Pickled Carrots

Carrots?? Yes, carrot is the theme for this months Can Jam. Carrots can not be canned in a Boiling Water Bath and since I don't own a Pressure Canner, my only alternative is to pickle them. So here I am faced with picking a recipe for Pickled Carrots..okay now say that three times really fast!

I looked but could not find a recipe I thought would work for us. And when I'm in a situation like this, I usually call my Mom. But she said she never canned pickled carrots and come to think of it I don't remember my Mom pickling much of anything! Darn, I can usually count on Mom for a recipe!

But I did finally find a Pickled Carrot recipe in a pamphlet from our local County Extension Office and with some minor additions, black pepper corns and fresh Dill, it should be pretty good. But I can't tell for sure until I taste them in a month or so. But if anything, my Pickled Carrots are pretty but of course I'm partial to anything in a canning jar!





Pickled Carrots

2¾ pounds peeled carrots
5½ cups white distilled vinegar at least 5% acidity
1 cup water
2 cups sugar or Splenda (I used Splenda)
6 tsp black pepper corns
2 teaspoons canning salt
8 teaspoons mustard seed
4 teaspoons celery seed
4 large cloves of garlic, cut in half
1 large sprig of fresh Dill per pt jar

Makes 4 Pints

1. Clean and peel the carrots. You can slice the carrots crosswise into rounds or slice them into sticks. I used the Baby Carrots which just fit a 1/2 pint jar perfectly.

2. In a large pot combine the vinegar, salt, sugar or Splenda and water in a large pot. Bring to a boil and boil for about 3-4 minutes.

3. Add carrots and bring to a boil.

4. Prepare the jars. Put 2 tsp mustard seed, 1 tsp celery seed, 8-10 Black Pepper Corns in the bottom of each clean, hot pint jar.

5. Pack the hot jars with the hot carrots, leaving 1/2" head space. Pack the jars fairly tightly. I packed my carrots standing on end which was not easy with a hot jar and hot carrots but it can be done!

6. Don't forget to add your slices of garlic and sprig of fresh Dill per jar.

7. I used my pyrex measuring cup to pour the hot pickling liquid into each jar. Still making sure to leave at least 1/2" of head space. The carrots should be totally covered with the pickling liquid.

8. Remove air bubbles by sliding a knife inside the jar or gently shaking the jar. Adjust head space if needed.

9. Wipe rims of jars with a dampened, clean paper towel and put the lids on each jar. Make sure that you screw the lid on to just finger tighten.

10. Process jars in a Boiling Water Bath for 10 minutes. Remove and place on a flat surface covered with a thick kitchen towel. Let cool.

11. Anything pickled should be left unopened for at least a week, to let the flavors develop.







Can Jam, a monthly canning event, is hosted by Tigress of Tigress in a Jam. Canning is so much fun, you really should try it! The February Theme, Carrots, was chosen by fellow CanJammer, Doris and Jilly Cook.










Into my 7th week of the Ten in 10 Challenge. I'm still doing my weight exercises every day while I watch the news. And I've started repeating the exercises while watching the Olympics. I find that if I have something interesting to watch on TV I will exercise longer! However, last week I was sick for the entire week so did not work out at the gym at all. Oh well, you win some, you lose some. By the way, even though I am not dieting, I've lost 6 lbs.





All Rights Reserved 2008-10 © BigBlackDog

Kung Pao Chicken

I think Oriental Recipes have to be one of the best choices for dinner when you've not had the best day and need something quick, delicious and colorful! And it seems as if you can substitute the heck out of the recipe and it always tastes great!

Mr. Tastebuds and I have completely different tastes in food. He craves vegetables of any kind and they are a must at every meal. Although I like vegetables, I could easily do without but lately I've been craving chicken and could easily eat chicken five times a week. So to satisfy both of our current cravings I decided to make King Pao Chicken, something I've never made before. I do have to be careful with some recipes due to the carbohydrates. The photos are actually my portion being I can eat just about anything. Mr. Tastbuds portion was served with 1/2 c. brown rice because it has a lower glycemic index of 55 when compared to white rice at 70.







