Clifford Larry’s Slow-cooked Wild Meat & Blueberry

Relatives,

Because our brother Clifford has passed on to Spirit, I waited a while before sharing this special recipe.  Clifford, you will live in us forever! 

January 24, 2010

Hi Willi..

I never wrote the recipe down for this but this Bear… I cooked it very slow… I used the slow cooker for about 6 1/2 hours, or until the meat was very tender… almost feel that it melts in your mouth.

I don’t drink and never use alcohol for ceremonial meals but for this meal as it wasn’t ceremonial

I added:

1 pint of Guinness along with 1 onion, 2 carrots, 5-6 cloves of garlic, 1 parsnip, 1 small turnip, 3/4 cup of blueberries and Jamaican Jerk spice…

So I let this slow cook for about 6 hours..

The last 1/2 hour i tossed in:

mushrooms, sweet peas and thickened the dish with a gravy…

Initially I wanted to marinate in red wine and herbs but I didn’t have a cork screw for the wine so that is why I used a pint of Guinness… it worked out good… I didn’t have herbs nor bacon… I wanted to add these items but had left them in my other kitchen.  As well I like to saute my mushrooms, it makes them nice and sweet… the mushrooms I used were button mushrooms but any mushroom will do…

Have a great day… Cliff

 

This was my response:

G’day Cliff, Wow, thanks, I’ve been looking for one of those old-fashioned wild meat recipes that call for blueberries.  I heard that a long time ago, people would use hot stones and bury moose with blueberries, maple syrup and a little tallow and let it cook all day.  I’m thinking your bear recipe would be good with moose too…
A long time ago, I did use a red wine moose marinade and it was awesome; come to think of it, I do have cooking wine around here somewhere, thanks for the reminder 😉  I don’t drink either.
Happy trails, Willi

And Cliff’s response:

Hi Willi, yes indeed blueberries and other berries are a common staple on all my wild game meats whether it be bear, moose, caribou or deer. Never tried berries on on partridge or water fowl yet but i am thinking is would be good as well… it just I haven’t had wild feathered game for a while…

I think People would shy away from using berries on the birds but it all depends on the method of use… can be used for stuffing, sauces or even raw or partial cook form for garnish. But yeah don’t be shy with the use of berries, it generally gives a dark color but a color that compliments the cooked meat.

I will give you an update on the David Wolfman event in Charlottetown… I will be cooking with him but not certain in what capacity yet. He is coming to PEI in March to cook on behalf of the Aboriginal Survivors for Healing (ASH).

I just made a roast moose last evening and though I didn’t add berries I did add Argentinian coffee bean to this slow cooked dish along with Oshi sauce… even though I thickened the juices up with a roux.

I also made a Red Wine Butter Sauce infused with Tarragon, lemon-grass and raspberry…so even though there were no berries in the cooker the raspberry flavor came out really in the butter sauce and complimented the meat.

Have a great day..Cliff

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Carrielynn’s Mum’s Rhubarb Crisp

Carrielynn is an exceptional young woman.  An accomplished singer and rap artist, fearless activist for her community and nation and super-great culturally astute mother, she offered this great recipe to celebrate the first rhubarb of the season. I really like the suggestion to toss in a little chopped apple… think I’ll also try a handful or two of blueberries from my freezer, the flavor goes so well with rhubarb.  Then, as Carrielynn says … BOOM!
~ ~ ~ ~ ~ ~ ~
Carrielynn’s Mum’s Rhubarb Crisp

12X12 pan, lightly greased
Oven pre-heated to 350 F

Crumble – mix into coarse crumbs with a fork or pastry blender: 
1C flour (gluten free or regular or whatever you like)
1C 9 Grain Oats
¼ C Real Butter
¼ C firmly packed brown sugar
1 Tsp of cinnamon

Custard (separate bowl) –  whisk together until creamy: 
1 egg
Splash of cream
1/4 to 3/4 C raw cane sugar

10-15 Big stalks of rhubarb, coarsely chopped
(you can add a tart apple to mix it up)

Mix dry ingredients, melt butter and add in while stirring with hands until the consistency is even and crumbly
Chop the rhubarb small and place in the pan, pour in the custard and lightly mix with hands, press down the rhubarb so its even
Spread on the dry crumble and press down so no rhubarb is exposed

Place in the preheated oven for 25-30 minutes, let the custard set for at least 20 minutes before eating.

BOOM!
~ ~ ~ ~ ~ ~ ~
Hint: Carrielynn says that tossing some crushed almonds into the crumble makes it extra good!
Tip: For diabetics, you can replace the sugar with stevia sweetener.

