What the sheep...I am Obsessed.

Cozy and warm in my newly knitted My Kind of Town Cowl. No you can't have it..go knit one for yourself.

It's official, I am obsessed with knitting...

Notice how I haven't posted in a while? I have been knitting and purling to my heart's content. Check out this lovely cowl perfect for any Urban Girls modern wardrobe. If you don't know how to knit, never fear, youtube  is here!

My Kind of Town Cowl

This is a quick, beautiful cowl dreamed up by Trisha Woodson. Click the above link for the pattern.

I have found these links incredibly helpful in my quest to learn how to knit.

Ravelry.com is an amazing free resource for patterns, advice, and yarn.

Youtube.com the reliable video resource that contains crap and yes, amazing videos as well. The knitting videos may not be set to the latest, greatest hit music but there are some great videos on technique and advice for beginners to advanced knitters.

Warning: Knitting is addicting and fun. I highly recommend it.

Giving Thanks....

for SIDE DISHES!
While Turkey may steal the show, these beauties are hot competition for your heart. Forget the turkey, I'll eat these for dinner.

Butternut Squash Bread Pudding
serves 8
2 tbsp olive oil
2 medium onions, chopped
1 1/2 lbs butternut squash peeled, seeded and cut into 1/2" pieces (or substitute frozen, cubed squash)
kosher salt
black pepper
2 tbsp chopped fresh sage
6 tbsp of flax meal
2 cups of warm milk (rice, soy, almond)
3/4 lb crusty bread cut into 1" pieces (about 7 1/2 cups)
1/2 lb gruyere cheese or cheese substitute grated (2 cups)

Heat over to 375 degrees F. Grease a 2 1/2 or 3 quart baking dish.

In a large bowl whisk together the flax, warm milk and 1/4 tsp each salt and pepper. Set aside.

Heat the oil in a large skillet over medium high heat. Add the onions and cook, stirring frequently, until soft (4-5 min). Add the squash and season with 1/2 tsp salt and 1/4 tsp pepper, tossing frequently until tender (8-10 min). Stir in the sage, let cool for 10 minutes.

Add the bread, cheese and squash mixture and toss to coat in the prepared baking dish. Pour milk mixture over the top and let sit for 5 minutes. Bake until golden brown and set, 55 to 60 minutes.


Potato and Celery Root Mash
serves 8
3 lbs Yukon gold potatoes, quartered
1 lb celery root, peeled and cut into 1" pieces
Kosher salt
Black pepper
1 cup of  warm plain soy creamer or coconut creamer
2 tbsp chopped fresh chives

Place tho potatoes and celery root in a large pot and add enough cold water to cover. Bring to a boil and add 2 tsps salt. Reduce heat and simmer until the vegetables are very tender, 18 to 20 minutes. Drain and return  vegetables to the pot.

Add the creamer, butter and 1 tsp salt and 1/4 tsp pepper and mash to desired consistency. Sprinkle with the chives.

Bourbon-Cranberry Sauce
serves 8
1 12 oz bag cranberries (fresh or frozen)
3/4 cup cane sugar
1/2 cup apple juice
1/4 cup bourbon

In a saucepan, combine the cranberries, sugar, apple juice, and bourbon. Simmer with the lid on, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 20 to 25 minutes. Let cool before serving.


Sweet Potatoes with Pecans
serves 8
3 tbsp olive oil
2 1/2 lbs sweet potatoes, peeled and sliced into 1/4" rounds
3/4 cups chopped pecans
1/4 cup light brown sugar
2 tsps fresh thyme leaves
pinch of cayenne pepper
Kosher salt
Black pepper

Heat oven to 375 degrees F. Oil a shallow 2 1/2-3 quart baking dish.

In a large bowl, toss the sweet potatoes with 2 tbsp of olive oil, 1 tsp salt and 1/4 tsp black pepper. Transfer to the prepared baking dish. Cover tightly with foil and bake until tender, 45-50 minutes.

Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tbsp of oil, 1/4 tsp salt and 1/8 tsp black pepper.

Remove the foil from the baking dish, sprinkle the pecan mixture over the potatoes, and continue to bake, uncovered, until the pecans are toasted 10-12 minutes.


