Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
So THAT’s the funny smell I’ve been smelling when I go to bed...
I may have to ask my wife about that.
(I’m dead if she ever reads my wise-crack about this) LOL
>>>>
I can think of several wisecracks, how about one about like this:
“How lucky you are, that she is still trying!!!”
I’ve always wondered what the life of any stray I see was like. I’d probably rather not know actually, because it would be terribly sad.<<<
Maybe not, I have lived with cats that did not like kids or if you brought in another cat, they would move out.
My first Siamese, appeared out of the big canyon and could not decide if he wanted to live with me or Jacque, so lived in both places, which were across the street from each other.
Hey, didn’t they read that our ‘Foreign Expert’ Biden said that Russia is crumbling before our eyes and don’t amount to a hill of beans...
You know - Alfred E. Neuman - “What! Me Worry?” syndrome.<<<
I have kept an eye on Russia all my life, or so it feels.
When the wall came down and everyone was saying it was over, I had a client in real estate, that had been born in Armenia and was very knowledgeable about Europe, he once brought me a box of his old magazines and they were soviet based, no not liberals, but the thinkers.
I was always asking him world questions and how he knew things that I did not hear here, now I know why we didn’t hear it here, so he shared his older mags with me.
He told me when the wall came down, “Russia has a bunch of rabble rousers, who are beginning to cause trouble for the leaders and they keep protesting about everything.”
“So Russia took down the wall and suggested the trouble makers get out of Russia. And in time the wall will go back up and it will be the old Russia all over again...”
And he was correct, that is exactly what is happening, Russia is applying the “once under Russian control, always belongs to Russia.”
That is what we saw happen in Georgia last year, Russia broke all the rules and we all stood back and let them.
>>>Brazilian Inventor Converts Any Fruit or Vegetable into Flour<<<
Sorry, I did not test the links, saw the article and grabbed it, I thought it interesting that he talks of using the peelings.
Like you the thought of vegetable flour interests me.
LOL, so I find India breads with fresh veggies in them.
I made the notes to check on veg. flour several days ago and did not get around to digging into the results, also need to alter my googles, for they pulled veg. oil and baking powder...more than any thing else.
http://www.foodnavigator.com/Financial-Industry/Company-develops-process-to-make-vegetable-dough
Company develops process to make vegetable dough
By Ahmed ElAmin, 27-Jan-2006
Related topics: Financial & Industry
An Israel-based company has developed a method to make pastry dough mix that contains 50 per cent of vegetable ingredients.
Tivall said it is aiming the dough at people who would like to enjoy pastry products but don’t like the fat, calories and white flour.
“It revolutionizes the pastry and baked products industry with new possibilities,” said Omri Lotan, the company’s chief executive. “The vegetable dough is an exclusive development of Tivall’s research and development laboratories and has been patented in Israel and around the world.”
The company developed the technique by creating a dough mix containing 50 per cent vegetable ingredients. The other 50 per cent is comprised of water, a little wheat flour, vegetable oil and spices.
[continued and several headlines are interesting...]
http://www.kayotic.nl/blog/?p=3348&print=1
- Dutch Girl Cooking - http://www.kayotic.nl/blog -
Vegetable Cookies
Posted By Kay On April 16, 2009 @ 7:35 am In all recipes, cookies & cakes, kids, snacks, vegetables, vegetarian | 38 Comments
I’m always on the lookout for new ways to sneak more vegetables into the kiddo’s diet. I’m pretty bad when it comes to that. Jessica Seinfeld got nothin’ on me, I tell you! Not even chocolate cake, hamburgers or pancakes are sacred to me. I literally spike everything with (pureed) veggies. Many things end up tasting better, richer even, when you add some veggies to them.
This time ’round, I figured I might just get away with turning vegetables into cookies. Since his first word was “cookie”, this should be easy-peasy, right? So I grabbed my camera and shot the photos as I tested my new recipe.
Want to see?
Ingredients:
cauliflower
carrots
spring onions
3/4 cup flour
2 eggs
cheese (about 2 oz)
3 tbsp milk
pepper
salt
oil
Directions:
I decided to start out with some mellow-tasting vegetables. In hindsight I should have added some stronger tasting veggies as well. Think along the lines of: onion, bell pepper, leeks or broccoli. Perhaps even some fennel. And definitely some corn!
I grabbed several cauliflower florets. Washed, peeled and coarsely chopped the carrots and spring onions.
I figured there would be two ways to make this recipe; using bigger vegetable pieces to turn the cookies into a more adult type of snack. Or use very small pieces of vegetables so they’d be more hidden. I opted for the latter and broke out my food processor.
Lightly beat 2 eggs.
I’ve grated some sharp Gouda cheese. Didn’t really weigh it; estimate it somewhere around 2oz.
I’ve heated 2 tbsp oil and stir-fried the vegetables, over medium-high heat, for about 5 minutes.
Measured 3/4 cup of flour. I ran out of all-purpose flour and only had whole wheat flour on hand. I think the cookies will be even better with regular flour.
After about 5 minutes, I lowered the heat, sprinkled the flour all over, added the cheese and seasoned the batter with pepper and salt. Do not under-season. Be generous with your salt!
Cook over low heat for about a minute, then turn the heat off and set the pan aside for a minute.
Add the beaten eggs and milk and give everything a really, really good stir.
Line your cookie/baking sheet with baking paper and drop spoonsful of vegetable/flour mix on top. My batter made for about 12 large cookies.
Bake the cookies (in a pre-heated oven) at 400F (200C) for 20 to 25 minutes. Until golden-brown. They’re best when eaten (luke) warm.
I gave the kid a cookie after they were done, he took one bite and told me “No thanks, not in the mood“, which really did make me laugh out loud. Punk baby. Then I tried one and absolutely loved it! I actually polished off 5 of them, dipping them in sour cream/chives dip. Oh boy, I can see many different variations in my near future.
These cookies make for a tasty, healthy and even vegetarian snack. Unless you add bacon, but then they’re no longer considered vegetarian. Now I know dipping them in a sour cream/chives dip isn’t particularily healthy either, but it’s so darn good!
Article printed from Dutch Girl Cooking: http://www.kayotic.nl/blog
URL to article: http://www.kayotic.nl/blog/?p=3348
[This looks very interesting, I do not know where to start!!!
granny]
Results 1 - 10 of about 769,000 for make sweet potato flour. (0.30 seconds)
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Arizona - Potato Flour
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1.
How the Farmer Can Save His Sweet Potatoes, Geo. W. Carver
HOW TO MAKE SWEET POTATO FLOUR. There are several grades of this product and quite as many ways to manufacture them. Each one of these flours or meals (as ...
plantanswers.tamu.edu/recipes/sweetpotatoes.html - Cached - Similar
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making sweet potato flour - Homesteading Forum - GardenWeb
7 posts - 4 authors
If the flour is to make bread, why not use the cooked sweet potato as the ... The site about George Washington Carver and how to make sweet potato flour is: ...
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3.
WikiAnswers - How do you make an alternative flour out of sweet potato
Individual Ingredients question: How do you make an alternative flour out of sweet potato? To make flour out of root vegetables, they must be cut up finely ...
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How to Make Sweet Potato (Camote) Flour and Soy Sauce – IV ...
