Ezekial Bread

• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water (110 degrees F/45 degrees C)
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt

1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
3. Let rise in a warm place for about 1 hour, or until dough has reached top of the pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

Homemade Noodles

1 C whole-wheat flour
1 large well-beaten egg
2 T milk
1/2 tsp salt
Combine flour, egg, milk and salt to make a stiff ball of dough. On a
lightly floured surface roll dough until very thin, to about 18×20
inches. Let dry about 1-1/2 hours. Cut into 1/2 inch strips with a pizza
or pastry cutter. Store in container that is not airtight.
Drop into boiling soup or water. Cook 8 to 10 minutes. Makes 8
ounces or 3 cups and the cost is about eleven cents.

FRIED RICE (Chinese Leftovers)

3 green onions cut on the diagonal thin (part tops too)
3 C Cold cooked rice
3 oz or 1/3 C Pork (or try for 1 Cup chopped left over meat about like ham, pork, chicken
1/2 C raw chopped shrimp-optional (If you use drained canned shrimp, decrease the salt)
left over cooked vegetables like peas and carrots (Optional)

3 Eggs, whisked (Sorry, no powdered egg conversion for this…it doesn’t work well)
4 T oil
1 T soy sauce

If using raw shrimp, dip in 1 tsp corn starch and fry in 2 T oil. Cook until done and remove from Wok or frying pan. You may want to crisp other meat too.
Add the Eggs, Oil, and Soy Sauce and beat together. Add to hot wok, when it starts to set, add meat, rice, vegetables, 2 tsp salt, toss, add green onions, toss and serve.

Oatmeal Bread

Makes 2 loaves

1/2 cup warm water
2 tbsp. dry yeast
3/4 cup water, boiling
3/4 cup rolled oats
1 cup buttermilk (or 1/3 cup powdered milk, 1 cup water, and 1 tbsp. vinegar or lemon juice)
1/3 cup vegetable oil
1/2 cup honey or molasses
2 cups all-purpose flour
1 tbsp. salt
1/2 tsp. baking soda
3 to 3 1/2 cups all-purpose flour

In small bowl, stir yeast into 1/2 cup warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring 3/4 cup water to boiling; stir in oats and cook several minutes. Remove from heat; add buttermilk, oil, and honey or molasses.

Sift 2 cups flour, salt, and baking soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean, greased bowl; cover with plastic wrap and allow to rise until double in size, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to sit 10 minutes.

Form into loaves and place in greased 8 x 4-inch pans. Cover and let rise until double in size. Bake at 350° to 375° for 45 to 50 minutes or until done. Remove from oven and from pans, and leave on wire rack to cool.

Refried beans (Pinto)

Refried Beans (from Pinto Beans)

Desired amount of pinto beans (sorted and rinsed)
1 clove garlic
1 small onion
1 tbsp. shortening or oil
Oregano and salt to taste

Fill a crock pot 1/3 full of pinto beans. Fill with water until 3/4 full. Cook beans until tender (approximately 4 hours on high). Add more water if needed. In a sauce pan, cook garlic and onion in shortening or oil. Mash beans, and add to garlic and onion. Add oregano and salt to taste. Can be frozen.

Ok that’s the modern way.

Take your day old beans that have been warming on the stove or over the coals. Mash them.

Then proceed to fry them in the sauce pan with the sautéed garlic and onion. Bacon fat drippings are great for this.

Capretto arrosto – Roast Kid goat

Ingredients for 10 people
1 Kid goat, 7-8 Kg
Butter, Oil
1 glass dry white wine
1/4 litre good meat stock

  • Take a suckling Kid goat, several weeks old, and weighing 7-8 Kg.
  • Once it has been Killed and cleaned, keep it the fridge for 4-5 days, then skin it and cut it into quarters.
  • Stud the meat with rosemary and garlic, and fry it lightly in oil and butter, in a high sided roasting dish.
  • When it is lightly browned, moisten it with the wine, and complete the cooking in the stock, sealed in the roasting dish.

