Betsy’s No Garlic Pineapple Vinegar

By Betsy Vail 09/14/2025

There are some secret ingredients that make someone’s cooking noticeably better. You don’t know why their food is better, but it’s definitely better! This is that secret ingredient – pineapple vinegar.

This is also a great way to use the scrap bits of pineapple to make a delicious, probiotic-rich vinegar while also reducing waste by using the bits that would have otherwise been thrown away.

Ingredients:

• Pineapple scraps from 1 ripe pineapple (preferably organic)
• ¼ c organic cane sugar
• Filtered water (dechlorinated, bottled, or distilled water)
• Pineapple vinegar mother (if available. See the Note in Direction #7 below.)
• ½ gallon sized glass jar
• Coffee filters (a clean cheese cloth, dish towel, or square of fabric would work too)
• Rubber band

Directions:

1. Use RIPE pineapple scraps in this recipe. You can determine if the pineapple is ripe by smelling the base. A ripe pineapple will smell sweet.
2. Remove the pineapple crown (leaves), then wash the pineapple with warm, soapy water. Be sure to rinse it thoroughly.
3. Cut the pineapple scraps into chunks and boil them in water for 5 minutes. This will help kill any mold and reduce the growth of kahm yeast. Note: If mold grows (colored, fuzzy growth) during fermentation, discard the batch and start over. If kahm yeast grows (white web-like film), remove it with a spoon and continue fermentation.
4. Add the sugar into the bottom of the jar with about a cup of water. Stir the mixture to dissolve the sugar. 
5. Add the cooked pineapple chunks (drained) to the jar and cover the lid with a coffee filter. Allow the pineapple to cool thoroughly.
6. Once the pineapple is completely cool, add filtered, dechlorinated water to the jar until the water reaches the shoulder of the jar (not completely full). This will allow room in the jar for the fermentation to bubble up. Note: Chlorine interferes with the fermentation process, so that’s why it’s necessary for that to be removed from the water.
7. Add the mother culture to the jar (if available). Since the pineapple was boiled, it is necessary to use a mother culture to help kickstart the fermentation process. Note: If you do not have a vinegar mother culture, do not boil the pineapple because microbes are needed for fermentation.
8. Stir the mixture. I use the long handle of a wooden spoon to stir.
9. Place a coffee filter over the lid and secure it with a rubber band.
10. Put the jar into a bowl just in case the liquid bubbles up and overflows during the fermentation process.
11. Stir the mixture twice a day and allow it to ferment at room temperature for 30 days.
12. You should notice the mixture bubble by the end of the first week. Pineapple vinegar is made with a two-part fermentation process. First, yeast consumes sugars within the fruit to produce alcohol in an aerobic (with the acetobacter bacteria in the air) alcoholic fermentation process. Second, acetic acid bacteria consume the alcohol from step one and convert it into acetic acid. Once all the alcohol is metabolized by bacteria and converted into acetic acid, you have vinegar. Use pH test strips to determine when the fermentation is complete. When fermentation is complete the pH should be between 3 - 4. I use the Hydrion brand pH strips, but other brands work too. Just be sure your brand is in the low range of the pH scale. Note: Use a spoon to remove a small sample of vinegar for pH testing so the batch in the jar is not contaminated with the chemicals from the pH strips.
13. After 30 days of fermentation, strain out all the pineapple pieces using a fine mesh strainer over a bowl. Line the strainer with damp cheese cloth or a clean, dampened dish towel before straining the vinegar through it. Once the liquid has passed through, be sure to squeeze the remaining liquid from the pulp caught in the cloth. Note: dampening the cloth prevents the cloth from absorbing your vinegar, so more of the vinegar passes through. Also, it may be best to dampen the cloth using dechlorinated water.
14. Decant the vinegar into a bottle (or bottles) using a funnel, and seal it with an airtight lid. Because vinegar is acidic, it is shelf stable and can be stored indefinitely (in theory) at room temperature in your pantry. Since homemade products are less predictable than store-bought products, try to use your vinegar within a year.
15. The vinegar mother is in the vinegar, is rich in probiotics, and will settle on the bottom. You can keep this to start your next batch of vinegar!

Creative Considerations:

Use pineapple vinegar for:

• Sauces
• Marinades
• Salad dressings
• Mixed drinks
• Spritz on your BBQ and smoked meats

It’s the secret ingredient that makes your food sing!

Pineapple starting to ferment after 1 week.

Bubbles after 1 week.

Real kitchen photo with an AI plumeria flower added.

