Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
http://www.fao.org/docrep/T0646E/T0646E00.htm
Neglected crops 1492 from a different perspective
Contents
Edited by
J.E. Hernández Bermejo and J. León
Published in collaboration with the Botanical Garden of Córdoba (Spain) as part of the Etnobotánica 92 Programme (Andalusia, 1992)
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1994
The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
David Lubin Memorial Library Cataloguing in Publication Data
Botanical Garden of Cordoba (Spain)
Neglected crops: 1492 from a different perspective
(FAO Plant Production and Protection Series, no.26)
ISBN 92-5-103217-3
1. Plant production
2. Marginal farms
3. Crops
4. Trends
I. Title
II. Series
III. FAO, Rome (Italy)
IV. Hernández Bermejo, J.E.
V. León, J.
FAO code: 11 AGRIS: F01
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy.
© FAO 1994
Contents
Foreword
Abbreviation
Preface
Introduction
Plant genetic resources of the new world
Genetic resources
The major phytogeographical regions
Biodiversity of American flora
Cultural relationships
Distribution of genetic diversity
Changes since 1500
The challenge of conservation
Ornamental plants
Medicinal plants
Introduction of flora from the old world and causes of crop marginalization
Degree of marginalization of American plants
Causes of the marginalization of useful plants
Conclusion
Agriculture in Mesoamerica
Domesticated plants and neglected crops in Mesoamerica
Physical geography and human occupation
Past cultures
Agricultural systems
Domesticated plants
Marginalization of crops in Mesoamerica
Beans (Phaseolus spp.)
Phaseolus coccineus
Phaseolus acutifolius
Phaseolus lunatus
Phaseolus polyanthus
Cucurbits (Cucurbita spp.)
Cucurbita argyrosperma
Cucurbita pepo
Cucurbita moschata
Cucurbita ficifolia
Chayote (Sechium edule)
Custard apples (Annona spp.)
Annona diversifolia
Annona reticulate
Annona scleroderma
Grain amaranths (Amaranthus spp.)
Amaranthus cruentus, Amaranthus hypochondriacus
Sapote (Pouteria sapota)
Spanish plum, red mombin (Spondias purpurea)
Tomatillo, husk-tomato (Physalis philadelphica)
Andean agriculture
Neglected crops of the Andean region
Andean grains and legumes
Canihua (chenopodium pallidicaule)
Quinoa (Chenopodium quince)
Love-lies-bleeding (Amaranthus caudatus)
Andean tubers
Oca (Oxalis tuberosa)
Mashwa (Tropaeolum tuberosum)
Bitter potatoes (Solanum x juzepczukii), (Solanum x curtilobum)
Ullucu (Ullucus tuberosus)
Andean roots
Maca (Lepidium meyenii)
Arracacha (Arracacia xanthorrhiza)
Mauka, chago (Mirabilis expanse)
Leafcup (Polymnia sonchifolia)
Andean fruits
Pepino (Solanum muricatum)
Tree tomato (Cyphomandra betacea)
Mountain papaw (Carica pubescens)
Amazonian and Caribbean agriculture
Crops of the Amazon and Orinoco regions: their origin, decline and future
Origins of agriculture and genetic diversity
The decline of the amazon and Orinoco regions
Current erosion of genetic and cultural resources
Crops and wild species that deserve attention
New directions for neotropical agricultural development
Cupuaçu (Theobroma grandiflorum)
Peach-palm (Bactris gasipaes)
Species of Paullinia with economic potential
Guarana (Paullinia cupana)
Subtropical myrtaceae
Jaboticaba (Myrciaria spp.)
Arazá (Eugenia stipitata)
Feijoa (Feijoa sellowiana)
Guinea arrowroot (Calathea allouia)
Maté (Ilex paraguariensis)
Tannia, yautia (Xanthosoma sagittifolium)
Across the Atlantic: Spain
Processes and causes of marginalization: the introduction of American flora in Spain
Neglected species
Arrival of American species
Models and causes of marginalization
Grain legumes for animal feed
Composition and use
Botany and ecology
Genetic diversity
Cultivation practices
Prospects for improvement
Traditional varieties of grain legumes for human consumption
Cowpea (Vigna unguiculata)
Field bean, kidney bean, garden bean, haricot bean, French bean (Phaseolus vulgaris)
Broad bean(Vicia faba)
Chickpea (Cicer arietinum)
Lentil (Lens culinaris)
Pea (Pisum sativum)
Neglected horticultural crops
Rocket (Eruca saliva)
Garden cress (Lepidium sativum)
Purslane (Portulaca oleracea)
Borage (Borago officinalis)
Alexanders (Smyrnium olusatrum)
Scorzonera (Scorzonera hispanica)
Spotted golden thistle (Scolymus maculatus)
Spanish salsify (Scolymus hispanicus)
Here you can go to Your State / Your County..
and see the wonderful things, (borrowed tax-payer) money,
will buy (or buy-off)..
Imagine what items we will never know about....
http://projects.propublica.org/recovery/
and the thread :
http://www.freerepublic.com/focus/f-news/2311784/posts
I need a Drink....
“One day, when some of the population dies off and it gets down to just a few of the elite and the slaves to serve them, they will open the mining areas and truly be rich.”
You are right and with Obamacare that day will come sooner than anyone ever dreamed.
>>> Just from looking and listening, I can tell you that the feelings run deep against what is happening in Government locally as well as Nationally!
If the politicians think they can just barricade themselves in their bunkers and this will all pass, I think they are mistaken. The sentiment is that ‘If they won’t come to us, we will take our message TO THEM’. They cannot hide - WE THE PEOPLE will not let that happen - Not in OUR Country! <<<
Thank you for attending and believe me, a lot of us ,including myself, were with you in spirit..
The exposure of the oppression at the meetings,
and now lack of meeting by congress members, unwilling to face constituents , seems to be having the effect of :
independents taking a closer look at what is going on..and just what was in that package they approved of last November.??
Essentials, basic items, are disappearing off the shelves,
fast.... also gas is jumping in price ..
again, thank you !!
Courtesy Ping, Granny. Sort of expanding on your theme, but I thought ‘canning’ was a relevant topic for this time of year in the Midwest. I know you’re miles ahead of us in the gardening season right now...
http://www.freerepublic.com/focus/chat/2311872/posts?page=79
http://www.geocities.com/Tokyo/Courtyard/8761/f02b.htm
SPICED LEAVENED PURIS
1/4 cup warm water
1/4 teasp. sugar
1 teasp. dried yeast
1 cup fine whole wheat flour
1 teasp. salt
1 teasp. hing
1 teasp. ghee, butter or oil
1 teasp. tomato puree
ghee or oil for deep-frying
Method:
1. Mix warm water, sugar and yeast. Leave until foamy.
2. Sift flour, salt and hing.
3. Rub ghee into flour evenly.
4. Stir tomato puree into yeast-foam.
5. Knead in flour until a pliable dough forms. Cover. Leave 1 hour.
6. Roll and fry as for BASIC PURI. (See Unleavened bread recipes.)
* Yields 6 puris.
Back to recipes list
ENGLISH MUFFINS
2 Tablesp. dried yeast
2 Tablesp. warm water
2 teasp. sugar
1 cup hot water
1/2 cup scalded milk
1 teasp. salt
4 cups white or whole wheat flour
4 cups soft butter
ghee for shallow-frying
Method:
1. Mix yeast, warm water and sugar. Leave until foamy.
2. Mix hot water, scalded milk and salt.
3. Beat in half the flour.
4. Stir in foamy yeast. Cover. Leave 1/2 hour.
5. Beat in butter.
6. Knead in remaining flour until a pliable dough forms.
7. On a floured surface, roll dough out 3/4-inch thick.
8. Using a sharp-edged bowl, cut out rounds all over dough. Place on a floured tray. Leave 1 hour.
9. Heat a well-greased frying-pan.
10. Dust off excess flour. Place muffins into pan.
11. Bake breads on both sides until light brown.
12. Cool slightly. Slice in half.
13. Toast. Spread with butter.
* Yields 24 muffins.
