1/2 tsp. grated garlic
2 C. nonfat plain yogurt
1 C. nonfat cottage cheese
1/2 C. minced chives
4 scallions, white part and 1 inch of greens, chopped
1 tsp. Dijon mustard
2 T. fresh lemon juice
1 T. honey
1 tsp. low sodium soy sauce
Combine garlic, yogurt and cottage cheese in food processor and process until creamy. Stir in remaining ingredients.
1 14.5oz. can green chilies, chopped
1/4 C. Fresh Cilantro, chopped
1/4 C. Water
1/4 C. Lime Juice
2 Cloves Garlic, crushed
1 tsp. Honey
Pepper, to taste
Blend all ingredients in a food processor or blender until smooth.
3 T. Paprika
2 tsp. Cumin
1 tsp. Ground Ginger
1 tsp. ground Tumeric
1 tsp. ground Coriander
1/2 tsp. ground Cardamom
1/2 tsp. ground Red Pepper
Combine all ingredients. Yield: 1/3 C.
8 plum tomatoes (about 1-1/2 lb.)
1 T. Olive Oil
1 tsp. sugar
1 T. balsamic vinegar OR: red-wine vinegar
Heat oven to 225 Slice each tomato lengthwise into 4 equal slices, discarding seeds. Toss with the olive oil. Spread in a single layer on rimmed sheet pan. Sprinkle with sugar and vinegar. Bake in 225 oven 2-1/2 hours, until dried but still pulpy, turning slices over after first hour. Store in airtight container in refrigerator for 1 week or freeze for longer storage.
Yield: 32 Tomato Pieces
Calories: 10
Fat: .5g
Fiber: .4g
6 (6-inch) pitas
Butter-flavored cooking spray
1/4 tsp. garlic powder
Preheat oven to 425 degrees. Coat one side of each pita with cooking spray; sprinkle with garlic powder. Cut each pita into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 425 degrees for 6 minutes or until golden. (Another recipe says bake at 350 for 20 minutes)
1 medium zucchini
1 bell pepper
1/2 C. grated carrots
1 small red onion
1/4 C. red wine or balsamic vinegar
1 T. olive oil
Salt and pepper to taste
Think you don’t have time to slice vegetables for your sandwich? Prepare these marinated vegetables ahead of time, and keep them in the fridge to bulk up sandwiches for up to three days. Slice all vegetables thinly. Toss with oil, vinegar, salt and pepper. Add to sandwiches for extra veggies and crunch.
Yield: 4 servings
Calories: 52
Fat: 4g
Fiber: 1g
1 T. kosher salt
1/2 tsp. saffron threads, crushed
2 C. thinly sliced lemon (about 3 lemons)
1/4 C. fresh lemon juice
1 T. olive oil
Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-C. glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days. After 3 days, press the lemon slices down with a spoon. Pour the juice and oil over lemon slices. Place a ramekin, custard C., or clean decorative stone on top of lemon slices (to weigh them down). Cover and let stand at room temperature 5 days. Remove weight, and cover with lid of container. Note: Preserved lemons can be stored at room temperature for up to a month or refrigerated for up to 6 months.
Yield: 1 C.
Serving size: 1 T.
Calories: 11
1 green onion (ends trimmed), cut into 2-inch pieces
1 fresh jalapeo chili, stemmed, seeded, and coarsely chopped
2 T. coarsely chopped fresh cilantro
1/4 C. thawed frozen peas
3 T. coarsely chopped cooked artichoke bottom
1 soft-ripe avocado (3/4 lb.), pitted, peeled, and coarsely chopped
2 T. lime juice
Salt
8 C. (about 4 1/2 oz.) low-fat baked tortilla chips
In a food processor, whirl onion, chili, cilantro, peas, artichoke, avocado, and lime juice until a chunky paste. Scrape mixture into a bowl and add salt to taste. Serve with chips for dunking.
