Showing posts with label Judy McIntosh. Show all posts
Showing posts with label Judy McIntosh. Show all posts

Tuesday, September 17, 2013

My New Favorite Remedy for a Snack Attack by Cleo Coyle via Nurse Judy Mac




I was shocked (yes, shocked) 
at how much I enjoyed today’s recipe...

While many of you may have heard of the intriguing food known as Pepper Jelly, it was new to me. I truly didn't think I would like it. But once I sampled this beguiling condiment, spooned prettily over a block of cream cheese and served on crackers and slices of apples, I was sold. I absolutely flipped for it. 

This recipe is not mine, but comes from a follower of this blog: Judy McIntosh, aka "Nurse Judy Mac," which is what her patients call her. (She went back to Purdue at age 32 for her nursing degree and returned for her Master's at age 52.) 

Last fall, Judy shared her recipe for pico de gallo, which beat the de gallo out of my own (and every other salsa I’d ever tasted). It was so good I wanted to eat it with a spoon, but I use tortilla chips for one of the best Rx to a snack attack there is. 




To download Nurse Judy’s BEST EVER HOMEMADE SALSA RECIPE in a PDF document that you can print, save, or share, click here

To read the full blog post from last year, click here.

As for Judy’s Pepper Jelly recipe, scroll on down and you, too, will soon be eating with joy!

~ Cleo



Judy Mac's
Sweet Pepper Jelly

Pepper Jelly is a mixture of sweetness and heat. Judy's version is mostly sweet. Like her salsa, she prefers to use sweet peppers rather than hot, and that's fine with me. It's amazing spooned over cream cheese and served with crackers and apple slices.
Cleo Coyle, whose partner in 
crime writing is her husband,
is the author of The

Judy's Pepper Jelly is also fantastic as a dipping sauce for egg rolls and can be used as a substitute for sweet-and-sour sauce in Sweet and Sour Chicken. Thanks again to Judy for sharing her recipe with all of us...  

~ Cleo

 







To download this recipe in a free PDF document that you can print, save, or share click here



Ingredients

4 cups of chopped bell peppers
   (*See "Heat Note" below)  
  About 8 medium peppers - 2
 each green, red, yellow, and orange

1 large sweet onion (optional)

1 cup apple cider vinegar 

5 cups granulated white sugar

1 package of Sure-Jell pectin

*Heat Note: If you prefer "hot" pepper jelly to "sweet" pepper jelly, simply add 4 jalapeno peppers to the mix of bell peppers.

Note: This recipe makes about 1-1/2 quarts. For best results, do not try to double this recipe. Make 2 batches instead.

Directions: 

Step 1 - Core, seed, and coarsely chop the peppers. If using an onion, coarsely chop it, as well.



Step 2 - Pulse the peppers (and onion, if using) in a food processor until finely chopped. WARNING: Do not process too long or you’ll end up with pepper soup!

Now measure out 4 cups from the recipe. (Be sure to measure the correct amount or the jelly will not set properly.) 



Step 3 - Mix the peppers and the 1 cup of apple cider vinegar together in a large pot (6-8 quart size). Add 1 package of Sure-Jell pectin and mix thoroughly. Heat the mixture on high heat until it comes to a full rolling boil (that’s a boil that does not stop boiling when stirred). 


Now add the sugar and return the mixture to a full rolling boil and boil for 1 minute (that’s all, just 1 minute). Take the pot off the heat and skim off any foam floating on top and bottle the jelly. 

TIP: Place this foam into a bowl and chill it in the fridge for about 30 minutes. This will give you an early test of what your jam will taste like.


Now it's time to can your pepper jelly... 

Start with sterilized canning-quality (Mason) jars. Fill up to about 1/4-inch from the top of the jar, wipe the edge clean of any jelly, put new (sterilized) canning jar lids and rings in place and finger tighten the ring. Allow to cool and then place in the refrigerator.

As the pepper jelly chills, the jars will seal and stay "canned" until the seal is broken and the lid is removed. To check the seal, simply touch the center of the Mason jar lid. It should be flat and quiet and not "loudly" bounce in any way, which means the center button has not "popped" and the can is sealed. 


Pepper jelly can take up to 2 weeks to fully gel so don’t panic if it looks runny at first. It won’t hard set like fruit jam, it will remain pourable.


The best way to enjoy this jelly is to spoon it over a block of cream cheese and eat with crackers. Club crackers or Ritz are delicious, and Judy says she's also partial to Blue Diamond Pecan crackers.   



Judy McIntosh with her husband, John

About Judy in her own words...

"Born in Arkansas with a Mamaw that could cook an old shoe and make it taste wonderful! Learned to cook early out of necessity because the cooking gene skipped my mom. She could paint, sing, sew, quilt, and swing a hammer with the best but she just could NOT cook! I went to Purdue University to become a veterinarian and met a dark haired young man under a piece of mistletoe at a Christmas party. Our first kiss was 30 minutes long! So, of course, we eloped, two and one half months later, over Spring Break, 38-1/2 years ago. (That first kiss is why we always have mistletoe up at Christmas!) 

