Peach Salsa, by L and A

12 large field tomatoes, diced, seeds removed
1 large red onion
2-3 cloves garlin, minced
2 sweet peppers, diced
1 large red onion, diced1 jalapeno pepper, chopped very finely
2-3 other small spicy peppers of your choice
8-10 peaches, diced
1/4 C lime juice
1 t salt
1 t cumin
1 t cinnamon
1/2-1 C fresh minced cilantro

1. core and chop tomatoes (you can peel them if you like, i didn't bother, there's lots of vitamins in those skins)
2. put diced tomatoes in a large pot and bring to a simmer, allow the tomatoes to simmer, uncovered until they get soft. (if there is lots of juice, take off as much as you can. you can save it in the freezer for vegetable soups).
3. while tomatoes are simmering chop onion and garlic, add it to the tomatoes. then add the peppers and peaches, spices and salt once the tomatoes are soft and reduced down.
4. remove from heat and add the cilantro

you could make a smaller batch and chill and serve fresh or you can can the large batch like we did, it makes 4-5 pints.
for water bath canning directions watch this video

Home-made Yogurt!

Nothing goes better with a bowl of home-made granola than home-made yogurt. Oh my my.
Making yogurt is about a scientific as I can get. I’m talking sterilization, bacteria, monitoring temperature, incubation…
No, actually, its pretty simple.
1. heat milk to kill any existing bacteria. I recommend putting your pot of milk, inside a pot of water which you place on the boiler, less risk of burning. Heat it 180 degrees F.
2. let milk cool down to between 110-120 degrees. Add 1/2c powdered milk if you desire thick yogurt.
3. next add, in a jar put several Tbs of fresh, plain yogurt (or from your last batch). Add a couple Tbs of your warm milk. Mix. Then add the rest of your milk. Mix.
4. heat your oven to about 125 degrees, turn it off but leave the light on. Put in your jar of milk + bacteria.
5. Now give your milk some privacy, the bacteria are basically going to have a big orgy and reproduce like there’s no tomorrow. In about 6 hours, they’ll have transformed your milk into delicious yogurt!

For more detailed directions I recommend consulting this fabulous wiki how page .

And as always, I recommend organic, hormone free milk form happy free range cows.

Saturday Decompressing

after a stressful week of school and job searching it was with time to...
sleep in, chat on the phone, clean room and cook!

Cranberry Scones
- 2 T ground flax mixed with 3 T water (vegan egg replacer)
- 3/4 C plain yogurt
- 1 C cranberries, coarsely chopped
- 1T orange juice, or orange zest
mix, then add
- 2 T sugar
- 3 cups whole grain flour
- 1 t baking soda
- 1/2 t baking powder
- 1/2 salt
cut in 3/4 c cold margerine
add- 1/2 cup pecans
with a round cooking cutter cut into circles and place on grease cookie sheet.
mix 1T white sugar and 1T cinnamon and sprinkle on top
bake for 12-15 minutes

Big pot of Lentils Francais
- 1 T olive oil
- 1 med. onion, sliced
- 3 cloves garlic chopped
saute until soft, then add:
- 2-3 carrots, chopped in rounds
- 1-2 stocks celery, chopped
- 3-4 C water and a bullion
- 1 bay leaf
- 1 t dried thyme
- 1/2 dried rosemary
- 1/2 t pepper
- 1 C french lentils (the ones that are small and bluish brown)
bring to boil and then simmer till tender, 25-30 minutes.