Fire Cider Recipes

It's A Medicinal Tonic. It's A Cocktail Mixer. It's Both…and More!

Archive for the month “September, 2014”

Fall Favorite: Cauliflower 3 Ways

Now that Fall is officially here I’ve been getting into some new recipes for one of the seasons most versatile vegetables: cauliflower and her cousin, romanesco.  Part of the Cruciferous family, one cup of cauliflower has more than 73% of your daily vitamin c!  Cauliflower can also help you to detox, it’s got anti-inflammatory properties and is an excellent source of dietary fiber.  As you’ll see from the wide variety of recipes I’ve gathered here, cauliflower is super versatile and full of as much flavor as nutrition.  Happy Autumn eating!

From LowCarbSlowCarb.com

From LowCarbSlowCarb.com

My first recipe suggestion is to make rice out of cauliflower, a low carbohydrate, high fiber, nutrient packed alternative to a grain side dish.  I’ve eaten this rice as a side with baked chicken, in lettuce wraps with shredded pork, basically it can be substituted anywhere you’d usually use rice.  How cool is that?  Check out this super simple recipe on www.lowcarbslowcarb.com under, you guessed it, Cauliflower Rice!

cauliflower-steak-au-poivre

Cauliflower Steak au Poivre by Jacky Hackett

Next up, Cauliflower Steaks.  This recipe was sent to me by a friend who I have shared many a steak tartare and pork chop with so I knew it had to be delicious.  I was a bit skeptical but he assured me this was no wimpy vegan alternative, it’s filling, awesome plant food thank you very much!  The recipe I like best comes from www.jaxhouse.com, aka Jacky Hackett, a food enthusiast mom blogger.  You can find her simple and easy recipe under ‘Cauliflower Steak au Poivre.  The trick is using your cast iron skillet in a very hot oven and the results are wickedly good.

Photo from TheIronYou.com

Photo from TheIronYou.com

This last recipe is sure to convert you to the power of what you used to think of as a bland white vegetable: The Cauliflower Grilled Cheese.  Yes, it’s gluten free, it’s a full serving of veggies and it’s got a gooey cheese center.  This recipe can be found on www.TheIronYou.com a blog run by a guy named Mike who thinks we could all eat better and exercise more for a more awesome us, I think he’s onto something!  Search for ‘Cauliflower Grilled Cheese’ and you’ll find a recipe for what will become one of your fall favorites, no matter what your relationship is to gluten.  Pair this with a hot bowl of tomato soup and call it lunch.

Be sure to check out the other recipes and ideas these bloggers have to offer!

Pallet Garden and Hops Update

Our little pallet garden has been growing strong, we’ve picked a bunch of cilantro and made a few salads with all the greens.  The radishes never make it into the house, got to have something to eat while I’m picking food for a meal!

Baby lettuces are delicious!

Baby lettuces are delicious!

Meanwhile, our garden in Richmond has turned into a Comfrey field.  And while Comfery is an amazing medicinal plant, it can not be eaten and it choked out all the rest of our plants!

Dana whacking back the Comfrey, perhaps next year we'll grow vegetables?!

Dana whacking back the Comfrey, perhaps next year we’ll grow vegetables?!

We covered the whole garden up and will see if we can get a fresh start next spring.  What our garden at Green Means Farm lacked in vegetables this year, it made up for in hops, four different varieties, although the Cascades are doing the best by far!

Picking hops really makes me want to drink a beer, they smell so good!

Picking hops really makes me want to drink a beer, they smell so good!

Dana dried them out and has already brewed a 5 gallon batch with some of what we picked.   The brew should be ready by Friday, and we’ll certainly enjoy it after our first day at the Big E!  Dana, Sean, Brian and I hope to see you there, we’ll be on the Rhode Island side of the Massachusetts building all weekend!

Nurse Moon’s Quick Fire Pickles

Pretty pickles made with Fire Cider!

Pretty pickles made with Fire Cider!

This recipe was sent to me by my friend Helen, yes, she’s a nurse and she knows what’s good for us- whole, organic foods!  This quick pickle recipe is an excellent way to preserve all those cucumbers that have taken over your garden.  Raw cucumbers are a cooling summer food.  When combined with some hot pepper, garlic, ginger and vinegar these pickle become a perfect fall condiment or snack.  Enjoy!

Fire Cider Pickles:

  • 2 or 3 cucumbers sliced into thin rounds
  • half an onion sliced into half moons
  • 2 cloves garlic
  • a thumbnail of ginger, peeled

For the Brine:

  • Few pinches of kosher salt
  • Crushed red pepper (to taste)
  • 1 cup water
  • 2/3 cup Fire Cider
  • 1/3 cup red wine vinegar
Boiling the pickles

Boiling the pickles

 

Method:

1. Put the cucumber, onion slices, ginger and garlic into a clean quart canning jar.

2. Add the remaining brine ingredients to a pot an boil on the stove top for 5 minutes.

3. Pour the hot liquid mixture over the  cucumbers and onions in the jar and close lid.  Let it set for 5-10 minutes.
4. Strain the liquid back into the pot and boil another 10 minutes. Pour over the cucumbers and onions in the jar again and set for another 10 minutes with the lid on.
5. Now, bring water to a boil in the pot (enough water to cover the jar at least half way when submerged)  and set the jar, with the lid on and the cucumbers in the brine, in the boiling water.
6. Then turn off heat and let the jar (and hot water) cool.  Once it’s cool, refrigerate and enjoy!

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