Author: Suze

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Green Day Recipe Contest!

 

green-day-recipe-contest

 

 

 

 

 

 

 

 

 

 

Enter now & join in on the fun!
First Annual Saint Patrick’s Day Recipe Contest!

In an attempt to encourage you to: Play With Your Food, we’re having a contest!
Help us discover your favorite, unique way of using Ojai Jalapeรฑo Jelly or Ojai Habanero Jelly.

1. Submit your name, address, phone number, & email address
2. Submit your tasty edible epicurean-delight
3. Submit a photo of you, plus one of you with your food-item
4. Submit your โ€œstep-by-step: recipe

Please send all of your information to: info@ojaijelly.com

Please try to send it all at the same time.

For some ideas, have a look @ my ‘Jelly Blog’ online- but please be original–

Check my website to see where Green Clover Creations products are sold in your area-
If you can’t find Ojai Pepper Jellies in your area, you can order it online.
Feel free to recommend a specialty market (or grocer) in your hometown where
Ojai Jalapeรฑo Jelly & Ojai Habanero Jelly should be sold!

Deadline for entries; March 16, 2012
The winner will be announced: Saturday March 17th, 2012- Saint Patrick’s Day!

Winner of this contest will receive ONE CASE of their favorite Pepper Jelly!
TWELVE 11-ounce Jars of Pepper Heaven!
We’re here to keep you in Jelly!

PLEASE NOTE: any/all items submitted will not be returned

RULE: You should be old enough to BELLY UP to the stove to enter-

Have fun!

 

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Year of the Dragon Salad

This recipe originally came from my Mother.ย  It was really good, but (as usual), I just had to play with it a bit.
I switched out the sugar for Ojai Jelly, tweaked it a bit & there you have it!
I find it’s a good crowd-pleaser & you can temper the ‘heat’ level to your group, if needed.

I prepare this ahead of time, cover well & refrigerate;
Salad:
1 head of white cabbage, shredded thin
2-4 green onions, sliced very thin

I put the crunchies ‘bits’ in a bag & set aside until Iโ€™m ready to toss the salad
Crunchies:
1 package of Organic “Koyo Ramen Noodles” (broken up well)
3 T. black sesame seeds
1 c. slivered almonds

You can prepare this dressing ahead of time & save in a jar-
In a small saucepan heat, but donโ€™t boil-
Dressing:
1/2 c. “Soy Vay” sesame dressing
1/4 c. rice wine vinegar
1/4 c. apple cider vinegar
1/3 c. Ojai Jalapeรฑo Jelly (or Ojai Habanero Jelly)
1 T. (yes one tablespoon) ground black pepper
1 t. celery seeds
1/4 t. ground cumin
1 clove garlic, chopped fine

Be sure to allow the dressing to cool before mixing into the salad,
& just before serving, add the crunchy bits.ย  Toss well.

enjoy!

 

 

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Spicy Mediterranean Apricot Boats

Here’s what you’ll need;

2 heads of Organic Endive-
1 handful โ€œMediterranean Apricotsโ€, cut in thin, long strips
1/2 c. โ€œAbsolut Vodkaโ€
3 T. Ojai Habanero Jelly
4 sprigs of Organic Lemon Thyme
1 t. Green “Caper” Brine
1 Chรจvre Log (I like “Cypress Grove” Chรจvre Logs with herbs), room temperature
about 25 Green Capers
about 10 Walnuts (or Pecans), dry roasted, broken up

Carefully pull apart the endive leaves; wash, spin, & set aside to dry

In a small saucepan, over low heat, simmer;
Apricots strips, covered with Vodka, Ojai Habanero Jelly, lemon thyme & brine.
Stir occasionally to mix.
It will take about 10 minutes to cook off the liquid.
Once it thickens, set aside to cool.

With a frosting piping bag (or a strong plastic bag), pipe the chรฉvre onto the center section of the endive.

For each endive ‘boat’, add:
1 strip of the Spicy Mediterranean Apricot
1 caper
1 small piece of walnut (or pecan) dry roasted

Place on a platter & watch them disappear-
(no serving utensils needed)
The apricots are the same beautiful color as the Ojai Habanero Jelly, so it seems like you’re eating a long strip of hot Habanero Pepper, but the union of flavors united are divine- not too hot, not too sweet!

enjoy!

