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

Gingerbread

INGREDIENTS

3/4 c. 

(1 1/2 sticks) butter, softened

3/4 c. 

packed brown sugar

2/3 c. 

molasses

1 

large egg

1 tsp. 

pure vanilla extract

3 1/4 c. 

all-purpose flour

1 tbsp. 

ground ginger

1 tsp. 

baking soda

1 tsp. 

ground cinnamon

1/2 tsp. 

ground cloves

1/2 tsp. 

kosher salt

1/4 tsp. 

ground nutmeg

Sugar Cookie Icing, for decorating

Sprinkles, for decorating

DIRECTIONS

1. In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
2. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough just comes together. (Do not overmix!)
3. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. 
4. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. Cut out gingerbread men and transfer to baking sheets.
5. Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. 
6.  Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.

Lebkuchen

lebkuchen.

Adapted from Clara’s aunt

https://dpmdoes.com/2011/12/31/lebkuchen/

makes about 2 dozen cookies, at 2 1/2 inches in diameter  

50 grams candied orange peel, finely diced
50 grams candied lemon peel, finely diced
3 tbsp rum
100 grams ground hazelnuts
100 grams ground almonds (skins or no, to your liking)
7 grams lebkuchen spice
1/4 tsp baking powder
2 eggs
150 grams brown sugar
a pinch of salt
24 back-oblaten, 70mm in diameter (optional)

optional glazing 
200 grams chocolate (sweetness to your liking)
3 tablespoons of butter
or
1/2 cup confectioners sugar
cold water

1. Mix candied peel with rum, set aside to soak. Toss ground nuts with spices and baking powder and set aside.

3. Beat the eggs on high until pale and yellow, about four minutes. Add sugar and salt and beat another good while, five minutes or so. The more you whip the eggs, the better your cookies with turn out.

4. If the candied peel is too wet (though it likely won’t be) drain. Using a wooden spoon, fold the flour mixture and candied rum peels into the egg mixture.

5. Line a baking sheet with parchment paper. Place rounded spoonfuls of the mixture on the parchment paper, making sure each cookie is at least 2 cm tall and leaving 3 – 4 cm between them. Optional: if using back-oblaten, form cookies directly on wafers, making sure that each cookie is about 2cm tall. Again, as the cookies don’t spread in baking, cover the entire wafer. 

6. Allow the cookies to rest for one hour at room temperature.

*

7. Preheat the oven to 150 C / 302 F.

8. Bake cookies for about 15-18 minutes, rotating pans halfway through, until cookies are brown and firm to the touch, but not hard. You want the cookies to browned, but still moist inside. It’s better to air on the side of slight undercooking, than to overcook them. Remove them from the oven and cool slightly on the baking sheet before transferring to a wire rack.

Optional glazing (allow cookies to cool completely, first!) 

For the chocolate: Chop chocolate into small pieces and melt over a double boiler. Remove from heat. Cut butter into small pieces,  add to chocolate, and stir until the butter has melted and the chocolate is glossy. Holding the cookie by the edges and using a knife, coat entire cookie (top and bottom) with a thin, even layer of chocolate. Place on a baking sheet lined with parchment paper. When all cookies are done, set in  the fridge to harden.

For the icing: Mix confectioners sugar with cold water, starting with just 1 tablespoon and adding in small increments, until the icing is thin enough to spread but not runny. Spread over the top and bottom of each cookie, and smooth out using a knife. When all cookies are done, set in the fridge to harden.

Cookies will keep refrigerated up to two weeks. Store between layers of wax paper.