Nut Butter

Makes approx. 2 cups
1 C crispy almonds
2 c crispy walnuts
1/2 c ghee (room temp) or coconut oil (barely melted)
1 T raw honey
1t sea salt (finely ground Celtic or Himalayan)

Grind nuts and sea salt in food processor to fine powder (like flour). Add honey and coconut oil or ghee and process until smooth. Store in fridge.

Grain-free Granola

1 cup pumpkin seeds

2 cups sunflower seeds

3 (or maybe 4, I can't remember) cups dried coconut, the large flakes

1/4 cup honey (warmed, if necessary)

1/8 cup oil (something mild-tasting; I used safflower)

some salt

2 tsp. cinnamon

1 tsp vanilla

1 cup dried fruit pieces (I cut up apricots, apples, dates and then tossed in some raisins and cranberries too)

A bit of coconut flour (optional, but I used it to toss the cut dried fruit pieces in so they didn't stick to each other and clump up in the granola)

Mix everything but the fruit and coconut together, spread it out on a cookie sheet and bake it at 350 for at least fifteen minutes. Mix in the coconut and give it another five minutes, but keep an eye on it and stir it every few minutes as it browns quickly. Finally, toss it with the dried fruit and then pour yourself a big bowl and enjoy!

Spaghetti Carbonara with Carmelized Onions

Traditionally, carbonara doesn't contain onions, but caramelized ones add another level of flavor. Separating the eggs before adding them to the hot pasta is a method borrowed from Mario Batali that produces a creamy mouthfeel.

• 1/2 pound pancetta, bacon or guanciale, diced
• 1 medium onion, halved and thinly sliced
• -- Freshly ground black pepper
• -- Kosher salt
• 1 pound spaghetti
• 4 eggs, separated
• 1 cup grated Parmesan cheese

Instructions: In a medium saucepan over medium heat, cook the pancetta until crisp. Remove with a slotted spoon and put on a paper towel-lined plate, reserving the drippings in the pan. Add the onions and a few grinds of pepper to the pan; cook, stirring occasionally, over medium-low heat until deeply caramelized, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil; add spaghetti and cook until al dente. Drain the pasta, reserving 1 cup of the pasta water. Place spaghetti in a large bowl; add the pancetta onion mixture and toss to combine. Add the egg whites and toss to combine. Add the egg yolks and Parmesan and toss to combine, adding a few splashes of reserved pasta water to achieve a creamy texture. Season to taste with salt and a generous amount of freshly cracked pepper and serve immediately.

Miso Beef Noodle Soup

• 10 cups water
• 2 tablespoons Penzey's beef soup base
  
• 2 tablespoons red miso paste
• 1 pound lean beef, cut into thin slices
• 2 cups thinly sliced green onions
• 1 pound udon noodles
• -- Kosher salt and freshly ground black pepper

Instructions: Bring the broth to a boil in a large saucepan, reduce to a simmer and whisk in the miso paste until thoroughly combined. Add the noodles and onions and simmer until noodles are al dente, about 2 minutes. Add the beef, and cook two minutes more, or until beef is cooked through. Taste and adjust for seasoning, then divide among bowls and serve piping hot.

Brining turkey

1 turkey, about 12 pounds
Brine:
1 cup sugar
1 1/2 to 1 3/4 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn into pieces
1 bunch fresh thyme
1 head garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed (see Note)

Roasting:
2 tablespoons softened butter + butter for basting
1 1/2 teaspoons freshly ground black pepper
1/2 cup chicken stock + more as needed

Instructions: Remove giblet bag from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water. Combine sugar, salt and 3 to 4 quarts water in a large bowl. Stir until sugar and salt dissolve. Add remaining brine ingredients except for the remaining gallons water. Double-bag two heavy-duty, unscented trash bags (not made of recycled materials), then put them in an ice chest that is large enough to hold the turkey. Place turkey in bags, pour in brine and remaining 1 1/2 to 1 3/4 gallons water - there should be enough liquid to completely cover the bird. Press out air in bags; tightly close each bag separately. Keep turkey cold by piling bags of ice over and around the closed bags which will also help keep the turkey submerged. Brine for 12-24 hours. Alternative method: Place turkey and brine in a large pot. Refrigerate for 12-24 hours. If turkey floats to top, weight it down with a plate and cans to keep it submerged in brine. After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.

 Roasting: Preheat oven to 400°. Spread 2 tablespoons softened butter over skin. Sprinkle pepper over skin and in cavity. Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil. Put turkey in oven. To ensure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock. Return to oven and roast, basting with pan drippings every 20 minutes, using more stock as needed. Start checking internal temperature after about 1 hour by inserting an instant-read thermometer in the inner meatiest part of the thigh, not toughing the bone. If legs or breast begin to get too brown, cover loosely with foil. Roast until internal thigh temperature reaches 165°. Total roasting time should be about 2 to 2 3/4 hours. Let bird rest for at least 20-30 minutes before carving. Note: Juniper berries are available in the spice section of some supermarkets and specialty grocers.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/11/15/FDJ81AI2HU.DTL&ao=4#ixzz1g59Eoftf

Crock pot black beans

Ingredients:
1 1-lb bag dried black beans
1 1/2 teaspoon salt
1 large onion, roughly chopped
1 bay leaf
Sprinkle of Penzey's 4S salt


Instructions:
1. Mix the black beans, salt, and 6 cups of cold water in a pot and bring to a boil. Boil for 10 minutes.

2. Put the chopped onion, bay leaf, epazote, bacon/drippings in the crock pot. Pour the beans and cooking water into crock pot, cover, and turn to low.

3. Cook for 4-8 hours or until your beans are cooked to your liking. Cool beans and liquid, portion into containers of your choice, and freeze.

Homemade Whole Wheat Tortillas Recipe

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water

Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes (when I'm pregnant and making it I rest too!!) Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy