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
http://www.cs.cmu.edu/~mjw/recipes/grain/couscous/couscous-coll.html
From: ukgk
BASIC COUSCOUS
Instructions:
Fill the mass in a sieve and steam for about 30 minutes. Fill in a pan,
sprinkle some more water on it and stir thoroughly so that there are no
lumps in the couscous. Salt if you like and steam for another 30 minutes.
Now the couscous is ready and can be served with broth or stew.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: traub
BRIGHTON BEACH BAKE
Ingredients:
Instructions:
In a large mixing bowl add the couscous and the mixture together and any
extra water required to cover. Leave for five minutes.
Grease a large baking tray and line with baking parchment. Add the
mixture to the baking tray and place in the oven covered with foil.
Bake for about twenty minutes. Remove the foil and if the bake is still
too wet continue for another five to ten minutes. The top should be
slightly browned, grill if necessary.
We were originally going to add sesame seeds to this but forgot to as we
were making it. Sesame seeds might be a good idea and would be
especially useful if you wanted a dish without any added salt. You can
also use a dried seaweed blend instead of salt.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mkay
Source: _Sundays at Moosewood Restaurant_, the Moosewood Collective, 1990;
CASABLANCA COUSCOUS
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle
CHICKEN IN BROTH WITH COUSCOUS AND VEGETABLES
2 stalks lemongrass, trimmed to white center or 1 tsp grated lemon peel
3 cups chicken stock
2 small onions, thinly sliced
2 jalapenos, seeded and minced
1 large garlic clove, minced
4 boneless chicken breast halves, skinned and cut into 1-in pieces
16 4-inch asparagus spears
2 small plum tomatoes, seeded and cut into 1/2-inch dice
2 tblsp unsalted butter
salt and freshely ground pepper
1/4 cup quick-cooking couscous, cooked according to package directions
1 cup fresh cilantro leaves
Instructions:
Divide couscous among shallow soup bowls, mounding in center. Arrange
asparagus spears around couscous. Ladle chicken, vegetables and broth
over. Top with cilantro and serve.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle
COUSCOUS (1)
Ingredients:
Harissa sauce:
Instructions:
Drain 1 cup chick peas that have soaked in water overnight, and simmer
them in fresh water for 1 to 1 1/2 hours until they are tender. Drain
and setr aside. Cut up a chicken and a lamb shoulder into large pieces.
Chop an onion. Peel 4 carrots and 2 turnips and cut them into large
chunks. Rinse a bunch of coriander leaves.
Fill the bottom section of a couscoussier about halfway with cold water
and drop in the prepared meat, vegetables and coriander leaves. Add a
pinch each of ground saffron and cinnamon, and stir in a teaspoon or two
of harissa sauce.
Bring the water slowly to a boil; remove any scum from its surface and
cook the stew at a bare simmer, uncovered, for about 30 minutes. Heap
the couscous lightly in the top section of the couscoussier. Set the
top section on the lower one and cover the couscoussier with its lid.
Raise the heat so the liquid boils and produces steam to cook the
couscous. After about 30 minutes, the pellets will lump together. To
separate them, lift off the top section, leaving the stew to cook in the
bottom. Tip out the couscous onto a tray. Sprinkle cold water over the
couscous. Gently rake through pellet with your fingers to break up any
lumps. Set aside.
Peel and slice 1 pound of pumpkin into chunks. Cook them separately as
not to over cook them. Put the pumpkin chunks into a small pan and
cover them with liquid ladled from the stew. Set pan aside.
Broil 2 red bell peppers until the skins blister. Let cool, covered by
a damp cloth, then peel and seed them. Immerse 4 small tomatoes in
boiling water; peel halve and seed them. Cut 5 small zucchini into
large pieces. Add these vegetables to the stew.
Return the couscous to the top section of the couscoussier, replace the
top section on the lower one. Cook for 15 minutes, or until the peppers
and zucchini are tender and the couscous is soft and fluffy. Meanwhile,
simmer the pumpkin gently for 10 to 15 minutes until tender.
To serve, pile the couscous on a serving platter, arrange the meat and
vegetables on top and around the couscous. Ladle broth over. Serve
with the rest of the broth and harissa sauce.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle
COUSCOUS (2)
Ingredients:
Instructions:
Brown the turkey, drain, add spices to taste and mix, simmer 2-3 min.
For me “to taste” is uasually about 1/8th tsp. allspice, 1/4-1/3 tsp
cinnamon.
Cut the veggies into ~3” pieces, slice the carrots into 1/4s length
wise. Steam the veggies, then saute briefly in olive oil or butter.
Double mustard Sauce:
Spread couscous (1 to 1 1/2 C) on a plate, dribble mustard sauce in a
think line down the center. put the ground turkey over that. Veggies
go on either side of the plate, and your ready to eat.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle
COUSCOUS AND GROUND TURKEY
Ingredients:
Double Mustard Sauce:
Instructions:
Steam the veggies, then saute briefly in butter and oil.
I found the timing worked best if I started the couscous and sauce ahead
of time, then did the meat and veggies almost simulatneously, since they
both go fairly quickly.
Serve by putting a bed of couscous on the plate, pour a line of sauce
down the center, and meat over the sauce. The veggies go on either side
of the plate.
I think I ended up using between one and two cups of couscous (cooked)
per serving. Depends on how hungry you are I guess.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lisas
Source: Fantastic Foods brand couscous
COUSCOUS SALAD
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jerde
COUSCOUS SALAD
Ingredients:
Cook the couscous as directed, then put everything together.
Dressing:
This mixed together and allowed to sit for a few hours to absorb the
various flavors, is a wonderful side dish. I am very liberal with the
spices and don’t stick to this recipe.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle
COUSCOUS STUFFING WITH GOLDEN RAISINS AND PISTACHIOS
Ingredients:
If baking the stuffing separately:
Instructions:
Combine water and remaining olive oil, add salt to taste. Bring to
boil. Stir in couscous and let stand covered for 5 minutes or until
liquid is absorbed. Fluff with fork. Add to veggie mixture, salt and
pepper it, and combine everything GENTLY. Let cool, then stuff 12-14 lb
turkey.
If baking separately, put stuffing into buttered 3-4 qt casserole,
drizzle with broth, dot top with butter. Bakd in middle of 325 degree
oven for 30 minutes covered and 30 minutes uncovered.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ukgk
COUSCOUS WITH FISH
Ingredients:
Instructions:
Prepare couscous.
Remove fish tails and heads from the soup. Also remove vegetables, but
keep them. Pour soup through a sieve and add veggies. Add fish (not the
heads and tails!), cut in smaller pieces when necessary. Also Add
quinces.
Boil until done. Season if necessary.
Pour fish and sauce over couscous or serve separately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ukgk
MOROCCAN COUSCOUS
Ingredients:
Instructions:
Make couscous (follow instructions on the package).
Add raisins, beans zucchini, tomatoes and parsley to the stew and boil
for another 1/2 hour.
Take out one cup of the sauce and stir in cayenne/chili pepper and
paprika powder. Return to Stew.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: oussama
QUICK AND EASY COUSCOUS
Ingredients:
Instructions:
Saute garlic in olive oil in a frying pan. Add zucchini/courgette,saute
for 2-3 minutes. Add sliced tomatoes. Blend. Add minestrone, heat
through.
Place couscous in a bowl, add vegetables. Add left over meat, if
desired (leftover buffalo chicken wings, sliced, is especially good.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
http://www.cs.cmu.edu/~mjw/recipes/crockpot/veg-crkpot-coll.html
COLLECTION: Vegetarian Crockpot Recipes
******************************************
***** Hearty Bean and Vegetable Stew *****
******************************************
Categories: VEG: Vegan Crockpot
Calories per serving: 170 Number of Servings: 12
Fat grams per serving: 0.3 Approx. Cook Time:
Cholesterol per serving: 0 Marks: E
INGREDIENTS ——————————————————————————————
1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery — diced
1/2 cup parsnips — diced
1/2 cup carrots — diced
1/2 cup mushrooms — diced
1 onion — diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic — minced
1 tsp black pepper — ground
1 cup rice or pasta — cooked
DIRECTIONS ——————————————————————————————
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.
NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto,
baby lima, lentil, and green and/or yellow split peas.
Source: Dr. Dean Ornish’s Program
*** Recipe Via Compu-Chef (tm) ***
************************************
***** Israeli Wheat Berry Stew *****
************************************
Categories: VEG: Vegan Crockpot
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ——————————————————————————————
5 cup Trader Joe’s maranara and the rest water
1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes — cut in half
1 large onion — sliced
4 clove garlic — minced
5 tsp cumin — ground
3 tsp tumeric
1/2 tsp black pepper — ground
2 green peppers
DIRECTIONS ——————————————————————————————
Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.
Source: McDougall Cookbook - Volume 2
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Layered Dinner *****
**************************
Categories: VEG: Vegan Crockpot
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ——————————————————————————————
6 potatoes — sliced
1 large onion — sliced
2 carrots — sliced
1 green pepper — sliced
1 zucchini — sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
—————Optional Vegetables—————
mushrooms
broccoli
green beans
—————Sauce—————
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme — ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes
DIRECTIONS ——————————————————————————————
Layer vegetables in large casserole in order given.
Mix together ingredients for sauce and pour over vegetables.
Cook six hours at high or 12 at low.
Source: McDougall Plan
*** Recipe Via Compu-Chef (tm) ***
***********************
***** Millet Stew *****
***********************
Categories: VEG: Vegan Crockpot
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ——————————————————————————————
1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme
DIRECTIONS ——————————————————————————————
Toast millet in dry skillet for about 5 minutes. Stir constantly to
prevent burning.
Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.
Source: McDougall Cookbook - Volume 1
*** Recipe Via Compu-Chef (tm) ***
From karpen
**********************************
***** Potato Stuffed Cabbage *****
**********************************
Categories: VEG: Ovo Crockpot
Calories per serving: Number of Servings: 8
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E
INGREDIENTS ——————————————————————————————
1 head cabbage
5 lb potatoes — peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper — ground
2 egg whites
1 can tomatoes (28 oz)
1 apple — peeled and sliced
1/4 tsp ginger, dried — ground
DIRECTIONS ——————————————————————————————
Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into
the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites
until frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.
Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
Source: The Pritikin Program
*** Recipe Via Compu-Chef (tm) ***
From: Lisa
Cauliflower and Potato Curry
4 Cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
a pinch of asafetida
3/4 tsp ground turmeric
1/2 tsp chilli powder
1 1/2 tsp ground cumin
3/4 tsp salt
big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala
1/2 cup wheat berries (optional)
Method:
Add all ingredients to a crockpot and cook on low for
approximately six hours. If you’re adding wheat berries,
cook them on high with an additional cup of water for an
hour, then add remaining ingredients and cook on low.
With the wheat berries, if things start drying out, add
more water.
From: bjornson-robert
Rob’s Veggie Chili
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans
you like - chickpeas work well too)
1-1.5 C. picante sauce (Shotgun Willie’s green
sauce — very hot — works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Saute onions in the olive oil. (**I used cooking wine instead to
cut out the fat). Add garlic a bit later.
After onion and garlic are have turned golden brown,
add cumin, cayenne, and whatever other spices you might
like. Fry for a couple of minutes.
Next, add the peppers, saute them for a few minutes.
Put the crushed tomatoes, corn, beans and picante sauce
into the crock pot, and add the onion mixture.
Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
NOTE: I didn’t have room in my crockpot for 2 cans of crushed
tomatoes, and I had to cut back a little on the corn too,
so you will have to vary the sizes above depending on the size
of your crockpot.
Does anyone know a cheap source for dry, powdered mustard? It seems more and more of my recipes are calling for that. Is there a source for larger quantities of spices at good prices out there?
This message consists of the following:
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Organic Urban Agriculture in Quito, Ecuador
If we can plant orchards, build greenhouses and wormeries, buy seedlings, and train
people though workshops, we can enable people to provide for and feed themselves
and their children.
26% of Ecuador’s children under 5 suffer from malnourishment. Since 2000, the cost
of food in Ecuador increased dramatically. It’s cheaper to buy a Peruvian potato
than to produce it.
Establish urban food production as a priority in New York City for personal, community,
or commercial use by the year 2030
1. Assess Land Availability and Suitability for Urban Agriculture:
The New York City Council should pass legislation mandating that City agencies conduct
an annual assessment of City-owned property and nominate suitable sites for urban
agriculture. This effort is similar to the “Diggable City” project in Portland,
Oregon that integrated urban agriculture into planning and policymaking. Based on
a preliminary analysis of data provided by the Department of Housing Preservation
and Development in 2008, there are 454 total vacant lots above 110th Street in Manhattan.
Urban agriculture and poverty reduction: Evaluating how food production in cities
contributes to food security, employment and income in Malawi
Support of urban agriculture can be used as a route to reducing urban poverty across
Sub-Saharan Africa. However policy makers require more precise information on how
it contributes to alleviating food insecurity and poverty problems. This study in
Malawi’s two main cities (Lilongwe and Blantyre) revealed two predominant types
of urban farmers: (i) low-income, less educated, often female-headed households,
who use urban agriculture as an insurance against income losses and who can employ
skilled workers to support their livestock activities;
‘Grow your own’ fever has gripped the Pennines community, which is aiming for self-sufficiency
- Britain
In under two years, Todmorden has transformed the way it produces its food and the
way residents think about the environment. Compared with 18 months ago, a third
more townspeople now grow their own veg; almost seven in 10 now buy local produce
regularly, and 15 times as many people are keeping chickens.
FFA: Off the farm, into the city
ST. LOUIS - Andre Hall lives in the city and has never plowed a field or fed a hog,
but he proudly wears the blue jacket long associated with the organization once
called Future Farmers of America.
Hall, 18, is among 30 high-school students who belong to the FFA chapter at Clyde
C. Miller Career Academy here. FFA is part of the curriculum in the school’s biotechnology
“pathway” that’s preparing him for a job in the agriculture industry.
USDA’s Economic Research Service launches Food Environment Atlas
USDA’s Your Food Environment Atlas is an online mapping tool that compares the food
environment of U.S. counties-the mix of factors that together influence food choices,
diet quality, and general fitness among residents. The Atlas contains 90 food environment
indicators-most at the county level-allowing Atlas users to visualize and compare
on a map how counties fare on each of the indicators. This new online tool is designed
to stimulate research and inform policymakers as they address the nexus between
diet and public health.
Farm bus brings healthy food to US
America’s First Lady, Michelle Obama, has launched a campaign to improve the way
families eat, encouraging Americans to face the fact that one in three children
is overweight or obese.
As part of her initiative, she stressed the need to make healthy food more accessible.
I met one couple who are trying to do just that, by running a mobile farmers’ market
in Virginia.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
See all the stories here.
City Farmer News [http://r20.rs6.net/tn.jsp?et=1103066524393&s=1304&e=0015cy6JfOVzmbzSb-1-mjsTfsGKFmXw1mds3rgEVfX3-O_6pRTGjo-YKjHd5dQppxOkOELMG6dHC4dm7a4e864xJ9-5hQlCKEckx-I0cqs47DI2aUF7G_PVw==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978-2010
Long-Acting Beta-Agonists (LABAs): New Safe Use Requirements
Audience: Asthma management healthcare professionals, patients
FDA notified healthcare professionals and consumers that, due to safety concerns, FDA is requiring a risk management strategy (REMS) and class-labeling changes for all LABAs. The REMS will require a revised Medication Guide written specifically for patients, and a plan to educate healthcare professionals about the appropriate use of LABAs. These changes are based on FDA’s analyses of studies showing an increased risk of severe exacerbation of asthma symptoms, leading to hospitalizations in pediatric and adult patients as well as death in some patients using LABAs for the treatment of asthma.
