This weeks Recipe….

Udon Noodle Salad with Pineapple
- National Cooperative Grocers Association

8 oz pkg udon noodles (spaghetti can be used in a pinch)
1 T tamari
2 T Mirin (rice wine – located with the Asian foods in the market)
¾ c pineapple juice
1 T cornstarch
1 T sesame oil
1 c carrots, peeled and thinly sliced
1 T ginger, minced
1 T fresh garlic, minced (about 2 – 3 cloves)
1 – 2 jalapeno peppers, seeds removed, minced
1 c sugar snap peas (fresh or frozen), cut into 1” pieces
2 green onions, thinly sliced
2 c diced fresh pineapple or one 20-oz can diced pineapple packed in juice,
drained, juice reserved)
4 oz cooked chicken, cut into bite sized pieces (optional)
Sesame seeds for garnish

In a larger pot of boiling water, cook the udon noodles until just tender.
Drain, rinse and set aside. In a small bowl, whisk together the tamari, Mirin,
pineapple juice, and cornstarch and set aside. 

In a large skillet, heat the oil over medium-high heat. Sauté the carrots for
a minute or two, then add the ginger, garlic, and jalapenos. Sauté another 2
minutes, then add the snap peas and sauté for 2 more minutes. Add the sauce
and cook until thickened. Toss the vegetables and sauce with the noodles,
green onions, pineapple and chicken. 

Serve warm or cold, garnish with sesame seeds.

The Archive......

Naturally Easy Cheesy Potatoes
-Shannon’s version – make them your style!

2 pkg Cascadian Farms Hash Browns
16 oz Sour Cream
1 small or 1/2 large Onion, grated  OR 1/2 fresh Chives
2 t Garlic Powder
3/4 c Milk
1 c Cheddar or Co-Jack Cheese, shredded
Salt & Pepper to taste
1 to 2 c crushed Corn Flakes, optional

Preheat oven to 350 degrees. Grease a 9” x 13” pan. Spread one package of the
hash browns on the bottom of the pan. Mix together all ingredients except the
cheese and corn flakes (if you are using them). Pour 1/2 of this mixture over
the hash browns.  Layer the other package of hash browns and pour the rest of
the sour cream mixture over the hash browns. Sprinkle the cheese over the top.
If you are using them, spread the corn flakes over the cheese.
Bake, uncovered, for 30 – 45 mins or until the hash browns are tender and
cheese is melted.

Natural Egg Dying
- Frontier Herbs

Supplies:
Mordant: Alum, cream of tartar, or white vinegar will help the colors
penetrate the eggshell. (Mordants aren’t absolutely necessary but you'll get
better results if you use one.)

Pots: Enamel or glass pots (not aluminum) are best.

Water: Use distilled water or water that is chlorine-filtered.

Eggs: White eggs will display the subtle, natural colors better than brown or
green eggs.

Dyestuff: Try any herb or spice that looks like a good candidate. The more
eggs you re dyeing, the more dyestuff you'll need. Take notes for next year!

Ingredients:
Once you get the hang of dyeing naturally you'll work in panfuls and handfuls,
but here are some guidelines to get you started:
4 cups water
Dyestuff (about 2 to 4 tablespoons of ground herbs and spices or 1 cup of
whole or cut and sifted)
1 T mordant (see above)
4 to 6 eggs, washed to remove any coating (Use raw for hot bath, hard-boiled
for cold.)

Cold Bath Directions:
Make a dyebath by bringing water, dyestuff, and mordant to a boil. Simmer the
dyestuff until the water is deeply colored, anywhere from half an hour to a
couple of hours. Put a lid on the pot to prevent evaporation. Strain the
liquid and cool. Add hard-boiled eggs to the dye, and let soak until desired
color is reached (overnight, in the refrigerator, if you like).

Hot Bath Directions:
Bring water, dyestuff, and mordant to a boil. Add eggs and reduce heat to a
simmer. Cook for about 15 minutes, remove from heat, cover and let sit another
15 minutes or more, until desired color. (The longer you leave the eggs in the
dye, the deeper the color.) Remove eggs, gently  rinse in lukewarm water, and
let air dry.

