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Anasazi & Pinto Beans with Hominy & Green Chiles

Anasazi & Pinto Beans with Hominy & Green Chiles

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Beans and Hominy.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican

Servings	Prep Time
8 people	20 minutes

Cook Time

3 Hours

Servings Prep Time 8 people 20 minutes

Cook Time 3 Hours

Anasazi & Pinto Beans with Hominy & Green Chiles Print Recipe Beans and Hominy. CourseMain Course, Side Dish, Soup CuisineAmerican Servings Prep Time 8 people 20 minutes Cook Time 3 Hours Servings Prep Time 8 people 20 minutes Cook Time 3 Hours

Ingredients

• 1 1/2 cups Dried anasazi beans
• 1 1/2 cups Dried pinto beans
• 10 cups Water
• 1 tsp salt
• 3 cups Dried indian hominy
• 3 each ea Green anaheim chiles

Servings: people

Instructions

1. Soak the beans overnight in water to cover.
2. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
3. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
4. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.

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Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings

Print Recipe

Bean stew with dumplings.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican
• Skill LevelMedium

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. CourseMain Course, Side Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

Bean Stew

• 1 1/2 cups anasazi beans or pinto beans
• 3 cups Water
• 2 cups onions Chopped
• 1 cup celery Chopped
• 1 1/2 cups carrots Sliced
• 1 each kombu strips, rinsed
• 1/2 cup whole kernel corn
• 3 each Bay leaves
• 2 tsp dried savory
• 2 cup tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp low-sodium tamari

Cornmeal Dumplings

• 1/2 cup cornmeal
• 1/4 tsp sea salt
• 1/8 tsp baking powder
• 5 1/4 oz extra-firm silken tofu

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.

 

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Anasazi Beans With Juniper

Anasazi Beans With Juniper

Print Recipe

Anasazi or Pinto beans with Juniper

• CourseSide Dish, Soup
• CuisineAmerican

Servings

6

Servings 6

Anasazi Beans With Juniper Print Recipe Anasazi or Pinto beans with Juniper CourseSide Dish, Soup CuisineAmerican Servings 6 Servings 6

Ingredients

• 2 cups Anasazi or pinto beans Dried
• 10 each Coriander seeds
• 8 each Juniper berries
• 1 each onion small
• 1 tbsp Sunflower oil or light olive oil
• 1 tsp red chile Ground
• 1 tsp Mexican or Greek Oregano Dried
• 2 1/2 Quart Water
• salt

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.

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Anginares Me Anitho – Artichokes With Dill

Anginares Me Anitho - Artichokes With Dill

Print Recipe

Artichokes and Dill go together so well in this Italian dish.

• CourseSide Dish
• CuisineItalian
• Skill LevelModerate

Servings	Prep Time
8 people	50 minutes

Servings Prep Time 8 people 50 minutes

Anginares Me Anitho - Artichokes With Dill Print Recipe Artichokes and Dill go together so well in this Italian dish. CourseSide Dish CuisineItalian Skill LevelModerate Servings Prep Time 8 people 50 minutes Servings Prep Time 8 people 50 minutes

Ingredients

• 12 Each Globe artichokes
• 1 each Lemon juice only
• Lemon slices
• 3 tbsp flour optional
• 1/2 cup scallinos white part only, Chopped
• 1/4 cup olive oil
• 1 each Lemon juice only
• 3 cups Water
• salt
• Freshly ground white pepper
• 2 tbsp Dill Weed Finely chopped
• 3 tsp Cornflour
• Cold Water
• 2 each Eggs
• Chopped dill for garnish

Servings: people

Instructions

1. Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
2. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
3. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
4. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
5. In a large pan gently fry spring onion in oil until soft.
6. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
7. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
8. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).
9. Keep artichokes hot in a slow oven.
10. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
11. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
12. Gradually pour simmering stock into eggs, beating constantly.
13. Return to pan and stir over low heat for a minute or 2 to cook the egg.
14. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
15. Serve as a light meal or as a first course.

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Armenian Stew

Armenian Stew

Print Recipe

Apricots, Garbanzo Beans, and Lentils make this delicious Armenian Stew.

• CourseMain Course
• CuisineArmenian

Servings	Prep Time
4 people	30 minutes

Cook Time

120 minutes

Servings Prep Time 4 people 30 minutes

Cook Time 120 minutes

Armenian Stew Print Recipe Apricots, Garbanzo Beans, and Lentils make this delicious Armenian Stew. CourseMain Course CuisineArmenian Servings Prep Time 4 people 30 minutes Cook Time 120 minutes Servings Prep Time 4 people 30 minutes Cook Time 120 minutes

Ingredients

• 1 1/2 cup dried apricots soaked in water for 1 hour.
• 1/2 cup garbanzo dried and soaked in overnight water
• 5 cup Water
• 1 cup lentils
• 3 each onions Sliced
• 2 tbsp malt syrup or molasses

Servings: people

Instructions

1. 1. In a large pan, bring soaked apricots and their water to a boil.
2. Add soaked, drained garbanzo beans and 1 cup water. Bring to a boil and cook for 30 minutes.
3. Add the lentils, onions and 4 cups of water to the pot. Bring to a boil. Lower heat, cover and cook about 2 hours until garbanzos are tender.
4. Add 2 tbsp. malt syrup. Mix in well.
5. Serve over brown rice.