Kung Pao Chicken
Recipe adapted from For Your Diabetes Life

Makes 4 servings
Per Serving: Calories 257.6; Carb 11.3; Saturated Fat .9; Total Fat 8.2

1 TBL canola oil , divided
4 c fresh broccoli florets (I used 3 c broccoli)
1 TBL fresh ginger root , grated (divided)
2 TBL water
1/2 tsp hot red pepper flakes
1 lb boneless skinless chicken breasts , cut into 1/4-inch strips
1/2 c fat free reduced sodium chicken broth
2 TBL hoisin sauce
2 TBL rice vinegar
2 TBL low sodium soy sauce
1 tsp cornstarch
4 garlic cloves , minced
2 TBL Nuts, peanuts, salted , coarsely chopped (I used 4 TBL peanuts)

My additions:
1/2 c. chopped fresh red sweet pepper
1/2 c. green onion, chopped

1. Pour 1 teaspoon of oil in a large frying pan; heat over medium-high heat. Sauté broccoli and 2 teaspoons ginger in oil for 1 minute. Pour in water and place lid on pan. Cook another 2 minutes. Take broccoli out of pan and reserve in a warm place.

2. Pour 2 teaspoons of oil in the same pan and heat. Add 1 teaspoon ginger, red pepper, and chicken to pan and cook for 4 minutes or until chicken is fully cooked, stir occasionally.

3. Whisk together broth, hoisin sauce, wine vinegar, soy sauce, cornstarch, and garlic. Pour mixture over chicken in the pan and cook, stirring until sauce thickens. Spoon broccoli back into pan and warm through. When ready to serve, top with peanuts.









I'm now starting my sixth week of the Ten in 10 Challenge and so far I've averaged working out three times a week! And I'm doing pretty well with my weight training too, although last week I missed a few days due to problems with my shoulder.




All Rights Reserved 2008-10 © BigBlackDog

Light Citrus Strawberry Spread

I love to can late at night when everyone is asleep and I'm all alone in my kitchen. I count out the lids and get the water bath ready. I prep the vegetables or fruit and sneak a little taste here and there. I sterilize my jars and line them up, squeaky clean and gleaming, on my kitchen counter. The smell of the fresh tomatoes or peaches fills the air as it comes to a boil! I carefully fill the jars with the recipe du jour, screw on the lid and then and only then is it ready for the finale.... the Boiling Water Bath (BWB). After twenty minutes, I remove the jar and wait in anticipation to hear the most wonderful sound in the world and that's the PING of a sealing lid! I swear I can hear the PING three rooms away!

When I get up in the morning and wander into the kitchen for my first cup of coffee, and see all my jars lined up, I feel so accomplished. Is there anything more gorgeous then freshly canned goodness?







Light Citrus Strawberry Spread
Recipe adapted from "The Complete Book of Small-Batch Preserving" by Ellie Topp

Makes 8 - 4oz jars

1 large orange
4 c strawberries, washed and hulled
1 TBL lemon juice
2 TBL granulated sugar
1 box light (low-sugar) fruit pectin
1 c granular low-calorie sweetener (I used Natur, All Natural Sweetener)

1. Grate 2 tsp zest from orange; place in a large stainless-steel or enamel saucepan. Remove and discard remaining white rind from orange. Chop pulp and place in a 4 cup measuring cup.

2. Mash strawberries; add to orange. You should have 3 cups of fruit.

3. Combine fruit, lemon juice, sugar, and pectin in saucepan; mix well. Bring to a boil over high heat, stirring constantly. Stir in sweetener, return to a boil, and boil hard for one minute, stirring constantly.

4. Ladle into sterilized jars and process in a BWB. Once opened, keep in the refrigerator and use within 3 weeks.

Tasting Notes: This spread which is actually more like a butter, is very tart. I did add an additional 2 TBL granular low-calorie sweetener which was perfect. Mr. Tastebuds loved it and it was very good on Rice Pudding!



I've joined another monthly event! You're probably thinking "Michelle don't you have enough to do?". I know but I hate to miss out on anything and I like being busy! Can Jam, a monthly canning event, is hosted by Tigress of Tigress in a Jam. Canning is so much fun, you should really try it!











I'm now starting my third week of the Ten in 10 Challenge and so far I've worked out 7 times in 10 days...WOOT! And I bought some 2 lb weights to start some weight training at home. I'm going to be following "8 Minutes in the Morning for a Perfect Body" by Jorge Cruise.



