Pickled Daikon

Pickled Daikon

by | Jan 8, 2025 | Autumn, Sides, Winter

Japanese Pickled Daikon (tsukemono)

This recipe can be used for making homemade pickles.
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Prep Time 1 hour
Cook Time 20 minutes
Pickling Time 5 days
Total Time 5 days 1 hour 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Japanese
Servings 14 Servings

Equipment

  • 1 Bowl
  • 1 Small Pot
  • 1 Mason Jar This needs to be big enough to hold the pickles and have a lid.

Ingredients
  

  • 1000 grams Large Daikon
  • salt
  • 10 grams Sugar
  • 1.5 grams Bonito Or less if you are not used to bonito
  • 1 piece Kombu I cut this into smaller pieces to layer it in the jar.
  • 2 cups White Vinegar You can use Rice Vinegar, but this is expensive and I think white vinegar works just as well.

Instructions
 

  • Cut the daikon into slices (1/8 Inch or 3mm or so thick). If you want them smaller, you can half or quarter the slices. I use cookie cutters and make them into shapes because I enjoy the cute pickles.
  • After cutting, put the slices in a bowl and salt them. Make sure there is a light layer of salt on all the slices. You can let them sit with the salt for however long you want, but do at least an hour because it draws out excess moisture.
  • When the daikon is close to being done, combine the vinegar & sugar in a pot. Bring to a boil and let it boil for a minute or so. Then take off the heat.
  • Drain the bowl with the daikon. Dry the daikon with a paper towel to remove the rest of the moisture.
  • Add some of the vinegar mixture to the mason jar, then add some bonito, kelp, and a layer of daikon. Add more vinegar and repeat the layering until the jar is full or you are out of daikon. You want the daikon to be covered and not above the liquid line so that it is able to pickle.
  • You can leave the pickles out to ferment for a week or so, but eventually store in the fridge.
Keyword Healthy
Orange Peel Tea

Orange Peel Tea

by | Aug 19, 2024 | Autumn, Drinks, Recipes, Tea, Winter

Orange Peel Tea

A Caffeine-free tea that has a ton of benefits.
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Prep Time 2 minutes
Cook Time 3 minutes
Course Drinks
Cuisine American, Indian
Servings 4 Cups
Calories 70 kcal

Equipment

  • 1 Pot Large enough to boil at least four cups of water.

Ingredients
  

  • 1 Orange Orange Peel I use my leftover orange peels for this. You can dry them on the counter over night if you have too many.
  • 1 Stick Cinnamon
  • 1 Star Anise
  • 3 Cloves
  • 4 Green Cardamom
  • 1 Small piece of Ginger
  • 1 tbsp Honey Or sweetener to taste

Instructions
 

  • Add water and orange peels to the pot. Bring water to a boil.
  • Add spices and ginger to the boiling water. Boil for 3 minutes or so.
  • Strain the tea into a container and add the honey. Do not let the peels sit in the tea as it will make the tea bitter.

Notes

Health Benefits:
Orange peels are rich in antioxidants and Vitamins A & C. They help to prevent cancer and heart diseases. They can maintain blood pressure and cholesterol. They have many anti-inflammatory properties and can help against heartburn, diarrhea, and to lose weight. Check out more HERE.
Cardamom lowers blood pressure and regulates blood sugar levels. It also supports weight loss and detoxifies the body. Like Orange peels, Cardamom is also good against Colds, Asthma, and Cancer. 
Cloves have vitamin E and vitamin K which help in fighting infections, decreasing pain & speeding-up wound healing. They also may play a hand in preventing cancer, promoting optimal digestion, and boosting libido.
Star anise contains compounds that have anti-inflammatory properties and can treat microbial infections, regulate blood sugar, fight cancer, and improve heart health. 
Cinnamon, like each of the spices above, has antioxidants and polyphenols. It can protect against heart disease and improve sensitivity to insulin for better digestion, lower blood sugar levels, and better blood sugar control. Cinnamon may help to protect against cancer, Alzheimer’s, and Parkinson’s disease.
Keyword Healthy