The sweet potato root is rich in starch and carotene. Camote is also commercially cultivated for starch and alcohol. How to Make Sweet Potato Flour ...
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Sweet Potato Flour | Book of Yum
Also, the recipe called for exotic sweet potato flour- this might seem like ... potato powder was mixed with cornstarch, so if you want to buy some make ...
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Can oat or sweet potato flour be substitutes for wheat flour ...
5 posts - 4 authors - Last post: Aug 14, 2008
She has rice flour, oat flour and sweet potato flour. I’m going to make some oatmeal chocolate chip cookies tonight and the obvious choice ...
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Use Sweet Potato Flour Recipes with Videos | ifood.tv
Meet people who are looking for use sweet potato flour recipes. ... This is the best sweet potato casserole to make for any holiday. Try this recipe . ...
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Family, Computers, and Creativity - How to Make Your Own Potato ...
Nov 18, 2005 ... HOW TO MAKE SWEET POTATO FLOUR. There are several grades of this product and quite as many ways to manufacture them. ...
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9.
How to Make Coconut Sweet Potato Muffins | eHow.com
How to Make Coconut Sweet Potato Muffins. If you’re like me, ... raise the nutrition level a notch or two with the sweet potato and whole wheat flour added. ...
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Sweet Potato Sandwich Rolls: King Arthur Flour
Mar 12, 2009 ... I knew the texture and moisture of a baked sweet potato would do good ... sandwich roll instead of trying to make dessert out of them. ...
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Searches related to: make sweet potato floursweet potato muffins make mashed sweet potato sweet potato sauce sweet potato butter
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Chips too....
#
United Subang Jaya Web Forum - Sweet Potato Flour
12 posts - 7 authors - Last post: Mar 7
As mentioned, I am attempting to make Or-chien. The recipe calls for 110g sweet potato flour. I suppose 1 packet is more than sufficient. ...
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# [PDF]
Making Sweet Potato Chips and Flour
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Dried sweet potato chips can be stored for up to six months when packaged in airtight, strong,black plastic bags. • Sweet potato flour is used to make ...
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Unusual Sweet Potato Recipes: Make Biscuits, Salads, & Latkas with ...
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My Famous and Easy to Make Sweet Potato Pie
With this recipe you can make three sweet potato pies. You will need: Five large sweet potatoes; 1 cup of flour; 2 cups of sugar; 3 eggs (large) ...
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How to make sweet potato waffles with Alton Brown - Video ...
3 min 24 sec - Oct 27, 2008
Stir the sweet potato mixture into the flour mixture and thoroughly combine. ... Make sweet toasted ciabatta with Giada de Laurentiis ...
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How to Make Sweet Potato Buttermilk Dinner Rolls
How to Make Sweet Potato Buttermilk Dinner Rolls. I first saw these rolls when Nicole at Pinch My Salt posted them on her blog a few months ago. ...
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Sweet Potato Brownies | Cook4Seasons
May 19, 2009 ... *To make sweet potato puree: wrap medium sweet potato in parchment ... that sweet potato brownies are scrumptious. (And teff flour, love it) ...
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# [PDF]
Life is short… ….so make it sweet!
File Format: PDF/Adobe Acrobat - View
sweet potatoes. Pour sweet potato mixture into flour mixture, stirring ... ….so make it sweet! www.sweetpotatousa.org. The Nutritional Powerhouse ...
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Grain Free Recipes - NeuroTalk Communities
6 posts - 3 authors - Last post: Nov 20, 2006
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Sweet potato flour Dry Food at BizRate - Shop online for Gifts ...
Browse Sweet potato flour in Dry Food to find the lowest prices from . .... Although we make every effort to present accurate information, BizRate is not ...
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[This is a patent page, earlier, I ran across one for soy flour, so there may be some gems lurking in the patents.
This is interesting, there article is long....so you get the link.
granny]
http://www.freshpatents.com/Sweet-potato-compositions-dt20061221ptan20060286242.php
Sweet potato compositions
USPTO Application #: 20060286242
Title: Sweet potato compositions
Abstract: A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics. (end of abstract)
Article continues..............
http://www.fao.org/docrep/x5049E/x5049E04.htm
Section 2: Root crop flour and recipes utilising root crop flour
Root crop flour
Pancakes
Biscuits
Baki cakes
Sweet potato buns
Roti
Taro cakes
Taro muffins
Sweet potato biscuits
Steamed cassava snacks
Spicy cassava cake
Fritters
Chocolate sweet potato pie
Honeybread
Cassava snacks
Cassava bread
Banana bread
Vanilla buns
Mixed flour bread
Root crop flour
Materials:
Fresh root crop tubers ( cassava, sweet potato, taro or yam )
Clean water
Equipment:
Sharp knives
Buckets
Slicer ( manual or mechanised )
Drier ( solar or hot air drier )
Grinder ( manual or mechanised )
Sieves
Bag sealer
Preparation:
a) Wash, peel and re - wash the tubers. Place the peeled tubers in a bucket of clean water until ready to slice.
b) Slice the tubers to a thickness of 2 - 3 mm.
c) Place the tuber slices in a single layer, on drying trays. Place the drying trays in the sun or in a hot air drier as soon as possible. Continue drying the tuber slices until they snap cleanly and crisply.
d) Allow the tuber slices to cool. The dry tuber slices can be stored in sealed plastic bags or sacks, in a dry, well ventilated storage space until ready for grinding.
e) Grind the dried tuber slices into flour when required. During the grinding operation the flour should be sieved to remove the coarse particles. The coarse particles can be re - ground. Grinding and sieving operations should be repeated until the flour resembles very fine powder.
f) The flour should be stored in clean, dry, airtight containers, sealed plastic bags or sacks until required. The flour should then be stored in a clean, cool, dry place. it is important to label the containers of flour with the name of the product and the date that it was made.
Pancakes
Ingredients:
2 mugs root crop flour
1 teaspoon baking powder
2 1/2 tablespoons sugar
2 eggs ( beaten )
2 full mugs milk
oil for frying
Utensils:
Mixing bowl
Wooden spoon
Teaspoon
Tablespoon
Fork
Jug
Coffee mug
Glass
Shallow frying pan
Spatula
Stove
Preparation:
a) Mix all ingredients together to make a batter.
b) Transfer the batter into a jug.
c) Cover the base of the shallow frying pan with a thin layer of oil.
d) Fry the batter a little at a time. Shake the frying pan to spread the batter evenly over the base of the pan (the pancakes should be flat, round and about 3 - 4 mm thick ).
e) Cook each pancake for about 10 - 15 minutes - turning the pancake over once to cook both sides.
Biscuits
Ingredients:
2 mugs root crop flour
4 1/2 tablespoons sugar
2 round tablespoons margarine
1 egg
Flavouring:
1 mug ground ngali nuts or
1 level tablespoon honey or
10 tablespoons grated coconut
Utensils:
Coffee mug
Tablespoon
Fork
Glass
Mixing bowl
Rolling pin (or empty glass bottle)
Baking tray
Stove
Preparation:
a) Cream the margarine and sugar together to form a smooth paste.
b) Beat the egg and add to the margarine / sugar mixture.
c) Add the flour and flavouring ( nuts, honey or coconut ), a little bit at a time, to the biscuit mixture. Mix well.
d) Knead the mixture into a stiff cough. Continue to knead for 10 minutes.
e) Roll out the dough until about 1/2 thick.
f) Cut out circular shapes using an upturned glass.
g) Place the dough circles on a lightly oiled baking tray.
h) Bake in a moderately hot oven ( 180°C ) for 20 - 25 minutes or until golden brown on the outside.
