Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
http://vegkitchen.com/recipes/southwestern-supper.htm
A Southwestern Supper
You’ll find lots of Southwestern recipes in Great American Vegetarian
* Baked Rice with Cheese and Green Chiles
* Frijoles Borrachos
* Tortilla Casserole
* Vegan Nachos with Chile con Queso
Additions to the menu: Serve with warm flour tortillas, sautéed summer squash, and a simple salad of greens and tomatoes
Years ago, my husband and I traveled some 6,500 miles by car to research the regional food traditions of the U. S. (with a vegetarian point of view). Eating traditional foods, though, was sometimes tricky. The South’s famous bean dishes, for instance, were more often than not “seasoned” with fatback, or some such thing; In New Orleans, normally a food-lover’s mecca, we were rather sunk (with the exception of the fabulous Creole breakfasts) because we didn’t eat seafood. All of that changed, though, when we reached the Southwest.
For those who respond to the earthy yet exotic (and very spicy) food of this region, it’s paradise. Even vegetarians can eat very well, any time of day, from chili and scrambled egg burritos for breakfast to an array of tostadas and enchiladas for supper. But as I learned, Southwestern cookery is not only about tortilla dishes. Try this hearty, authentic menu. Of course, it doesn’t hurt to have some warm tortillas on the side!
BAKED RICE WITH CHEESE AND GREEN CHILIES
Serves: 6 or more
In this Southwestern casserole, the chilies and cilantro lend a marvelous flavor to an otherwise simple casserole.
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 4 cups cooked brown rice (from about 1 1/2 cups raw)
* 8 ounces grated organic cheddar cheese or cheddar-style soy cheese
* 1 cup part-skim ricotta cheese, preferably organic
* 1 to 2 fresh jalapeño peppers, seeded and minced, or one to two 4-ounce cans chopped mild green chilies
* 1/4 cup minced fresh cilantro
* 1/2 teaspoon ground cumin
* Salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Heat the oil in a small skillet. Add the onion and sauté over low heat until lightly browned.
In a mixing bowl, combine the onion with the rice and all the remaining ingredients. Stir together thoroughly. Pour the mixture into a lightly oiled, 1 1/2-quart baking casserole. Bake for 35 minutes, or until the top is golden brown and bubbly.
FRIJOLES BORRACHOS
Serves: 6 or more
The word borracho was a 19th century term for a drunkard, so this recipe’s name literally means “drunken pinto beans.” Simmering the pintos in beer, with lots of cilantro, results in a very special flavor.
* 1 tablespoon olive oil
* 1 cup chopped ripe tomatoes or 1 cup canned diced tomatoes
* 2 large scallions, chopped
* 4 cups cooked pinto beans
* 1/2 cup beer
* 1/3 cup chopped fresh cilantro
* 1 jalapeño pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
* Salt to taste
Heat the oil in a large skillet. Add the tomatoes and scallions and sauté over medium-low heat for 2 minutes. Add the remaining ingredients and stir together, then simmer, covered, over low heat for 30 minutes. If there’s too much liquid in the skillet at this time, cook, uncovered, until it thickens up a bit. Serve hot.
TORTILLA CASSEROLE
Serves: 6
Here’s my favorite in-a-hurry casserole to make when craving southwestern flavors. It involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it’s unbelievably good when you need an emergency dinner. In the 12 to 15 minutes that this is in the oven, steam a big batch of broccoli and make a simple salad of mixed baby greens, carrots, tomatoes, and bell peppers.
* One 16-ounce can pinto, pink, or black beans, drained and rinsed
* One 16—ounce can crushed tomatoes
* One 4-ounce can chopped mild green chilies
* 2 cups frozen corn kernels, thawed
* 2 scallions, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 8 corn tortillas
* 1 1/2 cups grated nondairy Monterey Jack, cheddar, or jalapeno cheese
* Salsa for topping
Preheat the oven to 400 degrees.
Combine the first 7 ingredients in a mixing bowl. Mix thoroughly.
Lightly oil a wide, 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another; half of the bean mixture; half of the cheese. Repeat the layers.
Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares to serve. Pass around salsa to top each serving
VEGAN NACHOS WITH CHILE CON QUESO
Serves 8 or more as an appetizer
A southwestern appetizer that’s become popular everywhere, this is an enticingly rich dish of melted cheese and chiles enveloping crisp tortilla wedges. Though customarily made with jalapeños, you can substitute mild green chiles if you prefer a tamer flavor.
* 12 corn tortillas
* 2 teaspoons olive oil
* 1 small onion, minced
* 1 clove garlic, minced
* 1 medium ripe tomato, finely chopped
* 1 to 2 jalapeño peppers, to taste, seeded and thinly sliced, or one 4-ounce can chopped mild green chiles
* 1 tablespoon unbleached white flour
* 3 tablespoons rice milk
* 8 ounces grated vegancheddar cheese
Preheat the oven to 375 degrees.
Cut the tortillas into six even wedges each (kitchen shears are perfect for this) and spread them on 1 or 2 large cookie sheets. Bake for 15 to 20 minutes, or until they are dry and crisp. Remove and allow to cool.
Heat the oil in a large saucepan. Add the onion and garlic and sauté over low heat until golden.
Add the chopped tomato and jalapeños and cook for a minute or so, just until the tomato softens. Sprinkle in the flour until well blended, then stir in the rice milk.
Add the cheese and cook, stirring, until it is smoothly melted. Remove from the heat.
