Our version of Nathan’s Adaptation of Kansiye (Guinean Goulash)

Nathan’s Adaptation of

Kansiye (Guinean Goulash)

2 lb. shoulder roast
1/8 tsp. black pepper
1/8 tsp. thyme
2+ cloves garlic (minced)
1/8 tsp ground cloves
pinch of cayenne pepper
1 12-oz can tomato sauce
¼ cp. Water
3 TBS all natural (no added sugar or salt) peanut butter (softened in microwave)
1 cup unsalted peanuts

Put all in crockpot for I forget how long...till done.

Very Yummy!


Brown meat with onions and garlic.
Add spices.
Combine tomato sauce, water, and V-8. Add to seasoned meat.
Add peanut butter to mixture.
Cook over medium heat for one hour until meat is tender.
Shortly before serving, add peanuts.
Serve hot over brown rice.

ww bread

Found new recipe...YUMMY!

MOdifications:

1/4 c. honey instead of honey and molasses
Add 4 t. vital wheat gluten after yeast
butter instead of margarine


Baked in breadmaker under whole wheat 2 pounds


http://www.recipezaar.com/221429

Quiche

Our version of the quiche turned out great!

Here is what I did:

1/2 head califlower sauteed
1 dozen eggs
8 oz sour cream (didn't quite make 1000 ml, but that is all I had)
salt and pepper
Mix the eggs and sour cream
8 oz. sliced swiss cheese ($1.66 at Kroger right now)
chopped bacon (I get this precooked and chopped at Aldi, don't remember how much)

Layer like a lasagna in a 9x14

Half the califlower mixture
half the bacon
half the egg mixture
half the sliced cheese
Repeat

Bake at 350 for 30 minutes.


half the egg mixture

ww flour

Kroger has whole wheat flour for $2.19. Don't know what kind of quality, but cheap:)

Debbie

saving food...

After much angst, I decided to buy Debbie Meyer Green Bags for fruits and veggies, and, to my surprise, they really do work wonders! I've had bananas for over a week and peaches for 4 days longer than I thought possible (since they were ripe, ripe, ripe when I picked them).

Here someone else agrees with me.

even my carb'o'holics loved it...

Cauliflower Quiche (makes 2 quiche--I was planning on leftovers, but they ate it all)

about 1/2 head of cauliflower, sliced-ish, sauted in olive oil until not raw with garlic and/or onions
1 dozen good eggs mixed with enough fat free sour cream to make about 1,000 ml
add various herbs and spices to egg mixture
grated, good quality baby or mild swiss cheese
chopped bacon (optional)
some more grated or sliced swiss

-------------
in the bottom of each crusts, sprinkle grated cheese (or, for Brenda, in the bottom of a lightly oiled pie pan, glass works best w crustless quiche ime)
add 1/2 cauliflower mixture
sprinkle bacon
add 500 ml of egg mixture
top with slices of cheese (thinly sliced and leaving holes int he top--I did one with small triangles of cheese not touching and one sort of lattice-like)
bake 350 until firm (I think about 30-45 min, but I put them in the oven and told the family to be sure to take them out when done, and who knows....)

Anyway, Nathan is heading back downstairs at 10:30 to eat a piece, I took 3 pieces to the library where Aidan and some friends were volunteening, and they ate it all up, Tynan ate two pieces...Louis has hidden a piece for his lunch tomorrow.........

Of course, Aidan and his friends were starving and may have eaten road kill at that point AND my kids have been living on fair food all week and their bodies must be dying for some healthful food about now. Anyway, it was a huge success, and three of them have said we should have a weekly quiche night.

Need ideas...

OK, in an effort to eat more locally, simply, and healthfully, I need ideas. I've decided to stop catering so much to my kids and husband's quirks...they will eat what I make. 'Nuff said. I've recently spent time with a couple of teens whose parents made them eat what was in front of them, and, by gosh, they are delights to have around, cleaning their plates and being not only pleasant but also enthusiastic about food. I never went out of my way to trick or seduce my kids into brushing their teeth or wearing seatbelts...and they haven't grown up to have power struggles about safety and personal hygiene, so I'm going to stop worrying that I'll lead them into eating disorders...other than the disorders I've allowed them to have by letting them follow their own path regarding food....


So, now I have 1 head of cabbage, 1 head of cauliflower, 2 lbs of fresh green beans, 1 lb of good mild swiss cheese, 6 red/yellow/orange bell peppers, 1 cantalope, tomatoes, a zucchini, and some cherry tomatoes.

Do you think that a quiche with cauliflower/swiss cheese/zucchini?

Good ideas for the rest of the cauliflower? roast it? Roast it and use it in a pasta salad? What about the peppers?

I need to work more to let my kids learn that veggies can be the main portion of a meal and not just side dishes and fillers. If they fill up on veggies, they'd be a lot healthier and I'd be a lot happier (as would they in the long run).