With my fever raging, and the whole family down for the count with this swine flu, I just didn't feel like cooking yesterday. But I could throw things in the crockpot ... so I did. Sorry but I didn't measure - that's why I call it "throw"-together!
white beans (maybe a cup or 2?)
water to cover
Cook until soft. Added quinoa (maybe a cup?) and more water, and cooked until quinoa was soft. Added dried soup veggies (maybe a cup - green beans, peas, carrots, potatoes, onion, bell peppers, etc.). Also added lots of dried garlic (good for immune system) and dried onion dices. Pinch of hot pepper flakes.
When it smelled ready, we ate it with some bread I had done in the bread machine (comes in handy when I have no energy to knead).
I'm re-heating leftovers for tonight, after adding a dash of Mrs. Dash's garlic and herb mix, and we'll be adding some goat or sheep cheese to melt in the hot soup. Yum.
Showing posts with label Recipe-Lactose-Free. Show all posts
Showing posts with label Recipe-Lactose-Free. Show all posts
Spiced Quinoa
Since I have a gluten-intolerant kid who is also a very picky eater, I experiment with different grains. Here's something I made the other day (yes, in the crockpot again!) that we all enjoyed. PLUS it filled us up! The kid ate a big bowl of this plus some carrots. Made me happy.
Ingredients:
1 cup quinoa, rinsed with fine sieve
3 cups water
1/2 cup brown sugar
2 tablespoons pumpkin pie spice
1 tablespoon cinnamon
Directions:
Add rinsed quinoa and water to crockpot; cook on high for 4 hours. One hour before serving, add the sugar and spices, and cook on low. Served with a bit of butter (lactose-free for Hubby and soy-free for Kid) and a sprinkling of more brown sugar on the top.
I'm thinking next time I'll add with the spices about a teaspoon of tapioca flour to thicken it. Might even add raisins but kid doesn't like them.
Ingredients:
1 cup quinoa, rinsed with fine sieve
3 cups water
1/2 cup brown sugar
2 tablespoons pumpkin pie spice
1 tablespoon cinnamon
Directions:
Add rinsed quinoa and water to crockpot; cook on high for 4 hours. One hour before serving, add the sugar and spices, and cook on low. Served with a bit of butter (lactose-free for Hubby and soy-free for Kid) and a sprinkling of more brown sugar on the top.
I'm thinking next time I'll add with the spices about a teaspoon of tapioca flour to thicken it. Might even add raisins but kid doesn't like them.
Crockpot sausage and cabbage
I'm cleaning out the freezer. My kid's birthday is next week (omg... a teenager!) and need to make room for lots of gluten-free items I've ordered at a special bakery. So... found some breakfast sausage without casing. Did this in the crockpot:
Ingredients:
1 pound breakfast sausage, no casing
1 1/2 cup water
3 baking potatoes, scrubbed and chunked
1 onion, diced
1/3 head green cabbage, sliced
1 cup baby carrots
Directions:
Turned on the crockpot, high. Crumbled the breakfast sausage into the bottom and cooked on high for about 2 1/2 hours (until cooked through). Added the rest of the ingredients, cooked on high for about 3 more hours, or until the potatoes were fork-tender. Stirred before serving.
As you can tell, I don't use spices very often. Feel free to season to taste.
Hubby said he loved it (the garlic and other spices from the sausage added more flavor to the dish), and even took some for lunch today. (I don't like cooked cabbage or sausage, and Picky-Eater Kid wanted gluten-free mac-and-cheese for dinner, so ... yep, I made 3 different dinners last night! That's ok... I'm used to it.)
Ingredients:
1 pound breakfast sausage, no casing
1 1/2 cup water
3 baking potatoes, scrubbed and chunked
1 onion, diced
1/3 head green cabbage, sliced
1 cup baby carrots
Directions:
Turned on the crockpot, high. Crumbled the breakfast sausage into the bottom and cooked on high for about 2 1/2 hours (until cooked through). Added the rest of the ingredients, cooked on high for about 3 more hours, or until the potatoes were fork-tender. Stirred before serving.
