My kitchen has been smelling like a deli this week! It brings back fond memories of the years I spent hanging out at Bernie’s!

I shared on my twitter and face book about how great my countertop pickles tasted and was then asked by so many people for the recipe–So here it is!

I belong to an organic produce co-op. One of the other members spoke of her counter top pickles and was also asked by many of us for the recipe. She referred us to Wild Fermentation.  I linked to this website back when I made fermented carrots and sauerkraut.

Basically this is what I did–Because these were not just picked out of my garden -I soaked my cucumbers in cold water in the fridge for a few hours to crisp them up. I had regular old large cucumbers not pickling ones so I cut them in half and then quartered them. I dissolved 1 Tablespoon of salt for each cup of water. I think I did 8 cups of water for the 3 large cucumbers I had. I did not have a large enough jar so I used the inner crock from one of my crock pots. Perfect!!

After stirring and stirring to dissolve the salt I gently crushed several heads of garlic-say 4 or 5 with the back of a spoon-just to crack them open and threw those in the water with a small handful of peppercorns , 4 heads of flowering dill and a small handful of fresh dill and 2 freshly washed oak leaves from the big tree. The oak , grape, sour cherry or horseradish leaves are to help keep the crunch.

I mixed all of that around and placed a plate on the top to keep the cucumbers submersed in the brine.

I then put the lid on very loosely–leaving it slightly cracked open on one side.

The next morning I noticed a few bubbles–IT”S  ALIVE!!! Then there was a film that I scraped off over the next couple of days-then we tasted on day 2–delicious!!  Actually we ate several!

It has been really hot here so the fermenting went quickly! I left them 1 more day and then moved them into jars (that I have been saving from our Bubbies pickles) and put them in the fridge to slow down the process.M more were eaten this morning as I moved them into the jars–lucky I ordered several more pounds of cucumbers this week!

We might need to add some Rubens to the menu!!

My husband and I both grew up in Cleveland. I don’t think we thought we lived in such a rockin’ place when we were younger. Last weekend we went home for a visit. I love being a tourist in this city! So much to see and do!!

Friday we took the kids to our old favorite hang outs on Coventry (the Greenwich village of Cleveland). Most are gone now and the crowd isn’t quite so hippy but it was still fun. Playing at the playground and eating dinner at Tommy’s. We need a Tommy’s here in Clintonville. It would surely do a bang up business!!! Pretty Pleeeeeze???

Saturday we headed to the newly renovated and free Art Museum. It is awesome!!!

Then we headed to The Botanical Gardens. I can’t say enough good things about the Hershey Children’s Garden. We could play there all day.

Look –apparently Ginger has a twin in Cleveland

Saturday night we took my in laws to Sokolowski’s to eat.  On the recommendation of Anthony Bourdain of course– we got in touch with our Polish heritage!

Sunday morning we boarded The Rapid and headed to the Terminal Tower for a view from the observation deck. It has been closed since 9/11 and is only open for a few weekends.

Just about everyone in Cleveland had the same idea! We waited in kine for 1 hour and 45 minutes. Ginger was not happy

The ride up didn’t get much better

But the views were so cool! Cleveland really does rock! The ethnicity, the history and the big city feel.

Thanks Cleveland!  We will  be back soon!

Often times my kitchen looks like a laboratory with various nuts and or seeds soaking or sprouting on the counter tops.

Where to start—

So why sprout?  Sprouts are full of nutrition–They are alive, vitamin and mineral content doubles or triple!!  Sprouting pre-digests the nut or seed and  activates living enzymes which also assist in digestion.

What to sprout? Almost anything! Use untreated, unbroken nuts, grain or seed–not seeds treated for planting purposes. Anything out of the bulk bins will probably sprout.

What equipment  do you need? Any container that provides drainage. You can buy nut and seed mesh bags for sprouting or use mason jars with old tights or nylons on the top secured with a rubber band for draining or you can buy a jar with a screen lid or for larger beans/grains I have used a bowl strainer/colander combination.

How do I sprout? Choose something simple to start off with-   Easy beans–mung beans, garbanzo, lentil, kidney, aduki Easy seeds—alfalfa, clover, radish, mustard, feugreek      Easy grains—-whole barley, wheat berries, kamut berries, rye, quinioa  Best nuts—almonds, sunflowers, filberts

For 1 qt finished sprouts measure out:    small seeds 2-3 rounded Tablespoons — Medium Seeds 1/4-1/2 cup —-Larrger beans and grains 1 cup —sunflower seeds 2 cups

Pour into jar or strainer, fill with good water,  let soak over night    Drain using a screen, nylon or strainer of some sort.  Rinse and drain again.  Continue rinsing 2 to 3 times per day for 4 to 7 days depending on the temperature-until desired sprout length. Keep in a darker spot for days 1 through 3 And for the last 2 to 3 days place in a sunny spot to activate their green chlorophyll.  Drain and keep in the fridge for about 7 days.

