pumpkin tart with anise-seed crust

Gourmet, November 2008

Recipe of the Day

Grilled Lime Pound Cake with Raspberry-Kirsch Sorbet

A delicious finish to an alfresco meal

Canned and Pickled Vegetables

http://www.pbs.org/wgbh/victorygarden/eat/recipes/canning.html

Preserve Food

All about canning, drying and vacuum sealing. Visit PreserveFood.com.
www.preservefood.com/ – 11k –

Weekly Menu

http://lynnescountrykitchen.net/menuw/weeklymenu.html

Taste Test of Products?

http://www.cookscountrytv.com/tastetests/

TankaBar

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Acorn Griddle Cakes

3 tbl melted butter
3/4 cup milk
2/3 unbleached flour
1 teas bakeing powder
1/3 teas salt
1 tbl honey
1 egg beaten
1/3 cup finley ground leached acorn meal; (*)

Combine dry ingredients. Mix together.. egg & milk then beat into dry
ingredients, forming a smooth batter. Add butter. Drop batter unto hot
greased griddle. Bake turning each cake, when it is browned on
underside,puffed and slightly set on top. makes 12-15 cakes.

(*) Grind acorns. Spread meal 1/2′ thick on porous cloth and pour HOT water
over the meal. repeat several times OR boil acorns for 2 HOURS, pour off
Black water. Soak in cold water 3-4 days, then grind into a paste or
pulverize acorns. Allow water to trickle thru meal ( put meal in Muslin bag
and place bag in clear running stream ) for 20 hours. dry & grind again.

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Cherokee Huckleberry-Honey Cake

preheat oven to 350 f. in a mixing bowl, cream together
butter, sugar and honey. beat in eggs and milk. sift in 1
1/2 c. flour, baking powder, and salt. combine
thoroughly. in a small bowl, toss berries with remaining flour. gently fold
berries into batter. pour batter into
a 5×9 inch loaf pan. bake for about 1 hour, until
the cake is golden brown and a knife inserted in the
center comes out clean. serves 6 – 8
note -
hucklebberies and blueberries are members of the same family,
but huckleberries are smaller and darker. both
berries were a major source of food for the southeastern
tribes, who ate them fresh, stewed, and cooked with meat
(pemican). large quantities were also dried for winter use.

BookReviews : Blackfeet Author Advocates Healthy Native Lifestyles

credits: Montana tribal author and artist Marietta King believes good health can be maintained by mixing the old ways with the new. (Photo by Ron Selden)

Lentil Almond Burgers

Are you or a loved one feeling fatigued after the holidays? While part of it may be from all the celebrating, part of that dragging feeling may be coming from your diet.

It’s easy to let a healthy diet slip away during the holidays, but it is equally important to take stock of what you are eating and make sure you are getting a healthy balance of nutrients. Vegetarians may feel particularly sluggish and fatigued if they are not getting enough iron in their diets.

Foods rich in iron include beans, lentils, iron-fortified cereals, dark green leafy vegetables, dried fruit, nuts and seeds. Make sure you get enough iron to power you through the new year! For today’s Daily Action, try a tasty recipe for iron-rich lentil almond burgers.

These vegetarian burgers are just the thing to have on hand if you’re rushing around or have company for the holidays. Keep them in the fridge or freezer, and pull them out to have on buns or on their own with sliced tomatoes and relish. Or try them with roasted potatoes and roasted broccoli.

INGREDIENTS
6 cups water
1 cup brown lentils or green French lentils (see note)
2 tablespoons extra-virgin olive oil, divided
3/4 cup finely chopped carrot
1/3 cup finely chopped shallots (about 2 medium)
1/3 cup finely chopped celery (about 1 stalk)
1/4 cup sliced almonds
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg yolk, lightly beaten (or flaxseed substitute)
1 tablespoon lemon juice

1. Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.

2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground.

3. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk (or flaxseed) and lemon juice. Cover and refrigerate for 1 hour.

4. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large non-stick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately, or allow to cool then freeze.

Note: French green lentils are smaller and firmer than brown lentils. They cook more quickly, too, in about 20 minutes. They can be found in natural-foods stores and some larger supermarkets.

Nutrition per serving: 228 calories; 9 g fat (1 g saturated fat, 6g mono unsaturated fat); 41 mg cholesterol; 27 g carbohydrates; 11 g protein; 7 g fiber; 276 mg sodium; 467 mg potassium.

Nutrtion Bonus: Folate (53% daily value), Vitamin A (50% dv), Fiber (40% dv), Iron (20% dv), Potassium (16% dv).

1 Carbohydrate Servings.

Exchanges: 1 1/2 starch, 1 very lean meat, 2 fat (mono).

YELLOW PEPPER RELISH
A colorful relish for the burgers, this is also great stirred into nonfat yogurt for a vegetable dip or combined with light mayonnaise for a zippy salad dressing.

INGREDIENTS
3 cups water
3 yellow bell peppers, seeded
2 medium onions, peeled
1/3 cup maple syrup
1/3 cup cider vinegar
1 1/2 tablespoons frozen pineapple juice concentrate
1/4 teaspoon salt
1 serrano chile or jalapeno pepper, seeded and minced (optional)

1. Put water on to boil in a medium saucepan.

2. Meanwhile, shred peppers and onions with the large-hole side of a box grater into a large bowl. Finely chop any remaining pieces of onion or pepper and add them to the bowl. Cover with the boiling water and set aside for 10 minutes. Drain in a large colander for 5 minutes (don’t squeeze out any moisture).

3. Place the shredded vegetables, sugar, vinegar, pineapple juice concentrate, salt and chile (or jalapeno), if using, in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low and gently simmer until thickened and tender, 25 to 30 minutes. If the mixture gets too dry before the peppers are tender, add water, 2 tablespoons at a time. Refrigerate, uncovered, until chilled, about 2 hours.

Fresh Tomato Soup