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Sunday, September 25, 2011

Abundance

It is such a feeling of abundance to be eating the "fruits of your labor".  Just knowing that the family is getting the very best food we can provide, food we have grown, raised, harvested, processed ourselves.  No preservatives needed.  So last night was a ZERO mile meal, everything we ate (with the exception of any salt and pepper) came from our own property, from our garden, from our chickens.


Chicken, green beans, potatoes, sweet potatoes and beets.  YUM!  Delicious meal!

Friday, September 23, 2011

Vegetarian Masa Slow Cooker Dish

This dish is an easy dish that my family loves, although this last time my oldest said it was a little too hot for his taste.  I toss it in the crock pot around noon and it is done by supper time.


1 onion diced
2 celery stalks diced
2 carrots diced
1 red bell pepper diced
2 TBSP olive oil
3 cups of chopped broccoli, I use stems and all
1 potato diced
2 cups crushed tomatoes
3 cups vegetable broth
2 TBSP garam malasa mix
1/8-1/2 tsp cayenne pepper, depending on your taste for heat
S&P to taste
3 cups cooked rice

Saute the onion and olive oil in a sauce pan (this step isn't essential but I like to brown up the onion just a bit before adding it to the Slow Cooker.  Add onion and all other ingredients, except rice, to the slow cooker, mix, cook for about 5-6 hours on low. Serve over rice.  I used just under 1/2 tsp of cayenne with this batch, husband loved it, youngest son said it was good but maybe just a little "hot", oldest son said it was too "hot" for him.  So next time I think I will use 1/4 tsp and let my husband add just a pinch more to his own plate.

I also like to substitute cauliflower for the broccoli, you could use any number of veggies.

Thursday, September 22, 2011

Garam Masala

This is my Garam Masala mix, I don't have access to the "seeds" for the most part so I use ground spices, and keep it mixed in a small plastic dish ready to use when I want it.


4 TBSP coriander
1 TBSP plus 1 tsp cumin
1 TBSP black pepper
1 1/2 tsp ginger
3/4 tsp cardamom
3/4 tsp cloves
3/4 tsp cinnamon
3/4 tsp crushed bay leaves

After making this recipe for a while, I have since added 1 tsp salt and 1 tsp onion powder to my garam masala

Sunday, September 11, 2011

Corn and Bean Salsa

-I wasn't sure what to call this.  I wanted something quick for the boys and I for lunch, didn't want to go to the grocery store so just hunted around for what we had in the house.  It is a salsa, but not in the hot and spicy variety of salsa.

-1 1/2 cups corn
-2 cups cooked black eyed peas
-2 cups cooked black beans
-1/4 cup chopped tomatoes (I think it would be nice with more, but my boys are not a fan of tomatoes)
-1 diced onion
-3 garlic cloves minced
-2 TBSP chopped cilantro
-2 TBSP good Italian Dressing

Toss it all up and let it sit for at least 30 minutes.  I served it with corn tortillas and tortilla chips.  We ate on it all day long.  Delicious.

Wednesday, September 7, 2011

Black Bean Burritos and Spanish Rice

Let me see if I can remember how I made these, they were delicious!  It is another recipe I cut out of a magazine about 15 years ago, adapted and used quite a bit then it just kind of faded, I stopped making it.  Not sure exactly why, but I am renewing it now.  :-)



Black Bean Burritos
2 cups cooked black beans
1 1/2 cups corn
1 onion diced
1 celery stalk diced
1/2 bell pepper diced
1 1/2 cups tomato sauce (I used my canned tomato sauce which is a little chunkier than store bought tomato sauce)
2 TBSP chili powder
1 tsp salt
3/4 tsp ground cumin
1/2 tsp oregano
tortillas (flour or corn would work)
about 1/4 cup 4 cheese blend, or cheddar cheese
2 TBSP Olive Oil

Saute the onion, celery and green pepper just a bit until onions are translucent.  In a bowl combine the onion, celery and green pepper mixture along with the tomato sauce, black beans, corn and spices and mix.  Spoon onto tortilla, add just a small sprinkling of cheese (or no cheese if you are dairy free) and wrap.  Line on a baking sheet and bake 350 degrees for about 20 minutes, or until hot.


Spanish Rice
1 onion diced
1 celery stalk diced
1/2 bell pepper diced
2 TBSP Olive Oil
1 TBSP Home made taco seasoning
1 1/2 cups rice (brown or white)
1 1/2 cups water
1 1/2 cups vegetable broth

Saute the onion, celery and bell pepper in Olive Oil just until the onion is translucent.  Add to a stock pot, along with the taco seasoning, rice, water, and vegetable broth.  Cook according to rice package directions.  White rice will take only 15-20 minutes to cook, where brown rice will take longer.

Tuesday, September 6, 2011

Multi Grain Pancakes

This is a recipe I found YEARS ago, like maybe 15 year or so.  I used to make it all the time, and somehow got out of the habit.  But it is so delicious.  So I dug it out from my recipe archives and the boys still enjoy it as much as they used to.  It will once again be a "go to" recipe in this house.


1 egg
2 TBSP olive oil
3 TBSP honey
1 cup milk
1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup corn meal
3 tsp baking powder

Just mix all the ingredients together and let it sit for a few minutes.  If you find that the batter is a bit too "thick" just add a little more milk.

That's it, easy to make, delicious and much more nutritious than a pancake mix.

Monday, September 5, 2011

Slow Cooker Chicken Wraps

This was a "wing it" recipe.  I knew what I was going for, something sort of like tacos, that could be done in the slow cooker and made up as the boys came in from the beach.  Overnight I cooked a whole chicken, in the morning I took the meat off the bones and pulled it apart.  Then add to the slow cooker:

-pulled chicken meat
-4 cups tomato sauce
-1 can diced green chilies
-1 onion diced and sauteed just a bit
-2 TBSP home made taco seasoning

Cook on low for 2 hours.  I had out cut up tomato, lettuce, sour cream, cheddar cheese and flour tortillas.  So they could make up their own wraps when they wanted.  I turned the slow cooker onto the warm setting to keep the meat warm.  I had a small taste and it was delicious!