Applesauce
Peel and core apples, cut into quarters. Put into a heavy pot with about an inch of water. Cover and cook until soft. Puree with a food processor, blender or a potato masher until consistency desired. Add sugar to taste: up to about half a cup of sugar or one-third cup of honey for every two pounds of apples. You can also add up to a teaspoon of cinnamon, nutmeg or allspice to make spiced applesauce. Use unsweetened applesauce to bake with and replace the fat in baking recipes. Applesauce can be frozen in plastic bags. Lie bags flat for easy storage in the freezer.
Canning: To can applesauce, fill canning jars, leaving a quarter-inch of space at the top. Clean rims, top with new lids and process in a boiling water bath for 15 minutes (pints) or 20 minutes (quarts).
Cinnamon Raisin Bars
1 cup boiling water
1 c raisins
2 c flour
½ tsp salt
1 tsp baking soda
¾ c sugar
½ c applesauce
1 tsp cinnamon
¼ tsp nutmeg
1 egg
Combine boiling water and raisins in a large bowl. Allow to cool to room temperature. Preheat oven to 375 Sift together flour, salt and baking soda. Set aside.
To the cooled raisin mixture, add the sugar, applesauce, spice and egg. Beat well. Mix in the dry ingredients. Pour into a greased 9x13 pan and bake 20-25 minutes, or until a toothpick comes out clean. If desired, frost with vanilla icing.
Variation: you can add a cup or more of shredded carrots to make a yummy carrot cake. Just add them to the raisins during the soak.
Vanilla Icing:
2/3 c powdered sugar
1 tsp vanilla
2 tbsp milk
Whisk together until smooth. Spread over the bars.
Source: Mother Earth News.
Molasses Spice Cake with Lemon Frosting
2 ¼ c flour
½ tsp salt
½ tsp baking soda
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
¼ tsp cardamom
½ tsp ground ginger
¼ c molasses
½ c honey
1 tsp vinegar
½ c applesauce
1 c milk
Preheat oven to 350. Grease and flour a 9 inch square cake pan. Sift together flour, salt, baking soda and spices. Set aside.
Whisk together the molasses, honey, vinegar, applesauce and milk. Fold in the dry ingredients until completely combined. Pour into the pan. Bake for 25 – 30 minutes or until a toothpick comes out clean. Allow to cool before frosting.
Lemon Frosting
¼ c butter, softened
1 ½ c powdered sugar
2 tbsp lemon juice
Cream the butter. Add the sugar, a little at a time, alternating with the lemon juice. Beat until spreadable. If too thick, add a little more lemon juice. Spread on cooled cake.
Source: Mother Earth News.
Panzanella
This recipe is super easy – just use what you have and be creative. You can add extra flavors like hard boiled eggs, tuna, salmon, capers, cucumbers or olives.
Stale bread, cut into one inch cubes (you can rub with garlic prior to cutting)
Ripe tomatoes, chopped up
Red onion, diced
Chapped parsley
Basil, torn
Red wine vinegar or lemon juice
Olive oil
Salt and pepper
Toss together bread, tomatoes, onions, parsley and basil. Whip together dressing using one part vinegar or lemon juice with three parts olive oil. Drizzle over the salad, season with salt and pepper and toss again. Let rest 10 minutes so the bread has time to soak up some flavors and toss again.
Brussels Sprouts with Bacon
1 lb Brussels sprouts
¼ lb bacon, chopped
½ c finely chopped onion
1-2 tbsp butter
2 tbsp balsamic vinegar
Salt and pepper
Trim ends off
Makes 4 servings.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce.
Roasted Brussels Sprouts with Pancetta
1 lb Brussels sprouts, trimmed
1 tbsp olive oil
½ tsp garlic salt
¼ lb pancetta, cut into slivers
Salt and pepper
Heat oven to 425 degrees. Cut larger sprouts in half. Toss with olive oil and garlic salt and arrange on a baking sheet. Bake spouts, shaking pan halfway through roasting time, until tender – about 15-25 minutes. Meanwhile sauté pancetta over medium heat until crisp. Toss together and season with salt and pepper.
