Monday, September 29, 2008

Salmon in Dill Sauce

You’ll Need:

  • 2 pounds of salmon steaks
  • Salt
  • Pepper
  • 1 Tablespoon butter
  • 1 cup sour cream
  • ½ teaspoon dill


Melt 1 the butter in skillet at 250 degrees.

Cook salmon 10 minutes per inch of thickness.

Turn twice, salt and pepper to taste.

When salmon is done remove to hot platter.

Put sour cream and dill in skillet and turn heat off.

Sour cream should be warm after a few minutes.

Pour over salmon and serve.

Wednesday, September 24, 2008


Submitted by Bill at Keystone Oaks School District.
Thank you Bill!

You’ll Need:

  • ½ cup of white onion
  • 3 med. tomatoes
  • 2-3 cloves of garlic
  • 1 small bunch of cilantro
  • 1 mild jalapeño pepper
  • Juice from ½ to 1 lime


Chop ingredients and mix together.

Serve with sesame, blue corn chips or your favorite tortilla chips

Monday, September 22, 2008

Making Sour Pickles

Timeframe: 1-4 weeks
Special Equipment:

  • Ceramic crock or food-grade plastic bucket
  • Plate that fits inside crock or bucket1-gallon/4-liter jug filled with water, or other weight
  • Cloth cover

You'll Need: (for 1 gallon/4 liters):

  • 3 to 4 pounds/1.5 to 2 kilograms unwaxed cucumbers (small to medium size)
  • 3⁄8 cup (6 tablespoons)/90 milliliters sea salt
  • 3 to 4 heads fresh flowering dill, or 3 to 4 tablespoons/45 to 60 milliliters of any form of dill (fresh or dried leaf or seeds)
  • 2 to 3 heads garlic, peeled
  • 1 handful fresh grape, cherry, oak, and/or horseradish leaves (if available)
  • 1 pinch black peppercorns

1. Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Scrape off any remains at the blossom end. If you’re using cucumbers that aren’t fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them.

2. Dissolve sea salt in ½gallon (2 liters) of water to create brine solution. Stir until salt is thoroughly dissolved.
3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and a pinch of black peppercorns.
4. Place cucumbers in the crock.
5. Pour brine over the cucumbers, place the (clean) plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.
6. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
7. Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
8. Enjoy the pickles as they continue to ferment. Continue to check the crock every day.
9. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.

Excerpted from Wild Fermentation...
Growing up in New York City, experiencing my Jewish heritage largely through food, I developed a taste for sour pickles. Most of what is sold in stores as pickles, and even what home canners pickle, are preserved in vinegar. My idea of a pickle is one fermented in a brine solution. Pickle-making requires close attention. My first attempt at brine pickle-making resulted in soft, unappealing pickles that fell apart, because I abandoned it for a few days, and perhaps because the brine was not salty enough, and because of the heat of the Tennessee summer. And and and. “Our perfection lies in our imperfection.” There are, inevitably, fermentation failures. We are dealing with fickle life forces, after all.I persevered though, compelled by a craving deep inside of me for the yummy garlic-dill sour pickles of Guss’s pickle stall on the Lower East Side of Manhattan and Zabar’s on the Upper West Side and Bubbie’s in upscale health food stores elsewhere. As it turns out, brine pickles are easy. You just need to give them regular attention in the summer heat, when cucumbers are most abundant.One quality prized in a good pickle is crunchiness. Fresh tannin-rich grape leaves placed in the crock are effective at keeping pickles crunchy. I recommend using them if you have access to grape vines. I’ve also seen references in various brine pickle recipes to using sour cherry leaves, oak leaves, and horseradish leaves to keep pickles crunchy.The biggest variables in pickle-making are brine strength, temperature, and cucumber size. I prefer pickles from small and medium cucumbers; pickles from really big ones can be tough and sometimes hollow in the middle. I don’t worry about uniformity of size; I just eat the smaller ones first, figuring the larger ones will take longer to ferment.The strength of brine varies widely in different traditions and recipe books. Brine strength is most often expressed as weight of salt as a percentage of weight of solution, though sometimes as weight of salt as a percentage of volume of solution. Since in most home kitchens we are generally dealing with volumes rather than weights, the following guideline can help readers gauge brine strength: Added to 1 quart of water, each tablespoon of sea salt (weighing about .6 ounce) adds 1.8% brine. So 2 tablespoons of salt in 1 quart of water yields a 3.6% brine, 3 tablespoons yields 5.4%, and so on. In the metric system, each 15 milliliters of salt (weighing 17 grams) added to 1 liter of water yields 1.8% brine.Some old-time recipes call for brines with enough salt to float an egg. This translates to about a 10% salt solution. This is enough salt to preserve pickles for quite some time, but they are too salty to consume without a long desalinating soak in fresh water first. Low-salt pickles, around 3.5% brine, are “half-sours” in delicatessen lingo. This recipe is for sour, fairly salty pickles, using around 5.4% brine. Experiment with brine strength. A general rule of thumb to consider in salting your ferments: more salt to slow microorganism action in summer heat; less salt in winter when microbial action slows.

