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Monday, January 11, 2010

Recipes galore

Ive been cooking lots of stuff that I have been meaning to post recipes for but I always seem to forget.. Well here's a recipe for some chicken salad I made today that turned out really well. I based it off of my moms recipe that she used in her restaurant and changed it to suit what I had in the fridge. The results were tasty!

Curried Ginger Chicken Salad

diced celery
diced green onion
minced red onion
minced roasted garlic
minced garlic
dried cranberries
soy sauce
curry powder
toasted sesame dressing
soy sauce

I mixed approximately equal parts celery, onion, cranberries, and mayo with about 2 tbsp garlic and ginger, tsp herbs, soy sauce, sesame dressing and curry powder, and salt & pepper to taste. You can add more or less of what you like and change it to suit your taste. I served it on a toasted English muffin with organic spinach leaves for lunch.

Ive also been talking about baking a pie for days but haven't gotten around to it.. so tonight I whipped one up with some stuff that needed to be used while I made big pot of soup stock with all the veggies that needed to be used.

Strawberry Ginger Lime Pie

2c strawberries
2 segmented limes
1c sugar
2tbsp flour
1tsp vanilla extract
~1tbsp minced ginger
frozen pie crust

Mix up ingredients and pour in the pie crust. Bake according to directions on pie crust package. Dare I say, easy as pie.. or following directions. As you all may have gathered from previous posts, I prefer to make my own pie crust because its much tastier and really easy, but I didn't have any flour.. Ill keep an eye out at the dumps next time.


  1. Wow, this sounds delicious. It could be a sandwich too no? Glad I happened in. When you have a little time, come to my blog. I'd be honored to see you there as a friend and or follower. I am now your loyal follower! Keri (a.k.a. Sam)

  2. Michael, I have been a "diver" for a long time- my wife and I buy almost no food any more, and I share with two other families. I am a pretty good cook, and may share more "freegan" recipes later on, but here's one I want to share first. If there's a better way to do this- help me out. I am decidedly NOT a "blogger".

    One of the commodities I frequently found in grocery store dumpsters is the outer leaves from heads of cabbage. I decided to try to use this resource- so I made Kim Chi. It is FANTASTIC- if you like Kim Chi.

    Here's how I make it.

    You can wash the leaves if you like- there will be some "mud" on some leaves. I simply wipe the mud off with a wet rag, as the leaves will be soaked and rinsed as part of the process. I find it far meater NOT to work with dripping leaves when I chop them.

    I roll several leaves together and cut them like a zucchini in 1/4" to 1/2" "rings" Then I herd them together and cut the whole mess lomgways once.

    I soak the chopped leaves until the next evening in salt water- compressed and weighted- overnight. FOUR cups salt per gallon water. I use feed salt or rock salt. It's much cheaper, and works fine. Put the salt in a gallon milk jug, add lukewarm water to fill and shake until dissolved.

    The next evening, I rinse the whole batch twice, and then add one chopped onion per gallon of compressed leaves. The I add a paste made of 1/8 cup cayenne pepper (easier to find than red pepper flakes) 2 TBS of minced garlic (powder works, too), and 1 TBS of powdered ginger per cup of water per gallon of leaves. Mix thoroughly- this will burn your hands, so use gloves or wash hands immediately after mixing.

    Pack the kim chi into jars and cap loosely. It can be eaten in about a week, but tastes better the longer it ferments. Even the faint of heart can enjoy a bit chopped fine over a bed of white rice. Keeps for about six months- maybe more... it doesn't last around me!





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