From Jessica Branom-Zwick
Chop, toss, and serve.
From Jenn Purnell
Sauté bread with oil until browned, mix up the vinaigrette. Mix everything together. Let sit 30 minutes before serving.
From Alice
Broil the salmon until justflaking.
Cook the rice. Add rice vinegar until the flavor of the rice is right–like sushi rice. This should be ¼ to ½ cups of rice wine vinegar.
Make tightly-squished balls of rice with bits of salmon hidden in the middle. Using an onigiri mold makes this easy.
You can put other things in the middles too!
From Selma Marie Schiefer Schury
Put all fruit in the food processor until finely ground. Add sugar. Mix. Let stand in the fridge overnight. Stir and serve.
This is an old family recipe, and an alternative to sweet cooked cranberry sauce.
Alice Enevoldsen
Soy yogurt in process
Mix soymilk, sweetener, and 3/4 tsp gelatin.
Bring the soymilk/sweetener/gelatin to 180F (not 212!). Stir it so as not to burn it on the bottom. Set it aside.
While the soymilk is cooling, consider sterilizing your yogurt jars.
When the soymilk is 110F (measure!) take out 1 cup and dissolve 3 caplets of probiotic in that 1 cup, OR 1 tablespoon of your last batch of yogurt. Mix that cup gently back into the rest of the milk.
You can cool the soymilk to 110 faster by floating the pot in a sink of cold water. Cooler than 110 is okay, hotter is not.
If you’re adding vanilla, add a little to each jar you want vanilla flavored. Leave one jar unflavored (so you have starter next time). For beginners like me fruit should be added at eating time.
Fill each jar 3/4 full and place in the yogurt maker. DO NOT put lids on the jars, but DO put the lid on the yogurt maker. Turn it on.
Return in 6-8 hours (I do this overnight). Gently tip one jar. The yogurt should jiggle and bulge like set jello. When it slips, it should pull away from the side of the jar making a space there.
Put the lids on the finished jars, label them with the date, and put them in the fridge. They’ll be ready to eat in 3 hours and good for 7 days.
If this is too sweet for you, or not as solid as you’d like, it should process longer. Try 7-8 hours if it is just a little off or 12 hours if you want it tarter. (If you want it sweeter AND more solid, add sweetener and/or more gelatin in stage 1).
No one gave me any products to try. I discovered and purchased these on my own.
I found these links useful–
http://nourishedkitchen.com/troubleshooting-homemade-yogurt-questions/
http://www.salad-in-a-jar.com/family-recipes/five-things-you-should-not-do-when-making-homemade-yogurt
http://www.yolifeyogurt.com/faq.asp
The only company making soy yogurt safe for us closed its doors in March of this year. Luckily, their product was so great, it gave me assurance that good soy yogurt was possible. Thanks to David for all the tips, and the boost in morale about the possibility of making soy yogurt at home.
From Alice Enevoldsen
As we’re allergic to most beans and legumes (and chickpeas) I was excited by the idea of Edamame Hummous. All the ones I found on the market were combinations of chickpeas and edamame, so I tried making an edamame-only version. Get shelled edamame to save yourself some work.
Cook the edamame in a saucepan with the water until soft enough to eat. Drain.
Blend in a blender with olive oil.
Add all other ingredients. Blend some more. The better your blender, the less you’ll have to scrape the edges and stir it up. My blender is just okay, so I stop every minute or so to move all the goop around, or when I start to hear the motor whirring the blades in an empty space it made in the middle of the hummous.
Serve up in a bowl or on a plate. Make a little divet in the middle, fill with olive oil, and dust with a generous helping of paprika.
Yum!
The longer you blend, the smoother your hummous.
Tomatillo Salsa in 1/2 pint wide-mouth jars
Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.
Chop everything into small bits, according to your taste for salsa. Add the roast garlic (mush it into smallish pieces and spread it through). Mix everything together.
Fill your jars, wipe the rims, and process for 15 minutes in a hot water bath.
It’s also yummy fresh!
Fridge-canned lemon cucumber pickles!
From Jason Enevoldsen
Fill your containers with a densely-packed mix of chopped:
Brine (per pint)
Spices (total amount — approximately two teaspoons per pint)
Boil the brine, chop the veggies.
Add the spice mix to the heated, sterilized canning jars.
Pack the jars with the veggies, fill to within 1/2-inch of the top with the brine. Add the lids and rings, process 5 minutes in a hot water bath, cool in temperate water and put in the fridge as soon as they’re touchably cool.
Cooking stage of Green Tomato Picallilli
Pickling Spice
Wash and chop tomatoes. Sprinkle with salt, tie up in cheesecloth and let drain for at least 4 hours. Discard the liquid.
Chop all other vegetables & fruits. Heat the rest of the ingredients, then add chopped tomatoes and vegetables. and fruits.
Cook over low heat until thickened and there is no water left (2-3 hours). The mixture should begin to stick to the bottom of the pan. Spoon into pint-jars (7-9). Wipe clean, add lids, and process in a hot water bath for 10 minutes.
Be careful when canning. Follow all canning safety protocols to reduce the risk of exposure to dangerous bacteria.
Green Tomato Pickles!
Brine (per quart)
Dill/Garlic Pickle Spice (per quart)
Curry Spice (per quart)
So I modified the recipe from Garden Betty.
Wash, dry, and slice your green tomatoes. Bring brine ingredients to a boil.
Put the pickling spice mix that you prefer in a hot,clean quart jar. Pack the jar full of the cut tomatoes.
Pour the hot brine over the tomatoes. Cover them completely and leave 1/2-inch headspace. Stir with a sterilized implement to remove any bubbles. Clean the rim, seal with a lid and band, and process in a hot water bath for 15 minutes.
The green tomatoes will be pickled in three weeks.
Please follow good instructions and in-depth safety precautions when home-canning. You want all canning to be perfect or you end up with dangerous bacteria and molds growing in your cans.