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Soy-free – surviving the food allergy apocalypse (archive)

Tag: Soy-free

Contains no soy.

  • Dill Pickle Meatloaf

    Dill Pickle Meatloaf

    I got this great 1966 cookbook at an estate sale that is just ground beef recipes.

    Image shows a 1965 magazine-sized cookbook.

    Growing up in the 1980s in the midwest, I ate a lot of different preparations of ground beef. We never had hamburger helper out of a box, not that I remember, but there were definitely a few different preparations involving condensed soups. This cookbook just felt like childhood home. It was also the perfect way to follow up Denise’s last post about her meat grinder. As mine was my grandmother’s, I bought my meat for this recipe pre-ground.

    Image shows a platter with a green and black pattern, set on a multi-color zig-zag background. The platter holds a small meatloaf with a reddish sauce on top, surrounded by roasted fingerling potatoes.

    Now, this meatloaf omits the eggs and breadcrumbs that are common in so many recipes. I’ve used flax seed as an egg replacer and just skipped the breadcrumbs (my mom’s version was saltine crackers), and I’ve skipped the majority of seasoning in favor of a brilliant idea from this cookbook — dill pickle juice! I love pickles, but whether you make your own or buy them, you’re often left with juice. If you don’t want to drink it (and I don’t), do you just waste it? No. Make meatloaf. It’s better than using it as a marinade (I tried that, too.)

    I make my meatloaf into two smaller loaves for quicker cooking times. Arrange the potatoes around the meat — they will cook in the fat. Yum.

    Image shows a silver sheet tray pan in the oven, with two uncooked meatloaves surrounded by yellow fingerling potatoes.

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    Dill Pickle Meatloaf
    Print Recipe
    Servings Prep Time
    4 servings 10 minutes
    Cook Time Passive Time
    40 minutes 40 minutes
    Servings Prep Time
    4 servings 10 minutes
    Cook Time Passive Time
    40 minutes 40 minutes
    Dill Pickle Meatloaf
    Print Recipe
    Servings Prep Time
    4 servings 10 minutes
    Cook Time Passive Time
    40 minutes 40 minutes
    Servings Prep Time
    4 servings 10 minutes
    Cook Time Passive Time
    40 minutes 40 minutes
    Ingredients
    • 1/2 lb. ground pork
    • 1/2 cup scallion tops chopped
    • 1/3 cup dill pickle juice
    • 1/2 T garlic olive oil
    • 1 T ground flaxseed
    • 2 T ketchup or barbeque sauce
    • 1/2 lb. small potatoes washed
    Servings: servings
    Instructions
    1. Preheat the oven to 350F
    2. Add all ingredients except sauce and potaoes to a bowl and mix well. It seems to work best to use your hands, gently mixing until the mixture comes together.
    3. To reduce baking time and get more of the nice exterior of the meatloaf (my favorite part), I make two small meatloaves, which also leaves more space around them for the potatoes. Don’t grease the sheet — the meats have enough fat to cook the potatoes. I just use a half sheet pan, sturdy with sides to keep the grease contained.
    4. Bake for 30 minutes, uncovered. Then add 1 tablespoon of ketchup or barbque sauce to the top of each loaf and bake a final 10 minutes.
    5. Let it rest for 10 minutes before cutting. 1/2 a meatloaf is now about 1/4 lb, so about one serving.
    Recipe Notes

    Note: I think chia seed, ground, would likely work in this recipe, but I haven’t tested it. You can also skip the sauce on top if you wish.

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  • Thai Style Green Curry Paste

    Thai Style Green Curry Paste

    Thai Style Green Curry Paste in use for a quick dinner
    Thai Style Green Curry Paste in use for a quick dinner

    This past summer, I ended up harvesting a lot of chilies. When I say a lot, I estimate that I harvested about 50 pounds of chilies based on what I canned, fermented, dehydrated whole, dehydrated and ground into powders, froze, and so on. I grew 20 different kinds of peppers. I grew half in the greenhouse and half in the garden, and I started an obscene amount of seedlings because some of them were saved seed and I didn’t know if they would grow. (They did. All of them.) The greenhouse experiment went well. I harvest probably 3 to 5 times what I harvested in the garden. At the end of the pepper harvest, I was running out of things to do, and it occurred to me while I was scouring recipes that I could make Thai style curry pastes.

