Top Culinary Reviews Recipes Fine Cuisine

• Top Culinary Reviews, Recipes, Fine Cuisine

• Rick Steves reminds you to pack a small daypack

  A small daypack is great for carrying your sweater, camera, literature, and picnic goodies while you leave your large bag at the hotel. Fanny packs are a popular alternative, but are magnets for pickpockets and should never be used as money belts. Get more travel tips with Rick Steves’ Europe.

  Food Press

  http://foodpress.com/

  Kitchen Daily
  Recipes

  http://www.kitchendaily.com/

  • Homemade Greek Yogurt
  • 

    Flickr/JessicaSpengler

    Share this Story

    Quote:

    Easier Than It Looks: Homemade Greek Yogurt

    Darla Antoine

    12/23/13

    Yogurt is surprisingly easy to make yourself—even easier if you have a crockpot or a yogurt maker. I have both, but I tell you I prefer the crockpot. For one, my yogurt maker has just eight tiny cups that I can make yogurt in, whereas the crockpot can make a lot more yogurt, making it more worth my while.

    I’m lucky here in Costa Rica because we have our own dairy cows. Grass fed, no added hormones and all that. I’m even luckier because I don’t have to milk them (ha!).  Unfortunately the only kind of yogurt I can find in the stores is the sickeningly sweet kind or low-fat plain yogurt. I am a big fan of plain yogurt but I like the full fat variety. Bring on the protein and the extra creaminess! Here’s how I make my own yogurt in the crockpot:

    You’ll need:
    – 1 gallon of milk, whole fat is best
    – 2 Tbsp plain yogurt OR a package of freeze-dried yogurt starter. You can find this in most health food stores and I think it makes better yogurt than using yogurt as a starter
    – a candy thermometer
    – crockpot
    – a bath towel
    – muslin or cheesecloth (optional and only if you want to make Greek-style yogurt)

    Making yogurt:

    The crockpot method of making yogurt is foolproof but it is time consuming and it is a science. Make sure you will be home all day when you set out to do this. One of the benefits of a yogurt maker is it will regulate the temperature for you and sound a little alarm when it’s time for you to do something.

    Pour your milk into the crockpot and turn the crockpot on low. Heat the milk to between 180 and 190 degrees. This will take a few hours and it sterilizes the milk so that only the good bacteria of the yogurt will grow.

    After you reach the ideal temperature (any hotter and you may scald the milk) let the milk cool back to 110 degrees. This will also take a few hours but 110 degrees is the ideal temperature for the bacteria. Be sure to remove an skin that may form on your yogurt—it will create hard nasty chunks in your final product.

    Once your yogurt reaches 110 degrees remove one cup and put it in small bowl. Add the yogurt starter to the bowl of yogurt and whisk with a fork.

    Add the inoculated yogurt back into the crockpot and whisk it in using a side-to-side motion. Whisking in circles is a no-no. I don’t know why, just because the science gods said so and you’ll have seven years of bad luck.

    Carefully lift the crockpot out of its base and put it in a cool oven. Cover it with a towel and let it sit overnight or for 10-12 hours.

    After 10 or 12 hours your yogurt should have a nice layer of whey on top. You can mix this whey into your yogurt and enjoy or you can proceed to the next step and drain the whey for a thicker Greek-style yogurt.

    Line a colander with muslin or several layers of cheesecloth. Put the lined colander over a large pot and pour the yogurt into the colander. Let the yogurt strain for two or three hours or until it is at your desired consistency and enjoy!

    You can use the leftover whey for all sorts of things or feed it to your pets (I like to blend it up in smoothies).

    Darla Antoine is an enrolled member of the Okanagan Indian Band in British Columbia and grew up in Eastern Washington State. For three years, she worked as a newspaper reporter in the Midwest, reporting on issues relevant to the Native and Hispanic communities, and most recently served as a producer for Native America Calling. In 2011, she moved to Costa Rica, where she currently lives with her husband and their infant son. She lives on an organic and sustainable farm in the “cloud forest”—the highlands of Costa Rica, 9,000 feet above sea level. Due to the high elevation, the conditions for farming and gardening are similar to that of the Pacific Northwest—cold and rainy for most of the year with a short growing season. Antoine has an herb garden, green house, a bee hive, cows, a goat, and two trout ponds stocked with hundreds of rainbow trout.

     

    Read more at http://indiancountrytodaymedianetwork.com/2013/12/23/easier-it-looks-homemade-greek-yogurt-152845
  • sweet fruit juices

  • shared Mother Earth News Magazine‘s photo.

