tag:blogger.com,1999:blog-67341024893157318862024-03-05T03:33:34.434-08:00Susan Can CookFood Fit for SharingSusanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.comBlogger227125tag:blogger.com,1999:blog-6734102489315731886.post-58496753129194994062017-08-05T13:27:00.001-07:002017-08-05T13:27:39.414-07:00Random Food Fridays - Roasted Dinner Template<div class="separator" style="clear: both; text-align: center;">
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Here in Sacramento, summer days can reach "a hundred and sh*t" degrees" as Mr. Dwayne so colorfully called it. We seldom use our oven during the summer months, but some summer fruits and veg demand that we shut the kitchen door and just turn it on. Think about it - pie, cobblers and crumbles are just a few of the reasons to risk a heat stroke. This dish is a savory reason to turn on your oven. Luckily, it will only be on for about 30 minutes and then you will have a yummy dinner to take to other, the more temperate, parts of your home. </div>
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One of the beautiful things about this dish is that it is really a method by which you can use nearly any set of flavors. In this example, I have used Indian flavors - chutney and yogurt marinate and veggies tossed in olive oil and a spicy curry powder seasoning. Look below for a list of flavor profiles that will serve you well.<br />
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I have used 4 boneless, skinless chicken thighs for this recipe. They cook perfectly in a 400 degree oven in 25 minutes. The summer vegetables I've used are cut into pieces about 1 x 1/2 inch square. These also cook to just tender-crisp in 25 minutes. You could also use this method with other cuts of meat or bone-in chicken, but it may take a bit longer and you will have to adjust the veggie size to compensate. I give you permission to experiment!<br />
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If you have not used parchment paper before, put it on your shopping list right now. Nothing sticks and clean up is easy-peasy. Mr. Dwayne appreciates this a lot! Another thing he appreciates is that, if you split this recipe down the middle, it is less than 500 calories for a plate full of yum.<br />
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<b>Roasted Dinner - Indian Flavor</b><br />
4 Boneless, skinless chicken thighs<br />
1/4 cup plain yogurt<br />
1 tbsp. coriander and garlic chutney<br />
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6 cups mixed veggies (summer squash, cherry tomatoes, 1/2 large sweet onion, 1 red bell pepper)<br />
2 tbsp. olive oil<br />
1/2 to 1 tsp. curry blend or garam masala<br />
salt and pepper to taste (a couple of good grinds of each)<br />
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Combine the chicken, yogurt and chutney and massage it a bit to combine and completely coat the chicken. Let stand in the refrigerator 4 hours or over night. (Longer is better.)<br />
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When you are ready to cook, pre-heat the oven to 400 degrees and use the convection roast setting, if you have one.<br />
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Wash and dry the veg and cut up into pieces that will all cook in about the same amount of time - mine were all cut to just about match the size of the cherry tomatoes. Toss the veggies with the olive oil, curry powder and salt and pepper.<br />
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Line a baking sheet (one with a edge) with parchment paper. Place the chicken in a single layer down the middle of the baking sheet. Place half of the veggies on each side of the chicken. Roast in the pre-heated oven for 25 to 30 minutes, depending on the thickness of the chicken. What you see here was done in 25 minutes.<br />
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This serves 2 people at my house. Maybe 4 at yours.<br />
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Other Flavors:<br />
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<u>Chicken Marinade Veggie Seasoning (Olive Oil + S&P)</u><br />
Artichoke tapenade, lemon juice, Garlic & herb and Italian seasoning<br />
Olive oil and garlic<br />
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Lime juice, cumin, ancho chile powder, Cumin, garlic and herb seasoning, squeeze of lime<br />
garlic, olive oil, salt & pepper, a little sweetener<br />
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Teriyaki sauce + extra garlic and grated ginger Garlic & herb seasoning , 5 spice powder<br />
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Favorite vinaigrette with smoked paprika Garlic & herb seasoning and smoked paprika<br />
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Let me know if you think up any more!<br />
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<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-3907099405026201882017-06-05T21:55:00.002-07:002017-06-05T21:55:29.554-07:00Mulberry and Lime Jam<div class="separator" style="clear: both; text-align: center;">
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Our drought-busting winter has borne many sweet fruits. It is hard to believe how lively things can feel with green grasses left on the hills and moisture remaining in the air. This is June and I have seen bogs and ponds in the Bay Area and wild flowers remaining in the valley. Everything (including me) feels refreshed and ready to engage in enthusiastic growth. This wonderment of water has resulted in lots of big, juicy mulberries.<br />
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Mulberries used in landscapes are usually fruitless. I get this. These berries are loved by birds and other wildlife and lead to masses of purple poo. In fact, my father-in-law drove me around in a golf cart to pick the berries you see here. I used to go out with an old sheet, plastic bags over my feet and covered from head to foot to pick these. We would shake the tree and let them fall into the open sheet. This is still a fast way to get lots picked, but we chose for tidy rather than quick. Even so, I got one stuck in one of the treads in my sneakers and made quite a mess before I got it all out.<br />
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Mulberries have a unique flavor and aroma. The seeds are small and crunchy, rather like fig seeds. They are sweet and not acidic, so additional acid must be added to make them safe for canning. I decided to use lime as a companion flavor and acidifier. There are no directions for using mulberries on the low sugar Sure Jell direction sheet, so I loosely followed the directions for blackberries, which these resemble. However, when I mashed them, they did not release very much juice, so I added 1 cup of water along with 1 cup of fresh squeezed lime juice.<br />
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So, aside from the purple-poo-stain factor, these berries have one other problem - tiny stems that cling with a bond much stronger than the berries themselves. When they break away from the tree, the little stems remain attached. I have found that if I try to pluck the stems off, I just end up with a hand full of crushed fruit. So, today, I sat and listened to an audio book and snipped them off with a pair of scissors. It's well worth the effort.<br />
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Sunday Jam = Monday Toast</div>
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<b>Mulberry & Lime Jam</b></div>
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4 cups stemmed and crushed mulberries</div>
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1 cup freshly squeezed lime juice</div>
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1 cup water</div>
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4 cups sugar</div>
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1 package of reduced sugar Sure Jell</div>
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Prepare 8 jars, lids and rings and the boiling water bath.<br />
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Combine the fruit, lime juice and water in a large pot. Combine 1/4 cup of sugar out of the four cups sugar and mix it with the pectin powder. Stir into the fruit and bring to a boil. Once boiling, add the remaining sugar and return to a boil. Boil for one minute and remove from heat. The Sure Jell packet directs that the mixture be brought to a full rolling boil - one that cannot be stirred down. I found that this jam thickened quickly and brought it to a simple boil and boiled for one minute. The set is perfect.<br />
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Skim and foam. Ladle into hot, sterilized jars. Wipe rims and top with lids and rings. Tighten just to finger tightness and process in the boiling water bath for 10 minutes. Carefully remove to a towel-lined tray to cool. Let stand overnight. Wipe the jars of any remaining moisture and label.<br />
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Makes 7 1/2 Half-Pint jars</div>
Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com1tag:blogger.com,1999:blog-6734102489315731886.post-42938244304162781612017-04-21T19:01:00.001-07:002017-10-08T17:54:34.264-07:00Random Food Fridays - Ground Turkey Stir Fry<div class="separator" style="clear: both; text-align: center;">
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Cabbage and Ground Turkey, for the WIN!</div>
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Since Mr. Dwayne is off of carbs, this has become one of our frequent weeknight dinners. It can be made with any kind of protein, but we especially like the ground turkey. I tend to use whatever veggies I have available, but cabbage is a must.</div>
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What makes this dish special is the sauce. It's a weird amalgam of Americanized Asian flavors that really works. Change everything else, but keep the sauce in tact. (You won't mind having all these good things on hand! I promise!)<br />
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This makes 3 servings at 500 calories each.<br />
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<b>Ground Turkey Stir Fry</b><br />
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For the Sauce:<br />
2 tbsp. soy sauce or Tamari<br />
2 tsp. Worcestershire sauce<br />
2 tbsp. Ponzu<br />
1 tbsp. Yoshida sauce (think teriyaki syrup)<br />
2 tbsp. catsup<br />
1 tsp. Sesame Oil<br />
1 tsp. fresh grated ginger<br />
2 cloves garlic, peeled and crushed<br />
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Stir and set aside.<br />
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For the stir fry:<br />
1 lbs. ground turkey<br />
1/2 a yellow onion, sliced<br />
2 carrots, sliced thin on a diagonal<br />
6 cremini mushrooms, cleaned and sliced<br />
1/2 head of green cabbage, cored and roughly chopped<br />
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1 tbsp. arrowroot or cornstarch and 1/4 cup water, if needed to thicken<br />
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Heat your wok or a large skillet on high. Spritz with some non-stick spray or coat with a thin layer of peanut oil. Add the ground turkey and break it apart with a spatula. Add the sauce and stir through. Add the onions, carrots and mushrooms. Stir and cook until the onions are just getting translucent. Add the cabbage. Cook just a few minutes more, until the cabbage is tender-crisp.<br />
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If your veggies have released a lot of juice, make a quick slurry with either arrowroot or cornstarch and cold water. Mix until no lumps appear. Add to the stir fry and toss over the heat until the sauce has thickened. This takes only moments.<br />
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Serve immediately sprinkled with sesame seeds. Add cashews if you want to live it up!<br />
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<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-23311002265068797412017-04-07T21:05:00.000-07:002017-04-15T18:46:30.050-07:00Random Food Fridays - Crunchy Ham and Pea Salad<div class="separator" style="clear: both; text-align: center;">
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When I asked Mr. Dwayne if he liked jicama, he wasn't sure what I was talking about. "Hiccough wha???"<br />
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Turns out he likes it. He likes it a lot in this salad. With sweet peas and sweet crunchy jicama, you may be surprised to learn that the carbs in this salad are very reasonable. This recipe makes two meal-sized servings, each one coming in at 300 calories and 22 grams of carbs. Salty, sweet, crunchy and satisfying for around 300 calories? I'll take it!<br />
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The inspiration for this dish came from <a href="http://eatfresh.org/recipe/salads/vegetable-salad-tangy-avocado-dressing#.WOhU-SPyA00">this recipe</a> at <a href="http://eatfresh.org/">eatfresh.org</a>. I ran across this web site while doing some some research on CalFresh (the program formerly known as Food Stamps). My job entails a lot of research into the laws, rules and regulations around welfare programs. Much of what I do for my work entails taking dry legal jargon and turning it into something regular folks can understand. Imagine my delight when one click brought me to the colorful and fun EatFresh web site. I must confess that I spent a bit longer than necessary exploring all the good ideas.<br />
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I changed their recipe to my tastes and added cubed ham to make it a main course. I also used less lettuce. A chunky salad will hold up better, once dressed, than will a lettuce salad. It's easy to scoop some onto a bed of lettuce for serving rather than tossing the lettuce in with everything else. Likewise, you could serve this without any lettuce at all. I think that would actually be best for a pot luck.<br />
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<b>Crunchy Ham and Pea Salad</b><br />
1 cup diced ham<br />
1 1/2 cups frozen sweet peas, thawed<br />
1 1/2 cups diced English cucumber, do not peel<br />
1 1/2 cups diced jicama, do peel!<br />
1 tbsp. minced shallots<br />
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For the dressing:<br />
1/2 a ripe avocado<br />
juice of 1/2 a lime<br />