    In the beginning of my corn allergy journey, the denial was strong and I decided that I was tolerating some commercial Thai curry pastes. The reality was, yeah, not so much. This summer also resulted in more freezer space as I had a new bigger chest freezer in addition to my small chest freezer, my friend Kristin’s family had given me another fridge, and so now I had room to freeze some curry pastes. So I did some research, cobbled together the things I liked from several recipes, and voila, Thai Style Green Curry Paste. You can use it this recipe for Quick Thai-Inspired Curry Noodle Stir Fry (rice is no longer safe for me, but feel free to try it with sweet potato or mung bean noodles) or just put a cube or two of curry paste in some safe non-dairy milk, add veggies and/or a protein, and go to it.

    Thai Style Green Curry Paste before cooking down to a thick paste
    Thai Style Green Curry Paste before cooking down to a thick paste
    Thai Style Green Curry Paste after cooking down and in a silicone ice cube tray for freezing
    Thai Style Green Curry Paste after cooking down and in a silicone ice cube tray for freezing
    Thai Style Green Curry Paste in silicone ice cube tray ready to freeze
    THAI STYLE GREEN CURRY PASTE
    Print Recipe
    Thai style green curry paste to use in Thai dishes calling for green curry paste.
    Servings Prep Time
    1 cup 20 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    1 cup 20 minutes
    Cook Time
    20 minutes
    Thai Style Green Curry Paste in silicone ice cube tray ready to freeze
    THAI STYLE GREEN CURRY PASTE
    Print Recipe
    Thai style green curry paste to use in Thai dishes calling for green curry paste.
    Servings Prep Time
    1 cup 20 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    1 cup 20 minutes
    Cook Time
    20 minutes
    Ingredients
    • 1 green bell pepper chopped and seeded
    • 2 stalks lemongrass trimmed and chopped
    • 2 inch piece ginger peeled and chopped (or substitute galangal if you can find it)
    • 15 Green Bird Thai Chilies chopped and seeded (or other hot green chilies)
    • 2 shallots peeled and diced (or 1 small red onion if you can’t get shallots)
    • 6-8 cloves garlic peeled and roughly chopped
    • 1 lime, zest and juice
    • 1/2 cup cilantro chopped
    • 1 inch piece fresh turmeric peeled and chopped (or substitute 1/2 teaspoon dry ground turmeric)
    • 1 teaspoon ground white pepper
    • 1 Tablespoon ground coriander seed
    • 2 Tablespoons kosher salt
    Servings: cup
    Instructions
    1. Place all ingredients in a blender or food processor, and blend until you have a smooth paste.
    2. Place in a saucepan over medium low heat. Simmer until it has reduced to a thick paste, about 20 minutes or so.
    3. For ease of use, freeze in silicon ice cube trays, and store in a zip top bag in your freezer for up to a year.
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  • Morning Glory Overnight Oats

    Morning Glory Overnight Oats

    At the end of last year, I took a very cold trip out to the SeaTac airport area for a writing seminar with Anne Heffron. She walked us through a lot of exercises designed to help us figure out why we would take a very cold trip out to an airport hotel on a Friday night — why we say we want to write and don’t. Why we set ourselves goals and then flounder at them. To figure out what it is that writing means to us.

    A weird and wonderful night, I was really grateful for the long trip back home on the light rail because it let me process enough of that night that I could sleep when I got home. And I’m writing things — not things I want to share with the world, exactly, but I feel like this outlet I’ve been toying with since elementary school actually works for me instead of against me.

