Fluffy Fry Bread recipe and Tacos II, wild rice / at pages
Fluffy Fry Bread recipe and Tacos II, wild rice
INGREDIENTS Can we use Organic and whole grains? And Bake instead of fry?

• • TOPPINGS: or other spicy topping
    

• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (15.5 ounce) can pinto beans, with liquid
  
• 1 cup shredded Cheddar cheese
• 2 cups shredded iceberg lettuce
• 1/2 cup picante sauce
• FRY BREAD:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 4 cups oil for frying, or as needed

DIRECTIONS
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.

1. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
2. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center or just a hole. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
3. Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.
4. Marvelous. SO SIMPLE! instant read thermometer was essential. Oil must be at 365 degrees to make a perfect texture. NO colder.
5. These are a really good twist on tacos with the fry bread.

Notes:
If you have any fry bread leftover try them with ice cream (unbelievable).
OR buy authentic Indian fry bread mix. Named”ha-pah-shu-TSE”…can be found at most large grocers.It’s already mixed, just add a bit of warm water to the mix in a glass bowl,cover with a damp towel and place in a warm over or a warm spot for 2 or 3 hours. (makes the bread lighter and fluffy). Tear the dough into 4 separate pieces and roll them out pencil thin before deep frying. YUM!!
Be sure to dust the dough ball with flour before handling and make sure to keep your surface dusted with flour and your hands too as long as you are patting out the dough.
The old way was to poke a hole in the middle. Indian women would turn the breads using a stick. My Grandma still did it that way! Try drizzling melted butter on the breads and spreading with Salal or wild huckleberry jam on them. A sprinkling of powdered sugar on top – so good!




Eagle Waters Resort Chicken & Wild Rice Soup

Joanne Kempinger Demski
Eagle Water Resort Chicken & Wild Rice Soup is served every Saturday night at Eagle Waters Resort in Eagle River.Sept. 28, 2010 |(2) Comments
Request A Recipe

• Recipe Request Form: You Asked For It

Shirley Jagler, Oak Creek, requested the recipe for a creamy chicken and wild rice soup from Eagle Waters Resort in Eagle River.
She wrote: “Several of us ‘wined and dined’ in Eagle River recently. We had a bowl of this awesome soup before our meal and it was so very, very good. I offered to see if I could get the recipe for each of us.
“What a great place to eat, awesome food and beautiful atmosphere and excellent service.”
Pete Hafer, chef, sent the recipe. He said this soup is served every Saturday night.
Eagle Waters Resort Chicken & Wild Rice Soup
Makes 12 servings1 cup uncooked wild rice
2 quarts water
4 tablespoons chicken base
Tags: American Indian, Recipes

Annabel Langbein: The Free Range Cook
Celebrity cook, food writer and author Annabel Langbein invites viewers to her idyllic lakeside cabin on New Zealand's scenic South Island, where she creates simple, healthy and delicious meals for family and friends.


Quote:

"Like many New Zealanders, my roots are deeply tethered in the earth in a satisfying cycle of growing, harvesting, cooking and sharing around the table. My father Fred, who worked in a downtown city office, would come home each night to tend his vegetable garden and his bees. His washed and trimmed vegetable offerings would arrive at the back door, ready for the creation of a delicious dinner."

http://www.annabel-langbein.com/annabel/about/_

http://www.annabel-langbein.com/recipes/home/



In the kitchen

Sow seeds in a pot, planter or mini greenhouse, set them on a sunny windowsill and keep the soil moist. Harvest the leaves when they’re 2–3cm tall by trimming them with a pair of scissors. Try to leave one set of leaves on each stalk and they will sprout again for a second picking in another couple of weeks. Use them in sandwiches and salads or as a pretty garnish on meals.
These are some of my favourite recipes for microgreens:


Cold-Smoked Salmon Sandwiches with Microgreens







Mixed Leaf Salad with Honey Mustard Dressing  Sometimes the best salads are the simplest. Throw together a salad of whatever salad greens you have to hand and toss lightly with this easy dressing. 

Aaron McLean
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• Prep time:
• 8 mins
• Cook time:
• Nil
• Makes:
• 1 small cup

4 large handfuls mixed salad leaves
Honey Mustard Dressing

• 1½ tsp light honey
• 1½ tsp dijon mustard
• ¼ cup white wine vinegar
• ½ cup neutral oil
• ½ clove garlic, crushed
• salt and ground black pepper, to taste
• juice of 1 lemon

To make Honey Mustard Dressing place all ingredients in a small jar and shake to combine. 
To assemble salad, arrange leaves in a serving bowl and toss through enough dressing to lightly coat the leaves. Store the remaining dressing in the fridge for up to a week to use on all kinds of salads.
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Pear, Walnut and Haloumi Salad

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1 comments
i tried that,and it really works for me,so sweet...
петяспасова February 04, 2014