Dandelion Greens with Garlic and Onions
1 pound dandelion greens
1/2 cup chopped onion
1 -2 cloves garlic, minced
salt and pepper
4-6 Tbsp oil
Let me start out by reminding you to pick dandelion greens that do not grow near the road. Make sure you choose greens that have not been sprayed with any pesticides either. Remember these plants are considered to be weeds by many.
Discard the dandelion roots and wash the greens well in salted water. Cut the leaves into 2-inch pieces. Cook the greens in salted water until tender, about 10 minutes. This also helps remove some of the bitterness. In a skillet, saute the onions in the oil for a few minutes. Add the garlic and continue cooking until the garlic is fragrant (but not browned) and the onions are tender and translucent.
Drain the greens and add to the garlic and onions. Toss with the oil. Season with salt and pepper. You may wish to sprinkle the greens with a little red wine vinegar before serving, or pass it around for individuals to season their own plates.
Showing posts with label protection. Show all posts
Showing posts with label protection. Show all posts
Saturday, December 5, 2009
Blueberry Lemonade
Blueberry Lemonade
This recipe begins with a berry- and lemon-infused simple syrup.
You will need:
1 1/2 pints blueberries, washed (raspberries or strawberries can also be used for this recipe)
2 cups sugar
1 cup water
5-6 lemons + zest of 2-3 of the lemons
Using a peeler, remove the zest from the lemons in long strips.
In a saucepan, bring the water to a boil. Add the sugar and stir to dissolve, then add the berries and strips of lemon zest. Allow the sugar to dissolve and simmer the fruit for about 5 minutes. Allow to cool for a few minutes. Discard the zest.
Place a mesh strainer over the mouth of a pitcher or jug. Pour the berry syrup into the strainer, mashing the berries against the mesh with a spoon or spatula.
Using a juicer or a reamer, extract the juice from the lemons and add to the syrup. Stir to combine. Dilute the mixture with 3-4 cups of cold water, depending on how strong you want the drink. Taste for sweetness and tartness and add more lemon juice or sweetener if needed.
Chill before serving. Serve with ice and slices of lemon or more strips of lemon zest.
This recipe begins with a berry- and lemon-infused simple syrup.
You will need:
1 1/2 pints blueberries, washed (raspberries or strawberries can also be used for this recipe)
2 cups sugar
1 cup water
5-6 lemons + zest of 2-3 of the lemons
Using a peeler, remove the zest from the lemons in long strips.
In a saucepan, bring the water to a boil. Add the sugar and stir to dissolve, then add the berries and strips of lemon zest. Allow the sugar to dissolve and simmer the fruit for about 5 minutes. Allow to cool for a few minutes. Discard the zest.
Place a mesh strainer over the mouth of a pitcher or jug. Pour the berry syrup into the strainer, mashing the berries against the mesh with a spoon or spatula.
Using a juicer or a reamer, extract the juice from the lemons and add to the syrup. Stir to combine. Dilute the mixture with 3-4 cups of cold water, depending on how strong you want the drink. Taste for sweetness and tartness and add more lemon juice or sweetener if needed.
Chill before serving. Serve with ice and slices of lemon or more strips of lemon zest.
Quick Vegetarian Chili
This chili is chock full of protective ingredients, it's quick to throw together, and it's pretty darn tasty.
I used:
1 650-gram bag frozen beans (barbunya) +
1 small can red kidney beans
1 medium onion, chopped
6 cloves of garlic, minced
2 banana peppers, seeded and chopped
1.5 cups frozen corn
1 can diced tomatoes
1 small can tomato paste
2 tablespoons ground cumin
2 teaspoons chipotle chile powder
2 tablespoons chili powder (I can't get this ingredient here, so I left it out)
salt and pepper to taste
Optional: 1 cup TVP (textured vegetable protein), reconstituted for 10 minutes in boiling water (another ingredient I wasn't able to acquire)
1/2 bunch cilantro, chopped
Start by cooking the onion in a heavy soup pot. Soften for about 5 minutes. Add the pepper and soften for another 5 minutes. Add the garlic and cook for another 3-5 minutes. Adding a little salt will let the allow the vegetables to "sweat" and should be added when the peppers are put in.
Stir the spices into the onions and peppers. Add the diced tomatoes and tomato paste and stir well. Put in the beans and add enough water to cover them. Allow the beans to simmer until they are thawed and tender (if using frozen). If only using canned beans, add beans and corn at the same time. Simmer for 20-25 minutes. Chili is better the longer it simmers, but you can certainly eat it after 25 minutes. If using cilantro, add it at the end of cooking so the flavor stays fresh. Check for seasoning and add salt and pepper to taste.
The chipotle powder adds a really deep, smoky flavor, plus a touch of warmth. I used a type of frozen bean because they are more common than canned and I didn't have time to cook dried beans. You can use any combination of beans that you want. I had red kidney beans and a type of white bean with flecks of red. They're known as "barbunya" here.
I used:
1 650-gram bag frozen beans (barbunya) +
1 small can red kidney beans
1 medium onion, chopped
6 cloves of garlic, minced
2 banana peppers, seeded and chopped
1.5 cups frozen corn
1 can diced tomatoes
1 small can tomato paste
2 tablespoons ground cumin
2 teaspoons chipotle chile powder
2 tablespoons chili powder (I can't get this ingredient here, so I left it out)
salt and pepper to taste
Optional: 1 cup TVP (textured vegetable protein), reconstituted for 10 minutes in boiling water (another ingredient I wasn't able to acquire)
1/2 bunch cilantro, chopped
Start by cooking the onion in a heavy soup pot. Soften for about 5 minutes. Add the pepper and soften for another 5 minutes. Add the garlic and cook for another 3-5 minutes. Adding a little salt will let the allow the vegetables to "sweat" and should be added when the peppers are put in.
Stir the spices into the onions and peppers. Add the diced tomatoes and tomato paste and stir well. Put in the beans and add enough water to cover them. Allow the beans to simmer until they are thawed and tender (if using frozen). If only using canned beans, add beans and corn at the same time. Simmer for 20-25 minutes. Chili is better the longer it simmers, but you can certainly eat it after 25 minutes. If using cilantro, add it at the end of cooking so the flavor stays fresh. Check for seasoning and add salt and pepper to taste.
The chipotle powder adds a really deep, smoky flavor, plus a touch of warmth. I used a type of frozen bean because they are more common than canned and I didn't have time to cook dried beans. You can use any combination of beans that you want. I had red kidney beans and a type of white bean with flecks of red. They're known as "barbunya" here.
Corn Chowder I and II
Corn Chowder for Mabon
There are several ways you can spice up this delicious chowder. You can give it some southwestern flair by adding chorizo instead of bacon, and seasoning it with cumin and chile. Or you can keep it traditional, with bacon and even potatoes.
Version 1
2 T oil or butter
1 T flour
1 large onion, diced
1-2 cloves garlic, minced
1-2 stalks celery, chopped
1 medium potato, peeled and cubed (small)
4 cups stock
6 slices bacon, cut into small chunks
3 cups corn kernels, fresh, canned or frozen
1/2 cup cream
salt and pepper to taste
Heat the oil or butter in a soup pot. Add the bacon and fry for 2-3 minutes before adding onion and celery. Cook the onion and celery for a few minutes. Add the garlic and stir, cooking 2-3 minutes more. Sprinkle in the flour and stir to combine, cooking another 1-2 minutes. Slowly whisk in the stock and bring to a simmer. Add the corn and potato. Season with salt and pepper. Simmer until the potato is tender, 15-20 minutes. At this point you can puree a ladleful or two of the soup and return it to the pot. Stir in the cream and check the seasoning. Garnish with chopped parsley, if desired.
Southwest Corn Chowder
2 T oil or butter
1 T flour
1 chorizo, casing removed
1 large onion, diced
3-4 cloves garlic, minced
1 small chile, deseeded
1 - 1 1/2 teaspoons (t) ground cumin
1/4 - 1/2 t ground chipotle powder
4 cups stock
3 cups corn kernels
salt and pepper
1/2 cup cream
chopped fresh cilantro
Heat the oil or butter in a soup pot. Cook the chorizo, crumbling with a wooden spoon. Remove the cooked sausage and reserve. Drain all but about 2 T of oil. Cook the onions and chile for 5 minutes, then add the garlic. Cook 1-2 minutes, then stir in the flour. Add the spices, salt and pepper, and stock. Simmer for 3-5 minutes. Add the corn and simmer the soup for 10-15 minutes. Again, you may choose to puree a cup or cup and a half of the soup before stirring in the cream. After stirring in the cream, add the reserved chorizo. Garnish with chopped cilantro.