Spread the tortilla wedges on a large serving platter. Pour the cheese sauce over them and serve at once.
http://vegkitchen.com/recipes/pizzas.htm
Five Easy Pizzas
I can’t tell you how long it has been since I made pizza crust from scratch. For me, it’s one of those “why bother?” cooking projects—there are so many good readymade crusts to be found in natural foods stores. It’s so easy to throw together a simple, creative pizza. While it’s in the oven, a big tossed salad can be prepared, and just like that, you’ve got a great meal perfect for a busy weeknight or a Friday night movie-and-pizza night at home.
Recipes adapted from The Vegetarian 5-Ingredient Gourmet and the forthcoming Vegan Express.
Two-Onion Pizza
3 to 4 servings
With this luscious treat, you’ll need only a bountiful tossed salad with chickpeas for added protein (and perhaps a steamed green vegetable—broccoli is a nice addition) to make a delightful meal.
* 1 1/2 tablespoons light olive oil
* 1 large red onion, quartered and thinly sliced
* 1 large white or Vidalia onion, quartered and thinly sliced
* One 12- to 14-inch good-quality pizza crust
* 4 ounces vegan cheddar cheese, grated
Preheat the oven to 425 degrees.
Heat the oil in a large skillet. Add the onions and cook slowly, covered, until soft and golden brown, about 20 to 25 minutes. Stir occasionally.
Place the crust on a pan, arrange the onions on it, and sprinkle with the cheese.
Bake until the cheese is bubbly, about 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
Fresh Tomato, Eggplant, and Olive Pizza
3 to 4 servings
* 1 medium eggplant, peeled and diced
* 3 to 4 cloves garlic, minced
* One 12- to 14-inch good-quality pizza crust
* 3 to 4 medium tomatoes, sliced about 1/4 inch thick
* Salt and freshly ground pepper to taste, optional
* 1 to 1 1/2 cups grated vegan mozzarella cheese
* 1/3 cup sliced black olives, preferably oil-cured
Preheat the oven to 425 degrees.
Combine the eggplant and garlic in a medium skillet with a small amount of water. Cover and steam until the eggplant is tender but not mushy, about 8 minutes. Check occasionally to make sure there is enough water to keep the bottom of the skillet moist.
Place the crust on a pan. Arrange the tomatoes on the crust, and sprinkle with the eggplant-garlic mixture. If desired, season with a little salt and a few grindings of pepper. Top with the mozzarella; sprinkle the olives on last.
Bake until the cheese is bubbly, about 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 to 6 wedges to serve.
Mexican Pizza
3 to 4 servings
Layer on the Southwestern flavors in this playful pizza variation. Serve with a tossed salad and stone-ground tortilla chips.
* One 12- to 14-inch good-quality pizza crust
* 1 cup (about half of a 16-ounce can) spicy vegetarian refried beans, thinned with a small amount of water
* 1 cup mild or medium-hot salsa
* 1 to 1 1/2 cups grated vegan cheddar or Monterey Jack cheese
* 1/2 cup frozen corn kernels, thawed
* 1 to 2 scallions, sliced, optional
Preheat the oven to 425 degrees.
Place the crust on a pan. Spread it with the refried beans, then the salsa. Sprinkle with the cheese and corn kernels.
Bake until the cheese is bubbly, about 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 or 6 wedges to serve.
Verdant Veggie Pesto Pizza
3 to 4 servings
Spinach-miso pesto:
* 4 to 5 ounces fresh baby spinach
* 1/4 cup fresh basil leaves
* 1/4 cup fresh parsley leaves
* 1/4 cup untoasted walnuts or raw cashews
* 2 scallions, green parts only
* 1 to 2 tablespoons miso, preferably mellow white, to taste
* 1 1/2 cups small broccoli florets
* 1 medium green bell pepper, cut into narrow, short strips
* 3/4 cup thinly sliced rounds from a small zucchini
* 3 to 4 cloves garlic, sliced
* 1 1/2 tablespoons extra-virgin olive oil
* One 12- to 14-inch good-quality pizza crust
* 1 1/2 cups mozzarella-style vegan cheese
Preheat the oven to 425 degrees.
Combine the ingredients for the pesto in a food processor. Process until smoothly pureed, stopping the machine and scraping down the sides as needed.
Combine the broccoli florets, bell pepper, zucchini, and garlic in a mixing bowl and drizzle in the olive oil. Stir together. Transfer the vegetables to a lightly oiled roasting pan and put in the oven. Stir after 10 minutes, and continue to roast until the vegetables are touched with brown spots here and there.
Meanwhile, spread the pesto on the pizza crust, then sprinkle evenly with the cheese. Bake for 15 minutes, or until the cheese is nicely melted. Remove from the oven, let stand for a minute, then cut into 6 wedges (it’s easier to cut the pizza before piling on the veggies).
When the vegetables are done, distribute them evenly over the surface of the pizza. If the pizza came out of the oven a few minutes before the vegetables, put the whole thing back into the oven for a couple of minutes, just so that everything can be piping hot, then serve at once.
White Pizza with Sweet Potato and Caramelized Onions
Makes 6 slices
Here’s a delectably different kind of pizza.
* 1 1/2 tablespoons olive oil
* 2 large onions, quartered and thinly sliced
* 3 to 4 cloves garlic, thinly sliced
* 1 portabella mushroom, stemmed and thinly sliced, optional
* 1 large sweet potato
* One 12.3-ounce package firm silken tofu
* 1 teaspoon salt
* One good-quality 12- to 14-ounce pizza crust
* Dried basil
Preheat the oven to 425 degrees.