    Love sweet fruit juices until you look get a look at their ingredients labels? Sip halfheartedly no more. If you can boil water, you can make wildly wonderful fruit concentrates to enjoy year-round:

    
  • 3 Amazing Wild Foods

  • Indian Country Today Media Network

    3 Amazing Wild Foods That Shouldn’t Scare You

    

     

     

     

     

     

     

    Pop Wild Rice and Eat Stinging Nettles Without Getting Burned

    • 

      How to Pop Wild Rice, Step 1

      Get some manomin. (Mary Annette Pember)

       

       

       

       

       

       

      How to Pop Wild Rice, Step 2

      Pop the rice, but only for a few seconds. (Mary Annette Pember)

       

       

      

       

      How to Pop Wild Rice, Step 3

      Drain the rice. (Mary Annette Pember)

       

       

       

      

      How to Eat Wild Rice, Step 4

      Put the rice in a bowl. (Mary Annette Pember)

       

       

       

      

       

      How to Eat Wild Rice, Step 5

      Eat the rice! (Mary Annette Pember)

       

       

       

      

       

      Popped Wild Rice

      Close view of popped wild rice. (Mary Annette Pember)

       

       

       

       

      

       

      How to Cook Burdocks

      Hayden Binning, 9 holds a burdock leaf. (Mary Annette Pember)

       

       

       

      

       

      Peeling Burdocks

      Peeling the outer stem of the burdock (Mary Annette Pember)

       

       

       

      

       

       

      Burdock Burrs, or Fruit

      Fruit or burrs of the burdock (Mary Annette Pember)

       

       

      

       

      Detail of Wild Hazelnuts

      Detail of wild hazelnuts (Mary Annette Pember)

       

       

       

      

      Cracked Hazelnuts

      Summit participants help separate shells from meats of wild hazelnuts. (Mary Annette Pember)

       

       

       

      

       

       

       

      Hazelnut Milk

      Cooking the hazelnut milk. (Mary Annette Pember)

       

       

      

       

      Stinging Nettles

      Cooks carefully tear away stinging nettle leaves from their stalks. (Mary Annette Pember)

       

       

       

       

      

       

      Stinging Nettle Soup

      Stinging nettles leaves get incorporated into soup for lunch. (Mary Annette Pember)

       

      

       

    By:

    Mary Annette Pember

    July 22, 2013

    The Wild Food Summit on the White Earth Ojibwe reservation was held in the world’s biggest classroom, the outdoors. (RELATED: Learning to Wildcraft: Foraging and Feasting on the White Earth Reservation)

    In addition to attending more traditional lecture-style presentation, students at the weekend-long Summit participated in gathering and preparing wild food alongside presenters and experts. This immersive, experiential learning and teaching style is typical of how Ojibwe traditionally pass along information about their environment and culture, according to Bill Paulson, White Earth Ojibwe and presenter at the Summit.

    “It’s one thing to listen to someone talk about a plant but quite another to go out and identify, harvest and eat that plant,” observes Steve Dahlberg, director of the White Earth Tribal and Community College USDA Extension Service Office. He and his staff have organized the Summit since its beginnings eight years ago.

    The Summit is held each June at a primitive campground, Little Elbow Lake, on the White Earth Reservation.

    “Learning isn’t useful to me if it’s only about packing trivia into a notebook. I want the information to make an impact on students lives,” said Dahlberg who is also a science instructor at the White Earth Tribal and Community College.

    When teaching his ethnobotany class at the college, for example, Dahlberg hopes that students will incorporate wild plants into their daily lives.

    The Wild Food Summit is modeled on this philosophy and also imparts a message of care, respect and honor for the plants and the land, say Paulson and Dahlberg.

    Each day of the Summit began with prayers of thanksgiving offered by Paulson and elder Kathleen Westcott, both White Earth tribal members. One morning, a non-Native participant asked to conduct Christian prayers for the group but was politely rebuffed. Paulson and Westcott  explained to the group that the Ojibwe tradition of giving thanks was not tied to religion.

    “Giving thanks is engrained in who we are as Ojibwe people. Since this is Ojibwe land, its important that people understand our ways,” Paulson told the group.

    For Lavonne Schildst of Alexandria, Minnesota, the Summit was a priceless opportunity to experience first hand the traditional Ojibwe approach to life. “They never forced their ways on us. We were gently reminded to honor and respect the land,” she said.

    This was the first time that Schildst and several other participants had ever visited a reservation. She was surprised by how open people were with their culture. Mike Larson of the Twin Cities area was also a first time visitor. “I thought it would be more like a powwow,” he observed.

    He was impressed by the diversity of attendees as well as how well everybody got along.

