Blog Archives

Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings
Print Recipe
Bean stew with dumplings.
Servings Prep Time
6 people 45 minutes
Servings Prep Time
6 people 45 minutes
Anasazi Bean Stew With Cornmeal Dumplings
Print Recipe
Bean stew with dumplings.
Servings Prep Time
6 people 45 minutes
Servings Prep Time
6 people 45 minutes
Ingredients
Bean Stew
Cornmeal Dumplings
Servings: people
Instructions
  1. Combine beans, water, onions, celery, carrots, kombu, corn, bay leaves, savory and tomato puree in a large soup kettle.
  2. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
  3. Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
  4. While the stew is cooking, prepare the dumpling dough (below).
  5. Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
  6. Remove dumplings with a slotted spoon to a serving bowl.
  7. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
  8. Serve immediately.
  9. Delicious with cooked greens and a tomato salad.
Dumplings
  1. Cornmeal Dumplings: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
  2. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.
Recipe Notes

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.

 

Share this Recipe


Anasazi Beans With Juniper

Anasazi Beans With Juniper
Print Recipe
Anasazi or Pinto beans with Juniper
Servings
6
Servings
6
Anasazi Beans With Juniper
Print Recipe
Anasazi or Pinto beans with Juniper
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. You can find juniper berries in the spice section of specialty food markets.
  2. Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
  3. Bruise the seeds and berries in a mortar, and chop the onion into small squares.
  4. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
  5. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
  6. When done, check the seasoning.
  7. Serve the beans in a bowl with the broth.
Recipe Notes

There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

Share this Recipe


Apple Barley Soup

Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned.
  2. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
  3. Cover and cook for one hour or until barley is tender.
  4. Add apples, parsley and lemon juice.
  5. Cook for 5 minutes or until apples are slightly soft.
  6. Discard bay leaf and serve.
Share this Recipe


Arrowroot Sauce

Arrowroot Sauce
Print Recipe
Arrowroot Sauce is great served over hot vegetables, whole grains or stir frys.
Servings Prep Time
4 20 minutes
Servings Prep Time
4 20 minutes
Arrowroot Sauce
Print Recipe
Arrowroot Sauce is great served over hot vegetables, whole grains or stir frys.
Servings Prep Time
4 20 minutes
Servings Prep Time
4 20 minutes
Ingredients
Servings:
Instructions
  1. Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk.
  2. Add the remaining ingredients and mix well.
  3. Cook over medium heat, stirring constantly until thickened.
  4. Keep warm over low heat. Serve over hot vegetables, whole grains or stir frys.
  5. Keeps up to 7 days in refrigerator or may be frozen.
Share this Recipe


Artichoke Saute

Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Artichoke Saute
Print Recipe
Tomatoes, Artichokes, and mushrooms.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
  2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
  3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
  4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
  5. Stir in mushrooms and cook until mushrooms are tender.
  6. Stir in tomato; cook until tomato is thoroughly heated.
Share this Recipe


Artichokes & Peas

Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Artichokes & Peas
Print Recipe
Artichokes and Peas make a great side dish.
Servings Prep Time
4 people 40 minutes
Servings Prep Time
4 people 40 minutes
Ingredients
Servings: people
Instructions
  1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
  2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
  3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
  4. Add the peas and continue cooking until they are done.
  5. Let any liquids reduce until they are syrupy.
  6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
  7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.
Share this Recipe


Asparagus Salad With Pecans

Asparagus Salad With Pecans
Print Recipe
Asparagus Salad with a Southern Flair.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Asparagus Salad With Pecans
Print Recipe
Asparagus Salad with a Southern Flair.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Bring large pot of water to boil.
  2. Wash asparagus and snap off tough bottoms on stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender.
  3. Remove asparagus, run it under cold water, and refrigerate to chill.
  4. At serving time, line six salad plates with lettuce and arrange four spears on each.
  5. Top salads with 1 tbsp of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 tsp chopped pecans.
Share this Recipe


Scrambled Tofu

Scrambled Tofu
Print Recipe
Here is a recipe for scrambled tofu that looks and tastes just like scrambled eggs.
Servings Prep Time
6 20 minutes
Servings Prep Time
6 20 minutes
Scrambled Tofu
Print Recipe
Here is a recipe for scrambled tofu that looks and tastes just like scrambled eggs.
Servings Prep Time
6 20 minutes
Servings Prep Time
6 20 minutes
Ingredients
  • 1 Package tofu firm and well drained.
  • 1/2 cup onion finely chopped.
  • 1/3 tsp tumeric
  • 1 tsp oil
Servings:
Instructions
  1. Make sure that the tofu is well drained.
  2. Chop the tofu up, and heat a saute pan over medium heat. Add the oil, and onions.
  3. Cook until the onions are transparent. Add the tofu, and turmeric.
  4. Cook for about 5 minutes. Serve warm.
Share this Recipe


Hot Butter Rolls

Hot Butter Rolls
Print Recipe
Warm homemade rolls are a great addition to any meal.
Servings Prep Time
6 rolls 15 minutes
Servings Prep Time
6 rolls 15 minutes
Hot Butter Rolls
Print Recipe
Warm homemade rolls are a great addition to any meal.
Servings Prep Time
6 rolls 15 minutes
Servings Prep Time
6 rolls 15 minutes
Ingredients
Servings: rolls
Instructions
  1. Preheat oven to 350˚
  2. Stir together the yeast and 1/4 cup of warm water. Let stand about 5 minutes.
  3. Mix together 1 cup flour, sugar, and salt until well blended.
  4. Add the yeast mixture, 1 egg, and milk until well blended.
  5. Add the butter, 1 tablespoon at a time until combined.
  6. Add enough of the remaining flour to the dough until it is no longer sticky.
  7. Place the dough in a well greased bowl, turning over to coat all of the dough. Cover and let rise in a warm place for about an hour or until the dough has doubled in size.
  8. Punch down dough and divide it into fourths. Shape each fourth into 6 1 inch balls. Place the balls of dough on a lightly greased 13 X 9 inch pan. Let rest 1 hour.
  9. Mix together 1 tablespoon of water, and the other egg, brush on top of the rolls, and sprinkle with the sesame or poppy seeds.
  10. Bake in a 350 degree preheated oven for 15 to 20 minutes or until golden brown.
  11. Rolls may be frozen up to about 3 months.
Share this Recipe


Holiday Dressing

Holiday Dressing
Print Recipe
Dressing or Stuffing made with Worthington's FriChik.
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Holiday Dressing
Print Recipe
Dressing or Stuffing made with Worthington's FriChik.
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350˚
  2. Drain liquid from the Fri-Chik and Mushrooms, and add enough water to equal 1 cup.
  3. Cut the Fri-chik into small pieces.
  4. Pour the reserved liquid over the croutons.
  5. Saute the onions, celery, celery tops and mushrooms together until tender in the vegetable oil.
  6. Add the seasonings, Fri-Chik, and sauted ingredients to the croutons. Mix well. Dressing is moist enough if it can be squeezed in your hand, but not dripping. Add additional water if necessary.
  7. Bake in casserole dish sprayed with vegetable oil, at 350 degrees for about 30 minutes.
Share this Recipe