Wild Rice and Mushroom Pilaf with Cranberries
serves 8
1 1/2 cups long grain and wild rice blend
3/4 cup dried cranberries
3 tbsp olive oil
1 large onion, chopped
1 lb mixed mushroom (such as cremini, shiitake or oyster)
Kosher salt
Black pepper
1/2 cup dry white wine
1/2 cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh tarragon

Cook the rice blend according to the package directions. Fold in the cranberries, cover, and let stand for 10 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender, 5-7 minutes. Add the mushrooms, 1/2 tsp salt, 1/4 tsp epper and cook, tossing frequently, until tender, 6-8 minutes more. Add the wine and simmer until evaporated, about 1 minute. Stir in the parsley and tarragon. Add the mushroom mixture to the rice and toss to combine.


Roasted Brussels Sprouts and Grapes
serves 8
1 1/2 lbs Brussels sprouts, trimmed and halved
1 lb red seedless grapes
3 tbsp olive oil
2 cloves garlic, sliced
1 tbsp fresh thyme leaves
Kosher salt
Black pepper

Heat oven to 375 degrees F. On a large, rimmed baking sheet, toss the brussels sprouts, and grapes with the olive oil, garlic, thyme, 1/2 tsp salt and 1/4 tsp black pepper.Turn the Brussles sprouts cut side down.

 Roast until golden brown and tender, 20-25 minutes.

Pumpkin deliciousness...

This is the perfect fall treat. Enjoy with a cup of coffee and good friends.

Pumpkin Spice Coffee Cake

Serves 12.

Preheat oven to 350 degrees F.

1 cup (2 sticks) of butter at room temp (I prefer Earthbalance butter)

3 cups of spelt flour or all-purpose flour (Gluten-free flour mix works as well.)

5 tsp pumpkin pie spice

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

3 tbsp ground flax meal

1 15 oz can pumpkin puree (or 1 1/2 cups of homemade)

1/2 cup of milk (soy, almond or whole milk)

1/4 cup molasses

Streusel topping:

3/4 cup brown sugar

1/2 cup flour

1 1/2 tsp cinnamon

1/4 tsp salt

3 tbsp cold butter, cut into pieces

In a medium bowl whisk the flour, pumpkin spice, baking powder, baking soda, salt and flax meal together. Set aside.

In a large bowl or electric mixer beat the butter and sugar together on medium-high until fluffy. Beat in the pumpkin puree, milk and molasses, this will look curdled and that is okay. Gradually add the flour mixture and beat until combined. Do not overmix.

Grease and lightly flour a 12 cup bundt pan.

For the Streusel:

Combine the brown sugar, flour, cinnamon and salt in a small bowl and whisk to combine. Add the small pieces of cold butter to the mixture. Pinch the butter and mixture together with your fingers until it forms crumbles.

Add 1/2 the streusel mixture to the bottom of the bundt pan, top with 1/2 the pumpkin batter, add the last of streusel mixture on top of the batter and top off with the remaining batter.

Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 30 minutes and then invert onto a serving plate or wire rack to cool completely.

You can bake this up to 1 day before serving or freeze until ready to eat (just make sure to give it time to defrost).

If you want to get really decadent, top this cake with icing by combining 1 1/4 cups powdered sugar with 2 tbsp milk or water. Drizzle on top of the cooled cake.

Oh FLAX….I purposely forgot the eggs.

stockphoto.com/Eric Naud

Well okay, maybe you didn't forget your eggs, but I don't bake with them, so I did. Flax works amazingly well as an egg replacer. Here is a nifty trick I learned that I think every savvy baker should know. This one is for Angie who asked me what the heck do you do with flax seeds.

Flax Egg-replacer

equivalent to one egg

1 Tbl ground flax seeds

3 Tbls hot water

Whisk the flax seeds and hot water together and let sit until it reaches an egg-like consistency (about 5 minutes). Let cool before using.

Double, triple, or quadruple this recipe as needed for amount of eggs replacing.

1/4 cup (4 Tbls) is equivalent to one egg.

Just tuck this little piece of knowledge into your baking arsenal, you never know when it will be handy!

