http://www.thenourishinggourmet.com/2009/03/nourishing-frugal-recipe-carnival-2.html
Laryssa @ Heaven In The Home 03.06.09 at 4:39 am
http://www.heaveninthehome.com/2009/03/06/nourishing-frugal-recipes-carnival-sprouted-mexican-rice-and-raw-hummus/
Dawn 03.06.09 at 11:39 am
I have so enjoyed your blog, so I’m happy to share this tasty main dish that costs less than 50 cents per serving, is kid-friendly and freezes well. It is good with or without meat. I’m still experimenting with soaking the lentils, which reduces the cooking time, so use your judgment. Unsoaked cooking times are given in parentheses:
Lentil Chili (inspired by Mollie Katzen)
serves 8+ as main dish
4 c. (~1.5 lbs.) pardina lentils (I use Goya)
10 c. water, divided
28 oz. can diced tomatoes or 3-4 fresh, chopped (skin OK)
2 tsp. cumin
1 tsp. paprika
1 tsp. dried thyme (or 1 Tbsp. fresh)
1 1/2 Tbsp. minced garlic (I used jarred)
2 c. chopped yellow onion
2 tsp. sea salt
6 oz. can tomato paste
2 Tbsp. balsamic vinegar (or cider vinegar)
freshly ground black pepper to taste
1/4 tsp. cayenne pepper, or to taste (not spicy at this level)
Optional toppings: sour cream, shredded cheddar or parmesan, fresh parsely, cilantro or basil
Optional meat: leftover brats or homemade ground sausage
Important: Simmer this slowly, or it will cook too quickly and turn to mush. Leftovers get softer and thicker as the excess liquid is absorbed.
Clean lentils, cover generously with water and soak for about seven hours with a splash of kefir, whey or lemon juice. Rinse lentils and place in 8 qt. soup pot with 8 cups of water. Bring to a boil, partially cover and simmer for about 20 min. (unsoaked 30 min.) Chop onions. Add tomatoes, cumin, paprika, thyme, garlic, onions and optional meat. Stir, mostly cover and simmer for about 15 min. (unsoaked 30 min.) Add water as needed to prevent dryness. Add sea salt and tomato paste. Stir and continue to simmer slowly, partially covered, until tomato paste is blended in, about 10 min. (unsoaked 10 min.) Stir in the vinegar, black pepper and cayenne pepper, adjusting to taste. Serve hot and garnish with toppings if desired.
Ranee @ Arabian Knits 03.06.09 at 12:38 pm
This isn’t related to the carnival, but a question about your rss feed. I have had you on my bloglines, and haven’t been able to see your posts on bloglines for almost two months, since January 8th. Do you know if it is a bloglines thing or a feed thing? Thank you!
Rosy 03.06.09 at 2:37 pm
Warm Spinach salad 2-4 people
1-2 bunch spinach leaves, or other greens.
2-4 slices of bacon
1 tsp Dijon mustard, organic is better
1 boiled egg per person
1 small onion or 1/2 large
1/8 to 1/4 cup apple cider vinegar, organic unfiltered
1/8 cup water
1 tbsp honey
salt to taste
Fry bacon unit crisp. Crumble and set aside. Reserve about 2 tablespoons of bacon grease, and save rest for your morning eggs. Boil your eggs, I like bring the pot to a rolling boil, and then cover and turn off heat. I let it sit for 15 min. This keeps the yolks from getting tough. Saute onions in bacon grease until desired done-ness. Add water, vinegar, and honey to pan and mix together. Add cleaned greens and wilt. Make sure you cover the greens with the vinegar mixture. Add bacon and salt to taste. Slice eggs and serve on top of greens. Yummy! Cheap! and Easy! We have buttered bread with this.
Kristen 03.06.09 at 7:10 pm
Split pea and Barley Soup
4 cups chicken stock
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup pearled barley
1/2 cup split peas
1 tsp salt
1/2 to 1 tsp pepper
1 tsp thyme
Saute carrots, onions and celery in butter until softened. Add chicken stock, split peas, salt, pepper and thyme. Bring to a boil and then cover and reduce to a simmer for 2 hours. After two hours add one cup of water and pearled barley. Return to a boil, cover and then reduce to a simmer again for two or more hours until barley is cooked and split peas are fully softened. If soup is too thick, add more water or stock.
Heidi M. 03.07.09 at 5:50 pm
Kimi,
You don’t need to publish this comment; I would have written you an email but I couldn’t find a place where you have made the address available.
About a month ago I commented asking if you knew about nixtamalization with corn, and you graciously responded with the intent to give a full answer in your next Q&A post. Could you give me a rough idea of when that might be? I know you have lots to do, so I don’t want to pressure you or anything–I for one am grateful for your example of clearly making your family a high priority–but I thought I mention my request just in case it fell through the cracks. :)
Thank you for working diligently to serve the Lord.
Heidi
Carolyn 03.07.09 at 7:34 pm
I love what you’re doing with your blog! I have to participate in the next Carnival.
I wanted to let you know that I selected you for a Kreativ Blogger award. I recently won the award, and the deal is to pass it forward to 10 bloggers. I wanted to include a few new people, and I found you from Hip Organic Mama’s site.
Congratulations!
Rosy 03.08.09 at 9:51 am
nixtamalization is when you cook corn with wood ash. It acts much the same way as soaking for grains. If you have ever had real Homminy that is what this is. It is still traditionaly done in Mexico. Although this isn’t the only place this process was used. It was well known all over north and south America by the people who grew and ate corn.
There is a section about it in Wild Fermentation by Sandour Katz ( I think I spelled that right.) It also has instructions on how to do this at home.
The basic idea is to cook the corn in water and wood ash unitl the skin will come off the kernels. This is much more easy to digest, and won’t cause B3 difficency.
Loree 03.08.09 at 11:36 am
Believe it or not, but potatos and cheese make a complete protien - maybe that is why there are so many different potato and cheese dishes in Europe (where we live). These meals are quite frugal as well! Our favorite in Luxembourg is Potatos Gratin. Or, even more simply: when in a rush I just boil peeled / washed cubes of potatos in leftover hommade chicken broth and then eat topped with a nice soft raw french cheese - or any nice cheese will do, hard or soft, parmesean is good as well. We are always experimenting with different cheeses and then top off with a sprinkle of parsely. Or just use yogurt instead of cheese (like sour cream) or creme fraiche……
Okay, I’ve read through the thread from where Dela’s note was posted about his daughter to see if there’s any more news. I’m still praying. When you hear something more please ping me to it because I’ll see the ping and I may not read the whole thread. Thanks.