Christina's Zucchini Relish

4-41/2 lbs (about 10 cups, grated) zucchini squash

2 medium onions

1 sweet red pepper

2 Tbsp salt

2 cups sugar

1 cup vinegar

1 cup water

2 tsp celery seed

1 tsp ground turmeric

1 tsp ground nutmeg

Cut up vegetables; grind in food chopper, using coarse blade.

Add salt.

Cover; refrigerate overnight.

Rinse in cold water.  Drain well.

In 4-5 qt. kettle combine vegetable mixture, sugar, vinegar, water, celery seed, turmeric, nutmeg, and 1/8 tsp pepper.

Bring to boil.  Cover; boil gently for 10 minutes; stir often.

Ladle hot mixture into hot, clean pint jars; leave ½ inch headspace.

Prepare lids according to manufacturer’s directions.

Wipe jar rim.

Adjust lid. Process jars in a steam canner or boiling water bath 15 minutes (start timing when steam comes out of vents or water returns to boil).

Makes 4 pints.

Christina's Butternut Squash and Coconut Curry Soup with Shrimp and Rice Noodles

from Mel's Kitchen Cafe

• 2 teaspoons canola or coconut oil
• 1 small yellow onion, chopped
• 1 clove garlic, finely chopped
• 2 teaspoons finely chopped fresh ginger
• 2 teaspoons red curry paste, more to taste, if needed
• 2 teaspoons light brown sugar
• 1/2 teaspoon salt
• 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4-5 cups
• 4 cups low-sodium chicken broth
• 1 (14-ounce) can coconut milk
• 1 pound large shrimp, peeled and deveined, if needed (can also use chicken)
• 1/4 cup chopped fresh cilantro
• 6-8 ounces brown or white rice noodles, cooked according to package directions
• Lime wedges, for serving

1. In a 4- to 5-quart pot, heat the oil over medium heat until hot and rippling. Add the onion, garlic and ginger. Cook, stirring frequently, until fragrant and the onion is translucent, about 5 minutes. Take care not to let the garlic and ginger burn.
2. Stir in the curry paste, sugar and salt and cook for 1-2 minutes longer.
3. Stir in the squash, broth and coconut milk and bring to a boil. Reduce the heat and simmer, partially covered, until the squash is tender, 20 to 25 minutes. Add additional broth during the cooking time if you want the soup more soupy and less thick.
4. Stir in the shrimp and simmer just until cooked through, about 2 minutes. Stir in the cilantro and add additional salt and/or pepper to taste, if needed. Serve immediately over cooked rice noodles with lime wedges for garnish.

Christina's Eggplant Parmesan Burgers

adapted from Annie's Eats

• 2 large eggplants (about 2 lbs.), peeled and cut into 1-inch cubes
• Kosher salt
• 2 cups panko
• ½ cup grated Parmesan cheese
• 2 tbsp. minced fresh parsley
• 2 tbsp. minced fresh basil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 2 eggs, lightly beaten
• 2-3 tbsp. olive oil
• Marinara sauce (about ¾ cup)
• Sliced mozzarella cheese
• hamburger buns

• Bring a large pot of salted water to boil.  Add the eggplant to the pot and cook, stirring frequently to make sure the eggplant cubes all get submerged. Cook until the cubes are softened, about 8-10 minutes.  Drain in a colander and let cool.  Once cool enough to handle, spread between layers of clean kitchen towels or multiple layers of paper towels and press out as much excess liquid as possible.  Once the eggplant is drained, transfer to a cutting board and chop finely.

• Transfer the chopped eggplant to a large bowl.  Add the panko, Parmesan, parsley, basil and garlic to the bowl.  Stir in the eggs.  Season to taste with salt and pepper.  Form the mixture into six patties.
• Preheat the oven to 450˚ F and line a baking sheet with foil or parchment paper.  Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.  Add the patties to the skillet and cook, turning once, until the burgers are browned on both sides.  (Add the additional 1 tablespoon of oil when you flip the burgers, if necessary.)  Remove the pan from the heat and transfer the patties to the baking sheet.  Top each patty with a few tablespoons of marinara sauce and a layer of sliced mozzarella.  Place the baking sheet in the oven and bake about 3 minutes or until the cheese is melted.  Assemble with burger buns and any other desired toppings.

