THOMPSON'S ORGANIC RECIPES

re: THOMPSON'S ORGANIC RECIPES

Many of my old blog recipes I will come back and organize better.

·         BUTTERBEAN SOUP

Posted: 2011-08-24 13:51:52 UTC-07:00

This was one of my mother favorites. Once in a while I grave it: It a method recipe (nothing is sealed in cement.) Serve over rice or with corn bread for the creation of the perfect protein. (In the scripture this was known as pulse and valued as basic food the the children of Israel.
1. First choice- Use one-quart fresh or frozen, butter beans. (The amount will depend on the size of your family) Second, most will use the package of dry beans. Do not soak. For a smaller batch; use 1/2 small package of dry butter bean. (These "white" beans are the largest legume on the shelf at your grocery store.) They may not be called “butter” beans. Follow their suggestions for cooking.
2. Flavor; with butter substitute (such as, Butter Buds), or garnish with butter just before served.
3. Flavor water: with ½ Tbs. chicken bouillon, stock. If using cream of chicken soup for your flavor it needs to be added at the end of the cooking. (The south adds in a ham hock or hocks for flavor. (Use just one and freeze the rest for another time.) The are now very expensive...buy on sale and freeze.
4. 1/2 tsp. Salt (Taste) at end of cooking)
5. Water
Crock Pot Method:
Place butter beans, butter substitute, chicken bouillon to the water and cover in a small slow cooker.
Cook on high for 1 ½ hours.
Turn cooker to low and cook for another 2-3 hours or until butter beans are tender. Add a small amount of additional water during cooking, if needed.
Cooked all afternoon, and check to see if they are too firm. I prefer the beans bit more soft with lots of soup.
(If you can get your hands on some fresh, green southern butter beans (not Lima's!) Give this method a try at least once...remember variety...
Top of the stove method: Cook the ham hock until tender and begins to fall off the bone. Take it out and cool it down, separating the meat; adding it back into the pot beans. Also, add back in the bone to give it rich flavor and take out just before serving. Don’t over do the meat...no need to. It will have plenty of flavor with just one hock. The soup looks good with bits of pork floating in the soup. In the Crock method add the hock in with the beans and cook together.
Add the 1/2 package of dry-Lima beans to the broth and cook then add separated meat. (How much meat depends on your family size,) with one glove of garlic and a small chopped onion. Cook all until completely done on medium heat. (As a soup you could add can of chopped tomatoes if desired or tomato soup, but this will not be as buttery flavor.)
Serve with a salad, rice, or corn bread which makes it the "perfect protein."
*A few...garnish of Cilantro or fresh cut-chopped parsley could be added.
Comments Are Always Welcomed.....

·         KAMUT PANCAKES FOR ANYTIME

Posted: 2011-08-20 14:05:20 UTC-07:00

Organic Kamut Flour is an ancient relative of modern day wheat that has a buttery flavor and is easy to digest. Legend says that Kamut grain came from the time of ancient Pharaohs. We stone grind this plump, rich grain into superb baking flour. It makes the most wonderful pancakes and waffles. Because of its light and buttery, it is hard to get better then this for a pancake. Better than white flour and lighter than whole wheat. Half the recipe if you need too. "Pancakes isn't just for breakfast anymore." Try them anyway you’ll like 'em. (T = Tablespoon)
4 eggs
2 Cups buttermilk
1 T vanilla
3 T vegetable or Safflower oil
1 T Rumford baking powder
2 T sugar
Dash salt
Two to three cups fresh ground Kamut Flour (Just enough to make up like pancake consistency.)
Fresh Blueberries or other fruit
Directions
In a mixing bowl combine everything but the blueberries. Using a wire whisk, mix the batter until combined. Be careful to not over mix the batter, stop when just combined.
Ladle the batter onto a hot griddle then, add the blueberries to the top of each pancake at this point.
Next; flip each cake when the sides harden and the underside becomes golden brown.
Don’t smash the pancakes (flatten them down while cooking) You can leave out the Blueberries of course.
Add; in a cooked corn starch and sugar base syrup---last minute then add in crush-mashed, fresh strawberries to garnish pancakes; add cool whip on top for a delightful spring treat. Or; to this recipe just add maple syrup in place of the strawberries with some butter into the syrup for a richer flavor. Yum! Maple syrup has become too expensive for most. I’m thinning mine down these days.
http://www.food.com/recipe/kamut-pancakes-75548 (smaller ratio_+ oatmeal added (or, part buckwheat i.e.), but don’t use a blender.) Bob Red Mill has this in a organic form. http://thompsonsorganicrecipes.blogspot.com/2011/08/oatmeal-whole-wheat-pancakes.html
Comments Are Always Welcomed.....

·         SAUERKRAUT PIE AND CABBAGE ROLLS

Posted: 2011-08-20 13:24:35 UTC-07:00

Love sauerkraut? It has plenty of (fermented or soured veg-gie) called pro-biotic, fiber and noted as a good cancer preventive for the colon. It’s a food you may have to be introduce early in your childhood. My parents love sauerkraut and hot dogs and passed it onto me. I loved the non-sweet flavors of such foods (green olives, dill pickles, mustard i.e.) because of this early introduction to fermented foods. A trick I will pass onto my readers. Introduce sauerkraut when the children are in a “hungry” state. This kraut will taste better at this time and do it again about three times. Their are lots of recipes out there but I like them economical and no-fluff style. Find another for this nutritious food. http://thompsonsorganicrecipes.blogspot.com/2011/01/sauerkraut-made-easy.html
Try sauerkraut in other recipes here are two.
Sauerkraut Custard Pie
Servings: 8
3/4 cup cream
-1/2 cups sauerkraut, drained and finely chopped
/2 cup granulated sugar
large eggs
tsp. vanilla extract
(9- inch) pie shell
Preheat oven to 425 degrees F.
In a large bowl, mix cream, sauerkraut, sugar, eggs, and vanilla. Pour mixture into pie shell. Bake at 425 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and continue baking for 20 minutes or until a knife inserted into filling an inch from the edge comes out clean.
This recipe will make one 9-inch pie. If you wish to make more than one pie, the calculations are easy. Simply multiply the ingredients by the number of pies you wish to make.
I love sauerkraut: see my post on how to make up a quick batch in your own kitchen. A semi-homemade style that starts out as bagged shredded cabbage from the produce department of stores. Watch out for sales to keep the small ceramic, (with side wires that self-seal its lid) jar rotating. Ready made sauerkraut is very expensive.

Lazy Cabbage Rolls
Vernon, BC, Canada
1 can - jar of sauerkraut, any size
short grain white rice
thinly sliced onion
whipped cream
Amount of sauerkraut dependant on how many you are going to feed.
Grease pan with Pam. Layer thin layer of sauerkraut, sprinkle small amount of rice and top with onion slices. Repeat; ending with sauerkraut on top.
Pour water over top. Lay your hand down on top of the layers. When you can just see the water on the top with slight pressure of hand, that is enough. If you want it to cook fast, use hot water. If time is not an issue, use room temp.
Let this bake in a 350 degrees oven until all of the water is absorbed by the rice. For about last 1/2 of cooking, pour whipping cream over top of layers.........this recipe is really by guessing, eye balling it method.
It is so good, everyone will want you to make it when they come to your house for dinner, guaranteed. Unless of course they absolutely hate sauerkraut as most do.
Prep Time: 20 minutes
Cook Time: 1 - 1/2 hours
Comments Are Always Welcomed.....

