The spiced persimmon butter from Anni, Feb. 8,2015

SPICED PERSIMMON BUTTER

4 lb very ripe Hachiya persimmons, scooped out of their skins

1 tsp ground cinnamon

2 pods of cardamon (open the pods and crush the seeds)

1 inch of vanilla bean, split open

juice of 1 lemon

and handful of blanched lemon peels (important, MUST be blanched to avoid excessive bitterness)

Add all of it to a slow cooker and cook until done. Stir occasionally as the mixture thickens.

Freeze or preserve in a water bath when done

The Pear-Lemon marmalade was from the Blue Chair Jam cookbook , p. 294

except that I cut the added sugar from 3 pounds 10 to 13 oz only. Seemed enough to me.

BORAX Laundry Soap from Jenny, May 16, 2013

Each batch yields 16 ounces.

* 1 bar of shaved bar soap (Ivory, ZOTE, Fels-Naptha) (3.5oz = 1/2 cup) (grate on a cheese grater)

* 1/2 cup of borax

* 1/2 cup of washing soda

Thoroughly stir together. Use 1 TBS.

For liquid, either boil the soap until it melts (no shaving needed) then add the other ingredients, or add this mixture to hot water and stir until dissolved. I used to do the liquid version, but this was easier and faster and seems to work just as well.

I got it from here:

http://eliminatethemuda.com/2010/05/homemade-dry-laundry-detergent/

and just added a couple notes. I use the soap bars I end up with as gifts or from hotels.

Kidney Bean Dish (an Indian dish called Rajma) from Liz, April 7,2013

First of all you should know about spice blends. You can either make them yourself (time consuming but nice to be able to do) OR there is a line of spice blends put out by MDH, which are very high quality and reasonably priced. You can buy them from two places that I know of: (1) Vic's Chaat on 4th Street, a restaurant that has an Indian grocery store attached, or (2) Milan Indian grocery store on University Ave. at 9th Street. Using MDH spice blends is a major time saver for making Indian food. OK. On to the recipe:

1 large onion coarsely chopped.

2 really large tomatoes chopped, or 1 can Fire Roasted Tomatoes, crushed or chopped style.

1/2 bunch Cilantro, chopped.

2 cans Eden brand Kidney beans

Spice blend: 2 TBS MDH Brand Rajma (recommended) OR

1 TBS ground cumin

2 Tsp ground cardamom

2 Tsp ground coriander

1 Tsp red chili pepper (ground)

Olive oil - to preference (I'll give you what I prefer to use, you can use more or less)

Cooking:

Cook onion in 1/4 cup olive oil for 10 minutes, stirring.

Add spice blend and cook 2 minutes;

Add tomatoes, cook 5 minutes, stirring;

Add cilantro, cook 3 minutes, stirring;

Add beans, bring to low boil, bring temp. down and simmer for 10 minutes.

I really recommend the MDH spice blends, there are many of them for different dishes, like eggplant (Bharta), Chana Masala for chick peas, and blends for different rice pilafs. We learned of this brand from Indian relatives who use them in India.

Purple Tree Collard Basic Stir Fry Recipe Trish, Feb. 2013

1. Chop into thin strips

2. Brown chopped collards in some oil in hot frying pan

3. Add a little water or broth, salt & pepper, reduce heat, cover and steam for about 20 minutes until tender.

Variations: sauté some onions and garlic first, then add collards and cook as above. And/or add a splash of lemon juice or vinegar at the end.

Other ideas:

· Use steamed tree collard leaves instead of cabbage in cabbage roll recipes.

· Use as wraps. Fill with ground lamb sautéed with onions, shredded carrots & ginger. Or, fill with shredded/chopped raw vegetables: cabbage, carrots, red pepper and a paste from blended cashews, sesame seeds, olive oil, water & lemon juice.

Collard Wraps Trish, Feb. 2013

Ingredients

5 large collard leaves

Filling

½ cup chopped red pepper

2 cups shredded cabbage (green and/or purple)

2/3 cup shredded carrots

¼ teaspoon dill weed

1 Tablespoon olive oil

cilantro and salt to taste

Cashew paste (combine in blender):

½ cup cashews

1/8 cup sesame seeds

1/8 cup water

1 Tablespoon olive oil

1 Tablespoon lemon juice

1/8 tsp herbs de Provence

Steam collard leaves until softened, about 5 minutes. Fill leaves with filling and some cashew paste. Roll up like a burrito and cut in half. Arrange on a plate and garnish with nasturtium flowers if available.

Dried Collard Strips Trish, Feb. 2013

Cut Purple Tree Collards into ¾ inch strips and crumple them up a bit.

1. Soak for a few minutes in ½ tamari sauce and ½ water with some toasted sesame seeds. (Toast sesame seeds by slowly cooking over low to medium heat in a heavy skillet.) Dehydrate at 125 degrees until crispy. Or:

2. Toss in olive oil, and add salt and pepper. Roast in 350 oven for 10-15 minutes turning often.

Moist Chocolate Polenta Cake – Carrie - Aug. 15,2006

Ingredients:

16 ounces semisweet chocolate

8 ounces (2 sticks) unsalted butter

11 eggs, separated

3/4 cup granulated sugar

2 tablespoons brandy or liqueur

(recommended: Cognac, Grand Marnier, Amaretto, or Sambuca)

1/2 cup imported polenta or domestic cornmeal (not quick cooking)

Confectioners' sugar

Directions: Preheat the oven to 300 degrees. Butter a 9 by 13-inch

cake pan and line it with parchment or waxed paper. In the top of a

double boiler set over barely simmering water, melt the chocolate and

butter together. Stir well and set aside to cool slightly.

