bread made with local honey, a mix of spelt, barley, amaranth and graham flours
cream cheese made from local RAW milk
all topped with a drizzle of honey
Yummy!!

Fermented pickles are fresh raw cucumbers which are not canned with heat... so they are healthy/have not lost their nutritional value. the beets are baked in the oven for maximum nutritional retention.
Pickled cucumbers= garden cukes, dill, garlic,whey, sea salt and cayenne pepper add water and let sit on counter for 3 days before moving into cold storage.
Beets=beets, whey, water and sea salt let sit for 3 days before moving to cold storage

mujadarrah

*I ended up using 1/4t. of the cayenne pepper last minute and it was the perfect heat for our family including our nearly 16 month old. Also I used my own chicken stock made from local free-range antibiotic/growth hormone free chicken.

onions, garlic, and spices cooked till translucent

then I added the partially frozen broth, rice & lentils, covered and set to simmer for "40 minuets" it was a bit longer as I added a bit more broth than called for

onions starting to caramelize

Caramelized onions added and it's finished. It was very good and we had ours with a side of collards.

Blueberry Banana Bread

makes one loaf

Ingredients:

1 1/2 c. whole wheat flour
1/2 c. rolled oats
1 tsp. baking soda
1/2 tsp. salt

1/2 c. oil(or 1/4 cup apple sauce and 1/4 cup oil)
2/3 c. sugar
2 eggs
1 c. (~3 medium) well-mashed banana, preferably very overripe

1/2 c. chopped walnuts or pecans
3/4 c. fresh or frozen blueberries (if using frozen, leave them in the freezer just until you're ready to mix them in, otherwise you may end up with purple batter)

Instructions:

Preheat oven to 350 F. Prepare loaf pan with cooking spray and a dusting of flour.

In a medium bowl, combine flour, oats, baking soda and salt. In a larger bowl, mix oil, sugar and banana. Add prepared egg replacer, mix well. Stir in flour mixture in two or three batches, stir just until combined. Mix in nuts, then *very* gently fold in the berries. Pour into prepared loaf pan, bake 40-50 minutes, until toothpick inserted into the middle comes out mostly clean (you may see some damp smudges from banana chunks). Cool in the pan for ten minutes, then turn out onto a wire rack to cool completely.

Where the cooking happens

salmon croquettes

Ingredients:
1 can pink salmon(ours was sent to us via my cousin who caught and canned the salmon herself in alaska)
2 Whole eggs
1 small finely chopped onion
3/4 cup bread crumbs
1/2 teaspoon ground black pepper
½ teaspoon cayenne pepper

De-bone and mash salmon with fingers add rest of ingredients and mix well. Form into balls or patties of desired size. Coat skillet with oil and preheat over medium heat, add balls or patties cook until medium brown rotate or flip till all sides are evenly cooked enjoy.

These go very well with sweet tea and wax beans

Mushroom strudel

1 1/3 oz butter (2-3 Tbsp)
2 cloves garlic crushed
1# button mushrooms (or of our choice if using shitake use 1.5# since you remove the stem)
3 tsp seeded mustard (we omitted since my DH hates mustard)
2/3c. sour cream(light works well)
1/2c/ fine grated gruyere or cheddar cheese
1 small red pepper finely chopped
filo dough

preheat oven to 410(ish my oven doesn't have this exact temp marked so I guesstimated)heat butter in large skillet add mushrooms and garlic sauté till mushrooms are tender and liquid is evaporated remove from heat and let cool while preparing your "crust"

brush oven tray with melted butter or oil lay 1 sheet of filo dough brush with butter add another sheet on top of that (6 sheets)

go back to the filling add your peppers sour cream , cheese, mustard and mix completely. Scoop filling onto pastry leaving an inch or more edge around the filling of unused dough. Over with sheet of pastry paint with butter(or oil spray) and continue as you did for the bottom 3-6 more sheets making sure to firmly seal around the 1 inch of border when done roll up edges and bake for 30 min or until golden