My RSS Feed

Buraunee Baunjaun

Four Lakes Bears — 2007-10-16T21:13:36-05:00

Buraunee Baunjaun

Combine and mix well:
I c. yogurt, drained in a cheese cloth for one hour, or sour cream. (I didn't do the draining bit).
3 chopped cloves of garlic, or 1 tsp dried garlic
1 tsp salt
This is called chaka.

Wash, peel and slice in 1/2 inch slices: 3 medium or 1 large eggplant.
Score slices slightly with a knife, sprinkle 1/2 tsp salt or so and let slices stand for 10-15 minutes on paper towel to draw juice off.

Heat 1 cup of oil in a frying pan. Fry slices of eggplant until light brown and set aside.
Add one diced onion to the oil and fry until lightly brown in color.
Add the following to the oil/onion:
eggplant slices
1 tsp salt
1/2 c. tomatoe sauce or 1 c. tomato juice
1/4 tsp red pepper/cayene
1/4 c. chopped green, or sweet pepper
1/4 c. water

Cook slowly until eggplant is tender, adding more water if needed, but reduce the sauce after the eggplant is cooked.
To serve: Spoon a layer of chaka on a plate/platter. Arrange slices on top, cover with a layer of chaka and top it with sauce.

The recipe comments serving with naun and kaboubs. I found some paneer at YehWah's which worked well.

Gathering eggs and proofing the dough...

Four Lakes Bears — 2007-10-16T21:13:33-05:00

This area is under construction!

I have not moved all the old recipes yet but will be doing so soon. If you have some you would like to send or share, please send me the link or email me the recipe at the submissions link. I can't do this alone and would LOVE submissions.

Black Bean Chili con Carne

Four Lakes Bears — 2007-06-01T19:59:12-05:00

1 ¼ cup Dried Black Beans
1 ¼ lb. Braising Steak
2 Tbsp. Oil
2 Onions, chopped
1 clove Garlic, crushed
1 Fresh Green Chili, seeded and finely chopped
1 Tbsp. Paprika
2 tsp. Ground Cumin
2 tsp. Ground Coriander
1 can Chopped Tomatoes, (14 oz. can)
1 ¼ Cups Beef Stock
1 Dried Red Chili, crumbled
1 tsp. Hot Pepper Sauce
1 Fresh Red Bell Pepper, seeded and chopped
2 tbsp. Fresh cilantro Leaves
Salt
Plain Boiled Rice, to serve

Put the beans in a saucepan. Add water to cover, bring to a boil and boil vigorously for 10-15 minutes. Drain, tip into a clean bowl, cover with cold water and leave to soak for about 8 hours or overnight.

Preheat the oven to 300oF. Cut the beef into very small dice. Heat the oil in a large flameproof casserole. Add the onion, garlic, and green chili and cook them gently for 5 minutes until soft. Using a slotted spoon transfer the mixture to a plate. Increase the heat and brown the meat, then stir in the paprika, cumin, and ground coriander.

Add the tomatoes, stock, dried chili and hot pepper sauce. Drain the beans and add them to the casserole, with enough water to cover. Add the onion mixture. Bring to simmering point, cover and cook in the oven for 2 hours.

Stir the casserole occasionally and add extra water, if necessary to prevent it from drying out.

Season with salt and add the red bell pepper. Return to the oven and cook for 30 minutes more, until the meat and beans are tender. Serve over rice and garnish with cilantro.

Recipe Submissions... we need yours!

Four Lakes Bears — 2007-03-03T15:57:44-06:00

If anyone has any recipes email them to xxx and we will print them in the newsletter and online.

Blue Ribbon Vegan Cornbread (Modified by Kent)

Four Lakes Bears — 2007-02-26T15:06:58-06:00

By jabbett
Published March, 9 2005 10:54 am

I was skeptical that pareve cornbread could be moist at all, never mind an award winner. Imagine mysurprise when Cook’s Illustrated reported a recipe for vegan cornbread that actually won the blue ribbonat the Iowa State Fair... and those folks know their corn.

DANA SLY’S BLUE RIBBON VEGAN CORNBREAD
Serves 9

2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk (Kent used Rice Milk)
1/4 C canola oil

Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish
with nonstick cooking spray.

1. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to
medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened,
stirring occasionally. Set aside.

