from https://ofbaking.wordpress.com/2011/08/30/peach-apricot-jam/

ingredients

• 2 lbs peaches and apricots (the ratio is up to you; you can skin them if you like, but I prefer to leave the skins on)
• 2 lbs sugar
• 1 tbsp lemon juice

directions

1. Quarter peaches and apricots and place in a large heavy-bottomed, stainless steel saucepan with 2 lbs sugar and lemon juice; let sit overnight (8-12 hours).
2. Over medium heat, bring peach mixture to a boil.
3. Cook until gelled.*
4. Let sit for 5-10 minutes; then move to jar of your choice.
   
   
5. *You have a couple of options when trying to figure out whether your jam has gelled.  If you have a candy thermometer, you can cook until mixture reaches 220F.
6. If not, put a plate in the freezer (for at least 10 minutes); when you want to check for the gel stage, drop a bit onto the plate. This method is demonstrated here: Plating Method
7. If you turn the plate and the jam doesn’t drip down the plate, you’re good.  There’s also the “sheeting” method: using a wooden spoon, dip into the mixture, then pull it out so that it’s parallel to the floor.  When two drops join to make one drop before dropping, you’re good to go.

from https://ofbaking.wordpress.com/2011/08/28/bread-and-butter-pickles/

ingredients

• 5 lb cucumbers, ends removed, sliced into 1/4″ coins
• 1 lb large onions, roughly chopped
• 1/2 cup plus 1 tbsp kosher salt (just make sure not to use salt with added iodine)
• 2 cups ice cubes
• 4 cups white, distilled vinegar (if you plan on canning, never reduce the amount of vinegar or use a different kind of vinegar than called for in a recipe as the acid in vinegar helps keep your canned food shelf-stable)
• 2 cups water (again, if canning, use distilled or un-chlorinated water–Chicago’s tap water uses chlorine to sterilize, but this will mess up your cheese and pickle making)
• 1 cup sugar
• 2 tbsp mustard seed
• 1 tbsp black peppercorns
• 1 tbsp celery seed
• 1 tbsp turmeric

directions

1. Layer the cukes and onions with 1/2 cup of salt in a (very) large bowl and cover with a layer of ice cubes.  Set aside for 2 hours. Drain and rinse in a colander.
2. Combine the vinegar, water, sugar, mustard seed, peppercorns, celery seed, tumeric, and the remaining 1 tbsp salt in a large, nonreactive saucepan (no aluminum!) and bring to a boil.  Add the drained vegetables and return to a boil, stirring to ensure that all of the vegetables are heated through.  Remove from heat.
3. Refrigerate: ladle into bowls or jars.  Cool, cover, and refrigerate for up to 3 weeks.

ingredients

• 1/3 cup tahini (or a little more if you like it thicker)
• 2/3 cup water
• 1 clove garlic
• 3 tbsp lemon juice
• 1/2-3/4 tsp salt
• freshly ground black pepper, to taste
• 1/2-3/4 cup greens (parsley, spinach, cilantro, carrot greens all work so far)
• 3 green onion tops (optional, I never have these around)

instructions

1. Blend all ingredients in a high speed blender or a food processor till smooth. Thin, if needed, with a tablespoon or two of extra water. Enjoy!

Recipe lightly adapted and image from https://www.thefullhelping.com/delightfully-green-tahini-dressing/

ingredients

• 1/2 cup nutritional yeast
• 1/2 tablespoon fine grain sea salt
• 3 tablespoons dried minced onion or 1 tablespoon onion powder
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1 tablespoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons coconut milk powder (optional)

instructions

Combine all the ingredients in a blender. Pulse until everything is finely ground and powdery, a minute or so. Transfer to a jar and keep in a cool and dark place for up to a couple of months. Use 1 tablespoon of bouillon powder in place of one bouillon cube.

Recipe and image from https://www.101cookbooks.com/homemade-bouillon-powder/

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
• 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, to taste
• Pinch of cinnamon (optional but recommended)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste
  

Instructions

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

From: https://cookieandkate.com/enchilada-sauce-recipe/