Homeade Apple Jelly

I spent today making homemade Apple Jelly -- and then cleaning it up. What a mess. I'm sure next time will go better -- as I'll be able to keep my nose out of the Ball Canning Recipe Book and actually clean as I go.

I was inspired to start canning after eating some homemade canned peaches at a friend's house. Delicious. Like nothing I've ever tasted before. Soft, sweet and with so much flavor!

So I went and bought this complete canning kit from Ace Hardware. After doing some reading from the book, I discovered I picked the worst time of year to start canning! So today I bought some apples on sale at Sunflower Market. I figured I would probably mess up my first batch, so I'd better start with cheap fruit!


I used a basic Apple Jelly recipe from The Joy of Cooking. It called for 3 lbs. of green apples, sugar and water. So I boiled the apples, per the instructions -- and then used a jelly bag to strain all the juice into a bowl.Then, I boiled the juice and the sugar waiting for the elusive "jelling point". This was the most stressful part of the process. The ways to test for the "jelling point" are loosy-goosy. But I finally thought it was ready.

I'm still not sure my jars sealed after boiling them for 15 minutes. I should know by tomorrow morning.

I think I'll be having gluten-free toast for breakfast with some fresh Apple Jelly tomorrow!

Butter Chicken

I buy this delicious sauce at Cost Plus World Market -- it's really popular and sometimes sold out. So if/when I find it, I buy a couple of jars for the pantry. This is an easy dinner that is quick to prepare.
I saute bite-sized pieces of chicken in about a tablespoon of oil. Once it is mostly cooked through, I remove it from the pan and add a bit more oil. I then cook a few cloves of garlic, about 1/2 of a big onion and 1-2 heads of broccoli. At the very end I add the chicken back in, add the sauce and simmer over low heat for about 15 minutes. I serve it over jasmine rice. YUM!




Dinner is on the stove. And even better than that is the fact that I've mastered the art of "clean as you go"! My kitchen is cleaned up, the dishwasher is running and I'm going to enjoy a delightful dinner for one. I have leftover sparkling cider from Thanksgiving that I'm going to crack open. BIG NIGHT at my house!

Honey Ginger Stir Fry

Update -- you would not BELIEVE how good this is. I added some broccoli and 1/2 of an onion.

I can't wait to try this recipe -- just saw it on Martha Stewart this morning. It sounds delish! I should've asked Santa for a Wok! :)

Serves 4

• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
• 1/4 cup minced peeled fresh ginger
• 2 garlic cloves, minced
• 3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
• Cooked rice, for serving
• Fresh cilantro leaves, for serving

Directions

1. In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
2. Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.