Baki cakes
Ingredients:
- 1 1/2 mugs root crop flour
- 1/2 teaspoon salt
- 2 1/2 dessertspoons margarine or oil
- 1 egg
- 1/2 mug water
Utensils:
- Coffee mug
- Teaspoon
- Fork
- Glass
- Mixing bowl
- Rolling pin
- Spatula
- Shallow frying pan
- Stove
Preparation:
a) Beat the egg.
b) Add salt, flour, fat and mix well.
c) Add enough water to the mixture to form a dough.
d) Divide the dough into small balls of even size and roll out flat.
e) Put a thin layer of oil in the frying pan. Fry each cake until golden in colour. Turn each cake over once during the cooking process.
Sweet potato buns
Ingredients:
- 3 mugs boiled, mashed sweet potato
- 1 mug milk
- 2 mugs sweet potato flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- oil for frying
Utensils:
- Sharp knife
- Saucepan
- Sieve
- Potato masher
- Coffee mug
- Mixing bowl
- Teaspoon
- Wooden spoon
- Baking tray
- Oven
Preparation:
a) Heat the water in a saucepan.
b) Wash, peel and slice 4 medium sized sweet potato tubers. Place sliced tubers in the hot water and cook until soft.
c) Drain off water. Place cooked tubers in a mixing bowl and mash.
d) Measure out 3 mugs of mashed sweet potato and place in a mixing bowl.
e) Add milk, flour, baking powder, salt and lemon juice. Mix into a firm dough.
f) Shape dough into egg sized pieces. Place on a greased baking tray.
g) Bake in a hot oven ( 200°C ) until cooked.
Roti
Ingredients:
- 2 mugs root crop flour
- Water
- Cooking oil
- Pinch of salt
Utensils:
- Coffee mug
- Mixing bowl
- Wooden spoon
- Rolling pin ( or empty glass bottle )
- Shallow frying pan
- Spatula
- Stove
Preparation:
a) Mix salt and flour
b) Add enough water to make a thick dough.
c) Divide the dough into 4 balls
d) Pat each ball into a circular shape on a clean chopping board. The circular shape is known as roti.
e) Place a thin layer of oil in the frying pan.
f) Transfer a roti to the frying pan and cook over a medium flame. Turn the roti over once during cooking adding a little extra oil if the frying pan becomes dry. Fry until the roti is golden brown.
Taro cakes
Ingredients:
- 41/2 mugs cooked, mashed taro
- 1 tablespoon sugar
- 6 mugs cooking oil
- 2 tablespoons cassava flour
- 2 egg whites
Utensils:
- Sharp knife
- Tablespoon
- 2 coffee mugs
- Potato masher
- Mixing bowl
- Sieve
- Deep frying pan
Preparation:
a) Wash, peel and boil taro tubers until cooked.
b) Drain the tubers from the water and mash.
c) Measure out 41/2 mugs mashed taro
d) Add sugar, egg whites, 4 tablespoons oil and the cassava flour. Mix well.
e) Make small balls with the dough.
f) Pour the remainder of the oil into a deep frying pan and heat.
g) When the oil is hot, deep fry the balls until they turn brown in colour.
Taro muffins
Ingredients:
- 2 mugs root crop flour
- 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 1 mug cooked, mashed taro
- 1 tablespoon margarine
- 2 eggs
- 1 1/4 mugs milk
Utensils:
- Sharp knife
- Saucepan
- Potato masher
- Wooden spoon
- Tablespoon
- Teaspoon
- Coffee mug
- Mixing bowl
- Bread tin
- Oven
Preparation:
a) Peel, wash and boil the taro until cooked.
b) Drain, mash and measure out 1 mug mashed tarot
c) Mix all the dry ingredients together.
d) Mix all the wet ingredients together.
e) Mix both the wet and dry ingredients together. Stir lightly.
f) Pour into a greased loaf tin.
g) Brush the top of the loaf with milk
h) Bake in a hot oven ( 220°C) until golden brown. Cooking time is approximately 20 minutes.
Sweet potato biscuits
Ingredients:
- 3 mugs root crop flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 mugs mashed sweet potato
- 6 level tablespoons sugar
- 1 tablespoon margarine
Utensils:
- Sharp knife
- Saucepan
- Potato masher
- Wooden spoon
- Coffee mug
- Mixing bowl
- Glass
- Teaspoon
- Rolling pin ( or empty glass bottle )
- Baking tray
- Oven
Preparation:
a) Wash, peel and boil the sweet potato tubers until cooked.
b) Drain the cooked tubers and mash.
c) Measure out 2 mugs of mashed potato.
d) Sieve the flour, salt and baking powder together.
e) Mix the mashed potato, sugar and margarine together.
f) Add flour to the potato mixture. Mix thoroughly.
g) Roll the dough out on a lightly floured surface until ‘/,” thick.
h) Cut out shapes with an upturned glass.
i) Place on a well oiled baking tray.
j) Bake in a moderately hot oven ( 180°C ) for 12 - 15 minutes until golden brown.
Steamed cassava snacks
Ingredients:
- 2 mugs cassava flour
- 1/2 mugs hot water
- Pinch of salt
- Grated coconut
- Honey
Utensils:
- Coconut grater
- 2 medium sized bowls
- Sieve
- Teaspoon
- Coffee mug
- Large saucepan
Preparation:
a) Mix together cassava flour, water and salt.
b) Knead the mixture until a smooth dough is formed.
c) Divide the dough into 12 balls
d) Mix grated the grated coconut and honey together and divide into 12 portions.
e) Use the thumb to make a hole in the centre of each ball of dough. Fill each hole with the coconut / honey mixture. Smooth the dough back over the filling [ see illustration on page 51].
f) Steam the dough balls for 20 - 30 minutes.
g) Serve hot.
Filling steamed cassava snacks with honey &coconut mixture.
Spicy cassava cake
Ingredients:
- 3 mugs cassava flour
- 11 1/2 level tablespoons sugar
- 1/2 teaspoon nutmeg
- 1 large coconut, grated
- 1 1/2 mugs milk rind of half an orange
- 2 rounded tablespoons margarine
- 1/2 teaspoon mixed spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla essence
- 2 eggs
Utensils:
- Coffee mug
- Glass
- Teaspoon
- Fork
- Mixing bowl
- Wooden spoon
- Coconut grater
- Grater
- Saucepan
- Bread tin
- Oven
Preparation
a) Mix all the dry ingredients together.
b) Add melted margarine and mix well.
c) Add eggs, vanilla essence and milk.
d) Beat the mixture well.
e) Put into a well greased bread tin.
f) Bake in a moderately hot oven ( 180 - 190°C ) for 1 1/2 hours.