Tips and tricks:
•	Add sheen to your eggs by gently wiping the dry dyed shell with vegetable oil.
•	Consider dyeing an egg with more than one color (let dry between dying).
•	Experiment with fun techniques:
o	Wrap an egg in rubber bands or apply masking tape in patterns before dying
for a batik effect.
o	Wrap an egg in leaves (hold them in place with a nylon stocking) before dying.
o	For a stippled effect, pat an egg with a sponge while still wet.
o	To marbleize your egg, add a drop of oil to the dye liquid.
•	For a smoother look, dye eggs in strained liquid. For more texture, leave in
the dyestuff
•	Don’t over stir the eggs while simmering or over handle them once you remove
them from the dye.

Have fun experimenting with herbs and spices to see what colors they impart.
Some suggestions to get you started:

Reddish Blue/Lavender: Hibiscus Flowers
Deep Gold: Turmeric Root Powder
Pale Yellow: Safflower Petals
Pale Orange: Curry Powder
Reddish Brown: Chili Powder
Orange: Paprika
Soft Brown: Dill Seed
Tannish Yellow: Yarrow

Other natural products that make lovely dyes:
Beet juice or beet powder
Berries
Coffee
Juice
Lemon and orange peels
Red cabbage leaves
Tea
Onion skins

Irish Champ

2 pounds potatoes, peeled and halved
1 c milk or half and half
1 bunch green onions, thinly sliced (both white and green portions)
1/2 t sea salt, or to taste
1/4 c butter
Freshly ground black pepper to taste

Place potatoes into large pot, and fill with enough water to cover. Bring to a
boil, and cook until tender, about 20 minutes.
Drain off the water and let the potatoes to dry out for a few minutes.
Meanwhile, heat the milk and green onions over low heat until warm.
Mash the potatoes until most of the lumps are out. Add the salt and butter
together and let the butter melt a bit before you stir in the milk and green
onion until evenly mixed. Don’t overwork your potatoes or they will become
gluey. Season with freshly ground black pepper. Serve with additional butter.
NOTE: Ramps, spinach, kale or sliced, sautéed leeks can be substituted for the
green onions if you want a little variety.

Armenian Lemon Walnut Cake
- adapted from Sundays at Moosewood Restaurant

Cake:
1/2 cup (1 stick) butter, at room temperature
3/4 cup sugar or evaporated cane juice
2 large eggs, lightly beaten
1/3 c plain yogurt
2/3 c buttermilk
1 T lemon zest
1 c walnuts, lightly toasted and chopped fine
2 c cake flour
1 t baking soda
1 t baking powder
½ t cinnamon

Glaze:
¼ c freshly squeezed lemon juice
1 c sugar or evaporated cane juice
¾  c water
1 t cinnamon
1 t allspice
Pinch ground cloves

Preheat the oven to 350 degrees. Grease and flour a 9 x 13 cake pan. In a
large bowl, cream together the butter and sugar until light and fluffy.  Stir
in the eggs until well mixed. Mix together the yogurt and buttermilk – set
aside. Sift the flour, baking soda, baking powder and cinnamon into a separate
bowl and set aside. With the mixer on low speed, add the yogurt mixture and
flour mixture, alternating until these ingredients have been incorporated.
Stir in the lemon zest and chopped walnuts. Spread the batter evenly into the
prepared pan and bake until the cake is almost, but not quite finished (a
toothpick inserted in the center should come out with several moist crumbs
attached) – about 25 - 30 minutes depending on your oven and the type of pan
you use. DO NOT OVER BAKE.

While the cake is baking, make the syrup by combining the lemon juice, water,
cinnamon, allspice and pinch cloves and simmering on low heat, covered, for 15
minutes.
When the cake is almost done as described above, remove the cake from the
oven, run a knife around the edges and pour the glaze over the cake. Pour
slowly and go over the cake a few times to get as much syrup soaked into the
cake as possible. Turn off the oven and place the now-glazed cake inside the
oven with the door closed for 5 – 10 minutes or until a toothpick comes out
barely clean.
Serve with whipped cream or ice cream.

Wild Rice Bread
- Spirit Lake Native Products

½ c wild rice
1 pkg yeast
2- ½ cups liquid (water the rice was cooked in, plus enough cold water to
equal 2-1/2 c)
¼ c brown sugar
½ c molasses 1 T salt
½ c canola oil
¼ c potato flakes
8 – 10 c flour

Cook rice 1 hour, Start in cold water (3 to 4 c), save the liquid. Dissolve
yeast in ¼ c warm water. Mix yeast mixture, liquid, sugar, molasses, salt,
oil, potato flakes, and 2 c flour together, beat until smooth. Add cooked rice
and remaining flour. Knead 5 minutes or so. Place in oiled bowl, let rise
until doubled, punch down and rise again; punch down and shape into 3 loaves
or into rolls. Let rise and bake at 350 – 375 for 35 mins. for rolls, 50 mins.
for loaves.


