15 years ago I created my own pancake mix to help make mornings easier. The kids were tiny back then, only seven and two years old, and we consumed lots of pancakes, so a mix I could pull from the pantry that just needed some wet ingredients was a big time saver. I still pack this mix, as well as one for chocolate chip cookies and another to make muffins when we take our summer vacations to Cape Cod.

This new homemade pancake mix builds off the original with some updates to make it even easier, with the bonus of being vegan, if you choose, and gluten-free. It was created as a gift for one of my best friend’s son’s. He loves anything with sprinkles, and what better way to kick off birthday festivities than making funfetti pancakes for breakfast?

My friend is gluten-free and her husband is dairy-free, and while the pancakes were E’s gift I wanted the mix to be one the entire family could enjoy. The vegan part was unintentional from a dietary perspective, and born from my desire to make this mix even faster & easier than the original.

The goal was to make a mix that needed just water and a little butter added so it would be easy peasy for a mama to make with a three-year-old, and not require a ton of clean up afterwards.

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The thing about bucket lists is they feel like a never ending well of desire. Every time you cross one thing off of it, another one crops up in its place. I suppose that's not such a bad predicament to be in, except I get very anxious about time—how much more of it we have, that is. Living in a rural area, with limited (immediate) access to some of my favorite ingredients helps me knock items off my cooking bucket list (is it okay to have such a thing?). That's how this recipe for Homemade Almond Paste came to be.

Yes, in this day of online ordering, virtually everything is at our fingertips. Except the brand of almond pasta I wanted. I'd picked it up earlier this year on a trip to Montreal. The almond paste is from Germany, and some of the best I've ever used. It spoiled me for any future brands, and when I couldn't track it down online, I took to the kitchen, finally resolved to make my own recipe, as I've been meaning to for years.

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Originally posted July 2011

This blasted heatwave has me worried, and not for the reasons any sane individual would think. Frankly, it's cramping by canning schedule. Who wants to boil pots of water to properly seal jars?

Not me.

Next week we'll talk about making maraschino cherries and an irresistable cherry conserve, which is the base for making homemade…

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originally published June 2016

I know, you're thinking this is a no-brainer—the business of how to freeze fresh strawberries. Pop some in a bag, tuck it in the freezer, and you're ready to go. In a way it really is that easy, but I find these few tips to be extra helpful to extend the strawberry season well beyond the last one is picked.

A few weeks ago, I read a tip at the farmers' market about cleaning strawberries. I'd never heard it before, and was curious to give it a try. The farmer suggested mixing 10 parts water with 1 part vinegar, then swishing the berries around to remove any dirt. It doesn't impart a vinegar flavor, and extends the shelf life of your strawberries. I found it to be quite successful, and have been doing so, instead of simple rinsing them with plain water.

Not every farmer will agree with this, and I'm sure a few you are raising your eyebrows, too. While in North Carolina this weekend, I overheard a farmer tell someone not to wash their strawberries, so go figure. Personally, I also like the idea of the vinegar solution from a sanitary perspective—I'm a major germaphobe. I wonder if there's enough vinegar to make any real difference? I say you should rinse (or not rinse) your strawberries as you see fit. To each their own, right?

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Originally published July 2011

I know I say this often, but my body can't keep up with my thoughts and ideas lately. Perhaps my brain operates at 27 hours a day, while my body is bound to the mere 24 hours we're allotted.

And then, there is the occasional sleep we need to keep forging ahead. I didn't get much of that this past weekend, sharing a bed with the girls at my uncle's summer house in Long Island.

I can sense this will be a busy week, not just for my personal schedule. I have so many recipes I've been wanting to share, so I'm going to keep this post short and sweet. Besides, do you really care what I have to say once you hear I'm sharing a recipe for homemade lowfat mayonnaise? You may have skipped to the recipe already anyway.

But if you're still holding on to each word, attentive as an honor student, then you should know I'm darn proud of that lowfat mayonnaise recipe. Remember I said a while back that packaged mayo scares me? Well, more so than regular mayo, lowfat or light mayos send a shiver down my spine from all the scientific jargon on the label.

