Canning Okra

Posted on September 2, 2013 by okieranchwife

This summer has been unusual for Oklahoma. Temps cooler than normal and lots of rain. I am not complaining because my hay is growing and has not been cut yet. More rain, more hay, more bales, more income from the ranch. My only disappointment is my okra. I didn’t get to plant it in June and July so I thought I would not have any for canning or freezing, but not to worry I found some! It has been hard to find since it is a heat loving plant. I know, I know. Yes it is a little slimy but so good. People are either in the love it or hate it camp. I am in the love it. LOL! Here is another recipe that I use for pickling okra. It is a Paula Deen recipe.

1 1/2 pound fresh Okra, use young, tender pods that will fit without slicing in a pint jar, caps trimmed but not cut off
3 teaspoons dried Dill
3 teaspoons Sugar
2 cups Water
1 cup White Distilled Vinager, 5%
2 tablespoon Pickling Salt (do not use table salt)
Pint sterilized canning jars, rings and lids about 3, (your milage will vary)

Sterlize jars and lids for 10 minutes in hot water bath. Fill all jars evenly with fresh okra. Pack rather tight to stop the okra from floating after canned. Put Put 1 teasppon of dill and 1 teaspoon of sugar in each jar.
In a small pot heat water, vinager and salt over medium high heat. Bring to a boil. Ladle the hot liquid into the jars. Fill jars and leave 1/4 inch head space. Wipe rims with a damp paper towel and seal with lids and rings.
Using a large hot water canner, process the jars in boiling water for 10 minutes. Be certain that the water level is at least 1 inch over thetop of the jars. Right after you put the jars in the boiling water the temp will come down to a simmer. Count the 10 minute processing time from the point the water starts a high rolling boil again. Remove from water bath and cool on two folded dish towels. Listen for the telltale ping that indicates the jars have sealed. Check the jars after 2 hours to insure the lids have a godo seal. The lids should be flat and should not open using just finger tip strength. If any has not sealed, put in the fridge and use within a week. After wiping the outside of the jars for any residue place in a dark pantry or cabinet.

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Bloody Mary Quick Pickled Shrimp

Posted on August 23, 2013 by okieranchwife

Several weekends ago when my friend came over to replace the motor on my mower, I made that Cajun Shrimp Salad on toasted buns http://wp.me/p1qGwH-it . I also made this dish as a side salad. I found this recipe in Southern Living July issue 2013. It was awesome paired with the Cajun Shrimp. The original recipe called for heirloom tomatoes and colored heirlooms such as Russian Black or a yellow tomato would have made a very nice presentation but I only had my regular garden ones. It was still good.

3 pounds assorted Tomatoes, sliced
2 ribs of Celery, diagonally sliced
Sea Salt and Pepper to taste
Bloody Mary Vinegarette (recipe follows)
Quick Pickled Shrimp (recipe follows)
1/2 cup Celery Leaves

Arrange sliced tomato and celery on a serving platter. Season to taste. Drizzle desired amount of Bloody mary over tomatoes. Top with shrimp and garnish with celery leaves. Serve with remaining Bloody Mary mix on the side. Will keep in fridge for about 3 days but I don’t think there will be leftovers!

Quick Pickled Shrimp:
1 Lemon, very thin sliced
1/2 small Red Onion, very thin sliced
1/4 cup Extra Virgin Olive Oil (EVOO)
3 tablespoons Red Wine Vinegar
2 tablespoons fresh Dill or 1 tablespoon dried
2 tablespoon Flat Leaf Parsely
1 1/4 Creole Seasoning (I used my own Fuzz’s Cajun No Salt)
1 clove Garlic, peeled and pressed
1 pound Medium size shrimp, cooked, deviened and peeled.

Mix all together in a gallon baggie. Turn to coat and chill in fridge for 2 to 6 hours.