    “We create a community during this event; each person is drawn to the work that calls to them and everything just sort of gets done at the camp,” Paulson observed.

    Building community, giving thanks and hands on learning are the foundations of creating a connection to and sense of stewardship towards the land, according to Dahlberg.

    “If I present people with a doom and gloom message about why we should change the way we treat the land, people shut down,” says Dahlberg.

    Once people build a relationship with the land through activities, such as learning about wild foods, they begin to care about the environment, Dahlberg explains. “In teaching, I prefer to move towards the good and away from the bad.”

    The Wild Food Summit, which is supported by the White Earth tribe and the College exemplifies the school’s mission of weaving Ojibwe culture and traditions into its academics and its community outreach programs.  “Ultimately the College is for everybody in the community, regardless of ethnicity,” Dahlberg observes.

    For White Earth Tribal and Community College student Terry Kemper, participating in the Summit helps him both academically and spiritually. Learning about healing properties of plants that have been used traditionally by Ojibwe people has helped Kemper connect with his culture. This connection, he says, has also helped in his recovery from substance abuse.

    An alumnus of Dahlberg’s ethnobotany class, Kemper says, “Steve let me do ceremony as part of my studies but he still held me accountable for the work.”

    An ex-convict, Kemper is pursuing a degree in Indian Studies at White Earth Tribal and Community College and frequently takes his message of recovery to prisoners.

    For attendees already interested in wild foraging and wild foods, the Summit offered insight into the Ojibwe relationship with the environment. (RELATED: True Wild Rice Isn’t What You Think It Is—It’s Better, Winona LaDuke: Think Globally, Grow (and Eat) Locally, and Climate Change Threatens the Ojibwe’s Wild Rice Harvest)

    “Learning more about wild edibles was great, but the human message of connecting with the plants and world around us, that had the greatest power,” Larson says.

    Here are a few recipes and descriptions of some of the foods that Summit-goers prepared:

    Popped Wild Rice (Manomin)

    I’ve tasted many examples of popped wild rice. Unfortunately, none of them have tasted very good. Now I know why.

    According to Bill Paulson, White Earth Ojibwe, if wild rice doesn’t pop within a few seconds, it isn’t’ going to pop, it will only burn. I now realize that all the popped wild rice I have tried has been burned.

    Paulson, a presenter at the Summit and director of facilities at the White Earth Tribal and Community College says that rice from Nett Lake in Minnesota seems to be the best popping rice but that any wild rice will work as long as it is not over parched or too dry. Larger kernels seem to work best, he notes.

    Directions for popping:

    Heat about 2 inches of high temperature oil, such as peanut or grape seed oil, in a deep cast iron fry pan to 400 degrees.

    Place about 1.4 cups of dry uncooked rice in a small sieve or tea strainer and submerge the rice in the hot oil. Rice should pop within seconds. Quickly remove the rice to a bowl and continue popping rice until you have enough for a treat. Add a little maple syrup and eat! The rice kernels pop up to about the size of a maggot, notes Paulson.

    “This was made as a seasonal treat. I think that people stumbled upon it by accident while parching rice,” Paulson observed.

    “It’s not something that you make a lot of and store; it’s best to make it and eat it right away,’ he suggests.

    Burdocks a.k.a. “Stickers”

    Burdock (Arctium) is considered a weed in North America but is used as a blood purifier in Asia where it is also eaten as a vegetable.  This common plant has large leaves and a woody stalk and is known by its distinctive burrs-like fruits that attach to pant legs and imbed themselves in animal hair.

    Laura Reeves, a botanist from Gardenton, Manitoba demonstrated how to cut and peel away the fibrous outer layer of burdock stalk to expose its tender inner celery like flesh. These can then be chopped and added to a stir-fry. They have a delicate flavor and reminded me of asparagus. According to Reeves, the root can also be eaten and tastes like lotus root. She suggested harvesting and eating burdock stems earlier in the growing season before they get too tall and woody.

    See pictures of how to peel burdock stems.

