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What to do with Cilantro


Submitted by Teresa Cheely from Slow Dog Seasoning

Cilantro needs some clarification. The leaves are called “cilantro”, also known as Chinese parsley. The ripe seeds are called “coriander”. That’s if you live in the U. S. The roots are called coriander root OR cilantro root. All three plants parts- root, leaf and seed taste very different . The root has a peppery quality. The seed is citrousy and the leaves have a pungent odor that is either loved or hated. Coriander was routinely sealed in the burial tombs with royalty for an afterlife snack.

Simple Tomato Sauce

2 1/2 lbs. peeled, diced tomatoes
1 1/2 Tablespoons chopped fresh oregano
2 teaspoons chopped fresh marjoram
1 cup finely diced onion
2 gloves minced garlic
2 Tablespoons olive oil
1 teaspoon salt (scant)

Combine all in a saucepan. Bring to a boil and simmer for 20 minutes stirring occasionally. Adjust salt and add a small amount of sugar if the tomatoes were acidic. Use as is or puree.

Bubba’s Premium Salsa

1 qt. chopped tomatoes
1 chopped onion
1 Tablespoon cumin
1 Tablespoon ground coriander
1 Tablespoon cilantro
2 Tablespoons cider vinegar
2 Jalapeno peppers chopped fine
1 1/2 teaspoons sea salt

Combine. Refrigerate.
Best served with corn chips but good with tortilla chips also.

What to do with Beets


Submitted by Teresa Cheely from Slow Dog seasoning

Their beautiful color makes a great natural food coloring when cooked with or added to other foods. Throughout the years I’ve used beet juice for coloring Easter eggs, frosting, drinks and punches. Raw beets make great paper stampers for kids and face makeup (lipstick and blush). When cooking beets steaming or roasting retains the most nutrients. When using in soups, acid intensifies the color (lemon juice, vinegar). Salt dulls it and should be added at the end of cooking. They’re known as “beetroot” outside the U.S. and I was surprised to find a fat slice of cooked beetroot a standard item on a fast food type “Whopper” in Australia.

Borscht

In a large stockpot or slow cooker, combine all . Cube or julienne all vegetables.

1 c.onion
2 c beets
2 c carrots
2 c potatoes
1 c celery
1 c cabbage
2 c beef stock
2 T butter
Juice of 1/2 a lemon
1 T sugar
pepper to taste.

Cover all with water and cook until tender. Add salt to taste. Serve with a large dollop of sour cream on each serving. Note: beets are easier to cut up and peel (if necessary) if they are precooked.

Farmers Entertainment


It is fun to watch the young chickens running and jumping into the air to catch whichever insect flies into their paths. All insects are fair game, except the wooly bear caterpillar. When these caterpillars wander into the chicken’s path of danger the prickly caterpillars remained unscathed. I’m not sure if it is the prickles on them or maybe the chickens share many farmers belief that these caterpillars are a predictor of how harsh the winters will be. The caterpillars have black rings on the outside and a reddish brown one in the middle. It is believed that the larger the red ring is the milder the winter we are suppose to have. All the caterpillars that escaped sudden death had large red rings, which means we are suppose to have a mild winter. The chickens and the farmers will like that, since during the winter the chickens refuse to wander outside when there is snow on the ground. Each snowy day they patiently wait and look outside their small chicken door until we shovel a path for them. Once the snow is removed they will venture outside. Maybe this year we can give the snow shovel a rest.

Marian Listwak, White Pine Farm

What to do with Turnips


What to do with turnips.
Carving your turnip for Halloween? Turnips were the original Jack O’ Lantern. Pumpkins didn’t enter the picture until the settlers here in the New World discovered that pumpkins worked much better. The Irish started the turnip tradition to scare Jack of the lantern away as well as evil spirits. Just hollow out your turnip , add a face , a candle and let it stand guard on your porch. You go first and let me know how it went. I’ll make the soup.

Submitted by Teresa Cheely from Slow Dog seasoning

Root Vegetable Tagine

This is a Moroccan dish that is impressive and easy in spite of the long list of ingredients.

Mix together and set aside:

1/2 t. EACH salt, cumin, paprika
1/4 t. EACH cinnamon, turmeric, curry powder, pepper
1/8 t. EACH ground red pepper, allspice

In a Dutch oven combine:

1 T olive oil
3 c. chopped cabbage
2 c. cubed sweet potatoes
1 c. EACH of chopped onion, parsnip, carrot, turnip, dried lentils
1/2 c. chopped dried apricots
1 T minced ginger root

Cook for 3 minutes Add spice mixture. Cook for 1 minute stirring constantly.