Back to recipes list
PRETZELS
2 cups warm water
1/2 cup sugar
2 Tablesp. dried yeast
1/4 cup soft butter
1 Tablesp. yogurt
2 teasp. salt
7 cups white flour
Pretzel Wash:
2 Tablesp. water
2 Tablesp. butter
coarse salt
Method:
1. Mix warm water, sugar and yeast. Leave until foamy.
2. Stir in butter, yogurt and salt.
3. Knead in flour until a pliable dough forms. Cover. Leave 4 hours.
4. Roll dough into a cylinder.
5. Divide into 32 pieces.
6. Roll each piece into a 20-inch rope.
7. Shape each rope into a pretzel.
8. Brush pretzels with pretzel-wash.
9. Sprinkle all over with coarse salt.
10. place on a greased tray. Leave 1 hour.
11. Bake in hot oven 15 minutes or until golden brown.
12. Cool on a wire rack.
* Yields 32 pretzels.
Back to recipes list
WHOLE WHEAT BREAD
2 Tablesp. fried yeast
2 cups warm milk or water (milk makes a richer bread)
3 Tablesp. sugar
2 Tablesp. salt
6 cups whole wheat flour
Method:
1. Mix warm milk, yeast and sugar. Leave until foamy.
2. Sift flour and salt.
3. Knead in yeast-foam until a pliable dough forms. Cover. Leave 2 hours.
4. Form into buns or loaves. Place on a greased baking tray or in loaf pan. (A pot without handles makes a good bread form.) Leave to rise 2 more hours.
5. Bake 1 hour until brown and hollow-sounding when tapped.
6. Remove from oven. Brush with milk or butter. Cool 15 minutes before taking out of bread forms.
* Yields 3 loaves.
Back to recipes list
FRIED BREAD STICKS
1 Tablesp. dried yeast
1 cup warm water
1 1/2 Tablesp. sugar
1 Tablesp. salt
3 cups fine whole wheat flour
3/4 cup sesame or poppy seeds
ghee for deep frying
Method:
1. Mix warm water, yeast and sugar. Leave until foamy.
2. Sift flour, salt and sesame seeds.
3. Knead yeast-foam into flour until a pliable dough forms. Cover. Leave 1 hour.
4. On a slightly greased surface, roll dough into a 1/2-inch slab.
5. Slice into 1x5-inch strips.
6. Leave 20 minutes.
7. Heat deep-fryer to moderate temperature. Fry until brown.
* Yields 20 bread stick.
Back to recipes list
FRENCH BREAD
2 Tablesp. yeast
1 teasp. sugar
3 cups warm whey or 1/2 cup sour yogurt mixed with 2 1/2 cups warm water
1 Tablesp. oil
1 Tablesp. salt
7 cups white or fine whole wheat flour
Method:
1. Mix, whey, yeast and sugar. Leave until foamy.
2. Sift flour and salt.
3. Knead flour into yeast-foam until a pliable dough forms. Cover. Leave 1 hour.
4. Divide dough in half. Form each half into logs.
5. Place well-spaced on a greased baking tray. Leave 2 hours.
6. Preheat oven to high.
7. Bake 15 minutes. Brush with water every 5 minutes until brown.
* Yields 2 loaves.
Back to recipes list
RYE BREAD
3 cups warm water
2 Tablesp. yeast
1 Tablesp. sugar
3 cups whole rye flour
3 cups fine whole wheat flour
3 Tablesp. caraway seeds
1 Tablesp. oil
1 Tablesp. salt
Method:
1. Mix warm water, yeast and sugar. Leave until foamy.
2. Sift rye flour, whole wheat flour, caraway seeds and salt.
3. Knead yeast-foam into flour until a pliable dough forms. Cover. Leave 1 hour.
4. Divide dough in half. Place in greased loaf pans. Leave 2 hours.
5. Preheat oven to high.
6. Bake 1 hour until brown.
7. Brush with milk or butter.
8. Cool 15 minutes before removing from loaf pans.
* Yields 2 loaves.
Back to recipes list
WHITE BREAD
2 Tablesp. dried yeast
2 cups warm milk
4 Tablesp. sugar
7 cups white flour
2 teasp. salt
Method:
1. Mix yeast, milk and sugar. Leave until foamy.
2. Knead in flour and salt until a pliable dough forms. Cover. Leave 1 hour.
3. Form into buns or loaves. Place on a greased baking tray or in loaf pans. (A small handle-less pot makes a nice bread form.) Leave 2 hours.
4. Bake 1 hour until golden brown on top.
5. Remove from oven. Brush with milk or butter.
6. Cool 15 minutes before removing from tray or loaf pan.
* Yields 2 loaves.
Back to recipes list
DINNER ROLLS
2 Tablesp. yeast
1 1/2 cups warm water
1 Tablesp. sugar
1/3 cup milk
1 teasp. salt
1/2 cup melted butter
3 cups flour (white or fine whole wheat.)
3 1/2 teasp. thyme
1/4 teasp. hing
Method:
1. Mix yeast, water and sugar. Leave until foamy.
2. Stir in melted butter, spices, milk, and salt.
3. Knead in flour until a pliable dough forms. Cover. Leave 1 hour.
4. Divide into 36 equal balls.
5. Fill greased muffin tins with 3 balls each. Cover. Leave 1 hour.
6. Bake until golden-brown.
7. remove from oven. Serve hot with butter.
* Yields 12 rolls.
Back to recipes list
MASHED POTATO BREAD
1 cup warm milk
2 Tablesp. sugar
2 Tablesp. dried yeast
1 cup potatoes, cubed
1 1/2 cups water
2 Tablesp. butter
1 Tablesp. salt
9 cups white flour
Method:
1. Combine warm milk, sugar and yeast. leave until foamy.
2. Boil potatoes in water until soft and liquid.
3. Mash and mix potatoes with cooking water until soapy.
4. Stir in salt and butter.
5. Cool to warm. Stir in yeast-foam.
6. Knead flour into liquids until a soft dough forms.
7. Cover. Leave 2 hours.
8. Form into buns or loaves.
9. Place on a greased baking tray or in loaf pans. Leave 2 hours.
10. bake 45 minutes until golden brown.
11. Remove from oven.
12. Brush with milk or butter.
13. Cool 15 minutes before taking out of pans
* Yields 3 small loaves.
Back to recipes list
BAGELS
2 cups warm water
2 Tablesp. dried yeast
1 teasp. sugar
1/4 cup oil
5 cups white flour
1 Tablesp. salt
8 cups water for boiling
2 Tablesp. sugar
2 Tablesp. milk for glazing
Method:
1. Mix warm water, yeast, and sugar. Leave until foamy.
2. Rub oil and salt into flour evenly.
3. Knead in yeast-foam until a pliable dough forms. Cover. Leave 2 hours.
4. Divide into 18 balls. Roll each ball into a 16-inch rope.
5. Moisten ends of rope. Join by pressing, to form rings.
6. Place on a greased tray. Leave in warm place 1 hour.
7. In large pot, bring water and sugar to a rolling boil.
8. When sugar dissolves, drop in a few bagels. Boil 3 minutes, turning them over ones. (Do not overlap.)
9. With slotted spoon, remove bagels from water.
10. Place on a greased baking tray.
11. When all bagels have been boiled an placed on trays, brush with milk.
12. Bake until golden brown.
13. To serve, slice each bagel in half all the way around ring.
14. Toast. Spread with butter.
* Yields 18 bagels.
Back to recipes list
CHINESE STEAMED BREAD
2 Tablesp. dried yeast
1 1/2 cups warm milk
4 Tablesp. sugar
4 cups white flour
1/2 teasp. salt
1 teasp. black pepper (optional)
1 Tablesp. roasted ground peanuts (if available)
Method:
1. Mix yeast, milk and sugar. Leave until foamy.
2. Sift flour, salt, pepper, and peanut powder.
3. Knead in yeast-foam until a pliable dough forms.
4. Form dough into a round loaf. Flatten slightly.
5. Place onto a greased, round metal plate that will it inside steamer pot. A stainless steel thali is ideal for this purpose.
6. Cover dough. Leave 2 hours in warm place.
7. Organize steamer:
* 1 large pot, 1/4 filled with water
* 1 round metal plate
* 1 flat flour sifter or metal bowls for elevating plate above water.
8. Lower plate with risen dough into steamer pot, resting it on a flat sifter or cups. (Bread should not come in direct contact with water.)
