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Strawberry Jamming

June 30, 2013 · by Carrie Trax · Leave a Comment

Strawberry Rhubarb JamJust before the strawberry season ends here in Oregon I wanted to get a few jars of jam done that I can enjoy throughout the year.   I always make my family’s favorite Strawberry Lemonade Jam, with every bite you get that fresh strawberry taste with pieces of lemon peel.  But this year I decided to add a new flavor to my canning shelves, Strawberry Rhubarb Jam.  I really have never attempted to use Rhubarb in any of my baking or canning.  I always see the overflowing displays at the farmers markets but always thought of it as bitter.  So with my stalks of rhubarb in hand I was on my way to a new adventure.  I have to tell you 16 jars of jam and 1 strawberry rhubarb crumb top pie later I am a changed person.  Rhubarb is great and easy to work with and to me brings out the flavors in the strawberries.  If you have never cooked or baked with Rhubarb this is the year to give it a try too!

Strawberry Orange Rhubarb JamStrawberry Orange Rhubarb Jam
1/4 cup thinly sliced orange peel
water
2 cups strawberries, crushed
2 cups rhubarb, chopped (about 4 stalks)
1 package powdered pectin
1/4 cup lemon juice
5 1/2 cups sugar
1/2 teaspoon butter (it helps reduce foaming, really)

In small saucepan combine orange peel and water to cover.  Bring to a boil over medium-high heat for 5 minutes.  Drain and discard water.
Combine strawberries, rhubarb, orange peel, pectin and lemon juice in a large saucepan.  Whisk until the pectin is dissolved.  Bring to boil over medium high heat.  Add sugar and butter, stirring until dissolved. Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat. Skim off foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Wipe the rim of the jar to remove any jam that may have fallen on it. Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.
Recipe adapted from ~ Ball Blue Book ~ This is my canning bible!

Strawberry Lemonade JamStrawberry Lemonade Jam
1/4 cup thinly sliced lemon peel
water
4 cups strawberries, crushed
2 tablespoons lemon juice
1 package powdered pectin
6 cups sugar
1/2 teaspoon butter (it helps reduce foaming, really)

In small saucepan combine lemon peel and water to cover.  Bring to a boil over medium-high heat for 5 minutes.  Drain and discard water.
Combine strawberries, lemon peel, lemon juice and pectin in large saucepan.  Whisk until the pectin is dissolved.  Bring to boil over medium-high heat, stirring constantly.  Add sugar stirring until dissolved and bring back to a rolling boil, stirring constantly.  Boil hard, stirring constantly for 1 minute.  Remove from heat and skim off foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Wipe the rim of the jar to remove any jam that may have fallen on it.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

Filed Under: canning, farmers market, fruit · Tagged: Lemon Chicken, oranges, rhubarb, strawberries, strawberry jam

The little Italian pasta …. Orzo with Lemon Greek Chicken Thighs

March 17, 2010 · by Carrie Trax · Leave a Comment

OLYMPUS DIGITAL CAMERA
So what is orzo if you go to Wikipedia this is what they say:
Orzo (from Latin hordeum, sometimes called Italian rice) is Italian and means “barley”[1], from which orzo was originally made. However, in common usage in the United States, orzo is understood to mean rice-shaped pasta, slightly smaller than a pine nut. It is frequently used in soups and baked casseroles. Despite its rice shape, orzo is made not of rice but of hard wheat semolina. It is also known as risone in Italian, manéstra or kritharáki (“little barley”) in Greek, and şehriye (in Turkish).
In one sentence it is my new best friend and main dish. Here is a recipe I made that using fresh spinach with a side of Lemon Greek Chicken Thighs…..

1 cup orzo, dryThe little Italian pasta .... Orzo
1 can chicken broth
2 cups water
1 Tbsp olive oil
2 cups onions, chopped
1 clove garlic, minced
1/2 Tbsp basil, dried or 1 Tbsp fresh
1/2 Tbsp Oregano, dried or 1 tbsp fresh
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1 bag (6oz) fresh spinach
1/4 cup freshly grated Parmesan CheeseThe little Italian pasta .... Orzo

In pot bring chicken broth and water to a boil add the orzo and cook for 9 minutes, drained and set aside.
While the orzo is cooking in large skillet cook onion and garlic in the olive oil for about 5 minutes. Add basil, oregano, pepper flakes and salt and stir. Add cooked orzo and spinach. Cook about 2-3 minutes until the spinach is wilted. Transfer to serving bowl and sprinkle with cheese.

Lemon Greek Chicken ThighsThe little Italian pasta .... Orzo
4 skinless chicken thighs, boneless
2 tsp garlic powder
3 tsp oregano, dried
salt and pepper
2 lemon

Preheat oven to 375 degrees. Season chicken with garlic powder, oregano, salt and pepper. Place in baking dish that has been drizzles with olive oil. Cut 1 lemon into slices and arrange with the chicken thighs. Cut other lemon and squeeze over chicken. Bake for 30-45 minutes or until cooked and browned.

Filed Under: chicken, pasta, side dish · Tagged: Chicken, Chicken Thighs, Lemon Chicken, Orzo, spinach

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