Easy Dill Pickles

In our house we go through insane amounts of pickles. Pickles on sandwiches, chopped pickles in salads, pickles eaten while they drip on my kitchen floor (ahem).

Despite the nearly rain-free summer we've had here in Indiana, our local farmer's market still has cucumbers, which means I can have homemade pickles. In the past I've made the kind that mirrors bread starter where you have to feed it floue every day or it dies (you know, the Ziploc baggie full of sludge your 'friends' give you to show how much their friendship means... but DOES produce dang good cake-like bread in the end.)

Anyway, this year I wanted simple. Not only has Indiana been rain-free here, it has been HOT. So the less I have to stand over the stove, the better.


Easy Dill Pickles

Prepare jars for pickles (which means make 'em clean with hot, soapy water). You decide how many jars you're making based on how thin you cut your cukes. The liquid is enough for 2-3 pint jars.

4-6 medium cucumbers    (I judge by how big around I want my pickles)
1 cup white-wine vinegar 
1/4 cup sugar
3 TBS salt
2 cups water
2 garlic cloves, peeled and smashed 

          (smashing tip: place clove on cutting board after peeled; take a wide butcher knife and lay it flat on the clove; pound down with your fist and voila! smashed garlic)

2 sprigs fresh dill per jar

Place dill springs in jars. Set aside.

In medium saucepan combine vinegar, sugar, salt, water and garlic cloves. Bring to a boil, stirring until sugar dissolves.

Cut pickles into desired thickness....we like ours a bit thick. Place inside, leaving 1" head space. Pour liquid over pickles in jars, screw on seals/lids tightly. Let jars stand at room temperature to cool 1 hour. Store in fridge up to 2 weeks.

Applesauce Oat Cakes

These make a big batch and freeze well! Just pop them in the toaster for a quick, healthy breakfast or snack! Awesome smeared with peanut butter & drizzled with a little honey.

2 c. old fashioned rolled oats
1 c. whole wheat flour
1/8 tsp. salt
1 1/2 tsp. cinnamon
2 T. baking powder
2 T. honey
4 eggs
1 1/2 c. milk
6 T. natural applesauce
Butter for the pan

Whisk together all the ingredients and let stand 5 minutes. Brush a non-stick pan or griddle with butter and dollop 1/4 c. circles of batter onto the surface. Cook until you see lots of little popped bubbles on the surface.

 Flip and cook for about 1 minute more until cooked through. Remove from pan and place
on a baking sheet.

If you are eating them soon, put in a warm oven while  you continue to make more cakes. If freezing, let cool completely on the baking sheet. Then stack in a large freezer bag with wax paper or parchment between the layers. Recipe will make about 32 small pancakes.

2 Cakes

calories 116

fat 2.5g

total carbs 19g

fiber 1.7g

sugars 4.2g

protein 4.7g

approx using caloriecount

Popcorn w/ Mustard Butter, Black Pepper & Fresh Thyme

 I recently checked out Heidi Swanson's new cook book Super Natural Every Day and made this twist on her popcorn recipe in the Snacks chapter. Microwave popcorn and black pepper instead of popping corn on the stove and adding fresh chives.

3 bags plain- no butter- microwave popcorn
6 T. unsalted butter
2 T. dijon mustard
1/2 tsp. fine sea salt - plus more to taste
1/2 tsp. freshly ground black pepper
2 tsp. fresh chopped thyme

Melt together the butter, mustard, salt and pepper. Pop the popcorn according to the package directions, being careful not to burn it. Pour 2 bags of the popcorn in a very large mixing bowl and drizzle with 1/2 of the mustard butter. Toss gently. I used two flat wooden spatulas for this step. Add the remaining popcorn and drizzle with remaining butter. Toss again. Sprinkle with thyme, toss and taste for salt.

This stuff is deliciously addictive.

 

Pesto Pizza Grilled Cheese

Easy way satisfy a pizza craving!

Take:

2 slices 12-Grain Bread

2 slices Reduced Fat Sharp Cheddar

9 pieces Turkey Pepperoni

2 T. leftover Spinach Pesto

Grill with a little butter.

Amazing.

Sugared Peanuts

Warning: Do not make these if you have a propensity to eat things that taste AMAZING. I think I gained 3 pounds after making these because I could NOT stop eating them. You know, a handful here, a handful there until suddenly they're almost gone and there's no one else to blame.

Sugared Peanuts


1 cup white sugar
1/2 c water
16 oz peanuts

Preheat oven to 300 degrees. Combine all three ingredients in a skillet over medium-high heat. Cook, stirring often, until water is nearly evaporated. Dump peanuts onto foil-lined baking tray and bake in a preheated oven for 20 minutes, tossing every 5 minutes. Remove from oven and dump onto waxed paper (careful - they are super hot!) Once cool, you can break any chunks apart.