Yield: 6 servings
Calories: 161
Fat: 7.3g
Fiber: 2.7g
4 Roma tomatoes (12 oz. total)
2 T. extra-virgin olive oil
1/2tsp. granulated sugar
About 1/4 tsp. salt
2 T. balsamic vinegar
2 T. red wine vinegar
1 tsp. firmly packed brown sugar
4 fresh basil leaves (each 2 in. long), rinsed, or 1/2 tsp. dried basil
Pepper
Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan. Brush cut sides with a total of 2 tsp. oil. Sprinkle evenly with granulated sugar and 1/4 tsp. salt. Bake in a 400° regular or convection oven until tomatoes are browned, 35 to 45 minutes. Let cool. In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 tsp. olive oil, brown sugar, and basil until smooth. Add salt and pepper to taste.
Yield: 1 C.
Serving Size: 1 T.
Calories: 22
Fat: 1.8g
Fiber: .3g
1 C. tahini
3/4 C. lemon juice
2 T. water
2 cloves garlic, crushed
1/2 tsp. salt
1/2 tsp. parsley, finely chopped
dash of cumin
In a food processor, combine tahini, garlic, lemon juice, salt, and cumin together. Mix well and add water as you are combining the ingredients. Remove from processor and scoop into a small bowl.
Tarator sauce is perfect for meats, falafel, and even better on pita sandwiches like shawarma. It is a universal sauce and can be used on veggies, seafood, beef, chicken, and lamb.
28 oz. Low sodium canned tomatoes
16 oz. Low sodium tomato sauce
5 1/2 oz. Low sodium tomato paste
1/2 C. chopped green bell peppers
1/2 C. chopped onions
1/2 C. diced zucchini
1 C. chopped mushrooms
1/2 C. chopped carrots
1 tsp. dried basil
1 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
3 cloves minced garlic
In a large saucepan, saut bell pepper, onion, zucchini, mushrooms, carrots, garlic and herbs in some vegetable stock or water till onion is translucent. Add the tomato products, breaking up the whole tomatoes. Simmer for 30 minutes.
Yield: 4 Servings
Serving Size: ~1 C. sauce
Calories: 80
Fat: .6g
Fiber: 2.9g
Notes: Easy to make, and tasty and chunky with lots of veggies, enough that I count it as a vegetable serving. Great to add moisture and flavor to just about anything you can imagine, tons of uses.
For quick snacks I keep small baked meatballs in the freezer. Stick 3 oz. worth in a bowl, top with sauce and nuke until its all thawed and heated through, stirring a couple times while cooking. Yummy by itself or over pasta, barly or rice. Or if I am feeling really sinful, I’ll put that mixture on a french roll, top with a little reduced fat swiss and have myself meatball grinder.
1/3 C. tahini
1 T. white miso
1 tsp. lemon juice
Place all ingredients in a small bowl and mix with a fork until creamy. If a thinner consistency is desired, gradually stir in small amounts of warm water. Optional additions: ginger, garlic, parsley, scallions, rice vinegar, sesame seeds, soy sauce.
Drizzle over steamed or roasted vegetables
Use as a dip for raw veggies
Add to tofu while sautéing
Spread on tofu and bake or broil
Toss with soba, somen, or udon noodles
Thin with water and use as a salad dressing or marinade.
1/2 C. 1% Cottage Cheese
2/3 C. Cooked Ham, Finely Chopped
3 T. Low Fat Swiss Cheese, shredded
11/2 T. Fresh Parsley, minced
1/4 tsp. Horseradish
1/4 tsp. Dijon Mustard
1/8 tsp. Poppy Seeds
Process cottage cheese until very smooth. Stir in remaining ingredients, cover, and chill thoroughly before using.
Yield: 16 T.
Serving Size: 2 T.
Calories: 45
Fat: 1.2g
Fiber: 0g
Notes: Good on toast, bagels, english muffins, warmed pitas, in a sandwich, you name it. Tasty way to add a little protein to your meal (2 T. has about 7g of protein).
In a 1- to 2-quart pan, mix 1 C. sugar and 2 T. cornstarch. Stir in 2 C. water. Bring to a boil over high heat, stirring, about 4 minutes. Remove from heat. Add 1/4 C. (1/8 lb.) butter or margarine, 2 T. grated lemon peel, and 1/4 C. lemon juice. Stir until butter melts. Serve warm.
Yield: 3 C.