Home Made Soft Drinks

Home Made Soft Drinks

The urge to share some delicious, simple and easy recipes for soft drinks came the same way most of my recipes do these days… My newest project is to make my own versions of popular convenience products, because the price of them is so much more than I want to pay… and the prices are getting higher and higher!

“Healthy” soft drinks are now sold everywhere, from green tea blends and vitamin water to fruit drinks with just enough “natural” content to justify the label ‘contains real fruit juice’ and charge $2 to $4 per can or bottle. Think about it, they’re all mostly water. YOU can do better than that, save a pile of money and impress (or attract!) your loved ones.

Below you’ll find out how to make a few of the more popular recipes I’ve been testing out on family and friends. After some started telling me that they started making their own, I knew it was a “Rough Times” worthy concept.

I store mine in recycled glass bottles (plastic can make things taste funny). As always, feel free to use whatever you have hanging around your kitchen and your imagination… enjoy!

Good Clean Food for Everyone!

Gramma Willi

Ginseng-Green Tea Energizing Soft Drink

Makes about 2 quarts.

Ingredients

* 2 quarts boiled water

* 2 bags or 1 tsp. dried green tea (or mix green tea with mint, clover, fruit/herbal tea blends)

* 3 tsp. Honey

* 1 tsp. or 1 vial ginseng extract or 1 packet of ginseng tea or ½ cup ginseng root infusion (½ in. piece of ginseng root simmered in ½ cup water 15-20 min.

* ¼ tsp. Citric acid (for a nice tart flavor and added vitamin C – don’t add too much or it will be too sour)

* extra sweetener to taste (raw/brown/white sugar, stevia, rice or maple syrup, etc.)

Preparation

Bring the water to a boil in a metal, enamel or ceramic pot big enough to hold the water, turn the heat to low. Add the green tea, ginseng, your choice of spices, juices and herbs and let simmer 3-5 minutes. Remove from heat, let cool a little and add citric acid, honey and sweetener to taste. Drink hot or cold.

If you’re using herbal teas only, add 1 tea bag for each 2 cups of water; other than that, balance the fruit, juices, sweeteners etc. that you add to make a delicious drink… it’s okay to taste it as you go along!

You can make your soft drinks as simple or as complicated as you like; reading the labels on ‘store-bought’ drinks will give you pretty good recipe ideas and the knowledge that you don’t need much to make a really great drink yourself. It’s a great way to use all those forgotten herbal teas in the back of your cupboard!

** NOTE: I avoid aluminum and ‘non-stick’ cookware; to me, they make things taste weird.

A few suggested soft drink mixtures

Cranberry – Apple:

Some like it hot! A batch of hot apple or cranberry flavored drink is delicious, welcome and warming on a cold or damp day; I like it cold too.

This recipe is really good served simmering hot into cups from a pot with a few cinnamon sticks and ginger floating in the drink… a real winter warmer!

Ingredients: Use herbal tea already flavored with these fruits, add citric acid and sweetener, and add or substitute:

– cranberry and apple juice or – make your own ‘juice’: boil a chopped, skin-on apple and a handful of cranberries (or dried fruits) for 30-60 minutes before straining it and adding with your other ingredients). (Yes, you can eat the leftover fruit… or put mash it and put it on ice cream or toast.)

– add spices (cinnamon, nutmeg, lemon) and sweetener to taste

Lemon-Mint: A cool, refreshing drink on a hot summer day – simmer herbs together lemon balm, lemon peel, lemon juice, garden sorrel, and dried or fresh mint (a can of frozen lemonade will do for a base if that’s what you have). Sweeten to taste. Ginger and honey are really nice additions to this drink blend. Dress up with sprigs of fresh mint, thin slices of fruit for a gourmet touch!

Jordan’s Amazing Spicy Chai Soft Drink: (adapted from Gramma Willi’s early recipes):

1or 2 chai tea bags (or loose chai tea blend, or make your own!), 1 or 2 bags/pouches Ginger tea mix (or 1 tbsp. chopped or grated fresh ginger), cinnamon powder, grape jelly 2 tsp, 1 can of frozen cranberry juice. Add everything but the grape jelly in one big pot to 2 quarts of boiling water and simmer, stirring constantly until everything’s dissolved. Add 2 tbsp. grape jelly and/or mango chutney. Sweeten to taste. Enjoy hot or cold. This is amazingly delicious both hot and cold, I plan on making it for winter holiday drinks!

