Monday, October 24, 2011

Busy (yummy) Monday

 I've been wanting to make some more Ginger Carrots and try Saurkraut, so that's what I did this morning using recipes from Nourishing Traditions, by Sally Fallon. I'm really curious about the saurkraut, because unlike the usual recipes, this one doesn't call for vinegar. The only ingredients are cabbage, caraway seeds, sea salt and whey (or more salt, if you have no whey).  After shredding the cabbage and adding the other ingredients, you pound the veggies with a wooden pounder or meat hammer to release the juices. Then place cabbage in a mason jar and push down with a wooden spoon until the juices cover the top of the veggies. The you put the lid on tight and let the jar sit on the counter at room temp for 3 days before moving to the fridge.

That reminds me of the way my great grandma used to make dill pickles. According to her daughter, my grandma, Grandma Rose would fill mason jars with cucumbers, pour the vinegar mixture over it, leave the lids on loosely and let them sit outside on the porch. The jars would foam and ferment, and then they were put away to be eaten later. Maybe I should try that. The last time I made dill pickles, I had to throw them out, and I even used an envelope mix from the store!

(makes1 quart)
1 medium cabbage, cored and shredded
1 Tbl caraway seeds
1 Tbl sea salt
4 Tbl whey (if not available, use and additional 1 Tbl salt)

In a bowl, mix cabbage with caraway seeds, salt adn whey. Pound with a wooden pounder or meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth Mason jar and press down firmly with the pounder or hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but improves with age.

Next I had some veg pulp left over from juicing on Saturday: carrot, pomegranate, celery, chard, ginger, lemon, cucumber and apple. I'd saved it, hoping to find a use, and guess what: I did.

Using a recipe I found on, I made my own adjustments to it, and they turned out pretty good, I think.

Carrot Apple Muffins

1 1/4 C whole wheat flour
1/2 C sugar
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C grated carrots (or veg pulp)
1/2 C unsweetened applesauce
2 large eggs, beaten
1/4 C milk (I used a bit more)
1/4 C canola or safflower oil organic extra virgin coconut oil, melted, or olive oil
1 tsp vanilla

Preheat oven to 350. In large bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. In a separate bowl combine the rest of the ingredients. Add half the carrot mixture to the flour mixture, stir until blended and then add the rest. Spoon batter into muffin cups and bake about 20 minutes or until toothpick in center comes out clean.

 Levi and  also made peanut butter cookies--a  flour-free four ingredient treat that tastes pretty good, if you like peanut butter. 

Quick Peanut Butter Cookies

1 C natural peanut butter (the kind that contains peanuts and salt, nothing else)
1 C sugar
1 tsp baking soda
1 egg

Preheat oven to 350. Mix ingredients and roll into walnut sized balls. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 min before removing from pan.
Source: Kitchen Traditions: The Lions Clubs Cookbook (c) 1994

I'm also soaking some pinto beans to make fermented bean paste (kinda icky name, but tastes sooo good!). I've made them twice before, with white beans and black, but not pintos, so I'm eager to taste the difference, if any.

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