Spoonbread

by | May 2, 2023 | Autumn, Recipes, Vegetarian, Winter

Spoonbread

Spoonbread is a colonial cornbread recipe that goes well with Roasts and other traditional American foods.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish, Snack
Cuisine American
Servings 6 People

Equipment

  • 1 Oven Pre-heat to 425F (220C)
  • 1 Baking Dish oven-safe; I use a 8x11inch 2qt dish because I like the crunchy corners

Ingredients
  

  • 1 cup Cornmeal You will want a medium or fine ground; do not use coarse ground or the spoonbread will be gritty
  • 1 tsp Salt
  • 2 cups Boiling Water
  • 1 cup Milk
  • 4 Large Eggs

Instructions
 

  • Preheat your oven to 425F (220C) and boil your water.
  • Place the butter into your baking dish and put dish in the oven to melt the butter. Be cautious not to burn the butter.
  • Mix the cornmeal, salt, and boiling water. Beat with a whisk or fork until lumps are gone. Stir the milk in first to cool off the mixture a bit. Then stir in the eggs. Whisk again until all lumps are gone.
    Note: If you add the eggs to the boiling water you will cook the eggs and the spoonbread will be eggy. So add the milk first.
  • Make sure the melted butter coats the dish, then pour your mixture into your dish. Bake 25-30 minutes and serve warm. Sometimes I broil it for a minute at the end to get a bit of crunch in the crust.
    The end result should be almost like a firm custard.
White Bean Soup

White Bean Soup

by | May 1, 2023 | Autumn, Recipes, Spring, Vegetarian, Winter

White Bean Soup

This soup is great with crunchy bread on a rainy day.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 4 People

Equipment

  • 1 Large Pot
  • 1 Immersion Blender Or you can use a spoon and SMASH
  • 1 Oven to heat the bread

Ingredients
  

  • 4 cloves garlic crushed
  • 1/2 yellow onion
  • 3 15oz cans cannellini beans drained and rinsed
  • 2 cups vegetable broth
  • 2 sprigs fresh rosemary You can also use dried if you prefer
  • 1 Tbsp Cumin
  • 3 TBSP Coriander
  • 1 Tbsp garlic powder
  • 1 Bay Leaf take out before blending!
  • Salt & Pepper to taste
  • 2 cups fresh spinach coarsely chopped
  • 1/2 whole lemon

Optional Add-Ins

  • 1 1/2 cup Shredded Chicken
  • 1/2 cup bacon or ham
  • 1 1/2 cup mushrooms chopped

Instructions
 

  • Crush the garlic and sauté in butter or olive oil. Preheat your oven for the bread.
  • If you are adding the ham, bacon, or mushrooms, you would add it to this step and cook through. Remove the additional ingredients and set aside.
  • Add the three cans of beans to the pot along with broth, herbs, salt, and pepper. Bring to a boil, then reduce to simmer for 15 minutes.
  • Smash the beans or use the immersion blender to thicken the soup. Do not completely crush all of the beans or it will lose its chunky texture.
  • Add the bread to the oven to heat.
  • Add optional previously cooked chicken, ham, or mushrooms. Cook for another 10 minutes.
  • Add spinach, stir, and let it cook for a few more minutes. You want to make sure the spinach is just cooked.
  • Squirt a bit of lemon in at the end, to taste. Serve with crusty hot bread.

Notes

You can add extra protein if you are feeding more people. In the past, I have added shredded cooked chicken at the end to warm it through. Or to keep it vegetarian, chopped mushrooms sautéed with the garlic.
If you want something heavier, try using bacon or fried ham, which you would sauté with the garlic at the beginning of the recipe. 
Chicken Paprikash

Chicken Paprikash

by | May 1, 2023 | Autumn, Chicken, Winter

Chicken Paprikash (Paprikás Csirke)

This dish is rich and creamy. It will keep you warm in the winter.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Hungarian
Servings 4 People