Heat the oil in a medium skillet. Add the onions and saute over medium-low heat until limp. Add the garlic and continue to saute until the onion is deep golden, stirring frequently, about 15 minutes. If using the portabella, add after about 10 minutes, continuing to saute until it is softened and the onions golden, stirring occasionally.
While the onions are cooking, peel the sweet potato, then quarter it lengthwise. Slice it 1/4 inch thick. Place in a lightly oiled small baking pan in a single layer. Bake for 15 minutes, or until just tender and lightly roasted, about 15 minutes. Stir every 5 minutes or so. Remove from the oven when done.
Puree the tofu with the salt in a food processor or with an immersion blender in its container.
Place the crust on a baking sheet or a pizza stone. Spread it evenly over the surface of the crust with a baking spatula. When the onion mixture is done, spread it evenly over the pureed tofu. Bake for 12 to 15 minutes, or until the crust is golden.
Scatter the roasted sweet potato pieces over the surface of the pizza. Cut into 6 slices and serve.
Basic Pizza Dough
Makes enough crust for two 12- to 14-inch pizzas
I admit that I’m usually to lazy to make crust from scratch, especially now that there are several really good, natural brands on the market. But once a year or so, I like to make crust from scratch. Here’s my favorite basic recipe, which harks back to my very first book, Vegetariana.
* 2 envelopes active dry yeast
* 1/4 cup safflower oil
* 2 tablespoons granulated sugar
* 3 cups whole wheat flour
* 2 cups unbleached white flour
* 1 teaspoon salt
Combine the yeast with 2 cups of warm water. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
In a large mixing bowl, combine the flours the salt. Make a well in the center and stir in the yeast mixture. Work everything together. first with a wooden spoon and then your hands, to form a dough.
Turn it out onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let rise until doubled in bulk, 1 to 1 1/2 hours.
Punch the dough down. divide it. and form into two rounds. Roll out each round on a well-floured board and stretch it to fit a 12- to 14-inch round pizza pan. Lightly oil the pans and sprinkle them with cornmeal. Lay the rounds on the pans and make a lip of dough around the edge. Arrange topping of choice on the dough. Bake in a preheated 450 degree oven for 15 minutes, until crust is golden.
http://vegkitchen.com/recipes/salsas-chutneys-relishes.htm
Salsas, Chutneys, and Relishes
* Pineapple Salsa
* Classic Fresh Tomato Salsa (Salsa Ranchera)
* Roasted Vegetable Guacamole
* Minted Apricot Chutney
* Tomato Relish Salad with Oregano and Thyme
Pineapple Salsa
Makes: about 1 1/2 cups
Adapted from Vegan Express
Easy to make and deliciously different, this lively salsa can be served with tortillas as an accompaniment or appetizer for a Southwestern-style meal.
* 1 cup crushed pineapple, well drained
* 1 medium tomato, finely chopped
* 1/4 cup minced red bell pepper
* 1 fresh hot chile, seeded and minced,or one 4-ounce can chopped mild green chilies
* 1 tablespoon lemon or lime juice
* 2 tablespoons minced fresh cilantro, or more, to taste
Combine all the ingredients in a small serving container and stir together.
Classic Fresh Tomato Salsa (Salsa Ranchera)
Makes: about 2 cups
Adapted from Great American Vegetarian
The most basic relish of the Southwest—coarsely pureed raw tomatoes spiked with chile peppers—is sometimes known as salsa cruda. Store-bought salsas are generally quite good, not to mention convenient, but there’s nothing like the fresh, homemade kind.
* 2 cups chopped ripe tomatoes
* 1 small onion, quartered
* 1 4-ounce can chopped mild green chiles
* 1 to 2 fresh jalapeño peppers, seeded and coarsely chopped, optional (see note)
* Several sprigs fresh cilantro
* 1 tablespoon lemon juice
* 1/2 teaspoon cumin
* 1/4 teaspoon salt, or to taste
To prepare in a food processor, simply combine all the ingredients in the workbowl and pulse on and off until the ingredients are coarsely pureed. To prepare by hand, finely chop the tomatoes, onion, optional jalapeños and cilantro. Stir in the remaining ingredients. Store in an airtight jar. This will keep for several days, but it best fresh.
Note: The use of one jalapeño will result in a hot salsa, while two will make this downright incendiary. Those with more experienced palates are free to use as many jalapeños as they’d like.
Roasted Vegetable Guacamole
Makes: about 2 cups; serves 8 or more as an appetizer
Adapted from Great American Vegetarian
This recipe was contributed by a friend who grew up in San Antonio. He gives standard guacamole a special touch with the addition of roasted tomatoes and bell peppers, which imparts a subtly smoked taste.
* 2 medium firm ripe tomatoes
* 1 medium green bell pepper
* 2 medium ripe avocados
* Juice of 1/2 to 1 lemon, to taste
* 1 clove garlic, crushed, optional
* 2 tablespoons finely minced fresh cilantro, or more to taste
* 1/2 teaspoon ground cumin
* Salt and freshly ground pepper to taste
* 1 tomatillo, finely chopped, or 1 small hot green chile, seeded and minced, optional
Roast the tomatoes and green pepper under a broiler. Turn on all sides until the skins are quite blistered. Let them cool in a paper bag.
Meanwhile, peel and mash the avocados in a mixing bowl. Stir the lemon juice. Add the remaining ingredients.
Slip the skins off the cooled tomato and green pepper and chop them finely. Add them to the avocado mixture, avoiding adding too much of the tomatoes’ liquid. Mix well and chill. Serve alongside or as part of southwestern tortilla dishes, or as an appetizer with crisp tortilla chips.
