The Only Granola Recipe You'll Ever Need

I've been using the same granola recipe forever.  The first time I tasted granola, it was this recipe, which I got from Janis.

Granted, I've made minor tweaks over the years but the proportions are consistent. I used more oil and sugar in my first batches; now I substitute apple puree, as David Liebowitz does, and maple syrup. In today's batch, I used ground flax seed, unsweetened coconut chips, and dried cherries. This makes the best yogurt topping.

The Only Granola Recipe You'll Ever Need

Ingredients

Dry Mix

2 - 3 lb. rolled oats/grains (mine: oats & barley)

2 c. wheat germ or flax seed

1 - 1 1/2 c. brown sugar

2 c. whole almonds

1 t. salt

Wet Mix
1/2 c. oil
2/3 c. water
1 c. maple syrup
1/2 c. apple puree or unsweetened applesauce
1 T. vanilla

After baking
1 1/2 c. coconut -- pick your poison: unsweetened flakes or shredded sweetened
2 c. dried fruit (raisins, cranberries, cherries, apricots...mangoes, pineapple. you name it)

Directions

1. Combine dry mix.
2. Pour wet mix and stir until dry ingredients are evenly moistened.
3. Spread on baking sheet. Bake for 30 minutes at 350 degrees, stirring every ten minutes.
4. Right after you’ve taken the granola out of the oven but while it’s still hot, stir in the dried fruit and coconut.
5. Let this cool completely before packing in glass jars. I refrigerate any that I'm not going to eat in the next couple of days.

Makes the perfect gift.

Steak Pizza on Cornmeal Crust

Lazy dinner tonight. The natural food store in town carries pre-made cornmeal olive oil crusts. I like to have a pack on hand for nights we want a home-cooked meal but lack ambition. I've not tried making cornmeal crust myself, but there are plenty of recipes on the internets.

Tonight's pizza is tres simple. I sauteed crimini mushrooms with red onion, garlic, and sun-dried tomatoes (marinated in olive oil). Diced the leftover steak. Covered the crust with a soft bed of parmesan, added the veggies, piled on the steak, topped with more parmesan and blue cheese, and added a few sliced olives for good measure.

Bake in a medium oven, around 350 degrees, rather than the typically hotter temp you'd bake a pizza, since you want the cornmeal crust crispy and the toppings well melded. Check in 15 minutes. If the crust needs to brown more, turn off the heat and let it cook two more minutes.

There, that's the recipe. Beats Round Table.

Chocolate Chipotle Black Bean Chili

Tomorrow is the annual car show and chili cookoff at work. Hotdogs will be served, so I decided to make a vegetarian entry that will make a yummy chili dog and an equally tasty bowl of comfort food.

This recipe makes a stock pot for a party. Make a smaller pot keeping portions in mind if you're cooking for two. I always let the chili simmer a while, then taste, before adding a tad more of any of the spices. For convenience sake, I used canned beans and tomatoes, but have made this with fresh tomatoes and home-cooked beans. Oh, and when I use canned ingredients I don't add salt, since even low sodium canned foods are salty enough for me.

Chocolate Chipotle Black Bean Chili
Ingredients
(3) 29 oz. canned black beans
(1) 28 oz. canned crushed tomatoes
(2) 14.5 oz cans of diced tomatoes
2 c. stock
1/2 c. coffee
5 cloves garlic, minced
1 big red onion, finely chopped
1 T. regular chili powder
1 T. chipotle chili powder
1 t. each ground coriander, cumin, dried oregano, paprika
2 oz. 100%  cacao unsweetened baking chocolate (I used Ghiradelli Chocolate Premium Baking Bar)
1/4 chopped cilantro leaves
garnish: sour cream, chopped cilantro, grated or mexican cheese, sour cream/crema fresca, lime wedges

Directions

1. Saute the onion, garlic and dried herbs in a splash of olive oil.
2. When the onions have softened, add the beans, tomatoes, stock & coffee. Simmer at a low temp for 30-40 minutes, stirring frequently.
3. When the sauce thickens and the beans are delightfully tender, melt the chocolate in the sauce, then add the cilantro. Stir and simmer another 5 minutes.
4. This is fine as is. Other options: serve on brown rice or quinoa, garnish with green onions, more cilantro, cheese (if you are a cheese-a-holic like me), a squeeze of lime and a little dollop of crema fresca.