Betsy’s No Garlic Cheesy Cauliflower Gratin

 By Betsy Vail 07/29/2025

Ingredients:

• 4 Tbs butter
• ¼ tsp rosemary
• ¼ c white flour
• 2 c milk
• 10.5 oz. goat cheese
• 3 Tbs onion powder
• salt and pepper to taste
• 2 lbs. cauliflower florets
• 1½ - 2 c gruyere cheese, grated
• Panko crumbs (for garnish)
• parsley (for garnish)
  
  

Directions:

1. Preheat an oven to 375°F. Butter a 9 x 13 inch baking dish.
2. In a saucepan over medium heat, melt the butter. Add the rosemary and cook, stirring occasionally, until fragrant, about 1 minute. Whisk in the flour and cook, whisking constantly, until golden, about 2 minutes. Slowly whisk in the milk, making sure each addition is fully incorporated before adding more. Add the goat cheese and cook, stirring frequently, until melted, about 2 minutes. Season to taste with onion powder, salt, and pepper.
3. Add the cauliflower to the saucepan, stirring to coat the florets with the cheese sauce. Transfer the mixture to the prepared baking dish and sprinkle a layer of grated cheese on top. Garnish with a sprinkle of Panko crumbs and parsley flakes. Bake until the top is kissed with gold and the cauliflower is tender, about 25 to 30 minutes.
4. Remove the gratin from the oven and serve hot.

Creative Considerations:

• Substitute cauliflower with broccoli, potato slices, or your favorite vegetable.
• Use the cheese sauce to make a salmon or other type of pot pie.
  
  

Betsy’s No Garlic Thousand Island Dressing

By Betsy Vail 10/09/2022

Ingredients:

• 1 c mayonnaise (I use Best Foods/Hellmann's Olive Oil Mayo)
• ¼ c Becca's No Garlic Ketchup (a commercial brand of garlic-free ketchup is ok too.)
• 1 tsp white vinegar (to taste)
• 4 tsp white granulated sugar
• 4 tsp sweet pickle relish (be sure your brand does not contain garlic)
• 2 tsp minced onion, dried
• ¼ tsp salt
• Pepper to taste
• Sweet paprika to taste

Directions:

1. Stir all the ingredients together in a medium sized bowl, then store in an air tight container overnight.
2. Stir before use and enjoy!

Creative considerations:

• Use as a cocktail dipping sauce for meats, vegetables, or chips.
• Use as a condiment for sandwiches, hamburgers, etc.
• Thin with milk and use as a salad dressing.
  
  

Betsy’s No Garlic Savory Smoked Turkey

By Betsy and Chuck Vail 04/20/2025

When smoking a turkey, it’s important to note that big isn’t better. It’s best to use a bird that is about 12-15 lbs. If the bird is larger than that, then it may not reach temperature and cook completely inside. If you’re planning a party, it’s better to use multiple 12-15 lb. birds rather than larger birds. 

Ingredients:

Butter boobs:

• 2 sticks of butter, softened (1 c total)
• 1 tsp salt
• 2 Tbs onion powder
• 2 Tbs smoked paprika
• a dash of liquid smoke

Rub:

• ½ c brown sugar
• 1 tsp salt
• 3 Tbs onion powder
• 3 Tbs smoked paprika
• ¼ tsp pepper

Turkey:

• Olive oil

Directions:

Butter Boobs:

1. To make the butter boobs, combine the softened butter with all the spices until thoroughly mixed. 
2. Line 2 matching small bowls with wax paper. Divide the seasoned butter evenly and place the mixture into the 2 bowls. Be sure to smooth the surface of the butter, then place them into the freezer to harden. 

Rub:

Combine and mix all ingredients in a bowl and set aside. 

Turkey:

1. Place the thawed turkey on a cookie sheet over the kitchen sink because the process may be a bit messy.
2. Remove the neck, bag of anatomical parts, and any pin feathers. Pat the bird dry with paper towels.
3. Drizzle a small amount of olive oil over the bird and rub the skin until all sides of the outside surface are lightly covered. 
4. Using your fingertips, slowly move your hand up to separate the skin from both sides of the breast meat. Do your best not to tear the skin. 
5. Remove the wax paper, then add 1 butter boob to each breast (between the skin and the meat) so that the turkey looks like it has breast implants. When cooking, the butter will slowly melt over the turkey meat to baste and season it making it absolutely delicious! 
6. Using the rub, PAT the seasoning on all sides of the exterior of the turkey. 
7. Set your smoker to 225-250 F.
8. Smoke about 30 minutes per pound, so for example, a 12-lb turkey will take about 6 hours to cook completely.
9. Add a meat thermometer(s) to the thickest part of the breast meat, but be sure not to imbed it so far that it touches the bone or the empty cavity. 
10. Fire Note: Be sure to watch the smoker. As the butter melts and drips, the oils and juices may catch fire. If this happens, have a spray bottle with water handy so the flames can be extinguished quickly. The fire will char your bird, and it tastes better with smoke instead of char. 
11. Smoke the turkey until the internal temperature is 160 F, or 170 F in the thigh.
12. Allow the turkey to rest for about 15 minutes. The turkey will continue to cook and will reach the desired temperatures of 165 F, or 175 F in the thigh. 

I have it on excellent foodie authority that this smoked turkey is the most moist, delicious turkey that one could ever have and will be the standard that all other turkeys will try to live up to! It’s the food of amazing turkey dreams! It’s more time and effort than roasting in an oven bag, but it’s really worth it! Enjoy!

