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How to Make Tamales with stinging nettles, Douglas fir tips and morel mushrooms

Filling:
6 cups masa harina
3/4 cup extra virgin olive oil (w/ Fir Oil)
3/4 cup pitted olives
1/4 cup Preserved Lemons
1 1/2 tablespoons salt
1 1/2 teaspoons dried rosemary or thyme
2 medium-large onions, diced and sauteed in 1 tablespoon olive oil
2 cups pureed cooked stinging nettles
5 1/2 cups boiling water
1/2 cup mushroom soaking water

Sauce:
1 jar tomato sauce
1 cup pureed stinging nettle
1 teaspoon smoked paprika
1 large red bell pepper, diced small
2 tablespoons Fir Oil or extra virgin olive oil

Topping:
Douglas Fir Pesto and/or any cheese or vegan cheese

cooked and cooled chorizo sausage, optional

Also 1 cup dried morel mushrooms, soaked in hot water and then sauteed with 3 tablespoons olive oil and 1/2 teaspoon salt. Soak at least 20 corn husks in hot water for at least 30 minutes. Mix together the filling ingredients. Beat the filling for a few minutes with an electric mixer or by hand, with a hefty spoon. Put all the sauce ingredients besides the squash in a pot and bring to a simmer. Then take off the heat and stir in the squash. In each tamale wrapper, put enough filling, top with sauce, pesto if using, and/or cheese and meat, if using. Then cook in a steamer until done, about 2 hours.

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A heaping cup of Douglas fir tips
2/3 cup extra virgin olive oil
1 teaspoon salt
a few pinches curry powder
3-6 fat cloves garlic
1 cup sunflower seeds
2-3 tablespoons chopped whole lemon (peel and all), or preserved lemon

In a food processor, grind up the sunflower seeds, then add the rest of the ingredients, and grind again, until you have a paste.
The Douglas fir tips are full of Vitamin C, and the garlic is great for the immune system!

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Here's a Spanish Rice that's full of fresh herbs and vegetables! Really easy to make, and so delicious! Can be made vegetarian or Vegan using tempeh instead of the sausage.
here's the recipe, there's a few tiny details I skipped in the video!
1 tablespoon extra virgin olive oil
1 large carrot, chopped small
2 sausages, diced
1 large onion, diced small
2 fat cloves garlic, minced
3 cups cooked brown rice
1 cup salsa
1 teaspoon ground cumin
1 teaspoon ground smoked paprika
1/2-1 teaspoon sea salt (to taste)
1 zucchini, diced
1/2 cup chopped mint family herbs (oregano, mint, lemon balm)
1-2 teaspoons minced fresh rosemary

Saute the carrot and sausage together in the oil, over medium heat. Once they're a little browned, add the onion
and the garlic. Let the onion get lightly brown, then add the rice, salsa, spices, and salt. After the salsa and spices cook into the rice for about 5 minutes or so, add the zucchini. Cook another minute or two, then add the fresh herbs, stir, and turn off the heat. Serve with sauerkraut, a little cheese or sour cream, and some more fresh herbs. Enjoy! And thanks so much for watching!!

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Here's a song/video we made today. The title was inspired by a funny comment from a internet user on one of our previous videos. So we tried to make this one weirder :P

For this one, we just improvised some vocal melodies and then spliced it up, added nintendo sounds, rock dulcimer solos, etc.

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Rinse and chop up lemon balm leaves
Add to curries, stir fries, bean soups, pesto, tea, marinades and dressings, etc.

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Thought we'd switch things up and post our new dulcimer song after all of these cooking videos :)

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4 cups warm water
1 tablespoon dry yeast
2 or 3 tablespoons of sweetener
1 1/2 tablespoons salt
5 cups unbleached flour
2 cups whole wheat flour
1/2 cup vital wheat gluten
extra flour or cornmeal as needed
coconut milk or ground flax seed mixed with water for binding topping sesame seed seaweed mix for topping.

(The video descibes how to make the dough, prepare the bagels for the oven, and bake the bagels)

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1 cabbage
1 large parsnip
1 tablespoon salt
1/2 cup chopped Preserved Lemon (or 1 whole lemon, minced, peel and all)

Chop all the vegetables, mix in the salt and the lemon. Make sure there's abundant brine. If there isn't press on the cabbage more. Add a little water only if necessary. Pack it into a half gallon jar. Let sit for 2-4 days (or until bubbles form). Refrigerate if you like, it will keep a bit longer that way.

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1 heaping cup fresh oregano
1/3 cup extra virgin olive oil
2 tablspoons chopped lemon (peel and all)
a big pinch of curry powder
half a head of fresh garlic
1/2 teaspoon salt
1/2 cup sunflower seeds

This pesto works great for boosting the immune system if you feel prone to an illness, or if you're dealing with a UTI or any other kind of infection! Eat it in just about anything savory, instead of taking expensive pharmaceuticals

Hello, we're traveling down the west coast this Summer. If you're interested in hanging out or hosting a gathering, please contact us through www.bohemianelk.com :)

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Created 4 months, 1 week ago.

10 videos

CategoryMusic

Elka Wilder - longtime homemaking canyon dweller from SW New Mexico. Wildcrafter, dancer, singer, cook.