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Chili Relleno Casserole

 

 

 

 

 

 

 

Sunday Dinner with Friends & Family;

Preheat oven to 350

Tomato Sauce
Pre-make, or buy your favorite tomato sauce-
My basic sauce includes;
Tomato sauce
Tomato paste
Olive oil
Garlic
Onions
Vinegar
Splash of beer, or white wine
Salt, pepper, & cumin

Drain the can of chiliโ€™s slightly; split chiliโ€™s with finger.
Lay split chiliโ€™s on paper towels to rid of excess liquid.
1-27 oz. can โ€œOrtegaโ€ Fire Roasted Whole Green Chiliโ€™s

In a medium bowl mix:
1 ยฝ c. half & half
4 eggs
2/3 c. self-rising flour

Grate, mix & set aside
1 lb. cheese; I use my โ€˜salad shooterโ€™ grater and into a bowl I mix;
1/3 lb. Monterey Jack Cheese
1/3 lb. Very Sharp Cheddar
1/3 lb. Pepper Jack Cheese

Beat half & half, eggs & flour till smooth

In a lightly oiled, glass baking dish, layer;
Red sauce (enough to cover bottom of dish, lightly)
Chiliโ€™s (to cover red sauce)
Cheese (to cover chili’s)

 

repeat;
Chiliโ€™s
White sauce
Red sauce
Cheese

 

 

 

 

 

 

 

 

Bake at 350 for 1 hour 15 minutes +/-

Garnish with sour cream

I always serve this dinner with:
Vegetarian re-fried beans
Brown rice
Warm flour tortillas (heat on open flame, then wrap in a towel)
If I’m in a hurry and using store bought red sauce, I sprinkle between
the layers with some cumin, it’s one of my favorite spices and it add such flavor
to any Mexican meal.

enjoy!

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Mexican Avocado-Cauliflower Soup

 

 

 

 

 

 

 

In Nuevo Vallarta, near Puerto Vallarta, I recently tried a tasty, warm Avocado Soup-
It was delicious and just what I needed after fishing.
I decided to try making it, but I wanted it to have cauliflower and a few other things thrown in.
I’ll try to remember what I did…

In a large Dutch Oven, over low to medium heat;

1/4 c. olive oil
3 cloves garlic (“Dorot“, frozen garlic)
1 medium onion, cut up to fit in liquid, but don’t fuss, it will be blended later
1/3 – 1/2 beer of choice
1 large carrot, cut
2 celery stalks, cut
1 T. salt
1 T. pepper
1 T. cumin
4-6 c. low sodium chicken broth

1 small head organic cauliflower, cut
4 Haas avocado’s (reserve 1/3 avocado for garnish)

1 c. buttermilk
juice of one lemon (reserve zest)

Garnish

1 c. sharp cheddar cheese, grated
1 c. goat yogurt (or sour cream)
dash of cayenne (mix into goat yogurt)
avocado, sliced
pinch of lemon zest

Saute the garlic in olive oil, add the onion, until it gets golden to dark brown, but not burnt-
Once it’s sticking to the bottom of the Dutch Oven, add about 1/3- 1/2 of a beer.ย  Cook with the kind you like so you have an excuse to drink it-
Next, add in the carrots, celery & spices & cook for about 5 minutes; until tender, but not brown.
Stir in broth, cover & cook for about 7 minutes.
Add in the cauliflower last, cover and cook for another 3-5 minutes (you don’t want it mushy).
Remove Dutch Oven from heat and let cool for a spell, it will be easier to handle for the next step.

In your Cuisinart or blender;

Put in one avocado at a time and fill the blender up with soup mixture, to about the 3/4 mark.ย  Blend well.
Pour the blended mixture into a clean big soup pot or another Dutch Oven.
Continue doing this until all 4 avocado’s and soup mixture are blended.
Add buttermilk to the big pot, taste & add more spices if needed.ย  Heat thoroughly.ย  Add lemon juice & stir.

For the garnish mix;
Plain goat yogurt (or sour cream)
pinch of cayenne pepper

Garnish each guests bowl with;
a line of cheese
a sprig of parsley (or cilantro)
a dash of “Tajin” (or paprika, or a few drops of chili oil)
slice of avocado
pinch of lemon zest

enjoy!

 

 

 

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Get in my Belly! Everything but the Kitchen Sink Cookies!

Get in my BELLY!