Fast forward three kids, lots of cooking, growing gardens, going back to Purdue at age 32 for nursing, cooking, working, back to school for Master's at age 52, two granddaughters, more cooking, more working, and here I am." ~ Judy 

Eat with joy! 
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.



To view the
Coffeehouse Mystery
book trailer, click here.
 



"I discovered Coffeehouse Mysteries with On What Grounds in the fall of 2003 and fell in love. A book based on the love of coffee! I inhaled the first book and began buying (gasp) whole bean coffee and grinding the beans and discovering what fantastic coffee tasted like . . . I've passed the books to my daughter and my mother, taken fabulous new coffees to work to educate the taste buds of night shift nurses who had become used to drinking coffee that had the smell and consistency of old tar. Along the way I have converted a lot of nurses to what REAL coffee tastes like . . . And I still wait impatiently for the next new Coffeehouse Mystery so I can roam the streets of New York and learn to love new coffees and new recipes." 

~ Judy McIntosh


Thanks, again, Nurse Judy. 
May you eat (and read) with joy!
~ Cleo

Tuesday, September 18, 2012

The Best Salsa I Ever Tasted. Yes, EVER! A snack attack remedy from Cleo Coyle via Nurse Judy Mac


Yes, I do realize that saying something (anything) is the best ever, EVER, is hyperbole. But trust me, today's recipe lives up to my hype. The recipe is not mine, but comes from a follower of this blog: Judy McIntosh, aka "Nurse Judy Mac," which is what her patients call her.

Nurse Judy McIntosh: 
"This is me at Don Pablo's 
for my birthday last October. 
I like the Don's food, but I'd much 
rather have my own salsa!" (Cleo agrees.)


You can read more about Nurse Judy in her fun, funny, (and inspiring) bio below the recipe. (She went back to Purdue at age 32 for her nursing degree and went back for her Master's at age 52.) 
     As for her salsa, Marc and I have tasted many versions of salsa fresca over the years: restaurant pico de gallo, homemade, bottled. This beats the de gallo out of them. It's so good that you'll want to eat it with a spoon, but use tortilla chips for the very best Rx to a snack attack there is.
     Thank you, Nurse Judy, because of you, Marc and I are most definitely eating with joy! ~ Cleo






Fun Foodie Trivia

According to Wikipedia, the term "pico de gallo" is Spanish for "beak of rooster," and at least one food writer claims the name came from the way it was originally eaten, with thumb and forefinger, which meant reaching for the condiment looked like the pecking of a rooster. Others say the name could be a simple reference to the rooster-red color or the minced texture of the sauce, which resembles bird feed. 





P.S. The winner of the official FDNY T-shirt will be announced on this blog at 11:45 PM Wed. (9/19). To see the original post, click here - and thanks to everyone who entered!







Nurse Judy Mac’s 
(Best Ever!) Salsa


Cleo Coyle, author of
The Coffeehouse Mysteries
A note on the recipe from Cleo: With beautiful, ripe, end-of-summer tomatoes so plentiful (and football season upon us), I hope today's post comes in handy for you. As mentioned above, it came to us via Judy, already canned for the winter, and that's a wonderful way of preparing it, in large batches that can be saved and eaten over the year or given away as gifts (see Judy's note below)...and eat with joy! ~ Cleo



Nurse Judy McIntosh,
who does not wear the
sombrero on duty,
or so her patients claim.
A note on the recipe from Nurse Judy: I am an experimenter in the kitchen, trying this, trying that, and developing some recipes that I am proud of. This salsa recipe is one of them. I don't like hot (even mildly hot) peppers and I REALLY don't like cilantro, but I love garlic and onions and more garlic. The salsa tastes wonderful fresh and just as good when canned. I hope you like it as much as my family, my friends, and I do. I have a friend who's always begging me for salsa. Her annual birthday present is 6 jars of salsa. She takes me out to lunch, I give her salsa! I will tell you that as good as the salsa is canned, the fresh will have you eating it with a spoon. I know because I end up doing it all the time! Enjoy! ~ Judy Mac



Judy Mac's Salsa Recipe

To download a PDF version of this recipe that you can print, save, or share, click here.




Makes about 3 quarts (6 pints) of salsa


Ingredients

3-4 cups fresh tomatoes, peeled 
       (Note: Judy says she gets the best results with the Roma variety. 
       You'll need 3-4 pounds of fresh tomatoes. Use the ripest you can find. 
       Fresh tomatoes will give you the best tasting salsa, but in a pinch,
       you can use top quality, 
canned whole tomatoes.)

