Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

Weekly Harvest Newsletter

Sustainable Agriculture News Briefs - April 13, 2011

Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service website. The Weekly Harvest Newsletter is also available online.
http://attra.ncat.org/newsletter/archives.html#wh

News & Resources
* Hispanic and Women Farmers Discrimination Claim Packages Available
* Food Day Campaign Launched
* USDA Seeks Nominations for National Organic Advisory Board
* House Organic Caucus Reactivated
* Produce Safety Alliance Launches Website; Recruits Members for Working Committees
* Bee Research Demonstrates Pesticide Residue Effects

Funding Opportunities
* North Central Region SARE Professional Development Program
* Connecticut Farm Reinvestment Grant Program
* Indiana 2012 Specialty Crop Block Grant

Coming Events
* Agroforestry: A Profitable Land Use
* Food and Agriculture Under the Big Sky
* Sheep and Goat School

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News & Resources

Hispanic and Women Farmers Discrimination Claim Packages Available
The United States Government is establishing a claims process to make available $1.33 billion or more to farmers who alleged discrimination by the U.S. Department of Agriculture based on being female, or based on being Hispanic, in making or servicing farm loans during certain periods between 1981 and 2000. Farmers and ranchers can find information about the claims process at www.farmerclaims.gov or by calling 1-888-508-4429.
http://www.farmerclaims.gov

Food Day Campaign Launched
Health, hunger, and sustainable agriculture groups have announced plans for Food Day on October 24, 2011?a nationwide campaign to change the way Americans eat and think about food. Food Day, modeled on Earth Day, will encourage people around the country to sponsor or participate in activities that encourage Americans to “eat real” and support healthy, affordable food grown in a sustainable, humane way.
http://www.prnewswire.com/news-releases/food-day-campaign-is-launched-119261264.html

USDA Seeks Nominations for National Organic Advisory Board
The U.S. Department of Agriculture is seeking nominations to fill five imminent vacancies on the National Organic Standards Board, for an organic producer, organic handler, consumer/public interest representative, scientist, and environmentalist. Nominations must be postmarked by July 17, 2011.
http://1.usa.gov/eUvslw

House Organic Caucus Reactivated
Freshman representative Richard Hanna (R-NY) joined long-time caucus co-chairs, representatives Sam Farr (D-CA), Peter DeFazio (D-OR), and Ron Kind (D-WI) to re-form the U.S. House of Representatives Organic Caucus. The caucus will provide pertinent information to members and their staffs about organic farming and the organic industry.
http://ofrf.org/policy/organic-caucus-kick-off_story.html

Produce Safety Alliance Launches Website; Recruits Members for Working Committees
The Produce Safety Alliance has launched its website and issued a call for farmers, researchers, state officials, produce industry experts and others interested in produce safety to join an Alliance working committee to assist in the development of a national Good Agricultural Practices education curriculum.
http://producesafetyalliance.cornell.edu/

Bee Research Demonstrates Pesticide Residue Effects
Research by graduate student Judy Wu demonstrates the sub-lethal effects of pesticide residue exposure on honey bees. Wu found that low levels of miticides, insecticides, fungicides and herbicides build up in honey bee brood comb wax and cause serious consequences for developing worker bees and the adult worker bee lifespan.
Related ATTRA Publication: Beekeeping/Apiculture (http://attra.ncat.org/attra-pub/summaries/summary.php?pub=76)
http://wsutoday.wsu.edu/pages/publications.asp?Action=Detail&PublicationID=25455&TypeID=1

>> More Breaking News (http://attra.ncat.org/news/)

__________________________________________________

Funding Opportunities

North Central Region SARE Professional Development Program
The Professional Development Program funds projects that provide sustainable agriculture training to agricultural professionals in the Cooperative Extension Service, Natural Resources Conservation Service, or other governmental agencies, and educators serving the food and fiber system.
The deadline for preproposals is May 18, 2011.
http://sare.org/ncrsare/PDP/pdp.htm

Connecticut Farm Reinvestment Grant Program
Competitive matching grants must be used for projects that are defined as capital fixed assets and have a life expectancy of 10 years or more. The funds may be used for the expansion of existing agricultural facilities, or diversification.
Application deadline is April 30, 2011.
http://www.ct.gov/doag/cwp/view.asp?a=3260&q=398988

Indiana 2012 Specialty Crop Block Grant
The Indiana State Department of Agriculture (ISDA) is looking for project proposals from the specialty crop industry in the state to present for funding from USDA. Applications may request up to $50,000.
Applications are due to ISDA by June 17, 2011.
http://www.in.gov/isda/2522.htm

>> More Funding Opportunities (http://attra.ncat.org/funding/)

__________________________________________________

Coming Events

Agroforestry: A Profitable Land Use
June 4-9, 2011
Athens, Georgia
The 12th North American Agroforestry Conference stimulates development and adoption of sustainable rural land management practices centered on integration of trees with crop and/or livestock production. The conference will provide a forum for sharing experiences practicing or working with agroforestry.
http://hosting.caes.uga.edu/2011NAAC/

Food and Agriculture Under the Big Sky
June 9-12, 2011
Missoula, Montana
The Joint 2011 Annual Meetings of the Agriculture, Food, and Human Values Society, Association for the Study of Food and Society, and Society for Anthropology of Food and Nutrition highlight people, partnerships and policies. The agenda includes speakers, tours, poster sessions, exhibits, and more.
http://www.cas.umt.edu/evst/foodconference/

Sheep and Goat School
June 4, 2011
Rutland, Massachusetts
This hands-on field school, hosted by Heifer International, will teach practical skills for raising sheep and goats, including breed uses, health, feeding, and markets.
http://nesfp.nutrition.tufts.edu/resources/sheepschool.html

>> More Events (http://attra.ncat.org/calendar/)

__________________________________________________

New & Updated Publications

Agroforestry: An Overview
http://attra.org/attra-pub/summaries/summary.php?pub=62

Organic and Grass-finished Beef Cattle Production
http://attra.org/attra-pub/summaries/summary.php?pub=193

Apples: Organic Production Guide
http://attra.org/attra-pub/summaries/summary.php?pub=4

Question of the Week
What information can you give me on disinfecting equipment on my organic blueberry operation?
http://bit.ly/glqG5R

Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php

ATTRA Webinars
The latest webinars are available for viewing in ATTRA’s Sustainable Agriculture Video Archive
http://attra.ncat.org/video/index.php

ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (Monthly Harvest), ATTRA’s Spanish-language e-newsletter
http://attra.ncat.org/espanol/boletin.php

ATTRA is on Facebook!
We feature breaking news on sustainable agriculture topics several times a week. Add us to your FaceBook friends list today!
http://attra.ncat.org/facebook/

Subscribe to the Weekly Harvest
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Comments? Questions? Contact us
http://attra.ncat.org/management/contact.html

Weekly Harvest and ATTRAnews Archives
Digital versions of recent and archived Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
http://attra.ncat.org/newsletter/archives.html

The National Sustainable Agriculture Information Service - ATTRA - was developed and is managed by the National Center for Appropriate Technology (NCAT). The project is funded through a cooperative agreement with the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html).

Visit the NCAT website for more information on our other sustainable agriculture and energy projects.
http://www.ncat.org/sarc_current.php

1. TexMex (Barley) Bake-—w/ Chips
Posted by: “Russie

TEXMEX BARLEY BAKE Makes 6 servings.

2/3 cup pearled barley
2 cups sugar snap peas
2 cups frozen corn, thawed
1 cup grape or cherry tomatoes, halved
2 1/4 cups low fat milk, warmed
Salt and Pepper
2 cups crushed tortilla chips
3 cups shredded pepper Jack cheese
2 tbs flour
15 oz can black beans, rinsed
1 bunch green onions, thinly sliced
4 tbs butter or margarine

In a saucepan, bring 3 cups water to a boil, add barley, lower heat, simmer 40 min. Drain, transfer to a bowl, let cool. Reserve saucepan. Heat oven to 425°. In a skillet, melt 1 tbs butter, add green onions, peas and 1/2 cup water. Boil to evaporate water. Stir into barley with corn, beans, and tomatoes.
-Using same saucepan, melt remaining butter. Whisk in flour 1 min. Whisk in milk, bring to a simmer cook 1 min. more. Stir in 2 cups cheese, 1/2 tsp salt and 1/4 tsp pepper. Stir this into barley mixture, transfer to a baking dish.
-Cover with foil, bake 18 min. Sprinkle chip and remaining cheese on top. Bake uncovered until cheese is melted and chips are toasted, 15 min. then SERVE...