    So Anne is doing this wonderful experiment to more fully inhabit her own skin and the life around it. Part of it involved a change of diet. Hey, I know changes of diet. I understand missing things I used to be able to eat easily! She talks often of Morning Glory muffins as a thing that has been left behind. I don’t know, honestly, if Morning Glory muffins are THAT amazing or if they are a well-named food to be brought up again and again. I’ve never had a morning glory muffin. But I looked them up, and the flavor profile sounds pretty good — apples, carrots, coconut, cinnamon. All things I like. And since I’ve been trying to mix up breakfasts lately, I decided to be inspired by Anne’s left behind food and reinvent it a bit — into overnight oats.

    Morning glory oats are oatmeal but with so many different textures and flavors that your mouth and brain don’t get bored. I had everything to make this oatmeal in my house already, though I will admit that I haven’t tried this with rolled oats because I am so bored of them and I’m out and haven’t restocked. Many people with celiac cannot eat oats, so I tried this with quinoa flakes, as well. I think I personally like the steel-cut oats better because of texture, but the added protein from quinoa can’t hurt.

    If you can’t eat one of the many add-in items here, skip it! Make it nut-free by leaving out the walnuts (and coconut, if needed). Make it low FODMAPs by leaving out the applesauce (I think that would be the only thing — but I’m not an expert on FODMAPs). Adjust it however you need to suit you or your family.

    This recipe is written for one hearty serving. Increase as desired. I don’t usually find the glory in morning, but I do like this oatmeal.

    In a clear bowl, light brown porridge with raisin, on a brightly colored backdrop
    Morning Glory oatmeal (if you note that you can’t see the orange of the carrots here, know that the only time I remembered to take photos was the time I left it out.)


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    Morning Glory Overnight Oats
    Print Recipe
    Servings Prep Time
    1 serving 10 minutes
    Cook Time Passive Time
    2-5 minutes 8+ hours
    Servings Prep Time
    1 serving 10 minutes
    Cook Time Passive Time
    2-5 minutes 8+ hours
    Morning Glory Overnight Oats
    Print Recipe
    Servings Prep Time
    1 serving 10 minutes
    Cook Time Passive Time
    2-5 minutes 8+ hours
    Servings Prep Time
    1 serving 10 minutes
    Cook Time Passive Time
    2-5 minutes 8+ hours
    Ingredients
    • 1/3 cup gluten-free steel-cut oats* I buy mine from GF Harvest because I trust their purity protocol
    • 2 oz applesauce about half one of those little cups I always keep around for GF baking
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon vanilla powder optional, but worth seeking out
    • 2 Tablespoons ground walnuts
    • 2 Tablespoons unsweetened shredded coconut
    • 2 Tablespoons raisins
    • 2-3 Tablespoons shredded carrot (just shred a small one and go with it)
    • 1/2 cup non-dairy milk I used flax milk and really liked it.
    Servings: serving
    Instructions
    1. Mix all ingredients together in a heat-proof container of your choice. If you can’t find your shredder, like me, just peel the carrots and then keep peeling the part you want to eat, too. Chop the peeled bits. Put in the fridge overnight.
    2. In the morning, stir and add more milk if needed. Heat and eat. If you’re using the steel-cut oats and want them softer, cook a little longer. If you’ve used rolled oats or quinoa flakes, just heat it.
    Recipe Notes

    *I’m gluten-intolerant & pretty sensitive, but I can tolerate most certified gf oats. I’ve used steel-cut purity protocol oats here, but you could substitute rolled oats or quinoa flakes for a different texture.

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  • Coffee Snobbery, a weekend coffee odyssey.

    Coffee Snobbery, a weekend coffee odyssey.

    Photo of verdant rain forest with lush green leafy trees. Not a botanist.
    This is where my coffee grows. Photo taken at Mountain Thunder Coffee, February 2018.