1/4 tsp. salt<br />
1/4 tsp. garlic & herb seasoning<br />
2 tbsp. mayonaise<br />
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Dice the ham, cucumber and jicama into small cubes, all about the same size. Mince or thinly slice the shallots. Toss together and set aside.<br />
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To make the dressing, place all dressing ingredients into a bowl and use a fork to mash the avocado and mix until a smooth consistency is reached.<br />
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Toss everything together. Serve and enjoy!<br />
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<span id="goog_276072046"></span><span id="goog_276072047"></span>Update - I took this to a pot luck and I would now recommend that you serve this with lime wedges and toasted pepitas. Yum!<br />
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<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-75785094504482312282017-03-19T15:50:00.000-07:002017-03-19T15:50:25.415-07:00Blood Orange Mimosa Jelly<br />
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Here is my contribution to the March Food in Jars Mastery Challenge: </div>
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Blood Orange Mimosa Jelly!</div>
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I favor jams, as they feature the distinctive texture of each fruit. Jelly is reliant on flavor alone to make it special. Sure the set may be a challenge, but the flavor is what will make it a star and make your lucky friends sink into pleasure when they taste it. This one is a winner. I'm excited to think about all the cocktails that may become delicious jelly! Margarita! Rose Garden! Mojito! As long as there is a citrusy tang to bring enough acidity to the recipe, it's a GO!<br />
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I purchased these beautiful blood oranges at my local farmer's market. Citrus and winter veg are still the primary offerings in early Spring. This recipe starts with 3 pounds of blood oranges and two Meyer Lemons. If you don't have one of those squeezy things, shown above, it is high time you do!<br />
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That gave me about 2 1/2 cups juice, before straining.</div>
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Strain the juice through layers of wet cheese cloth or a jelly bag. Be patient and just let it drip.</div>
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Add Prosecco to equal 5 1/2 Cups. This took my whole bottle.</div>
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Use the directions for Grape Jelly on the Low Sugar Sure Jell Pectin and...</div>
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Yum! </div>
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It's so pretty too!</div>
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<b>Blood Orange Mimosa Jelly</b></div>
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3 lbs. whole blood oranges</div>
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2 Meyer Lemons - about 1/2 cup juice</div>
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1 bottle Prosecco</div>
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(All to equal 5 1/2 cups total juice)</div>
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3 1/2 cups sugar</div>
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1 pkg. Low Sugar Sure Jell Pectin</div>
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Prepare 8 half-pint jars and lids and a boiling water bath. </div>
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Measure the juices and Prosecco to equal 5 1/2 cups total. Place into a large pot. Measure 3 1/2 cups sugar. Remove 1/4 cup of the measured sugar into a small bowl and stir in the contents of the pectin packet. Stir the sugar and pectin mixture into the juice and bring to a boil. When it has reached a full. rolling boil, stir in the remaining sugar. Return to a full, rolling boil and boil for 1 minute exactly. Remove from the heat and skim any foam.</div>
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Ladle into hot, prepared jars and process in the boiling water bath for 10 minutes. Remove carefully and let stand, undisturbed, until the lids pop. </div>
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Makes about 8 half pints.</div>
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The cook's reward!</div>
Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com8tag:blogger.com,1999:blog-6734102489315731886.post-87922670859985111402017-02-18T09:34:00.003-08:002017-02-18T09:39:27.491-08:00Mastery Class - Citrus Herb Salt<div class="separator" style="clear: both; text-align: center;">
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The <a href="http://foodinjars.com/2017/01/food-jars-mastery-challenge/">Food In Jars Mastery Challenge </a>for the month of February is salt preserving. I made two items for this challenge - salt preserved Meyer lemons and this citrus herb salt. From my facebook feed, I'm guessing that thousands of households across the world have salt preserved lemons for the first time. I won't post a recipe here because it is a process that is easy to find and duplicate. For me, the real challenge will be making food around those salt preserved lemons. I hope to share some of the successful uses here.<br />
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I decided to try an herb salt because I have really enjoyed dry brined poultry. The flavor components in this mixture are very similar to what I use when I <a href="http://susan-susancancook.blogspot.com/2013/12/holiday-turkey-dry-brined-and-butter.html">dry brine turkey</a>. Making the dry brine is a bit of a production, so I thought, <i>Why not make it and dry it and have it ready all the time? </i><a href="https://www.blogger.com/"></a><br />
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Depending on the humidity in your home, when you make this, you may have to use your oven to help in the drying process. It has been very rainy and humid in my world, so I ended up using the oven once at the beginning of the drying and once again just to finnish it off. The mixture spent about a week in a back bedroom, near the furnace, in between. Leaving it out for a week did not reduce the flavor or aroma at all. It is wonderful!<br />
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You can use this to dry brine, by coating the meat and letting it sit in the fridge for a time. The thinner the meat, the less time it takes for the flavor to penetrate. These boneless, skinless chicken thighs were seasoned in the morning and then cooked after work. For a turkey, I will let it sit for several days. If you really coat the meat, you will want to rinse it of the excess salt and pat dry before cooking. If you sprinkle it lightly, like you would a seasoning salt, you can leave it on. </div>
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These thighs got simply pan seared, until cooked through, and served with fried cabbage. Mr. Dwayne thought it superb.<br />
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<b>Citrus Herb Salt</b><br />
1/2 cup citrus zest - I used Meyer lemon and Satsuma mandarins<br />
3 fat cloves of garlic<br />
1 tbsp. minced dry onion<br />
1 cup roughly chopped parsley - I included the stems<br />
1/4 cup fresh sage leaves<br />
2 tbsp. fresh rosemary leaves<br />
1 tbsp. freshly cracked black pepper<br />
1 1/2 cups coarse Kosher salt, divided<br />
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Place everything except 1/2 cup of the salt in a blender or food processor and process until well ground and blended. Remove from the processor and stir in the 1/2 cup of salt. (My Vitamix ground this so finely, that I wanted to add a little more granulated texture back into the mix. If your food processor is not so aggressive, you can add everything at once.)<br />
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Spread the mixture, in a thin layer, on a parchment lined cookie sheet. To dry, either set in a warm, dry place until completely dry or assist the drying process by using your oven. I placed mine in the oven, at 200 degrees, for about 10 minutes, turned the oven off and left it in the oven until cool. I had to do this process twice.<br />
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If you have any of those little silicone sachets from some other food product, you can add it to the storage jar to prevent caking. This makes 2 1/2 cups of salt. I keep a small jar by my stove and the remainder in the fridge.Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com2tag:blogger.com,1999:blog-6734102489315731886.post-87222405224196485052017-02-13T18:16:00.000-08:002017-02-13T18:58:52.327-08:00Meyer Lemon and Vanilla Jam<div class="separator" style="clear: both; text-align: center;">
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Tired of marmalade? Need some zest for other purposes? This may be the jam for you!</div>
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I have a little dwarf Meyer Lemon in a pot on my back patio. It has been a hero the last couple of years, but seems to be taking a break. I had more than 40 lemons from it last year. This year, not so much. Lucky for me, my dear friends, Bill and Marina moved in to new home with their own Meyer Lemon tree and they brought me a giant shopping bag full! What you see in the photo above, is about half of what Marina brought to me a couple of weeks ago.<br />
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Note to Self: Do not attempt to dry citrus peels during the monsoon season. Green mold will result.</div>
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I really like dried lemon zest for a number of uses. I use it in herbal teas and grind it up with salt for dry brining. It's just good stuff to have around. So, my plan was to use these lemons to make dried zest and frozen cubes of lemon juice. The tray above gave me a bunch of zest strips and one gallon size bag of cubes. I also had plenty left to make this jam. Unfortunately, the zest, left to air dry, picked up green mold and was a loss. California has been in a serious drought for over four years. This year, we're having major flooding. I now know that humidity makes a big difference when attempting to air dry. Sigh.<br />
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Yummy juice for later! </div>
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The Meyer lemons I have used have been pretty soft when ripe. Unlike limes and Eureka lemons, they are very hard to cut into clean segments because of the softness and the number of seeds. To get around this, you need a very sharp knife and patience. I cut away the pith, then held the lemon upright and cut down so that the edges of the segments are removed from the tough, seedy center. Whenever you are cutting soft juicy fruits, do use a pan under your cutting board to capture the juice that gets away.<br />
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This batch takes 5 cups of lemon pieces and juice. This will take 10 to 15 lemons, depending on the size. I added some of my <a href="http://susan-susancancook.blogspot.com/2014/06/small-batch-pectin-booster.html">pectin booster</a> to help the set and one vanilla bean. The vanilla bean softens and enhances the zing of the lemons and makes this jam beautifully aromatic.<br />
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<b>Meyer Lemon and Vanilla Bean Jam</b><br />
5 cups prepared Meyer Lemon pieces and juice<br />
1 vanilla bean, split and scraped<br />
1 cup <a href="http://susan-susancancook.blogspot.com/2014/06/small-batch-pectin-booster.html">pectin booster</a> or a bundle of lemon seeds in a sachet<br />
5 cups sugar<br />
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Prepare 7 half pint jars, lids and rings and your boiling water bath.<br />
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After preparing the fruit, add the split vanilla bean, pectin booster and sugar. (You may pop this in your refrigerator for up to a week, if you don't have time to do the processing on the same night you cut up the fruit.) If you wish to use a sachet of the lemon seeds, save them as you prepare the fruit and keep them separate from the fruit until you start the cooking process. If you don't mind a deeper bitterness from the seeds, you can throw them in earlier. Most of my fussy processes are designed to keep the bitterness at bay.<br />
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When you are ready to can, start your boiling water bath. Place the fruit mixture in a large pot and bring to a boil. Place a few saucers and tea spoons in the freezer for performing the "plate test" later.<br />
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If you are using pectin booster, be sure to watch your stove, as the apple pectin will often foam up more vigorously than plain fruit. When the jam comes up to 220 degrees, remove a spoon and saucer from the freezer and scoop out some of the jam. Place it back in the freezer for a couple of minutes. Turn the jam off or on low while you await the test. Remove the saucer and push the jam with your finger. If the surface wrinkles, it is done!<br />
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Remove the jam from the heat and remove the vanilla bean. Skim off any remaining foam. Sterilize the jars in the boiling water bath for 5 minutes and drain. Give the jam a careful stir to distribute the solids, then carefully fill the jars, leaving 1/4 inch head space. Wipe rims and top with lids and rings. Finger tighten and process in the boiling water bath for 10 minutes. Carefully remove from the boiling water bath and place on a towel lined tray. Leave undisturbed until they pop! Makes 7 half pints and some for your snack!<br />
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<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com2tag:blogger.com,1999:blog-6734102489315731886.post-35307321075850204262017-02-05T14:47:00.000-08:002017-02-05T21:45:06.985-08:00Oat Bran Muffins - Lower Carb, All Real, All Good<div class="separator" style="clear: both; text-align: center;">
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In August of 2016, Mr. Dwayne was diagnosed with type 2 diabetes. It was not something that was on our radar, but probably should have been. We'd both gained weight over the last few years of extreme stress and deaths in our family. I have to admit, we often took what I call "The Ice Cream Cure." Hey, carbs work. Emotional eating happens because, in the short term, it works. </div>