Fritters
Ingredients:
- 1 mug boiled yam, mashed
- 1 egg yolk
- 1/4 mug milk
- 1/4 mug root crop flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Utensils:
- Sharp knife
- Saucepan
- Potato masher
- Coffee mug
- Glass
- Fork
- Teaspoon
- Mixing bowl
- Deep frying pan
Preparation:
a) Wash, peel and chop the tubers into small pieces. Place in a saucepan of water and boil until cooked.
b) Drain off the water and mash.
c) Combine with all other ingredients
d) Fold in 1 stiffly beaten egg.
e) Half fill the deep fat frying pan with oil.
f) Drop spoonfuls of the mixture into deep frying pan and cook until golden brown ( cooking time approximately 8 - 10 minutes).
Chocolate sweet potato pie
Ingredients:
For the pastry:
- 1/2 mug root crop flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon margarine
- 6 - 7 tablespoons cold water
For the filling:
- 1 mug cooked mashed potato, sieved
- 2 mugs milk
- 2 eggs
- 3/4 mug brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 8 small squares chocolate
- 1 teaspoon margarine
- 2 tablespoons boiling water
Utensils:
- Coffee mug
- Teaspoon
- Tablespoon
- Fork
- Glass
- Mixing bowl
- Wooden spoon
- Rolling pin ( or empty glass bottle )
- Sieve
- Shallow pudding bowl
- Sharp knife
- Saucepan
- Oven
- Stove
Preparation:
a) Make the pastry by mixing the flour, salt and baking powder together.
b) Add the margarine and rub into the flour using the fingertips. Mix until the flour mixture looks like breadcrumbs.
c) Add cold water a little at a time and mix well. Continue to add a little bit of water at a time until the flour mixture forms a smooth dough.
d) Roll the dough out until it is large enough to line the inside of a shallow pudding basin [ see illustration on page 56 & 57]
e) Wash, peel, boil and mash the sweet potato.
f) Press the sweet potato through a sieve.
g) Mix the sieved sweet potato with the milk, sugar and well beaten eggs.
h) Stir in the cinnamon, salt, lemon juice.
i) Pour the filling mixture into the pastry lined shallow pudding bowl.
j) Cook the pie in a hot oven ( 230°C ) for 10 minutes then reduce to a medium heat ( 160°C) and cook for a further 15 minutes until the filling puffs up a little and the blade of an inserted knife comes out clean.
k) Melt the chocolate. with the butter in a saucepan. Remove from the heat and add I or 2 tablespoons of boiling water. Beat the mixture until smooth and pour over the warm pie and chill well before serving.
Lining a pudding basin with pastry
Lining a pudding basin with pastry (cont.)
Honeybread
Ingredients:
- 1 full mug, cassava flour
- 3 level tablespoons honey
- 60 drops vanilla essence
- 1 egg
- 1 level teaspoon bicarbonate of soda
- 1 mug water
- 2 tablespoons sugar
- Juice from two lemons
Utensils:
- Metal basin
- Sieve
- Coffee mug
- Teaspoon
- Tablespoon
- Wooden spoon
- Glass
- Fork
- Wok
- Bread tin
- Stove
- Oven
Preparation:
a) Mix the sugar, lemon juice in l/3 mug water. Heat over a medium hot flame until the sugar dissolves. Boil for 5 minutes. Stir continuously whilst heating. Allow to cool.
b) Heat some water in the wok.
c) Mix the honey and sugar mixture together. Boil for 3 minutes until the honey has blended well with the sugar mixture.
d) Place a basin containing the honey and sugar mixture in the wok of hot water. Gradually add the sifted flour and stir to mix well.
e) Add the vanilla essence, egg, bicarbonate of soda and the remaining water.
f) Pour the mixture into a bread tin.
g) Bake in a hot oven ( 210°C ) for 30 minutes.
Cassava snacks
Ingredients:
- 3 mugs cassava flour
- 3 1/2 mugs root crop starch
- 6 rounded tablespoons margarine
- 1/2 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 3 tablespoons milk powder
- 1/2 teaspoon tartaric acid
- 1/4 mug water
- 5 eggs
- 3 - 4 cloves of garlic
Utensils:
- Sharp knife
- Metal basin
- Sieve
- Coffee mug
- Tablespoon
- Teaspoon
- Wooden spoon
- Glass
- Fork
- Rolling pin ( or empty glass bottle )
- Baking trays
- Chopping board
- Stove
- Oven
Preparation:
a) Sieve all dry ingredients together and mix well.
b) Beat the margarine until smooth.
c) Beat the eggs well.
d) Peel and finely chop the garlic cloves.
e) Mix the eggs with the margarine. Add finely chopped garlic
f) Add all the dry ingredients to the margarine and egg, a little at a time. Knead into a dough and allow to rest for a few minutes.
g) Knead the dough for 5 minutes before rolling out to 3/4” thickness.
h) Cut the dough into round circles using an upturned glass.
i) Bake in a cool oven ( 150 - 160°C ) for 25 minutes.
Cassava bread
Ingredients:
- 4 mugs cassava flour
- 2 1/2 mugs water
- 1 heaped tablespoon sugar
- 3 eggs
- 1 1/2 teaspoons salt
- 1/4 mug oil
- 1 1/2 tablespoons dried yeast
Utensils:
- Coffee mug
- Tablespoon
- Teaspoon
- Saucepan
- Piece of cloth
- Mixing bowl
- Wooden spoon
- Bread tin
- Oven
Preparation:
a) Mix l/2 mug cassava flour with the water. Boil for 4 minutes and allow to cool slightly.
b) Mix the yeast with the dry flour. Gradually mix with the warm water. Knead the dough well.
c) Add the remaining ingredients and knead thoroughly for 10 minutes.
d) Place in a well greased bread tin, cover with a clean cloth. Place in a warm area until the dough has risen to double its original size.
e) Bake in a hot oven ( 200°C ) for 50 minutes
f) Allow to cool before slicing.
Banana bread
Ingredients:
- 1 1/2 mug composite flour (1/2 mug root crop flour + 1 mug wheat flour )
- 2 rounded tablespoons margarine
- 3/4 mug sugar
- 2 eggs
- 2 ripe bananas
- 1/4 teaspoon salt
- 1/2 teaspoon sodium bicarbonate
- Oil for greasing the bread tin
Utensils:
- Coffee mug
- Tablespoon
- Teaspoon
- Mixing bowl
- Glass
- Wooden spoon
- Fork
- Bread tin
Preparation:
a) Mix the margarine and sugar together.
b) Beat the eggs well and gradually add to the margarine / sugar mixture.
c) Mash the bananas and add to the margarine / egg / sugar mixture.
d) Gradually add the flour, salt and bicarbonate of soda to the mixture.
e) Pour into a greased bread tin and bake in a cool oven ( 160°C ) for at least 1 hour.
f) Check that the loaf is cooked by inserting the blade of a clean knife into the dough. If the knife comes out clean then it is cooked. If the loaf is not quite ready continue to bake until the blade of the inserted knife comes out cleanly.
g) Allow the loaf to cool before removing from the tin.