Healthcare professionals are reminded that to ensure the safe use of these products:
* Single-ingredient LABAs should only be used in combination with an asthma controller medication; they should not be used alone.
* LABAs should only be used long-term in patients whose asthma cannot be adequately controlled on asthma controller medications.
* LABAs should be used for the shortest duration of time required to achieve control of asthma symptoms and discontinued, if possible, once asthma control is achieved. Patients should then be maintained on an asthma controller medication.
* Pediatric and adolescent patients who require the addition of a LABA to an inhaled corticosteroid should use a combination product containing both an inhaled corticosteroid and a LABA, to ensure compliance with both medications.
FDA has determined that the benefits of LABAs in improving asthma symptoms outweigh the potential risks when used appropriately with an asthma controller medication in patients who need the addition of LABAs. FDA believes the safety measures recommended will improve the safe use of these drugs.
Read the complete MedWatch 2010 Safety summary, including links to the Drug Safety Communication, Q&As and FDA news release, at:
Have a great day! Sun is shingin here and it’s warming up—in the greenhouse! LOL<<<
Keep the faith spring will show up and soon.
Until then, hang out in the greenhouse.
Soon you will be in the garden doing a rain dance and wishing for rain.
Welcome to the thread, thanks for coming to read.
Join in when you are ready, someone will find an answer, or better yet, share your knowledge with us.
With Spring, I could grow a nice crop of ice cubes , snow cones or icicles - No, I don’t have any recipes for canning or drying them... /s<<<
That is an easy answer, “put them in the freezer”...
LOL
We have the same problem here, a very few days of spring and fall, lots of summer and winter.
Does anyone know a cheap source for dry, powdered mustard?<<<
Delawhere just ordered herbs and spices, I have forgotten the company name, but he was pleased with his order.
When I started cooking, we used a lot of powdered mustard, then we got lazy and used the store bought mustard.
Soon you will be in the garden doing a rain dance and wishing for rain.***
I have the feeling that if it ever QUITS raining, it’s REALLY going to quit! No more rain for months, and we’ll go right back to drought conditions. It’s been years since we had a nice 1/2 “ rain here. Either nothing or 8-10” at a time.
If I was savvy enough to post pics, I’d show you all the seedlings in the greenhouse! LOL Gotta start more today, and it still won’t be enough. We do pretty good for 2-3 people and the size greenhouse we have, but we have a good rep and everyone tells their friends, who tell their friends.... We can’t keep up on a normal year and this year is going to be more hectic than last year.
>>>Does anyone know a cheap source for dry, powdered mustard?<<<
Mustard seed powder yellow
Sinapis alba Canada 1 pound $2.70
They do not charge freight, but they do have a $6.50 order processing fee - sooooo, it pays to stock up on many items (which seem to be excellently priced) - pool orders with others, etc.
I do appreciate them showing the sources on all their products.
Hope this helps.
I have some Jello recipe books that were my Grandma’s. They are from the 1920’s and up. I will see if I can find them and check out the recipes in them.
http://www.cs.cmu.edu/~mjw/recipes/ethnic/thai/sds-thai-coll.html
COLLECTION: Thai dishes and soups
From: arielle
Date: Mon, 2 Aug 93 14:21:29 CDT
Contents
* Eggplant with Tofu
* Thai Chicken Coconut Soup
* Red or Green Thai Curry
* Green Bean Curry
* Evil Jungle Prince with Chicken (or with Mixed Vegetables)
* Yellow Curry Chicken
* Thai chicken and coconut milk soup
* Tom Kha Gai
Eggplant with Tofu — from Keo’s Thai Cuisine by Keo Sananikone
3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2 to 3 cloves garlic, crushed
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is
saltier than sauce from Hong Kong or China, so season to
taste)
Slice unpeeled eggplant crosswise into slices 1/8-inch thick.
Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and
stir-fry until light brown (don’t burn!). Add eggplant and tofu
and cook for 5 to 7 minutes. Add remaining ingredients; mix
gently. Serve immediately, since eggplant and basil turn dark
if dish sits after cooking. Makes 3 to 4 servings.
Thai Chicken Coconut Soup — Posted by Tamar More based upon an ingredient list
3-4 cans coconut milk (make sure it’s the unsweetened kind)
3 tbsp chopped scallions
1 to 3 tsp lemon grass
cilantro (preferably fresh. I sometimes leave this out. Niels says
that’s defeating the whole point, but I think it still comes out
great)
tofu, cubed into smallish pieces.
chicken, also cubed to bite size.
mushrooms
1 carrot, grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder
Heat the coconut milk in a pot. Add everything else. As the lemon grass is
inedible, put it in a tea ball and immerse the ball in the soup so you can
retrieve it later. Cook until the chicken is done and the soup is hot (30
minutes?). Taste to see if it needs more limes (it always does) or more hot
peppers (it’s better to start mild and build up to the desired level of
spicyness).
Red or Green Thai Curry — Carol
You can add other things (holy basil, fish sauce,
chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.).
2 T red or green curry paste (use more for hotter curry; Mae Ploy brand
is excellent
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces
2 cans (unsweetened) coconut milk (approx. 3 c in all)
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages
on the bottom — usually dusty — shelf of the Asian market; they
look like dried, curled-up leaves)
1/2 t salt (more or less to taste)
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper, cut into matchstick-size strips
Fry curry paste in oil in saucepan until fragrant. Add chicken (if
using) and saute for about 1 minute over medium high heat. Add
remaining ingredients except basil leaves or red bell pepper. Bring
just barely to a boil; reduce heat and simmer 20-30 minutes. Just
before serving, stir in basil leaves or red bell pepper. Serve with
cooked Thai Jasmine rice.
Green Bean Curry (aka Country Curry or Jungle Curry)
1 lb fresh green beans [if necessary, you may substitute whole frozen ones]
2 T Thai Curry Paste (I like to use the “Key” brand packets of either
“Country Curry” or “Red Curry”; but they are all flavorful.
Mae Ploy and Tommy Tang are other good brands.
2 T vegetable oil
Bamboo shoots (optional; I like to use a large can of bamboo tips because
they are tender and I can cut them into 1/4 inch thick round slices.
You can also use a couple of the small cans of sliced bamboo shoots,
but they will not absorb the flavor as well. I think carrots cut into
coins would also be good, if you like those. I tried potatoes once,
but they just disintegrated.)
6 c chicken broth
Clean and pick green bean tips. In a dutch oven (or equivalent size vessel),
heat oil. Add curry paste and “fry” until fragrant, about 1 minute. Add
broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid
boil and cook like that for about 15-20 minutes (watching that liquid doesn’t
reduce too much; add water as necessary). Reduce heat to a hard simmer and
continue cooking until green beans are VERY done and have absorbed the
flavor of the curry broth. Serve in bowls over rice.
Evil Jungle Prince with Chicken (or with Mixed Vegetables)
Keo’s Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986,
1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see note below)
2 to 6 small red chile peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 T oil
1/2 c coconut milk
1/2 teaspoon salt
1 to 4 T fish sauce, based on personal taste (omit for veggie version)
10 to 15 basil leaves
1 c chopped cabbage
Thinly cut chicken into 2-inch strips. (If doing veggie version, cut
vegetables into thin strips.) Grind together red chili peppers, lemon grass,
and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to
medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and
cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or
until cooked (same time for veggies). Reduce heat to medium-low. Stir in
fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage.
Makes 3 to 4 servings.
Note: For mixed vegetables, choose from among bell peppers, string beans,
water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots,
miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and
mushrooms. I particularly like string beans or asparagus, a few cherry
tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and
some straw mushrooms or slender (Japanese) eggplant.
Yellow Curry Chicken
1 lb bnls, skinless chicken breast, cut in bite-size pieces
2-3 c fresh veggies: mushrooms, asparagus, onions, zuccini, ...