    Coffee. Coffee. Blog post. Coffee. Tea drinkers, go here. This post isn’t about the history or origins of coffee, but about making one great cup each weekend when mornings suck a lot less. Denise will laugh at the entire idea of ONE cup of coffee, but we do both love it in different quantities. Coffee is great because it’s not an allergen for most people — but drinking coffee out can have its pitfalls — most coffee shops serve treats (gluten, egg, dairy) and milk and nut milks. Coffee can be processed with ingredients that cause some people issues — I haven’t hit those yet, luckily. So here’s my coffee journey.

    In 2016, as regular readers of the blog know, I moved across the country to Seattle, a city well-known for its coffee culture. In part, this is climate. I learned to really drink coffee in Oregon, my first foray into the Pacific Northwest, where winters are grey and damp and only a hot beverage will get you through the days. In Eugene, you can’t go half a block without hitting coffee, at least not near the university. Seattle’s not that different, though a lot of the shops are Starbucks. I’ve seen the first espresso cart that came to the city (imported from Italy, it’s now in the collections at the Museum of History and Industry), and every time we get to try a new coffee house, I get a little excited. I’ve become a coffee snob, but that doesn’t mean I’d turn down archaeologist coffee.

    For the most part, I’m a simple coffee drinker. I learned to make mochas at my sandwich shop job last century, and while I did not like coffee much, I loved complicated coffee beverages. But I truly love the taste of coffee now, and most days, I want a cup of black drip coffee or an Americano (espresso + water). Occasionally, I like a good almond milk latte, and there’s one place that makes a great cappuccino with almond milk.

    But my home coffee game has definitely gotten more complicated. I’ve owned drip brew coffee makers (messy to clean a reusable filter & makes too much) and French presses (terrible to clean). I went through an instant espresso phase (and still keep that around for baking. I don’t drink a lot of coffee, but I need that cup.

    I tend to only make coffee on the weekends — in the past, I’d drink coffee at work no matter how terrible it was. (Fun side note, I was banned from making coffee at a former job because I made it too strong). But work now, we have excellent amazing coffee from a local roaster, Pine Drop.

    Aeropress. Star Trek mug.
    Aeropress. Star Trek mug.

    After some research, I decided that an Aeropress might be the best fit for me. This tube system would travel well, and making only one cup means that you’re almost never going to drink cold coffee. Making coffee in the Aeropress feels like a game. Cleaning it is a breeze, as the coffee just pops out into the trash or compost. And the coffee itself is good.

    Scooping coffee beans into a JavaPresse coffee grinder, which is open, the crank on the table next to the mason jar lid, a mug in the background.
    JavaPresse coffee grinder and lovely beans.

    But after I determined that Jack wasn’t suddenly going to become a coffee drinker in Seattle, I started buying whole beans because my ground coffee was getting stale. I bought a small burr hand grinder, as I hate noise in the mornings. When we went to Hawai’i, toured a Kona coffee plantation, got hyped on samples, and bought fancy coffee I adore.

    Mountain Thunder coffee, Aeropress set up on a Star Trek mug, JavaPresse grinder, stirring paddle and scoop that came with the Aeropress.
    My coffee set up, minus the electric kettle

    So this is my hipster weekend coffee routine:

    I hand-grind about 2 Tablespoons of Kona coffee from a plantation I personally toured in my burr grinder. This takes about 2 minutes. Meanwhile, I heat up water to 185 degrees in my adjustable thermostat electric kettle. I put a paper filter in my Aeropress and set it atop one of several Star Trek mugs, and I press out one shot of coffee. I then add a bit more water for an intense Americano, or occasionally I steam some almond milk for a homemade latte.

    a shot into the Aeropress tube at the ground coffee
    Ground beans = magic.

    Here’s what I use [not affiliate links]: Mountain Thunder coffee, JavaPress Manual Grinder, VonShef electric kettle, Aeropress coffee maker, and the Secura Automatic Milk Frother.

    As a “bonus” bit of fun, I made a video of using the Aeropress.