Serves 4
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce.
Farmers’ Market Chutney
In a food processor or by hand, finely chop;
1 medium large carrot
1 entire orange, skin and all
1 cup dried apricots or peaches
add;
1 peeled apple, cut into 1/2 inch chunks
1/4 cup pine nuts
1 1/2 inch square chunk fresh ginger, chopped finely
1 cup raisins
Mix all together in a microwaveable bowl and microwave on high until the apple chunks are tender and translucent, or about 7 minutes, stirring every few minutes. Meanwhile, mix together;
1 cup cider vinegar
3/4 cup brown sugar
Boil over medium heat for 3 minutes, then pour over the mixed fruits and continue microwave
cooking a few minutes more or cook on the stovetop in the pan used for the vinegar syrup. This will soak the fruits and plump the raisins. Store in the refrigerator in a tightly sealed jar until use. It makes about 3 cups.
Source: Joan Jackson
Cilantro Pesto
4 cups fresh cilantro (about 2 bunches)
1/2 cup olive oil
2 or 3 peeled garlic cloves
1/4 cup pine nuts
1/2 cup freshly grated parmesan (or purchase freshly grated parmesan from the supermarket)
1 tablespoon fresh lemon juice
Chop off about 3 inches of the stems, they can be used in other recipes but are not needed in the pesto. Put the cilantro, oil and garlic in the blender or food processor, process until the mixture is a coarse vivid green mash. Add salt to taste, about 1/2 teaspoon may be enough, add the pine nuts and process until the nuts are just bumpy in the paste. Add the parmesan and lemon juice and just pulse the machine until blended. Add more olive oil if you desire a looser consistency. A great way to keep pestos such as this is to scoop them into zip top freezer bags, making a thin layer to fill the bag and squeezing out all the air. Seal tightly, lay flat on a tray in the freezer until firm. To use, open the bag and break off the desired amount, squeeze out the excess air and set back into the freezer.
This is one of the basic ingredients of the kitchen. With cilantro pesto on hand, you can quickly turn a simple chicken breast into a delicious entrée, merely by scooping out a few tablespoons of pesto into a sauté pan, adding a little butter or olive oil, and lightly sautéing the breast until done. Served with buttered pasta and steamed broccoli, this becomes a quick and complete meal. Another way to use cilantro pesto as a great timesaver is to stir a few tablespoons of it into yogurt, sour cream, or a combination of the two as a dip for raw vegetables.
Source: Joan Jackson
Sweet and Fiery Mustard
1/2 of a 4 ounce can of Coleman's dry mustard
2/3 cup apple cider vinegar
1/4 cup honey
1/2 cup sugar
3 eggs
Add the vinegar to the mustard, stir well and let sit until thoroughly moistened, about 15 minutes. Whisk the honey, sugar and eggs into the mustard and cook in a double boiler or in a pot over another with gently boiling water. Cook the mustard custard until thick, whisking often. Pour while warm into sterile jars. Keep in the refrigerator up to 2 months. This recipe may be doubled.
Variations: Add garlic, herbs or pesto to the mustard. Change the flavour significantly by varying the vinegars; raspberry vinegar, tarragon vinegar, wine vinegars etc.
Source: Joan Jackson
Lamb Packets
1 to 1 1/2 pounds ground lamb
8 ounces Feta cheese, drained
2 tomatoes, halved
1 cup fresh parsley, chopped
2 lemons
2 tablespoons fruity olive oil
2 or 3 plump garlic cloves
scant 1/4 cup fresh oregano, chopped or 1 teaspoon dried crushed oregano
pepper to taste
Form the ground lamb into four patties and set each in a square of foil about 10 inches square.
