'Lick Quick Pickles

Quick pickles are an easy way to make the most of summer produce. you can use any combination of veggies and Saltlickers seasonings with this recipe. Left: Peter Rabbit carrot sticks with chives, garlic and smoky fennel. Right: Cy Salt cukes and radishes with onions and chives.

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1 cup water
1/3 cup vinegar (apple cider, white, and rice wine are all good)
2 TBSP sugar (optional)
1 TBSP Saltlickers seasoning
2 cups sliced veggies like carrots, cukes or radishes
1/2 cup sliced onions
Peppers, chopped herbs, garlic, whole cherry tomatoes…whatever floats your boat

In a small bowl, stir to combine the water, vinegar, sugar, and spice. Add the veggies. The brine should cover the veggies but they will shrink. Cover and refrigerate for up to 3 weeks.

Liz's Gluten Free Cheesey Cy or Herky Perky Crackers

INGREDIENTS
7 ounces extra-sharp white cheddar cheese
1 oz grated parmesan cheese
1 1/2 cups gluten free all purpose flour, (Pamela’s…which is Al Roker’s fave brand)
1 tbsp cornstarch
1 tbsp Cy Salt
8 tbsp unsalted butter, cut into pieces and chilled
3-6 tbsp water

**To make Herky Perky crackers substitute 1 tbsp Herky for Cy, and 8 oz smoked cheddar for the white cheddar and parmesan .

DIRECTIONS
1. In a food processor with grater attachment, shred cheese. Remove the cheese and set aside. Switch to blade attachment and process flour, cornstarch, and spice for about 30 seconds.
2. Add butter and process again for 30 seconds. The mixture will look like wet sand.
3. While processor is running, sprinkle in the water until dough forms together.
4. Transfer to counter and divide in halve. Roll into logs and wrap tightly with plastic wrap. Refrigerate 2 hours, or up to 3 days. Can be frozen.
5. Pre-heat oven to 350. Line sheet pans with silpat. Slice cheese logs 1/4 inch thick. You can roll the dough log in poppy or sesame seeds, fresh chopped herbs, or more Cy Salt or Herky Perky.
4. Bake 22-30 minutes. Cool. Scarf.

Compound Butter

Lisa at Photosynthesis in Ames turned us on to compound butter on Thanksgiving. She served it with Parker House rolls…seriously, I thought it was the best part of the meal. It turns out all salts AND sugars make great compound butters! Use them on baked goods, steak, veggies, toast, you name it!

These aren’t ours, but don’t they look lovely?

These aren’t ours, but don’t they look lovely?

INGREDIENTS
1 stick of butter
2 tsp of Saltlickers
Parchment or waxed paper if you want a log shape
Fresh herbs if you wish

Let the butter soften at room temp then stir in the spice (and herbs). Place the butter on a sheet of parchment or waxed paper, roll into a log, and chill for at least two hours.

Leftover Mashed Potato Pancakes

How much salt you put in depends on how salty the original mashed potatoes are. Most of our blends would work well. We used 1/2 tsp Cy Salt and 1/2 tsp Alliyum, but you could easily use 1/2 tbsp of each, if your potatoes are unsalted.

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INGREDIENTS
2 c leftover mashed potatoes
1 egg
1/4 cup flour
1/2 tsp Cy Salt
1/2 tsp Alliyum
Butter, oil or shortening for frying

INSTRUCTIONS
Mix all the ingredients. Pancakes made from 1/4 of a cup of batter turn out best, we found. Heat fat in a big pan, fry both side on medium high heat. Dust with Alliyum. Reheat in a 400 degree oven for about 10 minutes.

WHAT’S THAT SAUCE?
Equal parts of our homemade horseradish and this salad, plus a big glob of mayo thrown in.


Roxy Taco Chili-ful Chili: Pork or Veg

Last weekend, we chili-ed our faces off, starting at the Stanhope Locker's first chili cook-off with pulled pork chili (left), then at Wheatsfield's Member Appreciation Day with roasted butternut sguash black bean chili (right, it's vegan!), served with Cy Salt Oyster crackers. Both batches had the same base, starting with 4 oz of dried chilis—leave the seeds in if you like heat—covered in 4 cups of boiling water and soaked for 1/2 hour. You can find dried chilis in the Mexican aisle of your grocery store. We used New Mexico chiles, but poblano, ancho or hatch would also work great and be fairly mild for heat. Both styles were delicious. Serves 12, adapted from Cook’s Illustrated.