Wild Women’s Nourishment in a Glass: Use ½ cup of the most nourishing herbs in your cupboard or straight out of your garden – approximately flowers, leaves and fruits of raspberry, strawberry, lemon balm, mint, nettles, red clover, sweet fern, violet, yarrow, dandelion, motherwort. Sweeten to taste, bottle and keep at the front of the fridge.

P.S. Check your herb books for healing combinations, which can probably all be made into delicious recipes.

(Safety alert! Remember that herbs should only be used fresh or completely dried, not half way dried.)

Options:

Instead of separate ingredients, combine a bag or two or a few teaspoons of your favorite herbal teas… or use up some that’s been hanging around your cupboard waiting for you…

No fresh fruit in the house? Use a few tablespoons of fruit jam, frozen fruit, a can of frozen lemonade or fruit drink and mix half-half with your herbal tea. Simmer dried apricots, cranberries, blueberries in water to make a flavored drink, go ahead, make your day… be creative!

Want a home made vitamin drink?

You can use your blender or the back of a spoon in a bowl and blend mild tasting vitamins like, chewable vitamin C, calcium and raw food supplements like kelp, beet and seaweed powder and green food supplements. Mix these well with a little liquid (water, herbal tea, etc.) before adding it to your soft drink recipe.

If you’ve already used citric acid in your soft drink, remember that it contributes to your vitamin C intake… you might want extra vitamin C if you’re fighting or nursing a cold.

How to Make Plain Black Teas Into Specialty teas!

Strawberry tea – plain black tea, add a spoonful of strawberry jam, strain into cups (or not), and milk and sugar to taste. Substitute apricot, blackcurrant or peach jam, or make combinations, use your imagination! How about s spiced fruit tea? Add marmalade with ginger, cinnamon and nutmeg? Make a batch of your own iced tea with plain black tea and a little lemon, sweetener and other flavors?

Hints and Tips:

Citric acid can be found in the baking section of your supermarket or bulk foods store (and some drug stores). I pre-ordered a large quantity from my bulk food supplier for the same price as one of those little bottles – if kept dry in storage, that’s enough for years!

For less mess serving loose teas, use a tea ball, recycled cloth tea bag (make your own with a bit of organic cotton and string), a few layers of cheesecloth… or a fine strainer. Toss any bits in the bottom of your cup into the compost… or around outdoor plants… what a treat for the Earth!

Save travel containers for taking your own soft drinks with you instead of buying them on the road. Fill a small cooler with your own recycled bottles, travel cups, an ice pack, use a thermos for hot drinks… over a year you will find yourself saving hundreds of dollars!

TAGS

soft drink, ginseng, tea, Ginseng Green Tea Energizing Soft Drink, chai, budget, saving money, home made, vitamin C, seaweed, green food supplement, green food, beet greens, dandelion, convenience food, fruit drink, spice drink, cookware, aluminum, plastic, root, herb, ginger, cinnamon, green tea, Gramma Willi, Rough Times Cooking, recipe, hot drinks, apricot, cranberry, apple, blackcurrant, peach, lemon, stevia, raw sugar, brown sugar, honey, apricot, kelp, herbal tea, raspberry, strawberry, lemon balm, mint, nettles, red clover, sweet fern, violet, yarrow, motherwort, vitamin drink, vitamins, healing, holiday drink, recipes

……

as published 1Nov2012

Home Made Soft Drinks

The urge to share some delicious, simple and easy recipes for soft drinks came the same way most of my recipes do these days… My newest project is to make my own versions of popular convenience products, because the price of them is so much more than I want to pay… and the prices are getting higher and higher!

“Healthy” soft drinks are now sold everywhere, from green tea blends and vitamin water to fruit drinks with just enough “natural” content to justify the label ‘contains real fruit juice’ and charge $2 to $4 per can or bottle. Think about it, they’re all mostly water. YOU can do better than that, save a pile of money and impress (or attract!) your loved ones.

Below you’ll find out how to make a few of the more popular recipes I’ve been testing out on family and friends. After some started telling me that they started making their own, I knew it was a “Rough Times” worthy concept.

I store mine in recycled glass bottles (plastic can make things taste funny). As always, feel free to use whatever you have hanging around your kitchen and your imagination… enjoy!

Good Clean Food for Everyone!

Gramma Willi

Ginseng-Green Tea Energizing Soft Drink

Makes about 2 quarts.