Carefully cut the Feta into four slices. Onto each lamb patty set a slice of Feta, then set a tomato half on each. Peel and mince the garlic. Squeeze the lemons and mix the juice with the oil, garlic, parsley, pepper and oregano. Turn up the edges of the foil slightly, then pour 1/4 of the lemon juice mixture over each lamb patty in the foil. Seal each packet tightly by folding over and turning the edges. Preheat oven to 350F and bake for one hour. To serve, carefully open each packet to vent steam and drain the juices to a separate pan. Place one lamb packet on each plate, or remove them separately from the foil to each plate. This recipe can also be prepared with lamb chops or steaks, which cast off less fat to be drained but cost considerably more. Chill the reserved juices in the freezer briefly to congeal the fats. Skim any fat from the juice and return pan juices to the heat until hot. Serve at the table to pour over the meat if desired. Serves 4.
Source: Joan Jackson
Eggplant Soup with Mild Curry
1 large eggplant
3 tablespoons olive oil
1 medium yellow onion, chopped
4 cup chicken stock, homemade or purchased
2 1/2 teaspoons curry powder
salt and pepper to taste
Pierce the eggplant in several places, then roast about one hour in the oven or microwave it about 10 minutes on high, until it has softened. Carefully cut it in half and let cool until easy to peel. Meanwhile, sauté the onions in the olive oil until translucent and golden. Peel the eggplant and coarsely chop the flesh, then add this to the onions. Sauté a few minutes, then add the salt and pepper and curry blend. Add the chicken stock, turn down to a simmer and let the soup simmer a few hours, until the eggplant is very soft and the liquid has reduced by about one third. This soup tastes best the day after preparation, so if time allows, refrigerate overnight, then just before serving put the soup through the processor or blender to puree. Heat gently, then taste to adjust the seasonings... if too salty cook a few potato cubes in the soup before serving, if not seasoned enough add a bit more salt and pepper and curry blend.
Source: Joan Jackson
Apricot Shortcake
12 or more fresh ripe apricots, totaling 6 cups sliced fruit
1 cup orange juice, preferably freshly squeezed
16 ounces whipping cream
1/4 cup sugar or to taste
1/4 cup liqueur such as
the cake;
2 eggs, room temperature
3/4 cup sugar
1 cup flour
1 teaspoon baking powder
pinch salt
1/2 cup milk
3 tablespoons butter
Grease and flour an 8 inch springform pan or a layer cake pan. Whip together the eggs and sugar until they are very thick and pale, almost like whipped cream. Stir together the flour, salt and baking powder and add to the egg mixture. Mix on low speed just until smooth. Heat the milk and butter together until the butter has melted. Add all at once to the batter and stir until smooth, no thick spots remain. Don't over stir. Pour into the prepared pan. Bake at 325F until golden and just beginning to pull away from pan sides. This will take about 20 minutes, but varies according to the pan used and your oven. Set aside on a rack to cool.
Squeeze the orange juice into a glass or ceramic bowl. Wash the apricots very well, then slice them thinly into the orange juice, tossing them gently so that each piece gets coated with the juice to prevent discoloring. Other citrus may be used but the tangy flavour of lemons and limes doesn't enhance the sweetness of apricots as well as orange.
Whip the cream with sugar to taste, keeping the final flavour only lightly sweet so as not to overpower the sweetness of the apricots. Slice the cake horizontally into two layers. Sprinkle each layer liberally with the liqueur, or with additional orange juice. Also add any juice which has collected in the bowl of sliced apricots. Place the bottom of the cake on a serving plate, then arrange half the cream and half the apricots over this first layer. Place the top of the cake in place, then arrange the remaining slices of apricots and the remaining cream. The cream can be piped into place around the outside edge, then the apricots arranged in the center, or the apricots can be arranged over the top and the cream served at the table to accompany each piece. A nice garnish would be a sprig of fresh mint or if you have an apricot tree, a few leaves placed beside the cake looks lovely. This dessert can be prepared by the piece by cutting and assembling each piece separately, or as a centerpiece to be sliced with flourish at the table. Other ways to enjoy apricots in season are apricot ice cream or frozen yogurt, fresh apricot tarts served with the fruit either fresh and raw or baked into the tart, fruit salads, sweet breads with apricot fillings, mousse made with a puree of the fruit mixed with whipped cream and served in a tuile basket, apricot pie....see the possibilities? Watch for apricots at produce stalls and the Farmers' Market locally.