Add:

2 t. grated lemon rind
28 oz (about) vegetable broth
28 oz (about) diced tomatoes

Simmer uncovered for 40 minutes or until lentils are tender.

Stir in

1 T. lemon juice

Serve over hot cooked couscous.

Mashed Turnips

6 White Turnips or One Rutabaga
1 T. Butter
1 or 2 T. Cream
Salt & Pepper

Select firm, white turnips or the rutabaga, a large yellow variety. Wash and pare, cut in slices and throw into boiling salted water. Cook uncovered, just below the boiling point until tender. Drain and shake a moment over the fire until dry. Press through the potato ricer or mash and season with salt, pepper, butter and cream. Heap in a vegetable dish with a dash of paprika on top and serve very hot with duck or mutton; also very nice with roast pork or spare-ribs. Recipe from 1908 cookbook.

What to do with rosemary


Rosemary is native to Mediterranean coastal areas and that’s where it gets its name. It’s botanical name means "dew of the sea’’. Folklore always associates rosemary with memory in some way- as an aide to help students, as a funeral flower so the loved one would not be forgotten, at a wedding so the bride would remember her vows. (no mention of the groom). An interesting use for stiff sprigs is as a basting brush when grilling. It can be used as an herbal tea, and especially compliments root vegetables.

ROSEMARY ROASTED CARROTS

1 lb carrots peeled and cut into 2 inch pieces
1 head garlic broke into unpeeled cloves
1 Tbl. Olive Oil
2 sprigs fresh or 1TBl. dried rosemary
salt and pepper

Preheat oven to 450 degrees. Toss all ingredients in a roasting pan . Roast for about 20-30 minutes until browned , stirring occasionally.

ROSEMARY AND OLIVE OIL CAKE

4 lg eggs
3/4 c. sugar
1/4 c. lemon juice (opt)
2/3 c olive oil
2 Tbl. fresh rosemary, finely chopped
1/12 c. flour
1 Tbl. baking powder
1/2 tsp. salt

Preheat oven to 325 degrees. Grease a 10 inch loaf pan. In a mixing bowl, beat eggs and sugar until foamy and pale yellow. Add lemon juice and rosemary. Slowly drizzle in the olive oil. In another bowl whisk together the dry ingredients and add to the first bowl mixing slowly. Pour batter into prepared pan and bake for 45 to 50 minutes or until golden brown and an inserted toothpick comes out clean. Remove from pan to cool.
Note: This cake stays moist if wrapped tightly. I reduce the sugar to 1/2 cup and add the lemon juice.

What to do with Thyme


Submitted by Teresa Cheely from Slow Dog seasoning

Eat thyme, see fairies. Actually it was an ingredient in an ancient mixture taken for the purpose of seeing fairies. I’ve eaten my share of thyme. No fairies so far. It also has a reputation for being a blending herb because it pulls flavors together which is the reason it is in so many herb mixes. It compliments sweet as well as savory dishes. One of my earliest cooking lessons involved my mom fishing the twig out of the soup after it was cooked because it was easier than picking off all of the little leaves. Hint: strip the twig with your fingers from tip to base

Claires Cucumber Boats

Honey Thyme Butter

1/2 c. unsalted butter at room temperature
3 T honey
1 T fresh thyme leaves chopped

Combine all. Serve on biscuits, rolls, crackers, plain waffles or bagels, winter squash, brown rice etc.
What to do with beets.
Their beautiful color makes a great natural food coloring when cooked with or added to other foods. Throughout the years I’ve used beet juice for coloring Easter eggs, frosting, drinks and punches. Raw beets make great paper stampers for kids and face makeup (lipstick and blush). When cooking beets steaming or roasting retains the most nutrients. When using in soups, acid intensifies the color (lemon juice, vinegar). Salt dulls it and should be added at the end of cooking. They’re known as “beetroot” outside the U.S. and I was surprised to find a fat slice of cooked beetroot a standard item on a fast food type “Whopper” in Australia.

