pickled egg and parsnip & carrot pickle, and easy lazy peasy pasta trials

I have been meaning to try a new pickle recipe and decided to try pickled eggs πŸ™‚

After a search on the internet, I improvised the following recipe:

  • 10 hard boiled egg, peeled and placed in a clean jar. AddΒ a pinch of saffron and around an inch of cinnamon stick (do not ask me why I added this πŸ™‚ I think I wanted some sweet fragrance in it). Saffron gives a bright yellowish colour to it, which I loved πŸ™‚
  • brine: 2 cups of white vinegar, 3 cups of water, 1 tbs of salt, 1 tbs of sugar: boiled for 5 min or so
  • Pour down the brine in the jar (leave around an inch of space at the top), close the lid and rings.Β 

They say we should wait a few days, if not a week, but I am leaving it to you to try πŸ™‚

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Since my brine was more than what the pickled egg jar would take, I decided to try parsnip and carrot pickle. I sliced 3 small parsnip and one mid-size carrot, boiled in the brine for 2 min or so, added 3 grated garlic and 1 tsp of chili pepper in a jar – cannot wait to try this one. My first parsnip pickle trial πŸ™‚ As you can see my brine was too much, but I will take it πŸ™‚

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The other day I tried some kind of soft and large pasta.

I addedΒ 3 cups of all purpose flour, 2 tbs olive oil, 1 tbs salt (use less – mine was too salty), 1 tbs of baking powder, and 1 egg,Β  and formed a shaggy dough.

I then let it rest for an hour at room temperature. After that,Β I did knead it for a minute or so (it comes around pretty neatly) and rolled using a rolling pin at a desired thickness, cut in stripes, cooked in boiling water for 5-6 minutes, and took aside.

On a hot frying pan, I added vegetable oil,Β  black bean and soya sauce, let boil for one or two minutes, added the cooked pasta, and mixed for a few minutes.

It was soft and very tasty πŸ™‚

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my love affair with self-sufficiency

Life is interesting.

I have never been interested in cooking or being self-sufficient.

In the last two years, however, this has change. I still do not like cooking but baking, pickling, and jamming have been awesome. I could not be more excited πŸ™‚

Fermented food

Sourdough: I first became interested in baking bread and I now even have a sourdough starter that makes wonders every week πŸ™‚ I have not purchased any store-made bread since May 2016. I also shared my sourdough and commercial yeast loaves with my fiends. What a joy πŸ™‚

Kefir: I then was gifted by kefir grains within 2017 and i not only fell in love with kefir itself, but I made cheese/spread from it and even used it in baking bread πŸ™‚ Drinking kefir makes me feel good and I know that it gives me the calcium that I need at my age in addition to many nutrients. I am very happy with it πŸ™‚

Pickles: I did pickles before thanks to my mother, but I have never been this interested in it until recently – I love the beet and cabbage pickles I make! I think it is the benefit of living in a cold climate that the pickle lasts long without going bad and this way I always have a jar or two in my kitchen. I made three batches of beet pickles this fall enjoyed by myself and my friends πŸ™‚

Sauerkraut: And tomorrow I will try my first ever sauerkraut!Β 

How about this?Β 

I think I am moving in the right direction πŸ™‚

 

Jam/marmalade:

And just within the last 5-6 weeks, I started experimenting with making jam; dried fig jam first, then orange and tangerine, and today the raspberry jam/marmalade πŸ™‚

I feel like I am doing such a great job refraining from additives and chemicals in store-bought jams/bread/pickles. I must be rightfully proud of myself and I am!

 

Sewing

Okay.. I have not been as productive as I wished, but since I purchased my lovely sewing machine last year, I have done small stuff, including lots of covers for jars and discloth/cloth for the counter and window sills. I am yet to undertake a serious project, like a blouse or a quilt, but I know when the time comes, that will happen too πŸ™‚

 

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These are newfound interests for me and they have been enriching my life, providing me healthy and affordable food/items, and I feel increasingly “able”.

I really am excited about this change in me.

 

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fast beet pickles

I have got a great recipe from my mom which I am happy to share.

1. Peel the beets (I do that – many people boil beets in their skin, but I do remove them so that I can use the beet-water later) and chop

2. Put beet bits inΒ  boiling water and boil for 15-25 min. I like my pickles kind of crisp and not mushy; but you can adjust the boiling time as short or long as you please

3. Put the beets in jars that are clean and sterilized (I wash them in the dish washer and let the steam work on them. This time I also kept them at oven heated up to 212F (100C)Β  for 20 min. I treated the rings the same. As per the lids, I only washed them in the dishwasher and then dried with paper towel)

4. Close the lids but do not tighten yet; let cool the beet-water

5. Brine: per 750 ml jar; peel and grate 3 mid-size garlic; add vinegar+beet water (1 in 4 ratio), 2 tbs of sugar and 1 tbs of salt. Mix well

6. Pour down the brine over the beets (around 1 1/3 cup brine/each jar), make sure it covers them. Close tightly and preserve the jars in the fridge or a cool place (mine are always on the kitchen counter; we have a cool climate and my kitchen is heated up to around 17C).

7. These pickles can be enjoyed immediately. ConsumeΒ within a short time (2-4 weeks).

 

TIPS:

  1. You know beets will create a mess and you will clean and clean and clean, right? So, be careful and gentle while handling it πŸ™‚ I placed a number of towels around to make sure the mess will be contained, yet sill needed to clean my wall. Oh, well. I may be just clumsy (and I am) πŸ™‚
  2. You can increase the ratio of vinegar to water and reduce the sugar; this will help with keeping the pickle longer. I personally love this ratio; it does not smell like vinegar and tastes sweet. Just the way I love it πŸ™‚
  3. Since this pickle is not sterilized like in water baths or pressure canners etc, it is best consumed soon (like within a month). Always keep in the fridge to protect it from getting spoiled. Use sterilized tools and cans to reduce the chance of spoilage.
  4. I found the long beets rather than round ones make better pickles; I think it is easier to cut them and have decent sized bites.
  5. Use fresh beets – cannot believe what a difference it makes! One of my colleagues had brought me a bunch from her farm and the pickle I have made using these beets were the best. I purchased today’s beets from farmers market. Crunchy beets they were – the best πŸ™‚

 

 

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