Have you ever had acorn flour pancakes?
Find a Conversation
Have you ever had acorn flour pancakes?
| Thu, 03-15-2007 - 11:26pm |
It's still Lent, so today we look to the most successful culture of vegetarians EVER, the American Indians.


Pages
Sounds like a little too much work!
But very interesting about all those veggies the Indians gave us. A special thanks to them, I love my veggies and fruits!
Nicki
Mommy to Aaron and Claire
I had no idea about most of the items posted, were from North America.... then?
I was already tired of the whole procedure, before the recipe came..
I think?
next time? you're up to making them fine pancakes? I'll be coming by!
greets and hugs, from brush
A fact little known about most Native American peoples...the men hunted to prove prowess and hone their skills as warriors, and to achieve rank in the tribe.
Hi Roni
how lovely it was to read what you posted here. I have truly enjoyed reading it. I learned about squashes, when I came to Canada. But in the beginning, I didn't know what they were and people never answered me properly, when I asked how to prepare them.
But when I married my former husband, his mother used to make sometimes a squash and I didn't like it. I happen to have mentioned it once to her only friend and Aunty Betty told me that the secret was to put lots of butter and black pepper in it. From that day on, I loved squashes.
Today, I put two spagetti squashes in the oven. I had made earlier on, a whole bunch of small meatballs and had kept them in the freezer. Then I had bought the crushed tomatoes, the fresh oregano and basil and just fried up an onion. Actually, I always carmelize the onions, I like it best that way. on a low heat, you know? then added the craush tomatoes and herbs and salt, pepper, nutmeg, cloves and a bit of chickensoupbase. had that on a low heat for about an hour then just opened the squashes, took out the seeds and put the sauce on it, with the meatballs.
Well, I thought we would need to have each of us, one whole spagetti squash, as they are so light, but it turned out, that we each had more than enough with just the half spagetti squash. So I have it in the fridge and the day after tomorrow, we'll have it again. Hub is easy, luckily, so its ok to eat it again.
But tomorrow am going to make the Osso bucco, am curious what will happen. It turns out a good day to make it too, as my student is having to work, so I can put the oxtail or veal shanks in an oven with low heat and it can cook in there slowly.
Do you think it would be a good thing? to let it bake slowly? Hoping you can tell met this too, please?
greets and regards, and hugs too, brush
PS Once quite a while ago now? I was one day, with a group which I had taken for a walk, suddenly at a place, where there were old long houses, and a sort of display Native Canadian Indian village. There was exactly done what you told about the ''three sisters'' method of planting. When I saw, it? I thought that it was a clever way of farming!! I have never grown corn, as I don't eat it that much.
I noticed? that unless I ground up the corn? I moved it completeyl whole with my bowel movements, see? So I have always ground it and made fritters, because of that. I don't know whether other people have that same problem, I just noticed it, with mine. Even though I love putting butter and pepper on plain boiled corn. I never eat it that way anymore. greets and hugs and I hope that you don't mind? mentioning this?
Oh, Brush, you always crack me up...
The squash you describe that needs lots of
Hi Roni
hihi, I was wondering whether my comment would be allowed!! Tis such a delicate thing, but I truly didn't know how else to explain it to you and not be thrown off!! hihihi.
anyway, I am glad that you put the whole recipe down again, as all of a sudden I thought, Wine! wine... what happened to that old wine... aaah, but sherry can be used too for cooking and I know I have some of that!
Also I bought another packet of fresh basil leaves, but this time since I was in the Italian grocerystore, I was able to get the green basil. To me? anything with tomatoes in? Must have that basil. I don't know what it is? but I can never make anything with a tomatoe or tomatoe sauce in it? without added basil. I think the left over oregano will taste nice in the occo bucco also.. will tell afterwards? how this has tasted and if it is lovely? I might just follow the mushroom osso bucco... am out of ideas what to make anyway! So if it is made twice but differently, it won't matter.
I have to go back to the store, as I forgot about the celery. But I can get that at the chinese grocer as I have to pick up fried tofu for my dinner tomorrow. am making a vegetarian Indonesian dish. Actually that thing is to be cold, but I don't like cold veggie dinners in the winter, so am making sure it is going to be hot. I want to pick up a packet of freshly made, rice noodles too, for that dish.
Luckily am crazy about couscous, so, I know that I have that in the cupboard. To add with the dinner tonite.
