Homemade V8 Juice

I don’t know about you, but our vegetable garden is officially in full bloom. We are picking tomatoes, like big bowls of them, every day, along with cucumbers, beans, peppers, chilies, and broccoli, and I love every minute of it. It’s something I like doing after work, and at the end of the week I look at all of the bowls of tomatoes, peppers, and chilies, and think of things to make with them. So on a recent trip to our local farmer’s market, and while as was chatting it up with a couple of the local farmers, a lady approached them and asked to buy a huge basket of tomatoes. Of course I was going to ask this lady what she was going to do with all of those tomatoes, and her response was ‘I batch out large quantities of spicy v8 juice for bloody mary’s for football season’. As one of the farmer’s chimed in regards to the same process, I was intrigued to say the least.

So as I went back home, I decided to give my take on a v8 style juice, and man oh man was it ever good, and fresh to boot.

Homemade V8 Juice Recipe

    Homemade V8 Juice Recipe

This recipe, as it may not be the prettiest of juices, is not only easy to make, put it has just the right amount of spice (in my opinion) and you know that you put all of that fresh produce into it.

Let’s get started.

  • 1 lb of tomatoes (I used a variety from my garden)
  • 1 whole green bell pepper, diced
  • 1/2 whole red onion, quartered
  • 1 serrano chili, chopped (remove seeds if you do not want it too spicy)
  • 1/2 bunch flat leaf parsley, roughly chopped
  • 1 tbsp worchestershire sauce
  • generous pinch of salt
  • 1/4 tsp cracked black pepper
  • 2 cups of water, divided

To a medium sized saucepan, add 1 cup of water and all remaining ingredients. Bring to a simmer, and cook for about 30 minutes, covered.

Remove the cover, add in the remaining cup of water, give a good stir, then remove from the heat and let it cool for about 15 minutes.

Homemade V8 Juice Recipe
Homemade V8 Juice Recipe

Add the mixture to a blender, and blend until you think everything is nicely pureed.

Next you will need to strain the mixture. I use a chinois but if you do not have that then try and use a fine-mesh sieve, and place in a large mason jar. Discard or compost the remaining solids.

Chill the juice in the refrigerator, and when you are ready to serve, pour over some ice or a virgin bloody mary, or add a bit of vodka if you are making a cocktail.

The result is really, really good. I typically have to add stuff to my v8 drink to make it a bit spicy, but this combination was perfect. So if you are looking to use up some of those vegetables from your garden, or better yet supporting your local farmers, then give this one a shot. It’s well worth it. Hope you enjoy!

Homemade V8 Juice
Author: 
Recipe type: Juice
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 1 lb of tomatoes (I used a variety from my garden)
  • 1 whole green bell pepper, diced
  • ½ whole red onion, quartered
  • 1 serrano chili, chopped (remove seeds if you do not want it too spicy)
  • ½ bunch flat leaf parsley, roughly chopped
  • 1 tbsp worchestershire sauce
  • generous pinch of salt
  • ¼ tsp cracked black pepper
  • 2 cups of water, divided
Instructions
  1. To a medium sized saucepan, add 1 cup of water and all remaining ingredients. Bring to a simmer, and cook for about 30 minutes, covered.
  2. Remove the cover, add in the remaining cup of water, give a good stir, then remove from the heat and let it cool for about 15 minutes.
  3. Add the mixture to a blender, and blend until you think everything is nicely pureed.
  4. Next you will need to strain the mixture. I use a chinois but if you do not have that then try and use a fine-mesh sieve, and place in a large mason jar. Discard or compost the remaining solids.
  5. Chill the juice in the refrigerator, and when you are ready to serve, pour over some ice or a virgin bloody mary, or add a bit of vodka if you are making a cocktail.
  6. The result is really, really good. I typically have to add stuff to my v8 drink to make it a bit spicy, but this combination was perfect.

 

Homemade Strawberry Milk

Growing up, I loved strawberry milk. As most kids loved chocolate milk, I leaned more on the strawberry milk. Heck, I even loved Franken Berry cereal, only to be done with the actual cereal and be left with the strawberry milk. Genius. So as our local farmer’s market has been selling these amazing strawberries, I decided to pick up a bunch of them and make something with them before my daughter ate all of them. Yes, that happened. When I bought my first quart of them, and went to the store to pick up a couple of ingredients, I returned only to find two of them left. I was flabbergasted. That being said, I made to secure the next bunch of freshly picked strawberries and asked if my daughter would like to help making some homemade strawberry milk, something she loved as well. Who knew?

Homemade Strawberry Milk Recipe
Homemade Strawberry Milk Recipe

If you love store bought strawberry milk, you are going to love this one. Simple, easy, and delicious, plus you know what’s going into it.

Let’s get started.

Ingredients:

  • 1 pound strawberries, trimmed and sliced
  • 1/2 cup of regular sugar
  • 1/2 cup of buttermilk
  • 4 cups of milk

Start by adding everything to a blender, and blend until everything is nice and smooth. You do not want any strawberry chunks in your milk. If you do, more power to you, but I know my kids would not want anything to do with that. If you feel like straining your milk, feel free, to remove any small chunks of strawberries, but I have been using a Ninja blender, and that thing does amazing things to blend.

