Archives for April 2006
Refried beans are such a versatile, hearty dish! We love ours with a hint of spice — thanks to cayenne pepper and paprika — and enjoy them with anything from tacos to rice bowls. And, soaking your beans before cooking them eliminates any digestive discomfort as well as unlocking their full nutritional value! [by Wardee Harmon]
I have tried several whole wheat tortilla recipes. I never found a recipe that resulted in soft, fluffy tortillas until I made up my own. In my opinion, homemade tortillas need a good bit of oil to be fluffy and soft. So here is my recipe for whole wheat tortillas, which does not skimp on the oil. You can also use spelt flour, but they’re more fragile. [by Wardee Harmon]
We are just tickled to have eaten Miner’s Lettuce tonight for dinner. It grows wild all over our property and beyond. One of the most fascinating things about it is how this western “weed” got its name. “Miners lettuce is named after the California gold rush miners who ate it to get their vitamin C… [by Wardee Harmon]
This is a family favorite! For company, I stretch the meat by adding 4 cups of cooked green lentils to the meat mixture, while (just about if not entirely) doubling the sauce ingredients.
We picked up our grass-fed lamb last week. I used the stew meat right away to make an Arabic dish for Friday's dinner. The dish is called Loubieh — which means "green bean stew" and is served over rice. Our dinner was fantastic. The lamb's flavor is excellent and it is so tender. Loubieh –… [by Wardee Harmon]
Last week our grocery store had organic parsley, which I haven’t seen all winter. I bought 4 bunches to make tabouli. Tabouli is a Middle Eastern salad traditionally made with parsley, green onions and bulgur wheat, and dressed with extra virgin olive oil, fresh lemon juice and salt. I enjoy making our tabouli with quinoa… [by Wardee Harmon]