The Golden Thread :: View topic - Hard Times Recipes

Sky wrote:

Those don't look like Hard Times recipe's to me fr33K!

I eat similar food daily as a vegetarian. Delicious though....

BB - I am going to have to counter those meaty recipe's with some veggie stuff!! That's for being a veggie & all!! :mrgreen:

Bluebonnet wrote:

Vegan recipes always welcome, Sky! I still do Meatless Monday, ya know?

Freak - your recipes look good but agree with Sky - are they for hard times?
What's a good Aussie recipe ala Waltzing Matilida, mate? :dunno

Surely you know a good pudding recipe or two?

Sky wrote:

Easy Minestrone

Got 30 minutes? Then you can enjoy this easy minestrone for lunch!

• 1 small onion, diced
• 1 cup baby carrots, sliced into rounds or strips
• 1 medium zucchini, cut into chunks
• 1/2 cup fresh spinach, cut into strips (or whole leaf frozen)
• 1/2 cup yellow bell pepper, cut into chunks (optional)
• 1 small can beans: pink, kidney, or white
• 1 15-oz can stewed tomatoes
• 1 can vegetable broth (I make my own veggie
• 1/3 cup barley
• 1 tbsp olive oil
• Spices to taste (oregano, bay, caraway seeds…)

On high heat, sauté the onions and carrots in cooking spray a few minutes, stirring often. When onions begin to turn transparent, add the zucchini (and peppers) and quit stirring. Allow the zucchini to brown slightly.

Add the broth, the stewed tomatoes (undrained) and the beans (undrained). Add barley. Bring to a boil and simmer until grain is cooked. Add spinach when soup is nearly done, so it does not overcook.

This soup lasts well but thickens over time. To keep the proportions working, add more broth or stewed tomatoes. Another option is to take out some of the vegetables and use them as a vegetable side dish great over grains or a tofu steak.

:wavey

Sky wrote:

Hey BB - that Irish Penicillin is one of my favorites!!

I do the onions first in some butter at a good heat, sometimes add some chopped leak. As the onions caramelize to a light brown, I then add the potatoes and boil. Sometimes I add some veggie stock for a different flavor.

As we grow our own potatoes (5 different varieties) we love cooking them up.

Organic and wholesome. Yum!!

:mrgreen:

Sky wrote:

My MG made that Cowboy Chilli tonight. :clap

I am still feeling well fed - 5 hours later!!

Oh - that's "Most Gorgeous" by the way.... :mrgreen:

Author:	Bluebonnet [ Fri May 20, 2011 11:22 am ]
Post subject:	Hard Times Recipes
This is what East Texas calls these! Goulash (or Chili Mac) 1/2 lb hamburger meat (1 lb if you are flush) 1 can beans (pinto, black, kidney, whatever) 1 package elbow macaroni 1 small can tomato sauce 1 small can water (in tomato sauce can) 1 medium-to-large onion, diced Salt to taste Pepper to taste Garlic Powder (or 1-2 cloves of garlic if you are flush) Chili Powder - about 1-2 Tablespoons, or to taste Cumin - about 1 teaspoon or to taste (Or you can delete the chili powder and cumin and stir in one package Chili mix. Not 4 alarm but kid chili mix like McCormick.) In a skillet, brown the hamburger meat along with the chopped onion. When brown, drain the fat and add salt, pepper, garlic powder, chili powder and cumin. Continue to stir about a minute or so or until the spices begin to smell. Add the uncooked macaroni, one small can of tomato sauce and water. Stir well. Taste and adjust seasonings, if needed. Bring to a boil, cover, reduce heat and simmer for about 20 minutes. Keep an eye on it so it doesn't scorch on the bottom. If needed, add a bit of water towards the end and stir again. Make sure your macaroni is done. Let it rest on the stove for about 5 minutes. It should be thick but still a little saucy. Serves 4. Serve with corn. Add some fruit cocktail or chocolate pudding for dessert.