_____________________
2. Roasted Vegetable (Pizza)-—w/ Beans
Posted by: “Russie

ROASTED VEGETABLE PIZZA Makes 4 servings.

15 oz can cannellini beans, drained, 1/4 cup liquid reserved
Salt and Pepper
1 pound asparagus, cut crosswise into pieces
2 bulbs fennel, trimmed, quartered, thinly sliced
1 pound whole grain pizza dough, room temp
2 cloves garlic, smashed
1/4 cup olive or vegetable oil
1 onion, thinly sliced

Heat oven to 500°. On a baking sheet, combine fennel, onion, asparagus, 1 1/2 tbs oil, 1/2 tsp salt and 1/4 tsp pepper, spread out on baking sheet. Roast in oven until tender, 15 min. Transfer to a plate.
-In a saucepan, heat 2 tbs oil. Add garlic cook until golden. Transfer to a food processor along with beans and bean liquid, puree until smooth. Season with salt and pepper. Add remaining oil to baking sheet.
-Add dough, press and stretch to fill pan. Bake 8 min. spread bean puree over dough. Scatter vegetables on top, season with salt and pepper. Bake until crust is crisp, 8 min. then SERVE...

__________________________________________________
3. Chicken Broccoli (Alfredo)-—w/ Noodles
Posted by: “Russie

CHICKEN & BROCCOLI ALFREDO Makes 4 servings.

1 pound skinless boneless chicken breasts, cut into pieces
1 cup fresh or frozen broccoli florets
1/2 cup low fat milk
1/4 tsp pepper
1/2 cup grated Parmesan cheese
10 3/4 oz can condensed 98% fat free cream of mushroom soup
2 tbs butter or margarine
1/2 of a 16 oz pkg whole grain linguine pasta

Prepare pasta according to package directions in a saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli in colander. Heat butter in a skillet. Add chicken, cook until browned. Stir soup, milk, cheese, pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. SERVE with additional cheese...

________________________________________________________________________
4. Sweet Potato (Salad)-—w/ Nuts
Posted by: “Russie

ROASTED SWEET POTATO SALAD Makes 6 servings.

1 1/2 pounds sweet potatoes, peeled, halved lengthwise, sliced
2 tbs olive or vegetable oil
3 tbs vegetable oil
6 cups baby arugula
1/2 cup toasted walnuts
14 oz can chickpeas, rinsed, drained
2 tbs white balsamic vinegar
2 tbs maple syrup
1 onion, peeled, sliced

Heat oven to 350°. In bowl, combine sweet potatoes, onion, 2 tbs oil and 1 tbs maple syrup. Season with salt, if desired.
-Arrange potato mixture on foil lined baking sheet. Roast 30 min. stirring after 20 min.
-In bowl, combine oil, vinegar, and remaining maple syrup. Add arugula, chickpeas and walnuts and potato mixture, toss to coat, then SERVE...

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5. Fried (Fish) Fillets-—w/ Tomatoes
Posted by: “Russie

TILAPIA WITH CREAMY TOMATOES Makes 4 servings.

Saute 4 tilapia fish fillets in oil until golden and cooked through, remove from pan. In same pan, saute 2 tbs chopped basil, 2 minced garlic cloves and 1 1/2 cups chopped tomato, cook 2 min. then stir in 3 tbs heavy cream. Season with salt and SERVE over fish with more basil...

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6. Stewed White (Beans)-—w/ Bacon
Posted by: “Russie

STEWED WHITE BEANS WITH SPINACH AND BACON Makes 4 servings.

Two 15 oz cans cannellini beans, rinsed
1 pound potatoes, cut into cubes
2 tbs lemon juice
2 cups spinach
1/2 cup grated Parmesan cheese
2 green onions, thinly sliced
Salt and Pepper
1 cup low sodium chicken broth
1/2 onion, chopped
8 slices bacon

In a skillet, cook bacon until crisp, drain on a paper towel lined plate. Discard all but 2 tbs bacon grease from skillet.
-Return skillet to heat, add potatoes cook until golden. Stir in onion, cook until softened. Stir in beans, broth, and lemon juice, season with salt and pepper. Simmer until liquid is almost absorbed. Stir in spinach cook until wilted. Crumble bacon on top, sprinkle with green onions and Parmesan, then SERVE...

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7. Garlic Roasted (Chicken)-—w/ Veggies
Posted by: “Russie

GARLIC & WINE ROAST CHICKEN Makes 8 servings.

1 roaster chicken
1 onion, peeled, chopped
2 tbs oil
12 baby carrot, peeled
1 bay leaf
1/2 cup low sodium chicken broth
1/2 cup wine, optional
12 baby turnips, peeled
3 stalks celery, sliced
40 cloves garlic, peeled
2 tsp chopped thyme

Heat oven to 350°. Season outside of chicken and inside cavity with salt and pepper, if desired. Season chicken with thyme, tie legs together using twine.
-In pot or Dutch oven, cook onions and garlic in oil until onions are tender. Remove from heat. Add chicken, celery, carrots, turnips, bay leaf, wine and broth to pot. Cover, roast 1 hour. Remove cover, cook 30 min. more or until 165° basting with juices.
-Remove chicken, celery, carrots and turnips from pot. Skim and discard fat and bay leaf from pan drippings. Remove garlic and lightly mash. Stir mashed garlic back into pan drippings and SERVE sauce with chicken...

<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/

http://www.webmd.com/food-recipes/ginger-cakes-with-white-peaches-and-blackberry-coulis?ecd=wnl_dab_050811http://www.webmd.com/food-recipes/ginger-cakes-with-white-peaches-and-blackberry-coulis?ecd=wnl_dab_050811

Ginger Cakes with White Peaches and Blackberry Coulis
By The Sprouted Kitchen
WebMD Recipe from Foodily.com

Picture of Ginger Cakes with White Peaches The first time I made this recipe I wasn’t sure I’d like them. Out of the oven they looked like ginger egg souffles, but looks can be deceiving. What came out was a zesty ginger angel food cake of sorts, with the tang of fresh blackberries and the warm sweetness of a ripe, white peach. It’s not that any of the three components are show stoppers on their own, but together, the combination is absolute perfection. This dessert is a case in point that heavy and rich is not always better. If I were serving this to other people, I would consider adding a very small scoop of good vanilla bean ice cream on top. However, for the sunny days of August, where it is just me and Hugh needing an afternoon treat, they are perfect as is.
Ingredients

3 Extra Large Egg Whites (4 if any smaller)
1/2 tsp. Cream of Tartar
Pinch of Salt
1/4 Cup Natural Cane Sugar
1/4 Scant Cup Turbinado Sugar
1 tsp. Real Vanilla Extract
1 1/2 Tbp. Fresh Grated Ginger
1/4 Cup Unbleached All Purpose Flour
1 Ripe, Organic White Peach
1 1/4 Cup Blackberries
Juice of one Lime, about 2 Tbsp.
1 Tbsp. Honey
1 Tbsp. Half+Half/Heavy Cream
Instructions

Oven to 350 degrees.

In a mixing bowl, beat the egg whites, cream of tartar, and salt with a hand mixer on high until peaks form (about 3 minutes). They should quadruple in size. Once it’s holding shape, continue beating it, while slowly sprinkling in the sugars. Beat in the vanilla extract and fresh grated ginger.

Using a rubber spatula, sprinkle and fold in the 1/4 flour, being careful not to deflate the egg whites.

Coat four, 4-6 oz. ramekins with natural cooking spray, gently divide cake mix between them. Place ramekins on a baking sheet, and put in the oven on the middle rack. Bake for 14 minutes. Allow them to cool about 5 minutes, then remove them from the ramekin. * I give mine a good slam down on a cutting board, and flip them over, the cake comes right out. While the cakes are cooking, blend the blackberries, lime juice, honey, and splash of cream together. Taste for sweetness, as the quality/ripeness of the berries may require you to add a tad more honey, it should be tart.

Cut the peach in half, and in thin slices.

Assemble with one cake, a few spoonfuls of the blackberry sauce and some fresh peach slices.

