Ingredients, Lunch/Dinner, Vegan

Bread and Butter Refrigerator Pickles

Listen to Episode 67: Refrigerator Pickles

Ingredients:

  • 2 lbs cucumbers
  • 1 c sweet onions, very thinly sliced
  • 2 c distilled white vinegar
  • 1 c sugar
  • 2 Tbs pickling spice
  • 1 Tbs pickling salt

Directions:

  • Wash and slice the cucumbers and onions.
  • In a large pot, combine vinegar, sugar, pickling spice, and pickling salt. Bring to a boil, make sure sugar and salt are dissolved.
  • Turn heat down and let cool 3 minutes.
  • Arrange 3 pint jars on counter and put 1/3 c sweet onions in each jar, layering with cucumbers. Pack firmly.
  • Pour the brine into the jar, leaving approximately 1/2 inch headspace. Tap jars gently on countertop to dislodge any trapped air bubbles.
  • Apply lids and let jars cool. When room temperature, place jars in refrigerator. Let sit at least 48 hours before eating.
Ingredients, Lunch/Dinner, Vegan

Garlic Dill Refrigerator Pickles

Listen to Episode 67: Refrigerator Pickles

Ingredients:

  • 2 lbs cucumbers
  • 1 1/2 c apple cider vinegar
  • 1 1/2 c water
  • 2 Tbs pickling salt
  • 6 garlic cloves, peeled
  • 3/4 tsp crushed red pepper
  • 3 tsp dill seed
  • 1 1/2 tsp black peppercorns

Directions:

  • Wash and slice the cucumbers.
  • In a large pot, combine vinegar, water, and pickling salt. Bring to a simmer.
  • Arrange 3 pint jars on counter and put 1/4 tsp crushed red pepper, 1 tsp dill seed, 1/2 tsp black peppercorns, and 2 garlic cloves in each jar.
  • Pack the cucumber slices tightly into the jars.
  • Pour the brine into the jar, leaving approximately 1/2 inch headspace.
  • Tap jars gently on countertop to dislodge any trapped air bubbles.
  • Apply lids and let jars cool. When room temperature, place jars in refrigerator. Let sit at least 48 hours before eating.
Ingredients, Lunch/Dinner

Rendered Butter

Listen to Episode 65: Rendered Butter

Ingredients:

  • 1 lb butter, salted or unsalted

Directions:

  • Slowly melt the butter in a pan over low heat.
  • Skim off the solids that form on the surface, then set the butter aside to allow any other solids to sink to the bottom.
  • Carefully pour the rendered butter off and into a clean jar.
  • Skim off any remaining butter solids. The solids can be composted or thrown away.
  • 1 lb butter makes about 3/4 c of rendered butter. You can store in a sealed jar on the counter or in the refrigerator.
Lunch/Dinner

Kofta (Lamb Balls)

Listen to Episode 63: Mediterranean Delights

Ingredients:

  • 2 lb lamb, ground
  • 1 egg
  • 1 tsp minced garlic
  • 1/4 tsp salt
  • 1 c plain bread crumbs
  • 1 Tbs olive oil
  • 1/2 tsp dried garlic
  • 1/2 tsp dried onion

Directions:

  • Combine all ingredients in large bowl, mix well.
  • Form into balls about 1 1/2 inch diameter.
  • Place on a greased cookie sheet and bake at 350°F for 40-45 minutes or until browned.
  • Serve with pepper sauce, cucumber sauce, garlic sauce, Syrian bread, and hummus.
Lunch/Dinner

Sausage Patty Sandwiches

Listen to Episode 62: Sausage Patty Sandwiches

Ingredients:

  • Red, orange, and yellow peppers, cleaned
  • Provolone cheese
  • 2 lb loose Italian sausage
  • 1 egg
  • 1 c seasoned Italian bread crumbs
  • Ciabatta buns
  • Olive oil

Directions:

  • Rub washed peppers with olive oil. Place on a foil lined baking sheet.
  • Roast in oven at 400°F (convection) until skins begin to brown and bubble.
  • Place in a pot with a lid to cool. This helps the skins to come off. Once cooled, remove skins and set aside.
  • Mix sausage, egg, and bread crumbs together well. Make into patties. Bake at 375°F for 30 minutes.
  • Brush both insides of ciabatta buns with olive oil. Add sausage patty, cheese, and roasted pepper.
Dessert

Strawberry Pretzel Jello

Listen to Episode 61: Strawberry Pretzel Jello

Ingredients:

  • 2 c crushed pretzels
  • 3/4 c butter, melted
  • 3 tsp brown sugar
  • 2 c whipped topping
  • 8 oz cream cheese
  • 1 c sugar
  • 2 3-oz packages strawberry jello
  • 2 c boiling water
  • 32 oz frozen sweetened sliced strawberries, thawed

Directions:

  • In a bowl, combine the pretzels, butter, and brown sugar. Press into an ungreased 9×13 baking dish.
  • Bake at 350°F for 10 minutes. Cool on a wire rack.
  • In a small bowl, beat whipped topping, softened cream cheese, and sugar until smooth.
  • Spread over cooled pretzel crust. Refrigerate until chilled.
  • For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set.
  • Carefully spoon over filling. Chill for 4-6 hours or until firm.
  • Cut into squares, serve with whipped topping if desired.
Lunch/Dinner, Side Dishes

Mashed Potatoes and Spinach

Listen to Episode 58: Side Dishes

Ingredients:

  • 8 potatoes, peeled, cooked, and mashed
  • 1 package frozen chopped spinach, cooked
  • 1/2 c butter
  • 1 c sour cream
  • 5 or 6 green onions, chopped
  • 8 oz chedder cheese, shredded

Directions:

  • Blend all ingredients together.
  • Place in a buttered 2 quart cassarole dish.
  • Bake for 30 minutes at 350°F.
Lunch/Dinner, Side Dishes, Vegan

Country Coleslaw

Listen to Episode 58: Side Dishes

Ingredients:

  • 1 large head cabbage, shredded
  • 1 large green pepper, sliced paper thin
  • 2 medium onions, sliced or chopped
  • 1 medium jar pimentos, drained
  • Carrot, grated (opt.)
  • Dressing (listed in directions)

Directions:

  • To make the dressing, mix 1 c salad oil, 1 c sugar, 3/4 c white vinegar, 1 1/2 tsp salt, and 1 tsp celery seed. Boil for 2 minutes.
  • Mix all vegetables in a bowl. If onions are sliced, separate the rings.
  • Pour the hot dressing over vegetables. Cover tightly and refrigerate overnight.
  • Stir in the morning or before serving. Drain the dressing off before you serve.
  • If the cabbage is very large, make another half batch of the dressing.