My it had snowed overnight. but tis the loose kind? and so on the way to the Italian grocer, I had to go over the highway.. my!! it WAS messy! constantly having to clean the window, with window cleaner. pfff.
Are you also getting spring fever? I must say, we have not had a bad winter at all, but really, am ready to do my gardening, I can tell you.
My former mother in law, was not a very good cook, except for some dishes. But everytime she made something, I didn't like too much, I used to call up her friend and she would steer me right.
But tis actually via this board, the various forums? that I have learned more of vegetables which I didn't know what to do with, in the past!
I mean, how to cook them, the way, people eat them in this country. My former mother in law, was actully very English in her cooking. So her Christmas puddings, were to die for and her roasts and Turkeys, also excellent with the mashed taters, but that is where it ended.
Her salads were only green, never a tomatoe in it, and I don't like the other cucumbers, just the English ones. Neither did she ever use anything but the iceberg lettuce and never put in any shaved or finel chopped carrots or zucchini or bell peppers.
I do like the fresh dills also when they're out and I make our own dill pickles, the Indonesian way, but nevertheless, they are really good. Actually very easy to make too. This recipe is only good for imediate use though, it can't be kept in a jar in the fridge, for instance.
pfff. I must be hungry! that I am back talking food!! hihihi, but better back than not ever looking ye up? eh? hugs and greets, from brush
Dearest Roni
Thanks to your posting, I made a delicious Osso bucco, but with the tomatoe sauce. I did a bit of googling and found several recipes? and I just read them.
Sooooo, noooooowwww!!! I have made an Indonesian dish tonite, then? am having a bit of a rest and for the rest of the evening? I will be again in the kitchen, cause!!!!! I have gone back to that Italian grocer and bought bigger or is it larger? veal shanks? anyway, also bought all the different kinds of mushroom, went out and got the cheapest dry white wine and am going to make that osso bucco with the mushrooms tonite, so that my hub, can take it to work for his supper at 2:30pm and I have mine when I get home tomorrow, from my day out with my girlfriend!!
hihi, just as am typing this up? I all of a sudden heard my hub from the kitchen. What's this bottle of wine for... hihihi.. he now is looking forward to his new dinner tomorrow.
We don't eat beef often, Roni, as am on a trip of: prevention, prevention, prevention.
But eh! we both are taking the 2 tablespoons of flaxseed oil per day, so we don't have any trouble with cholestorol nor with high bloodpressure as am also taking 9 capsules of garlic oil per day... so every so often, well heck, WE'RE L I V I N G!! hihi, will tell you how this one turned out.
have printed out the recipe, so nothing should go wrong! hugs and greets from that brush
I spent my entire life looking after my brother's diabetic diet, only to have the experts change their minds about what was "right" after he had died (in a car crash).
Hi Roni?
maybe? you'd like to try this on your porky?
in a small chopper, chop one onion into a mush
add about 3 of 4 cloves of peeled garlic
mix with a bit of ground coriander and ground cloves, salt and pepper and use (or buy, sorry) that mushroom soy sauce which the chinese use.
marinade the porky chops with this for at least 2 hours, but the longer the better actually.
Then fry or grill, but don't forget to keep on moistening the porky chops!!! meanwhile under the grill
anyway.. for the veggies, lightly steamed. mix with the peanut sauce AND make this too and pour all this over and the veggies and the porky chop.
this mushroom soy sauce goes as follows
depending on how much you want..
1 or 2 tablespoons of the mushroom soy sauce
1 tablespoon of lemon- or liimejuice
a bit of salt, pepper and sugar
and about a half or 3/4 cup of plain cold water. ( here I actually don't mean the cup measure but the measure of an actual coffee cup made of bone china or porcelain as it is a smaller size. sorry)
mix this stuff together and taste if it is to your liking so far. Then very very thinly slice an onion. red or yeller, doesn't matter, you decide what you like best.. then you add these sliced onions to this mixture.
So when your porky chop is done?, put it beside the steamed rice.. and your veggies on the side or on top of the rice, it doesn't matter. Just put it where you like on your dinnerplate.
then? put on the peanut sauce over mister/missy porky chop and the veggies and then the mushroom soy saus...
I WILL guarantee yeeeee, Yee WILL forget the mother outlaw!
hugs and greets, brush
Pages