Fresh Life Fam: Week of November 16th
November 19th 2020
Do we have some good recipes for you this week! PS. If you like to make jellies and jams.. you want to click here! We have a marmalade to beat all marmalades, made with our fresh, organic oranges and apples! YUM!
APPLE ORANGE MARMALADE
8 cups apples
1 1/2 cups water
5 cups sugar
2 tablespoons lemon juice
Fill a boiling water bath canner with water. Add 7 half-pint canning jars to the water and bring to a boil. Reduce heat to low and keep the water simmering while you prepare the fruit.
Put the lids in a saucepan and bring to a simmer. Do not boil. Keep the lids hot while you prepare the fruit.
Wash, peel, quarter, and core the apples. Slice the apples thinly; measure 8 cups (2 quarts).
Quarter the orange, remove the seeds, and slice very thinly.
Heat the1 1/2 cups of water and sugar until the sugar has dissolved. Add the lemon juice and fruit.
Boil the fruit and syrup mixture rapidly, stirring constantly, to 9 degrees F above the boiling point of water at your altitude, or about 221 F to 222 F at normal altitude. or until the mixture thickens.
Remove from heat; skim off foam.
Pour immediately into the hot, sterile canning jars, leaving 1/4-inch headspace. Wipe the rims and threads with a clean damp cloth or paper towels and position the lids. Screw the rings on to fingertip tightness. Do not overtighten.
Put the filled jars in the canner. If the water does is not at least 1 inch above the jar tops, add hot water. Bring to a boil; reduce heat to a gently boil. Process for 5 minutes after the water comes to a boil.
ELOTE (MEXICAN STREET CORN)
8 ears corn
1 tablespoon neutral oil (grapeseed, vegetable, sunflower — or substitute olive oil)
1/2 cup sour cream or Mexican crema
2 tablespoons mayonnaise
1/2 cup crumbled feta cheese, cotija cheese, or queso fresco
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt
Lime wedges, for serving
Cilantro, for garnish
Heat a grill to medium high.
Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob.
Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet.
In a small bowl, mix the sour cream, mayonnaise, feta or queso fresco (crumbling any large chunks into smaller chunks with your fingers), chili powder, garlic powder, cumin, and kosher salt in small bowl.
Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.
Place the corn back on the baking sheet and use a spoon to coat it with cheese mixture. Garnish with a squeeze of lim
ROASTED PEPPER PASTA BAKE
For the Roasted Pepper Sauce:
2 tablespoons olive oil
3 yellow pepper (chopped)
4 garlic cloves
Salt and pepper to taste
½ cup heavy cream
1 teaspoon ground thyme
½ teaspoon onion powder
For the Pasta:
2 chicken breast (cooked and cut into chunks)
8 ounces spaghetti (cooked)
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, toss together peppers, garlic cloves, olive oil, and season with salt and pepper. Place into a baking dish and cook for 25-30 minutes, or until peppers are roasted.
Once peppers are roasted, allow peppers to slightly cool before adding it into a food processor with the remaining sauce ingredients.
Add sauce to a pot, warm through it and toss together in a large bowl with warmed pasta and warm chicken. Top with shredded cheese or parmesan and serve.
As a good source of lutein and zeaxanthin, corn may help maintain your eye health. What’s more, it doesn’t promote diverticular disease, as previously thought. On the contrary, it seems to be protective.
Some studies indicate that apples may help protect against diabetes, heart disease, and cancer.