Tip: Egg whites are easier to beat when they sit at room temperature for a bit. As far as substitutes, you could use regular white sugar instead of what is listed below if that is what you bake with, and have on hand. I imagine they could be made gluten free with rice flour or a gluten-free baking mix, but I haven’t tested that myself. I like a lot of ginger, and found the below measurement to be pretty modest. If you make them, I’d love to hear your feedback on the ratio!

Total Servings: 2
Nutritional Information Per Serving

Calories: 151
Carbohydrates: 28.6g
Cholesterol: 5mg
Fat: 1.9g
Saturated Fat: .09g
Fiber: 3.3g
Sodium: 47mg
Protein: 4.7g

Non Dairy Spread that Looks Like Butter

3/4 cup Canola oil
1/4 cup Extra virgin olive oil (try to get olive oil that has little taste of its own)
1/2 cup 100% pure Cocoa Butter (this is the butter that white chocolate is made from)
1 tsp pure lemon juice

Use a microwave safe jar about 1/2 Pint Size and set aside.

Pour in your Canola oil and olive oil into a 2 cup measuring cup.

Dig out some of the Cocoa Butter with a sharp point knife and Spoon out pieces
and crumbles of the Cocoa butter. Drop these crumbles of cocoa butter into the
olive oil / Canola oil mixture gently as not to splash. Keep dropping the bits
and pieces of cocoa butter into the oils until the oil level reaches 1 1/2 cups
on the measuring cup. Pour in the lemon juice.

Pour the oils and lemon juice into the microwave safe container that you set
aside above with a lid that will seal it. Place into the microwave without the
metal lid and turn on microwave to 1 minute. When the microwave stops reach in
and feel of the sides to see if they are warm. The container should be hot but
not too hot to touch with your fingers. (150 degrees F. is ideal). NEVER get
the mixture over 150 degrees F. as that would kill the enzymes which are
important for digestion.

Allow the mixture to begin to cool in the microwave with the door closed and
away from drafts but not turned on. Occasionally take out the container and
swirl gently and replace back into the closed microwave. If the mixture gets
cool and the cocoa butter is not all liquefied then turn on the microwave for
30 seconds. Immediately when the microwave stops carefully reach in and check
the sides of the vessel (Carefull, do not burn yourself). If it is just warm
pick up the vessel and swirl gently getting all of the cocoa butter melted.
(Takes about two minutes to get all ingredients into liquid form). As soon as
all the ingredients are totally liquid, take the vessel out and use a hand
held mixer set on low to gently agitate the liquid until it turns a lighter
color. You can use a spoon to agitate it but the hand held mixer works best.
(This takes about 2 minutes). As soon as the liquid is translucent and a light
yellow color, place it in the refrigerator and allow to harden. Wallah!! Real
butter without the milk or soy comes out of the mixture, as soon as it hardens.

NOTE: (The directions sound complicated but all your are trying to do is melt
the hardened Cocoa Butter so that it can be mixed with the oils but not kill
the enzymes that are in the cocoa butter by raising the temperature above
150 degrees F. It really is easy)

Corn Crackers

A very nice cracker, thin or thick.

1 1/2 cups organic corn flour
1/2 cup millet flour (or brown rice flour)
1/2 cup brown rice flour
1/4 cup vegetable oil (or 1/3 cup applesauce, not as good)
1/2 to 2/3 cup water, as needed
1/2 tsp salt to taste

Combine all (except salt) in food processor by hand. Should be a soft dough.

Roll onto cookie sheet and sprinkle with salt. Slice into squares and
bake at 350 degrees F. for 20 to 30 minutes turning once at 15 minutes
(optional).

Size of cookie sheet will determine thickness of crackers or roll on
counter and place individual crackers on sheet to change thickness as
desired. Under 1/8” will be thin and crispy.

Submitted by: Darlene

Cornbread

2 eggs
2 cups almond milk
1 Tbs vinegar
2 cups fine or medium cornmeal
1 tsp baking soda
1 tsp sea salt
1 Tbsp butter (use a non dairy substitute such as coconut oil)

Break eggs in a bowl and whisk in the milk, vinegar, cornmeal, baking soda
and salt. Pour into a lightly butter iron frying pan and place in a 350 degree
preheated oven. Bake until the bread is firm in the middle (approx 45 minutes).
Turn onto rack to cool. Serve warm.

Submitted by: Bernice

Faux cultured sour cream

7 Tbsp Delicious Cultured Coconut Milk (Kefir original flavor)
1/2 tsp of xanthan gum
dash of sea salt

Combine all ingredients in magic bullet type blender and blend for 20 seconds
and voila, sour cream.

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/Special%20Needs/

Sugar Free Frosting

Great for diabetics or other sugar busters. This keeps well in
the refrigerator for quite a while.

1 cup milk
8 ounce package of cream cheese, softened
1 small box instant sugar free pudding mix, any flavor

Beat all ingredients together until smooth. Store in the refrigerator.

Submitted by: Darlene

Perpetual Cinnamon

To make perpetual cinnamon, place three or four cinnamon sticks in a
glass bottle and cover it with vodka.

After four weeks, the cinnamon flavor will be extracted out of the
cinnamon. Use the cinnamon extract just like you would cinnamon powder.
Each time you use the extract, simply refill with vodka.

Perpetual cinnamon lasts for three or more years.

Submitted by: Darlene

Lemon Extract

Thinly peel one lemon with a vegetable peeler. Be sure you do not include any of
the white part. Dice the peel and combine with 1/4 cup water and 1/2 cup vodka.
Pour lemon extract into a clean glass jar and set aside to steep for at least 3
days.

Store it anywhere, and it will keep for up to one year.

Submitted by: Teri

Decadent Chocolate Chips / Bar

The chocolate you buy today usually is a combination of cocoa powder,
cocoa butter or coconut oil, vanilla extract and sugars. Homemade candy
bars or chocolate chips are made with chocolate concentrate (powder), a
fat, sugar and flavoring. Not so daunting is it? You can substitute
cocoa butter with coconut oil but the chocolate will not melt as
quickly. Carob powder also can be substituted for the powdered cocoa.

This recipe makes a very large chocolate bar that can be enjoyed or
broken up into homemade chunky chocolate chips to use in your favorite
cookie recipe.

1 cup rich unsweetened cocoa powder
1/2 cup sugar or equivalent sugar substitute (add more or less to your
taste)
1 1/4 cups fine grade coconut oil
1 1/2 Tbsp vanilla extract

Cover a cookie sheet with wax paper and set aside.

Place all the ingredients into a double boiler and heat until melted,
stirring well. Pour and spread the melted chocolate onto the wax paper,
smoothing it to about 1/2” thick.

Put in the refrigerator and cool until hardened. Break into desired size
pieces and you have chunky chocolate chips.

Store in tightly covered container labeled with name and date. Keep in
refrigerator as the coconut oil easily softens.

Makes: 1 1/2 cups chocolate chunks / chips - or an 11 to 12 oz chocolate bar

Shelf Life: 1 month in the refrigerator.

Submitted by: Darlene

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/Baking%20supplies/

Sweet and Hot Curried Zucchini Pickle

3 lb zucchini, ends trimmed, cut into very thin rounds about 1/8” thick
2 red onions, about the size of baseballs, peeled and cut into thin slices
3 to 4 colorful chiles of your choice, cut into thin rounds
1/4 cup pickling salt
1 cup seedless red and / or green grapes, halved (or substitute golden
raisins)
2 3/4 cups distilled white vinegar
3/4 cup sherry
1 1/2 cups orange juice
2 cups sugar
2 Tbsp prepared curry powder
1 1/2 tsp cayenne pepper
1 tsp whole allspice berries
1 tsp whole cloves
3 cloves garlic, peeled and crushed
Piece of fresh ginger size of your thumb, peeled and cut into thin disks

In a large nonreactive bowl, combine zucchini, onions, chiles and salt;
let stand 1 hour. Drain and rinse twice to remove salt, then add grapes
and set aside.

In a medium nonreactive saucepan, bring all remaining ingredients except
ginger to a boil over high heat. Reduce heat to low and simmer 3
minutes, stirring once or twice to dissolve sugar. Pour hot liquid over
squash mixture; squash should be amply covered or slightly afloat. Place
ginger slices inside a fold of plastic wrap and crush with a mallet
or other blunt instrument. Add to squash mixture, allow to cool to room
temperature, then cover and refrigerate.

These pickles develop great flavor after a couple of hours of
refrigeration and will keep well, covered and refrigerated, 3 to 4 weeks.