Betsy’s No Garlic Creamy Cauliflower Cheese Soup

 By Betsy Vail 04/17/2025

Ingredients:

• ¼ c olive oil
• 2 Tbs butter
• 1 medium onion, diced
• 24 oz. frozen cauliflower, thawed
• 4 c chicken broth
• ½ tsp smoked paprika
• 1 tsp salt (to taste)
• 2-3 Tbs onion powder (to taste)
• 4 c Mexican grated cheese
• 1½ c heavy cream
• Pepper (to taste)
  
  

Directions:

1. Heat the oil and butter together on medium heat in a large pot. 
2. Once the butter is melted, add the diced onions and sauté until the onions are translucent and lightly kissed with gold.
3. Fold in the thawed cauliflower flowerets. Note: I thaw the cauliflower in a glass bowl in the microwave and that works well. 
4. Stir the chicken broth, smoked paprika, salt, and onion powder into the pot and bring the mixture to a boil.
5. Once the soup begins to boil, reduce the heat and allow it to simmer for 20 minutes until the cauliflower is tender. 
6. Once the cauliflower is soft, scoop out the cauliflower and onions along with with a few ladles of broth and puree them until smooth. Stir the slurry back into the pot. 
7. Add the grated cheese 1 cup at a time until melted and mixed in. 
8. Stir in the cream and pepper.
9. Remove from heat and garnish with grated cheese and chopped parsley. 
10. Thoroughly enjoy this filling comfort food extraordinaire! It’s so simple and really delicious! 
    
    

Betsy’s No Garlic Steak and Mushroom Stroganoff with Dill

By Betsy Vail 07/24/2022

Ingredients:

• 1 package of wide egg noodles, cooked
• 1 – 1½ lbs. leftover steak, cooked to medium-rare/medium
• 2 c mushrooms, sliced and sautéed
• 2 Tbs minced onion
• 3 Tbs butter
• 2 Tbs olive oil, plus more as needed
• 2 c sour cream
• 1 c milk, as needed
• 3 Tbs onion powder (to taste)
• 1 Tbs dill weed
• ½ tsp sweet balsamic vinegar
• 1 tsp salt
• 1/8 tsp ground pepper

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the egg noodles and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente. Drain the noodles, then return them to the pot. Toss the cooked noodles with a small amount of olive oil, then set aside.
2. Trim the cooked steak of excess fat. Cut the steak across the grain into slices 1/4 inch thick, then cut the slices into 2–3-inch strips. Set the steak strips aside.
3. In a large frying pan, sauté the sliced mushrooms and minced onion in the butter and olive oil, and cook over medium heat, stirring occasionally, until the mushrooms are kissed with gold and the onions are caramelized. Stir in the steak, and heat until the remaining fat is rendered soft and the meat is heated.
4. Remove the pan from the heat and stir in the sour cream, onion powder, dill, balsamic vinegar, salt, and pepper. Return to medium-low heat and simmer, stirring constantly, until the sour cream is heated. Do not allow to boil. Stir in enough milk for the sauce to reach your desired consistency. Taste and adjust flavors as desired.
5. Serve the noodles on a plate, then top with the steak and mushroom sauce. Garnish with parsley or dill.
6. Enjoy! 

Betsy and Becca’s No Garlic Happy Hobbit Braised Lamb Shanks

 By Betsy Vail and Becca Marvail 03/10/2024

Ingredients:

• 5 lamb shanks
• Salt
• Pepper
• ½ c olive oil
• ½ large yellow onion, cut into wedges
• 8 – 20 oz. cremini mushrooms, quartered (to taste)
• 16 oz. bag of baby carrots (to taste)
• 2 c beef broth 
• ¼ c brown sugar
• 2 bay leaves
• 2 Tbs tomato paste (heaping tablespoons are ok)
• 2 c cabernet sauvignon wine
• 1/8 c sweet balsamic vinegar 
• 1 tsp of fresh rosemary (chopped) (to taste)
• 2-3 tsp onion powder (to taste)
• ½ c butter 
• ½ c flour 
• Flat leaf parsley (for garnish)
  

Directions:

1. Preheat the oven to 375 F.
2. Add olive oil to a large pot and heat to medium high. Working in batches to avoid crowding, sear the lamb until browned on each side. Be sure to season each side of the lamb with salt and pepper. Set the lamb aside on a platter as they’re completed.
3. In a small bowl, combine the flour, butter, and onion powder until it’s combined into a beurre manie paste. 
4. Turn the heat down to medium. In the large pot previously used for searing the lamb, sauté the onions, quartered mushrooms, and carrots in the remaining oil until the onions are slightly translucent.
5. Add the broth, brown sugar, bay leaves, tomato paste, cabernet sauvignon wine, balsamic vinegar, rosemary, and beurre manie to the pot. Stir frequently and bring to a simmer. 
6. Return the lamb to the pot and cover with the lid. 
7. Bake at 375 F for 2 hours or until the meat is tender.
8. Allow the pot to rest for about 10 - 15 minutes. 
9. While the pot is resting, spoon away liquefied oil on the surface. If time permits, allow the pot to cool then store in the refrigerator overnight. Once the fat solidifies on the surface, spoon away and discard the fat then reheat the pot. Taste and adjust flavors if needed. Serve the lamb and sauce over bubble and squeak, mashed potatoes, noodles, or creamy cooked polenta,.
10. Garnish with parsley and enjoy this wonderful treat with your fellow hobbits and favorite wizard! 
    