Source: Joan Jackson
Chicken Cordon Bleu
4 chicken breast halves, skinless
8 ounces Gruyere or Swiss cheese
1/4 to 1/2 pound sliced smoked ham
1/2 cup mayonnaise
1 tablespoon prepared mustard, your choice
salt and pepper
1 cup saltine cracker crumbs
Set the chicken pieces on heavy plastic wrap, set another piece over the top and pound each piece until it is about 1/4 inch thick. Cut the Gruyere into four chunks which are elongated cubes about twice as long as wide. Mix the mustard into the mayonnaise, add salt and pepper to taste. Set a slice of ham onto each piece of chicken, place a chunk of cheese onto this near the edge nearest you, then place a generous teaspoonful of the mayonnaise mustard mixture onto the cheese. Bring the sides over the cheese and ham, then begin rolling the chicken around the filling. the finished piece should completely enclose the filling, but since chicken pieces are irregular in shape, nudge the little parcel into shape. Use a toothpick to secure the edge to prevent it from unrolling during cooking. Gently roll each piece in the remaining mayonnaise mixture, then into the crumbs until completely coated. Set aside for a few minutes to firm the coating, meanwhile, turn the oven to 375F. Place the chicken pieces in a foil lined baking dish and bake until the coating is golden brown and the chicken is done to your taste. This should take about 30 to 40 minutes. Test with a knife to check doneness. Serve with lemon wedges and chopped parsley. A lower fat version would be to omit the mayonnaise and just place a small amount of mustard in each before rolling, then brushing the rolls with a little butter to adhere the crumb coating.
Source: Joan Jackson
Ratatouille
1 medium eggplant
1 tablespoon salt
1/4 cup olive oil
2 large onions, sliced
3 cloves garlic, crushed
1 medium red bell pepper, cored and cubed
1 medium green bell pepper, cored and cubed
4 medium zucchini, sliced 3/4 " thick
3 medium tomatoes, peeled, seeded, and chopped coarsely
1/4 teaspoon salt
freshly ground pepper
1/4 teaspoon dried thyme, or 1 sprig fresh
1/4 teaspoon oregano, or 1 sprig fresh
1 bay leaf
2 tablespoons chopped parsley
Cut the eggplant into half-inch slices, then into chunks. Place the chunks into a colander and
sprinkle with the 1 tablespoon salt. Let the eggplant stand 30 minutes then drain thoroughly and pat dry. Heat the oil in a large frying pan. Sauté the onions and garlic 2 minutes, add the peppers and cook 2 minutes more. Add the eggplant, brown lightly on all sides, then add the zucchini, tomatoes and seasonings except parsley. Simmer gently, uncovered 30 to 40 minutes or until all the vegetables are just tender. Baste and stir gently and often. Remove the bay leaf. Serve warm or chilled. Garnish with parsley. Makes 8 or 10 servings.
Source: Joan Jackson
Blueberry Muffins
3/4 cup cold, hard butter
4 eggs
2 cup cold milk
4 cup flour
6 teaspoons baking powder
2 teaspoons salt
1 cup sugar
1 1/2 cup fresh blueberries or to taste
Preheat the oven to 375F. Put the butter, eggs and milk in the blender or food processor and pulse until the mixture is finely grained and slightly curdled looking. Put all the dry ingredients except the blueberries into a large bowl and stir together to mix thoroughly. Make a well in the center and pour the milk mixture into this well. Mix completely but do not over beat. This can be done by beater or by hand, but mix just until the batter is moist and blended with no islands of dry powder in it. Add the blueberries and gently stir just to combine. Bake in paper lined muffin cups and bake until the muffins are golden on top and some of the blueberry juice can be seen dribbling from the top. Eat them hot, warm or cold. These freeze well if sealed a few at a time in a zip top bag and all the excess air is suctioned from the bag with a drinking straw.
Source: Joan Jackson
Greek Beet Salad
2 pounds fresh beets
5 or 6 garlic cloves, or to taste
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
salt and freshly ground pepper to taste.