Pesto-riffic

Image from here.

What's green, delicious, and tres chic? Why, pesto, of course! The typical pesto is packed full of calorie laden cheese, pine nuts and olive oil. To up the chic factor and pack a punch full of healthy omega-3's and vitamin K, I developed this recipe. You can toss pesto with pasta or use it to slather on a sandwich with artichokes and kalamata olives.

Walnut and Arugula Pesto

makes 4 servings

1 cup of walnuts

3 cups of arugula or spinach, tightly packed

1 clove of garlic, chopped

1 pinch of red pepper flakes

2 Tbsp olive oil or walnut oil

In a food processor, pulse the walnuts until chopped. Add the garlic, spinach, red pepper flakes, and oil. Process until combined. Use immediately or store in a container for up to 3 days in the fridge.

For Funsies...Happy Halloween!

My Black Cats, Spider Webs and Ghost sugar cookies ready to eat.

Sugar Cookies

2 3/4 c Unbleached flour

2 tsp baking powder

1 1/2 cups plus 1 Tbsp evaporated cane sugar

1 cup (2 sticks) of Earth Balance Butter

1 1/2 tsp vanilla, almond or lemon extract

Heat oven to 325 degrees.

Cream sugar and margarine until fluffy. Add vanilla. Add flour and baking soda and beat until a soft dough forms. If it is too dry, add almond milk by the tsp until it just comes together. Divide the dough into two parts. Roll out dough until 1/4" thick, cut out shapes and place on greased cookie sheets.

Bake 15-17 minutes until nicely browned on the edges. Let cool and then ice.

This recipe makes perfect, crispy thin sugar cookies.

Icing

2 cups of powdered sugar

6-8 tsps of almond or soy milk

4 tsps agave nectar or brown rice syrup

1/2 tsp of vanilla, almond or lemon extract

Mix the powdered sugar, sweetener and vanilla together in a small bowl. Add the milk by the teaspoon until a nice smooth icing forms. Color to your preferred choice. Dip the top of each cookie in the icing, let the excess drip off and then place on a counter to dry. This makes a nice icing that isn't too hard but also sets enough to stack without sticking all of your hard make cookies together.

The black cats were iced by adding 2 tsps of hershey's dark chocolate cocoa powder to the icing recipe.

Frickin' Awesome French Toast

I love French Toast, I really do. However it is full of sugar, carbohydrates and little else, not so Chic. Here is a recipe that you won't feel a morsel of guilt about making and devouring. This is perfect for lazy weekends or gatherings where you really want to impress your guests. I adapted this recipe from "Skinny Bitch: Ultimate Everyday Cookbook".

Coconut Banana French Toast

Makes 6 Servings

1 banana

1/2 cup of light coconut milk

1 cup of milk (I prefer almond milk)

2 Tbsp evaporated cane sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp vanilla extract

6 slices of crusty bread (like the bread you just made in the previous post!)

2 Tbsp butter (I prefer Earth Balance Vegan Butter)

In a blender or food processor, add the banana, coconut milk, milk, sugar, cinnamon, nutmeg, and vanilla extract. Blend until smooth, then pour into a shallow dish.

Heat butter in a skillet or griddle over medium heat. Dip both sides of the bread into the mixture and place onto a skillet or griddle and cook in batches until golden brown.

Serve with fresh banana slices and maple syrup (don't use that imitation maple flavored high fructose syrup, yuck!).

Throw on your cheekiest apron and try it. You will love it, I promise.

Domestic Goddess Bread

My two loaves cooling off (made by doubling the recipe).

Domestic goddess, this is what everyone will be calling you after they taste this bread. Forget the bakery. You can make a beautiful, enviable loaf of bread without being a slave to the dough and starter process. Every Urban Domestic Girl can master this recipe no matter the size of her kitchen. Three variations keep this bread fun and new with rotation. I start this bread on a Friday night and finish it on Saturday or Sunday.

Crusty White Bread

A bread with 3 variations. Yields 1 large loaf or 2 smaller loafs.

