Martha Stewart - You Saved My Jam Today - I Heart You

True story:
Mr. Betty Martha and I were at Walmart a few days ago perusing through the newest addition to the store - the grocery section!  As we are walking by a bin of pomegranates he says to me "Babe (I know, cheesy but its a true story) I'm getting a pomegranate, I think I might like them." 
Ok?  Strange for him to come out with that but sure, way to go Mr. BM!
So he buys just one, of course in case he doesn't really like them, gets home, cuts it in half and says
"Now what?"
HA - I dunno....I drink the juice I've never bought one.
I tell him to grab a spoon and dig in, which of course lasts only about a second...then he says "Are you supposed to eat the white part?"
HA - I dunno....I drink the juice I've never eaten one.
This charade lasts literally 45 seconds, a few of the seeds are eaten and then quickly he has left the vicinity - I wonder if he liked it??
We aren't allowed to talk about it anymore.
UNTIL
TODAY!!!
I went and picked up a few more deciding that I would use them to make jam along with its sidekick, the blueberry.  (Funny, how this fruit has been around forever and yet, all of a sudden its making headlines, its fresh, its cool, its healthy and EVERYBODY should be seen eating it!  Next thing you know the jack fruit will be all over the news!)

My MIL to be says "that's going to take a while, why didn't you just buy the pre-seeded bags?"
I then remembered the nonsense with Mr. BM - how AM I going to get the seeds out easily???

Martha, this is where you come in, saving the day...and my jam sanity!

Martha taught me that you simply take the fruit, cut it in half, turn it over a bowl and whack it with the back of a wooden spoon.  The little pods drop right out!!!
http://www.marthastewart.com/article/clip-of-the-day-becki-newton

What she DIDN'T tell me is that as you do this you should wear protective gear - or avoid light colours.
But I bet she has something on her website on how to get rid of the stains using some unconventional paste of something mixed with something else....the woman is a genius

Feelin Hot Hot Hot - Red Pepper Jelly

I've been debating whether or not to tell you up front that I didn't actually cut the peppers, boil the concoction, sterilize jars, pour the jelly into jars - basically, I didn't make the jelly.  I DID however advise, help stir, ensure the pregnant one didn't forget to add the hot peppers (which happened in the first batch) as well as be guinea pig, all of which entitles me to say I helped to create this doesn't it?

I was making bread today and my future SIL wanted to do some canning for Christmas.  I like company, and I like anything to do with creating food so was quite happy to help her out.
While I have made jam before - which I really should post here for you because I have to say my plum vanilla jam is to DIE for, I have never made jelly - let alone red pepper jelly.  The premise is the same, sugar, pectin and acidity boiled, canned, eaten...

If you've never had the opportunity to have this, it is great for dinner parties.  Simply pour the jelly over some cream cheese and serve with crackers/pitas etc.  Some even eat this much like regular jams or jellies, on English muffins or toast!
Here's what you will need for each batch:

6-7 250ml jars with lids - sterilized
a large pot
spoon and knife
canning funnel
tongs
patience ;)

Ingredients
3 1/2 cups red peppers - tiny dice is best
1 small can chopped jalapeno peppers
2 tsp red pepper flakes
1 1/2 c. white vinegar
6 1/2 c. granulated sugar
4 oz. liquid pectin
6 drops red food colouring (if you wish)

Add all peppers, flakes, vinegar and sugar to the pot, stir to combine.  Bring to a rolling boil for 6 minutes stirring constantly.  Please note that with making jams or jellies it is important to time exactly - too much boiling produces a thick substance and not enough, well, the opposite.
Stir in the pectin and continue to boil another 3 minutes still stirring.
Skim off the foam with a spoon and remove from the heat.


See, you need to skim this off, it doesn't look pretty in jars



Pour into jars leaving about 1/2 inch space.  If you have the tools, remove any air bubbles by running a spatula around the jelly and the jar - you don't have to though, its not the end all and be all...

Finally, place the lids on the jars, place in a pot and boil for 5-8 minutes to seal and preserve.

Your jelly can last 6 months to 1 year in your cupboard if you make sure to boil once filled.

Great job Tamara!!

Souvlaki Skewers

In my house we call this "meat on a stick" because you can make it with chicken, pork, lamb, or beef - we like to generalize. 
Actually its more like:
Little Ugh: "Mom, what's for dinner"
Me: "Meat"
Little Ugh: "Like Chicken?"
Me: "Something like that - meat on a stick"
Little Ugh: "Oh, ok, so chicken?"
UGHHH not everything tastes like chicken - but if that will make him eat it, then, why yes darling...it is chicken.

Actually, this post goes along with the spanakopita post since it is all part and parcel of our impromptu dinner party. 
I happily offered to make the meat portion since it is easier for me to BBQ and serve than someone else bringing their BBQ along with them :)
I find that homemade souvlaki almost always tastes better than any pre packaged job from the local grocery store or restaurant (unless its a traditional Greek place where a 90 year old Ya Ya is slaving away) and it only takes a few moments to get those flavors cookin!

Pork Souvlaki

2 pork tenderloins
2 tbsp. dried oregano
1/4 c. olive oil
1/4 c. low sodium soya sauce (or if you have red wine use that)
4 cloves chopped garlic
1 shallot diced
juice of 2 lemons
12 bamboo skewers soaked in water for at least 30 minutes

I like to use partially frozen tenderloins when I first start.  It is easier to cut into perfect cubes and to take off that silvery membrane.
Take your tenderloin and cut it as if you were butterflying it only follow through so it is in half.  Slice each half lengthwise again.  From there you can make your cubes. 2 inch cubes work best.
Do this with each tenderloin and place into a large Ziploc bag.
In a small bowl whisk together all ingredients and pour into the bag.
I marinade overnight so that the meat has a chance to absorb all of the flavors but if you are pressed for time 1 hour on would work too.
When you are ready to BBQ, heat your grill on high and lightly oil so the meat wont stick. While you are waiting for it to heat up, skewer your meat - approximately 5-6 cubes per kabob.

Turn the BBQ down to medium heat and place your skewers on.  Turn after 5-7 minutes and continue to grill another 5 -7 minutes.
Some like to squeeze some lemon juice over top once complete - your call, in my house it is eaten as fast as it comes off the bbq.