Author:	Bluebonnet [ Fri May 20, 2011 11:27 am ]
Post subject:	Re: Hard Times Recipes
Bologna Cups (My favorite breakfast as a kid) 1 or 2 slices of bologna per person (get the garlicky cheapo kind) Eggs - 1 or 2 per person Heat a non stick skillet and place a slice of bologna in it. Fry it for 2-3 minutes or until brown on the outside. It will make a cup! Flip it over and fry for another minute or two. Keep the bologna cups warm while you scramble the eggs. Place 1 or 2 bologna cups on each plate and fill with scrambled eggs. Serve with toast, jam, a bit of shredded cheese and some salsa, if you like!

Author:	Bluebonnet [ Fri May 20, 2011 11:35 am ]
Post subject:	Re: Hard Times Recipes
Pinto Beans (I've made a mountain of these!) 1 package pinto beans (or a lb of loose pintos) Salt pork, ham hock or vegetable broth Salt to taste Pepper to taste Garlic powder to taste Chili powder - 2-4 Tablespoons Cumin - 2-4 teaspoons Large onion, diced Place the pinto beans in a colander in the sink. Wash them good - and I mean good! Pick over the beans to make sure there are no dirt clods. Blech! Also you can discard any broken beans if you want - but I leave them because I think it makes the beans thicker. Place the beans in a large pot and cover with cold water about 3 inches above the surface of the beans. Add the salt pork or broth, onion, salt, pepper, cumin, garlic, chili powder. Stir. Bring to a boil. Lower the heat to a low simmer (make the pot smile) and place a lid partially over the pot. Let the beans simmer away for 3-4 hours. Check the beans for tenderness and seasoning. Add a bit more time as needed. Add a bit more seasoning as needed. Serve in a bowl. You could also serve these over rice or spaghetti. You could also serve with some cornbread. You could also serve this with some chopped jalapenos, onion, cheese, etc. on the side. Each can add to their own taste. Ain't nothin' better than a good ole pot of Texas beans!

Author:	Bluebonnet [ Fri May 20, 2011 3:01 pm ]
Post subject:	Re: Hard Times Recipes
(East Texas' favorite breakfast. Yep! He was in the military!) Creamed Chipped Beef on Toast (SOS) 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups warm milk 1 (8 ounce) jar dried beef 1 pinch cayenne pepper In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast. Now if you are truly poor folks and can't afford (or find) the jar of dried beef, well, canned corned beef works fine, too. Just watch the salt. If your dried beef is too salty, drop it in a bit of boiling water for 2-3 minutes and drain. If you are really flush, pork sausage or hamburger substituted is good, too.

Author:	fr33kSh0w2012 [ Fri May 20, 2011 8:25 pm ]
Post subject:	Re: Hard Times Recipes
AW.... Now I've done it.. Haven't I Bluebonnet

The Golden Thread http://www.thegoldenthread.info/phpBB3/

Hard Times Recipes http://www.thegoldenthread.info/phpBB3/viewtopic.php?f=79&t=3025	Page 1 of 2

Author:	fr33kSh0w2012 [ Fri May 20, 2011 8:37 pm ]
Post subject:	Re: Hard Times Recipes
Cannellini Bean, Tuna and Caper Spread Recipe provided by: ALL RECIPES Ingredients 185g can tuna, drained and flaked 1/2 red capsicum, chopped 1/2 onion, chopped handful chopped coriander leaves 2 tablespoons capers 1/4 cup sliced gherkins 125g mayonnaise 1 clove garlic, chopped 125g Dijon mustard 420g can cannellini beans, drained and rinsed handful chopped parsley to serve Preparation method 1. In a food processor, blend the tuna, capsicum, onion, coriander, capers, gherkins, mayonnaise, garlic and mustard until smooth. Transfer to a bowl, and mix in the white beans. Garnish with parsley to serve.

