RECIPE: EASY FRESH STRAWBERRY JAM

When fresh strawberries are in season, I always make jam! I usually make a quick one pan jam. Fresh strawberry jam is so good on toast, biscuits, ice cream, pound cake, or spooned on top of a beautiful Pavlova and it only takes about 15 minutes or so- depending on how ripe or how juicy your strawberries are.

QUICK STRAWBERRY JAM RECIPE (AKA ONE PAN JAM)

1-quart fresh local strawberries, hulled and sliced in half

1/2 cup granulated sugar

2 tablespoons fresh lemon juice

Tiny pinch of fine salt, optional

Splash of Chambord, optional

 

In a large skillet, add strawberries and stir in sugar and lemon juice. Cook and reduce the liquid over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. If desired, skim the foam off the top and discard. Continue to cook until the liquid reduces by two thirds.

If using it, add salt and stir. If adding the Chambord, now is the time to add it. Add a splash and cook for a minute or flame it, if you are the dramatic sort and you have a fire extinguisher nearby.

Transfer to heatproof jar and cool. Keeps in fridge for 10 days up to two weeks.

RECIPE: FRENCH CASSOULET MADE EASY AND FAST

I was home recently, recuperating from Covid and I decided to make a quick version of a French peasant dish called cassoulet. It is something I discovered from my travels in France but this is a much faster, cheaper version and I happened to have all of the ingredients in my pantry or freezer. I learned this from Jacques Pepin; he is a master when it comes to using what you have in your freezer and pantry. Serve it with a slice of warm crusty bread. It is cozy and comforting, just the ticket as the weather turns colder or you have a cold. 🤧

QUICK CASSOULET

1 teaspoon olive oil

4 sausages- I used chicken sausage

1/2 yellow onion, chopped into large pieces

3 carrots, peeled and cut into large chunks

1 cup chicken broth

1- 14.5 ounce can diced tomatoes

1 can Cannellini beans, drained

2 bay leaves

1/4 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

And while the carrots are not traditional for this dish, I added them plus 1 cup spinach to add some color and nutritional value.

DIRECTIONS:

Heat olive oil over medium heat in a large skillet and add the sausage. Brown well on all sides. Add the onion and cook until translucent. Add the carrots, chicken broth, tomatoes, bay leaves, thyme, salt, and pepper and cook until the carrots are fork tender, about 12 minutes.

Add the drained Cannellini beans and 1 cup spinach, if using. Cook another 5 minutes. Check the seasoning; adjust if necessary. Serve with a slice of crusty warm bread.

PS- for those like me who are trying to improve their nutrition, Cannellini beans are a good source of:

Iron: 6.6mg per cup (170g)

Potassium: 1004mg per cup (170g)

Magnesium: 100mg per cup (170g)

Calcium: 161mg per cup (170g)

Folate: 138mcg per cup (170g)

Vitamin B6: 0.6mg per cup (170g)

RECIPE: INA GARTEN'S ICED HERBAL TEA

I MADE INA’S ICED HERBAL TEA AND I LOVE IT!

I recently made the Barefoot Contessa Ina Garten’s Iced Herbal Tea and it is so good. As a southerner with an affinity for iced tea, I do occasionally make iced tea with Earl Grey or Constant Comment, so I thought this was worth a try. It is a perfect summer drink and even a nice “mocktail” option when you need one. I topped it with a bit of club soda to brighten it up. That makes it feel more like a cocktail. Here is Ina’s recipe:

ICED HERBAL TEA

INGREDIENTS

4 Celestial Seasonings Lemon Zinger tea bags

4 Celestial Seasonings Red Zinger tea bags

4 cups boiling water

4 cups pure apple juice

DIRECTIONS: Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine tea with the apple juice and refrigerate until cold. Serve over ice. Top with a splash of club soda, if desired. Garnish with lemon wheel.