2 potatoes, peeled and cut in pieces, pre-cooked
1-2 carrots, cut in bite-size pieces, pre-cooked
1/2 c or so frozen peas
1-2 T veg. oil
1 T red curry paste
1 can (14 oz) coconut milk
3-4 T fish sauce
dash salt
1-2 T sugar
1 T yellow curry powder
1/2 c water or chicken stock
1/2 bay leaf
1A. Pre-cook potatoes and carrots. Don’t cook them too done, since
they will simmer with the main dish later.
1. Cut boneless, skinless chicken breast into bite-size pieces.
2. Wash and cut fresh vegetables into bite-size pieces.
3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste,
and about one third of the coconut milk. Heat 5-10 minutes, stirring,
until it forms a thin gravy.
4. Turn the heat to high, add the chicken, and cook until the chicken is
half cooked, maybe five minutes.
5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and
mix well.
6. Stir in the curry powder, potatoes, carrots, and water/stock. If
desired, add 1/s bay leaf. Let simmer just a minute or two.
7. Add the fresh vegetables and the frozen peas, and let simmer for
3 to 5 minutes, until fresh veggies are just done.
8. Serve (with jasmine rice...).
Thai chicken and coconut milk soup
1 12-ounce can coconut milk
1/4 pound chicken breast, cut into small chunks
The juice and grated peel of 1 lime
1 4” piece of lemon grass, cut into very thin (1/16”) slices on the
diagonal
3 or 4 slices of galanga (fresh ginger may be substituted)
Hot chile peppers to taste — preferably Thai birds, with serranos
an acceptable substitute, cut into thin circles
Cilantro for garnish
Pour the lime juice on the chicken and let stand while you prepare
the rest of the soup. In a medium saucepan, place the coconut milk,
lemon grass, grated lime peel, galanga or ginger, and (optionally)
chiles. (The optional part is that if you don’t want the whole dish
to taste spicy, add the chiles later; the earlier you add them, the
hotter the resulting dish.) Bring the coconut milk to a simmer.
When the soup is simmering, add the lime-soaked chicken pieces and
stir to distribute them. Reduce the heat so the soup stays just
below a boil and cook for 12 to 15 minutes, or till the chicken
pieces are finished cooking. Remove from heat and serve immediately
with fresh cilantro leaves for garnish.
Now, the *best* way I ever had this soup was with pieces of fresh
grouper instead of chicken. I also added slices of kumquats instead
of the ginger, and used the sweet Fresno chiles instead of Thai birds.
We also served it over Vietnamese rice noodles. If you can’t find
grouper, it’d be good with any tender, delicate white fish — sole,
maybe, or a very fresh sea bass, or maybe little chunks of monkfish.
I believe I’ve had this with shrimp as well.
Tom Kha Gai
2 boneless chicken breast - cut up bit sized
2-3 stalks of lemon grass - cut up into 2” pieces and separated
6 pieces of dried galangal
1 can coconut milk
2 Tbs sugar
2 tsp salt
1 tsp dried crushed red chilis (optional)
7 cups water
Place the chicken, lemon grass and galangal in a soup pot. Add the water and
cook over medium for about 30 minutes. Add the remaining ingredients and
simmer for 20 minutes. You may need to adjust the salt, sugar and
water as I find the taste varies with the brand of coconut milk used.
http://www.cs.cmu.edu/~mjw/recipes/ethnic/thai/pad-thai-coll.html
http://www.cs.cmu.edu/~mjw/recipes/ethnic/thai/index.html
COLLECTION: Pad Thai
From: arielle
Date: Mon, 2 Aug 93 14:20:23 CDT
Contents
* Pad Thai (1)
* Pad Thai (2)
* Pad Thai (3)
* Pad Thai (4)
* Pad Thai with Shrimp
Pad Thai (1)
1/2 pound dried rice noodles 1/8 inch wide
Warm Water
1/2 pound shrimp, chicken, pork or combination
1/4 cup fish sauce
1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons white vinegar
1 teaspoon paprika
4 green onions
1/2 cup vegetable oil (more if needed for step six)
1 teaspoon chopped garlic
2 eggs
3/4 pound bean sprouts
ground roasted chiles (see note at bottom)
ground unsalted roasted peanuts
Lime wedges
1. Soak noodles for 20-25 minutes in enough warm water to cover them.
They should be flexible and soft, but not so soft that they can be mashed
easily with the fingers. Later cooking in liquid will soften them more.
Drain them throughly in a colander while preparing the other ingredients.
Traditionally they are left in full-length strands, but you may cut them
into 8 inch lengths if you find it easier to stir-fry then that way.
2. Peel and devein the shrimp leaving the tails intact(or remove if preferred)
Slice chicken, pork into 1/8 inch strips 1-2 inches long.
3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until
the sugar dissolves. Set aside. Slice green onions both the green and white
parts, diagonally into 1-1/2 inch long pieces. Set aside.
4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir
fry until light golden. Add the meat and stir-fry until shrimp is pink. If
using chicken or pork stir-fry until pink disappears. Add the noodles and
toss lightly to coat with oil and the distribute meat and garlic( I often
do this in a larger pot since things tend to come out of the wok).
5. Add the liquid from step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce heat to medium and
boil the mixture, folding frequently until the noodles have absorbed the
liquid (I find a pasta server works great for this step).
6. Lift the noodles gently from one side of the wok. Pour a little oil
along the side of the wok, then break the egg ad slip it into the oil.
Break the yolk and cover the egg with the noodles immediately. Repeat
this on the opposite side with the other egg. Allow eggs to cook
undisturbed, over moderate heat until they are set and almost dry.
Additional oil may by added if the eggs or the noodles begin to stick to the
wok.
7. When the eggs are set and almost dry, fold them gently but rapidly into
the noodles. Try not to break the noodles, which will be soft and fragile
at this point. An effective way is to insert the scoop under the eggs, lift
it through, and fold the mixtureover. Continue the lifting and folding
motion until the eggs are broken up and well distributed.
8. Add the green onions (and bean sprouts if you prefer them mixed in)
and toss the entire mixture quickly and gently, stll avoiding breaking
the noodles. Cook for about 2 minutes or until onions are tender.
9. Take a large platter spread with bean sprouts(if you left them out
above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see
note) and ground peanuts over the top and squeeze lime over the top.
Or serve toppings seperatly for each diner to add according to taste.
Note on chilies: Buy whole dried chiles and grind since pre-ground often
lack the “bite” of whole ones. Thai chilies may be used (_VERY_ hot),
or milder American chiles may be used. The Thai chilies are know as
Prig hang. They may also be found in Mexican food sections under the
name “Chiles Arbol”. Use sparing if you aren’t used to them they
are quite potent.
Pad Thai (2)
1/2C. vegetable oil
6 cloves garlic, finely chopped
1C. small cooked shrimp
1T. sugar
3T. fish sauce
1 1/2T. ketchup
2 eggs, beaten
3/4lb. rice vermicelli, soaked in hot water for 15 mins. and drained
1C. bean sprouts
Garnish
1T. dried shrimp powder
2T. peanuts, coarsely ground
1/2t. dried red chili flakes
2 green onions, finely chopped
2T. coriander leaves, chopped
2 limes, sliced into rings
Heat oil in a wok and fry garlic until golden. Quickly add the shrimp and stir
fry until heated through. Add the sugar, fish sauce and ketchup and stir until
sugar dissolves. Add the beaten eggs, letting them set slightly, then stir to
scramble. Add the noodles and toss and stir for about 2 mins. Reserving about
4 Tbls. of bean sprouts, add the remainder to the wok. Stir over heat until
the bean sprouts are barely cooked. Turn the Pad Thai onto a platter, placing
the reserved, raw bean sprouts on one side.
Presentation
Sprinkle the noodles with the garnish ingredients in the following order:
shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring
the platter with the lime slices and serve.
From: The Original Thai Cookbook by Jennifer Brennan
Pad Thai (3)
noodles - vermicelli or rice noodles ~ 6 oz.
2 T. peanut butter
5 T. soy sauce or tamari
1 T. brown sugar
2 scrambled eggs
6 diced scallions
5 cloves pressed garlic
peanuts
1/3 cup vinegar
quartered lime
Cook, rinse and refrigerate the noodles ahead of time.