Sunday, September 21, 2008

Basic Pickle Brine Recipe

You can adjust this recipe to make larger or smaller quantities; just be sure to keep the proportions of salt to vinegar to water the same.

You'll Need:
  • 1 3/4 cups pickling salt (not iodized)
  • 2 1/2 gallons water
  • 2 1/2 cups vinegar
  • 1/2-3/4 cup Pickling Spice Mix (see recipe below)
  • 2-3 bunches whole dill heads or 1 cup dried dill weed (optional for noncucumber pickles)
  • Garlic cloves to taste (up to 1 head, peeled and separated)


Mix the salt into the water until it is completely dissolved (the water will start out cloudy, then grow clear).
Add the vinegar and the cheesecloth bag containing the spices and, if you're pickling cucumbers, add the dill.

You may use our Pickling Spice Mix or one from the grocery store.

Include garlic if you wish.

Makes enough brine for about 20 pounds (about 1/2 bushel) of vegetables.

Pickling Spice Mix

Use this recipe as a point of departure for your own favorite mix.

You can add this mix loose to a batch of fresh pickles.

For fermenting, use twine to tie the mixture up in a cheesecloth square as a spice bag; remove when you can pickles. A big jar of your own spice mix makes a nice gift and will last up to a year if stored in a cool, dark place.

You'll Need:
  • 4-inch cinnamon stick, broken
  • 4-6 small dried chile peppers, seeded (or ? teaspoon hot chile flakes if you like things hot)
  • 1 tablespoon black or pink peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons whole allspice
  • 1 teaspoon whole cloves
  • 2 teaspoons whole coriander
  • 1/2 teaspoon small pieces nutmeg
  • 1 tablespoon dill seeds
Makes about 1/2 cup (enough for a 5-gallon batch of pickles)


Thursday, September 18, 2008

Barley Casserole

You’ll Need:
  • 1 cup barley
  • ¼ cup butter
  • 1 ½ cans onion soup
  • ½ can water


Preheat the oven to 350 F.

Saute the barley in butter until lightly brown.

Then add soup and water and bring to a boil.

Then place in an 8 X 10 casserole dish.

Cover and bake for 40 to 45 minutes or until the liquid is absorbed.

Wednesday, September 17, 2008

Chewy Chocolate Oat Cookies

You’ll Need:

  • 1/2 pound (2 sticks) butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 1-3/4 cups all-purpose or whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-1/2 cups Oats (quick or old fashioned, uncooked )
  • 2 cups (12 ounces) dark chocolate chips
  • 1 cup chopped nuts (optional)


Heat oven to 375° F.

In large bowl, beat butter and sugars until creamy.

Add eggs, milk and vanilla; beat well.

Add combined flour, baking soda and salt; mix well.

Stir in oats, chocolate chips and nuts; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.

Cool 1 minute on cookie sheets; remove to wire rack.

Cool completely.

Store tightly covered.

Tuesday, September 16, 2008

Mujadarah (Lentils with Rice)

You’ll Need:

  • 1 cup brown lentils
  • 2 cups rice
  • 2 large onions, sliced
  • 3 cups water
  • 1 tsp. cumin
  • 1/4 cup olive oil
  • Salt and pepper to taste


In pot, combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.

Add rice, cumin powder.

Cook until water is absorbed and rice is tender (add more water if necessary).

Mix well and season with salt and pepper to taste.

Fry onions in oil until dark brown.

Top each dish with the fried onions and oil.

Cook lentils until practically soft (approx. 16 minutes) remove from heat, add bulgur, stir, and let sit until rest of water is absorbed.

Add more water if necessary.


Use 1 cup bulgur instead of rice. Bulgur is a great source of protein and fiber which makes the meal more nutritious but still delicious.

Monday, September 15, 2008

Vegetable Oat Pilaf

You’ll Need:

  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped green or red bell pepper
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 Tablespoon olive oil
  • 1-3/4 cups Old Fashioned oats, uncooked
  • 2 egg whites lightly beaten
  • 3/4 cup chicken broth
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium tomato, seeded, chopped


In large skillet, cook mushrooms, bell pepper, onions and garlic in oil over medium heat, stirring occasionally, 3 to 4 minutes or until onions are tender.