Many recipes call for using a hand whisk when making mayonnaise. When I created these recipes a couple of years ago, switching to a food processor seemed like a natural and easy change—or one would think. My first attempt to use technology was a disaster, and so was my second, resulting in oily egg yolks that never emulsified. The key ingredients, egg yolk and oil are humble but oh so temperamental. The key is to slowly add the oil, so it still took about 20 minutes.

Then last year I had an eye-opening experience. I watched Chef John’s video on making mayo with an immersion blender. It was a revelation, and I don’t know why anyone would want to spend 20 minutes making something they can so easily do in just one. Yes, one minute is all it takes to enjoy creamy homemade mayonnaise.

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I find menu planning to be easier and less stressful when I’ve got cooked proteins ready to go in the fridge. They become the foundation for which I build my meals around, and also ensure I don’t get stuck in a food rut, eating the same thing over and over. I aim for 3 to 4 cooked proteins for variety.

Beans are a good source of fiber and iron, so I try to include them in a few meals a week. My daughter is not much of a meat eater, so they’re also great to have in the fridge for her to use for meals. Above, they’re pictured as part of a chicken quesadilla meal. You can use this bean recipe on its own or combined with another protein to make burritos, tacos, and pretty much anything else you’d use canned beans in.

Much as I love cooking beans from dry, the reality of life is that canned beans are just faster sometimes. With a little doctoring, they go from boring and bland to something really delicious. You can use taco spice in place of smoked paprika if you want. A little bit of cumin is a nice addition, too.

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Browning butter is a very simple trick to coax a nutty, toffee-like flavor from a plain ol’ stick of butter. In its basic form, you can toss it with pasta for a humble, yet quite incredible tasting, meal. Taken a little further, say in a muffin, pie, cookies or even waffles, and you’ve got a new twist on an old favorite.

Method

Note: the amount you need, and actual browning time, depends on how much is called for in the recipe you’re using.

Add butter to a small pot over medium-low heat. Cook until the butter is melted, turns a deep golden color, and little browned bits begin to appear (this will take 5 to 10 minutes, depending on how much butter you’re browning). Foam will rise to the top of the pot during the browning process. These are the milk solids. Give the pot a swirl, and you’ll notice the foaming will dissipate as the solids begin to brown.

Pour the browned butter into a heat-safe bowl and let it cool slightly, about 10 minutes, before proceeding with your recipe. You can alternately leave it in the pot too, just keep in mind that it will take longer to cool down. A note about the browned bits at the bottom of the pot: some folks say they will add a bitter flavor to your finished dish, and pour the browned butter through a strainer before using. I’ve never found that to be the case, provided you don’t burn the butter.

Originally published November 2018

Not even a month into the school year, Isabella had her first sick day. What began as a faint cough on a Friday evening, morphed into a persistent one, accompanied by a sore throat. I’ve been through enough cold seasons to know we need to stay on top of her cough lest it flare up into bronchitis.

Upon inspection of the medicine cabinet, a bottle of all-natural cough syrup I bought in London just shy of two years ago caught my eye. I know—I checked the date, and surprisingly the bottle notes it’s good until early 2019. More importantly, though, it got me thinking about making my own homemade all-natural cough syrup. For real this time, not just file the idea in the back of my mind for another day.

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Everything in the ingredient list was familiar, or at least easily pronounced, aiding in my confidence. The real pride came from knowing I had quite a few of the necessary herbs (lemongrass, sage, thyme, and chamomile) growing in my own garden to make a natural cough syrup. I even added a few apple cores from the growing pile in the freezer to help balance the herbaceous taste.

Cinnamon and lemon are easy enough to come by. You might already have them in your pantry to get started on this homemade all-natural cough syrup.

The one specialty ingredient I did need to buy was marshmallow root. Marshmallow root was very easy to find in the bulk section of the health food store in Woodstock.

Unlike most over the counter cough syrups that simply mask symptoms, I firmly believe this homemade all-natural cough syrup helps aid in recovery. We’ve been using it as needed for the last month. Since it’s all-natural, you can take it as often as needed.

Lemon, sage, and thyme offer antiseptic benefits to the immune system.

Honey and marshmallow root coat the throat to ease soreness. Honey also has antibacterial benefits, but in case you want a vegan alternative, you can use agave. I personally think maple syrup would be too sweet. Ginger and cinnamon are known natural anti-inflammatories which help reduce swelling.