Bhutanese Red Rice Pilaf With Cranberries
- lotusfoods.com

•	2 cups of Bhutan Red Rice
•	4 tablespoons olive oil
•	8 tablespoon minced onion
•	1/2 cup dried cranberries*
•	1 tablespoon orange zest
•	3 cups water
•	1/4 teaspoon salt
•	1/4 cup chopped walnuts

In a 1 quart sauce pan heat the oil over medium flame, add onions and sauté
until translucent, about 5 minutes, making sure not to color. Add the
cranberries and orange zest to the onions for the last minute. Stir in rice
and coat with oil until rice is hot. Stir in water, add salt and bring to a
boil. Cover, lower heat and simmer over low heat for 20 minutes. Let rest for
a few minutes before fluffing; add the chopped walnuts on top and serve.
If made in a rice cooker, sauté onions in the oil directly in the rice cooker.
When onions are translucent stir in the cranberries, zest and cook for a
minute. Stir in the rice and coat with oil. Pour in the water, cover and let
the rice cooker do the rest.
*The dried cranberries used in this recipe were dried with ssweetener added.
If the dried cranberries you use are very tart and do not have any sugar
already in them, you may want to add 2 tablespoons of maple syrup when cooking
the rice.

Mayan Quinoa
- organicvalley.coop

Using all organic ingredients & all optional ingredients approx $1.75/serving.
 At this cost per serving, you will also have black beans, green onion, canola
oil, green pepper, pepper jack cheese & jalapeno left over for other meals.

2 cups organic quinoa
5 cups water
25 ounces organic black beans, canned
1/4 cup organic green onion, minced
6 Tbsp organic orange juice (juice of approx. two oranges)
6 Tbsp organic lemon juice
1/4 tsp organic lemon zest
6 Tbsp organic canola or sunflower oil
2 tsp organic cumin powder
1 tsp sea salt
1/2 tsp organic black pepper
1/2 medium organic green bell pepper, minced
2 medium organic tomatoes, firm yet ripe, chopped
4 ounces organic pepper jack cheese, shredded
1/2 medium organic jalapeno pepper (optional)
organic cilantro (optional)
fresh organic garlic (optional)
1 cup organic avocado, cubed (optional)

Rinse quinoa under the faucet for one minute or so prior to measuring. In a
heavy saucepan combine 2 cups quinoa with 5 cups water, bring to a boil
uncovered. Reduce heat to low and cover. Let simmer until tender (about 25
minutes). Remove from heat and allow to steam (covered) for another 10 min.
Fluff with fork and transfer to metal bowl and place in refrigerator to cool
down. 

Make the dressing: In a small bowl, whisk together orange juice, lemon juice
and zest, canola oil, and spices. 

Rinse and drain the black beans. Wash and chop all veggies. If you are
planning on using avocado (highly recommended!), please add as the final
ingredient or garnish. 

In a large bowl, combine prepared quinoa, 1/2 of the dressing, beans, shredded
cheese, and chopped veggies except tomatoes and avocados. Mix well. 

Cover and chill for at least 1 hour prior to service. Shortly before serving,
fold in the tomatoes and avocados and dress with the remaining dressing.

Serves: 16

Shannon’s Super-Easy, Economical & Tasty

Improvisational Hot Breakfast Cereal Recipe

Before you read the recipe, realize that the only three things that you MUST have for this recipe are Steel Cut Oats (not Oatmeal or Rolled Oats), Water and a Crock Pot (I bought my Crock Pot at a yard sale for $5 and it was money well spent), and even the Water can be substituted by something else.  Anything you do to liven this up depends on what you’ve got in your fridge, freezer and/or cupboards. It’s the perfect recipe to use up a handful of this or a 1/2-cup of that. Think of it like a breakfast hot dish. Use your imagination and your own taste buds to guide you. The basic recipe is below. My favorite variations are on the back with reviews from my food-loving co-workers (no bribes were given). As always, I recommend using organic ingredients for best flavor.
1 C Steel Cut Oats

4 C Water, Juice, Milk, Cream, Half & Half or any combination of these

Additions (no limit – add as many or as few of the following as you like):

Dried Fruit: such as Raisins, Craisins, Chopped Dates, Dried Blueberries, Dried Cherries, Dried Pineapple, Dried Mango, Coconut, etc. cut up into smallish pieces

Fresh Fruit: Anything you’ve got on hand. And remember that even though Bananas will not hold their shape, they give a nice flavor and sweetness to the cereal

Frozen Fruit: Anything you’ve got.

