Wheat and Honey

6 avocados 2 limes 1 tsp salt ½ cup fresh cilantro, chopped

Peel avocados and remove seed. Juice the limes. Mash together the avocado, lime juice, salt, and cilantro.

#avocado #cilantro #condiment #dairyfree #glutenfree #limejuice #salt #side #vegan

Chicken pieces (boneless and skinless is easiest) salsa shredded cheese (such as cheddar, mozzarella, colby jack, pepper jack, monterey jack) oil or butter spices (Mexican style, such as cayenne, cumin, cilantro)

Preheat oven to 350° F.

Warm the oil/butter in a frying pan over medium heat. Add in the chicken pieces. Sprinkle the tops of the chicken with spices. Let brown on the bottom side until the chicken seems cooked about halfway through.

Transfer chicken and all drippings from the pan into a baking pan. Cover the chicken with salsa, then cover with shredded cheese. Bake for 20 minutes or until the chicken is cooked through. (Check with a thermometer for larger pieces. Chicken needs to be cooked to an internal temperature of 165° F.)

Serve with sides like beans, rice, corn, guacamole, sour cream, whatever you want.

#butter #cayenne #cheese #chicken #cilantro #cumin #main #oil #salsa

1 ½ cup milk 1 ½ cup half-and-half 1 tsp garlic, minced 1 tsp hotroot pepper 1 tsp salt 1 lb carrots 1 lb turnips 1 cup grated cheese 1 Tbsp fennel leaves 1 cup flour 4 Tbsp butter

Preheat the oven to 375° F and butter a 9”×13” baking pan.

In a medium bowl, combine the milk, half-and-half, garlic, hotroot pepper, and salt.

Cut the carrots and turnips into thin slices, no more than 1/8” thick. Put half the slices in the baking pan, then pour over half the milk mixture. Sprinkle ½ cup of cheese over it. Layer the remaining vegetable slices on top and pour over the remaining milk mixture. Cover with foil and bake for 25 minutes.

Mix together the flour and fennel. Cut in the butter until it is crumbly and there are no more chunks of butter. Stir in the cheese.

Remove dish from oven. Sprinkle on the topping and bake again, uncovered, for 20-25 minutes, until the topping is golden brown.

#butter #carrot #casserole #cheese #fennel #garlic #halfandhalf #hotroot #milk #salt #side #turnip #vegetarian #wheatflour

1 lb cabbage (about ½ head) 1 lb fennel bulb (about 2 bulbs) 1 Tbsp butter ½ cup onion, thinly sliced 2 cloves garlic, minced 1 tsp dried thyme leaves, or 1 Tbsp fresh ½ tsp hotroot pepper (or to taste) ¼ cup vegetable stock 1 Tbsp vinegar 1 cup 2% milk, half-and-half, or cream ¼ cup corn meal ½ tsp salt

Preheat the oven to 375° F.

Chop the cabbage and fennel bulbs into thin slices.

In a large pot, melt the butter over medium-low heat. Add the onion, cabbage, and fennel, and cook, stirring, for 5 minutes. Add the rest of the ingredients, and cook for another 5 minutes.

Pour into a 9”×13” baking pan, cover with foil, and bake for 30 minutes.

Use leftover cabbage and fennel bake to make pasties.

Take pie crust dough, roll into small circles, and fill each one with cabbage and fennel bake. Fold each circle in half and pinch the edges closed. Bake them at 350° F for 20-30 minutes.

#butter #cabbage #casserole #cornmeal #fennel #garlic #glutenfree #halfandhalf #hotroot #milk #onion #salt #side #soupstock #thyme #vegetarian #vinegar

(Medieval-inspired. Medieval-probable.)

Use a 9” deep dish pie tin. You also want a meat thermometer.

Pie crust:

¾ cup butter 2 cups whole wheat pastry flour or semola flour ½ cup water ¼ tsp salt beaten egg whites

Filling:

2 Tbsp honey ½ cup dried fruits, minced (such as raisins, blueberries, prunes, cherries, figs, dates) 1 Tbsp ground cinnamon 3 egg yolks 2 Tbsp minced nuts 1 cup carrots, finely chopped ¾ cup fennel bulb and stalk, finely chopped 2 cups chicken, cut into about 1” cubes ½ tsp salt ½ tsp pepper 1 tsp thyme ½ tsp mace

Set the oven to 350° F and put the chicken in to cook while you make the crust and chop the vegetables.

Crust: Cut the butter into the flour until it is crumbly and there is no more dry powder. Dissolve the salt in the water, and stir into the flour to make a soft dough. Knead it a bit to get it all together. Form a ball, wrap in plastic wrap, and place in fridge to chill until hard.

Stir together all the filling ingredients.

When the crust dough is hard, divide it in half. Place a piece of waxed paper on the counter, and sprinkle with flour. Roll out half the dough to a circle big enough to fit in the pie tin. It should be somewhat thick crust. Place the tin upside-down on the dough, and flip it over with the dough and waxed paper to get the dough inside. Remove the waxed paper and press the dough down into the tin.

Spread the filling into the pie crust.

Roll out the rest of the crust dough in the same way, using the waxed paper to lift it and place it on the top of the pie. Trim the edge of the crust and pinch the top and bottom together.