Bloody Mary Vinegarette:
1/2 cup Zing Zang Spicy Bloody Mary Mix
1/4 cup EVOO
2 tablespoons Fresh Lemon Juice
1 tablespoon fresh Lemon Zest
1 tablespoon Prepared Horseradish
1 teaspoon fresh Ground Black Pepper
1 teaspoon Hot Sauce such as Sriracha or Scorned Woman
3/4 teaspoon Celery Salt
1/2 teaspoon Worcestershire Sauce

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Facebook Page

Posted on August 22, 2013 by okieranchwife

Just to let everyone know that you can also find me on Facebook under Red Dirt Cooking. I will post recipes on both sites but may add more photos on Facebook. This is a work in progress, LOL!!

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Sauted Summer Squash

Posted on August 22, 2013 by okieranchwife

This summer has been unusual here in Oklahoma. We have had so much rain that most of the state is no longer in a drought status. Yea rain!! My ponds are full and I am seeing blue herons and white egrets on the ponds almost everyday. In the garden yard long beans and red Chinese noodle beans are still producing. I am getting small zucchinis, tomatoes, a nice amount of jalapeños and some mild salsa peppers. So far I have been able to use everything I harvest. My friend also gave me some summer squash, okra, and cucumbers. Last night’s dinner was a veggie night. It was a simple throw together dish that paid homage to the summer harvest.
Summer squash small

1 small Red Onion, thin sliced
2 medium size Yellow Summer Squash, thin sliced
3 small Zucchini, thin sliced
Extra Virgin Olive Oil (EVOO)
Unsalted Butter
Garlic Powder to taste
Sea Salt and Pepper to taste

Heat a cast iron skillet or other sauté pan over medium high heat. Add EVOO and butter. Place onions in the skillet and sauté for about 3 minutes. When onions are tender add the squash and zucchini. Cook until the yellow squash is translucent, stirring occasionally. Season with garlic powder. If desired you can brown the squash. Either way tastes great. Season to taste with salt and pepper.

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Gwen and Morgann: new additions on the farm

Posted on August 21, 2013 by okieranchwife

This is not my usual post. I have to vent about thoughtless and irresponsible people. The one thing that I don’t appreciate living way out on a dirt road is the fact that people come by and dump dogs. I HATE the fact that these people feel their former pets are disposable items. When I bring an animal into my home, it is for life. That is just the way I am. Two of my current five dogs wandered up to my house. Ummmm, well now four of seven.
These two sweet girls had been walking up and down the dirt road for about a week. When we went to town today, they were at the entrance to my driveway. I could see their ribs and I could not just drive away. I lured them with food into my yard and into the kennel on the front porch. They were so hungry. I gave them a little food and they kept it down. They are flat out sleeping now because they have a safe place to rest. Well, I have named them and so I’m keeping them. Gwen is the white female puppy. Morgann (La Fay) is the tan one. She looks like a mix of boxer or mastiff. Both have such sweet personalities. I just cannot understand people who would ditch a dog. I understand that the economy is hard for alot of folks but there is no reason for doing this.
Gwen and Morgann1

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Beer and Cheese Soup

Posted on August 20, 2013 by okieranchwife

My friend loaned a “Cooking with Beer” cookbook. I like beer. So many good recipes in it that I must try. Did I mention that I like beer? Had this last night for dinner. The recipe makes enough for 2 people as a main dish.

3 slices of Pumpernickle, Rye or my Beer Bread recipe
3 tablespoons Water
3 tablespoons Corn Starch
1/3 cup Onion, fine chop
1 tablespoon Unsalted Butter
3/4 tablespoon dried Thyme
2 cloves Garlic, minced or peeled and pressed
1 can (14.5 ozs) Chicken Broth, store bought or home made
1 cup (8 ozs) Beer (I used Shiner Bock but a slightly milder beer would work too)
6 ozs American Cheese, shredded or diced
6 ozs Extra Sharp Cheddar Cheese, shredded
3/4 teaspoon Paprika
1 cup whole Milk