Canned Fruit: Pineapple (chop it up if it’s in rings), Mandarin Oranges, Fruit Cocktail, Peaches, Pears. I do not recommend using pie filling – it’s too jelly-like and way too sweet.

Nuts: Chop up any kind of nuts you have on hand. They stay chewy, but not crunchy. A lot of people who don’t otherwise like nuts like it in the cereal because they get a little soft.

Sweetener: Sugar, Brown Sugar, Maple Syrup, Honey. I recommend adding this at the end because if you’ve used any juice or fruit in your recipe, the cereal will already be a little sweet.

Flavoring: Vanilla, Cinnamon, Nutmeg, Maple Flavoring, Peanut Butter

Salt: a small amount brings out the flavors of the other foods, but you can omit if you are limiting your salt intake. Again, add it at the end for best results.

Put all of your ingredients (except salt and sweetener) into your Crock Pot before you go to bed. Stir, cover and put your pot on “low”. Get a good night’s sleep. When you get up, give it a stir, taste, add your sweetener and/or salt (or don’t – it’s your choice) and eat it up.

HINT 1: if the kids help you make it, they are more likely to eat it and they may just be a little more anxious to get out of bed to see how it turns out.

HINT 2: if your Crock Pot doesn’t have a low setting, you may have to add more liquid.

HINT 3: if you are a small household, this cereal warms up nicely in the microwave or on the stovetop with a little extra water. The recipe can also be doubled for big groups.

HINT 4: If you make this in the morning, it makes a good after-school snack or easy supper.

Shannon’s favorite combos with reviews – these were invented using items I had on hand:
“Apple Pie”

1 C Steel Cut Oats, 3 C Apple Juice, 1 C Water, 2 t Cinnamon, 1 Apple (cored & diced), 1/3 C Pecans (chopped), 1/2 C Maple Syrup, 1 t Salt

“DIVINE!! I love the apple - y & pecan-y vibe”

“Oh. My. God.”

“Very good, even with nuts!”
“Berries & Cream”

1 C Steel Cut Oats, 2 C Water, 2 C Half-n-Half, 1/2 C Pecans (chopped), 2/3 C Frozen Mixed Berries, 2 T Vanilla, 1 T Cinnamon, 3/4 C Brown Sugar, 1 t Salt

“MMM…I like the crunchy pecan & sweet berry mix”

“Yummy. I like the texture. The Half & Half makes it rich.”

“Wonderful breakfast!”

 

The Archive......

BEST LEMONADE EVER
- Shannon Szymkowiak and friends

1 - 3/4 c Evaporated Cane Juice (sometimes referred to as “cane sugar”)
8 c Water
1 - 1/2 c Lemon Juice

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir
to dissolve evaporated cane juice. Allow to cool to room temperature, then
cover and refrigerate until chilled. This is your simple syrup.
2. Squeeze lemons and remove the seeds, but leave the pulp.
3. In a pitcher, stir together chilled syrup, lemon juice and remaining 7 cups
water.
4. Pour over ice and serve.

NOTE: as mentioned on air, you can try substituting Meyer lemon, lime or sweet
lime juice for variety. You could even try orange or grapefruit juice.
However, if you are using a different fruit, you may want to add your simple
syrup a little at a time so your drink has the right amount of sweetness for you.

