Carob beans, also known as locust beans, have been used for thousands of years, for everything from celebrating religious holidays to fodder for animals. Carob powder can be used like coco powder in recipes but it is not chocolate and if a chocolate taste is anticipated, one is likely to be disappointed. Yesterday I made carob brownies and ate them with Greek God yogurt. It was just a standard brownie recipe so I won’t bother writing it down. Carob is slightly sweet so I used a bit less sugar. I ground up almonds and substituted almond extract for vanilla. They were incredibly good.
Tags: almonds, brownies, carob
Tags: corn, harvest, scalloped, tomatoes
I took a big bite out of the vegetable monster yesterday. There are some people both young and old who think anything that goes to waste from a garden is a dirty shame. A little of that has rubbed off on to me. In reality, anything that isn’t harvested goes back into the soil. But I still try to use or give away as much as possible. And I hardly ever turn down vegetables offered to me. In the past two days I have frozen and given away tomatoes, froze corn, stuffed myself with corn, and enjoyed fried green tomatoes. I also made scalloped tomatoes.
Tags: chard, garden, greens, herbs, mint, onion, peas, soup, string bans
I should have picked my peas two days ago. A few of them were beyond prime. However, I found a recipe that included a pinch of sugar to compensate and the peas were fresh from my garden. The mint was from my herb pots. I used a vidalia onion, vegetable broth, water, and butter. The proportions aren’t written in stone. I simmered the ingredients for thirty minutes, then added some milk and cream, and seasoned the soup with black pepper. It was quite good. So far this year I’ve had beet greens, swiss chard, cress, string beans, and peas from my garden, and I’ve made liberal use of herbs and flowers for garnish.
Tags: Colombian, olive oil, plantains, salt, snack
Tags: cheese, India, milk, paneer, vinegar
The origin of this soft cheese is northern India. It is made by boiling milk (be careful not to burn it) and adding a curdling agent just as it starts to boil. I used balsamic vinegar because I didn’t have the recommended fresh limes. I didn’t save the whey because like the cheese itself, it took on a brown color from the vinegar. Dump the contents of the kettle in a colander lined with a towel or muslin, rinse with cold water, and drain. You can make it drier by pressing under a heavy kettle.
The cheese is very bland and somewhat rubbery but pictures of the dishes made with it look flavorful and delicious and I know it’s good for you.
Tags: eggs, organic, pickling, spice, vinegar
I had these nice, brown, free range eggs but alas I had too many. So I decided to use up two dozen in one swoop…or sweep. I boiled the eggs, peeled, and rinsed them in cold water. Then I boiled up two cups vinegar, a cup of water, 4 tablespoons sugar, 2 tablespoons sea salt, and pickling spice. I packed the eggs in two quart jars and poured the vinegar solution over them. I intend to let them sit for two weeks at least before using them in salads. The teddy bear cookie jar belonged to my grandma. Oh, by the way, I used red wine vinegar and apple cider vinegar.