Dilled Onions

Source: More-with-Less Cookbook
Date tried: January 14, 2018
Yield: 2 cups
Time needed: 10 -15 minutes

I tried out my daughter’s vegetable slicer on this. It made quick work of slicing the onions.
This gives a mild, sweet relish, very nice.

Dilled Onions

Dilled Onions
6 white onions sliced into rings
1/2 cup sugar
2 tsp. salt
3/4 tsp. dill seed
1/2 cup white vinegar
1/4 cup water

Place sliced onion rings in a bowl.
Combine all other ingredients in a small saucepan.
Bring to a rolling boil.
Pour over onion rings.
Let stand until cool.
Store in refrigerator.

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Black Bean Piquante Sauce

Source: Ecological Cooking
Date tried: January 13, 2018
Yield: 6 servings (about 1 1/2 quarts)
Time needed: 3 hours if beginning with dried beans

This makes a large quantity of sauce and I think 6 servings is an underestimate. The final simmering is best done in a slow cooker so, starting with dried beans and the necessary pre-soaking as well as the time to cook the beans, then 4 or more hours in the slow cooker, one needs to plan for a two-day project.

Out of that possibly only 20 minutes is active preparation.

The resulting sauce is quite pleasant though. I think I will find plenty of uses for it.

Black Bean Sauce on noodles and rice

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Everything Cereal

Source: More-with-Less Cookbook
Date: January 7, 2018
Yield: 4-5 quarts
Time needed: 75 minutes

This is a good-tasting granola relying primarily on oat flakes and flours. I chose to grind the buckwheat and regret I did not also grind the sesame seeds. I have not been able to find grape nuts on the supermarket shelves for some time. It was never the most popular of cereals, though there were some aficionados such as myself. So I substituted another old favourite, Red River cereal.

I like the fact that this is baked at a relatively cool temperature. It makes it easier to control the level of browning.

Everything Cereal

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Enchilada Bake

Source: Diet for a Small Planet
Date: January 5, 2018
Yield: 4 servings
Time needed: 90 minutes

This is a very good dish. Increase the chili powder to taste. I had only 6 tortillas and could have used more. One change I would make is to substitute sour cream for the ricotta cheese. But, of coarse, ricotta is much lower in fat.

Note, these are not enchiladas as such, but a casserole made with typical enchilada ingredients, and very tasty.

Enchilada Bake

Enchilada Bake
oil for sautéing
1 onion, chopped,
1 clove garlic, minced
5-6 mushrooms, sliced
1 green pepper, chopped
1 small can corn (optional)
1 1/2 cups cooked kidney or pinto beans (1/2 cup uncooked)
1 1/2 cups stewed tomatoes
1 Tbp. chili powder
1 tsp. ground cumin
1/2 cup red wine
salt to taste
6 – 8 corn tortillas
1/2 to 1 cup grated Monterey Jack or other cheese
1/2 to 1 cup combined ricotta cheese & yogurt.
black olives for garnish

Preheat oven to 350oF.

Heat oil in a large skillet.
Sauté onion, garlic, mushrooms, green pepper and corn.
Add cooked beans, tomatoes, spicesm wine and salt.
Simmer 30 minutes.

Lay half the tortillas in an oiled casserole dish.
Top with a layer of sauce.
Sprinkle 3 Tbsp. grated cheese over sauce and 3 Tbsp of ricotta cheese-yogurt mixture.
Repeat layers ending with sauce.
Add a little go ricotta-yogurt mixture.
Garnish with black olives.
Bake 15-20 minutes.

Frozen Strawberry Mousse

Source: Food Combining for Health
Date tried: May 17, 2014
Yield: 2-3 servings
Time needed: Just a few minutes to make, but needs a few hours in the freezer

Making this brought the old Mother Goose rhyme back to my head.

Curly Locks, Curly Locks, wilt thou be mine?
Thou shalt not do dishes, nor yet feed the swine,
but sit on a cushion and sew a fine seam
and feed upon strawberries, sugar and cream.

Curly Locks would have swooned at this combination of “strawberries, sugar and cream”, though actually honey is used in this version.  And it gets frozen for a delightfully cool treat on a hot day.  Haven’t seen one of those this year yet.  No matter, it tastes great unfrozen too.  And you can eat it sooner.

Frozen Strawberry Mousse

Frozen Strawberry Mousse
2 cups strawberries, fresh or defrosted
2 Tbsp. honey
2/3 cup heavy cream
2 Tbsp. non-instant dry skim milk powder dissolved in a very small amount of water.

Blend the honey and strawberries into a smooth purée.
Mix the dissolved milk powder with the cream.
Whip the cream until it forms soft peaks.
Fold the strawberry purée into the cream.
Place into a freezer container or into individual bowls.
Cover with aluminum foil and freeze.