Feeds:
Posts
Comments

Posts Tagged ‘recipe’

Wilted lettuce is simply a chopped leaf lettuce with a dressing of warm bacon grease.

Optional ingredients: Dressing—wine/apple cider vinegar, sugar, black pepper, warm bacon grease. Salad—bacon crumbles, onions (green onions best), hard-boiled eggs. You can sub most lettuces except romaine.

Vegetarian option: skip bacon and vinegar—heat vinaigrette, add liquid smoke.

Read Full Post »

Chocolate coffee

National Coffee Day, September 29.

This is my favorite coffee recipe. 1 teaspoon cacao power, unsweetened, in a mug of coffee, sweeten to taste, heat. I do this in the evening from morning coffee. This is NOT café mocha, which is espresso, cocoa, hot milk. I prefer my chocolate coffee, I currently use whole bean medium-roast Costa Rico whole coffee beans.

Read Full Post »

Quick Cherokee meal

Pumpkin Soup—Eastern Band Cherokee

Iya ᎢᏯ

Vegetarian friendly. Stove top, saucepan 10 minutes. 1 29-oz can pumpkin, 1 quart milk, 2 tbsp butter, 2 tbsp honey, 2 tbsp maple syrup, ½ tsp powdered marjoram, dash black pepper, ¼ tsp cinnamon, ¼ tsp mace, 1 tsp salt, 1 juiced orange.

Read Full Post »

Dine Cherokee style

Pumpkin Soup—Eastern Band Cherokee

Iya ᎢᏯ

2 TSP olive oil, , 1 medium chopped onion, 1 TSP salt, ¼ teaspoon chipotle chili powder, ½ teaspoon black pepper, 2 29oz cans pumpkin, 4 cups chicken broth, 2 cups apple cider, ½ cup whipping cream/half-and-half: Cook in crock pot HIGH heat 4 hours. Garnish: sour cream to taste, ½ cup raw pumpkin seeds, 3 slices thick-cut bacon.  

Read Full Post »

Celebrate with food!

Lughnasa bread for celebrating this day.

Sweet potato hot-water cornbread: 2 cups cornmeal, 16 oz can sweet potatoes/yams—drain half the sugar water – discard, 1 cup boiling water, cinnamon/nutmeg/ginger to taste.

Combine ingredients, form patties, knead. Fry. Give thanks. Serve with butter.

Read Full Post »

Hot-water pumpkin cornbread

I have finally found a recipe I like. 2 cups cornmeal, 15 oz can pure pumpkin, 1½ TSP cinnamon, heaping TSP ginger, ½ TSP nutmeg, sweeten to taste (I used small amount stevia), 1 cup boiling water. Add water until firm enough to knead. Make palm-sized patty, fry in olive oil, cast iron skillet. Serve with butter or in soup.

Read Full Post »

Headley Hill Hot Cocoa

(Cherry vanilla hot chocolate)

I have been experimenting with hot cocoa recipes to avoid commercial mixes loaded with calories and chemicals.

Headley Hill Hot Cocoa: heaping TSP unsweetened cacao (or cocoa), hot water to fill mug, single-serving coffee creamer, stevia to taste, dash vanilla flavoring, Maraschino cherry. About 20 calories. Great for cold weather, but I like this at bedtime year-round.

Read Full Post »

Out of the ashes

Pompeiian bread: This was sectioned and cut off to be sold as street food—poor folks didn’t have access to cooking. This was a sourdough type bread and often used to make PULS, a Roman pottage, porridge.

Recipe from carbonized bread, some bakers are known to have survived the volcano: 3/4 cups whole wheat or spelt flour, 1/4 cup bread starter, 2 3/4 cups tepid water, 1 tsp coarse sea salt, 1 tsp toasted git (Roman coriander) seeds, flour for dusting. Baking instructions are complex, kneading and resting twice. 400 F. Stamped with owner’s name. Wealthy Romans ate this with a large variety of things such as dilute wine or olive oil. Bread also flavored with fennel, poppy seed, and such. [do not try this recipe near volcanoes]

/

Read Full Post »

You gotta try this!

Benedictine Sandwiches are popular in the Louisville area. I once thought they were tied to a monastery, but Jennie Benedict ran a Louisville restaurant (554 S. Fourth Street), published a cookbook, and catered Derby events around 1910. Nowadays, Benedictine is often a dip or sandwich spread for bacon or such.

Recipe: 8 oz soft cream cheese, 3 TBS cucumber juice, 1 TBS onion juice, pinch salt & pepper, 2 drops green food dye. [modern variants use chopped cukes, onions, dill, mayonnaise]

I am lukewarm about cucumbers but this combo is fantastic.

Read Full Post »

Campfire chili

Headley Hill Chili

I used to make this for my family (they are gone).

1 pound low-fat ground beef

1 pound Purnell’s Old Folks Sausage

Onions, bell peppers, canned tomatoes, tomato sauce, red beans, TBS cornmeal.

Chili powder (not mix, straight chili), salt, black pepper, oregano, basil, garlic—all to taste.

Brown meat and simmer everything a while.

I keep cooked spaghetti on hand for those who like it Ohio Valley Style.

Serve with johnnycake or cornbread. Hot sauce ready for hotheads.

Brown beer pairs well but it’s your thirst.

Read Full Post »

Older Posts »

%d bloggers like this: