Category: Recipes + Nutrition Info (Page 1 of 21)

Bubbie’s Bread & Butter Chips Pickle Recipe

October 5, 2022 / Lindsey / 0 Comments

Hello! It’s been a while since I posted something, and I hope all is well on your end.

My original Bubbie’s pickle knockoff recipe is a popular one, and here is another one you may enjoy. If you like the taste, but not the price tag, of Bubbie’s Bread & Butter pickles, try this out. I think I like mine even better.

I have been enjoying these for a couple years now, and most often these days I will blend these into a sauce thanks to my gastroparesis and global dysmotility. I just dump everything into the blender, juice and spices and all, and what comes out is a tangy, delicious pickle sauce! I always peel my cucumbers for this recipe though, because I think it tastes better to not have the peels.

Bubbie’s Bread & Butter Chips pickle recipe

3 lbs cucumbers
½ cup thinly sliced onion (about half of a medium onion)
3 TBSP canning/pickling salt, or regular table salt
2 cups white vinegar
½ cup water
1 cup granulated white sugar
1 TBSP whole yellow mustard seeds
1 tsp celery seeds
¼ tsp ground turmeric

1. Peel the cucumbers, and slice them ¼-inch thick. Crinkle cut is fun, but you can use a normal knife too.

2. Place the cucumber and onion slices in a large bowl and toss thoroughly with the salt. Transfer them into a colander, and place the colander over a smaller bowl so that they can drain freely and won’t sit in the salty cucumber liquid.

3. Let them sit at room temperature for 1 – 2 hours.

4. Discard the salty liquid that has collected in the smaller bowl, and rinse the cucumbers and onions under running water. Give them a good rinse, but don’t be totally thorough.
Divide the cucumbers and onions between two quart-sized canning jars.

5. In a medium saucepan, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, and then pour this hot mixture into the cucumber jars, filling them nearly to the top. Stick a butter knife into each jar and jostle the cucumbers, freeing any air bubbles. If necessary, top up the jar with any remaining hot vinegar mixture.
Secure the lids onto the jars, but you won’t actually be canning them. Keep the jars on the counter to cool (I leave them overnight).

6. Once cool, transfer to the refrigerator. They will keep for at least 6 months.

Cooking with Borage Leaves — Borage Burritos and Green Smoothies

July 14, 2020 / Lindsey / 4 Comments

Borage Burrito Bowl

This year in my garden, borage is coming up everywhere!

It’s a prolific self-seeder and I could always use it as green manure in my compost pile — but the bees love its flowers, which is reason enough to leave it alone.

I’ve had some bad luck with cabbage and cauliflower this year, and other crops have been inexplicably stunted while others have been growing normally. There’s always an element of mystery to the garden from year to year…I’ve noticed for years that there’s always a crop that fails and it’s just a question of which one it’ll be.

Borage is certainly not one of my failing crops this year. So in the spirit of eating what’s being effortlessly provided to me, I’ve gotten brave, picked those prickly leaves, and done some experimentation.

Now borage flowers are also edible, and they’re nice to nibble on while out in the garden, but I have mountains of borage leaves and I wanted to see if they could be a real, true, edible crop for me. And my conclusion is Yes.

I’ve been using the leaves in two ways — raw, in green smoothies, and steamed, added to other dishes.

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Raw leaves:

I start each day with a green smoothie, heavy on the greens. I have always used cilantro, parsley, or a combo of the two, but I’ve been loving the borage as my green. Cilantro and parsley are strong flavors, but the borage is wonderfully mild, and I love its fresh cucumber taste. And even better than cucumbers, there’s no hint of bitterness whatsoever. The prickles on the leaves get pulverized, and there is no hint of mouth or throat irritation, which I had wondered about.

The raw borage leaves also freeze well and can be added to the smoothie directly from the freezer.

