by Farmer Melanie | Recipes
Course: Hot Entrée
Cuisine: Chinese
- 1 1/4 lbs skirt steak thinly sliced
- 2 tbsp olive oil divided
- 1/3 cup cornstarch
- salt and pepper
- 3 tbsp hoisin sauce
- 1 tbsp rice vinegar or white vinegar
- 3/4 cup jasmine rice
- 3 cloves garlic divided
- 1/2 lb broccoli
- 1 tbsp sesame oil
- 2 cups water divided
Cook the Rice
In a small pot, heat 2 teaspoons of olive oil (reserve remaining olive oil) on medium-high. Add garlic, season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute.
Add rice, a big pinch of salt and 1 1/2 cups of water. Heat to boiling on high.
Cover, reduce heat to low. Cook 12 to 14 minutes, or until tender and water is absorbed.
Remove from heat; fluff with a fork.
Cook the Broccoli
Heat the sesame oil on medium-high. Add broccoli, season with salt and pepper.
Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
Add garlic, cook, stirring occasionally, 30 seconds to 1 minute. Add water and cook, stirring occasionally, 3 to 5 minutes, until water is cooked off and broccoli is bright green.
Transfer to a bowl and wipe out the pan.
Cook the Beef
Season the beef with salt and pepper. Add cornstarch, toss to thoroughly coat.
Heat remaining olive oil on high. Add half of coated beef in a single layer. Cook, without stirring, 1 to 2 minutes, until browned on first side. Turn and continue to cook, stirring constantly 1 minute, until just cooked through.
Leave brown bits in pan and transfer to a plate. Repeat with remaining coated beef, leaving it in pan.
Finish and Serve
Return first batch of beef to pan. Add hoisin sauce and vinegar. Reduce heat to medium-high and cook, stirring frequently 30 seconds to 1 minute, or until coated.
Add cooked broccoli and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute or until well combined.
Remove from heat; season with salt and pepper to taste.
Transfer cooked rice and finished beef to a serving dish. Enjoy!
by Farmer Melanie | Recipes
Mongolian Flank Seak
Beef that slowly cooks until tender will be melt-in-your-mouth perfection. This takes minutes to throw into the crock-pot and has such amazing flavor. One of the best things you will make in your slow cooker (or instant pot).
Prep Time10 minutes mins
Cook Time5 hours hrs
- 1.5 lbs flank steak
- 1/4 cup cornstarch
- 2 tbsp cooking oil
- 1/2 tsp garlic minced
- 5 green onions divided
- 3/4 cup water
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1 cup carrots grated
- 1/4 tsp fresh ginger minced
- sesame seeds garnish
Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. Set aside.
Add cooking oil, garlic, 3 of the onions, soy sauce, water, brown sugar, carrots and ginger to slow cooker. Stir ingredients.
Add coated flank steak and stir again until coated in sauce.
Cook on on low for 4 to 5 hours until cooked throughout and tender.
Serve over rice and garnish with remaining green onions and sesame seeds
You can also put everything into the ziplock bag and marinate overnight if desired.
by Farmer Melanie | Recipes
This is a favorite pickled pepper for all sorts of sandwiches, salads and soups.
Pickled Pepperoncini Peppers
Prep Time25 minutes mins
Cook Time10 minutes mins
Course: Condiment
Cuisine: Indian
Servings: 8 Pints
- 24 cups Pepperoncini peppers washed and cut into pieces or split
- 8 cups water
- 8 cups white vinegar
- 2/3 cup pickling salt
- 1/2 cup sugar
- 1/2 cup peppercorns
- 1/2 cup whole coriander seeds
- 8 cloves garlic
- 1 tsp pickle crisp
- 1/2 cup red pepper flakes (Optional)
Combine water, vinegar, salt and sugar in a large pot. Bring to a boil. Boil for one minute. Reduce to low and keep hot for canning.
Tightly pack jars with peppers
Place 1/8 tsp of pickle crisp in each jar. Add 1 tbsp peppercorns, 1 tbsp coriander seeds and a clove of garlic to each jar. (optional: add 1 tbsp red pepper flakes)
Ladle pickling liquid into jars. Leave 1/4" head space.
Use a bubble wand to remove air bubbles. Add additional liquid as needed to maintain 1/4" head space.
Secure lids and rings, finger tight. Place in canner.
Process jars for 10 minutes (Over 1000 feet elevation add 5 minutes)
Turn off heat and wait 5 minutes before removing jars from canner. Place jars in a draft-free location overnight (12-24 hours)
Remove the rings, check the seals. Store any unsealed jars in the refrigerator for up to 2 months.
by Farmer Melanie | Recipes
Wonderful use of these tasty pickled peppers
Pepperoncini Beef
Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple sandwich filling. Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments.
Prep Time10 minutes mins
Cook Time6 hours hrs
Course: Hot Entrée
Cuisine: Greek, Italian
- 3 lbs beef chuck roast
- 4 cloves garlic minced
- 1 pt pickled pepperoncini peppers
- 2 tbsp Italian seasoning
- 8 hoagie rolls or other large roll, split
- salt to taste
Cust open the chuck roast in a few locations, then place in a slow cooker
Rub garlic into cuts in the roast,
Pour pepperoncini (including liquid) over the roast
Sprinkle Italian seasoning over all
Cover and cook on low for 6 to 8 hours
Shred the roast, salt to taste, then stuff the rolls with beef and pepperoncini peppers. Serve.
by Farmer Melanie | Recipes
Basil Pesto
Course: Condiment
Cuisine: Italian
- 2 cups fresh basil leaves
- 2 cloves garlic cloves
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil
- salt to taste
- pepper to taste
- 1/2 cup Pecorino or Parmasan cheese freshly grated
Combine fresh basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped.
Add 1/2 of the olive oil and process until smooth (fully incorporated).
Season with salt and pepper.
If using immediately, add remaining olive oil and pulse until smooth. Transfer basil pesto to a serving bowl. Mix in the cheese.
If freezing, transfer to air-tight container and drizzle remaining oil over the top. Good for up to 3 months. Thaw and stir in cheese.
by Farmer Melanie | Recipes
Making blueberry jam without pectin can be reliably done with the use of a candy thermometer. Or another thermometer that registers high temperatures. I use the ThermoPop.
Fresh or frozen blueberries can be used. Either will make a fine and tasty jam. Remember, jam can be used on more than bread. Try it on pancakes and waffles, ice cream or angel food cake. You’ll be glad you did!
Blueberry Jam (no pectin)
This quick and easy recipe uses much less sugar than others. And no pectin. It takes a little longer but is well worth the effort.
Prep Time10 minutes mins
Cook Time40 minutes mins
Canning Time15 minutes mins
- 9 cups Blueberries crushed
- 6 cups Sugar
Calibrate Thermometer
Boil a small pot of plain water. Insert candy thermometer to determine actual temperature
Water boils at a different temperature depending on elevation and atmospheric conditions. Do this each time you make a batch.
Making Jam
In a large stainless steel pot mix together crushed blueberries and sugar.
Bring mixture to a boil, stirring very frequently. (Use lower heat until sugar is dissolved, then turn up heat to cook jam rapidly.)
Cook until temperature of jam is 9 degrees higher than the temperature at which the water boiled. (Jelling point.)
Immediately take pot off the heat.
Let sit for 4 to 5 minutes. Stir gently and frequently to suspend fruit in the liquid jam.
Canning Jam
Ladle blueberry jam into hot sterilized half-pint jars. Leave 1/4 inch headspace.
Wipe rim of jars with damp cloth or paper towel to remove any sugar residue ensuring a good, tight seal. Screw on lids and ring bands.
Place jars on canning rack in water-bath canner. Add enough simmering water to cover 1 to 2 inches above top of jars. Bring water to rolling boil.
Process for 15 minutes in a boiling water-bath canner. Then turn off heat. Remove lid (lifting so steam escapes AWAY from you. Let sit 5 minutes.
Using canning jar lifter to remove jars from water, place on dry towel or wooden cutting board. Let sit undisturbed until completely cool.
After cooling, check for proper seal. Remove ring bands, press in center of lid to find concave dimple. Carefully lift jar by the edge of the lid. The lid should hold.
Label jars with contents and date of processing. Store sealed jars in pantry. Store unsealed jars in refrigerator to be used immediately.