As you can tell, I don't use spices very often. Feel free to season to taste.
Hubby said he loved it (the garlic and other spices from the sausage added more flavor to the dish), and even took some for lunch today. (I don't like cooked cabbage or sausage, and Picky-Eater Kid wanted gluten-free mac-and-cheese for dinner, so ... yep, I made 3 different dinners last night! That's ok... I'm used to it.)
Native American Goulash
I met a very old man yesterday who was from the Native American tribes of Pima and Punca. He told me one of the dishes he grew up on was goulash. Here's how he explained it to me:
Ingredients:
ground beef (LEAN) or beans
small unripe pumpkins
canned corn
canned green chilies
Directions:
Brown ground beef and drain of fat (or soak and cook beans). Harvest pumpkins while still small and green, peel, de-seed, and cut into small chunks. Add to beef/beans. Add drained corn and chilies. Cook and serve.
I'm thinking he probably missed a step or ingredient, but I'm going to try this when I have unripe pumpkins! Comments?
Ingredients:
ground beef (LEAN) or beans
small unripe pumpkins
canned corn
canned green chilies
Directions:
Brown ground beef and drain of fat (or soak and cook beans). Harvest pumpkins while still small and green, peel, de-seed, and cut into small chunks. Add to beef/beans. Add drained corn and chilies. Cook and serve.
I'm thinking he probably missed a step or ingredient, but I'm going to try this when I have unripe pumpkins! Comments?
A quick meal when can't find kitchen stuff!
We've finally sold the horrible house and moved into our temporary place. I've been down with the flu (not THAT flu!) so I haven't really unpacked yet. No idea where the dishes are, and still can't find my clothes!!!
I did just find my small crockpot and a bag of white northern beans so I put 1 cup of beans in the crockpot with 4 cups of water. On high. I'm going back to bed for a while.
Then... an hour before dinner, I'll add another cup or 2 of water, 2 tablespoons of dried carrot dices, half a small can of tomato paste, 2 tablespoons of dehydrated onion flakes, and 2 tablespoons garlic powder (can't find the garlic flakes!!). IF I can find some bacon in our chest freezer, I'll add a couple of slices too. Or maybe 2 tablespoons of jarred bacon pieces.
Now... where's my bread machine?
I did just find my small crockpot and a bag of white northern beans so I put 1 cup of beans in the crockpot with 4 cups of water. On high. I'm going back to bed for a while.
Then... an hour before dinner, I'll add another cup or 2 of water, 2 tablespoons of dried carrot dices, half a small can of tomato paste, 2 tablespoons of dehydrated onion flakes, and 2 tablespoons garlic powder (can't find the garlic flakes!!). IF I can find some bacon in our chest freezer, I'll add a couple of slices too. Or maybe 2 tablespoons of jarred bacon pieces.
Now... where's my bread machine?
Recipe: Walnut Meringues
I love meringues, don't you? They actually aren't that difficult to make, and are a tasty gluten-free, lactose-free snack. Sometimes I add chocolate chips instead of walnuts, and when I do... they don't last the day!Ingredients:
3 egg whites (I use large)
pinch salt
3/4 cup white table sugar
1/3 cup finely-chopped walnuts
Directions:
Preheat oven to 350 degrees F. Place egg whites and salt in large mixing bowl and beat (either by hand or with an electric mixer) until you have soft peaks. Slowly add the sugar so that the peaks stiffen. Fold in walnuts (or chocolate chips!). Spoon (or pipe) mounds about 1 inch in diameter and 1 inch apart onto a parchment-lined baking sheet. Bake about 20 minutes or until the meringues are dry to the touch. Let them cool completely before removing from baking sheet. Store in an airtight container.
Recipe: Gluten-Free Sorghum Coconut Pancakes
We're on a health kick, right? Eliminating all processed foods, going for as organic as possible?
I bought a bunch of gluten-free flours this week because of our new diet. They will store well, unopened for about a year, longer if frozen unopened. Among these are sorghum flour, coconut flour and brown rice flour. I even found gluten-free chocolate chips and organic butter.
