Applesauce (pressure cooker)

1 Jul

Applesauce (pressure cooker; adapted from https://tastesbetterfromscratch.com/instant-pot-applesauce/)

  • 1 c. water
  • 1 Tbs. lemon juice
  • 1/2 tsp. cinnamon
  • 8 apples (or mix of apples and pears); cores removed and sliced into quarters or eighths

Place water, lemon juice, and cinnamon in pressure cooker bottom. Slice apples/pears into quarters or eighths and compost the cores. Pressure cook on stovetop for 8 min., quick release.  Puree with an immersion blender. Eat, refrigerate, or dehydrate for storage.

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Cucumber salad dressing

15 Jun

Cucumber salad dressing

  • 1 c. yogurt
  • 2 tsp. rice vinegar
  • 2 tsp. apple cider vinegar
  • 2 tsp. dill
  • 1 tsp. dill seed
  • 1 to 2 tsp. sea salt
  • 1/2 to 1 Tbs. honey

Pour this over sliced cucumbers. I used ~8 from the garden. Let sit about a half hour before eating.

Mango lassi

20 Apr

Mango lassi

  • 1 c. mango; diced, fresh or frozen
  • 1 c. yogurt
  • 1/2 c. milk
  • 1/4 to 1/2 tsp. ground cardamom
  • pinch of turmeric
  • 1/2 c. water (optional)

Use a blender to combine mango, yogurt, milk, cardamom, and turmeric. Use the water to thin to desired consistency.

Irish Potatoes

9 Apr

Irish Potatoes

  • 1/4 c. unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla extract (heaping tsp.)
  • 1/4 to 1/2 tsp. salt
  • 3 Tbs. honey (heaping)
  • 7 oz. unsweetened coconut, shredded (use food processor if want finer)
  • 2 Tbs. cinnamon & 1 tsp. sugar

Mix together the butter, cream cheese, vanilla, salt, honey, and coconut until well blended. Refrigerate for ~30 min. Combine the cinnamon and sugar in a medium-sized bowl. Roll the cheese mix into one-inch balls and coat with cinnamon and sugar by rolling it around the cinnamon sugar bowl. Keep in refrigerator.

 

Dressing for kale chips

27 Feb

Dressing for making kale chips in the dehydrator

  • 1/4 c. olive oil
  • 1 Tbs. apple cider vinegar
  • 2 Tbs. water
  • 2 Tbs. nutritional yeast
  • 1/8 tsp. cayenne
  • 1/4 tsp. turmeric
  • 1/2 tsp. chili powder
  • 2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

In a liquid measuring cup, mix together the wet ingredients (first three). Then, in a small bowl, mix together the dry ingredients (last seven ingredients). Add the dry ingredients to the wet ingredients and pour into a large bowl. Toss a couple large handful of large kale leaves in the bowl with the dressing to coat. If the leaves are too heavily coated, add more kale leaves. Place folded up leaves on dehydrator racks (using sheets, not screens). Dehydrate at 125 degrees F until crisp (leaves should be brittle, may be too wet from oil).

Green Bean Chickpea Amandine

9 Feb
  • 1/4 c. butter
  • 1/2 to 1 c. slivered or chopped almonds
  • 2 c. chickpeas, cooked
  • 3 cloves garlic, smashed
  • 2 lbs. fresh green beans
  • 2 tsp. lemon zest
  • 2 Tbs. lemon juice
  • 1/4 to 1/2 c. chopped parsley
  • 1 tsp. salt

Melt the butter and saute the almonds and chickpeas for a few minutes. Add the garlic and saute ~30 sec., then add the green beans, lemon, parsley, and salt. Serve over rice&quinoa.

Ground meat and carrot skillet meal

1 Feb

Ground meat and carrot skillet meal

  • 2 Tbs. oil (used butter)
  • 2 carrots, chopped finely
  • 2 celery stalks, chopped finely
  • 1/2 c. onion, chopped (used Japanese multiplier onions)
  • 1 lb. ground meat (used venison)
  • 1 c. water/broth
  • 2 Tbs. soy sauce
  • 1.5 tsp. dried thyme
  • 1/2 tsp. garlic powder
  • 1/2 to 1 tsp. salt
  • cream (optional)

Saute the carrots, celery, and onion in the oil until softened (~5 min.). Add the ground meat and cook until browned. Add broth, soy sauce, thyme, garlic, and salt. Simmer ~15 min. Serve with heavy cream on top.