This is a revisiting of one of my "recipe" blogs. And with that, I wanted to share again a blog I wrote a few years back. And I've since moved to Oregon and no longer have a shoebox kitchen that I had in Oklahoma. Seeing
what I wrote back then on how I had to do things, is amazing that I was able to cook and make meals in such a small closet of a kitchen...so please enjoy.
I started canning years ago. Just doing things here and there, when I had room to do so. I don't have the room in my shoebox kitchen, on post housing here at Ft. Sill. Now my house in Texas....huge huge kitchen. And could can
like a mad woman. Well anyway. A few years ago when we bought my grandfathers house, in Texas, I was making meals for my husband (Rob) to take to work, since it was an hour commute one way. Well the guys at work were always just so jealous because he brought
home cooked meals and they had to run to a fast food joint. Rob's job is very critical is many aspects and one is being about to do urine analyis screenings on the soldiers with in his unit and he's the only qualified person to do so, at any given notice.
He works in a unit called the WTU aka Warrior's Transitional Unit, where they help soldiers that are wounded, medicial disabled, soldiers with drug and alcohol problems, this is a fairly young program within the military and he loves it. Well, because of the
issue of having to be at the becking call of a UA, he has to be within minutes of the unit if he's called upon to screen someone. Anyway, hence our move to Ft. Sill, so the guys in the unit were totally jealous because now Rob can come home for lunch and get
a good hearty meal. Instead of bringing in his lunch to work. He'd just smile and just eat up the jealousy. Because he's never share. So then the guys were hitting him up to come over for lunch, I made it a point to invite the unit over. Well I planned the
luncheon and it went over very well....here's what I served:
My personal recipe: Mel's Enchilada Lasagna
AR's Spanish Rice II w/Jodi Lynn's recommendation of adjustments
Terry's Texas Pinto Beans
Homemade Tortillas, Nachos, the fresh fixing's, Tea and Sodas
Well, I got to the point where I had it all taken care of when I realized I didn't have any pickled jalapenos, and was in no position to leave the house with food cooking and 3 children not in school at the time, because we just
moved. I needed them FAST, I had fresh, so I remembered, I had pickled some a few years before....what would be a problem in doing so. Well I had to figure I only had a pound and I didn't have a recipe that was for that small amount...Luckily when chopping
other ingredients in the preparation, I realized I only needed a couple of ingredients....and it worked. I've been doing it ever since. The jalapenos were a hit and I make them all the time for my hubby. Any recipe that calls for a can of jalapenos I always
use my recipe. Makes since to me...So here's the recipe:
PRECAUTIONS----WASH YOUR HANDS!!!!
can't stress that enough
May need a face mask---fumes from the jalapenos, will catch your breath and can make you gag. Asthmatics beware, it can be harmful to your breathing. Keep open air circulation going you will need it.
Stovetop Pickled Jalapenos
1 pound fresh whole jalapenos
2 3/4 cups water
1/8 tsp salt
3 tbsp distilled white vinegar
On a clean cutting board or clean cutting surface
Slice off jalapeno tops, Slice jalapenos into rings
Place sliced jalapeno rings and seeds into a medium sauce pan
Add water, salt and vinegar
Bring to a boil on medium-high heat, boil for 3-4 minutes
Cover and simmer for 10-15 minutes.
Turn off heat and cool.
When cooled, place jalapenos and brine into a glass jar.
You can serve immediately or store in refrigerator for up to 2 weeks.
(Don't mind my salsa jar, it's prefect for 1 batch size of my jalapeno recipe.)