Staples

Chicken Stock

1 Chicken Carcass
1 Medium Onion
2 Carrots
2 Tbsp - Garlic
1 Tbsp Kosher Salt
2 tsp -Pepper
1 tsp - Tumeric
10 C - Water

In an Instant Pot or slow cooker add all ingredients. Pressure cook for 30 minutes and allow pressure to naturally release. If you are using a slow cooker. Slow cook for atleast 18hrs.

You can add whatever vegetable scraps you have. There is no exact science to this!

The broth can then be pressured canned, canned and refrigerated, or frozen.

I usually place hot broth into hot mason jars. Place sterilized lids on top. Allow to cool on the counter and place in the refrigerator. We use this within 2-3 weeks.

Homemade Mayo

3 Egg Yolks
1 tsp - Minced Garlic
1 tsp - Salt
1/2 tsp - Pepper
1/2 C - Extra Virgin Olive Oil

Whisk together egg yolks, garlic, salt, and pepper. Whisk in oil 1 Tbsp at a time.

You can do this in a blender to cut down on whisking time.

Homemade Ceasar Dressing

3 Egg Yolks
1 tsp - Minced Garlic
1/2 tsp - Anchovy Paste
1 tsp - Worcestershire Sauce
1/2 tsp - Salt
1/2 tsp - Pepper
1 Tbsp - Lemon Juice
1/2 C - Extra Virgin Olive Oil

Whisk together the first 7 ingredients. (If you have an immersion blender or regular blender you can blend the ingredients). Slowly whisk in oil (or slowly blend in). Whisk until dressing thickens.

Cold Brew Coffee

Water
Ground Coffee

There are 2 ways to do this:

Place 1/2 C ground coffee in a coffee filter and tie off the top (I use a rubberband). Fill a wide mouth mason jar with 4 C water. Place the filter on top of the water. Put the lid on. Place in the refrigerator for 24 hrs.

Fill a wide mouth mason jar with 4 C water. Add in 1/2 C coffee grounds. Stir. Place lid on and place in refrigerator for 24 hours. Strain coffee through a filter, strainer, or french press.

"Claussen" Pickels

6 C Water (Filtered is best)
1 C Apple Cider Vinegar
1 C Distilled White Vinegar
1/2 C Pickling Salt (Do not use regular table salt!)

Mix the above ingredients in a bowl, set aside.

Sterilize 4 quart mason jars or 8 pint jars. Slice cucumbers however you prefer. In each jar place the following:

3-4 Cloves of Garlic
1tsp Dill Seed (you can use fresh dill if you have it)
1tsp Dried Minced Onion
A dash of Red Pepper Flakes
A pinch of pepper

Pour the vinegar mixture into each jar until the cucumbers are covered. Place lids on jars, but do not tighten. Once a day for 3 days tighten the lid, shake the jar, loosen the lid. After 3 days, tighten the lid and place in the refrigerator.

We start enjoying these after 1 week!

Blueberry Jam (or jelly..I don't know the difference)

2 C Blueberries
1/4 C Honey
1/4 tsp Lemon Juice
a pinch of salt

Wash and dry blueberries. Add to a pot on the stove on medium heat. Add honey and lemon juice. Use a potato masher to squish blueberries as they cook. Once blueberries have cooked down and juice has formed I blend the mixture to remove any lumps. You can do this with an immersion blender or with a regular blender.

Cook mixture to a soft boil. Allow to boil while stirring for about 5 minutes. Pour mixture into a sterilized pint jar. Allow to cool on the counter. Once cooled, place in the refrigerator. The jam should set by morning.

Roasted Salsa

10 Medium Tomatoes
1 Bell Pepper
1 Jalapeno Pepper (if you want spicy)
1/2 Red Onion
4-5 Garlic Cloves
Salt
Pepper
Cumin
Garlic Powder
Paprika
Cilantro (optional)

Preheat oven to 400 degrees.

Clean and halve tomatoes. Place on a baking sheet. Half and seed peppers, place on baking sheet. Slice onion (thick) and place on baking sheet. Place garlic cloves on baking sheet (peeled).

Roast veggies for 20-30 minutes in the oven.

Allow to cool. Place everything in a blender. Blend to your liking. Pour into a bowl. Add seasonings to taste. Add fresh cilantro if desired.

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