Cut the greens from the beets, leaving about an inch of stalk attached to the beet to keep it from bleeding during cooking. Reserve the greens for another meal. Cook the beets in salted boiling water until tender when pierced with a fork, then cool in the cooking liquid. Once they are cool the skins will slip off easily.
Slice the beets thinly into a serving bowl, then top with the remaining ingredients. Be generous with the pepper in this dish; the saltiness is up to your own taste, but in classic Greek cooking this would have a generous salting as well. Cover tightly and refrigerate several hours or up to several days, tossing gently to distribute the flavours but try to keep the beet slices intact. Serve this along with a bean salad made with
Source: Joan Jackson
Almond & Parmesan Baked Asparagus
1/3 cup blanched, whole almonds, toasted
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1 1/2 pounds asparagus, trimmed
4 tablespoons butter, divided
lemon wedges for garnish
Coarsely grind the almonds in food processor or blender. Mix with Parmesan cheese and salt,
reserve. Plunge the asparagus into salted boiling water and cook until barely tender. Asparagus should be crisp and bright green. Drain and refresh in cold water. Butter a shallow, ovenproof dish with one tablespoon butter. Arrange the asparagus in the dish. Top with the almond mixture. Dot with the remaining 3 tablespoons of butter. Bake at 450F for about 20 minutes or until the top is golden brown. Let rest 5 minutes. Serve with lemon wedges. Makes 4 to 6 servings.
Source: Joan Jackson
Sheila's Rhubarb Ginger Jam
4 cup diced fresh rhubarb
3 cup sugar
3 tablespoons fined chopped candied ginger
2 tablespoons lemon juice
Combine all the ingredients and let them stand untouched for 1/2 hour, until the rhubarb has
moistened the sugar and the flavour has distributed throughout. Cook over moderate heat, stirring frequently, until thick and somewhat clear, about 15 minutes. If desired, add a drop of red food coloring to deepen the color of the jam. Stir well. Pour into sterilized canning jars and process in a boiling water bath, following the manufacturer's directions for use of the canner, or about ten minutes at a rapid boil.
Source: Joan Jackson
Mum's Rhubarb Cake
1/2 cup salted butter
1 1/2 cup brown sugar
2 eggs
2 cup flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
2 cup chopped fresh rhubarb
3/4 cup less 1 tablespoon milk
1 tablespoon lemon juice
topping;
1/2 cup sugar
2 teaspoons cinnamon
1 cup slivered almonds, optional
Preheat the oven to 350F. Cream the butter and sugar together until light and fluffy, add the eggs and beat until blended. Combine the flour, cinnamon, and soda, and add to the egg mixture. Blend just until combined, do not over beat. Pour the lemon juice into the milk and stir. Add to the cake batter along with the rhubarb, Mix just until combined. Pour into a greased and floured 9 x 13 inch pan or a 10 inch spring form pan. Sprinkle the top with the cinnamon and sugar mixture. Bake for 35 minutes in the rectangular pan, or 325F for approximately 45 minutes in the spring form pan. Serve plain, or serve in a pool of strawberry puree.
Source: Joan Jackson
Tomato Vinaigrette
1 medium tomato, peeled and seeded*
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
3 tablespoons extra virgin olive oil
* To easily peel a tomato, plunge into a pot full of boiling water for about 30 seconds, until the skin looks different than when you put it in. Remove with a slotted spoon, and slip the peel off in strips.
Put all the ingredients into a food processor and pulse until smooth and blended. Chill for 20 minutes, then add flavourings of your choice. If desired add a few basil leaves, a few slivers of fresh garlic, some salt and pepper. Chill before serving. This vinaigrette works well served with fresh ripe tomatoes. This will keep several days in an airtight container in the fridge. The recipe may be doubled. By varying the variety of vinegar or the type of herbs or olive oil, this recipe can become many different dressings. The tomato seems to bind the vinegar and oil together so it doesn't separate.
