How To make Veggie Casserole (Opt. Lacto)
1 cn Red kidney beans, drained.
(the mid-sized can) 1 cn Chick peas, drained. (same
Size) 2 cn Tomatos (larger sized
cn ..16_oz/_500_mL, I think) 1 Green pepper, chopped
1 lg Onion, diced
1 ea Garlic cloves to taste
2 To 3 cups frozen vegetables.
(I used corn) 1/2 To 1 cup grated ff cheese
(optional) 1 ea Cooked couscous or other
Grain of choice Combine all ingredients in large casserole dish, and bake in 400F oven for 45 mins.
You may add 1/2- 1 cup grated ff cheese the last ten minutes of cooking, but I don't think it really needs it. Serve over couscous (or any other grain you like) It was rather liquid, next time, I think I will drain the tomatoes, reserving liquid, and adding until it "looks right" Source: improvised Posted by Cathybear to the Fatfree Digest [Volume 16 Issue 25] Mar. 29, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
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How to Spend your Time on the Homestead, The Pantry Chat Episode #2
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SITHCCC005 Prepare dishes using basic methods of cookery | Lecture 2020 | Ajoy Cena
SITHCCC005 Prepare dishes using basic methods of cookery | 2020
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Easy Sauerkraut Recipe | Lacto Fermented for Health and Wellness
Hello, thanks so much for joining me in the kitchen today to make some Sauerkraut! This is one of my favorite ferments and one of the easiest ways to get a major health boost added to any meal!
Sauerkraut Recipe:
1-3 Tbsp REAL Salt! (no anticaking agents or added iodine!)
1 Quart Water if needed (use filtered or boiled and cooled water, chlorine will interfere with your ferment!)
1 Medium Cabbage - Fresh is always best but mid-winter storage or grocery store cabbage still makes a delicious kraut!
Optionally you can add some herbs and spices to taste as well as try experimenting with adding 1 part other veggie (carrots, cucumber, zucchini, onion, peppers, etc…) to 5 parts cabbage to create unique variations on the classic all cabbage kraut! So to clarify that would be for every 5 cups of shredded cabbage you could mix in 1 cup of shredded carrots (or whatever floats your boat). Have fun creating your own spin on this healthful classic!
Let it ferment (at 55-75f ) for 1-2 weeks or more to taste, then switch to a tight-fitting lid and move to your refrigerator or other cool storage option (root cellar or cold basement) for longer term storage. I have kept sauerkraut in the fridge for up to a year personally.
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Porridge au four :
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