    

Creative Considerations:

1. Add allspice
2. Use maple syrup instead of sugar
3. Use vegetables of your choice like diced parsnips, celeriac, or turnips.
4. Add fruit such as prunes, apricots, figs, or pomegranate arils. 

Bram's No Garlic Crunchy Calamari

By Bram Marvail 12/16/2023

Ingredients:

Egg Mixture:

• 3 eggs
• 3 Tbs milk
• 1 tsp cayenne pepper
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1 tsp chili flakes
• 1 tsp smoked paprika

Calamari Marinade:

• 2 lemons worth of juice
• 1 lb. calamari tubes sliced into half inch rings

Panko:

• 1 8 oz. can of plain panko bread crumbs

Flour Mixture:

• 1 Tbs cayenne pepper
• 1 Tbs freshly ground black pepper
• 1 Tbs salt
• 1 Tbs red chili flakes
• 1 Tbs smoked paprika
• 1 c all purpose flour
• 2 lemons worth of zest

For Frying:

• Digital cooking thermometer
• 3 cups canola oil (or until there's roughly 2 inches deep worth of oil in the pot)

Directions:

1. Juice and zest the lemons and places to the side.
2. Slice the calamari tubes into ½ inch rings and place into a small bowl.
3. Pour the lemon juice into the bowl with the calamari rings and let marinate for 30 minutes.
4. While waiting, in a small bowl, combine the eggs, milk, cayenne pepper, freshly ground black pepper, salt, chili flakes, and smoked paprika to create the egg mixture. 
5. In another separate bowl, create the flour mixture. Combine the cayenne pepper, freshly ground black pepper, salt, red chili flakes, all purpose flour, smoked paprika, and lemon zest.
6. In another separate bowl, pour in the panko bread crumbs.
7. In a medium sauce pan, heat the canola oil to 350 F. 
8. Coat the calamari rings (a few at a time but keep separated from each other) in the flour mixture, then the egg mixture, then the panko bread crumbs and gently place into the hot oil. (Make sure the rings are evenly coated in each of the mixtures).
9. Fry until golden brown (1-2 minutes).
10. Place on a plate with a paper towel to collect the excess oil. 
11. Serve hot and delicious.

Becca's No Garlic Calamari Bruschetta

By Becca Marvail 12/12/2023

Ingredients:

For Calamari:

• 1 lb fresh squid tubes and tentacles
• 1 lemon (juice and zest)
• Fresh ground black pepper
• ¼ cup olive oil
• ¼ cup buttermilk (or milk with lemon juice)
• 1 tbsp finely minced onion

For Salad:

• 1 jalapeno pepper (stemmed, de-seeded, and minced)
• ½ cup chopped cilantro
• ¼ cup minced red onion
• ½ diced red bell pepper 
• 1 grapefruit supremed and diced
• 1 avocado diced
• 2 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

For Bread:

• 8 slices Cinderella White Russian bread
• 2 tbsp olive oil

Directions:

1. In a small bowl, mix together the squid (slicing open the tubes length-wise), the milk, lemon juice, lemon zest, olive oil, pepper, and onion. Set aside and marinate for 30 minutes. 
2. While waiting, prepare the salad. Mix together the jalapeno, cilantro, red onion, red bell pepper, grapefruit, lime juice, oil, salt and pepper. DO NOT ADD THE AVOCADO YET. 
3. Once the 30 minutes are up, grill the squid at low heat (1-2 minutes on each side). The squid will shrink up quickly, but be sure to not over-cook it as it can make the squid tough.
4. Brush the slices of bread with olive oil, and then grill until golden brown.
5. Chop up the grilled squid into tiny pieces and add to the salad. 
6. Add in the avocado and mix until the ingredients are combined. 
7. Top the bread with a big spoonful of the salad and serve. 

