ForeverEating

 
 
Lemongrass Chicken
by E. Bouch
 
3 lb Chicken Breasts
1/2 cup  Lemongrass, about 4 stalks  
-    minced  **
3  Scallion; all of them finely sliced
2 tbl Peanut oil
2  Red chile peppers; chopped
2 tsp Sugar
1/2 cup  Chicken stock; fresh or canned
1/4 tsp Black pepper; freshly ground
1 tsp Salt
 
 MMMMM--------------------------GARNISH-------------------------------
1/2 c  Dry-roasted peanuts; chopped
Coriander leaves; chopped
 
De-bone and Cut the chicken into strips.  Remove the outer leaves of 
the lemongrass and finely slice the tender white part at the base of the 
 stalks. Bruise with a mortar and pestle or the handle  of a cleaver.  
Finely slice the scallions, including the green  tops. Mix the chicken with
 the salt, 1/4 teaspoon pepper, the lemongrass and scallions and set 
aside for 30 minutes. Heat a wok and add the oil, and when the oil is 
hot add the chicken mixture and stir-fry. Add Chile peppers and stir-fry
on medium heat for 10 minutes or until chicken no longer looks pink.
 Season with sugar and pepper and add the chicken stock. Stir for a few minutes.Garnish with the peanuts, and coriander.
Serve with rice, if desired.
 
This quickly prepared but terrifically flavorful dish is great served with 
rice paper wrappers.  I love it with a few leaves of mint and basil. This
is one you must try. It is easily done in a wok. 
Yield: 4 servings
 
 
My Mum’s Cowboy Pie
by E. Dennison
 
A quick n’ easy side dish for those on a pioneer’s budget. I serve it with
bangers (sausages in the UK) but it would be interesting to see what 
combinations my sisters come up with.
 
1 Can baked beans
Cheese (any kind; cheddar, red Leicester, Swiss) to taste
1 Onions (chopped or sliced) or to taste
Mashed Potatoes (can used leftovers)
 
Basically you put a layer of baked beans in an oven proof dish, then a 
layer of cheese (as thick as you like) Then a layer of onions (they can be 
left out) then a layer of mashed potato topped with more cheese, bake in a 350F (180C) degree oven 
til warm. 
 
Bakewell Pudding
by E. Dennison 
There are about half a dozen shops in the village of Bakewell all 
boasting their own 'secret' recipe. The tale told to tourists is that this 
dish is an accidental invention of the 1860s, which occurred when a 
nobleman visiting the White Horse Inn (now called The Rutland Arms) at 
Bakewell ordered strawberry tart. The cook, instead of stirring the egg 
mixture into the cake, spread it on top of the jam. However, its origins 
can be traced back to medieval times.
The following is a standard recipe.  The Pudding is delicious hot served 
with piping hot custard, but equally delicious with cream or ice cream.  Even serve cold its still gorgeous.  Hope you enjoy...
Ingredients:
Puff pastry
8 oz Butter,  
8 oz Caster Sugar*                  
1 egg, and 7 egg yolks
Seedless raspberry jam
almond essence
Method:
Line a pie dish or plate at least 1 and 1/2 inches deep with puff pastry. 
Spread with the jam.  Meanwhile, melt the butter in a basin over barely
simmering water(or double boiler), add the eggs and sugar.
Stir until a custard is formed and flavor (to taste) with almond essence.
After pouring into the pastry, cook in an oven at 180 C (350F) for 45 
minutes turning the heat down after 20 minutes as necessary.
*Castor or caster sugar is the name of a very fine sugar in Britain it is 
equivalent to "superfine" sugar in the United States . It is not as fine as 
confectioner’s sugar but it dissolves more quickly than regular white 
sugar.You can make your own castor sugar by grinding granulated sugar
for a couple of minutes in a food processor (let sugar dust settle for a 
few moments before opening the food processor). 
 
 
Southern Comfort Cake
by W. Sparks

1box of yellow cake mix without the pudding added
3 1/2 oz. instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Southern Comfort
1/2 cup oil
1 cup chopped Pecans (optional)
 
Combine cake ingredients and mix thoroughly.
Pour into greased and floured cake pan.
Bake at 325 degrees for 1 hour. Cool on rack.
Invert on serving plate. Prick holes and immediately glaze.
 