9. Cover steam-pot tightly. place a heavy weight on lid.
10. Boil 1 hour. Check water-level every 15 minutes. Do not allow water to completely boil away. Add more water if necessary. Bread should remain above water.
11. Remove bread when form all over. Turn out onto a dry surface or cooling rack.
12. Cool 10 minutes. Slice. Serve hot with butter.
* Yields 2 loaves.
Back to recipes list
APPLE-RAISIN BREAD
2 Tablesp. dried yeast
3/4 cup warm milk
1/2 cup sugar
1/2 teasp. salt
1/2 cup sugar
1/2 teasp. salt
2 1/2 cups white flour
2 Tablesp. ground cinnamon
1 cup apple chunks
1 cup soaked raisins
Method:
1. Mix yeast, warm milk and sugar. Leave until foamy.
2. Sift flour, cinnamon and salt.
3. Knead flour into yeast-foam until a thick sticky batter forms. Add more milk, if necessary. Dough should not pour like cake batter.
4. Knead in raisins and apple chunks.
5. Spoon dough into a greased bread form. Leave 2 hours.
6. Bake in a moderate oven 1 hour until firm and hollow-sounding when tapping.
7. Brush with butter.
8. Cool 15 minutes before removing from bread form.
* Yields 1 loaf.
Back to recipes list
NAAN BREAD
2 Tablesp. dry yeast
1 teasp. sugar
2 Tablesp. warm water
1/4 cup warm milk
1/4 cup yogurt
4 Tablesp. melted butter or ghee
3 cups white flour 1 teasp. baking powder
butter for brushing on breads
Method:
1. Mix yeast, sugar, water and warm milk. Leave until foamy.
2. Stir in yogurt and butter.
3. Sift flour, salt and baking powder.
4. Knead in yeast-foam until a pliable dough forms. Cover. Leave 4 hours.
5. Divide dough into 6 equal balls.
6. Place on a greased tray. Leave 15 minutes.
7. Preheat oven 10 minutes on high.
8. Pat each ball with oiled hands into a 1/2-inch thick round.
9. Bake 5-10 minutes until puffy and speckled brown.
10. Remove from oven. Brush with butter. Serve immediately.
* Yields 6 large breads
Back to recipes list
PITTA BREAD
3 Tablesp. dried yeast
1 3/4 cups warm water
1 1/2 teasp. sugar
6 cups white flour
2 teasp. salt
Method:
1. Mix warm water, yeast and sugar. Leave until foamy.
2. Knead in flour and salt until a pliable dough forms.
3. Divide into 12 balls. Press balls slightly to form patties.
4. Roll each patty on a floured surface to 1/4-inch thick.
5. Place rounds on a floured tray. Cover. Leave 1 hour.
6. Preheat oven 10 minutes on high.
7. Place pitta on an engrossed baking sheet.
8. Bake on bottom rack of oven 5 minutes. (When pitta is cooked, bottoms should be golden and tops cream colored.)
9. remove from oven. keep oven door closed in between breads. Breads should be soft and flexible when cooked.
10. Spread with butter. Serve immediately.
* Yields 12 breads.
Back to recipes list
CROUTONS
Method:
1. Slice old bread into cubes.
2. Sprinkle with ghee, salt, hing and mixed herbs.
3. Spread on a baking tray.<”0> 4. Bake at moderate temperature.
5. Stir every 5 minutes until crunchy.
6. Use in salads and soups.
Back to recipes list
[ Recipes For Peace ]
Food For Peace - Super Simple Vegetarian Cooking For Everyone -
Can you add me to your list? Really enjoyed the thread!
Hi, and welcome to the thread.
Hope you will join in and participate.
You will find very friendly folks here.
http://www.foodreference.com/html/zucchini-brd-drd-58.html
ZUCCHINI BREAD (Dried)
Recipe from Complete Book of Raw Food
Zucchini Bread
Recipe by Rose Lee Calabro
Special Equipment: Coffee grinder or blender, food processor, dehydrator
Yields: 3 loaves
INGREDIENTS
• 2 cups golden flax seeds, ground
• 1 cup pecans, soaked 6 to 8 hours
• 1 1/2 cups raisins, soaked 4 to 6 hours
• 1 cup zucchini
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1 teaspoon Celtic sea salt
DIRECTIONS
Grind the flax seeds in a coffee grinder or blender. (Do not over-grind them— the thicker the mixture, the better the bread).
Process the pecans to a meal in a food processor fitted with the “S” blade.
In a blender, process the raisins and zucchini until smooth. Add some of the raisin soak water to blend. Combine the ground flax seeds, pecans, raisins, and zucchini in a mixing bowl, and add the cinnamon, vanilla, nutmeg, cardamom, and sea salt. Mix well.
Form into 3 loaves approximately 4- x 8- x 1 -inch and dehydrate at 105°F for 8 to 10 hours or to desired consistency. The bread should be dry and crispy on the outside and firm on the inside.
http://www.foodreference.com/html/zucchini-wholewheat-108.html
WHOLE WHEAT ZUCCHINI BREAD
King Arthur Flour Whole Grain Baking
by King Arthur Flour
This classic is made all the better because the moisture from the grated zucchini softens the bran in the who!e wheat, resulting in an eminently appetizing quick bread. We’ve used a bit of lemon zest and a smidgen of nutmeg to show off the zucchini, and when made with white whole wheat flour, the bread is a beautiful light golden color.
Yield: One 9 x 5-inch loaf, 16 servings
Baking Temperature: 350°F
Baking Time: 1 hour to 1 1/4 hours
Ingredients
• 2 cups (8 ounces) whole wheat flour, traditional or white whole wheat
• 1 cup (4 1/4 ounces) unbleached bread flour
• 3/4 cup (5 1/4 ounces) sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 3/4 cup (6 ounces) milk
• 1/4 cup (1 3/4 ounces) vegetable oil
• 1 1/2 cups (12 3/8 ounces) shredded zucchini
• 1/2 cup (3 ounces) raisins
• 1/2 cup (2 ounces) chopped walnuts
• 1 tablespoon grated lemon zest
Directions
Preheat the oven to 350°F. Lightly grease a 9 x 5-inch loaf pan.
Whisk together the flours, sugar, baking powder, salt and nutmeg in a large bowl. Whisk the eggs, milk and oil in a small bowl or large mixing cup. Stir into the dry ingredients until everything is evenly moistened; stir in the zucchini, raisins, walnuts and lemon zest.
Pour the batter into the prepared pan. Bake for 1 hour. Check the top; if it’s wet looking and wobbles when you touch it, tent the bread loosely with foil and bake until a cake tester inserted in the center comes out clean, 10 to 15 minutes more.
Remove the bread from the oven and cool in the pan for 15 minutes before taking it out of the pan and putting it on a rack to finish cooling completely.
Nutrition Information Per Serving (1 Slice, 95g): 15g whole grains, 199 cal, 7g fat, 5g protein, 23g complex carbohydrates, 9g sugar, 3g dietary fiber, 14mg cholesterol, 213mg sodium, 174mg potassium, 16RE vitamin A, 3mg vitamin C, 1mg iron, 95mg calcium, 184mg phosphorus.
http://renegadehealth.com/blog/raw-food-recipe-for-onion-bread/
Raw Food Recipe for Onion Bread… Move Over Bloomin’ Onion - The Renegade Health Show Episode #287
Related Tags: dehydated onion bread, onion bread, Raw Food Recipes, shea lynn baird
I can’t stop talking about Shea’s potluck, there were so many awesome raw food recipes!
Today, we’ll show you how to make one that rivals the taste of the Outback Bloomin’ Onion. It’s for onion bread and I think you’ll really like it!
Take a look…
Your question of the day: What is your favorite thing to dehydrate?
Click here, scroll down to the bottom of the page and leave your comment now!
BTW: You can get access to my full length talk at Cafe Gratitude on Shea’s site! Click here to get it!
Here’s the recipe…
3 lbs Sweet Onions chopped
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz Tamari
Agave to taste
Mix all together. Spread out evenly over Teflex sheet, will make two trays. :-)
Thanks to Cafe Gratitude!
Live Awesome!
