Jan 24th, 2016 by Alice

From Alice

  • 2 ¼ cups white, short-grain, Japanese rice (or medium-grain California rice).
  • rice wine vinegar
  • ¼ lb sashimi-grade salmon


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!

Mustard-Coated Roast Lamb
Jan 24th, 2016 by Alice

From Andrew Telesca

  • ¼ Cup Dijon mustard
  • 1 Tbsp Maggi or soy sauce
  • 1 ½ Tsp Rosemary
  • ½ Tsp Ground ginger
  • ½ Tsp Sugar
  • ½ Tsp Pepper
  • 5-7 Lbs Leg of free-range lamb
  • 2 Cloves Garlic, sliced


Preheat oven to 350°F.

Combine everything except lamb and garlic.

Insert garlic into small cuts you make in the lamb, coat it with the mustard mixture.

Roast until done.

Mitarashi Dango (or, Seattle Dango)
Jan 24th, 2016 by Alice

From Alice

  • 200 g joshin-ko (rice flour)
  • 30 g mochi-ko (mochi rice flour)
  • 20 g granulated white sugar
  • 320 ml tap-hot water


  • 1 ⅓ Tablespoons Maggi (or soy sauce)
  • 50 g granulated sugar
  • 1 teaspoon sake
  • 60 ml water
  • 1 Tablespoon katakuri-ko (potato starch)
  • 1 tablespoon water


Combine sauce ingredients (except katakuri ko) in a saucepan. Heat. Add katakuri-ko to 1 tablespoon of water. Add katakuri-ko mixture to sauce. Remove from heat as soon as the katakuri-ko is mixed in. Set aside.

Mix dry ingredients in a glass bowl. Add water a bit at a time, while stirring. Mix thoroughly.
Put into a microwave at 600 watts for 2 minutes. On our microwave (1500 watts) this is setting 4 of 10.

Mix with a wooden spoon as best you can. Repeat until it is so stiff that you can cut it with a knife and it stays in place. You should start microwaving it 1 minute at a time as you get close to this point. It will be a little bouncy/springy.

Wrap in a cool, damp cloth and knead for 2-3 minutes. Rinse your hands often in cool water – the dough is very hot.

Split into 6 parts. Roll each into a 16 cm long sausage. Keep wetting your hands so they don’t stick to the dough. Cut each roll into 8 equal pieces. (“Marume naosu hitsuyou wa nai” – you don’t have to make sure they are all perfectly round. How nice.)

Skewer 4 onto each skewer and roast. “Kirei ni yakeru” – roast until they look pretty.

We roasted them on the oiled rack from a toaster oven positioned over a stovetop burner set on high.

This is very much like roasting marshmallows – you want a nice crusty (though not completely browned) layer on the outside.

Set on a plate, drizzle with sauce. Eat as soon as they’re not too hot for your tongue.

Lamb Kheema
Jan 24th, 2016 by Alice

From Corinne Cooley

  • 2 lbs free-range lamb, chop finely
  • 1 large onion
  • 2-4 tomatoes, chop finely
  • Optional: 2 green chilies, chop finely
  • ½ inch ginger, grated
  • 3 tsp minced garlic
  • Optional: ½ tsp red chili powder
  • ½ tsp turmeric
  • 1 tsp coriander, grind up
  • ½ tsp cumin seeds, grind up
  • ¾ tsp home-made garam masala: grind together white peppercorn, clove, bay, cumin, cinnamon, cardamom, coriander (red pepper & mustard seeds optional)
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 cloves
  • 2 green cardamom pods
  • ⅓ cup canola oil
  • Chopped cilantro


For 5-10 minutes, boil 1 clove of garlic, bay leaves, and lamb in 2 cups of water. Pour off the water.

For 1 minute, activate the spices by frying the cinnamon, cardamom, and cloves in the oil.

Add the onions. When the onions are lightly browned, add the ginger, garlic and green chilies.

For 5 minutes, saute all that with the boiled meat.

For 5 minutes, cook with half the garam masala mix and the rest of the spices (turmeric, red chili powder, cumin, coriander).

Add the tomatoes and salt and cook until a couple minutes after the liquid is gone.

Add 2 cups of water and cook until the meat is tender.

For 5 minutes, fry the whole thing up with the remaining garam masala mix. Serve with the cilantro.

Garam Masala
Jan 24th, 2016 by Alice

From Jason Enevoldsen

  • white peppercorn
  • clove
  • bay
  • cumin
  • cinnamon
  • cardamom
  • coriander
  • Optional: red pepper
  • Optional: mustard seeds


Grind together.