Makes: 8 cups

Submitted by: Darlene

Sweet and Hot Curried Squash Pickles

3 lb, about 3 medium summer squash and/or zucchini, cut into very thin rounds
2 medium red onions, peeled and cut into thin rounds
3 small colorful chili peppers, seeds removed and cut into thin rounds
1/4 cup sea salt
2 3/4 cups distilled white vinegar
3/4 cup sherry cooking wine
1 1/2 cups orange juice
2 cups sugar
2 Tbsp prepared curry powder
1 1/2 tsp cayenne pepper
1 tsp whole allspice berries
1 tsp whole cloves
4 garlic cloves, peeled and crushed
1 inch of ginger, peeled and sliced into thin rounds

In a large plastic or ceramic mixing bowl, combine the zucchini, onions,
chilies, and salt, and let stand for an hour. Stir the bowl’s contents once or
twice during the hour. Drain and rinse thoroughly to remove the salt and set
aside.

In a large nonreactive saucepan (generally any pan with a nonstick coating will
work; be sure to avoid aluminum pots), bring all the remaining ingredients
except the ginger to a boil over high heat. Lower the heat and simmer for 3
minutes, stirring once or twice to be sure the sugar is dissolved. Pour the hot
liquid over the squash mixture, amply covering all the vegetables. Add the
ginger to the bowl and stir.

Allow to cool to room temperature, then place in air tight containers or jars.
Cover and refrigerate for at least 8 hours before serving. Pickles will keep
covered in refrigerator for up to a month.

Makes 2 quarts

Submitted by: Darlene

Quick Pickled Daikon with Lemon

1 1/2 lb daikon peeled and very thinly sliced (use a mandolin if you
have one)
1/4 cup kosher salt
1 tsp sesame oil
1 Tbsp honey
1 Tbsp seasoned rice vinegar
1/3 cup fresh lemon juice
1 garlic clove, minced
3 - 2” pieces of lemon zest

Instructions: Toss the daikon with the salt and pour into a colander. Let it
rest for 15 minutes over a bowl or in the sink.

Meanwhile, whisk together sesame oil, honey, rice vinegar, lemon juice and
garlic in a large bowl.

Rinse the daikon well under running water, and then spread it out to dry in a
clean dish towel, rolling it up gently so as to extract as much moisture as
possible from the radish. Add the daikon to the brine along with the zest and coat
well, letting it marinate for one hour. Eat immediately or refrigerate for up to 1
month.

Makes 2 cups

Submitted by: Darlene

Pickled Swiss Chard Stems

Stems from 2 bunches Swiss chard
2 cups vegetable stock or water
1 bay leaf
1 1/2 Tbsp extra virgin olive oil
1/2 cup cider vinegar
1/2 tsp sugar
salt and freshly ground black pepper

Cut stems in pieces 1/2” wide and 2” long. Place in saucepan with stock
and bay leaf, and simmer 10 minutes, until tender. Drain, and place in
shallow glass or ceramic dish with bay leaf.

Mix oil and vinegar together, and pour over chard stems. Season with
sugar, salt and pepper. Refrigerate, and allow to marinate overnight and
up to four days before serving.

Makes: 6 or more servings as a condiment or in salad

Submitted by: Darlene

Mexican Pickled Vegetables

These spicy pickled vegetables are like a Mexican version of Italian
giardiniera and are delicious with tacos and as a condiment for any
sandwich or burger. The recipe makes a large batch but it keeps well in
the refrigerator. Packed into glass jars, it makes a nice gift.

1 Tbsp black peppercorns
2 tsp allspice berries
2 tsp coriander seeds
1 tsp whole cloves
1 cup extra virgin olive oil
1 medium onion, thinly sliced
10 cloves garlic, peeled
1 large head cauliflower, broken into small florets
1 lb pearl fresh onions, peeled or frozen, thawed (NOTE)
3 medium carrots cut into 1/4” rounds
1 large red, yellow or orange bell pepper, cut lengthwise into 1/4” slices
1 small habanero chile, or 2 small jalapeno peppers, stemmed and
thinly sliced
2 1/2 cups distilled white vinegar
6 bay leaves
2 Tbsp dried oregano
1 Tbsp salt
1 tsp cumin seeds

Place peppercorns, allspice berries, coriander seeds and cloves on an 8”
square double layer of cheesecloth. Bring up the sides, making a bundle
that encloses the spices, and tie at the top with kitchen string (or put
the spices in a stainless steel tea ball).

Heat oil in a Dutch oven over medium heat Add sliced onion and garlic
cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower,
pearl onions, carrots, bell pepper and habanero (or jalapenos). Cook,
stirring occasionally, until the vegetables are tender crisp, 7 to 9
minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the
spice bundle and cook 2 minutes more.

Let cool for 15 minutes before transferring everything to a large
nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until
cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.

Makes about 8 cups

Make Ahead Tip: Refrigerate for up to 1 month (leave the spice bundle in
for flavor). The oil will solidify so let it come to room temperature
before serving.

NOTE: If using fresh pearl onions, bring a large pot of water to a
boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool
enough to handle, trim both ends, leaving enough of the root end to keep
the onions whole while cooking. Peel off the skins.
A nonreactive bowl or pan is necessary when cooking with acidic foods,
such as vinegar, to prevent the food from reacting with it.

Per 1/4 cup Serving (excluding unknown items): 77 Calories; 7g Fat
(75.7% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
238mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0
Other Carbohydrates.

Submitted by: Darlene

Lebanese Torshi (Pickled Turnips)

These are great favorites. They have a very distinctive taste which is
enjoyed by most people even when first encountered. The turnips are
traditionally colored pink by adding sliced raw beetroot. The rich,
cherry colored juices penetrate the white turnips, coloring them bright
red to soft pink, according to how much is used, and giving them a
delicious taste. Huge jars of these torshi adorn the streets and decorate
the widows and counters of most cafes and restaurants.

2 lb small white turnips
a few celery leaves
2 to 4 cloves garlic
1 raw beetroot, peeled and sliced or cut into medium-sized pieces
4 to 5 level Tbsp salt
1 1/2 pints water
1/2 pint white wine vinegar

Choose small white turnips. Peel and wash them, and cut them in halves or
quarters, depending on their size. Pack the pieces in a clean glass jar with
celery leaves and garlic cloves if liked, placing pieces of raw beetroot
between the layers at regular intervals.

Dissolve salt in water and stir in vinegar. Cover the vegetables with this
solution and seal the jar tightly with a glass top if possible.

Store in a warm place. The turnips should mellow and be ready in about 10
days. Then transfer the jar to a cool spot.

This pickle should be eaten within a month to six weeks of making.

Submitted by: Darlene

Grits Rounds

NOT canned but cooked in jars for refrigerator.

I will, however, share an idea for a grits treat with
you....*grin*...and before i say it (and have the canning moms jumping
up and down on my head) ...THIS IS NOT A RECIPE FOR ‘CANNED GRITS’...it
has NO LONG-TERM SHELF LIFE! ...it’s just a COOKING method...so be sure
you have fridge space available when you do this...and don’t make so
many that you can’t eat them within a couple of weeks at most...plus,
the last time i shared this on a canning group...i had several
Southerners tell me that there was NO WAY that i was a Southerner,
too...not if i could do this to their beloved grits...*chuckles* ...but
i beg to differ...i just took my deep-South roots on the road...and
upgraded them a little with some wider experience...while remaining true
to the real essence of grits/my roots :)

enough provisos?...*chuckles*...okay...

when i have extra jar room leftover in a pressure canner load...one
that’s going to process for at least 75 minutes...i either make myself
pints jars of canned boiled peanuts (already shelled!...i talked about
them here on my blog: http://www.afoodjourneytogo.com/2010/08/29/canned-
boiled-peanuts/

....or i make myself a couple of what i call “grits-cicles”...

they’re really easy to make...i take a wide-mouthed pint jar... fill it
approx. 1/3rd of the way (to 1” headspace) with regular grits...not the
quick cooking kind (i haven’t tried them)....so that’s just over 1 cup
of grits in total....then i add in just shy of 1/2 teaspoon of salt (i
don’t measure it...i’ve made it/tweaked it enough that i just eyeball it
these days...a process you’ll probably go through yourself)...and then i
top it off with boiling water, filled to 1” headspace...

clean the lip, add a two-part canning lid...and process for at least 75
minutes...i’ve also done them for as long as 90 minutes (in a canner
with some quarts of meat)...and they were almost exactly the same...