Meanwhile, in a mixer fitted with a whisk attachment (or using a

hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar

until very light yellow and fluffy. In a clean, dry bowl, whip the

egg whites until soft peaks form. Add the remaining 1/4 cup sugar

and continue whipping just until stiff and glossy, about 30 seconds

more. Fold the egg yolks into the hot chocolate mixture until barely

blended. Fold in the whites until barely blended. Sprinkle the

brandy and polenta evenly over the surface of the batter and fold

in. Pour into the prepared pan and bake until the center is firm and

a tester inserted into the center comes out clean (a few crumbs are

okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust

with confectioner's sugar, and serve.

(I melt the chocolate & butter in the microwave, not a double boiler,

and I skipped the brandy or liqueur because I was out!)

Courtesy of Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin,

Clarkson N. Potter Publishers, 1999

Link to this recipe:

http://www.foodnetwork.com/recipes/gale-gand/moist-chocolate-polenta-cake-recipe/index.html

Fried Rice Recipe – Molly - Oct. 2011

Ingredients:

4 cups cooked brown rice (reheat in microwave oven if cold)

3 eggs + 2 Tbsp. water mixture

3 cloves garlic, crushed

1 cup petite frozen peas

1 cup frozen corn

1 cup celery, diced

2 Tbsp. canola oil (or whatever cooling oil you use)

Trader Joe Everyday Seasoning

Heat large skillet or frying pan on medium heat. When skillet is warm, add the oil. (Adding oil AFTER skillet is hot will prevent sticking). Stir in crushed garlic and keep stirring until light brown, then add the egg + water mixture to make scrambled egg. When egg mixture is cooked (translucent), remove it from skillet and set aside.

To the same skillet, add the peas, corn & celery. Stir fry until cooked through, about 3 - 4 min. If skillet is too dry or getting sticky, add a little water. Then add warm brown rice & stir.

(Note: if brown rice is cold, reheat in microwave oven for 3 min until warm. Do this step before adding rice to the skillet. This step is important because I don't want the rice in the skillet too long. Rice will stick!). Return the cooked scrambled egg to the skillet & mix with the rice. Sprinkle with Trader Joe’s Everyday Seasoning. I don't use salt. Enjoy!

Jayma’s Rice Dish – Jayma - Nov. 2011

To those who wanted the recipe for the dish I made, I kind of threw it together.

Here it is to the best of my memory:

Ingredients:

1 medium size butternut squash

1 onion

3 cloves garlic

1 tablespoon fresh ginger

2 hot peppers (one red and one green)

a few kaffir lime leaves (you can buy at Thai stores or probably places this the Pacific East market)

15 leaves of sorrel

1 cup red rice

1 cup black rice

1 Tablespoon sesame seeds

Directions:

I cooked the rice in a separate pot using 3 cups water and vegetable broth.

Sauté onions until translucent. Add minced garlic and ginger. Sauté for 5 minutes. Add minced hot peppers and kaffir leaves. Add and sauté butternut squash (peeled and cubed). Cook until tender. Add sesame seeds and sorrel (shredded). Sauté for a few more minutes. Add to rice.

Bean Pie recipe – Maya - Jun. 2012

Ingredients:

2 cups cooked Navy beans

4 eggs

14 oz. milk (cow, goat, coconut, evaporated, whatever you like)

1 stick of butter

Dash of nutmeg and cinnamon

2 Tbsp. flour

2 Tbsp. vanilla

2 cups sugar (I used 1.5 cups)

Directions:

Make or buy your pie crust. In a blender or food processor, blend 2 cups cooked navy beans, 4 eggs, 14 oz. of milk (cow, goat, coconut, evaporated, whatever kind you like), 1 stick of butter, dash of nutmeg and cinnamon, 2 Tbsp. Flour, 2 Tbsp. Vanilla, 2 cups of sugar (I use 1 ½). Pour blended filling into pie shell and bake at 375 for an hour or so, until pie is well set and top is brown. Chill and enjoy.

SWEET BISCUITS Carrie - Oct. 2012

Many people who are gluten intolerant can't find a good biscuit recipe. This is one that tastes better than normal biscuits. Contributed by: Sherri Rima

Ingredients:

2 cups Gluten Free ALL PURPOSE FLOUR

2 Tbsp. Sugar

4 tsp. BAKING POWDER

1/2 tsp. SEA SALT

1/2 tsp. Cream of Tartar

1 Tb XANTHAN GUM

1/2 cup Shortening

1 Egg

2/3 cup Milk

Directions:

Whisk together the flour, sugar, baking powder, salt, cream of tartar and xanthan gum. Cut in the shortening with a pastry cutter or fork.

Whisk together the egg and milk. Make well in center of dry ingredients. Pour egg mixture into well. Stir together just enough to moisten dry ingredients.

Pat out dough onto floured surface to one half inch thick. Cut biscuits and bake on ungreased cookie sheet at 450°F until lightly browned. Makes 18 biscuits.

A link to an Article about Eating What You Grow in Your Garden

http://www.wisebread.com/waste-not-want-not-stop-throwing-away-your-food