Preheat oven 425 degrees F. Slice bread in to 1/2 inch cubes. Place on rimmed cookie sheet and bake 10 minutes, until crisp. Stir once. Set aside until soup is finished.
In a 3 quart pot, melt butter on medium high heat and saute onion, garlic and thyme. Cook about 4 minutes until onion is tender. Add broth and bring to a boil. Stir in beer, cheeses and paprika. Reduce to medium low heat. Stit until cheese melts. Mix water and cornstarch. Then mix that with the milk. Add to the soup. Turn heat up to medium and stir until soup bubbles and thickens. Ladle into bowls and top with croutons. Finish the can of beer with your soup. I like beer.

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Bacon and Baby Greens Frittata in Cast Iron

Posted on August 17, 2013 by okieranchwife

Bacon and Baby Green FrittataThis was my breakfast today. There are so many different versions of the basic frittata you can probably make it every morning for a month and not serve the same twice. These ingredients were in my fridge today. And I promise to TRY to take photos of my dishes again. I did that regularly in the past but I tend to forget now. I really do just make these dishes primarily as a meal and secondary to post on this blog. I am planning to make this again tomorrow morning. I promise to take a photo and post!

6 strips Bacon, cut in 1/2 inch pieces
1 small Sweet Onion, diced
2 Green Onions, both white and green parts, chopped
1 or 2 mild Peppers such as Banana, diced
6 ozs Baby Greens, I used a mix of Spinach, Bok Choy, Red and Green Chard
10 whole Eggs, beaten
2 ozs mix of Parmesan and Romano Cheeses
Extra cheese to top at tableside

Preheat oven to 375 degrees.
Heat a number 8 castiron skillet over medium to medium high heat. Fry the bacon pieces until crispy. Remove from skillet and allow to drain. Drain off excess grease from the pan. Leave a little in the skillet. Over medium low to medium heat add onions and pepper. Sweat until tender. Add the baby greens and cook until wilted. About 5 minutes. Add bacon back in. Cook for about one minute to blend flavors. Turn heat up to medium. Add beaten eggs into the skillet. Do not stir. Allow the mix to cook for about 2 minutes to set. Sprinkle 2 ozs of shredded or grated cheese on top of frittata. Place the castiron in the oven to finish the bake. Remove and serve at tableside in the skillet. Top with extra cheese if desired.

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Slow Cooker Pulled Pork

Posted on August 16, 2013 by okieranchwife

I have to say the best thing about yesterday was getting home to have this dish for dinner. On the way to get some equipment for the ranch/farm, my truck broke down. I believe that I got bad diesel. My truck is now living at the local garage. My good friend Julie came to my rescue. She loaned her pickup so I could hook up my 16 foot flat bed trailer to get the equipment. My brother and I left the place at 930 AM and FINALLY got home at 330 PM, what a day! But looking forward to have pig for dinner made it all better. Pork Butt also known as Boston Butt has alot of flavor and gets very tender when cooked low and slow. It will fall off the bone.

5 pound Pork Butt
2 tablespoons Extra Virgin Olive Oil (EVOO)
1 tablespoon Paprika
1 tablespoon Sea Salt or Kosher
2 teaspoon ground Black Pepper
1 to 2 teaspoon ground Red Cayenne Pepper

6 cloves of Garlic, sliced
1 large Onion, chopped
1 Tart Apple like Granny Smith, cored and sliced
1 cup Apple Juice, Apple Cider, Hard Apple Cider or Apple Ale
1/4 cup Apple Cider Vinegar
1 tablespoon Liquid Smoke

BBQ Sauce of your choice
Tosted buns

Rinse the pork in cool water and pat dry with paper towels. Coat the meat with the EVOO. Mix the paprika, salt, black pepper and red pepper and rub the spice mix onto the meat. Wrap in plastic wrap and allow the pork to marinate for 24 hours.
Using a 5 or 6 quart slow cooker, place the pork inside. Arrange the garlic, onions and apple slices on the meat. Pour apple cider, apple cider vinegar and liquid smoke into the slow cooker. Finish with enough water to completely cover the pork. Cook on High for 3 hours. Then cook on medium for 5 hours. Then cook on low to finish for 2 hours. Remove the meat from the slow cooker and place on a large platter. To make pulled pork use 2 forks to shred the meat. Serve with the BBQ and buns. Baked beans and potato salad are excellent sides for this dish. Enjoy!!