Christina's Pastrami

• 3 quarts water
• 1 cup coarse kosher salt
• 1/4 cup pink curing salt
• 1 cup granulated sugar
• 1/2 cup firmly packed light or dark brown sugar
• 1/4 cup honey
• 2 tbsp pickling spice
• 1 tbsp whole coriander seeds
• 1 tbsp whole yellow mustard seeds
• 4 cloves garlic, minced
• 3 - 4 lb beef brisket

SPICE RUB INGREDIENTS

• 1/4 cup ground coriander
• 2 tbsp freshly ground black pepper
• 2 tbsp smoked paprika

YOU WILL ALSO NEED

• large stockpot, 2 gallon container with lid or two 1 gallon containers, 12 by 15 inch roasting pan with rack

Prep Time: 120 Hours

Cook Time: 3 - 4 Hours

Servings: 3 - 4 lbs pastrami

• To make the brine, fill a medium to large stockpot with 3 quarts water. Add the kosher and pink salts, granulated and brown sugars, honey, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils.
• Add 3 quarts ice cold water to a 2-gallon or larger food-safe container that will fit in your refrigerator. Pour the brine into the container and place the container, uncovered, in the refrigerator until completely cool. We divided the brine evenly between two separate containers so that it would fit in the refrigerator.
• Trim the fat from the brisket until the fat layer is about 1/4 inch thick.
• Submerge the brisket in the cooled brine.
• Allow the brisket to brine in the refrigerator for 5 days, flipping it daily top to bottom and stirring the brine. Make sure that if any of the brisket sides are touching one another you regularly turn them away from each other to expose all of the sides to the brine.
• To cook the brisket, pour 4 cups water into the bottom of a 12 by 15 inch roasting pan. Set a rack inside the pan and place the brisket on the rack, fatty side down.
• To make the spice rub, mix together the coriander, pepper and paprika in a small bowl. Evenly rub 1/4 cup of the mixture onto the top of the brisket. Then flip the brisket and rub the remaining spice mixture onto the fatty side. Allow the brisket to come to room temperature, about 2 hours.
• Preheat the oven to 300 degrees with a rack low enough to fit the pan holding the brisket. Tightly cover the brisket and pan with a double layer of aluminum foil.
• Bake until the meat reaches an internal temperature of 200 degrees, about 1 hour per pound or 3-4 hours total.
• Without trimming the fat, carve the pastrami into 1/4 inch thick slices, or cut as thin as possible without the meat falling apart. Keep tightly wrapped in aluminum foil or plastic wrap in the fridge for up to 1 week or in the freezer for up to 6 months.

Christina's Orange Rhubarb Chutney

10 whole black peppercorns
1 Tbsp mustard seeds
1 Tbsp pickling spice
4 Tbsp grated orange zest
2/3 cup fresh orange juice
6 cups chopped rhubarb
5 cups lightly packed brown sugar
3-1/2 cups cider vinegar
3 cups chopped onion
1-1/2 cups raisins
2 Tbsp finely chopped garlic
2 Tbsp finely chopped gingerroot
1 Tbsp curry powder
1 tsp ground allspice

Directions:

1.) TIE peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.
2.) COMBINE orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occassionally, for 45 minutes.
3.) ADD curry powder, allspice, and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
4.) PREPARE boiling water canner in the meantime. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Christina's Vanilla Bean White Chocolate Cheesecake

• Crust:
• 1 1/2 cups finely crushed graham crackers
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 6 tablespoons butter, melted
Cheesecake:
• 16 ounces cream cheese, softened
• 1 cup sour cream
• 2 tablespoons cornstarch
• 1 cup granulated sugar
• 1/2 teaspoon vanilla
• vanilla bean seeds, scraped from one pod
White Chocolate Mousse:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate baking squares, melted
Sweetened Whipped Cream:
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• vanilla bean seeds, scraped from one pod
• 
  

1. For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F.
2. For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds until evenly mixed. Don't overmix or the cheesecake will have a tendency to crack while baking.
3. Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
4. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
5. Spread the white chocolate mousse over the cooled cheesecake.
6. For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds and mix until slightly stiffer peaks form and the vanilla bean seeds are mixed in.
7. Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).

Christina's Pulled Pork

adapted from hometoheather.com

• 2-3 pound pork roast
• 1 onion – sliced
• 3/4 cup ketchup
• 1/2 cup brown sugar
• 1 tbsp chili powder
• 2 tsp garlic powder (or a few teaspoons minced garlic)
• 2 tsp black pepper
• 2 tbsp vinegar
• 2 tsp mustard powder (you could squirt in some dijon or even yellow if you don’t have powder on hand)
• 1 tsp – 2 tbsp Louisianna Hot Sauce (optional)
• 1/2 tsp liquid smoke (optional)
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp oil

Place sliced onion in bottom of crock pot.  Place pork in cooker. Mix all other ingredients and pour over the top.

Cook on low for 8 hours (at the 1/2 way point I turn the meat in the juices)  At the 7.5 hour point I pull out the meat and shred it.  Put it back in your slow cooker to mingle with the sauce while you get the rest of your dinner ready. 

Can also sautee onion and garlic in oil and add rest of ingredients to make sauce and then boil/simmer meat for a few hours. Serve on buns with cole slaw.

Christina's Cole Slaw

adapted from Bobby Flay

1 large head green cabbage, finely shredded
2 large carrots, finely shredded
1/2 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated onion
2 tablespoons sugar, or to taste
2 tablespoons white or red wine or apple cider vinegar
1 tablespoon dry or prepared Dijon mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.