Vanilla buns
Ingredients:
- 3/4 mug composite flour ( 1/4 mug root crop flour + 1/2 mug wheat flour )
- 1 rounded tablespoon margarine
- 6 tablespoons sugar
- 1/4 teaspoon baking powder
- 2 eggs
- 1/4 teaspoon vanilla essence
Utensils:
- Coffee mug
- Tablespoon
- Teaspoon
- Mixing bowl
- Fork
- Glass
- Sieve
- Wooden spoon
Preparation:
a) Cream the margarine and sugar together until light and fluffy.
b) Beat the eggs well and gradually add to the margarine and sugar mixture. Continue to beat well.
c) Sieve the flour and baking powder together. fold in the creamed margarine, sugar and egg mixture using a little warm water. Add the vanilla essence.
d) Half fill paper cones with mixture.
e) Bake in a hot oven ( 220°C) for 15 .- 20 minutes or until the buns are firm to touch.
Mixed flour bread
Ingredients:
- 3 mugs composite flour ( 1 mug root crop flour + 2 mugs wheat flour)
- 2 level tablespoons dried yeast
- 3/4 tablespoon sugar
- 1/4 tablespoon margarine
- 1/4 teaspoon salt
- 1 3/4 mugs water
- Oil for greasing the bread tin
Utensils:
- Coffee mug
- Tablespoon
- Teaspoon
- Mixing bowl
- Wooden spoon
- Bread tin
- Piece of cloth
Preparation:
a) Dissolve salt and sugar in water
b) Mix the flour and yeast in the salt / sugar solution. Knead to form a soft, smooth dough.
c) Knead the margarine into the dough.
d) Mould the dough into a greased bread tin.
e) Put the bread tin in a warm place covered by a clean, damp cloth. Leave to rest until the dough has risen to double its original size.
f) Lightly spray some water on the surface of the dough.
g) Bake in a hot oven ( 200°C ) for 30 minutes.
http://www.homeschoolblogger.com/armoorefam/47426/
[good ‘how to’ photos]
I Made Homemade Potato Starch and Flour - Here Is How
Posted in Celiac
Reason:
Since the family favorite GF bread recipe depends on potato starch which I cannot buy locally, I decided I would try George W. Carver’s instructions on making my own. It was lots of fun. Even if you never want to make this for a bread recipe it would be a great hands on way to study George Washington Carver. I posted quite a bit from his book related to how to use the sweet potato just a few days ago.
Goal:
I wanted to learn specifically how to isolate the potato starch, but I also wanted to know how to make the flour too.
How To Isolate Potato Starch from White or Sweet Potato:
I have now made both white and sweet potato starch and flour. I am going to use the sweet potato for the pictures because the distinctive orange color makes the white starch so obvious in the final stages. I used only one sweet potato for the demonstartion so that it would be easy to see how much of the starch and flour to expect per potato that you process.
Step 1 -
continue.
http://www.farmradio.org/english/radio-scripts/58-10script_en.asp
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Package 58, Script 10
January 2001
My Friend the Dependable Sweet Potato
Program host:
Mrs. Nyanga asked her primary eight school students to write an essay on friendship. Each student had to read their essay to the class and explain what made his or her friend so special. They also had to write about how you treat people who are your friends. Mrs. Nyanga was expecting essays that spoke about truth, loyalty and respect for one another. She got that, as well as an unexpected surprise!
Listen to this essay written by Peter who wrote about a rather unusual friend. Do you have a friend like this ............ ?
[Note: The narrator can read this story or have the voice of a young boy provide the narration.]
I would like to tell you about some very good friends of mine.
They are good friends because they are so dependable.
If you treat them properly, there are many things they will do for you — in both good times and hard times.
My friends are sweet potatoes!
MUSICAL BREAK/OTHER SOUND EFFECTS.
When there is no rain, my friends the sweet potatoes will feed me — even when other foods refuse to grow.
If I pay attention and take good care of my friends the sweet potatoes, I can eat them all year round.
Sweet potatoes are very strong and grow in sandy soils where other crops can’t grow.
And, sweet potatoes don’t need a lot of chemicals and fertilisers.
Even while the sweet potatoes are growing, you can eat the young green leaves.
My mother cooks the leaves like any other green leafy vegetable.
The health workers at the clinic say that I’m so healthy because I always eat the sweet potato leaves my mother cooks for me!
MUSICAL BREAK/OTHER SOUND EFFECTS.
Now that the long rainy season is over, my mother and father prepare the sweet potatoes so that they will last for the whole year.
Before it gets really hot, my father gathers all the sweet potatoes that are left in the field.
He does this so weevils don’t get into the old roots.
My father says that many of his friends leave the sweet potato roots in the soil so that they will grow in the next rainy season.
But this can be bad because weevils like the woody vines that are left over from the last harvest.
If you take cuttings from these old plants when they start to grow again, you may transfer the weevils to your new field.
Also, if you leave the sweet potato roots in the soil, and a drought comes, the sweet potato plants might not grow at all.
Then you will have nothing to eat!
My father takes healthy sweet potato cuttings from our crop and plants them in a small nursery bed near our house.
Cuttings from the tips of the vines are the best planting material.
If you can’t get vine cuttings, you can also plant the potato tubers directly into the soil.
If you are lucky, maybe your father will give you a special job like mine.
I am responsible for watering the nursery bed in the dry season.
The new seedlings need a lot of watering for the first few weeks.
After this time, my friends can survive with very little water.
When the rains come back, we can immediately take fresh cuttings from the new vines to plant in our field.
My job will help feed our family if we have a drought this year!
Right now my father is building a storage pit for our sweet potatoes.
I helped him dig a round pit, which is a meter deep — about up to the top of my father’s leg — and a meter and a half wide.
We covered the bottom and sides with dried grass and then covered the pit with a straw roof.
Our neighbours are storing their potatoes in a hole sprinkled with wood ash and covered with grass — this is another good method.
My father says that if we do this job well then the sweet potatoes can be stored for two or three months!
MUSICAL BREAK/OTHER SOUND EFFECTS.
My mother is very happy right now because our sweet potato crop helped make her pigs fat.
While we were growing our sweet potatoes, we gathered the vines and bruised roots and fed them to the pigs.
My mother always boils the roots for 15 minutes before feeding the pigs.
And she chops up the vines.
This makes the sweet potatoes easier for the pigs to digest.
Now that the dry season is here we can sell our fat pigs and make a nice profit.
I might get some new shoes next week!
MUSICAL BREAK/OTHER SOUND EFFECTS.
I am happy right now because I know that my mother will take the sweet potatoes and dry them into flour.
Some people do not like the taste of sweet potato flour but everybody likes my mother’s baking!
She shreds the sweet potatoes and puts them in a bucket of water for 2 hours.
My sisters help my mother change the water two or three times.
Then they drain the water and put the sweet potato shreds in the shade for a few hours to dry in the breeze.
Then they move the shreds into the sun.
When all the shreds are brittle, they can grind them into flour.
My mother uses the flour a lot when she bakes cakes and breads.
She says we save a lot of money when we use this flour mixed with the wheat flour we buy.
MUSICAL BREAK/OTHER SOUND EFFECTS.
So you see, sweet potatoes are the best friends a family could have!
If you care for them properly, they will feed you during hard times.
This is why I say that sweet potatoes are my good friends.
They are so dependable!
Program host:
Peter’s story of friendship is unusual but do you think it’s true? Do you find that sweet potatoes are a dependable friend that you can rely on in both good times and hard times?
Do you have other friends you’d like to tell us about on this program? Send your ideas to [insert your station/program information here].
- END -
Acknowledgements
* Contributed by: Moira Simpson, Researcher/writer, Windsor, Canada.