  • Chai Spiced Granola Bars

    Chai Spiced Granola Bars

    Chai Spiced Granola Bars
    Chai Spiced Granola Bars

    I miss the convenience of buying a Nature Valley Granola bar, and calling it good for breakfast. Since they’re not safe for me, and since I needed to trial some cane syrup I bought, I went poking around the Interwebs and found this recipe that I modified. Sadly, the cane syrup was a big fail and caused a reaction. Yes, I know I can make cane syrup and I do. I just don’t want to. I was just hoping to have one damn ingredient component that I don’t have to make before I make the actual recipe. It was a big disappointment, although frankly, I was pretty sure it was going to be a fail as they use corn syrup in the facility where it is made. The original recipe uses honey (I don’t currently have a safe source), but homemade cane syrup will work since the commercial version did, and I’d be willing to try it with my safe molasses. You could also try maple syrup as a substitute, but I’m allergic to maple pollen so I haven’t bothered to trial a maple syrup from a safe source that doesn’t use canola or dairy as a defoamer as it’s boiling down to see if I can manage maple syrup if it’s pure. Anyway, let us know if you try different things and it works.

    I used cashews in this recipe, because it’s one of my safe nuts, but if you don’t do tree nuts, you could substitute other seeds, such as sunflower or pumpkin, or you could use dried fruit, such as raisins or dried cranberries. To give you another helpful hint, I made my bars way, way too thick. So they were sort of brick-like and broke into small pieces as I was cutting them. Which is good if you want granola cereal but not so much if you want them to be bars and you don’t want to try to gnaw on a brick. Make them thin. Spread them out across that whole cookie sheet.

    Oats before toasting
    Oats before toasting

    Chopped cashews
    Chopped cashews

    Oats after toasting
    Oats after toasting

    Spices and vanilla extract
    Spices and vanilla extract to be added to the syrup and sugar mixture

    Sugar and syrup mixture
    Sugar and syrup mixture

    Toasted oats and cashews coated with the syrup and sugar mixture
    Toasted oats and cashews coated with the syrup and sugar mixture

    Chai Spiced Granola Bars after baking
    Chai Spiced Granola Bars after baking (don’t make them this thick!!)

    Chai Spiced Granola Bars
    Chai Spiced Granola Bars

    Chai Spiced Granola Bars
    Chai Spiced Granola Bars
    Print Recipe
    Crunchy granola bars for a quick, easy breakfast or to use as shelf stable snacks while traveling.
    Servings Prep Time
    20-24 bars 45 minutes
    Cook Time
    40 minutes
    Servings Prep Time
    20-24 bars 45 minutes
    Cook Time
    40 minutes
    Chai Spiced Granola Bars
    Chai Spiced Granola Bars
    Print Recipe
    Crunchy granola bars for a quick, easy breakfast or to use as shelf stable snacks while traveling.
    Servings Prep Time
    20-24 bars 45 minutes
    Cook Time
    40 minutes
    Servings Prep Time
    20-24 bars 45 minutes
    Cook Time
    40 minutes
    Ingredients
    Ingredients
    • 7 cups rolled oats (not quick oats)
    • 1/2 cup grape seed oil (or other safe for you oil)
    • 1 teaspoon sea salt
    • 1 1/2 cups cashews (or mix of other safe for you nuts, seeds and/or dried fruit) chopped
    • 3/4 cup cane syrup (or other safe for you molasses, honey, maple syrup, rice syrup or here’s how to make it https://www.thekitchn.com/pantry-staples-diy-cane-sugar-131934 )
    • 3/4 cup brown sugar
    • 1 Tablespoon vanilla extract (I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cardamom
    Equipment
    • 1 half size baking sheet (13×18 inches)
    Servings: bars
    Instructions
    1. Place your oven rack in the center of your oven and preheat it to 375°F degrees. Line your half size baking sheet with aluminum foil.
    2. Place oats, oil and sat in a large bowl and mix thoroughly until the oats are coated with the oil. Spread the oats on your baking sheet in an even layer and place in the oven. Stir them every 10 minutes or so until they are pale gold, which took me about 35 minutes in my oven. Take the oats out of the oven, and reduce your oven temperature to 300°F degrees.
    3. Place the chopped cashews (or other nuts, seeds or dried fruit) and the toasted oats in a large bowl. Keep the foil on the half size baking sheet, you’re going to use it later.
    4. Place the cane syrup (or other substitute) and brown sugar in a small saucepan over medium head, stirring frequently until the sugar is dissolved, about 10 minutes.
    5. Remove the syrup and sugar mixture from the heat, and add the vanilla, cinnamon, ginger and cardamom, stirring well.
    6. Add the syrup and sugar mixture to the bowl containing the cashews and toasted oats, and stir with a silicone spatula until the oats are completely coated with the syrup and sugar mixture.
    7. Pour the oat mixture on the baking sheet lined with foil, spreading it out into a thin even layer. Use a large metal spatula sprayed with safe for you oil and press the mixture into the baking sheet. Make sure your later is thin, flat and very tightly pressed together. Bake until golden about 40 minutes.
    8. Remove the baking sheet from the oven, and place it on a wire rack for about 10 minutes. Cut the bars using a metal spatula or a bread dough cutter/scraper, making sure you cut all the way through. Do not wait to cut the bars, or they won’t cut. Don’t remove the cut bars from the baking sheet until they cool all the way.
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  • Mango Slaw