Serving Size: 1 T.
Calories: 27
Fat: 1g
Fiber: 0g
1/4 cup ketchup
2 T. mustard
1 T. molasses
1/4 cup brown sugar
2 T. rice wine vinegar
2 T. brewed coffee
1 tsp. finely chopped fresh gingerroot
2 T. light soy sauce
1 garlic clove, finely chopped
Combine ingredients and simmer in small saucepan, about 20 minutes.
1 C. part-skim ricotta cheese
1/4 C. unhomogenized smooth peanut butter
2 T. skim milk
21/4 tsp. vanilla extract
1/2 tsp. ground cinnamon
2 T. sugar
Combine all the ingredients in a food processor and blend until satin smooth. If stored, tightly covered, in the refrigerator, it will keep for about 1 week.
Makes 1 1/4 C.
Serving Size: 2 T.
Calories: 79
Fat: 4g
5 hard boiled eggs
1 C. Egg Beaters
3 T. fat-free Miracle Whip
1/4 tsp. horseradish
1/2 tsp. Grey Poupon mustard
1/2 tsp. vinegar
1/2 tsp. salt-optional
Black pepper and paprika-optional
If you perfer a sweeter taste, use less mustard and add 1 to 2 T. sweet relish. Cut boiled eggs in half and discard yolks. Set aside. Spray a skillet with non-fat cooking spray. Add Eggs Beater and cook and stir over medium heat until done. Cool. Combine cooled Egg Beaters and all remaining ingredients except paprika in a food processor until smooth. Fill mixture into egg halves and sprinkle with paprika.
Yield: 10 halves
Calories: 25
Fat: 0g
Fiber: 0g
6 husked and finely chopped tomatillos
2 to 3 rinsed, drained, seeded and finely chopped canned chipotle peppers in adobo sauce
1/4 cup finely chopped red onion
1/4 tsp. finely shredded lime peel
1 T. lime juice
1 T. snipped fresh cilantro
2 cloves garlic, minced
1 T. honey
1/4 tsp. salt
To make salsa:
Combine all salsa ingredients; cover and let stand at room temperature for 30 minutes for flavors to blend. Refrigerate any leftover salsa for up to 3 days.
2 tsp. corn oil margarine or butter
1 T. all-purpose flour
12 oz. canned evaporated skim milk, heated to simmering
1/4 tsp. salt
Melt the margarine or butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 2 full minutes, being careful not to brown the flour. Remove from the heat and add the simmering milk, stirring constantly with a wire whisk. Add the salt and return the sauce to low heat. Cook slowly, stirring occasionally, for about 20 to 30 minutes, or until thickened.
Yield: 1 1/4 C.
Serving Size: 1/4 C.
Calories: 72
Fat: 2 g
1/2 C. sherry
1 1/4 lb. rhubarb trimmed and cut in 1†pieces
3/4 C. sugar
Juice and zest of 1 large lemon
1/4 C. water
1 tsp. Dijon mustard
Cook ingredients in a non-reactive saucepan for 10 minutes or until jam like. Stir to prevent burning. Serve under or drizzled over the top of grilled salmon.
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1 12 oz. bag cranberries
1 C. water
1 C. sugar
1 orange, cut into small sections, pith and seeds (duh!) removed
Zest from 1 orange
Some fresh ginger, grated (make it TINY!)
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In a large (the taller the sides, the better, because you’re exploding cranberries) saucepan, heat water, sugar, and cranberries until boiling. Reduce the heat to a gentle boil and add grated ginger, orange zest, and orange pieces. Cook until all the cranberries explode and sauce has reached desired consistency, 10-30 minutes, with the sauce thickening as it cooks longer.
