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!
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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!
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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.
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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!

Want to Survive the Rough Times? Think About Home Cooking

Gramma Willi’s Random Blogging

February 26, 2009

I’m getting excited about the changes all over the world, and I love this feeling. People are waking up all over, they are thinking about what they see and hear. They seem less afraid; maybe that’s because it’s so much easier to find out information on just about anything.

Wikipedia, activist blogs, alternative media, comment pages, all of these give us opinions that challenge – or increasingly, fit in with – what the governments and multinational media are saying. The climate is changing and so are we.

How will YOU survive this change? Gramma Willi says, let’s get back to the basics and let’s start with the food we eat.

I wrote the Rough Times Cookbook to open a door to stopping hunger and poverty, because it can be done. More than anything, it takes a change in thinking.

Think about processed food – just add water, microwave for 5 minutes, buy 2 hormone burgers for a dollar, try our special combo. “Supersize Me!” by Michael Moore tells the story in an hour and a half nutshell. That stuff will make you very sick very fast and can even kill you.

Think about home cooking – flour, baking powder, beans, that roast in the freezer, the taste of tomatoes in summer, the mouth-watering smell of a real slow-cooked stew, home made bread.

Think about the cost of cheap processed food compared to the stuff that takes a little time and care to cook.

Think about the garbage, chemical additives, pesticides, genetically engineered Frankenstein foods from factory farms.

There is is better way to eat and it should cost you less money, taste a lot better and leave the earth a whole lot better off.

If you’re already a convert, do me a favor. Have more dinner parties, lunch parties, feasts. We need to feed the people good food so that they know what it is and learn how to do it themselves.

Young people love eating and they love learning how to cook. It’s almost become a lost art. But we can change this, just like we worked together and changed the color of the President of the United States of America. Our youth are watching.

Good Food for everybody! Yes We Can!

All My Relations