Minted Apricot Chutney
Makes: about 2 cups; 8 servings or more
Adapted from Vegetarian Celebrations
A spoonful of sweet-tart chutney adds a graceful note both to spicy curries as well as mild grain and bean dishes.
* 1 tablespoon light olive oil
* 1 large onion, finely chopped
* 1 medium tart apple, peeled, cored, and diced
* 1 heaping cup chopped dried apricots
* 1/3 cup orange juice, preferably fresh
* 1 teaspoon grated fresh ginger, or more to taste
* Juice of 1/2 lemon
* 2 tablespoons apple cider vinegar
* Cayenne pepper to taste
* Sliced fresh mint leaves, to taste
Heat the oil in a saucepan. Add the onion and sauté over medium heat until golden.
Add the remaining ingredients except the mint and simmer over low heat, covered, for 20 to 25 minutes. The consistency should be moist, but not liquidy. If excess liquid remains, cook uncovered until thickened. Stir in the mint leaves.
Let cool and serve, or store in a jar, refrigerated, until needed. Bring to room temperature to serve. Serve in small portions as a relish.
Tomato Relish Salad with Oregano and Thyme
Serves: 6
Adapted from Vegetarian Celebrations
The jewel-like colors of this simple relish salad make it especially appealing. Use the ripe, flavorful tomatoes of mid- to late-summer for best results.
* 1 pound lush yellow tomatoes
* 1 pound lush red tomatoes
* 1/4 to 1/2 cup minced red onion, to taste
* 3 tablespoons chopped oregano leaves
* 2 teaspoons French thyme or lemon thyme leaves
* 1 tablespoon extra virgin olive oil
* 2 tablespoons red wine vinegar
* 1 teaspoon natural granulated sugar or agave nectar
* Salt and freshly ground pepper to taste
Cut the tomatoes into dice no larger than 1/2 inch. Combine them in a serving bowl with the onion and herbs.
In a small bowl, mix the oil, vinegar, and sugar. Pour over the tomatoes and toss together. Season gently with salt and pepper and serve.
City Farmer News
New Stories From ‘Urban Agriculture Notes’
Interesting page, all kinds of veg gardens and a fish farm for the back yard......granny..
Red Celery In the Sunshine
An Urban Eden: transforming hopeless backyard hardpan into a lush organic plot
A story about City Farmer’s Demonstration Food Garden
Article & photography by Michael Levenston
Originally published in Harrowsmith Magazine
April/May 1984 Number 54
http://www.cityfarmer.org/Harrowsmith1.html#harrow
Urban Agriculture Notes
by City Farmer - Canada’s Office of Urban Agriculture
Welcome to the Website of the
California Rare Fruit Growers, Inc.!
Founded in 1968, the California Rare Fruit Growers (CRFG) is the largest amateur fruit-growing organization in the world. Its membership includes nationally recognized botanical gardens and noted international horticultural researchers, as well as hobbyists, commercial growers and representatives from institutions of higher learning. The members of twenty-one chapters and individual members reside in 48 states and territories of the United States, but the membership encompasses over 35 countries worldwide. Although oriented toward the environmentally sound culture of any and all edible plants in the home landscape, CRFG is focused on species not native to nor grown commercially in any given area. Its mission is to share knowledge acquired from its activities with home growers in particular and with anyone else in the world having an interest in edible plant cultivation.
CRFG News:
2008 Festival of Fruit - Year of the Avocado
Reserve September 19th and 20th for the 2008 Festival of Fruit, hosted by the Orange County Chapter and held at Cal State Fullerton. Keep an eye on the web site http://festivaloffruit.org/ for more details.
Photo By David Cates
Fruit Shoot 2008 Contest - 12th Annual
2008 NAFEX Annual Meeting - Click Here
© Copyright 1995-2008, California Rare Fruit Growers, Inc.
Questions or comments? Contact us.
http://www.crfg.org/index.html
All kinds of garden info.
http://mygardenguide.com/index.php?option=com_content&task=view&id=869&Itemid=77
Welcome to the Gardening Launch Pad! This list is friendly to the Home Gardener. Make The Gardening Launch Pad your starting point for all your electronic gardening needs. Links are added when ever I find them. [5469 links to garden info]
http://gardeninglaunchpad.com/
The Teaching Garden
http://garden-gate.prairienet.org/teaching.htm
The Sun Room
http://garden-gate.prairienet.org/sunroom.php
What’s Coming Into Bloom?
http://garden-gate.prairienet.org/whatsnew.php
http://garden-gate.prairienet.org/
Links to garden/farm information:
Index:
Food:
Best described as a goofy food site for/about soup.....recipes.
Thank You!
Bookmarked for a later try!
Welcome and do join in the thread.
It is not for me only to post here, all are welcome to join in.
It is only that I have more time to dig up stuff.
Thank you dear one...but I’m just running through every once in a while.
And today I have d-i-l and kids coming at 12 noon. So, I can’t sit here.
Thank you for the invite.
We love herbs and use them a lot in cooking. I have some in the garden. I don’t do as much as I have read here though. ;-)))
Thanks again. ;-)
You are welcome, I thought he had an interesting page, but as you may have guessed, I do all things on a large scale and see no reason to keep only the scrapings in a bowl to restart your starter with.
I fed mine, let it set out till it worked, then put it in the refrigerator and it was ready to remove a week later or sooner and use as soon as it warmed up.