All Rights Reserved 2008-10 © BigBlackDog

Easy Fried Rice

So far so good with my Ten in 10 Challenge. I was at the gym three times last week and I would have been there four times if there hadn't been a blizzard last Thursday! But it snowed for hours and there was no way I was going make it to the gym. But I did workout by shoveling a 2' wide path to our barn, does that count? I expected to be a little sore but I actually felt much more energetic then I have in months.

I have to admit, I'm surprised at how tasty some of the low calorie recipes have been so far. The Mussels with Tarragon Cream I made last week was very good and this week I made another Weight Watchers recipe, Easy Fried Rice which I enjoyed very much! I did add 1 clove of minced Garlic which is only 4 calories so not a biggie. I also substituted 4 Green Onions for the Scallions and I did cut down the Soy Sauce to about a 1 TBL which was plenty.







Easy Fried Rice
Recipe adapted from Weight Watchers

2 large eggs, lightly beaten
1 cup carrots, shredded
1 cup scallions, sliced, divided (I used 4 Green Onions cut into coins)
3 cups cooked white rice
1/2 cup frozen green peas, thawed
1/4 cup low-sodium soy sauce, or to taste (I used abt 1 TBL soy sauce)
2 spray(s) cooking spray

My additions:
1 clove of garlic, minced

POINTS Value: 3
Serving: 6 @ 3/4 c. each

Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.

When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs them from skillet and set aside.

Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions and add garlic if you decide to use it; sauté until carrots are crisp-tender, about 2 to 3 minutes.

Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through.










If you're interested in joining the Ten in 10 Challenge please contact Lori at RecipeGirl!




All Rights Reserved 2008-10 © BigBlackDog

Mussels with Tarragon Cream

Well, I've gone and done it! I joined Lori at RecipeGirl in her Ten in 10 Challenge!


It's really quite a simple Challenge and you can adjust the Challenge to your own needs and schedule. Originally, I thought the Challenge was to lose 10lbs in ten weeks but it's really ten weeks to a healthier life and I need to start working out regularly again. I was so good for almost three years, I worked out four times a week and then sort of fell off the wagon! I've had surgery twice in the past two yrs and being my recovery took a little longer then we expected, I just never could seem to return to my workout routine. Well, I've got another surgery in my future and I have to start now or possibly wait another year or so! I plan to be back at the gym January 4th and will workout, Monday, Tuesday, Wednesday and Friday of every week until my next surgery! Wish me luck!

Even though I did not join Ten in 10 to lose weight, I'm looking forward to posting at least one Lo-Cal Recipe a week. For my first Lo-Cal Recipe I found one I thought I would like on Weight Watchers, of course I had to adjust it a little to my own taste. The Mussels in Tarragon Cream was good but I thought it was a little too rich. If I was making it again I would still eliminate the Pernod and substitute 2% Milk for the Cream, add 2 tsp of butter and cut down the fresh Tarragon to just 1 TBL.







Mussels with Tarragon Cream
Recipe adapted from Weight Watchers

2 tsp olive oil
4 medium shallot(s), finely chopped (I skipped)
1 small onion(s), finely chopped (I used 4 green onions, including tops)
1/2 cup(s) water, cold
2 fl oz liqueur, Pernod (I skipped)
1 cup(s) white wine
2 1/2 pound(s) raw mussels, in shell
1/4 cup(s) half-and-half cream
2 Tbsp fresh tarragon, minced
1/4 tsp table salt, or more to taste
1/8 tsp black pepper, or more to taste

Weight Watcher Points: 7
Servings: 4

Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped.

Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes.

Remove pot from heat and add water, Pernod and wine. Return to heat; simmer for 1 minute.

Add mussels and cover pot. Increase heat to high and cook, shaking pot once or twice during steaming, until mussels open, about 5 to 7 minutes.

Remove mussels from liquid using a strainer or slotted spoon; place them in a large bowl. (Remember to throw away any unopened mussels.)

Boil remaining liquid until it’s reduced to about 1 cup, about 5 minutes. Reduce heat to medium-low; stir in cream, tarragon, salt and pepper. Pour liquid over mussels and serve immediately. Yields about 2 cups per serving.







All Rights Reserved 2008-10 © BigBlackDog