·         SIMPLE PIZZA CRUST

Posted: 2011-08-20 14:53:27 UTC-07:00

Try this Great Pizza Crust Method; so simple, economical, fast, and has the best tasting pizza dough. The second method is just like buying a package pizza mix. Follow the same directions.Make up by adding in all the dry ingredients then put them into a Ziploc bag and store when needed. (Add in the liquids when you want to bake it.) Also; The pizza dough can also be frozen for later use. This next link to my post has a home canning Pizza Sauce recipe. If you have an organic garden it's the best way to preserve your tomatos: http://thompsonsorganicrecipes.blogspot.com/2010/10/spaghetti-recipes-for-canning.html
Ingredients;
1 1/4 cup flour
1 pkg. dry yeast
1 cup warm water
1 tsp. salt
*2 Tbs. olive oil.
Mix dry ingredients, yeast in warm water until it bubbles; then stir in liquids (warm water, and olive oil) next; combine slowly the cup of flour. Let the dough bloom for 10 minutes. Roll out on a lightly floured surface to the desired shape; place on a *oiled cookie sheet. (Add to the oil a bit of the following; chopped basil, onion and/or garlic.) Then add them into the olive oiled pizza pan. Keep the shaped pizza dough dipping into and sap up the oil and herbs onto the dough. Pressed down on top of the herbs and olive oil; then flip the whole thing over; with the oil and herbs stuck to the top of the dough. *Or, use your method: just let it rise, separate into smaller balls to make into one big or shape into smaller ones. This is sounding more complicated than it is. This version; dipping in oil and herbs, makes the most delicious crust.
Let rise in the pan rest in the left olive oil for 5 - 10 minutes depending on how big you made or divided the crusts. Better success when you bake a coating of olive oil on top, but not completely. Pull out; Add your cut, sliced, chopped veggies toppings held together by cheese. Then place back into the oven to finish baking completely. When you cook your veggies (bring out flavors by sauteing some herbs on top of the stove, like; onions mushrooms etc.) or add onto the pizza and melt the cheeses to hold them there.
I love using Chief Boy Arde Pizza Sauce because its light with has different cheese's in. *Or, make it with out sauce if you dip in olive oil and herbs.
*This is a good enough dough to make for breakfast by using different toppings (see breakfast pizza post) using this same methods, or make a small French type breads. The best thing by making it at home is your the designer; thick, thin, fresh tomatoes or sauce, type of flour; *whole wheat or half and half?. Cut back a bit on w/w flour or, if totally whole wheat or add a bit more water, It’s because of the bran in whole wheat it will expand, sopping all the water, making the dough too dry. When this happens the dough will need more water than the recipe. It should be a nice soft moist dough.
*I start mine on “dough maker" from an old bread machine. I never make bread in it, just use its function key to knead dough. (Buy one at a yard sale they’re cheap and great for making it easier to knead dough.)
Now you know this method so you can master making whole wheat pizza bread dough. And make it faster than ordering pizza out and much cheaper to your family’s specifications. Freeze the dough ahead of time and thaw it out when too busy day for the whole process.

* Different versions to the same recipe.
All Publishing rights reserved.
Comments Are Always Welcomed.....

·         SWEET AND SOUR TOFU (NO GLUTEN)

Posted: 2011-08-19 10:54:27 UTC-07:00

Sweet and Sour Tofu
7:37 PM, 25-Feb-2008
Sweet and Sour Tofu (Sweet and Sour Tofu With Vegetables)
2 garlic cloves (crushed)
2 celery sticks
1 green pepper
1 carrot
3 oz. Snow peas
2 tbs. mono oil
4 ½ oz. bean sprouts
A vegetable of your choice, onion, mushroom, Chinese cabbage, i.e.
1 lb. Tofu (cubed) (Can be browned in oil till golden, but not necessary for this recipe)
Prepare vegetables: Thinly slice celery, cut carrot into thin strips, dice the bell pepper and add in snow peas and cut diagonally in half.
Heat oil in a preheated wok until it is almost smoking. Reduce the heat slightly and adding the prepared vegetables and stir-fry for 3-4 minutes.
Add at the end of cooking the beans sprouts and tofu to the wok and cook for two minutes all the time stirring. Careful not to break up tofu when
stirring.
Sweet and Sour Sauce:
2 tbsp light brown sugar
2 tbsp wine vinegar
1 cup vegetable stock or chicken i.e.
1 tsp tomato paste
1 tbsp cornstarch
To make the sauce, combine the sugar vinegar, vegetable stock, tomato paste and cornstarch stirring and mixing well. Stir into the wok and bring to a boil till the sauce thickens and becomes clear. Continue to cook for about 1 minute. Serve with rice or noodles.
www.cookingcute.com/frying_tofu.htm
All right reserved
Infected Meat
11:15 AM, 24-Feb-2008 .. Posted in EDUCATIONAL .. 0 comments .. Link
Diseased Cattle are being inhumanely fed into the National School Lunch
Programs. It the "WEB VIDEO OF THE WEEK":
Poison Food supply: http://www.cbn.com/CBNnews/407429.aspx Chino,
California
http://www.comcast.net/articles/news-health/20080826/MED.Hot.Dogs.Cancer/
..........................................
SHOCKING VIDEO THAT WILL CHANGE YOUR DIET - If you still need motivation
to get factory slaughtered meat out of your diet, please watch this new investigative piece on business as usual in a slaughterhouse. Diseased cattle are being inhumanely fed into the National School Lunch Program. Denial doesn't make it go away. Boycotting factory farm meat can make a difference.
Beef: http://youtube.com/watch?v=zhlhSQ5z4V4
Poultry: http://www.youtube.com/watch?v=9Mkgz2iuMpw&NR=1
Next is the "ORGANIC STUDY OF THE WEEK":
CHILDREN FED NON-ORGANIC FOOD HAVE PESTICIDES IN THE URINE
A new peer-reviewed study found levels of nerve-gas like pesticides in the bodies of children who eat conventional foods. Researchers found that if a child switched to an organic diet, the pesticide disappeared from the child's urine within 36 hours. Organophosphates were designed during WWII specifically to kill humans and later evolved into commonly used
pesticides for food crops. The study has not yet linked the pesticide levels to specific foods, but other studies have shown peaches, apples, sweet bell peppers, nectarines, strawberries and cherries are among those that most frequently have detectable levels of pesticides.
---organicconsumers.org/articles/article _10066.cfm (cut and paste here for all the story. Get rid of Vending Machines. Who are we trying to help here? Five Philadelphia schools have spent the past two years with a candy ban and healthier foods in the vending machines, and the results are eye-opening.. The number of kids who became obese during the two-year experiment was half the number of kids who became obese in schools that didn't make those efforts. Read the article and learn more about kicking junk foods out of your kid's school at OCA's Appetite for a Change Campaign. organic consumers . org/ afc.cfm (cut and paste) (organicconsumers.org/afc.cfm)Bottom line: Raise your own garden, eat in season and eat not simply and not foolishly rich. Comments Are Always Welcomed.....