Author:	fr33kSh0w2012 [ Fri May 20, 2011 8:51 pm ]
Post subject:	Re: Hard Times Recipes
Canadian Barbecue Sauce This flavorful barbecue sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec, that has people lining up on the street any given night of the week. Don't' skip the lemon juice or cinnamon. Simmer the leftover sauce until sugar is completely dissolved and serve on the side for those who like their ribs dripping with flavor. Recipe provided by: Allrecipes Ingredients 280g apple sauce or purée 125ml ketchup 375g dark brown soft sugar 5 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon ground cinnamon Preparation method 1. In a medium bowl, mix apple purée, ketchup, brown sugar, lemon juice, salt, black pepper, paprika, garlic powder and ground cinnamon. 2. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.

Author:	fr33kSh0w2012 [ Fri May 20, 2011 9:16 pm ]
Post subject:	Re: Hard Times Recipes
Tabbouleh This recipe is the real deal - delicious, healthy and easy to make. Recipe provided by: Allrecipes Ingredients 4 tablespoons burghul (bulgur or cracked wheat) 1/2 cup boiling water 1 large bunch parsley, chopped 1 small bunch mint, chopped 5 tomatoes, diced 1 onion, finely diced 2 teaspoons extra virgin olive oil juice of 1 lemon salt to taste Preparation method 1. Place the burghul in a small mixing bowl. Add the boiling water, mix and cover with a tea towel. Let stand for 1 hour then squeeze out any excess water. 2. Combine the bulgur with the remaining ingredients; toss well and serve.

Author:	Sky [ Sat May 21, 2011 8:19 am ]
Post subject:	Re: Hard Times Recipes
Those don't look like Hard Times recipe's to me fr33K! I eat similar food daily as a vegetarian. Delicious though.... BB - I am going to have to counter those meaty recipe's with some veggie stuff!! That's for being a veggie & all!!

Author:	Sky [ Sat May 21, 2011 8:43 am ]
Post subject:	Re: Hard Times Recipes
This is one for the meat eaters.... Evening repast Kudu goulash; braised with an onion in olive oil. Add some fresh garden greens. A sprinkle of mixed spice and fresh ground black pepper. Add a stock cube and some gravy powder. Serve over a bed of samp (crushed white maize kernels). Enjoy with a glass (or two?) of dry red wine. Simple food fit for a king! [A Kudu by the way, is a large buck/antelope from the plains - local]

Author:	Bluebonnet [ Sun May 22, 2011 7:26 am ]
Post subject:	Re: Hard Times Recipes
Sky wrote: Those don't look like Hard Times recipe's to me fr33K! I eat similar food daily as a vegetarian. Delicious though.... BB - I am going to have to counter those meaty recipe's with some veggie stuff!! That's for being a veggie & all!! Vegan recipes always welcome, Sky! I still do Meatless Monday, ya know? Freak - your recipes look good but agree with Sky - are they for hard times? What's a good Aussie recipe ala Waltzing Matilida, mate? Surely you know a good pudding recipe or two?

Author:	Sky [ Sun May 22, 2011 8:45 am ]
Post subject:	Re: Hard Times Recipes
Cowboy Chili Serves 6 • 1 56-oz can of tomato sauce • 1 package Smart Ground (Veggie protein crumbles) • 1 28-oz can Bush’s Vegetarian Baked Beans • 1 15-oz can each: black beans, kidney beans, pinto beans • 1 medium green bell pepper, diced • 1 medium red bell pepper, diced • 1 jalepeno pepper, diced • 1 medium red onion, diced • 10 shakes chili powder • 4 cloves garlic • 1 tbsp Mongolian fire oil Directions - Simmer beans, tomato sauce and spices while dicing vegetables. Add remaining ingredients and let cook on low to medium heat for 2 hours, stirring occasionally.