Ingredients

* 2 quarts boiled water

* 2 bags or 1 tsp. dried green tea (or mix green tea with mint, clover, fruit/herbal tea blends)

* 3 tsp. Honey

* 1 tsp. or 1 vial ginseng extract or 1 packet of ginseng tea or ½ cup ginseng root infusion (½ in. piece of chopped ginseng root simmered in ½ cup water 15-20 min.

* ¼ tsp. Citric acid (for a nice tart flavor and added vitamin C – don’t add too much or it will be too sour)

* extra sweetener to taste (raw, brown or white sugar, stevia, rice or maple syrup, etc.)

Preparation

Bring the water to a boil in a metal, enamel or ceramic pot big enough to hold the water, turn the heat to low. Add the green tea, ginseng, your choice of spices, juices and herbs and let simmer 3-5 minutes. Remove from heat, let cool a little and add citric acid, honey and sweetener to taste. Drink hot, warm or cold.

If you’re using herbal teas only, add 1 tea bag for each 2 cups of water; other than that, balance the fruit, juices, sweeteners etc. that you add to make a delicious drink… it’s okay to taste it as you go along!

You can make your soft drinks as simple or as complicated as you like; reading the labels on ‘store-bought’ drinks will give you pretty good recipe ideas and the knowledge that you don’t need much to make a really great drink yourself. It’s a great way to use all those forgotten herbal teas in the back of your cupboard!

** NOTE: I avoid plastic, aluminum and ‘non-stick’ cookware; to me, they make things taste weird.

A few suggested soft drink mixtures

Cranberry – Apple:

Some like it hot! A batch of hot apple or cranberry flavored drink is delicious, welcome and warming on a cold or damp day; I like it cold too.

This recipe is really good served simmering hot into cups from a pot with cinnamon sticks and ginger floating on top… a real winter warmer!

Ingredients: Use herbal tea already flavored with these fruits, add citric acid and sweetener, and add or substitute:

– cranberry and apple juice or – make your own ‘juice’: boil a chopped, skin-on apple and a handful of cranberries (or dried fruits) for 30-60 minutes before straining it and adding with your other ingredients). (Yes, you can eat the leftover fruit… or put mash it and put it on ice cream or toast… or back in your cup with a spoon.)

– add spices (cinnamon, nutmeg, lemon) and sweetener to taste

Lemon-Mint: A cool, refreshing drink on a hot summer day – simmer herbs together lemon balm, lemon peel, lemon juice, garden sorrel, and dried or fresh mint (a can of frozen lemonade will do for a base if that’s what you have). Sweeten to taste. Ginger and honey are really nice additions to this drink blend. Dress up with sprigs of fresh mint, thin slices of fruit for a gourmet touch!

Jordan’s Amazing Spicy Chai Soft Drink: (adapted from Gramma Willi’s early recipes):

1 to 2 chai tea bags (or loose chai tea blend, or make your own!), 1 or 2 bags/pouches Ginger tea mix (or 1 tbsp. fresh ginger), cinnamon powder, grape jelly 2 tsp, 1 can of frozen cranberry juice. Add everything but the grape jelly in one big pot to 2 quarts of boiling water and simmer, stirring constantly until everything’s dissolved. Add 2 tbsp. grape jelly and/or mango chutney. Sweeten to taste. Enjoy hot or cold. This is amazingly delicious both hot and cold, I plan on making it for winter holiday drinks!

Wild Women’s Nourishment in a Glass: Use ½ cup of the most nourishing herbs in your cupboard or straight out of your garden – approximately flowers, leaves and fruits of raspberry, strawberry, lemon balm, mint, nettles, red clover, sweet fern, violet, yarrow, dandelion, motherwort. Sweeten to taste, bottle and keep at the front of the fridge.

P.S. Check your herb books for healing combinations, which can probably all be made into delicious recipes… if you haven’t already, try Gramma Willi’s Ginger Drink.

(Safety alert! Remember that herbs should only be used fresh or completely dried, not half way dried.)

Options:

Instead of separate ingredients, combine a few bags or teaspoons of your favorite herbal teas… or use up some that’s been hanging around your cupboard waiting for you…

No fresh fruit in the house? Use a few tablespoons of fruit jam, frozen fruit, a can of frozen lemonade or fruit drink and mix half-half with your herbal tea. Simmer dried apricots, cranberries, blueberries in water to make a flavored drink, go ahead, make your day… be creative!

Want a home made vitamin drink?