Chamomile is calming, especially helpful at bedtime, though it’s not so much you’ll be drowsing off during the day. Lemongrass also eases anxiety, reduces inflammation, and helps prevent infection (it's also good for oral and dental health, incidentally).

I grew lemongrass for first time this year, and was pleasantly surprised at how easily it thrived in my garden. Just remember before using lemongrass in this recipe (and any recipe, actually), you need to give it a few good thwacks with the back of your knife or a rolling pin (much safer method), to release the herb's essential oils.

Since this is completely natural, it is also somewhat perishable, so I suggest storing it in the fridge for freshness. I keep my main stash there, and a small bottle on the counter top that I replenish as needed since the girls prefer it at room temperature.

Amidst all your Thanksgiving menu planning, I’d add this recipe for Homemade Herbal Cough Syrup to your must make list. I’d go so far as to say it makes an excellent holiday gift, too! If I were hosting a crowd, I’d be tempted to give everyone a little bottle as a memento to help stay well into the New Year.

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Originally published September 2009

I first tasted homemade ricotta about 10 years ago. It was quite revelatory. Creamy, almost buttery, bits of cheese, full of flavor that melt in your mouth. Nothing at all like the watery stuff I grew up eating off supermarket shelves. I hadn't given much thought to making it myself until just recently—like last Thursday. Truth be told, I can't remember if I'm coming or going these days, so I couldn't tell you what brought on the urge exactly. I just remember waking up thinking I want to make ricotta. This is where Google comes in real handy. Imagine how much quicker we would've evolved if cavemen would have googled "how to make fire"?

Anywho, a quick search showed a few variations in ingredients, but the basic chemical reaction (curdling the milk) required two things: milk and an acid. Some recipes called for lemon, others white vinegar. The one that struck me was Heidi Swanson's over at 101 Cookbooks. Her's called for buttermilk, and it was really genius. Buttermilk naturally contains lactic acid.

Simmering: cooking & life musings from In Jennie's Kitchen

Jennie’s Homemade Manicotti

Originally published January 2010 I try to never go back on my word. It's one of the tenets of parenting. You must keep your promises (which is why it's also important to be careful what promises you make!). Well, I know I teased you with my last post on…

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3 years ago · Jennie

While Heidi's recipe was simply buttermilk and whole milk, I liked David Lebovitz's use of cream. I had a hunch it would produce that buttery flavor I was looking for, so I scaled back some of the milk to add it. Not only was I incredibly happy with the outcome, I also learned it's ridiculously easy to make from scratch. Now I don't have to worry that my favorite Italian shops are closed on Sunday or Monday. I can enjoy homemade ricotta all the time. Another perk is eating it still warm from the colander—topped with some homemade strawberry or tomato jam. Next time I'm going to make it with the kids as a tasty science lesson.

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Originally published January 2016

I know what you're thinking. Me, too. I made some, um, let's not call them resolutions—suggestions, yes, that sounds better. I made some suggestions to myself to let go of the decadence December brought to my eating habits. I also decided I needed to get much better about being physically active. I never had to think about that when I lived in a city. Ever since leaving Brooklyn two years ago, physical activity beyond the steps taken from apartment door to car door, is something I have to plan. But see, that's where this recipe for Light Rough Puff Pastry comes in. Life is supposed to be lived in moderation, right?

I began tinkering around with rough puff pastry and making galette des rois last January. By time my testing was done, the train had left the station on the Epiphany, so I've been saving these two recipes for you AN ENTIRE YEAR. Do you know how much patience that took people? Well, a lot, in case you needed me to clarify. During those trials last year, I found that I actually preferred this lighter version, using half the butter than normal (puff pastry is generally a 1:1 ratio of butter to flour). I know, I was surprised, too. Sometimes more isn't better, at least not when the pastry is being used to envelope a sweet, creamy almond filling, as is the case with making a Galette Des Rois.

Admittedly, I was nervous about trying my hand at puff pastry. That might seem surprising for a somewhat experienced baker like myself, but butter is expensive. And French butter—well, that's veering into second mortgage territory.

