Recipes

Cabbage

Sauerkraut

Ingredients:

Cabbage (white or green) – sound, mature heads. For a 2 gallon container, you need approximately 15 pounds of cabbage; for 5 gallons choose 30-35 lbs of cabbage.

Salt (rock, kosher, or plain, non-iodized table salt). Use 2-3 tsps. per pound of cabbage; or 1 lb. for 40 lbs. of cabbage

Directions:

1. Equipment: Sauerkraut can be made in ceramic crocks, wooden barrels, food-grade plastic buckets or stainless steel buckets or straight-sided containers (1-5 gals. preferably). The container will need a lid and a weight. For a lid, use a plate, another bucket set inside, and/or a piece of wood (not pine which may release pitch). For the weight, use a stone, brick, or a plastic bag filled with brined water. You can use a knife, a food processor, or a mandolin (manual slicing ‘machine’) to cut the cabbage. Make sure they are CLEAN – even sterilized, if possible.
2. Preparation: Remove the outside leaves, quarter the cabbage heads and cut out the cores. Slice the cabbage finely into 1/16-inch shreds and mix with salt. For every 5 lbs. of cabbage mix in 3 T. of salt, stirring well with hands or utensil. Press it down well, and layer on more cabbage if making a bigger batch.
3. Salting: Some recipes say to pound, “bruise” the cabbage a bit (with meat mallet or heavy utensil) with the salt to get the salt into the flesh of the cabbage more deeply and help release juices. Keep layering or packing cabbage into your container up to 2” from the top of the container. When full enough, cover cabbage with the removed whole outer cabbage leaves, OR a clean cloth, and cover with a smaller close-fitting lid (plate, wood) and weight it down. The cabbage must be kept submerged at all times, and the lid and cloth/leaves wet – but not “swimming”.
4. Fermenting: Next – check it daily: rinse and clean the leaves or cloth, and take away the scum, foam, and extra liquid (leave just enough to lap over the plate or wooden lid) to prevent mold from growing. If kraut starts turning a tan color, too much liquid is being removed – try adding more salted water (2 tsp. salt/1 c. water). Ferment the cabbage in its container for 4-5 weeks in a 60° and 70° F place. If the room temperature is higher, the fermentation may be quicker but the taste and texture may not be as good. After 3 weeks, taste the cabbage to see if/when it is sour enough for you. IF it develops YUCKY garbage smell, don’t eat it. Fermentation should stop after 5 weeks or so – and, refrigeration will stop fermentation if/when it is done to your liking.
5. Storing: When done to your liking (after 3 weeks), you can now - simply refrigerate it in the crock or baggies; or freeze it; or pour a layer of hot paraffin over the top of the crock; or can it: heat the kraut to simmering (180° F), pack in hot jars, cover with kraut juice or weak salted water (brine – 2 tsp. salt/ 1 qt. water) with ½ -inch headspace and process in a boiling water bath for 25 min. (pints) or 30 min. (quarts).
6. Eat: fresh (straight from crock), or cooked to desired tenderness. Yummy with sausages, duck, stuffed inside a chicken, mixed with sour cream and horse-radish to top potatoes…mmmhmm!

Latin American Sauerkraut

Ingredients:

1 head green cabbage, cored & shredded 1 c carrots, grated 2 med onions, quartered and then sliced very thin 1 T oregano

1/4 to 1/2 tsp red pepper flakes 1 T sea salt 4 T liquid whey; just add a bit more salt if you have no liquid whey.....2T instead of 1.

Directions:

1. Combine all ingredients and pound with a wooden mallet or meat hammer for about 10 minutes. Fill (2) quart sized jars evenly with the mixture and press, press, press to the point of the vegetable juices rising up over the veggies.
2. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temp for 3-4 days and then move to cool storage.

