Living Healthful

Granny’s Bread and Butter Pickles Recipe

Provided by Rachel at Grow a Good Life and my favorite recipe!

These bread and butter pickles are a perfect balance of sweet and tangy flavors. Perfect for topping your favorite burgers or adding to salads.

4.92 from 23 votes

PREP TIME 3hours hrs 30minutes mins

COOK TIME 10minutes mins

PROCESSING TIME 10minutes mins

TOTAL TIME 3hours hrs 50minutes mins

COURSE Canning

CUISINE American

SERVINGS 80 servings

CALORIES 5 kcal

INGREDIENTS

3 pounds pickling cucumbers
1 pound onions
1/4 cup canning or pickling salt
2 quarts crushed ice or ice cubes and water
1 cup sugar
1 tablespoon yellow mustard seed
1 teaspoon celery seed
1 teaspoon ground turmeric
1/2 teaspoon black peppercorn
3 cups apple cider vinegar 5% acidity (or white vinegar)

INSTRUCTIONS

Prepare your cucumbers and onions:

Wash cucumbers, cut into 1/4-inch slices discarding ends. Peel and thinly slice onions. Combine sliced cucumber and onions a large bowl.
Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.

Prepare your canning equipment:

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.

Make your bread and butter pickles

In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.
Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.

Can your bread and butter pickles

Spread a kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.
Use your canning funnel and ladle to pack the hot cucumbers and onions loosely into the jar. Ladle the hot brine over the pickles, and maintaining a 1/2 inch headspace.
Run the bubble popper through the jar to release any trapped air bubbles. Make sure all the pickles are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.
Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.
Once all the jars are in canner, adjust the water level so it is 2 inches above the jar tops.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling and process pints for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).
When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.

Cool and store the jars:

Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don’t tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the pickles to develop their flavor. Use within a year.
Yield: About 5 pints depending on the size of your cucumbers.

NOTES

This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.

All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft.

Increase processing time as follows:

1,001–3,000 ft: 15 minutes
3,001–6,000 ft: 20 minutes
6,001–8,000 ft: 25 minutes
8,001–10,000 ft: 30 minutes

NUTRITION

Serving: 1ounceCalories: 5kcalCarbohydrates: 1gProtein: 0.2gSodium: 245mgFiber: 1gSugar: 1g

Ginger Peach Meatballs Basil & Lime

Ginger peach meatballs with basil and lime over coconut rice

1 1/2 tablespoons of finely grated or minced fresh ginger

Three garlic cloves, grated or minced
1 1/4 teaspoon ground cumin plus more for serving
1 1/4 teaspoon kosher salt
1 pound ground pork (or turkey or chicken or vegan meat)
1/3 cup Panko or other plain breadcrumbs
3 tablespoons finally chopped fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons wine (dry white, rosé or red), or use broth, orange juice or water
2 cups diced ripe peaches or nectarines (about 3)
1/4 cup thinly sliced white or red onion, or scallions
One lime, halved
White rice or coconut rice, rice noodles, or crisp salad greens for serving

In a large skillet use medium high heat to add 2 tbls olive oil until heated and then add the meatballs in one layer until they are brown about 5 to 7 minutes

Use 2 tablespoons of liquid either wine, broth, orange juice, or water to scrape up brown bits and push the meatballs to one side of the pan

Add peaches a pinch of salt and 2 tablespoons water to the empty side and when the peaches are simmering cover the pan and lower the heat to medium until the meatballs are no longer pink about 5 to 10 minutes

Add the onions to the pan so they will wilt slightly and squeeze lime juice over everything

Serve over rice.

Baked Salmon with Vegetables and Feta

Ingredients:

4 4-ounce portions salmon fillet.
1 ½ teaspoon dried oregano.
1 teaspoon cumin.
¾ cup cherry tomatoes.
3-4 ounces medium sized white mushrooms, quartered.
½ bell pepper, any color, cored and sliced long and thin.
3 medium sized garlic cloves, peeled.
Kosher salt.
Black pepper.
Extra virgin olive oil.
4 ounces feta cheese, cut into large cubes (¾” X ¾”).
4 sprigs of fresh thyme.
1 large lemon, halved, for garnish.