What You Need

1 large enameled cast-iron dutch oven or skillet with a lid

Pre-ferment

125 grams warm water (1/2 cup + 1 Tbsp)

1/8 tsp dry granulated yeast

150 grams organic all-purpose flour (1 1/4 cups)

Bread Dough

625 g warm water (2 3/4 cups)

900 g organic all-purpose flour (6 3/4 c + 2 Tbsp)

100 g organic whole wheat flour (3/4 cup)

2 1/2 Tbsp kosher salt dissolved in 1/2 cup warm water

All-purpose flour for dusting

Step 1. Pre-ferment: In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved. Stir in the flour. Cover loosely and let rise at room temperature, overnight, or for 10-14 hours.

Step 2. Bread Dough: In a very large bowl, whisk the all-purpose flour with the whole wheat flour, set aside. Add the warm water to the pre-ferment using your hands to break it up until dissolved. Add the pre-ferment to the large bowl and use your hands to mix together until a smooth dough forms. Cover the bowl and let stand for 30 minutes.

Uncover the bowl and add the salt water. Gently fold the dough onto itself until all the water has been incorporated. Cover the dough and let sit for 1 hour gently folding the dough onto itself four times, every 20 minutes. Cover the dough and let sit for 3-4 hours.

Turn the dough out onto a floured surface and gently shape into a large round (or 2 small rounds), folding the dough under itself as necessary. Let the loaf stand on the work surface for 20 minutes. Gently fold the sides under again.

Line 1 large bowl (or 2 smaller bowls) with a generously flour dusted kitchen towel. Transfer the loaf to the bowl, rounded side down. Cover the loaf with a clean towel and let rise for 4-5 hours or alternatively, let rise for 1 hour and then refrigerate overnight.

Step 3. Baking: Preheat oven to 490 degrees. Heat 1 large enameled cast-iron dutch oven or skillet with a lid (or 2 smaller cast-iron dutch ovens or skillets) in the oven for 30 minutes. Make sure the lids have heat proof knobs! Remove from the oven and dust the bottom with all-purpose flour. Turn the loaf into the dutch oven, rounded side up. Using a sharp, thin knife score the top of the loaf with an X or square pattern. This prevents the loaf from cracking and popping out into a funky shape on the top. Don't burn your fingers, use those oven mittens to place the lid back on top of the dutch oven. Bake bread for 15 minutes. Reduce the temperature to 470 degrees and bake for an additional 20 minutes. Uncover dutch oven and bake for approximately 25 minutes (less if you are making 2 loaves) until the the bread is richly browned. You will smell it when it is done, it smells amazing! Transfer the loaf to a rack and let cool before slicing. Enjoy your beautiful bread and marvel at your smarts for learning to make a charming bakery loaf.

Variations

2. Whole Wheat Make the pre-ferment with 150 g of whole wheat flour and 150 g warm water. For the dough use 700 g white flour, and 300 g whole wheat flour and 750 g warm water.

3. Rye Make the pre-ferment with 150 g of rye flour and 150 g warm water. For the dough use 850 g white flour, 300 g rye flour and 750 g warm water.

Why is everything weighed out and not measured by volume?

Weighing ingredients using a scale, such as a digital scale, is more accurate than measuring by volume. A decent scale runs about $20, a super scale will set you back $50. I consider this an Urban Domestic Girl kitchen necessity.

Slather some of your homemade nut butter on a slice with a cup of tea or use it to make a slammin' sandwich for lunch. My little heart patters when it is used for french toast, yumm.

Let's Get Some Domestic Inspiration

Sassy, simple and sophisticated healthy cooking. This cookbook will inspire you to exchange that nasty, fat laden Ho-ho for a homemade Orange Scone, a considerable trade up. Whether you are vegan, vegetarian or looking for healthy alternatives this book is for you. Whoever said healthy had to equal tasteless was not an Urban Domestic Girl like you! Check it out and get inspired!

http://www.amazon.com/Skinny-Bitch-Ultimate-Everyday-Delicious/dp/0762439378/ref=sr_1_2?ie=UTF8&s=books&qid=1286980276&sr=8-2

Hot Cocolat Break

As my term in school draws to a close I am finding little time to post so here is one for you urban girls to curl up on the couch with while reading a good book.