8 cloves garlic – peeledÂ
1 tsp. Olive Oil – EVOO
1 C. Mayonnaise – Light is fine
1 dash kosher salt – to taste
3/4 C. Avocado (Haas) – rough chopped (1 small avocado)
2 dashes Black pepper – to taste
2 medium key limes – or 1 regular lime
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Preheat oven to 350 (or do this while baking something else). Place 4 cloves of garlic in an ovenproof dish or ramekin. Place a small amount of EVOO in the dish and stir to coat the garlic. Roast the garlic in the oven until its light brown, soft, and caramelized. About 20 – 25 minutes. Remove and allow to cook in the dish. Meantime chop up the other 4 cloves, peel and chop the avocado, and place these in your blender or food processor. Add the mayonnaise and mix briefly. Use a zester or small sharp knife to remove about a T. of zest (just the colored part of the rind) from the limes. Then squeeze the lime juice into a separate bowl. Add the lime zest to the mayo-garlic mixture and mix briefly. Now add the avocado and about 2 tsp. of lime juice and blend until smooth. While blending drizzle in the rest of the olive oil and add a bit of salt & pepper. Taste the aioli then adjust the thickness and flavor with lime juice, salt, and pepper as needed. Serve on fish, chicken, or vegetables
2 large onions, peeled and thinly sliced
1 tsp olive oil
2 C. spring water
2 tsp wheat free tamari sauce
Thickener (1 tsp arrowroot)
Peel and slice the onions. Warm the oil in a pan with a little water and add the onions. Simmer for 15 minutes on a low temperature. Add the spring water. Combine the tamari and arrowroot with enough cold water to dissolve. Add this mixture to onion and water, mix and stir over a medium heat until thick and clear. Blend for a smooth gravy. Alternatively you can use a miso soup pack. Simply add boiling water to the powder and use as gravy over the millet mash.
Yield:
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2 very soft Avocados (contains 14 minerals to regulate body functions high in Lecithin which feeds brain and reduces fat in the body; excellent source of protein; prevent anaemia).
2 stalks finely chopped fresh raw spring onions (removes heavy metals)
¼ tsp of coriander powder (twice as much vitamin C. as oranges)
¼ seaweed seasoning
½ tsp olive oil
3-4 T. water (preferably still mineral water)
Place the water (approximately 3 tbsps) at the bottom of a blender. Then add raw avocados, spring onion, coriander, salt, olive oil and algae powder into the blender. Using the blender, mix until all smooth and creamy. The consistency should be a fluffy soft cream. Use this cream as a delicious topping for salmon. The avocado cream sauce may also be used as a dressing for salad.
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3oz. Black Mustard Seeds
1 oz. White Mustard Seeds
2 ½ C. Water
1 C. Coleman’s Mustard
¾ C. + 2 T. Cider Vinegar
1 ½ tsp. Salt
4 T. light Brown Sugar
1 tsp. ground Dill Seeds (mortar and pestle)
1 ½ tsp. Turmeric
1 C. chopped Dill Leaves
Add mustard seeds and water to a glass bowl and allow to sit overnight. The next day add powder, vinegar, salt, sugar, ground dill and turmeric. Use bowl to create double boiler with a saucepan containing water. Cook over very low heat for 4 hours. Check regularly that water has not evaporated, and do not allow the mustard mixture to come to a boil, as the seeds will become bitter. Once cooked, allow to cool completely and then stir in chopped dill leaves. Store in covered container for up to 4 weeks.
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3 C. citrus peel, cut into strips from 4 to 5 oranges, 6 lemons & 2 large grapefruits
12 C. cold water
2 1/2 C. sugar
1/2 C. honey
1 3/4 C. boiling water
Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 C. cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 C. fresh water. In a large saucepan, combine 1 1/2 C. sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking. Transfer peel to colander. Drain well, about 10 minutes. In large bowl, toss drained peel with remaining 1 C. sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.
3 tsp. garlic powder
3 tsp. salt
2 tsp. Sugar
1 tsp. onion powder
1/2 tsp. black pepper
1/4 tsp. cayenne
½ tsp. Paprika
¼ tsp. Turmeric
Combine all ingredients in a jar with a lid. Tightly close the lid and shake very well to combine all ingredients.
3 tablespoons Powdered mustard
2 tablespoons Hot water
1/2 cup Soy sauce or tamari sauce
2 tablespoons Sesame seeds, toasted
1 Garlic clove
In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.
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2 C. sliced radishes (8 oz.)
1 small onion, cut into thin wedges and separated
1/2 C. seasoned rice vinegar
1/2 C. sugar
1 1/2 tsp. salt
Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 C.
