Dill Pickles

My hubby and I dabbled in canning this summer. It was super stressful at first, but then became something we really enjoyed! 

I have NEVER liked dill pickles, except during pregnancies. However, this recipe is amazing. I would gladly eat these every day, they are that good. 

Dill Pickles

adapted from Our Best Bites

makes two 1 quart mason jars full

2 pounds cucumbers (as fresh as possible), sliced

10 cloves garlic, peeled and slightly smashed

2 cups white vinegar

4 cups water

2 tbsp kosher salt

LOTS of fresh dill

1 tsp celery seed

1 tsp coriander seed

1 tsp mustard seed

1 tsp whole black peppercorns

1 tsp dill seed

In a medium saucepan, bring 4 cups water to a boil, reduce to simmer, and add garlic. Cook 5 minutes. Add vinegar and salt, bring back to a boil and stir until salt dissolves, then remove from heat.

Divide dill and seeds between the jars. Pull garlic out of the brine and put 5 cloves in each jar. Pack the jars with the cucumbers, then pour brine over, leaving 1/2 inch headspace. 

*Now, you can do one of two things: You can either leave these as refrigerator pickles (they'll keep for three months), OR you can water-bath can them. Simply wipe the tops and rims of the jars with a clean, damp cloth, then put on lids and rings to fingertip tightness. Process in a water bath for 10 minutes. *If you DO choose to can them, make sure you heat the jars and lids and rims to disinfect prior to packing the pickle mixture in. 

Best Poppy Seed Dressing, Ever

Poppy Seed Dressing
adapted from Our Best Bites

1/3 c white (or white wine) vinegar
1 tsp kosher salt
fresh ground pepper (about 1/2 tsp)
1/2 c agave nectar
1 tsp Dijon mustard
2 green onions, roughly chopped
1/3 cup oil (vegetable if you must, but avocado oil would be healthier)
1 tsp poppy seeds

*I use my immersion blender for this recipe, but a regular blender would work also.

Stir together vinegar, salt, pepper, agave nectar, and mustard. Start blender. With blender running, add green onion, then stream in oil. Turn off blender, and transfer dressing to a jar or carafe. Stir in poppy seeds.

*Delicious on all salads, but especially with the following combination:
spinach
sliced strawberries
chopped green onion
peeled and chopped cucumber
toasted, sliced almonds

Chantrelle Mushroom Tacos

Ahh, Oregon mushroom season. I do love you so! Mushrooms are so versitile and nutritious, how can you go wrong?


-high in vitamins and fiber
-dried, ground mushrooms can add flavor to sauces and make good rubs
-they are so tasty!







Currently, chantrelle mushrooms are out in force. We have been eating them in everything. **We pick them wild ourselves but I never recommend that unless you are POSITIVE they are edible. Some will make you very sick or very dead.


Chantrelle mushrooms are very meaty like portabellos. So you can substitute other meaty mushrooms in this recipe.


Chantrelle Tacos

Ingredients
1 Tbsp. vegetable or olive oil
1 poblano chili, seeded and thinly sliced
1/2 red onion, sliced
3 C diced Chantrelle mushrooms
1 package taco seasoning
Taco sized tortillas (corn or flour)
Favorite taco topping


Directions
Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add poblano, onion, and mushrooms. Saute 5 minutes. Add taco seasoning to taste.


Add the mushroom mixtue to heated tortillas and top with your favorite taco toppings!

Lactose Free Ranch Dressing

I find milk is a hard thing to give up. Whether you have a lactose-intolerance or are giving it up for other reasons, it is hard to stay away. So many foods and recipes call for dairy.

But cry no more over missing ranch dressing because here is the recipe- lactose-free!

Ingredients:
1 C. mayonaise (you can use a soy product if you want to go vegan)
1 1/2 tsp. lemon juice
7 1/2. tsp. soy milk
1/2 tsp. chives
1/2 tsp. parsley
1/2 tsp. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
1/8 tsp. black pepper

-Mix the lemon juice and soy milk and set aside for 10 min. The easiest way to mix the lemon juice and soy milk is to put 1 1/2 tsp. of lemon juice in a measuring cup and fill to 1/2 C. with the soy milk.
-Whisk together your ingredients and refrigerate.

Now you can adjust thickness and spice to your own taste. My husband prefers it a little thicker and with more dill. So experiment away and enjoy your new lactose freedom!

*Hint: The hubby says it is easiest to slowly add the milk last so you can adjust how think the dressing is.