Hilda’s Fresh Guyanese Pepper Sauce

Hot, hot, HOT!!!

I watched Hilda making five big jars of this for her family and friends. They come to her most weekends, and right now everyone is running out. So while I was in her kitchen slurping on her chicken and plantain soup (OMG!) I watched her like a hawk. So I could make it for my son, for whom no hot sauce is ever hot enough.

In fact, he makes his own, and has a hot sauce cabinet like most people have a liquor cabinet. When there’s a family meal he may bring out up four different hot sauces for me to try even – though I don’t eat a lot of hot sauce, only a few drops here and there…

WHY YOU GONNA MAKE IT FOR YOUR SON? WHATSA MATTER WIT YOU? I GONNA MAKE IT FOR YOUR SON! NOBODY MAKE IT LIKE HILDA! YOU DON’ TOUCH THIS…GONNA MAKE YOU CRY…

For salads, fresh veggies and more.

Ingredients:

4 c. Habanero peppers*
2 lemons, cut up
1/4 c. pink salt
1/4 c. white wine vinegar
1 head garlic, peeled no

Leave the seeds in for medical assistance in dying, or core the peppers for more reasonable tastes.

Blenderize until salt is dissolved.

Store in glass jars on counter or in fridge for up to three months.

Serve with salads as a fresh sauce, or add a little to hot dishes.

WHOA!

Indoor Barbeque

Might serve 4

Oh, dang! This is good!

Ingredients:

1/2 c. ketchup
1 T. molasses
1 T. Dijon or yellow mustard
1 T. cider vinegar
1 T. Worcestershire sauce
1 T. vegetable oil
2 T. finely chopped onion
1/2 t. garlic powder
3/4 t. chili powder
(1/4 t. cayenne or hot sauce, or more to taste)
1/4 t. salt
1 lb. chicken pieces or pork chops

Instructions:

In a liquid measuring cup, whisk together ketchup, molasses, mustard, vinegar, and Worcestershire sauce. Set aside.

In a 12-inch skillet, heat oil over medium heat for 1 minute, and add onion, chili powder, and salt. Cook, stirring occasionally until onion is softened, about 3 minutes. Stir in ketchup mixture, scraping up any browned bits.

Add chicken or pork to skillet. Bring mixture to boil. Reduce heat to low, cover, and simmer for 10 minutes.

Flip pieces over. Cover and simmer until meat is tender, and registers 165 degrees F.

Turkish Lentil Soup, and Pat Perri’s Lentil Soup

Very good with a warm pita. Enjoy!

Turkish Lentil Soup.pdf

If you want something very fast yet tasty, try Pat’s delicious Italian lentil soup:

Ingredients:

1 tin lentils

1 t. extra-virgin olive oil

1/4 t. black pepper

2 or 3 green onions, chopped

Instructions:

Heat the oil in a saucepan, add the pepper and green onions, stir until they wilt ( I usually throw a clove of garlic into the oil, too). Add the lentils and stir until hot, then serve!

Blue Plate Special

1½ lb. ground beef
½ t. pink salt
¼ t. black pepper and
1 t. onion powder
1 t. garlic powder
1 t. Dijon mustard
1 large white onion, sliced
2 t. butter
1 T. all-purpose flour
1 t. horseradish
1½ c. beef broth

Combine the ground chuck, salt, ground black pepper, onion salt, and garlic powder in a medium-sized bowl with mustard. Mix to combine well.

Form the meat mixture into 4 equally sized round, flat patties.

Heat a cast-iron skillet to medium-high heat.

Place the hamburger steaks in the hot skillet, being careful not to crowd the steaks too much. Cook for 3 to 4 minutes.

Flip the steaks over, and cook for 3 to 4 minutes on the other side. The steaks should be seared and browned.

Remove the steaks from the skillet, and set aside.

Place the sliced onions in the skillet and cook for 5 to 6 minutes, or until they have softened and begun to brown.

Remove the onions from the skillet.

Add a teaspoon or two of butter. Then add the flour and cook for 1 minute, stirring to make sure the flour cooks evenly.

Add the beef broth to the skillet with the horseradish and stir until the gravy is smooth.

Reduce the heat to low and cook for 2 minutes. You can add the onions to the gravy or keep them separate.

Place the hamburger steaks on a plate and top with onions and gravy.

Vegan Pepper Jack Cheese From Hidden Veggies

This is a spicy vegan cheese made with red peppers and green jalapenos.