Leftovers are lovely on an omelot. Love.

Sunday Notes: Lunch Salads and then some Shrimp Creole

This afternoon, I made three hearty low-carb salads. Now I'm making Shrimp Creole for dinner. (I'm thinking "leftovers for lunch!") We'll eat like kings the next couple of days.

Tapas Salad
Recipe from Kalyn's Kitchen
Ingredients
3 roasted bell peppers
2 T. capers
minced garlic to taste
1 6 oz can black olives
juice of one lemon
sprinkle of vinegar, splash of olive oil
fresh herbs (I used oregano today)

Edamame, Chickpea and Green Tomato Salad
Inspired by this recipe
Ingredients
1 15.5 oz. can garbanzo beans
20 oz. cooked edamame pods
1/2 c. chopped green tomatoes

chopped cilantro

juice of 3 limes

olive oil

6 scallions, chopped

Shell the edamame and toss them with the other ingredients. Chill to let flavors meld. If you don't have green tomatoes, then omit that ingredients. I happen to have them in spades and they give this salad a tart crunch.

Spicy White Bean Salad
Ingredients
1 English cucumber, diced and drained
1 cup diced fresh tomatoes
2 T. julienned sun-dried tomatoes
1/2 small red onion, diced
1 2.5 oz. can of sliced black olives
1 15.5 oz. can cannelini beans
chopped cilantro
1 t. chili powder
1 minced jalapeno
juice of 2 limes
sprinkle of vinegar, splash of olive oil
salt, pepper to taste

Mix the veggies and spices together and let marinate in the fridge for 30 minutes. Top with canned tuna (optional) and feta.

Shrimp Creole
Ingredients
3-5 celery stalks
1 medium onion
2 cloves garlic
2 bell peppers
1 c. chopped tomatoes
tomato sauce
1 t. chili powder
oregano, celery seed, cayenne, thyme, paprika
1 1/2 pounds raw shrimp (51-60 per pound)
parsley

Directions

1. Chop the veggies.
2. Saute the celery, onion, and bell peppers until halfway cooked.
3. Add the tomatoes and garlic, cook until veggies are tender.
4. Add tomato sauce, herbs and spices. Cover and simmer for about 20 minutes.
5. Add shrimp and cover for another 5 minutes.
6. Serve on rice or quinoa, and top w/ chopped parsley.

Breakfast Treats: Blueberry Muffins & Ricotta Puffs

My blueberry muffins recipe is inspired by this one from Smitten Kitchen. These muffins keep well in an airtight container in the fridge but are best served warm. They are cakelike rather than airy and deserve to be partnered with soft unsalted butter.

My friend Lisa gave me the Ricotta Puffs recipe. This basic dough is lovely as is, but I envision interesting variations depending on mood, the season and spices on hand. Add lemon zest, a pinch of ginger, or even basil, chives or masala for a savory bite. The trick to cooking these is to keep them "rolling" in a medium hot oil so they cook all the way through and don't burn.

Blueberry Muffins

Ingredients
1 1/2 c. whole wheat flour
1 c. unbleached flour
2 t. baking powder
pinch salt
1 c. sugar
1 egg
1/2 c. plain yogurt
3/4 c. buttermilk
1 1/2 t. Mexican vanilla
1/4 c. light olive oil
4 T. melted unsalted butter
1 1/2 c. blueberries

Directions

1. Preheat oven to 375 degrees.
2. Grease muffin tins or use paper liners.
3. Mix dry ingredients together.
4. In a separate bowl, beat the eggs, then add the other liquids.
5. Add liquids to dry and combine until mixed. Then fold in the blueberries carefully.
6. Fill your muffin tins and bake for 20-30 minutes, until golden brown. When they pass the toothpick test, remove then from the muffin tin.

Ricotta Puffs

Ingredients

1 c. ricotta

3 eggs

1/4 c. sugar

pinch salt

1 c. flour

Also, vegetable oil for trying and powdered sugar to coat the puffs.