·         Post of; HOMEMADE CANDIES (no corn syrups allowed)

Posted: 2011-08-18 22:18:00 UTC-07:00

HONEY CANDIES: Here are some of my old correctable recipes for an occasional sweet tooth. When I do want candy it’s has to be without corn syrups and without aspartame, nutra sweet, and splenda, fructose all of which increase the appetite when blood sugars go higher than in our Great-grand-parents day when people were not so large. Here are some recipes to satisfy that tooth using honey.
I like to touch all the bases and keep “Millenniums Healthier Foods” well rounded. These are from my old blog. These are basically needed in anyone’s repertoire of recipes for survival during hard times. Also, because of their rarity, "cooking with honey," they should not be lost and preserved for our next our generation. The m e t h o d recipes are easy and so basic to any style of natural cooking. Honey is a natural, predigested enzyme. Thanks to the bees, honey comes with anti fungal, vitamins, and minerals. Try and find good candy without corn syrup or harsh chemicals today. Or, with awful corn and artificial sweeteners that makes you more hungry, putting on weight, never satisfies your cravings of sweets, in fact the more you eat the more you want to eat....
Old fashion candy making is gone. Just check the label of ingredients on packages of candy.
First: Be sure to use a candy Thermometer when using a honey. Candy recipe it cost too much to waste if it burns etc. Note in this way, you can switch from corn syrup recipes to honey, just add a little less honey can make it much sweeter, or cook it down.

Try adding orange, lemon, peppermint, cherry or other oil flavorings. How about chopped nutmeats or dried chopped fruit, peanut butter, coconuts, so many seeds (sesame) can be added in for fiber. We can make candies a more nutritious. In the way you want them for treats for your family needs.

Add thyme or other herbs to the horehound candy recipe, or lemon juice instead of all the water called for in the recipe converting some to candies medicines. Why not? Keep them healthy by buying raw sugars in a health section of your groceries or health food stores. Sugar's better than corn syrup, but don't get carried away. Look at candy labels to get more ideas. It’s all an art. Start with the basics and expand toward your preferences.
Horehound Candy
(I liked this as a kid, and the real homemade art of making it has been lost. It’s made of an herb that was used for coughs in the old days). Not to mention the fact you can sub. another herb or herbs here. How about lemon drops and change the sugar, just keep the same ratio? And so forth… The horehound candy today is made with corn syrup and very little of the herb horehound which I like the old flavor.
1 ounce dried horehound
1 ¾ pounds brown sugar
1 ½ cup water
Boil horehound and water for ½ hour. Strain it and add 3 ½ pounds of brown sugar. Boil until hardball stage. Pour onto a greased plate. When cool, cut into small pieces.

Honey Candy
Candies are now poisons to our children. We were all doing better on just plain bleached sugars, and health was better then. However, the best thing about making it at home is you can sub. raw sugar if you wish and add some nutmeat or a variety of seeds, which are now in style.
2 cups honey
1-cup cream
1-cup raw sugar
Combine and cook slowly until it reaches hardball stage when tested in cold water. Pour onto a buttered platter. When cool enough to handle, butter hands and pull until a golden color appears. Pull into long ropes and cut into pieces and wrap.
Old Fashioned Hardtack
2 cups sugar
¾ cup of honey
½ tsp. flavoring such as cinnamon, peppermint etc.
1-cup water
Mix and cook to 270 degrees, or hard brittle stage with threads in the water. Remove from the heat and add natural food color as desired. Pour onto a buttered dish and cool. Break into pieces and roll in powdered sugar if desired.
Honey Taffy
2 cups honey
2 or 3 tbs. butter
1 tsp. real vanilla
Combine the preceding ingredients in a 4-quart saucepan. Carefully bring honey to a boil. Boil on medium high heat, stirring occasionally. Cook to a firm ball stage. To test for done-ness, you can do what my mom did, and her mother; drop a few drops of the hot mixture into a cup of cold water. When it forms a firm ball, remove hot mixture from heat. (Be careful not to overcook it or burn it.)
Add 1 tsp. vanilla to hot mixture. Pour onto a buttered tray to cool. But just barely enough so that it won’t burn your fingers when you pull it. Pull it till it’s very light and porous. Twist into a long rope. Lie on a buttered tray and put in refrigerator to cool. When cool, crack into pieces by hitting it with a table knife or such...Taffy will sweat and get stick if left out at room temperature. Cover and keep in refrigerator.
Don’t forget the first press of dark molasses is very nutritious and loaded with minerals such as iron.
Molasses Candy
1 ½ cups molasses
¾ cup raw sugar
1 tbs. AC vinegar
1 tbs. butter
1/8 tsp. baking soda
1/8 tsp. sea salt
Combine molasses, sugar and vinegar and cook to a hardball stage. Add butter, soda, and salt. Remove from heat and stir until the soda is blended, then pour onto a greased cookies sheet or platter spray with Spam. When cooled, pull between greased fingertips until white and stiff. Break or cut into pieces. Wrap in wax paper.
Whole Wheat Candy
What candy can you buy that provides you with natural fiber?
1-cup butter
1 ½ cups whole-wheat flour
nuts, coconut, sesame seeds
1-cup honey
1 cup organic peanut butter (other nut butter will give a different flavor)
Melt butter, honey and peanut butter. Add flour. Cook and stir a few minutes. Add in nuts coconut or sesame seeds another seed that is your favorite.
Honey Caramels
2 cups honey
1 can evaporated milk or heavy cream
3 tbs. butter
1 cup chopped nuts
Pinch of salt
1 tsp real vanilla
Mix honey and milk then cook until it forms a firm ball (255 degrees.) Stir in butter, nuts, and salt. Pour onto buttered dish. Cool and cut. Next recipe is a variation of this recipe
Almond Joy
1 cup powdered milk
1-cup coconut
½ cup honey
1 tsp. vanilla
¼ tsp salt
1 cup chopped almonds for topping
Chocolate
1 recipe of honey caramels
Mix honey, milk salt and vanilla together. Add coconut and press mixture in a small square pan. Add 1 cup chopped toasted almonds on top. Pour a layer of hot honey caramel over all the candy. Cool and cut into small squares (bars) and dip into chocolate.
Homemade Marsh mellows (Make them to add to rice crispy treats.)
I had looked for this recipe for a long time because I don’t like marshmallows made from corn syrups.
2 envelops plain gelatin
1 cup boiling water
Pinch of salt
4 tbls. Cold water
2 cups sugar
With ½ tsp. any flavored gelatin in bowl with 4 Tbs. water. Stir to soften. Add boiling water, sugar, salt, and flavoring. Vanilla can be used. Beat with mixer until thick. Approximate time 10-15 minutes or just before it peaks. Fill cake pans with 2-3 inches of flour, cornstarch, or powdered sugar. Cool and cut with scissors i.e., or make imprints with an egg molds filled with the marshmallow.
Candied Walnuts or any nut meat
1 tsp. cinnamon (or cinnamon oil)
1 cup raw sugar
½ cup canned milk
1 lb. Nuts (walnuts)
1 tsp. vanilla
1 cup brown sugar (or about 3/4 cup honey boil it down)
4 tsp. water
Combine cinnamon, sugar, canned milk and water. Bring to a soft boil. Take from heat and add vanilla and stir in nuts to mixture, place on wax paper. Distribute the nuts coating them evenly. Let it stand for about 10 minutes and then break apart.
English Toffee
1 cup raw sugar or sugar
3 tbs. water
1 14 ounce chocolate bar (grated)
1-cup butter
1 tsp. vanilla
1 cup chopped nuts
Cook sugar, water, butter, and vanilla together until it is bubbling and is nearly to hardball stage. Pour sugar mixture on foil fitted on a cookie sheet. Spread ½ of the grated chocolates over it and ½ the nuts. Turn foil over quickly onto another foil covered cookie sheet and cover with the remaining chocolate and nuts. Cook the crack with a knife to break into smaller pieces.
Fudge (Pudding style to make this fudge) Protein fudge (cheese or peanut butter is in another pg or post)
1-cup sugar
1 small packages chocolate pudding
½ cup evaporated milk
2 tbs. butter
Mix all together except butter. Cook until softball stage. Mix in butter and add nuts if desired. Pour into a buttered dish. Cool and cut into squares.
Caramel Honey Popcorn
1-cup honey
¼ cup margarine powder
2 cups sugar (or brown sugar)
Bring to a boil for 2 minutes. Pour over popped salted popcorn.
I like reading a variety of good blogs online because they educate and give us more suggestions and lead us to other informational sites. Try this one http://www.dianaskitchen.com/ which lead me to even more interesting sites to visit.
.......................................
http://thefrugallyrichlife.wordpress.com/2010/03/21/homemade-cheetos-cheese-puffs-cheese-balls/
........................ Tuesday, March 29, 2005