Chicken Yucatan
-       epicurean.com

3 T fresh Orange Juice
3 T unsweetened Cranberry Juice
2 T fresh Lime Juice
2 T fresh Oregano, chopped or 2 t dried
1 T Olive Oil
1 t ground Cumin
1 t Chili Powder
1 clove Garlic, finely chopped
1/2 t Salt (opt)
4 - 6 dashes Tabasco
3 boneless, skinless chicken breasts, cut in half (6 pieces)
Freshly ground pepper to taste

Preheat oven to 375 F. In food processor or blender combine fruit juices,
oregano, olive oil, cumin, chili powder, garlic, salt and Tabasco. Puree until
smooth. Set chicken in baking dish and brush with some of the citrus herb
mixture. Roast chicken turning once and brushing with remaining mixture from
time to time for 30 - 35 minutes or until internal temp reaches 165. Season
with salt and pepper to taste. Can be prepared one day in advance and stored
covered in the refrigerator. Serve hot or cold. Serves 6.
Emergency party pantry list:

Pkg frozen pie crust (2 crusts) or individual pastry cups
Baguette
A dozen eggs
A quart of half and half or milk
Sour cream
Frozen or fresh spinach
Any bits of fresh veggies – carrots, peppers, onions, mushrooms, whatever you
have on hand
Cheese – several varieties including but not limited to cheddar, cream cheese,
chevre (goat cheese), Gouda, emmentaler/jarlsberg/Swiss, and/or some kind of
flavored cheese like pepper jack
Olives – Kalamata, regular black and/or green
A variety of seasoned meats and/or dried fruit
Pecans, walnuts or pine nuts
Sun dried tomatoes in oil
Gallon of apple cider
Steel cut oats - NOT oatmeal
Ginger Ale
Olive oil

Quick Bruchetta
- Shannon Szymkowiak

1 small jar sundried tomatoes in oil
1 jar black olives
1 jar green olives
1 clove garlic
Handful of nuts (optional)
1 T capers (optional)
Salt
Pepper
1 t Italian Seasoning

Place the tomatoes from the jar of sundried tomatoes into the food processor
(save the oil) along with roughly the same amount of mixed green and black
olives, a teaspoon of Italian seasoning, a clove of garlic and about half the
amount of either pecans, walnuts or pine nuts. Add capers if you like. Pulse,
adding oil as needed until you have a rough paste. Season with salt and pepper
to taste. This spread can be placed in a bowl with baguette rounds or crackers
or if you have the time, you can slice your baguette, lay the slices on a
baking sheet, brush with olive oil and sprinkle with some Italian seasoning.
Place under the broiler until toasted – just a couple of minutes so keep an
eye on it.

My Friend Curtis’ Eggnog
- Curtis Stumpfl

4 eggs, beaten well
4 T sugar
2 t vanilla
1/4 t nutmeg, ground
4 1/2 c milk
Straight-up nog:
Blend all the ingredients together and serve chilled.
Cooked option:
Blend all ingredients in a heavy bottomed pan and heat to 160 degrees,
stirring constantly. Chill, then serve.

NOTE: this recipe uses raw eggs, so either use the “cooked option” or consume
raw at your own risk.

Lemon Zing
-Shannon Szymkowiak

1.5 oz vodka of your choice
2 T lemon infused simple syrup
Club soda
Sugared lemon peel twists

Pour vodka and simple syrup in a shaker filled with ice. Strain into martini
glass. Top with club soda and garnish with a lemon peel twist. 

Lemon infused simple syrup: Combine the zest of 3 lemons, one cup sugar and
one cup water in a small saucepan. Heat and stir until sugar is dissolved.
Cool and let sit at least 3 hours and up to 3 days. Strain zest out and use or
freeze for future use.

Sugared lemon peel twists: Cut the ends off of a lemon. Cut the lemon in half.
Scoop out all of the fruity pulp and as much of the pith (white part) as you
possibly can. Roll the lemon into a tube. Slice across the tube creating curls
of peel. Place in a shallow dish filled with sugar and toss lightly until some
sugar sticks to the twists. Dry twists on a paper towel. Use as a pretty
garnish for any drink requiring a little zip!

Orange Cumin Vinaigrette

½ t Orange Zest, minced
2 T Fresh Orange Juice
1 T Champagne Vinegar
½ t Cumin, ground
1 T Shallots, thinly sliced
3 T Olive Oil
Sea Salt
Freshly Ground Pepper

Whisk together all ingredients except the zest and shallots until well
emulsified. Add zest, shallots and salt and pepper to taste.