2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until
well-combined.

3. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until
smooth (do not over beat.)

4. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the
middle comes out clean.

5. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and
continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

----------------------------

OK.. Here are the things I did to "Kentcentrify" the bread.

I added 1 Tbsp of Apple Cider Vinegar to the Rice milk to make "buttermilk".
I added 1/4 cup of corn.
I added 1/3 cup of chopped green peppers.
I added some cayenne pepper, to taste
I added some garlic powder, to taste
I added ground black pepper, to taste

One could also add fresh chopped onion.

Joey’s Vegan Chili

Four Lakes Bears — 2007-02-26T15:03:49-06:00

6 quarts. Makes 24 1-cup servings.

I make this in my 7-quart slow cooker, but you could make this on the stove top, or cut the recipe in half if you have a smaller slow cooker. It freezes beautifully, so we split it up into servings, freeze them, pop them out of the containers into individual bags, and grab them for lunches.

I use all organic ingredients. Using conventional ingredients will not affect the nutritional counts, only the flavor and your health.

Ingredients:

2 tablespoons extra-virgin olive oil
3 cups chopped onions
3 cloves fresh garlic, minced

2 large green peppers, cleaned and diced
1 bag (12 ounces) Morningstar Farms Grillers crumbles
1 6-ounsce can tomato paste
2 29-ounce cans diced tomatoes, juice and all
2 14.5-or-so-ounce cans of each: black beans, kidney beans, pinto beans, or six cans of any other beans you like, drained and rinsed
1 29-ounce can white or yellow hominy, drained and rinsed
1 tablespoon maple syrup (or the same amount of any other natural sweetener)

2 tablespoons dried basil
3 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon Aleppo pepper flakes (or ½ teaspoon red pepper flakes – Penzey’s sells Aleppo)
1 tablespoon cumin

2 cups water.

Heat the olive oil in a pan, then sauté the onions until soft and translucent. Add the garlic and green peppers, and sauté for another minute. Add the herbs and spices, and sauté another 30 seconds before adding the other ingredients. Place the sautéed mixture into the slow cooker, and mix in all of the other ingredients, making sure that the tomato paste is thoroughly mixed in. Cover and heat on high for two hours, and low for four hours, or on low for six to eight hours.

This recipe makes a flat six quarts, so if your slow cooker is not at least 6.5 or 7 quarts, cut it in half.

Nutritional information: serving size 1 cup. 168 kcal, 2.2 g fat, 0.2 g saturated fat, 0 mg cholesterol, 577 mg sodium, 28.3 g carbohydrate, 7.8 g fiber, 9.1 g protein, 65 mg calcium.

Joey

Joey’s Big Pot o’ Love

Four Lakes Bears — 2007-02-26T14:59:07-06:00

3 tablespoons extra virgin olive oil
3 cups chopped onions
4 cloves minced garlic
1 12-ounce package Morningstar Farms Grillers crumbles
2 29-ounce cans diced tomatoes, juice and all
3 cups chopped sweet potatoes
3 cups chopped gold or red potatoes
1 quart vegetable stock
1 quart water
1 6-ounce can tomato paste
2 cups chopped carrots
2 cups chopped celery, including inside leaves finely chopped
1 small head of cabbage, chopped (about 4 cups)
1 16-ounce bag frozen peas
1 16 ounce bag frozen corn
6 cups chopped broccoli (I peel and chop the stems as well – the best part)

1 teaspoon black pepper
1 teaspoon salt
3 tablespoons dried basil
3 bay leaves

In a gigundo soup pot (at least 12 quarts), heat the olive oil over medium high heat. Add onions, and sauté until softened and translucent. Add minced garlic and sauté for an additional minute. Stir in the MSF Grillers until thawed, about a minute. Add tomatoes, rinsing cans into the pot with some of the water. Add potatoes, then stock and water. Mix the tomato paste in thoroughly. Let come to a simmer, then stir in remainder of ingredients except broccoli. Cover, return to a simmer and reduce heat to keep soup simmering, but not boiling. Stir frequently and deeply, being sure to scrape bottom of pot When potatoes are just cooked to tender (about 15 minutes), stir in broccoli. Simmer, covered, for about an hour, continuing to stir frequently. Remove bay leaves.

