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Tuesday, July 19, 2011

Johnny Apple Sauce

Photo by Sandra Wahl

I like to pick wild apples to make sauce, and I don't add anything but sugar and cinnamon for flavoring.  Some apples need little sugar--some need extra.  If you can't find wild apples in the fall, buy firm, tart apples.  I think the following recipe adapted from The Silver Palate Cookbook sounds good, but I haven't tried it.  Have fun!

2 1/2 C water
4 Tbl. Lemon juice
7 medium Granny Smiths
1/2 C. sugar
2/3 C. French Sauternes
6 Tbl. red currant jelly
2 cinnamon sticks
zest of 2 lemons
1/2 C shelled walnuts, chopped
1/3 C raisins (optional)

1.  Mix half of the water and half of the lemon juice together in a bowl.
2.  Peel and core the apples and cut them into 1 1/2 inch chunks.  As you cut each apple, drop the pieces into the water to prevent discoloration.
3.  In a medium saucepan with a heavy bottom, combine remaining water and lemon juice, the sugar and the Sauternes.  Bring to a boil, reduce to a simmer, and add the apple chunks.  Partially cover and cook gently until apples are just tender; apple chunks should remain whole.
4.  With a slotted spoon, transfer apples to bowl.  Add the currant jelly and cinnamon sticks to the syrup remaining in the pan.  Set over medium heat, bring to a boil, reduce to a simmer, and cook until syrup is reduced by one third.  Stir in the lemon zest.
5.  Pour the syrup over the apples.  Stir in the walnuts and raisins if you use them.  Serve warm; or cool, cover and refrigerate.  Serves 6.


As kids, we made icing from butter, vanilla, a pinch of salt, food coloring, and powdered sugar.  Just cream a cube of butter, add 1/4 tsp. vanilla, pinch of salt, and powdered sugar to thicken.  Use a beater and continue to add powdered sugar until you reach the proper consistency.  Adding a dab of water or nut milk will help texture become more creamy.  Food coloring is fun.  Perhaps there is a natural one to purchase at the health food store.
Also, if you can't eat butter, you could try ghee.  It will be a little thinner and the flavor more caramel flavored.  Should be good. See what you think and let me know.     

Ice: Lemon, Cappuccino, or Campari-Orange Frozen Dessert

2 C. strained fresh lemon juice
2 C.  water
2 C. sugar
3 C. strong coffee/ part espresso
1 C. soy creamer
1 C. sugar
3 C. strained fresh orange juice
1 C. Campari (Italian aperitif)
juice of 1 lemon
1 C. sugar

Combine selected ingredients in pan and bring to boil, stirring until sugar is dissolved. Cool to room temperature and pour into a shallow cake pan and freeze.  This ice will be ready in 3 to 6 hours.  You can stir it 1/2 way through freezing, then continue to freeze until ready to serve.  Enjoy!

Friday, July 15, 2011

Iceberg with Chicken

Photo by Liz West
2 Tbl. Dijon mustard
1 Tbl. organic olive oil
sea salt and pepper

1 sm. head iceberg, wash and torn in pieces
3 C. cooked organic chicken
4 vine-grown organic tomatoes, cut in quarters
1 avocado, cut in slices
2 chopped green onions
1 sliced nectarine

Mix ingredients and dressing, with the exception of avocado, green onion, and sliced nectarine.  Transfer to a pretty bowl to serve.  Top with avocado slices, green onions, and sliced nectarine.  Enjoy!

Monday, July 11, 2011

Imam Baildi

Imam Baildi is also known as stuffed eggplant.  Enjoy!

2 lbs Japanese eggplants
⅔ C. organic olive oil
2  C. sliced organic onions
3  cloves garlic, peeled and minced
2  C. peeled and chopped tomatoes
½ cup water
1/2 tsp. oregano
1 tsp. sugar
Sea salt and ground pepper

Preheat oven to 350°F.
Cut ends off the eggplants. Using a sharp knife, slice the eggplant from the stem end down to the other end, making sure you don't slice through. Add 4 tablespoons of olive oil to frying pan and gently cook eggplant over medium heat.

