Quickles

Ok, ok, if you are NOT into canning, read on.  

I made some quick pickles, refrigerator pickles, or...Quickles 

I didn't have the time or energy for canning today so I made some pickles which do not require the time or energy like regular pickles. Yay!

This "recipe" is a pretty loose guideline and is fully customizable 

-Some vegetables: I had a red and a green bell pepper and one English cucumber, cut up however you like(thick, thin, matchstick, whatever you like)

-2 cups vinegar: you can use any vinegar you like, I used apple cider vinegar

-2 cups water

-3 tablespoons coarse salt

-1/3 cup sugar, I like sweet pickles. If you do not, use like 2-3 tablespoons 

-Some spices: anything you like, SERIOUSLY. I had some red pepper flake, black peppercorns, cumin seeds, coriander seeds, fennel seeds

I'm using some ball jars just because I have them and like to use them but you really can use a nonreactive container of any kind, pyrex bowl, plastic container, just not metal please

Anyway, in a large pot, bring the water, vinegar, salt, sugar, and spices to a boil.

I sterilized my jars because I use them for everything from storing food to potted plants so I had to sterilize them

Set them aside, 

Begin filling your containers with the vegetables, pack them in there all snuggly with eachother 

Pour the vinegar water mixture into a pitcher type vessel(trust me, it's easier if you do)

Pour over the vegetables, leaving like 1/4-1/2 inch space on top

Put the lids on the jars, or lid on whatever container you're using 

Iet the pickles come to room temperature before putting them in your fridge

These are good for about 7-10 days

Enjoy 

History Repeats Itself

During the Great Depression to World War I to World War II there were rations on many items one would need to cook and/or bake(other items as well but this blog is about food not gasoline).  Sugar, milk, eggs, butter being some pretty important ingredients, many home cooks came up with their own recipes that did not require these items.  One of those recipes is the "Wacky Cake", this recipe does contain sugar, it doesn't have butter, milk, or eggs.  So, I guess this recipe is also vegan.  Interesting. 

Our Cast:

1 1/2 cups all-purpose flour

1 cup granulated sugar

4 tablespoons cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons vegetable oil

1 cup water(or coffee)

1 teaspoon vanilla

1 tablespoon vinegar

Preheat your oven to 325 degrees.

In an 8" by 8" square or a 9" round pan(ungreased), sift all the dry ingredients 

...or mix with a fork like I did

Now this part is weird, I suppose not necessary but oh well, make 3 wells in the cake 

In one hole, pour the oil, in the next hole pour the vanilla, and in the last hole pour the vinegar

Now pour the water(or coffee like I did) all over the top and mix with a fork

It will bubble up and foam a little bit not don't worry(vinegar+baking soda=foam duh)

Bake for 23-25 min

Top the cooled cake with your favorite frosting or some powdered sugar 

This is a terrible picture but I ate it too fast to get another one.  SORRRYYYYY 

Saucijzenbroodjes

This recipe is brought to you in part by my heritage.  Saucijzenbroodjes are the Dutch counterpart to "pigs in a blanket", except there are no "Li'l Smokies" and "Crescent Rolls" found here.  These are made with a beef and pork mixture wrapped in a sort of pie crust, if you want to use sausage fine but call them Worstenbroodjes. 

Meat Mixture:

3/4lb. ground pork(NOT SAUSAGE)

3/4lb. ground beef(I used chuck)

2 eggs

1/3 cup breadcrumbs

1 tablespoon salt

1/2 tablespoon pepper

1 tablespoon Dijon mustard(optional)

1/4 teaspoon nutmeg

1/2 teaspoon thyme

Crust:

2.5 sticks of butter

3 cups all-purpose flour

1 teaspoon salt

Some cold water 

In a food processor(or by hand if you really want) add the flour, salt, and butter and pulse until it becomes a coarse meal

Working with a few tablespoons at a time, pulse in the cold water. This could be 3 tablespoons or it could be a 1/4 cup, it just depends.

Wrap the dough in plastic and let chill for 1 hr(or overnight, whatever)

Meanwhile, in a large bowl mix the beef and pork, add the remaining ingredients and gently mix together

When the dough is thoroughly chilled, roll out on a floured surface until very thin, looks don't count here so don't worry about whether or not you roll a perfect square

Score the dough into as many 4" x 3" squares you can fit

The size of each square doesn't matter because as you separate them you roll them even thinner, so no worries

Using 2-3 tablespoons at a time, form some sausages and and begin wrapping in the dough

Place the rolls on lined sheet pans and prick with a fork

Bake at 400 degrees for 12 minutes, lower the heat to 375 degrees and continue baking for 12-15 more minutes

Eet Smakelijk

(Eat well, and with taste)