Luna Suniga's Mexican Millet-Amaranth Casserole

1 Tbsp. coconut oil, ghee, olive oil or butter
1 1/2 cups millet, washed, drained
1/2 cup amaranth, rinsed with a fine strainer, drained
1Tbsp. sea salt
6 cups water
Kernels from 8 ears of corn OR 16 oz. frozen corn
1 large onion, minced
1 large red bell pepper, diced
1 large pasilla green chile, seeded, diced
2 tsp. Frontier Herb Mexican Seasoning (or mix oregano, black pepper, red chili flakes)
1tsp. cumin
salt to taste


In a medium size stock pot, saute the onion, green chilli, mexican seasoning, cumin and red bell pepper in the oil of choice til tender and translucent.
Add the millet amaranth, corn and water and bring to a boil.
Once boiling, cover and simmer on low for 30 minutes.
Preheat oven with remaining 10 minutes to 350 degrees.
Pour into a 9” by 13” buttered casserole dish, dotting with butter if desired and extra salt.
Bake for 30 minutes at 350.

Enjoy and share with others!

Amy McDermott's Cranberry Bread

For 1 loaf of bread:
2 cups flour
1 cup sugar
2/3 cup boiling water
1 egg (or 2 tbsp applesauce)
2 tbsp. vegetable shortening
1 orange
1cup frozen (or fresh) cranberries (adding cranberries and walnuts more liberally is OK too)
1 cup chopped walnuts/ walnut pieces
½ tsp. baking soda
1½ tsp. baking powder

Preheat oven to 350 degrees. Grease bread pan.

Mix flour, sugar, baking soda, and baking powder in one bowl. In a separate bowl add the vegetable shortening and pour boiling water over it. This will melt the shortening (which helps avoid clumps when mixing wet and dry ingredients later). While the shortening melts, zest and juice the orange, and add the juice and zest to the wet ingredient bowl. At this point the mixture should have cooled a bit. If you are cooking with egg, add it to the wet ingredients now to avoid cooking it in boiling water. If you are using applesauce as a substitute, add it in any time.

To mix wet ingredients and dry ingredients, pour a little of wet into dry and mix, then add a little more, and so one. As soon as all wet is mixed into dry, and the batter is smooth, STOP MIXING!!! Overworked batter bakes into chewy bread.

Fold walnuts and cranberries into batter.

Bake at 350 degrees for one hour to 90 minutes depending on your oven (bread is done when a toothpick or thin knife inserted into the bread comes out clean).

Dana Page's TAMALES

Ingredients

For the tamales:
- 1 package of corn husks
- 15 lbs. prepared tamale dough
- 2lbs. pork shoulder (pierna/massisa)
- Dash of salt

For the red sauce:
- 1 bag/ 1 oz. of California chile pepper pods
- ½ clove of garlic
- Dash of salt
- 1 ½ cups of water
- About 1 tablespoon of oil or grease


To prepare the meat:
-You can use any meat of your choice or no meat at all. I think the only requirement is that it needs to be tender. For the pork I boiled it with salt, to taste, until the pork was tender.
Set aside.

For the Sauce:
-Grind the peppers and garlic together in a blender with about a 1 ½ cups of water. Remove from the blender and sauté in a pan with grease or oil for about 10 minutes or until thickened. Set aside.

Folding the tamales:
-Dip the corn husks in water for about 10 minutes. When the corn husks are moistened you can begin the process of folding the tamales. Take the prepared dough and flatten it out into a circle on the corn husk. It should be about ¼ inch to ½ inch thick. The dough should not be outside of the husk. Add your ingredients, in this case some red sauce and pork, into the center of the dough.
Fold the husk closed. (Fold the left side over, then the right side, then fold the bottom up.) All the dough should be contained tightly in the tamale.

Cooking:
-Place the tamales in a steam pot. (This can be any big pot with a grate at the bottom, with holes that separates the tamales from the water.) Steam on an open flame for approximately 1 ½ hours, depending on the amount of tamales or until fully cooked. Enjoy!

Steve Reeb's Taco Salad

-Lettuce
-Rice and Beans cooked together-add generous amounts of whatever seasoning you please
-Homemade Salsa
-mix everything together in a giant bowl
-add a squirt of 1 lemon or lime juice
-drizzle olive oil
And serve!

