Claudia's Kitchen Creations/Cooking With Claudia Beaver: http://www.gofundme.com/u4urqwGreen Tomato Chow ...

Claudia's Kitchen Creations/Cooking With Claudia Beaver: http://www.gofundme.com/u4urqw

Green Tomato Chow ...: http://www.gofundme.com/u4urqw Green Tomato Chow Chow Quick fix for the Summertime Blues!              INGREDIENTS  ...

http://www.amway.com/ClaudiaBeaver

Green Tomato Chow Chow

http://www.gofundme.com/u4urqw

Green Tomato Chow Chow

Quick fix for the Summertime Blues!

            INGREDIENTS

•                                  6 lbs hard green tomatoes (about 18 medium)
•                                  3 large onions
•                                  3 red sweet peppers
•                                  4 green sweet peppers
•                                  3 jalapeño peppers
•                                  3c white distilled vinegar (5%)
•                                  4c sugar
•                                  4t dry mustard
•                                  2T pickling salt
•                                  1T celery seeds
•                                  2t ground turmeric
•                                  3T cornstarch
•                                  2T cold water

PROCESS:

 

1. ASSEMBLE jars, lids, bands and canning equipment.
2. WASH jars, lids and bands in hot, soapy water.  Rinse well, dry the bands and set aside. 
3. HEAT jars and lids in hot water (180 degrees F), keeping them hot until used.
4. SANITIZE all counter tops and cutting boards with bleach and rinse.
5. PREPARE boiling water canner. Fill the canner halfway with clean water. This is approximately the level needed for a canner load of pint jars. Heat to 140 degrees.
6. WASH tomatoes, peppers, and onions in ½ vinegar, ½ water solution; rinse and coarsely grate or finely chop. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer (182-187 degrees F) 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar and mustard.  Stir to mix. Heat to boil and simmer (182-187 degrees F) 5 minutes. If desired, thicken mixture with corn starch paste (3T Corn Starch to 2T cold water) and stir frequently. 
7. LADLE relish into hot jars leaving 1/2 inch headspace. Remove air bubbles wipe rim.  Center lid on jar.  Apply band until fit is fingertip tight.
8. LOAD filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water.  Keeping the jars upright at all times. Tilting the jars could cause food to spill into the sealing area of the lid.
9.  ADD more hot water, if needed, so the water level is at least 2 inches above jar tops. And                            process for 30 minutes from the start of the water boiling.
10. TURN heat to its highest position, cover the canner with its lid, and heat until the water in the                   canner boils vigorously (204 degrees F).
11. SET a timer for 30 minutes.
12. KEEP the canner covered and maintain a boil (204 degrees F) throughout the process schedule.
13. WHEN jars have been boiled for 30 minutes, turn off the heat and remove the canner lid.
14. USING a jar lifter, remove the jars and place them on a towel, leaving at least 1-inch spaces                        between the jars during cooling.
15. LET jars sit undisturbed to cool at room temperature for 12 to 24 hours.
16.  AFTER the jars are cool, test for a seal by pressing the center of the lid.  If the lid does not flex up and down the lid is sealed.

Chow chow has its origins in Nova Scotia, but spread through Pennsylvania and then the southern United States as French colonists migrated South to Louisiana (“chou” is French for cabbage, a frequently used ingredient). The ingredients often depend on where it's made and what’s in season. In the Southern United States Green Tomatoes are generally used. Generally a blend of sweet and spicy, the spices can also vary wildly and it may be used to accompany everything from hot dogs and hamburgers to biscuits and gravy. Also terrific on pinto beans, black-eyed peas, and to add to macaroni or potato salad.

Quinoa, Egg, Spinach Breakfast Muffins

Quinoa, Egg, Spinach 
Breakfast Muffins

I went to see the Doctor at the beginning of September to try and find a way to lose the 20 pounds I put on when I broke my ankle.

He suggested quite a few things that he had done, he had lost quite a bit of wait so I take him very seriously.

I asked him what he thought of Quinoa.  He replied, "It's a Super Food, definitely include this in your daily meal planning.

So I went searching on the web for some Quinoa reciipes.

I found one for muffins, however, it included cheese and the doctor told me to cut out cheese.

So I switched up some ingredients and the following is what I call my Super Breakfast Muffins.  You can eat these hot or cold.  Plus one in the morning will fill you right up.