You can also freeze it, which I did, if I went a week without using it.
My last starter, I got about 25 + years ago, I was lucky enough to be invited to the Woman’s Circle meeting at the Mormon Church and Sharon was teaching a sour dough class, with a starter that was then over 120 years old, from the gold fields in Alaska.
She shared her starter with us.
I lost mine about 10 years ago, but maybe, there will still be a cup of it in the freezer, some place.
I didn’t last long enough to dig for it, but did find a bag of my whole wheat flour and raisins, that I had ordered from Walton’s 4 years ago, so did finally get a good loaf of bread and am enjoying the raisins, by the hand full.
Walton Feed.com sells about a 20# box of raisins, that I like and they freeze wonderfully.
Are you still baking?
You are welcome, anytime.
Herbs, none of us use them as much as we should.
I keep a mint in the living room window, it always tastes good, a leaf at a time.
Join in if you ever have time, read as you can find the time.
n today’s newsletter, Jill is sharing a recipe for delicious stacked enchiladas. This is one of Mike’s favorite recipes!
Have a great Memorial Day weekend and don’t eat too many hamburgers!
-Tawra
www.LivingOnADime.com
Today’s Tips
* Do you often go to a large activity where everyone one has a bottle of water or pop that all look alike? Do you have a drawer of scrunches or cloth pony tail holders that seem to keep multiplying? Then kill two birds with one stone and slip a scrunchy or pony tail holder on to the bottle or can so you can easily identify yours. Give every member of the family his or her own color. The guys probably would prefer a black or brown one instead of hot pink and if they really aren’t in touch with their feminine sides, use a large colored rubber band instead.
* For easy snow cones, freeze orange juice (or any other juice in ice cube trays. Store frozen cubes in a plastic bag. When you are ready for a snow cone, place 5-6 cubes in the blender and blend until they have the consistency of shaved ice.
Today’s Menu
Stacked Enchiladas*
Tortilla Chips
Grandma’s Banana Dessert*
Dining On A Dime
Check out Dining On A Dime, your frugal encyclopedia!
Dining On A Dime includes over 1200 recipes and tips like these to help you keep more of your money. The recipes are easy to cook and can be made with ingredients you can actually find at your local grocery store! Try Dining on a Dime and start saving today!
Stacked Enchiladas
1 lb. hamburger, fried, drained, seasoned with salt,
pepper, and onion and garlic powder
1/2 head of lettuce, chopped
1 tomato, chopped
8 oz. cheddar cheese, grated
Corn tortillas, 1-2 per person
1 can enchilada sauce
Cooking oil
Fry hamburger, chop lettuce and tomato and grate cheese. Add enchilada sauce to hamburger and keep warm. Pour cooking oil about 1/2 inch deep in medium pan and heat.
For the next step, you will be layering things quickly so make sure your plates and ingredients are all lined up and ready to go before you start. The oil is ready when a tortilla touched to the oil sizzles.
Quickly dip each tortilla into oil for 2-3 seconds (just long enough to make the tortilla very soft and pliable). This happens very fast, so be quick and watch it.
Lay tortilla on a plate and layer with 2-3 tablespoons of hamburger mix, cheese, lettuce and tomato.
Add a second or third layer of everything for men and teens or anyone with a hearty appetite.
Serves about 4-6 depending on how much you put on each layer.
If I know I’m going to have a busy day I will fry the hamburger in the morning or the day before and add the enchilada sauce to it. I store it in a microwave container so I can quickly warm it when I need it. I buy grated cheese and bag lettuce then I can have dinner ready in about 10 minutes. Even if I have to start from scratch with everything it only takes me 20 minutes to make this meal.
Grandma’s Banana Dessert
This very simple dessert was always served at my husband’s family’s get togethers. Young and old alike loved this old fashion favorite.
2 small pkg. banana pudding
4 cups milk
2-3 bananas
Vanilla wafer cookies
1 small container whipped topping
Nuts, chopped, optional
Prepare pudding according to package directions and set aside. Cover bottom of 9x13 pan with vanilla wafers. Place a layer of sliced bananas on top of vanilla wafers then spread with pudding. Top it all with whipped topping and sprinkle with nuts. Chill. Best served the same day.
The Living On A Dime newsletter is published by:
Kellam Media and Publishing, Inc.
P.O. Box 844, Andover, KS 67002
Wild Plum Preserves
5 cups pitted, tart plums (about 2 1/2 pounds)
4 cups sugar
1 cup water
Sterilize canning jars. Combine all ingredients. Bring slowly to
boiling, stirring until sugar dissolves. Cook rapidly almost to the
jellying point, about 15 minutes, stirring frequently to prevent
sticking. Pour hot preserves into hot jars, leaving 1/4 inch head
space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling
water bath. Adjust time according to altitude.
Wild Plum Fruit Rolls (Leather)
4 cups wild plum puree
1 package powdered pectin
1 cup sugar
Use fully ripe or slightly overripe plums. Wash and cut away any
bruised or spoiled portions. Pit and puree plums in blender or food
processor. Stir the pectin into puree. Mix well. Add sugar and stir
until dissolved.
Coat cookie sheet or dehydrator shelf with vegetable oil. Spread 1 cup
puree in border. Smooth puree with rubber spatula or tilt cookie sheet
to evenly spread puree. Refrigerate unused puree.
For conventional oven:
Set temperature control at lowest setting or 150 degrees F. Two cookie
sheets may be placed in the oven at the same time. Rotate trays after 3
hours. Drying will take up to 18 hours.
