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Recipe of the Day - Diet of Worms Edition #4 (last one)
Luther left Worms in April 1521. In May 1521, Emperor Charles V issued the Edict of Worms, declaring Luther a outlaw, and required his arrest as a "hotorious heretic". In addition, the papal nuncio at the Diet drew up the denunciations of Luther in the Edict, permitting anyone to kill Luther without legal harm. This distressed moderates, including the Dutch theologian and Catholic critic Desiderius Eramus
Luther was in hiding at Wartburg Castle at this point. The Edict was lifted in 1526, and reinstated in 1529. Luther eventually came out of hiding when the Emperor was dealing with military matters, (the Peasant's Revolt, the Schmalkaldic League), and the Edict of Worms was never enforced. The calls for reform Luther started in his writing continued by Luther until his death in 1546
Mealworm Chocolate Chip Cookies
Ingredients:
1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1/2 tsp. vanilla
1 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. oats
1/2 c. chocolate chips
1/4 c. mealworm flour
Directions:
Cream butter well, then mix in sugar, egg, vanilla flour, salt, baking soda, chocolate chips, oats, and mealworm flour. Drop batter by the teaspoonful on a greased cookie sheet. Bake for 10 minutes at 375 F. This recipe doesn't have much in the way of palpable insect content, but is an excellent way to introduce others to entomophagy. Even many rather squeamish people will try mealworm cookies, since the cookie format doesn't look "gross" to most people, and since it is rather difficult to actually taste the mealworms, though they enrich the cookie with a somewhat nutty flavor and extra protein.
To Make Insect Flour:
Spread cleaned insects out on a lightly greased cookie sheet. Set your oven at 200 degrees and dry insects for approximately 1-3 hours. When the insects are done, they should be fairly brittle and crush easily. Take your dried insects and put them into a blender or coffee grinder, and grind them until they are about consistency of wheat germ. Use in practically any recipe! Try sprinkling insect flour on salads, add it to soups, your favorite bread recipe, on a boat, with a goat, etc.
Mopane Worm Stew
Ingredients
1 cup of dried mopane worms 1 onion, chopped 2 green peppers, sliced 6 tomatoes, diced 1 tablespoon curry powder ½ litre water
Preparation
Wash the worms and boil them for 30 minutes. Drain, then add the rest of the ingredients and simmer for about an hour.
Hot Mealworm Appetizers Ingredients: 5 ml (1 tsp.) cayenne 2.5 ml (1/2 tsp.) black pepper 85 ml (1/3 cup) mealworm larvae, slightly thawed 30 ml (2 Tbsp) butter or margarine Place all ingredients together into a sauce pan. Saute, stirring constantly, until the mealworms are golden brown.
Drain and serve
Mealworm Chex Mix
5 tsp. Worcestershire sauce
l-l/4 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 cup margarine
Chex Cereal (2-2/3 cup corn squares, 2-2/3 cup rice squares, 2-2/3 cup wheat squares)
I cup nuts
I cup pretzels
85 ml (1/3 cup) mealworm larvae, slightly thawed
Preheat oven to 250F
Melt margarine in roasting pan
Gradually add sauce, salt, garlic, Chex, nuts, pretzels, and mealworms, Stir to coat evenly.
Bake I hour, stirring every 15 minutes
Spread on absorbent paper to cool. Store in airtight container.
Makes 10 cups.
Mealworm Cookies
Ingredients:
550 ml (1-1/4 cups?) all-purpose flour
5 ml (1 tsp.) baking soda
5 ml (1 tsp.) salt
250 ml (1 cup) softened butter
175 ml (3/4 cup) white sugar
125 ml (1/2 cup) crumbled dried mealworms
175 ml (3/4 cup) firmly packed brown sugar
5 ml (1 tsp.) vanilla
2 eggs
360 grams (1-1/2 cups) chocolate chips
Place the cleaned and prepared insects on a cookie sheet and dry in the oven for 1 -2 hours at 100C (200F).
Preheat oven to 190C (375F).
In a bowl, mix the flour, baking soda and salt.
In another bowl, cream butter, white sugar, brown sugar, and vanilla.
Stir in eggs.
Gradually add the flour mixture.
Stir in chocolate chips and mealworms.
Drop by teaspoonfuls onto a cookie sheet, and bake 8- 10 minutes.
