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.
From Jessica Branom-Zwick
Panfry or roast chicken with garlic, olive oil, salt, pepper, and some of the lemon juice. Serve or cook a little longer with basil sauce (see basil sauce recipe).
Cook pasta, toss with olive oil, some of the lemon juice, and sun dried tomatoes. Serve.
From Alice
Buzz garlic and ginger into a paste with a little water.
Heat 1 tsp oil, adding the paste, onion, tomatoes, and all the spices except the mustard and the chilies. Cook until fragrant and softening — about 10 minutes.
Add chicken, coat with spices. Cook uncovered for 15 minutes, then cover and cook another 5 minutes.
Head the rest of the oil as hot as possible, add the mustard and chilies for about 3 minutes. Add to the chicken and cook until chicken is done through.
From Corinne Cooley
Add a small amount of water to carob powder, stir into a paste. Add more water and and the honey. Bring to a boil while stirring in the rest of the water until it is the consistency you want. Simmer for a few minutes and then add the vanilla.
From Jenn Purnell
Preheat oven to 350°F. Oil and flour a cake pan.
Mix and sift dry ingredients together.
Mix liquid ingredients.
Add liquids to dry ingredients and stir until smooth.
Bake 25-30 minutes.
Cook together, serve over chicken (or wherever you’d like pesto)
I don’t eat pesto, because no matter how many times I read the ingredients, and no matter how often the cook insists it doesn’t include walnuts … it always does (in addition to those pesky not-quite-nut pine nuts). So I refuse to eat pesto. Jessie kindly refers to hers as “basil sauce” and cooked it from scratch in my own house so it was entirely safe and 100% nut free. I will never trust pesto.
From Debbie Gift
Mix the flour, oatmeal, brown sugar, and cinnamon. Mix in the solid fat, making big crumbles. Fill a baking dish about half- to three-quarters full of apples. Add ¼ cup water. Sprinkle the crumbles on top. I like to have the topping be almost as thick as the pile of apples, but don’t pat it down.
Bake at 350°F for about an hour or until you can’t stand the wonderful aroma anymore and you just have to eat it.
You can freeze any unbaked topping to use next time.
Enjoy!!
From Alice Enevoldsen
Wash, core, and quarter your plums. Then freeze until you have time to jam.
Thaw the plums in the refrigerator, dump all that into the pot till it is 2/3 full.
Cook/simmer until the plums are soft. Run it all through the blender, return to the saucepan.
Add the spices, simmer for a short time. Skim off any foam that develops.
Add up to ¾ cup sugar per cup of juice, or, like me, as much sugar as you have on hand or feel like..
Simmer until the pectin has developed and the plum butter “sheets” off a cool metal spoon. Skim off foam as it develops. Stir often enough to keep it from burning on the bottom.
Pour your jam into sterilized jelly jars and process according to your directions for fruit butters.
Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.
Alice Enevoldsen
Makes about three 10×10 square pans of lasagna, some with more layers than others.
Preheat the oven to 375°F
To make the white “cheesy” layer, combine all the “white layer” ingredients and food process until smooth and thick. Add more soy milk or lemon juice to make it thinner if necessary.
To make the green spinach layer, sauté onions and garlic in oil until slightly browned. Add spinach and basil. Cook together until wiltedish. Food process with all the other “green layer” ingredients
Build!
Cover with foil or a lid, cook 30-60 minutes, until noodles cut easily and it’s bubbling. Uncover and cook another 10 minutes.
Let stand 10-20 minutes before serving. If you want it to look pretty, chill overnight before cutting.
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.