Comments Are Always Welcomed.....

·         PAD THAI TOFU RECIPE

Posted: 2011-08-18 19:41:41 UTC-07:00

1-ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce or soy
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows (see post)
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp (OPTIONAL 1 Tbs is not that much.
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges
Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine. Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside. If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total.

Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.

Comments Are Always Welcomed.....

 

·         STEAMED PORK DUMPLINGS

Posted: 2011-08-18 19:29:22 UTC-07:00

Steamed Pork Wonton Dumplings (It's wrapped and I love wrapped foods) Serve with brown rice.

Recipe Recipe Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 20 minutes
Yield: 33 dumplings

 

Ingredient:

1 pound ground pork or chicken-hamburger i.e or half tofu-veggie hamburger or 1/2 pork
1 (5-ounce) can water chestnuts, strained and finely chopped
1/2 cup scallions, finely chopped
1 tablespoon minced garlic
1 tablespoon jarred minced ginger
1 tablespoon sesame oil
1 egg, beaten
1 pack oriental sesame dressing mix
2 tablespoon oyster sauce
1 (16-ounce) pack wonton wrappers
Savoy or Napa cabbage
Bamboo steamer
In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.
Copyright 2002 © SHERM

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·         No Sugar; APPLE DATE COOKIES

Posted: 2011-08-18 19:19:25 UTC-07:00

Subject: Apple Date Cookies (NO SUGAR) Time: 8:34:00 AM EST
In my cooking classes I learned how to use dates instead of sugar. Try this one. When taking cooking classes from the seventh Day Adventist Church in our area, I learned how to prepare food differently which I enjoyed. I loved their class and recipes. They have a book I purchased, when taking the class that I gave to my vegetarian daughter Sarah. I recommend it highly. It had a great banana date pie in it using only dates that was unbelievable.
Apple Date Cookies
1 Cup dates
1/2 Cup. raisins
...Enough water to just cover above ingredients.
3 peeled, cored and chopped apples
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon or cardamon
2 Tbs. oil
1 cup coconut, ribbon (optional, but coconut does make them sweeter.)
1 1/2 c. quick oats
Mix well, Drop spoonfuls on cookie sheet and press out with hands. Bake at 350 for abt. 20 min. or until firm but moist.
Comments Are Always Welcomed.....

·         CHEESE CRISPS_ PUFFS

Posted: 2011-08-18 18:55:19 UTC-07:00

Snacking two time a day is normal today. Suggestions are to eat 6 small meals (3 meals 2 snacks.) We can make them more nutritous at home. Thise will can add a more protein snack to take to work or school if they last that long. MAKE THEM INTO PUFFS OR CHEESE CRACKER ALSO ENJOY!
Yields about 4 dozen squares
INGREDIENTS;
1-cup flour (wheat flour or half and half)
Salt
¼ teaspoon cayenne pepper (add more if have a hotter tolerance palette) (or, 1/2 tsp Red Pepper or 1/2 tsp Worchestershire Sauce?)
2/3 cup freshly grated Parmesan cheese (sub. other cheeses if necessary)
½ cup butter (room temperature)
¼ cup milk or cream
Preheat oven to 350 degrees
Place flour in mixing bowl and add salt, cayenne and cheese
Add butter and work dough with fingers until it just holds together. Gather dough into a ball and roll out on a lightly floured board to 1/8-inch thickness. Brush dough lightly with milk or cream and slice it into1-inch squares. With a spatula, transfer the squares to a baking dish.
Bake for 12-15 minutes or until lightly brown.

This recipe makes about 35 cheese puffs
1/2 cup unsalted butter
1/2 teaspoon kosher or sea salt
1 1/2 cups all-purpose flour
5 large eggs
1 cup coarsely grated sharp Cheddar cheese
1 cup grated Parmesan cheese
1. Heat oven to 400° Fahrenheit.
2.Combine the butter and salt in a medium pot with 1 cup of water and bring to a boil. Immediately, add the flour all at once and cook, stirring constantly, over medium heat until the dough forms and becomes smooth, about 5 minutes.
3. Transfer the dough to a large bowl and add the eggs one at a time, making sure they are fully incorporated after each addition and the dough is sticky. Stir in the cheeses.
4. Roll dough into balls about an inch in size and place on coated or non-stick cookie sheets about 1″ apart. Bake until golden, about 10 to 12 minutes. Serve immediately.
Photo: puffs on left and crackers on right
Comments Are Always Welcomed.....

