MORE MISCELLANEOUS RECIPES
| CEVICHE | |
For this dish, you can use any fish + additionals: (i.e. shrimp, squid, octopus, crab, etc.)
Preparation
You can accompany (when serving) with a piece of boiled corn on the side and a slice of sweet potato. Notes After an hour of cooking with "your" lemon, enjoy it. If you get the more acid lemons, then it'll take just 10 minutes to cook and you're ready to eat. |
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| THERMOS COOKING | |
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Thermos Cooking For Individuals
This is something that a lot of people forget. When you are hungry your sense of smell is heightened and at the same time your value system goes out the window as well. People will want what you have and will get real nasty if it isn't going to be handed over to them quick. This is how to prevent that situation from arising. Take dehydrated food and put it in a thermos, boil some water, pour it in and seal. Set it on its side and remember to agitate it from time to time so it doesn't adhere to the bottom. (That would be the side now, in case you missed the laying down part.) The food will be ready in a few hours. I leave it overnight. A rather obvious side note: don't forget to cut everything you dehydrate so it will fit through your thermos opening. Nothing like not being able to get your meal out quickly without smelling up the woods, causing everybody to come looking for the source. I would never confess to having been stupid enough to do anything like this before. I will say that my wife, were I to have been so stupid, would have laughed her #*% off. Wasn't there didn't do it. Thermos Cooking For Larger Groups Same as above really, but you have to make the thermos yourself. First pick a pot that will hold the correct amount of food for your group. The lid must be tight fitting. Let's be realistic here too. You might want to pick something that is somewhat rugged rather than super lightweight and flimsy. The type of pot that has a lid that will form a vacuum is perfect for this purpose. Yes, that lecture is over. Now find another pot that has a tight fitting lid that the other pot will fit into, leaving an inch or two of space all around the outsides. Refer to above lecture again. Next go find cork insulating panels. You can usually find those as accents for walls in a tile about one foot by one foot and in varying thicknesses. Now trim the panels to fit the bottom of the larger pot and put an inch or two of insulation on the bottom, depending on how much space you have in there. Remember you have to insulate the top as well. After the bottom is insulated you begin trimming the cork panels and wrapping the inner pot until it barely fits into the larger pot. Now glue that insulation into place inside the larger pot and let it dry on the side. While it is sitting there drying, you can now ponder why you didn't think about being able to get the pot out. That's right, you need to trim out a little around the handles so you can get the pot out. Do not over-trim when you make the space to get under the handles. You want to avoid any air circulation in this thing. Having corrected the problem I tricked you into creating, you remove the pot. Make sure that the fit isn't too tight. Use sandpaper to enlarge the space a bit for the following reasons. Right now the pot is cold. When you put it in full of boiling food, you don't want to get into a fight with it. The pot is going to expand a bit and if the fit is tight enough you will only spill the boiling food all over yourself. Also there will be a bit of moisture in there so the cork might do a bit of expanding as well. That will stop you from getting the food out, or at least not without a fight. Now do the same thing with the outer lid as you did with the outer pot. Once again you want good tight fits particularly on the lid. Heat rises and that will allow the food to cool down. This idea works well in many ways. You don't have to stand there and cook. You can even pile rocks on top so animals can't get to it and go for a walk. ~Rick |
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| ROSE HIPS | |
| Old Mom | |
| Be it urban or rural, the rose by any other name is as sweet. Be it the prizewinners, or the wild primrose, all produce (if left uncut) the amazing hip. The hip of the Rose is a very high source of vitamin C, used in the middle ages to war off plague, and also as an egg and honey substitute. | |