4 fresh bell peppers (1 each green, red, orange, yellow), 
        seeded and cut into chunks

1 extra large or 2 large sweet onions, peeled and cut into chunks
        (Note: Judy uses Vidalias)

1/2 to 1 cup diced garlic 

White vinegar (1 cup or more, to taste)

Salt (1 teaspoon or more, to taste)


Directions: 

Step 1 - Scald fresh tomatoes in boiling water until skins start to split. Carefully remove very hot tomatoes from the water and place in a colander and under running cold water to make peeling easier. Cut out the stem end and transfer tomatoes to a bowl. Let sit and allow clear juice to separate from the fruit. (Judy drains and saves this juice for soups or broths by freezing.) Repeat the draining of the tomato juices 2 more times to concentrate the flavor.

Step 2 - Using your food processor's pulse mode, process the cooked, peeled tomatoes until you have the desired texture for your salsa, whether chunky or smoother. Pour the results into a large bowl.

Step 3 - Process peppers and onions, separately, with pulse mode until you see the pieces chopped into the size of small peas. (Note: Do not over process or you’ll end up with pepper/onion soup!) Pour into your large bowl with the tomatoes. Add garlic (adjust to your own tastes) to bowl and stir until well mixed. 

(Judy does not add cilantro or hot peppers to her salsa, however, if you'd like to add these ingredients, process them and place them into the bowl at this stage.)

Step 4 - As Judy says, "This is where you finish the salsa according to your personal taste." Start with 1 cup of the white vinegar and 1 teaspoon of the salt, add to the salsa and mix thoroughly. Taste test. Add more vinegar in small amounts until you get a small "bite" of vinegar when you taste the salsa. Adjust salt according to personal taste.

Canning/Jarring the Salsa: 

Method One, Fresh Packing: Fill sterilized quart or pint canning-quality (Mason) jars with salsa to 1/2-inch of top of jar, wipe edge clean of any salsa, put new (sterilized) canning jar lids and rings in place and finger tighten the ring. Place in refrigerator. As the salsa chills, the jars will seal and stay "canned" until the seal is broken and the lid is removed. This is fresh packing.  

Method Two, Hot Water Process: If you'd rather not lose space in your fridge to jars of salsa, Judy suggests that you "hot water process" the jars of salsa in boiling water. You can then store the Mason jars at room temperature indefinitely as long as the lids remain safely sealed. To read more about the process of properly canning/jarring salsa, jump to this Wikihow site page by clicking here.

Awesome Guacamole: 

Judy's final note: "You can take out some of the salsa base before you add the vinegar and add it to fresh avocados with lime juice for an awesome guacamole. Another way to do this is with the canned salsa: simply drain out the excess juice, add lime juice (I prefer Key limes), and avocados."





About Judy

Born in Arkansas with a Mamaw that could cook an old shoe and make it taste wonderful! Learned to cook early out of necessity because the cooking gene skipped my mom. She could paint, sing, sew, quilt, and swing a hammer with the best but she just could NOT cook! I went to Purdue University to become a veterinarian and met a dark haired young man under a piece of mistletoe at a Christmas party. Our first kiss was 30 minutes long! So, of course, we eloped, two and one half months later, over Spring Break, 38-1/2 years ago. (That first kiss is why we always have mistletoe up at Christmas!) 



John and Judy McIntosh

Fast forward three kids, lots of cooking, growing gardens, going back to Purdue at age 32 for nursing, cooking, working, back to school for Master's at age 52, two granddaughters, more cooking, more working, and here I am.

~ Judy



Judy asked me to add
this very kind note...

(Thanks again, Nurse Judy! ~ Cleo)


"I discovered Coffeehouse Mysteries with On What Grounds in the fall of 2003 and fell in love. A book based on the love of coffee! I inhaled the first book and began buying (gasp) whole bean coffee and grinding the beans and discovering what fantastic coffee tasted like. Since that time I have bought every book the minute it became available, buying new varieties of coffee, cooking new recipes, and waiting impatiently for the next Coffeehouse Mystery. 

"I've passed the books to my daughter and my mother, taken fabulous new coffees to work to educate the taste buds of night shift nurses who had become used to drinking coffee that had the smell and consistency of old tar. Along the way I have converted a lot of nurses to what REAL coffee tastes like and I will never drink generic coffee again. Life is much too short to drink bad coffee! And I still wait impatiently for the next new Coffeehouse Mystery so I can roam the streets of New York and learn to love new coffees and new recipes."

Your biggest fan from Day One

Nurse Judy Mac



A Brew to a Kill: A Coffeehouse Mystery
Now a national bestseller in hardcover

To see the recipes in my latest
culinary mystery, click here.

Read with joy!
~ Cleo


To view the
Coffeehouse Mystery
book trailer, click here.

To get more recipes, enter to win
free coffee, or learn about Cleo's books, including
her bestselling 
Haunted Bookshop series, visit her online coffeehouse: CoffeehouseMystery.com