Ingredients:

2 T. jalapeno peppers, chopped
1/3 c. red bell peppers
1 T. oil
1 (13.5 oz) can coconut milk or cream
1/2 c. water
2 T. agar agar powder
3 T. nutritional yeast
1 1/4 t. salt
1 dash cayenne pepper
1/2 t. garlic powder
1/2 t. lemon juice
(3 T. tapioca starch for meltable version)

Instructions:

Chop up red peppers into very small pieces, and add Jalapenos. Or if you like mild, just leave out the heat!

Saute the peppers in oil over low heat for about 3 minutes.

Add remaining ingredients and mix well.

Heat the cheese sauce over medium heat until it begins to boil.

Turn down the heat until it is just barely bubbling and allow to boil for 6 minutes while stirring frequently.

Pour into a glass container and allow to cool uncovered in the refrigerator for at least 2 hours.

How to make meltable vegan pepper jack:

As above but add tapioca starch to 1/4 cup of water and stir until it dissolves.

Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk. Cook for 1 additional minute. The cheese will become very thick and stretchy.

Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.

Four Vinaigrettes

Orange Champagne Vinaigrette & Marinade:
1 clove garlic
1/4 c. champagne vinegar
1 t. Dijon mustard / 1 shallot, chopped fine
1 T. honey
juice of one orange / 1 T. lemon juice
Orange peel, ground fine
1/2 t. salt
Freshly ground black pepper, to taste
1/2 c. avocado / extra-virgin olive oil

Maple Vinaigrette:
2 T. walnut oil
1 T. apple cider vinegar
1 T. maple syrup

Mediterranean Vinaigrette:
1 T. olive oil
1 T. red wine vinegar
1/2 t. honey
1/2 t. Dijon mustard

“Heartburn” Vinaigrette:
3 parts olive oil
2 parts wine vinegar
1 part Dijon mustard
Season with herbs and spices to taste, if you wish.

Tip: For dieters, substitute some seeded cucumber in place of oil, in approximately the same volume.

Instructions:

Place any garlic or sweet onion, etc. in a mini food processor or blender and pulse until finely minced.

Add the vinegar, mustard, and any honey or juice, etc. with herbs, salt and pepper, and process until blended.

Scrape down the sides, pour in the extra-virgin olive oil, and process until emulsified.

Taste and adjust the seasonings by adding more salt and pepper, if necessary.

Store leftovers in a sealed container in the refrigerator. Allow to come to room temperature and shake well before using.

Nutrition

calories : 174 kcal
carbohydrate : 3 g
protein : 1 g
fat : 18 g
saturatedFat : 2 g
sodium : 224 mg
fiber : 1 g
sugar : 3 g
servingSize : 1 serving

https://www.fivehearthome.com/champagne-vinaigrette/

Sylvia Genders
Brampton, Ontario
where December is
Christian Heritage Month!

TikTok Ramen

This easy and delicious recipe is a little bit sweet and just the right amount of salty, with a whole lot of umami.

Ingredients:

1 pkg. instant ramen soup
1 T. butter
1 t. garlic, minced
1 splash hot sauce
1 t. brown sugar
1 T. soy sauce
1 egg, lightly beaten
1 t. Everything Bagel spice, or to taste*

Instructions:

Cook the noodles according to package instructions. Add the slightly beaten egg and gently stir until cooked to your desired doneness.

Melt butter in a pan over medium heat. Add garlic and hot sauce (or some red pepper flakes) and stir until the garlic is soft – about 1 minute. Add the brown sugar and soy sauce. Stir until sugar is dissolved.

Add to the soup and stir. Or drain noodles, reserve broth for another use, and toss noodles well in this sauce.

For a supper dish, add some shredded carrot, celery, green onions and bell pepper.

Serve in a bowl with Everything Bagel sprinkled on top. Enjoy!

*Everything Bagel Mix

1/4 c. sesame seed (half black)
1/4 c. poppy seed
3 T. garlic flakes
3 T. onion flakes
2 T. salt flakes

Put in a jar and shake well before using.

OR

Cook up your ramen soup and add a heaping tablespoon of Cesar salad dressing…so YUM!

OR

Add some chopped green onion, carrot, and bell pepper. While boiling, drop in an egg beaten with a teaspoon of soy sauce and some toasted sesame oil, if you have it, for a delicious egg drop soup!

Easy Rich Chocolate Ice Cream…And More

Easy Rich Chocolate Ice Cream…And More

★ : 5.0
Better than the ice cream from the store, soft but richer than softee, and so much better for you!