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How To Process: The key of course is to pick the stuff before the neighborhood kids get hold of it. Raw rose hip that is ripe is known because it is soft and mushy; squeezing it releases a sweet substance that looks a bit like processed pumpkin. Pick it...and the sweet stuff is all over you. Cut off the 'prickle' the stuff at the end that looks like an octopus. You can freeze and they will last for a long time. One way to serve them is to candy them, in the state you have picked them. Typically, as you eat it you will get the seeds out of there (or you can swallow them like my younger ones do). However, with the vast majority of them I process the hip as current supplies dwindle. I'll post processing on another message. Once you have picked your wonderful hips, there are several methods of processing. My personal preference is to pick them and freeze them; then you have some degree of flexibility. You can take a few to candy, and in the early years of the United States my ancestors would fix this treat as a Christmas goody. An alternative is to boil it down, as a berry, and can a preserve. The preserve can serve as a pumpkin substitute, a honey substitute, and a variety of other purposes. To Process: If you have picked them, clean off the 'octopus ends.' Eating these ends can cause really bad digestion track irritation, and mess up your system. So, clean the "octy" ends! After this, I generally freeze them at least over night. What this does is simulates a frost, and helps sweeten them. Next, bring them out and thaw them up and boil them down. You should add 1/4 cup water per 1 and a half of rose hip (pre-seeding). Once boiled, you'll have a mush that looks like runny canned yams. If you de-seed this mush, (run it through a sieve or colander), you can actually make this mush into a yam type serving (not even can it). Simply take this mush, add some sugar (I prefer brown or dark syrup), put into a casserole. Top with marshmallows, and you have a tasty dish. However, this is not the best long run use. The next message will cover how to can it, and how to use the separation liquids. The de-seeded mixture can be used to make a 'jelly' type substance. First, process the formula so that you have the 'yellowish muck,' after de-seeding above via the sieve. After this, put it back in the pan and re-boil. You can process this muck over the long run a couple of ways. Method One is to make a 'butter' ala apple butter. I personally prefer to add a bit of apple juice, sweetener, and the 'muck' and set it in a crock-pot (or some slow cook method) over a several day period. In my crock-pot, it takes about 4 days. It should be a thick butter substance. Good as a spread. Method Two is to treat it as a berry. As a berry, sieve it as in the prior message to get the 'de-seeded' muck. Bring to a boil. Add your pectin type substance, and your sugar. Generally, I follow the pumpkin canning recipe for this. Anyway, the stuff will jell. Scrap the foam, add to your clean, sterile jars, and seal. My personal preference is to add them to a water bath; other folks might just turn the jars upside down. The product of method 2 will likely separate. I hope for it. The top will be a clearer fluid that is just like honey. The bottom will be a thicker substance. However, it may not separate. I've had it go both ways. You can use the 'thicker' stuff just like pumpkin. One of the favorite pies I make from method 2 in the prior message is below. If you make pumpkin pie, you'll recognize it. |
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2 cups of boiled down processed rose-hip from Method Two |
2 teaspoons of clabber girl |
| 2 and a half cups of sugar (white or brown) | 2 tablespoons of corn starch |
| 2 eggs | |
| Mix and combine;.put in a raw pie crust. Bake at 425 degrees for 10 min; reduce heat to 300 degrees for about one half-hour. Enjoy! | |
| FRIED VENISON WITH PEPPERS, ONIONS & MUSHROOMS | |
| TFB | |
| The secret for the best tasting venison is not to overcook it. It is not like beef, and should be cooked until slightly pink in the middle. You have more control over cooking venison if you cut the portions into small 3/4" x 3/4" cubes. Go the stir-fry route. Get a large frying pan and place some olive oil in the pan. Fry up some onions and mushrooms (be creative: maybe use some green or red peppers cut in small strips). When the onions, peppers or mushrooms are well cooked (soft) add the chunks of venison. Stir the mixture frequently, checking the degree of doneness of the meet. This cooking should be done on a low-medium heat. You may find that a few teaspoons of teriyaki sauce or soy sauce is a nice addition to the cooking mixture. Cook up some white or wild rice, have a nice salad and cool beer and you will be in heaven (almost). | |
| DANDELIONS | |
| Old Mom | |
