pickled jalapeños & carrots

Seeing several jalapeños growing fat in my yard, it's a good sign to pick and pickle them.  And why not throw in some carrots to fill a pint jar?

2 medium carrots, sliced 1/8" thick on the diagonal

8ish jalapeños, sliced 1/8" thick on the diagonal

2 garlic cloves

1 bay leaf

1/4 teaspoon whole coriander/cilantro seeds

1 teaspoon mexican oregano

1/2 cup cider vinegar

1/2 cup water

2 tablespoons hibiscus (roselle) syrup

1 tablespoon sea salt

Stuff the herbs, veggies, and spices in a pint-sized jar.  In a small sauce pan, bring the water, vinegar, salt, and syrup to a boil.  Pour into jar to cover the veggies.  Screw the lid on and allow to cool.  Store in the refrigerator for a couple days before eating.

warm oatmeal for cold mornings

My go-to breakfast when the mornings turn cool...

To a small sauce pan on medium-heat add: 

        1/4 cup oats

and toast lightly, swirling the pan for a couple minutes.  Add:

        2 tablespoons quinoa flakes

        pinch of sea salt

        1/2 cup water

        1/4 cup milk of your choice

Cover with a lid and bring to a simmer.  Turn off heat and add:

        a tablespoon raisins

        100 grams chopped pink lady apples

Let it sit on heat, covered, while to the bowl you will eat from add:

        1/4 cup milk of your choice

        1/8 teaspoon turmeric

        cinnamon to taste

        1/4 teaspoon vanilla

Pour in the hot oatmeal mixture into your bowl and add:

        5 grams honey

        1 tablespoon chopped almonds

        1 tablespoon mixed seeds (pumpkin, chia, flax, hemp)

Stir to combine and enjoy!

caramelized banana jam

When my banana bunches ripen, they ripen from the top down and it happens rather fast.  While I mostly freeze the bananas that over-ripen before we can eat them, I had a thought that a banana jam might be an interesting twist with hazelnut chocolate on s'mores.

1 cup evaporated cane sugar

3 cups over-ripe bananas, diced

1/3 teaspoon salt 

2 teaspoons lime juice 

1 1/2  teaspoon vanilla extract

Mix the sugar and 2 tablespoons water in a heavy-bottomed saucepan.  Heat the sugar mixture on medium-high heat, swirling the pan until the mixture caramelizes.  Once it reaches a caramel-brown color, turn the heat to medium-low and carefully add the bananas.  Stir with a wooden spoon, simmering gently until the bananas break down, 15-20 minutes.  Stir in the salt and remove from the heat.  Allow to cool slightly before stirring in the lime juice and vanilla.  Adjust seasonings to taste.

Variation: add cinnamon to taste.

The jam will keep in the refrigerator for up to 1 month.  Makes 2+ cups.

based on a recipe from Biscuit Love