·         QUICK SUNDAY COBBLER

Posted: 2011-08-18 18:24:51 UTC-07:00

Fruit’s is nutritious and full of flavor if picked at its peak. It's a natural fibrous food too so let use it to delight our pallet. You can use ½ baking whole-wheat flour or add in some flaxseed flour by taking out some of the cup of butter if and when we need more fiber. And did you know you can substitute flaxseed for oil or an egg? (See egg substitute post) But before getting carried away with alternating any recipes try it "as is" first then adjust. If you use canned fruit that already has added sugar so you may need less sugar. Making it in the kitchen make our home smell homier, then add in that we can go to the market and get fresh fruit, or organic berries.
Ingredients:
½ cup butter (not margarine unless vegan)
¾ cup milk (coconut cream for vegan's)
¼ teaspoon sea salt
2 teaspoons (no alum.) baking powders
1 cup raw sugar
1 cup flour
Any fruit (about 2 cans) or 8 small peeled peaches
Melt butter over low heat in an 8-inch square casserole dish. Stir in remaining ingredients. The mixture will be lumpy. Pour in Pam sprayed baking dish over or under fruit.
Then pour in -BUT DO NOT STIR- one of the following:
(Fruit:
1 medium can of drained fruit
Pie fillings or Bottled or Sliced or Fresh or Sweetened or Frozen fruit
Note: I like more fruit than the above 1 can in the recipe to the right amount for the crust. This is a method so adjust this to your tastes.
Bake at 350 for about 50 minutes (until the cobbler is puffy and brown on top) if you like garnish with cinnamon.
Serve hot or cold, with cool whip, whipped cream or ice cream. I always use less sugar if using ice cream.

Comments Are Always Welcomed.....

·         MARINATED TOFU (gluten free recipes)

Posted: 2011-08-18 17:48:26 UTC-07:00

Marinated Tofu (Tofu has no flavor this will add flavor for any meatless recipes)
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder
Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.)
Place in refrigerator and press for 12 to 15 hours. Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30
minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
Yield: 6 ounces tofu
Recipe Summary:
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 12 hours
Cook Time: 5 minutes
Yield: 2 servings
Comments Are Always Welcomed.....

·         CREAM CHEESE COOKIES

Posted: 2011-08-18 17:37:42 UTC-07:00

Cream Cheese Cookies (protein)
Crust:
1 cup all-purpose flour
1/8 cup packed light brown sugar
1 cup chopped pecans (optional)
1 stick butter, melted
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
*Fresh berries and mint leaves, for garnish
Preheat oven to 350 degrees F.

Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an un-greased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.
For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.
Photo style of cookie: If you want these like the photo roll them into ball sized then flattened. With a pestle or large spoon flatten down the centers. Do not make the dent all the way through or they will leak. Fill in with sweeten fruit to taste; add to thicken some corn starch; afterwards, spoon in fruit mixture and bake. Or, if using raspberry i.e. jam you may prefer not to bake afterwards.
© 2002 All rights reserved.

Comments Are Always Welcomed.....

·         ZIPLOC OMELETTS

Posted: 2011-08-18 14:06:43 UTC-07:00

Have you ever heard of this? This recipe works for getting the family together, and no one has to wait for their special omelet. (Scout camps cook outs?)
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag
(not more than 2) shake to combine them
Put out a variety of ingredients such as; (garnishes)
Chopped vegetables, cheeses, any type of meats (optional), onion, green pepper, tomato, mushroom, green onions, salsa, sour cream, avocado, tomatoes, hot peppers, herbs such as basil or any other vegetables you'd like and/or hash browns, salt and pepper, etc.
Each guest adds their choice of prepared ingredients of choice to their bag and shake, Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. (Or, just mix up and fry in a pan.) Otherwise;
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Serve with fresh fruit, coffee cake, or topped just with sour cream; everyone gets involved in the process and a great conversation piece, and just plain fun to break up the boredom. "Variety's the spice of life." Oh by the way it's great for camp out!
*1. For maximum health use organically grown dairy, fruit, and vegetables. Top with the sour cream.
Wednesday, October 19, 2005
Subject: "Ziploc Omelets"
Time: 4:32:00 PM EDT
Author: sherm197  (Egg salad can be made the same way)

Comments Welcomed.....

·         GREEN TEA; spread or, green tea Cookies

Posted: 2011-08-18 15:59:35 UTC-07:00

GREEN TEA DIP AND SPREAD THAT CAN HELPS TO SHED POUNDS, GIVES ANTIOXIDANTS WITH A GREAT LIFT. Get a good quality of organic strong green tea. Add powdered green tea to any flour or add to another dip. Use it for adding a natural green color as in the cookie snacks at the bottom of this post. http://www.facebook.com/notes/eatgreentea/recipe-green-tea-spinach-dip/109916832386498

This spread or dip-Yields: 18 tablespoons.
Try the other snack using green tea in cookies at the bottom of the page.
INGREDIENTS
- 3 green tea bags or, 2 tbs of powdered green tea (coffee grinder?) or, to the desired taste and color.
- 1 cup organic cream cheese
or ricotta cheese (at room temperature)
- 2 Tbsp. finely-minced fresh chives or basil leaves
DIRECTIONS
Place tea bags in a heat-proof glass or ceramic container that
holds more than 1 cup. Bring 1 cup of water to just below the
boiling point, remove from heat immediately and pour over tea
bags. (Water that has come to a boil should first be cooled about
1 minute before using.) Allow the tea to steep 3 to 5 minutes.

Remove tea bags, squeeze out liquid and discard. Cool tea to
room temperature. If not using immediately, refrigerate (covered)
until ready to use. (Allow refrigerated tea to come to room
temperature before using.)

Place cheese and minced herb in a blender and mix on medium-high speed to incorporate herbs into the cheese and produce a smooth mixture.

Gradually add small amounts of the tea concentrate until the mixture is as spreadable as desired. (Remaining concentrate can be diluted and reheated to make iced or hot tea for drinking or refrigerate until ready to use again.)

Transfer the mixture to a covered container and refrigerate for at least an hour to allow flavors to meld. Bring mixture back to room temperature before using, either as a spread for toast at breakfast; a spread for crackers, sandwiches, or wraps; or as a dip for vegetable crudités or toasted tortilla chips.
Nutritional Information Per Serving: 31 calories, 2 g. total fat (1 g. saturated fat), 1 g. carbohydrate, 1 g. protein, 0 g. dietary fiber, 39 mg. sodium
http://blessedhomemaker.blogspot.com/2011/01/aspiring-bakers-2-cny-cookies-2011.html
Ingredients: For Green Tea Cookies
1 cup all purpose flour
1/4 cup sugar
1/4 cup powdered (confectioners’) sugar
1 tablespoon green tea (matcha) powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter, chopped into small cubes
1/2 to 1 cup extra sugar for coating
1 egg
http://www.chinafoodmenu.com/healthy-snacks/green_tea_cookies.html
NOTE: THESE GREEN TEA COOKIES WERE MADE WITH GREEN TEA POWDER TO THE DESIRED COLOR... SPRINKLE WITH SUGAR WHEN HOT
Comments are Welcomed.....

