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cookbook

Posted: Wed Jan 09, 2008 7:33 am
by EJDSmom
My daughter is working on learning the states for a homeschooling project.. As a fun way to learn a little bit about the states, we are putting together a 50 state cookbook collecting one (or more) recipe(s) from each state.

Is there anyone who woudl be willing to share a recipe from a different state. Ideal they would be recipes that are unique to the state/region (ie rice for breakfast from Virgina or Shrimp and grits from the Carolinas)

Thanks

Please post here or email to emmachilds@fuse.net

Posted: Wed Jan 09, 2008 7:38 am
by mommyto2girls
what a neat idea! does fried chicken from Popeye's count as a recipe from GA? LOL

I am trying to think. I guess the way we do BBQ is different than many other states? I will ask my grandfather how he does BBQ if you are interested in that. I guess he makes it the same as many do in NC, but the places i've been in NC serve slaw on their BBQ sandwiches.

Good luck...this is interesting - I would love to see the finished product!

Posted: Wed Jan 09, 2008 11:23 am
by Lily
Currently a Nebraskan, but I grew up a Californian. Here's a simple recipe for you:

Bagel sandwich
---------------
1 whole wheat or multigrain bagel
1 avacado
sprouts
sliced turkey or chicken
2 thin slices of tomato
a few leaves of fresh spinach
1 tsp lemon juice
1 clove of garlic.

Scoop out the avacado and mash in a bowl until creamy. Finely mince the garlic and add to the avacado spread, then add the lemon juice. Stir together. Slice the bagel and toast lightly. On each half, spread some of the avacado mixture, then on one half layer the spinach, tomato, sprouts and turkey/chicken. Top with the other half and eat!

I grew up in the San Joaquin Valley, which is known for its abundance of fruits and vegetables and then lived on the Central coast. This would have been a pretty typical lunch for me when I lived out there.

Thank you

Posted: Wed Jan 09, 2008 12:12 pm
by EJDSmom
Thank you both.

Mommyto2girls: The recipe that I have from NC does have bbq with slaw on sandwiches so if there is a way you do it differently, I would love to see it.

Lily-

Thanks for the Calif recipe. Were you a former Montessori teacher?

Thanks,

Pauline

Re: Thank you

Posted: Wed Jan 09, 2008 8:10 pm
by Lily
EJDSmom wrote:Lily-

Thanks for the Calif recipe. Were you a former Montessori teacher?



No......my youngest led me to the style when he was a toddler. What to do with a child who craves structure, wants to be independent, and loves to work alone? :lol: The more activities I found to help him, the more I found in Montessori work.

The quote is a reminder to me of how I want to teach, and how I love to watch my children learn. I present the information/activity and then stand back and watch. Something that's very hard to do when I see mistakes happening. :wink: Though worth it when I continue watching to see the struggle through it to triumph and SEE them learning actively instead of passively.

gumbo

Posted: Sat Oct 04, 2008 7:43 am
by oneofthegirls
Gumbo is always welcome when the weather turns chilly in cajun country!
Enjoy;

Chicken and Sausage Gumbo



Ingredients

3 lb. fryer-8 cut
2 lb sausage-fresh or smoked
2 tbsp. oil
4 tbsp flour

1 c onion diced
1/2 c. bell pepper diced
1/2 c. celery diced
2 cloves garlic minced
3 tomatoes diced
2 bay leaves
1/4 c. onion tops diced
1/4 c. fresh parsley chopped
1 c. chicken stock
red, white and black peppers
hot sauce to taste
2 tsp basil
2 tsp thyme
3 dashes Worcestershire sauce

2 cups cooked rice

If the sausage is fresh, brown sausage first, then the chicken in oil. If the sausage is smoked, brown just the chicken, remove from pot. Boil grease until the water evaporates (clarify the fat), then add flour and make a medium dark roux. Add celery, onion, bell pepper, and garlic. Simmer, 4 minutes, add tomato, basil and thyme, ground peppers, Worcestershire sauce, hot sauce, and bay leaves. Put chicken and sausage back in and simmer at least 30 minutes, or until chicken is done. Add cooked rice, onion tops and parsley, adjust seasoning with peppers, bring back to a simmer and serve.Serves between four and six.