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Cajun Shrimp Salad

Posted on August 11, 2013 by okieranchwife

I made this salad last weekend for my friend who, very kindly, put a replacement motor on my zero turn lawn mower. I went stupid and ran it full out on choke for an hour. For anyone who doesn’t know why this is a bad thing, please, learn from my (aahhm) mistake. Running it on choke floods the motor with gas. And it gets everywhere inside the motor. The result, a burned out motor. SIGH. Anyway, I love seafood but do not get to have it too often lately. This was a special occasion since my friend saved me $1,000 by replacing the motor at my place. I was able to make it the night before so I could help with the motor. The salad was a big hit and I now have a freshly cut yard. 🙂

1 pound Andouille Sausage or other hot style sausage of your choice, chopped
Splash of Extra Virgin Olive OIl (EVOO)
2 pounds large Shrimp, deveined, peeled and cut in thirds ( save the shells and cook them down to make a shrimp broth that I freeze for later use. It adds an extra ooopmh to seafood dishes.)
1/2 large Red Bell Pepper, chopped
6 Green Onions, chopped
1 rib Celery, chopped
6 ozs softened Neufchatel Cheese (or Cream Cheese)
1/2 Cup Olive Oil Mayo
1 tablespoon Sriracha Hot Sauce
1 tablespoon Creole or Spicy Brown Mustard
2 teaspoons of my “Fuzz’s No Salt Cajun Seasoning” or any Cajun or Blackened Seasonig
1 teaspoon Worcestershire Sauce
1 teaspoon Lemon Juice
Celt Sea Salt and fresh ground Pepper to taste
Shredded Romaine Lettuce
Toasted Buns

In a large skillet, heat a small amount of EVOO. Brown the chopped sausage for about 3 minutes. Drain any excess grease from pan. Add shrimp. Cook until shrimp pink and firm about 3 minutes. Remove sausage and shrimop from pan. Cool completely.
In a large bowl mix sausage, shrimp, bell pepper, onions and celery. In a small bowl combine the neufchatel cheese, mayo, hot sauce, mustard, worcestershire sauce, lemon juice and seasonings. Mix until smooth. Add to sausage and shrimp. Stir to cover evenly. Chill for at least 3 hours. Toast buns under broiler until slightly brown. Serve chilled salad on toasted buns with shredded romaine.

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Summer Harvest Soup

Posted on August 10, 2013 by okieranchwife

I don’t know about you but I love soup anytime of the year. My mom cooked excellent soups and I hope that I come close to her expertise. This soup can contain almost anything you harvest from your summer garden with a couple of additions from your well stocked pantry. Use this recipe as your starting point, your only limitations are your garden and culinary imagination.

4 cups Chicken or Vegetable stock, homemade or store bought
8 small Yukon Gold, Rose Gold or other thin skinned potatoes, quartered
1/2 to 1 pound Green Beans (I used Yard Long Pole Beans and Chinese Red Noodle Beans from my garden)
1 pound Okra, caps cut off and sliced
2 medium Zuchinni, grated
1 large Sweet Onion, large chop
1/4 cup Onion Chives or Garlic Chives, chopped
8 ozs cooked, diced Ham, (could be leftovers, from the deli or even a canned ham from the pantry)
Sea Salt and fresh Ground Black or White Pepper to taste (I use Celtic Sea Salt since it is minimally processed and retains mineral content.)
Additonial water if soup becomes to thick

In a large pot combine all ingredients. Bring to a boil and reduce to simmer. Simmer for 45 minutes. Serve with crackers or homemade bread.

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