I use a good handful of borage each morning, and sometimes also some cilantro:

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Steamed leaves:

Borage leaves of any size can be steamed, but I like the small and medium size rather than the giant ones with larger prickles. The prickles do cook down into pretty much nothing (and they don’t irritate your mouth or throat when eaten), but even still I like the smaller leaves a little better.

I chop my borage leaves, and since I have Gastroparesis, I steam them for over an hour so they’re very, very tender.

If you don’t have a compromised stomach, feel free to steam them for a more normal length of time.

The color and taste of the steamed borage reminds me of steamed nettles. Dark color… mild taste… nothing exciting, but perfect for stirring into another dish that already has its own bold flavors, like minestrone soup, a vegetable stew, chili, maybe a lentil salad, or…Borage Burritos!

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Borage Burritos (or Burrito Bowl)

Borage leaves, chopped and steamed

Brown rice or Millet, cooked

Your favorite jarred green chile sauce

Your favorite jarred salsa

Mexican-style seasoning, like Penzey’s Southwest, Fajita Seasoning, Arizona Dreaming, etc

Shredded cheese (or avocado bits)

Fresh cilantro

Corn or flour tortilla (optional)

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Combine the steamed borage leaves with an equal amount of cooked brown rice or millet.

(I like brown rice cooked very soft, so I use 1 cup rice to 3 cups water, cooked for 2 hours. I cook millet with that same 1:3 ratio, cooked for 1 hour.)

Stir in the green chile sauce, salsa, and Mexican seasoning to taste.

Heat up until nice and hot.

Stir in shredded cheese, sprinkle on cilantro.

Serve in a bowl, or wrapped in a warm corn or flour tortilla (which you can smother with more green chile sauce and cheese if you like).

***

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How to Make Lavender Glycerite

June 7, 2020 / Lindsey / 2 Comments

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In the evening time before bed, after I take all my nasty-tasting pills and potions, I squeeze a dropperfull or two of my homemade lavender glycerite onto my tongue and savor the delightful sweet floral lavender taste.

It’s a wonderful way to wash a bad taste out of your mouth and reward yourself for getting all that stuff down the hatch. It will often physically bring a smile to my face, it tastes so wonderful!

It’s very simple to make, and lavender season is upon us.

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(This really is an easy project, but if you don’t have access to fresh lavender, may I suggest the absolutely heavenly Rose Petal Elixir made by Avena Botanicals with roses from their own biodynamic gardens. They also sell a Lavender Glycerite which I haven’t tried.)

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Lavender Glycerite

Ingredients:

Fresh lavender flowers and flower buds

Pure food-grade vegetable glycerin (widely available online or at health food stores — vitacost.com is where I usually get stuff like this)

Supplies:

Glass jar with lid

Mesh sieve or funnel

Coffee filter

Clean dropper bottle (1, 2, or 4 oz size)

What to do:

1. Remove most of the stems from your lavender, and chop up the flowers and flower buds with a knife.

2. Place the chopped lavender into your glass jar. (In the pictures above, I’m using an 8-oz wide mouth Mason jar.)

3. Pour vegetable glycerin into the jar until it completely covers the lavender. Stir a few times to release any big air bubbles and top it up with glycerin if needed. Be sure all the lavender is submerged.

4. Screw the lid onto your jar, then label and date it with masking tape and a sharpie.

5. Place the jar into a dark cupboard where you will see it often…

6. Shake the jar once a day, or every couple days.

7. Let it sit in the cupboard at least 2 weeks (I leave mine 4-8 weeks).

8. When you’re ready to strain, place a coffee filter inside a mesh sieve (or funnel). Place the sieve over a bowl, a measuring cup, or another glass jar. Pour the lavender glycerite into the coffee filter and when it has all been filtered, wash your hands and gather the filter around the remaining lavender and gently squeeze to extract the rest of the glycerin. The finished lavender glycerite will look like honey — a light amber color.

9. Pour an ounce or two of your strained glycerite into a dropper bottle to keep in your bathroom. If needed, transfer the rest into another glass jar (or the same one that’s been rinsed and dried), cap it, label it, and date it.