 

·         EGG CRAPES WITH NO FLOUR

Posted: 2011-08-16 17:32:53 UTC-07:00

THEY'RE ALL PROTEIN, no flour, CRAPES with fruit or vegetable medley (Frozen chinees, stir-n-fry is great. Top with soy sauce or other sauces or, sour cream and with fruit Cool Whip.
Start with whisking 6 eggs

Salt and pepper to taste

 

Margarine or butter to pan for a buttery flavor..
Dip out with a 1/4 cup spread of the egg mixture into a rounded sized (very thin) omelet looking... egg_crape. On medium heat, place in the center the egg mixture into a round buttered pan or crape pan. Tip the pan back and forth to make an evenly, thin crape.

 

Ahead of time, in between each of the egg crapes; stacked crape's with wax paper so they don't stick together before serving or lay them out flat on cupboard.

 

Serve with a variety of toppings for breakfast or brunch fillings.(Thin egg crepe wrap, filled with a red vegetable medley, including tomatoes and red peppers etc.) or, fried boiled onions and potatoes etc..
Enjoy!
Comments Welcomed.....

 

·         OATMEAL, WHOLE WHEAT PANCAKES

Posted: 2011-08-16 17:05:55 UTC-07:00

Pancakes for all seasons and are reasonable price that can be made nutritious for any time of day. Add 2 tbs oil if making waffles. Use a non-stick butter flavored spray to keep them from sticking to the waffle maker.
Old fashion pancakes

3/4 cup rolled oats (instead of white flour, or use another flour such as buckwheat, soy etc.)
3/4 cup whole wheat pastry flour (soft winter wheat instead of hard winter wheat)
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/2 cups milk (protein source) or use coconut, rice or soy milk for vegan's
1 large beaten egg (or see "egg substitute" post)
Mix all the dry ingredients than the liquids and stir until combined. If you don't have a non-stick griddle, use a primed cast iron large skillet. Use a 1/4 cup for measuring out the pancakes until they bubble on the edges, then flip, Serve warm and add;.
Maple syrup to half honey with a bit of margarine or butter.

 

Try the following Fruit Sauce; whatevers in season or used frozen fruit durning the off seasons and even nuts, choc. chips i.e. It's your family's choices.
1/2 cup fruit or 1 pkg. frozen add 1 teaspoon lemon juice
1/2 cup plain or flavored_ a live bacillus yogurt for a creamier sauce. (or, heavy cream) Combine in food processor, blender or hand blender. You can strain through a sieve if you like it smooth. Drizzle the sauce over the pancakes and serve immediately.

 

Optional for sugar is to add Stevia drops until its as sweet as you like or just enough sugar 2-3 Tbs. Remember the fruit itself is sweet so it will depend on the ripen fruit used. Other ideas to add for variations;
http://likemommade.blogspot.com/2010/05/oatmeal-whole-wheat-pancakes-with.html
Comments Welcomed.....

 

·         SEMI HOME MADE; NO YEAST DONUTS

Posted: 2011-08-16 13:56:01 UTC-07:00

No Yeast Pioneer Donuts or, try the Semi homemade styles
1. 1 cup buttermilk
2. 1 egg
3. 2 ½ cup flour (part baking whole wheat)
4. ½ cup sugar (use 1/4 cup honey if using whole wheat flour)
5. 1 tsp. baking soda
6. ½ tsp baking powder
7. 1 tsp sea salt
8. 1 tsp. nutmeg or Cinnamon
9. 1/8 cup warm margarine or oil
Combine all the dry ingredients then combine the wet ingredients with the sugar or honey and butter and mix well. Roll out to ¼” thick and cut with a doughnut cutter, or a large circle and a smaller lid (bottle cap) for the hole in the center. Fry in hot olive or sunflower oil until brown, drain on absorbent paper. Sprinkle with powdered or plain sugar or water and powdered sugar for the frosting.(I've also, used the quick tub of cream frosting's in a pinch?) Or use ½ teaspoon in 1 tbls of sugar-Cinnamon to sprinkle on donuts. This is great on buttered toast too. By P.T. Sherman ©2006
Buy frozed roll dough or try these semi home variety's for a quick no yeast treat.
http://www.ehow.com/how_4591455_home-made-donuts-canned-biscuits.html Done in Olive oil
http://www.ehow.com/how_4603618_canned-biscuits-quick-easy-recipe.html


Comments Welcomed

·         SWEET POTATO SOUP

Posted: 2011-08-24 14:04:39 UTC-07:00

VARIETY IS THE SPICE OF LIFE THAT KEEPS HEALTHY AND FREE US FROM BOREDOM. This is a bowl of Bata Carotene. It's quick and easy and one of my method recipes, meaning you can add your own spices, cut back or add ingredients for your family's; size, taste, what's on sale, in your cupboard, or in your garden. If you don't want it creamed cut in small boil pieces of sweet potatoes then add to the rest of these ingredients.

Ingredients:

 

2 large Sweet Potatoes, (Baked for 45 minutes at 400 degrees, cube or mash and set aside to add to the pot of soup.
2 boxes veg. stock or chicken stock
2 cup water
1 tsp vinegar
1 tsp Curry Powder *
1 tsp Cinnamon
1/2 teaspoon Nutmeg
Salt to taste
1/2 cup yogurt, or, *coconut cream or 1/2 cup soft Tofu or 1/2 cup whipping cream (add last minute of cooking.
1 tbs. Olive oil or,butter?
Add the ingredients into a (not all at once),in a blender use a hand blender in a big pot until smooth. Heat on medium-low heat until warm.
This serves 8
*Variations to choose from for more venturous pallets:
*1 1/2 T garam masala * Shahi brand garam masala with is a combination of clove, cinnamon, nutmeg, small cardamom, big cardamom, black pepper, taj, and paprika.
*If you don't have sweet potatoes substitute 8 large carrot (cut up) for one lg. potato. (leeks clean thoroughly or chopped onion could be added?)
*Ginger Root (small piece) peeled and sliced, 1/2 tsp. thyme or ground cumin, and oregano fresh cilantro, or a few cloves of garlic.
*Pumpkins could be substituted.

Comments Welcomed

 