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One plant always available in most of North America is the Dandelion. Dandelions are easy to identify for most folks; and few folks get upset if you come over and uproot all their dandelion plants. Indeed if you get in the right suburban area, you might find folks will pay you to do it. Just make sure some pesticide has not been applied to them. The flowers can be made into a tea, jelly, or syrup, wine, or fritter. The greens are edible, but best picked before the plant blooms. You can blanch it and freeze/can it just like spinach. Blanching takes out a bit of the bitter taste. The roots of the mature Dandelion have a little bulb; it can be used in several ways. The root of the dandelion can be roasted and ground to make a coffee like beverage, as can the roots of the chicory, to which the dandelion is related. They can also be scraped, boiled, sliced and sautéed, like carrots, or pickled. I can post a pickling recipe if you like, but I suggest you just include a root bulb in one of your pickle jars for a day or so... pull it out, and see if you like it. It is an acquired taste; some like it sweet, others sour, and others not at all. The leaves can be canned or frozen, simply follow the directions for spinach in your canning books. Besides jelly, here are a few things you can try: |
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| FLOWER FRITTERS | |
| Dandelion blooms can be batter-fried in a sort of fritter. Remove the green bracts and dip the flowers in the batter of your choice. The following is recommended: | |
| 1 egg | 1 cup milk |
| 1 cup flour | 1/2 tsp. baking powder |
| 1/2 tsp. salt | Dandelion flowers |
| Oil | |
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Beat egg with milk. Blend in flour, baking powder and salt. The flowers can also be added to salads as an edible garnish. For the Pennsylvania Dutch Version, replace flour with graham cracker crumbs. |
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| DANDELION SOUP - A KITCHEN WITCH'S COOKBOOK | |
| 2 TB Butter | 2 c Milk |
| 2 TB Flour | 2 c Dandelion Flowers |
| 1/8 tsp. Celery Seed | 1/8 tsp. Thyme |
| 1 Bay Leaf | |
| Melt butter in a medium saucepan over low heat. Stir in the flour to make a roux. Stir in the milk a little at a time until smooth. Mix in the dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are tender, 15-20 minutes. | |
| CREAMED DANDELION LEAVES | |
| 1 8-oz. Pkg. Cream cheese | 6 cups of water |
| 1 qt. Dandelion leaves (from non-blossomed plant) | |
| Put about 6 cups of water to boil; put in your leaves. Boil about 5 min., drain, set aside. Gently melt package of cream cheese, stir to keep from sticking and burning. After it is creamy, add spinach, remove from heat, and stir for a bit. Serve. | |
| DANDELION PIZZA | |
| Make a pizza dough, let rise (if yeast type). Put a thin layer of olive oil on top of the dough, as you would tomato sauce for a Pizza. Add a touch of garlic, onion powder. Blanch Dandelion leaves gently for 3 min.; try to retain their shape. Remove from heat; allow to cool slightly. Place leaves on the pizza, covering it completely. Sprinkle a bit of cheese, like ricotta, Ms. Butter, or whatever you have handy. Bake at 350 F for about 20 min. You can substitute Swiss Chard or Spinach if you prefer for the Dandelions. |
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| GREENS-N-CHEESE | |
| Old Mom | |
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2 pounds of Greens such as collard, kale, dandelion, turnip, or spinach |
1/2 cup of potable water |
| 1/2 teaspoon of cayenne pepper | 1/2 teaspoon of black pepper |
| 1 teaspoon of garlic powder | 1/4 cup of dehydrated onion |
| 1/4 cup of Spice Butter | |
| Trim the stems off the greens and throw them out; chop the leaves like you would a lettuce salad. In a perfect world, you would want a 4qt. saucepan, but whatever you have is what you have. Bring 1/2 cup of water to boil. Wash off the greens, take off the stems, shred or chop them, and put in the water to boil for about 2 minutes. Add the other ingredients, stir, cover, simmer for about 5-7 minutes. To serve, drain off some of the liquid, spoon some over Injera Bread. Add Cheese Topping, and you are ready to eat. |
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| CHEESE TOPPING | |
| For a large batch: | |
| 1-lb. of cottage cheese, slightly drained | 1/4 teaspoon of cardamom seed |
| 2 tablespoons of garlic powder | 1/4 cup spiced butter |
| Mix and pour over greens and bread; pepper to taste. Keep that toothpaste handy! | |
| BERBERE SAUCE | |
| Old Mom | |
| 2 tsp. of cumin seeds | 4 whole cloves |
| 1/2 tsp. whole black peppercorns | 1/4 tsp. of allspice |
| 1/4 teaspoon of cardamom | 1/2 cup of dehydrated onions |
| 1 Teaspoon of fenugreek seeds | 1/2 Teaspoon of ground ginger |
| 5 dehydrated chili peppers | 1/4 teaspoon of turmeric |
| 1/2 teaspoon ground nutmeg | 2 teaspoons of salt |
| 2 teaspoons of garlic powder | 1/2 cup of red wine |
| 1/2 cup of oil, such as peanut oil or olive oil | 1/2 cup of red wine |
