Total Time: 26 hrs
Preparation Time: 24 hrs
Cook Time: 2 hrs
Ingredients
- Servings: 4
- 1 cup dried beans (pink beans, anasazi or pinto works well)
- 6 cups water
- 2 garlic cloves, mashed
- 1/4 onion, rough chopped
- 2 slices bacon, uncooked, rough diced
- 1 teaspoon salt
- 1/4 teaspoon cumin seed
- 1/4 teaspoon adobo seasoning
- 1/8 teaspoon cayenne pepper
- 1/2 cup shredded cheese (sharp cheddar or a colby-jack is what i use)
Recipe
- 1 night before cooking: place dried beans & mashed garlic in a medium sized bowl, cover with 3 cups of water & allow to soak overnight (24 hrs total).
- 2 following day: strain beans but reserve at least 1/2 the bean water. place beans along with the garlic in a pot (2 qt works well). add in your onion, bacon, cumin, adobo, cayenne & 3 cups of fresh water. stir gently.
- 3 set pot on stove & bring to a boil, then reduce heat to a simmer - cover w/ lid and allow beans to cook until softened - stirring ocassionally. should the water evaporate a bit too fast, use the reserved bean water to refresh & keep beans moist. cook time will be approximately 2 hours.
- 4 once beans are softened, add in salt & stir. pour all of the bean mix into a food processor & pulse until creamy smooth. return bean mix to pot & reheat. add cheese & stir. once cheese it totally melted your beans are ready to serve. enjoy!
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 1 1/2 cups water, boiled and cooled
- 1 cup vinegar, 5% acidity
- 1 tablespoon kosher salt
- 2 tablespoons dill seeds
- 1/4 teaspoon celery seed
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes
- 1 bay leaf
- 2 garlic cloves, minced
- 3 -6 cucumbers (depending on size)
Recipe
- 1 add salt and spices to each jar. add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. fill jar to within 1/2 inch of the top. add pickling liquid to cover the cucumbers. put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly. refrigerate for 7 days, shaking the jar for a few seconds every day. these will last approximately 6 months in the refrigerator.
Total Time: 42 mins
Preparation Time: 12 mins
Cook Time: 30 mins
Ingredients
- 1 (1 1/2-2 lb) eggplants
- 15 ounces low-sodium chickpeas, drained and rinsed
- 1/2 cup tahini, stirred well
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 1 garlic clove, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon chili paste, ground fresh (or more to taste)
- fresh parsley
- 3/4 teaspoon sea salt
- 1 pinch fresh ground black pepper
Recipe
- 1 preheat oven to 400°f heat a grill pan to high.
- 2 using a fork, poke eggplant five or six times so it won't explode when it cooks. place eggplant on grill and cook, turning a few times, until skin is charred well, about 10 to 15 minutes. transfer eggplant to a baking sheet to finish cooking in oven until very soft when pierced with a skewer, about 20 minutes remove eggplant and allow it to sit at room temperature until cool enough to handle. peel away skin and discard.
- 3 cut peeled eggplant into pieces so it will fit into a food processor or blender. add chickpeas along with remaining ingredients and blend until smooth. if too thick, add water 1 tablespoon at a time, until mixture reaches desired consistency. taste and make any adjustments to seasoning with lemon juice, salt and pepper.
Total Time: 720 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 720 hrs
Ingredients
- Servings: 4
- 2 quarts water
- 1 quart vinegar
- 7/8 cup salt
- 1 teaspoon alum
- 4 quarts cucumbers (smaller are better)
- fresh onion, sliced
- dill weed, to taste
- garlic, to taste
Recipe
- 1 boil water, vinegar, salt and alum for 2 minutes and cool.
- 2 clean and pack cucumbers with onion, dill and garlic.
- 3 pour juice over all and refrigerate at least one month before eating.
- 4 this recipe will make 3 quarts of liquid.
- 5 left over liquid can be stored in the refrigerator until you are ready to can more.
- 6 (quantities listed are variable - depending on how many cucumbers you want to can).
Total Time: 1 hr
Preparation Time: 1 hr
Ingredients
- 6 cups water
- 2 cups vinegar
- 1/4 cup canning salt
- 1 gallon pickling cucumber
- 2 dill flowers
- 3 whole allspice
- 2 garlic cloves, sliced
- 1 hot pepper, dried
- 2 teaspoons mustard seeds
- 1/4 teaspoon celery seed
Recipe
- 1 place pickling solution ingredients in pot to a boil.
- 2 layer bottom of 1 gallon jar with spices.
- 3 wash and scrub cucumbers, trim blossom ends, cut lengthwise into spears. put cucumbers in jar. cucumbers arrange better in jar if they are cut to equal length. trimmings can be sliced to fill pint jars with the spices adjusted accordingly.
- 4 add 1 fresh dill flower to top.
- 5 pour boiling pickling solution over pickles.
- 6 leave pickles at room temperature for 2 days. refrigerate after that.
- 7 these will keep in refrigerator until christmas.
Total Time: 12 mins
Preparation Time: 5 mins
Cook Time: 7 mins
Ingredients
- Servings: 6
- 1/3 cup honey
- 1/3 cup soy sauce
- 1 tablespoon ginger
- 2 crushed garlic cloves
- about 1 1/2 pound salmon fillet
Recipe
- 1 combine the first four ingredients. marinate the salmon in the mixture for up to two hours in the refrigerator. wrap in foil and grill on medium-high heat for about seven minutes.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 1/3 cup apple cider vinegar or 1/3 cup red wine vinegar
- 2/3 cup extra virgin olive oil or 2/3 cup oil, of your choice
- 1 teaspoon dried mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/4 cup granulated sugar
Recipe
- 1 pour oil and vinegar into pint jar.
- 2 mix the remaining ingredients and add a little at a time to the oil and vinegar.
- 3 shake well and let stand.
- 4 do not double the recipe. if you need more make a second batch. increased size does not work well.
