Wednesday, August 14, 2013

Dill Pickles

Turns out home made pickles are not much work at all. After getting weeks of Kirby's at the CSA I decided to give it a try. In about ten minutes (plus a couple of days waiting time) you can make your very own pickles. They are great because you can control the salt, and sugar content. I was worried they would get soggy but were nice and crispy.

Along with the cucumbers I pickled some summer squash. The squash came out great also. It would be a wonderful addition to a cheese platter.

Ingredients: Servings vary, made two quart size ball jars
Enough Kirby cucumbers to fit in your jars about 1 1/2 lbs
1 1/2 cup vinegar
1 1/2 cups water
2 tablespoons salt
1 tablespoon sugar
1 tablespoons pickling spices per jar
a couple of pieces of dill
1 clove of garlic per jar


  • Wash and quarter cucumbers.
  • Heat vinegar, salt, and sugar until dissolved. Add water.
  • Place some dill, garlic clove, and pickling spice in a jar. 
  • Add cucumbers and cover with liquid. 
  • Cover and store in the fridge for a couple of days without opening the jar. 

Cost: $1.20 total, .60 per serving
Time: 10 minutes active/total

Nutrition Facts: Amount Per Serving (based on 20 pickles per batch)
10 Calories
.1 Fat
2.3g Carbs
.5 Fiber
.4 Protein

Weight Watcher Points +:

Wednesday, July 17, 2013

Chimichurri Steak Sauce

I have not been posting too much lately folks, I know! It's just been too hot and humid in New York. And without any AC in the kitchen it's been too brutal to turn on the stove. This has been the summer of salads and ice cream :)

On the other hand, I joined a CSA this year. For those of you who don't know what a CSA is it's Community Supported Agriculture. You pay into a farm in the beginning of a growing season. Every week you get your "share" back in veggies. It's fun because you don't choose the veggies. You get whatever is ready to be picked that day. The veggies are picked that day from a farm upstate which I can visit later on this summer. Another plus is that they are organic. But since you can't pick what you get I had ended up with a lot of parsley. This months Food Network Magazine to the rescue! Chimichurri sauce which I happen to love was featured. Similar to a parley pesto, chimichurri really jazzes up a cheaper cut of steak. You do have to grill or broil the steak but it goes soo fast. And what could be easier than to throw everything in the food processor and blend?

I'm running out of ideas so I'd thought I'd ask..what are your favorite things to eat for dinner during a heat wave?

Ingredients: Serves Four
1/2 cup cilantro leaves
1/2 cup parsley
1 tablespoon finely chopped onion
1/2 lemon, juiced
2 teaspoons white wine vinegar
1 clove garlic minced
pinch red pepper flakes
1/3 cup olive oil

  • Blend all ingredients in a food processor. Serve on top of grilled steak.

Cost: $2.50, $.63 per serving
Time: 15 minutes active

Nutrition Facts: Amount Per Serving
Calories 163.9
Carbs 1.3
Total Fat 17.9 g
Dietary Fiber 0.2 g
Protein 0.3 g

Weight Watcher Points +: 5 per serving
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