Directions

1. Mix the ingredients together until the batter is smooth and creamy.
2. Use a flavorless vegetable oil to deep fry these.
3. The oil should be medium hot; you will hear it sizzle if you flick a drop of water, but not as hot as if you were making bacon. This is a dense batter and if the oil is too hot, the puffs will be runny in the middle. You really do not want that.
4. The oil should be deep enough that the ricotta puffs can turn on their own.
5. Drop a few teaspoons of batter in the oil. Make sure they don't stick to the bottom of the pan. When they start to puff, they will turn themselves over. If they don't, feel free to help them.
6. Turn them occasionally so they brown evenly. When golden brown, remove and drain on paper towels. When cool, toss in powdered sugar.
7. Mangia!

"It's just food. Eat it."

David Chang banned food pornographers from taking photos in his restaurant Momofuku Ko. "It's just food. Eat it."

We're regulars at the Cowboy Diner in town. No food pornographers interrupt our "dining experience." Only loud bar patrons. I do see his point.

But we eat with our eyes first. The blogs I've linked to here entice me not only with wonderful recipes but seductive photos. Oohrah food porn!

And at the end of the day, it's just food. Let's eat.

Kiss My Spatula
Chinese chicken salad with spicy ginger dressing

Tracey’s Culinary Adventures
Blueberry Cupcakes w/
Lime Cream Cheese Frosting

White on Rice Coupole
The “Bang Me” Bánh Mì

Voodoo and Sauce
Homemade Labneh

Viet World Kitchen
Giant Fried Jiaozi Dumplings

Smitten Kitchen
Charred Corn Tacos w/ Zucchini-Radish Slaw

Seven Spoons
Chocolate Olive Oil Zucchini Bread

Herbivoracious
Watermelon and Sweet Onion Gazpacho

Joy the Baker
Double Chocolate Indoor S’mores

Ezra Poundcake
Squash Puppies with Roasted Jalapeño Mayonnaise

Canelle Vanille
Black Raspberry, Red Currant,
Quinoa, and Oat Scones

Closet Cooking
Blueberry Iced Green Tea

Cowgirl’s Country Life
Spicy Pulled Pork Egg Rolls

Apple Whole Wheat Waffle Boats

"walking boot"

As you can see, my mobility is restricted but I can cook sitting on a cafe stool. So I entertained myself this morning by making waffles for breakfast. I don't have much of a sweet tooth, especially when it comes to breakfast foods, and these waffles can be enjoyed with maple syrup and butter or filled with a savory delight. More on that at the end of this post.

P.S. I love my waffle boat maker, but any waffle maker will do. Don't have one? Make pancakes!

Apple Whole Wheat Waffle Boats

Ingredients
1 c. unbleached flour
1 c. whole wheat flour
1/2 t. baking soda
1 t. backing powder
1/2 t. salt
1 T sugar
3 eggs
5 T melted butter
1 1/2 c. milk
1 c. grated apple (I didn't peel the apples)
[omit these last ingredients if you're going the savory route]
1/2 t. cinnamon
1 t. Mexican vanilla

Directions
Mix everything together and make the waffles.

If you have a waffle maker, I figure you know how to use it. If you don't have one, there are YouTube videos to teach you how to cook pancakes.

What  I like about waffle boats is that you can fill them with anything. For example:

• steamed or oven-roasted vegetables (like broccoli or asparagus) and alfredo sauce
• creamed tuna
• sausage gravy
• chili
• fruit salad
• chinese chicken salad
• vanilla yogurt and nectarines
• philly cheesesteaks
• guacamole, sour cream and salsa
• goat cheese and sauteed wild mushrooms
• mango radish salad
• the skies the limit!

If you like savory options, you  might want to check out my savory waffles recipe.

Asian-inspired Salmon Cakes

I'm packing a picnic to take to the theater tonight. Still pondering what to make for dessert, but here's what I made for the main course. My usual approach to salmon cakes includes garlic, red onion, Italian bread crumbs and flat leaf parsley, served with a hearty dollop of homemade tartar sauce.

Tonight we're in for something quite different.