Directions:

Preheat oven to 425°F. In a small bowl, combine the oregano and cumin.
Add the tomatoes, mushrooms, bell peppers, and garlic cloves to a large baking dish or sheet tray. Sprinkle with ½ tablespoon of the spice mixture and salt and pepper. Drizzle with 1 to 2 tablespoon olive oil, toss to coat, and spread everything in one layer.
Nestle chunks of feta in between the vegetables and top with a few sprigs of fresh thyme. Place in oven and bake until the vegetables have begun to soften, about 10 minutes.
Meanwhile, pat the fish dry and season on both sides with salt, pepper, and the remaining spice mixture.
Remove the sheet pan from the oven and nestle the salmon in with the veggies and feta. Top the salmon with a drizzle of olive oil and cover pan with aluminum foil to keep moist. Return to the center rack of the heated oven until fish is cooked through and flakes easily, about 10 minutes.
Remove salmon from the oven, remove foil, and squeeze lemon juice onto the fish. Serve with lemon wedges on the side and a side of rice or garden salad.

Asian Chicken Stir Fry

Ingredients:
½ lb. boneless chicken breast sliced into thin strips.
½ medium onion, chopped.
3 garlic cloves, minced.
½ medium green bell pepper, sliced into strips.
½ medium colored bell pepper, sliced into strips.
1 teaspoon ginger, minced.
2 teaspoons lemon juice.
1 teaspoon sesame oil.
1 tablespoon low sodium soy sauce.
1 tablespoon hoisin sauce.
½ teaspoon ground black pepper.
½ teaspoon salt.
1 ½ tablespoon olive oil.

Directions:
• In a bowl, combine chicken, soy sauce, and lemon juice. Mix well and marinate for ½ an hour.
• Heat olive oil in a wok, then sauté ginger, garlic, and onion for 3 to 4 minutes.
• Add the marinated chicken and stir fry for 4 to 5 minutes.
• Put-in the salt, ground black pepper, hoisin sauce and sesame oil and continue to stir fry.
• Add red and green bell peppers and stir fry for 4 to 5 minutes more.
• Turn off heat. Transfer to a serving plate. (Serve with a side of rice if desired)

The Collapse of America (The COLLAPSE of the “moral center and foundation” of this nation)

In 1778, two of America’s Founding Fathers predicted when America would collapse.

By: James L. Coster, Esquire

For several years before the 1775 firing of the “shot heard around the world” starting the Revolutionary War between the American Colonies and King George III of England, various leaders and “learned citizens” of New England debated and discussed what would be required of “a new nation.”

The “Founding Fathers” who organized the American revolt against English rule were local businessmen, academics, and Ministers. Two of the most renowned were John Adams and James Madison.

John Adams was born into a family of physicians and entered Harvard College at age 16 and at age 23, graduated from Harvard’s law school. He went on to become a prominent lawyer and political activist in Boston. His initial “claim to fame” was as a local lawyer opposing England’s imposition of the Stamp Act of 1765 which was a significant tax imposed upon the Colonies for any “official filed document.” This tax angered the colonists because the British Parliament passed this tax without any consultation with the Colonies and the Americans knew that the tax was primarily for supporting the war Britain was waging with France. Adams went on to become deeply involved in organizing the movement for independence from England. After the Revolution, Adams became the second President of the United States after George Washington left office.

James Madison grew up in the Virginia Colony and his father was one of the largest landowners in the Colony. Madison was “home-schooled” by a learned Scottish instructor in mathematics, geography, and modern and classical languages – with Latin being Madison’s favorite subject. At age 18, Madison entered Princeton College where he completed the school’s three-year B.A. degree in just two years graduating in 1771. Madison then pursued a graduate degree at Princeton in Hebrew and political philosophy. As an adult, Madison joined in the debates of the “pre-Revolution” Continental Congress and in Virginia, was a member of the pro-Revolution group Committee of Safety that oversaw the militia in Virginia. Madison went on to participate in the writing of Virginia’s first Constitution.

After the Revolution, Madison was involved in the drafting of the pre-Constitution Articles of Confederation. Then in 1787, Madison helped draft the fundamental structure of the Federal Government becoming the Legislative, Executive, and Judicial independent branches. Madison’s efforts and ideas also essentially created the Bill of Rights in the Constitution. James Madison went on to become the fourth President of the United States serving from 1809 to 1817. He is known as the “Father of the Constitution” for his pivotal role in drafting and promoting the Constitution of the United States and its Bill of Rights.

Both Adams and Madison were “religious” men who believed in God. Both believed strongly that the new American nation had to maintain a firm foundation on spiritual beliefs and moral behavior. Reflecting those views, John Adams wrote in 1778: ““Our Constitution was made only for a moral and religious People. It is wholly inadequate to the government of any other.”

