Lacto-Fermented Mayonnaise

 ref: https://lauralivesthegoodlife.com/recipes/lacto-fermented-probiotic-mayonnaise/

Directions for immersion blender. Probably should use pasterized egg to be safe. I added probiotic fluid to hopefully make it stay shelf stable longer. Only allowed to ferment 1-2 hours at room temperature instead of 5-8 hours. Only used 1 Tbs probiotic liquid but maybe could used 2 Tbs?

Directions:

Put the following in immersion blender cup

• 1/4 tsp salt
• 1 tsp vinegar
• 1+ tsp mustartd
• 1 tsp lemon juice
• 1 Tbs probiotic liquid (yogurt whey, fermented sauerkraut juice....)

Lightly beat and put in bottom of immerions blender cup

• 1 egg at room temperature 

Gently pour in on top of ingredients in immersion blender cup. 

• 3/4 cup mild flavor oil (avocado, grapeseed....)

Make sure oil is sitting on top of everything.

Put immersion blender on bottom of cup. Blend on high. As mayonnaise forms, wand can be moved up to incorporate the rest of the oil.

5/24/24 Used homemade sauerkraut juice and fermented about 1 hour at room temperature.

5/25/24 Used yogurt whey. Ran out of avocado oil so used 1/4 cup olive oil. Didn't hurt the flavor too much. Fermented 2 hours at room temperature.

Mayonnaise

Ref: 

• https://downshiftology.com/recipes/how-to-make-homemade-mayonnaise/
• https://melissaknorris.com/homemade-mayonnaise-recipe/
• https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

Directions for immersion blender. Probably should use pasterized egg to be safe. Probably keeps 1 week in fridge. Makes about one cup. Very tasty! Much better than store bought.

Directions:

Lightly beat and put in bottom of immersion blender cup

• 1 egg at ROOM TEMPERATURE (Our house was at 75F when I made this.)

Blend in bowl and put on top of egg in immersion blender cup

• 1/4 tsp salt
• 1 tsp vinegar (I used regular white vinegar)
• 1 tsp mustard (Acts as emulsifier) (I used Koops brown horseradish mustard) 
• 1.5 tsp lemon juice

Gently pour in on top of ingredients in immersion blender

• 3/4 cup mild flavor oil (I used avocado oil, but could use grapeseed or ? Olive oil may have too overpowering flavor)

Make sure Oil is sitting on top of everything.

Put immersion blender on bottom of cup. Blend on high. As mayonnaise forms can move wand up to incorporate the rest of the oil.

Note: There is wiggle room on the recipe. Lemon juice range 1-2 tsp., Vinegar 1 tsp- 1 Tbs, mustard 1/4 tsp - 1 tbs, salt 1/4 - 1/2 tsp, oil 3/4 c - 1 c.

Pudding Brownies

Recipe modified from https://chocolatecoveredkatie.com/healthy-brownies-best-recipe/ I omitted banana and added squash and yogurt. I also increased cocoa powder.

8x8 or 9x9 greased pan, 15'/ 350F, Let cool before cutting. If too gooey, let sit in fridge overnight and they will firm up more. Can freeze but icey texture. 10 seconds in microwave to thaw works pretty well.

Use food processor

Process into powder then set aside

• 1/2 c. oatmeal (or use almond flour and skip this step)

Process in food processor till as smooth as it gets

• 1 can (1.5 c) cooked blacked beans
• 1/2 c. squash
• 1/2 c. yogurt
• 1/3 c. maple syrup
• 2 tsp. vanilla
• 1/4 c. nut butter

Premix dry ingredients, then add to above wet ingredients

• oatmeal powdered above or almond flour (oatmeal sets up better)
• 3 Tbl. cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. baking powder

Then add 

• 1/2 c. chocolate chips

Pour into greased pan, bake 15'/350F, let cool, then slice.