One Day on the farm


One Day on the Farm

In my bathrobe while I was making morning tea out of the corner of my eye I saw cows dashing across the yard heading towards the road.
Running with total disregard to proper dress only checking to make sure nothing was showing I went running down the road after the cows hoping to get in front of them to turn them around. Fortunately traffic came to a halt and a car stopped their path by turning his car perpendicular to the road. Once the cows turned around we moved them slowly back towards home into the yard and into their pasture. The garden remained untouched. Their footprints led to a damaged fence. Oops their was a place in the fence that was not as secure as it should have been and behind it was a wild apple tree loaded with tempting desert. The higher they reached the more they broke the fence. I would sure loved to have blamed it on hunters, deer runting season or even the hot air balloon that flies too low startling the cows, but not this time.
Marian Listwak, White Pine Farm

Sweet Potatoes by Teresa Cheely from Slow Dog Seasoning


Claires Cucumber Boats

Cucumbers
Feta Cheese
Vinegar & Oil ( your preference)
Salt & Pepper

Take cucumbers and cut in half length ways. Scoop out most of the insides and chop. Mix chopped cucumber middles, feta cheese, vinegar & oil, salt & pepper together. Once well mixed pack back into the cucumbers. Slice width ways to eat! Yum

Southwestern Zucchini Casserole

1 1/4 lb zucchini (about 10 inches long) cubed
8 oz Monterey Jack cheese
8 oz sharp cheddar cheese
2 t. baking powder
3 T flour
4 beaten eggs
1/2 c milk
1/2 t salt
4 oz can of green chilies
1/4 c chopped onion

Boil zucchini for 5 minutes in salted water. Drain. MIx with remaining ingredients and pour into a 9 inch square pan. Bake at 350 degrees for 30-35 minutes

Healthy Crunchy Zucchini Sticks

3 med. zucchini
1/2 c. wheat germ (I’ve also used wheat bran or flax seed meal)
1/2 c. finely chopped almonds (I’ve used ground also)
1/4 c. grated parmeson cheese
1/2 t. salt
1t. rosemary (optional)
1/4 c. butter melted

Cut each zucchini into 16 sticks. (cut in half, each 1/2 makes 8 sticks). Mix wheat germ almonds, cheese , salt and rosemary . Coat zucchini sticks with butter, then coat with wheat germ mixture. Lay on ungreased cookie sheet. Bake at 350 degrees until crisp about 15 minutes.

Zucchini Cheese Muffins

2 1/2 c. flour
4 t. baking powder
1T sugar
1 t salt
1/2 t pepper
1 c sharp shredded cheddar cheese
1/2 c grated Parmesan cheese
2 c.coarsely shredded succhini
3 finely chopped green onions
2 eggs
3/4 c milk
1/3 c olive oil

Preheat oven to 350 degrees. Prepare pans for 12 muffins with cupcake papers or grease. Stir together flour, baking powder, sugar, salt and pepper. In a small bowl combine 1/4 cup cheddar and 2T parmesan. Set aside for topping. Stir remaining cheeses into flour mixture. Add onions and zucchini.. In another bowl mix eggs, milk and oil. Add to flour mixture stirring just until moistened. Batter will be very thick. Spoon into muffin pans and sprinkle with reserved cheese mixture. Bake for 16 minutes and poke with toothpick. If its clean, you’re done. If not bake for 5 minutes more and check again. Repeat if necessary. When done, remove from muffin tins and cool on wire rack. The baking time depends on how juicy your zucchini’s are. These muffins are heavy and moist.

Green Beans w/ Caramelized Onions
2 lb green beans
2 Tablespoons butter
2 medium onions sliced
1 cup chicken stock
1 1/2 Tablespoons sugar
1 Tablespoon red wine vinegar
salt and pepper

Cook beans in boiling salted water until crisp tender 2-4 min. drain immerse in ice water. Drain again and let stand dry. Melt butter in skillet, stir in onions and cook slowly until very wilted and deepened in color, about 15 min. Boil stock in a sauce pan until reduced to 1/4 cup; stir in sugar and vinegar . Stir in onions. Simmer until slightly reduced . Combine onions and green beans ; heat through. Season with salt and pepper.

Recipe from A-Z cook book!

Beet Soup
4 large beets
1 large potato
1 large onion
other preferred vegetables ie: celery, spinach, carrots, kale, chard
salt and pepper
plain yogurt

Wash all vegetable and cut into chunks. Place in steamer over boiling water; steam until very soft. Using the water from the steamer, and any other stock or water as needed, blend cooked vegetables until very smooth and thick. Return to pot; heat gently to avoid sticking. Add salt and pepper. Serve each bowl with a generous portion of yogurt in center of soup. Make 4-6 servings. From the A-Z cookbook!

