Freezing Corn without blanching
15 cups of raw corn
3/4 cup sugar
5 cupsice cold water
2 tablespoon salt
Mix this all up in a bowl then put in Ziploc bags and put in freezer.
Kale Chips
- Bunches of kale leaves
- Extra virgin olive oil
- Salt or seasoning to taste
Preheat oven to 350. Wash and dry leaves if dirty. Take the leaves part off of the main stem/rib and tear them into chip size pieces. In a large bowl toss the leaves around in the olive oil to get a good coating on the kale leaves. Spread the olive oil coated leaves on a cookie sheet and bake for 10-15 minute to when it is crunchy.
Pesto
- bunches of Kale leaves and Sweet Basil (Two parts basil, one part kale)
- garlic, to your preference
- extra virgin olive oil
- pine nuts or other nuts (if desired)
- Salt or seasoning to taste
Wash and dry leaves if dirty. Take the leaves part off of the main stem/rib. Shell the garlic. Get the food processor ready and shove all the vegies into it. Use the spatula to scoop it out in a bowl so you can mix in the extra virgin olive oil to the paste like consistency then season the mixture. You can bag this stuff in a Ziploc bag and save it for later in the freezer.
Use the pesto on pizza and/or in pasta dishes in place of tomato sauce. Spread it on garlic bread.
Sourdough Recipe from Nick Hilla
To make a sour dough starter you want to find organic grapes that have a pronounced white "dust" on the grape fruit itself. That dust is the yeast that makes a good sourdough. You just take a few of the grapes and mash them into a mix of flour and water that is about the consistency of pancake batter. Let it sit at room temp for 8-12 hours to let the yeast activate and then save some in the refrigerator until your next use. My experience with grocery store grapes have been mixed frankly. Best results I had were from local wild grapes. Either way, you can make it work. You can find other ways at this website https://www.culturesforhealth.com/learn/sourdough/how-to-obtain-sourdough-starter/ or other websites.
To make the mother, mix about 1 cup of the starter culture with 4 cups of whole wheat flour and 3 cups of water. Stir and add water or flour as needed until the mother is fully mixed and has a cake like consistency. Let sit at room temperature for 8-24 hours... the longer it sits, the more tangy the sourdough will be. Remove one cup of the mother and place in fridge in closed jar for next use. This will keep for several weeks.
Add 4 cups unbleached white flour and 1 heaping Tablespoon of salt to the remaining mother and knead until fully incorporated and spongy. Add additional flour as needed until the dough does not stick to your hands. Divide into 8 parts, roll into balls, and let sit covered at room temperature for 2-3 hours. Stretch out dough, add toppings, and bake.
Zucchini Salsa
Recipe compliments to Sue Handel, with modifications by Susanne Adams
10 cups chopped tomatoes, not peeled with juice drained
10 cups zucchini - chopped
4 cups onion - chopped
1 cup green peppers - chopped
2 jalapeno peppers - chopped
5 T. salt (4 is also fine)
Mix above together
Add below
1 t garlic powder
1 t cumin
1 1/2 cups brown sugar
1 t black pepper
1 t turmeric
1 6oz tomato paste
2 t dried mustard
1 T cayenne pepper
1 t nutmeg
1 sm can green chilles
1 1/2 cups white vinegar
4 dashes Tabasco sauce
Add 2-4 T cornstarch to thicken (mix with small amount of tomato juice to avoid lumps)
Bring to a boil, reduce heat, simmer 30 minutes, use 2 kettles (I only use one large one)
Put in pint jars, pressure can at 5# pressure for 10 minutes
Makes 12-14 pints
(My salsa is usually 1/2 the cayenne pepper, no Tabasco, and only 1C of brown sugar)
Spaghetti with Spaghetti Squash
Spaghetti noodles (your preference of amount)
Spaghetti squash (more squash = more fiber)
Your choice of sauce
Meat if desired
Cut the squash in half and remove seeds, place on a cookie tray with shells up with 1/4 inch water and bake at 350 degrees until a fork can go through the squash with ease. Let cool.
Cook the noodles, sauce, and/or meat as desired or recommended. When squash is cooled use a fork to scrape insides into a bowl or onto a plate. When everything is cooked mix together and serve.
Tomato Sauce
Tomatoes, not peeled
Basil
Garlic
peppers
Mushrooms
Any other desired seasonings
If chunks of any ingredient are desired save until the end
Temp. is whatever you desire
Cut tomatoes to 1-2 inch chunks. Put into crock pot (This method does not burn the sauce) all night or day with lid cracked while cooking. AS volume goes down more can be added. Seasonings and other ingredients that are desired to be blended in can be added. After cooking, blend tomatoes into a paste/sauce (I use an Immersion Blender). Anything saved to be chunks can be added now. Ready to serve.