Once you get started it’s super easy to sprout!  You can eat them raw in salads or on sandwiches (PB&J w/ alfalfa sprouts is a favorite of mine!!) You can add them to soups or puree to make pate or hummus. You can go on to cook sprouted beans and sprouted grains can be dried and ground into flour.  I have a recipe for the mung bean sprouts in the first photo that I will be making tonight! I love to use sprouted quinoa to make tabouli.  Happy Sprouting!

******Fermented Foods update from last week*********

I just tasted them again today and the carrots definitely have a bit of a zing to them but still not enough-I will taste again in a couple of days. The cabbage is now a beautiful purple color but not too tangy yet. The temperature hasn’t been too warm so I think that might keep things from moving along and fermenting. If I had to eat them now they would be tasty but I am hoping for a little more “sour” zest to them! I promise to keep you posted.

I am so excited!! I am sort of a geek about healthy food, and fermented food is my latest health food.  It seems like I am not alone. I  have been seeing and hearing so much about fermented foods lately, I couldn’t wait to try to make some of my own. Fermenting foods makes them more nutritious. These cultured foods grow bacteria, probiotics that are so good for your gut.  I found this book at our library–WILD FERMENTATION  THE FLAVOR, NUTRITION, AND CRAFT OF LIVE CULTURES   by Sandor Ellix Katz.  He also has a very informative website called Wild Fermentation. There is so much more to say about how good these foods are for you, Sandor covers it well in both his book and website.

And I also read a yummy blog post by my friend Sheri.  But sometimes I have trouble getting started with something new. I can research things to death. Very un-unschooley of me!! So I have been looking on-line and at blogs gathering info. Today I decided to just try it–and really it was easy.

I  started with Ginger Carrots.

I grated 4 cups of organic  carrots (not peeled as there is lots of good stuff especially minerals you don’t want to wash or peel off)   Put into a bowl and add 1 T grated ginger and 2 T salt.  Immediately the juices started to release from the carrots. This is just what you want to happen. Then I filled my wide mouthed mason jar and added just a tiny bit of water to make sure they were totally covered in liquid.

Look closely—can you see the bubbles–it’s alive!! Really-that’s what makes it so healthy!

I left plenty of head space and capped loosely to let some of the gas escape.

I used good salt. Look it says ALIVE!

I read that you don’t want to used iodized salt. You need to use large, wide mouthed jars which I have not invested in yet nor have I found any at the thrift store-so I used mason jars and an old pickle jar.

Next I made sauerkraut. I used both green and purple cabbage. I grated it up in the food processor and put it in a large bowl.

To that I added 2 T of salt and  1 t of dill seed and 1 t celery seed ground up in a coffee grinder.

After thoroughly mixing it all up with my hands I packed it down into a jar and topped off with a bit of water. Again leaving head space and not sealing too tight.

I put these into a bowl to catch any overflow that might escape. And set them in a dark spot on my counter.

I can not wait to taste these. I will do a taste test in 3 days to see how they are coming along. I read to test at days 3, 6 and 9. When it suits my taste refrigerate. I am so excited at the possible combinations and to try other fruits-yes fruits and veggies and spices Mmmmm.

I love Indian food. Like really love it!! And I love chai tea. I have tried several kinds at several different places. My favorite at home is celestial seasonings decaf chai and my favorite out at a coffee shop is at Global Gallery where they grind their own spices. Mmm it’s really spicy.

Today has been a rainy chilly day here in Columbus — a perfect day for tea.

I have two Indian cookbooks checked out of the library right now that are fantastic!

INDIAN HOME COOKING by Suvir Saran and  Stephanie Lyness and INDIA WITH PASSION by Manju Malhi  The chai recipe came from the latter.

chai ka masala     spiced tea

3-4   1 1/8 inch cinnamon sticks or cassia bark

6 cloves

4 black peppercorns

6 green carmamoms  seeds only

1 black cardamom, seeds only (optional)

1 tsp fennel seeds

1 tsp ground ginger

Dry roast all but ginger for 2 minutes

Cool  Add ginger and grind to a fine powder

cool completely and store in airtight container in dark place up to 6 months

add a pinch when brewing tea  1/4 tsp flavors 2 cups of tea

add to boiling water pot of tea and milk

I found my frother–it made all the difference

Molly wanted a Hamburger Cake for her birthday. We trolled around the Internet and looked at lots of photos and ideas. This is what we came up with. It might look like something difficult but let me be the first to tell you-I am not much of a baker and if I can put this together anyone can! I don’t have any photos of the cake in progress.