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INGREDIENTS
4 oz dried chilies: New Mexico, poblano, ancho or hatch
stemmed, seeded and torn to pieces
4 cups boiling water
2 tbsp honey
2 tbsp white vinegar
5 peeled garlic cloves
1 tbsp Roxy Taco*
1/2 tbsp Cy Salt or to taste*
1 tbsp olive oil
28 oz whole peeled tomatoes
2 15 oz cans of your fave chili beans:
    For the squash we used black beans,
    pintos for the pork

For pork chili: 5 lbs boneless pork shoulder

For squash chili: 5 lbs butternut squash
(about 3 medium or 2 large) peeled, seeded and cubed

For both: Crop Duster spice, Grilla Gorilla, or GGX

INSTRUCTIONS
For pork chili:
 Sprinkle your pork shoulder with Crop Duster spice, Grilla Gorilla, or GGX, wrap in plastic wrap and let it sit in the refrigerator for at least 3 hours, up to 24. Preheat the oven to 300. Brown the shoulder in olive oil in a big Dutch oven or oven-safe pot. Cook in the oven for about 4 hours--till it’s falling apart. Remove, let it cool, and chop it short. This was my mistake for the Stanhope chili: I left the strands of pork too long and ropey, like a pulled pork sandwich.

For squash chili: Preheat the oven to 425. Toss your squash with a splash of olive oil and sprinkle with Crop Duster spice, Grilla Gorilla, or GGX. Roast for about 45 minutes, tossing after about 30 minutes.

For the chili: Pour the boiling water over the chilies and soak for 30 minutes. Drain off half the soaking liquid and save. Place the chilies, honey, vinegar, garlic, Roxy and Cy in a food processor and blend till you have a smooth paste. 

Heat the oil on medium high in a big Dutch oven or heavy pot. Pour in the chile paste and stir for 5 minutes. Add the tomatoes and their juice. Drain and rinse the beans and add them to the pot. If your chili’s looking dry, add some of the bean liquid, chile soaking liquid, or some dark Mexican beer.

Stir the meat or squash into the chili and cook on low for 1 hour, or in a crockpot on low for 4 hours. Taste for seasoning.

*My squash chili took twice as much spice as the meat version.

Serve with Cy Salt oyster crackers: 1 tbsp Cy Salt + 1/4 cup olive oil. Bake at 250 for 5 minutes.

Cardinal Red Sauce

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Cy Salt makes the perfect red sauce for pasta, meatballs, pizza, whatever. 
Saute 1 onion and two cloves of garlic.
Add 1 24 oz can crushed tomatoes + 1 tbsp Cy Salt + a splash of red wine.
Simmer 30 minutes. 

Creamy Red Bean Salad (Lobio)

SALAD
1 16 oz can red beans
Fresh parsley or cilantro
Pomegranate seeds (optional)

DRESSING
1 clove garlic
1/2 cup walnuts
   + 1 tbsp for garnish (optional)
1 tbsp red wine vinegar
1 tbsp olive oil
2 tsp GGX or Cy Salt or to taste
 
Drain the beans, and save the juice. Move the beans to a bowl. In a food processor, whip the juice from the beans and everything but the fresh herbs until white and creamy. Toss the beans with the dressing and fresh herbs. Taste for seasoning. Garnish with crushed walnuts and pomegranate seeds if you wish.

