Freezer Strawberry Jam

 

Strawberry Freezer Jam

Don't be shocked. I can't promise that I'm back for good. But even I am tired of looking at those refried beans (and I have a better recipe for them that I'll post later).

Yesterday I found a steal of a deal on strawberries. Never mind the cost of the sugar and the pectin. We made almost two cases (it equalled around 35 pints. We could have made more, but we were tired).

1 quart (4 cups) strawberries, cut in half
4 cups sugar
3/4 cup water
1 package (1.75 ounces) powdered fruit pectin

Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make two cups of crushed strawberries. Mix the strawberries and the sugar in a large bowl. Let the mixture stand at room temperature for ten minutes, stirring occasionally.

Mix water and pectin in a 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture. Stir constantly for three minutes.

Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.

Freeze jam. Unless you want to eat it right away.

 

Marvelous Refried Beans



I learned to make these beans from my friend and neighbor, Lori. She insisted when I called here that the way of preparing them was too simple to even be called a recipe. I always feel like I'm getting away with something when I serve these, because they are so incredibly easy and yet they taste incredibly good. And they come off looking like you slaved over them for hours.

All you'll need is a couple of cans of pinto beans. The number of cans you need depends on the number of people you're serving. Lori recommends one can per three people. We have been known to stretch it a little beyond that, say one can per four or five people. But use your judgment based on the appetites you're feeding. Drain about half of the liquid off of the beans, until the liquid that is running off is cloudy rather than clear.

I like to sautee a little onion and garlic in a little vegetable oil before I add the beans to the sauce pan. Once they are clear (but not necessarily brown), add the beans. Cook them until they are warmed through. Then smash them with a potato masher until they are not completely broken down (you want a few whole or partially whole beans for effect). Then add salsa to taste; I usually stir in 1/3 to 1/2 cup.

Keep the beans on a low simmer until you're ready to serve them. I usually stir in a bit of grated cheese and then top it with cheese in the serving bowl.

Greek Salad

This recipe is such a favorite that I'm shocked I've never posted it before. This was our Sunday afternoon lunch today. I don't remember how I discovered Greek salad, but it is one of the best things in the late summer tomato season (right up there with tomato sandwiches, tomato tarts, and bruschetta. It's dreadfully easy to make, can be modified at least three different ways, and almost everyone likes it. It's also pretty healthy. What more could you want?

I've listed the standard recipe here. Obviously, avocados are a great addition. A few sweet or red onion slices dress it up a little bit as well. I've eaten in in Greek restaurants with torn lettuce pieces. I prefer it on the simpler side, but one of the many beautiful things about this salad is that you can modify it any way you want.

Greek Salad
4-5 roma tomatoes, diced in chunks
2-3 cucumbers, peeled and diced into chunks
2-3 tablespoons feta cheese, crumbled
2-3 tablespoons of your favorite vinagrette salad dressing (today we used Bernstein's Cheese Fantastico; when we use that dressing I like to add a splash of balsamic vinegar. Newman's Own balsamic vinagrette is also delightful)
Salt and pepper to taste

Combine all ingredients and serve. You'll want to serve it in a bowl, as it gets quite juicy after a few minutes. That juice is especially delicious sopped up on a piece of crusty bread.