    Stinging Nettles (urtica dioica) are higher in iron than spinach and high in calcium and other minerals according to Reeves. The plant also has medicinal uses as a diuretic and treatment for painful muscles and joints. To avoid the distinctive sting, she suggests wearing gloves when harvesting the plants early in the growing season. Cooks at the Summit, however, didn’t wear gloves as they removed the nettles leaves from the stems, suggesting that a quick sure tear was the best method to separate the leaves without getting “stung.” See photos:

    Think of the nettle leaves like spinach when gathering and cooking since they reduce in size considerably once cooked. The leaves must be cooked in order take away the sting and can be substituted for spinach in many dishes. Summit cooks used the nettle leaves as a thickener in a delicious chicken soup. Reeves suggested making stinging nettle pesto. According to edibleportland.com, Italians make nettle pesto, “pesto d’urtica,”

    3 cups raw stinging nettles
    3 medium garlic cloves
    1/4 cup pine nuts, toasted
    1/4 cup extra-virgin olive oil
    Kosher salt and freshly ground black pepper
    Parmesan cheese, finely grated

    1. Using tongs or gloves, measure 3 tightly packed cups of raw young nettle tops. Add them to salted boiling water for 1 to 2 minutes, drain immediately and then place the greens in a bowl of ice water to stop the cooking. Cool, strain and squeeze dry using a tea towel to remove every drop of moisture that you can.

    2. Coarsely chop the nettles to make about 1 cup. Add them to the bowl of a food processor with the garlic cloves and pine nuts. While pulsing, slowly add the olive oil, 1 tablespoon at a time. Season to taste with salt, pepper and Parmesan cheese. You might add a small knob of soft butter and a squeeze of lemon juice if it needs brightening. Blend once more to incorporate the final additions.

    Makes 1 generous cup

    Wild Hazelnut Milk

    Sam Thayer, nationally known wild food instructor and researcher, and author of The Foragers Harvest: A Guide to Identifying, Harvesting and Preparing Edible Wild Plants, prepared milk from wild hazelnuts. The hazelnut is a perennial shrub from the birch family and grows from three to ten feet high in open areas of the forest on sandy soil. Thayer suggests that after harvesting, the nuts should be dried on a tarp in the attic or dry place for about 3 days before shelling. Wild hazelnuts are small, about 1.2 the size of cultivated hazelnuts and surrounded by a tough shell, so shelling them can be a slow process. Thayer, however, had a handy device called a “Dave Built,” nutcracker that made the process much faster. After the shells are cracked and separated from the nutmeats, the meats can be ground into a paste with a mortar and pestle and slowly mixed with water. Thayer, however, uses a Vitamix blender, which takes about 15-20 seconds to produce a smooth paste, slowly adding water to desired consistency. He suggests cooking the milk in order to reduce the nuts gas producing effects. Thayer slowly boiled the milk until it began to foam. The resulting foam can be scooped off and used as a spread on bread or fruit. He emphasized that preparing hazelnut milk is a process rather than a recipe. He added maple syrup to the warm milk and served cups of the delicious drink all around. He explained that the milk can be refrigerated after cooling but warned that it doesn’t have a very long shelf life and should be used within a day or so. According to Thayer, wild hazelnuts are about 20 percent protein and 40 percent oil.

    Summit participants also ate lambs quarters, a wild leafy green (chenopodium album), served raw in salads, cattail roots served pickled, basswood leaves as wraps for cheese, wild venison and lots of wild rice manomin.

    “Wild rice for breakfast, lunch and dinner?!” asked Mike Larson. “It doesn’t get much better as far as I’m concerned.”

    “There was so much to learn at the Summit! I am looking forward to experimenting with wild food gathering and preparation,” noted Lavonne Schildst. She also enjoyed  learning the Ojibwe cultural approach to gathering wild foods and caring for the land. “In the classic white approach to nature, you go in and take what you want, but at the Summit they showed us how to be respectful and grateful for the gifts of the earth.”

     

    Read more at http://indiancountrytodaymedianetwork.com/gallery/photo/pop-wild-rice-and-eat-stinging-nettles-without-getting-burned-150529
  • A Healthy Summer Burger
  • Amelia’s Italian Pork Pita Pockets , Buy Organic Bell Peppers
  • Apple Praline Bread
  • Apple Swan?
  • Asian Shrimp Tempura
  • Baked Zucchini Chips
  • Super yummy and healthy recipes! Don’t forget to share on your timeline so that you always have these:
    Baked Zucchini ChipsINGREDIENTS:
    1 large zucchini
    2 tbsp. olive oil
    Kosher saltINSTRUCTIONS:
    Preheat oven to 225 degrees. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
    Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
    After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
    Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
    In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
    Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
    Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
    Let cool before removing and serving.
    Keep in an airtight container for no more than 3 days.

    
  • Buffalohair, Pho 95 Vietnamese Cuisine, Par Excellence in the DFW Area
  • Chamomile Vanilla Marshmallows
  • Dale Carson Gives the Skinny on Squash – Indian Country
  • Fallout Foods Are Your Best Defense

  • 

    http://myhealingkitchen.com/featured-articles/fallout-foods-that-block-radioactivity/

    Quote:

    “Fallout Foods” Are Your Best Defense

    The safest, smartest way to protect yourself in our current situation is to boost your consumption of foods that are rich in natural iodine.