In a bowl mix the PB, soy, and sugar.
In the wok, sautee the scallions and garlic. You can add bean sprouts
at this point too. After a few minutes, add the noodles, and stir-fry them
for about 5 minutes. Then add the stuff in the bowl, and the vinegar.
Cook this for a couple more minutes. Last, add the eggs and peanuts, and
heat until hot. Serve with the lime wedges on the side.
Pad Thai (4)
1 Pkg (10-16 oz. (.3-.5 kg) rice stick noodles
2Tbl oil (30 ml)
3 or more cloves garlic, crushed or minced
8oz. (250g) Shrimp, peeled (optional)
8oz. (250g) Chicken, Pork or more Shrimp, cut into dice or matchsticks
(optional)
2 or 3 eggs
1 Cup (250ml) bean sprouts
1/4 Cup (60ml) chopped/ground peanuts
1 red chile, finely chopped, or 1 tsp (5ml) red pepper flakes (optional)
1 Cup (250ml) sliced cabbage
Cilantro leaves
Lime wedges
Sauce
1/4 Cup (60ml) Thai Fish Sauce
1/4 Cup (60ml) White Vinegar
2 Tbl (30 ml) white sugar
3 Tbl (90 ml) Paprika
Soak the rice noodles in cold water at least two hours before cooking.
Drain
In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp
and other meat if used.
Add the noodles, and stir-fry until al dente. Add sauce ingredients,
cook to allow most of this to be absorbed (2 minutes or so).
Spread the noodles, etc. out to the sides, and add eggs. Some will crack
the eggs directly into the wok, others will pre-scramble. If cracked
into the pan, start stirring them up when partially cooked, so you get
‘streaky’ yellow and white eggs. As they cook, fold the noodle mixture
back in.
Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture.
Serve hot, garnished with the rest of the bean sprouts, chopped cabbage,
cilantro. Serve with lime wedges to be squeezed into the noodles.
In my house, we have doctored this with thai hot chile sauce, sweet and
sour sauce, or sate-style peanut sauce. It takes to any of these very
well, depending on your tastes.
Pad Thai with Shrimp
8 oz. small size rice noodles
3 T tomatoe sauce or tamarind paste
2 T veg. oil
1 T pickled radish
3 T sugar
1/3 c water or chicken stock
1 egg
3 T fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh); chopped once or twice
2 oz green onions, cut into 1/2 inch pieces
2 T finely chopped peanuts
1. Soak the rice noodles in cold tap water about 20 minutes, until
they are “springy”. Then drain in a colander until needed.
2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as
you can through a seive to remove bits of bark, etc.
3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish,
and sugar. Mix well and let heat up.
4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary — it will cook out. Don’t be easy on the
noodles — chop them with the spatula or spoon some to separate them.
It may help to “toss” the noodles like a salad, to get them coated.
5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.
Mix everything thoroughly. The noodles will tend to “clump”, so stir
or “toss” like a salad to get everything mixed, and to ensure that the
egg and shrimp cook thoroughly. It will help to cover the wok with
a lid for a minute or so, then toss the mixture, then cover again.
You’ll know it’s done when the shrimp are completely pink. There may
be a little browning of the noodles; stirring will keep them from
burning.
6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.
http://www.cs.cmu.edu/~mjw/recipes/ethnic/historical/ant-rom-coll.html
Antique Roman Dishes - Collection
From: hz225wu
Date: Thu, 22 Jul 93 11:12:07 +0200
Contents
* Native Roman Ingredients
* Conversions
* Isicia Omentata (A kind of Roman Burger)
* Pepones et Melones (water and honey melons
* Patina de pisciculis (souffle of small fishes)
* Patina de Piris (pear souffle)
* Minutal Marinum (seafood fricassee)
* Gustum de Praecoquis (starter with apricots)
* Fabaciae Virides et Baianae (Green and Baian Beans)
* Pullum Frontonianum (Chicken a la Fronto)
* Pullus Fusilis (Chicken With Liquid Filling)
* Dulcia Domestica (Housemade Dessert)
* Aliter Dulcia (Another Kind of Dessert)
* Tiropatinam (A Kind of Soufflee)
* Ova Sfongia Ex Lacte (Pancakes with Milk)
* In Ovis Apalis (Boiled Eggs)
* Vitellina Fricta (Fried Veal)
* In Vitulinam Elixam (Boiled Veal)
* Aliter Baedinam Sive Agninam Excaldatam(Steamed Lamb)
* In Mitulis (Sea Mussels)
* Sarda Ita Fit (Tuna)
* Scillas (Big Shrimps)
* Mustacei (= Must Rolls)
The following recipes are taken from an old Roman cookbook
MARCUS GAVIUS APICIUS: DE RE COQUINARIA
The book I have is edited and translated from Latin by Robert Maier. My humble person only translated the German translations into English. I hope the recipes are still rather near to the originals...
First I have to introduce you to some native Roman ingredients, such as:
— Caroenum: Boiled must (you have to boil the new wine or grape juice until it is only half the amount you started with).
— Defritum: Either thick fIg syrup, or must that’s boiled until you have only a third of the amount with which you started.
— Liebstoeckl: I didn’t find an English translation. In Latin it’s called ‘levisticum officinale’. It’s an umbelliferous plant with yellowish flowers. Its dried roots are used as spice. It seems to be a kind of celery.
— Liquamen: a salty fish sauce. Most of the time you can replace it by salt.
— Passum: Very sweet wine sauce, made by boiling the must (new wine or grape juice) to thicken it. (maybe add honey? - just my guess)
— Poleiminze: A kind of mint that’s growing in inundated areas. Just replace it by ordinary mint.
— Saturei: I didn’t find an English translation. In Latin it’s called ‘satureia hortensis’. It’s a violet or white flowered kind of labiate plants which grows mainly in Southern Europe. It’s used as a spice plant, especially for bean dishes.
— Silphium: Its other names are ‘Laser’ or ‘ferula asa foetida’. I’ve noticed that it’s also called ‘hing’ in the Indian cuisine. It is an onion and garlic substitute and should be used rather sparingly because of its very strong taste and smell.
And here are some useful conversions, taken from the FAQ maintained by mara@kauri.vuw.ac.nz (great job!)
5ml = 1 tsp
15ml = 1 tblsp
28.3g = 1 ounce ( ==> 100g = 3.5 ounces )
454g = 1 pound ( ==> 1kg = 2.2 pound )
250ml = 1 cup
1 l = 4 cups
180 deg C = 350 deg F
220 deg C = 425 deg F
And now let’s come to the meals. All of those are calculated for 4 servings!
Unfortunately the exact cooking temperatures and times haven’t been handed down in all cases. You have to rely on your gut feeling. But I hope you enjoy all of it nonetheless!