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Panzanella Bread Salad

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PREP TIME: 15 minutes
COOKING TIME: 45 minutes
TOTAL TIME: About an hour

INGREDIENTS
2 lbs tomatoes
2 onions garlic
2 big peppers or 5 little ones
2 zucchini
1 eggplant
1/4 cup olive oil
2 tbsp Cy Salt to taste
Balsamic vinegar
1/2 loaf stale bread cut into 1" cubes and toasted, about 3 cups (the best—last night's garlic bread) 
1/4 cup chopped fresh herbs: parsley, basil, rosemary, tarragon or a combination of all four
Black pepper
 

INSTRUCTIONS
Preheat oven to 325.Roughly chop all the veggies and toss them together in a baking pan with olive oil, Cy Salt and balsamic vinegar. Add cayenne pepper for heat. Cook until the veggies break down and most of the liquid cooks off. About 45 minutes. Combine the tomatoes with toasted stale bread cubes, chopped parsley, and chicken or sausage. Sprinkle with black pepper, taste for seasoning, and add more Cy Salt and pepper if you need it.

Cy Smoked Cabbage & Taters

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You can also cook this on the grill, or in the oven at 400 in a tin foil pouch, hobo packet style.

PREP TIME: 5 minutes
COOKING TIME: 1 minute
TOTAL TIME: 6 minutes

INGREDIENTS
3 cups baby potatoes, sliced into four pieces
Salt
1 big onion, quartered
1/2 head of cabbage, cut in chucks
2 tsp Cy Salt
Vinegar: apple cider or balsamic would be good
Pepper
Olive oil (optional) 
1/4 cup freshly chopped parsley(optional) 
A foil pan with holes poked in the bottom

INSTRUCTIONS
Drop the potatoes in salted boiling water, turn the heat off, cover for 20 minutes. Drain and cool the potatoes, then arrange them with the onions and cabbage in the foil pan. Heat the smoker to 250. Smoke the veggies for 1 hour and remove. Let everything cool a little. Slice the cabbage and onions thin and add them to a bowl with the potatoes. Toss with Cy Salt, a splash of vinegar, pepper, and oil and parsley if you like.

Cy Roasted Summer Veggies

My absolute favorite thing to make at the end of summer. Roughly chopped tomatoes, onions, zucchini, eggplant, garlic and peppers—whatever you have in the garden, even greens sliced thin—then tossed with Cy Salt, olive oil and a splash of vinegar. Roast it at 350 for about 2 hours. Use it as a spread, on pizza, in pasta or just shovel it in your face.

 

Cy Smoked Chicken

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1 whole chicken
Cy Salt
1 lemon

Wash the chicken and pat it dry. Sprinkle inside and out with Cy Salt, wrap it in plastic wrap, and let sit in the fridge overnight. One hour before smoking, take the chicken out of the fridge and let it come to room temp. When the smoker's hot, unwrap the chicken, sprinkle on more Cy Salt, and insert half a lemon into the cavity. Smoke until the internal thermometer reads 165. We use apple wood.

Cy Slaw

So good, so easy. Use what you have on hand to get a large half bowl full: 1/2 a head of cabbage, onions, kale, collards, broccoli, carrots, kohlrabi, peppers, corn. Slice the stuff fine (we shoot it through the food processor). Top with roasted sunflowers seeds, peanuts, or broken ramen noodles.

CREAMY STYLE: Blend 1/2 c mayo + 1/2 c yogurt + 1 tsp Cy Salt + 1 tsp curry powder + 1/2 tsp mustard. Toss it.
LIGHT STYLE: Splash with 2 tbs vinegar + 1 tsp Cy Salt. Add more to taste. Add oil if you'd like.

Story City Locker Cy Meatballs and Sauce

The Meatballs
1 lb ground grassfed beef
2.5 tsp Cy Salt (might want to try 2, fry one and test for seasoning) 
1/2 finely chopped onion
1 egg
Bread crumbs if it's too loose
1/4 c parm cheese if you want

Mix it all up. You can fry them or bake them at 400 for 15 minutes. You could serve them in any jarred spaghetti sauce, or ...

The Sauce
1 finely chopped onion
2 finely chopped garlic cloves
A little oil
1 28 can whole tomatoes
Splash red wine
1 tsp smoked paprika 1 tsp
Cy Salt

Sauté the onion and garlic in a pressure cooker till they're soft. Add the tomatoes w juice, break 'em down, add the spices & wine. Put the pressure cooker lid on, turn the cooker to high, cook at full pressure for 3 minutes. You can also cook it in a regular pot on low.

