peach tomato salsa

by special request, here is my peach salsa recipe!

9 cups fresh peaches: blanched, peeled & chopped
2 tablespoons fresh lime juice
4 cups fresh tomatoes: blanched, peeled & chopped
2 large green peppers, seeded & diced
1 large red bell pepper, seeded & diced
1/2 cup jalapeno peppers, diced
1/4 cup cilantro (optional)
1 cup vinegar
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 tablespoon crushed red pepper flakes

Peel, pit, and chop peaches, and mix with lime juice as you go!
Combine all ingredients in a stainless steel pot. Bring mixture to boil over medium heat. Cook for 5 minutes stirring frequently, then turn heat to simmer.
Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Top with sterilized lid. Screw on band tightly. Place jars in boiling water in canning pot, making sure tops of lids are covered. Bring canner to full boil, and process for 10 minutes.
Remove, and cool on the counter for a day before labeling and storing in a cool dark place. Try your best to wait a month before tasting. So so much better after it ages a bit. 

gluten free peanut butter cookies

Chewy peanut butter cookies just like mom used to make!

1/2 cup soft butter. Not margarine, not shortening
1/2 cup crunchy (natural) peanut butter
1/2 cup demerara sugar (packed)
1/2 cup white sugar
1 egg
1 tsp vanilla
1/2 cup brown rice flour
1/4 cup millet flour
1/4 cup white rice flour
1/4 cup tapioca starch
1/4 cup potato starch
1 tsp baking soda
1/2 tsp xantham gum
1/2 tsp salt

Heat oven to 375F.  Prepare cookie sheets with parchment paper or silicone sheets.
Mix dry ingredients in a bowl and set aside.
Beat butter & peanut butter with sugars until well blended. Add egg and beat again. Add vanilla and beat.
Add dry ingredients to the butter mixture. Beat until well blended.
Drop cookie dough by small spoonfuls onto prepared cookie sheets a couple inches apart. Flatten slightly with rice flour drenched fork.
Bake 8 minutes and remove from oven. If you like chewy cookies, let them cool on the cookie trays for a few minutes before sliding onto racks to cool completely.
Makes about 4 dozen cookies, half of which will never see the cookie jar in our house.

Gluten-free Triple Ginger Shortbreads

We have been spending $6 a box for 12 ginger shortbread cookies and that is just not workable on our budget. This recipe makes eight dozen cookies for about $10.  (depending upon the cost of preserved ginger)

1 pound butter, soft
1 cup icing sugar
1 tsp vanilla extract
1 Tbsp finely grated fresh ginger
1/4 cup finely chopped preserved ginger
1 cup white rice flour
1 cup brown rice flour
1 cup cornstarch
1/2 cup tapioca starch
2 Tbsp coconut flour
1 Tbsp powdered ginger
1 tsp xanthan gum

Heat oven to 300 F. Prepare a couple cookie sheets with parchment paper. 
Beat the butter and sugar until smooth but not too fluffy. Add vanilla, grated fresh ginger and finely chopped preserved ginger and beat in.
Mix dry ingredients and add to butter mixture. Beat until fully incorporated.
Chill the dough for a few minutes. Either roll into small balls and flatten, or divide the dough in 1/8th roll each into 1 1/2 inch rolls and cut into 1/2 inch pieces. decorate with fork prints (or make a small depression and add a bit of preserved ginger).
Place the cookie sheets in the fridge for a few minutes before putting them in the oven.
Bake at 300 F for 14 minutes or until just turning light beige.
Remove from oven and let cool on wire racks before putting them in rigid containers.

greek lamb sausage

We were fortunate enough to be able to buy 2 spring lambs from one of our farmer friends, and after making chops, ribs and roasts for the freezer, we had enough bits to either make a lot of stew, or grind it for this fabulous sausage recipe.
Sausage is a favourite go-to meal in our house, so now my freezer is full and happy!

If you only have a few pounds of lamb, cut the recipe in half. 

Greek Lamb Sausage

8 lbs lamb
2 lbs lamb fat
1/4 cup course salt
2 Tbsp sugar or honey
1/3 cup cumin
2 Tbsp whole black pepper
3/8 cup dried oregano
2 Tbsp allspice
1/3 cup hot paprika
1/4 cup red wine vinegar
3/4 cup red wine
sausage casings (if desired)

Chill the meat and fat in the freezer for about 15 minutes to make it easier to cut.
Mix the spices, sugar and salt in a bowl. Cut the meat and fat into 1" cubes and mix with the spices. Let rest in the fridge for at least an hour.
Grind the meat mixture using a medium die on your meat grinder. If your room is warm, put a bowl of ice under the bowl you are grinding into. Add the red wine vinegar and red wine and mix very, very well.
Test the seasonings by frying up a couple of small sausage paddies. (my favourite step!) If it's too course, you can put it through the grinder a second time, but be careful not to lose the wonderful texture.
Put the sausage back into the fridge while you set up the sausage stuffer. Cut your sausage casings into manageable lengths. I do about 1 meter at a time. Soak the sausage casings in hot water. Run a bit of hot water through the casings to remove the salt.
Stuff the casings and pinch and twist every 4-5 inches to make links.
I usually also put a couple pounds of sausage meat into the freezer with no casings to use in recipes.
Freeze whatever you are not going to use in the next day.