Thursday, March 4, 2010

Day 37 Alfalfa Sprouts



Alfalfa Sprouts are easy to grow. Place two TBS seed that is found at the Health Food Store in a jar. Cover with water and soak for eight hours. Place a scrape of nylon stocking over the lid with a rubber band. Now it is easy to drain. Let sit in a dark place for 24 hours then as the sprouts begin to emerge place the jar in a sunny place. In 3-4 days the tender young sprouts are ready to eat.

I used sprouts on the cheese sandwich in the sack lunch.

Breakfast: layered pancakes, ground venison, cheese and plumb syrup

Lunch: leftovers, toast with peanut butter, cinnamon toast

Dinner: Taco meat with black beans and rice, heated with Enchilada Sauce. Delicious! I will make this combo again. The meat and beans were in the freezer in one quart bags so this is quite fast to prepare. My son said, "This is so good we are going to have to store Enchilada Sauce." This can is a number 10 can given to us by our neighbors who work for Subway and in closing their "Mexican" line a few months ago had inventory they were throwing away. With so many children at our house, he offered the food to us. It is one of the items I am glad to use. This dish only used half the can so we'll have another dish with Enchilada Sauce soon.

2 comments:

  1. Enchilada sauce is really easy to make. Just buy dried chilies at a Mexican store (some grocery stores carry it too - depending on where you live). Cover the dried chilies with water, bring to a boil and cook for about 15 minutes (remove stems before cooking - it keeps the sauce from getting too bitter). Poor into a blender and puree. Then poor the puree through a strainer to get the sauce without the skins and seeds. (I do one or two bags of chilies at a time. I let the sauce cool and then poor about 1 1/2 cups into freezer bags and freeze. It usually makes about 5-6 cups per bag of chilies.) When I want enchilada sauce I remove the bag from the freezer, put into a pan and bring it to a slow boil. I add salt, cummin, oregano, bouillion, garlic powder and a little sugar and then thicken it with corn starch (or flour)- add the spices your family likes :o). You can put the spices in before freezing - but don't do the thickener - it gets lumpy when thawed.

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  2. Wow! Thank you. We will give in a try.

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