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I've always been for real food. Lots of fruits and veggies. I like to eat things that have some life force in them - things that have been alive recently. I thought our diet was pretty good. I do take time to cook from scratch on most occasions. But, then, mmmmm, the ice cream. </div>
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I came of age cooking for my family during the low-fat craze. Some of my favorite recipes come from <a href="https://www.amazon.com/Jane-Brodys-Good-Food-High-Carbohydrate/dp/0393331881">Jane Brody's Good Food Book: Living the High Carbohydrate Way.</a> I learned about beans and rice and combining plant proteins. I learned how to use various whole grain flours and traditional baking methods from <a href="https://www.amazon.com/Laurels-Kitchen-Bread-Book-Whole-Grain/dp/0812969677/ref=sr_1_1?s=books&ie=UTF8&qid=1486332089&sr=1-1&keywords=laurel%27s+kitchen+bread+book">Laurel's Kitchen Bread Book</a> - which remains a classic resource. While all this is pretty healthy, it doesn't suit the needs of my family now.</div>
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Now, I have to learn to cook a different way - fewer carbs, carefully selected, in small portions. </div>
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My initial forays into the online world of "low carb" revealed a lot of meat and dairy and treats with artificial sweeteners. Some advocated "no carb" or "keto" - an extreme approach that seems to be about weight loss more than health. It all seemed out of balance to me. Yet, we needed to take action and improve my sweetie's health fast. </div>
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We did eat more animal protein and dairy than usual. It made the first few weeks fairly painless for Mr. Dwayne, who did not have to give up his favorite foods. After a few weeks of this, I was dragging and cranky. Super low carb was not a viable or sustainable option for me. I added in a few more fruits and whole grains. Mr. Dwayne lost weight quickly. </div>
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Here we are, 5 months later. Mr. Dwayne has lost 45 pounds and I have lost 20. I've been working on better fitness, with Zumba classes and a gym membership. Overall, we've found a better balance in our diet and we both feel better. The joke at our house is that cabbage is the new potato. </div>
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The only thing that did not go well were Mr. Dwayne's cholesterol numbers. They went up 10 points in that 5 months. Not the good kind either. So, we had to change again. Minimal cheese and limited red meat and processed meat. Lots more veg. So far so good. </div>
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I've been searching for a way to get more water soluble fiber into his diet. This type of fiber is proven to assist with heart health, gut health and in lowering cholesterol. The problem is, he hates beans and only likes oatmeal in the form of cookies. So, I set out to find a way to get him the fiber in a way that is full of flavor and nutrients and low in carbs. Most of the oat bran muffin recipes online have lots of sugar, plus white flour. Low carb muffins seem to all have artificial sweeteners. By combining a few recipes and doing a lot of testing, I think I finally hit the mark.</div>
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This recipe makes 12 muffins, which have 111 calories each, with 15 grams of carbs and 7 grams of sugars. According to the <a href="http://www.diabetes.org/mfa-recipes/about-our-meal-plans.html">American Diabetic Association </a>and his meals should have 45 to 60 grams of carbohydrates. The nutrition and diabetes management classes with our health provider suggest that each meal should be under 45 grams. Mr. Dwayne considers a serving for breakfast to be 2 muffins, keeping his carbs well within the 45 gram limit.<br />
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Because they don't rise as much as traditional cake-like muffins, you can fill the muffin cups nearly to the top. You can line the cups with papers or with non-stick spray. I like the crust, so I don't use the papers, even though clean up is easier that way.</div>
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Flat topped, but flavorful and moist. They are lightly sweetened with banana, blackstrap molasses and raisins - all highly nutritious foods. I know Mr. Dwayne will enjoy them. We'll find out how they work in the next few months!</div>
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<b>Oat Bran Muffins</b></div>
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1/2 cup raisins plus boiling water</div>
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2 cups Oat Bran hot cereal</div>
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2 tsp. baking powder</div>
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1/2 tsp. salt</div>
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1 tsp. cinnamon</div>
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1 mashed ripe banana (about 1/2 cup)</div>
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2 tbsp. oil (I used olive oil)</div>
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2 tbsp. black strap molasses</div>
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1 egg</div>
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1 cup milk</div>
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Preheat the oven to 325 degrees. Line or grease a standard muffin tin.</div>
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Place the raisins in a heat proof bowl and cover with boiling water. Set aside.</div>
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Combine the Oat Bran, baking powder, salt and cinnamon. Set aside.</div>
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Mash the banana and add the oil, molasses and egg. Whisk to combine. Whisk in the milk. </div>
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Drain the raisins. Stir the milk mixture and raisins into the oat bran mixture until moistened. Evenly distribute between 12 muffin tins. Bake in the preheated oven for 20 minutes. Remove from muffin tin to cooling rack immediately. Enjoy!</div>
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<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com1tag:blogger.com,1999:blog-6734102489315731886.post-39396137593094073242017-01-29T20:22:00.000-08:002017-01-29T20:28:28.046-08:00Mastery Class - Grapefruit Marmalade with Honey and Mint<div class="separator" style="clear: both; text-align: center;">
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Pretty, right?</div>
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I've made a lot of marmalade. I love it. I searched my blog and found I have made at least 7 varieties. I make new batches of most of them each winter, when the citrus fruits come in and the kitchen is cool. </div>
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Marisa at <a href="http://foodinjars.com/">Food in Jars</a> has started a <a href="http://foodinjars.com/2017/01/food-jars-mastery-challenge/">Mastery Challenge</a>. I'm so excited, because I will get to refine my skills and learn new ones. The challenge for January is marmalade. I missed the deadline to make this an official entry, but I want to share it anyway. Next month is salt preserving and I'm already scheming. I'm grateful for the challenge to try new techniques. I may even screw my courage up enough to try pressure canning!</div>
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I scrubbed the fruit, peeled the zest and sliced it thin.</div>
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This marmalade submission was delayed for the best possible reason - vacation! I spent two weeks of January on the Big Island of Hawaii. Ahhhh..... When I returned, I visited Ms. Paula and saw that the grapefruit tree behind her apartment building had dropped a bunch of perfectly nice fruit. We scooped them up and I took them home. Fast forward one week, when I finally had time to do something about this literal windfall. I lost about a quarter of what I had gathered to the bruises that has begun to mold. The bruises only became apparent over time. If I had prepped the fruit sooner, I would not have lost so much. (I'm taking this lesson to heart, as I have many dozens of Meyer Lemons in my kitchen even as we speak!)<br />
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Combine the zest and 4 cups cold water.</div>
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Bring to a boil and simmer for 20 to 30 minutes. </div>
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While the zest simmers, cut away the pith and supreme the fruit.</div>
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Grapefruits are more bitter than most citrus. The fruit itself is bitter, not just the rind. By simmering the zest, much of the bitterness will be removed. For this recipe, I discarded the simmering water. For less bitter fruits, I often add some of this simmering liquid back into the recipe.</div>
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I spent some time thinking about what flavors might enhance grapefruit. I thought about the mint I like in citrus salads. I thought about the way people sometimes broil grapefruits halves with sugar to make a kind of caramel topping. Then I thought about honey. Grapefruit, honey and mint! And, it worked!</div>
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The prep happened one evening, then, off we went to bed.</div>
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After cooking, skim the foam and add the mint sprigs. They will add a bright flavor!</div>
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Remove the mint sprigs. Stir gently, fill the jars and process in the boiling water bath.</div>
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Yum!</div>
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<b>Grapefruit with Honey and Mint</b></div>
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About 10 Grapefruits - enough to result in 1 1/2 cups sliced zest and 4 cups segments and juice</div>
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4 cups Water</div>
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1 cup Honey</div>
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4 cups Sugar</div>
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1 Bunch of Mint</div>
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Scrub and dry the grapefruits. Peel just the zest. If your peeler is wide (like mine) stack and slice the zest. Place in a pot with 4 cups cold water and bring to a boil. Reduce heat and allow to simmer for 20 to 30 minutes.</div>
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Meanwhile, use a sharp knife to cut away the pith. Cut the segments away from the membrane. Do this with your cutting board inside a pan to catch the juices. Add the segments and juice to a large measuring cup. </div>
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Drain the zest and rinse with cold water. Add to the segments and juice. You should have at least 4 cups total. Add the honey and sugar and stir. Cover and place in the refrigerator until you are ready to can. </div>
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On canning day, prepare the boiling water bath and 6 half pint jars, their lids and rings. </div>
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Place the prepared marmalade in a large pot. Bring to a boil and continue to boil, stirring occasionally, until it reaches 220 degrees or until it passes the <a href="http://foodinjars.com/2017/01/check-set-plate-test/">cold plate test</a>. This will take 30 to 40 minutes. </div>
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While the marmalade is cooking, prepare the mint by washing it and tying it into a bundle with cooking string. </div>
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Remove the pot from the heat and skim off any foam. Use tongs to place the mint bundle into the mixture. Submerge it and stir gently. Allow to steep while you sterilize the jars in the the boiling water bath. </div>
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Remove the mint bundle and any leaves that may fall off. Stir gently to distribute the solids throughout the thick syrup. Fill the hot prepared jars, leaving 1/4 inch head space. Wipe the rims and cover with lids and rings. Process in the boiling water bath for 10 minutes. Carefully remove to a towel lined tray. Makes 5 half pint jars and a little left to use right away.<br />
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Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com2tag:blogger.com,1999:blog-6734102489315731886.post-59207105880406449442017-01-20T20:32:00.003-08:002017-01-20T20:35:26.616-08:00Radom Food Fridays - Fire Cider<div class="separator" style="clear: both; text-align: center;">
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Last year, after a bout of food poisoning, I caught everything. I had some kind of upper respiratory thing or another for nearly 6 months, including a bad case of bronchitis. I knew I had to get busy making myself well. My personal biosphere had gotten seriously out of whack. This is one of the things that really helped. I made this batch a few weeks ago, as Winter came in. By paying attention to my diet and exercise and consuming probiotics and this fire cider, I'm doing pretty darn well. There was a cold that went through my office like wildfire and I only had it in my nose for about 12 hours. I call that a win! Much better than last year!<br />
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There are many fire cider recipes around. I think it is best for you to make a concoction that suits your tastes and your needs. Some people add honey, for both its health benefits and flavor, but that just doesn't work for me. I was truly surprised at how much I like this fire cider as a savory ingredient. Mostly, I drink a tablespoon in warm water during my snack break at work. It is a lot like hot and sour soup and goes great with cheese and crackers. It also adds a nice zing to soups, sauces and salad dressings. It really is a kind of hot sauce and can be used in the same way.<br />