    I call these “fallout foods” because they pump up your body’s iodine supply, making you less vulnerable to any radioactive iodine in the air.

    Even without an iodine supplement, you can protect yourself and family from the increased radiation overhead by getting more of these fallout foods into your diet.

    The best of these iodine-rich foods come from the oceans far from Japan, Pacific ring of fire, — and topping the list is seaweed and other sea vegetables, the leading food source of iodine on the planet.

    Seaweed and sea veggies are a mainstay in the Japanese diet (they consume more of it than any population on Earth), so they’re getting as much protection as these foods can provide.

    But if you’re like most Americans, chances are the only seaweed you’ve ever swallowed was wrapped around a sushi roll.  And you probably couldn’t tell kombu from kelp if you’re life depended on it.  But that’s about to change.

    Beefing-Up Your Seaweed Savvy

    Here’s a rundown of the most popular types of seaweed available…

    Kelp has an amazing 12 mg of iodine per teaspoon of granules. Sprinkle it onto any meal—salads, soups, and whole grains.

    Kombu is a type of kelp that comes in strips. Add one 5″ strip to every pot of soup, grains and beans you cook (iodine is not affected by heat). It’s painless and flavorless, and you can remove it after cooking so squeamish family member won’t have to see it.

    Dulse and wakame are other good sources of iodine — but, alas, nori is the iodine-poor member of the seaweed family. You can still get plenty of iodine in your sushi by adding kelp granules to the sushi’s rice, and/or cooking the rice with kombu.

    Sea Veggies Remove Radiation from Your Body

    In addition to protecting you from radiation, sea vegetables also pull radiation out of your body.  According to a 1964 McGill University study published by the Canadian Medical Association Journal, kelp reduces the intestinal absorption of radioactive strontium-90 by up to 80% (thus it passes through the body instead of sticking around where it can do damage).

    Indeed, there are so many health benefits associated with seaweed that adding it to your current diet just makes good sense – whether fallout from Japan becomes a major health concern or not.

    Curious to see how we could make “seaweed snacking” more appealing to Western taste buds, we’ve been experimenting with new recipe ideas in our My Healing Kitchen Test Kitchen.  Here are the winning favorites as voted by our Taste Panel…

    Nori-Wrapped Crab Rolls with Wasabi and Roasted Red Pepper

    Seaweed Cucumber Salad

    Seaweed is definitely catching on in the health-conscious sectors of America. Seaweed snacks now populate entire sections of shelf space at Trader Joe’s and Whole Foods. One of my favorites is Annie Chuns Seaweed Snacks which is available in sesame or sinus-opening wasabi flavors. Both are big favorites around the MyHealingKitchen offices.

    Other Radiation-Blocking Foods

    No way, you say, that you’ll ever, ever eat seaweed?

    Okay. So you’ll be happy to know there are several other foods that pack a big iodine wallop, including asparagus, garlic, Lima beans, mushrooms, sesame seeds, soybeans organic, spinach, summer squash, Swiss chard and turnip greens. (Just realize that these veggies are nowhere near as potent as the sea-faring sisters.)

    And forget that urban rumor about getting your iodine from iodized salt. You’d have to swallow a half a cup of salt to get a scant 13 mg — and your blood pressure wouldn’t appreciate that one bit.

    Put More Cancer-Blocking Foods on the Table

    Radiation causes cancer by creating free radical molecules that damage DNA. So it makes sense to eat more foods and supplements that are rich in antioxidants these days — and research backs this up.

    Choose foods loaded with the antioxidants vitamin C (papaya, kale, red bell peppers, broccoli, strawberries organic and kiwis), vitamin E (sunflower seeds, almonds, olives and spinach) and selenium (Brazil nuts, salmon Alaska wild, shrimp and turkey, and brown rice).

    All of these are cancer-blocking heavyweights. And it’s easy to identify them. Just let your eyes guide you: Fresh, brightly-colored foods tend to be antioxidant treasures.

    You also should consume more whole grains, especially brown rice. Whole grains are rich in fiber, phosphorus, antioxidants and selenium, all of which help escort toxins from the body.

    And don’t forget rosemary. Spanish researchers published research in the British Journal of Radiology demonstrating that nothing fights the free radicals created by radiation like this aromatic herb. Since rosemary’s essential antioxidants are fat-soluble, they provide critical protection in areas water-based antioxidants can’t reach.

