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| dust_and_shadow:recipes [2018-03-02 17:33] – maja | dust_and_shadow:recipes [2019-08-30 10:23] – maja |
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| ==== Recipes ==== | ===== Recipes ===== |
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| By Ron Broglio | By Ron Broglio |
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| === Paddle Cactus === | ==== Paddle Cactus ==== |
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| (aka Nopales) | (aka Nopales) |
| * Paddle cactus are very good in scrambled eggs or in a Southwestern bean salad. You can also lightly sauté them with onions and tomatoes, top with cilantro, and serve as a salad or dip. | * Paddle cactus are very good in scrambled eggs or in a Southwestern bean salad. You can also lightly sauté them with onions and tomatoes, top with cilantro, and serve as a salad or dip. |
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| <blockquote>Water, water, everywhere, Nor any drop to drink.” It might seem counter-intuitive, but Coleridge’s famous line from the Ancient Mariner could also apply to the desert. Even in some of the driest places on earth, the air holds thousands of litres of fresh water that have remained tantalisingly inaccessible. Until now. Scientists at MIT and the University of California at Berkeley have created a device that can suck water from the air. Even better: it’s solar-powered. So, even in the most remote, arid deserts it can harvest drinking water from the atmosphere. | <blockquote>Water, water, everywhere, Nor any drop to drink.” It might seem counter-intuitive, but Coleridge’s famous line from the Ancient Mariner could also apply to the desert. Even in some of the driest places on earth, the air holds thousands of litres of fresh water that have remained tantalisingly inaccessible. Until now. Scientists at MIT and the University of California at Berkeley have created a device that can suck water from the air. Even better: it’s solar-powered. So, even in the most remote, arid deserts it can harvest drinking water from the atmosphere. |
| </blockquote> | </blockquote> |
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| ===Mesquite Flour === | ==== Mesquite Flour ==== |
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| Mesquite flour is highly nutritious with a sweet, caramel-like taste. It is best used mixed with other flour such as wheat at a ratio of ¼ to mesquite to ¾ wheat flour. It works well in pancakes, cornbread, and smoothies. I can be added in smaller quantities 1/6th to 5/6th in making bread. | Mesquite flour is highly nutritious with a sweet, caramel-like taste. It is best used mixed with other flour such as wheat at a ratio of ¼ to mesquite to ¾ wheat flour. It works well in pancakes, cornbread, and smoothies. I can be added in smaller quantities 1/6th to 5/6th in making bread. |
| Alternative uses for pods. Using 4 quarts water to 1 pound beans, cook on a low heat for 12 hours. Then strain and reduce by boiling until it is a thick syrup. You can use the syrup as you would any sweetener, syrup, or honey—for example, add in smoothies or tea. | Alternative uses for pods. Using 4 quarts water to 1 pound beans, cook on a low heat for 12 hours. Then strain and reduce by boiling until it is a thick syrup. You can use the syrup as you would any sweetener, syrup, or honey—for example, add in smoothies or tea. |
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| <blockquote>The bean thrives on vines even in the hottest months, and packs more protein and other nutrients than its more common relatives, like pinto and kidney beans. Arizona’s earliest residents grew teparies for thousands of years, but in recent history, the beans were at risk of shriveling into obscurity. “We have to preserve the past. We have to preserve our traditions,” Button said. “We have to respect the responsibility that we have.” The beans come in a spectrum of colors: white, brown, black, and speckled blue like robin’s eggs. | <blockquote>The bean thrives on vines even in the hottest months, and packs more protein and other nutrients than its more common relatives, like pinto and kidney beans. Arizona’s earliest residents grew teparies for thousands of years, but in recent history, the beans were at risk of shriveling into obscurity. “We have to preserve the past. We have to preserve our traditions,” Button said. “We have to respect the responsibility that we have.” The beans come in a spectrum of colors: white, brown, black, and speckled blue like robin’s eggs. |
maja