Kev
[There is a video, guess it explains why or how it is cooked or does it not get cooked...??? LOL says “ raw food”.
granny]
From the comments:
#
Great show Everyone ~ I love Wednesdays!
My hands down favorite thing to dehydrate are ‘Garden Burgers’. We keep these on hand all the time. I make a quadruple batch and put some in the fridge and the rest in the freezer.
I dehydrate these until crunchy. Oh so good! I hope you don’t mind, but I’ll go ahead and post the recipe here. I use kalamata olives (not raw, that I buy at Costco).
My notes are in [...]
[We started out making this as a burger, still moist and bendy. But now we leave it in the D until it’s crispy & crunchy. We love these. They’re an absolute staple. I’ve always got them on hand. I make a quadruple batch at a time, 56 burgers. I put some in the fridge and freeze the rest. I’ve added the grams since I find it a lot easier to make these using grams.
Now - while you can get raw black olives, I just buy Kalamatas at Costco, not raw.]
Happy Garden Burger - maraw
makes about 9 patties, 1/4 cup each
50g - 1 rib celery, chopped
150g - 1 whole yellow squash, chopped (or zucchini)
50g - 2 T. red bell pepper,
90g - 1/2 C carrots
125g - 1 whole tomato, quartered
50g - 10 raw black olives, pitted
1 C sunflower seeds, ground
1/4 C flax seeds, ground
1/4 C sesame seeds
2 T dehydrated onion flakes
1 tsp. dried savory or parsley
1 tsp. oregano
1/2 tsp. sea salt (I use 1 tsp. Celtic sea salt)
Process everything in a food processor (not all at once though) until desired texture is reached. I dehydrated it at 115 degrees for about 6 hours. It was still a little soft and more “patty-like” at that point. If you would prefer it more dry, then go longer. It makes a really nice pate too. I had a hard time not eating it all when I made it.
[I start them out on the Paraflex sheet (can use parchment paper). I check them after 4 hours or so and see if I can peel them off the sheet, so they’re just on the tray. They D faster that way.
*TIP - when using a non-stick sheet, the easiest way to flip your food is this. Take another tray (minus the non-stick sheet) and place it upside down over the tray pictured above. Now, holding on to both trays - flip the whole shebang over. Lift off the tray and now you’re looking at the bottom of the non-stick paper. Carefully peel off the paper and there is your food already sitting on the other tray. Hope I explained that well enough. If not - let me know and I’ll take photos of the process.]
Can add fresh cilantro to batter. Have it with tomato and avocado!
http://www.rawfoodtalk.com/showthread.php?t=31650
[Deb’s notes: I measure mixture using a 1/4 cup measuring cup. 9 patties per dehydrator tray (I use an egg ring as the form - that way they’re all the same and dehydrate the same). I do not process this all at once, but rather in smaller batches. The original recipe called for 1 T agave nectar which I omit. I like to make these as flat as possible, and dehydrate until crunchy.]
#
I made an awesome Apple Cinnamon Raw Bread that came out of the dehydrator in time for lunch today–and we almost ate it all!! 2 cups whole flax seeds, soaked for 2 hours in filtered water (about 4 cups), 1 apple, 1 pinch Celtic sea salt, 1/4 C honey, 2 tsp. cinnamon. I do my raw breads in large cracker size instead of a sheet, just because it makes it easier to turn over. I dehydrate on parchment paper, too. It took about 24 hours at 106 degrees. And it was amazing. Slightly sweet with little chunks of apple, and chewy and so cinnamony- delicious. I love raw breads!! And this one was a winner.
I don’t have a dehyrator, maybe one day I’ll get one, but I have this recipe for crunchy caramalized onions, that looks very yummy.
Crunch Caramalized Onions:
-2cups sliced onions (chop into rings if you want)
-1/4 cup liquid sweetner
-3 Tblsp Tamari or Nama Shoyu
Toss everything together, place on sheet and then dehydrator overnight.
I think these would be delicious by themselves, or as an added sweet crunch to salad.
so glad 2 hear u found your cat alive & well. could u pleeeeze answer me about where to get that film that gerson put over her window to protect her from the frequency waves asap. also do u know of any other materials that stop the waves from affecting u? i would like to know if there is anything that can be worn to stop the waves from getting to u, so that u can walk around outside but not be affected by the waves? my friend is very sensitive so could u pleeeze answer asap. could u pleeeeze send me an email?
#
http://www.navitasnaturals.com/recipes/cashew/tiramisu.html
my favorite bread is english muffins
The English Muffin
Average:
5
Average: 5 (1 vote)
Servings:
Depends on you, dudn’t it?
They’re cute, really.
Ingredients:
2 cup Sunflower Seeds, Soaked for 4 hours
1 cup Zuchinni, Diced
pinch Sea Salt
2 clove garlic
4 teaspoon ACV, (this is to taste, really) APPLE CIDER VINEGAR
cup Rolled oats
Preparation:
Blend all ingredients EXCEPT for the oats. Blend the ingredients to a smooth consistency. A little chunky is also fine. You may want to add water as you blend or even oil. It’s all up to you.
Put the dough in a separate bowl and fold in the oats.
The oats will create the “nooks and crannies” that English muffins are known for.
When you create the muffin, remember to pinch the edges up. English muffins have those neat edges, you know?
I dehydrated them overnight on a mesh rack at 115 degrees. I would do it at a lower temp for longer but they needed to be done for a brunch.
They were a hit with olive oil and salt
haven’t tried this recipe but looks interesting
Scottish Bread,
Petit Pain (Raw Bread)
We’re moving into the Autumn here in Scotland now and I have been making bread over the last few days experimenting with different recipes. Here is one for you to try.
1 cup sprouted and dehydrated spelt
1/2 cup flax seed
1/2 cup sesame seed
1 tsp asofetida or other spice
1 tsp carraway seeds
dash sea salt
1 tablespoon olive or sesame oil
coconut oil as butter on warm bread
Grind up the spelt and seeds in a grinder until a course flour. Transfer to a bowl and add salt and spices. Use your fingertips to rub in the oil. Add a little water at a time until you have dough.
Transfer to your worktop and use ground buckwheat flour or flax to prevent the board getting sticky. Divide the bread mixture into about 8 even pieces. Take one piece and roll into a long ’snake’. Cut into 3 and make a plait. Or, you can simply slice your bread bun into thin slices.
Dry in the dehydrator @ 120F for 6-12 hours…
Delicious warm out of the dryer with coconut oil!
CAJUN HERB MIX
JILL WALLACE OF BITTERSWEET HERB FARM DEVELOPED THIS SPICY SEASONING FOR MEAT, POULTRY,
AND FISH
YIELD ; 2/3 CUP
5 TABLESPOONS PAPRIKA
2 TABLESPOONS GRANULATED GARLIC
2 TABLESPOONS ONION FLAKES
1 ½ TEASPOONS DRIED OREGANO
1 ½ TEASPOONS BASIL
1 TABLESPOON CAYENNE POWDER
1 ½ TEASPOONS GROUND WHITE PEPPER
MIX ALL INGREDIENTS TOGETHER. FOR A MILDER BLEND, DECREASE THE AMOUND OF CAYENNE BY ½ .
just wanted to put this in to add some spice to your meals and you can find the spices raw or use fresh spices
#
#
I don’t think Tamari has gluten in it. I believe only Soy Sauce and Nama Shoyu do.
I also am gluten sensitive and but I can tolerate Tamari. Brian, you could try a little nutritional yeast on the kale chips.
I have a slightly different recipe for:
Onion Bread
1/2 large sweet onion
1 c. Flax Seed, ground
1 c. Sunflower Seeds, ground
1/4 c. olive oil
1/4 c. tamari
1/4 c. water
I use my mandoline slicer for the sweet onions. Then cut them into quarter’s. Then I sandwich the batter between parchment paper and the Teflex sheet on top of the dehydrator tray and mesh sheet. I use my old pie rolling pin to roll out perfectly smooth sheets of batter 1/4 inch or so, then when I remove the Teflex after the initial dry in the dehydrator (approx 12 hrs.) I use my old cookie cutter or a widemouth jar to cut the bread shapes. Dehydrate again to desired dryness. Makes 1 tray full.
I make multiple batches at a time.