Author:	Sky [ Sun May 22, 2011 9:03 am ]
Post subject:	Re: Hard Times Recipes
Easy Minestrone Got 30 minutes? Then you can enjoy this easy minestrone for lunch! • 1 small onion, diced • 1 cup baby carrots, sliced into rounds or strips • 1 medium zucchini, cut into chunks • 1/2 cup fresh spinach, cut into strips (or whole leaf frozen) • 1/2 cup yellow bell pepper, cut into chunks (optional) • 1 small can beans: pink, kidney, or white • 1 15-oz can stewed tomatoes • 1 can vegetable broth (I make my own veggie • 1/3 cup barley • 1 tbsp olive oil • Spices to taste (oregano, bay, caraway seeds…) On high heat, sauté the onions and carrots in cooking spray a few minutes, stirring often. When onions begin to turn transparent, add the zucchini (and peppers) and quit stirring. Allow the zucchini to brown slightly. Add the broth, the stewed tomatoes (undrained) and the beans (undrained). Add barley. Bring to a boil and simmer until grain is cooked. Add spinach when soup is nearly done, so it does not overcook. This soup lasts well but thickens over time. To keep the proportions working, add more broth or stewed tomatoes. Another option is to take out some of the vegetables and use them as a vegetable side dish great over grains or a tofu steak.

Author:	fr33kSh0w2012 [ Sun May 22, 2011 9:27 am ]
Post subject:	Re: Hard Times Recipes
Bluebonnet wrote: Vegan recipes always welcome, Sky! I still do Meatless Monday, ya know? Freak - your recipes look good but agree with Sky - are they for hard times? What's a good Aussie recipe ala Waltzing Matilida, mate? Surely you know a good pudding recipe or two? Yep Hard times is having NO STOVE to cook on these are NO COOK recipes! Try these then!:: http://www.cheap-and-easy-recipes.com/recipe-choices.php

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Author:	fr33kSh0w2012 [ Sun May 22, 2011 9:58 am ]
Post subject:	Re: Hard Times Recipes
Sky wrote: Easy Minestrone Got 30 minutes? Then you can enjoy this easy minestrone for lunch! • 1 small onion, diced • 1 cup baby carrots, sliced into rounds or strips • 1 medium zucchini, cut into chunks • 1/2 cup fresh spinach, cut into strips (or whole leaf frozen) • 1/2 cup yellow bell pepper, cut into chunks (optional) • 1 small can beans: pink, kidney, or white • 1 15-oz can stewed tomatoes • 1 can vegetable broth (I make my own veggie • 1/3 cup barley • 1 tbsp olive oil • Spices to taste (oregano, bay, caraway seeds…) On high heat, sauté the onions and carrots in cooking spray a few minutes, stirring often. When onions begin to turn transparent, add the zucchini (and peppers) and quit stirring. Allow the zucchini to brown slightly. Add the broth, the stewed tomatoes (undrained) and the beans (undrained). Add barley. Bring to a boil and simmer until grain is cooked. Add spinach when soup is nearly done, so it does not overcook. This soup lasts well but thickens over time. To keep the proportions working, add more broth or stewed tomatoes. Another option is to take out some of the vegetables and use them as a vegetable side dish great over grains or a tofu steak. Jesus sky! that would cost me over $30 to make! The soil here is DEAD with like 1,000,000 rocks in it, plus being in the middle of my street with everyones sewerage pipes running through my backyard i can't plant anything! This is what I call FUBAR Add to that the SEWERAGE LEAKS into our DRINKING WATER because of large TREE ROOTS Growing through the pipes which have Cracked all the pipes with the sewerage in them which are now growing up our DRINKING WATER pipes contaminating OUR DRINKING WATER with RAW SEWERAGE making it taste SOOTY not to mention DIRT getting into our drinking water is it a wonder after one week of drinking it I NEARLY DIED and now my teeth are all ROTTEN in my head! I'm getting them out soon anyway Right now field rats are fighting in my walls. I wonder what FIELD RAT tastes like!

