*Wild Citrus Sushi* 3/10/13 from Nama's Farmhouse Kitchen, Jericho Vt
Ingredients: to make 2 filling rolls
2x 3oz skinless wild Salmon steaks or 2x 3oz pressed Tempeh or cooked free-range local Chicken
2 cups short grain Organic Rice, cooked and cooled
juice of 2 pink grapefruit or juice of 2 limes
plus juice of 1 large lemon
1 medium red onion finely chopped
some finely chopped fresh ginger
some finely chopped fresh raw garlic
some finely chopped fresh chilis
2-4 table spoons Braggs liquid aminos/ organic soy sauce
1 tablespoon sundried tomato paste
1 spring onion/ scallion/ green garlic
1 ripe avocado
a little freshly grated horseradish
1 tablespoon finely chopped green bell pepper
2 teaspoons sesame seeds (or yellow mustard seed)
4 tablespoons of lacto-fermented wild greens to taste or saukraut
Spread a layer of cooked rice thinly on a sheet of sushi Nori,
Add 3oz marinated and sliced protein, and some green onion, avocado, horseradish, pepper plus 1 teaspoon of seeds, 2 tablespoons of kraut or greens. Spread fillings out evenly on the layer of rice. Roll up the nori sheet and rice around the fillings, wet the edge of the nori sheet and stick it to itself to secure the roll into its log shape. Roll to firm, chill in fridge for a bit, then slice & eat, dipping pieces of roll into the Citrus Marinade. Or if you cant wait, roll em up and eat them warm.
Be aware, it gets messy in your hands when hot...
Nom nom nom! - Farmer Ama
*Sesame Rice with Burdock* - Eat the Weeds!
Brown rice with Sesame seeds and Burdock Root supply outstanding flavor.
Serve this dish whenever you need a filling and nutritious grain dish, and when you have
too much Burdock. or buy Gobo (Burdock) at an Asian grocery supply store!
3 3/4 cups water
2 cups of Burdock root, very thinly sliced
1 cup brown basmati rice
1 cup long-grain brown rice
1/4 cup sesame seeds, toasted
2 tablespoons Tamari or soy sauce
1 teaspoon sesame oil
1 teaspoon toasted sesame oil
1 teaspoon dried rosemary, finely crumbled
1/4 teaspoon of ground dried wild ginger or regular ground ginger
1 teaspoon chili paste or 1/4 teaspoon cayenne pepper to taste
Bring all the ingredients to a boil in a large saucepan over medium heat,
reduce the heat to low, cover, and simmer until the burdock and rice are tender,
about 40 minutes.
Another great one - this guy is goood!
Jerusalem artichokes form the base of these Eastern European style potato-free potato pancakes. Latkes are great smothered in hot, homemade applesauce & sour cream.
1 cup lukewarm vegetable stock, almond milk, or water
1 tbs. olive oil
1 tbs. active, dry yeast
4 cloves of fresh raw Garlic
1 tsp. paprika
1 tsp. marjoram, ground
1/2 tsp. sea salt or Vege-sal to taste
1/4 tsp. white or black pepper,ground
1 cup Jerusalem artichokes (Helianthus tuberosus)
1 freerange egg or 1/2 tbs. lecithin granules
1 cup 2 tbs. sweet brown rice flour (ground from 2-1/2 cups sweet brown rice) or 1-1/4 lb. other whole grain flour
1/2 cup arrowroot or kudzu
1 tbs. flaxseeds, ground
1. Puree the lukewarm stock or soy milk, olive oil, yeast, garlic, paprika, marjoram,
pepper, and Vege-sal in a blender.
2. Add the Jerusalem artichokes and egg or lecithin granules and blend until the
Jerusalem artichokes are very finely chopped.
3. Mix the flour, arrowroot, and flaxseeds together.
4. Pour the blended liquids into the dry ingredients and mix well.
5. Divide into 12 parts and shape into 1/2 inch thick disks.
6. Cover with a damp towel and put in a warm place 30 minutes to rise.
7. Cook 5-10 minutes on each side, or until browned, on a hot, oiled griddle or frying
pan. (Peanut oil, which tolerates heating best, is the first choice, although you may
also bake the latkes for 20 minutes on a cookie sheet in a preheated 350° F oven.)
Serve hot or cold, with sourcream & applesauce.
Makes 12 latkes
Preparation Time: 40 minutes
Rising Time: 30 minutes
*Ama's Mamma's Shepard’s Pie* from Nama's Farmhouse Kitchen, Jericho Vt
by Nama Farm (Notes) on Sunday, January 27, 2013
2-3lbs VT GrassFed Beef
1-2 chopped local Onions
1 large bag of frozen non-GMO Corn - or two-three cups of sweet corn,cut off the cob fresh!
8 mashed local Potatoes
4 tbsp real Butter or Chicken fat or olive oil
8oz Organic Beef broth or homemade Bone broth
2 tbsp Worcestershire sauce & spices like Mamma did it
8 oz. VT Cabot Cheddar Cheese, shredded
1 tsp non-GMO Cornstarch to thicken.
Boil and mash your potatoes.. Mamma liked Yukon Gold or a waxy White potato. Brown the ground beef in your iron skillet or frying pan. Thank you, Cow. While browning the beef and adding in the chopped Onions, in a separate pot combine the flavorful Broth and Worcestershire sauce.
Spice it like Grandma or your Mamma always did...do you Remember? Maybe she used Hungarian Paprika and Parsley, or the Bird Peppers and Scotch Bonnets to *Bring That Heat*, or cracked Black Pepper and Celtic Seasalt... oh, Mamma!
Bring the Broth to a boil & wisk in the corn starch until it is slightly thickened. Combine thickened sauce with the ground beef in the skillet to mix, then put it all into a nice deep Casserole dish or a wide Pyrex.
Spread a layer of frozen corn on top of the saucy beef & onions. Then add your fresh mashed potatoes on top of the corn. Bake in your oven at 350° for 20-30min. Add Chedder cheese to the top and brown another 10min. Yummmm!
Enjoy this classic Comfort Food, and remember Mamma fondly.