For dehydrator:
Set temperature control at 140 degrees F. and dry for 6 to 8 hours.
For sun drying:
One to two days. Test for dryness by touching center of leather; no
indentation should be evident.
Remove rolls from tray while still warm and either roll each one in one
piece or cut them into 4 to 6 inch squares. Roll in plastic wrap after
cooled. Rolls may be stored up to 1 month without refrigeration. For
longer storage, place in freezer up to 1 year.
Wild Plum Jelly
5 lb wild plums, halved and pitted
4 cups water
1 package powdered fruit pectin
7 1/2 cups sugar
In a large kettle, simmer plums and water until tender, about 30
minutes. Pour through a damp jelly bag, allowing juice to drip into a
bowl.
Measure 5 1/2 cups of juice; return to the kettle. Add pectin; stir and
bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1
minute, stirring constantly. Remove from the heat; skim off any foam.
Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps.
Process
for 10 minutes in a boiling water bath. Adjust time according to
altitude.
Makes: about 8 half pints
Grape Plum Jelly
3 1/2 lbs ripe plums
3 lbs ripe concord grapes
1 cup water
1/2 tsp butter
8 1/2 cups sugar
1 box powdered pectin
Wash and pit plums; do not peel. Thoroughly crush the plums and grapes,
one layer at a time, in a saucepan with water. Bring to a boil, cover,
and simmer 10 minutes. Strain juice through a jelly bag or double layer
of cheesecloth. Measure sugar and set aside.
Combine 6 1/2 cups of juice with butter and pectin in large saucepan.
Bring to a hard boil over high heat, stirring constantly. Add the sugar
and return to a full rolling boil. Boil hard for 1 minute, stirring
constantly. Remove from heat and quickly skim off foam.
Using a wide mouthed funnel, fill sterile jars, leaving 1/4 inch
headspace. Adjust lids and process in a boiling water bath for 10
minutes. Adjust time according to altitude.
Makes: About 10 half pints
Strawberry Rhubarb Jelly
If you’ve never experienced the tart taste of rhubarb, this jelly is
the
perfect recipe for you.
1 1/2 lbs red stalks of rhubarb
1 1/2 quarts ripe strawberries
1/2 tsp butter or margarine
6 cups sugar
6 oz liquid pectin
Wash and cut rhubarb into 1 inch pieces and blend or grind. Wash, stem,
and crush strawberries, one layer at a time, in a saucepan. Place both
fruits in a jelly bag or double layer of cheesecloth and gently squeeze
out juice.
Measure 3 1/2 cups of juice into a large saucepan. Add butter and
sugar, thoroughly mixing into juice. Bring to a boil over high heat,
stirring constantly. Immediately stir in pectin. Bring to a full
rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat, quickly skim off foam. Using a wide mouthed funnel,
fill sterile jars, leaving 1/4 inch headspace. Adjust lids and process
in a boiling water bath for 10 minutes. Adjust time according to
altitude.
Makes: About 7 half pints
Posted by Darlene at:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
So much excellent info.
Thanks!
Yep.
I was just thinking about how I clutter up my mind and my life with stuff.
I need to simplify.
Then the Lord will have a chance of at least getting a word in edgewise !!!
/grin
http://www.fbi.gov/page2/may08/missingkids_052308.html
[photos and links to other related pages on site]
LOOKING FOR OUR CHILDREN
‘National Missing Children’s Day 2008’
05/23/08
These are just a very few of the children who are far away from home tonight.
Please take a minute to look at all the faces on our Kidnapping and Missing Persons webpage and see if you can identify Stephanie, Asha, Khoi, or any of the other children listed there with their stories.
Please also take a look at the faces of the children who have been kidnapped by a parent—Mohammad and the other 31 kids.
And we hope you’ll visit our Crimes Against Children page to learn all you can about what a dangerous world it can be for our kids…and our Tips for Parents page to learn how to protect them in today’s world.
Last: join us in honoring the law enforcement officers and others recognized as part of National Missing Children’s day on the 25th anniversary of the event.
Note: The children pictured or identified here may have been located since the above information was posted on this website. Please check our Wanted by the FBI website or contact your local FBI office for up-to-date information.
[Do take time to look, these kids can be found, they are some place and come in all American looks.....see also to hints to parents..
granny]
I am so glad that you are finding useful items on the thread.
You said:
“Then the Lord will have a chance of at least getting a word in edgewise !!!”
Reminds me of a dear friend of many years ago, I was very young, only 20 and up, [I fordet that I was once 20] and she was past 60, so definitely wiser than I.
I have always gone from one ‘excitement/worry’ to the next, so often told her of my many troubles.
Her standard answer was “Did you pray on this??”
“Yes Laura I have been praying...” and I did.
Next came:
“But did you shut up long enough to listen to his answer?”
And we rarely shut up and listen, do we?
Simplify, good idea, I waited too long, LOL, and someone else will have to do it, when I am gone.
What a lovely memory. It is remarkable to think we once were the youngsters with older folks having that input in our lives. Now we share what we have learned with the young folks! Yep, listening to Him. It’s an art, not a science.
= = =
‘I have always gone from one ‘excitement/worry’ to the next, so often told her of my many troubles.
‘Her standard answer was “Did you pray on this??”
‘“Yes Laura I have been praying...” and I did.
‘Next came:
‘“But did you shut up long enough to listen to his answer?”