They never get completely dehydrated at my house because everyone gobbles them up before then.
The whole house smells glorious!
The bread makes wonderful sandwiches or pizza bottoms or just for snacking. Probably crunchy chips, too, if we ever let it dehydrate completely. :/
You can experiment using sun-dried tomatoes, red peppers and different spices for variations.
#
Thanks for the great recipe guys. My favorite at the moment is Lemon Cookies!
1 cup of shredded coconut
1 cup of soaked cashews
Zest of a lemon
1/2 cup of lemon juice
1/4 cup of honey
They are super yum! Just like any dehydrated recipe - it’s hard not to eat the mix before it’s dried out!
#
Here’s a recipe that I particularly like
Onion Bread
1 1/2 lbs. sweet onions, (one large & one medium) peeled &
1/2 lbs. carrots (6-7medium sized) washed & cut into 1 inch chuncks
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu or Braggs Liquid Aminos which amounts to 6 Tablespoons
Put onions in food processor with ’s’ blade and process until small pieces, (but not mush). Put onions into mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets about 1/4 inch thick and place in dehydrator for 5 hours, turning over for 3-4 hours or until dry and. Either break into pieces or cut with a pizza cutter, and store in an air tight container if they last that long. The carrots add more fiber beta carotine among other nutrients and add a bit of natural sweetness so you don’t have to use agave or any other type of added sweetner. Enjoy!
#
Tomato Herb Bread & Pizza Dough
Makes 2 pizza crusts. Spread thiner for crackers
2 cups almonds soaked and rinsed
2 cups sunflower seeds soaked and rinsed
3/4 cup flax seed meal
1 apple (chopped)
2 fresh tomatoes coarse chopped
1/2 cup olive oil or 1/2 cup chopped avocado
2 tsps. Orsa Real salt
1 cup soaked sundried tomatoes
2 cloves garlic
1 cup parsley
1/4 cup dry Italian herb seasoning
1 chopped onion
1 chopped red pepper
1/3 cup nutritional yeast
2 Tbs. lemon juice
In a food processor or high speed blender, grind the almonds and sunflower seeds until fine. Set aside in a large mixing bowl. In a blender, add the rest of the ingredients and blend till thick. Add this mixture into the nut/seed flour. Stir everything with a wooden spoon or by hand. The dough should be pliable and elastic. Line two dehydrator trays with teflex sheets or parchment and spread a thin layer of the dough with a spatula. Make it about 1/4 inch in thick. Dehydrate for 3-4 hrs. and remove from the teflex sheet and place on the mesh sheets. Dehydrate for 8 hrs. or until firm. This bread tastes totally awesome! There’s quite a bit more to making the sauce and cheese and various other toppings, but thats another story.
To your health
Charles Premoe
#
I have been making sprout cookies and drying them…then keep in the freezer until I get hungry for something “sweet”.
Sprout Cookies - sprouts have a natural sweetness.
Sprouts can be mixed in any mixture…this is mine -
Lentils, Mung Beans, Wheat, Rye, Sunflower, Quinoa and Amaranth
About 5 cups of sprouts total grind in food processor.
Add:
soaked, then redried almonds, pecans or walnuts 1/2 cup each, grind in coffee grinder or just add to grains and legumes for a nuttier crunch.
Sea salt to taste.
3/4 cup raisins or other dried fruit…I used dried pineapple in one.
1/4 Cup sweetner of choice, I used Agave.
roll in chopped nuts or coconut, depending on your tastes. smash flat.
I added some candy flavorings to really make a hit with the kids as they are strong, only a few drops does the trick.
I dry them in the dehydrator a few hours at low temperature, until they are dry but still soft like a cookie. Then store in the refrigerator or freezer in an air tight container. It is so nice to have something on hand to snack on.
I miss lemon pie so will be trying the lemon bars.
Just a beginner, Pat
#
Can you add me to your list? Really enjoyed the thread!<<<
You have been added and keep in mind that I don’t get around to pings as often as I should.
Welcome to the thread, join in when you want and don’t forget to check out our first 2 threads for even more information.
They are linked on page one of this thread.
Sort of expanding on your theme, but I thought ‘canning’ was a relevant topic for this time of year in the Midwest. I know you’re miles ahead of us in the gardening season right now...
http://www.freerepublic.com/focus/chat/2311872/posts?page=79
<<<
Good for you, what ever it takes to help folks learn what they need to know, if they want to survive.
Please do post your threads here, so we won’t miss them, as I am missing a lot and never quite get to read my ping file, so a normal ping is lost on me.
Your thread is a good one, folks do want to know.
Thank you for sending us readers too.....smile.
Imagine what items we will never know about....
http://projects.propublica.org/recovery/
and the thread :
http://www.freerepublic.com/focus/f-news/2311784/posts
<<<<
Arizona is near the bottom of the list, maybe he figured we would be so grateful that he got that ‘woman- janet n. ‘ out that we would not notice the small amount of money.
Janet as governor, was as bad as o is as president and now I think she is head of homeland security.
Interesting to read, Thanks for posting.
No thanks is necessary!
All day, I have been emailing the photo’s to Christie Shirey, who organized things for yesterday, and others. I had sent her an email with what I had posted on FR and she begged for any more pictures I could share as people were asking her for them to use in future presentations... Of course I have been blessing my dial-up connection all day.
As usual, I could not keep from getting on my soap-box a bit. Emailed the owner of local TV station the following, along with what I posted here:
“So sorry to see that times are so tough that you are no longer able to roll your Dover mobile unit.
You sure missed an excellent gathering about a mile from where the mobile van is parked.” And then I followed that with what I had posted here...
Oh, I played real dirty too... Sent it to their Public Affairs address - that’s the one that they are required to keep and show to any interested persons, and the FCC reviews the entire file and questions them on the contents in their annual renewal. As my grandfather used to say “There are other ways to kill a cat besides kissing it to death.” (No offense CottonBall and Granny as well as other cat lovers - just what he would say.)
Guess I will get a red X mark on my flag(at)whitehouse.gov listing for that. Then so be it!
There is one thing that I do wish to share with everyone -
I know several of you are on dial-up too, but there is a 4 minute clip that 16 year old Justin Holcomb son of the Trussville, Alabama April 15 Tea Party Organizer created - I think it is worth letting it download in the background! If you don’t get goose-bumps, I’d be surprised!
http://www.youtube.com/watch?v=bkFFwyyjZC8
Canning Made Easy
http://www.freerepublic.com/focus/f-chat/2311872/posts
http://www.stretcher.com/stories/981214a.cfm
Looking for Dry Soup Mixes
Does anybody have any recipes for the dry soup mixes you see sometimes in fancy gourmet stores? You know, the type with the bag of pretty beans, the spice packet, and instructions? I’d love to make some for Christmas presents.
Jan T
My Recipe
I have done this a few times just for my own family so that we wouldn’t have to spend the money on the expensive pre-made ones at the store. If you have a dehydrator, then you can dehydrate small chunks of vegetables as well like carrots, peas, corn. What really works best is getting those frozen mixed vegetables and dehydrating them. They’re already mixed, you just need to dehydrate them.
For a any bean soup, simply combine:
3/4 - 1 C. beans (navy, pinto, red, etc.)
same amount for the dehydrated vegetables
same amount of orzo or whatever other type of pasta you might desire to pack with it. A suggestion would be to use whole wheat pasta because it holds up in the cooking much better than the regular type.
approximately 1 - 1 1/2 tsp. dried herbs of marjoram, sage, basil and thyme
1/2 - 1 tsp. dried oregano
1-2 Tbs. dried parsley
We never add salt, but Bragg’s Liquid Aminos because it’s so much lower in sodium than any salt and better for you anyway. Another reason would be for those people who can’t have salt or want to salt it to taste for themselves. Simple enough solution in that. Now when you give the gift, you can simply put on the label all the other ingredients they will need to add (i.e., chopped garlic, water, other vegetables if desired, salt, etc...).
Joyce K.