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Bento
1 stick Unsalted butter, softened
2 oz Prosciutto
About 6 good size basil leaves, torn
1/2 tsp.. lemon juice
Mince proscuitto and sauté in a small skillet until starting to brown. Put butter in the bowl of a processor and whiz until smooth. Add the prosciutto, basil and lemon and whiz until just incorporated and basil is in smallish pieces.
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4 whole Dried Red Chiles
¼ C. dehydrated minced Garlic
½ C. dehydrated minced Onion
¼ C. dried Oregano Leaves
¼ C. dried Parsley Leaves
¼ C. Salt
2 tsp. dried Rosemary
In a blender moving at low speed, drop in red chile peppers, garlic, onion, oregano, basil, parsley, salt and rosemary one by one. Put the lid on the blender, turn the speed to high and blend to get a finely powdered mixture.
2 cups soy sauce
1/3 cup ground roasted sesame seeds
1 cup whipping cream
1 pinch garlic powder
1 teaspoon dry mustard dissolved in 1 teaspoon water
Combine ingredients in blender or food processor and mix together for 15 seconds. Pour mixture and one cup whipping cream into saucepan, stirring over low heat. Sauce may be stored in refrigerator for up to 3 days. When re-heating, add 6 tablespoons whipping cream and stir completely before serving.
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2 parts Sour Cream
1 Part Mayonnaise
Juice of 1 lime
1 tsp chili sauce (I used chipotle chili sauce)
1 tsp chili powder (I used a mix of regular chili powder and chipotle chili powder)
Salt and pepper to taste
Mix all together.
4 pounds lemons, scrubbed and cut into 8 wedges each
8 1/2 cups sugar (3 3/4 pounds)
1/4 cup fresh lemon juice
Ten 1/2-pint canning jars with lids, sterilized in boiling water
On Day 1, in a large nonreactive saucepan, cover half of the lemon wedges with 2 inches of water (about 8 cups) and let stand at room temperature overnight.  One Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.  Also on Day 2, seed the remaining lemon wedges and slice them very thinly crosswise. In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid.  Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight.  On Day 3, add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.  Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.
16 ounces shelled, cooked, and cooled edamame, about 3 cups
1/4 C. diced onion
1/2 C. tightly packed parsley leaves
3 large garlic clove, sliced
1/4 C. freshly squeezed lime juice
1 T. brown miso
1 tsp. kosher salt
1/2 tsp. red chili paste
1/4 tsp. freshly ground black pepper
3 T. olive oil
Place the garlic in the processor. I find that it gets to be a finer mince if it is alone. Add the edamame, onion, parsley, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for for about a minute. Scrape side of bowl. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
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1/2 C. 1% cottage cheese
1 tsp. horseradish
1 1/2 tsp. finely chopped fresh or dried dill
Ground black pepper
24 7-grain snack crackers
6 grape tomatoes, quartered
In a bowl, combine the cottage cheese, horseradish, and dill. Stir to mix. Add more horseradish to taste if desired. Season to taste with pepper. Spread evenly on the crackers. Top each cracker with a piece of tomato. Serve right away.