Because we usually have chocolate pancakes Saturday mornings, I came up with this gluten-free recipe for this morning. Sorry... they were all gone before I remembered the camera! (Pic to the right is are regular pancakes).
Ingredients:
1 cup sorghum flour
1 cup brown rice flour
1/2 cup coconut flour
1 teaspoon xanthum gum
1/2 teaspoon cinnamon
2 packets stevia sweetener
3 cups water
Additions: chocolate chips, sliced bananas, or blueberries
Directions:
In a mixing bowl, combine all dry ingredients and mix well. Add water 1/2 cup at a time until a little bit thicker than pancake consistency. Add your "additions" if desired and gently mix in. Spray or oil skillet or griddle. Spoon on batter when cooking surface is hot - not too thick though - I spread it around a little bit with my spoon. Cook as regular pancakes. (We drizzle with honey instead of sugar.)
The texture is just a little bit different, but very delicious. Even Hubby liked them!
You will just barely taste the coconut, and the fiber from the coconut and sorghum flours will help you, well, you know!
Copyright (c) 2009 V P Lawrence-Williams
I bought a bunch of gluten-free flours this week because of our new diet. They will store well, unopened for about a year, longer if frozen unopened. Among these are sorghum flour, coconut flour and brown rice flour. I even found gluten-free chocolate chips and organic butter.Because we usually have chocolate pancakes Saturday mornings, I came up with this gluten-free recipe for this morning. Sorry... they were all gone before I remembered the camera! (Pic to the right is are regular pancakes).
Ingredients:
1 cup sorghum flour
1 cup brown rice flour
1/2 cup coconut flour
1 teaspoon xanthum gum
1/2 teaspoon cinnamon
2 packets stevia sweetener
3 cups water
Additions: chocolate chips, sliced bananas, or blueberries
Directions:
In a mixing bowl, combine all dry ingredients and mix well. Add water 1/2 cup at a time until a little bit thicker than pancake consistency. Add your "additions" if desired and gently mix in. Spray or oil skillet or griddle. Spoon on batter when cooking surface is hot - not too thick though - I spread it around a little bit with my spoon. Cook as regular pancakes. (We drizzle with honey instead of sugar.)
The texture is just a little bit different, but very delicious. Even Hubby liked them!
You will just barely taste the coconut, and the fiber from the coconut and sorghum flours will help you, well, you know!
Copyright (c) 2009 V P Lawrence-Williams
Recipe: Amino Acid Cookie-Square
Have you heard of the cookie diet? It's basically cookies that you eat in place of a meal. Looks like 3 cookies per meal, 2 meals per day, with a sensible 3rd meal. The cookie-meals are about $4.20 per meal! Supposedly, the inventor came up with a special combination of amino acids which help ... do something. It's not clear.
This got me thinking about flax seeds. We buy large containers of flax seed meal at Sam's Warehouse, and flax seeds are a wonderful source of amino acids. So I took that and a few other ingredients and created this "amino acid cookie-square". It's gluten-free, lactose-free, chock full of amino acids and proteins, and it's very yummy with cocoa and chocolate chips.
Ingredients:
6 cups puffed rice
1 cup flax meal
1 1/2 cups water
1 cup honey
1/3 cup sugar
1/2 cup cocoa powder
3 eggs
2/3 cup dark chocolate chips (lactose-free as needed)
Directions:
Preheat oven to 350 degrees F. Pan spray a 9x13 baking dish. In a small to medium mixing bowl, combine the flax meal, sugar, and cocoa powder. Add the honey and water and carefully mix. Let sit until the flax meal absorbs the liquid, turning into a gelatinous goo! In a large mixing bowl, place the puffed rice. Add the flax meal goo and the eggs, and mix well. Incorporate the chocolate chips. Pour into the baking dish and even out. Bake for 1 hour minutes. Cool and cut into approx. 2-inch x 2 inch squares. Snack on once or twice a day, as a snack.
Variations:
When going crazy with making up new combinations, remember that walnuts are also an excellent source of amino acids. Add the walnuts with a heavy hand, and the sugary items with a light one.