Capra alla Neretese

Kid, stewed with onions, hot, and regular peppers, is a specialty of the town of Nereto, near Teramo, in Abruzzi. The recipe, which will also work with lamb, will serve six:
Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 60 minutes


3 1/3 pounds (1.5 k) leg of kid or lamb, cut into pieces
1/3 cup olive oil
A hot pepper, shredded
A pound (450 g) of bell peppers
An onion, finely sliced
1 cup dry white wine
10 ounces (250 g) baby onions, a few stuck with cloves
1 1/3 pounds (600 g) ripe tomatoes, blanched, peeled, seeded, drained, and chopped

Wash the pieces of meat and pat them dry. Stem, seed, and rib the peppers, and sauté them in half the oil in a pot, over a brisk flame. Heat a terracotta pot and sauté the sliced onion and the hot pepper in the remaining oil. Once the onion wilts add the meat and brown it, stirring the pieces about as they cook. Once they have browned add two ladles of boiling water, check salt, cover, and reduce the heat to a gentle simmer. After about two hours add the white wine, the baby onions, the tomato pulp, and the peppers. Cook for about 15 minutes more, and serve steaming hot.

Yield: 6 servings kid stewed with onions and peppers neretese style.

Basic Greek Goat Stew

  • 2 pounds boneless goat, cubed 
  • 2 medium onions, chopped 
  • 3 tablespoons butter 
  • 1 garlic clove, minced 
  • 1 tablespoon chopped parsley 
  • 1 can tomato paste (6 ounce) 
  • 1 cup white wine 
  • salt and pepper

Melt butter in stew pan or Dutch oven; add meat, onion, garlic, parsley, salt and pepper; brown over medium fire, stirring constantly. The gentle braising of the meat is the secret to success with this recipe.

When all of the ingredients are delicately browned, add tomato paste diluted in 2 cups water; add wine; stir; lower fire and simmer for about 11/2 hours.

This goat stew is the basis for a wide variety of combinations with fresh or frozen vegetables.

Potatoes: Wash and peel 12 small potatoes, brown them lightly in butter, and add to stew. Simmer until the potatoes are tender and sprinkle with chopped parsley before serving.  Almost any other vegetable can be added
to the basic recipe.

Seco de Chivo

  • 2 1/2 pounds deboned stew meat 
  • 2 tablespoons cooking oil 
  • Achiote (annatto seeds), optional for color 
  • 3/4 cups red onion, chopped 
  • 3 cloved garlic, chopped 
  • 1/2 cup green peppers. chopped 
  • 1/2 teaspoon cumin, ground 
  • 1/2 teaspoon black pepper, ground 
  • 1 hot pepper, chopped and seeds removed (preferably an aji or serrano) 
  • 1 1/2 pounds of tomatoes, fresh or canned  
  • 12 ounces of beer  
  • 1 1/2 teaspoons oregano 
  • 1 tablespoon brown sugar or honey 
  • 1 stalk of celery with leaves, chopped 
  • 1/4 teaspoon cloves, ground 
  • 1/4 teaspoon allspice, ground 
  • salt to taste 
  • 2 sprigs of cilantro, minced

In a large skillet or Dutch oven fry two or three annatto seeds in the oil until the oil turns red. Remove the seeds and add the meat and sear at high heat until lightly browned. Reduce the heat and add the onion, garlic, green
peppers, cumin, and pepper. 

Cook slowly until the onions are transparent but not browned. Liquefy the hot pepper with the tomatoes and beer to form a salsa. Add this salsa to the meat along with the sugar or honey, oregano, clove, allspice and celery. If the meat is not covered with liquid add water to cover. Gently bring to a boil and then reduce heat. 

Continue cooking 1 or 2 more hours until meat is tender. Stir occasionally and add water as necessary to keep meat from sticking to pot. Taste and adjust spices as desired. Add the cilantro. Serve with Spanish rice.

Goat Jerky

  • 1 cup Worcestershire Sauce
  • 1/2 cup Soy Sauce2 Tsbs. Brown Sugar
  • 2 large Cloves Garlic 

Mix all liquids together, stir in brown sugar until dissolved. Crush the Garlic and add to liquid – stir.
Add thinly sliced chevon – 1/8″ to 1/4″ thick.
Trim off all Fat (since fat can cause spoilage of your jerky). Add meat to marinade mixture. let set, covered in the frig., for at least 6 hours Stir meat occasionally to ensure all meat is well marinated

Now to dehydrate-
you can place in oven at 150 degrees F. – No Higher – you want to dry it, not cook it.  Put jerky strips on a cooling rack and then place rack on a cookie sheet in the middle of the oven.  Turn jerky approx. every 2 hrs to ensure even drying. Using the oven it can take 6-8 hrs to dry thoroughly.