As with the black bean soup, you may also garnish with sliced green onions. You can also sprinkle on some grated Monterrey Jack, and/or some chopped canned green chiles. Yumyumyum!
There are several ways you can spice up this delicious chowder. You can give it some southwestern flair by adding chorizo instead of bacon, and seasoning it with cumin and chile. Or you can keep it traditional, with bacon and even potatoes.
Version 1
2 T oil or butter
1 T flour
1 large onion, diced
1-2 cloves garlic, minced
1-2 stalks celery, chopped
1 medium potato, peeled and cubed (small)
4 cups stock
6 slices bacon, cut into small chunks
3 cups corn kernels, fresh, canned or frozen
1/2 cup cream
salt and pepper to taste
Heat the oil or butter in a soup pot. Add the bacon and fry for 2-3 minutes before adding onion and celery. Cook the onion and celery for a few minutes. Add the garlic and stir, cooking 2-3 minutes more. Sprinkle in the flour and stir to combine, cooking another 1-2 minutes. Slowly whisk in the stock and bring to a simmer. Add the corn and potato. Season with salt and pepper. Simmer until the potato is tender, 15-20 minutes. At this point you can puree a ladleful or two of the soup and return it to the pot. Stir in the cream and check the seasoning. Garnish with chopped parsley, if desired.
Southwest Corn Chowder
2 T oil or butter
1 T flour
1 chorizo, casing removed
1 large onion, diced
3-4 cloves garlic, minced
1 small chile, deseeded
1 - 1 1/2 teaspoons (t) ground cumin
1/4 - 1/2 t ground chipotle powder
4 cups stock
3 cups corn kernels
salt and pepper
1/2 cup cream
chopped fresh cilantro
Heat the oil or butter in a soup pot. Cook the chorizo, crumbling with a wooden spoon. Remove the cooked sausage and reserve. Drain all but about 2 T of oil. Cook the onions and chile for 5 minutes, then add the garlic. Cook 1-2 minutes, then stir in the flour. Add the spices, salt and pepper, and stock. Simmer for 3-5 minutes. Add the corn and simmer the soup for 10-15 minutes. Again, you may choose to puree a cup or cup and a half of the soup before stirring in the cream. After stirring in the cream, add the reserved chorizo. Garnish with chopped cilantro.
As with the black bean soup, you may also garnish with sliced green onions. You can also sprinkle on some grated Monterrey Jack, and/or some chopped canned green chiles. Yumyumyum!
Z's Family Cornbread
Z’s Family Cornbread
My mom has been making this cornbread for years. I think the recipe actually came as part of a grade school project when I was in the third grade. I don’t know who to credit; I just know it’s delicious and it goes wonderfully with the soup.
3/4 c. cornmeal
1 c. flour
1/4 c. sugar
1 tablespoon (T). baking powder
3/4 teaspoon (t. ) salt
1 cup milk (1 1/4 for buttermilk)
1 egg
2 T. shortening
Mix ingredients and pour into greased baking pan.
Bake at 425 for 20 minutes.
Decorate your altar and/or table with vines and miniature squash and light candles of orange, purple and yellow. Raise a glass of wine or beer and give thanks for the second harvest.
My mom has been making this cornbread for years. I think the recipe actually came as part of a grade school project when I was in the third grade. I don’t know who to credit; I just know it’s delicious and it goes wonderfully with the soup.
3/4 c. cornmeal
1 c. flour
1/4 c. sugar
1 tablespoon (T). baking powder
3/4 teaspoon (t. ) salt
1 cup milk (1 1/4 for buttermilk)
1 egg
2 T. shortening
Mix ingredients and pour into greased baking pan.
Bake at 425 for 20 minutes.