Mealworm Canapes
Ingredients:
85 ml (1/3 cup) mealworm larvae, slightly thawed
2 garlic cloves, finely chopped
5 ml (1 tsp.) tomato paste
15 ml (1 Tbsp) olive oil
5 ml (1 tsp.) lemon juice
5 ml (1 tsp.) red wine vinegar
plus: red wine vinegar, freshly ground pepper, loaf of French bread (baguette), finely chopped fresh parsley
With a mortar and pestle or in a blender, mash the mealworms, garlic and tomato paste into a puree.
Stirring constantly (or with the blender running), add the oil, a few drops at a time.
Add the lemon juice, wine vinegar and pepper.
Cut the baguette into 1.5 cm slices. Under the broiler, toast one side of the bread slices, and spread the untoasted side with the mixture.
Place the canapes on a baking sheet and bake at 200C (400F) for 10 minutes. Sprinkle with parsley.
Siu Mai
Ingredients:
250 ml (1 cup) mealworms
4 water chestnuts
60 ml (4 Tbsp) green onions, sliced
125 ml (1/2 cup) bamboo shoots
1 egg
5 ml (1 tsp.) salt
23 ml (1 - I/2 Tbsp) soy sauce
30 ml (2 Tbsp) sherry
5 ml (1 tsp.) sugar
23 ml (1 1/2 tsp.) cornstarch
1 ml (1/4 tsp.) pepper
plus: wonton wrappers, dipping sauce (see below), vegetable oil
Place mealworms in blender, and grind until paste-like.
Chop water chestnuts and add mealworm paste, green onions, bamboo shoots, egg, salt, soy sauce, sherry, sugar, cornstarch and pepper. Mix well.
Fill center of won ton wrapper with 30 ml (2 tsp.) of mixture. Fold won ton in shape of a triangle. Moisten finger tips, and seal edges. Fold creased corners backward and secure the ends with more water. (They should now be shaped as a bishop's cap.)
Place in skillet containing oil heated to about 350 degrees Fahrenheit. Fry for about 5 minutes.
Serve with Dipping Sauce.
Dipping Sauce:
15 ml (1 tsp.) boiling water
15 ml (1 tsp.) mustard
15 ml (1 tsp.) vinegar
30 ml (2 tsp.) soy sauce
Add boiling water to mustard and mix well. Add vinegar and soy sauce. Stir well.
Luther was in hiding at Wartburg Castle at this point. The Edict was lifted in 1526, and reinstated in 1529. Luther eventually came out of hiding when the Emperor was dealing with military matters, (the Peasant's Revolt, the Schmalkaldic League), and the Edict of Worms was never enforced. The calls for reform Luther started in his writing continued by Luther until his death in 1546
Mealworm Chocolate Chip Cookies
Ingredients:
1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1/2 tsp. vanilla
1 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. oats
1/2 c. chocolate chips
1/4 c. mealworm flour
Directions:
Cream butter well, then mix in sugar, egg, vanilla flour, salt, baking soda, chocolate chips, oats, and mealworm flour. Drop batter by the teaspoonful on a greased cookie sheet. Bake for 10 minutes at 375 F. This recipe doesn't have much in the way of palpable insect content, but is an excellent way to introduce others to entomophagy. Even many rather squeamish people will try mealworm cookies, since the cookie format doesn't look "gross" to most people, and since it is rather difficult to actually taste the mealworms, though they enrich the cookie with a somewhat nutty flavor and extra protein.
To Make Insect Flour:
Spread cleaned insects out on a lightly greased cookie sheet. Set your oven at 200 degrees and dry insects for approximately 1-3 hours. When the insects are done, they should be fairly brittle and crush easily. Take your dried insects and put them into a blender or coffee grinder, and grind them until they are about consistency of wheat germ. Use in practically any recipe! Try sprinkling insect flour on salads, add it to soups, your favorite bread recipe, on a boat, with a goat, etc.
Mopane Worm Stew
Ingredients
1 cup of dried mopane worms 1 onion, chopped 2 green peppers, sliced 6 tomatoes, diced 1 tablespoon curry powder ½ litre water
Preparation
Wash the worms and boil them for 30 minutes. Drain, then add the rest of the ingredients and simmer for about an hour.