‘And we rarely shut up and listen, do we?’
http://tablebread.blogspot.com/
[PHOTOS]
Scones for breakfast
If you are anything like my family breakfast time seems like a trip down the autobahn. Fast, fast, and fast. Time for breakfast? Heck, we barely have time for coffee! Kids need to be awaken, dressed, “No, put that down”, hair combed, “We have to get the tangles out!”, and into the car, “SIT DOWN!”. So breakfast quickly becomes a banana for one, an apple for the other, and a coffee in a to go cup for everyone else.
Add to that my desire to get more whole wheat and fiber into my family’s diet and the challenge can quickly become overwhelming.
My attempt to create a solution was to pick up a copy of King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains. This is an amazing book of whole grain recipes. The volume includes cakes, pancakes, waffles, scones (presented here), and many other delicious recipes. In a lot of the recipes the author actually warns you if the end result is going to have a heavy grain taste to it. These tips are helpful in deciding what to make for the adults and what to make for the kids. So if you are struggling with getting the required fiber and whole grains into your busy family’s belly, I suggest you grab a copy of this book and a bag of whole grain flour and get ready to change the way you do baking!
Are you ready to change your morning routine?
These scones are so easy to make. I assembled them the night before and put them in the oven while I was still half asleep the next morning. One of the changes I made was instead of raisins or currants I used craisins, which are dried cranberries. My beautiful wife doesn’t really care for raisins and this was a sweet/tart compromise.
Oat and Craisin Scones
Ingredients:
Yield: 1 dozen scones
Baking Temperature: 375 F
Baking time: 22 to 25 minutes
¾ cup (3 ounces) whole wheat flour, traditional or white whole wheat
¾ cup (3 1/8 ounces) unbleached all-purpose flour
½ cup (1 5/8 ounces) oat flour
¼ cup (1 ¾ ounces) sugar
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick, 4 ounces) cold unsalted butter
1/3 cup (1 ¾ ounces) currants or raisins (Lewis note: I used Craisins)
1/3 cup (1 1/8 ounces) old-fashioned rolled oats
1 large egg
½ cup (4 ounces) buttermilk
1 teaspoon vanilla extract
Milk or cream for brushing the tops
Coarse sugar for sprinkling
Directions:
Preheat the oven to 375F. Lightly grease a baking sheet or line it with parchment paper.
(Lewis note: If you haven’t yet made the jump to silicon liners you’re missing out. These things will save you a mountain of money in parchment paper. Although they aren’t meant for high temp bread baking – where temperatures regularly go above 450 – 500 degrees F, they are perfect for this kind of thing.)
Whisk together the flours, sugar, baking soda, baking powder, and salt in a large bowl. Using a fork or pastry blender, cut the butter into the dry ingredients until it resembles bread crumbs.
(Separation of salt and yeast - VERY IMPORTANT!!!!)
Add the currants (raisins or Craisins for a twist) and oats, and stir with a fork just to mix them in: you don’t want to crush them more than necessary.
Whisk together the egg, buttermilk and vanilla in a separate bowl or large measuring cup. Add, all at once, to the dry ingredients, and stir lightly and quickly with a fork until the dough is evenly moistened.
Turn the dough out onto a floured work surface, and knead two or three times. Divide the dough in half, and pat each half into a circle about ½ inch thick and 6 inches in diameter. Use a baker’s knife to divide each circle into 6 wedges.
Transfer the scones to a baking sheet, leaving an inch of space bwtween them. Brush the tops with milk (or cream) and sprinkle the tops with coarse sugar. Bake until the scones are puffed and golden brown, 22 to 25 minutes.
Serve warm.
Variations:
Maple-Walnut scones: Substitute maple sugar for the granulated sugar in the recipe, and replace the currants with chopped walnuts. Add ¼ teaspoon maple flavoring with the vanilla, and sprinkle the tops with maple sugar.
Cinnamon-Pecan Scones: Substitute chopped toasted pecans for the currants in the recipe, and add 1/3 cup cinnamon-flavored chips to the dry ingredients. Sprinkle the tops of the scones with cinnamon-sugar before baking.
Cherry-Almond Scones: Substitute 1/3 cup dried cherries for currants in the recipe, and add ¼ teaspoon almond extract with the vanilla. Add 1/3 cup slivered almonds to the dough before cutting.
Pineapple-orange Scones: Substitute 1/3 cup diced dried pineapple for the currants in the recipe. Replace ¼ cup of the buttermilk with ¼ cup of the buttermilk with ¼ cup orange juice; add 1 tablespoon grated orange zest with the vanilla.
Time Saver Note:
You can freeze these scones up to a month! Just make the batch like normal and after you have cut the slices put them between two pieces of saran wrap and freeze. Then when you want to have scones just pull them out preheat the oven and go. Now don’t worry about the scones being frozen – they will defrost enough while the oven is preheating to cook thoroughly.
I will tell on myself. I have never actually had a scone before making them. Because of that I was a little unsure of how to portion them - this is a common theme for me here in the kitchen for all of you who remember my homemade oreos. My beautiful wife informed me that if I made scones of this size in London I would be the talk of the town!
I hope you give these a try for something new at breakfast time and don’t forget to let all of us know how it goes!
[LOL, yes he makes me laugh, took me several pages to learn how to read his blog, as he rambles on about good [cheap] food, gardening and his grow box here is looking easier to make than most of the other earth planter plans, one or 2 holes and you are in business..........and LOL he tests beers, the odd ones and ‘likes’ them, mystery explained..........good site for interesting reading.
granny]
[photos]
Wick Hydroponics
Thursday, May 1, 2008
There is considerable debate over whether wick hydroponics is indeed hydroponics, but is definitely a passive way at effective gardening.
