Almond Coconut Bars PRINTABLE RECIPE ▼ MAKES 16 2-inch bars These versatile little squares are so good and can be used for any occasion. They are great snacks for kids returning home from school. Almond Bars with Coconut Ingredients • 1 cup plus ½ cup of brown sugar (packed) • ½ cup shortening (I use the solid form of coconut oil) • 1 cup plus 2 Tbsp all-purpose flour • 2 eggs • 1 tsp vanilla or almond extract • 1 tsp baking powder • 1 tsp sea salt • 1 cup shredded coconut • 1 cup chopped almonds Preheat oven to 350°F. You will need a greased 8-inch square pan. Instructions 1. In a mixing bowl, cream shortening with ½ cup brown sugar until light and fluffy. Mix in 1 cup of flour. Spread in the prepared pan. Place in prepared oven on middle rack and bake for 10 minutes; cool slightly. 2. In a medium bowl, beat eggs until light; mix in vanilla and the remaining brown sugar and flour. Then add the baking powder, salt, coconut and almonds; mix well. Spread over the baked layer. 3. Bake for about 20 to 25 minutes or until brown. Cool and cut into bars or squares. Tips & Options • I like to drizzle chocolate on top of these. • You can also add chocolate chips (Step 2). Dark chocolate would be fabulous! • These do very well at a bake sale.

The best and easiest way to make extraordinary vanilla. Homemade Vanilla The vanilla bean is the seed of an orchid and goes through several different processes before we receive it, beginning with hand-pollination. I started making my vanilla potion a few years ago and have continued to this day. Most of the time I use vodka as my base to make my vanilla but brandy also makes a beautiful vanilla product. The secret to making a great vanilla extract is the seeds, and exposing them to the alcohol base. You do this by chopping the vanilla beans into ½-inch pieces and mixing them with the alcohol base, sealing the container and letting it set in a dark place. Homemade Vanilla Ingredients • Vanilla beans (6 per cup of liquor) click here for beans • Liquor (at least 80 proof of vodka), brandy or bourbon • Jar with a tight sealing lid, size depends on the amount you're making. I like using these . Instructions 1. Slit each vanilla bean lengthwise, then cut into 2-inch pieces. This exposes more bean (and seeds) to the liquor. 2. Add liquor and beans to the container. Seal, then shake a few times. I try to shake every day but I usually end up shaking the container when I see or remember it. Store it in a cabinet where it's dark. 3. You can start using it in about 3 months. It truly gets better as it ages. After a couple of uses, top it off with more liquor. Not too much, a little at a time and don't remove the beans. Options • For gift-giving, strain the vanilla (save the beans) into a nice bottle ( here ) and add 1 whole vanilla bean. The bean can be cut in half if need be. Always keep the beans submerged, whether making or gifting the vanilla. • Vanilla will last almost indefinitely, especially if it has been strained. • Brandy with vanilla beans makes a wonderful liqueur. Tips • Never use plastic to store vanilla, ever! • Don't worry about the teeny tiny vanilla seeds if they are left in the vanilla; that is where most of the flavor comes from. KEYWORDS homemade vanilla, best homemade vanilla Close-up of vanilla seeds. Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it Jump to Recipe

Fermented Foods When I was much younger, fermenting foods was a regular part of food preservation. Just about any fruit or vegetable was preserved in some way. Kraut, pickled beans, and cucumber pickles were all preserved in large crocks. Beans and hot peppers were strung up to dry. And onions and garlic stalks were braided and hung, so that they could be used when needed. I like the idea of getting back to basics, both in food and lifestyle. Fermented Salsa Fermented cabbage Kefir (basics)

The very best Fried Onion Rings. The Best Fried O nion Rings 6 servings Ingredients • 1½ cups all-purpose flour • 1½ cups beer, active or flat • 3 large yellow onions, cut into ¼-inch slices, separated into rings • 3 to 4 cups of a good oil; I use peanut oil You will need to allow at least 3 hours for the batter to sit. Instructions 1. Whisk together flour and beer in a medium bowl; cover and let sit for at least 3 hours. 2. Preheat oven to 200°F. Lay several layers of paper towels on baking sheet to drain onion rings. 3. Add oil to a large deep pot or fryer to reach about 2 inches; heat to 350°F. 4. With tongs, dip onion rings into batter; let drip briefly and place in hot oil; turn once; fry until golden. Drain on paper towels and place in preheated oven to keep warm. KEYWORDS best fried onion rings, fried onion rings,

Basic instructions on how to make kefir, a fermented milk-based drink. Kefir (basics) PRINTABLE RECIPE ▼ MAKES 1 QUART This is something that I discovered just a couple of years ago, but it's been around for a very long time. And it has become my new best friend. Kefir (kuh-feer) is a fermented drink that is usually made from milk, but it can also be made with water. It is full of good bacteria that are healthy for our digestive and immune systems. You can buy it ready-made at specialty markets or health food stores, but I like mine better, mostly because it's less expensive but also I know what's in it. There are several great articles out there on the benefits of Kefir, one of which is from Medical News Today . You will need the starter and milk, juice, or coconut water. The starter c ulture (grains) can be used multiple times, by using the same kind of liquid that was used before. Kefir is an anti- inflammatory and probiotic- rich drink and it's fast becoming a superfood. The starter grains of Kefir are a very complex group of milk proteins, yeast, bacteria, and complex sugars. They are necessary to ferment the milk and have no gluten in them. They are removed at the end of the fermenting process by straining and can be used again. Milk Kefir is a little stronger than yogurt, more tart and tangy to me. If you like yogurt, then you will definitely like the milk kefir. It makes a great smoothie when mixed with fresh fruit and a little bit of honey. The Water Kefir is great for those who are lactose-intolerant or vegan. Even though it has fewer strains of yeasts and bacteria than the milk kefir, it still has enough for a healthy gut. I like to make mine with Coconut Water or Coconut Milk. Favorite Things from the Kitchen LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Kefir (basics) Ingredients • Starter culture (I use this one from Cultures for Health ) • Pasteurized whole milk*, juice, coconut milk or coconut water You will also need: • Glass jar (1 quart) • Coffee filter, or clean fabric square • Rubber band • Mesh strainer Instructions 1. Pour one quart of your choice of liquid into your glass jar. Add 1 packet of the kefir starter culture and stir gently until dissolved. 2. Cover with a coffee filter or cloth and secure with a rubber band. Place it in a warm place to sit for 12 to 18 hours. A temperature of 72-74°F is suggested, but I just sit mine in a warm place that's out of the way. 3. When the time is up, here's what to look for to see if it's finished: • Milk will increase to at least the thickness of heavy cream. • Coconut milk will not thicken, but will have a sour, not-to-sweet aroma. • Juice or coconut water will become cloudy and not as sweet. 4. To store: cover with a tight lid and refrigerate for two weeks, saving ¼ cup to culture** again. * Do not use ultra-pasteurized milk or UHT. ** Mix your ¼ cup of culture with your liquid of choice (same as before) and stir. Repeat steps 2, 3, and 4 of the instructions.