-chopped dried fruit (mango, apples, peaches)
-banana and walnuts
-blueberry and chopped pecans
-cinnamon and raisin
-coconut and chopped walnut
-peanut butter
-chocolate and coffee
-almond and butter
-chocolate and orange extract
-chocolate and raspberry extract or fresh/dried raspberries
-chocolate and maraschino cherries
-white chocolate and macadamia nuts
Note:
I'm not claiming that these are diet-cookies-brownies, or that you'll lose weight with these squares. I'm just saying that if the cookiediet.com guy says amino acids helps people lose weight, I thought I'd try it. Let me know if these squares help you lose weight!
Copyright (c) 2009 V P Lawrence-Williams
This got me thinking about flax seeds. We buy large containers of flax seed meal at Sam's Warehouse, and flax seeds are a wonderful source of amino acids. So I took that and a few other ingredients and created this "amino acid cookie-square". It's gluten-free, lactose-free, chock full of amino acids and proteins, and it's very yummy with cocoa and chocolate chips.
Ingredients:
6 cups puffed rice
1 cup flax meal
1 1/2 cups water
1 cup honey
1/3 cup sugar
1/2 cup cocoa powder
3 eggs
2/3 cup dark chocolate chips (lactose-free as needed)
Directions:
Preheat oven to 350 degrees F. Pan spray a 9x13 baking dish. In a small to medium mixing bowl, combine the flax meal, sugar, and cocoa powder. Add the honey and water and carefully mix. Let sit until the flax meal absorbs the liquid, turning into a gelatinous goo! In a large mixing bowl, place the puffed rice. Add the flax meal goo and the eggs, and mix well. Incorporate the chocolate chips. Pour into the baking dish and even out. Bake for 1 hour minutes. Cool and cut into approx. 2-inch x 2 inch squares. Snack on once or twice a day, as a snack.
Variations:
When going crazy with making up new combinations, remember that walnuts are also an excellent source of amino acids. Add the walnuts with a heavy hand, and the sugary items with a light one.
-chopped dried fruit (mango, apples, peaches)
-banana and walnuts
-blueberry and chopped pecans
-cinnamon and raisin
-coconut and chopped walnut
-peanut butter
-chocolate and coffee
-almond and butter
-chocolate and orange extract
-chocolate and raspberry extract or fresh/dried raspberries
-chocolate and maraschino cherries
-white chocolate and macadamia nuts
Note:
I'm not claiming that these are diet-cookies-brownies, or that you'll lose weight with these squares. I'm just saying that if the cookiediet.com guy says amino acids helps people lose weight, I thought I'd try it. Let me know if these squares help you lose weight!
Copyright (c) 2009 V P Lawrence-Williams
Recipe: Pocket Potatoes
I found these mentioned in one of the "Little House" books, and looked up how it was actually done. They didn't use foil (just roasted in coals), but here's an adapted version for modern days:Ingredients:
white potatoes or sweet potatoes
aluminum foil
roaring fire
Directions:
Clean potato and wrap in foil. Scrape some of the fire's coals to the side, and bury the potatoes in them. Turn occasionally. Cook about 45 minutes (you may see some steam come out). Check by poking with a clean sharpened twig or knife - the middle will be soft/tender.
Here's the beauty of this. When they are done, don't eat yet. Let them cool just until they can be handled, then slip into your pockets. These used to be hand-warmers. Use while out preparing your garden, or traveling (like they did - horse and buggy), or just out taking a walk. In the 1800's, children who walked those long distances to school would keep one in each pocket to help them stay warm, then eat them for lunch.
Serve with butter, as desired.
Recipe: Mud Fish
Another old-way of cooking. This time, fish! This recipe is adapted from what Native Americans used to do: 
Ingredients:
1 fish
thick mud
a roaring fire
Directions:
Catch a fish. Start the fire. Make up some thick mud. Coat the fish with about an inch of thick mud on all sides. When you have a good amount of coals from the fire, scoop some of them to the side. Bury the mud-covered fish in the coals and leave it there for 45 minutes. Then scrape away the coals. Knock the dry mud off the fish - it will take most of the fish scales with it, and the mud will have steamed the fish, keeping it moist and tender.
