Posted By Heather C

3 c watermelon, seeded and pureed
1 c watermelon, diced
1 c tomato, diced
1 c cucumber, seeded, peeled, diced
1/2 c bellpepper, seeded, diced
2 Tbsp lime juice
1 small handful cilantro leaves
1 tsp minced ginger
1/2 small jalepeno, seeded, minced
1 green onion minced
1 tsp sea salt
black pepper
chill and enjoy!

Hominy San Juan

August 22, 2007

Posted by Mary R.

Colorado Cache Cookbook p 223)

1 16 oz can white hominy
1 c sour cream
1 4-oz can chopped, mild green chiles*
1 c grated Cheddar cheese
salt to taste

Drain hominy and place in a saucepan.  Add sour cream, chiles and cheese and mix over low heat.  Add salt.  Place in an ungreased 1 quart casserole and bake uncovered at 375 for 20 minutes

*As noted by Matthew (I think) it’s chili time so rather than mild canned, I suggest you get yerself some spicy roasted Hatch chiles instead!

Granola

August 22, 2007

Posted by Mary R.

Preheat oven to 375

1/2 c oil
1 c honey
1 tbsp vanilla

5 c rolled oats
1 c rye oats
1 c barley oats
(or 7 cups of whatever oats you like)
1 c sliced almonds
(or whatever nuts you like)
some coconut if you want
handful of raisins
(or whatever dried fruit you like)

Warm the oil and honey over low heat on the stove until they are no longer thick…don’t boil…just warm.  Off heat add the vanilla…I use vanilla I bought in Mexico, not an extract, so maybe do a bit less of an extract.

Mix together the oats, almonds and coconut in a large baking pan.  I use a roaster pan.

Add the oil, honey, vanilla mixture to the oats and stir until distributed evenly.

Put the pan in the oven for 15 minutes, then stir, then 15 minutes more, then stir and turn off oven, leave in the oven (even though it’s off) for another 15 minutes.  Remove from oven and stir, let it cool a bit, then add raisins or alternative fruit.

Most granola recipes involve cookie sheets and turning and drizzling.  My mom always made granola in a turkey roaster and just tossed it then ate it, so that’s my method too.  I don’t get the big chunks, but I don’t miss them!  You can add things like cinnamon if you want…good for your heart.

ok, so back in my bachelor days my cooking methods didn’t come from these so called “recipes”.  or “cookbooks”. it centered around wrapping shit in tortillas and putting it in my mouth.
so here’s one of my favorites.  and you don’t have to measure things or struggle with the differences between tsps and tbsps…

stupid easy sweet potato burritos!

get yosef some:
1-2 big old sweet potatoes
can o black beans
fresh cilantro
crumbled feta
(wheat?) tortillas
curry powder
salsa optional

take some sweet potatoes, bake them until they’re not quite done (or nuke them if you’re really lazy).  then cut them into little cubes.  sautee them in a pan with a little curry powder, maybe some sugar if you feel frisky.

heat up some black beans, maybe a nice organic kind with cilantro/jalapeno undertones or something.

take your tortilla (i like to nuke em 20 sec w/ damp paper towel on top, plop down some beans, curried sweet pots, crumbled feta, cilantro (yes!) and maybe some salsa.

oh my goodness.

Popcorn

August 17, 2007

Posted by Georgina G.

This is indeed a POPCORN masterpiece if i have ever known one:

1. you will need a large “Whirlypop”, or a Wok with a cover, or a large pot.

2. roughly about 4 TBS of OLIVE OIL, but i prefer to eyeball it.

3. douse oil with a lot of PEPPER (or Matthew’s special touch is a special JALAPENO SPICE MIX, but don’t use a lot of that one).

4. add about 1/3 or 1/2 cup of POPCORN depending on your pot/wok/whirlypop size.

5. POP away!! (stir/shake/move pot constantly at a rate of 3/ms for every centimeter of the diameter of the size of the stove burner in a clockwise manner).

6. DON’T BURN THE POPCORN!!

7. SALT is optional.

7. let stand a few minutes and then STUFF YER FACE!

TUNA RICE SALAD

August 17, 2007

Posted by Dawn G.

Hey Gregg, Try this for lunch!

–2 cups cooked brown rice
–1 can artichoke hearts, drained & chopped
–1 cup canned chick peas, drained
–1/2 dry pint grape tomatoes, halved
–1/3 cup chopped red onion
–1 7-oz pack of chunk white tuna, drained
–juice of large lemon
–1 tbsp water
–1 tbsp extra virgin olive oil
–2 tbsp freshly chopped parsley

Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in large bowl. Whisk lemon juice, water and olive oil in small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least 2 hours.

Tofu-Shitake Pilaf

August 16, 2007

Posted by Greg R.

Ingredients

2 teaspoons olive oil
1 cup uncooked basmati rice
3/4 cup chopped onion
1 (14 1/2-ounce) can vegetable broth
1 cup sliced shiitake mushroom caps (about 3 ounces)
1/2 cup chopped carrot
1/2 cup chopped celery
1 teaspoon grated peeled gingerroot
2 garlic cloves, minced
>1 cup cubed firm tofu (about 6 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
2 tablespoons minced fresh cilantro

Preparation

Preheat oven to 350°. Heat oil in a large saucepan over medium-high heat. Add rice and onion; sauté 2 minutes. Add broth; bring to a boil. Add mushrooms, carrot, celery, ginger, and garlic; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Combine rice mixture, tofu cubes, salt, and pepper in a 2-quart casserole coated with cooking spray; toss gently. Cover and bake at 350° for 20 minutes or until thoroughly heated. Sprinkle cilantro over pilaf.

Yield 5 servings (serving size: 1 cup) Nutritional InformationCALORIES 206(19% from fat); FAT 4.3g (sat 0.6g,mono 1.8g,poly 1.2g); PROTEIN 6.5g; CHOLESTEROL 0.0mg; CALCIUM 65mg; SODIUM 605mg; FIBER 2.1g; IRON 3.9mg; CARBOHYDRATE 35.9g