You can use your blender or the back of a spoon in a bowl and blend mild tasting vitamins like, chewable vitamin C, calcium and raw food supplements like kelp, beet and seaweed powder and green food supplements. Mix these well with a little liquid (water, herbal tea, etc.) before adding it to your soft drink recipe.

If you’ve already used citric acid in your soft drink, remember that it contributes to your vitamin C intake… you might want extra vitamin C if you’re fighting or nursing a cold.

How to Make Plain Black Teas Into Specialty teas!

Strawberry tea – plain black tea, add a spoonful of strawberry jam, strain into cups (or not), and milk and sugar to taste. Substitute apricot, blackcurrant or peach jam, or make combinations, use your imagination! How about s spiced fruit tea? Add marmalade with ginger, cinnamon and nutmeg? Make a batch of your own iced tea with plain black tea and a little lemon, sweetener and other flavors?

Hints and Tips:

* Citric acid can be found in the baking section of your supermarket or bulk foods store (and some drug stores). I pre-ordered a large quantity from my bulk food supplier for the same price as one of those little bottles – if kept dry in storage, that’s enough for years!

* For less mess serving loose teas, use a tea ball, recycled cloth tea bag (make your own with a bit of organic cotton and string), a few layers of cheesecloth… or a fine strainer. Toss any bits in the bottom of your cup into the compost… or around outdoor plants… what a treat for the Earth!

Save travel containers for taking your own soft drinks with you instead of buying them on the road. Fill a small cooler with your own recycled bottles, travel cups, an ice pack, use a thermos for hot drinks… over a year you will find yourself saving hundreds of dollars!

Good Clean Food For Everyone!

Magic Vegan Hot Cereal

Almost like an old fashioned pudding, this type of cereal is so comforting and strengthening that I sometimes crave its goodness, especially in the winter when I need lots of good solid food. It’s one of the easiest ways to make sure that you get all of the nutrition needed to get a good start on your day. It keeps well in the fridge, so I usually make enough for 3-5 days. Once you get used to it, you may find that pre-packaged, pre-cooked breakfast cereals don’t taste nearly as good as your own and you’ll save lots of money to spend on other good things to eat…

(P.S. I swear that my mind works quicker when I eat this cereal a few times a week!… I really do!) 

Ingredients 

4 C. Boiled water 1 cup cereal grains – Red River, 8 grain, 12 grain, etc. or make up your own combination – see the list of grains below.

Salt to taste

1/4 – 1 cup dried fruit – raisins, currants, cranberries, blueberries, dates, apricots etc.

1-4 T. honey or molasses (black-strap molasses is not too sweet and very nutritious)

2 T maple syrup (optional) 2T brown or raw sugar

Cinnamon, nutmeg and other spices

2 T. butter, margarine or substitute

Melt the butter or oil in a heavy saucepan, then add your choices of grains and stir to coat all of the grains with oil. Add your choices of fruits and nuts.

Pout the boiling water over the mixture, add your choice of sweeteners (honey, molasses, sugar) stir well, bring to a boil, then lower the heat and simmer for 20-30 minutes until the grains are soft,stirring occasionally to prevent sticking. Turn off the heat, add a little more boiling water if the mixture is dry, stir and let stand another 30 minutes to an hour.

Serve with a sweetener – brown sugar, honey, maple syrup, etc. and cream or milk (soy, almond and rice milk is fine with this cereal).

Add some extra raw fruit and nuts if desired.

Options: add sunflower seeds, almonds, sesame seeds, pumpkin seeds, coconut, walnuts, pecans, roasted soybeans Use fresh or frozen fruit – chopped apples, berries, etc. and cook them into the cereal or add them at serving time

You can often buy cereal grains in bulk and save money; mix and match and make your own special blend of: Flax, Rye, Whole Wheat, Wheat hearts, Wheat Germ, Millet, Brown Rice, Quinoa, Amaranth, Oats, Corn meal, Soy grits. Use whole grains for a nice multigrain texture, ground and crushed grains for a smoother, less fibrous cereal.

Gramma Willi’s favorite hot cereal mix: Before adding the boiling water, I like to stir my grains in warmed flax oil; I add Red River Cereal with added millet, quinoa, amaranth, chopped dates and apple, raisins, blueberries, currants, sunflower seeds, cinnamon, ginger, nutmeg, molassess and maple syrup.

Tips: Soak the grains (and nuts) in hot boiled water overnight – cuts your cooking time in half and your cereal will have a softer texture; Raw food enthusiasts can eat the grains, nuts and fruits after soaking in cold water for a day or so, just as the grains begin to sprout. Add soy protein powder for more nutrition.