I sprinkle powdered sugar on top and use a Bunt pan to cook it in, but 
any pan will do.
If you want a bit more kick to it, add the Southern comfort to the glaze 
after you cook it.
 
Glaze:

4 Tbsp of butter
1/8 cup water
1/2 cup sugar
1/4 cup Southern Comfort

Melt butter in a small pan.
Add sugar and water and Southern Comfort. 
Boil until smooth, and pour over cake to glaze.

 
Coconut Cake
 by W. Sparks

 
1 yellow cake mix.
1 can cream of coconut (found where the Margarita salts are)
1 small container cool whip or whipping cream
1 small bag shredded coconut
 
Mix cake and bake per box instructions. After removing from the 
oven, immediately poke holes in cake.
Pour the entire can of cream of coconut over the cake. I open the 
can ahead of time and mix it up as ittends to separate while on the 
shelf. It will look like the cake will get soggy, it won't! Use the 
entire can, and then refrigerate for 2 hours. When cool, spread cool
 whip on top and sprinkle with shredded coconut.
 
Healthy Cashew/Coconut Ice Cream
by L. Baxter

2 c. raw cashews (soaked approximately two hours and drained)
2 c. fresh coconut meat
1 c. coconut water
1/2 c. raw honey
1/2 c. raw virgin coconut oil
2 tbsp. vanilla extract
seeds of half a vanilla bean(scoop from pod)or 2 more tsp.vanilla extract
1/2 tsp. himalayan salt ( I use Real Salt)


Put all of the above in blender and puree until very smooth.  
Pour into ice cream freezer (available on-line for $60.00 or Dept. 
Stores) and freeze according to manufacturers instructions.  Serve right 
away or store in freezer.  You can add a half a cup of fresh blueberries
before blending or some cacao powder and cinnamon. 
 
Raw cashews are full of healthy phytochemicals, essential fatty acids, 
mineral, proteins and their nutritional value is seriously compromised 
by roasting them.
 
 
Joint Bone Broth
 by L. Baxter


Begin with bones from fish, poultry, beef, lamb, or pork.  The 
bones can be raw or cooked, and they can be stripped of meat 
remnants and skin.  I use bones from cooked organic chicken.  I also 
add leftover egg-shells because the membrane that separated the 
white from the shell contains four joint-boosting nutrients: hyaluronic 
acid, glucosamine, chondroitin and collagen. I freeze the egg shells 
and bones till I have a fairly large quantity.

Place the bones and eggshells with water in a pot, add a couple of 
tablespoons of one of the following per quart of water: apple cider 
vinegar, red or white wine vinegar, or lemon juice.  Gently stir and 
then let it sit for about 30 minutes to let the acid go to work.After 30 
minutes bring the pot to a boil, then cover and simmer for 4 to 6 hours 
for fish, 6 to 8 hours for poultry and 12 to 18 hours for beef, lamb or 
pork.  Keep thelid on the pot and add water when necessary.  Once it 
is done, you can strain it immediately and sip it as soup (but don't 
reheat the broth in a microwave-certain amino acids may become toxic 
if microwaved) I use a pressure canner (15 lbs Pressure) and cook for 
one hour.  Make sure the contents are covered with the water. When 
done I add vegetables and cook till tender.  Makes a nutritious soup plus 
helps your joints.
 
Huancayna Sauce or Dip (Peruvian Yellow Sauce)
by  K.  Malone
 
Ingredients:
 
16 oz of white cheese or farmers cheese (feta cheese is too salty) 
better to use the brand(el mariachi), Spanish markets like Compare 
Supermarket carries this.
 
