Rewilding Chili

A quick-to-prepare hearty winter meal contributing to ecosystem sustainability.

1 medium / small butternut squash, deseeded, peeled with a potato peeler, and coarse grated.

¼ stick butter

1 large onion

6 cloves crushed and chopped garlic

Olive oil

1 can 16 oz. tomato sauce

1 can black beans, drained

Spices

Chicken (or vegetable) bullion

Oregano 

Chili Powder

Cumin Powder

In a soup pot, butter sauté squash, onion, and garlic until onion is clear. Add olive oil if more moisture is needed. 

Add bullion, tomato sauce, beans, and spices. Add water if it’s too thick. 

Heat till the desired temperature is reached. Top with grated cheese. Enjoy!

This one-dish meal is part of a more vigorous family food consumption commitment. It acknowledges the value of protecting wildlife diversity on planet Earth.

 

Environmentally Thoughtful Eating

 
 

 

Squash (Pumpkin) Shepherds Pie

A good sized squash –  cooked **
Potatoes  – cooked

Vegetable_pumpkin
In approx. 2 tblsp. oil – saute in saucepan till done:
4 cloves fresh garlic – chopped
4 stalks celery – chopped
3 carrots – chopped
1 onion – chopped
1 lb. ground meat (beef/ turkey/ chicken/ pork)

add:
approx. 1/4 cup flour
approx. 1 1/2 cups chicken broth
Liquid Aminos (or soy sauce) to taste
salt & pepper to taste
add about 1/2 of the cooked, mashed squash

Shepherds Pie

Mash remaining squash & potatoes together
add approx. 1 1/2 cups grated cheese (sharp)
add a little milk to desired smoothness

Place thickened meat / vegie mixture into the bottom of an oven safe baking dish
Top wth squash /potatoe mixture

Broil for 5 minutes until browned

Top with pumpkin seeds

** Lisa’s squash cooking method:  Rinse the outside skin of the squash then place it (whole) into baking dish in a preheated oven at 400 degrees. After about an hour, pierce it with a knife or press on the outside to see if it  is soft. Once the squash is cooked through, remove it from the oven and let it cool to room temperature before slicing it in half and scooping out the seeds.

Chicken Noodle Soup – Jeanette

Place one whole chicken – about 3 lbs +/- in a large potice

Add water until chicken is covered.

Add
1 Tbsp salt
¼ tsp pepper
½ onion chopped
½ head of celery chopped

If desired, add 2-3 fresh sage leaves, slightly chopped.

Bring to a boil, then turn down low and simmer 1 hour, covered.

Allow to cool a little.

Either chill this in the refrigerator overnight for convenience and continue the next day OR

Pour everything through a strainer into a large bowl to capture all of the chicken parts and vegetable debris.

Transfer the broth back to the pot.

Bring the broth back to a boil and add 2-3 sliced carrots and a few stalks of chopped celery. No need to overcook these. 10 minutes will do.

While broth is heating and vegetables are cooking, separate the chicken meat from the bones. (Remove the large breast pieces- otherwise you will have too much meat in the soup) Cut the chicken into bite-sized pieces and add to broth when vegetables are done. Your soup is ready to serve. Add noodles to each bowl separately. If you cook the noodles in the broth, your broth will disappear!

Jeanette: I make home-made chicken soup a lot and one of my ongoing conundrums to getting the same outcome each time is how much water to how much chicken to use when stewing it, then if and how much water to add after. Sometimes I use a whole chicken, sometimes I buy a tray of bony parts like the wings (party wings, or drummettes).

 

 

 

 

 

snow 1969

 

 

Grandma’s Venison Stew

grands greats with kids IMG_0528Bay leaf – allspice
Check each piece of stew meat for tallow or hair.
Put 2 tblsp. oil in pressure cooker and brown slowly on med. heat while adding garlic, onions, celery, sprig of fresh parsley.
When browned nicely add 2 or 3 cups water, add peppers & put under pressure for 30 min.
Also before pressuring, add a few tiny tomatoes ( with skin removed).
After pressuring & meat seems tender  add more water, if necessary and thicken with flour/water.  Add salt.(can also add small amount of green peppers)
Serve with rice.
 10-30-89
Remembrance:
Mary (2nd Daughter, child #4):
Mom said that when she was going to meet Bushia for the first time she had in her mind that Bushia would be a little old Polish lady – wearing a babushka and a long, housewife type of dress.  Instead she met a very fashionable, lively person.  It was a big surprise!
from ray 9-2from ray 14-2