Asian-inspired Salmon Cakes
Ingredients for patties
3/4 c. raw shrimp meat, minced
2 t. fish sauce
1 lb. cooked salmon (I used leftovers, but you can use three cans of salmon, drained..about 18 oz)
3 eggs
1/4 c. each chopped green onions and cilantro
2 t. freshly grated ginger
1 jalapeno, minced
1/4 c. breadcrumbs (I used homemade today; panko work nicely too) plus 1 c. for coating patties
Etc.
lime wedges
oil/butter for sauteeing

Directions

1. Combine the ingredients for the patties until well mixed.
2. Form small patties (about 3" in diameter), coat with flour or bread crumbs and saute on medium heat until golden on each side.
3. Drain on paper towels.
4. Serve warm or cold, with lime wedges or your favorite seafood sauce.

Shrimp Jambalaya

This is a quick tasty dinner that's even better warmed up the next day. If you're counting carbs, use quinoa. We prefer brown rice, but have been known to scarf this up without any grains to sop up the broth.

Shrimp and Sausage Jambalaya

Ingredients

• 4 celery stalks, sliced
• 6 tomatoes, diced
• 2 carrots, diced
• 1 ear corn, shucked
• 1 red pepper, diced
• 1/2 red onion, diced
• 3 cloves garlic, crushed
• 1/4-1/2 t. Creole file (optional)
• 1/2 bunch parsley
• 1 jalapeno, diced
• 1 ham steak, diced
• 4 hot sausages (andoille or Italian), sliced
• 2 bay leaves
• 1 T thyme
• 1 lb. shrimp, peeled
• 1/4 t. crushed red pepper
• 2 cans low-sodium crushed or diced tomatoes with juice
• scallions for garnish

Directions

1. Saute carrots, onion, garlic, jalapeno, red pepper and celery for 5 minutes.
2. Add ham, tomatoes and sausage, and cook on low heat, stirring frequently, for another 10 minutes or until sausages are cooked.
3. Add corn, herbs & spices, and canned tomatoes. Cover and let simmer until veggies are al dente.
4. Add shrimp, cover and simmer for another 5 minutes. Do not overcook the shrimp.
5. Dish servings and top with scallions. Serve with hot sauce for those who prefer a spicier concoction.

Planning Ahead: Frittata Muffins, Pork Roast, Gravlax, Tea-Smoked Steelhead

I tend to eat healthier during the workweek if I plan ahead and even do a little cooking on Sunday. Here's what I accomplished today:

Frittata "muffins"

These are easy to make. Using regular-sized muffin tins, fill each cup about 3/4 full with chopped veggies, fresh herbs and cheese. Sometimes I add Canadian bacon or sundried tomatoes. Scramble about 7 eggs with a tad of  milk, and put 1/4 c. of the egg mixture in each cup. Bake at 250 degrees for 20 minutes. Voila.

For this batch, I used jalapeno, tomato, parsley, cilantro and garlic. So convenient to grab two of these on the way out the door on a workday.

Marinated pork sirloin tip roasts
Let these marinate at least 4 hours, overnight or even a day or two. When you're ready to cook, remove the roast from the marinate, bake in covered dish at 375 degrees for about an hour or until the internal temp of the roast registers 160 degrees. We use the roast for variety of things during the week, depending on the flavors of the marinate includings enchiladas, sandwiches, salads, curry, shepherd's pie. . . I like to try different combos, sometimes with an Asian, Latin or Mediterranean twist. Instead of vinegar, I may use lemon juice with thyme. Sometimes I add honey and Moroccan spices, other times chipotles and maple syrup. Today:

• roast #1: rice wine vinegar, balsamic vinegar, garlic, parsley
• roast #2: rice wine vinegar, madeira, light olive oil, garlic, crushed coriander and fennel seeds, cilantro, ginger root

Gravlax
I got steelhead instead of salmon this week, hence the substitution on the next two recipes.
Ingredients

• 1 1/2 lb. fish
• 3 T. kosher salt
• 2 T Splenda (most folks use sugar, but we're on Phase 1 of South Beach)
• 1 T. each crushed fennel, coriander seeds, black peppercorns
• 2 T. Cointreau

Directions

1. Rinse and pat the fish dry.
2. Remove any bones.
3. Put skinside down in a dish or ziplog bag.
4. Top with the ingredients, cover and refrigerate.
5. I understand this can be eaten in 15 hours, or left to cure for 24-48 hours. I'll let you know how this turns out. I've never made this before.