once they cool....if you don’t eat them that first day...STORE THEM IN
THE FRIDGE!...

to eat...i open the jar...slide a butter knife around between the inside
of the jar/outside of the grits-cicle to loosen it up...then i hold my
jar over a cutting board and start the tube of grits sliding out...when
i get about 1/2” of the grits-cicle sticking out of the mouth of the
jar...i use the jar lip as a cutting guide...to slice off a beautiful
little grits ‘round’....

repeat until you’ve sliced as much as you need...and—bonus points—if
you don’t eat it all in one sitting...just put the lid back on and put
it back in the fridge :)

drop a few grits rounds into some hot melted butter in a frying pan (or
on a griddle)...and brown them nicely on both sides...needless to
say...they’re going to crisp up/brown best if you put them down and just
leave them alone as they cook...only turning them once...after you see
them nicely browned around the edges...

top your grits rounds with things that interest you....personally, i
like a little shredded cheese and some bacon bits...so—when i flip it
the first time—i just pile my cheese/bacon bits on and let them get all
hot/melty while the other side is browning...i’ve also been known to
throw a fried egg on top, too...you could basically use any sort of
breakfasty topping in it ...salsa, scrambled eggs, a sausage patty, get
creative! :)

or....of course...you could fry both sides...put your crispy browned
grits rounds on a plate...and then spoon your shrimp gravy on top.....mmmmm :)

like i said...to fill up those leftover spaces in pressure canner
loads...i also make pints of cooked barley and farro (which i use to
make a no-potato, whole-grain version of hash browns...just mix them
with some bacon bits and onions...and fry in a small amount of butter or
oil)...and mixed-grain porridges...some that contain dried fruit...just
basically whatever i’m in the mood for...they all work well using that
same *COOKING* method....just remember, they have to be refrigerated
when they come out of the canner... and eaten within 2 weeks or so...

Submitted by: Lane Knox

Garlic Pickled Mustard Greens

Add flavor to your greens with this easy recipe.

2 cups mustard greens, washed, deveined and shredded
2 to 4 cloves garlic, sliced
1/3 cup apple cider vinegar
1 tablespoon kosher salt
1 tablespoon mustard seeds
1 cup cold water

Tightly pack greens and garlic in a 16 ounce clean glass jar until about
3/4 full.

Combine vinegar, salt and mustard seeds in a saucepan. Bring to a simmer
and gently stir until salt dissolves. Remove from heat.

Add cold water to this mixture and let cool. Pour cooled liquid in jar
to cover greens and garlic. Add more cold water if necessary. Leave room
at the top. Refrigerate for about an hour until chilled.

Makes 1 cup

To serve, gently rinse pickled greens in a colander and then toss with
a little light olive or canola oil. Feel free to substitute other sturdy
greens, such as kale.

Submitted by: Jennifer

Don’t Pour Out the Pickle Jar: There Are Plenty of Uses for the Juices!

Just picked the last pickle out of the jar? Don’t toss it out, save the liquid!
The refrigerated juice from pickles, pickled peppers and sauerkraut has dozens
of uses in everything from marinades and sauces to dips, soups and even drinks.

“Recycling” the juice also makes good economic sense. A good value to start
with, pickled vegetables and their juices are an easy and relatively inexpensive
way to pack extra flavor into foods. And with these ideas, you’ll be eager to
use every drop:

* Pickle and pickled pepper liquids make excellent marinades. They offer
lots of gutsy flavor when simply combined with a little olive oil and chopped
fresh herbs, or added to bottled Italian salad dressing.

* Sauerkraut juice is the basis for this zesty marinade for grilled pork and
other meats. Combine 1 cup sauerkraut juice, 1/2 cup white grape juice, 1/4 cup
oil and 1 clove chopped garlic with 1 tablespoon each of Dijon mustard, minced
shallots, chopped fresh rosemary and chopped fresh thyme. Add black pepper to
taste. The acid in the sauerkraut juice acts as a tenderizer, resulting in
super-succulent meats.

* Most any barbecue sauce is better when doctored with a little pickle,
pickled pepper or sauerkraut juice. The new and improved version will have a
delightful tanginess not found in any bottled brand.

* Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets,
and red and green pepper strips directly to the jar of any type of leftover
pickle juice. Make sure to keep these tangy tidbits refrigerated. The marinated
veggies are great for snacking on straight from the jar or become an innovative
addition to a crudité platter.

* Slip sliced onions into a jar of sweet-hot bread and butter pickle juice.
The “pickled” onions liven up turkey, chicken or ham sandwiches, as well as
hamburgers.

* Pickle liquid mixed in with the mayo can give a new twist to your
time-honored potato salad. Or, try this Dilled Potato Salad: combine cooked red
skinned potatoes, cooked-till-crisp-tender green beans, sliced black olives and
chopped dill pickle. Toss with a dressing of 1/3 cup oil, and 1 Tablespoon each
of pickle liquid, country-style Dijon mustard, lemon juice and chopped fresh
dill.
* For a version of macaroni and cheese that’s definitely not like Grandma’s,
blend 1/2 cup milk, 1/4 cup heated pickled pepper juice and 1 teaspoon Dijon
mustard; pour over 4 cups cooked elbow macaroni in casserole dish. Stir in 2
cups shredded cheese, top with bread crumbs and bake until bubbly. Add chopped
pickled peppers for a colorful variation.

* Gazpacho, a cold summer soup that makes the most of garden veggies, is a
refreshing start to any meal. In a blender or food processor, puree tomatoes,
onions, green pepper, and cucumbers or zucchini. Thin with a little tomato juice
and add hot pickled pepper juice to taste for a tangy zip.

* Want to give some gusto to a Bloody Mary . . . add pickle juice! The
piquant elixir is a delicious complement to the tomato juice. Don’t forget to
garnish with a pickle spear instead of the usual celery stick! For a fiery
brunch treat, try a Hot Blooded Mary. It features a splash of hot pickled pepper
juice and a pickled cherry pepper garnish.

* You’ve heard of squeezing a wedge of lime into your beer. Now, adding some
dill pickle juice to your brew could be the next craze. Stir 1/8 cup dill pickle
liquid into 12 ounces of your favorite beer and garnish with a pickle spear or
baby dill.

Of course, some folks even drink pickle and sauerkraut juice straight as a
tonic! We’ve even heard of athletes who drink pickle juice as a way to replenish
the salt after their workouts.

While those libations may not be your cup of tea, with so many great uses for
the juices, pickled vegetables are certainly good to the last drop.

Submitted by: Carol Mix

Oil Preserved Zucchini

These are delicious and versatile: You can throw them into a cold,
creamy soup, or blanket a piece of fish with chopped preserved zucchini
and broil, or even make quick, tasty bruschetta. They’re great in pasta
with shrimp, chopped and spread over mozzarella to make a pizza… But
choosing the zucchini is important. You want them fresh, firm, and
market size (about 8 inches long). Avoid those baseball bat-sized
zucchinis, which are seedy and get mushy when you broil them.

3 lbs market size zucchini (about 8 zucchini), cut into planks (not
rounds, which seem to cook up wetter), about 1/4 inch thick
3 Tbsp minced fresh flat leafed parsley (optional)
4 garlic cloves, minced (about 2 Tbsp)
Salt and freshly ground black pepper to taste
Olive oil to cover

Place the oven rack about 2/3 the way up, about 6 inches from the
broiler. (If the zucchini is broiled too close to the flame it will
burn. As it is, it will blister!) Heat the broiler in your oven.

Lightly oil a cookie tray. Place the zucchini planks on the tray. Broil
for 5 to 7 minutes, until browned, then turn the zucchini over and broil
for 2 to 3 minutes more, until browned. (You can also grill the zucchini.)

Remove the zucchini as it is done and let it rest on paper towels while
you finish broiling. (Some pieces will take longer than others, due to
your stove, or the thickness of the planks.) The zucchini will release
some juice. This is good - you want them to dry out a little.

When all the zucchini is done, lay one layer down in a small square
Tupperware dish or glass pan. Sprinkle parsley, garlic, and salt and
black pepper to taste between the layers. Once all the zucchini is in,
cover with oil, put on the top or cover with plastic wrap, and
refrigerate. Avoid letting the zucchini sit at room temperature covered
in oil or the vegetable will absorb too much oil. The oil should harden
quickly in the fridge.