| Mix together the cumin, clove, cardamom, black peppercorns, allspice, and fenugreek seeds. Put in a pan over medium heat for about 2 minutes, stirring to make sure they don't burn. If they discolor, start again. Get a bowl, and dump this mixture in it to cools. Now for the hard part: combine all the other ingredients EXCEPT the oil and wine. Whiz or grind the ingredients together (you might need a mask for this part). This should be ground as fine as you possible can grind it. Put the spices back in the mason jar (quart preferable), add oil and wine. Mix, or put the lid on it and shake it up from time to time as it settles. Refrigerate if you can. PS: If it isn't hot enough for your taste buds, add some cayenne pepper to taste. If you don't have Fenugreek seeds, try curry as a substitute. Curry comes from Fenugreek seeds. |
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| DOJE'S FRUIT LEATHER #1 | |
| Ripe or slightly overripe produce | 2 tsp. lemon juice or 1/8 tsp. ascorbic acid (optional) |
| Corn syrup, honey, or sugar (optional) | |
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To make fruit leather: Select ripe or slightly overripe produce (combinations also if desired). Wash, remove any blemishes, stems or pits, and peel produce if desired (skins are highly nutritious). Cut fruit into chunks. Use 2 cups of fruit for each 13"x15" fruit leather. Puree the produce in a blender until it's smooth. Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups of light-colored fruit to prevent darkening (if desired). Optional: To sweeten, add corn syrup, honey, sugar. Corn syrup or honey is best for longer storage because it prevents crystals. Sugar is fine for immediate use or short-term storage. Use 1/4 to 1/2-cup sugar, corn syrup or honey for each 2 cups of fruit. Saccharin-based sweeteners could also be used to reduce tartness without adding calories. Aspartame sweeteners may lose sweetness during drying. Pour 1-1/2 to 2 cups of puree onto the parchment paper or plastic wrap covered trays of the dehydrator. Since the edges tend to dry more rapidly, the poured puree should be 1/8" thick at the center and 1/4" thick at the edges. Place in the dehydrator with the temperature set at 135 degrees F. Average drying time for leathers is 4-6 hours. When the leather has dried, it will be shiny and non-sticky to the touch. Allow the leather to cool and peel it from the tray. Roll it into a tight cylindrical shape. A piece of plastic wrap, measured to fit the width and length, is then tightly wrapped around the leather. |
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| DOJE'S FRUIT LEATHER #2 | |
| 24-oz. Jar of applesauce | 1 tsp. cinnamon |
| 10 dried apricots (or any other dried fruit) | |
| Combine applesauce, fruit and cinnamon in a blender and puree until very smooth. Pour 1-1/2 to 2 cups of puree onto the parchment paper or plastic wrap covered trays of dehydrator. Since the edges tend to dry more rapidly, the poured puree should be 1/8" thick at the center and 1/4" thick at the edges. Place in the dehydrator with temperature set at 135 degrees F. Average drying time for leathers is 4-6 hours. When the leather has dried, it will be a bit shiny and non-sticky to the touch. Allow the leather to cool and peel it from the tray. Roll it into a tight cylindrical shape. A piece of plastic wrap, measured to fit the length and width, is then tightly wrapped around the leather. | |
| DOJE'S TRAIL BOLOGNA | |
| 2 lbs. ground venison | 2 tsp. black pepper |
| 1 lb. ground spicy pork sausage | 1-1/2 tsp. liquid smoke |
| 1/4 cup water | 1/2 tsp. garlic or onion salt |
| 2 T quick-curing salt (such as Morton TenderQuick) | 1/2 tsp. dry mustard |
| Combine all ingredients, mixing well. Form into 2-inch diameter rolls about 8 inches long. Wrap rolls in plastic and refrigerate for 24 hrs. Remove plastic and bake rolls at 300 degrees F for 1 hour or until firm. | |
| DOJE'S VENISON BOLOGNA | |
| 2 lbs. ground venison | 1/4 to 1/2 cup garlic salt (to taste) |
| 1/2 cup water | 1 T canning salt |
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1 lb. hot Italian sausage (can use mild if you cannot tolerate the heat) |
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| Mix all ingredients well. Form into 2" diameter logs 8" long. Wrap in plastic wrap and place in refrigerator for 24 hours. Preheat oven to 350 degrees F. Unwrap logs and place on cookie sheet; bake in oven for 1 hr. Remove from heat, place logs on cooling rack with paper towels below to catch any drippage. Wrap in plastic again. Enjoy! Will last a long time (if you can keep family and friends out of it). | |
| MORE VEGETARIAN RECIPES | |
| Organic | |
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Some suggestions, get a pressure cooker, uses less water (liquid) & is FAST way to cook beans as well as stews, rice etc. Learn to sprout. Sprouting increases the nutrients up to 400% on lentils, alfalfa & wheat. The water used to soak & rinse seeds/beans is rich in amino acids, so save for stews, soups & gravies.
Sprouted seeds & beans can be used fresh / raw on sandwiches in salads & as a garnish on soups. You can add sprouts to breads, sauté them, or in a stew. The time to eat beans & whole grains is BEFORE; you actually "have" to.
Try using Kelp. Grind it & use it as a salt substitute.