Betsy’s No Garlic Smoked Roast Beef

By Betsy Vail 06/06/22

Ingredients: 

• ½ c apple cider vinegar
• ½ c brown sugar, packed
• 2 Tbs onion powder
• 1 Tbs ground pepper
• 1 Tbs smoked paprika
• 2 tsp mustard seed
• 1 tsp liquid smoke
• 1 tsp kosher salt
• ½ tsp red pepper flakes
• 4-5 lbs. beef roast, well marbled

Directions:

1. In a medium sized bowl, whisk together the vinegar, sugar, onion powder, pepper, paprika, mustard seed, liquid smoke, salt, and pepper flakes.
2. Add the beef to a large bowl and pour the marinade over the meat. Be sure to make sure every side of the roast gets covered. Cover the bowl with plastic wrap or foil then refrigerate overnight (or at least 2 hours). 
3. Load your smoker with hickory pellets then set the smoker temperature to 225 F. We have an electric smoker, so we add additional smoke with a smoker tube. 
4. Place the roast on the smoking grill and cook for 2-3 hours or until the internal temperature reaches between 145 – 150 F (per your preference). 
5. Remove the roast and allow the meat to rest for about an hour. 
6. At this point, we like to refrigerate the meat overnight. 
7. Slice into thin slices for hoagie sandwiches and enjoy with your favorite toppings!

Betsy’s No Garlic Tarragon Lemon Cream Sauce

By Betsy Vail 01/09/22

Ingredients:

• 1 c Moscato wine
• 2 c cream (or Half & Half)
• 6 Tbs butter, cubed and softened 
• 4 Tbs lemon juice
• 2 tsp tarragon
• 4 tsp onion powder
• 2 Tbs agave (optional)
• 2 Tbs Wondra flour
• 1/8 tsp salt

Directions:

1. In medium sized sauce pan, whisk the wine, cream, lemon juice, tarragon, agave (see Note 1), and salt together on medium heat. 
2. Note 1: Some Moscato brands are sweeter than others, so taste your sauce before adding agave. Agave may not be needed.
3. Add the butter and stir frequently until it is melted. 
4. Whisk in the onion powder, fully incorporating each teaspoonful before adding more.
5. Slowly whisk in the Wondra flour, fully incorporating each tablespoonful before adding more.
6. Taste and balance flavors if needed.
7. Note 2: This recipe is time saving because it makes enough to store some into portions and freeze for later use.
8. Enjoy dolloped generously on fish, poultry, pasta, vegetables, or eggs (e.g., eggs benedict)! 
   
   

 

Betsy’s No Garlic Parmigiano Crusted Cod

 By Betsy Vail 09/12/20

For the love of cod, you’ll think this recipe is fintastic, and that’s no codswallup! It’s so simple, you don’t have to be a brain sturgeon to make it, and it’s very sofishticated! You might make it just for the halibut. I’m hooked!  

Ingredients:

• 2 lbs. cod fillets
• ½ c flour
• 2 tsp onion powder
• 1 tsp salt
• ½ tsp pepper
• 6 Tbs butter, melted
• Parmigiano-Reggiano, grated 
• Lemon (optional garnish)
• Parsley (optional garnish)
• Capers (optional garnish)
  
  

Directions:

1. Preheat the oven to 450 F and set aside a greased baking pan. I use cooking spray to grease the pan.
2. Dry each fillet with clean paper towels.
3. In a shallow dish or bowl, combine the flour, onion powder, salt, and pepper and set aside.
4. In a shallow dish or bowl, melt the butter.
5. Roll a cod fillet in the butter, then dredge the buttered fillet into the flour mixture, being sure all sides are covered.
6. Place the breaded fillet on the greased baking pan. 
7. Repeat the process with each fillet until all the fillet are evenly spaced on the pan.
8. Drizzle the remaining butter over the breaded cod fillets. 
9. Cover each fillet with grated Parmigiano-Reggiano cheese.
10. Bake at 450 F for 15 minutes, or until the cod easily flakes and the cheese is kissed with gold. 
11. Garnish with lemon and parsley and enjoy a delicious, quick dinner!
    
    

Creative considerations:

• Add unseasoned panko bread crumbs to the flour mixture for more crunch
• Add lemon zest or juice to the butter

 

Betsy’s No Garlic Truffle Cream Sauce

 By Betsy Vail 08/14/20

Ingredients:

• 4 c heavy cream
• 1 tsp truffle zest
• ¾ tsp onion powder
• 1 tsp salt
• ⅛ tsp pepper
• 3 Tbs Wondra flour (to desired thickness)
• 8 oz. truffle peelings, drained (I have used Himalayan black winter truffle peelings, and I have used Italian black summer peelings. Both varieties are delicious!)
• Parmigiano-reggiano cheese, shaved (for garnish)

Note: Save the juice from the jar or can for another sauce or recipe! You don’t want to waste this liquid treasure! 

Note 2: Truffles come in different colors, seasons, and from different global regions. They are also available in carpaccio (sliced in olive oil) or in peelings (sliced in water). Please use whatever works for your budget and taste. 

Directions:

1. In a medium sized sauce pan, whisk together the cream, truffle zest, onion powder, salt, pepper, and Wondra flour. Slowly simmer on medium heat. 
2. Gently stir in the sliced truffles. Continue to gently stir and bring the sauce to a medium heat.
3. Taste and adjust seasoning if desired.
4. Spoon over pasta, chicken, or steak and prepare to light up and have your soul sing! This is a REAL treat!
   