    Other supplements that may be protective against radiation damage are vitamin D and vitamin K. Both support cell apoptosis, which is the programmed death of cells that accumulate various DNA errors (due to radiation and other causes). Vitamin D also supports DNA repair.

  • Five-Minute Chocolate Mug Cake
  •  
    

    4 tablespoons all-purpose flour		3 tablespoons oil
    4 tablespoons sugar		3 tablespoons chocolate chips (optional)
    2 tablespoons cocoa		2-3 drops vanilla extract
    1 egg		1 coffee mug
    3 tablespoons milk

    Yield: 2 Servings

    • 1Add dry ingredients to the mug and mix well with a fork. Add the egg and mix thoroughly. Pour in the milk, oil, and vanilla and mix well, being sure to scrape the edges of the cup to incorporate all the dry ingredients. Add the chocolate chips (if using) and mix again.

    • 2Place the mug in the microwave and cook for 3 minutes at 1,000 watts (high). The cake will rise over the top of the mug and then sink down when the microwave is turned off. Allow to cool a little, and tip out onto a plate. Run a knife around the edge if it doesn’t slide out easily. Great with ice cream!

    Read More http://www.ivillage.com/five-minute-chocolate-mug-cake/3-r-61011#ixzz2ZL5qJQ8S
    
  • Fluffy Fry Bread recipe and Tacos II, wild rice / at pages

  • 

  • Art by Ann

    INGREDIENTS

    Can we use Organic and whole grains? And Bake instead of fry?
    

    • TOPPINGS: or other spicey topping

     

    • 1 pound ground beef
    • 1 (1.25 ounce) package taco seasoning mix
    • 1 (15.5 ounce)canpinto beans, with liquid
    • 1 cup shredded Cheddar cheese
    • 2 cups shredded iceberg lettuce
    • 1/2 cup picante sauce
    • FRY BREAD:
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 cup milk
    • 4 cups oil for frying, or as needed
    DIRECTIONS

    Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.

     

    1. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
    2. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center or just a hole. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
    3. Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.
    4. Marvelous. SO SIMPLE! instant read thermometer was essential. Oil must be at 365 degrees to make a perfect texture. NO colder.
    5. These are a really good twist on tacos with the fry bread.

    Notes:

    If you have any fry bread leftover try them with ice cream (unbelievable).

    OR buy authentic Indian fry bread mix. Named”ha-pah-shu-TSE”…can be found at most large grocers.It’s already mixed, just add a bit of warm water to the mix in a glass bowl,cover with a damp towel and place in a warm over or a warm spot for 2 or 3 hours. (makes the bread lighter and fluffy).Tear the dough into 4 seperate pieces and roll them out pencil thin before deep frying. YUM!!

    Be sure to dust the dough ball with flour before handling and make sure to keep your surface dusted with flour and your hands too as long as you are patting out the dough.

    The old way was to poke a hole in the middle. Indian women would turn the breads using a stick. My Grandma still did it that way! Try drizzling melted butter on the breads and spreading with Salal or wild huckleberry jam on them. A sprinkling of powdered sugar on top – so good!

     

    
    

    Eagle Waters Resort Chicken & Wild Rice Soup

    

    Joanne Kempinger Demski

    Eagle Water Resort Chicken & Wild Rice Soup is served every Saturday night at Eagle Waters Resort in Eagle River.

    • Recipe Request Form: You Asked For It

    Shirley Jagler, Oak Creek, requested the recipe for a creamy chicken and wild rice soup from Eagle Waters Resort in Eagle River.

    She wrote: “Several of us ‘wined and dined’ in Eagle River recently. We had a bowl of this awesome soup before our meal and it was so very, very good. I offered to see if I could get the recipe for each of us.

    “What a great place to eat, awesome food and beautiful atmosphere and excellent service.”

    Pete Hafer, chef, sent the recipe. He said this soup is served every Saturday night.

    Eagle Waters Resort Chicken & Wild Rice Soup
    Makes 12 servings

    1 cup uncooked wild rice

    2 quarts water

    4 tablespoons chicken base

  • Green Leaf Veggies
  • Grind your own whole wheat flour – how sweet is that?
  • Growing Your Own Spring Harvest
  • Homemade Ginger Chews
  • How to Make a Sourdough Starter ? Nourished Kitchen

  • How to Make a Sourdough Starter — Nourished Kitchen

    nourishedkitchen.com

    Wondering how to make a sourdough starter or where to find a good sourdough starter recipe? It’s easy – all you need is flour, water and time.