I bought 2 cake mixes-1 yellow and one chocolate. I made the chocolate in a 8×8 brownie pan-square patty like Wendy’s burgers!

I made 2— 8 inch rounds out of the yellow cake but filled one with more of the batter (bottom bun smaller-top bun larger.)

After they cooled I trimmed the patty to make it nice and flat as well as trimming the bottom bun. Then I took the extra chocolate cake and added it to the top of the top yellow cake bun to make it more dome like. Make sense?

I bought 3 cans of frosting 1 chocolate and 2 white

We took some frosting out  and divided it into 3 bowls for condiments and added food coloring –red for ketchup, green for lettuce and yellow for mustard. You don’t need much. After you reach the desired color put each into a plastic bag and squeeze down to one bottom corner. set aside.

Take more white frosting into a bowl and add color to look like American cheese—use this to frost graham crackers to look like cheese slices on the burger.

Take the other can of white frosting and make it bun colored-we added a bit of the chocolate frosting for some color plus some food coloring.

Now to put it together

bottom bun cake first with burger patty (chocolate cake) next. Frost the chocolate cake with the chocolate frosting-making the edges look burgery!

 To that we put the graham crackers already frosted on the edges of the burger cake-hanging over a bit. We didn’t go all the way into the middle of the burger with these I wanted it to stay stable and thought this might make it tippy and too sweet. We did use more of the cheese frosting between the graham crackers and on the edges to look like melting cheese.

Then top with top bun. Use the bun frosting to glue the dome shape together. Try to smooth the frosting out as much as possible. Now get your condiment frosting’s and cut a tiny bit off the corner (a little larger for lettuce) and pipe lettuce around the bottom edge and squeeze squiggly ketchup and mustard on the cheese frosting.

We added a few slivered almonds on the top for seseme seeds.

This really wasn’t too hard. And it was surprisingly good. I thought it was going to be way too sweet-but it wasn’t. It was a little hard to cut but no one seemed to mind!

Sorry for the lack of posts but I’ve been having computer issues. Hopefully it’s all fixed now!

This recipe may seem a bit time consuming, but once you make the curry paste it’s smooth sailing! And the curry paste recipe will keep for months in the fridge so next time you want to make this it will be even more simple!

Both of these recipes came from my new favorite cook book FEEDING THE WHOLE FAMILY

Homemade Curry Paste

makes 2 cups

1 cup extra virgin olive oil, 1 lb onion finely chopped, 1/4 cup whole cumin seeds, 1/4 cup whole coriander seeds,       1 teaspoon whole fenugreek seeds, 1 teaspoon whole cloves, 2 teaspoons black peppercorns, 2 Tablespoons whole mustard seeds, 2 teaspoons allspice, 1 teaspoon cardamom, 4 teaspoons ground cinnamon,  1/4 cup turmeric,               2 teaspoons cayenne, 1/4 cup peeled, finely chopped ginger.

whew-that’s a lot of spices!!

Heat the oil and saute the onion until very soft.

While the onions are cooking, grind the following whole spices to a fine powder in a coffee or spice grinder— cumin, coriander, fenugreek, cloves, peppercorns and mustard. Add to the onions along with all the other spices and ginger. Let cook for 5 minutes while stirring.

Store in sealed jar in the fridge for several months.

OK now on to the GREENS IN CASHEW CURRY SAUCE

1/4 cup cashew butter (I made this real quick in my food processor), 1 Tablespoon homemade curry paste, 1 Tablespoon tamari or shoyu, 3/4 cup filtered water, 2 cups quick boiled greens.

Blend cashew butter, curry paste, tamari and water in blender until creamy (I used my food processor)

Combine greens and blended sauce in a pan and gently heat before serving.

I chopped up a bunch of kale, chard and raabini and added it to about 1/4 to 1/2 cup of boiling water in my cast iron skillet with a top on it for a few minutes to steam.

Then I added the sauce.

I had some left over quinoa and added that to the greens and sauce.

I ate this for dinner several times this week. And now that I have 2 cups of homemade curry paste in my fridge, I can just whip this up real quick!