Spicy Kale
Kale leaves from 2 bunches of Kale
1 Tablespoon olive oil or expeller pressed coconut oil
1-5 garlic cloves
crushed red pepper flakes
1/3-1/2 cup chicken or vegetable stock

Bring 2 quarts of salted water to a boil. Add kale, reduce heat to simmer, cover and cook 7 min. Darin and immediately rinse in cold water to stop cooking. Squeeze water out of greens. Heat oil in same pot. Add garlic and red pepper flakes . Saute 1 min., then stir in kale and broth. Simmer 4-5 min. Makes 4-6 servings.
Recipe from A-Z cook book!

Beet Soup
4 large beets
1 large potato
1 large onion
other preferred vegetables ie: celery, spinach, carrots, kale, chard
salt and pepper
plain yogurt

Wash all vegetable and cut into chunks. Place in steamer over boiling water; steam until very soft. Using the water from the steamer, and any other stock or water as needed, blend cooked vegetables until very smooth and thick. Return to pot; heat gently to avoid sticking. Add salt and pepper. Serve each bowl with a generous portion of yogurt in center of soup. Make 4-6 servings. From the A-Z cookbook!

Here is a recipe from Dr. Chase’s Cookbook published in 1908. Try to imagine what life was like in 1908 very few people had electricity, most people used horse & buggy, they cooked on wood stoves, in the country you would be pumping the water with a hand pump. Most houses probably only had a few books. For writing they used fountain pens and pencils weren’t invented yet. Obviously no television, radio or internet.

Chicken Salad.
Although there are general instructions that ought to enable any one to prepare a salad for a chicken, yet, as there are some people who can only work upon specific or positive directions, I will give one so explicit and plain that none can go amiss: Take a good sized spring chicken, weighing 2 1/2 or 3 lbs.; boil it till perfectly tender. When perfectly cold, pick the meat from the bones, and if the skin is at all tough remove it, and chop the meat to the size of peas; also, if you have it, chop the white part of 4 or 5 heads of celery to the same fineness, and mix together just before serving, into which the dressing which has been made in the following manner is to be mixed: Rub the yoks of 2 hard-boiled eggs smooth with 1 tea-spoonful each of mustard and salt, 2 tea-spoonsfuls of sweet oil or melted butter; 3 tea-spoonfuls of good vinegar, and if you like cayenne, as much as will take up upon half the length of a penknife blade; chop the whites of the eggs finely and mix in; then mix evenly into the chicken and celery mixture, or chicken alone if you have no celery mixture, and garnish with the green leaves of the celery or other sweet herds, as you like.

*Please note the celery was probably much smaller heads in 1908.

Bacon Wrapped Sweet Potato Bites
• 2 medium-small sweet potatoes
• 1 lb uncured bacon
• 2 Tbsp butter or ghee (from Thomas Creamery)
• 1/2 tsp chipotle chili powder
• 1 Tbsp sea salt
• 4 Tbsp maple syrup ( Law Family Farm)

How-To
Preheat oven to 350F. Peel the sweet potatoes and cut them lengthwise into quarters. Then cut each quarter in half, and then half again. You’ll wind up with 32 bites.
Melt butter over low-heat and stir in chipotle chili powder and sea salt. Toss the potatoes in the spiced, melted butter to coat.
Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place.
Place on a stainless steel baking sheet (where to buy stainless steel bake ware) and bake for 45 minutes, turning once about halfway through.
These are done when the bacon is crispy and the sweet potatoes are fork-tender. Remove from heat, drizzle with maple syrup, and let cool before serving.
Enjoy your bacon wrapped sweet potato bites!

What to do with……. In this section, you will find various tidbits on what to do with almost anything to do with healthy living.
Vibroacoustics and Vibroacoustic Therapy is a non-medical system that provides cellular stimulation through vibration to the cells of the mind and body. This therapy delivers frequencies in a passive and non-invasive process that activates the brain and central nervous system with the specific intent of balancing, optimizing and harmonizing cells of the body and brain to a healthy state. Vibroacoustics is “the process of hearing sound vibrations through the body.” This is accomplished with special sound generators designed to transmit frequencies through the body with optimal psychological and physical impact. The relaxation response brings about decreased muscle tension, a lowered heart rate and blood pressure, a deeper breathing pattern, calming of the stomach, and a peaceful, pleasant mood.
Vibroacoustics -
Melt Away Your Stress
Achieve Deep Relaxation
Soothe Body, Mind and Spirit
Feel Balanced, Peaceful and Rejuvenated
Lower Blood Pressure
Manage Pain – and MORE -
Without Meds …