Salsa Recipe

green onions(give or take 4 bunches)
two cans of seasoned stewed tomatoes
jalapenos (give or take six)boil before blending
cilantro(give or take 3 bunches)
olive oil
garlic
-put everything in a blender and blend
-then serve

good eatin

Chris Eylert's Scalloped Cheese Potatoes

This dish was a recipe that my grandmother on my dad's side used to make for us when we visited her in Germany. I'm uncertain of the origins of it, however, my family is German, so we'll go with a European dish. Us, the kids, would beg for it every Christmas at least, and my mom would do her best to reject the idea because of the amount of potatoes she would have to peel, but we always won. The dish goes great with just about anything; turkey, beef, fish. Hope you guys like it.

Directions for preparation:
Calculate 3 regular sized potatoes (the red skinned ones) per person.
Peal potatoes and cut into thin slices. Precook the potatoes about 10 minutes (once the water with salt boils, 10 minutes).

Meanwhile, prepare the sauce:
In a saucepan I melt half a stick of margarine (approx. 3 – 4 tablespoons). Add chopped onions (approx. a quarter of a Vidalia or Sweet Onion) and let the onions glaze (turn transparent). Add approx. 3 tablespoons of flour, mix with the melted margarine/onions and slowly add milk, constantly stirring, to make a smooth sauce. Add cheese (Monterrey Jack or the Gouda slices) and grated parmesan cheese (the one for noodles) and stir. Add a little sugar (half a teaspoon) and salt to taste.
Meanwhile, preheat oven to 300 degrees Fahrenheit and put in the dish or pan into which you’re going to put the potatoes, with some margarine so it can melt and prevent everything from sticking to the pan too much. Once it’s melted, and the potatoes have precooked, drain the potatoes and put them into the pan and pour the cheese sauce over it. Put in the oven for approx. 1 hour. Watch the potatoes, if they brown too much on the top, lower the temp to 250 or 200 degrees. You can have them in the oven at 200 for a good 2 hours, while you prepare the barbeque or whatever else you’re going to serve with the potatoes. Once they’re brown on the top, they’re ready to serve.

Bon Appetit.

Vegan Recipe for Creamy Potato-Leek Soup (Serves 4 - 6)
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005)

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Henry Naas's Potato, Yam and Vegetable Stir Fry

Ingredients:

6 potatoes
2 yams
1 cup broccoli
1 cup green and red peppers
1 cup mushrooms
1 cup cucumbers
1 cup carrots

Chop potatoes and yams, cook them in frying pan with oil until cooked thoroughly. I added rosemary, garlic and salt for flavor. Chop all the vegetables and cook them in frying pan with some soy sauce or oil, add spices for extra taste. Mix everything together and enjoy.

Julia Dean's collards and beet greens!

Chop collards and beet leaves. Saute beet leaves in coconut oil salt, stirring frequently for 20 minutes. Steam collards in a steamer for 10 min. Drench in balsamic, mix with the sauteed beet leaves in a dish and serve.

Yohei Takami's Japanese Curry

Ingredients: (12 servings)
• 1 Box of Japanese Curry Sauce Mix (Available at Japanese Supermarket or
Asian section of supermarket
• Meat (Beef or Pork or Chicken) 1 1/8 lb.
• 4 Medium Onions (1 ¾ lb)
• 4 Medium Potatoes (1 ½ lb)
• 2 Medium Carrots (1 lb)

If vegetarian, omit meat.
1.) Cut meat, onions, potatoes, and carrots into bite size pieces. Cook in a pot until lightly browned (Until potatoes are semi soft). Then add 5 ¾ cups (1400 ml) of water and bring to a boil. Cook in medium heat for about 20 minutes or until tender.
2.) Remove from heat. Break the curry sauce blocks into smaller pieces and add to the pot. Stir in to melt the sauce mix.
3.) Cook over low heat about 20 minutes or until curry thickens. Serve over rice.
Depending on the curry mix, directions might be slightly different. This is the directions for House Vermont curry mix.

If making a smaller batch, use half box of curry and half the amount of the ingredients listed above.