lettuce soup

2 Tbs olive oil
1/4 C chopped onion
1 clove chopped garlic
1 head of lettuce chopped finely (wilted is fine)
1 C stock or water
salt and pepper to taste
1/2 C milk
1 Tbs brown sugar

saute onion in olive oil until translucent, add garlic and saute for 1-2 minute (do not burn garlic). add lettce and stock and bring to a boil. add salt and pepper to taste and lightly simmer for 15 minutes. blend mixture with milk and brown sugar until smooth, then return to boil to heat through.

serve warm immediately, or refriderate and serve cold. top with sour cream

irish soda bread

1 C unbleached white flour
1 C whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp non-iodized kosher or sea salt
2 Tbs oil
2 Tbs molasses
1 C spring water

mix dry ingredients. add wet ingredients and mix thoroughly, then knead 8-10 times and bring to a ball shape. score top with "X" and bake at 350 degrees for 20-30 minutes, until a toothpick comes out clean

serve with butter or jam

scones

1 C unbleached flour
1/2 C quick or old fashioned oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp non-iodized kosher or sea salt
1/4 C shortening or butter
1 Tbs molasses
1/4 C water

combine dry ingredients, then cut shortening or butter with molasses in with a fork, until corn meal texture. add water, stir until moistened, shape or form into triangles, cakes, cookies, etc. and bake at 350 degrees for 15-20 minutes.

oat pilaf

2 C old fashioned, quick, or steel cut oats
4 Tbs oil
1/2 C chopped onion
2 cloves garlic
2 C chicken broth, or 2 C hot water and chicken boullion

toast oats in dry skilled for 5 minutes over high heat, until lightly browned, and then remove from skillet. saute onions in oil until translucent in skillet that oats were removed from, then add garlic and cook for 1-2 minutes. stir in oats and cover with oil/onion mixture. add chicken stock and bring to boil, then cover and remove from heat. let rest, covered, for 15-20 minutes before serving.

waffles

1 C unbleached flour
1 tsp baking soda
1 tsp baking powder
1 tsp non-iodized salt
1/2 tsp cinnamon
2 Tbs turbinado (or brown) sugar
1 egg
1 C water
4 Tbs melted butter

mix dry ingredients. add egg, water, and melted butter. mix thoroughly and waffle.

black bean and corn soup

2 C black beans, soaked 24 hours
2 C frozen, fresh, or canned corn
1 pkg taco seasoning
2 TBS oil
1/2 tsp ground pepper
3 tsp salt

drain beans, and cover with fresh water by 1 inch. cook in crock pot on low for 12 hours, or simmer on stove for 2 hours. add remaining ingredients and simmer. serve with tortilla chips

white rice

1 C White Rice (rinsed)
1 1/2 C water

Combine ingredients in saucepan and bring to boil. Boil for 5 minutes.

Cover and let rest for 30 minutes.

Chinese fried rice

2 C cooked and cooled white rice (2 hours or overnight in refridgerator)
2 TBS ketchup
2 TBS soy sauce
1 egg
1 large pinch pepper
1 large pinch salt
1 TBS water
2 TBS oil

Beat egg, water, salt, & pepper. Heat oil to shimmering in large pan and add egg mixture. Cook for 2 minutes.

In a separate pan, combine ketchup and soy sauce and simmer for 30 seconds, remove from heat.

Add rice to egg and stir. Drizzle soy sauce mixture over rice and stir thoroughly.

mashed potatoes

1 1/2 Qts fresh water
1 TBS boiling salt
3 whole cloves peeled garlic (optional)
4 medium peeled red skinned potatoes
1/4 tsp salt
3 TBS butter

Combine water, boiling salt, garlic, and potatoes. Boil for 30 minutes, or until pierced easily with fork.