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Quality really counts here. Use only organic ingredients and use fresh, whenever possible. Your local health food store should have most of what you need. The directions will allow you to make a small or large batch. Purchase according to the size of your jar. The jar pictured above took 1 quart of ACV after being filled with the vegetables.<br />
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Fire Cider:<br />
Equal Parts, by weight:<br />
Garlic<br />
Onion<br />
Horseradish<br />
Turmeric<br />
Ginger<br />
Red Hot Peppers (I used Jalapeno)<br />
Whole Lemon<br />
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1 large bunch Italian Parsley<br />
<a href="http://bragg.com/products/bragg-organic-apple-cider-vinegar.html">Bragg's Organic Raw Unfiltered Apple Cider Vinegar</a><br />
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Thoroughly wash a large jar with a tight fitting lid. Set aside. Peel the onion, garlic and horseradish. Wash all the other vegetables, but do not peel. Cut into 1/4 to 1/2 inch chunks. Slice through the parsley about every 1 inch, including stems. Make a single layer of each item, repeating until you have filled the jar. Pour in the ACV to cover. Close tight and shake. Set in a cool place and shake once per day for about two weeks. The liquid may get cloudy and a sediment may appear. Don't worry - that is the active vinegar.<br />
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After about two weeks, strain the liquid into a measuring cup. Store in a thoroughly clean glass jar in the fridge. (I usually sterilize the jar by pouring a hot kettle over it.) This will keep in your refrigerator for quite some time. I've never had it spoil before I use it up. Because of the high acidity, I think it should keep nicely for two or three months.<br />
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Here's to your health!Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-88692108076146681292016-11-11T05:51:00.000-08:002016-11-11T05:51:32.689-08:00Random Food Fridays - Red Lentil Coconut Dahl and Raisin Almond Quinoa<div class="separator" style="clear: both; text-align: center;">
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It really is Fall here in the Valley. Our street-side leaf pick-up has begun. Chinese pistache and liquidambar trees are alight. Our big ol' plane trees are dropping their giant, leathery leaves. There is no nip in the air. Not yet. This is California, after all. We're expecting a high of 77 tomorrow. I'm ready for some chill!<br />
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I'm also ready for some soup! This dahl is not quite soup, but it is an amalgam of this <a href="http://www.undercovercaterer.com/2013/01/red-lentil-soup-recipe/">red lentil soup recipe from Under Cover Caterer</a> and t<a href="http://kiwiandbean.com/white-girl-dahl-indian-spiced-red-lentil-tomato-and-coconut-stew/">his recipe from kiwiandbean</a>. It is hearty and spicy and a little bit sweet. Like many of the recipes I share, this is one you can make your own.<br />
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Red lentils are easy to work with and a great dried legume for beginners. There is no presoaking and I've never had to do any of the sorting or washing that is necessary with larger beans.<br />
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Also, they are pretty.<br />
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We've been moving into lower carb eating these days. (More to come on that situation.) However, I know that I can never go so low-carb as to give up beans. This dish is full of fiber, nutrients and healthy fats and spices. This is my idea of real comfort food.<br />
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<b>Red Lentil Coconut Dahl</b><br />
2 tbsp. olive oil<br />
1 cup diced onion<br />
1 cup diced carrot<br />
1/2 cup diced red bell pepper<br />
2 large cloves of garlic, minced<br />
2 tsp. sweet curry powder (I like <a href="https://www.penzeys.com/online-catalog/sweet-curry-powder/c-24/p-108/pd-s">Penzey's</a>)<br />
1 tsp. turmeric powder<br />
1 tsp. dried ground cumin<br />
1 tbsp. fresh grated ginger<br />
2 tbsp. tomato paste<br />
1 15 oz. can diced tomatoes and their juice<br />
1 can full fat coconut milk (around 13 oz.)<br />
3 cups water<br />
1/4 cup unsweetened dried finely shredded coconut<br />
1 1/2 cups dried red lentils<br />
1 tbsp. lemon juice<br />
t tsp. hot sauce (I like <a href="https://tapatiohotsauce.myshopify.com/">Tapitio</a>)<br />
Salt and Pepper<br />
2 tbsp. butter or coconut oil<br />
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Heat the oil in a large pot. Add the onion, carrot, bell pepper and garlic. Saute over medium heat until beginning to turn translucent. Add the spices and stir to coat the veggies. Stir and cook for a minute or so, until the spices become fragrant. Add the tomato paste, diced tomatoes, coconut milk and water. Increase heat and bring to a boil. Stir in the lentils. Return to a boil, reduce heat and simmer, stirring often, until it is thick and the lentils are tender. Add salt, pepper, lemon juice and hot sauce to taste. (To my palate, beans need salt, so don't be shy.) Once the seasoning is to your liking, finish by stirring in the butter or coconut oil. Serve with hot grains of some sort. Try this quinoa:<br />
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<b>Raisin Almond Quinoa</b><br />
2 cups flavorful broth - chicken or veggie<br />
1 tsp. diced dried onion<br />
1/4 cup raisins<br />
1/2 tsp. ground cinnamon<br />
Salt, to taste (omit if your broth is salted)<br />
1 cup quinoa<br />
1/4 cup slivered almonds<br />
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Place the broth in a medium sized pot with a tight fitting lid. Add the dried onion, raisins, cinnamon and salt. Bring to a boil. Stir in the quinoa. Cover and reduce heat to low. Allow to cook, covered for 15 minutes. Remove lid, fluff and stir in the almonds.<br />
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This is a perfect compliment to this red lentil dish, but is a quick and easy side dish for any meal.<br />
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<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-86921657176691519742016-07-14T21:15:00.002-07:002016-07-14T21:18:42.146-07:00Sauerkraut with Apples, Fennel and Onions<div class="separator" style="clear: both; text-align: center;">
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Sauerkraut is so easy! I had to screw up my courage for a long time before I risked making my first batch. This is only my second batch (it takes a long time eat up 2 cabbages) and it is even more delicious than my first.<br />
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The idea for this flavor combination came from my friend Marina. Her dad is Persian and her mom Russian. She said that her mom used to make sauerkraut with cabbage, onions and apples. I thought that sounded great and threw in a fennel bulb that was in the fridge. This ends up hitting salty, sour, sweet and umami flavors - Yum!<br />
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Because I didn't grow up with sauerkraut, except on the occasional hot dog, I wasn't quite sure how to serve it. I am delighted to say that it is easy to eat in lots of ways! I don't heat it, because I want the probiotic boost. It has become an easy default side dish. Also, I love this in my sandwiches! It's like a good crunchy pickle! It is a pickle, actually, of the sour fermenty kind.<br />
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I used this large glass pickle jar for my first batch of sauerkraut. It got the job done, but made it more difficult than necessary.<br />
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It was easy enough to stuff the salt massaged cabbage into the jar, but the opening made it hard to get things weighted down and covered with liquid. I used some of the larger cabbage leaves in place of a plate and weighted them down with a clean jar full of water. Like I said, the end product tasted great, but this required a lot more watching as the leaves kept curling up and needed to be pushed down over and over.<br />
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So, I invested in this large, food-grade plastic container. It's easy to tamp down the kraut, monitor and clean up. This picture shows that this recipe makes about 2 quarts.</div>
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Once the kraut is pushed down and compacted, a saucer is the perfect size to hold everything down.</div>
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In this container, I am able to use a larger, heavier jar to weight things down.</div>
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It just needs a larger cover. Cheese cloth is perfect!</div>
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This is a yummy, if predominately yellow, supper - brats and onions, mashed potatoes, saute'ed veg and sauerkraut. Yum!</div>
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<b>Sauerkraut with Apples, Fennel and Onions</b></div>
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2 small green cabbages</div>
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1 fennel bulb</div>
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1/2 sweet yellow onion</div>
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2 Fuji apples</div>
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About 2 tbsp. salt</div>
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Wash, core and peel the veggies and apple. Slice very thin. Add everything to a large mixing bowl. Sprinkle with 1 tbsp. salt. With very clean hands, massage the salt into the mixture until it starts to release some liquid. Give it a taste and add more salt, a little at a time, until it tastes good to you. Massage some more. Transfer to a very clean fermenting container and press down thoroughly. The juice should rise each time you press it down. Place a very clean saucer or small plate on top of the mixture and press down very hard so that the liquid comes up over all. Fill a very clean jar with water and cover with a lid. Place the full jar on top of the saucer to weigh down the veggies and try to keep them covered with their own liquid and not exposed to air. Cover lightly with a loosely woven cloth. Stir, taste and mash back down daily until the desired sourness is reached. My first batch was made in Winter and took about a week. This Summer batch was ready in three days due the warm temperatures. When the taste is to your liking, move to storage containers and keep in the refrigerator. This will keep for several months if you are careful to prevent cross contamination.</div>
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Makes 2 quarts</div>
Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com6tag:blogger.com,1999:blog-6734102489315731886.post-25047075548215467482016-06-25T10:16:00.002-07:002016-06-25T10:16:19.374-07:00Random Food Fridays - Soba Salad<div class="separator" style="clear: both; text-align: center;">
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A while back, my friend Larry, gave me a wonderful, two hour, astrological chart and reading. I've always wondered about some of the background influences in my life, because Cancer is so up front. Dwayne and I are both Cancers and we are both a foodie, homey, nurture-fest. I learned a lot about myself that day and became more patient with some of my less favorite impulses. Larry is very knowledgeable and compassionate - A good friend to have on the A-Team.<br />
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Because we both have many talents, we made it a trade and he didn't want to cash in his trade right away. He said he'd think of something, and he did. He celebrated his 60th birthday yesterday and will have a big party today. He called in my trade chip for party foods and I'm delighted! There will be a barbecue and lots of good fun. We are expected to have a high temp of 101 today, so some cold foods are in order!<br />
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Last night I made four salads - macaroni, potato, three bean and this soba salad. This morning, I have braved the oven and have a sour-cream raisin pie and fresh peach pie in the oven. Larry grew up in Pennsylvania and requested an old fashioned raisin pie, which is sometimes known as Funeral Pie in Mennonite or Amish communities. <a href="http://allrecipes.com/recipe/19446/easy-sour-cream-raisin-pie/">Here is the recipe I used.</a> I haven't tried it yet, but all the reviews are happy ones.<br />
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Larry, his wife Soleil and I all belong to a drum circle that meets twice a month. It is a lovely meeting of the minds and we always start with a pot luck. The first time I made this salad, it was, as usual, the result of my poking around the house to see what I could put together for one of our pot lucks. As luck would have it, it came out splendidly swell and Larry and Soleil added it to their list of requests for his birthday party. Their request offered me the opportunity to pay attention to what I was doing and write it down for sharing.<br />
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<b>Soba Salad</b><br />
2 bundles of soba noodles<br />
1 cup celery, sliced thin on a diagonal<br />
1 cup carrot, shredded long on a mandoline or spiralized<br />
1/2 of a large red bell pepper, sliced thin<br />
2 green onions, sliced thin<br />
1 cup cucumber, sliced thin on a diagonal then cut into strips<br />
1 tbsp. sesame seeds<br />
1/2 cups toasted cashews<br />
cilantro to garnish<br />
1/2 to 3/4 cup Sesame Dressing (recipe below)<br />
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Place a large pot of water on the stove to heat. Meanwhile, slice all the veggies and make the dressing. When the water boils, add the soba, stir and cook for 3 minutes. Do not over cook. Drain and rinse the soba and add to the veggies. Add the dressing and sesame seeds and toss. Just before serving, toss in the cashews and cilantro to taste.<br />
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p.s. I forgot to add the sesame seeds before I took the pictures. They were all added before the party!<br />