    Mango Slaw

    Orange mango, purple and green Thai basil, purple cabbage, and other green herbs in a slaw on a white plate, with a "tree" sprig of Thai basil in the center.
    Mango Slaw, photo by J.Andrews

    I just spent a week in Hawai’i, the Big Island, and came home to cold and dreary weather. We hit avocado season there, which was amazing, but also found lots of fresh papaya, some passion fruit, and some interesting varieties of dragon fruit. But back here on the mainland, the tropical fruit variety is less exciting. The grocery store did have some rather sad-looking papaya, but the mangoes looked pretty good. The smaller honey mangoes were ripe and ready to eat.

    Beyond that, I have a recipe on my menu plan this week that required 1/4 of a head of red cabbage. I swear, recipes either require a whole cabbage or just a bit, and I hate wasting things. So I pulled this slaw together to go with several other meals and use up a bit more of the cabbage (that still only gets me to half the head, but I’ll stir-fry the rest).

    This is a TART slaw, not creamy, and the only “dressing” is lime juice and the juice from the mangoes — this is why it needs to rest a bit. My mangoes were super sweet, and the dinner that this was a side dish for was rich enough that this made a good accompaniment as it was. You may want to adjust a bit — a pinch or two of salt or sugar or a drizzle of olive oil may be needed to perfect this crunchy tart dish. Adjust as needed, and enjoy.


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    Mango Slaw
    Print Recipe
    Servings Prep Time
    6 slaw servings 20 minutes
    Passive Time
    60 minutes
    Servings Prep Time
    6 slaw servings 20 minutes
    Passive Time
    60 minutes
    Mango Slaw
    Print Recipe
    Servings Prep Time
    6 slaw servings 20 minutes
    Passive Time
    60 minutes
    Servings Prep Time
    6 slaw servings 20 minutes
    Passive Time
    60 minutes
    Ingredients
    Proper Measurements
    • 2 cups red/purple cabbage shredded
    • 2/3 cup honey mango cubed
    • 1/4 cup cilantro thick stems removed, rough chopped
    • 2 Tablespoons Thai basil leaves chopped
    • 1 Tablespoon lime juice
    • 1/4 cup scallions thinly sliced
    Rough Measurements
    • 1/4 head cabbage shredded
    • 1 small honey mango cubed
    • 1/2 bunch cilantro thick stems removed, rough chopped
    • 2 stems Thai basil leaves only, chopped
    • 1/2 lime juiced
    • 4 small scallions thinly sliced
    Servings: slaw servings
    Instructions
    1. Prepare all ingredients and mix thoroughly. Let flavors meld for at least an hour, stirring occasionally.
    2. Before serving, taste and adjust — add a pinch of salt, sugar, or a drizzle of olive oil if needed.
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  • Curry Spiced Hot Sauce