Kim Chi from Holly Howe - Yummy! and easy

 (Recipe for Arlene)

I use the recipe, more or less, that I got when I signed up for her newsletter. Her book is very good too.

https://www.makesauerkraut.com/kimchi/

• I weighed it the first time but now I know what that amount of weight looks like so I do it by eye.
• I use about 1/2 regular cabbage cut finely in strips like regular sauerkraut with the veggies. 
• I add the salt right after I put in the cabbage and massage it so it starts to release its moisture, then I add the veggies and massage again.
• The veggies I slice thinly on a mandoline.
• I grate ginger and freeze it in ice cube trays, then use 1 cube of ginger.
• I use 1/2 tsp each of cayenne and ancho chili pepper instead of Gochugaru.
• Pack down tightly in the jar. I generally use my hand since the jar is wide enough. Make sure nothing is on the sides of the jar. All veggies below brine.
• I put a piece of parchment paper on top and press down some more.
• Then I make a brine solution, 1 cup water + 1.5 tsp non iodized salt. I make sure there is about 1/2- 1 inch of brine above the veggies. I always need a little bit but rarely use all of it.
• Then I take a plastic bag filled with some water and place it on the parchment paper to weight everything down. If you use a gallon baggie, you can put it in the jar and press with your hand in the baggie on the parchment paper while using water to fill it to the shape of the inside of the jar. Some of the brine will go up the sides of the jar a little ways.
• Then I put the lid on loosely, set it on a plate, in a clean, cooler dark place out of direct sunlight. In winter the room I put it in is about 50-60F but in summer it can get up to 90F because no A/C.
• Watch for the bubbles or taste weekly.

Pepper nut (Pfeffernusse) cookies

 parchment covered cookie sheets, 15'@ 325F, then let cool and set up

Blend dry ingredients together and set aside

• 2 c. flour
• 2 t. cinnamon
• 1 t. anise
• 1/2 t. baking soda
• 1/2 t. cloves
• 1/4 t. cloves
• 1/4 t. nutmeg

Cream together 

• 1/2 c. butter
• 1/2 c. sugar
• 1/4 c. brown sugar

Then add one at a time and mix after each addition

• 2 T. molasses
• 1 t. grated lemon peel
• 2 t. lemon juice
• 2 eggs, lightly beaten
• 1.5 c finely ground walnuts
• blended dry ingredients

then drop pressed teaspoons onto cookie sheet and bake.

Lemon Cookies

 ref: https://chocolatecoveredkatie.com/lemon-meltaway-cookies/

parchment paper covered cookie sheet, 15-20'F @325F

Cream together till fluffy

• 1 c. butter
• 1/2 c. powdered sugar

Then mix in

• 1/2 c. finely chopped pecans, walnuts, almonds
• 2 c. flour, white or gf
• 4 t. lemon juice
• +2 t. lemon zest

Roll into balls, place on cookie sheet, and bake. Let cool 10' as they cool and firm up.

Can roll in additional powdered sugar if you like

easy hard boiled eggs

 ref: https://deviledeggs.com/

1. Rest eggs on sides in fridge the day before if making deviled eggs
2. Put eggs in pot not touching. Add cold water to cover and 1 tsp salt.
3. Put lid on pot. Set on gas burner a little smidgey less than high and bring to a boil in about 6 minutes
4. Remove pot from heat when get big bubbles and steam. (Egg whites solidify at 140-149F, Yolks coagulate at 149-157F.)
5. Add 1 Tbs. vinegar
6. Let sit 30 minutes
7. Cool eggs quickly in ice water for about 20 minutes.
8. Tap egg to fracture shell all over.
9. Put back into ice water for 10 minutes.
10. Roll between palms under running water to peel. Might have to pick at it to start peeling.
11. Rinse peeled eggs to remove any shell prints and dry.
12. Let eggs sit in fridge for 30 minutes.
13. Use paring knife to cut in half
14. Pop out yolk and mash
15. Make filling
16. Fill egg whites using plastic ziplock freezer bag with corner snipped off
17. Garnish with paprika, chives, chopped olives, etc.