     

    

     

     

  • Indian Frybread
  • Lemon Meringue Cupcakes ? / peppermint cookie fudge
  • Listen Up!, Master This Muffin Recipe, The Most Important Meal of the Day!
  • Lunch? Mmmmmmm
  • Ninety Minute Rolls
  • Oklahoma Natives / Fry Bread Recipe and Story of origin of Fried Bread

  • shared Oklahoma Natives‘s photo.

    

    —- Fry Bread Recipe and Story of origin of Fried Bread Ingredients: 1 cup unbleached flour 1/4 teaspoon salt 1 teaspoon powdered milk 1 teaspoon baking powder 1/2 cup water Lard — best for it or / Vegetable oil for frying Extra flour to flour your hands Preparation: Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured. Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Don’t worry about it being round. In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil. Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving. ——– Navajo Fry Bread History – Indian Tacos History by Cynthia Detterick-Pineda Indian fry bread is tradition to the Navajo, and comes with a story of great pain and suffering. Though the tradition of fry bread is common among many Southwestern Tribes, it is the Navajo who developed this recipe. I do not feel that I can share the recipe without sharing it’s origins and what it means to some today: The Navajo planters lived from the Earth as their ancestors had for hundreds of years before. They also raised livestock to feed their family. The Navajo dinetah (or homeland) was bordered by the four sacred mountains, from northeastern Arizona, western New Mexico, and north into Utah and Colorado. They planted crops in the fertile valley lands, such as Canyon de Chelly known for Ansazi ruins. The Navajo traded with the Spanish, Mexican, Pueblos, Apache, Comanche, and even the early American pioneers. Around 1846, large numbers of pioneers moved into the area and the cavalry came with them. This is when troubles began. The troubles escalated with the murder or Narbona (1766-1849), a well-respected Navajo leader on August 31, 1849. On this day, Narbona along with several hundred of his warriors, had come to meet and discuss peace with U.S. Colonel John M. Washington and others of the military stationed in the area.There had been trouble with the New Men (the New Mexican settlers who had driven Mexican settlers out of the area). After several hours, it was believed a settlement had been agreed upon. However, a young warrior by the name of Sadoval, had plans of his own. Mounting his horse he began to ride in front of the Navajo party, attempting to have them break the treaty. A U.S. Calvary soldier began to say that one of the horses ridden by a Navajo was his, and what peace there was in the meeting that was disintegrating into battle. Colonel Washington commanded the Navajo to stand down and return the horse to the soldier or he would fire into them. The rider and horse were now gone, and the Navajo party did not comply. A canon was fired, and Narbona was mortally wounded. It is told that he was scalped by a U.S. soldier as he lay dying. This disastrous attempt at peace led to the Long Walks. In September 1863, Kit Carson (1809-1868) was dispatched into Navajo land to retrieve a surrender. When no Navajo came to meet with him, he ordered the burning of the land. Attempts were made to starve out the Navajo and many were captured and taken to Bosque Redondo near Fort Sumner. Hundreds starved on the 300 mile walk and more would die later in the crowded and disparaging conditions. Navajo were placed with the Mescalero Apache where home peace was often not the case. The camps were meant for 4,000 to 5,000 people, yet there were now over 9,000 people, and supplies were meager. The government supplies of lard, flour, salt, sugar, baking powder or yeast, and powdered milk were often rancid. Fry bread came from these few foods provided during the 4 years of captivity. Since that time, it has become common food at most all PowWows of numerous tribes To some, Indian Fry Bread is a sacred tradition. It is to be consumed by the people until the earth has again become purified.

  • PECAN PIE BARS RECIPE
  • Peeling a Head of Garlic – Martha Stewart’s Cooking School
  • https://www.youtube.com/watch?v=0abnwTGeAiM
  • Pine Needle Tea
  • Pudding Cake Any Flavor?
  • RECIPE OF THE WEEK Satisfying Smoothie!
  • Rennet making recipe for cheese making. Rennet from Thistles
  • Salmon and Lentils With Moroccan Tomato Sauce
  • Satisfy Your Family With Sizzling Steak Tacos Tonight!
  • Seaweed , Nori Wrapped Crab Rolls with Roasted Red Pepper
  • Seaweed Cucumber Salad
  • Soda Substitutes
  • Sourdough Starter / at ranch
  • I should do this again? Always had some ready to go at the ranch! I made our hard cheese and cottage cheese, ground all our own flour, made our own mayo, ketchup, pickles, Did all the milking, tapped sugar maples, boiled down the syrup and hard sugar, butchered and canned chicken and beef. Now that was hard for me as I gave everyone a name:( I was off meat for a few months after each round, so my family almost ate it all before I got around to tasting Alfy or Mr. Red! I did a good job! Ann:)

    How to Make a Sourdough Starter — Nourished Kitchen

    nourishedkitchen.com

    Wondering how to make a sourdough starter or where to find a good sourdough starter recipe? It’s easy – all you need is flour, water and time.

