Turkey Salad

Turkey Salad with Tea
Originally uploaded by RiotKop

Pictured as part of afternoon tea. Served with quartered Kavali crackers, red grapes, Havarti cheese and bread and butter pickles. One half of the total quantity of the recipe is on the plate. Click the picture to see preparation photos.

Turkey Salad Recipe

0.5 lb turkey, sliced in 0.25 inch slices and minced
1 stalk celery, minced
Mrs Dash, to taste*
Mayo, to taste

-Combine turkey, celery and Mrs Dash in bowl.
-Add at least enough mayo to moisten mixture. Add more to taste.

* Crushed black pepper and salt may be substituted for Mrs Dash.

Savory Mung Bean Porridge

Savory Mung Bean Porridge
Originally uploaded by RiotKop

Savory Mung Bean Porridge

Serves 4-6

0.5 c short grain brown rice
0.33 c mung beans
2 Tbsp ghee
1 c chopped carrot
2 c chopped green beans
0.5 tsp fennel seeds
1 tsp cumin seed
6-10 c water
1 stick kombu
0.5 tsp salt
1 Tbsp amaranth
1 Tbsp corriander powder
Chopped cilantro leaves for garnish (optional)

-Rinse mung beans and rice until water is clear.
-Warm ghee in pot.
-Add fennel and cumin seeds.
-Saute seeds for approx. 1 minute.
-Add drained rice and mung beans to ghee. Saute for a minute or two more.
-Add carrot and green beans to ghee mixture. Saute for 2-3 minutes.
-Add water to pot. Bring to a boil.
-Lower heat to medium low. Add salt, kombu and amaranth.
-Cover and cook for 1 hour. Add water as needed to keep mixture from drying out.
-Check rice for doneness.
-Remove from heat.
-Stir in corriander powder and garnish with chopped cilantro before serving.

Double Carob Cookies v1.0

Double Carob Cookies v1.0
Originally uploaded by Phoebe Swyft

Double Carob Cookies v1.0
2.5 c all purpose white flour
1 tsp baking soda
0.5 tsp salt
1.5 C brown sugar
0.25 c carob powder
2 Sticks butter at room temperature
2 eggs at room temperature
1 cup carob chips

-Mix flour, baking soda and salt.
-In a separate bowl combine brown sugar and carob powder. Stir until thoroughly mixed.
-In another bowl cream eggs and butter together. Save the butter wrappers in the fridge to grease the pans later.
-In small amounts add sugar-carob mixture to egg-butter.
-Gradually add flour mixture to the sugar-egg combination.
-Cover dough and chill for 12-48 hours.


-Preheat oven to 350 degrees. Be sure to place a rack in the center of the oven.
-Using the butter wrappers, or your preferred non stick substance, grease a cookie sheet.
-Pinch off a small amount of the dough. About the size of a shooter marble or half of a ping pong ball.
-Roll the dough into a ball.
-Place onto greased cookie sheet.
-Bake 1 sheet full of cookies on center rack for 7 minutes.
-Allow cookies to cool on the cookie sheet for 3-5 minutes.
-Remove cookies to cooling racks. Cookies can be left to cool overnight.

Makes approx. 55 cookies

Summer Watermelon Salad

Summer Watermelon Salad
Originally uploaded by Phoebe Swyft

Inspired by a thread on the Newcomers Portland SCA yahoo group.

-1 small seedless watermelon
-2 sprigs of fresh mint
-1 lime

1)Peel and chop watermelon into bite size pieces.

2) Strip leaves off of mint sprigs. Rinse in cold water until relatively dirt free. Finely chop leaves.

3) Zest skin off of lime. Cut lime into 4 pieces and squeeze juice into bowl with zest.

4) Add chopped mint to juice and zest. Mix.

5) Pour lime-mint mixture over watermelon pieces and toss.

Variations:

-Puree lime and mint before tossing with watermelon slices.

- Freeze entire salad. Puree in blender then add tequila, rum or vodka.