This mud in the fire process kinda acts like an oven. It can be used for almost anything.
Ingredients:
1 fish
thick mud
a roaring fire
Directions:
Catch a fish. Start the fire. Make up some thick mud. Coat the fish with about an inch of thick mud on all sides. When you have a good amount of coals from the fire, scoop some of them to the side. Bury the mud-covered fish in the coals and leave it there for 45 minutes. Then scrape away the coals. Knock the dry mud off the fish - it will take most of the fish scales with it, and the mud will have steamed the fish, keeping it moist and tender.
This mud in the fire process kinda acts like an oven. It can be used for almost anything.
Recipe: Mud Apples
Going back to the pioneer theme, here's a recipe... well, more of instructions ... of how to bake an apple with just a fire and mud. Native Americans used to do this ... more or less.Ingredients:
1 large apple
thick mud
roaring fire
Directions:
Apply a thick coat of mud (about an inch thick) around the apple. Once you have some coals in the fire, scoop some off to the side. Carefully bury the mud-coated apple in the coals. "Bake" for about 45 minutes - long enough to dry the mud and cook the apples. Carefully scrape away the coals and take out the mud apples. Knock the dry mud off of half, discarding that side of the apple skins. That leaves a kind of bowl. Spoon up the pulp for a delicious treat.
Recipe: Rice Fry-Cakes
This is a quick recipe in which you use leftover cooked rice. Good to make extra rice, and extra fry-cakes!
Ingredients:
1 egg
2 cups cooked white rice
2 scallions/bunching onions
Directions:
Chop the scallions. Mix ingredients together, pat into little cakes, and fry in an oiled skillet until golden brown. Delicious! Make extra for a quick snack the next day.
Cost:
.26 = 2 cups rice
.25 = 1 egg
.26 = 2 scallions
===
1.13 Serves 4 conservatively = $.28 per person
(I posted the cost breakdown for this recipe because I plan to use this in tomorrow's posting for a money-saving menu)
Ingredients:
1 egg
2 cups cooked white rice
2 scallions/bunching onions
Directions:
Chop the scallions. Mix ingredients together, pat into little cakes, and fry in an oiled skillet until golden brown. Delicious! Make extra for a quick snack the next day.
Cost:
.26 = 2 cups rice
.25 = 1 egg
.26 = 2 scallions
===
1.13 Serves 4 conservatively = $.28 per person
(I posted the cost breakdown for this recipe because I plan to use this in tomorrow's posting for a money-saving menu)
Recipe: Crockpot Beans and Salt Pork
I just discovered this recipe - found it in a pioneer book and modified it to suit me. Before bed on Friday, I placed all of the ingredients in the crockpot and let it simmer on low all night. The house smelled wonderful! Hubby and I ate on it all day; VHTS is a very picky eater and had to be coerced to eat any, but he loved the "bacon" taste.
For this recipe, you need to use a large-sized crockpot, and trust me, it will provide many meals! Well worth it.
Ingredients:
Put the beans, pork, spices and liquid in the crockpot on low heat. Cook covered for 8-10 hours. Then check the liquid level - add more if you need, to cover the beans. If it's too liquidy, you could add a half cup of rice or pasta. Add the dried veggies (if you do it at the beginning, they'll be mush!) Cook another couple of hours - beans should be very tender. Remove bones and any bay leaves. Sometimes I thicken it up by adding 2 tablespoons of rice flour (you could use wheat flour but we're gluten-free here) and cook for another 30 minutes or so. Serve in bread bowls or regular bowls, and add garnish just before serving.
This is a really cheap dish. Sometimes we get cheap bacon end pieces for $4.99; we could use a fifth of the package for this, so $1.00 plus $1.27 for the beans, and another $2.00 for the various dried veggies and spices + nothing if you use water instead of broth = $4.27 for a big crockpot that makes 8-10 servings. Add in bread and you have a well balanced meal for around $5.00 for 8-10 people!
This soup can be made so many different ways, just by varying the beans, spices and veggies. Enjoy!
