http://www.tablespoon.com/recipes/mexican-coffee-popsicles-recipe/1/
I haven’t tried this but it sounded good!
Category Archives: Pruett’s Cruet
Wilty spinach vinaigrette
1/2 cup water
1/3 cup organic apple cider vinegar
3 tablespoons tahini (sesame seedpaste)
2 tablespoons dijon mustard
1 teaspoon honey
1 small garlic clove, minced
2/3 vegetable oil
2 red onions, diced
2 or 3 bags of spinach
Sautee onions in the oil. Blend the other stuff in the blender, then mix it in with the onions when they are nicely browned. Turn off pan and stir in spinach, just to get it wilty (my bag was a bit wilty.)
Russian red sweet and sour cabbage recipe
Sweet n sour cabbage… Not your Oma’s cabbage but similar because this is a Russian recipe. This is a Russian recipe vs German..
1 head red cabbage
1 lg onion (I like red again!)
7 Tb raspberry vinegar (apple cider vinegar would probably be just as good as well. I like the fruitiness of the raspberry vinegar.)
couple TB EVOO or coconut oil. Coconut oil has wonderful antimicrobial/fungal properties and is the ONLY oil that doesn’t go rancid when cooked. REALLY!
5 cloves
1 (tart) apple, diced
1/2 c raisins or currants
sautee onions in oil. (coconut oil has no taste either). Add diced up head of cabbage and stir a couple mins (it’ll barely fit in the pot). Add the rest of the ingredients, turn down to simmer, cover and ignore for about 90 mins. Check periodically to make sure it hasn’t gone dry. Yum. Once the onions are sauteed, you can pop it in the crockpot overnight as well on low.
This is a Thanksgiving MUST have at our house =0)
Dijon mustard cauliflower salad
Awesome cauliflower recipe –
2 small or 1 large (doesn’t really matter, LOL) cauliflower
1/4 c both plain yogurt and LF mayo
1.5 TB dijon mustard
about 2 tb lemon juice.
Mix dressing together. Cook cauliflower until done but not mushy cuz it’ll fall apart when mixed together. Mix.
Sprinkle with paprika if desired.
GREAT hot or cold
Pepper melange/Pepper Ragout
Pepper melange or pepper ragout. I just started dumping stuff in the pot because I’d gotten peppers for about 75% off (they’re so expensive here!).
1/4 c EVOO
4 red onions, diced
4 red bell peppers, diced
1 anaheim (I think that’s what it was) pepper, diced
4 roma tomatoes, diced
1 tb jarred garlic
couple pinches salt
Sautee onions first. When soft and sorta browning, add the other ingredients and cook over medium heat until mushy.
Great over rice or as a side dish to chicken breasts or meat balls seasoned with cumin or chili powder in a tortilla (like a bastardized fajita)
Start to finish was 20 mins.
Pumpkin or Butternut Squash fritters
1.5 c. pumpkin (not pumpkin pie filling! LOL) or butternut squash puree. If you use fresh (nuked or baked and then pureed), it’s cheaper and no BPA from can liners!
2 large eggs
3/4 c. buttermilk
1/4 tsp salt
1 tablespoon sugar (optional, depends on your dunking sauce)
1/4 tsp or more pumpkin pie spice, if desired
1/2 tsp baking soda
3/4 c flour (I use whole wheat, recipe calls for all purpose)
Oil (I use EVOO or coconut, the only oil that doesn’t turn harmful/rancid when cooked)
Sauce – a 3:1 ratio of plain yogurt to honey. Mix up and then dunk.
combine ingredients. use a 1/8 or 1/4 cup scoop to put a dollop of mix on a HOT and oiled griddle.
Mash Mush (Mung Bean stew)
Note – This is very flexible because the dish will taste like the spices and onions. The rest is very irrelevant, LOL.
2 onions, or one big one. Mine are softball sized. I like red onions
1 potato or sweet potato or 1/2 a butternut squash cubed and cooked but not to mushyness….
3 ripe tomatoes… or tomatillos. Tomatillos would have to cook a bit to soften up. They are often cheaper than tomatoes here.
2 carrots, shredded
3/4 tsp cumin seeds
1/4-1/2 tsp hot paprika or regular with a couple pinches cayenne pepper
garlic, to taste
bouillon equivalent to about 4 servings
3/4 c mung beans, boiled for about 30 mins to make ’em soft and they’ll plump UP!!!!
2 c cooked grain…. rice, (I used rice and left over kasha), barley etc.
Brown onions in EVOO…. Combine, then garnish with cilantro if desired·
Another version with lamb! http://annasrecipebox.com/2009/07/11/grandpas-mashkitchiri/about 2 weeks ago
Butternut Squash Moussaka Recipe
This is a variation of eggplant Moussaka (Moo-saaaah-KAAAAH) you might’ve had
•3 Medium Butternut Squash (about 6#…. this was a pumpkin recipe and pumpkins are BIG!!!
•3 Tablespoons Olive Oil
•1 Medium Onion — finely chopped
•1/3 Cup Pine Nuts (or almonds, pine nuts are $35/lb here)
•1 1/2 Pounds Ground Beef
•1 1/2 Tablespoons Tomato Paste
•1/4 Cup Beef Broth
•1 Large Tomato — chopped
•1/4 Cup Dried Apricots — chopped
•1/2 Teaspoon Ground Cumin
•1/4 Teaspoon Ground Allspice
•1/8 Teaspoon Cinnamon
•3 Tablespoons Parsley — finely chopped
•Salt And Pepper — to taste
This is the lazy unlayered version. I LOVE when hard shelled squash comes into season. can also be made with pumpkin. If unsure of any substitutions when cooking, look up the average weight of the item to replace (same for using frozen vs fresh).
Nuke squash. About 8-10 mins works for me per squash. You don’t want it mushy but you do want to be able to cut it. Cut both directions to make cubes and turn inside out in order to remove cubes. Cook meat, drain if desired. I use ground turkey and there’s no need to drain. Add everything together, let it cook a few mins (if squash is hard) for flavors to combine. Serve over rice. Yum.
Hawk's Nest Creations 