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Artichoke Saute

Artichoke Saute

Print Recipe

Tomatoes, Artichokes, and mushrooms.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Artichoke Saute Print Recipe Tomatoes, Artichokes, and mushrooms. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 3 Each Artichokes
• 1 Each onion Small, sliced
• 2 Tbsp olive oil
• 1/2 tsp Tarragon dried, crushed
• 1/4 cup Water
• 1 cup mushrooms sliced
• lemon juice
• 1 clove garlic minced
• 1 tsp sugar
• 1/4 cup White wine dry
• Salt and pepper to taste
• 1 each Tomato seeded and chopped

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.

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Asparagus Salad With Pecans

Asparagus Salad With Pecans

Print Recipe

Asparagus Salad with a Southern Flair.

• CourseSalad
• CuisineAmerican
• Skill LevelEasy

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. CourseSalad CuisineAmerican Skill LevelEasy Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• Water
• 24 each Asparagus spears fresh, medium-sized
• 6 each Red leaf lettuce leaves
• 6 tbsp Buttermilk mayonnaise or light mayonnaise;
• 2 tbsp Pecans chopped

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.

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Rhubarb/Blueberry Jelly

Rhubarb/Blueberry Jelly

Print Recipe

A Simple but great tasting jelly.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Prep Time

30 minutes

Prep Time 30 minutes

Rhubarb/Blueberry Jelly Print Recipe A Simple but great tasting jelly. CourseSide Dish CuisineAmerican Skill LevelEasy Prep Time 30 minutes Prep Time 30 minutes

Ingredients

• 5 cups Rhubarb
• 1 cup Water
• 5 cups sugar
• 1 can Blueberry Pie Filling
• 2 Packages Raspberry Geletin*** See Notes Below!
• food store.

Servings:

Instructions

1. Cook the rhubarb and sugar together until done, mushy.
2. Add the blueberries and cook a few minutes.
3. Add the jello and mix well until dissolved.
4. Cook another 5 minutes.
5. Make sure your jars are hot, fill the jars, and seal with wax.

Recipe Notes

***  Emmes or Hain SuperFruits are kosher brands of jello that can be purchased at a health food store.

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Mom’s Stew

Mom's Stew

Print Recipe

Mom's homemade stew

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Servings

6 people

Passive Time

60 minutes

Servings 6 people

Passive Time 60 minutes

Mom's Stew Print Recipe Mom's homemade stew CourseMain Course CuisineAmerican Skill LevelEasy Servings 6 people Passive Time 60 minutes Servings 6 people Passive Time 60 minutes

Ingredients

• 5 each potatoes Medium, diced.
• 5 each carrots split in half and thinly sliced, leave large.
• 5 Stalks celery thinly sliced.
• Celery tops if available.
• 2 cups gluten Any kind will do.
• 1 each onion Medium, sliced.
• 2 Cups Water with gluten liquid.
• 3 Tbsp flour
• 1 Tbsp Mckay's Beef Seasoning or Savorex, or Soy sauce.
• 2 Tbsp olive oil

Servings: people

Instructions

1. Saute potatoes, carrots, and celery in oil. Add celery tops if available. Add gluten. Add onion and saute another 2 minutes.
2. Add water and gluten liquid. Add McKay's or other seasonings.
3. Simmer for about an hour.

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Mushroom Nut Roast

Mushroom Nut Roast

Print Recipe

Fresh mushrooms and chopped nuts.

• CourseMain Course
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Cook Time

60 minutes

Servings Prep Time 6 people 30 minutes

Cook Time 60 minutes

Mushroom Nut Roast Print Recipe Fresh mushrooms and chopped nuts. CourseMain Course CuisineAmerican Skill LevelMedium Servings Prep Time 6 people 30 minutes Cook Time 60 minutes Servings Prep Time 6 people 30 minutes Cook Time 60 minutes

Ingredients

• 1 Lbs mushrooms coarsly chopped.
• 1 Package Pepperidge Farm Dressing Mix
• 1/4 Lbs butter melted.
• 1 Cup nuts Walnuts, Pecans, Chopped
• 1 Cup cheddar cheese grated.
• 4 each Eggs well beaten.
• 1 Each onion Large, diced.
• 1/4 Cup A-1 Steak Sauce.
• 1/2 Cup Water

Servings: people

Instructions

1. Preheat Oven to 350˚
2. Mix mushrooms, Dressing, Butter, Nuts, Cheese, Onion, and the eggs together.
3. Place in a casserole dish and bake for 30 minutes in a 350 degree oven.
4. Blend the steak sauce and the water together, pour over the top of the casserole and continue to bake another 30 minutes.

Recipe Notes

Serve with Mushroom Sauce

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