Grilled Chicken Kebabs
Jan 24th, 2016 by Alice

From Corinne Cooley

  • 1 ½ pounds skinless boneless chicken breasts, cut up
  • 1 zucchini, cut into large pieces
  • 1 onion, cut into large pieces
  • 2 apples, cut into large pieces
  • olive oil to coat vegetables and fruit
  • Salt and ground black pepper


  • ½ cup olive oil
  • 1 tablespoons minced garlic
  • 1 teaspoon salt
  • ¼ cup minced fresh cilantro or mint
  • 1 teaspoon curry powder
  • ground black pepper to taste


Mix up marinade.

Marinate chicken for as long as possible – preferably 3-24 hours.
Lightly coat vegetables and fruit by tossing in medium bowl with oil, salt and pepper to taste.

Skewer chicken and vegetables.

Grill, turning each every couple minutes, until chicken is fully cooked

Green Tomato Bacon Sauce
Jan 24th, 2016 by Alice

From Jason Gift Enevoldsen

  • 6 pieces bacon, chopped
  • 2 tablespoons olive oil
  • 3 teaspoons minced garlic
  • 1 pound green tomatoes, chopped
  • Optional: ⅛ teaspoon crushed red pepper flakes
  • ½ cup white wine
  • a small handful of pepperoncini, also chopped
  • ½ bunch Italian parsley, chop it up
  • black pepper


Cook the bacon and set aside, saving a little of the fat.

Simmer garlic in olive oil, then add the tomatoes (and the red pepper flakes) until they start to brown a little. Add wine and perpperoncini and cook down to a sauce. Mix with parsley and bacon, serve over thin pasta.

This and Green Tomato and Bacon Pasta Sauce are similar but different.

Earl Grey Salmon
Jan 24th, 2016 by Alice

From Jason Gift Enevoldsen

  • 1 orange
  • Rosemary (or juniper berries)
  • 2 tablespoons Earl Grey tea leaves
  • ½ tsp black peppercorns
  • ½ teaspoon mustard seed
  • 2 teaspoons canola oil
  • 1 ½ – 2 lbs salmon
  • Salt and pepper
  • parsley


Zest the orange, mix with all spices and Earl Grey. Grind with a mortar and pestle. Sauté salmon in oil (skin side up) until brown. Turn over, coat with tea rub. Drizzle the oil over the top of the salmon and garnish with orange slices.

Bake until salmon is done.

Chicken and Dumplings
Jan 24th, 2016 by Alice

From Julie Enevoldsen


  • 2-3 Lbs Stew-able chicken
  • a little oil
  • 1 Onion
  • Enough chicken broth (unsalted) to fill your pot — about 12 cups? 2-3 boxes.
  • 1 head Celery
  • 1 medium package Baby carrots (Medium package)
  • 1-2 Lbs Small potatoes
  • 1 can Hominy or fresh/frozen peas
  • Fresh parsley
  • Fresh thyme
  • Fresh oregano
  • Black pepper
  • Flour or potato starch for thickening


  • 1 Cup Cake flour (or 1 cup minus 2 tbsp sifted regular flour)
  • 2 Tsp Baking powder
  • 1 egg replacer “egg” (or a real egg if you can have those)
  • ½ Cup milk replacement or water. I use Enriched Soy Milk


Stew: Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)

This first part would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft. The following directions take place on the stovetop.

Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.

Dumplings: Measure, then sift the dry dumpling ingredients three times (yes, I usually do this). Break the egg into a measuring cup. Add milk substitute or water to make up ½ cup with the egg. Beat/mix well.

Stir liquid slowly into the sifted ingredients. Mix until blended, but don’t overmix. Batter should be stiffish.

Drop dumpling dough by heaping tablespoons, distributing evenly across the surface of the simmering stew. Put on the lid. Simmer *gently* for 5 minutes. Turn the dumplings over (they tend to float by this point), and simmer 5 more minutes. Serve immediately.

Mom’s Chicken Soup (Debbie’s)
Jan 24th, 2016 by Alice

From Debbie Gift

  • 1 gallon of water
  • 1 ¼ pounds chicken
  • 1 Tablespoon parsley
  • ⅛ teaspoon garlic
  • ⅓ teaspoon dried onion
  • 2 celery stalks
  • 2 carrots
  • Black pepper
  • ½ teaspoon salt


Put it all in a pot and cook until the chicken is done and the celery is soft. If you have enough energy, chop everything into bite size pieces first.

This recipe would be just as effective in a slow cooker. Try 4 hours on high, or better 8+ on low, but make sure the chicken is cooked through.

I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.

The greatest thing about this one, is that you can make it by just tossing all the ingredients in a pot if you’re the sick one. No chopping needed.

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