There are many sea vegetables, Kombu, Nori, Wakame, Arame & Dulse to name a few. Kombu helps beans to cook quicker & makes them easier to digest. Sea vegetables add protein, vitamins & minerals to your meals. Also, I suggest that everyone who has stored rice & beans, pick up a vegetarian cookbook! (Try garage sales, library sales or used bookstores) Ok without further 'preaching", here are some recipes from my personal collection. Bon Appetite! Organic |
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| CREPES Easy & fun to fill with leftovers, or cooked fruit! | |
| 1 cup corn flour | 2 cups white flour (or 1 wheat, 1 white) |
| 7-9 cups water or 1/2:1/2 juice & water | 2 tsp. salt |
| Mix ingredients & let sit for an hour. (If you have a beater, mixer, blender beat very well with one of these kitchen machines) Heat a heavy-bottomed pan, oil lightly with a paper towel, lower heat, and pour enough batter to create a VERY thin pancake, turn the pan clockwise to spread the batter evenly. Cook until edges begin to turn up, use a spatula turn & cook another 30 seconds. Stack between layers of wax paper. Make about 6 crepes. If you want you can cook up fresh fruit with a little honey & seasonings such as cinnamon, add some chopped nuts, dash of vanilla & roll the fruit up with the crepes. I have served chicken Ala king this way. |
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| SPROUT FRITTERS | |
| 1 cup finely chopped onions | 1 cup fine breadcrumbs |
| 1 cup chopped nuts | 1/2 to 1 cup sprouts, (bigger the sprouts less used) |
| 1/2 tsp. salt | 1/2 tsp. lemon pepper |
| 4 tablespoons whole wheat flour | 2 tablespoons cornstarch (you may not need this much, add slowly) |
| Chop all ingredients finely, except sprouts. Mix together; stir in flour & some of the cornstarch. Add broth to moisten & to bind together. Note you can add an egg & omit the cornstarch. Shape into patties; fry in oil 'til browned on both sides. Makes about a dozen fritters. | |
| VEGETABLE STRUDEL | |
| 2 cups chopped onions | 2-3 cloves garlic, chopped fine |
| 1 cup sprouts | 1 cup grated carrot |
| 1 cup grated zucchini | 2 tablespoons oil (vegetable or canola) |
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3 tablespoons tahani (you can substitute peanut butter) |
1 tablespoon soy sauce |
| 1/2 teaspoon salt | Hot water pastry |
| 2 cups flour (I use 1 white, 1 wheat) | 1/2 tsp. salt |
| 2/3 cup boiling water | 1/2 cup oil (vegetable or canola) |
| Mix flours with salt. Add boiling water & oil, beat until creamy. Then add liquids to flour all at once, mix until smooth, knead several minutes, cover & chill for 1/2 hour. Chop & grate all vegetables (you can substitute with what you have. You can also use leftover vegetables) Sauté fresh veggies, add some broth or water & cover, simmer 'til vegetables are cooked to your likeness, remember you are going to bake or fry these, so don't overcook your veggies. Add seasonings & peanut butter. Roll out dough, either in one large rectangle or several smaller / individual ones. Spread with cooled filling, roll up & bake on lightly oiled bake sheet, or you can steam or fry. | |
| BUCKWHEAT RISSOLES | |
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2 cups leftover (cooked) buckwheat (I have also used other small grains) |
1/2 cup chopped parsley, or other finely chopped green |
| 3 cups carrot sticks | 2 cups onion slices |
| 1 tbsp. thyme or I like curry powder | 1 tsp. salt |
| 3 cups flour, again 1.2 wheat 1/2 white | 2 tablespoons cornstarch or kuzu or arrowroot |
| Broth or water to bind | |
| Heat oil for deep-frying. Combine all ingredients, adding just enough liquid that the mixture sticks together. Squeeze mixture in your hand (free form), the shape should be irregular with onions & carrots sticking out! Deep-fry 'til lightly browned. These go well with a hearty soup & salad, YUMMY! | |
| PEANUT PATTIES (My nieces & nephews loved these when they were young) | |
| 1/2 cup brown rice flour | 2 tablespoons white or wheat flour |
| 1 teaspoon ground coriander | 1/2 tsp. cumin |
| 1/4 tsp. turmeric | 1/4 tsp. salt |
| 1 cup water, soy milk, nut milk or regular milk | 1 clove pressed garlic |
| 1 cup minced onion | 5 tablespoons roasted & ground peanuts (yes I have used peanut butter, the chunky kind, reduce liquid) |
| Combine all ingredients, shape into patties. Refrigerate, for 1/2 hour or fry immediately in oil. | |
| INSTANT NUT MILK | |
| 1 cup hot apple juice | Pinch of salt |
| 2-3 tablespoons nut butter (peanut, tahini, almond, cashew...) | |
| Blend together; use in place of milk or soy milk in smoothies. A dash of vanilla is also a good addition. | |