Surprisingly, making your own is incredibly easy (no, really). Especially when you go with this Light Rough Puff Pastry recipe (ready to use in only 1 hour!). It's not overly fussy, and a lot less expensive than procuring a good quality brand of store-bought puff pastry (good-quality being the key word for me). So, there you have it. Do with this recipe as you may. As for me, I've got one or two more Galette Des Rois to make!

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Originally published in 2016

In putting together a Pinterest board for National Almond Day yesterday (yeah, there's pretty much a food holiday for every day of the year), I came across an old recipe that I wanted to share. I used have it on another site, but realized yesterday that it wasn't over here on In Jennie's Kitchen. So, here you go—my recipe for homemade almond milk!

Years ago (okay, maybe decades), I had my first sip of homemade almond milk. It was while I was touring the Natural Gourmet Cookery school, now known as the Natural Gourmet Institute. While tuition costs superceded my dreams of attending, that almond milk haunted me until I finally decided to make it myself five years ago.

It’s actually a very simple process, though it does require about 30 minutes of active time, so plan accordingly. 

Simmering: cooking & life musings from In Jennie's Kitchen

How To Make a Flax Egg

I've always been a big proponent of eggs. They're a relatively inexpensive source of protein. They're also a good source of choline, important for brain development in children and older adults. So, while I've made a lot of modifications to the way I eat over the years, eggs are one thing I've mostly kept in there, even in my most vegan-leaning moments…

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4 years ago · 1 like · Jennie

Cost-wise, it’s a little more to make it than buy your own, but once you take your first taste, you won’t need any more convincing. I've seen quite a few people dehydrate the remaining pulp, and use it in place of almond meal in recipes. I don't particularly like the flavor, because, well, there really isn't any. You've basically extracted it during the "milking" process. A few people have suggested adding some sugar to the pulp to boost the taste; I've yet to try this, so please let me know if you do. And, if you already make your own almond milk, and have uses for the pulp, please share them in the comments below.

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Originally published November 2017

It's well established that as an omnivore, dairy is a part of my life. Still, I love developing recipes that can be enjoyed by a wide range of people, and so the idea of creating a Vegan Pumpkin Pie is one I wanted to make a reality a few weeks ago.

Pumpkin pie is one of my favorites. In a way, the ability, or preference to eat a varied diet, makes me a more discerning taster, and developer when it comes to working on vegan recipes. I could choose to eat a dairy-based pumpkin pie recipe, so a vegan version needs to be as strong, if not better, to contend with it.

There are a lot of vegan pumpkin pie recipes that use flax eggs. I opted for cornstarch as the thickener, and egg replacement, feeling it would result in a smoother, velvety filling.

I used cashew milk in the filling, but you can also use coconut milk, which would lend a lovely flavor, or any other dairy-free milk of your choosing. Canned coconut cream (not the creamer sold for coffee) would work well, too. Just be sure to really mix it with the coconut water, as it tends to separate in the can.

Speaking of canned coconut cream, that's what I whipped up for the topping to this Vegan Pumpkin Pie. I whipped the solids into a cream, and saved the liquid for using in smoothies. The great thing about this is the coconut is sweet enough on its own without the need for any additional sugar.

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Simmering: cooking & life musings from In Jennie's Kitchen

Vegan Perfect Pie Crust

Originally published November 2017 A few weeks ago I experimented with making vegan pies, so naturally a vegan pie crust was a must. In the summertime, fruit fillings are a vegan no-brainer. Come Thanksgiving, though, two classic recipes need some rethinking: pumpkin pie and pecan pie. I'll get to those recipes shortly. Right now, it's all about this Vegan Perfect Pie Crust…

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4 years ago · 1 like · Jennie

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Originally published November 2020

Is it too soon to start talking about gingerbread? I realize gingerbread is synonymous with Christmas but one need not be Christian to love this combination of warm, wintery spices. As someone who no longer celebrates Christmas, you can rest assured, gingerbread cake, cookies (even scones and hot cocoa!) have a forever …

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Originally published September 2018

Until two weeks ago, I hadn't made homemade applesauce in years. At least eight, in fact. It was one of Virginia's first foods. The great benefit to giving birth to spring babies means first foods are chock full of bounty from the farmers' markets. Simply steam a sweet potato, and mash it. Do the same with super ripe b…

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Originally published October 2018

Before you say anything, I'm two steps ahead of you, listening to Michael's laughter echo through the chambers of my mind. I know, who in their right mind makes apple cider vinegar when you can buy a jug of it for a few bucks at the grocery story?