Copyright (c) 2009 VP Lawrence-Williams
For this recipe, you need to use a large-sized crockpot, and trust me, it will provide many meals! Well worth it.
Ingredients:
- 1 pound of dry (picked-through) kidney beans
- 1 ham bone or a big ole chunk of salt pork or bacon
- 5 cups water or broth or red wine or any combination thereof!
- 1/2 cup various spices (you choose from: tobasco sauce, bay leaves, garlic, onion, thyme, sage, salt, pepper, red pepper flakes, marjoram, etc.)
- 2 cups miscellaneous dried vegetables (bell pepper, celery, carrots, potatoes, etc.)
- Garnish: chopped parsley, grated cheese, chopped scallions
Put the beans, pork, spices and liquid in the crockpot on low heat. Cook covered for 8-10 hours. Then check the liquid level - add more if you need, to cover the beans. If it's too liquidy, you could add a half cup of rice or pasta. Add the dried veggies (if you do it at the beginning, they'll be mush!) Cook another couple of hours - beans should be very tender. Remove bones and any bay leaves. Sometimes I thicken it up by adding 2 tablespoons of rice flour (you could use wheat flour but we're gluten-free here) and cook for another 30 minutes or so. Serve in bread bowls or regular bowls, and add garnish just before serving.
This is a really cheap dish. Sometimes we get cheap bacon end pieces for $4.99; we could use a fifth of the package for this, so $1.00 plus $1.27 for the beans, and another $2.00 for the various dried veggies and spices + nothing if you use water instead of broth = $4.27 for a big crockpot that makes 8-10 servings. Add in bread and you have a well balanced meal for around $5.00 for 8-10 people!
This soup can be made so many different ways, just by varying the beans, spices and veggies. Enjoy!
Copyright (c) 2009 VP Lawrence-Williams
Recipe: Hardtack (hard biscuits)
I'm really into pioneer food right now. Never realized that hardtack is basically a rock-hard biscuit, or a thick cracker. If stored correctly, it could last for years. It could be made very cheaply (well, duh, flour and water!) and because it would last so long, it was a very convenient food for people who travel so it made it through wars, pioneer treks across the continent, explorations, and more... whenever someone needed to move fast and pack light.Hardtack was eaten by itself, or crumbled into coffee. Nowadays, you could dunk it in reconstituted powdered milk, or crumbled into soup. You could also crumble them into cold water, then fry the crumbs in the juice and fat of meat (a dish known as "skillygalee" or "cush").
Ingredients:
2 cups freshly ground flour
1 cup water
Directions:
Preheat oven to 400 degrees F. Combine ingredients and knead until smooth. Sprinkle some additional flour on a smooth surface. Roll dough flat until 1/4 inch thick. Cut biscuits out with a can or score and slice into squares or rectangles. Keep within 3-4 inches in diameter/across. Poke holes into each using a fork (see the picture above). Place on a floured cookie sheet. Bake 35-45 minutes until biscuits are hard and dry.
Preheat oven to 400 degrees F. Combine ingredients and knead until smooth. Sprinkle some additional flour on a smooth surface. Roll dough flat until 1/4 inch thick. Cut biscuits out with a can or score and slice into squares or rectangles. Keep within 3-4 inches in diameter/across. Poke holes into each using a fork (see the picture above). Place on a floured cookie sheet. Bake 35-45 minutes until biscuits are hard and dry.
Copyright (c) 2009 VP Lawrence-Williams
Recipe: Stewed Pumpkin
I went down to do laundry the other day and realized we still had quite a few winter squashes left over from our harvest last Fall. They include a couple of pumpkins. So it got me thinking... what to do what to do.. besides the typical pumpkin pie. Here's an easy recipe for stewed pumpkin - in the crockpot!Ingredients:
1 medium sized pumpkin
4 cups water
1 stick butter (or lactose-free equivalent) in small chunks
1 -2 tablespoons of cider vinegar
1- 2 teaspoons of pumpkin pie spice
1 teaspoon salt
Directions:
Take the rind off the pumpkin, and clean out the innards. Cut into chunks and add to the crockpot with the water. Cook on high for 8 hours, until the pumpkin meat is tender. Add the rest of the ingredients to the crockpot and stir until well combined. Cook on low for 2 hours. Adjust spices to taste.