Mining Company Resource
The site below has a lot of excellent mix recipes. When you get there click on Make Your Own Mixes. You should find plenty to choose from (it will be hard to decide which ones to make!) http://busycooks.miningco.com/
Brenda
“Make Stuff” Site
Here’s a great site for Jan T. who wanted some recipes for dry soup mixes. There are 3 or 4 different sites that branch off of this one that I know for sure have at least 5 different dry soup mixes.
www.make-stuff.com/cooking
Beth in Minnesota
Our Gift Assembly Line
A group of friends and I all got together last November to make up bean soup mix jars to give teachers, acquaintances and anyone for whom you need a homemade last minute gift.
Using the assembly line technique, we filled washed jars (any size that you want, we used 1/2 quart) with layers of different beans (consult a recipe book and follow the instructions for different bean recipes if you’re afraid to experiment. We used great northern, black, pinto, lentils, and navy). Layer different shades and colors to give the most beautiful effect. Kids really enjoy scooping the beans and it’s a good time to talk about measures, colors, and sizes. In a small plastic bag place the spices that the bean soup recipe calls for (try pepper, garlic, marjoram, thyme, parsley, and a bay leaf). Place this in the top of the jar and seal it.
Pass the jar down the line and have circles cut out of colorful remnant fabric to tie around the top of jar with raffia, ribbon, or even a rubber band. Preprint the recipe you have chosen (including instructions for presoaking the beans) and cut out using pinking shears about 1” x 1”. Punch a hole in the recipe and tie the recipe onto the jar. It makes a beautiful gift.
Kris
Bean and Barley
Here is a soup gift recipe I found on a crockpot recipe listserve
Bean and Barley Soup
serves 8-10
1/4 Cup of each (or any combination to make 2 1/4 cups)
Anasazi Beans
Pearl Barley
Lentils
Green Spilt Peas
Red Beans
White Navy Beans
Pink Beans
Black Turtle Beans
Yellow Split Peas
Layer all together in a jar or plastic bag.
In another bag place your seasonings:
1/2 C Brown Rice
1/2 C Dried Minced Onion
!/2 tsp Garlic Powder
1/2 tsp Cumin
1T Crushed Basil Leaves
1 tsp Black Pepper
1/2 tsp Ground Ginger
1 Bay Leaf
For preparation, add:
8 C Chicken, Beef or Vegetable Broth
optional vegetables of your choice
3 lb. meaty ham hocks or 1 lb. lean ham (or other type of meat), diced
Include these directions:
Sort and rinse beans. In large covered pot, combine beans with 8 cups of water. Bring to boil and boil for 5 minutes. Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain andrinse. Combine beans with broth, rice, onion and spices. Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender. Stir occasionally and add water as needed so that the beans are well covered. Add tomatoes the last hour of cooking (tomates make the beans cook slower). Remove bay leaf before serving.
OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day. Add tomatoes during last bit and serve remember to remove the bay leaf.
Enjoy, it is wonderful and your kitchen house will smell great. If you make up the gift packages your friends will be singing your praises.
Cathy G.
Friendship Soup Mix
1/2 C. Dry Split Peas
1/3 C. Beef Bouillon Granules
1/4 C. Pearl Barley
1/3 C. Dry Lentils
1/4 C. Dried minced Onion
2 tsp. Italian Seasoning
1/2 C. Uncooked Long Grain Rice
1/2 C. Alphabet macaroni or other small macaroni
Additional Ingredients:
1 lb. Ground Beef
3 qt. Water
1 28-ounce can of diced tomatoes
Preparation Instructions:
In a 1 1/2 pint jar, layer the first eight ingredients in the order listed. Seal tightly. Yield 1 batch. To prepare soup, carefully remove macaroni from the top of the jar and set aside. In a large saucepan, or Dutch oven, brown beef; drain. Add the water tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender. Yields 4 quarts.
Katie B.
Peas and Barley
Dried Mix:
1 (14 oz.) pkg dry green split peas
1 (12 oz.) pkg pearl barley
1 (14 oz.) pkg alphabet macaroni or other small pasta
1 (12 oz.) pkg lentils
1 1/2 cups brown rice
4 cups dried minced onion
Combine all ingredients. Keep in airtight container. Store in cool place. Makes about 12 cups of mix
The Soup:
6 cups water
1 1/3 cup soup mix
1 1/2 t. salt
2 carrots, sliced
1-2 stalks celery, chopped
1 1/2 cups cabbage, shredded
2 (15 oz.) cans tomato sauce
1 (24 oz.) can vegetable juice (V-8)
1 lb. ground beef or leftover meat, cooked
Put water in large kettle. Add soup mix and salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add carrots, celery, cabbage, tomato sauce, and veg. juice. Add cooked meat. Simmer 20 minutes, until vegetables are cooked. Makes 6 to 8 servings.
D.
>>>Arizona is near the bottom of the list, maybe he figured we would be so grateful that he got that ‘woman- janet n. ‘ out that we would not notice the small amount of money.<<<
ROFLOL You can’t be near as happy as we are to get rid of Jose’ Biden... Would you believe he is trying his dangdest to get his son Beau Biden into his old Senate seat...(Kauffman - Biden’s ex chief of staff is a placeholder till Beau becomes available next year) Son is another smart know-it-all lawyer who can’t be wrong - just like his dad...
http://paturner.blogspot.com/2008/11/dried-soup-mix-recipes.html
Dried Soup Mix Recipes
Ok girls, here you go.
With some tweeking, (or not) theses are handy to have on hand and would be a great addition to any doomer pantry.
These recipes were originally for Christmas presents but I have put mine in smaller plastic zip lock bags and then put several of them in gallon plastic jars. What I’ve been doing is dehydrating my vegetables and putting them in the soup mixes instead of counting on having fresh carrots and onions and celery etc.
If you do that, for instance in the Chicken Noodle Soup recipe below, keep your pasta separate and cook the vegetables till rehydrated and tender, then add the pasta and finish cooking.
SOUP-MIX-IN-A-JAR RECIPES
CHICKEN NOODLE SOUP MIX
Stir together the following ingredients, and store them in an airtight jar:
1 cup fine dry egg noodles
1 ½ tbs. chicken flavored bullion granules
½ tsp. pepper
1/4 tsp. thyme
1/8 tsp. each celery seed and garlic powder
1 bay leaf
Attach to Jar:
Add entire contents of jar and 8 cups water to a large pot. Slice in 2 carrots, 1 stalk of celery, and 1/4 cup minced onion. Bring to a boil, then reduce to a simmer. Allow this to simmer for 15 minutes. Remove the bay leaf. Add in 3 cups of cooked diced chicken, or even left over turkey, and heat an additional 5 minutes. Mmmmm...It’s so good!!!!
SOUP MIX IN A JAR
1/3 cup beef bouillon granules
1/4 cup dehydrated onion flakes
½ cup split peas
½ cup ABC, small shell, or ring macaroni (any small shape pasta will do)
1/4 cup barley
½ cup lentils
1/3 cup non-instant white rice
tricolor spiral pasta
Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
Attach to Jar:
Soup Mix in a Jar
In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad. ENJOY!!
CALICO BEAN SOUP MIX
1/3 cup yellow split peas
1/3 cup green split peas
1/3 cup dried lima beans
1/3 cup dried pinto beans
1/3 cup dry kidney beans
1/3 cup dried great Northern beans
1/4 cup dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Combine yellow split peas, green split peas, limas, pinto beans, kidney beans, great Northern beans, onion, bouillon granules, cumin and garlic powder. Pour into jar until ready to use.
Attach to jar:
Calico Bean Soup Mix
8 cups water
2 carrots, chopped
2 stalks celery, chopped
2 pounds smoked ham hocks
Bring Bean Soup Mix and water to a rolling boil in a large pot. Cover, remove from heat, and let sit 1 hour. Return pot to heat, stir in carrots and celery. Stir in ham hocks, bring to a boil. Cover, reduce heat and simmer 2 hours, until beans are tender, skimming fat as necessary. Remove ham hocks from soup. Remove meat from bone, chop and return to soup. Heat through and serve.
COUNTRY SOUP IN A JAR
½ cup barley
½ cup dried split peas
½ cup uncooked rice
½ cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
½ teaspoon lemon pepper
2 tablespoons beef bouillon granules
½ cup uncooked alphabet pasta
1 cup uncooked twist macaroni
In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. Seal.
Attach to Jar:
Country Soup Mix
Add contents of jar to 3 quarts of water
2 stalks of chopped celery
2 sliced carrots
1 cup of shredded cabbage (optional)
2 cups diced tomatoes.
Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.
FRIENDSHIP SOUP MIX IN A JAR
½ cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
½ cup dry lentils
1/4 cup dried onion flakes
2 teaspoons Italian-style seasoning
½ cup uncooked long grain rice
½ cup uncooked alphabet pasta
2 bay leaves
In a 1 ½ pint jar, layer the split peas, bouillon, barley, lentils, onion, Italian-style seasoning, rice, and bay leaves. Place the macaroni in a square of plastic wrap and put in the jar. Seal tightly.
Attach to Jar:
Friendship Soup In A Jar
Soup Mix
1 pound ground beef
3 quarts water
1 can (28 ounce) diced tomatoes-undrained
1 can (6 ounce) tomato paste
pepper and garlic to taste
Remove macaroni from top of jar and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain any excess fat. Add the tomatoes, tomato paste, water, and soup mix. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer 15-20 minutes more or until the macaroni, peas, lentils and barley are tender.
LAYERED PATCHWORK SOUP MIX
½ cup barley
½ cup dried split peas
½ cup uncooked white rice
½ cup dry lentils
1 tablespoon dried parsley
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon dried sage
In a wide mouth pint jar layer the barley, split peas and lentils. In a small plastic bag combine the parsley flakes, minced garlic, pepper, salt, garlic powder, herb seasoning and sage.
Attach to Jar:
Layered Patchwork Soup Mix
Empty jar into a colander, rinse and pick over beans. 2. Place beans in a large stockpot and cover with 10 cups water. Stir in 1 chopped medium onion, and the seasoning packet. Bring to a boil. Lower heat, cover and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add additional water if necessary.
LOVE SOUP MIX IN A JAR
1/3 cup beef bouillon granules
1/4 cup dried minced onion
½ cup dried split peas
½ cup uncooked twist macaroni
1/4 cup barley
½ cup dry lentils
1/3 cup long-grain white rice
1 cup uncooked tri-color spiral pasta
Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
Attach to Jar:
Love Soup
In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.
POTATO SOUP TO GO MIX
1 3/4 cups instant potato flakes
1 ½ cup dry powdered milk
2 tbs. chicken bullion granules
2 tsp. parsley
1 ½ tsp. dried onion flakes
1 ½ tsp. seasoned salt
1/4 tsp. paprika
1/4 tsp. thyme
1/8 tsp. turmeric
1/4 tsp ground white pepper
Combine all ingredients in a large bowl and stir until mixed. Store in a 1 quart, airtight jar.
Attach to Jar:
Potato Soup to Go
Put ½ cup mix into a bowl. Add 1 cup boiling water. Stir and enjoy!!
TURKEY NOODLE SOUP MIX
1 cup uncooked fine egg noodles
1 ½ Tbsp. chicken-flavored bouillon
½ tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf
Combine all ingredients in a jar.
Attach this to the Jar
Turkey Noodle Soup
1 jar Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey
Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and simmer an additional 5 minutes.
CHRISTMAS SOUP MIX
½ cup split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
½ cup lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1 cup raw long-grain white rice
In a 1 ½ -pint jar, layer the ingredients in the order listed. Seal the jar tightly.
Attach to Jar:
Christmas Soup
In a large soup pot, brown 1 pound of ground beef or 1 pound cubed chicken breast; drain. Add 3 quarts of water, a 28-ounce can of diced tomatoes with their liquid and the soup mix. Bring the mixture to a boil; reduce heat, cover, and simmer about 1 hour.
TRAILBLAZER BEAN SOUP MIX
Serves: 6
1 c. pinto beans
1 c. black beans
1 c. kidney beans
1 c. yellow split peas
1 c. black-eyed peas
1 c. lentils
1 c. green split peas
1 c. Great Northern beans
In a pint jar, layer 2 Tb. of each legume in order listed, until jar is full. Screw on lid.
Attach to Jar:
Trailblazer Bean Soup
1 pt. bean soup mix
7 c. water
1 ham hock
1 garlic clove, minced
1 lg. onion, chopped
1 tsp. chili powder
1-2 tsp. salt
1 8-oz can tomato sauce
2 carrots, chopped
1 rib celery, chopped
Place all ingredients in a slow cooker pot. Cover and cook on medium for 7 hours or until beans are tender.
(May cook soup in a stock-pot on the stove. Cover and simmer until done.) Remove meat from ham hock and return to soup. Before serving, add 3 T. lemon juice. Top soup with sour cream or grated cheese.
15 BEAN SOUP MIX
1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried red lentils
1 pound dried green lentils
1 pound dried brown lentils
1 pound dried cranberry beans
Combine beans in a very large bowl. Pour 2 cups into a large Mason-type jar.
Attach to Jar:
15 Bean Soup
15 bean soup mix
1 smoked Ham Hock
2 cans (14.5 oz) stewed tomatoes
1 medium onion
2 ribs celery—chopped
1 clove garlic—minced
1 bay leaf—minced
6 cups water
1/4 cup chopped fresh parsley
1 tbsp red wine vinegar
2 tsp. salt
1 tsp ground black pepper
1 tsp chili powder
1 tsp ground cumin
Cover bean mix with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, celery, garlic, bay leaf and 6 cups water. Bring to a boil over medium-high heat; reduce to medium-low, cover, and simmer 1 hour. Add remaining ingredients; continue to simmer 1 hour or until beans are tender. Serve warm.
PASTA SOUP MIX IN A JAR
½ Cup Macaroni - small shells, etc.
1/4 Cup Lentils - dry
1/4 Cup Mushrooms - dried, chopped
2 Tbsp. Parmesan Cheese - grated
1 Tbsp. Onion Flakes
1 Tbsp. Chicken Soup Base
1 teas. Parsley
½ teas. Oregano
1 Dash Garlic Powder Granules
Mix all ingredients together in a one pint canning jar, and store with tightly sealed lid, until needed.
Attach to Jar:
Basic Pasta Soup
Combine contents of jar with 3 cups water, in a 2 quart saucepan. Bring to a boil, then reduce heat. Cover and simmer 40 minutes or until lentils are tender, stirring occasionally. Makes 4 servings.
HOLIDAY BEAN SOUP MIX
1 Lb. Dried Black Beans
1 Lb. Dried Red Beans
1 Lb. Dried Kidney Beans
1 Lb. Dried Navy Beans
1 Lb. Dried Great Northern Beans
1 Lb. Dried Baby Lima Beans
1 Lb. Dried Large Lima Beans
1 Lb. Dried Pinto Beans
1 Lb. Dried Green Split Peas
1 Lb. Dried Yellow Split Peas
1 Lb. Dried Black-Eye Peas
1 Lb. Lb. Dried Green Lentils
1 Lb. Dried Brown Lentils
Combine beans in a very large bowl. Pour two cups of bean mix into quart jars. You could also layer the beans in the jar for prettier effect. Just put a little of each of the beans in until you fill it to the top.
Attach To Jar:
Holiday Bean Soup
Beans from Jar
1 Smoked Ham Hock
2 Cans ( 14.5 Oz each ) Stewed Tomatoes
1 Medium Onion Chopped
1 Clove Garlic Minced or 1/4 teas. Watkins Liquid Garlic Spice
1 Watkins Bay Leaf
6 Cups Water
1/4 Cup Fresh Parsley
1 Tbsp. Red Wine Vinegar
2 teas. Salt
1 teas. Chili Powder
1 teas. Cumin Seed
Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay leaf and 6 cups of water, and remaining ingredients. Bring to a boil over medium-high heat, cover & simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of soup.
PALOUSE SOUP MIX
You can make Palouse Soup or a Minestrone variation with this mix.
2-1/2 cups green split peas (16 oz)
2-1/2 cups lentils (16 oz)
2-1/2 cups pearl barley (16 oz)
2 cups alphabet macaroni or brown rice
1 cup dried onion flakes (2 3/8-oz. pkgs)
½ cups celery flakes (1 3/8-oz. pkg.)
½ cups parsley flakes (1 1/4-oz. pkg.)
1 1/2 teaspoons thyme
1 1/2 teaspoons white pepper
Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 cups of mix.
Attach to Jar:
Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add ½ teaspoon salt if desired.