Equipment

  • 1 Slow Cooker or Large Pot

Ingredients
  

  • 3 tbsp butter
  • 3 lbs chicken pieces I use skinless, bone-in thigh; but it works with whatever you prefer.
  • 2 medium yellow onions chopped
  • 4 cloves garlic you can add more...
  • 2 medium Roma Tomatoes diced
  • 1 large bell pepper Use red, orange, or yellow as they are sweeter.
  • 4 tbsp Hungarian Sweet Paprika
  • 2 cups Chicken Broth
  • Salt to taste
  • 3/4 cup Full-Fat Sour Cream
  • 1/4 cup Heavy Whipping Cream

Instructions
 

  • Heat the butter and brown the chicken on all sides. Transfer the chicken to a bowl. Use the remaining butter to cook the onions until translucent.
  • Add garlic and tomatoes and pepper. Remove the pot from the heat. You will add the paprika & stir. DO NOT cook the paprika with direct heat as it will scorch.
  • Return the chicken to the pot and pour in the broth. Bring it to a boil. Cover & simmer for 40 minutes.
  • Remove the chicken and add sour cream and the whipping cream to the pot. Bring to a simmer again. Let the sauce thicken for a bit on a simmer, but do not let it boil.
  • Return the chicken to the pot and heat through.
    Serve with egg noodles or Hungarian nokedli.

Notes

Recipe for noodles here: 

Hungarian Nokedli Noodles

These noodles go well with Chicken Paprika, Goulash, or really anything with a rich sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Hungarian
Servings 2 People

Equipment

  • 1 Large Pot
  • 1 Cheese Grater or Spaetzle maker

Ingredients
  

  • 1 egg
  • 1 cup flour all purpose
  • 1/2 cup water
  • 1/2 tsp salt

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Mix the egg and 1/2 cup of water with the salt. Slowly add the flour to make a soft, sticky dough. Try not to make the dough dry and stop adding flour when you get an elastic moist dough.
  • Place the cheese grater (spaetzle maker) over the pot of boiling water. Lay a portion of the batter on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water.
    You can also scoop little bits on a spoon and boil them. This does make bigger noodles (which is nice).
  • When the noodles float to the top, slowly boil for about 1 minute and drain them. I add butter to the drained noodles.
  • Make sure that you make it over medium heat, otherwise the water runs out. Serve immediately as they cool quickly.

Main Course
Hungarian

Hungarian Goulash (Gulyás)

Hungarian Goulash (Gulyás)

by | May 1, 2023 | Autumn, Beef, Recipes, Venison, Winter

 

Hungarian Goulash (Gulyás)

After visiting my extended family in Hungary, I was inspired to make authentic Goulash here in the States.
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Prep Time 45 minutes
Cook Time 1 hour
Course Main Course
Cuisine Hungarian
Servings 8 People

Equipment

  • 1 Large Pot or Slow cooker

Ingredients
  

  • 3 tbsp Butter
  • 2 small yellow or sweet onions
  • 3 large bell peppers I like red, orange, or yellow. Remove the seeds and cut into 1/2inch chunks
  • 5 cloves garlic You can always add more
  • 2 large roma tomatoes diced
  • 2 carrots sliced
  • 2 medium Yukon Gold Potatoes Cut into chunks
  • 1 1/2 lbs Stew Beef (or Venison) 1/2 inch pieces
  • 5 cups beef broth
  • 1/4 cup Hungarian Sweet Paprika Try to use sweet; I sometimes mix sweet with a bit of smokey.
  • 1 bay leaf
  • Salt to taste

Instructions
 

  • Melt the butter in the pot and cook the onions until translucent. Add the beef and brown.
  • Add the bell peppers & tomatoes. Stir the mixture. Add the garlic. Cook it all down a bit until peppers are getting soft and tomatoes are blending with the mixture.
  • Remove the pot from the heat. You will add the paprika & stir. DO NOT cook the paprika with direct heat as it will scorch.
  • Add the potatoes and carrots.
  • Add the broth, salt, and bay leaf. Bring to a boil. Reduce heat and cook for 1 - 2 hours. You will want the beef to be cooked but tender and the potatoes to be soft.
    When serving, add a dollop of sour cream.

Notes

This recipe is good with egg noodles or even Hungarian Noodles (Nokedli).