Pumpkin Pie Spice:
I buy this already made at Vitamin Cottage, but it also comes in tins in the spice section of a regular grocery store. You could also make your own from ground ginger, nutmeg, cloves, cinnamon. Use amounts of seasonings to your preference.
Copyright (c) 2009 VP Lawrence-Williams
Recipe: Quick Sausage Dinner
This is almost a complete meal, all but one ingredients is from your stored freeze-dried / dehydrated foods. Yummy!
Ingredients:
4 cups chicken broth
3 cups dried potatoes dices
2 cups dried sausage crumbles
2 cups dried carrot dices
1 cup dried cauliflower dices
1/2 cup dried onion dices
Directions:
Add all ingredients to a medium saucepan pan and let sit for 20-30 minutes to rehydrate. Add water if necessary. Gently add heat to medium, cooking until all is heated through. Serve hot, with perhaps a fresh cole slaw.
Alternate:
Place a large sheet of super-strong aluminum foil in a large outdoor baking dish or lipped-baking sheet (for strength). Add all ingredients, and fold the foil into a packet. Let sit for 20-30 minutes to rehydrate. Heat on grill or cookfire until food is heated through.
Copyright (c) 2009 VP Lawrence-Williams
Ingredients:
4 cups chicken broth
3 cups dried potatoes dices
2 cups dried sausage crumbles
2 cups dried carrot dices
1 cup dried cauliflower dices
1/2 cup dried onion dices
Directions:
Add all ingredients to a medium saucepan pan and let sit for 20-30 minutes to rehydrate. Add water if necessary. Gently add heat to medium, cooking until all is heated through. Serve hot, with perhaps a fresh cole slaw.
Alternate:
Place a large sheet of super-strong aluminum foil in a large outdoor baking dish or lipped-baking sheet (for strength). Add all ingredients, and fold the foil into a packet. Let sit for 20-30 minutes to rehydrate. Heat on grill or cookfire until food is heated through.
Copyright (c) 2009 VP Lawrence-Williams
Recipe: Pico de Gallo
This is a great recipe for a "condiment" that's used similarly to salsa. However, I don't really care for cilantro so I use parsley. Tastes better for us, and didn't change it so much that other people won't eat it. Enjoy!
Ingredients:
1 bunch cilantro (or parsley)
2 large tomatoes (we prefer red)
2 large fresh jalapeno peppers
1/2 large onion
dash fresh lemon (or lime) juice
Directions:
Take out the seeds from the peppers if you don't like too much heat. Dice/chop all of the ingredients (except citrus). Toss with lemon juice. Chill. Goes well as a condiment for meat, or with fajitas.
Copyright (c) 2009 VP Lawrence-Williams
Ingredients:
1 bunch cilantro (or parsley)
2 large tomatoes (we prefer red)
2 large fresh jalapeno peppers
1/2 large onion
dash fresh lemon (or lime) juice
Directions:
Take out the seeds from the peppers if you don't like too much heat. Dice/chop all of the ingredients (except citrus). Toss with lemon juice. Chill. Goes well as a condiment for meat, or with fajitas.
Copyright (c) 2009 VP Lawrence-Williams
Recipe: Millet Porridge
When you see the word "porridge", how many people think of...
Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old.
Alright... although most people think negatively of porridge, and that it's usually made of oatmeal, here's a millet porridge that's quite easy:
Ingredients:
1 cup millet
3 cups water
dash of salt (to taste)
Directions:
Rinse the millet (use a fine sieve). Place the rinsed millet in a small to medium saucepan, add the water, and heat over medium heat until the millet is soft. Serve with a little honey, grated cheese, raisins and walnuts, etc.
While millet is more expensive that many other grains, it is an essential grain for people who have an intolerance to wheat. It is also important to provide variety.
Consider stocking 1 pound of millet for every 20 pounds of wheat or oats.
Copyright (c) 2009 VPLW
Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old.