Makes approx. 1/3 – ½ cup

Roasted Squash Soup – version II
-Shannon Szymkowiak

1 Butternut Squash, halved and seeds removed
1 small Onion, diced
1 stalk Celery, diced
1 clove Garlic, minced
2 small Onions, thinly sliced
1 large or two small Apple, cored and diced
Butter or Oil for sautéing
3 – 4 c Vegetable or Chicken Stock
a bouquet garni of thyme, sage, and parsley
Sea Salt & Freshly Cracked Pepper to taste

Heat oven to 350 degrees. Place the squash halves, cut side down, on a baking
sheet and bake until fork tender. Remove from oven. While the squash cools,
sauté the diced onion onion, celery and garlic in a bit of oil or butter until
tender. Scoop the squash out of the peel into the sauté mixture (or peel the
squash and dice it before you add it) and sauté for about 2 minutes on medium
heat. Deglaze the pan with about a cup of the stock and scrape up all of the
tasty bits from the bottom of the pan into the soupy mix. Add 2 more cups of
stock and the bouquet garni (yeah, look that up – it’s a handy thing to know).
Simmer for about 15 – 20 minutes or until all of the veggies are nice and soft
and falling apart a little. While the veggies are simmering, sauté the apple
and sliced onion in a bit of olive oil until soft, then season lightly with
salt and pepper. Set aside. Remove the garni from the veggie pot. Take your
stick blender (best $15 you’ll spend in the kitchen – trust me) and blend the
squash mixture smooth in the pan or pour it into a regular blender to blend
smooth. Return to low heat and add salt and pepper to taste. If it’s too
thick, add the remaining stock. Blend again and adjust your seasonings. Heat
to eating temp, garnish with a bit of the apple/onion mixture and eat up!

Fancy version: swirl a little sour cream on top of the soup with a sprinkle of
chopped chives.

“Surprise” Macaroni and Cheese
-Shannon Szymkowiak

7 oz Macaroni, Shells or Fusilli (WW pasta offers more nutrition)
3 T Butter, Earth Balance Buttery Spread or a combination of both
3 T Flour (I use Gold-n-White)
2 c Milk, Half-n-Half or a combination
1 8 oz pkg Cream Cheese
1/2 t Sea Salt
1/2 t Black Pepper, freshly ground
1 T minced onion (I use a grater to get it very fine)
2 t Dijon Mustard
2 c Cheese, shredded (almost any combination will work, but I like to have at
least 1 c of something sharp like an aged Gouda or Cheddar)

Optional crunch topping:
1 c dry Bread Crumbs (crushed croutons work well and taste terrific)
2 T Butter, melted
2 T fresh Parsley or Chives, chopped

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Add pasta
and cook for 8 to 10 minutes or until just al dente; drain – don’t over cook
and don’t rinse it. In a 3 qt saucepan over medium heat, melt butter and stir
in flour. Cook for about 1 minute, until smooth and bubbly; stirring
constantly until it is tan in color and gives off a nutty scent (look at that,
you made a roux!). Mix in milk, cream cheese, salt, pepper, onions and Dijon
mustard until everything is well blended. Continue cooking on low heat until
sauce is thickened. Add cooked macaroni and the rest of your cheese.
Pour into 2 qt casserole dish. If you want the optional crunchy topping, mix
together bread crumbs, butter and parsley or chives in a small bowl; spread on
top of the dish. Bake for 15 to 20 minutes or until golden brown and heated
through.

GRANOLA

4 c old-fashioned oats
1 1/2 c sliced almonds, chopped walnuts or pecans
1/2 c packed light brown sugar
1/2 t salt
1 t ground cinnamon
1/4 c canola oil
1/4 c honey
2 t vanilla or maple flavor
1 1/2 c dried fruit (raisins, dried cranberries, blueberries, sour cherries)

Preheat oven to 300 degrees. Mix the oats, nuts, brown sugar, salt and
cinnamon. In a saucepan, warm the oil and honey. Whisk in vanilla. Carefully
pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish
mixing by hand. Spread granola in a 15×10 inch-baking pan. Bake 40 minutes,
stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to
cool completely. Stir in dried fruit. Seal granola in an airtight container or
self-sealing plastic bag. Will keep at room temperature for 1 week or in the
freezer for 3 months.
Makes 7 cups
NOTE: increasing the variety of fruit and/or adding coconut, chocolate chips,
etc makes a nice trail mix.

Stuffed Peppers – Keeping it Simple

1. Either green or red bells will do. If you have large poblanos, they will work, but you’ll need to cut them lengthwise.