• 1 cup Quinoa
• about 2 cups water or vegetable broth
• 4 ounces of spinach (1 cup loosely packed)
• 1/2 onion chopped
• 2 eggs
• 1 roasted green chile skinned, deveined and chopped (or 1 4 oz can chopped green chile)
• 1/2 tsp oregano or thyme (I used oregano)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Method:

Combine water and quinoa in amedium saucepan and bring to a simmer.  Cover and cook for about 10 minutes or until quinoa is throughly cooked and liquid has been absorbed.  Remove from heat and set aside.

In a non-stick pan, heat the onion for a few minutes, until soft, then add green chile and spinach, cooking just until spinach has barely wilted, about two minutes. 

Preheat oven to 350 degrees and lightly grease a muffin pan. (12 portioned)

In a large bowl, combine the cooked quinoa, cooked spinach mixture, eggs, and spices.

Spoon mixture into prepared muffin tins about 1/4 cup at a time.  (you can fill to the brim as these will not rise much).  Place the pan in the oven and bake for 20-25 minutes until browned on top.

Makes about 10-12 muffins

Nutritional information on muffins based on 12 muffins:

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Sugar
Quinoa, 1 cup	636	117	10	22	36	0
Spinach - Raw, 1 cup	7	1	0	1	24	0
Hatch - Fresh Roasted Green Chiles, 1 whole/113g	20	4	0	1	300	2
Onions - Raw, 0.5 medium (2-1/2" dia)	23	6	0	1	2	2
Eggs - Whole, raw, 2 large	147	1	10	13	140	1
Spices - Oregano, dried, 0.5 tsp, ground	3	1	0	0	0	0
Spices - Garlic powder, 1 tsp	9	2	0	0	1	1
Generic - Spices - Sea Salt, 2.5 g (1/4 tsp)	0	0	0	0	936	0
Spices - Black Pepper (Ground), 0.25 tsp	1	0	0	0	0	0

Total:	846	132	20	38	1,439	6
Per Serving:	71	11	2	3	120	1

Grilled Roast Turkey

Thanksgiving is upon us!!

It is that time of year again, time to plan your Thanksgiving meal.  This is a simple and cool way to cook your bird this year.  It comes out very moist and juicy and your house doesn't overheat.  

Ingredients:

1 oven ready turkey defrosted

1 stick of butter (no margarine or oleo)

2-3 T Olive Oil

1/4 teaspoon of each of the following

Salt

Pepper

Rosemary

Sage

Thyme

Paprika

2 med Red Onions sliced in 3's

6 cloves of Garlic

3 Stalks of Celery

1/4 cup red cooking wine

1/2 cup water

Aluminum Roasting pan to fit bird

Sauce pan with 2 c water for gizzards, liver and neck

Remove turkey from packaging and place on disinfected cutting board DO NOT RINSE!!

The FDA has determined that rinsing poultry spreads bacteria to counters and around sinks.  

Remove giblets and place in prepared sauce pan to simmer. Add a little salt, pepper and garlic powder to taste. 

Slice butter in to 1/2 tablespoon pats, lift skin and slide butter under skin around the leg/thigh joint, wing joint, and breast.  Use the whole stick.  

Mix spices together and lightly season the inside cavity.  Brush turkey with olive oil and continue seasoning the outside of the bird.

Place onions in bottom of pan 2 x3, then celery in between rows, place garlic sporadically on bottom.  Pour wine and water into bottom of pan.

Place turkey, breast side up on top of onion, celery and garlic.  Tent pan with foil.

Charcoal Grilling Method:

Open all vents on the grill.  Use charcoal dividers to hold the the briquettes.  Divide briquettes evenly into both dividers, place on either side of the charcoal grate close to the outside edges.  Ignite the charcoal and let them burn until lightly covered with a gray ash, approximately 25-30 minutes.  Place a foil drip pan on the charcoal grate in between the dividers, put the cooking grate in place positioning the hinged sides of the grate to allow for easy access in adding charcoal as the turkey cooks.  Arrange the bird with pan in the center of the cooking grate.  Place lid on grill leaving all vents open and grill for 11 to 13 minutes per pound or until an instant read thermometer inserted in the thickest part of the thigh registers 180 degrees and the juices run clear. MAKE SURE TO TAKE FOIL TENT OFF THE LAST HALF HOUR OF ROASTING TO BROWN THE BIRD. Transfer turkey to platter and let sit for 15 minutes before carving to allow 

the juices to redistribute and settle within the flesh so that when you carve the turkey you get moist meat not a platter full of turkey juice.