    Quote:

    Sourdough Starter

    Ingredients

    • flour

    • established sourdough starter (available here), optional

    • filtered water

    Instructions

    1. Starting the sourdough: Whisk 1/4 cup flour with sourdough starter (if using) and 3 tablespoons filtered water in a small bowl. Pour this into a jar, and let it sit for twelve hours. Twelve hours later, whisk in 1/2 cup flour with 1/3 cup filtered water and continue adding 1/2 cup flour and 1/3 cup water every twelve hours for one week until your starter is brisk and bubbling. As you feed your starter, take care to whisk in the flour and water thoroughly into the established starter  aerating the starter will help to yield the best and most reliable results.

    2. To accommodate for expansion of the sourdough when its fed, make sure that your jar is only half full after each feeding. If you’ve made too much sourdough starter for the capacity of your jar, pour some off and use it in sourdough biscuits, sourdough pancakes or sourdough crackers

    3. Maintaining the sourdough: After a week, your sourdough should be sturdy enough to withstand storage. If you bake infrequently (that is: if you bake less than once a week), you can store your sourdough in the refrigerator, bring it to room temperature and feed it well about twelve hours before you plan to bake. If you bake more frequently  every day or a few times a week you can store your sourdough at room temperature and feed it with 1/2 cup flour and 1/3 cup filtered water once a day.

    4. Special considerations: If a brown liquid appears floating on top of your sourdough starter, simply pour it off. Sourdough bakers call this liquid  hooch, and it is harmless; however, it often signifies that you’ve fed your starter too much water in relation to flour or have let your starter go too long between feedings. Sourdough starters are relatively resilient, and bounce back quickly once you resume proper care of them.

  • Strawberry Salad
  • TAMALE TIME

  • Antonio Sanchez

    This is a VERY condensed version of a “how to video” I recently completed about making tamales – a labor of love which has existed in our family since time immemorial. I did this as another project in the learning process – with new camera and editing software.

    http://www.youtube.com/watch?v=tJt9iiaiHpc&feature=share

    ShadowCatcherPro

     http://www.youtube.com/user/ShadowCatcherPro?feature=watch

  • Tana Amen/ BSN/ RNs new online grocery store is open!
  • Tea Leaf Salad

  • Quote:

    While visiting with friends this morning – one of them who is from Burma-Myanmar asked if I would like to try a tea leaf salad. Of course I said yes and I was treated to one of the best tasting salads I have ever eaten! It was a virtual explosion of flavor with every bite! Look up the recipe or try to find somewhere that has this on their menu – I guarantee you will absolutely love this!

    
  • Tea Leaf Salads

  • Absolutely Monica: Recipe – Burmese Tea Leaf Salad

    Tea Leaf Salad

    featured on food network yes, we really do go to burma to get the tea for this salad, and it’s worth the trip. with textures from fried garlic, peanuts

    

     

     

    

     

     

    Burmese tea leaf tradition lives on – SFGate – San Francisco

    http://www.sfgate.com/…/Burmese–tea–leaf-tradition-lives-on-24560…

    Mar 10, 2011 – Dennis Lin holds a plate of ingredients that are used to make the tea leaf salad at Burmese Kitchen in San Francisco Calif, on Tuesday, March …

     

    http://www.youtube.com/watch?v=MjrwRkA3wrM

     

    1. Pan Asian: Burmese Tea Leaf Salad (Laphet Thote) — Myanmar …

       http://www.youtube.com/watch?v=qnIRaUoAHxk

       Jul 26, 2012 – Uploaded by ThaILLST

       Skiz Fernando shows you how to make this one-of-a-kind salad using fermented tea leaves specially …

    2. More videos for tea leaf salad burmese »

     

    http://www.tastebook.com/recipes/2292276-Burmese-Tea-Leaf-Salad?full_recipe=true

    Burmese Tea Leaf Salad

    http://www.tastebook.com

    This is based on the Tea Leaf Salad at Burma Superstar in San Francisco. It’s a combo of a recipe from kitchencaravan.com, and descriptions I found of the restaurant’s version.

  • Thai Chicken Pizza
  • The Best Fry Bread
  • https://www.youtube.com/watch?v=gY3zla4dg-M
  • Turkey Cutlets With Peas and Spring Onions
  • Vacation in the Kitchen A Garlic Trick!
  • Whats Missing from Commercial Honey, Living on Earth:

Advertisement