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™‚



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™‚


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™‚



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™‚



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!



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™‚



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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limiting the food waste; first blanching and pickling adventure :)

Seeing veggies go bad in my fridge makes me sad. That usually is the case with the herbs, such as parsley and cilantro, whichΒ go bad quite easily.Β I am getting more and more warmer to the idea of frozen food.

In my recent visit to Athens, one of the things I have done was to check a grocery store (I love it – you can find out many different things, which is always a delight for me). I particularly remember how well the frozen veggie section was; okra, spinach, beans, and others; the veggies looked real and fresh. Nothing like what I do see in my store here; frozen, discoloured, and full of little pieces of ice.).

To take this at my hand and to start keeping my veggies fresh and un-wasted, I decided to look for info on the internet (for example, this site) and talked to my mom.

I triedΒ dicing and freezing my onions in the freezer. That is great as I use onion a lot and sometimes buy more than I can consume. I am now checking my onions time to time to pick those which seems like going bad; I chopped them up and put in my freezer last week for the first time and used some for cooking this week – it works! :).

I also learned about blanching.Β I tried it today with carrots and zucchini. Honestly I do not think it will work with zucchini as it is a moist veggie, but I thought I would give it a try; it is better than wasting them. I am also very hopeful about the carrots.

This isΒ the process I followed:

  1. wash, peel, and trim the ends of carrots
  2. cut in to pieces as you wish: I had cut them in rounds as well as vertically; the latter one I love in meat meals and the round ones can be used in soups or meals. I am also planning to try mashing them up later.
  3. Boil them in water for 2 minutes. I added a little bit of salt as they say it help with keeping the colour.
  4. Immediately take the veggies and place into ice-water until they become cold (2-4 minutes). This step is supposed to stop the cooking process. I think I needed more ice in my case. next time I will put less water and more ice. TIP: blanched carrots taste and smells so good; please give it a try πŸ™‚ I ate a couple of them – it was irresistible πŸ™‚
  5. drain well, place in freezer bags, remove the access liquid and all the air as much as you can, label with preparation date, and place into the freezer.
round or circle cut carrots :)
round or circle cut carrots πŸ™‚
vertical cuts; great for meat meals :)
vertical cuts; great for meat meals πŸ™‚
they are so nicely boiling :) the bubbles made me joyful :)
they are so nicely boiling πŸ™‚ the bubbles made me joyful πŸ™‚
I think I needed more ice :( well, next time :)
I think I needed more ice 😦 well, next time πŸ™‚
look at the brighter color of these lovely carrots after blanching! :) I had read somewhere, exposure to heat does this to carrot and it is supposed to be good for our body :)
look at the brighter color of these lovely carrots after blanching! πŸ™‚ I had read somewhere, exposure to heat does this to carrot and it is supposed to be good for our body πŸ™‚
frezzer bags are ready and labeled (at the bottom; not shown here). I am not hopeful about the zucchini but let's see how it goes :)
frezzer bags are ready and labeled (at the bottom; not shown here). I am not hopeful about the zucchini but let’s see how it goes πŸ™‚

I also got a recipe for cabbage pickle from mom; I do not think I did follow exactly as she said, but here it is:

  1. wash and dice the cabbage (I used half a head)
  2. peel and grate 5 – 6 garlic; mix with the cabbage
  3. add 1 table spoon of chili pepper and mix; I love my pickles hot but you can adjust it as you please
  4. place the mix in jars; fill 1/3 of the jars with vinegar (I used apple vinegar)
  5. in a bowl, mix 2 table spoon of salt, 1/2 table spoon of sugar, and water; mix well. I have a feeling that I needed more salt, but then I would not like too much of salt so I am not sure how this will go.
  6. add this mixture to the jar till it isΒ filled. My mom recommended putting something on top as a “weight”, like a small plate or something, to keep the cabbages immersed in the liquid. I did not have anything that small so I could not, but if you have place it on top prior to closing the lit. Close the lit and set aside. My mom says they will be ready for consumption in a week πŸ™‚
I am sure it will not taste like my mom's, but not bad for the first trial :)
I am sure it will not taste like my mom’s, but not bad for the first trial πŸ™‚

I am so excited! Not bad for a girl who does not like to cook πŸ™‚

I am determined to do whatever I can do eliminate food waste from my life – cannot wait to try others! πŸ™‚


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