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Pickled Beets and Turnips
We are going canning-crazy in our apartment. Maybe it’s our manifestation of the nesting desire before the baby comes? This recipe comes from a Happy Girl Kitchen workshop. We were surprised to find out that we didn’t have to peel the beets when we did them.
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anchovy and garlic pasta
This is a recipe that most people go “eww” to, until they try it. The magic is in how the anchovies and the garlic cancel out each others harsher tones, leaving a wonderful, tasty dish in it’s marital place.
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Plum butter
Serves about 3 pints 4 # ripe plums, any color 3 C evaporated cane juice or white sugar 1 lemon – Meyer lemon is best, but any will do 1 t cinnamon 1/4t to 1/2t clove (optional) 1 vanilla bean, split lengthwise 1/2 cup crystallized ginger, chopped 2 tablespoons Grand Marnier or casis (optional) Freeze…
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Coconut Shrimp
We ate a version of this every night in Placencia, Belize while we were there for our honeymoon. It has become a staple in our household. The coconut cream we use is Coco Lopez. You can find it on Amazon.com. Yes, it is processed, but it is such tasty, tasty processed food.
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Tomato juice
3.5 pounds tomatoes Mash tomatoes in pot Bring to boil. Boil “a few minutes” to an hour. Yields 1 quart of juice. This is based off of a Colorado State University Extension recipe.
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Can Fresh Tomatoes
Tomato season is upon us. This is the recipe we will try this weekend.
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Harissa Spaghetti
This is a simple, tasty, and often-used recipe in our house hold. Most of the things are on-hand at all times, it takes just minutes to prepare, minimal mess (1 pot, chopping board, + bowl) and tastes good the next day.
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Chai
I make this chai quite a bit. When Michelle isn’t feeling up for espresso, I seem to knock this back quite a bit. For someone who didn’t grow up eating Indian food, I find it very comforting. This is a staple in my diet these days.