 

 

 

 

 

 

 

 

 

This is a tasty, filling, flour-less cookie.

2/3 c. butter, melted
2 c. brown sugar
3 fresh, free range eggs
1 1/2 c. peanut butter
2 T. baking soda
6 c. oats (old fashioned, not instant)
1 c. chocolate chips
1 c. butterscotch chips

In a small saucepan, melt butter, then set aside to cool.

In a large bowl or mixer put:

butter, sugar & eggs, whisk
add peanut butter & mix well
add baking soda, then the oats, then the chips

Use an ice cream scoop, or a tablespoon to transfer dough toย  parchment covered cookie sheets

Bake @ 350 for 12-15 minutes
This recipe makes about 40-50 cookies.
It’s a great dough to make ahead of time, & it stores well in the refrigerator.
Once baked, I like to use “press and seal” to seal each cookie separately, so they stay fresh.ย  I like to give them away or ship them to friends and family โ™ฅ

enjoy!

 

 

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Local Ojai Business; Messermeister Knives

Messermeister is a locally owned business, they make great quality knives (& much more I’m discovering), in part because they recently posted a ‘cookie making contest’ that I couldn’t pass up…ย  My video = poor My music = good quality of recipe = EXCELLENT!ย  I entered “Get in my Belly- Everything but the Kitchen Sink Cookies”, those of you that know me well know these as Colby’s Cowboy Cookies- They’re like a protein bar or gorp- remember gorp?
I first discovered Messermeister’s at a local school fundraiser.ย  I placed a ‘silent bid’ on a set of three beauties & won-ย  They are beautifully crafted, I use them every day & I love them!

Good luck to all that entered the Cookie Contest-
FYI; my favorite entry BY FAR was submitted by Kristin Eldridge & her adorable son (& fantastic helper), Benny!!!ย  Check it out here.

 

 

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Nut Seed Tacos

 

This is an old, all-time favorite!

Nut-Seed Filling


 

 

 

 

 

 

Fixins'

Years ago I didn’t eat any meat & I experimented many different ways to get protein from nuts, seeds & legumes.
This particular combination of nut meats & seeds tastes fantastic-
My dear friend Virginia & her hunky husband, in the beautiful Owens Valley, love this dinner choice & they’re well respected Cattle Ranchers!

In a large saucepan or Dutch Oven, cook on stove top, over low to medium heat, until tender;
3 c. liquid (water with bullion cubes or broth)
3/4 c. raw peanuts
2/3 c. raw sunflower seeds
1 six ounce can of tomato paste
1 T. cumin seeds
1/2 t. crushed, dried chili peppers
pinch of cayenne

It will cook for about 30 minutes.ย  Set aside to cool, it’s easier to deal with-

In a large frying pan, over medium heat, STIR OFTEN & dry roast;
1/3 c. raw sunflower seeds
1/2 c. raw sesame seeds
This will take about 10 minutes; DON’T BURN IT-ย  Dry roast to infuse flavor, then set aside to cool-

Well blend the WET nut/seed mixture in a Cuisinart-
You can use a blender, but it’s definitely more challenging.

Once mixed, add the wet mixture to the dry (in the frying pan).
Stir to combine, while heating through, over low heat.

On an open flame (gas stove top), heat flour tortillas;
I count on 2 per person, that is unless you’re a hard working Cattle Rancher that’s been up before the sun!
To flip the tortillas, I use a great gadget my Mom got me, so I don’t burn my fingers-
It’s kind of like the one piece ‘kid chopsticks’- it’s really for pulling toast from the toaster, & works great-

Put together a handsome garnish plate with assorted colors & textures, using colorful plates & bowls that will circulate the table-

Garnishes;
Sharp Cheddar Cheese, grated
Sour cream or Plain Goat Yogurt (I add a bit of smoked paprika or cayenne)
Avocado, sliced (squeeze lemon on & mash up)
Cilantro, diced
Onion, chopped fine

Tabasco, &/or Salsa

This nut-seed filling is great to prepare ahead of time.ย  It it freezes well too.

enjoy!

 

Filled Taco


 

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Humboldt Fog & Endive

Yesterday was my dear friends birthday; Kathleen Nolan of Ojai, CA.

