Thursday, March 22, 2012

Food links

Mesquite:Food and pharmacy

Boiling an egg without water.

Daylily greens in a garlic butter saute.

Beef country gravy


Thursday, March 8, 2012

Coupla artichoke recipes

* Exported from MasterCook *

Artichoke Pesto - No Nuts

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounce artichoke hearts -- 2 (14-ounce) cans rinsed and drained
1/2 cup cheese -- Parmigiano-Reggiano, grated
1/4 cup parsley -- fresh, finely chopped
2 teaspoon lemon peel -- grated
1 tablespoon lemon juice
1 tablespoon oil -- olive
1/4 teaspoon salt

Place artichokes in a food processor; pulse 5 times or until finely chopped. Add cheese and remaining ingredients; pulse to combine.

Yield: 21/4 cups (serving size: 1/4 cup).
Prep Time: 12 mins
Total Time: 12 mins

Source:
"Every Day Health dot com"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 1/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 59 Calories; 2g Fat (22.0% calories from fat); 3g Protein; 10g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 144mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1/2 Fat.

* Exported from MasterCook *

Artichoke Salsa Dip

Recipe By :Chef Marge Tuckett
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces marinated artichoke hearts -- (1 jar)
1/2 cup chopped green onions
2 tablespoons bottled green salsa
1/2 cup shredded Monterey Jack cheese
1/4 cup dairy sour cream
1/4 cup chopped fresh cilantro

Drain artichokes, discard marinade. Coarsely chop artichoke hearts and place in small saucepan combine chopped artichoke hearts, green onion and salsa. Cook over medium heat until heated through, stirring frequently. Remove from heat. Stir in cheese, sour cream and cilantro. Serve warm with chips, crackers or bread.

Makes 1 1/2 cups (6 one-quarter cup servings)

Cuisine:
"TexMex"
Source:
"KSTU-TV"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 111 Calories; 8g Fat (63.4% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 255mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Food, self-reliance and more

10 different gardening ideas

10 everyday reasons to be a prepper

Easy cast iron skillet biscuits 

 Dandelion stir fry

Bacon grease or fat
2 trout, salmon or bass
6 handfuls of dandelion greens
3 wild onions, chopped
1 lemon, thinly sliced
Salt and pepper
White sage
Lemon juice

Clean the fish and cut into long strips.  Wash and chop dandelion leaves. Grease metal frying pan with bacon grease and put on semi-hot coal, so the fish doesn’t burn. Place the fish in the pan and add onion, 5-6 slices, salt, pepper, and a few pinches of white sage. Cook about ¾  of the way and then add the dandelion leaves. Cook until the leaves are soft. Add more salt, pepper and sage. Add more grease, if necessary, to prevent sticking. Add lemon juice to taste and serve.

-Backwoodsman Magazine

Elk Wellington
Serves 8

8 elk fillets (about 4 oz. each)
2 tbsp olive oil
1/2 lb. fresh mushrooms, chopped
2 tbsp minced fresh parsley
2 tbsp snipped chives
1 pkg(17 1/4 oz.)  frozen puff pastry, thawed
1 egg
1 tbsp cold water

Mushroom sauce

1 1/3 cups finely chopped mushrooms
1 med. onion, finely chopped
2 tbsp butter
3 tbsp all-purpose flour
1 can(14 1/2 oz.) beef broth
1 tsp browning sauce, optional
1/2 tsp tomato paste
1/4 tsp pepper

In a large skillet, brown elk fillets in oil on both sides; set aside. In a bowl, combine the mushrooms, parsely and chives.; set aside.

On a lightly floured surface, roll out each sheet of  pastry into a 16-in square. Cut each into 4 8-in squares. Top each square with mushroom mixture and one fillet. Fold pastry over fillet; seal seams.

Place seam side down on a rack in a 15-in. x 1-in. baking pan. Beat egg and cold water; brush over pastry. Bake at 350 for 30-35 min. or until a meat thermometer reads 160. 

Meanwhile, for sauce, saute mushrooms and onion in butter in a saucepan until tender. Sprinkle with flour; until blended. Gradually stir in the broth, browning sauce if desired, tomato paste and pepper. Bring to a boil; cook and stir for 2 min. or until thickened. Spoon over pastry.

Taste of Home's Hunting & Fishing '06

On manual grain mills.

In the garage

Check your fluids



Monday, March 5, 2012

Well, that stunk!

I just spent a long time making up  stuff today and the danged thing disappeared, I'll try again tomorrow.