To use, just peel off the strips of zucchini from the cold oil, as you
need them and re-cover the remaining zucchini with oil. I chop the
zucchini with the cold oil clinging to it. For other recipes, remove the
amount of zucchini you need and allow it to come to room temperature,
and re-cover the remaining zucchini with oil. If you find the zucchini
is very oily, dab it with paper towels before using.

Makes 1 1/2 lbs

Submitted by: Darlene

Herb Sugars And Crystallized Herbs

Preserve the flavors of some of the sweeter herbs in sugar. The flavors blend
and make lovely, subtle combinations to use instead of regular sugar in any
cold food. Rose and lemon-scented geraniums, lemon verbena, or orange and lemon
zest are particularly good to use in herb sugars.

You can pack fresh herb leaves in granulated white sugar in airtight containers.
Stir every day to prevent clumping. After the sugar stays dry and loose, remove
the leaves before they become crumbly, and use the finished ‘herb sugar’ in iced
teas or desserts.

Note: The aromatic oils bake off, so they don’t work well in baked or cooked dishes.

To make herbs into syrups to add to iced tea or lemonade or bake into custards
or other desserts, put a handful of herb branches in a simmering sugar syrup;
remove them when the herbs lose their color and the syrup is fragrant. The
syrup is ready to use right away.

American colonists, who couldn’t run to the store to buy candy when they had a
sweet tooth, made their own sweet treats out of herbs. They candied young
angelica stems and ginger, preserving the herb and bringing out its flavor
with a crystal sugar shell. Although these may not replace modern candies,
they are wonderful to use as dessert garnishes or edible decorations on cakes
and pastries.

Submitted by: Darlene

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Other%20forms%20of%20Preservation/

Stuffed Cherry Peppers

12 to 16 cherry peppers(hot or mild or anything in between)
2 cups white distilled vinegar (5% acidity)
1 cup water
1 3/4 cups fresh breadcrumbs
1 - 2 tablespoons olive oil
1 1/2 Tbsp minced garlic
1 1/2 Tbsp minced flat leafed parsley
Salt and freshly ground black pepper to taste
1 to 2 Tbsp olive oil per jar

Getting ready to core: Try to get peppers that are uniform in size. If
you are preparing hot cherry peppers (versus mild) you may want to use
rubber gloves. Cut around the stem of the cherry pepper and core (I use
a grapefruit spoon to scrape out the veins and seeds). Rinse.

In a medium sized pot bring the vinegar and water to a boil. Drop in the
peppers and boil gently for about 5 minutes. Don’t let the peppers get
too soft. They should be pliable but firm. See the tong test, below.

If you can squeeze the peppers gently with your tongs without any
cracking or squashing, they are perfect. Drain the peppers and reserve
the vinegar.

Combine the breadcrumbs, 1 to 2 tablespoons of olive oil (the
breadcrumbs need to be damp, not wet), the garlic, parsley, salt and
pepper to taste.

When the peppers are cool enough to handle, stuff with the breadcrumb
mixture. I use a teaspoon to fill the pepper, then with my thumb, pack
in the breadcrumbs. The more packed the breadcrumbs, the better. But be
careful not to tear the peppers.

Have ready 3 sterilized half-pint jars (to sterilize, boil the jars for
10 minutes at sea level, with an additional 1 minute for every 1000 feet
above sea level). If you are just making these peppers for yourself,
consider putting them up in a pint jar, as they will use less oil and
take less space in the fridge! Pack the peppers into the jars with the
breadcrumbs facing the glass.

This holds the breadcrumbs in place. I usually fit four peppers in the
bottom of a wide mouthed half pint jar, and sometimes one on top, and
ten or so in a pint, depending on the size of the peppers. If you decide
to do a pint jar, pack the peppers in layers, again, with the
breadcrumbs pressed against the sides of the jar.

Carefully pour vinegar into the jars about two-thirds the way up the jar
and top with olive oil. The peppers must be covered in oil. Age in the
refrigerator for about 2 weeks before eating.

Makes 3 half pints

NOTE: Some of the breadcrumbs may come loose and float in the vinegar
solution: it’s okay. Just pack your peppers tighter next year. The oil
will probably become thick and white at refrigerator temperatures, it’s
okay. To use the peppers, scoop them out of the oil. Don’t let the jar
of peppers come to room temperature or be exposed to air as new spoilers
could get introduced. Best to scoop out the peppers you need, place them
in a bowl for service, and promptly re-cover the remaining peppers with
oil and refrigerate. It is important that they stay under the oil: oil
functions as a prophylactic between your food and any spoilers that may
be floating around in your fridge. If, after you finish the peppers, you
have the pepper-flavored marinade liquid left over - don’t throw it
away! It is a fabulous instant marinade for a brisket or other meat and
even veggie.

Submitted by: Darlene

Smoky Pickled Corn Circles with Coriander Seeds

Cilantro berries can be found on cilantro plants that are going to seed.
They are small green berries with a taste that is quite different from
their dried counterpart, known as coriander seeds. If you don’t have any
mature cilantro plants around, cracked coriander seeds are a fine
substitute.

Set these rounds out as an appetizer with corn bread or as part of an
antipasto, or serve them next to grilled pork or as a garnish with
sandwiches. When all the cobs are gone, save the liquid to use in a
salad dressing, as a fish marinade or even as a poaching liquid for dark
fleshed fish.

2 teaspoons vegetable oil
8 cloves garlic, peeled and crushed
1/2 pound red, orange and yellow bell peppers, cut into thin rings and seeded
2 large onions, peeled and cut into thin rings
6 tomatillos, papery skins removed, halved (or substitute small green tomatoes, quartered)
4 tsp prepared Dijon mustard mixed with 2 tsp water
4 cups white wine vinegar
1 cup pineapple juice
2 cups water
1 1/2 cups sugar
2 Tbsp pickling salt
2 to 3 Tbsp cilantro berries, crushed, or substitute coriander seeds
1 Tbsp whole cloves
4 to 6 dried chipotle peppers, or substitute 3 to 5 fresh chiles of your
choice
6 ears corn, husked, silked and cut into rounds about 1/2 to 3/4” thick

In a large skillet, heat oil over medium-high heat until hot but not
smoking. Add garlic, bell peppers, onions and tomatillos; reduce heat,
and cook, stirring occasionally, until vegetables ``sweat’’ and are
slightly softened and peppers have brightened in color, about 5 minutes.
Be careful not to overcook or brown; they should be crisp tender. Remove
from heat and set aside.

In a nonreactive pot, combine all remaining ingredients except corn and
bring to a boil over high heat.

Add corn rounds; there should be just enough liquid to cover them. Bring
back to a boil, reduce heat to low, and simmer 5 minutes. Add reserved
vegetables and bring back to a simmer. Turn off heat and allow to cool
to room temperature, uncovered.

Cover and refrigerate. The pickled corn rounds start tasting good by the
time they’ve cooled and will last 2 weeks, covered and refrigerated.
These are best served chilled.

Makes about 4 quarts

Submitted by: Darlene

Refrigerator Pickled Jalapenos

1 lb fresh jalapeno peppers, washed (see Note)
2 1/2 cups water
2 1/2 cups vinegar
3 Tbsp sugar
3 Tbsp coarse salt, such as kosher
2 bay leaves
2 Tbsp whole coriander seeds
3 cloves garlic, peeled
2 Tbsp black peppercorns

Stab each pepper three times with a sharp paring knife and place them in a
large glass preserving jar.

In a non reactive saucepan, bring the other ingredients to a boil, then
reduce the heat and simmer for five minutes.

Remove from heat and let cool for five minutes, then pour the brine over
the peppers. Place the lid on the jar and let cool. Once cool, refrigerate
for at least a week before using, if possible. (You can use them sooner, but
they’re worth the wait.)

Serve whole, with Mexican dishes, or remove the seeds then chop and use to
season any recipe that is improved by a little bit of sweet heat.

Storage: You can keep pickles like this for up to six months, under
refrigeration, without any problems.

Note: You can use another chile pepper in place of the jalapeños.

Submitted by: Darlene

Zucchini and Carrot Pickles

3 tbsp rice vinegar
1 tbsp tamari or low-sodium soy sauce
1 tsp mustard seeds
1 dried red chili pepper
1 1/4 inch thick slice ginger
1 clove garlic
2 or 3 small zucchini, julienned
2 or 3 medium carrots, julienned

Combine the vinegar, tamari, mustard seeds, chili pepper, ginger, and garlic in a
small bowl. Place the zucchini and carrots in a shallow dish or bowl and pour the
marinade over them. Cover and chill at least overnight, stirring occasionally.

Yield: 2 cups

Submitted by: Connie

Turkish Long Green Pepper Pickle

2 1/4 lb long green peppers
2 red serrano chili peppers
4 garlic cloves
1 Tbsp coriander seeds
1 quart water
1 3/4 cups white wine vinegar
2 oz sea salt
1 cup mint leaves, washed and dried

Wash the peppers and chiles, then prick them all over with a thin skewer
or toothpick and set aside in a large ceramic bowl or dish.

In a large, heavy based, nonreactive saucepan, combine the garlic,
coriander seeds, water, vinegar and salt. Bring to the boil and pour
over the peppers and chiles. Leave to macerate until cold.

Return everything to the saucepan and return to the boil. Divide the
mint between two sterilized 1 pint jars, then divide the pepper mixture
as well and pour in the liquid. Seal the jars and turn them upside down
a few times to distribute the ingredients evenly. Leave in a cool, dry
place for a week before using. The pickles will keep in the refrigerator
for up to a month after opening.

Makes 4 cups

NOTE: This pickle is made from long, mild green peppers - although it
works equally well with hot peppers. Pickled peppers and chiles are
often served at the start of a Turkish meal to stimulate the appetite.

Per Serving (excluding unknown items): 23 Calories; trace Fat (5.1%
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1338mg Sodium.

Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Submitted by: Darlene

Tunisian Slice Turnip Pickles

2 lb turnips
4 cups white wine vinegar — to 5 cups
2 to 4 Tbsp sugar
2 small uncooked beets, washed well, dried and diced
2 fresh mild chili peppers
2 bay leaves
2 Tbsp coriander seeds

Wash, dry and peel the turnips. Slice them into 1/4” thick slices. In a
nonreactive saucepan, warm 2 cups vinegar with the sugar until the sugar
dissolves, using more or less sugar according to how acidic you like
your pickles. Pack the turnip slices into a 1 quart jar and a 3/4 quart
jar.

Divide the diced beets, chili peppers, bay leaves, coriander seeds, and
the warm vinegar / sugar mixture between the jars. Top with more vinegar
to cover the turnip slices if necessary. Cover and keep in a cool place.
Shake from time to time for the first 3 days. The pickles will be ready
to eat after 4 to 5 days.

Pickles will keep well for 3 months or more in a cool, dark place.

Makes 1 3/4 quarts (7 cups, 14 - 1/2 cup servings)

Note: Turnips are cooked with carrots, and in all kinds of North African
couscous dishes. In Tunisia, turnips are also served fresh, very thinly
sliced and marinated for a couple of hours in Seville orange juice (or a
combination of lemon and orange juice).

These simple turnip pickles from Tunisia are as lovely to look at as
they are delicious to eat. Beets are used here - as in many other
Mediterranean preserves - for color, to turn the white pulp slices pink.

Serve as would pickled cucumbers, as an accompaniment to cold and cheese
sandwiches.

Per Serving (excluding unknown items): 40 Calories; trace Fat (3.7%
calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 46mg Sodium.

Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Submitted by: Darlene

Thai Refrigerator Mixed Pickles

2 field cucumbers
4 carrots, peeled

Cut cucumbers in half lengthwise and scoop out seeds; cut into 2 inch lengths,
then into 1/2 inch wide strips. Cut carrots and radish into same size pieces.
Seed, core and cut red pepper into same size strips. Slice onion. Cut hot
peppers (including seeds) into rings. Place in large heat proof bowl then add
lime juice and mix well. Top with garlic.

In saucepan, toast coriander seeds, peppercorns and cloves over medium heat,
shaking pan often, until fragrant, 3 minutes. Stir in sugar, vinegar, 3/4 cup
water, fish sauce, ginger and salt and bring to boil. Reduce heat and simmer
for 5 minutes.

Line sieve with cheesecloth and place over bowl of vegetables then pour vinegar
mixture through sieve. Tie cheesecloth around spices in sieve and bury bag among
vegetables. Let cool to room temperature, cover and refrigerate for at least 24
hours before serving.

Make ahead: Refrigerate in airtight container for up to 1 week.

Submitted by: Darlene

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Other%20forms%20of%20Preservation/

Nicaraguan Pickled Onions - Cebollita

1 large white onion (about 2 cups sliced)
1 fresh jalapeno chili pepper or to taste
1 cup distilled white vinegar
1/3 cup water
1/2 tsp salt or to taste
1/2 tsp sugar

Cut the onion top to bottom into 1/4 inch wedges. Slice the chili pepper
as thinly as possible.

Combine the vinegar, water, salt, and sugar in a large jar with a tight
fitting lid. Shake until the salt and sugar dissolve. Add the onion and
chili.

Let the onions pickle in this mixture at room temperature or in the
refrigerator for 2 to 3 days, stirring occasionally. Cebollita will keep
for several weeks in the refrigerator.

Makes 1 1/2 cups

Note: Cebollita, pickled onions, is one of the three table condiments
served with churrasco and other Nicaraguan beef dishes. You can make it
as spicy as you desire by increasing the amount of jalapeno chilies.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 15 Calories; trace Fat (2.0%
calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 179mg Sodium.

Exchanges: 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates

Submitted by: Darlene

Mediterranean Herbs Preserved in Salt

3 oz fresh flat leaf parsley leaves, most stems cut off, washed and dried
3 oz celery leaves, most stems cut off, washed and dried
6 oz leeks, white part only, washed and dried, sliced
2 1/2 oz sea salt

Place the herbs and leeks in the bowl of a food processor and process,
starting and stopping the motor, to obtain a paste.

Empty the herb mixture into a nonreactive bowl, add the salt, and mix
very well. Pack in
a 1 pint glass jar.

Herbs will keep for up to 1 year in the refrigerator.

Makes: 2 cups

VARIATION: Substitute dill or fennel tops for the celery.

NOTE: Some years ago, a friend gave me a recipe for a mixture of chopped
herbs and salt that could be kept, almost indefinitely, in the
refrigerator. The original recipe called for 1/2 pound each of parsley,
celery, carrot and leek. I omitted the carrot, since it contributed
little in the way of flavor, and doubled the amount of leek. The
resulting paste, mixed with salt, lends flavor and aroma to sauces and
soups. As the mixture is very salty, it is unlikely that you will need
to add more salt to any dish in which you use it.

You will need kitchen scales to measure the ingredients for this recipe.
If not calculated exactly, the mixture will spoil.

Add about 1 Tbsp Herbs Preserved in Salt to every 4 cups soup (such as,
vegetable or legume), as well as to sauce you make with demi glace.

Per Serving (excluding unknown items): 3 Calories; trace Fat (8.8%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 837mg Sodium.

Exchanges: 0 Vegetable

Submitted by: Darlene

Salting Herbs

You can dry herbs in salt and use the flavored salt to season your foods. Salt
draws moisture from herbs and at the same time absorbs some of their essential
oils. It works best with thin-leaved herbs such as savory, rosemary, marjoram,
dill, tarragon, and thyme, but it can be satisfactory with most large leaved
herbs such as basil if you use fewer leaves and more salt. Here is how you dry
herbs in salt.

Harvest the herbs you want to use, either a single type or a blend of
complementary herbs. Wash them and dry them well with a thick towel. Then
remove any thick stems or inedible parts. Chop the herbs up finely if you
intend to use the salt and herb blend directly for seasoning. Now take a
container of non-iodized or kosher salt and an airtight container such as a
canning jar or freezer container. Put a 1/4-inch layer of salt in the bottom.
Then sprinkle on a thin layer of herbs. Cover the herbs with another layer of
salt, and continue in this manner until you have used up all your herbs or
reached the top of the container. Cover the top layer of herbs completely with
salt and seal the jar.

In about a week, the herbs will be dry. You can pull out individual sprigs and
crumble them into dishes as they are. Or you can brush off the extra salt
before you use them. If you want to use the herbed salt to sprinkle on a
variety of foods, blend the herbs together with the salt thoroughly. Then pour
into a smaller, airtight container that you can keep on your kitchen counter
or dining room table.