    Curry Spiced Hot Sauce

    Curry Spiced Hot Sauce
    Curry Spiced Hot Sauce

    Okay, I know I’m going to be sorry because this is my last “get out of jail free post” I had saved up in case I was in a bind, but I’m kind of in a bind.  So here we go with another hot sauce.  Plus, you can’t have too many hot sauces anyway. This is made from the Indian Jwala finger peppers that MaryKate sent me from Seattle in the fall.  I wanted to find an authentic Indian style hot sauce for these peppers, but didn’t really find much out there. So instead I made a curry inspired hot sauce. This is great for bumping up homemade curries, kormas, or dals. I used my DIY Curry Powder for this recipe, but any safe curry powder you have would be fine. If you can’t get your hands on fresh Indian Jwala finger peppers, any red chili pepper would be fine, such as red cayenne peppers or Fresno peppers.

    Hot peppers at the beginning of the fermenting process
    Hot peppers at the beginning of the fermenting process

    Peppers, garlic and apple cider vinegar in blender
    Peppers, garlic and apple cider vinegar in blender

    Peppers after blending
    Peppers after blending

    Pushing pulp through strainer to strain out skin and seeds
    Pushing pulp through strainer to strain out skin and seeds

    Strained peppers, garlic and apple cider vinegar
    Strained peppers, garlic and apple cider vinegar

    Remaining ingredients in sauce pan
    Remaining ingredients in sauce pan

    Remaining ingredients and strained pepper mix in sauce pan
    Remaining ingredients and strained pepper mix in sauce pan

    Sauce pureed after onions softened
    Sauce pureed after onions softened

    Sauce returned to sauce pan to simmer
    Sauce returned to sauce pan to simmer

    Curry Spiced Hot Sauce
    Curry Spiced Hot Sauce

    The other nice thing about making hot sauce is that you get two products for one.  When you strain out the skins and seeds during the process, you can dry them in the oven or the dehydrator and get a nice crushed pepper mix to use in other spice mixes, rubs, or other recipes. No waste!

    Strained out pepper skin and seeds before drying in the oven
    Strained out pepper skin and seeds before drying in the oven

    Indian Jwala finger pepper flakesIndian Jwala finger pepper flakes
    Indian Jwala finger pepper flakes

