Mama Green's Cookbook

1/4 cup flaxseed ****

1/8 cup sesame seeds

1/8 cup chia seeds

3/4 cup pumpkin seeds

1/8 cup sunflower seeds

1/8 cup pistachios

(can add other seeds, like caraway, hemp, etc.  All seeds should be unsalted)

1 cup cornmeal

pinch regular salt

2 TBLE olive oil

1 cup boiling water

coarse salt (kosher) to sprinkle on top right before baking

Line cookie sheet (12 x 16– a half sheet) with parchment paper

Mix all seeds, cornmeal and salt in a bowl.  Stir well and sprinkle in oil while stirring.

Pour water into dry ingredients as you would when making oatmeal.  If it seems dry, add a bit of hot tap water.

Pour porridge onto the lined cookie sheet and use a silicone spatula to spread.  If you don’t have one, oil your hands.  Try to spread into even thickness and not have too many gaps.

Then sprinkle lightly with coarse salt before baking.

Bake in 300 degree oven for 80 minutes.

Let cool; then break up into irregular pieces.  Serve with hummus or soft cheese.

*** Ann says this will be even more nutritious if you grind half of flaxseed.  Leave the other half whole.

1 lb chop meat

4 small potatoes (make mashed potatoes.  Add warm milk, butter, and salt to taste)

2 small onions

1 8 oz tomato sauce

3/4 teaspoon chili powder

Dice onion and saute in butter till limp. Put aside and saute meat in same pan.  Then drain fat from meat in colander.  Put back into pan with onions and add chili powder and anything else you might want to flavor it with like basil, tyme ???  Original recipe just has  chili powder.

Simmer for 15 minutes

Put meat into 9″ pie pan.  Top with mashed potatoes.  Sprinkle some paprika on top.

Bake uncovered for 25-30 minutes at 400.  Should bubble.

8 medium potatoes (I use red bliss with skin)  If you use other kind of potato, then peel of course.

1 tsp salt

1/2 tsp ground pepper

1/4 cup wine vinegar

2 tble consomme

2 tble dry white wine

1/2 tble dried tarragon

1 tble chopped parsley

1/2 cup oil (I use canola)

1. cook  the potatoes in boiling water until tender but still firm, about thirty minutes.  My variation is that I like to steam the potatoes, not boil.  I find that the skins tend to stay on and that the potato is less watery.

2.  slice potato while still warm into 1/4 ” thick pieces.  Place in large bowl.

3. In another bowl, combine the salt, pepper, vinegar, consomme and wine.  Mix until the salt dissolves.  Add the remaining ingredients and mix well.  Pour over the potatoes and toss gently but thoroughly, until all the liquid is absorbed.  May be served warm or cold.

About 4 servings
2 TBLE lemon juice from about 1/2 lemon
1/4 cup olive oil
2 TBLE minced cilantro
1 cup fresh or frozen corn –about one cooked corn should do it
Save one cup liquid from cooking the corn
1/2 cup quinoa
1/4 tea cumin seed
1/2 cup rinsed canned black beans (although I have tried soaking and cooking dry beans and find them to be far superior. Use 1/4 cup dry and you’ll have some extra to use elsewhere.
1 medium tomato, diced
2 TBLE minced red onion

Mix first three ingredients plus 1/2 tea salt in small bowl. Set aside
Bring corn cooking liquid to boil and add quinoa and cumin, cover and simmer until quinoa absorbs all liquid, about 10 minutes. Transfer quinoa to large bowl; cool slightly and add corn, remaining ingredients, and dressing; toss to combine and chill. Lasts a couple of days.
This salad looks lovely on a bed of spinach leaves.