Archive for the 'Jim’s Recipes' Category

Holiday Mandarin/ Cinnamon Kombucha

You will need: One quart finished 1st ferment kombucha starter tea. (Our favorite kombucha ferment is made from 2 Organically Hip Hibiscus tea bags and 2 Paul Newman’s Organic Black tea bags to ½ cup sugar and ½ cup starter and ½ gallon filtered, de-chlorinated water, and one SCOBY.)  If you don’t have starter tea and a SCOBY, you can
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Jim’s Favorite Fermented Dill Pickles.

Ingredients: ½ gallon spring-top canning jar or quart sized jars and metal lids 1 pkg cocktail cucumbers from Costco or one package pickling cucumbers from Fry’s ( or as many fresh cucumbers as will fit into your jar) 2 tsp mustard seeds 2 tsp dill ( I use dried dill) 2 garlic cloves 1 Tablespoon mineral salt (I use Himalayan) 4
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Jim’s Gluten-Free Pastrami Melt Sandwich

This is one of our favorite meals after a long, cold day.  (in ten simple steps) Ingredients: Shaved Pastrami Swiss Cheese Sauerkraut (cultured) Gluten-Free Bread Mustard Butter Butter one side of each slice of bread  (2 for each sandwich). We use Three Baker’s, Gluten Free Ancient Grain bread and we butter it frozen so it doesn’t pull apart. Place bread, butter
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Orange Peel Vinegar

Our 28-year-old Arizona Sweet tree  is  still  struggling, following the BIG FREEZE of 2010.  I can hardly bear to look at this once-spectacular plant without pondering what I can do to bring it back. I decided to remove about half this year’s crop and cut out all the deadwood. And then do what gardeners often have to do; wait until spring.
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Pick a Pepper, Beck

After a few months of Arizona sunshine and daily water, our veggies are ready to eat.  For the past several mornings Jim has been treating us to his special scrambled egg concoctions, and…well…every day has been different.Yesterday’s entree was my favorite, so far. ( I say, so far because today’s breakfast is still in production.) Yesterday we had leftover steak,
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