Hot Cocolat

It's amazingly sinful, satisfying and so much like the hot coco I had in Europe. Serves 4.

4 cups of almond milk (or other milk)

1 cup of chopped milk chocolate ( I prefer vegan chocolate)

2 tablespoons of carob powder (no caffeine!) or unsweetened cocoa powder (boo, caffeine)

Bring the milk to a simmer in a saucepan over medium heat. Add the chocolate and carob or cocoa powder and whisk until smooth. Remove from the heat and pour into mugs. Enjoy!

Falling In Love With Fall Foods…A Love Story of Edible Proportions

Q: Dear Fall,

I love you. You have plentiful squashes, gorgeous apples, and juicy pears. Aside from counter decoration, what do I do with all of them?

A: Dear Urban Domestic Girl,

Let's take this one step at a time. First up to bat, butternut squash.

Thai Butternut Squash Soup

makes app. 8 servings

I am in love with this twist on butternut squash soup, make a big batch and save some for later. Urban domestic girls know this is a fast way to make a great impression on dinner guests. They will think you slaved over a hot stove for hours!

1 medium butternut squash or four 12 oz packages of frozen winter squash
One 13 oz can of coconut milk
1 1/2 tsp of Thai red curry paste (I like Thai Kitchen brand)
1 tsp sea salt
4 cups of vegetable broth
2 limes
chopped fresh cilantro (optional)
toasted cashews, roughly chopped (optional)


In a soup pot, whisk together coconut milk, curry paste, salt and broth. Add the squash and bring to a boil, cover, and then simmer. Cook covered until squash is tender, about 15 minutes.


Lightly grate the lime peel and juice the limes. Add 2 tsps of zest and 4 tbls of juice to the soup pot. Puree the soup in batches in the food processor or use a stick blender.


Top soup with cilantro or cashews and enjoy!




Butternut Squash Couscous (from Food & Wine Mag.)
makes 4 servings

1. 1/4 cup sliced almonds
2. 2 tablespoons olive oil
3. 2 onions, chopped
4. 2 cloves garlic, minced
5. 1/4 teaspoon cayenne
6. 1/8 teaspoon grated nutmeg
7. 1/8 teaspoon cinnamon
8. 1 cup canned diced tomatoes with their juice (from one 15-ounce can)
9. 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
10. 1/4 cup raisins
11. 3 cups vegetable broth
12. 1 1/4 teaspoons salt
13. 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
14. 3/4 cup chopped fresh parsley
15. 1 1/2 cups water
16. 1 1/2 cups couscous

DIRECTIONS

1. In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350° oven for 5 to 10 minutes.
2. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
3. Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.

Tips on deconstructing a squash:
1. Use a sharp (and I mean SHARP) serrated bread knife
2. Chop of the ends first
3. Use a vegetable peeler to remove the skin
4. Cut it in half longitudinally and use a melon baller to scrape out the seeds
5. DON'T cut off your fingers, be careful.

The Bean That Keeps On Giving...

No, it's not altruistic, but dependable and reliable through and through, our good old friend the vanilla bean. How many bucks have you shelled out for pure vanilla extract (urban domestic girls don't use that imitation extract, it lies and cheats)? Well no more! Rid yourself of expensive vanilla extract and make your own. Hold on to your chair, this is revolutionary.

Vanilla Extract

3 vanilla beans

1 cup of bourbon or vodka

1 Eight ounce glass bottle (purchase from your health food store or reuse an old bottle)

Split the vanilla beans in half, leaving the last 1" intact.

Place all three split vanilla beans in 8 oz bottle. Fill up the bottle with bourbon or vodka (I prefer an eco-friendly or local spirit) and leave for two months to marinate, shaking every so often.

When the bottle gets down to half-way, refill with bourbon or vodka. Use and refill, simple as that. Now don't you feel thrifty?

Nuttin' Honey

Me enjoying my freshly made Cashew Butter. Jealous? Keep reading.

You were going to pay how much for that jar of almond butter?? Don't be ridiculous, Urban Domestic girls use their wits to outsmart the fancy schmancy nut butter prices.

