Black Beans (or any other dry bean)

4 cups dry beans

2 T raw apple cider vinegar

Water to cover by 3 inches

Soak beans in water and vinegar for 24 hours.  It is normal for bubbles to form on the surface of the water.

Drain beans, add to a large pot, cover with water by at least an inch.

Bring to a boil.  Skim foam, then simmer until beans are tender.  Depending on the bean, between 1 and 2 hours.  

Drain cooking liquid and use now, or freeze for use later.

See "Awesome Black Beans" for a really great variation. 

Elderberry Immune Boost Syrup

We use this for chasing away colds and other nasty bugs by taking a couple of tablespoons twice or three times a day.

What you need:

1/2 cup organic dried elderberries
1 cinnamon stick
5 whole cloves
1 t dried ginger
4 1/4 cups water

2T raw honey

The method:

• Add the elderberries and spices to the water in a saucepan.
• Bring to a boil and then cover and simmer for 1 hour.
• Strain juice into a bowl through a sieve.
• Mash the berries in the sieve.
• Add honey when the juice has cooled.
• Mix well.
• Store in the fridge.

It will last a long time, but probably keep it to about a month. :)

Minestrone Soup

Italian food is just so amazing.  I think because they cook from "garden to kitchen" so much of the time, it just tastes fantastic.  This is one of those recipes where you can throw the seasonal garden into the pot and have a wonderful meal!

4 quarts chicken broth
A 2 inch square piece of parmesan rind
1 onion, chopped and carmelized
1 Tablespoon of chopped garlic, sauteed til fragrant
4 carrots, chopped and sauteed till just soft
1/4 cup sundried tomatoes, chopped

Bring all of the above to a boil, reduce heat and simmer for 30 minutes, or so.

Then add each of these groups and simmer for about 10 minutes after each addition:

3-4 cups of cooked kidney beans
Green beans

Zucchini, sliced
Green onions
Garlic scapes

Spinach
Fresh basil

Parmesan or Romano for sprinkling over.

I serve with focaccia or sourdough bread and a green salad.

Citrus Vinaigrette

Citrus Vinaigrette for a variety of salads with oranges in them. :-)

1/2 c. extra virgin olive oil
1 T c. raw apple cider vinegar
1/8 c. orange juice
1/2 tsp. honey
1/4 tsp. minced garlic
1/4 tsp. Dijon mustard

Mix all ingredients well in a small blender or shaker jar.

I go light on the vinegar because I have a hard time with it choking me (no joke), so if you like it more vinegary, just add more!

Grandma's Ginger Snaps

This recipe originated with Char, and Grandma made these often and passed the recipe to us.

3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg

2 1/4 cup sifted flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon each ginger & cinnamon
1/2 teaspoon cloves, if desired

Cream together the the butter, sugar and molasses.  Beat in the egg until fluffy.

Sift together the dry ingredients and stir into wet mixture.

Form into small balls and dip into granulated sugar.

Place 2" apart, sugar side up, on a greased cookie sheet.

Bake at 375* for about 10 minutes.

Cool slightly.  Remove from pan and cool on a rack.

Makes about 5 dozen.

Note: This recipe doubles well.

Shortcake

Strawberry season is coming!

Ingredients:

2 cups flour
1/4 cup sugar

1 Tablespoon Baking Powder

1/4 teaspoon salt

1/3 cup butter

2/3-3/4 cup 1/2 & 1/2

Method:

Combine dry ingredients.

Cut in the butter until it looks like small peas.

Add 1/2 and 1/2, stirring with a fork until the dough forms a ball.

Knead it slightly to get it to all stick together.

Form a log on a floured surface and cut into 3-4-inch rounds.
Place them on a parchment paper-lined pan.

Bake at 400* for 25 minutes or so, or until lightly browned.

Serve with whipped cream and berries!

Gluten-Free Shortcake

For those of us with gluten problems, I made this for a birthday dinner this month.  It worked beautifully and was a real treat.

Ingredients:

1 cup Gluten-Free Flour Blend
1-2 Tablespoons sugar/coconut sugar (your choice of dry sweetener)

1 Tablespoon Baking Powder

1/8 teaspoon salt

3 1/2 tablespoons cold butter

1/3 cup + 1 Tablespoon coconut milk

Method:

Combine dry ingredients.

Cut in the butter until it looks like small peas.

Add coconut milk, stirring with a fork until the dough forms a ball.

Knead it slightly to get it to all stick together.

Form a log on a floured surface and cut into 3-4-inch rounds.
Place them on a parchment paper-lined pan.

Bake at 400* for 25 minutes or so, or until lightly browned.

I split them and used whipped coconut cream and strawberries for filling.  I get my coconut cream at Trader Joe's.  I just put the can in the fridge, then spoon out about a quarter cup per serving and whisk it in a small bowl until fluffy.  Voila!  Whipped cream.  :-)