James Madison also understood that the new nation could only endure if its citizens remained “virtuous”. He observed that, “Our Constitution requires sufficient virtue among men for self-government, otherwise, nothing less than the chains of despotism can restrain them from destroying and devouring one another.”

The present COLLAPSE of American government, law and justice, and our social fabric is a DIRECT consequence of the COLLAPSE of the “moral center and foundation” of this nation. Both Adams and Madison knew 244 years ago that if America lost its “moral center”, our Constitution and the structures and guidelines it established would be “wholly inadequate” to govern a morally corrupt and evil populace. Americans now face a very stark choice – Either find a way to return morality to our people and their governments or watch this nation self-destruct and take its justly earned place among other “failed nations” on the “ash heap of history.”

Healthy Salad Dressing Recipes

From our kitchen to yours….stop wasting your money and health on store bought salad dressings and make your own like we do. Here are some of our regular rotational dressings for quick reference. Enjoy!

Salad Dressings

Quinoa Tabbouleh

Chop Chop! Quinoa Tabbouleh! My dish of the week. Ladies Lunch, delivered some to a friend, dinner side, snacked on it all week, and just made more for a nibble during game night with friends!

This is a dish that I have made several times. I follow this recipe exactly as it’s written and I just wanted to capture it for reference for the next time I get a craving for quinoa tabbouleh in the future.

it’s so good!

Mediterranean Spinach Chickpea Gnocchi Stew

This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East. I opted for a vegan option, which is just as hearty and satisfying, thanks to the chickpeas and gnocchi! We enjoyed it with some sourdough fresh bread.

Ingredients

EVOO
1 medium yellow onion (finely chopped)
4 garlic cloves (minced)
kosher salt
1 cup San Marzano tomatoes (with juice)
2 cups chicken broth
1 lb. frozen spinach (chopped)
15 ounces canned chickpeas, drained and rinsed
1 cup fresh chopped parsley
1 teaspoon allspice
1 teaspoon coriander
1 teaspoon paprika
½ teaspoon red pepper flakes
2 Cups cooked gnocchi
black pepper
1 lemon (juice of)

Instructions

In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
Bring water to boil to prepare the gnocchi per package instructions.
Plate the gnocchi in a deep bowl and pour soup over it to serve. Finish with lemon juice and a good drizzle of extra virgin olive oil.

Nutrition

Living For Life’s Chief Purpose

A friend posted this question recently and I realized that I had more to say than could be put in a response in a post. So this is my response…

With so many distractions in today’s world, how do we best utilize our time and efforts? What should be our main objective and our life’s purpose?

I used to think that it was to be a self sufficient and loving mother, wife, and friend. To give back and pay forward, to come along side people that needed a friend, and just focus on not acting selfishly. Let me tell you, that was a lot of work!

I did these things out of gratitude for the blessings the Lord has given me throughout my life. God is so good! Then I began to realize that my purpose of returning that gratitude fell so short! Yes, having gratitude in itself is a blessing. “Gratitude is the hearts memory”, an old quote I’ve repeated many times. But that’s not enough.

Overtime, I realized that my focus was actually selfish and all about me. I needed to redirect my focus on who God is. Why did God create me. In His image. Who is God? The Creator and Sustainer of all things. He is Sovereign and controls everything. Every single aspect of my life. He is all-knowing, all-powerful, just, forgiving, long-suffering. Jealous, and faithful. Why did He give His life for me on that cross?

I listened to this message recently and it helped me to understand what my purpose in life should be. To Worship and Bring Glory to God. Interestingly enough, the actions to accomplish that are really not so different then how I was behaving. It comes down to my why. Where is my heart. And let me tell you, when you shift your focus from self to God, life changes. God changes hearts and He changes lives.

Take a listen here.

https://youtu.be/GHwZEEjIlA4

Lentil Sloppy Joes – Oh so good!

PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

Servings 4

Course Entree

Cuisine Gluten-Free, Vegan

Freezer FriendlyUp to 1 month.

Does it keep? 4-5 Days

Ingredients

LENTILS

2 cups water (I used half water, half vegetable broth)
1 cup green or red lentils, well rinsed (red lentils for quicker/more tender result or green lentils for more bite/texture)

SLOPPY JOES

2 Tbsp olive or grape seed oil
1/2 medium white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1 15-ounce can tomato sauce*
1-2 Tbsp Pure Maple Syrup (plus more to taste)
1-2 Tbsp Worcestershire sauce
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)

FOR SERVING optional

Gluten-free or whole-wheat hamburger buns*

Instructions

If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, pure maple syrup, worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.