Submitted by: Darlene

Salted Herbs (Herbs Salees)

This recipe originated in Quebec. Store this in glass jars in the fridge
and they stay fresh for up to a year. Substitute for the salt called for
in your recipe.

1 cup chopped fresh chives
1 cup chopped fresh savory
1 cup chopped fresh parsley
1 cup chopped fresh chervil
1 cup grated carrots
1 cup chopped celery leaves
1 cup chopped green onions
1/4 to 1/2 cup coarse salt

In a large bowl, combine chives, savory, parsley, chervil, carrots,
celery leaves, and green onions.

Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and
sprinkle with some of the salt. Repeat layers until all of the herb
mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off
accumulated liquid and pack herb mixture into sterilized jars.

Refrigerate until ready to use.

Yield: 5 to 6 cups

Other Blends:

Caribbean : Mix of any – allspice, nutmeg, thyme, curry, mint, basil,
mace, annatto, lemon grass, cloves. Ground mustard, black/white pepper,
ginger, coconut, lime, hot pepper, garlic, oregano

Herbs de Provence: oregano leaves, thyme leaves, basil leaves, sage
leaf, savory, lavender flowers, rosemary

Fines Herbes: Tarragon, chervil, chives, parsley

Tuscan: Oregano, rosemary, marjoram, parsley, thyme, chives, garlic

Submitted by: Darlene

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Other%20forms%20of%20Preservation/

Lemon Balm Syrup

Make a standard infusion (see below).

Strain and put into a pot on the stove. Reduce volume slowly by half. No
boiling or simmering here, just let it steam and evaporate. You’ll have between
1 1/2 and 2 cups of liquid left. Add between 3/4 and 1 cup of honey to hot
infusion. Stir well and put into a glass jar or bottle. Keep this in the fridge.

It’ll last about 3 months, if its not all used up first! This syrup is great to
take as is by the spoonful for stress or use in tea to sweeten(especially nice
in black tea or added to a glass of oat straw infusion) or to add to mineral or
seltzer water.

Making Herbal Infusions:

1 ounce of herb
1 quart Mason jar (or any heat proof container that will hold 1 quart)
metal lid for Mason jar (plastic lids made for Mason jars don’t work well in
this application)
something to boil 1 quart of water in
1 quart of water
chopstick or knife
scale to weigh herb
large mouth funnel (optional, but keeps the mess down)

1. Bring your water to a boil.

2. While the water is coming to a boil, weigh out 1 ounce of herb into the Mason jar. You may need to use the funnel here.

3. Pour boiling water over the herb until the water reaches about 1 inch from the top of the jar.

4. Stir with chopstick to release any trapped air.

5. Fill Mason jar the rest of the way.

6. Cap tightly with lid.

7. Let steep for at least 4 hours or overnight.

Straining the Infusion:

What you’ll need:

Jar of infusion
Large mouth funnel
Strainer or potato ricer
Tea towel, muslin, cheesecloth, etc.
Another container

1. Take lid of your finished infusion (you may need a bottle opener, since the lid will vacuum down).

2. Line your strainer or potato ricer.

3. Put wide mouth funnel into empty jar and put strainer on top of funnel.

4. Pour liquid into strainer to catch the hereby bits. You may need a spoon to get the herb out.

5. Press the remaining liquid out of the herb. If you’re using a regular strainer you can gather up the corners of the cloth and squeeze out the liquid or press with the back of a spoon.

6. Once you’ve all the liquid into the new jar, cap it & store it in the fridge. It’ll keep for about 36 - 48 hours. If it smells “sour”, its done. Don’t drink it, use it to water your plants or put it in the compost or dump it in the yard.

7. Compost the herb.

Submitted by: Darlene

Lebanese Pickled Mixed Vegetables

1 lb carrots, sliced
1 lb small zucchini
1 lb small green tomatoes
1 lb cauliflower, separated into florets
2 small green bell peppers
20 garlic cloves, peeled, and left whole
1/2 lb green beans, topped and tailed
2 hot chili peppers

Brine:

1 cup vinegar
5 cups water
2 Tbsp coarse rock salt

Place the ingredient in a large sterilized jar. Dissolve the salt in the water,
bring to the boil, cool and add the vinegar. Pour the brine over the mixed
vegetables in the jar, seal and store. To be eaten 20 days later.

Submitted by: Darlene

Green Tomato Refrigerator Pickles

6 cloves garlic
3 small hot peppers — seeded
3 small dill heads
3 tsp mixed pickling spices
3 onions
2 sweet red peppers
4 large carrots
5 green tomatoes
5 cups water
2 cups white vinegar

Peel and quarter the cloves of garlic, and divide them among sterilized
quart jars. Halve the hot peppers and put 1 pepper in each jar. Place
1 dill head and 1 teaspoon pickling spices in each jar. Cut the onions
into thin wedges. Then slice the sweet red peppers and carrots into
strips, and cut into 1 1/2 inch lengths. Core the tomatoes and cut each
tomato into 6 wedges. Distribute the vegetables in the jars.

Heat the water and vinegar to the boiling point. Put a spoon in each jar
to disperse the heat and prevent the jars from cracking, then pour the
hot water and vinegar mixture into the jars.

Cover the jars and refrigerate. Let sit for at least 2 weeks before eating.
The pickles keep for at least 1 month if refrigerated.

Makes: 3 quarts

Variation: Add 1 teaspoon hot pepper flakes to each jar.

Submitted by: Darlene

Cucumber Shiso Pickles (Kyuri Shiso Tsukemono)

Shiso adds a great kick of flavour to crunchy pickles. If you can’t find it,
the pickles are also fine without it.

2 lb small kirby cucumbers or pickling cucumbers, (3 1/2 inches long)
1 finger chili, thinly sliced
3 shiso leaves, thinly sliced (optional)
1 Tbsp sea salt
1 Tbsp granulated sugar
1 - 2” piece dried kombu, rinsed

With vegetable peeler, peel off strips of cucumber skin lengthwise to create
stripes. Cut into 1/4” thick rounds, discarding ends then place in bowl. Add
finger chili, shiso leaves (if using), salt and sugar.

With scissors, cut kombu into matchsticks. Add to bowl, mixing well.

Place plate onto mixture and weigh down with heavy can. Refrigerate until
crunchy and pickled, at least 5 hours or for up to 2 days. Drain.

Makes: 8 1/4 cups

Submitted by: Darlene

Chinese Mixed Pickles

Pickling Liquid:

3 cups sugar
3 cups white vinegar
1 1/2 cups water
1 1/2 tsp salt

Combine all ingredients in a 3 quart saucepan. Cook and stir over medium
heat
until liquid boils. Remove from heat and let cool.

Pickles:

3 large carrots
1 large Chinese white radish (about 1 lb. or 450 g)
1 large cucumber
4 stalks celery
8 green onions
4 oz fresh ginger root
1 large red pepper
1 large green pepper

Wash all vegetables. Pare carrots and radish. Cut cucumber lengthwise into
quarters and remove seeds. Cut carrots, radish, and cucumber into “match
stick” thin strips about 2” long. Cut celery into 1/2” diagonal slices. Cut
onions into 1/4” diagonal slices. Pare ginger root and cut into thin slices.
Remove seeds from peppers and cut peppers into 1/2” cubes

Fill a 5 quart pot with lid, half full of water. Cover and heat until water
boils. Uncover and add all vegetables. Remove from heat immediately. Let
vegetables stand uncovered for 2 minutes Drain vegetables in a large colander.
Spread vegetables out on a clean towel and allow to dry for 2 to 3 hours.

Pack vegetables firmly into clean jars with lids. Pour pickling liquid into
jars until vegetables are completely covered. Cover jars tightly. Store in
refrigerator for at least a week before using.

Makes 1 1/2 to 2 quarts

Submitted by: Darlene

Aunt Fred’s Microwave Sweet Pickles

1/2 teasp salt
1/4 teasp turmeric
1/4 teasp celery seed
1/4 teasp mustard seed
1/2 Cup vinegar
1 Cup sugar
1-2 onions, sliced thin
Cucumbers sliced thin - unpeeled, about 2 cups

Mix salt, turmeric, celery seed, mustard seed, vinegar & sugar together.
Put cucumbers & onions in microwave safe bowl. Pour vinegar mixture
over cucumbers.

Microwave on HIGH 5 minutes, stir

Microwave 5 more minutes on HIGH.

Cool.

Will keep in refrigerator several weeks. Can be frozen.

Submitted by: Sharon

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