Here is an example. The top tupperware holds plain potting soil. It has a drainage hole in the bottom of the top container and the bottom container lid.
Through the drainage and lid hole is inserted about 10 feet of nylon rope (cotton would rot). It is looped around the bottom of the potting soil and into the bottom reservoir to wick up moisture. As far as fertilizing, half-strength hydroponic nutrient solution is used or 1/2 tsp of Miracle Gro per gallon of water in the bottom reservoir.
These corn, pea, and cucumber seedlings look pretty good for only being 2 weeks old from planting and only having to water them once.
Filed in Gardening, Hydroponics, Outdoor Gardening, Propagation, Recipes and How-To’s | | Comments (2)
Coors Original “Banquet” Beer Review
http://red-icculus.com/?cat=16
No-Knead Beer Bread Recipe
Saturday, March 8, 2008
This beer bread is simple. It is 2 cups white flour, 1/2 cup wheat flour.
Add a quarter teaspoon of yeast. Moisten it with the beer until it pulls back without tearing. I used about a half a can of beer. I like cheap beer, because it tends to give it a […]
Also filed in Beer, Wine, and Alcohol, Cooking, Recipes and How-To’s, Side Dishes | | Comments (2)
Looking for Trashy Eats Submissions
Sunday, March 2, 2008
TrashyEats.com is about trashy food. Not necessarily gross, but falling under the header of cheap, undesirable looking, thrown together, and generally low brow. Want to contribute?
Just send pictures, a short blurb and recipe, and web page if you have one to webmaster [at] trashyeats.com .
(Fish Sticks and Liquor, yum)
Also filed in Cooking, Misc., Recipes and How-To’s | | Comments (0)
Additions To The Peanut Butter Sammich
Tuesday, February 26, 2008
I was making breakfast this morning, but wanted something a little more than a peanut butter sandwich.
So I added potato chips.
Of the myriad of potential additions, what do you like to put on your peanut butter sandwiches?
Also filed in Main Dishes, Snacks | Tagged , peanut butter, sandwich | Comments (7)
Aquaponics, or Growing Plants With Fish
Monday, February 18, 2008
Aquaponics is the symbiotic cultivation of plants and aquatic animals in a recirculating environment. Translation: Grow plants with fish!
Essentially, the fish make waste in the water. The plants roots are immersed in the water and you get happy plants. The water, now cleaned by the plant roots, is returned to the aquatic animal […]
Also filed in Gardening, Hydroponics, Indoor Gardening, Outdoor Gardening | Tagged , aquaponics, fish, Gardening, Hydroponics | Comments (2)
The Fruits of my Aerogarden Labor (Jan. 16 Update)
The day has finally come where I finally have my first delicious, ripe, juicy Aerogarden tomato. I don’t know if I should make a shotglass of tomato soup or a minature BLT.
But why praytell, Red, is there a teacup and a lamp in the picture? Well, the tomato got a bit leggy only under the lights without natural sunlight, so they are propping up the plants. The only on the left has managed to wedge itself between the light stand and wall for dear tomato life. They are looking pretty healthy to push out those obscene tomatoey progeny.
This has been a great experiment.
[I could not figure out what he was talking about, but now that I see the photos, it looks like the table lamp garden that we have a photo of, near the beginning of this thread..granny]
A different type of aero garden, the photos load instantly, even on my dial up internet connection..granny
http://red-icculus.com/?cat=15
http://red-icculus.com/?cat=14
http://www.f4.ca/text/possumliving.htm
POSSUM LIVING
HOW TO LIVE WELL WITHOUT A JOB
AND WITH (almost) NO MONEY
DOLLY FREED
Universe Books New York
Published in the United States of America in 1978
by Universe Books 381 Park Avenue South, New York, N.Y. 10016
(c)1978 by Universe Books
I was glad to find this booklet again, it is an interesting read, some good ideas and written in a fun manner.
It is here for free and easy reading.
granny
http://www.101cookbooks.com/archives/print/heathers-farro-recipe.html
Heather’s Farro Recipe
As I mentioned up above you can make many of the components here in advance. I keep them separate until I’m ready to serve.
6 cups cooked farro*
2 cups cooked yellow split peas**
1 1/2 cups peas, fresh if possible boiled for 30 seconds in salted water and drained
a big splash of Citrus Parmesan Vinaigrette***
4 handfuls of mixed salad greens
10 spring onions, trimmed, cut in half length-wise, tossed in a bit of olive, sprinkled with a bit of salt and roasted on a baking sheet in a 350F degree oven for about 35 minutes or until browned (toss once midway)
1/4 cup goat cheese, crumbled
1/4 cup chopped chives
In a large bowl toss the farro, yellow split peas, and peas with the Citrus Parmesan Dressing. Toss until well coated. Add the spring onions and salad greens and give the salad another (more gentle) toss, so as not to bruise the greens. Taste and add more salt if needed. Serve in the big bowl or on a large platter topped with the spring onions, goat cheese, and chives.
Makes one generous, family-style platter.
*To cook farro: Combine farro, salt, and water in a large, heavy saucepan over medium heat (I cover the farro with water by a couple inches and salt generously). Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside until ready to use.
**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.
***Citrus Parmesan Vinaigrette: whisk together the zest and juice of 1 orange, 1 chopped shallot, 1/3 cup Parmesan cheese, 1 tablespoon white wine vinegar, and 1/2 cup good quality olive oil. Salt to taste.
[In place of Farro, could use Barley, Wheat or Rice...granny]
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.