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<b>Sesame Dressing</b><br />
1/2 cup soy sauce<br />
1/4 cup canola oil<br />
3 tbsp. sugar<br />
3 tbsp. apple cider vinegar<br />
3 tbsp. toasted sesame oil<br />
2 tbsp. seasoned rice wine vinegar<br />
1 tsp. salt<br />
1/2 tsp. freshly ground black pepper<br />
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Place all ingredients in a tight-sealing jar and shake. This makes enough for this salad, plus leftovers for another use.<br />
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<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com1tag:blogger.com,1999:blog-6734102489315731886.post-31392780323620737962016-06-17T21:04:00.001-07:002016-06-17T21:04:02.435-07:00Random Food Fridays - Fettuccine with Chicken and Sun Dried Tomatoes<div class="separator" style="clear: both; text-align: center;">
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This is one of those dishes that came together quickly on a weeknight, with handy ingredients, and turned out delicious. You can see that there is more to it than just fettuccine, chicken and sun dried tomatoes, but I didn't want one of those paragraph-long titles like one sees on restaurant menus. Most of these ingredients are pantry staples for me. If you don't keep a jar of sun dried tomatoes around - Do so immediately.<br />
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I have to share the story of how I cam by that giant jar of sun dried tomatoes. I've always bought them in the little octagonal jars, julienned and packed in olive oil. They can add a rich and tangy interest to many dishes. One day, my BFF, Miss Paula (sometimes called Powla, by me and no one else) was helping me take care of some chores around the house. One of the chores was cleaning the fridge. Sometimes we all need fresh eyes to help us reevaluate our malingering things. She saw my little jar of sun dried tomatoes and saw the solidified olive oil and thought they had gone bad. (I found out later that she also just doesn't like them in general.) She said things like, "You won't use those!" "How long have you had them?" "What are you going to use them in by the expiration date?" In a moment of weakness, I let her throw them out. Later we talked about it and I explained how much I liked them and that I would, in fact, use them. (Not to serve to her, of course!) She ended up feeling badly and ordering me another jar online. Imagine my surprise when this box was delivered to my doorstep...<br />
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with a 35 oz. jar of sun dried tomatoes! </div>
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The good news is, that when you have a 35 oz. jar of sun dried tomatoes, your rationing days are over! Use them hard, use them long and don't hold back! It will be many months before I do not have a substantial amount of sun dried tomatoes available in my pantry!</div>
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Please consider that this entire dish was based on what I could forage around my house. You may have different, but just as tasty, findings in your home. Don't be afraid to make it your own!<br />
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<b>Fettuccine with Chicken and Sun Dried Tomatoes</b><br />
1 lb. boneless, skinless, chicken thighs<br />
1 cup of your favorite vinaigrette*<br />
8 oz. sliced mushrooms - I used crimini<br />
1/2 cup julienne sun dried tomatoes packed in olive oil<br />
2 or 3 cloves of garlic, peeled and minced<br />
1/2 cup sliced green onions<br />
3 small zucchini, sliced<br />
1/2 white wine<br />
1 lb. fettucine<br />
Parmesan cheese to serve<br />
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Cut up the chicken into bite sized pieces and place in a bowl along with the vinaigrette. Set aside.<br />
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Set a large pot of water with a good pinch of salt on the stove to bring to a boil. Add the pasta to the boiling water and allow to cook while you prepare everything else. Cook according the package instructions and drain.<br />
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Prepare all the vegetables as described above and set aside.<br />
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Heat a large skillet until very hot. Add the mushrooms to the dry pan. Allow them to brown and release their moisture. Once they look a bit dry and leathery add the sun dried tomatoes. Their flavorful oil will help you to pick up any of the good mushroom flavor that has stuck to the pan. Add the garlic, chicken (with vinaigrette) and green onions. Cook until the chicken shows no pink. Add the zucchini and wine and allow to simmer until the chicken is cooked through and the zucchini tender. Taste and add salt and pepper to taste. Stir the cooked and drained pasta into the pan and toss. Heat together for a few minutes to allow the pasta to absorb some of the liquid.<br />
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Serve with grated Parmesan cheese.<br />
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Serves 4, or us twice.<br />
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<b>* My Favorite Vinaigrette </b><br />
1 cup extra virgin olive oil<br />
1/2 cup white wine vinegar<br />
1 clove garlic, pressed<br />
1 tsp. freshly ground black pepper<br />
1 tsp. salt<br />
1 tsp. sugar<br />
1 tbsp. course Dijon mustard<br />
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Place all ingredients in a jar with a tight fitting lid and shake like crazy.Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-25169791646175369192016-06-05T11:54:00.003-07:002016-06-05T11:54:53.115-07:00Random Food Fridays - Pina Colada "Gello"<div class="separator" style="clear: both; text-align: center;">
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I love this "gello" snack! This new-style "gello" has ingredients that are more readily available than my last "gello" post and it tastes great. I hope you will try it!<br />
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<u>Pina Colada "Gello"</u><br />
1/2 cup orange juice<br />
1 tbsp. lemon juice<br />
1/2 cup water<br />
1 15 oz. can of crushed pineapple, packed in juice<br />
1 13.5 oz. can coconut milk<br />
1 tbsp. gelatin<br />
1/2 tsp. vanilla extract<br />
1/2 cup shredded coconut (I use sweetened, as for baking. No additional sweetener is needed, unless you want it.)<br />
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Drain the pineapple well, reserving the juice. Dissolve the gelatin in 1/2 cup cold water until softened. Combine the softened gelatin, orange juice, lemon juice and reserved pineapple juice in a small sauce pan and place over medium heat. Stir and heat just until all the gelatin is dissolved and no lumps remain. Remove from heat and pour into a mixing bowl that holds 6 to 8 cups. Stir in the coconut milk and place in the refrigerator to cool. Allow to cool until it is at the blob stage. Gently fold in the crushed pineapple and coconut. Pour into serving dish(es) and chill until firm. This make about 6 cups.Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com1tag:blogger.com,1999:blog-6734102489315731886.post-65893301291197992392016-04-08T19:10:00.001-07:002016-04-08T19:10:43.176-07:00Random Food Fridays - New Style "Gello"<div class="separator" style="clear: both; text-align: center;">
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My family and I went to Disneyland during December and had a wonderful time. It was my first time to attend Disneyland with my daughter as a grown up lady. We took her when she was 4 and then 10 years old. Now, at 29, Miss Madelyn is still a very good time! There was only one bad thing that happened, and it was oh so bad... I got food poisoning! I'm so glad it was on the last day of our three-day park hopper. I'm also very glad no one else got sick! I had a harrowing night at the hotel. We were all worried that I wouldn't be able to endure the long drive home (6 hours) the next day. Fortunately, I did as well as could be expected on the trip home and Mr. Dwayne drove as fast safety would allow.<br />
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The result of this was more than a few days of feeling yucky, it really knocked my immune system for a loop. I didn't realize this kind of illness could result in a compromised immune system until I caught every virus I remotely encountered for the next three months! I was sick or getting better from being sick most of the first quarter of 2016. This had to change! So, I started more juicing and launched a diet rich in probiotics and gut healing foods. <br />
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Two of the things that have helped me the most are <a href="http://healthygoods.com/bio-kult-probiotic-120-capsules.html?gclid=Cj0KEQjwrZ24BRC098fr-OqnuMkBEiQAKQ9lgC-wxiOPtGavGYkPCF0KyRnP_fXPpMJD_Kj1ymaWn4saAgkD8P8HAQ">Bio Kult </a>probiotics and grass fed gelatin.<br />
Gelatin is an animal product, so the way the animals are raised makes a difference. You can make your own in the form of homemade bone broth or you can purchase plain grass fed gelatin. <a href="http://www.vitalproteins.com/">Vital Proteins</a> and <a href="http://www.amazon.com/Great-Lakes-16-Ounce-Unflavored-Hydrolysate/dp/B00DQRUO4G/ref=sr_1_5_a_it/181-0132060-6587720?ie=UTF8&qid=1460166260&sr=8-5&keywords=great+lakes+gelatin+collagen">Great Lakes </a> both offer great choices.<br />
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I'm still a beginner at gelling. I'm looking forward to making gummies and to adapting some of my family's traditional jello recipes. Those traditional recipes have a lot of sugar and all those crazy colors. Food coloring truly creeps me out! This "gello" is yummy and full of good stuff, including enough healthy fat and protein to make it a snack with staying power.<br />
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<b> New Style "Gello"</b><br />
1 lb. strawberries<br />
1/4 cup maple syrup<br />
1 tbsp. raw evaporated sugar<br />
1/2 cup room tempurature water<br />
2 tbsp. plain gelatin<br />
1/2 cup Meyer lemon juice or other fruit juice<br />
1/2 cup ginger bug liquid (or more fruit juice)<br />
1 can full fat coconut milk<br />
1 tsp. vanilla extract<br />
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Wash and hull the strawberries and place them in a large bowl. Add the maple syrup and sugar and mash with a potato masher until the juices start to release. Set aside.<br />
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Dissolve the gelatin in the water and set aside.<br />
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Strain the juice from the strawberries and place in a small sauce pan. To the strawberry juice, add the lemon juice and softened gelatin. Over a medium heat, simmer and stir just until the gelatin dissolves completely. Remove from the heat. Add the coconut milk and stir to combine. Stir in the ginger bug liquid and the vanilla. Place the "gello" in the refrigerator to cool. When it become thick but still soft, fold in the strawberries. Place in a serving dish and chill until set. Makes 6 cups.<br />
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<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-76347385794427709862016-04-03T15:50:00.001-07:002016-04-03T15:50:55.053-07:00Fukushu Kumquat Marmalade <div class="separator" style="clear: both; text-align: center;">
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My BFF, Paula, called me from a Santa Cruz farmers market and asked me, "Do you need kumquats? These are the biggest I've ever seen!" Now, <i>need </i>may not be the exact word to describe my relationship with kumquats, but the question resulted in 3 lbs. of these beauties, gifted to me.<br />
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We have a lot of citrus in Sacramento. All kinds of citrus trees line our downtown streets as understory trees beneath the great Plane and Sycamore trees. As I take my lunch time walks, I often spy out oranges, grapefruits, lemons, limes, mandarins and kumquats. (I have the eyes of a forager!) In all my yard-food spying, I have never seen kumquats like these. They are much larger than what I usually see and have previously preserved. They are also softer, more pulpy and very fragrant. Based on a google search, I think these are <a href="http://365wholefoods.blogspot.com/2013/01/kumquat-citrus-japonica.html">Fukushu Kumquats</a> - a hybrid of kumquats and mandarins. I don't know for sure, but the descriptions and photos make this my best guess.<br />
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These seemed too big to preserve in halves, as I did in <a href="http://www.susan-susancancook.blogspot.com.au/2011/03/kumquats-preserved-in-honey-and-rose.html">Kumquats Preserved in Honey and Rosewater.</a> They also seemed too small to separate the zest and segments, as I do for most of my <a href="http://susan-susancancook.blogspot.com/2011/01/orange-marmalade.html">marmalades</a>. What I ended up doing is cutting them into quarters, lengthwise, cutting away the tough center membrane and popping the seeds out with the knife tip.<br />
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I then sliced the rind and pulp that remained into thin strips. </div>
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As is often the case, I made this marmalade over several days. Not because the recipe requires it, but because I was busy and received them during the week. One night, I quartered and seeded the fruit. Another night, I cut the thin slices and simmered them with water. I then added the sugar and popped the sweetened fruit back int he fridge until I was ready to can. Everything goes in the fridge between each of the steps, of course. </div>
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Even though the processing had some delays, the flavor is bright and fresh. I think that having the peels sit around for a while also made them more tender. They still give a nice bit of bite, but do not disrupt the overall texture of the marmalade as you chew.<br />
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If you happen to come by these unusual fruits, this marmalade is well worth your effort to try!<br />
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<b>Fukushu Kumquat Marmalade</b><br />
3 lbs. Fukushu or other larger kumquats<br />
4 1/2 cups sugar<br />