   

Creative Considerations:

• Truffles have such a wonderful, delicate flavor that it’s a veritable sin to add anything that would detract from them. This being said, one might still wish to add a small splash of cognac or white wine if desired.
• Substitute sautéed sliced mushrooms of your choice.
  
  

This is so good you won’t want to waste a drop. You will literally want to lick the pan and plates clean! I’m hooked on a peeling!

 Italian black summer peelings shown.

Betsy’s No Garlic Autumn Harvest Butternut Squash Pear Cake

By Betsy Vail 10/19/19

Ingredients:

• 1 c olive oil
• 3 eggs
• 2 c sugar
• 2½ c flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• 2 tsp vanilla
• 1 c butternut squash, grated (or spiralized and chopped)
• 1 c pears, crushed
• 1 c raisins (optional)
• 1 c nuts, chopped (optional)

Directions:

1. In a large bowl, whisk together the oil, eggs, and sugar.
2. Stir in the remaining ingredients.
3. Pour the mixture into a greased and floured 13 x 9 baking dish. Note: you can use other size baking dishes, but the cooking time will vary.
4. Bake at 350 F for 45 – 50 minutes, or until an inserted toothpick or knife comes out clean.
5. Cool thoroughly, then sprinkle with powdered sugar or frost with cream cheese frosting.
6. Enjoy this moist, delicious cake! One piece will not be enough!

Creative Consideration:

I like to use leaves or doilies to make beautiful shadow patterns in the powdered sugar.

Betsy’s No Garlic Sweet Ginger Teriyaki Sauce

By Betsy Vail 10/05/19

Ingredients:

• 2 c low sodium soy sauce
• 3½ c agave
• ½ c sake
• 3 Tbs Becca’s No Garlic Hoisin Sauce
• 2 Tbs fresh ginger, minced or grated (to taste)
• 4 tsp ground ginger (to taste)
• 2 tsp rice vinegar
• 2 tsp onion powder
• 1 tsp chili flakes
• 3 Tbs cornstarch
• 3 Tbs cold water
• sesame seeds (optional)

Directions:

1. In a small bowl, stir together the corn starch and water, then set aside.
2. In a medium sized sauce pan on medium heat, whisk together the soy sauce, agave, sake, hoisin sauce, fresh ginger, ground ginger, vinegar, onion powder, and chili flakes.
3. Whisk in the cornstarch mixture to the sauce while it's starting to heat. Bring sauce to a boil and allow the sauce to bubble gently until the sauce begins to thicken (about 20 seconds), then remove the pan from the heat and allow it to cool. 
4. Save the sauce in 2 cup portions, and freeze for later use. 

Creative Considerations:
Use as:

• an on-hand sauce for a quick stir fry
• a marinade for your favorite teriyaki fish, chicken, or beef recipes
• a teriyaki glaze over fish, chicken, or beef (This literally makes everything taste AMAZING!)
• a dipping sauce for fondue Bourguignon

Betsy’s No Garlic Balsamic Braised Short Ribs

By Betsy Vail 10/04/19

Ingredients:

• 4½ lbs beef short ribs
• salt
• pepper
• ¼ c olive oil
• ½ onion, cut into wedges
• 16 oz crimini (baby bella) mushrooms, quartered
• ¼ c butter
• ¼ c flour
• ⅓ c + ¼ c balsamic vinegar
• ⅓ c + ¼ c cabernet sauvignon
• ¼ c brown sugar
• 2 Tbs tomato paste
• ¼ tsp red pepper flakes
• 2 c beef broth
• parsley (for garnish)

Directions:

1. Preheat the oven to 375 F.
2. Add olive oil to a large pot and heat to medium high. Working in batches to avoid crowding, sear the ribs until browned on each side. Be sure to season each side of the ribs with salt and pepper. Set the ribs aside on a platter as they’re completed.
3. In a small bowl, combine the flour and butter until it’s combined into a beurre manie paste. 
4. Turn the heat down to medium. In the large pot previously used for searing the ribs, sauté the onions and quartered mushrooms in the remaining oil until the onions are slightly translucent.
5. Add ⅓ c balsamic vinegar, ⅓ c cabernet, brown sugar, tomato paste, beurre manie, red pepper flakes, and broth to the pot. Stir frequently and bring to a simmer. 
6. Return the ribs to the pot and cover with the lid. 
7. Bake at 375 F until the meat is tender (about 2 hours).
8. Stir in the remaining ¼ c balsamic vinegar and ¼ c cabernet. Allow the pot to rest for about 10 - 15 minutes. While the pot is resting, spoon away liquefied oil on the surface. If time permits, allow the pot to cool then store in the refrigerator overnight. Once the fat solidifies on the surface, spoon away and discard the fat then reheat the pot. Serve the ribs and sauce over creamy cooked polenta, mashed potatoes, or noodles.
9. Garnish with parsley and enjoy this wonderful treat! It's so delicious and tender it melts like butter! 