Brush the beaten egg whites onto the crust. Make a cool design on the top crust with the remaining dough! Make sure there are some cuts in the top crust. Brush the design with egg whites as well.

Bake for about 45 minutes, until the internal temperature reaches or exceeds 165° F.

Variation: Use ½ cup bacon and ½ cup chicken. Use parsnips instead of carrots. Use puff pastry instead of pie crust.

#bacon #blueberry #butter #carrot #cherry #chicken #cinnamon #date #driedfruit #eggwhite #eggyolk #fairyfeast #fennel #fig #historical #honey #mace #main #nuts #parsnip #pepper #pie #prune #raisin #salt #semola #thyme #wheatflour

Crust: 1 cup flour 6 Tbsp butter ¼ cup water

Filling: 2 lbs. apples ½ cup dried fruits (this time I used prunes, raisins, dried cherries, dried blueberries, crystallized ginger) ½ cup sugar ¼ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground mace ¼ tsp salt 1/8 tsp ground cloves pinch of saffron powder (optional)

Cut the butter into the flour until it is crumbly and there are no more large chunks of butter. Stir the water into the flour. Knead it a little bit to make a dough, using flour if necessary to keep from sticking. Roll it thin and place in a 9” pie or tart dish. Chill until ready to use.

Preheat oven to 375° F. Core the apples and chop them into small pieces. Mince the dried fruits. Combine the apples and dried fruits with the spices and sugar, stirring to coat. Place into the tart crust.

Cover with aluminum foil and bake for 45 minutes, removing the foil toward the end of baking time.

#apple #blueberry #butter #candiedginger #cherry #cinnamon #clove #cobbler #dessert #driedfruit #mace #nutmeg #prune #raisin #saffron #salt #sugar #vegetarian #wheatflour

Filling: 3 apples 2 tsp honey 1 lb. strawberries 1 Tbsp honey 1 Tbsp arrowroot powder pinch of salt

Topping: ¾ cup flour ¼ cup rolled oats 4 Tbsp butter 2 Tbsp sugar or brown sugar 1 tsp ground cinnamon ½ tsp poppy seeds

Preheat the oven to 350° F.

Coat bottom of an 8” cake pan with butter.

Slice apples into cubes, removing the core. Place in a small pot with 2 tsp honey and cook, covered, over medium heat, for 8-10 minutes, stirring occasionally.

Meanwhile, hull and halve the strawberries. Place them in a large bowl with the rest of the honey, arrowroot powder, and salt. Stir to coat the berries with powder.

Put the apple mixture in the cake pan, then the strawberry mixture.

In another bowl, stir together the flour, oats, sugar, cinnamon, and poppy seeds. Cut in the butter until there are no large chunks of butter and no dry flour. Sprinkle this mixture over the fruit in the pan.

Bake for 30-35 minutes, until golden.

#apple #arrowroot #brownsugar #butter #cinnamon #cobbler #dessert #honey #oats #poppyseed #salt #strawberry #sugar #vegetarian #wheatflour

2 ½ cups carrots, sliced into about ¾” pieces 1 cup milk, half-and-half, or evaporated milk 1 Tbsp butter 1 Tbsp flour or corn starch 1 tsp sage 1 Tbsp cilantro ½ tsp nutmeg 1 Tbsp minced green onion ¼ cup chopped tomato ½ tsp salt ¼ tsp ground pepper

Boil carrots in salted water until soft, there is no resistance to being pierced with a fork. Drain, reserving ¾ cup of broth. Put carrots, broth, milk, and tomato in the blender.

In the pot, cook over low heat the butter, flour, sage, cilantro, and green onion. Add this to the blender and blend until it is completely smooth.

Return to the pot. Stir in the nutmeg, salt, and pepper. Bring the soup back up to a hot temperature, and serve.

Makes 2-4 servings.

#butter #carrot #cilantro #cornstarch #evaporatedmilk #glutenfree #greenonion #halfandhalf #main #milk #nutmeg #pepper #sage #salt #soup #tomato #vegetarian #wheatflour

Apples: cut into smallish pieces. Cheese: choose sharp cheese, like goat cheese or sharp cheddar. Cut into small pieces, smaller than the apple pieces, or crumble. You want about half the amount of the apple. Drizzle of honey: I used about 1 Tbls. per apple in the salad. Sprinkling of herbs: choose mild, sweetish herbs, like fennel seed or leaves, poppy seed, lavender buds, or mint.

#apple #cheese #fennel #glutenfree #honey #lavender #mint #poppyseed #salad #side #vegetarian

In the Redwall universe, this is actually made from a red-colored root with a hot flavor (seen in Outcast of Redwall). I'm not sure such a plant exists in real life, so I've blended different peppers and spicy roots to make this spice.

cayenne pepper black pepper ground ginger ground horseradish paprika

Combine equal amounts of the spices.

I added the paprika to make it a more red color. Most paprika available is sweet and not very spicy, but there are spicy kinds available, so use that if you can find it.

To make hotroot essence, mix the powder with cold water to make a thick liquid, let it sit a few minutes, then add a small amount of vinegar.

#cayenne #condiment #dairyfree #fairyfeast #ginger #glutenfree #horseradish #paprika #pepper #vegan #vinegar