referred to as the open kettle method. Open kettle canning is not a safe method to use. This method results in a high rate of food spoilage. Although the food is hot and may be fully cooked, it is difficult to reach and maintain the temperatures necessary to destroy spoilage microorganisms. If spoilage microorganisms are not destroyed, the food can spoil even though the cap is tightly closed.”

Go here to watch a tutorial on the Step by Step FreshPreserving of high Acid Foods!
We canned 28 quarts of chili (minus the meat) this weekend.  It’s such a hearty recipe that the chili doesn’t even need the meat.  It’s a super quick megasimple meal that we will enjoy all fall and winter. 

If you like meat in your chili, which we often do, just brown one pound of zesty hot sausage, regular sausage or ground beef and combine that when reheating with 2 quarts of chili.  

I’m having trouble getting recipes loaded to Tasty Kitchen so I’ll post it here for now.

6 Jars of V8 juice (46 ounces each)
6 Cans of hot chili beans
15 Roma tomatoes
5 Cups of corn
5 cups of onion
5 green peppers
5 hot banana peppers
3 jalapenos
4 garlic cloves
10 T. Chili powder
1 t. nutmeg
1t. cayenne pepper

1. Deseed, devein and chop all vegetables to desired consistency
2. Combine all ingredients in a large stock pot and bring to a boil
3. Reduce heat and simmer for 3-4 hours. Stir every 15-20 minutes.
4. Hot water bathe for 45 minutes.

****This recipe has some kick to it.  Adjust peppers and seasoning to your liking.

To Eat: Reheat on stove top or microwave. Add cooked meat if desired.  Top with sour cream, shredded cheese and Fritos!

Friday, September 10, 2010

Really Random Friday

This is an Orange glazed pecan streusel pumpkin pie I made this week.  I’ve been looking for fall flavored recipes and hope to try some more this weekend.  What is your best fall flavored recipe?

I hope you find something you like in this random list of area happenings and things I’ve discovered on the web!

1. Loved these creative business card ideas/techniques from Smashing.

2. The best fall snack ever!

3. Need something to do this weekend?

4. Check out Stella Blue’s new menu!

5. I LOVE reading this blog!

6. Need something else to do this weekend?

7. Kitchen inspirations by Martha at Home Depot.

8. Perfect place for a walk/run. I’m headed there tomorrow!

9. One more thing to do this weekend…Come out to the butterfly tagging from 1-3 on Sunday near the corner of St. Rt. 2 and County Rd. 19 near Pettisville. 

10. I’ll be posting recipes here in the future so you can print them out!


Have a great weekend! See you back here on Monday!

Thursday, September 9, 2010

Pencils of the Month?

You’ve heard of the fruit of the month or flowers of the month, but colored pencils of the month? Check out this array of 500 colored pencils by Felissimo.  You are shipped 25 pencils for 20 weeks until you have the entire collection.  What a great gift for the artist in your life.goods_7_4

Tuesday, September 7, 2010

Piada – A Restaurant Review

I love an extra long weekend and ours started early. We left on Thursday for a quick overnight trip to Columbus to attend the Ohio State Buckeyes opening football game. Included on the agenda was a trip to Piada, a new Columbus restaurant that my sister, Morgan, has been raving about.web photo 
Saturday we visited Piada for lunch. It is an Italian Street Food restaurant that can be compared to Chipotle in regards to ordering procedure and complete freshness of ingredients, but it definitely has its own original and authentic Italian twist.  The menu is quite self explanatory and takes you through the 5 step ordering process.

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A piada, also called a piadina, is a wrap-like sandwich built on thin-crust, stone-cooked dough that is stuffed with pastas, meats, cheeses, sauce and vegetables. The chef created my Piada to my own liking with angel hair, chicken, pesto, lettuce and tomatoes. My piada was generously stuffed with the perfect blend of my favorite ingredients. I also had a cheese Piada stick with a parmesan dipping sauce. It was light and crisp and my only regret was that I didn’t bring some home.  Piada’s food quality did not disappoint; tasting equally as healthy and fresh as it looked.46405_147174351983214_137230529644263_275528_2305361_n The interior was modern yet comfortable with a mixture of brick, wood, stainless steel and classic signage that pulled it all together. 
46405_147174361983213_137230529644263_275531_6412170_nFresh, fast, affordable and unlike any of our other routine Columbus stops, I highly recommend you give it a try.  

(Photos/menu from the Piada website and face book page)

Saturday, September 4, 2010

Proposal via a Blog

Check out this clever and charming proposal.  Matt’s girlfriend must read The Bright Side Project.  She hasn’t even answered yet!
Hope you are enjoying this long weekend!