Tea-smoked steelhead

Ingredients

• 1 1/2 pounds fish: brine w/ sliced ginger for 20 minutes
• in foil packet:
• 1 c. rice
• 1 c. sugar
• 1/2 c. salt
• Earl Grey/Irish breakfast tea: 6 bags worth
• Citrus chamomile tea: 1/4 c. loose tea
• 3 star anise

Directions:

1. Remove any bones and brine the fish.
2. Combine the tea and other ingredients, then make a foil pack.
3. Gently pierce the top of the packet with a few small holes.
   Put the packet on the bottom of a stock pot.
4. I place a steamer on top of the packet to hold the fish.
5. Rinse the fish and pat dry. Situate on the steamer.
6. Cover the stock pot with a good fitting lid and a wet towel.
7. Smoke for about 20 minutes. After that time, take the pot outside to open it and check the fish for doneness. If you need to, rinse and repeat.
8. This is fabulous on top of salad or toast or even as a snack

Baby Shower Buffet

The baby shower was a blast. Thank you to co-hosts Toni for planning the party games and prizes, and Keiko for the bevy of scrumptious desserts. The mom-to-be was radiant and our dear son-in-law joined the festivities so they could open gifts together. 

I also enjoyed feeding folks. A month ago, Emily and I looked at several potential recipes and decided this was perfect for center stage. The nice thing about this menu is that most of the prep can be done in advance. (I cheated a little -- the pesto,  hummus, and turkey wraps were storebought.) I did the shopping on Thursday and prepped the salad components on Friday. Saturday morning, I made the fruit skewers/salad, brined the cukes and radishes, and made the dump cake.

My son helped plate the savory part of the menu. I love sharing a kitchen with him.

Thanks for Keiko, Toni and Emily, the dessert bar overflowed with delights: the shortcake cupcakes you see below, as well as brownies, coffee cake, cake pops, cookies, chocolate candies, and toffee popcorn.

And Emily made baby rattle cake pops for the wedding favors. Seriously addicting.

The Menu
Skewered Fruit / Fruit Salad - info below
Chicken and Veggie Salad Platters - details below
Turkey Wraps
Hummus and Pita Chips
Giardiniera
Apple Dump Cake - use spice cake mix instead of yellow cake

Fruit Skewers

I googled fruit skewers and found this idea online. Use part of the melon as the base for the centerpiece. If you put the flatside on the platter, you'll have more surface area to work with, but you'll need to score the rind where you want to stick the skewers in. Time was running out for me, so I chose to slice the end off the melon and stick the skewers in the flesh. Extra fruit including bits which were too ripe to stay on the skewer were combined in a simple fruit salad.

Chicken and Veggie Salad Platters

• Mustard Viniagrette: Whisk 3/4 cup olive oil, 1/4 cup vinegar (I like rice/basalmic), 2 T lemon juice and 3 tablespoons of Dijon. Optional: fresh herbs; for this, chives and roasted garlic.
• Green Beans: Blanch the beans, toss with the vinaigrette, top with sliced almonds.
• Grilled Chicken and Mushrooms: Toss with pesto and let marinate overnight
• Pickled Cucumber and Radishes: Pickle in light brine and peppercorns (how long? how much time do you have? 10 minutes is okay; overnight works, too.) Rinse to remove excess salt, toss with chopped parsley and chives.
• Garbanzo Bean Salad: Toss with chopped parsley (about half a bunch), minced red onion and vinaigrette. Marinate overnight.
• Campari Tomato Caprese: Halve ripe tomatoes, toss with marinated boccocini and basil.
• Roasted Red Peppers: Oven-roast until they start to soften.

Giardiniera

I'm prepping for my daughter's baby shower. I'm in charge of the food, of course. I'll post the full menu and pics in the next couple of days. Today, I'm making giardiniera, Italian pickled vegetables. The star is cauliflower, accompanied by carrots, celery, peppers, and herbs. I had a lot of celery and several aging carrots, so my recipe includes generous amounts of both. I filled two quart jars, one for the party and one for my son, as I expect he'll want to take some home.