Squash

Baked Winter Squash Soup

Ingredients:

2 acorn squash (2 lbs. each) 2 butternut squash (2 lbs. each) 1 stick margarine or butter (8T/oz) 8 tsp brown sugar 3 carrots, halved, and peeled if desired 1 large onion, thinly sliced 10 cups of chicken stock (or vegetable broth if preferred)

¾ tsp ground mace (or nutmeg if mace is unavailable) ¾ ground ginger Pinch of cayenne pepper Salt, to taste * Cream or yogurt for garnish, if desired * Chives for garnish, if available

Directions:

1. Preheat the oven to 350 F
2. Cut the 4 squash in half lengthwise. Scoop out and discard seeds
3. Place the squash halves, skin side down, in a shallow baking pan (with a lid or cover with aluminum foil). Place 1 T of butter or margarine and 1 teaspoon of sugar in the cavity of each squash half. Arrange the carrots and onion slices around squash. Pour 2 cups of stock in the pan, and cover it tightly.
4. Bake for 2 hours.
5. Remove the pan from oven, and allow the vegetables to cool slightly. Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots onions, and the cooking liquid.
6. Add the remaining 8 cups of stock and the seasonings. Stir well and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
7. Use a potato masher, blender or food processor until smooth. Return pot to heat, adjust the seasonings and heat through. Serve with a dollop of cream/yogurt and sprinkle of chives.
8. Makes 12 cups/servings.

Tomatoes

Dried Tomatoes in Olive Oil ( Pomodori Secchi Sott’olio)

Ingredients:

14 unblemished meaty plum tomatoes, washed and rinsed 3 cups red wine vinegar 8 fresh basil leaves 3 T capers in salt, rinsed and diced

2 T black peppercorns 2 t fine sea salt 2 -2 ½ c extra virgin olive oil 2 12 oz jars and lids, sterilized

Directions:

1. Core and cut the tomatoes in half length wise.
2. Place cut side down on dehydrator screens and dry according to manufacturer’s instructions.
3. Pour the wine vinegar into a large non reactive saucepan and bring to a boil. Add the tomatoes and blanch them for one minute. Remove the tomatoes with a slotted spoon and drain well. The vinegar acts as a preservative and gives added flavor to the tomatoes.
4. Layer the tomatoes in the jars, adding half the basil, capers, peppercorns, and salt to each jar. Slowly pour the olive oil into the jars, pressing down on the tomatoes slightly with a wooden spoon. Make sure the tomatoes are completely submerged under the oil at all times, or they will be exposed to air and potential bacteria growth.
5. Cap the jars tightly and place in a cool spot over night. The next day check the oil level and add more oil if necessary. Check 2 – 3 more times adding more oil if the tomatoes stick out above the oil level. Recap the jars and store them in a cool place for 6 weeks before using. Refrigerate after opening and bring the tomatoes to room temperature before using.

Let's Make Salsa

Salsa can be made with just about anything fresh. Here are a few recipe suggestions; but remember, you can try chopping and combining anything you want when you make salsa at home.

Cabbage Salsa

Ingredients:

8 plum tomatoes diced 1 sweet onion 3 TBLS fresh cilantro ½ head green cabbage 1 or more jalapeno peppers

1 ancho pepper Juice of one lemon 1 tsp sea salt ½ tsp agave nectar or sugar

Directions:

1. Chop and combine ingredients.
2. Chill and serve with chips.

Green Salsa

Ingredients:

2 pounds tomatillos, husked and cut in half 3 green tomatoes, chopped ½ c. olive oil 2 mild chile peppers, chopped

5 sprigs cilantro, chopped 1/3 c. white vinegar ¼ c. garlic powder to taste 1 tsp sea salt

Directions:

1. Place ingredients in a large saucepan over medium heat.
2. Bring to boil, reduce to heat for 15-20 minutes until tomatillos have softened.
3. Pour into a blender, puree until smooth.
4. Chill and serve.

Traditional Fresh Salsa

Ingredients:

8 plum tomatoes 1 sweet onion 2 hot peppers 2-3 TBLS cilantro

1 Red sweet pepper or ancho pepper Juice of 1-2 limes 1 tsp sea salt

Directions:

1. Chop and combine ingredients.
2. Chill and serve with chips.

Cucumber Mango Salsa

Ingredients:

3 mangos-peeled, diced 1 cucumber-peeled, seeded, and diced 2 jalapeno peppers, seeded and finely chopped 1 sweet onion, finely diced

¼ c. chopped fresh cilantro 1 TBLS lime juice Salt and pepper

Directions:

1. Stir ingredients together.
2. Refrigerate at least 2 hours before to allow flavors to blend.

Fruit Salsa

Ingredients:

2 kiwis, peeled and diced 2 apples-peeled, cored and diced 8 ounces raspberries 1 pound strawberries

2 TBLS sugar 1 TBLS brown sugar 13 TBLS fruit preserves, any flavor

Directions:

1. Stir ingredients together.
2. Cover and chill for at least 15 minutes.
3. Serve with to tortilla strips sprayed with Pam and sprinkled with cinnamon and sugar.