Alright... although most people think negatively of porridge, and that it's usually made of oatmeal, here's a millet porridge that's quite easy:
Ingredients:
1 cup millet
3 cups water
dash of salt (to taste)
Directions:
Rinse the millet (use a fine sieve). Place the rinsed millet in a small to medium saucepan, add the water, and heat over medium heat until the millet is soft. Serve with a little honey, grated cheese, raisins and walnuts, etc.
While millet is more expensive that many other grains, it is an essential grain for people who have an intolerance to wheat. It is also important to provide variety.
Consider stocking 1 pound of millet for every 20 pounds of wheat or oats.
Copyright (c) 2009 VPLW
Recipe: Cornmeal Loaves
Cornmeal is underestimated. Try this for a very cheap and fairly easy method of giving us our daily bread!
Ingredients:
1 cup corn meal (masa doesn't really work well here)
4 cups water
dash of salt (to taste)
Directions:
In a medium to large saucepan, mix the corn meal with the water using a whisk. (A whisk will get out more lumps than a fork). Place the pan on medium heat and keep stirring until it thickens. This stage could be considered porridge and can be eaten with a little honey or cheese melted within.
To eat later, pour the remainder of the "porridge" into a loaf pan and let cool. It will turn solid, which you can later cut into slices. Fry the slices for a tasty treat! Quite filling next to a bowl of lentil soup.
Copyright (c) 2009 VPLW
Ingredients:
1 cup corn meal (masa doesn't really work well here)
4 cups water
dash of salt (to taste)
Directions:
In a medium to large saucepan, mix the corn meal with the water using a whisk. (A whisk will get out more lumps than a fork). Place the pan on medium heat and keep stirring until it thickens. This stage could be considered porridge and can be eaten with a little honey or cheese melted within.
To eat later, pour the remainder of the "porridge" into a loaf pan and let cool. It will turn solid, which you can later cut into slices. Fry the slices for a tasty treat! Quite filling next to a bowl of lentil soup.
Copyright (c) 2009 VPLW
Recipe: Fried Corn and Black Beans
Just discovered this recipe, and with a little tweaking to fit our pantry and taste-buds, it's a keeper!
Ingredients
1 can chicken broth
1/2 cup dried onion dices
1/2 cup dried carrot dices
1/2 cup dried celery dices
1 tablespoon dried garlic granules
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 teaspoon Worcestershire sauce
1 can corn (we like white but yellow is cheaper)
1 can black beans, drained/rinsed
oil/salt/pepper to taste
Directions:
In a large skillet, add chicken broth plus the onion, carrot, celery, and garlic; allow to rehydrate for 15-30 minutes. Add rest of ingredients and turn on heat to medium. Cook until almost all of the liquid is gone and everything is fried and tender. Be sure to stir to avoid sticking. Can be served on top of cooked rice or noodles.
p.s. when I serve something like this, picky eater boy, aka VHTS, always chooses something else, like peanut butter and banana gluten-free sandwich or cashew nuts with a pear. He doesn't like so many ingredients, especially touching. Would rather have plain corn, then separately a few beans. Go figure!
Copyright (c) 2009 VPLW
Ingredients
1 can chicken broth
1/2 cup dried onion dices
1/2 cup dried carrot dices
1/2 cup dried celery dices
1 tablespoon dried garlic granules
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 teaspoon Worcestershire sauce
1 can corn (we like white but yellow is cheaper)
1 can black beans, drained/rinsed
oil/salt/pepper to taste
Directions:
In a large skillet, add chicken broth plus the onion, carrot, celery, and garlic; allow to rehydrate for 15-30 minutes. Add rest of ingredients and turn on heat to medium. Cook until almost all of the liquid is gone and everything is fried and tender. Be sure to stir to avoid sticking. Can be served on top of cooked rice or noodles.
p.s. when I serve something like this, picky eater boy, aka VHTS, always chooses something else, like peanut butter and banana gluten-free sandwich or cashew nuts with a pear. He doesn't like so many ingredients, especially touching. Would rather have plain corn, then separately a few beans. Go figure!
Copyright (c) 2009 VPLW
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