Adventures in fiber

 My claim is there are very VERY few recipes written in stone.   In fact, those would be canning temperatures and times in my book.   So with that information, today I made up new basic type recipes that you are free to alter to your tastes.

How to make GRANOLA.

• 15 cups of oatmeal and other grains of your choice.  Mine was all oats today because that’s what was in the pantry.

• 3/4 cup of honey – heated to distribute

• 1 cup of coconut

• 1 cup of almonds – chopped if you like

• 2 cups sunflower seeds

• 1 cup of hemp hearts

• 1 teas sea salt

Dehydrate for 2-3 days, rotating trays morning and evening.  When it is done, I will add some dehydrated blueberries and/or mulberries and maybe some raisins before storing.   As you can see, one can easily add or subtract.   The oatmeal, the honey, and some salt are the only constants.   I  keep the added items to fewer than half the amount of oats with which I start.   I try  to remember in the two weeks before I know I will have to make more to pick up extra items from the coop or the grocery store.    Every time you make it, it can be slightly different

How to make TABOULI SALAD

Soak l cup of bulghur wheat in 1 cup of boiling water.  While doing that assemble the other ingredients.

• 1 cup Bob’s Red Mill bulghur wheat

• 1 cup water

• 2 cups parsley

• 1/4 mint (from your potted herbs)

• 1/4 cup little green onions or chives

• 1 medium to large tomatoes, diced – depending on your tastes

• 2 medium (8″) cucumbers, peeled and diced

• 1/3 cup pine nuts.

• 3/4 teas salt

• 4 T lemon juice

Mix all together and serve cold.

I keep mint, chives, parsley and other herbs in pots outside the back door for instant access.   This recipe is again very adaptable.  Use more or less of each of the ingredients as you choose as according to your families likes.

How to make DOLMAS  – a Mediterranean food

This is the first time, I’ve made these and I think next time, I’ll add more herbs and spices as they are just a bit bland.  On the other hand they are meant to have a yogurt dip or dressing.   When we have eaten these in other countries and even locally, they are just too oily for our taste buds, which is why I made this recipe, after reading several on the internet.    I have grapevines from which I got my leaves.    Next summer, in July and August, I plan to make many of these and freeze them.    If you do not have access to grape vines, the leaves are sold in jars at the grocery store.

• 16-20 grape leaves

• 1/2 cup long or short grain uncooked rice soaked in a cup of water for an hour

• 1/2 cup pine nuts (optional)

• 1 T mint leaves

• 1/4 C chopped onion (or chives)

• 1/2 C chopped parsley

• 1 t red chili powder

• 1 t sea salt

• 1/4 cup lemon juice  (another 1/4 cup later)

Drain, rinse an add all ingredients.   Mix well.

Steam grape leaves 2-5 minutes to make pliable.   Immediately immerse in cold water.  Dry – I patted them with a towel.

Remove hard stem from leaf at base of leaf,  then lay shiny side down so veins are facing you on cutting board.  Place up to 1 T of mix on each, near where you trimmed the stem, then fold up and roll up to tip (not too tightly as it needs to expand).

I then folded the “wings”  under the roll.

I use a covered saucepan and placed leaves on the bottom but one could use thinly sliced carrots or potatoes on the bottom of the pan to make a bed for the dolmas.  Place the dolmas touching side by side in the pan and cover with 1.5 cups of water with the 1/4 c of lemon juice in it.   Place a plate or something heavy on them to keep them down while cooking.   Then place lid on pan.  Bring them to nearly a boil, then simmer for an about 45 minutes.   Check them at the midpoint to be certain they don’t run out of water.   If you like the oil, add 1/4 cup of oil the last 15 minutes of steaming.    Rest for 2 hours or until cool.   They are meant to be eaten cold or at room temperature with a yogurt/cucumber dressing.   (that I have not worked up yet.)

 If you’re not vegetarian, often times a lamb and rice stuffing is used.

I hope you’ll try one or more of these recipes and add your own touches to them.   I’d love to have you share back.