NOTE ON TECHNIQUE: It is best to use a soup pot that has an extra-thick bottom, to prevent scorching the soup. If your pot is thinner on the bottom, you will want to use a lower heat, and stir more frequently, being sure to scrape the bottom and turn the ingredients over.

Chop and gather all the ingredients before you start cooking, and you will be amazed at how easily this goes together.

Nutritional information:
serving size: 2 cups
189 kcal
3.3 g fat
0.3 g saturated fat
0 mg cholesterol
577 mg sodium
33.2 g carbohydrate
7 g fiber
8.9 g protein
92 mg calcium

Joey

Alphabet Lentils

Four Lakes Bears — 2007-02-26T14:51:56-06:00

2 large servings (you could make it into three or even four)
To cut the sodium back, cut the Braggs/soy sauce down, use no-salt tomato sauce, and look for no-salt vegetable stock. These steps bring the sodium down hugely.

¾ cup dry lentils
1 small onion, minced
1 carrot, finely diced
4 mushrooms, finely chopped
1 cup tomato sauce
2 ½ cups vegetable stock
2 tablespoons Bragg Liquid Aminos or soy sauce
½ cup (3 ounces) dry alphabet pasta (we use any tiny pasta)

In a medium saucepan, combine the lentils, onions, carrots, mushrooms, tomato sauce, stock, and Braggs/soy sauce. Cover and simmer for 20-30 minutes, or until lentils are tender. Add the dry pasta. Cover and simmer for 10 more minutes, or until the pasta is tender, stirring occasionally.

Nutritional information:
2 servings
466 kcal
2.8 g fat
0.1 g saturated fat
0 mg cholesterol
2100 mg sodium
91.4 g carbohydrate
15.7 g fiber
25.4 g protein
67 mg calcium

Joey

Curried Vegetable Pie with Chickpea Crust

Four Lakes Bears — 2007-02-26T14:37:21-06:00

Information is given to make with or without crust. The recipe calls for peanut butter, but the nutritional counts I give are with 2 tablespoons PB2 peanut butter powder, prepared with water.

Crust ingredients:
½ cup canned chickpeas
½ cup flour
1 teaspoon salt
½ teaspoon cumin
1/3 cup no-trans fat vegetable shortening or margarine
3 tablespoons water

Filling ingredients:
2 medium carrots, chopped
1 small onion, chopped
2 stalks celery, chopped
1 large bell pepper, chopped, any color
2 tablespoons olive oil
2 cups cauliflower, chopped
1 cup frozen peas
½ cup canned chickpeas
2 cloves garlic, minced
2-3 teaspoons curry powder
2 small tomatoes, chopped
½ cup vegetable stock
1 ½ teaspoons salt
½ teaspoon black pepper
2 tablespoons PB2 peanut butter powder, prepared, OR 2 tablespoons peanut butter

Preheat oven to 375 degrees F (if making with crust).

Crust: In a blender or food processor, puree the chickpeas and set aside. In a large bowl, sift together the flour, salt, and cumin. Add the chickpeas, shortening, and water. Mix together until a dough forms. Knead the dough on a lightly floured surface for 3-5 minutes. Cut the dough into two pieces. Roll out both pieces to fit an 8-inch pie plate. Place one on the bottom of a pie plate and reserve the other for the top. After adding filling, below, lay reserved crust dough on top. Press edges and cut vents in top. Bake for 30-45 minutes or until golden brown.

Filling: (we usually just make the filling, delicious on its own and much easier than the pie): In a large saucepan on medium heat, sauté the carrots, onion, celery, and pepper in oil until onions are translucent. Add the cauliflower, peas, chickpeas, garlic, and curry. Stir and cook for 5 minutes. Add the tomatoes, stock, salt, and pepper. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Remove from heat and stir in peanut butter.