Good Food for Everyone!

Published in: on March 5, 2012 at 3:25 AM  Comments Off on Magic Vegan Hot Cereal  

Banana Bread

This all-time favorite is easy to make and delicious. A great way to use up over-ripe bananas, banana bread is always a welcome gift at potlucks or when visiting friends and neighbors. Our family like our special “ambrosia” version of banana bread with coconut, rum flavoring and lots of spices like ginger, cinnamon and nutmeg. The addition of fruits plus protein powder, tofu or eggs makes the recipe a good solid food that’s almost a meal in itself. Dressed up or plain, banana bread deserves its good reputation as a staple snack and dessert food – and it’s really nice toasted for breakfast!

3 C flour

1/2 tsp. salt

2 T. baking powder

1/2 tsp. baking soda

3/4 to 1 1/2 C. sugar – to taste

1/2 tsp. nutmeg

1 tsp. cinnamon

1/2 to 1  C chopped nuts

2-3 mashed ripe medium bananas (1 1/2 – 2 cups)

2 eggs (vegans can substitute equivalent weight of tofu or use soy protein powder with 1 t. cooking oil)

2 T. cooking oil

1 tsp. vanilla

1 – 1 1/2 C water

Mix dry ingredients together in a big bowl. In a separate bowl, beat together eggs or tofu, bananas, oil and water until creamy. Mix the wet and dry ingredients thoroughly, let rest. Preheat oven to 350ºF, oil and flour a square baking pan (or 2 loaf pans) and add the batter. Bake 45 min. to 1 hour, loosen the bread from the sides of the pan with a knife, cool in the pan on a rack.

Options: instead of chopped nuts, use sunflower seeds. Add chocolate chips or coconut to the dry mix. Dried and fresh fruits like raisins, blueberries and cranberries add extra nutrition, interesting flavors, looks and texture.

Hints: to make a nice topping and seal the bread, spread a little corn syrup over the top of the bread while it’s still warm. Tips: cut over-ripe bananas into 1-2 in chunks and freeze in a container until ready to thaw and use. Add exotic spices such as ginger, rum flavoring

Good food for everyone!

Gramma Willi’s Chili

This is one recipe that I really love. Friends and family are always asking me to make it for big and small gatherings. Easy on the budget and packed with goodness, it’s best when made with love, tastes even better the next day and it freezes well. A special treat served with Corn Bread or Bannock.

2 C. dried kidney beans (substitute pinto, romano, Jacob’s cattle or other big beans, or mix 3 or 4 together)

water

1 or 2 onions, chopped

2 cloves garlic (or 2 tsp. Garlic powder)

oil or fat for frying

1/2 – 1 pound ground beef (or use TVP – see below)

3-4 T. chili powder

2-3 T. cumin

1 T. dried coriander (cilantro), or 1/2 C. fresh

1/2 tsp. cayenne pepper (optional, add 2 or 3 times as much for a hot, spicy chili)

dash of cinnamon

large can crushed tomatoes (2 1/2 cups fresh)

1 tsp. brown sugar

2 T. vinegar (white, red wine, apple cider or balsamic)

small can peaches in light syrup (optional)

salt and pepper to taste

Soak the beans in water about 2-3 inches above the beans in a non-metal bowl for 6-8 hours or overnight. Discard the soaking water, add beans to a large pot and cover with fresh water an inch or two above the beans. Bring to a boil, then reduce heat and simmer until the beans are soft (1 1/2 to 3 hours).

Cook the ground beef (or dry fry the TVP) until nicely browned and crumbled, set aside. Sauté the onions in a little oil until soft, then add cooked beef, garlic and spices and cook covered, for 5 more minutes. Add the meat mixture, tomatoes, brown sugar, vinegar and peaches to the beans and stir well. Cover and simmer over low heat for at least an hour to let the flavors blend, stirring occasionally to prevent burning; this is a good recipe to cook all day in a slow cooker or in the oven. Serve over rice.

Suggestions: Vegetarians and Vegans can substitute TVP dry-roasted with cumin for the ground meat to give a meaty texture and lots more protein. Offer crushed red pepper or Tabasco sauce at the table for people who like hot chili.

Hints: The beans will be more digestible if you add a piece of seaweed (kombu or dulse) to the beans while they cook, or you can add 1/2 tsp. baking soda to the soaking water to make the beans less “gassy”.

Time saver: For a quick chili, use 2 or 3 large cans of cooked kidney beans.