In medium bowl, combine oats and egg whites, stirring until oats are evenly coated.

Add to vegetable mixture in skillet.

Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.

Add broth, basil, salt and pepper.

Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.

Stir in tomato.

Serve immediately.

Saturday, September 13, 2008


This recipe will work well for various cook-out events. Use it as an appetizer and serve it with slices of carrots, bell pepper and celery…..fresh from the garden

You’ll Need

  • 1 ½ cups cooked chickpeas
  • ¼ water
  • 2 tablespoons tahini (sesame seed paste)
  • 1 ½ tablespoons lemon juice from a fresh lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 3-4 garlic cloves, crushed
  • Spices and herbs to season: examples: cumin powder, dried or fresh parsley, sweet paprika, curry powder

Place all ingredients in a blender and mix until smooth but thick.

Put on a plate and decorate with spices, herbs and a bit of olive oil.

Enjoy with raw vegetables such as carrots, celery, and bell pepper or with pita bread or crackers

Friday, September 12, 2008

Quinoa Corn Chowder

You’ll Need

  • 1 Tablespoon olive oil
  • 4 cups vegetable stock
  • 1 large yellow onion, chopped
  • 14 oz. coconut milk or milk
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 1 large potato with skin, cubed
  • 1/8 to ¼ teaspoon cayenne
  • 3 cups corn kernels (fresh or canned)
  • ½ teaspoon salt
  • ½ cup uncooked quinoa
  • Parsley sprigs to garnish
  • ½ cup red bell pepper, diced
  • Pepper to taste

In a large pot on low heat the oil, sauté onion, garlic, red bell pepper, quinoa, potato and corn for approximately 7 minutes.

Next add vegetable stock and the bay leaves and simmer for 30 minutes.

Add milk and seasonings and increase heat for a few minutes.

Remove from heat, garnish with parsley and serve.

Optional ingredient variations

-Add one chopped chili pepper

-Add some crushed red pepper

-6 shallots chopped, instead of 1 large onion

Thursday, September 11, 2008

Easy Black Bean Salsa

You’ll Need

  • 1-14 .5 oz. Can Black Beans, drained (or use cooked beans)
  • 1-14.5 oz Can Corn, low sodium, drained (or use fresh corn)
  • 1-12 oz. Jar Salsa
  • 1/4 cup Cilantro, chopped
  • 1 ½ Tbsp Fresh lime juice

Mix all of the above together and use this as your base.

Serve on top of a salad or baked potato, in a wrap or with some corn chips

**This is a recipe that can be prepared in a short amount of time. You can always use the beginning as a base and build on it in order to create a quick meal. To absorb the iron out of the beans you must consume them with a food source that contains Vitamin C. That is why it is helpful to top your salsa with some lime juice.


*Add some chopped vegetables or fruit such as bell pepper, carrots, yellow onion, green onion, avocado, or tomato.
*Add some cooked chicken or fish or shrimp.
*Add a chopped chili or jalapeno for a spicy flavor. Or add some chili powder.

Tuesday, September 9, 2008

Raspberry Oatmeal Bars

You’ll Need

  • 10 ounces frozen raspberries
  • 2 Tablespoons cornstarch
  • 2 Tablespoons sugar
  • 1/3 cup butter
  • 2/3 cup brown sugar
  • 1 tsp vanilla
  • 1 cup oats
  • 1 cup all purpose flour
  • ½ teaspoon baking soda

Get the raspberries ready:
First thaw the raspberries over medium heat.

Add in cornstarch and sugar.

Heat until it’s thick and bubbly.

Get the crust together:
Cream the butter and sugar together.

Then add in the rest of the ingredients and blend them until it looks like a coarse meal.

Press 2 cups of this into an 8x8 inch pan.

Bake it for 12 minutes at 350.

After crust comes out, spread the raspberry mixture of the crust.

Next, sprinkle it over with the remaining dry mixture.

Bake for 15 more minutes.

Tuesday, September 2, 2008

Baked Salmon


3 lb salmon piece
1 tsp salt
1 tsp. pepper
½ tsp thyme
3 tbsp butter
1 ½ c. light cream
3 onion slices
3 parsley springs


Combine salt, pepper and thyme then rub all sides of the salmon.
Melt butter in baking dish then add salmon and coat with the butter.
Add light cream, onion slices, parsley, garlic, bayleaf then arrange cucumber strips around the fish.
Bake covered for 40 minutes or until centre bone can be removed easily.
Remove and discard bayleaf, onion, parsley and garlic before serving.

Serves 4