Fruits

1.) Boiled Method

DRIED PLUM (PRUNE) PURÉE

Ingredients Weight/measures

-Soft pitted prunes 3 lbs.

-Sugar 1/2 cup

-Light corn syrup 1 cup

-Boiling water 2 1/2 cups

II. Method

This purée may be made in any commercial-size processor with a 1-gallon capacity work bowl.
Lacking a large processor, follow the instructions in the NOTE at the end of the recipe. Purée
keeps well, refrigerated, for 6 to 8 weeks. Use directly from the refrigerator. Freeze for longer
storage, thaw before using.

Place first three ingredients in work bowl fitted with the metal blade. Start motor and pour boiling
water through feed tube. Process about 2 minute, until mixture is completely smooth. Stop motor
occasionally to scrape side of work bowl. Cool completely; cover and refrigerate.

NOTE: To make purée without a processor, combine all ingredients in large saucepan. Bring to
boil, cover pan, and stew prunes slowly until fruit is very tender. Mash well with large wooden
spatula, pressing prunes along side of saucepan. Alternatively, grinding this mixture through the
finest blade of a meat grinder. You may multiply this recipe any number of times.

RECIPES

Apricot fruit preserves

1. 1 kg apricot halves (without stones) 0.6 kg sugar 5 g citric acid

Add 420 g sugar to prepared fruits and bring to boil; boil gently during 15 min

Add the remaining 180 g sugar and 5 g citric acid

Continue boiling gently up to required refractometric extract

2. 1 kg apricot halves prepared as above 1.5 kg sugar For all sugar to the fruit; mix gently with a
spoon Leave the mix overnight

3. Dip apricot halves for 7 min in a solution containing:

2% sodium metabisulphite and 0.5% citric acid

Obtain fruit pulp by available means/equipment: a) through a sieve in traditional preparation; b)
with a simple juice/pulp extractor in small scale operation; c) with a pulper in other cases).

Basic recipe is 1 kg fruit pulp + 0.6 kg sugar.

Methods for drying some vegetables and fruits

1. Garlic. - The cloves are separated and the outer skins removed by hand. The skins of
individual cloves are not removed. The cloves are cut into pieces not more than 5 mm cube. No
blanching nor other treatment are applied.

The product is spread evenly on drying trays. Dry until brittle. The final moisture content should
be about 5%. The yield is about 5:1. After completing drying, separate dry skin by

Vegetables

1.) Steamed

Thai Spiced Steamed Vegetables

Serves 3 - 4
This is a deliciously spicy take on the steamed vegetable
recipes. You can use more or less chile paste as you like.
Use approximately 2 cups of raw vegetables per serving.
Ingredients (one or any combination of the following):
-broccoli
-cauliflower
-green beans
-nappa cabbage
-bok choy
-sno peas
-onions or leeks
-eggplant
-zucchini
-regular cabbage
-fennel
-yellow summer squash
-dark leafy greens
-4 tablespoons virgin coconut oil
-3/4 teaspoon Thai chile paste (red or green, both are wonderful)
-sliced scallions or cilantro for garnish

Preparation:
Note: regular cabbage (red or green), fennel and a few other vegetables take longer to cook than
the others. Plan accordingly. I usually add cabbage or fennel a few minutes earlier than other
vegetables when steaming an assorted mix.
Cut the vegetables into bite sized pieces. Place a steamer basket in a pot large enough to hold
the vegetables, but not so large that they will fall over the sides of the basket. Fill the bottom of
the pot with a small amount of water. Add vegetables and cover. Place on high heat until they
begin to steam. Reduce heat to low and let steam for 2-3 minutes more (to the tenderness you
desire).
When they're done, transfer them to a large mixing bowl.
Take 2 tablespoons of the hot water and mix it together with the chile paste in a small bowl.
Drizzle this mixture over the steamed vegetables and add coconut oil. Gently toss it all together
and serve immediately, garnished with the scallions or cilantro.
2.) Saute