Note: Because this is such a good winter meal, we planned to make you a video of this recipe not too long ago when Brian and I were both in Toronto… didn’t work out. We will be getting to that asap, so stay tuned!

Much love, All My Relations, Gramma Willi

Good Clean Food For Everyone!

Magic Muffins

This is a great quick recipe, perfect for those times when you’re being careful with your money or don’t feel like shopping, but need to satisfy a craving for something a little sweet. I give recipes like this the name “magic” because they can be made with a wide variety of ingredients (Magical Options) and they come out a little different every time, depending on what you have in the kitchen…. they’re a nice dessert, a great snack, a quick breakfast and a super gift for friends and neighbours… enjoy!

Ingredients

Dry ingredients:

2-3 Cups Muffin mix and a few Magical Options (see below)

Wet ingredients:

1 C water, 1-2 T cooking oil (or melted margaine or butter) and an extra cup of water

Mix your wet and dry ingredients separately, then make a ‘well’ in the middle of the dry. Add the wet mix to the well, stir it through to coat the dry mix; keep adding water a little at a time until the mixture is moistened all the way through, but not too stiff to stir. Set aside.

Preheat oven to 350ºF and grease your muffin tins well. Fill to 3/4 full of muffin batter, bake for 20-28 minutes or until they spring back to the touch and smell just right.

Magical Options (pick a nice combination from below and use your imagination!):

1/2 cup shredded coconut 1/2 C raisins or currants, chopped dates, dried cranberries, papaya, apricots…

1/2 cup sunflower seeds, almonds, walnut or pecans

1 tsp. powdered ginger 1 tsp. cinnamon powder

1 plain chocolate bar, chopped (or 1/2 C chocolate chips, or 2-4 T. cocoa

1 small apple, chopped or 1/2 C blueberries, strawberries

Muffin Mix

1) Store bought mix: you can find cake or muffin mix on sale and add “Magical” stuff from your kitchen

2) Homemade mix: 3 cups flour (or 2 Cups flour and 1 cup oats) 2 tsp. baking powder 1/2 tsp. salt 3/4 C of sugar, or more or less to taste

Suggestions

Fruit Filling: Fill each muffin tin half-way and add 1/2 tsp jam, jelly or soft fruit in the middle. Fill the cups 3/4 full with the muffin batter and bake!

Time Savers:

1) Keep half of the batter in a clean jar in the fridge to make fresh muffins quickly anytime; the batter will keep for 4-7 days.

2) Make a big batch of dry muffin mix and keep it in the freezer – When you’re ready to make muffins, shale out what you need into a big bowl, add your wet ingredients and magical options and bake.

Sweet combinations:

“Fruity” explosion: Add chopped apple and a few raisins and berries to the dry mix; put a spoonful of jam in the middle of 2 layers of batter.

Ambrosia: Add coconut, ginger, cinnamon, almonds and orange essence, diced orange rind or mashed banana.

Gourmet ideas: You can blend a whole orange with the seeds removed into the wet mix, add some chocolate chips or cocoa to the dry and make a nice chocolate orange muffin!) How about lemon, poppy seed and cornmeal?

Savory Combinations: Leave out the sugar and add one or a combination of: Shredded cheese, chopped sundried tomatoes, cooked beans, diced carrot, fried minced onion, celery

Add herbs and spices – chili powder, oregano, rosemary, parsley , olive oil

Rough Times Bacon ‘n’ Egg Muffin: (you’ll never want to stop at a fast food place for breakfast once you’ve tasted these! ) Put a small piece of cooked bacon (vegetarians can use soy bacon), a bit of grated cheese and a spoonful of stirred raw egg in the middle of each muffin, fill the muffin cup with no-sugar batter (you can add a few herbs too!) and add a little grated cheese on top. Bake as usual.

Tip: Don’t have a muffin tin? Well, use a cake pan, a frying pan with a heatproof handle, small tart or other baking dishes – or get to the second hand store and find a nice muffin tin… it’s still probably cheaper than buying those store-bought muffins.

Much Love, Gramma Willi

Good Clean Food for Everyone!

Rough Times Cake

Rough Times Cake

Watch a video of this recipe at: http://www.youtube.com/watch?v=e_aMmz_nhhE

This is a simple and not-too sweet cake, sometimes called “Depression Cake”. So easy to make, it is free of eggs or milk, so it’s vegan friendly, easy on the budget and delicious.

