Many Uses For Zucchini
Our Etsy Store:
Video Links:
How I Use Dried Foods:
Zucchini Uses (ice cream, etc...):
Relish Recipe:
Hummus:
Hamburger Buns:
Asian Plum Hot Sauce:
Ranch Dressing:
Beef Vegetable Fritters:
MISC ITEMS WE USE (Affiliate and Referral Links):
GreenStalk Vertical Planter (Use Discount Code: RAINCOUNTRY to save $10 on your order!):
Mother Earth Products: (Save 10% by going through this link!):
Dr. Jacob's Soaps: (Coupon Code for 10% off: RAINCOUNTRY)
Coco Stripes Store for Silicone Bags: (Use Coupon Code RAINCOUNTRY15 to save 15% on silicone bags)
Darn Tough Socks:
Country Living Grain Mill:
All American Pressure Canner:
Treadle machine:
Lodge Cast Iron Pizza Pan:
The Encyclopedia of Country Living:
Homesteader's Herbal Companion:
Prepper's Natural Medicine:
The Homesteader's Natural Chicken Keeping Handbook:
As an Amazon Associate I earn from qualifying purchases
*Vanlig by Jahzzar is licensed under a Attribution-ShareAlike 3.0 International License.
Social Media and Contact Information:
MeWe Group Page:
Email/paypal: raincountryhomestead@gmail.com
Patreon:
Snail Mail: Rain Country, PO Box 816 Forks, WA 98331
NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!
How to Make Mexican Style Pickled Onions! || Black Gumbo
It's time for another garden to table episode. We have a harvest of purple onions, let's pickle them. I will show you a simple recipe for making this Mexican classic. It is a wonderful garnish or relish for any dish, but especially for tacos. depending on the spices that you choose to use, it makes a great barbecue relish as well. This recipe is a vinegar based refrigerator pickle, meaning anyone can do it.
Here is my article on TexMex cuisine and local Houston favorites:
Support my channel by shopping at Seeds for Generations:
___
Black Gumbo shares our suburban, backyard, sustainable gardening efforts. We work a small-scale, typical Zone 9a garden and raised beds, the kind of gardening accessible to all. We tend to take the slice of life approach and hope you will enjoy our family, our dog, our cooking, our adventures, and occasionally some commentary and advice. We love family, joy and friendship, and we invite you to enjoy these things with us!
Please subscribe to our channel:
Visit us on Facebook:
Follow us on Instagram;
We’d be so grateful if you would like and share our videos if you find them useful. It helps us immensely.
Tofu & Tempeh Tips for the Home Cook
The ninth in our series of ????????????????, ???????????????????????? vegan cooking classes designed to get us through social distancing, self-isolation, and/or quarantine, this class is all about tofu & tempeh. Recipes: | Upcoming classes here:
Snack Review: BIGS Vlasic Dill Pickle & Jim Beam Jalapeno Sunflower Seeds
A quick two-flavor review. These two rank pretty low with me, despite my enjoying these flavors in other products. Thanks very much for watching!
All content by ItsAWonderfulKnife, not to be used without permission.
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
THE BEST INDIAN DIET FOR WEIGHT LOSS | 7 DAYS MEAL PLAN + MORE
THE BEST INDIAN DIET FOR WEIGHT LOSS
Indian cuisine is known for its vibrant spices, fresh herbs and wide variety of rich flavors.
Though diets and preferences vary throughout India, most people follow a primarily plant-based diet. Around 80% of the Indian population practices Hinduism, a religion that promotes a vegetarian or lacto-vegetarian diet.
The traditional Indian diet emphasizes a high intake of plant foods like vegetables, lentils and fruits, as well as a low consumption of meat.
However, obesity is a rising issue in the Indian population. With the growing availability of processed foods, India has seen a surge in obesity and obesity-related chronic diseases like heart disease and diabetes.
This video explains how to follow a healthy Indian diet that can promote weight loss. It includes suggestions about which foods to eat and avoid and a sample menu for one week.
#healthyfoodbeautyfitness #indiandiet #indiandietforweightloss