Here is what you need:

A food processor

Unsalted Raw Sunflower seeds, Almonds, Walnuts or Cashews

15 minutes and a small glass jar

That's it! Now let's do a little price comparison.

$5.85 - 1 lb of Bulk Almonds + small glass jar you already own

$8.49 - 1 12 oz jar of MaraNatha Almond Butter

Hmmm….15 minutes and $5.85 (plus control of all sugar, salt and oil) or $8.49 of nut butter riddled with sugar and palm oil (palm oil is not your friend ladies).

Nut Butter Churnin' Time

1 cup of your chosen nut

a pinch or two of sea salt

optional: honey or agave nectar to taste

Directions:

Put nuts in food processor with a pinch of sea salt. Process until nuts stick to the side. Yours should look like this.

Continue processing and scraping down the sides as needed. A 'ball' of butter will form, continue to processes and then AHA! You have a magical creamy nut butter. The whole process should take about 15 minutes. Taste and adjust salt to taste. If you prefer sweeter nut butter add sweetener little by little to taste. Keep in mind babies should NOT have honey. If you prefer something more spreadable you can add a touch of canola oil. Store in a glass jar (I store mine in a small canning jar with a piece of wax paper in place of the sealing lid). Nut butters will keep for 1 week at room temp. Refrigerate to keep for longer.

What are you waiting for? Go NUTS!!

Pop…pop…pop goes the…Canning Jar!

Thinks it's hard to make amazing pickles, tomato sauce or applesauce? Absolutely not!

This is all it takes:

1. Pint jars or smaller with sealing lids and rings (for jams and jellies).

2. A large boiling pot o' water to sterilize and then heat full jars to seal.

3. 5-6% Vinegar (for pickling) or Pectin (for jams and jellies).

4. Fresh veggies and fruits from your garden, local farmer's market, or grocery store.

So pull on your big girl panties, roll up your sleeves and muster up some gumption. It's time to can!

Here are a few recipes to get you started:

Before you start canning get a huge pot of boiling water (one big enough to cover the jars by one inch or at least up to the rims). Set each clean jar including lids and seals in the boiling water for 5 minutes. Grab all the jars with tongs and carefully pour out water, set them upside down on a towel to dry. Next fish out the lids and seals and set out to dry. Move along to your favorite recipe.

Side Note: Always, ALWAYS check the seals on your jars. You have 24 hours to attempt to reseal a jar the has not "popped" down. If you don't reseal it, immediately put the jar in the fridge and eat promptly. We are making food here people, not botulism.

Dill Pickles

app. 2 pickling cucumbers per pint jar

1/2 cup of water per pint jar

1/2 cup of vinegar (5-6%) per pint jar

3 stems of fresh dill per pint jar

1 tsp of dill seeds per jar

1 tsp of kosher salt per pint jar

Optional added ingredients:

Diced jalapenos

Chopped garlic

Sliced cayenne peppers

Directions:

Heat amount needed for number of jars of vinegar, water, and salt together until boiling, reduce to a simmer.

Slice pickles into spears or transversely into "chips" 1/4" wide.

Stuff each jar with above needed dill and cucumbers, etc.. leaving 1/2" of head space.

Pour boiling water, vinegar, salt mixture into each jar covering ingredients leaving 1/2" of head space. Pop on a sealing lid and screw on a ring. You are almost done, just one more step.

When you have finished with your jars, place each one into the boiling water you used to sterilize your jars with, making sure they are covered by one inch or at least up to the top of the rim. Boil for 7 minutes and pull out with tongs, wiping down each jar. As the jars cool down they will "POP" as the vacuum seals in your creation (check for the dimple in the middle of the jar to be inward). Store in a cool, dark place for future noshing.

Spicy Pickled Green Beans

Don't knock it 'til you try it. These are lovely with fresh beans from the market.

1/2 lb of fresh green beans

1/2 cup of water per pint jar

1/2 cup of vinegar (5-6%) per pint jar

1 tsp of kosher salt per pint jar

1 garlic clove smashed and cut in half per pint jar.

1/2 a cayenne pepper chopped or 1 tsp of red pepper flakes per pint jar

3 stems fresh dill per pint jar

Directions:

Heat enough water, vinegar, salt proportions to fill needed pint jars to a boil, reduce to a simmer.