Decorate your altar and/or table with vines and miniature squash and light candles of orange, purple and yellow. Raise a glass of wine or beer and give thanks for the second harvest.
Spicy Black Bean Soup
My Spicy Black Bean Soup
2 tablespoons oil
1 large onion, diced
5-6 garlic cloves, minced
2 cups broth
4 cans (15-16 oz each) black beans, drained and rinsed
1 tablespoon cumin
¼-1/2 teaspoon chipotle powder (or cayenne)
Juice of 2 limes
Salt and pepper to taste
1 bunch cilantro, washed and finely chopped
In a soup pot, heat the oil over medium heat. Cook the onion for about 5 minutes until it softens. Add the garlic and stir, cooking another 2-3 minutes. Add the broth and about ½ cup water, beans, lime juice, cumin and chipotle. Stir to combine.
Turn up the heat and bring to a simmer. Cover and lower the temperature and simmer for about 10 minutes. Check to see if you need more liquid. Check for seasoning and add salt and pepper as needed.
Take about ½ of the beans and put in a blender. Add enough of the soup liquid to make a puree. Add about 1/3 cup cilantro before pureeing. Stir this mixture back into the rest of the soup.
To serve, ladle soup into bowls. You can add a scoop of white rice to the middle and garnish with the reserved cilantro. Other garnishes: sliced green onions and finely minced jalapeno (seeded if you don’t want so much heat).
2 tablespoons oil
1 large onion, diced
5-6 garlic cloves, minced
2 cups broth
4 cans (15-16 oz each) black beans, drained and rinsed
1 tablespoon cumin
¼-1/2 teaspoon chipotle powder (or cayenne)
Juice of 2 limes
Salt and pepper to taste
1 bunch cilantro, washed and finely chopped
In a soup pot, heat the oil over medium heat. Cook the onion for about 5 minutes until it softens. Add the garlic and stir, cooking another 2-3 minutes. Add the broth and about ½ cup water, beans, lime juice, cumin and chipotle. Stir to combine.
Turn up the heat and bring to a simmer. Cover and lower the temperature and simmer for about 10 minutes. Check to see if you need more liquid. Check for seasoning and add salt and pepper as needed.
Take about ½ of the beans and put in a blender. Add enough of the soup liquid to make a puree. Add about 1/3 cup cilantro before pureeing. Stir this mixture back into the rest of the soup.
To serve, ladle soup into bowls. You can add a scoop of white rice to the middle and garnish with the reserved cilantro. Other garnishes: sliced green onions and finely minced jalapeno (seeded if you don’t want so much heat).
Spicy Hot Chocolate
Zedral Z's Chocolate (pseudo)Mexicano:
1 1/3 cups milk
2-3 teaspoons sugar, depending on how sweet you like it
2 teaspoons good quality cocoa powder
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed hot chili (a pinch, really)
Extracts:
Vanilla
Almond
Measure these in the little caps from the bottles. You want less than 1/2 a capful, say 1/8 teaspoon or just slightly under
Heat the milk on low heat. Whisk in the other ingredients and warm until bubbles form along the sides of your pan. Remember to heat the milk slowly and whisk often. You don't want the milk to scald and form that weird skin on top.
Serve it with a dollop of whipped cream and garnish it with a cinnamon stick, sprinkle of cinnamon, chocolate curls, or whatever you fancy.
Bonus: Serve this one to a loved one to increase passion. Cinnamon, chocolate and chili together make a potent combination.
1 1/3 cups milk
2-3 teaspoons sugar, depending on how sweet you like it
2 teaspoons good quality cocoa powder
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed hot chili (a pinch, really)
Extracts:
Vanilla
Almond
Measure these in the little caps from the bottles. You want less than 1/2 a capful, say 1/8 teaspoon or just slightly under
Heat the milk on low heat. Whisk in the other ingredients and warm until bubbles form along the sides of your pan. Remember to heat the milk slowly and whisk often. You don't want the milk to scald and form that weird skin on top.
Serve it with a dollop of whipped cream and garnish it with a cinnamon stick, sprinkle of cinnamon, chocolate curls, or whatever you fancy.
Bonus: Serve this one to a loved one to increase passion. Cinnamon, chocolate and chili together make a potent combination.
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