* Reviewed by: Vigneswaran Thievendaram, Agriculture specialist, Cambridge, Canada.
Information Sources
* This script is based on Developing Countries Farm Radio Network, script 32-1, “Sweet potatoes: easy to grow, good to eat,” April 1994.
* “Better food security with sweet potato,” Appropriate Technology, Vol. 27, No. 1, January/March 2000. Research Information Ltd., 222 Marylands Avenue, HemelHempstead, Herts., HP2 7TD UK. E-mail: info@resinf.co.uk
* Amaranth to Zai Holes: Ideas for growing food under difficult conditions, Laura S. Meitzner, Martin L. Price, Educational Concerns for Hunger Organization, Inc. (ECHO), 1996. ECHO, 16439 Durrance Road, North Fort Myers, Florida 33917-2239 USA. E-mail: ECHO@xc.org
[In my youth/young wife era, there was almost a contest, every housewife tried to grow the largest sweet potato in a jar of water, I grew some beauties, but did not realize they were greens for food............easy green to grow.
granny]
http://www.zone11.org/sweetpotatorecipes.html
Growing Sweet Potatoes
All the recipes here are things I’ve gathered off the web. I haven’t tried them yet, but I’m planning to soo, and will post results.
Nutritional Information for sweet potato leaves
http://www.nutritiondata.com/facts-C00001-01c20gy.html
1 cup (1.25 ounces), raw:
Calories: 35
Fat: 0g
Sodium: 3g
Carbohydrate: 2g
Dietary fiber: 1g
Sugars: 0g
Protein: 1g
http://www.nutritiondata.com/facts-C00001-01c20gz.html
1 cup (1.25 ounces) cooked, steamed, without salt
Calories: 22
Cholesterol: 0
Sodium: 8mg
Carbohydrate: 5g
Dietary fiber: 1g
Sugars: 3g
Protein: 1g
Taiwanese Chicken-Stuffed Sticky Sweet Potato Dumplings
Something totally different...it’s very sticky, very interesting, and has a nice combination of flavours. If you like the stickyness of tapioca, then this is great.
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2-4 servings (12 balls)
1¼ hours 30 min prep
Dough:
* 500 grams tapioca flour
* 1 (7-10.5 ounce) sweet potato
* 1/2 cup wheat flour
Filling:
* 2 chicken breasts, finely diced
* 2 tbsp oil
* 2 tbsp shoyu
* 2 stalks shallots, finely chopped
* 1 200 gram can of bamboo shoots, finely chopped
Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions below have NOT been adjusted (only the amounts in the ingredients list were updated).
1. Heat the oil in wok. Stir-fry the chicken pieces until cooked.
2. Add the bamboo shoots and stir-fry for 3-4 minute.
3. Add the shallots and soy sauce and stir-fry for another 1-2 min, or until fragrant. Remove and set aside.
4. Place the sweet potato in a dish and cover with cling wrap. Microwave for approximately 10 min on med-high, or until soft and cooked through. Allow to cool so that it’s still soft but won’t burn your fingers. Peel the skin off.
5. Tip the flour out onto the workbench. Knead the flour and the sweet potato until it’s not sticking to your hands anymore, is a light orange and has texture like playdough.
6. Coat your hands in wheat flour. Take a small handful of the dough and flatten into an oval the thickness of 1/4 inch.
7. Place a teaspoon of filling into the centre and close dough around filling, pressing edges together to seal if necessary. Shape into a ball.
8. Repeat until there is no more dough/filling left.
9. Line a steamer with baking paper and dust lightly with wheat flour.
10. Place the balls in, about 1 inch apart to allow for spreading.
11. Steam for 15-20 minute.
12. Serve immediately or wrap individually in cling wrap, as they dry out easily and then become very chewy.
Diana’s Candied Sweet Potatoes
Ingredients
* 4 medium sweet potatoes, peeled and sliced
* 4 Granny Smith apples, peeled, cored, and sliced
* 1/2 cup raisins
* 2 tablespoons honey
* 3 tablespoons apple juice or cider
* 3 tablespoons melted butter
Procedure
1. Arrange sliced sweet potatoes, apples, and raisins in a greased 2-quart baking dish.
2. Mix the liquids and butter together.
3. Pour liquid mixture over the dish’s contents.
4. Cover with foil and bake at 350° for 30 to 45 minutes, until sweet potatoes are tender and glazed
From Mental Masala, Unusual Greens, Part 3
I have probably seen the leaves of sweet potatoes (Ipomoea batatas) in various Farmers’ Markets many times before, but was formally introduced to them by a fascinating (and quite challenging to shop for) book called Cooking with Asian Leaves. The book provides detailed descriptions of thirty herbs and leaves used in Asian cooking, and two recipes for each. There are many that you would expect—curry leaves, shiso, chrysanthemum, Thai basil—and many that are unheard of outside of Asia (or expatriate communities) like boxthorn leaves, agathi leaves (a.k.a. West Indian pea tree, white spinach), noni leaves (a.k.a. morinda, Indian mulberry), and ponnangani (a.k.a. sessile joyweed). I imagine that most of the leaves are available somewhere in the Bay Area, but have thus far not gone on a systematic leaf quest.
The sweet potato is one of the world’s most cultivated crops, and is grown all over the world, but especially in Asia and the Pacific. The leaves are good forage for domestic animals, so consumption by humans is looked down upon in some places as the food of the poor. However, because some varieties of leaves are high in protein, they can serve an important place in a diet that is based on tubers and other grains. Chinese herbalist lore says that the leaves can improve the respiratory and renal system function.
Like spinach, chard and other greens, sweet potatoes leaves are highly versatile. Cooking with Asian Leaves has two recipes: sweet potato leaves in a coconut milk sauce, and stir-fried sweet potato leaves. Since it was still close to my Eat Local month, I used the second one as my inspiration. I found the leaves to be quite tasty: tender, a nicely balanced flavor, not even a hint of bitterness, and none of that strange astringency that greens like spinach and chard possess.
Here is my version of stir-fried sweet potato leaves:
Ingredients
One bunch of sweet potato leaves (volume of the untrimmed bunch was 6-10 Qt.)
1-2 hot dried red chilies
1-2 cloves of garlic
Salt, soy sauce, pepper to taste
Method
1. Fill a pot with water and put it on the stove over high heat. The pot should be large enough to hold the leaves, and there should be enough water to cover the leaves.
2. Strip the leaves from the branches. The thin stems that attach the leaves to the branch are tender enough to eat, so there is no need to remove only the leaves. Wash and drain the leaves.
3. Mince 1-2 cloves of garlic.
4. Chop the chilies fine, and combine with the garlic.
5. When the water comes to a boil, turn off the heat and carefully add the sweet potato leaves. After 2 minutes, remove and rinse with cold water. Chop the leaves. (This step was recommended by the cookbook to remove traces of natural slime from the leaves.)
6. In a large skillet or wok, heat some vegetable oil over high heat. When it is hot, add the garlic and chilies. Cook for 30 seconds, stirring often.
7. Add the greens, then stir-fry the mixture until the greens are tender, about 2 or 3 minutes. Add salt, pepper, soy sauce, or other flavorings to taste.