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Easy Beef & Broccoli PRINTABLE RECIPE ▼ 4 SERVINGS Serves 4 generously Definitely not a Southern dish, but it's very much enjoyed at our house. This is a simple recipe, but it may have ingredients that you don't usually keep in your pantry. I prefer to serve it with jasmine rice, but any white rice should work. This recipe calls for flank steak, and I know it's usually not overly tender, but it is tenderized briefly in the sauce. It's cut across the grain, so if using a different cut of meat, keep that in mind. Ingredients • ¼ cup light brown sugar, packed • 2 T bsp cornstarch • ¼ tsp garlic powder • ¼ tsp ground ginger • ½ tsp chile-garlic sauce • 2 Tbsp oyster sauce • 3 Tbsp soy sauce • ¾ lb flank steak, cut along grain into 3-inch strips, then ¼ -inch slices across the grain* • 2 Tbsp vegetable oil • 1 broccoli crown ( ½ lb) cut into bite-sized pieces (I've used frozen too, rinse with cold water; drain; pat dry and cut into pieces) • You will also need cooked rice (2 to 3 cups) and garnishes like thinly sliced carrots or scallions. Instructions 1. Whisk the brown sugar and next 7 ingredients in a large bowl; put ¼ cup in a small bowl; set aside. 2. Add the steak to the remaining sauce in the bowl; toss; set aside for 5 minutes. 3. Heat oil to medium-high in large skillet; add steak in single layer; sear; toss, then sear other side. 4. Add broccoli and reserved sauce; stir to combine and cover; cook until broccoli is crisp and tender and beef is cooked through but not overdone, 3 to 5 minutes. Remove from heat. Serve over cooked rice and top with garnishes. Options • Just about any kind of thin noodles would be great to serve with this dish instead of rice. • Stir Fry noodles are another option to use.. Most grocery stores have them but you can a lso find them here . In a pinch, I've used spaghetti and it worked out fine. *Flank steak has a definite grain; that's why it works so well in this dish. Keywords stir fry, broccoli, beef S tir Fry Pepper Steak Serves 4 generously This recipe goes very fast when cooking. If you're not proficient using a wok or don't have one, just use a large skillet. I did that for years and it worked fine. I bought an electric wok several years ago and love it! Ingredients • 4 tsp soy sauc e • 1 Tbsp rice wine • 1 tsp cornstarch • ½ tsp black pepper • 12 oz flank steak ( slice with grain into 2-inch wide pieces; then cut across the grain into ¼-inch pieces) • 3 Tbsp soy sauce • 1 Tbsp water • 1 Tbsp cornstarch • 2 tsp vegetable oil • 1 tsp oil • 1 large onion (quartered, sliced into thin strips, about ¼-inch) • i bell pepper (quartered, sliced into thin strips, about ¼-inch) Instructions 1. In a medium b owl, mix the 4 tablespoons soy sauce and the next 3 ingredients; stir in beef slices; set aside. 2. In a small bowl, mix 3 tablespoons soy sauce and the next 2 ingredients; set aside. 3. Heat wok on high heat, swirl in 2 teaspoons oil; add the beef spreading evenly around wok; cook for 20 seconds, letting beef brown. Stir meat for another 2 minutes; transfer to plate. 4. Add 1 teaspoon oil to wok; add peppers and onions; stir and cook for 4 to 5 minutes. 5. Add beef to wok, add sauce and stir fry about 30 to 45 seconds until slightly thickened; remove from heat. Sauce will continue to thicken after removing from heat. Options • Chopped tomatoes or halved cherry tomatoes are so good with beef and peppers. Add them with the beef (step 5) to the wok, this way they won't overcook and fall apart. KEYWORDS stir fry pepper steak, stir fry Crockpot Mongolia n-Style Beef Serves 6 to 8 This recipe requires more ingredients than I usually like to work with, but the result make it worthwhile. I like to cook the whole recipe and then divide the leftovers into single servings before freezing. They freeze beautifully and it's easier when I use my Food Saver . Ingredients • ½ cup soy sauce • 1 Tbsp toasted sesame oil • ½ cup brown sugar, packed • 2 Tbsp ginger, peeled and finely chopped • 2-4 cloves garlic, minced • 3 lb beef roast * or stew beef • ½ cup all-purpose flour • ¼ to ½ cup vegetable oil • 1 cup beef stock ** • 2 tsp vinegar • 1 cup carrots, julienned (optional, but adds color and flavor) • Cooked rice or noodles Instructions 1. Prepare medium crockpot by using cooking a spray or liner. Add ½ cup water, set to high and start. 2. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, ginger and garlic until thoroughly combined; pour into crockpot. 3. In a large zip top bag, toss the beef with the flour in a zip-top bag; discard any extra flour. 4. In a large skillet, heat about 2 tablespoons oil over medium-heat; add half the beef stirring to brown each piece. Transfer to crockpot, finish browning remaining beef, adding more oil when needed. 5. Add stock to skilllet, heat to boiling while scraping up any bits on the skillet bottom. Add to crockpot, gently stirring to combine. Cover and cook on low setting up to 10 hours until beef is tender; start checking after 8 hours. 6. Add carrots and vinegar to crockpot, stir and cook an additional 30 minutes. 7. Serve with rice or noodles. Garnish with thinly sliced green onions and/or toasted sesame seed. *If necessary, cut into 1½-inch cubes or ½-inch slices (see picture) . **If you don't have beef stock, try Better Than Bouillon . Tips • The soy sauce and the stock/bouillon contain salt so taste before adding any extra. KEYWORDS best mongolian beef, best crockpot mongolian beef

