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.

Cranberry Relish
Jan 24th, 2016 by Alice

From Selma Marie Schiefer Schury

  • 1 lb cranberries
  • 2 oranges
  • 1 lemon
  • 3 apples
  • 1 ½ cups sugar


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.

Chicken with Tasties
Jan 24th, 2016 by Alice

From Jessica Branom-Zwick

  • 3 lbs boneless, skinless chicken breasts
  • 8 cloves garlic (3 for sauce, others for cooking with chicken)
  • Olive oil
  • Juice of 3 lemons
  • Salt (preferably Kosher or other large grain)
  • Pepper
  • Basil Sauce
  • 3 lbs interesting-shaped pasta
  • 1 ½ cup sun dried tomatoes


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.

Chicken Mangalorean
Jan 23rd, 2016 by Alice

From Alice

  • 3 cloves garlic
  • ½ inch piece ginger
  • 1 tsp canola oil
  • 2 Walla Walla onions, dice them
  • 2-3 tomatoes, slice into wedges
  • 1 cinnamon stick, break by wedging a knife into the curl and “peeling”
  • 6 cardamom pods
  • 7 whole cloves
  • ½ tsp cumin seeds, grind them up
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 2 rounded teaspoons curry powder
  • 2 lbs chicken
  • 1 tsp black mustard seeds
  • (optional: 4-5 small dried red chilies)


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.

Carob Syrup
Jan 23rd, 2016 by Alice

From Corinne Cooley

  • 1 cup water
  • ½ cup carob powder
  • 2 Tbsp honey
  • ½ tsp vanilla


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.

Carob Beer Cake
Jan 23rd, 2016 by Alice

From Jenn Purnell

  • 1 cup Duchesse De Bourgogne beer
  • 1 ½ cups flour
  • 1 cup plus 2 tablespoons sugar
  • 6 tablespoons carob powder
  • 1 teaspoon baking soda
  • ¼ cup canola oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons vanilla


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.

Basil Sauce (a.k.a. Non-Deadly Pesto)
Jan 23rd, 2016 by Alice

From Jessica Branom-Zwick

  • 6 cups fresh basil
  • 2 cups fresh flat parsley (Italian)
  • up to 2 cups olive oil
  • 3 cloves garlic


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.

Apple Crisp
Jan 23rd, 2016 by Alice

From Debbie Gift

  • 1 ½ cups flour
  • 1 ½ cups whole rolled oats (not “quick oats”)
  • 1 ½ cups brown sugar
  • Cinnamon
  • 1 cup butter, margarine, or other solid fat (palm oil works)
  • Apples – peel and slice gazillions of apples. 8 small ones, or 4 big ones.


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.


Potato Corn Chowder – Slow Cooker Dump Meal
Jan 22nd, 2016 by Alice

From Alice

  • 1.5 lbs diced red potato
  • 1 package frozen corn
  • 3 tablespoons flour
  • 6 cups chicken stock
  • 1 tablespoon dried thyme
  • 2 teaspoons dried oregano
  • a couple shakes garlic powder
  • a couple shakes onion powder

For adding at the end

  • 3 tablespoons flour
  • 1 tablespoon fake butter, margarine, or other solid fat
  • ⅓ cup soy cream cheese
  • ¼ cup milk substitute of your choice, I used enriched soymilk
  • tiny pinch xanthan gum


  • a few pinches crumbled bacon
  • a sprinkle of alder-smoked salt
  • scallions/chives


Mix potatoes and corn with flour in the slow cooker. Add spices and broth. Cook 4 hours on high or 8 hours on low.

Optional final steps, but recommended:

Take cooked chowder (potatoes should be soft) off the slow cooker 30 minutes early, and put on stovetop. Once you have a good boil going, sprinkle in last 3 tablespoons flour and stir to combine. Allow to cook bubbling for at least 2 minutes.

In a separate pan over medium-high heat melt margarine and soy cream cheese, stirring constantly. Add xanthan gum and then slowly add the soymilk a little at a time. Once you have a thick cream about as thick as heavy whipping cream, pour that into the soup and stir to combine.

Dump Meal Version:

If you’re looking for the true “dump meal” version of this, skip all these last steps after the heading “Optional.” Consider adding ¼-⅓ cups of your heaviest milk substitute — an enriched soymilk or soy creamer at the very end. If it looks like it curdles a little with this, add a pinch of xanthan gum at the same time.


Serve topped with bacon, chives, green onions, and/or alder smoked salt.

Spiced Plum Butter
Nov 28th, 2015 by Alice

From Alice Enevoldsen

Spiced Plum Butter

  • Plums (I used home-grown Gage plums, filled my stock pot about 2/3 full of frozen-and-then-thawed quarters from my tree this summer)
  • Sugar (2.75 cups)
  • Cinnamon — a few good shakes
  • Clove – a sprinkle
  • Coriander – about a teaspoon whole, then crush it.
  • (This recipe filled 30 4-oz jars)



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.

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