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Thoroughly wash and dry the kumquats. Slice lengthwise into quarters and cut out the tough center where the membranes meet. Pop out the seeds. Slice the remaining quarters into thin strips. The prepared fruit should measure to about 5 cups. Add 5 cups water and bring to a boil. Reduce heat and simmer gently for about 20 minutes. Remeasure the cooked mixture. It should equal about 7 cups. Add 4 1/2 cups sugar.<br />
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When ready to can, prepare water bath canner, 8 half-pint jars, lids and rings. Place some saucers and tea spoons in the freezer.<br />
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In a very large sauce pan, bring the combined fruit and sugar to a boil. Once boiling, keep a close eye on it and stir down occasionally. It foamed up quite a bit for me. The foam will subside near the end of the cooking time. When the marmalade begins to thicken and the bubbles are glossy and not foamy, begin to test for set. You can also use a thermometer and start checking when the temperature reaches 220 degrees. To test for set, scoop a bit of the marmalade out with one of the spoons from the freezer. Place it back in the freezer on one of the saucers and let it cool for a couple of minutes. Remove from the freezer and tip the spoon onto the saucer. Does it drop thickly? Does it wrinkle when you push the blob on the saucer? If it does, it is good to go!<br />
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Carefully fill the hot, prepared jars and wipe the rims. Top with lids and rings and process in the boiling water bath for 10 minutes. Remove carefully and place them on a tray lined with a tea towel.<br />
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Makes 7 to 8 half pint jars.<br />
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<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com1tag:blogger.com,1999:blog-6734102489315731886.post-90734286858885320442015-12-25T10:54:00.001-08:002015-12-25T11:41:40.657-08:00Christmas Morning Stollen<div class="separator" style="clear: both; text-align: center;">
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Good Morning and Merry Christmas!</div>
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Come on in for a cuppa and a treat!</div>
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It's not a White Christmas, but it's chilly.</div>
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We can pick a lemon for your tea or put a dollop of molasses in your coffee.</div>
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Stollen has been around for centuries. I'm not adding anything here but proof that you can do it and that you can make it your own with a few tweaks. Many people don't like traditional candied fruits, so I made mine with dried fruits soaked in apricot brandy. Even my picky eaters have been enjoying them.</div>
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Traditional stollen is made as a loaf that is flattened and folded over a roll of marzipan filling. This is meant to represent Baby Jesus wrapped in his swaddling cloth. It is a lovely meaning, but I made my stollen into little buns, without marzipan but with sliced almonds. These can be carried and shared very easily.<br />
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<b>Christmas Morning Stollen</b><br />
<b>1/2 cup golden raisins</b><br />
<b>1/2 cup dark raisins</b><br />
<b>1/2 cup dried cranberries</b><br />
<b>Apricot Brandy to cover</b><br />
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Combine the dried fruits and brandy in a glass container. Cover and let soak in the fridge overnight.<br />
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<b>1/2 cup warmed milk</b><br />
<b>1 pkg. dry yeast</b><br />
<b>pinch of sugar</b><br />
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Lightly warm the milk. Stir in the sugar and yeast. Let this this show proof of its liveliness while you prepare the rest of the ingredients.<br />
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<b>4 cups all-purpose flour</b><br />
<b>1 egg</b><br />
<b>1/3 cup sugar</b><br />
<b>zest of 1 lemon</b><br />
<b>zest of 1 orange</b><br />
<b>1/4 tsp. salt</b><br />
<b>1 tsp. vanilla extract</b><br />
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Place all of the above ingredients, and the frothy yeast into a large bowl or the bowl of your stand mixer and combine until all of the ingredients are well mixed. At this point, things will look a little raggedy. Do not fear! Set aside.<br />
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<b>14 tbsp. butter, softened</b><br />
<b>2/3 cup flour</b><br />
<b>1/4 tsp. ground nutmeg</b><br />
<b>1/4 tsp. cardamom</b><br />
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In another bowl, cream the butter, an additional 2/3 cup flour and spices until smooth and fluffy. Gradually mix the flour and butter mixture into the raggedy dough until it is all incorporated. I used the dough hook of my mixer for this process. It will come together and be very still but smooth. Allow the dough to rest for about 30 minutes.<br />
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<b>1/2 cup sliced almonds</b><br />
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Drain the brandied fruits and keep the lovely liqueur for another use. With lightly floured hands, knead the almonds and drained fruits into the dough. Cover the dough and allow it to rest for another 15 minutes.<br />
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Line a baking sheet with parchment paper. Divide the dough into balls about the size of a golf ball. With good planning, you can get 24. As you can see, I got 21. Place them on the lined baking sheet, cover lightly and allow to rise in a warm place until slightly puffy. This stiff dough will not rise dramatically, just a bit. It's cold in my house, so I sat them on a heating pad, set to low and covered them with a tea towel.<br />
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Bake in a preheated 350 degree oven for 25 to 30 minutes, or until lightly browned and set. Remove from the oven and allow to cool on the baking pan for 10 minutes.<br />
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<b>1/2 cup melted butter</b><br />
<b>2 to 3 cups powdered sugar</b><br />
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When they are cool enough to handle, dip into the melted butter then roll in powdered sugar. Store in an air tight container. Serve with a hot cuppa and enjoy!<br />
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<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-55855121588187415192015-12-25T09:54:00.001-08:002015-12-25T09:54:45.207-08:00Spiced Fall Soup<div class="separator" style="clear: both; text-align: center;">
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As the weather cools, I switch from various salads for lunch to various soups. Soup! You may recall my <a href="http://susan-susancancook.blogspot.com/2010/10/love-letter-to-soup-plus-golden.html">Love Letter to Soup</a> from the Fall of 2010. Fall seems to call for a rich and spicy sweetness. I know that when I made this soup, I was thinking about how the turmeric and ginger would help me to resist both the cold temperatures and the cold germs going through my office. Soups are a kind of never-fail template for eating well with the seasons.<br />
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<b>Spiced Fall Soup</b><br />
3 tbsp. olive oil<br />
1 cup diced yellow onion<br />
1 cup diced red bell pepper<br />
1/2 cup diced celery<br />
1 cup diced carrot<br />
2 cups cubed zucchini squash<br />
2 cups cubed butternut squash<br />
2 cloves garlic, minced<br />
1/4 cup chopped fresh parsley<br />
1 tbsp. chopped fresh tarragon, or 1 tsp. dried<br />
2 tsp. sweet paprika<br />
2 tsp. turmeric<br />
1 1/2 tsp. ginger<br />
1 tsp. cumin<br />
1/2 tsp. smoked paprika<br />
1/2 tsp. cinnamon<br />
1 tbsp. brown sugar<br />
1 can of diced tomatoes with liquid<br />
1 can garbanzo beans, drained<br />
8 cups chicken stock<br />
Salt and pepper to taste<br />
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Heat a large, heavy bottomed, soup pot and add the olive oil. Add the remaining ingredients, except the chicken stock, tomatoes and beans. Saute until the vegetables are wilted and the spices have become fragrant. Add the remaining ingredients. Bring to a boil then reduce to a simmer. Simmer for about 20 minutes, or until everything is tender. Taste and add salt and pepper to your liking.<br />
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This makes a lot of soup! The good news is that the flavors will develop and taste even better the next day. It also freezes very well.Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-82375019032780614442015-10-23T21:09:00.001-07:002015-10-23T21:11:34.663-07:00My Best Ginger Ale<div class="separator" style="clear: both; text-align: center;">
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Are you like me? The days rush by. I do my best in each moment. I never quite do everything I'd like. Part of my practice right now is to be ok with that. A lot of things just have to be ok. Other things are so darn sweet! I try to pay attention and remain curious and open. Our world requires a lot of mindfulness and patience! Today, I'm sharing one of those things that makes my life more sweet.<br />
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I stopped drinking sodas long ago. With only sickly sweet or wacky chemical taste to choose from, I just gave up and went for iced tea. My daughter tried to turn me on to kombucha, but I never acquired a taste for it. A bit too <i>earthy </i>for my tastes. But I really missed the bubbly. I like sparkles in my mouth! I'm so grateful I ran into <a href="http://wellnessmama.com/8942/ginger-bug/">Wellness Mama</a> and her ginger bug. I already posted about my experiments with <a href="http://susan-susancancook.blogspot.com/2014/10/ginger-ale-and-root-beer-getting-down.html">root beer</a>, but my favorite has become this ginger ale with a touch of vanilla. I've developed a rhythm that keeps me in soda for a week or two and keeps my bug healthy.<br />
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Fermentation is naturally a slowish process that takes planning. Really, what it takes is some small forethought and good timing. My bug has become more vigorous and flavorful over the summer and this recent batch took only a few days. I keep the bug in the fridge until I am ready to make a new batch of soda. Then I take it out and feed it with about a tablespoon each grated ginger and sugar and let it warm up for about 24 hours. Then, I make the flavorful tea, add the bug and let it all stand in the two big pickle jars you see above. The bubbles you see are just a two-day ferment.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKOBjNAyQVVanizMHPCN61P0vYkCn3NgdjB4X3RTeHbvAd_B3Et01W0OLTyYJYaX4B5XeSbfHfM8UjGlwULuJ_-B18LPxtmdoMMei6ILDy-HRyRYFU-UW1ryLiksnX0AIXU9lVsI9ogpS/s1600/DSCN9979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKOBjNAyQVVanizMHPCN61P0vYkCn3NgdjB4X3RTeHbvAd_B3Et01W0OLTyYJYaX4B5XeSbfHfM8UjGlwULuJ_-B18LPxtmdoMMei6ILDy-HRyRYFU-UW1ryLiksnX0AIXU9lVsI9ogpS/s320/DSCN9979.JPG" width="320" /></a></div>
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After the first ferment, I strain both jars into a big pot. This insures that the flavors are all blended. I then bottle it up. This batch was fizzy after just one night's sleep on the counter. I check the bottles over the sink and listen for the little "ffssst" that escapes. That's the time to store the bottles in the fridge until they are ready to drink. If you have bottles that are over a week old, I would strongly suggest you open them over the sink. And, for goodness sakes, don't forget them on the counter!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWySM-goGRDwKkdd4yxAXm1-PeSZtxrP7VuZpgcZFCGOVTMFjuDH02mn565thqDz6D4TwgXFsR6s_GWPZNaIcYJd1cJH0r7-beCWmzbZBdIeh8R1S5I0Rn7hKCF4rAWc_92cZx6FZP7Cd/s1600/DSCN9982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWySM-goGRDwKkdd4yxAXm1-PeSZtxrP7VuZpgcZFCGOVTMFjuDH02mn565thqDz6D4TwgXFsR6s_GWPZNaIcYJd1cJH0r7-beCWmzbZBdIeh8R1S5I0Rn7hKCF4rAWc_92cZx6FZP7Cd/s320/DSCN9982.JPG" width="320" /></a></div>
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Look at those lovely, tiny bubbles. So refreshing!</div>
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Every time I drink this, I feel like I'm doing something good for myself. This is what the old-time advise to drink ginger ale is all about. I find this really helps when I have an IBS flareup. It feels so good and soothing.</div>
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I know I'm not telling anyone anything new today. I'm really just repeating something that is worth repeating, with my own preferences for your consideration. If you can feed a pet and make a pot of tea, you have the skills you need to make the best soda you have ever tasted.<br />
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<b>My Best Ginger Ale</b><br />
6 cups non-chlorinated water<br />
2 inches of fresh ginger, grated or chopped<br />
1 cup organic whole sugar crystals<br />
1 inch of vanilla bean, split<br />
1/2 tsp. pink salt<br />
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Additional 10 cups non-chlorinated water<br />
1/4 to 1/2 cup lemon juice<br />
1 cup lively <a href="http://wellnessmama.com/8942/ginger-bug/">ginger bug</a><br />
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Place 6 cups of water in a large pan. Add the ginger, vanilla bean, sugar and salt. Bring to a boil, reduce heat and simmer for a few minutes. Remove from heat and let the tea mixture stand until luke warm.<br />
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When the tea mixture is luke warm, add the remaining 10 cups of water, lemon juice and ginger bug. Taste for acidity. I tend to use more lemon juice with fresh lemons, especially Meyer Lemons. If I'm stuck using bottled lemon juice, I use less. Place everything in one great big or a few just big jars that have tight closing lids. Try to evenly distribute the solids. Close the lids and let stand at room temperature until it starts to bubble.<br />
