We are very happy to present to you this recipe created by Mary Krystinak of Mary's Wholesome Living!
This recipe was quite timely in regards to the new food trend of 2015, which is using more fermented foods like pickled cauliflower along with smoked cabbage.
Mary's goal is to bring back the lost techniques of canning, pickling, fermenting, kombucha, and bread making using only the most natural ingredients. She offers classes regularly at many locations. Be sure to check out her website and enjoy the recipe!
2 large heads of cauliflower, cut into bite sized pieces
2 Tablespoons Curry's Curry Powder
2 Tablespoons chili powder
2 Teaspoons ground cayenne pepper (or I used hot paprika)
2 Teaspoons ground turmeric
3-6 cloves garlic, smashed
4 Tablespoons sea salt
1/2 cup whey, 1/2 brine from previous batch, or an additional tbsp of salt
Measure all your spices and salt then mix well to combine. Peel and smash garlic. Add to spice mixture.
Toss cauliflower, and spice mix to coat. Place in a large clean crock or large glass jar, gently pressing the cauliflower. Pour whey or reserved brine over cauliflower, fill will unchlorinated water. Mix well to distribute spices.
Covering - if using a crock, place saran wrap directly on top of mixture to seal out air. I place another smaller crock on top of this to weight down cauliflower and keep it below the brine. It is important that the cauliflower stay submerged the entire time in order to prevent mold. Cover the crock with a cloth to keep out dust and insects, but allow for air.
If using a large jar, you can use glass weights if available or saran wrap as above with smaller water filled jar to keep veggies submerged. Once again cover to allow air flow, but keep dust and insects out. I have fermentation caps, Kraut Kaps, that allow for air flow, but keep things clean.
Place on couter and keep at room temperature 3-5 days. Check for tanginess. Leave a few days longer if you wish. Should be nice and crisp. Place in sealed glass jars and store in refrigerator.
Crispy, battered, fried green tomato with a spicy dip --- mmm! I know it’s an all-time favorite for everyone. We make a lot of these deep-fried snack, especially when we have a good harvest of fresh green tomatoes from our home garden.
Last year, we had a very good tomato production in our small garden; we shared them with all our neighbors and friends and still had a plenty for ourselves! While some of the tomatoes were ripened on storage, I planned to use the rest of the green tomatoes in some other way. But how? I couldn't think of anything at that time.
Then came the summer gift market at the Merchandise Mart in Chicago, where I participated as a vendor representing Curry’s. My neighbor vendor was from a family farm bringing all sorts of goodies made from their own farm produce. I bought quite a few items from them and one of them was Green Chili Jam. I was actually drooling over the taste of the jam.
The jam did not last for very long since we used it in almost everything, from our sandwiches to the roasted chicken. I started to worry about what I was going to do without this staple jam if I didn't find anything close as to its taste? I even tossed around the idea of making it myself and started to look for recipes online. I found a few very good recipes that I modified slightly with my own ingredients and spices.
Most of the recipes used green pepper along with green chilies. I couldn't think of any reason why I couldn't use green tomato instead of green pepper, so there we have it! I substituted green tomato for green pepper and much to my great expectations, it was a success! The green tomato also added sufficient body to the jam, just like the green pepper. Additionally, I chose very hot Thai green chilies for my jam so that the tanginess of the green tomato would adjust it to a desirably milder taste. Finally, I used green apple for its high pectin content to help in the gel formation but you can always use ready-to-use, commercial-grade pectin to make your cooking process faster.
My first recipe was a quite successful one but I still kept trying to modify it further so that it became easier to make and tasty at the same time, and so I’ve shared the ultimate recipe with you all. Hope you’ll like it too!
4 Thai green chilies, thinly sliced (remove the seeds, if you prefer)
4 cloves garlic, chopped
½ tsp ginger powder
½ cup apple cider vinegar
3 cups green tomatoes, chopped
1 green apple, chopped
3 cups sugar
1½ tsp Curry's Garam Masala
1. In a stainless steel saucepan, cook the green chilies, garlic, and ginger powder in cider vinegar for 2-3 minutes, until the vinegar is infused with chili and garlic.
2. Cool it and transfer to a food processor.
3. Add the tomato and apple to the vinegar mixture.
4. Pulse the mixture for couple of minutes. Note that you don’t want the mixture to be pureed completely.
5. Transfer the mixture to the saucepan.
6. Add the sugar and Garam Masala and cook the mixture while stirring, until it reaches boiling temperature.
7. Bring the heat to simmer and cook with continuous stirring until the mixture thickens, about 35-40 minutes.
8. Remove the jam from the heat and cool completely before you fill up a clean, heat-sterilized glass bottle with the jam.
Ghee is the traditional cooking fat used by people from India. It’s the most delicious, as well as healthy, fat that is used as medicine in Ayurveda to cure many ailments. Ghee has recently been popularized all over the world and is available in every ethnic grocery store, but many people make it at home. That sounds like too much work, you say? The task of ghee-making is not as difficult as you may think, however.
If you are making ghee from grass-fed cow milk, then the ghee will be rich in vitamin A, D, E, and K as well as the beneficial fatty acid conjugated linoleic acid.
Apart from this nutritional value, those who cannot digest lactose and casein (the milk protein) can also use ghee because these compounds are removed from milk while you make ghee.
Moreover, the high smoking point of ghee makes it a stable cooking medium and you can use it to stir fry, sauté, or deep fry your foods.
Quick & simple plum jam with decadent dark chocolate!
1 cup chopped plums (skinned, if you prefer)
1/2 cup sugar (may vary depending on the ripeness and sweetness of your plums)
2 tbsp lemon juice
¼ cup grated, good quality dark chocolate (75% or above)
1 teaspoon Chai Spice (optional)
Place plums, sugar, and lemon juice in a stainless steel saucepan over medium high heat. Keep stirring to keep the plum mixture from sticking to the bottom. Once the mixture reaches a boil, turn the heat down, and simmer until the mixture reaches the desired jam consistency. At this time, test the jell setting point by following any of the methods given here.
Add grated chocolate and stir until it melts and incorporates well. Add the Chai Spice and mix well.
Note: The warm spices like cinnamon, cardamom and nutmeg in the Chai Spice complements the sweetness of the dark chocolate in the jam.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.