Hot Mealworm Appetizers Ingredients: 5 ml (1 tsp.) cayenne 2.5 ml (1/2 tsp.) black pepper 85 ml (1/3 cup) mealworm larvae, slightly thawed 30 ml (2 Tbsp) butter or margarine Place all ingredients together into a sauce pan. Saute, stirring constantly, until the mealworms are golden brown.
Drain and serve
Mealworm Chex Mix
5 tsp. Worcestershire sauce
l-l/4 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 cup margarine
Chex Cereal (2-2/3 cup corn squares, 2-2/3 cup rice squares, 2-2/3 cup wheat squares)
I cup nuts
I cup pretzels
85 ml (1/3 cup) mealworm larvae, slightly thawed
Preheat oven to 250F
Melt margarine in roasting pan
Gradually add sauce, salt, garlic, Chex, nuts, pretzels, and mealworms, Stir to coat evenly.
Bake I hour, stirring every 15 minutes
Spread on absorbent paper to cool. Store in airtight container.
Makes 10 cups.
Mealworm Cookies
Ingredients:
550 ml (1-1/4 cups?) all-purpose flour
5 ml (1 tsp.) baking soda
5 ml (1 tsp.) salt
250 ml (1 cup) softened butter
175 ml (3/4 cup) white sugar
125 ml (1/2 cup) crumbled dried mealworms
175 ml (3/4 cup) firmly packed brown sugar
5 ml (1 tsp.) vanilla
2 eggs
360 grams (1-1/2 cups) chocolate chips
Place the cleaned and prepared insects on a cookie sheet and dry in the oven for 1 -2 hours at 100C (200F).
Preheat oven to 190C (375F).
In a bowl, mix the flour, baking soda and salt.
In another bowl, cream butter, white sugar, brown sugar, and vanilla.
Stir in eggs.
Gradually add the flour mixture.
Stir in chocolate chips and mealworms.
Drop by teaspoonfuls onto a cookie sheet, and bake 8- 10 minutes.
Mealworm Canapes
Ingredients:
85 ml (1/3 cup) mealworm larvae, slightly thawed
2 garlic cloves, finely chopped
5 ml (1 tsp.) tomato paste
15 ml (1 Tbsp) olive oil
5 ml (1 tsp.) lemon juice
5 ml (1 tsp.) red wine vinegar
plus: red wine vinegar, freshly ground pepper, loaf of French bread (baguette), finely chopped fresh parsley
With a mortar and pestle or in a blender, mash the mealworms, garlic and tomato paste into a puree.
Stirring constantly (or with the blender running), add the oil, a few drops at a time.
Add the lemon juice, wine vinegar and pepper.
Cut the baguette into 1.5 cm slices. Under the broiler, toast one side of the bread slices, and spread the untoasted side with the mixture.
Place the canapes on a baking sheet and bake at 200C (400F) for 10 minutes. Sprinkle with parsley.
Siu Mai
Ingredients:
250 ml (1 cup) mealworms
4 water chestnuts
60 ml (4 Tbsp) green onions, sliced
125 ml (1/2 cup) bamboo shoots
1 egg
5 ml (1 tsp.) salt
23 ml (1 - I/2 Tbsp) soy sauce
30 ml (2 Tbsp) sherry
5 ml (1 tsp.) sugar
23 ml (1 1/2 tsp.) cornstarch
1 ml (1/4 tsp.) pepper
plus: wonton wrappers, dipping sauce (see below), vegetable oil
Place mealworms in blender, and grind until paste-like.
Chop water chestnuts and add mealworm paste, green onions, bamboo shoots, egg, salt, soy sauce, sherry, sugar, cornstarch and pepper. Mix well.
Fill center of won ton wrapper with 30 ml (2 tsp.) of mixture. Fold won ton in shape of a triangle. Moisten finger tips, and seal edges. Fold creased corners backward and secure the ends with more water. (They should now be shaped as a bishop's cap.)
Place in skillet containing oil heated to about 350 degrees Fahrenheit. Fry for about 5 minutes.
Serve with Dipping Sauce.
Dipping Sauce:
15 ml (1 tsp.) boiling water
15 ml (1 tsp.) mustard
15 ml (1 tsp.) vinegar
30 ml (2 tsp.) soy sauce
Add boiling water to mustard and mix well. Add vinegar and soy sauce. Stir well.