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To bottle, strain the mixture into a large container and stir to fully blend flavors. Carefully pour into lever cap bottles, leaving up to 2 inches of head space. Seal and let stand at room temperature over night or for a day or two. Check daily. The warmer your kitchen, the faster the ferment will be complete. Once the bottles and nice and bubbly, keep them chilled until use. This makes just about a gallon.<br />
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By the way...I'm drinking this RIGHT NOW!Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-34723167425161383472015-07-16T21:40:00.001-07:002015-07-16T21:45:22.200-07:00Random Food Fridays - Green Lentil and Sardine Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8pQSCo0_tbvrc9NdM-mSFTb2Clv6qukaBCzM9sY4naNEumXOTPI-pzUh2ZwQxFCYHd5Ja2vL9hC1W9IYSZuC2RvnEFvVrKxpyOe8mfACy7smCmqAy7rW9-FCJNMmqq2LGRw1VbVtJmYR/s1600/DSCN0294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8pQSCo0_tbvrc9NdM-mSFTb2Clv6qukaBCzM9sY4naNEumXOTPI-pzUh2ZwQxFCYHd5Ja2vL9hC1W9IYSZuC2RvnEFvVrKxpyOe8mfACy7smCmqAy7rW9-FCJNMmqq2LGRw1VbVtJmYR/s320/DSCN0294.JPG" width="320" /></a></div>
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Well, it's been a while, and here I am with another salad. But, I do have fresh garden tomatoes for the salad! My garden is pretty small. I've never really had enough of anything from it to can a batch of sauce, jam or relish. Canning these tomatoes would seem kind of a shame, too. They are so pretty and delicious. Such a treat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHDXhQD8J7-Fx35tIJP364RaaK2ZCXirS_-t3OBH2HWkRhkp4yixfb-bO6QcaDvru1Z9DuWFOG2Z_mVtx1p1q6bWLmt4eil4GgWcf4ap6KxoiNSqx72_3_-Ja_bF0zSuahlxN7nRMiSMz/s1600/DSCN0242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHDXhQD8J7-Fx35tIJP364RaaK2ZCXirS_-t3OBH2HWkRhkp4yixfb-bO6QcaDvru1Z9DuWFOG2Z_mVtx1p1q6bWLmt4eil4GgWcf4ap6KxoiNSqx72_3_-Ja_bF0zSuahlxN7nRMiSMz/s320/DSCN0242.JPG" width="320" /></a></div>
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Here is the tomato corner of my little garden. They've done pretty good this year, considering this whole corner was a giant mud hole over the winter when we had to have our sewer line and water main replaced. Have no fear! No sewage was used in the growing of these fine tomatoes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLp0ZL9VFAySyBe_HUTmL3ORdmI0BZ5tbbYkc7qxiIXSG598ijFdKAGiVCYhBzDrhSE51RnDlgcspWNO1C_J0xS9SUPPW-uHCiSrKV8CI_Xx-HLklZlnXIjHiUdEFyfec6oYJ9YVlmSxW0/s1600/DSCN9993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLp0ZL9VFAySyBe_HUTmL3ORdmI0BZ5tbbYkc7qxiIXSG598ijFdKAGiVCYhBzDrhSE51RnDlgcspWNO1C_J0xS9SUPPW-uHCiSrKV8CI_Xx-HLklZlnXIjHiUdEFyfec6oYJ9YVlmSxW0/s320/DSCN9993.JPG" width="240" /></a></div>
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The two varieties shown on my plate are <a href="http://www.rareseeds.com/old-yellow-candystripe-tomato/">Old Yellow Candy Stripe</a> and <a href="http://www.rareseeds.com/tess-s-land-race-currant-tomato/">Tess's Land Race Currant</a>. I ordered the seeds from <a href="http://www.rareseeds.com/">Baker Creek Heirloom Seeds</a>. Many heirlooms have to be started from seed. It's not as hard as I thought it would be. In Sacramento, we have mild winters and I can start my seeds outdoors as early as January, as long as I protect them in these little greenhouses. I use empty one-gallon milk or water containers, cut around the middle, leaving enough for a hinge. When the weather warms up and the seedlings get too tall, you just clip the hinge and let them toughen up a bit. I find this old school aluminum table also helps by being very reflective.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlljmCOw8_9omuHfs9xkgh9p5FCNMPs1zntMT3g1Ag8ZvFoGb4BFbZhU1wmFzb8XH4DGoGEOTgRVuhBn8g3iZCL2MowdCFjGuyrFzAdIFjcdwk5UMMoALa3vizUR7a93Vsg2a0OvORjmAj/s1600/DSCN0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlljmCOw8_9omuHfs9xkgh9p5FCNMPs1zntMT3g1Ag8ZvFoGb4BFbZhU1wmFzb8XH4DGoGEOTgRVuhBn8g3iZCL2MowdCFjGuyrFzAdIFjcdwk5UMMoALa3vizUR7a93Vsg2a0OvORjmAj/s320/DSCN0299.JPG" width="240" /></a></div>
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The Old Yellow Candy Strip is a determinate tomato, which means they all ripen at once and that's the end of your harvest. Right now, I have about a dozen very large juicy tomatoes awaiting my pleasure. (This guy even had a smile for me!) The current tomatoes, like many small tomatoes, will keep producing for a while. That kind is called indeterminate. Tess's Land Race Currant are an amazing experience. It's as if each one had all the flavor of a large tomato compacted into one juicy burst! They are perfect for adding to any kind of salad. I like to leave them whole, so I can get the yummy POP.<br />
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This salad is what people mean when they are talking about a healthy Mediterranean diet - lentils, omega-3 rich cold water fish, veggies and good extra virgin olive oil. I think people can be a little scared of sardines. People, they are so good! And good for you! And sustainable! And low on the food chain! (Meaning fewer heavy metals and toxins.) I get mine at my friendly neighborhood Costco - <a href="http://www.wildplanetfoods.com/our-products/sardines/">Wild Planet Wild Pacific Sardines packed in Extra Virgin Olive Oil</a>. If you can't commit to a 6 pack, <a href="http://www.traderjoes.com/fearless-flyer/article/255">Trader Joe's has some </a>you can purchase one can at a time.<br />
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<b>Green Lentil and Sardine Salad</b><br />
Salad:<br />
1 cup dry whole green lentils<br />
1 cup diced carrot<br />
1 cup diced celery<br />
1 shallot, diced<br />
1/4 cup Kalamata olives, sliced<br />
1 tbsp. capers<br />
zest of 1 lemon<br />
2 cans of sardines in extra virgin olive oil (4.375 oz)<br />
1 cup cherry tomatoes<br />
Note: I was completely out of parsley, but that would make a very nice addition!<br />
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Dressing:<br />
Juice of 1 lemon<br />
1/4 cup white wine vinegar<br />
1/2 cup extra virgin olive oil<br />
1 tsp. coarsely ground black pepper<br />
1/2 tsp. salt<br />
1 large clove garlic, mashed<br />
2 tsp. country style Dijon mustard<br />
1/2 tsp. sugar<br />
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For the salad, place a medium sauce pan with 6 cups water over high heat and bring to a boil. Once boiling, add the lentils and stir to prevent clumping. Return to simmer and continue to simmer until they are soft but still hold their shape - about 20 minutes. (Nothing beats the bite test for this.) Drain and rinse with cold water to cool. Add all other salad ingredients and toss.<br />
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For the dressing add all ingredient to a jar with a tightly fitting lid and shake. When the dressing is emulsified, toss it with the salad. I found that this salad took all of this dressing. The flavor will improve with a few hours of marination.<br />
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This makes 4 to 6 lunch time servings for me. It will serve more as a side dish.Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-12911666275602947562015-04-12T11:16:00.001-07:002015-04-12T11:23:43.562-07:00Raspberry and Pom Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bXntAOYNMuZePb48WhSBbcHKhwzo1RT2dICfBuH9k_WB-hxQlmgjG4LwHy5tviTroT6gI0vBH0CU_EVz7ZzT71veYcdhIU1BH3ZNqLK7DlWanStaNv1mHs-aNn-2PQ0gutd5UAi_BTvm/s1600/DSCN0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bXntAOYNMuZePb48WhSBbcHKhwzo1RT2dICfBuH9k_WB-hxQlmgjG4LwHy5tviTroT6gI0vBH0CU_EVz7ZzT71veYcdhIU1BH3ZNqLK7DlWanStaNv1mHs-aNn-2PQ0gutd5UAi_BTvm/s1600/DSCN0145.JPG" height="320" width="240" /></a></div>
I have the very great honor of serving as a groomshuman in the June wedding of my dear friends, Bill and Marina. The reason for my unusual title is that I will be standing up with Bill, right next to our philosophy professor and mentor, David, who introduced us a few years ago. Bill and I attended university about 20 years apart, which should give you some idea of the long and distinguished teaching career of David. The best way I can explain this welcome, but unexpected friendship is how we refer to each other - He is my brother from another mother. I am his sister from another mister.<br />
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Part of my wedding contribution is the making of teeny tiny jams to give as favors. Undertaking this project has been really fun and has helped me refine my system to become even more efficient. The good news is that one regular batch of jam will make from 15 to 18 jars. So, really, it's only about 10 batches. And, I'm already half way there!<br />
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Start with 4 12 oz. packs of berries, or the equivalent.</div>
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When local, organic, spring raspberries began to appear at Costco, I knew it was a great time to get started. Last fall, I combined pomegranate juice with raspberries to fill out an odd amount of berries. It turned out bright and delicious! These two tangy fruits enhance each other spectacularly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTjLPAGo5GNXxnlyTAbKiLZKcruxFjgLzgV-JL4JR6SJhPUZbFdZmKrxbTSXT1Y3UCcihGQ2ZLnpTy7h8vZYCUtwTIDSOxfwtdrjxIbVN_7bsMyi2uL4mNIvpt9A5HQZbobVf4Y8BUKYt/s1600/DSCN0120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTjLPAGo5GNXxnlyTAbKiLZKcruxFjgLzgV-JL4JR6SJhPUZbFdZmKrxbTSXT1Y3UCcihGQ2ZLnpTy7h8vZYCUtwTIDSOxfwtdrjxIbVN_7bsMyi2uL4mNIvpt9A5HQZbobVf4Y8BUKYt/s1600/DSCN0120.JPG" height="319" width="320" /></a></div>
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Add Pom juice to equal 4 1/2 lbs.</div>
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<span style="text-align: left;">Because pomegranates are not currently in season, I opted for the easy fix of using bottled Pom juice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1ru2dVC7a0Sgor-SnmNR4k0yeIH6RLDLbEjypYTTXzKbgWBxRw_jSGq3FsoOV2CAV0c6VxyYT-pn2LBo6nsGCBjFlzQN-ztJ9NwqHiGDiy2XE24Z6mjd0NXTPI-xm9JFvoF6T0dq841e/s1600/DSCN0122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1ru2dVC7a0Sgor-SnmNR4k0yeIH6RLDLbEjypYTTXzKbgWBxRw_jSGq3FsoOV2CAV0c6VxyYT-pn2LBo6nsGCBjFlzQN-ztJ9NwqHiGDiy2XE24Z6mjd0NXTPI-xm9JFvoF6T0dq841e/s1600/DSCN0122.JPG" height="240" width="320" /></a></div>
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As I often do, I mashed the berries with the sugar and lemon juice and stored them in the fridge until ready to process.</div>
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I saw Rachel at <a href="http://bluechairfruit.com/">Blue Chair Fruit</a>, keeping her jars hot in the oven then pouring into each jar on a cookie sheet, wiping the rims, lidding and then oven processing. Here is a page from <a href="http://www.eatboutique.com/2013/10/31/in-the-eat-boutique-shop-blue-chair-early-girl-tomato-jam/#.VSqvBjvF-lw">Eat Boutique </a>that shows some pictures of her process. I do not oven process the full jars, but filling many jars this way is much quicker than ladling each one and moving the canning funnel from jar to jar. The filled jars can (and should) wait in the oven until it is their turn in the boiling water bath.</div>
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If the jam has chunks of fruit, you may get a little splashing as they plop in as you pour, so take care with cleaning the rims. This batch makes 16 of these 4 oz. jars. I used one big jar to send to a friend. I was also lucky enough to has a little left over.<br />
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So far, I've made strawberry and raspberry/pom. As new fruits become available, I'll mix it up a bit. If I have two batches of fruit prepped, it really only takes about 90 minutes to do up both batches. And, that is without commercial pectin. If you could taste this, I think you would agree that this small bit of work is well worth the rewards. Bill came over for breakfast shortly after this batch. His reaction was such that my husband asked if he just wanted a big straw to suck it up. I call that success.<br />
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<b>Raspberry and Pom Jam</b><br />
48 oz. fresh raspberries - that's 3 lbs.<br />
Enough Pom juice to bring it up to 4 lbs. - about 2 cups<br />
5 cups cane sugar<br />
1/4 cup lemon juice<br />
1/2 cup <a href="http://susan-susancancook.blogspot.com/2014/06/small-batch-pectin-booster.html">pectin booster</a><br />
18 4 oz. jars<br />
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Wash and drain berries. Mash together will all other ingredients, until juices are flowing and some whole berries remain. This may be done up to 3 days in advance.<br />
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Prepare the boiling water bath and preheat oven to 200 degrees. Place lids and rings in warm water on lowest setting. Wash jars and check for imperfections. Place on a cookie sheet in the preheated oven and keep there for at least 20 minutes. Keep the oven warm at this temperature to keep the jars until ready for filling and processing.<br />
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Place the berries in a large, heavy bottomed pan and bring to a boil. Watch and stir occasionally, skimming excess foam. Place some saucers and teaspoons in the freezer. After 20 to 30 minutes, or when the jam reaches 220 degrees, begin to keep a closer watch. When the jam begins to look thicker, glossy and the foam subsides, test the jam by taking a saucer and spoon from the freezer and scooping out a teaspoon. Place the full spoon and saucer back in the freezer for a couple of minutes and check. To check, tip the spoon and let the jam fall off. Does it mound? Does it wrinkle when you push it? Then it is ready! (<a href="http://susan-susancancook.blogspot.com/2012/08/getting-started-equipment-safety-and.html">Click here for pictures of this test.</a>)<br />
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When the jam is ready, remove from the heat and place on a potholder in a location convenient to where you will fill the jars. Bring the whole cookie sheet of heated jars out of the oven. Give the jam a few gentle stirs to distribute fruit and skim off any remaining remnants of foam. Use a ladle to fill a two cup measuring cup with a good pour spout. Carefully fill all the jars, leaving 1/4 inch headspace. Wipe the rims and threads of the jars to insure any spills are cleaned up. Place lids and rings on each jar and finger tighten - be gentle! Keeping the jars upright at all times, lift jars into the boiling water bath and process for 10 minutes each. Keep remaining jars warm in the oven until it is their turn. When each processing is complete, carefully lift the jars out onto another cookie sheet that has been lined with a tea towel. Once the seals pop, I like to wipe any excess water off the top and loosen the rings a bit. That way the heat of the jam and help evaporate any water under the rings.<br />