Every chance I get I like to experiment with new recipes on my friends- so I wandered through Whole Foods & bought some amazingly creamy & delicious, aged Cypress Grove “Humboldt Fog” Goat Cheese,
& 2 heads of Organic Endive- as a starting point for my dish-

Once home, I carefully pulled apart the endive, one layer at a time,
gently cutting as little as possible off the base to free up more leaves; (wash, spin & sit aside)
I placed a handful of “Mariani Cranberries” (sweetened, dried), in a small saucepan with:
1/2 c. “Absolut Vodka“
2-3 T. Ojai Habanero Jelly
dash of caper brine
4 sprigs of organic lemon thyme

I slowly simmered this mixture, I occasionally gave it a little jostle to mix.  Once the liquid is mostly cooked off (about 10 minutes), set aside & cool.

Use a butter knife to transfer about 1/2 t. of the “Humboldt Fog” Goat Cheese onto the base end of the
endive (at this point, the cheese was almost room temperature & a bit gooey).
I placed the filled endive on a large, black serving plate & added:
1 cooled Vodka-Habanero-Cranberry
1 caper
& 1 tiny piece of a candied pecan
I had some left over “Humboldt Fog” Goat Cheese & cranberries, so I put them in a little bowl in the middle of the platter with a small serving spoon, for guests to apply more Heat & Sweet IF they so desired (& they did!).

enjoy!

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Ripe Peach Balsamic Chopped Salad

My daughter & I love going to the “Paseo Nuevo“ mall in Santa Barbara-
Shopping for shoes & clothes- great!ย  Wandering State Street- fun!
But when there’s a specialty food store in the mix- even better!

Paseo Nuevo is home to “Viva Oliva” & we love their “Ripe Peach Balsamic” Vinegar.
Try this salad, it’s refreshing, delicious, healthy & easy to put together-

In a small frying pan over low flame, add;
1 “Dorot” cube of frozen garlic (or 1 large clove of garlic, chopped fine)
1/4 c. Ripe Peach Balsamic Vinegar (drizzle over the garlic)
add about 2 t. Extra Virgin Olive Oil

add:
3 broccoli florets (washed, spun & chopped small)
7 asparagus spears (washed, spun & chopped small)
1/2 c. fresh fennel root (washed, spun & chopped small)

Heat through, allowing the garlic to defrost, then add the vinegar-
Cover with a lid for about 1 minute.

Remove lid, toss briefly, then put in a salad bowl
Don’t overcook, you want it al dente, not limp-
Let the greens cool a bit, but you want it just a tad warm-

Now ready 1 head of organic romaine lettuce (washed, spun & chopped small, but not pulverized small)
then add lettuce to the salad bowl, but don’t mix yet-

Pour on about 2 T. EVOO
2 T. black sesame seeds
& sprinkle 1 T. ‘Yuzu‘ (or 1/2 fresh lemon juice over the greens)
Toss and garnish with finely grated, fresh Parmesan cheese.
Place a couple of capers on top, and sesame seeds around the edges of your plate-

Darot Frozen Herbs can be found in the freezer section @ Trader Joe’s & Lassen’s Markets.
I especially LOVE the garlic because it makes my life so much simpler,
& I don’t have hands that smell of garlic all the time!ย ย 

This salad serves about 2

enjoy!

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Holiday gift ideas with a little SIZZLE

 

Spice up your Holidays
with my gourmet Pepper Jellies!

Ojai Jalapeรฑo Jelly & Ojai Habanero Jelly-

This time of year can be a blur- with our busy schedules, juggling our work-day, and a holiday social schedule.
Itโ€™s time you take control and arrive at that party with my ever-flavorful Pepper Jelly-
Help the crowd stomach the cardboard Costco Quicheโ€ฆ ย because everythingโ€™s better with Jelly!
Your friends and co-workers will thank you- you might even get an honorable mention, or a pay increase!

  • eyebrows will be raised!
  • conversations will stir!
  • recipes will be born!

Add a little spice to your life and heat up your night!

No artificial flavors, colors or preservatives-
Itโ€™s just naturally that pretty!

  • Itโ€™s a great party favor
  • A thoughtful, unique, and flavorful hostess gift
  • A lovely gift for the good cook in your life
  • An even lovelier gift for the โ€˜wanna-beโ€™ good cook in your life
  • Fun gift for the woman in your life
  • Great gift for the guy in your life

Be sure to check out my “Jelly Blog” for serving suggestions & recipes, or just click around in the TAG โ€˜CLOUDโ€™ listed “WHAT’S HOT”.

