Thursday, November 16, 2017

Apple Butter sauce simplified

I could find only one recipe' without sugar.
But Wikipedia's apple butter page is very extensive.

  • A large box of apples cored and chopped inside a 5 gallon pot. Do not remove the peel! Skins and Peels have pectin in them. If you just cannot eat peel, blend them into the apple sauce. Bushel will fill a 5 gal pot if chipped enough. Then cook down to about 3.5 gallons. Or less if you keep simmering it and stirring it.
  • For apple butter, cook slowly as possible to keep it from burning. Evaporating most of the water. This can take all day.
To start the cooking add Apple-cider or apple-cider Vinegar a tiny over ¼ cup per expected finished quart. Five gallon pot of chopped apples made 14 quarts with one quart of vinegar. It is very tart made from summer apples! (One quart is 16 one quarter cups)

    After cooking add [always to taste!]
    1. Cinnamon
    2. Cloves
    3. Ginger
    4. Allspice !!
    5. Lemon juice and rind zest (optional)
  • Then add a 2 to 4 of boxes of pectin (optional) dissolved (the low sugar, Sure Jell pink box), stir and put in jars to cook under hot water to seal.

If you have enough energy you could blend it in strong machine for more buttery texture. But if chopped small enough it will be good enough.

Never use sugar with apples. If you think you need more sugar, go to a mental hospital before you kill your self.

Sugar is used as a preservative and helps make it more acid that is why the apples were simmered down more than apple sauce. But cider vinegar is a good acidifier. Apples have a natural pH of about 4.6, but it can't hurt to add a little more acid; like about one or two pints for the five gallon pot, that makes 3.5 gallon sauce (14 qts).

The real difference between apple sauce and the butter is that the butter has been evaporated more and ends up being sweater for longer storage.

5 gallon pot on 1/2 inch aluminum
plate on large burner

Wednesday, August 23, 2017

Chopping Onions the Right-way

no idea what kind of kniffe this is
The Usuba knife, or usuba bocho, is the heavier, professional chef’s version of a nakiri knife. It is virtually the same as a nakiri except the edge of the blade is only ground on one side. For right-handed chefs, the grind – the sharpened end of the knife where the blade begins to narrow, should be on the right side, and for a left-handed chef it should be on the left side. This allows the chef to create thinner slices than with a nakiri knife, and with less ease than the nakiri knife offers.

Usuba” literally means "thin blade" indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them.

Nakiri bōchō (translation: knife for cutting grees) 

Nakiri Japanese knife meant for slicing vegetables. It has a light, thin blade that is ideal for cutting delicate produce. This knife’s blade is straight so that long cuts can be made without having to move back and forth. The edge of the blade is not traditionaly "hallow ground" for easy sharpening but it does help to maintain a razor sharp edge. Nakiri knives in the style of Tokyo are rectangular, while Nakiri knives from Osaka have a curved blade.

Both kinds of Nakiri blades

Usuba blade

Granton edge for food release

Monday, August 7, 2017

Low calorie Brownies

    • Yogurt Plain (non fat/non-Greek) about 1 cup (or coconut milk)
    • Cocoa powder ½ cup
    • Rolled oats ½ cup (or coconut flour ½ ? cup)
    • Stevia (or any stevia based sweetener)
    • Lemon juice (to taste)
    • egg 1
    • baking powder??
    • Salt?

    Blend, Bake, eat mass quantities!

Easy deep-dish pizza Pie

Forget the crust! It takes too much effort.
  • Mushrooms saute' with vinegar and Tamari...
  • Onions, Aubergine,
  • Grated Parmesan cheese! And what every other cheese you want: Feta, sharp cheddar, etc etc
  • Sliced Olives (they have these in a can so you don't have to work)
  • Basil and Oregano and possibly coriander
  • Garlic pressed
  • Tomato sauce

Through it all in a pan, heat, melt the cheese. Eat mass quantities!
If you have real oven you can bake it till it is dryer than my stove top oven pan.

Thursday, August 3, 2017

Spearmint cooler

Any kind of fruit blended with fresh spearmint leaves and a little cold water. I used watermelon today. But grapes and peaches are the best. And don't expect peppermint to do the job it needs sugar. Spearmint is a milder flavor. Don't limit your self to only a few leaves, grab a large hand full!

On a very hot day that you need to keep drinking fluids, Cucumbers with a few grapes and spearmint, are even better than just fruit. Because too much fruit can give you too much sugar.   

Peaches are the best.

Monday, July 24, 2017

Creme de Soup

Cook then blend:
  • Cauliflower in place of potatoes (potatoes have way too much carbohydrate)
  • Cashews (for the creaminess) soaked overnight or boiling for 1 hour or cashew milk?
  • Mushrooms roasted or sauteed
  • Herbs: Sage or Rosemary or Thyme
  • Vinegar or lemon-lime juice
  • Garlic (roasted? Or maybe garlic infused olive oil?)
  • Nutritional yeast for that cheesy flavor
  • Caramelized Shallots or Onions.
  • Vegys! (Your choice) Broccoli, Carrots, Kale !!
  • White Beans cooked fiber and protein...

Coconut Creme soup blended
  • Coconut (shredded will need soaking and or cooking)
  • Avocado (don't cook it)
  • Coconut water
  • salt and pepper.....?

Peanut Stew every thing is to taste!

  • coconut oil? (Or cooked shredded coconut?)
  • onion sauteed (or onion soup broth) or any vegy broth?
  • white beans cooked to very soft! (in place of starch!)
  • garlic (pressed)
  • fresh ginger minced
  • Smoked paprika (or any hot pepper)
  • Tomatoes (canned or fresh) ?
  • Tomato paste
  • Peanut butter (natural no sugar or oils added) make it w/home roasted ground Spanish peanut meal.
  • Butternut Squash (optional)
  • Bay leaves
  • Rosemary/ thyme
  • Vinegar
  • Coriander
  • Turmeric