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If you have a big, multi-step project going, I highly recommend that you find some way to demarcate each flavor before storing. Right now, a sharpie on the side of the canning jar boxes is how I'm keeping track. I'm not sure how Bill and Marina will want to label and decorate the jars, so I'm holding them simply.<br />
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Congratulations to Bill and Marina! I'm so glad to be part of a sweet start to a very sweet life!Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com3tag:blogger.com,1999:blog-6734102489315731886.post-70870348695539451932015-03-21T20:37:00.003-07:002015-03-21T20:37:37.166-07:00The Advanced Pantry - Fridge Staples and Frozen Shrimp<div class="separator" style="clear: both; text-align: center;">
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A large part of successful home cooking is having things around. I didn't grow up in a household that kept parsley, shallots or capers on hand, but my daughter did. When preparing simple food, little things make a huge difference. Using shallots instead of onions is one example. Adding a bright pickle, such as capers can make something simple pop with flavor.<br />
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This salad was a quick, weeknight meal, and superbly satisfying. When we talk about a pantry, most people will think of things like rice, beans, pasta or canned goods. There are certain fresh items that have a similar place in my kitchen - ever present and reliable. All of the veggies for this salad hold up pretty well too. I didn't have lettuce in the house on this day, but didn't miss it at all.<br />
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Here is the pantry roll call that made this salad possible on short notice. Note the flavor super stars in <b>bold:</b><br />
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From the Fridge...<br />
1/2 cup grated carrot<br />
1/2 cup sliced celery<br />
<b>1/2 of a shallot, sliced thin</b><br />
<b>1 big handful of flat leaf parsley leaves</b><br />
<b>1 tsp. capers</b><br />
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The Dressing...<br />
1/2 cup extra virgin olive oil<br />
1/4 cup white wine vinegar<br />
<b>1 tsp. coarse Dijon mustard</b><br />
1/2 tsp. salt<br />
1/2 tsp. sugar<br />
<b>1/2 tsp. freshly ground black pepper</b><br />
<b>1 clove garlic, crushed</b><br />
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From the Freezer...<br />
1 cup frozen shrimp, thawed (Thaw these quickly in luke warm water while assembling the salad.)<br />
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From the Cupboard...<br />
2 tbsp. toasted pepitos<br />
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Toss the salad. Shake the dressing. Dress the salad. Top with pepitos. Eat well.<br />
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So, when buying fresh veggies, be not afraid! They will not go bad if you just dress them up and invite them to dinner!Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-53450804450640642852015-02-28T16:37:00.002-08:002015-02-28T16:54:49.007-08:00Strong Chicken Soup for Whatever Ails You<div class="separator" style="clear: both; text-align: center;">
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It's been a good long time since I've been here to post something new. Since before the holidays! I have some recipes saved up, but I thought I'd return with this timely soother. I have been sick for a week. At this very moment, I'm missing both a baby shower for my cousin and an art opening for my daughter. (Please note: I cannot be two places at once, even when well.) This is my second batch of this great soup and I hope it will get me through the next week.<br />
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You may have seen several articles about the benefits of bone broth. The collagen, calcium and protein that can be released into broth through slow cooking is a tasty miracle. There is something about long-cooked broth that feels nourishing and rich. I have learned to use my 7 quart crock pot to good advantage. I'm grateful that this soup needed so little prep and supervision. Any soup can be a bit of magic. Part of the magic is using what feels especially good for you, personally. My soup started with a fancy chicken, veg and filtered water. I've heard of people keeping broth going in the crock pot for days. I had this broth going for over 24 hours. After the first 6 hours of cooking, I removed the chicken, separated and held out the meat and returned everything else back to the pot. I set it for another 1o hours on low so I could make soup the next day. (That is the longest my crock pot will go before converting to the warm setting. I will reset it any number of times until I am ready to strain it.) If you leave the meat much longer, it will become too mushy. With this timing, the meat, bones and skins separate easily, but the meat still has a good texture.<br />
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<b>Chicken Bone Broth</b><br />
<b>4 ribs celery</b><br />
<b>4 large carrots</b><br />
<b>1 yellow onion</b><br />
<b>4 cloves garlic</b><br />
<b>1 bunch parsley</b><br />
<b>1/2 tsp. black peppercorns</b><br />
<b>1 bay leaf</b><br />
<b>1 tbsp. dry sage leaves</b><br />
<b>zest and juice of one Meyer lemon or 1/2 a Eureka lemon</b><br />
<b>Filtered water to cover</b><br />
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<b>Add all to a 7 quart crock pot and set to cook on high for 6 hours. Remove and de-bone and skin the chicken. Set aside the meat and place the skin and bones back in the broth. Set to cook on low for 10 hours or more. Strain and de-fat prior to use. May be frozen or used immediately. Makes 2 quarts.</b><br />
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Prior to starting the final soup, I strain the solids out and let it sit for a while to assist in removing some of the fat. You may wonder why I put the skin back if I intended to remove the fat later. The reason is that the skin has a lot of collagen and is part of what becomes gelatin.<br />
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I'm not super vigilant about removing all the fat, just most of it. I use one of these fat separators. I just keep adding broth and pouring the broth off from the bottom. This final pour shows all the fat removed from the whole pot.<br />
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I end up with just over 8 cups of broth from my 7 quart crock pot.</div>
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<b>Strong Chicken Soup</b></div>
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<b>2 tbsp. olive oil</b></div>
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<b>1 onion</b></div>
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<b>4 ribs celery</b></div>
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<b>2 large carrots</b></div>
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<b>8 ounces mixed mushrooms</b></div>
<div style="text-align: left;">
<b>4 cloves garlic</b></div>
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<b>8 cups chicken bone broth</b></div>
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<b>Reserved chicken meat from the bone broth</b></div>
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<b>2 tbsp. gelatin, dissolved in 1 cup cold water</b></div>
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<b>1/4 cup white miso</b></div>
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<b>Salt, pepper and lemon juice to taste</b></div>
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<b>Heat olive oil over a medium flame in a large pot. Chop all the vegetables to about 1/4 inch size and add to the pot. Saute a few minutes and add the broth and chicken. Bring to a brisk simmer. Stir in the miso and taste. Adjust seasoning with salt, pepper and lemon juice.</b></div>
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To add even more nutrition and body to the finished soup, I add 2 tablespoons of good, organic, grass fed gelatin.<br />
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This is what it looks like after being dissolved in cold water.</div>
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I've also learned a couple of nutrition boosting tips from <a href="http://www.drweil.com/drw/u/ART02935/Four-Unexpected-Food-Facts.html">this article</a> by Dr. Weil. If you set your mushrooms in the sun for 20 minutes or so, they make their own vitamin D and become a far greater source than mushrooms straight from the fridge. Also, if you let chopped garlic sit around for 10 minutes before cooking, the reaction with the air makes a bunch of organo-sulfer compounds, which are real good for your heart. And, it's not mentioned in this article, but miso is full of healthy pro-biotics. That's why you want to add it last. When I add rice, I add it separately, to each serving. That provides for calorie control and nothing gets soggy or gummy. Sometimes, when I want some extra anti-inflammatory power, I add a spoonful of turmeric paste to my serving. Not everyone likes the taste, so I save that one for individual servings. You can learn how to make turmeric paste (and delicious golden milk) <a href="https://www.youtube.com/watch?v=jYCQb2YNGt4">right here</a>.<br />
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Enjoy your soup and feel better!</div>
<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0tag:blogger.com,1999:blog-6734102489315731886.post-70226597836844599682014-11-07T20:52:00.000-08:002014-11-07T20:52:23.435-08:00Random Food Fridays - Best Tuna Melt Ever!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQctaBfKJ6yMYuCgm8mGBobRhotyuDBdCQw2q6Px9SRM-pxeOzxZeeG83En5vyxMhaJ7yxlCg5E8jD5KAqRnfrCdmPb3p6_zncrC-2EnP7z-Nocf5Vyd6bjfIGQDM-PebtfYlP8yNBz8j/s1600/DSCN0391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQctaBfKJ6yMYuCgm8mGBobRhotyuDBdCQw2q6Px9SRM-pxeOzxZeeG83En5vyxMhaJ7yxlCg5E8jD5KAqRnfrCdmPb3p6_zncrC-2EnP7z-Nocf5Vyd6bjfIGQDM-PebtfYlP8yNBz8j/s1600/DSCN0391.JPG" height="240" width="320" /></a></div>
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Lunch!</div>
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Some cooking is skill - seasoning, grilling, baking - all require precise attention to procedure. Sandwiches, on the other hand, are not defined by skill, but by choice of ingredient. Anyone can put some stuff between two pieces of bread. It takes some shopping know-how to gather the ingredients to take a mundane sandwich to the next level.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dnVTAZBbafLUqronKnGC7TjPDYzpgh_83_t7q9p7Qzlxc1tvO_d91tC1P9JV8iupEHjmtfYyrwkwHRgcIG3S3lcEDFLQ5Kohm__9QfuD-l-TdSlZTK6KlGf9qrXJD9tac3U1ihxRkzOu/s1600/DSCN0392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dnVTAZBbafLUqronKnGC7TjPDYzpgh_83_t7q9p7Qzlxc1tvO_d91tC1P9JV8iupEHjmtfYyrwkwHRgcIG3S3lcEDFLQ5Kohm__9QfuD-l-TdSlZTK6KlGf9qrXJD9tac3U1ihxRkzOu/s1600/DSCN0392.JPG" height="290" width="320" /></a></div>
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Nope. Not Local. Not even close.</div>
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This sandwich is loaded with specialness. </div>
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First, there is the Bella Bru sliced sourdough sandwich bread. It has an excellent and strong sour flavor and with a tender texture. I love a chewy sourdough, but for sandwiches, you don't want large holes or a bread so strong that it fights for custody of the fillings. </div>
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Next, there is Genova Tonno, superbly flavorful and packed in olive oil. It's pricey. It's imported. It's higher in calories. IT'S TOTALLY WORTH IT. Trust me on this one.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdJMtx05MJqQ8HoYPitke3qjJ6kqzXwu1DmMVzTDK2Gqk7NPLooj2F1LwEr3n6KSYf5dDfAW9O1DQhqIdqfg-N5e6ARWL88jj1fj-pLiWTewH-WNO_sAbu8YGaOJz2ghVCNgIF1JaV1HbN/s1600/DSCN0395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdJMtx05MJqQ8HoYPitke3qjJ6kqzXwu1DmMVzTDK2Gqk7NPLooj2F1LwEr3n6KSYf5dDfAW9O1DQhqIdqfg-N5e6ARWL88jj1fj-pLiWTewH-WNO_sAbu8YGaOJz2ghVCNgIF1JaV1HbN/s1600/DSCN0395.JPG" height="240" width="320" /></a></div>
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<a href="http://susan-susancancook.blogspot.com/2012/06/spicy-zucchini-relish-success.html">My Spicy Zucchini Relish</a></div>
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Now, we doctor up the tuna. I used my Spicy Zucchini Relish, capers and mayo. Simple and delicious. If you don't have this special relish, use any kind you like. Sweet or dill, you make the call.. However, the capers are a must.</div>
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Layer the joy - add slices of avocado, tomato and provolone and cheddar cheese. Toast in a toaster oven until hot and bubbly. If you don't have a toaster over, Toast the bread first, layer on the goodies, and finish under your oven's broiler.</div>
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For any sandwich, proportions are strictly personal. I'll do my best to describe what we made and ate. (<i><b>We</b></i> being Miss Madelyn and myself.) These were so darn yummy, I knew I had to tell you about them.<br />
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<b>Best Tuna Melt</b><br />
2 cans Genova Tonno<br />
3 to 4 tbsp. Mayonaise<br />
3 tbsp. Spicy Zucchini Relish<br />
1 tbsp. Capers<br />
2 to 3 slices of bread<br />
1 large, ripe, sliced tomato<br />
1 large, ripe avocado<br />
4 to 6 slices provolone and cheddar cheese<br />
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Drain tuna. (Not too hard. You may want to consider saving this flavorful olive oil for another use.) Add the mayo, relish and capers. Stir to combine. Load up the bread. Add sliced tomato and avocado and top with sliced cheese. Toast until hot and bubbly. Serve and enjoy!<br />
<br />Susanhttp://www.blogger.com/profile/09488384130780052445noreply@blogger.com0