Author:	Bluebonnet [ Sun May 22, 2011 11:20 am ]
Post subject:	Re: Hard Times Recipes
Ahhh but Freak you can always grow veggies in a pot! Or a window box! Carrots, onions, tomatoes, and lettuces are all great grown in window boxes or pots. Here's a recipe from Freak's link above: Golden Soup This soup is good for those who have colds or influenza. There is no mucking around - just fling it all in the pan and let it go. Thicken at the end only if you wish to. Recipe for Golden Soup Ingredients: 2 litres (3 and 1/2 pints) of good chicken stock 1 large onion, chopped 250 gm (8 ounces) of pumpkin, peeled and diced small 250 gm (8 ounces) of sweet potato, peeled and diced small 1 cup of cooked diced chicken 1/2 teaspoon salt Pepper to taste Optional: 5 teaspoons corn flour 1/4 cup water. Method: Place all ingredients in a large pan and cook for 20 minutes. Optional: Mix corn flour and water together well. Drizzle into soup saucepan and stir until soup has returned to the boil and thickened slightly. Serves 8 - 10. Notes: If you don't have any chicken stock just use water and stock powder instead. It won't be quite as nourishing but will still taste fantastic. Food Facts: The chicken is a descendant of the Southeast Asian red jungle fowl, first domesticated in India around 2000 B.C. Chickens and turkeys are known to cross-breed, these breeds are known as "Turkins". There are more chickens than people in the world. Chicken meat is a good source of the mineral selenium that is an infection-fighting anti oxidant. Chicken contains lysene which is an anti viral amino acid. It also contains good amounts of vitamin B3, B6 and potassium. Chicken is a useful source of protein if the skin is removed. This is interesting. In the States pumpkin and sweet potatoes are cheap. I might add some: Curry or cinnamon to it! Thanks, Freak!

Author:	Bluebonnet [ Mon May 23, 2011 8:28 am ]
Post subject:	Re: Hard Times Recipes
In my family, this is known as Irish Penicillan because my Mother used to make this for us when we had tummy troubles! We also ate this a lot in the winter time. Potato Soup 5 or 6 large potatoes, peeled and diced Water to cover Salt to taste Chopped onion - basically to taste but not a lot Milk Butter or margarine - about 1 tablespoon or so Place the diced potatoes in a large pot and cover with water. Add diced onions and salt to taste. Bring to a boil and simmer for 30 - 45 minutes. You want these to be really soft - softer than for mashed potatoes. When potatoes are done, use a hand held mixer (or old fashioned potato masher) and mash the dickens out of them. You want the potates to be nearly dissolved. Add milk (about 1/2 to 3/4 cup) to taste, add the pat of butter. Taste and add more salt and a dash of pepper. That's it! Trust me, when you have tummy troubles this is the best thing to eat. It is easy to digest and stays down. If we had diarrhea and vomiting, my Mother would leave out the butter, onions and pepper. Just bland at first.

Author:	Bluebonnet [ Mon May 23, 2011 8:47 am ]
Post subject:	Re: Hard Times Recipes
East Texas calls this one "too much month and not enough money" casserole. A tried and true recipe from my red Betty Crocker cookbook. Both my children LOVE this recipe and one doesn't even eat tuna! TUNA-NOODLE CASSEROLE 8 ounces noodles, uncooked 2 cans (7 ounces each) tuna, well drained 1 1/2 cups dairy sour cream (12 ounces) 1/4 cup milk 1 (3 ounce) can sliced mushrooms, drained 1 1/2 teaspoons salt 1/4 teaspoon pepper FOR THE TOPPING: 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons butter or margarine, melted paprika (optional) Preheat oven to 350 degrees F. Cook noodles as directed. Drain. Return drained noodles to kettle; stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2-quart casserole. Mix bread crumbs, cheese, and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35-40 minutes or until bubbly. I don't usually include the 1/4 c of milk because we like our casserole a bit firm. I use large egg noodles but I will, occassionally, use shell macaroni - just add the whole package! I also add some frozen peas to the casserole before cooking sometimes. Oh! Don't waste your money on expensive canned tuna. The cheap stuff works just fine! And, yes, the green jar of Kraft parmasean works just fine, too! Don't waste the good stuff!

Author:	Sky [ Mon May 23, 2011 2:12 pm ]
Post subject:	Re: Hard Times Recipes
Hey BB - that Irish Penicillan is one of my favourites!! I do the onions first in some butter at a good heat, sometimes add some chopped leak. As the onions caramelise to a light brown, I then add the potatoes and boil. Sometimes I add some veggie stock for a different flavour. As we grow our own potatoes (5 different varieties) we love cooking them up. Organic and wholesum. Yum!!