Creative Considerations:

• Thicken the extra sauce and use as gravy.
• Thicken and use the extra sauce to make a beef stroganoff. 

Becca’s No Garlic Adobo Sauce

By Becca Vail 06/06/2019

My wonderful daughter, Becca, gave me the perfect birthday present – a recipe! Made with lots of love, we want to share this delicious gift with you too! Thank you Becca! 

Ingredients:

• 1½ c water, boiling
• 2 large roma tomatoes
• 2 Tbs purple onion
• ½ c negro chili peppers (about 5 peppers)
• ½ c apple cider vinegar
• 3 Tbs olive oil
• 3 Tbs brown sugar
• 2 Tbs chili powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp cumin, ground
• ½ tsp oregano, leaf
• ½ tsp kosher salt
• ¼ tsp black pepper, ground
• ¼ tsp allspice, ground
• ¼ tsp cinnamon, ground

Directions:

1. Boil the water in a medium sized sauce pan. 
2. While waiting for the water to boil, use a food processor to purée the tomatoes and onion. 
3. Once the water is at a rolling boil, add in the onion powder, smoked paprika, black pepper, allspice, cinnamon, cumin, chili powder, salt, oregano, brown sugar, apple cider vinegar, and puréed tomato and onion mixture.
4. Boil for about 10 minutes. During that time, wash about 5 negro chili peppers. Slice off the stems, then slice lengthwise. Open the peppers and remove all the seeds. Slice the peppers into smaller pieces then grind them in the food processor until you have about 1 cm pieces or smaller (this should total about ½ c of chopped negro chili peppers). 
5. Add the peppers to the boiling mix and continue to boil until the sauce becomes thick (about 15 minutes).
6. Allow to cool and use as a marinade or sauce.
7. This is so delicious! I can’t wait to make burrito bowls! 

Creative Consideration:

• For better beef results, make sure to season each steak with salt and pepper. Add the adobo sauce and allow to marinate for at least 2 hours. 
• Use as a marinade or sauce for beef, chicken, or pork.
• If you like spicier food, add ground cayenne and chipotle powder. You can also choose hotter peppers based on your chili heat preference. See http://ushotstuff.com/Heat.Scale.htm for a list of peppers and their Scoville ratings. 

Betsy’s No Garlic Vacherin and Gruyère Cheese Fondue

By Betsy Vail 02/14/2019

Ingredients:

• 1 olive sized slice of yellow onion (optional)
• 1⅔ c Riesling wine
• 4 c Vacherin Fribourgeois cheese, grated (about 14 oz.)
• 4 c Gruyère cheese, grated (about 14 oz.)
• 1 tsp lemon juice, freshly squeezed
• 1 pinch nutmeg
• Fresh ground pepper (about 5 turns)
• ¼ c Kirsch (cherry brandy) 
• 2 Tbs cornstarch
• French bread, cut into bite-sized cubes (dried overnight or for several hours)
• Parsley, flat leaf (garnish)

• Fondue caquelon (fondue pot)
• Metal fondue stand
• Sterno fuel

Directions:

1. Optional: Rub the onion all around the inside of the caquelon. Finely mince the onion and leave it in the pot. The cheese and wine have strong flavors, so this step is optional and is mostly traditional and ceremonial. 
2. Add the wine to the caquelon and warm on medium heat. Note: For practicality, I melted the cheese in my caquelon on my stovetop, then carried the caquelon to the metal stand on the table for serving using the sterno as the heat source only at the table. If you have a glass stovetop, be careful not to scratch its surface with an earthenware caquelon. 
3. Add 1 handful of the cheese to the caquelon. With a wooden spoon, stir in a circular motion continuously until the cheese begins to melt. Slowly add the remaining cheese in batches, one handful at a time as the cheese melts until all the cheese is incorporated.
4. Once the cheese is uniformly melted, stir in the lemon juice, nutmeg, and pepper. 
5. In a separate, small mixing bowl, combine the Kirsch and cornstarch. Pour the Kirsch mixture into the caquelon and continue to stir continuously. 
6. Garnish the cheese, then carefully carry the fondue to the table for serving. Be sure to wear oven mitts if needed. 
7. Using a fondue fork, dip and swirl the bread into the hot, melted cheese. Savor the aroma of the steam, then taste! Pure Swiss bliss! 
8. Enjoy this delicious dish with a glass of wine (the rest of the Riesling), small cornichon gherkins, and good company.
   
   Observational note: I noticed fresh fondue tended to develop some bubbly milk froth which did not affect the flavor or our enjoyment of the fondue. We couldn’t finish the pot the first night, so we cooled and placed the caquelon in the refrigerator and looked forward to the remainder the 2nd night. Once the fondue was reheated on the 2nd night, there was no froth.