Quick Vegetable Saute

Ingredients

• 2 tablespoons olive oil

• 1/2 tablespoon butter
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 3 medium carrots, julienned
• 1 red onion, julienned
• 1 large zucchini, julienned
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

Heat a 12-inch nonstick skillet over high heat and, when hot, add the olive oil. When the oil is hot,
add the butter and, when melted and beginning to bubble, add the peppers and carrots and cook,
stirring occasionally, until beginning to soften, about 3 minutes. Add the onion and cook, stirring,
until crisp-tender, about 3 minutes longer. Add the zucchini and season with salt and pepper and
cook until crisp-tender, 2 to 3 minutes longer. Serve immediately.

3.) Boiled

Boiled vegetable masala with cottage cheese recipe

Now the boiled vegetable masala with cottage cheese is another interesting and a very very
nutritious recipe as it includes all kinds of vegetables, which are half, cooked and it also contains
the cottage cheese, which is again rice in proteins and calcium. This is also very delicious food.
We can serve it as a side dish or we can also have it as a snack in the evening if we use little less
spices.
Ingredients: capsicum ½ cup chopped in to big pieces, tomatoes and onion chopped in to big
size ½ cup, boiled potato chopped ½ cup, carrot chopped ½ cup, cottage cheese chopped in
to square pieces 2 cups, salt to taste, garam masala or taste maker 1 tea spoons, red chilly
powder and finally sugar 1 tea spoon. We also need 3 teaspoons of oil.
Method: now take all the above said vegetable and cook it half using some water. Now drain off
the excess water and pour all the half cooked vegetable pieces in to the bowl. Now add the boiled
potatoes to this mixture. Now add the salt, chilly powder and the tastemaker and mix it well. Now
also put the sugar and oil and again mix it well. Now wait for 1 hour to allow it to marinate for
some time. Now the recipe is ready to serve but shuffle it well before serving.

4.)Baking

Versatile Ratatouille Vegetable Crumble Dish

This Ratatouille Vegetable Crumble recipe is extremely versatile. It makes a great

vegetarian main dish for a delicious weekend lunch or weekday supper for the whole family.
Serve with pasta, rice or basmati rice if you feel like a more substantial meal. Ratatouille
Vegetable Crumble could also be served as a side-dish with chicken, meat or fish.
This simple oven-baked Ratatouille Vegetable Crumble recipe is fool-proof and cooks on its own,
leaving you time to relax or do something else.

ingredients – Serves 4

• 2 Red onions, peeled and sliced into rings

• 2 Cloves of garlic, peeled and crushed
• 1 Aubergine (Eggplant), sliced
• 2 Courgettes (Zucchini), sliced
• 250g Cherry tomatoes, left whole
• 1 Can of diced tomatoes
• 5 Tablespoons of (Extra virgin) olive oil
• 1 Teaspoon of Italian or Provencal herbs (dried or fresh herbs like Thyme, Fennel, Basil,
Rosemary, Sage or Parsley can be used)
• Breadcrumbs from 5 slices of stale bread
• Sea salt, black pepper
• Knob of butter

Method for Ratatouille Vegetable Crumble

1. Preheat the oven to 180°C / Gas mark 6

2. Grease a large oven-proof dish with butter or non-stick spray
3. Slice the onions, courgettes (zucchini) and aubergine (eggplant) and layer them in the
large oven-proof dish
4. Place the cherry tomatoes randomly amongst the vegetables
5. Season with salt and pepper according to taste
6. Mix together the oil, Italian spices, garlic and salt and pepper to taste
7. Drizzle the mixture over all the vegetables
8. Cover with the canned diced tomatoes
9. Cover the entire mixture liberally with breadcrumbs and dot the butter on top
10. Cook for 30 minutes until golden brown on top
5.) Grilled

Grilled Vegetable Kebabs and Homemade Croutons

Ingredients:

½ cup olive oil

3 zucchini
1 red bell pepper
1 yellow bell pepper
1 onion
12 oz halved mushrooms
¼ cup red wine vinegar

For the Croutons:

4 slices bread
¼ cup olive oil
Herbs and spices to taste

Preparation:How to Make Croutons:

Preheat the grill to 300 degrees F.

