New things coming along with reviews

Well folks, it's a gorgeous spring day in Oregon in February of all things!

Just a quick post here about a new email subscription service for folks with food allergies and intolerances, especially for those who need to be Gluten Free. Yummy snack boxes that help feed kids in need! And, pretty soon we will be doing a few reviews for Love With Food Snack Boxes. They have also generously offered to sponsor some giveaways that we will post when we review the goodies. This gives you all a chance to try out new goodies too!

To be honest, this is a relatively new thing to me, and after some email correspondence from them and reading up on it a bit more, I truly think they have a wonderful thing to help feed hungry kids in the US by donating to help feed kids one meal at a time with each box ordered. This is what they have to say about their program:

What is Love With Food?

Love With Food helps you discover new organic or all-natural snacks delivered to your door every month. Our subscription membership starts as low as $10/month. Every month, Love With Food members will receive a curated box of unique, hard-to-find tasty snacks which varies based on seasonal themes.
For every box sold, we donate a meal to several food banks such as the Feeding America Network and Share Our Strength - No Kid Hungry. Join us to help end child hunger one meal at a time!
Say goodbye to boring grocery selections and start discovering your Love With Food experience!

These are organic and natural snacks and goodies that are Gluten-Free. Which is a good thing for kiddos that may be gluten-free in your family. Or even for yourself if you're out hiking, picking fresh things, or need a quick wholesome snack on the run. Although of course we would encourage you to actually take the time to not eat on the run literally, but take  time to slow down and enjoy what you're nourishing your body with. ;)


And, for those of you who do read this blog, they will offer 50% off of your first box order. Just follow this LINK.  This will take you to their page to start subscribing or ordering your first snack box.

You can also follow them on Facebook at G-Free Foodie
And on YouTube at G-Free Foodie

I will say I do love that some of the major chefs I really admire are helping support this effort to end hunger. And I'm sure you've seen the ads on the Food Network for No Kid Hungry. And for me personally, I am extremely happy to see that some attention is at long last being given to the kids in need in our own towns, cities and country.

So yeah, I'm pretty jazzed to share this with you and help the kids who need help too!

See you all soon!  Lisa

Yummy things even in Winter!

Last weekend I went shopping at some of the Asian markets in Portland. I've had a hankering for mangoes, one of my favorite fruits from childhood. I absolutely love them. Such a versatile fruit.

I grew up mostly with the Haden types, and they grew large in Florida. And so juicy! I've tried the Ataulfo or champagne and found them not as sweet or large.

So when I found them reasonably priced I had to have a flat!

As the week progressed and I awaited them to ripen, I decided to try making my version of cowboy candy using my own bread and butter pickling brine that I use to pickle summer squash in.

Anyone who doesn't know what cowboy candy is, it's basically bread and butter pickled jalapenos. And yes, it's addicting on sandwiches, crackers, snacking.

So, today I set out to make my yummy things.

And today I'll share my cowboy candy recipe with you.

Cowboy Candy

4 lbs of a mix of green jalapenos, and if desired red fresno peppers, washed, stem ends cut off and sliced in 1/4 inch rings
For the brine:
In a large stock pot add
2/3 cup kosher salt
5 cups sugar
2 Tbl mustard seeds
2 Tbl turmeric
2 tsp celery seeds
2 tsp fennel seeds
4 cloves
3 cups apple cider vinegar
2 cups white vinegar

Bring the brine to a rapid simmer over medium heat stirring occasionally.

Ready your jars and lids and have your boiling water bath canner ready.
Pack the raw jalapeno slices into the hot sterile jars leaving 1/2 inch headspace. Ladle the hot brine over the jalapenos just covering them. Wipe your jar rims and threads with a damp paper towel. Seal the jars with hot lids. Process in your boiling water bath for 10 minutes, (adjusting time for altitude). Carefully lift the jars  out and let them cool on a folded towel for 24 hours. Yes the peppers will float as they were raw packed, but they will meld with the brine and get plump over the course of a week. Let the flavors meld and serve chilled. YUM!!!
This will make 9 pints of candy!

Mango Thai Pepper Jelly

4 Cups of finely chopped mangoes, about 4 large mangoes
1 cup dried thai chili rings
2 Tbl lime juice
5 3/4 cups sugar
2 finely minced garlic cloves
1/4 cup apple cider vinegar
2 pouches of certo liquid pectin

Puree the mango, chili rings, and garlic and add to a large stock pot. Add the vinegar, lime juice, and sugar and bring to a full rolling boil and then boil for 2 minutes stirring constantly. Add the pectin and cook 1 minute more then remove from heat and skim any foam off.

Ladle into hot sterile jars, wipe the rims with a damp paper towel and seal with hot lids. Process in a boiling water bath for 10 minutes, adjusting time for altitude. Remove the jars and let them cool on a towel for 24 hours.

Makes 8, 1/2 pints.

Please note that for those of us who are celiac, after checking the ingredients of Certo's liquid pectin, it appears that it may be safe for us to use. Although as this summer season comes into swing, I'll be figuring out how to make my own liquid pectin from fruits. :)

Enjoy! Please let us know if you try them and if you liked them!