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Sunday, 9 March 2014
Staying with Vegetables (Lent you know)
Topic: Education and Values

You'll remember that I am very sensitive to nutrient-dense meal plans right now. My trip to Uganda remains in the foreground of my thinking, I am compiling the journal and will share when it's in a readable state. Right now, it's still an emotional state. I am still  shell-shocked and emotionally connected. 

What I've shared so far is the sad lack of diversity of crops, resulting in vitamin and mineral deficiencies...and resulting in actual deficiency syndromes in the people who are otherwise blessed by their two growing seasons!

Today, I'd like to remind all of us to ...1--remember the Ugandan people in your prayers during Lent and 2-- incorporate healthy options into our diet, especially be reminded of our vegetables during those meat-less days in Lent--


 

Our dinner last night--what a super Saturday night spread! Marvelous Black Bean burgers with spicy sauce, raw onions and a broccoli slaw, and carrot casserole.

 Here's the recipe for Carrot Casserole:

Carrot Casserole

Peel and chop 2 lbs. of carrots (Give those peelings to your chickens!)

Boil carrots until tender, drain.

Cook separately--1 small onion chopped, 2 cloves of garlic and 2 stalks of celery, finely chopped, in 2-3 Tbsp olive oil, until translucent.

Combine this with the carrots and 1 can of Cheddar cheese  condensed soup (alternatively, you can make 10 oz of cheese sauce),

Prep a baking dish with spray oil  and place carrot mixture in the pan.

In a skillet, melt 1/2 stick of butter and saute 1 cup of cornflake crumbs (or bread crumbs.)

Sprinkle crumbs on top of carrot mixture.

Add additional shredded cheese as desired.

Bake at 350 degrees for 30 minutes. 

 


 

 

 

 

 

 


Posted by Karen at 14:04 CST
Updated: Sunday, 9 March 2014 14:09 CST
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