Mix your favorite herbs and spices into the olive oil. Brush the flavored oil on to both sides of the
bread. Place the bread slices on heavy duty foil on the top rack of the grill and grill until they are
crisp and dry.

This should take about 45 minutes.

Let them cool completely.

These croutons will freeze for up to 6 months so you can make extra if you like. and will have a
wonderful flavor. Also excellent to do in a smoker grill.

How to Make Vegetable Kebabs:

Whisk the vinegar and oil and set aside.

Cut each bell pepper into 12 inch wide pieces. Cut the zucchini into 12 half inch slices. Cut the
onion into 12 pieces. Thread the vegetables, alternately, on to 4 large skewers.

Marinate the kabobs in the oil and vinegar mixture for 15 minutes.

Grill them over medium coals for 12 minutes or until the vegetables are tender and slightly
browned, turning them once. Serve hot.

6.) Frying

Stir Fried Vegetables with Tofu

1/2 lb. tofu or seitan wheat meat
1 1/2 c. chicken stock
2 cloves garlic, minced
1 tbsp. fresh ginger, finely chopped
Fresh vegetables
3 c. of any combination of carrots, cauliflower, green beans and sweet potatoes
For Sauce:
1/2 c. chicken stock (salt free and defatted)
1/4 c. vinegar
1/4 c. apple juice concentrate
1/4 tsp. garlic powder
1/4 tsp. ginger
1 tbsp. cornstarch
Cut tofu into bite sized pieces and marinates for at least 1/2 hour in the sauce before the
cornstarch is added to it. Prepare vegetables in bite sized pieces.
Preheat wok or large skillet over medium heat. Pour in 1/2 cup stock; add fresh ginger and
minced garlic. Saute until stock evaporates and herbs are browned.
Deglaze pan by adding 1/3 cup more stock, then turn up fire to high temperature. Start adding
vegetables, beginning with the carrots until they are slightly tender (2 minutes), then clear a
space in the center of the wok and add the other vegetables in sequence as cooking time
consumed until they all evenly cooked.
Adding stock as needed to keep vegetables from scorching. When they are done, clear a space
in the center of the wok and add tofu.
Clear space again. Add cornstarch to the sauce mixture and pour sauce into the center of the
wok. Cook, stirring continuously, until the sauce thickens.
Fold the vegetables and tofu into the sauce and serve.

CHICKEN

1.) Steamed chicken Rice

Ingredients:

• 2 cups Jasmine rice (I used my electric rice cooker’s cup, about 300 grams)
• 500 gm chicken drumsticks and chicken wings (or chicken breast if you like)
• 8 shiitake mushrooms
• ginger, julienned, to taste
• spring onion, for garnish
• water, to cook rice

Marinade for chicken:

• 1 1/2 tsp light soy sauce

• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1/2 tsp cornflour
• 1 tsp Shaoxing wine
• a pinch of white pepper
• a pinch of salt

Marinade for mushrooms:

• 1/2 tsp light soy sauce

• 1/2 tsp sugar
 • 1/2 tsp cornflour
• 1/2 tsp vegetable oil

Method:

1. Soak shiitake mushrooms in warm water until softened. If they are big, cut them into two
halves. Mix with marinade.
2. Chop chicken into smaller pieces. The chicken wings I used were without the tips. For the
drumsticks, I chopped them into halves. Be cautious. By chopping the chicken bones,
some might be broken into small pieces. Thus, use a sharp and heavy knife to chop and
try to chop on one go. By doing this, it might reduce broken small bones. (Note: When it
comes to cooking this dish, Chinese people like to choose those chicken parts with bones
on because the dish tastes much delicious.) Or you might like to use chicken breast
without any bones intact for the sake of young kids in your family. Marinade the chicken
for 30 minutes.
3. Rinse rice and drain well as you do as usual, yet add less water to cook because you
don’t want your rice too soggy and mushy after adding chicken and marinade into it.
Basically, add 80% of water that you used to cook rice. Transfer rice and water into a
large, deep bowl. Steam in a wok over high heat for about 20 minutes, covered, or until
the water in the bowl dries up. Add chicken and mushrooms, sprinkle ginger. Continue to
cook for 20 minutes, covered. Turn off the heat, let chicken and rice sit in the wok for
another 10 minutes. Garnish with spring onion. Serve hot.