MINESTRONE VARIATION:
Combine 1 cup of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 cups water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and ½ teaspoon basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add ½ teaspoon salt, if desired.
FRENCH MARKET SOUP IN A JAR
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried great Northern beans
1 pound split peas
1 pound yellow split peas
1 pound dried black-eyed peas
1 pound lentils
1 pound dried baby lima beans
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans
In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 lidded jars.
Attach to each Jar:
French Market Soup
2 quarts water
1 ham hock
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can diced tomatoes with green chiles
1 large onion, chopped
1 clove garlic, minced
Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.
MUSHROOM-BARLEY SOUP MIX
½ C dried barley
1/4 C dried mushroom slices
2 T dried onions, minced
1/4 C dried carrot slices
2 T dried parsley flakes
2 T dried dill
2 bay leaves
2 beef bouillon cubes, or 2 tsp. bouillon granules
Combine ingredients in a plastic bag, glass jar, or any tightly sealed container. Store in a dark, cool place.
Attach to Jar:
Mushroom-Barley Soup
Add to 1 quart boiling water and simmer until barley is tender. Remove bay leaves before serving. Can add meat of your choice. Serves 4
MINESTRONE
4 beef bouillon cubes, or 4 tsp. bouillon granules
½ C dried onion, chopped
½ tsp. dried garlic, minced
½ C dried navy beans
½ tsp. dried oregano
2 bay leaves
6 peppercorns
1 C dried tomatoes, sliced or chopped
1 C dried celery slices
1 C dried carrot slices
2 C dried green beans
2 T dried green pepper
1 tsp. salt
Combine or layer ingredients in jar.
Attach to Jar:
Minestrone
Add to 4 quarts boiling water and simmer over low heat 2 to 3 hours, until beans are tender. Remove bay leaves and peppercorns before serving. Add meat if you desire. Serves 8 to 10.
CHICKEN SOUP WITH BOW NOODLES
approx 3 ½ cup Bow Noodles (farfalle)
1/4 cup Mushrooms — dried, chopped (opt.)
2 Tbs Minced Onion — dried
3 Tbs Chicken Bouillon granules — instant
1 Tbs Parsley flakes
1 teaspoon Thyme
6 -7 whole cloves
You can do this two ways. You can layer the bow noodles with the spices in between (except for whole cloves). Or you can put the noodles in the jar with the spices tied up in a baggie.
Attach to Jar:
Chicken Soup with Bow Noodles
Bring 8 cups water to boil in a large pot. Add contents of jars EXCEPT whole cloves. Push whole cloves into a small onion and drop into soup. Simmer until noodles are done appro 8- 12 minutes. The cloves gives this soup a WONDERFUL flavor!!
TORTILLA SOUP MIX IN A JAR
1 cup converted long grain rice
2 to 2-1/2 cups crushed tortilla chips
1 (5 oz.) can chicken
Seasonings: Mix the following and place in a thin zipper sandwich bag.
2 T. chicken bouillon granules
2 t. lemonade powder with sugar
1 t. lemon pepper
1 t. dried cilantro leaves
½ t. garlic powder
½ t. ground cumin
½ t. salt
1/4 cup dried minced onions
In a quart jar place the ingredients in this order:
Place rice in jar first.
Place seasoning packet into jar next. Gently flatten bag so it is visible from all sides of jar.
Fill jar with tortilla chips.
Put lid on jar.
Attach can of chicken to top of jar.
.
Attach to jar:
Tortilla Soup
Carefully empty tortilla chips from jar into a dish. Set aside. Remove seasoning packet. Set aside Place rice in large pan. Add 10 cups water and 1 (10 oz.) can diced tomatoes and green chilies and seasonings from packet. Bring to a boil. Lower heat, cover and simmer 20 minutes. Add tortilla chips. Cover and simmer 5 more minutes. Serve immediately. Makes 12 cups soup.
SPLIT PEA SOUP MIX
2-1/2 cups green split peas (16 oz. pkg.)
2-1/2 cups lentils (16 oz. pkg.)
2-1/2 cups pearl barley (16 oz. pkg.)
2 cups alphabet macaroni (8 oz. pkg.)
1 cup dried onion flakes
½ cup celery flakes
½ cup parsley flakes
1-1/2 teaspoons thyme
1-1/2 teaspoons white pepper
Store in a jar with a tight-fitting lid. Stir before using. Or layer in pint or quart jars.
Makes 10 cups of mix.
Attach to Jar: Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add ½ teaspoon of salt if desired.
LENTIL SOUP MIX
1 cup split peas, divided
½ cup lentils
½ cup red lentils
This recipe calls for 1 cup split peas and 1 cup lentils. Divide that quantity among several colors if you can find them. If not, just use green split peas and brown lentils.
Seasoning Packet:
1 Tb. dried parsley flakes
1 tsp. dried minced garlic
½ tsp. salt
1 tsp. pepper
1 tsp. sage
½ tsp. garlic powder
Place ½ cup split peas into a wide mouth pint jar. Top with ½ cup lentils. Follow with remaining ½ cup of split peas and remaining lentils. Mix seasoning ingredients in small bowl. Place in sandwich bag and tie seasoning into a corner of bag with a piece of ribbon.
Attach seasoning packet along with this recipe to jar:
Lentil Soup
Empty jar into a colander, pick over peas and rinse well. Place in large pan with 7 cups water. Add 1 chopped medium onion, and seasoning. Bring to a boil. Lower heat, cover and simmer 1 hour, stirring occasionally. For a thicker soup, remove cover for last 15 minutes.
For variation: Add 1 lb. chopped ham.
BEEF BARLEY SOUP KIT
1 pint jar or 2-cup container
3/4 cup medium pearl barley, separated
½ cup dried lentils
2 tablespoons dried parsley flakes
1/4 cup dried minced onions
1/4 cup instant beef bouillon
2 tablespoons dried celery flakes
½ teaspoon dried thyme leaves
2 bay leaves
1/4 teaspoon black pepper
1/4 teaspoon dried minced garlic
Layer soup kit ingredients in jar in order listed, using half of barley first and then the rest at the top. Close jar securely with lid.
Attach to jar:
Beef Barley Soup
2 pounds boneless beef chuck, cut in ½- to 3/4-inch pieces or 2 pounds lean hamburger
1 tablespoon vegetable oil
1 Beef Barley Soup Kit
10 cups water
Heat oil in Dutch oven over medium heat and brown the meat. Pour off drippings. Add the contents of soup kit jar and water to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork tender. Discard bay leaves. Makes 8 servings.
Posted by p.a.turner
I haven’t listened to this, but do read his articles and he has a lot to say, worth reading.
granny
http://cluborlov.blogspot.com/2009/08/interview-on-kpfaorg.html
Tuesday, August 04, 2009
Interview on KPFA.org
Guns and Butter
Wednesday, August 5, 2009, 1:00pm
“The Collapse Gap” with Dmitry Orlov, author of “Reinventing Collapse - The Soviet Example and American Prospects”. Orlov’s repeated travels to Russia throughout the early nineties allowed him to observe the aftermath of the Soviet collapse first-hand. Being both a Russian and an American, Dmitry was able to appreciate both the differences and the similarities between the two superpowers. Eventually he came to the conclusion that the United States is going the way of the Soviet Union. His emphasis is on all the things that can still be made to work, and he advocates simply ignoring all that will fall by the wayside.
“Guns & Butter” investigates the relationships among capitalism, militarism and politics. Maintaining a radical perspective in the aftermath of the September 11th attacks, “Guns & Butter: The Economics of Politics” reports on who wins and who loses when the economic resources of civil society are diverted toward global corporatization, war, and the furtherance of a national security state.
Live on KPFA at 01:00 PM Pacific Time: Wednesdays
You can listen to it here.
Posted by kollapsnik
Bump to # 918:
http://www.freerepublic.com/focus/chat/2299939/posts?page=918#918
http://cluborlov.blogspot.com/2009/08/interview-on-kpfaorg.html
It is expensive. It's worth it to me, to keep the cancer away, but it is a pain for people who don't like the texture of fruit or greens. A juicer helps. For me, I will do anything to keep from having another cancer diagnosis and having to take chemotherapy again!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.