Source: Joan Jackson
Hoisin Chicken Wings
3 pounds chicken wings or drumettes
1/2 cup Hoisin sauce **
2 tablespoons soy sauce
3 tablespoons ketchup
1 1/2 tablespoons dry sherry
2 tablespoons sugar (scant)
3 large cloves of garlic, finely chopped
3 drops of chili oil ** or a pinch of cayenne, optional
Combine all the ingredients in a large bowl, mixing well to ensure that each piece is well coated. Cover and chill at least several hours or overnight, (or prepare this in the morning and marinate all day). Remove the chicken from the marinade, then barbecue, broil, or grill it until the meat is done, basting often until the last five minutes. If there is much marinade left after basting, boil it rapidly for five minutes over high heat and serve it as a sauce. The chicken should be crunchy and tangy.
** Both Hoisin sauce and chili oil are readily available in most grocery stores in the Asian foods section. Chili oil is sold in small bottles, and consists of an infusion of hot chili peppers in oil, therefore a drop or two may suffice at a time. Hoisin sauce is a thick brown bean sauce with a distinct flavour. It is delicious and once you have tried it you might find dozens of other uses for it.
Source: Joan Jackson
Chicken Adobo
2 cups boneless skinless chicken pieces, such as thighs
7 tablespoons good quality white vinegar
7 tablespoons dark soy sauce
1 rounded tablespoon peppercorns, crushed
4 or 5 bay leaves
1 tablespoon garlic, minced
1 tablespoon garlic sautéed a few tablespoons . olive oil
Marinate the meat in the first five ingredients, turning a few times to distribute the flavours, for at least 1 1/2 hours, or better yet, marinate overnight or while you are away at work during the day. Sauté the garlic to flavour the oil, add the meat and marinade, add 1 cup water, cover and cook 1/2 hour, uncover the pot and raise the heat enough to reduce the sauce to a thick glaze. Serve with rice and lots of fresh steamed vegetables, such as julienne of carrots, zucchini, and broccoli stems.
Source: Joan Jackson
Baked Tomatoes with Parmesan and Herbs
4 or 5 whole fresh tomatoes
freshly snipped herbs, such as basil, oregano, sage etc
or a few pinches of their dried equivalent
Parmesan cheese
salt and pepper
Halve the tomatoes through their equators as if the stem end is a polar cap. Set them on a baking sheet which can go into a toaster oven or microwave. Top each tomato half with some little sprigs of fresh herbs or a small pinch of dried, then salt and pepper to taste. Top with a generous amount of freshly grated or at least good quality Parmesan cheese, then bake or microwave until the topping is melted and bubbly and the tomato is heated through. If you are trying to keep the kitchen cool, put the tomatoes into the microwave for about three minutes, then finish them under the broiler or a few minutes in the toaster oven. Remove when browned and bubbly. Serve one or two pieces to each person as a side dish.
Source: Joan Jackson
Caponata: Eggplant Salad
4 mature Japanese eggplants or 1 large, cubed
3/4 cup celery, chopped coarsely
boiling water
1/2 cup olive oil
1 large or 2 medium red onions, sliced
1 small can tomato sauce
1/3 cup chopped Kalamata olives
3 tablespoons capers, drained
1/4 cup sugar
1/3 cup red wine vinegar
1 teaspoon baking cocoa
salt and pepper
Heat a heavy frying pan, add about half the olive oil, and fry the eggplant pieces until they are wilted and somewhat browned. This will take about 15 minutes, stirring occasionally. Meanwhile, add the celery to the boiling water, cook for about 4 minutes or until bright green and somewhat softened, then drain and cool. When the eggplant is cooked, remove to a plate lined with paper toweling to drain. Add the remaining oil to the hot pan and sauté the onions until they are wilted and beginning to turn golden. Stir into this the tomato sauce, vinegar, capers, cocoa, sugar, salt and pepper and stir until well blended. Add the eggplant pieces and the celery and cook over very low heat for about five to eight minutes. Add the olives and remove from the heat. Set this in a bowl at room temperature for several hours before serving, and if you choose to store it in the refrigerator for another day, it should come back to room temperature before serving for the best flavour. This is delicious.