Giardiniera
Ingredients
1/2 head of cauliflower
5 carrots, peeled and sliced
5 celery stalks, sliced
1/2 red onion, very thinly sliced
1 c. pepperoncini
2 bay leaves
3 smashed cloves garlic
1 t. peppercorns
1/2 t. ea. of fennel and mustard seeds
a few sprigs of fresh oregano
4 c. water
2 c. vinegar
2T - 1/4 c. salt (I prefer less salt)

Directions

1. In a stock pot, add spices, water, vinegar and salt. Heat to nearly a boil, then turn to low simmer.
2. Separate the cauliflower florets.
3. Slice the other veggies.
4. Add celery, carrots, onion, cauliflower and bay leaves to the stock pot and simmer for 5 minutes.
5. Take off the heat. Remove bay leaves.
6. Add herbs, pepperoncini and garlic.
7. When cool, store in sterilized jar or other suitable container. Refrigerate.
8. Edible the next day or within the next week.

Pizza for breakfast

We agree with Julia

Julia Child said that “You have to eat to cook. You can’t be a good cook and be a noneater. I think eating is the secret to good cooking.” We agree. These recipes make us want to do both, including more pickling (pickled radishes) and smoking (smoked asparagus). Delish!

Steamy Kitchen
Baked Crab Rangoon

Voodoo and Sauce
Cauliflower Cheese Pie

Closet Cooking
Asparagus Feta Fritters

Living in the Kitchen With Puppies

Homemade Mexican Chorizo

Herbivoracious
Bucatini with Smoked Asparagus

J’s Kitchen
Maple Mouse

Mrs. Wheelbarrow’s Kitchen

Pickled Asparagus

Homesick Texan

Lavender Brownies

Joy the Baker
Chicken Pot Pie w/ Cream Cheese & Chive Biscuits

The Kitchen Sink
Spicy Quick Pickled Radishes

Smitten Kitchen
Crispy Potato Roast

Fast Stacked Enchiladas

I was jonesing for enchiladas last night but I didn't want to spend an hour preparing dinner and then another half hour waiting while they baked. Instant Gratification is my game and this dinner comes pretty close, taking about 20  minutes to prep and serve.

Granted, we did not make tortillas by hand, we used canned enchilada sauce and then nuked the enchiladas in the microwave.

You can always up the ante and do everything from scratch. Or not.

Stacked Enchiladas
Ingredients

For the filling

• 2 c. cubed lean meat (not a carnivore? substitute your preferred protein)
• 1/2 red onion, rough chopped
• 1 poblano pepper, chopped
• 1 jalapeno, minced
• 1 c. corn  kernels (frozen or fresh)
• 1 15 oz. can black beans, well-rinsed and drained
• Leftovers, yes, leftovers, which in this case included about a cup brown rice/quinoa as well as oven-roasted tomatoes & zucchini
• Spices: garlic, chili powder, cumin, chipotles

For the stack

• Corn tortillas
• Green enchilada sauce
• Shredded cheese

• Cilantro, chopped

Directions
Make the filling

1. In a sizable skillet that can hold all of the filling ingredients comfortably, brown the meat.
2. Add the peppers, onions & spices. Cover and cook over med-low heat, stirring occasionally.
3. When the peppers start to soften, add the remainder of the filling ingredients, stir and simmer.

4. When the meat is completely cooked, it's time to stack.

Stack the enchiladas

1. I didn't fry the tortillas -- saved time and calories skipping that step.
2. Put a corn tortilla on a microwave safe plate, top it with the fillings, sprinkle with cheese and pour on 1/4 c. enchilada sauce.
3. At this point, you can just pop it in the microwave for 2 minutes on high. That's my preference.
4. For the hubby, I stacked on another corn tortilla, topped it with more cheese and sauce, and nuked that for 2 minutes. (I might have stacked the enchiladas higher, but the filling was very chunky and our appetites modest.)
5. Top with chopped cilantro and serve.

