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Tuesday, 14 August 2007 |
1 c. dry bulgur (sprouted dried, cracked wheat) often people use just plain cracked wheat.
1 1/2 c. very warm water (not boiling)
1 t. salt
1/4 c. lemon juice
1 t. fresh finely chopped garlic
1/4 c. olive oil
1/2 c. fresh mint or 1/4 c. dried mint
Soak bulgur for about 10-15 minutes in warm water. Pour out into a strainer, and squeeze dry with your hands. Place it into a medium sized bowl.
Add salt, lemon juice, garlic, olive oil and mint.
Wash, dry and chop very finely 2-3 bunches of fresh parsley
1/2 c. mild onions (scallions, green onions or vidalia onions)
Add onions and parsley to bulgur mixture.
Cover and refrigerate for several hours, although I have served it immediately and it is still good.
Just before serving you may add chopped tomatoes, sliced or chopped cucumbers, or even some chick peas.
Consult Sally Fallon's book Nourishing Traditions if you want to know how to sprout your own wheat and make your own bulgur. Enjoy!
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Recipes
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Thursday, 26 July 2007 |
Eunice Vogt, my Mom, makes the best berry pie ever. People regularly say, "Eunice makes the best berry pie I ever tasted!"
Mom's Rhubarb/Strawberry Pie
You may buy a crust in the freezer section of the grocery, but this is Mom's recipe for the crust and the filling:
Crust:
2 c. flour
small pinch salt
small pinch baking powder
mix dry ingredients,
Add about 7/8 c. shortening (Smart Balance or Crisco) or lard
mix with your hands until the pieces are about pea sized.
add 1/4 c. water (approx.) until it holds together.
Mix together lightly. Always treat the crust tenderly. The more
tender you are with the crust, the more tender it will taste.
Divide dough in two.
Roll out each piece between waxed paper. Place one crust into a 8 or 9
inch pie pan and sprinkle the bottom with a little flour and sugar.
Filling:
2 c. rhubarb, cut into 1 inch chunks
1 pint strawberries
1 c. Splenda, OR 1 c. sugar OR 1/2 c. sugar + 1/4 c.maple syrup
2 T flour
1 egg
1/4 c. milk
sprinkle with a little nutmeg
little bits (about 1 T) of butter on top of mixture, if you desire (it makes it taste a little richer)
Place top crust on the pie and seal... make sure you make holes for the steam to escape, and sprinkle with Splenda or sugar
Bake at 375 degrees for about an hours, until the crust is lightly browned.
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Last Updated ( Saturday, 11 August 2007 )
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