These are recipes to keep you healthy, save you money, and provide comfort for the winter.  One even uses all those bloomin' green tomatoes your neighbors keep trying' to give you!

                                        Pro-biotic Yogurt

         (Google pro-biotics to find their benefits for your digestve tract and immune system if you don't know already.)

 Shelf-stable probiotics are expensive; iFlora, with 16 beneficial flora strains, costs about  $35 for 60 caps.  I got tired of paying for it, and Ta-da! One day a light bulb went on in my head, and I considered that it should be possible to make yogurt with a few of those pricey capsules.  It worked.

You will need a quart jar, a quart of milk, a bottle or at least 4 capsules of pro-biotics, and a candy thermometer from a grocery store, or an instant-read meat thermometer, and some non-fat dry milk if you want your yogurt thicker. 

 Wash a quart jar with soapy, hot water and rinse well.  In a saucepan, scald the milk until it registers 185 degrees.  Bubbles will have formed around the edge, and a light skin may start to form on the milk.  Turn the heat off, and let it cool to 100 degrees.  Turn your oven to warm for five minutes, and turn it off.  If you'd like, whisk in half a cup of powdered milk and the contents of 4-5 iFlora or other multi-strain pro-biotic capsules.  Pour the milk into the clean jar, put the lid on, and set the jar into your slightly warmed oven, turn the oven light ON, and let it culture for 8-12 hours.  The longer you culture, the thicker and more sour it gets.  I fix it in the morning, culture it until evening, and Voila!  When you are getting low on yogurt, repeat the process, but use 2 tablespoons of your previous jar to use as a culture.  If you want to add fruits or fruit syrup to the plain yogurt, be sure and keep some plain to use for your next bottle.

                                                 Thai Peanut Sauce

   (good over noodles or with grilled chicken or tofu fried with a coating of cornstarch)

 Place into a blender:  2 cups unsalted dry-roasted peanuts (If you'd rather use peanut butter, add one cup once the sauce is out of the blender.), a 14oz. can of Thai Kitchen coconut milk,   2 tablespoons toasted sesame oil, 4 cloves peeled garlic, 2 tablespoons brown sugar, juice of one lime, ¼ cup tamari or other soy sauce, 1 teaspoon cayenne powder OR 1 tablespoon red Thai chili paste (or more to taste).  Blend until smooth; pour into sauce pan and heat just until bubbling, or longer if you want it a bit thicker.  If you chose to use peanut butter (non-hydrogenated instead of peanuts, whisk it in now.)

If you use it with noodles, add some cut up some scallions, cooked peas, etc. and pour the sauce over the noodles and toss.

                       Spiced and Toasted Pepitas (pumpkin seeds) and Nuts

 Pepitas contain lots of zinc, which men especially require to keep their prostate glands working well.  New prostate support supplements often also contain lycopene which is found abundantly in tomato skins and red carrots. 

 Heat 2 tablespoons of oil in a large skillet.  Add 4 cups shelled pumpkin seeds; you can substitute unsalted dry-roasted peanuts or cashews or pecans for some of the pumpkin seeds.  Add 1/2 teaspoon each: celery seed, paprika, garlic powder, onion powder, Spike, and  1 tablespoon of Worshestershire sauce. ground black pepper.  If you want Mexican flavors, add ½ tsp. cayenne and 1 tsp. cumin, leave out the Worchestershire.  You can also add Tamari soy instead of Worchestershire, or curry powder, the possibilities are endless.  

Stir them often; the pepitas will pop as they toast.  When most of them have popped, they are ready.  Pur them into a bowl to cool; you will want to get them off the continued heat of the skillet; otherwise, stir them occasionally until the skillet cools down.

 You can add craisins (dried cranberries) or raisins if you'd like.

                                                   Fried Green Tomatoes

                                                     (it's that time of year)

 You'll need 6 green tomatoes, medium to large     1 and a half cup flour, divided    1 cup breadcrumbs, seasoned or not, or cornmeal      3 beaten eggs     1/3 cup olive oil      salt and pepper to taste

 Slice the tomatoes into 1/2 inch slices; salt and pepper.  Arrange 3 shallow pie plates: one with half a cup of flour, the next with the beaten eggs, the third with the mixture of 1 cup flour, 1 cup breadcrumbs tossed together.  You can add parsley, celery seed, paprika, Spike, nutritional yeast, oregano, basil, etc. 

 Heat a few tablespoons of oil in a large skillet; when it is just starting to smoke, turn it down to medium.  Dip a tomato slice into the flour, coating both sides lightly, shake off the excess, dip it into the egg to coat both sides, shake off the excess, then dip into the crumb mixture, and place it in the skillet.  Repeat until the pan is full.  Use a spatula to lift them to peek underneath; turn them over when they are golden and crispy.

You don't want to burn them!  In the movie of the same name, the inventor burned them, and wondered why no one cared much for them.

 For successive batches, you may need a bit more oil.  Drain on paper towels.  You can keep the finished ones warm in a low oven until you're ready to serve them.

                                                      Fruit Clafoutis

                                             (pronounced klah-foo-TEE)

 This is a simple French dessert (comfort food) that is sort of a combination custard-pudding-cake.  It is simple to make.  You can use drained canned sweet pitted cherries, apricots, fresh or frozen blueberries, blackberries, raspberries or cut-up pears.

