Uncle Ed's Eggnog

A long-standing family tradition is to make Eggnog at Christmas, the origins of this recipe go back to my grandmother:

Ed's Ingredients (Dictated while intoxicated)
1 gallon milk
18 tablespoons of sugar
14 egg whites
1 quart of whipping cream
Add vanilla and almond extract to taste
Meyers rum

When serving, add a dash of:Nutmeg 
Cinnamon

MORE NOTES FROM:
https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298

An Argument for Aging

Aging your eggnog for even a short time does wonders for its taste and texture. The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness. 

If you’d like to try aging your booze for longer than a few days, I recommend using a ratio of two parts dairy to one part liquor — half the amount of liquor as milk and cream in the recipe. If this is a little too boozy for your taste, you can thin it out with some extra cream when you serve.

EQUIPMENT

• Mixing bowls
• Whisk
• Pitcher
• Stand mixer or hand mixer
• Microplane or nutmeg grater

INSTRUCTIONS

1. Separate the eggs. Separate the eggs, placing the yolks in a medium bowl and the whites in a large bowl (I recommend the 3-Bowl Method for this step). Cover the whites and refrigerate until needed, or freeze if aging the eggnog for longer than a day.
2. Whisk the yolks with the sugar. Add the sugar to the yolks and whisk by hand or with a mixer until the mixture is smooth, creamy, and lightened to a lemon-yellow color.
3. Whisk in the milk, cream, and liquor (if using). Add the milk, cream, and liquor and whisk until combined.
4. Cover and refrigerate. Cover the bowl and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.)
5. Whisk the egg whites. Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.
6. Fold the egg whites into the eggnog. Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
7. Serve the eggnog. Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top.

RECIPE NOTES

Raw eggs: This recipe contains raw eggs. Use very fresh, organic eggs if at all possible. Be aware that consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition.

Cooked eggnog: If you'd prefer to cook your eggnog, follow these instructions. Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges. Meanwhile, whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking. Serve immediately or chill for up to 3 days before serving. For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving.

Even richer eggnog: Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.

Quick Pickles

Quick Pickle Any Vegetable

Source: https://www.thekitchn.com/how-to-quick-pickle-any-vegetable-233882

MAKES2 pint-sized jars

INGREDIENTS

• 1 pound 
  fresh vegetables, such cucumbers, carrots, green beans, summer squash, cherry tomatoes
• 2 sprigs 
  fresh herbs, such as thyme, dill, or rosemary (optional)
• 1 to 2 teaspoons 
  whole spices, such black peppercorns, coriander, or mustard seeds (optional)
• 1 teaspoon 
  dried herbs or ground spices (optional)
• 2 cloves 
  garlic, smashed or sliced (optional)
• 1 cup 
  vinegar, such as white, apple cider, or rice
• 1 cup 
  water
• 1 tablespoon 
  kosher salt or 2 teaspoons pickling salt
• 1 tablespoon 
  granulated sugar (optional)

Tofu Miso Burgers

From:

https://hikarimiso.com/recipes/entrees/miso-tofu-burgers/

Ingredients:

• 14 oz. tub firm tofu
• 3 tbsp. vegetable or olive oil
• ½ yellow or white onion (finely chopped)
• 2 tbsp. Enjuku Koji Miso
• 1 egg (beaten)
• ½ tsp. nutmeg
• ¼ cup panko bread crumbs
• To taste lettuce leaves
• 2 to tomatoes (sliced)
• ¼ red onion (finely sliced)

Mayo:

• 4 tbsp. mayonnaise
• 2 tsp. Enjuku Koji Miso

Instructions:

1. Wrap the tofu in a clean tea towel, place something heavy (such as a pan) on top of it to force out the excess water, then leave it for about 30 minutes.
2. Heat 1 tbsp. of oil in a sauté pan, add the chopped onion and sauté for about 5 minutes over medium heat.
3. Place the drained tofu in a bowl and mash well. Add the fried onion, Enjuku Koji Miso, egg and nutmeg. Mix well. Mix in the panko bread crumbs. Dived the mixture into fourths and shape into four burgers.
4. Heat the remaining 2 tbsp. of oil in a sauté pan, and fry both side of the tofu burgers over medium heat until golden on both sides.
5. To make the miso mayonnaise, combine the mayonnaise and Enjuku Koji Miso in a small bowl.
6. Serve the cooked burgers in toasted buns with the miso mayonnaise, lettuce, tomato and red onion. Add your favorite additional burger condiments.

Turkey Rice and Veggie Dog Food

Leaner recipe:

Ingredients

• 6 cups water
• 1 pound ground turkey
• 2 cups uncooked brown rice
• 1 teaspoon dried rosemary
• 1/2 (16 ounces) package frozen broccoli, carrots and cauliflower

Total: Makes approx 12 cups (or 96 fluid ounces)

Directions

1. Place the water, ground turkey, rice and rosemary into a large Dutch oven.
2. Stir until the ground turkey is broken up and evenly distributed throughout the mixture.
3. Bring to a boil over high heat, then reduce heat to low.
4. Simmer for 20 minutes.
5. Add the frozen vegetables, and cook for an additional 5 minutes.
6. Remove from heat and cool.
7. Refrigerate until ready to serve.

Beef Stew Dog Food

Ingredients

• 1 pound of beef stew meat
• 1 small sweet potato
• 1/2 cup of carrots, diced
• 1/2 cup of green beans, diced
• 1/2 cup of flour
• 1/2 cup of water or organic vegetable oil, plus 1 tablespoon of vegetable oil for frying

Total: Makes approx 4 cups (or 32 fluid ounces)

Directions

1. Cook the sweet potato in a microwave for 5 to 8 minutes until firm but tender. Set aside.
2. Slice the stew pieces into smaller chunks, about the size of a nickel.
3. Cook the stew pieces in a tablespoon of vegetable oil over medium heat for 10-15 minutes or until well-done.
4. Remove the beef chunks from the pan, reserving the drippings.
5. Dice the sweet potato.
6. Heat the drippings over medium-low heat. Slowly add flour and water into the dripping while whisking to create a thick gravy.
7. Add the meat, sweet potato, carrots and green beans into the gravy and stir to coat.
8. Cook until the carrots are tender – about 10 minutes.
9. Serve cool.
10. Store remaining stew in the fridge for up to five days.

SOURCE:

https://www.caninejournal.com/homemade-dog-food-recipes/

Tali Sauce

Inspired by The Whole Bowl,
Forwarded to author, source unknown

Ingredients
• ¼ cup extra virgin olive oil
• ¼ cup water
• ¼ cup nutritional yeast (found in bins at health food stores)
• Juice of 1 lemon
• 3 garlic cloves
• 1/3 cup chickpeas (I used canned Garbanzo beans), drained
• ½ tsp mustard powder
• ¼ tsp each of: cumin, curry powder, turmeric powder, salt, garlic salt, onion salt
• 1/8 tsp cayenne pepper