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Share Pin Share Fermented Salsa I like salsa just as it is but I like fermented salsa even more. Fermentation is a natural process that uses naturally occurring beneficial bacteria and yeast. Together they transform certain foods into a slightly tangy and very nutritious delight. And it only takes a day or two! You can make your own salsa or you can buy it in the produce section of your grocery store where it's made fresh. Do not use the salsa that comes in jars. Tools you will need: • Jars -I like to use pint jars unless I am doing a large quantity. I also like to use the large mouth jars; just makes it easier. • Airlock lid -This is very important and necessary. Above I show two kinds- an airlock lid (left) and a pickle pipe with a ring (right). I have used airlock lids for several years, especially when I make kraut but they are unavailable right now. I will be trying out the other one soon. • Weights -For years I used small smooth rocks but now I use glass weights . They make the job so much easier. • You will need some type of a tampe r, but I use a wooden spoon and press down on small layers as I go along. When I am about an inch from the top of the jar, I add the glass weight and press down one final time and put on one of my airlock lids. • You can buy the whole fermentation kit here . It's the best way if you're starting out. • All you need for Fermented Salsa are fresh salsa (our recipe below) and sea salt. I use about one level teaspoon of sea salt for each pint of salsa. You need the salt to draw the moisture from the vegetables. • Pack into jars, tamping down as you go, until you reach about an inch from the top. Place the glass weight on top of the salsa and press down until you see the juice. It's important that all the salsa is sunmerged below the weight. • Ferment for up to two days, tasting after the first day until the taste suits you. When done, take out the weight and screw on a solid top. It will keep in the refrigerator for several months. Check often for spoilage-mold on top, bad smell or funky taste. • The jar does not have to be full to be able to ferment. The ingredients just have to be covered by liquid and topped with a glass weight. • Fermented Salsa boosts your immune system and is full of probiotics, enzymes, plus vitamins that will support your gut health. KEYWORDS best fermented salsa, easy fermented salsa Jump to Recipe Fermented Salsa This recipe should make about 1½ pints, depending on amount of ingredients. Ingredients • 2 cups chopped tomatoes (2 to 3 medium to large) • ½ to 1 whole onion, ½-inch dice (depending on taste) • 1 small green bell pepper, ½-inch dice • ½ to 1 whole jalapeno, ¼-inch dice • ¼ chopped cilantro, ½-inch dice • Juice of ½ lime or lemon • ¼ tsp black pepper • 2 level tsp sea salt Instructions 1. In a large bowl, combine all the ingredients and let sit for about 10 minutes to release the liquid. Not necessary if making regular salsa. 2. Place 2 spoonfuls at a time in the jar, tamp down, repeating until salsa is one inch from the top or the jar. Make sure there is liquid on top before placing the glass weight. Using the airlock top or the pickle pipe with a band, seal the jar. 3. Ferment for 1 or 2 days until it reaches desired taste. Replace top and refrigerate. PRINT RATE Don’t love it Not great Good Great Love it

LLA Basic Coleslaw Recipe We all have our tried and true recipes that we use when we're faced with getting a meal together quickly. This is one of my favorites because it has simple ingredients and can be changed to suit your menu. About this recipe . . . • I love the dressing for this recipe. It has 5 ingredients that blend together so well and is always consistent in flavor. • You can use red cabbage, Savoy, Napa or Bok Choy. • The cabbage can be shredded or chopped to suit your taste. • It's a basic recipe, so you can add other ingredients such as: 1. Thinly sliced cucumbers. 2. Diced tomatoes. 3. Sliced or cubed apples with raisins and toasted pecans 4. Diced green, red or yellow peppers. 5. Chopped green onions, mandarin orange segments and sliced almonds or crispy noodles. 6. Caraway seeds. 7. Chopped raw broccoli florets, craisins and sliced apples 8. Cubed sweet or dill relish, one of my favorites. This dish goes great with our Southern Crockpot BBQ as well as our Southern Potato Salad . Keywords basic coleslaw recipe , best coleslaw recipe, coleslaw recipe, cabbage, carrots LLA Basic Coleslaw Recipe 10 to 12 servings Ingredients ¼ cup sugar ¼ tsp dry mustard ¼ tsp salt 4 tsp vinegar 1 cup mayonnaise 1 lb cabbage, shredded and/or chopped 1 medium carrot, grated Instructions 1. In small bowl, whisk sugar, mustard, salt and vinegar until sugar is dissolved. Add mayonnaise and whisk to mix.* 2. Add cabbage and carrots; combine well. Refrigerate at least two hours or overnight. Options (see other options in the article) • 1 chopped (¼-inch dice) bell pepper, any color • 2 spring onions, sliced and chopped Jump to Printable Recipe▼ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it

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