Betsy’s No Garlic Pumpkin Ravioli with Brown Butter Sage Sauce

By Betsy Vail 11/10/2018

Ingredients:
Ravioli:

• ½ medium sized onion, grated (to taste)
• 1 Tbs salted butter
• 29 oz. pumpkin purée
• 8 oz. mascarpone cheese
• 1½ tsp salt
• ½ tsp ground sage
• 2 Tbs brown sugar
• 3 packages of round wonton wraps
• water
• flour for dusting
• parmigiano-reggiano cheese, grated (for garnish)
• pomegranate seeds (for garnish)

Brown Butter Sage Sauce:

• ½ c salted butter
• 15-20 sage leaves, fresh (use more if desired)

Directions:

1. In a small skillet on medium heat, cook the onions in 1 Tbs of butter until they are translucent. 
2. In a large mixing bowl, add the cooked onions, pumpkin purée, mascarpone cheese, salt, ground sage, and brown sugar. Stir until thoroughly combined. 
3. Place a single wonton wrap on a clean, dry working surface. Wet the tip of your finger in water, then run it along the outer edge of the wonton wrap to moisten it. Add about 1 tsp of pumpkin filling into the center of the wonton. Be sure not to overfill it or the wrap won’t close properly! Fold the wonton in half to make a half-moon shape, then pinch the moistened edges together to seal the wrapper. Ensure the edges are pressed tightly together. Repeat with the remaining wonton wraps. This can be a bit time-consuming, so try to recruit others for your ravioli stuffing party. 
4. Lightly dust the ravioli in flour to prevent them from sticking. Note: at this point, they may be frozen and stored in batches for use at a later time. 
5. Bring a large pot of salted water to boil. While waiting for the water to boil, make the brown butter sage sauce. 
6. In a sauce pan on medium heat, melt ½ c of salted butter. Add the fresh sage leaves. Heat until the butter is lightly browned and the sage leaves are lightly crisp. Set aside.
7. Once the pot of salted water is boiling, drop the filled raviolis into the pot and cook them until they float to the top (about 3 minutes). 
8. Gently transfer them to a plate. I used a wire scoop or slotted spoon and that worked well.
9. Top with the browned butter and sage leaves.
10. Garnish with a sprinkling of parmigiano-reggiano and pomegranate seeds and serve hot. 
11. What a perfect autumn delight! Enjoy! 

Thank you to my friend Mohammad who provided the pomegranate from his own tree! Gorgeous flavor rubies! 

Betsy's No Garlic French Onion Ribeye Roast

By Betsy Vail 10/19/2018

Ingredients:
Meat:

• 1 ribeye roast (3 – 7 lbs.)

Rub

• ½ c butter, softened
• 2 tsp onion powder
• 1 tsp salt
• ¼ tsp thyme

French Onion Au Jus Sauce:

• 4 onions, sliced
• 1 qt. beef broth 
• 1¾ c sherry
• 3 Tbs organic flour, heaping
• 2 bay leaves
• ½ c butter
• ¼ tsp leaf thyme
• 2½ tsp salt (to taste)
• ¼ tsp black pepper (to taste)

Directions:

1. I’ve found the most reliable way to cook beef is by temperature instead of time per pound. For this reason, I invested in a digital thermometer that measures the internal temperature of the meat while displaying the temperature remotely. This way, I can tell the doneness of the meat without having to open the oven door.
2. Allow the ribeye to sit at room temperature for about 2-3 hours. Trim excess fat to ¼ inch if needed or desired. Pat dry with clean paper towels. 
3. In a small mixing bowl, combine all the Rub ingredients, then smear evenly over every surface of the roast. 
4. Melt ½ c of butter in a large pot over medium heat. Add the onions, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the sherry, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are nearly dry, about 5 minutes. Discard the bay leaves. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the sauce back to a simmer, and cook for 10 minutes. 
5. Preheat the oven to 500 F. 
6. Place the roast, fat-side-up, in a roasting pan. Pour the sauce into the roasting pan, and be sure to spoon onions over the meat. Insert the thermometer probe into the thickest part of the roast. If your roast has bones, be sure the probe does not touch the bones. 
7. Roast the meat for 15 minutes to give it a nice browning. 
8. Reduce the temperature to 200 F and continue to roast the meat until the internal temperature reaches the desired level of doneness. I like the meat to be pink on the inside, so I aim for 140 - 145 F internal meat temperature. Note: the meat will continue to cook once the meat is removed from the oven, so remove the meat from the oven about 5 degrees short of your desired internal temperature. For example, if the desired doneness is 145 F, remove the roast from the oven when the internal meat temperature reaches 140 F. 
9. Remove the roast from the oven and allow to rest at room temperature for about 20 minutes. 
10. Using a sharp carving knife, slice the roast against the grain into slices that are about ½ inch thick. 
11. Spoon some au jus sauce from the roasting pan onto the sliced beef and enjoy thoroughly! What a delight! 

Creative Considerations:

• Slice the beef into deli thin slices. Layer the slices onto a hoagie roll and top with Gruyere cheese. Roast the sandwich until the cheese melts. Dip the sandwich into the French onion as jus sauce. YUM!