Deviled Eggs 2.0

The Deviled Eggs 2.0 class at Wheatsfield Cooperative was a blast! Thanks, egg lovers, for coming out—though my demo eggs (13 minutes steamed versus 13 minutes boiled) did not cut the mustard (HA!), And thank you infinity, Susan Jasper, for making it happen! You're the hostess with the mostess! Here are my notes and recipes from class, plus a few bonus recipes thrown in.

Basic Hard-boiled Eggs
The Best Hard Boiled Eggs are Steamed!

Get a pot of water boiling in a double boiler. 
Steam eggs for 13 minutes. 
Plunge in an ice bath for at least 15 minutes but no more than 45. 
Peel and use.

Deviled Egg Basics
Egg yolks are a neutral fat, and they suck up flavor like a black hole sucks up light. Salt alone won't cut it. Tangy flavors—like mustard, vinegar and pickles—climb over the fat and give the egg taste. Onions, herbs, and spices are good, too, but they don't make the taste pop. The more fat you add, the more tang you need.
The basic rules are:

2 tbsp+ different fat (mayo, sour cream, yogurt, cream cheese, oil, avocados, etc.)
1/2 tsp Tang (mustard, vinegar, pickles, capers, miso, etc.)
Optional: salt, crunch (onions, nuts, bread crumbs), chopped fresh herbs
Whip the fillings in food processor for maximum creaminess

Alliyum Roasted Mushroom Eggs
Sprinkle with Alliyum and fresh chopped parsley.
Alliyum creates almost a sweet/salty taste atop these very rich, umami eggs. The leftover filling makes a great spread on toast, a filling for ravioli, or a layer on a veggie lasagna, etc.

Filling: 6 eggs yolks
1/2 lb lb fresh (preferably wild) mushrooms tossed in olive oil, spinkled with salt and pepper and roasted at 300 for 1 hr.
3 oz cream cheese
2 tsp red vinegar
2 tsp dijon mustard
2 tsp horseradish if you want heat

Roxy Eggs (healthy fats)
Yogurt is a fat with built-in tang. 
Together with the avocado, this egg is deceptively rich, but actually light on bad fat
Sprinkle with Roxy Taco and chopped cilantro

Filling: 6 eggs yolks
2 tbsp plain yogurt
1 avocado
1 tsp Roxy Taco
1 scallion, the white part chopped fine
Squeeze of 1/2 lime

Cy Eggs (Hearty and hummusy)
These hearty Mediterranean style eggs could double as a main picnic dish. 
The leftover filling makes a great side salad. 
Sprinkle with Cy Salt and chopped red onion

Filling: 6 eggs yolks
4 tbsp hummus
1/2 cup tabouli
1 tsp mustard
1/2 tsp curry powder
Squeeze of 1 lemon

Spicy GGX Pimento Eggs
4 TBS of mayo or sour cream would substitute nicely here, but the cream cheese gives it heft. The pimentos are sweet and turn the filling bright orange. Sprinkle with GGX and chopped chives.

Filling: 6 eggs yolks
3 oz cream cheese
1.5 tsp mustard
2 tbsp pimentos
1 tsp pickle juice if you've got it for maximum wow
1 tsp GGX

Bean Burgers

  • 1/4 sunflower seeds
  • 2 cups (about 1 can) any kind of beans, drained and rinsed
  • 1/2 c minced onion
  • 2 Tbsp ketchup
  • 1 Tbsp wheat germ or rolled oats
  • 1 Tsp Roxy Taco (goes great with black beans or black eyed peas) or Cy Salt (goes great with pink or white beans) or Alliyum (goes great with white beans)
  • I also like to throw a chopped chipotle in adobo sauce into the black bean burgers.
  • Chopped roasted mushrooms (roasted without oil) are great in all of them, too.  

Mush everything up—in a food processor or by hand. Form six 1.5" high patties and place on a lightly spray-oiled baking sheet. Bake at 350 for 25 minutes, let cool, reform the patties and bake for another 10 minutes. Serve in a whole wheat pita.

Adapted from Eat to Live.