Once blended, store in a pitcher, chill in the refrigerator, until nice and cold, then serve.

For one, there is nothing like simple ingredients that make something so delicious, and two it is great to show your kids how things are made. This strawberry milk was perfect, and we pretty much had it done within a couple of days as it was that good. If you are looking for something simple and delicious, give this one a try. It’s awesome. Hope you enjoy!

Rhubarb Jam

Rhubarb has been in abundance at our local farmer’s market these last few weeks. We purchased a plant last year and are waiting to harvest the rhubarb, most likely next year, so I decided to buy some from our favorite farmers. When growing up, we had a small rhubarb patch in the backyard, and I recall eating it raw for the most part. It was sour and extremely tart, and as a kid that was right up my alley. However later as I began to experiment with rhubarb, I knew that cooking this vegetable down with sugar was the route to take. So with this recent batch, I decided to make a simple rhubarb jam, and I am glad that I did. We’ve been using this jam on toast for breakfast, as well as drizzles over cheese and crackers. It has that perfect balance of sweet with subtle tartness that has you wanting more.

Simple Rhubarb Jam Recipe
Simple Rhubarb Jam Recipe

Let’s get started.

Ingredients:

  • 1 large Ball’s canning jars, boiled in water for 5 minutes
  • 4 large ribs of rhubarb, cleaned, and diced
  • 3 1/2 cups of sugar
  • 1 1/2 cups of water
  • 1 lemon, zest only
  • pinch of salt

Start by adding the rhubarb, sugar, water, and lemon zest to a large stock pot. Let that mixture rest in the pot, off of the heat, for about an hour to let things meld. Heat the pot over medium heat, and stir, cooking for about 20 minutes, letting it come to a small boil. Continue to stir.

Simple Rhubarb Jam Recipe
Simple Rhubarb Jam Recipe

Continue to cook until your jam begins to thicken. Make sure you stir the rhubarb frequently to prevent the sugars from burning on the bottom.

Once thickened, I use a stick blender and blend this all together to pulse and blend the softened chunks of rhubarb. This also thickens the jam into a perfect consistency.

Simple Rhubarb Jam Recipe
Simple Rhubarb Jam Recipe

Once blended, carefully pour into the sterilized jars, let cool, then seal and place into the refrigerator to chill. Once this has fully chilled, do as you please. We’ve been using the rhubarb jam on toast, peanut butter sandwiches, and drizzled over soft cheese. It’s good. REALLY, REALLY GOOD.

Ham, Bacon, and Potato Quiche

Are you like me, and love a good hearty breakfast? Well if you are, then this one is going to be right up your alley. I love a good quiche because it is something that not only is great for breakfast, but it makes for a great item for brunch, lunch, or dinner. It wasn’t long ago when I decided to come up with this recipe as I was the first one to awake on Sunday morning, and get things going for breakfast. I figured I would make this ham, bacon, and potato quiche and get a good hearty breakfast in for my wife and kids. I knew that most likely my oldest, which was true, would not even consider this as he does not like eggs, but the others would most likely devour it.

Ham, Bacon, and Potato Quiche Recipe
Ham, Bacon, and Potato Quiche Recipe

This whole recipe really started from the idea of cooking bacon, and crisping up thinly sliced potatoes in that bacon fat. Sometimes that is all it takes. Let’s get started.

Ingredients:

  • 6 slices of bacon, cooked until crisp, chopped
  • 1 russet potato, skin on, thinly sliced
  • 1 small onion, diced
  • 6 eggs, beaten
  • 3/4 cup of heavy cream
  • 1 tbsp butter
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of deli ham, chopped
  • 1 cup of 1 cup peas

Start by cooking your bacon on medium heat in a large skillet. The beauty about this one is that everything is done in the skillet. Once the bacon is cooked to your liking, remove the bacon and chop it. Reserve half of the bacon fat. Add in the ham, onions, and cook for a few minutes. Remove the ham and onions from the skillet with a slotted spoon, and set aside.

Preheat your oven to 375 degrees.

Return the skillet to the heat, reserve any leftover bacon fat, and add the butter. Lay down the thinly sliced potatoes, covering the bottom of the skillet.  Cook the potatoes, lifting them up from time to time, until they are nice and crisp.

During this time, beat the eggs with the heavy cream. Add in the crumbled bacon, onion, ham, peas, and cheddar cheese. Mix gently with a fork, then add to the top of the potatoes in the skillet.

Place the skillet in the oven and cook for about 35-45 minutes or until the eggs are cooked through and lightly browned on top.

Slice the quiche into pie like slices and dig in. This is definitely a hearty meal, and one that is packed full of flavor. You can eat this warm, or even at room temperature, which also lends to be great for leftovers, and what is not to love about any of that! Hope you enjoy.