Time for Homemade Sauerkraut

I love sauerkraut.  I love it on hot dogs.  I love to cook pork chops in it.  I can get other people to eat it if I make reuben sandwiches and pile on lots of kraut.  But I don’t like the crap from the store.  Sometimes I wonder if that…

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Brewing Kombucha At Home

Bottling Homemade Kombucha

I’ve been drinking Kombucha with my lunch lately.  I buy it at the local cafe for $3.95 a 12oz bottle.  Just today I realized I was breaking my own rules!  This crap is expensive and mine would most likely taste better, be better for me, and fun to make!  SO,…

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Pico De Gallo

Pico de Gallo

Pronounced peek-o-da-guy-o, the name in Spanish means Rooster’s Beak once you’ve had some, you will how why. This is better if it has a chance to sit overnight, but can be eaten immediately. Serve with nacho chips, add to fajitas, or just use in all Mexican cooking!  

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Charoset is one of the symbolic foods that Jews eat during their Passover seder every year. It represents the mortar that the Israelites used to make bricks while they were slaves in Egypt.  Here’s an easy recipe to make charoset. We actually made quite a bit of “clay” as the…

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Pickled Eggs and Beets

18 hard boiled eggs, peeled 5 raw beets, peeled and sliced 1 onion, peeled and sliced 2 cup vinegar 2 cup sugar 1 tablespoon whole cloves 1 teaspoon salt Mix and heat until boiling, vinegar, sugar, whole cloves and salt. Add sliced beets and reboil. Simmer for about 30 minutes to…

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This is essentially a mint and parsley salad that’s very popular in Lebanon and in the Middle East. Good tabbouleh is the result of careful prep. Use a very sharp knife to chop the herbs. Cut and clean the veggies, removing all of the gooey innards and seeds. You chefs…

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