1 can of carnation evaporated milk
2-4 long peppers (yellow orange) fresh or frozen(compare Supermarkets)
carries the Peruvian brand Tradciones Andinas yellow peppers, 
but they are really orange)
 
1/2 cup of lite canola or olive oil
Fresh garlic 2-4 cloves  
1/2 red onion 
1/2 cup of crisp crackers or reg unsalted crackers 
Dash of salt 
Dash of turmeric
 
Preparation:
 
Lightly fry in a very little oil   the previously sliced onions and garlic
(just until is clear). Wash, cut in half and  clean the inside of the orange
peppers, then soak them in hot water for a few minutes.
In the blender blend the can of carnation milk, the onions and garlic the
white farmers cheese adding the pre- soaked orange peppers, see the 
consistency and add the crisp crackers, this is optional since the 
consistency of the cheese will get harder after is in the fridge for a few
minutes, add a little salt to taste is needed, and a little turmeric for a 
little more color. Pour it in a big deep dish and enjoy it right after or 
let it get cold in the fridge, (this sauce can last 1 day or 2 but make 
sure you cover it with plastic wrap) 
 
Serve over:
 
Typically bake potatoes (traditionally) with 1/2 hard boil egg, 1 olive  
on a plate of lettuce or any pasta, as a dip, any cold salad, practically 
any food just top it and enjoy.
Variations:
You can add peanuts, or walnuts when blending, then you won't need 
crackers.
 
 
MeatBalls
by S. McCullough
 
1 3/4 lb. Ground beef
1 cup dried bread crumbs
1/2 sprig parsley or to taste
1 clove garlic
1/2 c. milk
2 eggs
Salt & pepper to taste
 
Pre–heat oven to 350 degrees.
Combine meat, crumbs and all other ingredients, form into balls. 
This takes about 45 minutes in all to make all depends on how fast 
and how small the meatballs are. The smaller the meatball the faster 
they cook so be careful the larger ones take a little longer to cook, 
but less rolling you have to do.
 
I use this for other things too. I also make a larger mix and freeze 
the uncooked part then take out when needed. I make them into 
meatballs first. Or meatloaf whatever I need. For the month. 
 
 
Meatball Vegetable Dish 
by S. McCullough
 
 
 
Meatballs from above recipe (uncooked)
1 can bean (I just use the mixed vegetables)
1 can mixed vegetables
1 can cream of mushroom 1/2 of milk mix together a little more if 
needed if not thin enough for gravy for you.
 
Broil meatballson cookie sheet, for about 3 minutes, then turn over
for an additional 2 minutes.  Turn down temp. to 375 degrees take 
meatballs out place in center of greased two-quart casserole dish. 
Slightly cook beans & mixed vegetables if frozen. If canned no need 
to heat. Place next to meat balls.
Pour soup over all of this and cover.
Bake at 375*
For 20-30 minutes
a salad to go with this is complete dinner and some rolls.
 
Sauerkraut 
by L.Baxter

4 cups shredded cabbage, loosely packed
1 tsp juniper berries
1/2 tsp. cumin seeds
1/2 tsp. mustards seeds
2 tsp. sea salt
2 tbsp. liquid whey( if not available, add an additional 1 tsp salt)*
1 cup filtered water**

(makes one Quart)

In a bowl, mix cabbage, juniper berries, cumin and mustard seeds.  
Mash or pound with a wooden mallet for several minutes to release 
juices.  Place in a quart sized wide mouth Mason jar and pack down. 
Mix water with salt and whey and pour into jar.  Add more water, 
if needed, to cover cabbage.  There should be about one inch of space 
between the top of the cabbage and the top of the jar.

Place a lid on the jar and close tightly. (lacto-fermentation is an 
anaerobic (without oxyen) process and the presence of oxygen, 
once fermentation has begun, will ruin the final product)  Keep at 
room temperature for three days.  Transfer to a root cellar or top 
shelf of your refrigerator.  The sauerkraut can be eaten immediately, 
but it improves with age.

Note:  It is normal for white spots or white film to form on the surface
of the liquid covering the sauerkraut.  This is a form of yeast called 
kahm.  Although it is totally harmless, it can impart a bad taste to the 
cabbage.  I would recommend removing it gently with a spoon before 
using the sauerkraut.
*If you use whey, it must be in liquid form, not powdered. 
You can make your own whey by pouring yogurt into a cheesecloth, 
coffee filter, or clean kitchen towel.  Capture the whey liquid as it 
drips into another container.  using whey allows you to decrease the 
amount of salt needed and improves consistency.  It is naturally rich in 
both lactic acid and lactic acid producing bacteria.
**Don't use chlorinated tap water.  Chlorine can destroy lactic microbial
organisms and prevent fermentation.
 