Drain, add 1/4 tsp salt, and mash. Add butter and stir until combined.

baked beans

2 C (1 pountd) dry beans, soaked 24 hours

1 chopped medium onion

1/3 C molasses

1/3 C sorghum syrup or brown sugar

2 TBS mustard

1/2 tsp finely ground black pepper

1 tsp liquid smoke (optional, but highly recommended)

2 tsp salt

drain add fresh water to cover by 1" and cook in crockpot or oven at low (220F) heat for 12 hours. add remaining ingredients, stir gently, and cook for an additional 30 minutes. Add additional salt to taste and serve.

tofu

4 cups dry soybeans, soaked 24 hours

process beans in batches of 1 cup of soaked beans with 2 cups fresh water for 3 minutes in food processor. strain mixture in layered cheesecloth, towel, straining device, or electric juicer to remove pulp. liquid is considered raw soy milk

Coagulant:
2 tsp magnesium sulfate(epsom salt) or magnesium chloride(nigari)
1 Cup boiling water

heat raw soy milk to a boil. lightly boil for 10 minutes, then remove from heat and let cool for 5-10 minutes. when cooled to ~180 degrees F, add coagulant until mixture starts to separate, stirring gently.

let rest for 15 minutes, then strain off whey portion. compress tofu into form or bowl and cover with fresh water. can be stored in the fridge for a few days up to a week covered in water.

bread pudding

3-4 old buns, rolls, etc. torn into 1" pieces
3 eggs
1/2 C sugar
2 C milk
1 tsp vanilla
1 tsp nutmeg
1/2 C raisins
1/4 tsp salt

heat milk to just before boiling and then add vanilla and dissolve sugar and pour over bun pieces (and raisins) in 8" x 8" pan. beat eggs and pour over mixture. sprinkle with nutmeg. bake at 350F for 1 hour or until mixture is solid

1/2 C water
1/4 C sugar
1/8 C lemon juice
1 Tbs cornstarch
small pinch of salt

combine mixture and heat over med-high until mixture becomes glossy and translucent (about 3-5 minutes). pour 3-4 Tbs over each piece of bread pudding

masa de maiz (corn dough)

2 cups dried field corn
2 Tbs calcium hydroxide (pickling lime)
2 tsp salt
1 Tbs oil

boil corn with lime for 1 hour, remove from heat and allow to soak at room temperature for 24 hours. the next day, rinse kernels thoroughly and remove outer slimy coating by rubbing between hands

grind the kernels to a paste-like consistency, using either a traditional metate, a plate-style grain mill or a food processor. Add the salt, oil, and enough warm water to make a sticky dough.

refried beans

2 C dry pinto beans, soaked 24 hours
2 Tbs oil
3 tsp salt

1 tsp ground cumin

drain beans, cover with water by 1", and cook in crock pot for 12 hours. add remaining ingredients, mash, and simmer for 30 minutes

truffles

serves ~5

3 oz dark chocolate

1/4 C jam, espresso, or other flavoring

1/8 C heavy cream

1/2 tsp vanilla

small pinch of salt

3 oz couverture or regular chocolate for covering truffles

Melt chocolate in microwave utilizing 30 second increments. 30 seconds, stir, 30 seconds, stir, etc. until chocolate is smooth. Mix cream, vanilla, salt, and flavoring in separate bowl and then stir in melted chocolate. Freeze for 1 hour. Form into nickel to quarter sized balls and freeze on waxed paper another 1 hour.

Melt couverture chocolate and coat truffles, then place on waxed paper and store in refridgerator for up to 3-5 days.

state fair lemonade shake up

serves 1

1/4 - 1/3 C granulated white sugar
1 lemon
1/2 C ice
1 C cold water

put sugar, juice from lemon, and quartered lemon rind into 16 ounce glass that can be used for shaking. add ice, and fill water to top of glass. shake for 15 seconds

pizza

dough
2 C flour
2 tsp salt
2 tsp yeast
1 C water
1 Tbs oil

toppings
3/4 C sauce (canned spaghetti sauce works well)
4-8 oz cheese
pepperoni, onions, peppers, olives, etc.

mix dry dough ingredients, then incorporate water and oil and mix thoroughly. spray dough with oil and cover tightly with Saran Wrap. leave in fridge overnight, and up to 2 weeks, or leave at room temperature for 4-6 hours

preheat oven to 500 degrees starting 1-2 hours prior to baking, with baking stone located in middle oven rack. remove dough from refrigerator 1-2 hours prior to baking.

stretch dough to 1/8"-1/4" thick with knuckles and place onto parchment paper. apply sauce, cheese, meat, & veggies (in that order), slide into oven, and bake for 15-20 minutes until cheese is bubbling and browned. let cool for 3-5 minutes and slice

dough can also be shaped into breadsticks or foccacia and covered with olive oil, salt, basil, oregano, and garlic and baked same as above