10. Transfer the jar into the refrigerator to store it. It will keep at least a year, and probably significantly longer.

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Dawn Chorus Herbal Tea Recipe for Spring

April 7, 2019 / Lindsey / 0 Comments

It is Spring. Brown and barren, with the greenery of hyacinth bulbs barely beginning to nose up through the dry soil. Now and then, a wet snowstorm, slush, and mud. This is Early Spring in Colorado, giving way to a period of ephemeral, rarefied beauty that makes it difficult to keep eyes on the road as one drives around a city. Millions of fragrant light pink, dark pink, and white crabapple blossoms filling tree after tree, petals fluttering in every direction on the breeze. Fuchsia redbud trees in protected corners with an iridescent glow on gray days. Cheerful tulips and hyacinth and green grass in front yards. Bushes bowing heavily with lilacs. Fresh spring rain showers. Robins, finches, sparrows, blue jays, flickers — nearly constant birdsong from dawn until dusk. What a feast for our senses.

It is around this time that this winter-lover’s eyes begin to really crave green. It is so nice to see the green!!

I have also rediscovered an old favorite herbal tea blend called Dawn Chorus — it’s a nice one for Spring. Mountain Rose Herbs gets the credit for this one, but it’s such a simple blend that I reverse-engineered a recipe for it quite a while ago. Mountain Rose is so often out of stock on stuff and their shipping is so expensive, that I stopped using them — but I still love this tea blend. My own recipe might have more rose petals in it, which is even nicer than the original.

Dawn Chorus tea blend:

1 part green rooibos (or red rooibos, for a taste that’s different but every bit as good in this blend)

1 part stinging nettles leaf, dried

1 part rose petals, dried

Mix together.

Put a heaping teaspoon into an infuser* in your mug. Add boiling water, steep for 5-10 minutes, squeeze out, add milk!

Then sit down and enjoy it. I am a big tea drinker. A chain tea drinker. I used to have a rule where I had to sit down while I drank my cup of tea. Over time, the rule faded and I’d be up chopping vegetables between sips of tea, starting a load of laundry with a cup of tea in my hand, going out to get the mail with my cup of tea, cleaning up and taking things from room to room with my cup of tea, writing emails with my cup of tea. I’ve recently decided to follow this rule again, most of the time. Taking that quiet moment feels good.

*Infusers! There are so many crappy ones. My favorite is the People’s Brew Basket in stainless steel (made by Republic of Tea — I get this locally at the health food store for about $3.50) and this one which is good for wide mugs. Fill-able tea bags are also sold, but you can make your own with coffee filters like this:

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Green Smoothie: Pineapple-Banana-Spinach-Chia

February 7, 2016 / Lindsey / 0 Comments

Green smoothie, (c) The Herbangardener

I made up this green smoothie recipe a couple weeks ago and it’s becoming a favorite. Not too elaborate, tastes good, just right. The proportions are easy so I’m pretty much guaranteed a tasty result.

Pineapple-Banana-Spinach-Chia Green Smoothie

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Half a pineapple – Cut off the rind, and cut into chunks.*

1 banana

1 Tbsp chia seeds soaked in 2/3 cup water**

1 handful (5 medium) ice cubes

~1/2 cup cold water (in addition to what chia soaked in)

3 oz of fresh spinach (One big handful)

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Put everything except the spinach into your blender. Begin blending. About half way thru, add the spinach. Finish blending and serve.

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* If you’ve got a good blender, like a Vitamix, include the core of the pineapple since there’s nutrition in it.

** The way I do chia is add the chia seeds and water to a small jar, shake the jar, leave on the counter all day or overnight, shaking a couple times, then pop into the fridge to wait for the next time I make a smoothie. If you’re doing the chia then and there, soak for 10 or 15 minutes before adding to the blender.

Green smoothie ingredients, (c) The Herbangardener