Chicken Stuffed with Walnuts Recipe - Healthy Salad in the Village
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Chickens Stuffed with Walnuts
Cooking CHICKEN Stuffed with Walnuts and Plum Sauce in the Oven!
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Stay Home, Make Pasta! - Stinging Nettle Fazzoletti with Garlic Scape Pesto and Arugula
We are well settled into summer with this bright dish brimming with beautiful greens. I should admit upfront that I completely failed with this dough--it came out way over-hydrated and I had to quickly pivot from tagliatelle to fazzoletti. But the end result is still gorgeous. Earthy stinging nettle pasta, spicy garlic scape pesto, and lovely bitter arugula. Enjoy!
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How To Make Wild Tamales
How to make tamales with stinging nettles, Douglas fir tips and morel mushrooms
Filling:
6 cups masa harina
3/4 cup extra virgin olive oil (w/ Fir Oil)
3/4 cup pitted olives
1/4 cup Preserved Lemons
1 1/2 tablespoons salt
1 1/2 teaspoons dried rosemary or thyme
2 medium-large onions, diced and sauteed in 1 tablespoon olive oil
2 cups pureed cooked stinging nettles
5 1/2 cups boiling water
1/2 cup mushroom soaking water
Sauce:
1 jar tomato sauce
1 cup pureed stinging nettle
1 teaspoon smoked paprika
1 large red bell pepper, diced small
2 tablespoons Fir Oil or extra virgin olive oil
Topping:
Douglas Fir Pesto and/or any cheese or vegan cheese
cooked and cooled chorizo sausage, optional
Also 1 cup dried morel mushrooms, soaked in hot water
and then sauteed with 3 tablespoons olive oil and 1/2 teaspoon salt
Soak at least 20 corn husks in hot water for at least 30 minutes. Mix together the filling ingredients. Beat the filling for a few minutes with an electric mixer or by hand, with a hefty spoon. Put all the sauce ingredients besides the squash in a pot and bring to a simmer. Then take off the heat and stir in the squash. In each tamale wrapper, put enough filling, top with sauce, pesto if using, and/or cheese and meat, if using.
Then cook in a steamer until done, about 2 hours.
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How To Make Everlasting Soup!
Everlasting soup is what most people would have eaten most days of their lives, until relatively recently. Back then they might have called it pottage, but it was essentially the same thing -- a pot brought to boil over an open fire everyday, with new things added whenever they were available. Vegetables and plants as they came into season, a rabbit, maybe, or a piece of bacon.
People forget that ovens are modern inventions, and roasting over an open fire is not easy, so the soup pot -- or cauldron -- was essential in most homes. So we're just doing what our ancestors took for granted -- and, as always, we can learn a lot from the old way.
Here are some advantages of this method of cooking --
1. REALLY cheap and easy -- remember you only have to add one new thing everyday. So no starting from scratch with meat and vegetables.
2. Very little washing up.
3. Tasty and nutritious. This is good food -- especially for the winter.
4. There's always a meal ready for unexpected visitors -- or if you're too tired to cook.
Of course you must cook it up properly everyday to keep it safe. We mostly cook the new ingredient separately first, before adding to the main pot. And we add boiling water too (not cold). Store the pot in a cool place between meals. Also, don't let it get thick or it will stick. Remember it's soup, not stew!
Will it really last indefinitely? -- Yes, provided you're careful with it and follow the rules -- keep food either cool or hot and never leave it standing around in the warm.
Here are some suggestions for things you could add to your pot - bones, meat, vegetables, turnip, nettles, ginger, tomatoes, pasta, croutons, suet, dumplings, garlic, ginger, sausage, potatoes, herbs, salt, pepper, leeks, onions, lentils, beans, peas, chickpeas, broccoli, cauliflower, carrots, celery... (Avoid things that go to a mush like rice.) Bon Appetit!
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