Note: Separating the leaves from stems for some bunches of leaves can be a tedious chore, but with this particular batch of sweet potato leaves, the leaves were attached to the tough branch by a long stem, and I was able to quickly strip them using a pair of scissors.
SWEET POTATO BISCUITS
Africa
Method
1. To prepare sweet potato flour, wash, peel, shred and sun dry sweet potatoes. Then pound and sieve.
2. Sieve flour into a bowl.
3. Add grated orange rind to flavour.
4. Rub fat into flour until the mixture looks like fine breadcrumbs or gari.
5. Add sugar and mix.
6. Beat up egg and add to mixture.
7. Add juice and mix to a stiff consistency that would leave the bowl clean.
8. Roll out pastry on a floured pastry board, to about 1/4” (0.5 cm) thick.
9. Cut into fancy shapes and prick with a fork.
10. Put onto a greased baking tray, glaze with water and sugar and bake.
11. Serve on a cake plate or tray.
Ingredients (serves four)
8 oz (200 9) sweet potato flour
3 oz (85 9) sugar
Juice and rind of 1 orange
3 oz (85 9) margarine
1 egg
Chao Fan Su Ye - Sweet Potato Leaves Stir-Fried with Garlic [Cooking]
A very simple recipe suitable for beginning cooks on up, this dish contains only three ingredients, and is considered one of the signature dishes of Taiwan. The focus of the dish is the taste of the sweet potato leaves, which should be as fresh as possible. Sweet potato leaves are available at certain Asian markets, although they’re decidedly rare. I get mine every Saturday morning from a stall run by a family of Taiwanese farmers at the Irvine Farmers’ Market. Sweet potato leaves are a summer vegetable, so may not always be available. If you’re unable to find sweet potato leaves in your neck of the woods, you can substitute full-grown western spinach. Baby spinach is not an acceptable substitute. Please be aware that should you choose to use spinach, while the texture of the resulting dish will be similar, the flavors will not. If at all possible, try this dish using sweet potato leaves.
Gear:
1 large wok or stainless steel skillet (A wok is recommended.)
1 pair of stainless steel kitchen tongs
Ingredients:
1 lb of fresh sweet potato leaves on stems
1 tbsp of finely minced garlic
1 tbsp of vegetable oil (I prefer rice bran oil.)
Seasonings:
1/4 tsp of kosher salt (You can add more to suit your taste, but that’s the amount I usually use.)
Prep work:
Leave the leaves on their stems, since we’re going to be eating those as well. Thoroughly wash the plants in cold, lightly salted water. I always lightly salt the water when washing greens. A number of the harmful the bacteria and other organisms found on greens are destroyed by contact with salt molecules. Make sure that no dirt or grit remains on the plants. Drain the plants and pat them dry with some paper towels. Trim the ends off of the stems, and chop the stems and leaves into two inch long segments. Place in a large bowl or plate with a few paper towels on the bottom to sop up any excess moisture. Set aside.
Peel your garlic and finely mince it. Set it aside.
Instructions:
Heat your wok on high heat for several minutes. You want the metal as hot as your stove can make it. I wouldn’t recommend anything with plastic handles or a Teflon coat for this style of cooking. Add the oil and use the tongs to spread it around the bottom of your wok.
Once the oil starts smoking, you’ll need to work fast. Add the garlic and toss it in the oil for a few seconds to flavor the oil. Before the garlic starts to brown, add the sweet potato leaves. Timing is important since, at the level of heat you’re working with, the garlic will burn very quickly. Toss the sweet potato leaves rapidly, using your tongs to control them. Make sure that nothing stays in contact with the wok for longer than a few seconds. This step is critical, since prolonged exposure to the heat will destroy the cell walls of the leaves, causing them to release their moisture. Too much liquid will result in stewed greens, which is not the effect we’re going for here. If you toss the greens quickly enough, and your wok is sufficiently hot, the garlic infused oil will sear the juices into the greens. What little moisture escapes will be evaporated by the heat of the wok.
Continue tossing the greens in the wok for three to five minutes until the stems are tender. You want to soften the fibers of the stems, but to preserve their crunchiness. The timing will vary based on the shape of your wok, and on how hot you managed to get and keep it. It’s tough work, but think of it as a workout and a meal, all in one. Add the salt to the greens and toss a few more times to distribute. Plate and serve immediately.
Good eating!
Zone11.org
last updated June 21st, 2007
LOL! I wish my cats loved to ride in the car like dogs do. They HATE going to and from the cabin.
It’s great that your dogs are gentle enough that they don’t hurt the kitty. You have a great team there.
True. With cats’ independent nature, they’re probably happier being free - as long as they get food, etc. My indoor ones are pitiful when they find an open window or get to go outside with supervision. They just love it! I’m sure they’d prefer to be outside cats. But like your Persian stray that showed up a year ago, their coats would be messes in no time at all.
POWASSAN VIRUS, ENCEPHALITIS - USA: (MINNESOTA)
*********************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Thu 30 Jul 2009
Source: Star Tribune, Minneapolis-St. Paul [abbreviated, edited]
http://www.startribune.com/local/52007327.html?elr=3DKArks8c7PaP3E77K_3c::D3aD=
Two serious tick-borne diseases have surfaced in Minnesota, and one
[Rocky Mountain spotted fever] claimed the life of a child in Dakota
County this month [July 2009], state health officials said Wednesday
[29 Jul 2009]. The diseases — Rocky Mountain spotted fever and
Powassan encephalitis — are rare in Minnesota but pose grave risks
to patients who contract them.
One type of encephalitis, also known as Powassa (POW) disease, struck
a child in Cass County last year [2008] and an adult in the same
county this year [2009], the department said. Both patients were
hospitalized with severe neurological symptoms and require ongoing
care, the department said.
[continued at link....]
[Byline: Paul Walsh]
—
Communicated by:
ProMED-mail Rapporteur Susan Baekeland
[Powassan virus is a flavivirus and a member of the tick-borne
encephalitis (TBE) antigenic complex. Powassan virus causes severe
encephalitis in humans with a high incidence of neurologic sequelae
and up to 60 percent case-fatality rate.
Powassan virus infection appears to be one of the least common causes
of arbovirus encephalitis reported in cases from the United States
and Canada, ranking behind LaCrosse, St Louis, and eastern and
western equine encephalitis. However, Powassan virus and eastern
equine encephalitis have the dubious distinction of having the
highest case-fatality rates and are associated with a very high
incidence of neurologic sequelae.
Humans are accidental victims when they enter into areas where the
virus, the arthropod vector (an ixodid tick) and the vertebrate
natural hosts coexist. Among the most commonly implicated natural
hosts are the woodchuck and snowshoe hare. However, other animals
that humans come into contact with including coyotes, foxes,
raccoons, and skunks have shown serological evidence of infection.
Serologic studies have been positive in up to 3 percent of the
population in certain northern Ontario communities, suggesting that
infection without encephalitis can occur in humans (Ralph, 1999).
Patients with Powassan encephalitis — often children — present in
May through December after outdoor exposure and an incubation period
thought to be approximately one week. Powassan encephalitis is
severe, and sequelae are common. Powassan virus can be transmitted in
less than 15 minutes of tick attachment.