Preparation : 5 minutes

For each person:
1 frozen banana
2 t. vanilla
1 T. cocoa
1/4 c. cream, scant*

I used 10% but any cream, coconut cream, or evaporated milk will do.

You can also use rum instead of vanilla for a real treat.

Variations:

Try adding a heaping teaspoon of peanut butter, pecans, or some coconut. Or leave out the cocoa for banana ice cream, and add either three strawberries with a teaspoon of honey, or just a teaspoon of ginger or cinnamon.

Instructions:

Peel the banana and quarter it.

In a food processor, process banana, vanilla and cocoa. When chopped, drizzle in just enough cream and process to make it smooth and creamy.

Add any chopped nuts or coconut after processing.

Serve!

Ice Cap/Cold Brew Coffee

Ice Cap/Cold Brew Coffee

Ingredients

1 c. heavy cream
1/2 c. milk
1/4 c. syrup (vanilla, maple, etc.)

Recipe

Put in a jar, cap, and shake well. Keep it in the fridge.

Pour over cold coffee and ice, and serve with a straw and tall spoon.

New insect food ingredients

Code examples:E120 Cochneal
E129 BeetlesE904 Lac insect
Cricket protein powder (Gryllus Bimaculatus Sp)

Crickets (Acheta Domesticus)
Mealworm (Tenebrio molitor)
Silkworm (Bombyx Mori)

More info:

https://www.cbc.ca/news/business/cricket-powder-loblaw-1.4563956

https://www.weber-marking.com/blog/how-to-label-insect-food-products/

Homemade Laundry Powder

Laundry Powder

Ingredients:

2 c. washing soda*
2 c. baking soda
2/3 c. Epsom salts, fine
3 T. table salt

*If you don’t have access to washing soda, bake 2 cups of baking soda for 2 hours at 400F.

Directions:

Blend all ingredients and keep in an air-tight container.

Use 1 tablespoon for a medium load, 2 for a large or greasier load.

Yield: 60 medium loads

Note: Don’t put essential oils in this as the baking soda as a deodorizing agent will weaken any scent.

You can throw in a few aspirin for whites to help keep them from greying or yellowing, when laundering with light colours.

Wine Substitutions (Non-alcoholic)

Wine Substitutions (Non-alcoholic)

For deglazing pans and savoury sauces…

Ingredients

1 c. beef stock
1 t. red wine vinegar
***
1 c. chicken stock
1 t. white wine vinegar
***
1 c. vegetable stock
1 T. lemon juice
***
1/2 c. apple juice
1/2 c. water
1 T. lemon juice
***
1 c. boiling water
1 T. mushroom powder
1 t. black vinegar
***
1 T. nutritional yeast (not baker’s yeast)
1 t. mushroom powder
1 t. dark vinegar / lemon juice

Optional, for sauces:
1-2 t. corn starch
1 T. butter / vegan butter

Use homemade broth, or make stock with a teaspoon of powdered base or liquid concentrate to one cup of boiling water.

Mix your selection in a cup before deglazing your pan, being sure to scrape up the tasty bits as the liquid reduces.

If making a sauce, add corn starch to a little cold water to make a slurry, ensuring no lumps before adding to your stock, then stir in the pan until thickened. Adjust seasoning, and stir in the lump of butter before serving.

Original Recipe for “German Chocolate Cake”

Our dearest neighbour and friend Laura Berthier frequently made this cake when we were stationed in Villefranche-Sur-Mer from 1961 to 1963. It was as delicious as she was wonderful.

CAKE:
4 oz. Baker’s sweet chocolate
1/2 c. water, boiling
1 c. butter
2 c. sugar
4 eggs, separated
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1 c. buttermilk

COCONUT-PECAN FROSTING:
4 egg yolks
1 can evaporated milk
1-1/2 t.vanilla
1-1/2 c. sugar
3/4 c. butter
2-2/3 c. shredded coconut
1-1/2 c. chopped pecans

Recipe

CAKE:
Melt chocolate in water and cool.
Cream butter and sugar.
Beat in eggs
Stir in vanilla and chocolate.
Mix flour, soda and salt.
Beat eggs and chocolate into flour mixture, alternately with buttermilk.
Pour batter into two 9-inch pans, lined on bottoms with waxed paper.
Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center.
Cool 15 minutes; remove and cool on rack.

FROSTING:

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly.
Remove from heat.
Add coconut and pecans; mix well.
Cool to room temperature and of desired spreading consistency.

Spread the filling between the layers and top the cake with the remainder.