Remove the eggplant from the skillet and place in an 8"x8" baking dish.  Sprinkle with sea salt and pepper. Add the remainder of the olive oil and sauté onions and garlic until slightly golden.  Add the fresh tomatoes and 1/2 cup of water to skillet. Add oreganosugar, sea salt and pepper. Simmer covered, for 15 minutes.

Remove stuffing from heat. Generously fill the eggplants with this stuffing.  Bake for 4o minutes; basting them at least once with olive oil.

Irish Stew

Lamb is a good source of protein and delicious in flavor.  Often you can buy local lamb that is raised on pasture grass.  This meet will be tender and fresh.  Buy enough for your freezer so you have it when a lamb stew craving arises.  Recipe adapted from 


  • 1 Tbl. olive oil
  • 2 lbs boneless lamb shoulder, cut into 1 1/2 inch pieces
  • 1/2 tsp sea salt
  • Ground pepper to taste
  • 1 large organic onion, diced
  • 3 organic carrots, peeled and cut into 1 1/2 inch pieces
  • 4 ribs organic celery
  • 4 cups water, or as needed
  • 3 large organic potatoes, peeled and quartered
  • 1 Tbl. rosemary  
  • 1 C coarsely chopped leeks
  • Fresh parsley for garnish 


  1. Brown lamb pieces in olive oil, stirring gently, until evenly browned. Season with salt and pepper.
  2. Add the onion, carrots, celery and cook gently for a 10minutes. Stir in the water (use part red wine if your like). Cover and bring to a boil, then lower heat. Simmer for 1 hour or until tender.
  3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve hot in bowls.  Garnish with fresh parsley.

Sunday, July 10, 2011

Idaho Twice-baked Spuds

Bake Idaho spuds at 350 for 1 hour or until tender.  Slice lengthwise, and keeping the potato skins whole, scoop out innards from the two halves into a mixing bowl.  Add sea salt, ghee and enough water to blend into mashed potato consistency.  Add back to the empty potato skins.  Dust tops with paprika and grated sheep cheese (if you can eat it).  Broil until tops are bubbly and browned.  Serve with chicken or beef.


Indian-Spiced Cauliflower Dip

My grandson with his watering duck.
Cauliflower's growing in the garden this year.  
1 cauliflower broken into florets (1/2 lbs.)
1 3/4 tsp. sea salt
1 Tbl. olive oil
1 tps. black mustard seeds
1 onion chopped fine.
1 Tbl. curry powder
1 Tbl. sugar
1 C. coconut yogurt
1 C. dairy-free sour cream
1/3 C. organic cilantro
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper

   In a large pot boil water enough to cover bottom of pot by 2 inches.  Add 1/4 tsp sat.  Add florets and simmer until tender.  Drain.
   In a saute pan warm olive oil over medium heat.  Add mustard seeds, and cook until they stop popping.  Add onion and cook until clear.  Add curry, 1 1/2 tsp. sea salt, and sugar.  Cook until fragrant.
   Mash cauliflower and add onion mixture and remaining ingredients.
Serve with chips or sliced vegetables.

Saturday, July 9, 2011

IPA Barby Ribs

Heat oven to 250.
In a frying pan, add 2 packages of pork ribs to melted ghee.
Salt and pepper and brown well.  Transfer to baking dish.
Add bottle of IPA beer, pouring it around and over the top of the ribs.
Cover and bake, flipping periodically.
After 4 hours, drain off liquid and baste with your favorite barbecue sauce.
Cook for another 20 minutes.
Serve with corn on the cob and green salad.

Indian Chicken

In a large cooking pot, stir into melted 2 Tbl. Ghee: 

1 medium chopped onion
3 cloves garlic, minced 
1 bay leaves  
2 cinnamon sticks 
6 whole cloves 
6 peppercorns
1 Tsp. paprika
1 Tsp. sea salt
1 Tsp. curry powder
Simmer until spices are mixed and sizzling.  Add one whole chicken with the skin pulled off.  Brown the chicken in the mixture of spices.

Once browned, 2 median tomatoes, peeled and quartered (or a can of diced tomatoes).  Cover and cook chicken until falls apart.  Serve over white rice.  Add a vegetable, such as broccoli, to complete this meal.