My Favorite Dessert: My “COCONUT CAKE” is beyond heavenly!!!

OR Skip Dessert and try this AMAZING COCKTAIL: โ€œIN THE HEAT OF PASSIONโ€

enjoy!

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Balsamic Chopped Salad

Balsamic Chopped Salad

My daughter & I love shopping at il Fustino in Santa Barbara-
We’re completely ‘hooked’ on their syrupy, flavorful 25 year-old Balsamic Vinegar…

Try this salad I concocted this evening- it’s filling, healthy, and easy to throw together-

In a small frying pan over low flame, add;
1 “Dorot” cube of frozen garlic
1/4 c. balsamic vinegar (drizzle over the garlic)

add:
3 broccoli florets (washed, spun & chopped small)
7 asparagus spears (washed, spun & chopped small)

Allow the garlic to defrost, and the vinegar heat-
Cover with a lid for about 1 minute.

Remove lid, toss briefly, then put in a salad bowl
Don’t overcook, you want it al dente, not limp
Let the greens cool a bit, but you want it just a tad warm-

Now ready 1 head of organic romaine lettuce (washed, spun & chopped small, but not pulverized small)
then add lettuce to the salad bowl, but don’t mix yet-

pour 2 T. black sesame seeds over the top of the greens
sprinkle 1 T. ‘Yuzu‘ or 1/2 fresh lemon juice over the greens
Toss and garnish with finely grated fresh Parmesan cheese,
a couple capers, and black sesame seeds around the edges-

Darot Frozen Herbs; I especially LOVE the garlic- it makes my life so much simpler,
& I don’t have hands that smell of garlic all the time!

This salad serves about 2
note: my daughter loved it so much she begged me to make more-

enjoy!

 

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Village Cheese & Wine, Montecito

My family and I have enjoyed going to Village Cheese & Wine for many years-ย  We LOVE Haoni (John), the sweet ‘Kiwi’ born owner, and sandwich maker aficionado!ย  He always has an interesting tale, or a funny story to tell, & GOD knows he makes the most amazing sandwiches!ย  My favorite is the ‘half on a whole, turkey n’ cheese’.ย  Now Village Cheese & Wine sells Ojai Jalapeรฑo Jelly & Ojai Halapeno Jelly!!! It rocks any sandwich!ย  That’s right!

 

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Banana-Graham Bread

Tonight I had the pleasure of visiting Randy & Robin Graham.ย  They served me up a Guinness & we shared a few stories of days gone by, then Randy shared his new cookbook with me, which looks fantastic!

I brought them by some of my fresh Banana Bread, which I’ll call Banana-Graham Bread, because they recently shucked pecans from their tree, then candied them.ย  I put the pecans in the bread, hence the name-
This Banana Bread is my best-ever- the candied pecans make it so tasty!

Banana-Graham Bread
preheat oven to 350

In a medium bowl thoroughly mix:
4 VERY ripe bananas (so ripe that your Dad says ‘shouldn’t you toss those‘?)

Mash the bananas with a fork, then add:
3 eggs (mix with a fork before adding)
1 c. buttermilk
1 T. vanilla extract
Melt 2 cubes of salted butter & let cool before adding to the above mixture.

In another medium-size bowl thoroughly mix:
2 c. rolled oats
1 c. ‘Swans Down’ Cake Flour
1 1/2 t. baking soda
1/2 t. baking powder
1 c. brown sugar
1 c. candied pecans (broken up a little bit)
1 1/2 T. ground cinnamon

Mix the wet ingredients with the dry, then set aside.
Spray ‘Pam’ into baking dishes & fill with mixture.

Bake for about 35 minutes- although it totally depends on what size loaves you make- I tend to make varied sized, so I can freeze some, as well as have little loaves to give to friends.
Your toothpick should come out clean- don’t overcook this bread, as it’s a lovely bread when moist.
I tend to pay close attention to the amazing smells wafting throughout my home, so I don’t over cook it.

enjoy!

note: I’m a bit of aย  ‘press and seal‘ addict… just ask my daughter.ย  I love making lots of tasty treats so I can seal
and freeze them, for when I’m too busy to cook, or just not in the mood to cook, or I just want to press and seal…
I’ve included a photo of my all-time favorite bread making pan from France- it makes multiple loaves so easy to handle.