Daily stress makes our cells acidic, and we tend not to fill the cells up to an optimal oxygen level. These traces of stress are stored as waste products in cells and blood vessels which may, in time, lead to serious consequences for our health. Low frequency sound vibrations through VAT (Vibroacoustic Therapy) may contribute to clean the cells, increase oxygenation and reduce acidation.
Vibroacoustic tables can help
reduce blood pressure, heart rate and stress levels,
as was reported on CNN – Dec.17, 2004.
Gentle Vibrations can build bone mass and reduce fat.
Clinical test results show that treatment with VibroAcoustic Music (VAM) or VibroAcoustic frequencies (VAT) can reduce tension, anxiety, depression, fatigue, headache and nausea by an average of 53.58%

Uses for the Vibroacoustic Tactile Sound

Massage Tables and Sound Chairs include:
~ Enhanced Relaxation ~
~ Stress Reduction ~
~ Lower Blood Pressure ~
~ Build Bone, Reduce Fat ~
~ Sound Massage Therapy ~
~ Myofascial Release ~
~ Pain Management ~
~ Parkinson’s Spasms & Tremors ~
~ Dealing with Fibromyalgia ~
~ Coping with Autism ~
~ Inner Sound Journeys ~
Increase Oxygenation
Reduce Acidation
~ Deepened Meditation Levels ~
~ Whole Body Vibration ~
~ Calming Restless Behavior ~
~ Stimulating Creativity ~
~ Physical & Auditory Stimulation ~
~ Enhancing Self Help or Mind Body Tapes & CDs ~
~ Delivering Bio-Acoustic Frequencies to the Body’s Vibrational System ~
~ Mind-Body-Soul Connection ~
~ Recreational Therapy ~
~ Physical Therapies ~
~ Music Therapy ~
Sound Therapy
~ VAT Therapy ~
~ Increased Receptivity to Holistic Health &
Alternative Medicine Practices ~
In Love, Light & Sound

What to do with beets.
Their beautiful color makes a great natural food coloring when cooked with or added to other foods. Throughout the years I’ve used beet juice for coloring Easter eggs, frosting, drinks and punches. Raw beets make great paper stampers for kids and face makeup (lipstick and blush). When cooking beets steaming or roasting retains the most nutrients. When using in soups, acid intensifies the color (lemon juice, vinegar). Salt dulls it and should be added at the end of cooking. They’re known as “beetroot” outside the U.S. and I was surprised to find a fat slice of cooked beetroot a standard item on a fast food type “Whopper” in Australia.
Submitted by Teresa Cheely from Slow Dog seasoning

Borscht

In a large stockpot or slow cooker, combine all . Cube or julienne all vegetables.

1 c.onion
2 c beets
2 c carrots
2 c potatoes
1 c celery
1 c cabbage
2 c beef stock
2 T butter
Juice of 1/2 a lemon
1 T sugar
pepper to taste.

Cover all with water and cook until tender. Add salt to taste. Serve with a large dollop of sour cream on each serving. Note: beets are easier to cut up and peel (if necessary) if they are precooked.

What to do with celery

Kalamazoo Michigan was known as the celery capital of the U.S. for over 50 years thanks to a dutch immigrant who turned the abundant marsh area into acres of celery. Dutch wooden shoes were used to keep the farmers and also their horses from sinking into the rich muck. Only one ounce of seed is needed to plant a whole acre of land. The whole plant is tasty and nutritious. The leaves, rich in vitamin C, can be used like lettuce on a ham sandwich as well as for flavoring soups. A trick for keeping celery fresh is to cut it from the root and put all the stalks in a jar of water like a bouquet of flowers. Kept at room temperature or cold , even “tired” stalks perk right up.
Submitted by Teresa Cheely from Slow Dog seasoning

Mexican Squash Soup

This soup is both tasty and colorful.

Heat 1T olive oil in a Dutch oven. Add and saute for about 5 minutes:

2 c. cubed butternut squash
2 c. chopped onion
1 c. chopped red bell pepper
1 c. chopped celery
1/2 c. chopped green chiles
1 t. dried oregano
1 t. chili powder
ADD and simmer together for 30 minutes:
4 c. vegetable broth
2 c. whole kernel corn
STIR IN :
1/4 c. lime juice
2 T cilantro, dried or fresh.

Note: sweet potatoes can be substituted for squash.