Well, the brief answer is me. One day Michael smirked at me, and said, "when you are going to make your own water?" It took a few years after he died to make that one happen, and it was quite accidental. One of the girls had to answer a science question for school, "do water and ice weigh the same".

Rather than have them do a Google search, I directed them to put a few ice cubes in a bag, weigh them, leave the bag out in the sun for the ice cubes to melt, and then re-weigh the bag. I love how science fits into our everyday lives, often without us really stopping to take notice. When all was said and done, I looked towards the sky, and said, "Ha, I made water, Mikey!"

And so, when I saw a post on Instagram a few weeks ago with a photo of homemade apple cider vinegar in the works, I said aloud, "wait, you can do that?" Yes, my mind was blown. It sounds amateurish to admit that, being one to make so many things from scratch. Still, the thought that I could make apple cider vinegar myself felt revolutionary, and quite fun.

You might already know this, but good quality apple cider vinegar with the "mother" can be pricey. Making it yourself is a fraction of the cost.

Apple seconds (the slightly imperfect ones) at the farm stand cost 99 cents a pound. You only need about 1 1/2 pounds of apples plus a smidge of sugar (pennies) and water (free) to make a liter of apple cider vinegar. And there's no waste involved—you use the entire apple, peels & cores, too. Should you find yourself on an apple sauce and pie making bonanza, you can even just use cores and peels.

Intrigued, I did a little more research. The basic formula is pretty much the same—about 1 1/2 apples + 1 tablespoon of sugar + 1 cup of water to make one cup of apple cider vinegar. I decided to scale my experiment to a much larger proportion. The sugar only sounds like a lot in the recipe below. Don't stress out, as it "cooks off" so to speak during the fermentation process. Plus, the recipe make an entire gallon, 16 cups of apple cider vinegar (don't worry, you can scale it down, too).

Fill a jar compactly with cut up apples (or bits and bobs, peels and cores), dissolve a tiny bit of sugar into water, pour it over the apples, cover the jar with a piece of cheesecloth or fabric (I used cloth napkins) so the gasses can escape, and then wait.

So many recipes are written with just the number of apples. Maybe I'm overthinking it, but apple sizes are so varied, depending on variety and if you're buying them from a farm stand or grocery store (try to use organic, or buy no-spray apples if possible to avoid pesticides). With that in mind, I've written my recipe with metric measurements. Listing "x" number of apples may sound convenient, but I prefer accuracy here.

I read on one site to keep them in a warm, dry place. I've never heard of keeping fermenting products in a warm spot, so went with what I know, and tucked them in the family room closet, a not too cool, not too warm, dark spot. Every few days, eager with excitement I'd check on them. When the two week mark arrived, I decided to strain them (I think they could've gone one more week—live and learn).

Once strained, cover the jars again with fabric, tuck them back in your cozy, dark place (um, that sounds odd), and sit back for another month. At that point you can start tasting to see if it's reached the acidity level you prefer. I've not gotten to the taste test phase yet, though I did taste a spoonful just after straining out of curiosity. It was definitely shaping up to be apple cider vinegar, albeit on the weak side since it still had weeks to go.

I know, so many apple bits to discard. I tossed mine in the compost after tasting them, and feeling like they'd given up all they had to offer.[/caption]

I'd normally wait to see this experiment through, but I thought it might be fun for us to take this journey together. Everyone's Instagram feed seems to be filled with lots of apples from weekend picking, so I figured a few of you might be looking for something beyond apple pie to make (not that there's anything wrong with pie).

I'll be sure to come back and update this post as my vinegar continues to ferment. Call me crazy, but I think this could be a very cool homemade holiday gift (plus super easy & inexpensive). Maybe I should get another batch going...

Here's to a peace-filled week. xx-Jennie

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Originally published August 2016

A few summers ago I was totally into free form tarts. I don’t know why I stopped making them because they’re so incredibly easy. I’ll never be one to discourage you from making a homemade pie. Free form tarts, though, are a great starting point if you’re intimidated by making pies (which you really shouldn’t be anyway because life is too short to let courage stand between you and a great pie).