Source: Joan Jackson
Baby Squash Salad
4 to 6 cups of baby summer squash, several different colors
3 cloves garlic, chopped
2 tablespoons fruity extra virgin olive oil
2 tablespoons red wine vinegar
1/4 cup fresh mint leaves, snipped into small pieces
salt and pepper
First, several hours before serving, peel and chop the garlic and add to the olive oil to perfume the oil. Let this sit for at least a half hour before preparing the vegetables. Next, remove the stem end from each little squash, then cut them into fine matchsticks. Set aside. Up to this point the recipe can be prepared a day in advance. Heat a heavy frying pan, then add the olive oil and the garlic. When the garlic is just beginning to turn a pale golden, but before it is truly golden, add the reserved matchsticks of squash. Sauté gently until the squash pieces are just tender, beginning to go a bit limp, but do not allow them to become too soft or you lose that lovely texture. Pick up a piece of the squash and hold it sideways,....it should bend slightly but not droop like a wet noodle.
When the squash matchsticks are just tender, remove to a serving bowl and immediately dress
them with the red wine vinegar and the mint. Toss gently, taste, and add a bit more of the vinegar or mint if desired. Add salt and freshly grated pepper to taste. Toss the hot mixture to distribute the flavours. This sort of dish doesn't really need a recipe, but it is important to taste as you go along, to get the balance of vinegar, mint, and garlic to suit your taste. Cover and let this marinate for several hours or at least half an hour to distribute the flavours. Serve at room temperature, or chill and serve cold.
Source: Joan Jackson
Shirley’s Perfect Garlic Dill Pickles
for EACH quart jar:
1 tablespoon rock salt or kosher salt
2 heads of fresh dill
2 to 4 cloves garlic, peeled
2 fresh grape leaves
6 peppercorns
small cucumbers cut in half or whole to fill jar
1/2 cup white vinegar, hot
Sterilize a jar by pouring boiling water into it, then let it air dry. Fill each jar with the ingredients above, then pour boiling water over top to fill the jar. Put the lid on quite tight, then turn the jar upside down until the jar cools. This will seal it.* Rock or kosher salt will make a clear brine. Table salt can be used, but is not as good. The grape leaves will make the pickles crisp. Use fresh, clean grape leaves, either wild or domesticated work well. Keep these pickles refrigerated for long storage.
*Current information about canning and pickling requires jars to be sealed by processing in a boiling water bath. If you are making several jars of these at once, then it is worth the extra effort to process them in this way, but if you are just making a jar at a time and plan to eat them within a few months, don't bother to go to that effort with this pickle, because it is so good that you will use them up before they can spoil if they are kept in the fridge.
Source: Joan Jackson
Market Vegetable Curry
1 tablespoon olive oil
5 cloves garlic, minced
1/2 medium onion, sliced
2 cup zucchini, cubed (best from an oversized and firm fruit)
1 cup carrot, diced
3 potatoes, peeled and cubed
3/4 cup red bell pepper, diced
1/4 cup water, more or less
3 tablespoons tomato sauce
1 teaspoon sugar
1/2 cup unflavoured yogurt
2 teaspoons flour
1/2 teaspoon cumin
1 to 2 teaspoons curry powder or to taste*
2 tablespoons apricot jam or 1/4 cup dried apricots, minced
salt and pepper to taste
Use the ingredients in the order given; heat a large saucepan and add the olive oil, swirl the pan to coat the bottom with just a thin slick of the oil. Add the garlic and onions and sauté until the garlic is fragrant and a very straw-gold color. Add the zucchini, carrot, potato, and red bell pieces. Sauté briefly to caramelize the vegetables and release their full flavour. Add the water , tomato sauce and sugar and cover the pan. Cook for ten minutes or until the potatoes and carrots are just tender. Meanwhile, stir together the yogurt, flour, curry powder, and cumin. Add the jam and stir. Add this mixture to the vegetables simmering in the saucepan, stirring well. Add salt and pepper to taste. Cover and cook a few minutes more. Taste again and adjust the seasoning to suit your taste. Serve over a pile of fluffy cooked rice.
Source: Joan Jackson