Saturday, August 15, 2009

jam 'n' dinner

Here's the gorgeous, tart-sweet raspberry jam I made this afternoon:
Same ol' recipe I always use: 4 cups fruit, 1 cup sugar, cook until it's thick, stirring occasionally. Yum!

And, my friend Brynn was kind enough to join me for dinner tonight -- I made fajitas:
Farmer's Market whole wheat tortillas filled with marinated tempeh/peppers/onions, chopped tomatoes, lettuce, salsa, and homemade guacamole! We enjoyed amazingly delicious, local, organic yellow watermelon on the side, and finished off the banana ice cream for dessert.

I realize I've never posted my fajita marinade before, so here it is!

1 1/2 cups water
1 tsp salt
1 tbsp chili powder
1 tsp cumin
1/4 tsp chipotle chili powder
zest and juice of one lime
2 tbsp olive oil
1 clove garlic

Puree the lot until the garlic is well-chopped, and pour over a package of tempeh, tofu, or a batch of seitan, (sliced, obviously,) and plenty of sliced bell peppers and red onion. Stick in the fridge 2+ hours. I then always fry the protein first to get it nice and crispy and "GBD," then drain and toss in the veggies after removing the tempeh to paper towels to drain. It's a hit every time!


jd said...

That jam looks so delicious!

I've been stalking my library shelves lately for books on canning, preserving, and jam making, so I'm definitely gonna keep an eye on this post as a reference...


Anonymous said...

That jam is making my mouth water...I could eat it with a spoon!

If those are the peppers I gave you, then they are also local, organic, and from the farmers market :-)


Catherine Weber said...

jd, I don't even bother canning this jam -- just pop the jars in the freezer! We go through it fairly quickly, (my boyfriend will sneak spoonfulls when I'm not looking,) so I never worry about it going "bad."