15 cups of raw corn
3/4 cup sugar
5 cupsice cold water
2 tablespoon salt
Mix this all up in a bowl then put in Ziploc bags and put in freezer.
Kale Chips
- Bunches of kale leaves
- Extra virgin olive oil
- Salt or seasoning to taste
Preheat oven to 350. Wash and dry leaves if dirty. Take the leaves part off of the main stem/rib and tear them into chip size pieces. In a large bowl toss the leaves around in the olive oil to get a good coating on the kale leaves. Spread the olive oil coated leaves on a cookie sheet and bake for 10-15 minute to when it is crunchy.
Pesto
- bunches of Kale leaves and Sweet Basil (Two parts basil, one part kale)
- garlic, to your preference
- extra virgin olive oil
- pine nuts or other nuts (if desired)
- Salt or seasoning to taste
Wash and dry leaves if dirty. Take the leaves part off of the main stem/rib. Shell the garlic. Get the food processor ready and shove all the vegies into it. Use the spatula to scoop it out in a bowl so you can mix in the extra virgin olive oil to the paste like consistency then season the mixture. You can bag this stuff in a Ziploc bag and save it for later in the freezer.
Use the pesto on pizza and/or in pasta dishes in place of tomato sauce. Spread it on garlic bread.
Sourdough Recipe from Nick Hilla
To make a sour dough starter you want to find organic grapes that have a pronounced white "dust" on the grape fruit itself. That dust is the yeast that makes a good sourdough. You just take a few of the grapes and mash them into a mix of flour and water that is about the consistency of pancake batter. Let it sit at room temp for 8-12 hours to let the yeast activate and then save some in the refrigerator until your next use. My experience with grocery store grapes have been mixed frankly. Best results I had were from local wild grapes. Either way, you can make it work. You can find other ways at this website https://www.culturesforhealth.com/learn/sourdough/how-to-obtain-sourdough-starter/ or other websites.
To make the mother, mix about 1 cup of the starter culture with 4 cups of whole wheat flour and 3 cups of water. Stir and add water or flour as needed until the mother is fully mixed and has a cake like consistency. Let sit at room temperature for 8-24 hours... the longer it sits, the more tangy the sourdough will be. Remove one cup of the mother and place in fridge in closed jar for next use. This will keep for several weeks.
Add 4 cups unbleached white flour and 1 heaping Tablespoon of salt to the remaining mother and knead until fully incorporated and spongy. Add additional flour as needed until the dough does not stick to your hands. Divide into 8 parts, roll into balls, and let sit covered at room temperature for 2-3 hours. Stretch out dough, add toppings, and bake.
Zucchini Salsa
Recipe compliments to Sue Handel, with modifications by Susanne Adams
10 cups chopped tomatoes, not peeled with juice drained
10 cups zucchini - chopped
4 cups onion - chopped
1 cup green peppers - chopped
2 jalapeno peppers - chopped
5 T. salt (4 is also fine)
Mix above together
Add below
1 t garlic powder
1 t cumin
1 1/2 cups brown sugar
1 t black pepper
1 t turmeric
1 6oz tomato paste
2 t dried mustard
1 T cayenne pepper
1 t nutmeg
1 sm can green chilles
1 1/2 cups white vinegar
4 dashes Tabasco sauce
Add 2-4 T cornstarch to thicken (mix with small amount of tomato juice to avoid lumps)
Bring to a boil, reduce heat, simmer 30 minutes, use 2 kettles (I only use one large one)
Put in pint jars, pressure can at 5# pressure for 10 minutes
Makes 12-14 pints
(My salsa is usually 1/2 the cayenne pepper, no Tabasco, and only 1C of brown sugar)
Spaghetti with Spaghetti Squash
Spaghetti noodles (your preference of amount)
Spaghetti squash (more squash = more fiber)
Your choice of sauce
Meat if desired
Cut the squash in half and remove seeds, place on a cookie tray with shells up with 1/4 inch water and bake at 350 degrees until a fork can go through the squash with ease. Let cool.
Cook the noodles, sauce, and/or meat as desired or recommended. When squash is cooled use a fork to scrape insides into a bowl or onto a plate. When everything is cooked mix together and serve.
Tomato Sauce
Tomatoes, not peeled
Basil
Garlic
peppers
Mushrooms
Any other desired seasonings
If chunks of any ingredient are desired save until the end
Temp. is whatever you desire
Cut tomatoes to 1-2 inch chunks. Put into crock pot (This method does not burn the sauce) all night or day with lid cracked while cooking. AS volume goes down more can be added. Seasonings and other ingredients that are desired to be blended in can be added. After cooking, blend tomatoes into a paste/sauce (I use an Immersion Blender). Anything saved to be chunks can be added now. Ready to serve.