Ingredients

2 Cups Raisins

1 Cup Brown Sugar

2 Cups Water

1/3 Cup Margarine

1 tsp Cinnamon

1/8 tsp Nutmeg

1/8 tsp Allspice

2 Cups Flour

1/4 tsp Salt

2 Round Tbsp Baking Powder

Sift dry ingredients together or stir well. Mix the wet ingredients in a big cup or bowl, add to dry mixture to make an easy-to-stir dough. Pour into a greased and floured 9 x 13 inch baking pan. Bake at 350ºF for 50-60 minutes, until a toothpick inserted in the middle comes out clean and dry.

Suggestions: While it’s still warm, spread a thin layer of corn syrup over the top for a nice glazed, elegant-looking cake. Freezes really well if it’s wrapped twice; since it’s such a big cake, I usually freeze half for later). Add nuts, raisins, currants, sweet cranberries, chopped apples or coconut to the dry mix… use mashed bananas, a little less water and make it a banana cake… forget the spice and add chopped strawberries, peaches or blueberries… use less water and a beaten egg or two for a rich texture – there’s no limit when you use your imagination!


Baked Beans

Home Style Baked Beans

Click here for Baked Beans Video recipe

An all-time, slow-cooked favorite with country and city folk alike. It’s amazing how many cultures claim to have the best baked beans – and how mouths can be fed from one little bag of dry beans – this is Rough Times Cooking at it’s finest! To make sure that you get complete protein without eating meat, add a “grain” food to the meal (flour-bread/cookies/pie/cake, rice, corn, etc.). I like to serve mine with Corn Bread or Bannock.

2 cups navy beans soaked in water to cover 3-4 in. above beans, overnight
1 cup molasses
1/2 C brown sugar
1 tsp. Prepared mustard or 1/2 tsp. Mustard powder
1-2 strips of bacon (or small piece of pork fat) – optional
1 tsp. Salt (added after cooking, so the beans cook nice and soft)

Discard soaking water from beans, add water to cover and cook until almost tender (Hint: adding boiled water at this stage speeds up the cooking.)
Add rest of ingredients, mix well, and place in an oven proof dish. Bake all day or overnight if you can, or at least 3-4 hours. Serve with home made bread or bannock.

Options: Vegetarians can skip the meat entirely and add a little soya sauce, smoke flavoring and/or tomato sauce. Keeping kosher? Use smoked turkey for that nice smoky flavor. Yellow eye or other small, light colored, mild flavored beans work well too.
Hints: Some folks add a teaspoon of baking soda to the soaking water to make them less “gassy” – the beans will cook quicker, but tend to get mushy. I like to put a little piece of dried seaweed (kombu, kelp or dulse) in the soaking and cooking water, and remove it before baking – I find that it makes the beans more digestible too!
If you don’t have time to soak the beans, add them slowly to boiling water, keep them at a rolling boil for 15 minutes, simmer until tender.

Adrienne’s Summertime Potatoes

Adrienne Maree Brown is, imho, a legendary young activist. She gathers young, old, straight, queer, academic and street savvy people and gets them rocking to change the world for the better – for EVERYONE! When I saw her really-cheap-delicious-and-easy-to-make potato recipe, I thought, what a great way to start implementing my master plan – introduce people who are making great change on my blog! Check out Adrienne, the Luscious Satyagraha‘s blog at: http://adriennemareebrown.net/blog/

Ingredients:
Potatoes
Manchego Cheese (substitute cheddar, jack, havarti or your favorite)
Salad dressing – or Olive oil (corn, sunflower, canola etc.), Salt and pepper
Slice potatoes hella/very thin and layer them in a “boat” made of aluminum foil with manchego cheese and your favorite salad dressing (Adrienne’s was a homemade nutritional yeast dressing from the the Hollyhock Cookbook, super yummy), or olive oil, salt and pepper. Pinch the edges of the aluminum foil so it forms a tightly enclosed package.
Set the package on the edge of the grill while you cook your meat and/or veggies. After 10-15 minutes, peek inside to see if the liquids are boiling, the potatoes are getting transparent as they cook and the cheese is melting. At the end, put the package(s) in the center of the grill till the bottom blackens, then dump it in a bowl and serve.

Delicious!

Gramma Willi’s suggestions: Why not layer in some chopped sweet peppers, cooked onion and a few herbs (parsley, basil, or dill should be nice)? Meat lovers could add ham. For breakfast, you could break an egg or two on top after the potatoes are soft . Hmmm – using the barbeque for breakfast, why didn’t I think of this before? See how inspired I get when I listen to our youth?

Good Clean food for everyone!