Yield: 6 servings
Calories: 52
Fat: 1g
Fiber: 1g
5 C. of Sugar
1/8 tsp. Butter
1 1/2 C. of Water
2 Medium oranges
1 Medium Size Blood Orange
1 Large Regular Lemon
1 Large Meyer Lemon
1/8 tsp. Baking Soda
1 Pouch of Liquid Pectin such as Sure Jell
Measure sugar into a bowl, top with 1/8 Tsp. butter, cover, and set aside. Pour water in a large saucepan, cover with a lid and set aside. Using a zester, carefully remove zest from all of the fruit and place in the large saucepan, stir into the water, cover with the lid and set aside. Try not to remove any of the white part, known as the pith, as it will give your marmalade a bitter flavor. Segment and chop all of the fruit, catching their juices in a non reactive bowl. (Be sure to remove all pits.) Cover bowl of fruit and juices and set aside. Add baking soda to water and zest. Bring to a boil, reduce heat to medium low, cover, and simmer for 2o minutes. As the zest simmers for 20 minutes, it is a good time to check the dishwasher cycle to be sure it is still on heated dry, re-read instructions for filling and sealing jars, and it is a good time to wash, dry, and put away all dirty dishes used so far. Place Liquid Pectin Pouch standing up in a glass measuring C. and cut off the top of the pouch using clean scissors. Set the pectin near the simmering zest, so it will be handy, when ready to use. As soon as the zest mixture is done simmering, turn the heat up to high and add the fruit, juice, sugar, and mix well. Bring water in the water bath canner, tea kettle, and small sauce pan back to a heavy rolling boil. Quickly remove small saucepan full of boiling water from the stove and place on a trivet. Place clean lids in the water, cover, and allow to rest, until ready to use. Turn heat under tea kettle down to medium low. Bring jam to a heavy rolling boil that will continue even as mixture is stirred. Reduce heat to medium or medium low so mixture is bubbling gently. Continue to stir as mixture simmers for 8 minutes.*It is very important to stir constantly so mixture will not burn. Turn heat back up to high and bring mixture back up to a rapid boil for 1 minute. Add pectin and bring mixture back up to a boil, stirring constantly for 1 more minute. Remove marmalade from the heat, set on trivet, and quickly skim off any foam with a metal skimmer. Remove 1 hot jar from the dishwasher, place funnel on top of jar, and ladle marmalade into jar, being sure to leave 1/4 th of an inch head space. Remove the funnel, use bubble freer to remove bubbles from jar, slightly wet the clean paper towels with water and use to wipe any jam from the top of the jar. Using lid wand, remove 1 lid from the small saucepan of water, line up and place on top of the jar and screw band on, making sure the band is not too tight. Lift canning rack; latch onto sides of canner, and using jar lifter, place jar of marmalade on the rack. Continue this process till all jars are full and are resting lid side up on the rack. The jars should all be half covered with boiling water at this point. Gently lower rack in to the boiling water. The jars should be covered with 1 – 2 inches of water. If more water is needed, pour boiling water from tea kettle into the water bath canner at this point. Bring water in water bath canner to a boil and process the jars for 10 minutes. Meanwhile, begin to clean up the kitchen and set down a dish towel to place under the hot processed jars of marmalade while they cool. (Setting hot jars on a cool surface may cause them to shatter.) Turn off the heat, remove the lid, and allow the pot to cool for 5 minutes. Lift canning rack, latch onto sides of canner, carefully remove jars one by one with the jar lifter, and place 1 – 2 inches apart of the clean dish towel. Do not tilt jars to remove water from the lid as this may affect the seal. The water will easily evaporate from the heat of the jar. Listen for and count the pings, the sound that the jars make as they seal. Allow jars to sit for 24 hours before removing bands and checking lids to be sure they are sealed. Store homemade marmalade in a cool dark place such as a basement for up to 1 year.
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Bagel Seasoning
Makes 70g (about ½ C.)
1½ tbsp poppy seeds
1½ tbsp sesame seeds
1 tbsp dried minced garlic or garlic powder
1 tbsp dried minced onion
2 tsp sea salt flakes (smoked if you happen to have it)
1 tbsp nutritional yeast flakes
Combine all the ingredients in a bowl, then pour into an airtight screw-top jar. Keeps for a few months.
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
Combine all ingredients thoroughly.
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1 tablespoon butter
1 tablespoon olive oil
3 1/2 cups chopped onion
1/4 teaspoon kosher salt
2 ounces Gruyere cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 bacon slices, cooked and crumbled
Preheat oven to 425 degrees F. Heat butter and olive oil in a large cast-iron skillet over medium heat. Add onions and salt to the pan and sauté© 5 min, stirring frequently. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until the onions are a deep golden brown. Cool slightly. Reserve 2 tablespoons cheese. Combine cheese, caramelized onions, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Taste and adjust seasonings if necessary. Transfer the mixture to a 1 quart glass or ceramic baking dish (I used and 8-inch cast-iron skillet) coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425 degrees for 20 minutes or until golden brown and bubbly. Sprinkle with remaining 1 tablespoon chives.