This is the master recipe I use for my free form tart pastry. It’s a sweet, buttery pastry crust. A food processor is helpful in pulling it together, but I’ve made it without, too. In that case, you’d rub the flour mixture and butter together very quickly with your fingertips. A fork works best to quickly stir in the water, and transform the mixture together into a rough dough.

This sweet butter pastry crust doesn’t need a long chill—basically just as long as it takes to pull your filling ingredients together. If you decide to make it in advance, and it’s been in the fridge for more than 30 minutes, you’ll want to let it sit on the counter until you can easily make an indentation with your finger. Cold dough is not fun to roll out, and will tear and crack if you try.

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I've always been a big proponent of eggs. They're a relatively inexpensive source of protein. They're also a good source of choline, important for brain development in children and older adults. So, while I've made a lot of modifications to the way I eat over the years, eggs are one thing I've mostly kept in there, even in my most vegan-leaning moments.

…

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Originally published November 2017

A few weeks ago I experimented with making vegan pies, so naturally a vegan pie crust was a must. In the summertime, fruit fillings are a vegan no-brainer. Come Thanksgiving, though, two classic recipes need some rethinking: pumpkin pie and pecan pie. I'll get to those recipes shortly. Right now, it's all about this Vegan Perfect Pie Crust.

I'll preface that the real deciding factor here is going to be the butter substitute you choose. I developed this recipe using Miyoko's Kitchen vegan butter. It's hands down the very best non-dairy butter I've ever tasted, almost mind-blowing how it mimics the taste of real butter. Plus, it produced the flakiest crust. As with all of my perfect pie crust recipes, this Vegan Perfect Pie Crust doesn't need any chilling time. You make it, roll it, fill it, and bake it. It's really that easy.

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Originally published August 2015

I was in bed, shuffling around to get cozy under the duvet when I realized I forgot to do something important: share this recipe. True story. Writing a blog post isn't something I should lose sleep over, I know. Time seems to be my nemesis lately, though. I feel like my internal clock fell behind along the way, and I can't seem to catch up.

I'm hoping our trip to Cape Cod this weekend will rectify things a bit (a lot would be even better!). The salty, sweet air of the bay is already working its magic some 500 miles away, awakening a part of me. This will be my 20th summer out there. Twenty years. It may not sound like a big deal to anyone who grew up with annual vacations, or some sort of family rituals. I didn't have any of that as a kid, so to have the pleasant predictability and be able to give our girls this consistency means so much.

In the next few days I deliver the first part of a new project I began a few weeks ago. I'm not really sure how much I can share about it, but to answer the pressing question: no, it's not a new cookbook, not yet. I've been working on a proposal for the next book that I'm very excited about. I think this is a book you'll all want, and one that's not been done before, at least not with this creative AND useful spin. I'm hoping to address the last round of edits from my agent while on vacation, so this baby can finally get some wings and fly into the inboxes of potential editors.

But back to this project I'm in the midst of working on. It's a recipe development project with a focus on dairy-free cooking. It's like I'm alive again, so energized by doing what I do best—creating recipes that everyone can enjoy. I get annoyed when chefs complain about accommodating allergies and food sensitivities. Cooking professionally, especially when guests are plunking down money, shouldn't be about the chef's ego (I know, I'm a naive little one). I simply don't understand that approach. Cooking comes from the heart for me, and I'm very emotionally invested in the kitchen.

I've been exploring recipes outside of the ones required for this project. Ricotta cheese crossed my mind last week. I wondered—could it be possible to create a dairy-free version that delivers the same delight as my tried and true, dairy-rich recipe?

I'm so happy to say the answer is yes. I rather surprised myself with this one. I went into the test kitchen very skeptical, a non-believer, just expecting I'd prove my hunch to be true. I even closed my eyes on first taste, and not in that "oh my gosh this is going to be so amazing" way of gently resting your eyelids together. I clenched my eyes closed, over the sink, fully expecting to be disappointed.