·         SEMI-HOME-MADE SEITAN (meat substitute) Vegan

Posted: 2011-08-24 14:06:19 UTC-07:00

Today meats are too costly, full of antibiotic (antibiotic are man's-grown parasites), chemicals, hormones etc. and way down the food chain to good nutritional values. Meat stops the elimination of diseases (see post) and, people eat too much of it to clear the body of toxins. Toxic body is a sick body. Organic gluten or Seitan can substitute the value of meat and is better made at home with the bran left in. (See posts.) However, this is a quicker, semi-homemade recipe that needs to be in my recipes with the other seitan's.
Seitan (vegan)
12 cups water
1/8 cup maple syrup
¼ cups water
1/8 cup Bragg Liquid aminos (Non Vegan style would to just use beef, chicken or veg. broth.)
.................
THESE VIDEOS MAY HELP AND THEIR ARE OTHERS ON THE SITE. YOU CAN MAKE UP A LOT OR IN SMALL AMOUNTS, DEPENDS ON FREEZER SPACE AND TIME.
THIS SITE HAD A LOT OF GOOD COMMENTS which maybe HELPFUL IF YOU'VE MADE A MISTAKE SOMEWHERE....
http://www.youtube.com/watch?v=jnqU39x0ulI&feature=related
...........
*** http://www.youtube.com/watch?v=Ta8de9ZeXSM&feature=related (DEMO; SHE'S USING WHITE FLOUR) NO BRAN CAN BE LEFT IN WHITE SO SWITCH TO WHOLE WHEAT AND DON'T RINSE ALL THE BRAN OUT. HOME MADE VERSIONS ARE HEALTIER WITH THE THE BRAN LEFT IN....IT'S SILENT VIDEO
…......continued;
1 ¼ cups organically grown gluten flour
¾ tbs. Garlic powder
¾ tbs. Onion powder
½ tbs. Basil or sub. another spice (see below)
1 tbs. Chicken-flavored broth base (found in health food stores)
….......
Place the water and the maple syrup in a large saucepan and bring to a boil. Mix the next group of ingredients in a mixing bowl. Combine the water and the Bragg's and pour into the dry ingredients. This will form into a wet dough.
Knead the dough for five minutes trying to get the air bubbles out. Tear into lemon-sized pieces and place in the boiling water. Boil for approximately 45 minutes. Remove, cool, and drain in a colander. (Can be frozen)
NOTE: You can save the white... (starch) from gluten making for any gluton free cooking, cookies, noodles etc. if it was started from the whole wheat flour. See seitan posts.
Next, be careful not to follow "any fad," including "gluton free" anything. These products are not in its whole original form, that the first clue, it's white, no protein in any product made from the flour, and has is not calorie free.
...........................
Variation; For sausage flavored seitan, make the following changes to the above recipe: Substitute beef-flavored broth base for chicken-flavored broth base i.e.
Add:
2 Tbs. Thyme
2 Tbs. Sage
2 Tbs fennel or sausage seasoning.
Cayenne? See other posts for seasoning (gluten has no flavor) Makes 5 servings.
http://blog.fatfreevegan.com/2007/04/veggeroni-seitan-pepperoni.html
Chill the dough first. Also, It can be made into shapes; round i.e. place in your mold before cooking then place in mold then bake, boil i.e..
Other Recipes: Seitan and Shiitake Mushroom Stroganoff, Seitan Stew, etc.
This site from Virgina University started with white flour, substitute whole wheat flour.
http://www.vrg.org/journal/vj96mar/vjseitan.htm
Also; vegetarian recipes. http://www.vrg.org/recipes/
Comments Welcomed.....

·         JELLY MADE WITH NO SUGAR (vegan recipe)

Posted: 2011-07-22 12:39:06 UTC-07:00

Motto; “MAKING DO” ... Home-made Jelly (Vegan) No added sugar needed
1 12 ounce can concentrated juice (grape, orange, apple etc.)
1 Tbs. Cornstarch
1 Tbs. Unflavored gelatin (vegan gelatin is found in Health Food Markets or, specialty stores.)
Combine all ingredients in a sauce pan. Cook over medium heat; stirring frequently; until mixture comes to a boil. Remove from heat. Pour into containers and refrigerate for 4 hours before servings. Makes 6 servings
Try this liver tonic make with apple juice and dandelions
http://wildthymebank.wordpress.com/2011/05/12/wild-food-in-suburbia-dandelion-marmalade/
Try this line; forager to Red Clover blossoms salad recipe typically used for cancer and cleansing the blood (an anti fungal.)
http://wildthymebank.wordpress.com/2011/07/03/the-urban-foragers-dream/
I like the idea of “making do with what we have on hand or natually about us,” including foraging the urban areas of where we live. Feel free to adapt these recipes toward better health styles.

Comments Welcomed.....Note: This blog has been hijacked from a spam site that's taken over posts, using my readers to click on their site, through my posts - to advertise their products. Please don't click on their link.....These culprits come from; organic-farm.org/ (ripping off the logo of 'organic farming,' but not the same) It's attacks from inside my posts somewhere? Please report in comments if you find it.

·         GARBANZO BEAN SPREAD (+Vegan recipes)

Posted: 2011-07-22 12:41:30 UTC-07:00

This spread is for sandwiches, stuffed tomatoes, dip or on pita bread. This bean has always been use for "brain food," and noted for its fiber content. WHY DID ESAU SELL HIS BIRTHRIGHT for Lentil-legumes? They're healthier than meat.
Garbanzo Bean Spread (Vegan)
2 cups garbanzo beans
2 tbs. Beef-flavored broth base (or chicken etc.)
1 tbs. Unflavored gelatin
2/3 cup water
½ tsp garlic (or, more)
1/3 cup grated carrots
1/3 cup diced celery
1/3 cup diced green onions
¾ cup diced green bell sweet peppers (You can mix with hot pepper for a more spicy spread.)
¼ cup diced red bell peppers or palmettos
Place the water in a saucepan and bring to a boil. Dissolve the gelatin in the water stirring constantly. Place in a blender along with the garbanzo beans and the broth base. Blend well. Pour into a large mixing bowl, add the vegetables, and mix well. Refrigerate for 4 hours. Makes 5 one-half cups servings. (For some; use a hand-blender to make smoother spread?) Add; sesame seeds if desired or top with slices of organically grown cucumbers.
http://yumology.wordpress.com/2010/04/21/vegan-chickpea-patties/ This looks so good and the best for keeping our body healthy.
Mock Egg Salad spread: "MAKING IT DO"
http://tastefultidbits.com/2011/01/any-time-chickpea-salad/

Comments Welcomed.....Note: This blog been hijacked from a spam site that's taken over the in tire blog using my readers to click on their through my posts to advertise their products. Please don't click on their link/site.....The culprit come from; organic-farm.org/ (ripping off the logo of 'organic farming,' but not the same) It's attacks inside my blogs somewhere? Please report in comments if you find it.

·         Lentil Soup (Vegan Recipe)

Posted: 2011-07-22 12:42:08 UTC-07:00

Lentil Soup (Vegan Recipe) “MAKING IT DO” These recipes are more healthy, no meat, and economical.
1 ¼ cup raw lentils (Red or Green)
¼ cup beef-flavored broth base (chicken or use the veg. broth post in this blog.)
2/3 cup diced celery
2/3 cup diced carrots
1/3 cup diced onions
1/3 tsp. Garlic
1/8 tsp. White or black pepper
½ tbs. Parsley
5 cup water or (veg. broth...see recipe)
Soak lentils overnight in water. Drain and rinse the lentils after soaking. Cook the lentils over medium heat for 15 minutes. Add all the ingredients and cook for another 10 minutes or until desired tenderness for vegetables. Makes 5 one-cup servings. (Texture change; Hand-blender? After cooled down a bit.) Varation: tomatoes

Comments Welcomed.....
Note: This blog been hijacked from a spam site that's taken over the in tire blog using my readers to click on their through my posts to advertise their products. Please don't click on their link/site.....The CULPRIT COME; organic-farm.org/ (who's ripping off the logo of 'organic farming,' but not the same)It's attacks inside my blogs somewhere? Please report in comments if you find it.

