Thursday, June 28, 2012

Summer Classes

Summer Classes:

Aug 4--Driftless Folk School, Viroqua, day long class,   
(also solar oven class)

Aug 8--Olbrich Gardens, Madison, evening class.

Freezer Containers

The Freezer containers I like to use:

Meal Recipes to Freeze

Cabbage Roll Stew

Cooked tomatoes
Browned ground beef/ground pork
salt and pepper to taste

caraway seeds (optional)

Boil until cabbage is cooked.  Freeze.  Serve over rice.

Summer Squash Curry Stew Base

Olive Oil
Curry Powder
Brown Mustard Seeds

Heat oil in heavy skillet.  Add curry powder and mustard seeds.  When mustard seeds start to pop, like popcorn--add:

Summer Squash cubed
1/4-to 1/3 as much Onion as Summer Squash

Tomato (little for moisture or a lot for flavor)
Salt and Pepper

Cook in oven or crock pot, until a soft stew.

Cooked Beans (optional)
Cooked Greens (optional)
Coconut milk (optional)

Freeze.  Thaw simmer, add carrots, potatoes, cauliflower, greens(optional), broccoli in order for cooking required.  Can add meat, if desired.

Onions and Peppers Pasta Sauce

1 part Onions
1 part Bell Peppers
Olive Oil
Hot peppers (optional)

Simmer about 1 hour, until soft and melted together.  Freeze.

Thaw and toss with pasta.

Beans and Greens (Italian, Curry or Herbs flavors work well)

Cook dry beans

Half way through cooking beans, add:

Heat Oil in pan and simmer flavoring ingredients--then add to beans


Last 10 to 20 minutes of cooking beans add:
Raw greens (kale, chard, spinach, lambs quarters)

I keep adding greens until there is 10 to 30 percent greens.