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These are recipes that use food supply ingredients. It started out as my quest to do something with beans other than Boston Baked. While I could live happily on a mono diet, my family wanted more and varied flavor and so I search far and wide for easy ways to liven up the humble bean. I will add more recipes for other basics as time goes. Hope you enjoy!
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Frijoles a la Charra
2 lbs Pinto beans in crock pot cover with boiling water plus 2 cups Cook on high for 5 or so hours til done 1 lb bacon chop and fry add 3 cloves garlic 1 jalopeno pepper chopped 1 sweet onion chopped When browned Add 3 tomatoes chopped 1 bunch cilantro chopped fine to beans 30 minutes before done. All ingredients can be used in their dried state as well as fresh from the garden. The bacon comes from our pigs that we have in the freezer but we have salted bacon and kept it very satisfactorily for years. Corn bread goes very nicely. |
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The handling and results using whole wheat for me have been quite startling. I can use less of some ingredients and need more of some others. This is one of our favorites being quick and makes quite a lot. We make it every morning.
6 cups whole wheat flour 2 tsps. or so salt 1/2 cup lard* 4 cups goat milk 4 tsps. Baking Powder Place 5 1/2 cups flour, salt, and lard in a mixing bowl. Cut in lard, add milk. I stir and let sit for a few minutes as wheat flour needs a chance to absorb the moisture in order to come out light. Then add remaining 1/2 cup flour to which the baking powder has been added. Mix in, then scrape into a an 8 x 12 baking dish.** Bake about 30 mins @ 400. *We make lard ourselves from the pigs at butcher time. You can substitute vegetable oils but the dough will not be as light and you may have to use more oil than lard. **Note: I have never had to grease a baking dish, cookie sheet or counter (when making pie crusts) when I use whole wheat flour. |
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This is a good basic recipe in which I have used both goat and cow milk. It uses dehydrated or fresh vegetables. I have used a crock pot ( A large crock pot as our son is a connesieur of soups) or stove top. We use whole milk so do not add cream as many recipes of this type do. So for us,
1 gallon of fresh whole milk about 8 cups fresh cubed potatoes, skin on 2 cups grated carrots 1 large chopped onion 2 stalks chopped broccoli (or lambsquarters)* Cook potato in sauce pan, just covered in water. Use this water in next step. Brown onions then add the potato water and carrots, broccoli, simmer to just tender. If using dehydrated veges do the same. Add this (with the broth) to crock pot and cook for a couple hours until flavors merry. This is a type of stone soup recipe, as it serves and satisfies many with not much drain on the pantry Serve with any nice bread. *You can use most any vegetable that you have for this soup. Any green can be substituted for the broccoli, ie. Nettle, Dandelion, Plantain, Hawthorne leaf, chickweed, use your imagination. There really is no set vege requirement. If you have no potato, you can use whole wheat flour to thicken. No onion? In the last 10 minutes add chopped garlic. You can add anything that appeals to you that would go with a milk base. |