For a comprehensive description of Powassan virus and its biology see
http://pathport.vbi.vt.edu/pathinfo/pathogens/PV.html
Minnesota can be located in the HealthMap/ProMED-mail interactive map
at http://healthmap.org/r/00DI
- Mod.CP]
[see also:
2001
>>>It’s great that your dogs are gentle enough that they don’t hurt the kitty.<<<
LOL it is a strange relationship - dogs just want to prove they are dominant and cat lets them (up to a point).
Our rat terriers have been around the chickens since they were peeps and now, they go out to collect eggs with us and never bother them. Well, till a hen pecks their nose or something, then they need reminding to behave. But, let them catch a glimpse of a mouse in the feed area and they become vicious attack dogs.
Our male (Jake)is 1/4 border collie and 3/4 rat terrier,(got him from an Amish family) and he is very trainable. Our female (Zoe) is a miniature rat terrier and very feminine, almost always letting the male rule - UNTIL he crosses the line and tries to take a bone or treat from her - then she sounds like an enraged pit bull. She is the one who comes running to announce that Jake found the cat.
When I am transplanting into the garden, Jake watches and then digs a hole similar to the ones I make, then looks at me like ‘plant one here’.
You are right... quite a team.
Tiger Wanders Neighborhood Near Torrey Pines
A tiger is back in its cage after taking a stroll in Las Vegas.
MORE DETAILS: http://www.fox5vegas.com/tu/5IGwm2V5q.html
Metro Trys To Rid Vegas Street Of Homeless
Las Vegas Metro police say the remnants of a homeless encampment just north of
downtown has got to go.
MORE DETAILS: http://www.fox5vegas.com/tu/5IGwm31Em.html
House OKs $2B More For ‘Cash For Clunkers’
The House votes 233-77 to pump $2 billion into a popular “cash for clunkers” program running near empty.
MORE DETAILS: http://www.fox5vegas.com/tu/5IGwm32Hm.html
My indoor ones are pitiful when they find an open window or get to go outside with supervision.<<<
I always hated having to pen up animals, all kinds.
My parrot did not live in a cage, LOL, if I had tried that, it would be bloody stumps of arms remaining and let me tell you he could cuss.
I got him from a Texan Marine, Dink even taught me a couple new words.
If he was mad, he would take on Jims accent and talk to himself and cuss up a storm.
Sometimes when he missed Jim and Jo, he would talk in both their voices, just kinda set in the corner and talk.
Cats, Goats and Parrots are a lot alike, and I like them all.
My sister had a leash for her cats and traveled all over the world and even Hawaii with them.
http://www.hhs.gov/news/press/2009pres/07/20090731a.html
FOR IMMEDIATE RELEASE
Friday, July 31, 2009
Contact: HHS Press Office (202) 690-6343
USDA Press Office (202) 720-4623
HHS Secretary Sebelius, Agriculture Secretary Vilsack Announce New Strategies to Keep America’s Food Supply Safe
Departments Take Steps on Leafy Greens, Tomatoes, Melons and Ground Beef
HHS Secretary Kathleen Sebelius and Agriculture Secretary Tom Vilsack announced today that prevention and partnership will guide their departments’ efforts to safeguard the food Americans eat every day. Both Secretaries announced new strategies that focus on prevention and depend on working closely with growers, food processors and consumers to achieve their goals.
As a first step, Secretary Sebelius praised three draft guidances prepared by the U.S. Food and Drug Administration (FDA), an agency within HHS, aimed at minimizing or eliminating contamination in leafy greens, tomatoes, and melons that can cause foodborne illnesses.
“These proposed controls provide a guide for growers and processors to follow so they may better protect their produce from becoming contaminated,” Secretary Sebelius told a group of growers, consumers, businesses, food safety advocates, and others gathered at the Eastern Market, a public fresh-food market in Washington, D.C. “This strategy represents the kind of positive change promised by President Obama.”
“Making prevention a priority is critical to reducing foodborne illness and one of the three food safety principles of President Obama’s Food Safety Working Group.” said Vilsack. “The actions we are taking today will result in safer food in our country, which means healthier children, longer lives and less costly healthcare.”
Agriculture Secretary Vilsack announced that USDA’s Food Safety Inspection Service (FSIS) is issuing guidance for inspectors to begin conducting routine sampling of bench trim for E. coli. Bench trim are the pieces left over from steaks and other cuts that are then used to make ground beef. FSIS will also be issuing streamlined, consolidated instructions to its personnel for inspection, sampling and other actions to reduce E. coli O157:H7 in beef. FSIS is also issuing streamlined instructions to its inspectors to provide a simplified procedure to find an eliminate E. coli before it reaches consumers.
Unveiled today, the FDA commodity-specific draft guidances are based on the public health principles embraced by the White House Food Safety Working Group. The Working Group is being led by Secretary Sebelius and Agriculture Secretary Tom Vilsack. FDA’s draft guidances are the first step toward setting enforceable standards for produce safety.
“These new food safety guidelines will facilitate the development of enforceable food safety standards and ensure a safer supply of fresh food for all Americans,” said FDA Commissioner Margaret A. Hamburg, M.D. “The three draft guidances are designed to help growers and others across the entire supply chain minimize or eliminate contamination in leafy greens, tomatoes, and melons that can cause foodborne illnesses.”
Commissioner Hamburg said the draft guidances represent a shift in strategy for the FDA, from a food safety system that often has been reactive to one that is based on preventing foodborne hazards
“We must set as our highest priority the creating of enforceable standards for food safety that prevent the food Americans eat from ever becoming contaminated,” she told those gathered at the Eastern Market.
Secretary Sebelius said that consumers play a vital role in ensuring the safety of the fresh produce they eat. She offered the following tips from the Centers for Disease Control and Prevention:
* Buy wisely. Don’t buy produce that is bruised or damaged. When buying fresh cut produce, choose only items that are refrigerated or surrounded by ice.
* Refrigerate promptly. Certain perishable fresh fruits and vegetables (e.g., strawberries, lettuce, herbs, and mushrooms) should be stored in a clean refrigerator at a temperature of 40ºF or below. If you aren’t sure whether an item should be refrigerated, ask your grocer. Produce that is purchased pre-cut or peeled should be refrigerated within two hours.
* Prepare produce with clean hands. Wash hands for 20 seconds with warm water and soap before and after preparing fresh produce.
* Wash produce thoroughly. Rinse fruits and vegetables under running water. Scrub firm produce such as melons and cucumbers with a clean produce brush. All unpackaged fruits and vegetables, as well as those packaged and not marked pre-washed, should be thoroughly rinsed before eating. This includes produce grown conventionally or organically at home, or produce from a grocery store or farmer’s market.
* Do not cross contaminate. Don’t give bacteria the opportunity to spread from one food to another. Consider using one cutting board only for foods that will be cooked such as raw meat, and another one for ready-to-eat foods such as raw fruits and vegetables.
For more information, see FDA Issues Draft Guidances for Tomatoes, Leafy Greens and Melons http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/FruitsVegetablesJuices/FDAProduceSafetyActivities/ucm174086.htm.
To access the key findings and recommendations of the President’s Food Safety Working Group along with more information about its activities, please visit www.foodsafetyworkinggroup.gov.
###
Note: All HHS press releases, fact sheets and other press materials are available at http://www.hhs.gov/news.
Last revised: July 31, 2009
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