At the farmer’s market this morning, I bought a large root of horseradish. Actually, I only bought half of the piece, because it didn’t smell that spicy, and I was worried it would be too mild. Isn’t it lovely?
Making ground horseradish is pretty important for our winter’s diet. The spicy oomph that it brings to the heavier dishes, can’t be beat. Even the kids like it mixed with mashed potatoes or to make a spicy dip for fries. For our family, having 4 jars of this condiment is a must have.
The strange thing about horseradish, is that it loses its flavor when cooked, so I can’t seal the jars. Although they are not sealed, it stays fresh and delicious just sitting in the back of my fridge.
To make horseradish yourself, find a fat root of it at the market:
After washing (it can be pretty dirty), peel the skin and ends.
Chunk it up and place into a food processor, with a pinch of salt and 1/8 cup of white vinegar.
Blend until smooth.
WARNING: After blending, keep your face away from the top as you open it. The fumes are very strong. Then, place in your canning jar with a lid and band. Place in fridge to store.
For more info on horseradish,
Horseradish also makes a fantastic flu tonic
A post I did for EarthEats.org
If you shop with a tight budget, and only go once or twice a month to the store, there are inevitably going to be times when the larder is becoming bare and still it isn’t Grocery Day. With experience, these times become a day or two at most, but it is always nice to have someone up the proverbial apron sleeve, to make a meal feel special, without a lot of extras that you may be out of.
Tonight, I made rhubarb crisp for just that reason. It was served with homemade whipped cream, and was a big hit all around. There are fancier versions (like the photo of Raspberry Rhubarb Crisp above, by Vegan Feast Catering) But I am a huge fan of the Dump and Pray Philosophy. I know how it is supposed to look in the pan, and sprinkle or add, until I get there. Fortunately for this blog post, I measured just for you. Here is my recipe:
Simple Rhubarb Crisp
4-6 cups chopped rhubarb-measured loosely, it doesn’t matter as long as your baking pan is 1 inch full of pieces.
1 box red jello -raspberry, strawberry, it doesn’t matter
1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup flour
1 cup whole oats
cinnamon/nutmeg if desired
In a baking pan (I use 9X 13 inch cake pan) add the rhubarb. I like to do this with frozen rhubarb, partially thawed. The rhubarb will be juicy as it thaws. Break it up, so it evenly covers the pan.
Sprinkle sugars/jello powder/flour/oats over all.
Sprinkle with cinn/nutmeg
Place pats of butter evenly over the entire pan.
Bake 375 for 30-45 minutes, or until hot in the center and topping is slightly browned and bubbling on the edges.
Serve over ice cream or with whipped cream. Delish!!