Sews2Reap

This simple recipe is nutrient packed and a new family favorite! The base is mixed quinoa, topped with a savory slightly southwest veggie mix. Serves 4 Ingredients: 1.5 cups Quinoa 1/4 cup sliced green onion 1 can of corn or 1.25 cups of frozen corn 1 cup of cubed sweet potato 2 tsp minced garlic 1/2 cup (or more) sliced cherry tomatoes fresh cilantro salt  olive oil To start, make quinoa according to the package directions. It is usually 2 parts water to 1 part quinoa. If I have it on hand I use vegetable stock in place of the water. This time I only had 1 cup of stock left, so I used it and the rest was water. While that is cooking I peeled and cubed half a large sweet potato. Saute in a pan with a bit of olive oil. Once it is mostly cooked and tender but not mushy add the garlic and a dash of salt.  Open and drain the canned corn, or if frozen set-aside and let thaw.  It can be added to the warm saut...

Homemade pickles! I grew up on them and love canning my own. Here are my jars in their water bath, the lids and rings are in there too. Simmering is perfect. Cucumbers and dill from my garden  plus garlic, salt and mustard seed. I poured the water out of the simmering jars and stuffed it with the ingredients. Each jar contains 1 tsp salt, 1/8 tsp mustard seed, a head of dill weed, 1-2 tsp diced garlic.  Next, I pour the brine in. My brine is equal parts hot water and vinegar. Some like plain white vinegar others cider vinegar. You should try a few options. Mark what you put in the jar so you know what is your favorite. Leave a little air space in the neck of the jar and cap with a lid and ring. Set your filled jars back in the simmering (low boiling) water for 10 minutes. Remove and let sit undisturbed for 12-24 hours. You should hear the lids seal during this time. It will be a very satisfying pop sound.  My finis...