Sweet Potato Tofu and Kale Frittata
Serves 5

This is a delicious served hot, warm, or cold. Frittatas make excellent sandwiches with crusty bread, lettuce, and a little mustard. You can use any type of tofu for this frittata: Soft tofu is similar to a creamy cheese, and firm tofu is like a harder cheese. Most cookware, even those with plastic handles, can go into an oven preheated to 350 degrees F. Check the instructions that came with your pan.

2/3 cup peeled and diced sweet potato
3 whole kale leaves, finely diced
4 large omega-3 eggs
3 large egg whites
1/2 cup diced soft or firm tofu
1 garlic clove, minced
1/2 teaspoon of fresh ginger, peeled and minced
2 tablespoons chives, minced
1/8 teaspoon sea salt
Olive oil spray

Preheat the oven to 350 degrees F. Steam the sweet potato and kale with a little water in a covered skillet to soften slightly, 5 to 7 minutes ( or place in a bowl with a little water, cover, and microwave on medium for about 3 minutes ). Whisk the eggs and egg whites. Stir in the tofu, garlic, ginger, chives, and sea salt. Pour into a 9 or 10 inch nonstick skillet sprayed with olive oil spray. Cook in the oven for 30 minutes, or until the center is set. There is no need to turn the frittata over or broil the top unless you'e like to do so. Serve

Canned Kraut

Head of Shredded Cabbage
Vinegar
Sugar
Salt
Fill jars with shredded cabbage
Add to each jar
1 teaspoon vinegar
1 teaspoon sugar
1 teaspoon salt
Fill jar to 1" of top with water.  Cover with loose lid, set for 8 days in a cool dark place.
On day 8, wash jars off & crank down lid tightly & store for keeping in a cool dark place.

If the jars are still bubbly on day 8, wait a day or two more before cranking down the lid, or the jars could explode.

Sourdough Breads by Christian Gregory

Basic Starter
2c bread flour
1/2 c sugar
1/4 c dry potato flakes
1 pkg dry yeast (or 1 cake moist yeast), dissolved in 2 c warm water

Comgine flour, sugar, and potato flakes until mixed thoroughly.  Add water/yeast misture and stir until smooth.

Do not use metal utensils.  Plastic or wooden are best.  Pour the stirred mixture into a container with lid in which you have punched holes.  Leave container with starter at room temperature for two to three days.  Stir several times a day.  Once starter has fermented, it is ready to use.  Follow reicpe for making bread and then "feed" starter (every time it is used) with:
1 c bread flour
3 rounded Tablespoons dry potato flakes
1/4 c sugar

Comgine these three ingredients and stir in 1 c warm water.
Add this to the original starter and leave at room temperature overnight or 8-10 hours.
Starter will begin to bubble.  Always keep starter in the refrigerator when not using or "feeding."
The older your starter becomes the better your sourdough bread will be.
Some have passed part of their starter along to family and friends for years and years.  It must be used and "fed" or it will die.