Successful food for my parents!

[Guest guest]

In a message dated 10/28/2006 8:49:38 P.M. Eastern Standard Time,

mgamez writes:

 

 

so.... anyway, I wrote down the recipe for the cheese (it's in the

list files as " Tommie's Cheddar Cheese " -- takes less than 2 minutes to

make once you assemble everything!), and I wrote down my corn cracker

recipe, as well, figuring that maybe she could bake it at 200 degrees

for @ 6 hours (instead of dehydrate for 24), and at least she would

get a good natural cracker and LOTS of fiber.

 

 

I looked in the recipes folder and didn't find Tommie's Cheddar Cheese

anywhere.

???

 

 

 

[Guest guest]

I have just come home from a week and a half with my parents.

I ate a lot of *just salad*, with my corn crackers and " cheese "

set out at all times for noshing.

 

The crackers and cheese were a big hit! My mom asked me to show her

how, which I did last night (I wanted her to take the results home, and

now I really wish she had, because coming through the airport this

afternoon, not only was I stopped and accused of carrying an explosive

and patted down -- *and*, from the looks of my bags, they went through

what I had checked, as well!-- but they also decided that the cheese

was not sealed, so I could not have that either .... they let me eat

some of it before they took it away-- probably to prove it was not

dangerous-- with my crackers, which they passed(!!!) while I was

waiting for them to decide that my solid perfume was not dangerous and

that I did not, in fact, have any dangerous objects-- oh! and they

took away my wonderful body cream that cost too much to even mention!)

Oh, thank you thank you thank you evil bombers!!!! My life has become

so easy and uncomplicated!!! (the interesting thing is that I took

cheese with me when I left New York-- and I had the body cream, too!

*and* I had everything else, and I got on the plane with no untoward

incidents! Coming back out of Norfolk, Virginia was where it got weird

and things magically turned into contraband and suspicious items! I

promise! I had no explosives, no knives, not even a lighter!!!!)

 

so.... anyway, I wrote down the recipe for the cheese (it's in the

list files as " Tommie's Cheddar Cheese " -- takes less than 2 minutes to

make once you assemble everything!), and I wrote down my corn cracker

recipe, as well, figuring that maybe she could bake it at 200 degrees

for @ 6 hours (instead of dehydrate for 24), and at least she would

get a good natural cracker and LOTS of fiber.

 

On Tuesday night, I made marinated collards. That was a runaway hit!!!

I will share my (home-style, no specific amounts) recipe here,

because you may need such a recipe for your non-raw family and/or

friends. I think I will include it in my raw Thanksgiving dinner this

year.

MARINATED GREENS

big leaves of kale, collards, or spinach (you could also use

cabbage or cabbage like vegetables)

onion

2 cloves of garlic or more, to taste (optional)

1/4 red, orange, or yellow bell pepper (optional)

1/2 t sea salt, or to taste

1 t chili powder, or to taste

1 t raw apple cider vinegar (or lemon juice), or to taste

1 T extra virgin olive oil, or to taste

 

* Chiffonade greens (I like this word! Remove the hard center of

collards or kale. Roll up each leaf half and slice the rolls

thinly -- this will give you long very thin strips of vegetable)

* Slice onion paper thin, then chop finely

* Mince garlic

* Slice pepper almost paper-thin.

* In a large bowl, thoroughly mix greens, onion, garlic and pepper (if

used), sea salt, and chili powder thoroughly, and massage

thoroughly with hand(s) for several minutes, until moisture is

released, and bulk is reduced by half. Greens will seem quite

wilted, almost as if steamed.

* Add oil and vinegar (or lemon juice), and massage for another

minute or so, to further reduce bulk.

 

This can be served immediately, OR you can refrigerate it, and let it

marinate for an hour or so, up to 24 hours. It gets better as it

marinates it. (I served it to my parents after 2 hours in the

refrigerator, and they voluntarily brought back the leftovers

the next night. We added thinly sliced cabbage on the third night --

massaged the cabbage separately for about a minute, with a little salt

and vinegar, then mixed it with the collard leftovers)

 

This is good stuff! I will always make it for non-raw people from now

on. (my mom asked for the recipe)

Margaret

[Guest guest]

I'd love your cracker recipe and the cheese recipe too. I haven't had

much luck finding things in the recipe files.

 

Sorry about your trip home.

 

Tammy

 

On Oct 28, 2006, at 8:46 PM, Margaret Gamez wrote:

 

> MARINATED GREENS

> big leaves of kale, collards, or spinach (you could also use

> cabbage or cabbage like vegetables)

> onion

> 2 cloves of garlic or more, to taste (optional)

> 1/4 red, orange, or yellow bell pepper (optional)

> 1/2 t sea salt, or to taste

> 1 t chili powder, or to taste

> 1 t raw apple cider vinegar (or lemon juice), or to taste

> 1 T extra virgin olive oil, or to taste

>

> * Chiffonade greens (I like this word! Remove the hard center of

> collards or kale. Roll up each leaf half and slice the rolls

> thinly -- this will give you long very thin strips of vegetable)

> * Slice onion paper thin, then chop finely

> * Mince garlic

> * Slice pepper almost paper-thin.

> * In a large bowl, thoroughly mix greens, onion, garlic and pepper (if

> used), sea salt, and chili powder thoroughly, and massage

> thoroughly with hand(s) for several minutes, until moisture is

> released, and bulk is reduced by half. Greens will seem quite

> wilted, almost as if steamed.

> * Add oil and vinegar (or lemon juice), and massage for another

> minute or so, to further reduce bulk.

>

> This can be served immediately, OR you can refrigerate it, and let it

> marinate for an hour or so, up to 24 hours. It gets better as it

> marinates it. (I served it to my parents after 2 hours in the

> refrigerator, and they voluntarily brought back the leftovers

> the next night. We added thinly sliced cabbage on the third night --

> massaged the cabbage separately for about a minute, with a little salt

> and vinegar, then mixed it with the collard leftovers)

>

> This is good stuff! I will always make it for non-raw people from now

> on. (my mom asked for the recipe)

[Guest guest]

Your recipe sounds so good I think I will try it tomorrow night. I

need things that I can fix for my family and I can have too.

 

Theresa \o/