Well, that first spoonful, it made me moan. Yes, really. I might even go so far as to say this will be my go-to recipe when I want a quick homemade ricotta fix. No more keeping a close eye so a pot of milk doesn't over boil (happens more often to me than I care to admit). Just soak some cashews for a few hours, and give 'em a whiz in the food processor with some water, lemon juice, oil, and a splash of agave. You can skip the agave if you want, but a smidge adds that subtle sweetness I've come to expect from the local milk and cream I normally use to make ricotta. Don't skip the soaking part, though. Softening up the cashews in this way helps make them a creamier "curd" when processing them into the "cheese"

And on that note, it's time for me to get some shut-eye. My work here is done, for now.

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Originally published July 2018

I've this love-hate relationship with summer produce. After so many months of snow, cold, and eating dark leafy greens, apples, and pears, the arrival of anything that is not one of those items is much cause for excitement. Preserving has become a way of life for me, but it comes with a lot of effort to keep up with my level of insanity. Don't let anyone tell you differently. At its core, canning, jamming, and pickling are easy. Really. To make enough to last an entire year? That takes work.

While it starts off slow with harvesting violets in May, and jamming first strawberries in June, all hell breaks loose in July, August, and early September. Every free moment available goes towards preserving in one way or another, whether it's harvesting fresh herbs from the garden to be dried, pickling, jamming, or the easiest method—flash freezing.

Now I should preface that the chaos of my preserving life is of my own doing. My goal is to capture the growing season's three month harvest in a way that allows us to enjoy it all year long. When you look at it that way, three months work for 9 months of coasting and reaping the benefits isn't bad at all. Don't let my insanity deter you from thinking about, or starting to preserve. You can start small. I warn you, though, that it becomes addictive.

Simmering: cooking & life musings from In Jennie's Kitchen

Why You Should Stop Buying Breadcrumbs

Originally published June 2018 What is it about holiday Mondays that make the rest of the week move at a snail's pace? Time has a habit of moving too slow, and too fast simultaneously. Part of the elongated feeling to the week is related to the final school countdown. Only four more days to go. Four and a half really, but that last half day is barely thr…

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4 years ago · Jennie

When I began this journey eight or nine years ago, I began small. Strawberry jam was the only thing I made, and back then I used a natural commercial pectin brand (and the microwave, gasp!). It's been years since commercial pectin has entered my kitchen. Now I rely on a bit more sugar, and truly natural ways to thicken my jam—a thick lemon peel with the white pith, and unripe apples are two great sources of pectin.

Flash forward, and my homemade jam inventory now includes: strawberry, raspberry violet, raspberry, cherry, blueberry, peach, and nectarine. I pickle cucumbers, eggplant, beets, and hoping to add a lot more this year. Last year I managed to can 40+ jars of tomatoes. It was enough to carry me through until early May. If I can push myself to process 60 to 70 jars, I might not need to buy any canned tomatoes the rest of the year. How amazing would that be?

I also flash freeze a lot of veggies, especially corn. The cobs make the most wonderful broth, and my favorite one, ever.

My recipe for Crispy Baked Eggplant is among the most popular on this site. It's also my kids' favorite thing to eat. The window for it, which is as long as eggplants are in season, is usually too small to satiate their appetite. I'm changing that this summer thanks to my new chest freezer. The extra freezer storage space means I can prep them all the way through until cooking, flash freeze them, and tuck them away to baked or fried, and enjoyed whenever we want.

Simmering: cooking & life musings from In Jennie's Kitchen

Crispy Baked Eggplant

Originally published August 2012 I've learned a lot about myself this summer. Some lessons were really just reminders of the "me" that fell into a deep slumber last August 7th, others were about embracing my own fearlessness. I've never been afraid to take chances, yet when faced with the responsibility of raising my girls all alone, being the sole decision maker—well, that is simultaneously overwhelming and terrifying…

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4 years ago · Jennie

Flash freezing is easy to do. Before you start the assembly line process of flour, egg, and breadcrumbs to coat the eggplant, line sheet pans with waxed paper or parchment. As you bread eggplant slices, arrange them in a single layer on the prepared pan. Once they're all done, set the trays in the freezer (be sure to choose one that fits in your freezer), and leave them there until the eggplant slices are frozen solid.

Slip the frozen eggplant into ziptop bags, removing as much air as possible, and label them. The slices can be baked or fried straight from the freezer, no need to thaw. Your future self will be quite thankful your past self did such a smart thing.