How To make Miffs Spicy Pumpkin Soup
INSPIRED VEGETARIAN;PICKFORD:
1 tb Olive oil
4 Shallots, chopped
2 Stalks celery, sliced
2 md Carrots, coarsely chopped
2 md Potatoes, diced
1 tb Ground coriander
2 ts Ground cumin
1/2 ts Ground cinnamon
1/4 ts Ground cloves
ds Nutmeg, ground 2 lb Pumpkin, peeled, seeded
-and coarsely chopped 5 c Vegetable stock
Plain yogurt Cilantro leaves Heat oil in 3-quart saucepan. Add shallots and celery and saute 5 minutes. Add carrots and potatoes and saute 5 minutes longer. Add coriander, cumin, cinnamon, cloves and nutmeg. Stir-fry 2 minutes. Add pumpkin and Vegetable Stock, bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender. Blend soup in food processor or blender until smooth. Return to pan, adjust seasonings to taste and heat through. Serve hot, garnished with swirl of yogurt and cilantro leaves. Makes 4 to 6 servings. "Miff" is Pickford's aunt, who served this soup at Guy Fawkes night celebrations every Nov. 5. It's also perfect for Halloween. Posted on GEnie's Food & Wine RT Jan 01, 1993 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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COL564: Let's Talk About Food: Guilty Pleasures
In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. This time around, the guys discuss guilty pleasures. But, what are guilty pleasures when it comes to food? Listen in as the cubs dig into this indulgent delight of a conversation and scoop up a heaping mouthful of pleasure.
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OATMEAL PANCAKES | healthy recipe without banana
Learn how to make healthy Oatmeal Pancakes without banana or (wheat) flour! This pancake recipe uses a combination of rolled oats and oat flour to create light, tender, hearty pancakes that can easily be made vegan as well.
This is an easy gluten-free and dairy-free pancake recipe that also works really well for meal prep.
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OATMEAL PANCAKES
1 cup rolled oats
1 cup unsweetened almond milk
2 eggs
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon maple syrup
2/3 cup oat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon of cinnamon
1/3 cup chopped pecans
INSTRUCTIONS
Combine rolled oats and almond milk together in a large bowl. Let stand for 10 minutes for the oats to soften.
Add the coconut oil, eggs, and maple syrup to the oats, and stir to combine. Add oat flour, baking powder, and cinnamon and stir until just combined; do not over-mix. Gently fold in pecans.
Heat a nonstick skillet over medium-high heat and grease with some extra coconut oil (or whatever you prefer). Scoop 1/4 cup of batter and drop into the pan to make small-sized pancakes (I like to cook 3-4 at a time).
Cook until you see tiny bubbles appear on the surface of the pancakes and the bottoms are golden brown, about 2 to 3 minutes. Flip the pancakes and cook until the other side is golden brown, 2 to 3 minutes more.
Transfer pancakes to a warm oven or late and repeat until you have used all the batter. Serve and enjoy!
NOTES
Want to make this recipe 100% plant-based and vegan? Swap in one flax or chia egg in place of the eggs.
Have some fun with the stir-ins! Try mini chocolate chips, walnuts, diced apples, and pears, or blueberries. Make it your own.
Want to make this recipe for meal prep? Easy-peasy! Simply store the pancakes in an airtight container and pop them in the fridge for up to five days. You can also freeze them for up to 3 months.
NUTRITIONAL ANALYSIS
Serving: 3pancakes | Calories: 412kcal | Carbohydrates: 44g | Protein: 13g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 547mg | Potassium: 573mg | Fiber: 6g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 3mg
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Rosebud Bear Schneider Storytelling & Cooking Experience - Michigan Family Farms Conference 2022
Rosebud Bear Schneider - Anishnaabe, Shawnee, P'urhepecha.
Rosebud is a Mama, Daughter, Sister, Cousin, Auntie and friend to many. She was born and raised in Southwest Detroit and now resides in northern Michigan where she's the market manager and farmer for Ziibimijwang Farm and Minogin Market (Little Traverse Bay Band Of Odawak). Her involvement with indigenous food sovereignty work spans over the last 12 years; first as a breastfeeding educator and maternal infant homevisitor with Healthy Start and WIC and then as a farmer and nutrition educator with the Sacred Roots food sovereignty project in Detroit. Her time with Sacred Roots illuminated the passion Rosebud has to feed and care for her community. She also expanded her roots throughout the Detroit Agriculture network as a farmer and former board member at Keep Growing Detroit. As a producer she continues to provide traditional foods across turtle island. Rosebud remains dedicated to supporting the health and wellness of our community by educating on the importance of revitalizing Indigenous foodways. Her lifelong goal is to give her children and the coming generations the knowledge and skills to live a well-rounded healthy life woven with our ancestral ways.
Video recorded and produced by Dejuan Jordan, Alpine Media alpinemediaco.com/ for the 2022 Michigan Family Farms Conference.
More information about the conference can be found at miffs.org/mffc
[Vinesauce] Vinny - The Legend of Zelda: Skyward Sword HD (PART 2)
Vinny plays The Legend of Zelda: Skyward Sword HD for Nintendo Switch on Vinesauce!
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