!Snack food
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agk's kitchen
created: 24 April 2023 @ 02:47 UTC
updated: no
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"Use two quarts of boiling water and one cup salt.
Mix water and salt. Pour enough to cover cucumbers
completely in a crock. Drain off brine every third
day. Boil this brine and pour back over cucumbers.
Do this for nine days. Wash cucumbers and slice.
Leave slices in one gallon of water and one table-
spoon of alum overnight. Wash and place in crock.
Boil vinegar & spices and pour over sliced cucumb-
ers. Pour vinegar off each day for four days, boil
it, and pour back over cucumbers each time. Seal
jars. Frill your cold-fowl plate w these pickles."
        --Mary Land 1954, Louisiana Cookery, p.228

RECIPES

C=cup/240mL, T=Tablespoon/15mL, tsp=teaspoon/5mL

Nori Chips
prep 5 mins, serves 2-4
6 sheets nori, 2T sesame oil, salt
Skillet on medium-high. Brush nori w oil, sprinkle
on salt. Toast single nori sheet til it shrinks,
~15sec. Turn & toast other side ~15sec.
Cut sheets into chips w scissors. Serve same day.
         --How to Cook Everything Vegetarian p.248

Flax Seed Crackers
Mix equal parts flaxseed & water or broth. Spice w
bell pepper, dried tomato, lemon, garlic, onion
or garlic & onion powder, rosemary, basil, oregano
--
Soak 4-6h. Spread mm-deep on parchment.
Dehydrate 5-6 hours (overnight) at 105-115F.
Flip, remove parchment, dehydrate other side 5-6h.
--
Quick variation: soak 2-3 min, microwave 2-3min.
               --picked up somewhere along the way

Hummus
Soak chickpeas overnight (they double in volume).
Drain, boil w 3x as much water as chickpeas.
Simmer >1h (til they mash easily between fingers).
--
2C cooked chickpeas, 1/4C tahini or sesame meal
1 clove garlic minced, 2-3 lemons juiced
dash hot pepper, 1tsp olive oil, salt to taste
--
In bowl combine all ingredients, mash til smooth.
Add water as necessary for creamy consistency.
--
Cool. Serve in pita w sprouts, lettuce, cucumbers.
Or as dip for vegetables & pita wedges. If dip,
sprinkle with paprika. Extras: 1/4C fresh parsley
diced, small onion diced, 5tbsp toasted sesame oil
dripped on top.
                          --Hungry for Peace p.134
                  & Healing with Whole Foods p.518

Yogurt
1/2G jar, insulated cooler
1/2G (minus 1/2C) milk or soy milk
1/2C fresh live-culture yogurt for starter
--
Preheat 1/2G jar & cooler with hot water. Heat
milk til it feels hot but isn't hard to keep a
clean finger in it (110F). Mix starter yogurt into
hot milk. Stir well, pour into pre-heated jar. Cap
loosely. Place jar in pre-heated cooler. Fill re-
maining space in cooler with bottles of hot water/
towels. Close cooler, place in warm spot. Check in
8-12h. Yogurt should be tangy and have some thick-
ness. Stores refrigerated for weeks.
                       --Basic Fermentation, 68-71

Granola Balls or Bars
1.5C rolled oats, 1/4C wheatgerm, 1/4C ground nuts
1/4C nonfat dry milk, 1/4C melted butter, 5T honey
1 beaten egg, 1/4tsp vanilla, 1/4tsp cinnamon
1/2C dried fruit
--
Mix all dry ingredients. Mix honey, oil, vanilla
into dry mix. Add more honey to moisten or oats to
dry out.
Balls: form small balls. Bake/fry til egg's cooked
Bars: Press in 8x8 baking pan. 15-20min @350F. Cut
                           --Super Baby Food p.554

Basic Nutrition Bars
3.5C rolled oats, 1.5C dried milk, 1tsp cinnamon
1C honey, 2 scoops protein powder, 1 egg
1.25C orange juice, 1tsp vanilla extract
2 heaping T peanut butter, 1C raisins or coconut
1T vegetable shortening
--
Line cookie sheet w waxed paper. Preheat oven to
325F. Mix all ingredients thoroughly. Spread on
sheet. Press-cut lines to make 10 bars. Bake 15-20
mins til golden brown. Prop oven door open 2"
(Thomas uses a wood block), cook 2 more hrs til
most of the moisture is gone. Good for 3 wks.
                                   --Thomas Easley

Pemmican
3lb lean beef brisket/bottom round or venison/elk
1lb beef suet or tallow (broiled burger drippings)
1/2C dried cranberries, 1/2C pine nuts or walnuts
--
Slice meat in thin strips, spread on oiled racks
placed on cookie sheets. Dry several hours @150F.
Cut fat into small pieces in pan. Melt on medium-
high, boil til any skin, meat, or gristle's crisp.
Strain into glass measuring cup: should have 3/4C.
Cut well-dried meat up, food-process several mins
per batch to coarse powder. Mix powdered meat,
warm fat, optional berries/nuts. Pour on baking
pan. Cut in blocks when set-up. Store room temp.
Eat as-is or fry up in a pan.
                     --Nourishing Traditions p.525

Popcorn
makes 8 cups
1/4C popcorn, 2T olive oil, sea salt
14-1/2C melted butter, coconut oil, or mix
--
Place olive oil and corn in a large heavy skillet.
Cover tightly, cook over medium flame shaking con-
stantly til popping starts. Lower heat slightly.
Cook, shaking, til popping dies away. Transfer to
large bowl. Dribble on melted butter/coconut oil,
shake on sea salt. Mix well.
                     --Nourishing Traditions p.521

Kombu Knots
1-2 inches kombu, oil
Wipe kombu with wet towel to soften.
Cut with scissors into 1/8"x3" strips.
Tie into knots. Deep-fry in oil til crispy, ~1min.
Serve like chips.
                  --Healing with Whole Foods p.590

NOTES

We also like nuts, seeds, apples, oranges, dates,
boiled eggs, sourdough bread, leftover porridge,
sharp cheddar cheese, & dried tiny fishes.

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