Death by Chocolate 
By F. Sellem
 
2 boxes of instant chocolate pudding (prepare as directed)
1 chocolate cake (you can use brownies as well)
1 tub of cool whip – 
Layer the bottom of the Trifle bowl with chocolate cake then layer
chocolate pudding then layer cool whip - repeat again.
On top you can put chocolate shavings if you 
like for decorations.
That's it and enjoy - 
 
Italian Vegetable Stew
by M. Carroll
 
1 tablespoon olive oil 
1 cup chopped onion 
1 cup chopped green bell pepper 
4 garlic cloves, minced 
1 cup thinly sliced zucchini 
1 teaspoon dried Italian seasoning 
1/4 to 1/2 teaspoon crushed red pepper 
1 (14.5-ounce) can diced tomatoes, undrained 
1 (10 1/2-ounce) can low-salt chicken broth 
1 (8-ounce) package presliced mushrooms 
1 (8-ounce) can no-salt-added tomato sauce 
1 (16-ounce) can kidney beans, drained 
1 (14.5-ounce) can Italian-cut green beans, drained 
1/4 cup chopped fresh parsley 
3/4 cup (3 ounces) preshredded part-skim mozzarella cheese
 Fresh thyme sprigs (optional) 
 
Heat oil in a large Dutch oven or large pot, over medium-high heat. Add onion, bell
 pepper, and garlic; sauté 5 minutes or until tender. Add zucchini and next 6 
ingredients (zucchini through tomato sauce); bring to a boil.Cover, reduce heat, 
and simmer 30 minutes. Add kidney beans, green beans,and parsley; simmer, 
uncovered, 5 minutes or until thoroughly heated.Ladle into 6 bowls; sprinkle with
cheese. Garnish with fresh thyme, if desired. 
Yield: 6 servings (serving size: 1 1/3 cups stew and 2 tablespoons
cheese)
 
 
Berry Peach Cobbler
by  L. Olson
 
1 small bag of frozen blackberries or berry mix  
2 small cans of peaches. 
1 box yellow cake mix (follow box directions plus ingredients) 
3 tbs butter
*Optional 2 tbs brown sugar 1 tsp Cinnamon
Place berries and peaches into an 8 x12 inch casserole baking dish. Put 
 few pieces of butter througout dish then add yellow cake mix (follow 
directions on box) Bake for about 45 minutes, if the berries are frozen. 
Use the toothpick check to be sure.Serves 6-8 people. Top with 
whipped cream or vanilla bean ice cream. 
 
*If you are just doing peaches alone sprinkle brown sugar and Cinnamon
 on peaches before adding cake mix.
 
 
Lasagna Rolls
by T. Muck
 
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg 
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces) 
To make the sauce: Melt the butter in a heavy medium saucepan over 
medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the 
milk. Increase the heat to medium-high. Whisk the sauce until it comes
 to a simmer and is thick and smooth, about 3 minutes. Whisk the salt,
pepper, and nutmeg into the bechamel sauce. 
Preheat the oven to 450 degrees F. 
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and 
pepper in amedium bowl to blend. Add a tablespoon or 2 of oil to a 
large pot of boiling salted water. Boil the noodles until just tender but 
still firm to bite. Drain. Arrange the noodles in a single layer on a baking 
sheet to prevent them from sticking. Butter a 13-by-9-by-2-inch glass 
baking dish. Pour the bechamel sauce over the bottom of the prepared 
dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 
tablespoons of ricotta mixture evenly over each noodle. Starting at 1 
end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side 
down, without touching, atop the bechamelsauce in the dish. Repeat 
with the remaining noodles and ricotta mixture. Spoon 1 cup of 
marinara sauce over the lasagna rolls. Sprinkle the mozzarella and 
remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly
 with foil. Bake until heated through and the sauce bubbles, about 20 
minutes. Uncover and bake until the cheese on top becomes golden, 
about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the
 remaining marinara sauce in a heavy small saucepan over medium heat 
until hot,and serve alongside.