ISICIA OMENTATA (a kind of Roman Burgers)
(Apic. 2, 1, 7)
Ingredients:
Instructions:
PEPONES ET MELONES (Water and Honey Melons)
(Apic. 3, 7)
Ingredients:
Instructions:
PATINA DE PISCICULIS (Soufflee of Small Fishes)
(Apic. 4, 2, 30)
Ingredients:
Instructions:
PATINA DE PIRIS (Pear Soufflee)
(Apic. 4, 2, 35)
Ingredients:
Instructions:
MINUTAL MARINUM (Seafood Fricassee)
(Apic. 4, 3, 1)
Ingredients:
Instructions:
GUSTUM DE PRAECOQUIS (Starter with Apricots)
(Apic. 4, 5, 4)
Ingredients:
FABACIAE VIRIDES ET BAIANAE (Green and Baian Beans)
(Apic. 5, 6, 1)
Ingredients:
Instructions:
PULLUM FRONTONIANUM (Chicken a la Fronto)/B>
(Apic. 6, 9, 13)
Ingredients:
Instructions:
PULLUS FUSILIS (Chicken With Liquid Filling)
(Apic. 6, 9, 15)
Ingredients:
Instructions:
DULCIA DOMESTICA (Housemade Dessert)
(Apic. 7, 13, 1)
Ingredients:
Instructions:
Note:
ALITER DULCIA (Another Kind of Dessert)
(Apic. 7, 13, 5)
Ingredients:
Instructions:
TIROPATINAM (A Kind of Soufflee)
(Apic. 7, 13, 7)
Ingredients:
Instructions:
OVA SFONGIA EX LACTE (Pancakes with Milk)
(Apic. 7, 13, 8)
Ingredients:
Instructions:
IN OVIS APALIS (Boiled Eggs)
(Apic. 7, 19, 3)
Ingredients:
Instructions:
VITELLINA FRICTA (Fried Veal)
(Apic. 8, 5, 1)
Ingredients:
Instructions:
IN VITULINAM ELIXAM (Boiled Veal)
(Apic. 8, 5, 3)
Ingredients:
Instructions:
Cook the veal for about 1 1/2 hour until well done. Mix together honey,
vinegar, oil, ligamen and spices in an extra pan. Boil the sauce only
shortly and thicken it with cornstarch. Then pour sauce over the veal
and let boil on low heat for another 10 minutes. Serve.
ALITER BAEDINAM SIVE AGNINAM EXCALDATAM (Steamed Lamb)
(Apic. 8, 6, 2)
Ingredients:
Instructions:
IN MITULIS (Sea Mussels)
(Apic. 9, 9)
Ingredients:
Instructions:
SARDA ITA FIT (Tuna)
(Apic. 9, 10, 2)
Ingredients:
Instructions:
SCILLAS (Big Shrimps)
(Apic. exc. 17)
Ingredients:
Instructions:
MUSTACEI (= Must Rolls)
(Cato: de agricultura, 121)
Ingredients:
Instructions:
Bake 30-35 minutes at 180 deg C.
Note:
http://www.cs.cmu.edu/~mjw/recipes/ethnic/historical/med-anglosaxon-coll.html
COLLECTION: Medieval and Anglo Saxon Recipes
Newbury”
Date: Wed, 13 Oct 1993 14:52:44 -0400
Contents
* A Jellie of Fyshe
* Crustade of Chicken and Pigeon
* `Fenkel in Soppes’ or Braised Fennel with Ginger
* Lozenges or Curd Cheese Pastries
* Griddled Trout with Herbs
* Hare, Robbit, Veal, or Chicken Stew with Herbs & Barley
* Small Bird & Bacon Stew with Walnuts or Hazelnuts
* Summer Fruit, Honey & Hazelnut Crumble
All from _The British Museum Cookbook_ by Michelle Berriedale-Johnson,
1987, British Museum Publications.
Ms. Berriedale-Johnson explains that elaborate and highly decorative
jellies were “the delight of the artistic medieval cook, often enhanced
with edible gold and silver.”
225 g (8 oz) hake, cod, haddock, or other well-flavored white fish
3 scallops
75 g (3 oz) prawns (shrimp)
2 onions, roughly sliced
1 tablespoon white wine vinegar
25g (1 oz) ginger root, peeled and finely chopped
1/3 teaspoon sea salt, 1/4 teaspoon white pepper
450mL (15 fl oz, 2 cups) each white wine and water
20g (3/4 oz) gelatine
Put the white fish in a pan with the onions, vinegar, ginger root,
spices, wine and water. Bring it gently to the boil and simmer for 10
minutes. Add the scallops and prawns and cook for a further 3 minutes.
Remove the fish; bone and skin the white fish and set it all aside.
Strain the cooking juices and set aside to cool for several hours by
which time a lot of the sediment will have settled in the bottom of the
bowl. Carefully pour off the juices, leaving the sediment, and then
strain several times through a clean teacloth. You should have
appoximately 750mL (25 fl oz, 3 cups) of liquid left. Melt 20g (3/4 oz)
of gelatine in a little of the liquid, cool it to room temperature, then
mix it into the rest of the juices.
Pour a thin layer 1 cm (1/2 inch) of the juice into the bottom of a 1.2
liter (2 pint, 5 cup) souffle dish or fish mold and put it in the fridge
to set. Flake the white fish into smallish flakes; remove the coral from
the scallops and cut the white flesh into three of four pices. Once the
jelly is firm, arrange the most decorative of the fish in the bottom of
the dish— some scallop coral in the middle, prawns around the outsides,
flakes of white fish in between or however you feel inspired. Spoon a
little more of the juice and return it to the fridge to set. Continue to
layer the fish in the mould, setting each layer with a covering of juice
until you have used up all the fish and juices. Leave the jelly to set
for at least 4 hours in a fridge. Unmold and decorate with fresh herbs;
serve as a starter.
-————*
Crustade of Chicken and Pigeon
Serves 6
225-350g (8-12oz) wholemeal or wholewheat pastry (depending on whether
you want a lid on your crustade)
1 pigeon
2 chicken joints (2 breasts or 2 whole legs)
150mL (f fl oz, 2/3 cup) dry white wine
several grinds of black pepper
4 cloves
15 g (1/2 oz) butter
50g (2oz) mushrooms, roughly chopped
25g (1oz) raisins
3 large eggs
salt, pepper, and 1/2 teaspoon ground ginger
Roll out 225g (8 oz) of the pastry and line a 20cm (8 inch) flan dish;
back the crust blind.
Put the pigeon in a pot with the stock, wine, pepper and cloves and cook
very slowly for an hour. Add the chicken and continue to cook for a
further 45 minutes or till the meat of both birds is really tender.
Meanwhile cook the mushrooms lightly in the butter. Remove the birds
from the stock and bone them. Cut the flesh into quite small pieces, mix
it with the mushrooms and the raisins and spread them over the base of
the flan case. Beat the eggs with a fork and season with the salt,
pepper, and ginger. Add 240mL (8floz, 1 cup) of the cooking juices and
pour over the meat in the flan case. If you want to have a lid, roll out
the rest of the pastry and cover the flan. Bake it in moderate oven
(180C, 350F, Gas Mark4) for 25 minutes if uncovered, 35 minutes if
covered. Serve warm with a good green salad.
For a more 20th century flavor— double the chicken, leave out the
pigeon, and substitute 25g (1 oz) chopped fried bacon for the raisins.
——————*
‘Fenkel in Soppes’ or Braised Fennel with Ginger
Serves 6
The original version of this recipe comes from the “Forme of Cury,” a
collection of 196 “receipts” copied by Richard II’s scribes at his
cooks’ directions.
750g (1 1/2 lb) trimmed, fresh fennel root; cleaned and cut in matchsticks
225g (8 oz) onions, thickly sliced
1 heaped teaspoon of ground ginger
1 level teapsoon of powdered saffron
1/2 teaspoon of salt
2 tablespoon olive oil
150mL (5 fl oz, 2/3 cup) each dry white wine and water
6 thick slices of coarse wholewheat or wholemeal bread (optional)
Put the fennel in a wide, lidded pan with the onions. Sprinkle over the
spices and salt, then the oil and finally pour over the liquids. Bring
to the boil, cover and simmer for 20-30 minutes or till the fennel is
cooked without being mushy. Stir once or twice during the cooking to
make sure the spices get well distributed. Serve it alone with a roast
meat or griddled fish or place one slice of bread on each warmed plate,
cover it with the fennel and pour over the juices.
-——————*
Lozenges or Curd Cheese Pastries
Serves 6
225g (8oz) wholemeal or wholewheat shortcrust pastry
225g (8 oz) curd cheese
25g (1oz) very finely chopped stem or crystallized ginger or plump raisins
15g (1/2 oz) toasted and chopped pine nuts
sugar to taste
lemon juice to taste
Roll the pastry out very thin and cut it into small rectangles—
approximately 15x8 cm (6x3 inches). You should have at least 24. Bake
them in a moderately hot oven (190C, 375F, Gas Mark 5) for ten minutes
or till they are crisp and brown. Remove them and cool on a rack.