 Preheat the oven to 425, place a rack in the center of the oven.  The clafoutis will bake in an oven-proof (metal handle)  9 or 10 inch non-stick or cast iron skillet, or a pyrex pie plate.  Butter the baking container.

You may either whisk together or place in a blender and whip:

2 large eggs      2 tablespoons sugar    ¾ cup whole milk (some chefs use cream)  ½ cup flour   ½ teaspoon vanilla extract   ¼ teaspoon salt  

If you whisk them, do the wet ingredients first, then whisk in the flour in thirds. 

 Pour a layer of the egg mixture into the buttered plate or skillet.  Put into the oven until the mixture looks "set."  It will only take a few minutes.  Take it out, let it cool a little, then arrange you fruits onto the baked batter.  Pout the remaining batter over the fruit, covering all of it.  Put it into the oven, and bake for another 20 minutes or until it is super-puffed and golden brown.  You can sprinkle it with confectioner's sugar, or not.  Serve warm in wedges.

                                  Puerto Rican or Mexican  Sofrito

 Many cultures have their versions of sofrito.  It is a good flavor base for many dishes, and if you have a few packets stored in the freezer, it makes cooking simpler: soups, meats, sauces, etc.

 Into a blender put 3 or 4 plum tomatoes, or slicing tomatoes with some of the seeds squeezed out, 3 seeded bell peppers cut into chunks, 16 to 20 cloves of peeled garlic cloves, 1 bunch washed cilantro, 1 large red pepper, seeded and cut into chunks, 1-2 serrano or jalapeno peppers, seeded carefully (wash your hands), and 2 large yellow onions, cut into chunks.

Pulse enough times to blend into a chunky sauce.  It freezes well: spoon it into the smallest freezer bags you can find, roll them up and freeze.  You can break off chunks as

Needed for recipes.

                                       Puerto Rican Sofrito Rice and Corn

 In a heavy 4-5 quart pan, heat 2 tablespoons of olive oil until shimmery.  Pour in 2 cups basmati or long-grain rice, and stir until it is opaque.  Add ½ cup sofrito, 1 and a half cup frozen petite or drained canned corn, ½ cup chopped pimento olives or alcaparrado, if your stores have it.  (It is a bottled mixture of olives, capers and pimentos.)  Add 1 tablespoon cumin, 2 bay leaves, salt and pepper to taste; stir in about 4 cups nice low-sodium chicken broth.  Vegetarians can, of course, use water or tequila.  (just kidding.)  Stir the rice once, let it come to a simmer, turn it to low, put the lid on tightly.  Cook for about 20 minutes, checking to make sure there is enough water to finish cooking the rice.

Rice and corn may sound too odd to you; but it is really a good combo.  It goes well with frijoles negro, or black beans. A garnish of toasted pepitas add more protein.

                                                 Recession Beans

                     Pinto beans, black beans, garbanzos, red beans, etc.

                                 (lots of protein, inexpensive, laden with minerals)

 Sort a pound beans on a light-colored plate, discarding any small rocks or dirtballs.  ;-},

Rinse them well in a colander, or if you don't have one, cover them with water in a pan with a lid,; remember that they will double or triple in size when they soak.  Swish them around, and carefully pour out the water,; repeat.  You can use the lid to keep them from splatting out all over the sink.  Cover to almost the top of the pan with water.  Soak overnight.  Pour off the soak water, and cook at low.  Some beans can cook in two hours, some take up to four or five, and if they are old, they will take longer.  When they are starting to get soft, you can add tamari, spices, onions you have browned in a skillet. 

Lentils are good, too: brown, green and red, and they don't require soaking.  They can be flavored as well with soy sauce, spices, and sautéed veggies.  Garbanzos can be mashed, lemon juice and olive oil added, even diced green onions to make a dip or spread for pita bread or crackers. (Hummus.)  Yum.

                                      Orange or Tangerine Cornmeal Cake

                                  (There is an Italian version called "sand cake.)

                                        This will knock your socks off!

 Preheat oven to 375 degrees.

Prepare an 8" round cake pan (non-stick works well but isn't compulsory):  Cut out a round piece of parchment paper out (trace the outside of the pan's bottom, then fold the paper into quarters, matching the curves you've drawn, and cut ¼" inside the lines).  Lightly oil the pan's bottom, place the parchment round inside, and butter or oil the parchment. 

 In a bowl, whisk ½ cup non-virgin (sluttish) olive oil, 2 large eggs, 1/2 cup dry white wine or  1/2 cup fresh orange or tangerine juice (or a mixture of both), and the zest (finely grated peel) of one orange or tangerine. 

In a separate bowl, whisk together with a fork 1 ¼ cups flour, ½ cup yellow cornmeal, 2 teaspoons baking powder.  Add dry ingredient sby halves to wets.  When all the dry ingredients have been incorporated, spoon and spatula the batter into the cake pan.  Bake until golden, a toothpick stuck into it comes out dry, 35 or 40 minutes.  Cool, loosen the edges with a knife, cover it with a plate, and turn it over.  If it won't come out, give the center of the pan a bonk with a wooden spoon; it should drop out. If it doesn't, sue me.  Peel off the parchment paper, or not, to taste.

It can be served with mandarin oranges (drained) or whipped cream.

 *For altitudes over 4,000 feet, you will want to add another tablespoon or two of flour.