2. Cut off the top and scoop out the seeds and ribs. Cut the bottom enough so it sits flat.

3. Boil the peppers for 5 mins before filling.

4. Mix up enough filling for the number of peppers you need. Count on roughly ½ c filling for the average pepper. Fill with whatever you wish. Perfect for leftovers! Try Mexican Rice, leftover taco filling mixed with rice or another grain, leftover sloppy joe or meat sauce from spaghetti mixed with grains and/or vegetables. Greek style – crumbled feta cheese, rice, tomatoes & green onions and ground lamb if you wish. Pretty much any grain salad recipe will work. This is a time to use up bits in your fridge and get creative.

5. If the peppers are large, you can cut them in half lengthwise and stuff them that way for a more reasonable portion.

6. Bake for 20 mins. Top with cheese or bread crumbs and continue baking for 5 – 10 mins or until the cheese is melted and the contents are baked through.

Basic Low Sugar or Honey Strawberry Jam

- Pomona’s Pectin Co.

4 c mashed Strawberries (fresh or frozen)

½ – 1 c Honey or ¾ – 2 c Sugar or Evaporated Cane Juice

2 t Pectin

2 t Calcium Water (the calcium comes with the pectin)

Mix up your calcium water using the small package of calcium in the Pomona’s package by mixing ½ t calcium powder with ½ cup water in a clean jar with a lid. Shake well. You won’t use all of the water with one batch of jam, but the rest can be stored in the fridge for a number of months for future jam and jelly making. Discard it if the settled powder discolors or molds.

Wash and hull the strawberries. If you have a potato masher or food mill, there is no need to cut them up. Crush the fruit to the desired consistency and measure out 4 cups. Mix this with 2 teaspoons of the calcium water you just prepared. Place in a large saucepan over medium high heat.

While the fruit is heating, mix the pectin with your sweetener and set it aside. If you are using honey as your sweetener, it should be cold or at room temperature.

Bring fruit mixture to a boil. Add the pectin/sweetener mixture and stir vigorously for 1 – 2 minutes while cooking to dissolve the pectin. Return to a boil then remove from heat. The jam will not be set at this point. It will jell as it cools.

Fill your clean, sanitized jars to ¼” of the top of the jar. Wipe the rims clean. Screw on two-piece lids (rim and lid). Place jars in the canner with boiling water covering the jars by 1”. Put the lid on the canner and time the processing once the water is boiling again. Boil for 10 minutes (add 1 minute for every 1,000 ft above sea level – eleven minutes for Duluth). Remove jars from the canner and let them cool. The lid should suck down creating a seal. If your lid does not seal, try reprocessing or try a new lid, making sure there is nothing on the rim of the jar. Nicks, spilled jam, etc. will prevent a complete seal.

NOTES FROM SHANNON:

• Cleanliness is King! Make sure your hands, the fruit and all utensils are clean before you begin.
• If you do not have a dishwasher with a sanitize cycle, you can sanitize your jars by washing them and placing them in the boiling water in your canner. Remove the sanitized jars with a jar lifter or tongs right before you fill them with the jam.
• Canners, jars and rings are often available at garage and estate sales for little cost. Lids, however, cannot be reused. This is one item you will need to buy each time you can, but everything else can be reused.
• Items that are handy, but not necessary for making your life easier (also frequently found at garage sales): jar lifter, wide-mouth funnel, ladle, a second canner to speed up large batches.
• If you are harvesting the fruit yourself, make sure it hasn’t been recently sprayed.
• Most brands of pectin have directions inside the box, regardless of the brand. If you want more recipes, check out www.pomonapectin.com or the Ball Blue Book. Read your directions before you begin and you are sure to have success. Good luck!

KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING

- A Veggie Venture

Although you can work peeled and grated kohlrabi into any slaw recipe, this one makes it a star. Prepare right before eating for best flavor and texture.

Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
DRESSING
1/4 c Cream
1 T Fresh Lemon Juice
1/2 T Mustard (feel free to experiment with different kinds of mustard)
1/2 t Sugar
Sea Salt & Freshly Ground Pepper to taste
Fresh Mint, chopped

1 lb Fresh Kohlrabi, trimmed, peeled, grated or cut into batons
2 Apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Note: Tart, firm apples work best here. Try Honeycrisp or Granny Smith
Whisk cream into light pillows. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.