Meanwhile mix the curd cheese with the ginger or raisins, the pine nutes
and the sugar and lemon to taste. Set aside. When you are ready to
serve, sandwich together two pieces of pastry with the cheese mixture.
They can be used as a dessert or as a snack.
—————*
Griddled Trout With Herbs
Serves 6
The herbs below are what might have been used in Anglo-Saxon East
Anglia, but use whatever you might fancy. Try to use fresh, although
dried is acceptable.
6 fresh cleaned trout
6 sprigs fresh rosemary, or 1-2 tablespoons dried
75g (3 oz) soft butter
18 fresh mint leaves or 2 teaspoons dried
leaves from 6 sprigs fresh thyme or 2 teaspoons dried
6 fresh sage leaves or 1 scant teaspoon dried
1-2 teaspoons coarse sea salt
6-9 grinds black pepper
Put one sprig or generous shake of rosemary down the middle of each
fish. Chop all the other herbs and seasonings and mash them into the
soft butter. Use this to coat the fish generously on each side. Griddle,
barbeque or grill it for 4-5 minutes on each side or till the skin is
well browned and the flesh flaking off the bone. Baste now and then with
the butter which runs off. Serve at once with lot of fresh bread and a
salad or a simple green vegetable.
—————*
Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley
Serves 6
In 7th century England, herbs were one of the few flavourings available
to cooks and were used heavily...
50g (2oz) butter
1 -1.5kg (2-3 lb) (depending on the amount of bone) of hare or rabbit
joints, stewing veal or chicken joints
450g (1lb) washed and trimmed leeks, thickly sliced
4 cloves garlic, chopped finely
175 g (6 oz) pot barley
900 mL (30 fl oz, 3 3/4 cups) water
3 generous tablespoons red or white wine vinegar
2 bay leaves, salt, pepper
15 fresh, roughly chopped sage leaves, or 1 tablespoon dried sage
Melt the butter in a heavy pan and fry the meat with the leeks and
garlic till the vegetables are slightly softened and the meat lightly
browned. Add the barley, water, vinegar, bay leaves and seasoning. bring
the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or
till the meat is really tender and ready to fall from the bone. Add the
sage and continue to cook for several minutes. Adjust the seasoning to
taste and serve in bowls— the barley will serve as a vegetable.
———————*
Small Bird and Bacon Stew with Walnuts or Hazelnuts
Serves 6
6 fatty rashers of bacon, chopped roughly
3 cloves garlic
4 pigeons or other small game birds (6 if very small)
225 g (8 oz) mushrooms, whatever variety, chopped roughly
75 g (3 oz) roughly chopped roasted hazelnuts or walnuts
300 ml (10 fl oz, 1 1/4 cups) real ale
150 ml (5 fl oz, 3/4 cup) water
2 or 3 bay leaves
a little salt and freshly ground black pepper
6 coarse slices brown bread
Fry the bacon, with the garlic, till it is lightly browned in a heavy
bottomed casserole. Add birds and brown on all sides. Add the mushrooms
and nuts, continue to cook for a couple of minutes, then add the ale and
water with the bay leaves.
Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours—
the birds should be falling off the bone. Remove the birds from the
juices, cool juices completely and remove any excess fat. The birds can
be served whole on or off the bone. If the latter, carve them while they
are cold then return to the skimmed juices and reheat gently. Adjust
the seasoning to taste and serve either the whole birds of the slices on
the pieces of bread, with plenty of the juices and “bits”. A good green
salad to follow is the best accompaniment.
——————*
Summer Fruit, Honey, and Hazelnut Crumble
Serves 6
....A baked dessert like this would have been sunk in the embers of the
log fire with a cauldron or pot upturned over it to form a lid...
1 kg (2 1/2 lb) mixed soft summer fruits— raspberries, loganberries,
strawberries, currants, bilberries or whatever is available
honey or brown sugar to taste
75 g (3 oz) tasted hazelnuts
75 g (3 oz) wholemeal or wholewheat brown breadcrumbs
Put the fruits in a pan or microwave dish with about 20 cm (1 inch)
water in the bottom and cook gently for 10-15 minutes (4-6 minutes in
microwave), or till the fruits are soft without being totally mushy.
Sweeten to taste with honey or brown sugar (Saxons would have used
honey); how much you need will depend on what fruits you have used.
drain the excess juice and save to serve with the pudding. chop the
hazelnuts in a processor or liquidiser until they are almost as fine as
the breadcrumbs, but not quite, then mix the two together. Spoon the
fruit into an ovenproof dish and cover with a thick layer of hazelnuts
and crumbs. Bake in a moderate oven (180C, 350F, Gas Mark 4) for 20 - 30
minutes or till the top is slightly cruncy and browned. Serve with lots
of cream or plain yogurt and the warmed fruit juices.
http://www.cs.cmu.edu/~mjw/recipes/ethnic/historical/med-european-coll.html
Medieval European Recipes : COLLECTION
From: “Jennifer A.
Date: Sat, 25 Sep 1993 13:26:16 -0400
I think someone a while ago requested medieval recipes. These come from _The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987, British Museum Publications Ltd.). It’s a great cookbook with recipes from the civilizations from the museum’s collections. I personally haven’t tried these recipes, but they sound interesting. I apologize in advance for any typos!
Contents
* A Tart for Ember Day
* Wastels Yfarced (or Toasted Stuffed Brown Rolls)
* Caudel of Musculs to Potage (Braised Mussels)
* Spit Roasted Meat with Egerdouce Sauce
* A Salat
* A Rosy Almond Cream
*
A Tart for Ember Day
********************
Ms. Berriedale-Johnson says that ember day was one of the many days in the
year when the church forbade eating of meat (dairy, eggs, & fish were
allowed).
250 g (9 oz.) wholeweat or whole meal pastry
(made with 150g (6 oz) wholewheat or wholemeal flour, 40 g (1 1/2 oz) each
of butter and lard with a little cold water)
40 g (1 1/2 oz) butter
150g (6 oz) onions, roughly chopped
12 fresh sage leaves, chopped, (or 1 tablespoon dried sage)
2 handfuls fresh parsley, chopped roughly
75 g (3 oz) well flavoured cheese, grated
3 eggs
salt, pepper, 1/2 teaspoon each ground cinnamon, ginger
180 mL (6 fl. oz, 3/4 c.) milk
40 g ( 1 1/2 oz) raisins (optional)
make the pastry and line an 18-20 cm (7-8”) flan case; bake it blind
melt the butter in a pan and gently cook the onions with the sage and
parsley until they are just soft. Add the cheese, eggs, seasoning and
milk and mix well. Add the raisins if you are using them and pour the
mixture into the flan case. Bake in a moderate oven (180 C / 350 F / Gas
Mark 4) for approx.
20 minutes or till the tart is risen, firm and lightly browned. Serves 6
warm or cold.
*
Wastels Yfarced (or Toasted Stuffed Brown Rolls)
***************
(serves 6 as a starter, 3 as a main course)
Ms. Berriedale Johnson explains that wastels were good quality loaves
served to the gentry at a late medieval feast.
3 wholemeal or wholewheat brown rools, halved and with their crumb removed
50 g (2 oz) butter
100g (4 oz) mushrooms, chopped roughly
100g (4 oz) cooked and very well drained leaf spinach, chopped roughly
50g (2 oz) raisins
salt, pepper, ground cinnamon, cloves to taste
1 large or 2 small eggs
Put halved rolls in moderately hot oven for approx. 10 minutes or till they
are lightly browned and crisps
Melt the butter in a pan and cook the mushrooms for a couple of minutes.
Add the spinach and the raisins and continue to cook gently for several
minutes, or till the butter has been almost absorbed by the veggies.
Season to taste with the slat, pepper, and spices. Beat the egg in a
bowl, add to the veggie mixture and cook it gently just long enough for
the egg to slightly bind to the other ingredients. Pile the filling into
the halved rolls and serve at once.