2.) Saute

Ingredients

chicken breast halves, boneless and

3/4 pound cut in 1/2-inch strips
skinless
1 x tarragon to taste
1 x black pepper and salt, to taste
1 x flour, all-purpose
1 tablespoon olive oil or butter
1 tablespoons butter
5 each shallots chopped
1 clove garlic clove, chopped
chantrelles, yellow and black, coarsely
3/4 pound mushrooms
chopped
2/3 cup red wine pinot noir or zinfandel
1
cups chicken broth low-salt
1/2
3 tablespoons cream
1 x chives chopped, or a handful of chive spears

Directions

Sprinkle chicken strips with tarragon, salt and pepper, then dust with flour.
Lightly sauté in about half the butter (or butter-oil combination) until just cooked through (2 or 3
minutes).
Remove from pan and set aside covered with foil to rest.
Saute shallots, garlic and mushrooms in remaining butter until lightly browned, then pour in wine
and cook over high heat until reduced to only a few tablespoons.
Add broth and cook over high heat until this too is reduced by about half and the liquid is well-
flavored.
Add cream, return chicken and accumulated juices to pan, and heat through briefly.
Serve immediately, garnished with chives if desired.

3.) Boiling

Ingredients

• 1 pound chicken wings shopping list

• 1/2 cup BBQ sauce OR sauce of choice shopping list

How to make it

• Boil wings in a large pot of water for about 15 minutes.

• Broil wings for about 5 to 10 minutes per side depending on your oven until nicely
browned and crisp.
• Remove wings from oven.
• Pat with paper towels to remove grease, if necessary.
• Toss wings in bowl with sauce of your choosing.

5.) Grilling

Simple BBQ Chicken Recipe

This is a traditional American style BBQ recipe that’s simple and delicious. The majority of
cooking time is the indirect heating method to insure the chicken doesn’t become charred.
Ingredients

• 8-fresh chicken pieces, rinsed

• 1 cup favorite BBQ sauce
• Garlic powder to taste
• Salt & pepper to taste

Directions:

1. Sprinkle chicken with garlic powder, salt and pepper to taste. Set grill to indirect heat. If
using a gas grill, turn off middle burners. If using a charcoal grill, set charcoal to the side
of the grill, leaving an empty space in the middle for chicken. Grill chicken over direct
 heat, turning once for approximately 5 minutes on each side or until grill marks appear.
Place chicken over indirect heat with grill lid closed for approximately 1 hour at 300
degrees, turning once.
2. Check chicken internal temperature, chicken should have internal temperature of 175
degrees and chicken juices should run clear. Add BBQ sauce and continue cooking
chicken for 10 minutes turning once.

6.) Frying

Fried Chicken

ingredients

6 c Crisco cooking oil

1 Egg; beaten
2 c Milk
2 c Flour
4 tb Salt
2 ts Black pepper
1 ts MSG (optional)
2 Frying chickens; with skin, cut into 6 pieces

Direction:

1.) Bring oil in pressure cooker over medium heat to about 375 deg F.

2.) in a small bowl, combine the egg and milk. In a separate bowl, combine the remaining
four dry ingredients. Dip each piece of chicken into the milk until fully moistened, then roll
in flour mixture until completely coated. In groups of four or five, drop the covered chicken
pieces into the oil and lock the lid in place.

3.) When steam begins shooting through the pressure release, set the timer for 10 min. After
10 min, release pressure according to manufacturer's instructions, and remove the chicken to
paper towels or metal rack to drain. Repeat with remaining chicken.