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View Diary: Macca's Meatless Monday: We can do what we want; we can stop the worst effects of climate change (59 comments)

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  •  Well, I have the paperback from 1981. Yes, (5+ / 0-)

    I know it is later than 1971, but my parents grew up in the 19 teens and twentys and married in 1934. Mom grew up without a father and Daddy grew up without a Mom. Mom was very frugal in the kitchen. Lots of veg and salads since her BIL brought home grown produce during the late spring to fall. I just followed her lead. Mostly veg with a touch of meat once a week. Now I do mostly veg with a touch of local fish (from our local fishmonger's brothers boat) or chicken (pastured local 2 ladies farm) once a week.
    Tonight is yellow straight necked squash (our home grown) and roasted red bell pepper soup with a pumpkin corn bread. Yum.
    This weekend I developed and made a salad that is tasty and I am proud of:


    3 large carrots julienned into 3" strings
    1 medium size red gypsy or mild pepper diced
    1/2 medium green bell pepper, sliced thinly and slices halved
    3 scallions sliced thinly (all the white and some of the green)
    1 large clove garlic minced
    1 tsp caraway seeds crushed
    1 tsp cumin seeds crushed
    1/2 tsp nigella (onion) seeds
    1 1/2 T fresh squeezed lime juice
    2 T safflower oil

    Mix together everything thru the garlic. This can be made the day before. Add the seeds, lime and oil and toss. Let sit in the fridge for at least an hour then toss again and serve.
    You can add some cilantro, lime zest and/or fresh jalapeno slices to the mix.
    Keeps for several days. I hope you enjoy it!

    P. S. I used my new toy, a OXO julienne tool. It works for carrots, zucchini, squash, potatoes, some cukes, and anything else you can think of.

    Please call me Scotia. "Have nothing in your home that you do not know to be useful, or believe to be beautiful" - William Morris

    by TX Scotia on Mon Sep 23, 2013 at 05:43:46 PM PDT

    •  Pumpkin corn bread? Could you give recipe, pls? (1+ / 0-)
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      TX Scotia

      Come Fall weather, one of the first 'winter' foods I get hungry for is cornbread/polenta (Bob's Red Mill versions are great!).  And PUMPKIN corn bread sounds terrific!

      •  OK here's a recipe from Tasty Kitchen that I (1+ / 0-)
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        have modified to my likings:


        1/2 C all purpose flour (King Arthur)
        1/2 C whole wheat flour (Bob's Red Mill)
        1 C yellow cornmeal (Albers)
        1 T baking powder (I use aluminum free Rumford brand)
        1/2 C light brown sugar
        1 tsp coarse salt (like Diamond brand)
        1/2 tsp ground cinnamon (I use Saigon cinnamon)
        1/4 tsp freshly grated nutmeg
        1/2 - 1 tsp dried crushed sage leaves (I use organic sage from my garden, this is optional)
        2 organic eggs at room temperature
        1 C pumpkin puree (I use baked pumpkin not canned)
        1/4 C safflower oil
        1 T Barbados molasses (Bob's Red Mill)

        Heat oven to 400 and grease a 12 hole muffin tin with coconut oil.

        Whisk dry ingredients, whisk wet ingredients then mix wet into dry and mix well with a spatula. Fill the muffins 2/3rd's full and bake for 20-30 minutes until a toothpick comes out clean. Serve with some Kerrygold salted butter.

        P.S. I am just giving you my ingredients' brands.  Just saying.

        Please call me Scotia. "Have nothing in your home that you do not know to be useful, or believe to be beautiful" - William Morris

        by TX Scotia on Mon Sep 23, 2013 at 11:11:38 PM PDT

        [ Parent ]

        •  OMG that sounds delicious! (1+ / 0-)
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          TX Scotia

          I don't keep molasses in the house, other than blackstrap, which would be far too sour/bitter.  Can you help me brainstorm a sbustitute?  Maybe a dark honey (I have basswood) with just a tiny, tiny bit of the blackstrap to add the dark note?  (Or, oddly perhaps, It just popped into my head that a tiny bit of dark-chocolate cocoa powder (which I have) might do the same thing without risking the blackstrap's assertiveness . . ..

          The juxtaposition of the sweet spices with sage is intriguing . . ..

          I'll have to use canned pumpkin, but America's Test Kitchen (love that show!) recently said to saute canned pumpkin before making bread with it, to take a way the 'canned' taste (and I suppose to add a bit of Maillard reaction).

          I also don't keep brown sugar (I've been known to eat it straight from the bag when on a sweet binge), but I use Sucanat, a far-less-filtered cane sugar, which has a brown-sugar taste; it lacks the moisture of brown sugar, but I doubt that it would throw the recipe off.

          So -- I have what I need to make this, and it sounds so luxurious.  It's in my future, I can tell.  Thanks!

          Oh, cornmeal:  I have Bob's Red Mill Polenta -- a coarse grind -- would that work?  And I have an unopened container of Quaker cornmeal. undoubtedly finer grind (and lesser quality).  Might have to settle for the Quaker brand for now.  I'd be concerned that the Bob's wouldn't cook and would ruin it.

          I'm really excited about this, as you can tell!

          •  Thank you. I really like this recipe. I think (1+ / 0-)
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            your idea of the dark honey is a good sub for the molasses and maybe add a 1/2 - 1 tsp of the cocoa powder and see how it tastes.
            I use medium to fine cornmeal, I really do not like using polenta in cornbread which I have used in the past. It's just too gritty for me and the large grains just never soften much at all. Hard on my teeth.
            I would think your sugar would work, I also use demerara sugar in certain things and for my morning tea.
            My Mother always cooked the canned pumpkin in a saucepan for a few minutes for the same reason as ATK said. I've done it ever since and yes when I don't it does taste raw and off to me.

            Please call me Scotia. "Have nothing in your home that you do not know to be useful, or believe to be beautiful" - William Morris

            by TX Scotia on Tue Sep 24, 2013 at 02:09:33 PM PDT

            [ Parent ]

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