*
Caudel of Musculs to Potage (or Braised Mussels)
*****************
(serves 6)
This would have been served on one of the fish eating days of the
medieval calendar, and in a grand household, it would have been one of
ten or fifteen of such dishes presented to the lord and his guests...
2 kg (4 1/2 lb) fresh mussels
2 tablespoons olive oil
1 large onion, very finely chopped
2 leeks, very finely sliced
40 g (1 1/2 oz) ground almonds
2 teaspoons ground ginger
1/2 teaspoon each ground saffron, cloves, salt
4 grinds of black pepper
450 mL (15 fl oz, 2 cups) milk
1-2 tablespoons white wine vinegar
Clean mussels thoroughly, removing beards, and discarding any which do
not close when tapped. Bring 5 cm water to the boil in the bottom or a
large pan with a few slices of lemon and 150 ml (2/3 c) white wine. Drop
the mussels in, turn the heat up to maximum, cover with a lid and cook
briskly for 3-4 minutes or till all of the mussels have opened. Discard
any that do not.
Drain the remaining ones, remove from their shells and reserved the juices.
Meanwhile, cook the onion slowly in the oil till it is soft, but not
coloured. Put the leek with the almonds, spices and the mild in a pan
and bring to the boil. Simmer for a few minutes then add to the shelled
mussels along with the onions. Bring all to the boil and simmer together
for a few minutes. Add the wine vinegar to taste and further seasoning
if needed. Thin the sauce with some of the reserved cooking liquid, if
you think it needs it. Serve the broth in bowls with plenty of fresh
brown bread.
*
Spit Roasted Meat with Egerdouce Sauce
**************************************
In medieval Europe, the spits were turned by kitchen boys and were
perioedically dusted with spices and herbs. Since forks were still
almost unknown the slices of meat were eaten in the fingers but
accompanied by sauces. These were laid in small dishes (sauc-ers) along
the tables, and diners would dip the little finger of the right had only
into the sauce and spread it on their meat. This finger was never licked
but carefully wiped on a napkin out of respect for fellow diners.
In the modern kitchen— any joint of meat can be used, but it should be
well flavoured if the Egerdouce sauce is to be served with it. Cook it on
a spit, a barbecue, or on an open rack in the oven. Sprinkle it lightly
with ground mixed herbs plus a little of any spice that you fancy.
Egerdouce Sauce
(served six)
2 tablespoons olive oil
75 g (3 oz) onions, roughly chopped
25 g (1 oz) each of raisins and currants
1/2 teaspoon each salt, gournd ginger, mace and saffron
1/4 teaspoon ground cloves
120 mL (4 fl oz, 1/2 cup) dry white wine
90 mL (3 fl oz, 1/3 cup) wine vinegar
25 g (1 oz) sugar
75 g (3 oz) wholemeal or wholewheat breadcrumbs
approx. 90 mL (3 fl oz, 1/3 c) water
Gently cook the onions in the oil till they are soft. Add the fruit and
spices and cook for a few minutes. Melt the sugar in the wine and
vinegar and add this to the onion and fruits. Simmer all together,
covered for 15 minutes then process or liquids. Return the mixture to
the pan and add the bread crumbs and enough water to make a thick but not
cloggy sauce. Adjust the seasoning to taste and serve with the roast
meat.
*
A Salat
*******
Serves 6
Salads, made mainly of herbs, were popular throughout the Middle Ages,
often served at the start of a meal, rather than after the main course.
The make up of the salad would change according to the season and what
grew in the cook’s herb garden, so feel free to adapt this basic recipe
as desired. Do NOT make it with dried herbs!
2 bunches of watercress
2 cartons of mustard and cress
1medium leek, very finely sliced
6 spring onions or scallions, chopped small
1 bulb of fennel, slicked in thin match-sticks
1 large handful of fresh parsley, pull off into small sprigs
the leaves from 1 young sprig of fresh rosemary
the leaves from 4-6 prigs of fresh mint, slightly chopped
6 fresh sage leaves, slightly copped
the leaves from 2 small branches of thyme
a few leaves from any other herb you have (take care not to use too
much of any very strong flavoured ones)
sea salt and freshly ground black pepper
2-3 tablespoons wine vinegar
4-5 tablespoons olive oil
Wash the cresses, herbs and fennel and dry all thoroughly. Mix them,
with the leek and spring onions, in a large bowl, sprinkle with salt and
pepper, and mix again. Mix the oil with the vinegar and pour over the
salad just before serving.
*
A Rosy Almond Cream
*******************
Serves 6
600 ml (20 fl oz, 2 1/2 cups milk)
50 g (2 oz) ground almonds
40 g (1 1/2 oz) rice four
1/2 teaspoon ground cinnamon
1 t ground ginger
350 g (12 0z) berries or currants, fresh or defrosted
75 g ( 3 oz) sugar
1-2 tablespoons wine vinegar (don’t worry— used by ancient Rome to
emphasize the flavor of the fruit)
crystallized petals to decorate
Put milk in pan with ground almonds, bring to boil, and simmer for 3
minutes. Meanwhile, mix the spices with the rice flour in a pan, then
gradually add the hot almond milk. Coo them together till the mixture
thickens slightly. Add the fruit with the sugar. Cook them all together
gently till the sugar is melted and the fruit will mixed— it should not
totally disintegrate although it should be partially mushed. Add the
vinegar to taste and spoon the desert into glasses. Chill for a couple
of hours but serve at room temp., decorated with another berry or with a
crystallized rose or violet petal.
Here you go again! ... You’re going to drive me to the freezer for chopped spinach and the pantry for a can of bean soup to mix with the spinach. And whatever you do, don’t bring up pies. I’ve been such a good boy ...
http://www.cs.cmu.edu/~mjw/recipes/ethnic/aus-coll.html
Australian RECIPES: DAMPER AND PAVLOVA.
From: louray (Another time’s forgotten space... (mickey))
Date: 8 Oct 1993 21:56:25 GMT
Well, let’s start with damper. This I got from the Usenet Cookbook or
someplace on the net, but it’s from Stephen Withers, when he was( if
he is not there now) at the U. of Melbourne.
DAMPER
2 1/2 cups self-rising flour
1 tsp salt
1 tsp butter
1 tsp sugar
1 cup milk (or 1/2 cup powdered milk and 1 cup water.)
preheat oven to 350 Far. (don’t know how tospell the rest :)
Mix together the dry ingredients and the butter. Add the liquid and
mix well. Knead for about 5 minutes.
Shape into a flattened ball, and place on a greased and floured baking
sheet or in a greased and floured round ckae tin (he recomends the
latter, about 7 or 8 inch diameter, as it gives a better shape. Bake
for 30 minutes. Use a dutch oven if you are cooking in an open fire
(as this was originally made. Damper was traditionally cooked in the
coals of a camp fire.) use your experience as to cooking time.
Notes:
serve in moderately thick slices while still fairly hot. He’s told
that golden syrup (made as a by-product of cane sugar refining) is the
traditional thing to spread on it. It goes well with jam, too.
Ratings:
easy, 10 min. preparation, measure carefully.
PAVLOVA (australian meringue dessert).
Ingredients (serves 6-8)
4 egg whits at room temperature
1 cup castor sugar (granulated)
1 tsp vinegar
1 tsp cornflour (same as cornstartch)
1 tsp vanila flavour.
preheat oven to 250 degrees F.
With an electric mixer beat the egg whites until soft peaks form
then gradually add teh sugar. Beat until firm.
Add the cornflour, vinegar and vanilla. When combined, turn out
into a flat tray that has been greased and dusted with cornflours.
Try a circular shape with slightly more mixture at the edges, so
that it may be served by placing goodies i its center
depression.
Cook in a pre-heated, cool (250 deg. f) ove for one hour. when
cooked, turn the oven off, leav eht oven door slightly ajar, and
allow to cool slowly in the oven. This slow cooling works to
prevent the loss of too much height.
Serve cold, with shipped cream and fresh fruit pieces,
strawberries and kewe for examples.
Notes:
ratings-
This one was from Alex Patison, Pyramid Techonology Australia
Enjoy them,
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