Author:	Sky [ Mon May 23, 2011 2:14 pm ]
Post subject:	Re: Hard Times Recipes
My MG made that Cowboy Chilli tonight. I am still feeling well fed - 5 hours later!! Oh - that's "Most Gorgeous" by the way....

Author:	fr33kSh0w2012 [ Mon May 23, 2011 3:33 pm ]
Post subject:	Re: Hard Times Recipes
Sky wrote: Hey BB - that Irish Penicillin is one of my favorites!! I do the onions first in some butter at a good heat, sometimes add some chopped leak. As the onions caramelize to a light brown, I then add the potatoes and boil. Sometimes I add some veggie stock for a different flavor. As we grow our own potatoes (5 different varieties) we love cooking them up. Organic and wholesome. Yum!! I eat that too.. It's good for colds, add chicken stock and Croutons there is also Jewish Penicillin too. But that involves chicken! JEWISH PENICILLIN (CHICKEN SOUP) Fresh chicken pieces water (just enough to cover chicken) 1/8 c. parsley flakes 2 chicken stock cubes Celery, sliced, cut up into 1/2 then bite-size pieces Onions, sliced, cut up into 1/2 bite-size pieces Carrots, sliced, cut into 1/2 bite-size pieces Pinch of saffron (optional) Salt and pepper to taste (if you don't have pepper I've found a small amount of ground chili powder works well) In large pot, put chicken pieces and water. Bring to boil. Skim off brown foam and large yellow patches. Lower flame, add rest of ingredients. Cover and simmer 1 hour. I use a Tablespoon of salt and 1/3 cup of pepper Which tastes about right for me I also Boil the chicken cooked first then drain it all off and rinse the chicken then put more hot water in then I add the rest of the ingredients.

Author:	fr33kSh0w2012 [ Mon May 23, 2011 4:04 pm ]
Post subject:	Re: Hard Times Recipes
The ultimate JEWISH PENICILLIN - CHICKEN SOUP 1 whole chicken, skinned, cut up 1 bay leaf 4-6 carrots per chicken, skinned & cut into pieces about 2" long 1 parsnip, skinned & cut into pieces 2-3 turnips, cut into quarters Handful of parsley 1/4 tsp. tarragon 1 onion, med. size, skinned (not cut) 1 garlic clove (skinned, not cut) 2 sprigs fresh dill (or 2 tbsp. dried) 3-4 celery stalks 1. Place the cut up chicken by itself in a 4 quart pot and cover with cold water. 2. Cook the chicken until it is tender and separates easily from the bones. If you like soup chicken, remove the meat from the bones and return the bones back to the pot. If you want a richer stock, leave the meat in the pot and the chicken meat itself will lose its flavor into the water (we prefer the richer stock). 3. Add the rest of the ingredients to the pot, cover and let it all cook at simmer for 1 1/2 hours. During the first hour, check several times to make sure that the water level is above the ingredients. Add water if needed. For the last 1/2 hour, take the cover off. After cooking is completed, take out the celery, parsley, onion, garlic, dill, bones and chicken meat. 4. Pour the liquid into containers and put in freezer for about 1 1/2 hours, uncovered. 5. Remove from the freezer and scrape off fat. Cover and return to freezer or use as chicken broth, (soothing for whatever cold or virus war is going on in your body or family), as basis for chicken noodle soup, or other recipes that require chicken stock.

Author:	L2L [ Mon May 23, 2011 6:01 pm ]
Post subject:	Re: Hard Times Recipes
I wonder if we should not make these into their own threads for easier look up later?

Author:	Bluebonnet [ Tue May 24, 2011 6:28 am ]
Post subject:	Re: Hard Times Recipes
Sky wrote: My MG made that Cowboy Chilli tonight. I am still feeling well fed - 5 hours later!! Oh - that's "Most Gorgeous" by the way.... Sky - can you get soy crumbles where you live? In the States, I can get them in the frozen food section. It looks just like ground beef and tastes awesome in things like Goulash, Chili, etc. That Meatless Monday thang, ya know? Freak - thanks for the Jewish Penicillan recipes! I've added them to my recipe folder!