·         EGGPLANT LASAGNA (VEGETARIAN)

Posted: 2011-07-24 17:57:58 UTC-07:00

An Older Recipe For Vegetarian Eggplant Lasagna (method)
This recipe is the taught me that eggplant is a delicious vegetable when cook right, AND NOT MISS MEAT! That goes for all vegetables. I promise you will love this dish! Do make two and freeze the other for later.
First get the eggplant ready that will substitute for the layers of Lasagna noodles.
Buy on organic,small or med. "peeled" eggplant (into thinly slices) then, pat dry, and set aside. This is a method recipe so, if you want the recipe for a larger family portions, then eyeball your ingredients and choose the larger portions sizes for your casserole for to size of you family. This recipes is easily adapted. I like to use two smaller eggplants than the one larger one for its milder taste because the lger. seeds and peelings tend to be more bitter. It's up to you, its a matter of taste and choice?)
Ingredients;
Eggplant-plants?
Flour (for dipping the sliced eggplants
Fry in olive oil
2 beaten egg (for a egg wash)
32 oz. of cottage cheese (or, ricotta,and/or Garnish with Parmesan? Keep it simple. This has plenty of flavor, however, variety is important at times but can be too expensive for other times.) Spread evenly, to each layer. Over-lap the fried egg plant with no in between spaces.
3-6 cloves of minced garlic or sprinkle each layer with some garlic powder (equivalent)
2 - 3 cups basil tomato sauce (or just add into the recipe (see; suggestion below)
1/4 - 1/2 cup of chopped fresh basil or flat-leaf parsley, save some for garnishing.) Add to each layer or, choose not to add that much if you don't like basil sub flat-leaf parsley.
Sea Salt or Kosher
Fresh ground pepper
2 + cups mozzarella cheese freshly shredded then, divide into for the many layers that your size dish requires.


Directions:
Preheat oven to 350 f. (An OPTION; is to roasted slices with olive oil) or follow these directions:
1. Saute all veggies; mushrooms and onion etc. afterward add to each layer.
2. Peel off the colored peel. Lengthwise, thinly, sliced the eggplant, wash and drain excess liquid then salt and pepper each side. Set aside on towel to dry off.
3. One slice at a time, drudge in the 2 beaten eggs wash; then, shake slices in flour that's in a plastic bowl (1 1/2 cups of flour,) then, shake off excesses. (The square covered plastic bowl needs to be longer then size of the eggplant slices. )
4. Brown all of the slices of eggplant in a cast iron skillet in olive oil that covers the bottom of the eggplants. (or sub. a mono oil that great for vegetables, such as sunflower.) Drain oil off on paper towels or brown grocery bags.
...............
5. Layer each and all ingredients into 9 X 12 casserole dish then bake.

Because of the time involved; It's a good plan to make up two dishes for freezing, one to use later. You won't be sorry.
..........................................
*Semi-home made style; is by adding layers of chunky spaghetti sauce, Rague?, (no need of adding more mushrooms or onions i.e; or, 2 cans of chief-boy-arde pizza sauce. (Great because no other seasoning is needed, even cheese is in the sauce, but some may like more to garnish with more Mozzarella cheese.)
Topping; can be; slice olives for natural salt or, add in the dish.
Done in about twenty minutes (ingredients are already cooked but the cheeses should be melted and bubbly, Cool down for 20 minutes.
* Other, Variations: you can add other veg. on sale that week in the super market for nutritional value, like, kale, chopped spinach (10 ounces),etc.) Or, for more protein-or flavor; Parmigiana-Reggiano combination.
*1/2 Tbs. Red pepper flakes, flat leaf parsley or, cumin, Italian seasoning, or M. Sausage seasonings. could be added for a mock meat flavor. It doesnt need it all these spices, however depends on how plain it's made. This is a method recipe. The whole ideas more inportant than one individual taste.
*Remember; to be healthy, all seeds need to be able to procreate, and should germinate. (No GMO plants, and don't support the control of our foods and seeds by chemical company's) Seeds (organic) protects you and the plant from parasites. They are natures anti fungal, bitter is always good, but many haven't developed the taste yet for a bit of bitterness. Bugs, fungus, and all parasites don't like hot nor bitter foods.,

Comments are welcomed.....
Note: I've been hijacked by a spam site that's taken over my in tire blog using my readers, to link to their site through my posts. Please don't click on their link/site.....The CULPRIT COME site is ; organic-farm.org/ (who's ripping off the logo of 'organic farming,' but not the same) (It's attacking my blog post somewhere inside? Please report in "comments" if you find it.

·         CORN CASSEROLE DISH

Posted: 2011-07-16 15:59:39 UTC-07:00

It's Semi home made, quick and easy vegetarian recipe...it taste better with fresh local organic sweet corn. Support your local farmer's markets. If it white and yellow color...it's GMO corn, and not normal or nutritious. For another corn variety recipe use (sub) the corn recipe to the corn tamales, it has less dairy and tastes good too. Ingredients;
2 eggs, beaten
1/4 cup whipping cream
1/4 cup milk (or, buttermilk could be sub.)
1/4 cup organic butter, melted (Has no hormones-chemicals which are stored in animals fat, or just use a good margarine. the same goes for cheese. Oregon has these N0n-H organic cheese at reasonable prices. Tolecmuic sp?)
1 1/2 cups good cheddar cheese, shredded (or, Montgomery Jack)
2 cups corn (cut fresh off the cob, or, previously frozen (Barely crack the corn just a bit in a food chopper or knife that will release more of the flavor of the corn.)
1/2 cup chopped onion
1 (4 ounce) can diced, drained green chilies, (*optional)
1 (8.5 ounce) package dry corn muffin mix (or, make up the dry corn bread recipe on my post)
Salt and Pepper
.............
(The following links would make it not be "Semi Homemade" but better tasting.
http://thompsonsorganicrecipes.blogspot.com/2010/11/corn-bread-mix-home-made.html
Or the no flour recipe: http://thompsonsorganicrecipes.blogspot.com/2011/04/southern-corn-bread-no-flour-recipe.html ) (Just skip the pkg muffin mix part of this recipe...if you use one of the link recipes. Mix up the dry ingredience to 8 and 1/2 ounces and freeze the rest of the dry mix for later. Sub: liquids rather than the ones in the corn bread recipes in above links.)
.........................
Directions: Preheat oven to 350 degrees. Grease a 2 quart casserole dish.

In a large mixing bowl, combine eggs, sour cream, whipping cream, milk, butter and cheese. Stir in cracked kernel corn, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in a preheated 350 degrees n for 45 minutes; or until an inserted knife comes out clean and the top is golden. Serve with butter
* Sub. the canned peppers for fresh grilled or broiled sweet peppers. Sweat them in a bag, close it, and set aside to cool. Then peel the burnt outer skin off, then dice and add the same amount to this recipe. Freeze the rest in a baggy for later recipes. Again, this method brings out the wonderful flavor so important in vegetarian cooking. It doesn't take meat to add flavor. Let the casserole stand 5 minutes before serving.
http://thompsonsorganicrecipes.blogspot.com/2010/11/tamales-corn-or-meat.html

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