Blueberry Coffee Cake

Ingredients:

3 cups oats (old fashioned or quick) 1 2/3 cups unbleached all-purpose flour 1 cup whole-wheat flour 1 cup firmly packed brown sugar 1 tablespoon baking powder 1 teaspoon salt (optional)	1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2 cups fat-free milk 1/2 cup egg substitute (or 2 eggs) 1/2 cup canola oil 2 cups fresh or frozen blueberries
Optional topping: 2 tablespoons firmly packed brown sugar and 1/4 teaspoon ground cinnamon

Directions:

1. Preheat oven to 375 degrees.
2. Combine first eight ingredients in large bowl.
3. Mix milk, egg, and oil in small bowl, add to the dry ingredients and mix just until moistened.
4. Add blueberries, pour into 9-inch by 13-inch baking pan that has been sprayed with non-stick spray.
5. Bake 35-40 minutes or until golden brown.

Raspberry Lemon Loaf

Ingredients:

1 3/4 cups all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/3 teaspoon baking soda 1/2 teaspoon salt 1 egg

2 egg whites 1 cup reduced fat lemon yogurt 1/4 cup canola oil 2 teaspoons grated lemon peel 1 cup fresh raspberries

Directions:

1. In a large bowl, combine the first five ingredients.
2. In another bowl, whisk together egg, egg whites, yogurt, oil and lemon peel.
3. Add to the dry ingredients just until moistened.
4. Fold in raspberries.
5. Transfer to an 8-inch x 4-inch x 3-inch loaf pan coated with nonstick spray.
6. Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
8. One loaf is about 12 slices.

Grilled Asparagus

Ingredients:

2 lbs fresh asparagus ¼ cup olive oil salt & pepper to taste

¼ cup balsamic vinegar 1 fresh lemon

Directions:

1. Wash and trim asparagus.
2. Put in bowl and pour oil and vinegar over asparagus. Toss to coat.
3. Place on grill; turn over once. Squeeze lemon over asparagus while cooking.
4. Salt and pepper to taste.
5. Serve immediately.

Best-Ever Texas Caviar

This version of Texas caviar mixes black beans and pinto beans instead of black-eyed peas with jalapeno peppers, cilantro, red onion and bell peppers. Serve with scoop-style tortilla chips to make a zesty crowd-pleasing party appetizer.

Ingredients:

2 (15 ounce) cans black beans, rinsed and drained 2 (15 ounce) cans pinto beans, rinsed and drained 2 (15 ounce) cans white corn, rinsed and drained 1 (4 ounce) can chopped green chiles, undrained 1 jalapeno chile pepper, seeded and finely chopped (optional)

1 red bell pepper - cored, seeded and finely chopped 1 green bell pepper - cored, seeded and finely chopped 1 small red onion, finely chopped 1 bunch cilantro leaves, finely chopped 1/2 cup rice vinegar 1/2 cup olive oil 1/3 cup white sugar 1/2 teaspoon garlic powder

Directions:

1. Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
2. To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Cucumber-Mango Salsa

Ingredients:

3 mangos - peeled, seeded and diced 1 cucumber - peeled, seeded, and diced 2 jalapeno peppers, seeded and finely chopped 1 large onion, finely diced

1 clove garlic, minced 1/4 cup chopped fresh cilantro 1 tablespoon lime juice, or to taste salt and pepper to taste

Directions:

1. Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

Caribbean Salsa

Ingredients:

2 cups chopped seeded watermelon 1 cup chopped fresh pineapple 1 cup chopped onion

1/4 cup chopped fresh cilantro 1/4 cup orange juice 1 tablespoon chopped jalapeno pepper (or to taste) or jerk seasoning

Directions:

1. In a large bowl combine ingredients; mix well. Refrigerate, covered, at least 1 hour to blend flavors. Stir before serving.