Gas Grill Method:

Ignite the grill and turn all burners to high.  Close the lid and preheat 10 -15 minutes until the temperature reaches 500 to 550 degrees.  Turn burners down to medium heat.  Place turkey and pan in the center of the cooking grate and close the lid of the grill.  For four and three burner grills place outside burners on medium and turn center ones off.  For two burner grills, turn the front and back burners to medium.  Keep grill covered. Grill for 11 to 13 minutes per pound or until an instant read thermometer inserted in the thickest part of the thigh registers 180 degrees and the juices run clear. MAKE SURE TO TAKE FOIL TENT OFF THE LAST HALF HOUR OF ROASTING TO BROWN THE BIRD. Transfer turkey to platter and let sit for 15 minutes before carving to allow  font-size: 14px; line-height: 23px;">the juices to redistribute and settle within the flesh so that when you carve the turkey you get moist meat not a platter full of turkey juice.

< font-size: 14px; line-height: 23px;">

< font-size: 14px; line-height: 23px;">Now what to do with the giblets you were simmering earlier.  Throw out the neck and chop up the rest and add it to your dressing when you make it.  It keeps it from being dry and gives it a wonderful flavor.

< font-size: 14px; line-height: 23px;">After the bountiful feast we can make a wonderful Turkey Noodle soup to eat right away or freeze for later.  I will post this recipe closer to Thanksgiving I will also include some of my favorite ways to use up the leftovers.  

Hope you have a wonderful Thanksgiving Feast.  Many Blessings to you and yours!

PS Sorry no pictures!  I lost them all when my computer crashed. :(

http://www.amway.com/ClaudiaBeaver

Pumpkin Butter for Holiday Gift Giving

I used to make this and sell it.  It went very well, however, I have had to let some of these products go to the wayside for my more popular items.  This is also good if you want to substitute the Brown Sugar with 1 C of Agave for a Sugar Free Butter.

This is a great treat to give as a gift for the Holidays or to serve at your Thanksgiving meal.

 

 

Pumpkin Butter

• 1 Medium Pumpkin
• 1 C Brown Sugar
• 1/2 C Maple Syrup
• 1/4 C Lemon Juice
• 1/2 t Ground Cinnamon
• 1/2 t Ground Cloves
• 1/2 t Ground Ginger
• 1- 2 oz pack Powdered Pectin

 

Cut Pumpkin into 5"x5" pieces, discard pulp and save seeds for roasting.  Place upside down on baking sheets covered with foil and cover.  Bake at 350 degrees for 1 hours.  Allow to cool and then remove meat of pumpkin from shell.  Chop into 1" cubes and puree in a food processor add a Tablespoon of water as needed to aid in a smooth product.

 

Mix pumpkin, sugar, syrup, lemon juice and spices in a non-reactive Dutch Oven and bring to a boil, continue boiling for 1 minute; add pectin, return to a boil for 4 minutes stirring constantly.

 

Remove from heat, stir constantly for 5 minutes to cool.  Ladle into prepared 1/2 pint jars, place prepared lids and caps.  Process in a Pressure Canner for 40 minutes at 10 lbs. pressure.

 

Remove from canner and allow to cool overnight, label as you wish and enjoy.

I'M BACK!!! :0 SOUTHWESTERN MEATLOAF WITH MASHED POTATOES

Purchase Amway products from Claudia Beaver

Purchase Claudia's Kitchen Creations Products

Friday's in Ohio were always leftover or meatloaf night.  Something simple so Mom could take a breather and enjoy looking forward to the weekend.  The following is my Southwestern Meatloaf with Mashed Potatoes.  This is a great recipe to make two small loaves out of and when done cooking, place one in the freezer to heat at a later time when you are in a hurry. 

Southwestern Meatloaf with Mashed Potatoes



 

Here is the recipe:

2 pds Ground Beef
1 Egg
1/4 c burgundy cooking wine
1t minced onion
1t garlic powder
1 t cumin
1 t lime juice
2 T Tomatillo Salsa (I have one with Claudia's Kitchen Creations later in the summer)
1 dash Tobasco
4 large potatoes (boiled for mashing)
Taco Sauce

Place all ingredients (except potatoes) in bowl and mix thoroughly.  Divide into 2 equal parts and place in loaf pans. Drizzle Taco Sauce over the top. 

Place loaf pans in oven and bake for 30 minutes.  In the mean time mash potatoes with garlic salt and butter; remove loaves from oven and spread mashed potatoes on top of meat loaves, sprinkle with chili powder.  Bake for another 30 minutes.  Remove from oven and let stand for 5-10 minutes.

Serve with your choice of vegetable.

 

 



 

ENJOY!!!