    Curry Spiced Hot Sauce
    Curry Spiced Hot Sauce
    Print Recipe
    Great sauce to use to bump up the spice on curries, kormas and dals.
    Servings Prep Time
    12 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Servings Prep Time
    12 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Curry Spiced Hot Sauce
    Curry Spiced Hot Sauce
    Print Recipe
    Great sauce to use to bump up the spice on curries, kormas and dals.
    Servings Prep Time
    12 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Servings Prep Time
    12 ounces 15 minutes
    Cook Time Passive Time
    10 minutes 2-4 weeks
    Ingredients
    Equipment
    • 1 wide mouth pint jar
    • 1 glass fermenting weight or 4 ounce canning jar
    • 1 airlock lid for mason jar
    • 1 blender
    • 1 small sauce pan
    • 1 kitchen scale measuring ounces
    Brine for Fermenting
    • 1 quart spring water (not tap water, it will interfere with fermentation)
    • 1.8 ounces sea salt
    Hot Sauce Ingredients
    • 1 cup Indian jwala finger peppers washed and destemmed
    • 1 clove garlic peeled
    • 3/4 cup apple cider vinegar divided (Bragg’s is most tolerated for those with corn allergies)
    • 4 ounces tomato paste (I used my homemade tomato paste)
    • 1 cup onions, chopped
    • 1 Tablespoon curry powder
    • 1 teaspoon garam masala, ground
    • 1/4 teaspoon salt
    • 1 Tablespoon brown sugar
    Servings: ounces
    Instructions
    Fermenting the peppers
    1. Make brine by mixing spring water and salt in a container until salt is dissolved.
    2. lace peppers in pint jar and add glass weight or 4 ounce jar. Add brine until the weight is covered with brine by at least half an inch, or cover with brine and add 4 ounce jar full of brine to weight down peppers making sure that all peppers are submerged in brine. Place airlock on jar and add brine to airlock to seal.
    3. Let ferment for 2 to 4 weeks at room temperature, checking daily to make sure the brine levels are okay. You may need to add brine as time goes on as the peppers must stay submerged at all times. If the peppers do not stay submerged, they could develop mold and you’ll need to throw it out and start all over.
    Making the Hot Sauce
    1. Once your peppers are fermented, remove the airlock and and glass weight or glass jar. Drain brine. Place the peppers in a blender with the garlic clove and a 1/4 cup of the apple cider vinegar in the blender.
    2. Blend until the peppers are pureed, but not until the seeds have disappeared if you have a high performance blender. You want to leave the seeds whole enough to strain out.
    3. Once you have pureed your peppers, place the puree in a fine mesh strainer over a bowl and use a spatula or the back of a spoon to press the liquid in your puree into the bowl, leaving the seeds and skins of the peppers behind. (Hint: dehydrate the seeds and skins remaining in the oven at the lowest temperature you can or in a dehydrator to make pepper flakes to use in other recipes).
    4. Place the remaining ingredients (onions, tomato paste, 1/2 cup of apple cider vinegar, curry powder, garam masala, salt, brown sugar) and the strained pepper mixture into a sauce pan and simmer until the onions are soft.
    5. Rinse out your blender container, and place the contents of the sauce pan into the blender and blend until completely pureed. Once pureed, return the mixture to the sauce pan and bring to a gentle boil for 2 to 3 minutes.
    6. Remove the sauce from heat and let cool before placing it a container to store in the refrigerator. Use it on everything.
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  • Warm Bacon & Kale Salad

    Warm Bacon & Kale Salad

    warm kale & bacon salad
    warm kale & bacon salad

    This will be a quick post. This salad is really loosely based on some paleo salad recipe that I found and Jack made a while back. We really liked it, but this time it’s edited to use up whatever we had in the house this time around. The basis for that salad was sauteing the kale in bacon fat and then crumbling that bacon over the top. This is an excellent side dish, assuming you like bacon and kale. I’ve brightened up this salad with apples, onions, and carrots, cooked along with the kale, and cherry tomatoes added at the end. I like the little yellow ones, as they are sweet, and they are hot house-grown, so they are still decent in January.

    If you don’t like some of these ingredients, leave them out! Well, not the kale or bacon. If you don’t like those, find a different recipe. If you can’t eat commercial bacon, consider making your own bacon. But the joy of salads is that they are malleable. Make them your own.


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    Warm Kale & Bacon Salad
    Print Recipe
    Servings
    3 servings
    Servings
    3 servings
    Warm Kale & Bacon Salad
    Print Recipe
    Servings
    3 servings
    Servings
    3 servings
    Ingredients
    • 5 strips bacon
    • 1 bunch kale about 6 cups when torn
    • 1 small red onion about a cup, slivered
    • 2 small carrots about a cup, shredded
    • 1 cup grape tomatoes
    • 3 small apples chopped, about 1.5 cups
    Servings: servings
    Instructions
    1. Cook bacon in a skillet, I use cast iron, over medium heat, until crispy. Drain on paper towels.
    2. Drain off all but 2 Tablespoons of bacon fat. Don’t clean the pan.
    3. Wash and tear the kale into bite-sized pieces. I like to use a salad spinner to dry it, but shaking it in a towel will work.
    4. Shred your carrots and slice your tomatoes in half.
    5. Then reheat the bacon fat over medium low. When hot, add the onion and carrot and cook until softened, 5-7 minutes.
    6. Add the kale and stir well, in handsful if needed to not overflow your pan.
    7. Chop and core the apples. I like the skin on for texture. Once the kale is wilted, add in the apples and stir well. Cook just until the apples are warmed.
    8. Add the tomatoes and crumbled the bacon on top. Serve warm.
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