Fill each jar with green beans, dill, garlic, and peppers as needed, leaving 1/2" of head space.

Pour enough simmering water/vinegar/salt liquid over ingredients and leave 1/2" head space. Pop on a sealing lid and screw on a ring. You are almost done, just one more step.

When you have finished with your jars, place each one into the boiling water you used to sterilize your jars with, making sure they are covered by one inch or at least up to the top of the rim. Boil for 7 minutes and pull out with tongs, wiping down each jar. As the jars cool down they will "POP" as the vacuum seals in your creation (check for the dimple in the middle of the jar to be inward). Store in a cool, dark place for future spicy green bean ecstasy.

Simple Sassy Pasta Sauce

2 tbls extra-virgin olive oil

1 medium onion chopped

3 large garlic cloves chopped

3 1/2 lbs vine ripened tomatoes, cored and chopped

1 tbl tomato paste

1 tsp dried oregano or 12 large basil leaves shredded

1/2 tsp sugar

salt and pepper to taste

Directions:

Saute onion in olive oil over medium-low heat until translucent (7-10 min) stirring often. Add garlic and cook for 1 minute. Add the tomatoes and their juices, tomato paste, basil or oregano, sugar, salt and pepper. Do not over salt, let salt cook for 10 minutes before tasting to add more. Bring to a boil, reduce to a simmer and cook until tomatoes have cooked down to a thick mass (45 min-1 hour). If you prefer chunkier sauce take a potato smasher and gently smoosh sauce, this is fun but can be messy. Remember, a proper urban lady always wears a funky apron. If you prefer a smooth sauce, as I do, blend with a hand blender or do batches in a blender taking care not to fill the blender too full.

Ladle your sassy tomato sauce into sterilized jars leaving a 1/4" headspace and pop on a sealing lid and ring. Boil jars in a large pot of boiling water for 10 minutes, pull out with tongs, wipe off and store in a cool, dark place. Enjoy pasta sauce with anything from well, pasta, to tasty eggplant parmesan.

Variations:

Add sliced olives, red pepper flakes, a splash of red wine, or sun-dried tomatoes to mix it up.

Apple/Peach or Apple/Pearsauce

This is so amazingly simple and wonderful, you will wonder why you haven't made it before. I leave the skins on to keep the fiber and nutrients. If you buy non-organic apples, peel them first. This recipe requires 1/2 pint jars but can also be stored in pint jars.

3 1/2 lbs apples such as braeburn, golden delicious, or any sweet/tart local variety

4 Peaches or Pears

1/4 cup water

2 tbls fresh lemon juice

Directions:

Remove all stems and seeds from fruit and chop into chunks. Place fruit and water in a non-reactive (non-steel pan). Increase heat until boiling, reduce to a simmer, stirring occasionally for 1 hour. When fruit is soft and falling apart, transfer to a blender along with the lemon juice and puree until smooth (you can also use a hand blender). Pour into each 1/2 pint jar leaving 1/4" head room, cover with a sealing lid and ring. Place jars in enough boiling hot water to cover jars for 10 minutes. Take jars out with tongs, dry off, and inspect for sealing dimple once cooled. Store in a dry, cool place for fall apples all through the winter and spring.

Side Note: You can also use 1/4 pint jars for on the go snacks and baby food. Yumm! Who needs to buy overpriced plastic infused applesauce snacks, not you, that's who!

Urban Crafty Girl Ideas:

Label jars with your own nifty logo for gifts.

Put together a jar of pasta sauce and "fun" pasta as a housewarming gift.

Make a gift basket of your expertly made sauces, applesauce, pickles as a Congratulations, Thank You, Welcome or Happy Birthday.

Show off your amazing urban chic skills to dinner guests.

This is the start of something good.

Throw on your apron ladies…

because this is where the good life starts. Yep, right in the kitchen. Think you are too busy to cook delicious, healthy food all year round? I don't think so. Join me on an adventure to restore the lost domestic arts in the kitchen and household. This isn't a project for wussies so throw the thought of Suzy homemaker out the window and get your hands dirty. This is going to be fun.