Leftovers make a hearty quick breakfast. Which we're eating now.

Making Moroccan Preserved Lemons, Salmon Salad, and Chevre

What a busy work week. Puttering in the kitchen is just what the doctor ordered to soothe a frazzled soul.

So why such a hodgepodge of recipes in this post?

Hubby is out of town and I didn't have any leftovers or the inclination to cook for myself, so I decided to make salmon salad (which I prefer to tuna salad) to snack on as I processed the many lemons I've been gifted by friends with lemon trees.

And I took a cheesemaking class a couple of weeks ago. I finally got goat milk last week, and my friend Cheryl gave me a present: chevre culture and butter muslin, which is finer than cheesecloth. I'm posting the goat cheese recipe only to show you just how easy it is to make. I just followed the directions that came with the chevre culture.

All three recipes are very simple and don't take any time at all to prepare.

PS. Santa Cruz area folks can get cheesemaking supplies at Mountain Feed and Farm Supplies in Ben Lomond.

Moroccan Preserved Lemons
Ingredients

• 5-6 meyer lemons (please use organic)
• sterilized pint jar
• salt (I used kosher salt)

Directions

1. Scrub lemons with a brush. (no soap)
2. Slice the ends off and discard, then thinly slice the lemons.
3. Put a teaspoon of salt in the bottom of the jar.
4. Toss the lemon slices with a couple of tablespoons of salt.
5. Layer the lemons in the jar, pressing until the jar is tightly packed. 
6. Sprinkle another teaspoon of salt on top of the lemons, and add additional lemon juice until the lemon slices are covered. Screw the lid on the jar.
7. Leave in a cool, dark place, turning the jar once a day to redistribute the salt, for a couple of weeks.
8. When the lemons start to soften, refrigerate and let them continue to brine.
9. You can use the lemons now, if you're eager to try this tangine recipe, although they will be even better in a few weeks. They will last, refrigerated, for about a year I'm told.

Salmon Salad
Ingredients

• 1 1/2 c. cooked salmon or (3) 6oz. cans, drained
• 1/4 c. chopped red onion
• 1 minced dill pickle
• 2 T. capers
• 1/2 c. mayo
• freshly ground pepper
• 2 t. grey poupon mustard
• pinch garlic powder
• Optional: fresh lemon thyme or lemon zest
• Sandwich fixin's or crackers/chips

Directions

1. If using canned salmon, drain and set liquid aside.
2. Put salmon in big bowl and flake it with a fork.
3. Chop the onion and pickle.
4. Add chopped veggies, capers, mayo, mustard, garlic powder and pepper to the bowl. Mix with the salmon until blended.
5. Now comes the fun. You can make a sammie on toasted sprouted grain bread, which I did today, with pepperoncini, a shave of ripe tomato and provolone. I still have a smile on my face.
6. Or you can make a tortilla wrap. Or if you're just nibbling, serve with chips or crackers and scoop to your heart's delight.
7. Oh, and give the drained liquid to the cats.

Chevre (goat cheese)

Ingredients

• 1 gallon goat milk (not ultra pasteurized)
• 1 package of chevre culture
• a food thermometer
• butter muslin and a sieve of some sort or molds
• salt

Directions

1. Make yourself a double boiler and attach the food themometer to the inside pot with the milk.
2. Slowly warm to 86 degrees.
3. Take the milk off the burner and sprinkle the culture on top. Let rehydrate for 2 minutes, then stir into the milk.
4. Cover the pot with foil and let set for 12-24 hours.
5. Remove the foil and drain the curds from the whey. (Save the whey. It's full of protein and has many uses, including making ricotta.)
6. At this point you can do one of two things. Scoop the curds into buttercloth and hang to drain for 6 hours. Or scoop the curds into molds and drain.
7. I drained the cheese in buttercloth, then added salt, lemon zest, and lemon thyme, rolled it into logs and wrapped them in saran wrap to chill in the fridge.WORD OF CAUTION: Salt sparingly, then let the cheese sit for a few minutes while the salt dissolves. Taste again. It's very easy to add too much salt like I did. Grrr.
8. You can eat it now, or let it ripen for 2 or 3 days. It will get more tart as it ages.