Nutritional information with crust:
6 servings
367 kcal
16.9 g fat
3.6 g saturated fat
0 mg cholesterol
1223 mg sodium
45.7 g carbohydrate
6.7 g fiber
8.9 g protein
59 mg calcium

Nutritional information without crust:
6 servings
131 kcal
5.7 g fat
0.8 g saturated fat
0 mg cholesterol
755 mg sodium
17.3 g carbohydrate
5 g fiber
4.7 g protein
48 mg calcium

Joey

Joey's Easy Tofu Vegetable Scramble

Four Lakes Bears — 2007-02-26T14:33:01-06:00

1 pound tofu, extra firm, drained, pressed, and diced
1 large potato, diced (Yukon gold works best, but any will do)
1 tablespoon extra virgin olive oil, split
1 baseball-sized onion, diced
1 large carrot, sliced diagonally and thin as a nickle
1 large celery stalk, slice diagonally
1 bell pepper, cleaned and diced (if I have them on hand, I like to use a little green, red, orange, and/or yellow)
1 cup chopped broccoli
1 tablespoon Bragg Liquid Aminos (or low-sodium shoyu/soy sauce)

Mix in a small bowl:
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
1/4 teaspoon cayenne (or more)
1/4 teaspoon fresh ground black pepper

In a non-stick pan, heat 1/2 the olive oil on medium-high and add the diced tofu. Stirring frequently, saute until lightly browned all over and a little crispy, but don't let it burn. Add the spice mixture and saute for another minute. Take the tofu out of the pan into a dish and set aside.

Put the diced potato in a bowl with a little splash of water and cover. Heat in a microwave for 4 to 6 minutes, stirring once or twice. You want it cooked, but not so much it is falling apart. Set aside.

In the same non-stick pan you cooked the tofu in, add the remaining olive oil and heat on medium-high. Add the onion, and saute until translucent and softened. Add the cooked potato and sliced carrot, and continue to saute until the potato starts to brown. Add the celery and peppers, continuing to turn and mix the ingredients until the carrots, celery, and peppers are soft. Return the tofu to the pan and mix thoroughly to distibute the spices. Reduce heat to low, add the broccoli and Braggs/soy sauce. Mix lightly and cover until broccoli is bright green.

Let's eat!

Nutritional information:
recipe makes 6 servings
201 kcal
9.1 g fat
1.3 g saturated fat
0 mg cholesterol
147 mg sodium
19.6 g carbohydrate
4.7 g fiber
14.5 g protein
552 mg calcium

Macaroni and Cheese Lasagna

Four Lakes Bears — 2007-02-26T12:58:27-06:00

1 Box Deluxe Mac and Cheese
1 lbs Ground Beef
1 16 oz Spaghetti Sauce
2 cups Shredded Cheese

Preheat oven to 350. Cook macaroni and cheese according to box.
Brown ground beef and drain. Add sauce to ground beef.
In an 8x8 pan layer macaroni, then ground beef, then macaroni, then ground beef.
Top with shredded cheese.
Bake for 10 min or until cheese is melted.

Extras you can add to the ground beef: Pepperoni, mushrooms, peppers, or anything else you would like.

White Truffle

Four Lakes Bears — 2007-01-04T12:38:32-06:00

1 Pound Cake, Medium Sized (Sponge Cake / Angel Food Cake can be used)
4 pkg. Instant Pudding (Vanilla or Banana)
Fresh Fruit cut into small pieces

Cut the cake into small bite size pieces. Prepare the pudding according to the package directions. In a good sized bowl start layering the ingredients. Start with the pound cake then the pudding and next the fresh fruit. Continue alternating the layers until the bowl is full. Top with the remaining fresh fruit. Chill for 2 hours or overnight.

This can be made sugar free by substituting sugar free pudding and cake.

Bacon Wrapped Chestnuts

Four Lakes Bears — 2006-12-25T22:15:08-06:00

1 Can Water Chestnuts (8oz can), drained
1⁄4 Cup Soy Sauce
1 Tbsp Granulated sugar
1⁄2 LBS Bacon

Preheat oven to 375 degrees. Combine water chestnuts, soy sauce and sugar. Marinate for about 30 min. Drain the chestnuts. Cut bacon strips into thirds. Wrap a slice of bacon around each chestnut, fastening with a toothpick. Bake 20 – 25 minutes till bacon is crisp.

Quacker Jacks

Four Lakes Bears — 2006-06-11T22:12:34-05:00

1 cup Peanuts
5 cups Popcorn (already popped)
1/2 cup Corn Syrup
2 Tbsp. Brown Sugar (packed)
1/2 tsp. Baking Soda
2 sticks Butter

Mix the peanuts and popcorn in bowl. In a saucepan, cook all other ingredients for 3-5 minutes. Pour over the popcorn mixture and mix well.