First a saloon, and now a rotation of new columns from writers across the ranch. Carrot Ranch is gathering in the literary community as the world pauses and hunkers down.
Every Monday, you can expect to have fun with Kid and Pal, creations of D. Avery, who will operate the Saddle Up Saloon where Ranchers and their characters can gather. D. will interview characters and their creators, prompt writers, and generally keep the wit and writing flowing.
Every Tuesday, you can expect a column and a “closed call” in rotation among a fine array of Ranchers, including H.R.R. Gorman, Anne Goodwin, Bill Engleson, Ann Edall-Robson, Susan Sleggs, Norah Colvin, Sherri Matthews and me, Charli Mills.
Columns will vary in topic and include a call to participate. For example, I’m going to ask if any of you have recipes to share today. You can respond in the comments. A “closed call” means we are not link-sharing, blog hopping or publishing submissions. We want to create weekly social engagement and give writers a chance to play in the Carrot Ranch sandbox. Have fun! Be social!
We will continue as normal with the 99-word story challenges on Thursdays to share links, blogs, and publish submissions to the collection. If you want to publish in the collection, remember to enter the submission form. If you want to respond to any Monday or Tuesday prompts, do so in the comments.
Ranch Recipes made use of easily transported food that could feed large gatherings. It was said that my great-grandmother, who was a ranch cook, had no concept of making a small meal. Her recipes include beef and paired well with pinto beans.
Shortages at the grocery store will challenge us to think beyond our standard fixings. A good shift in thinking is to practice substitutions. How can you make a familiar dish from different ingredients? How can you alter it to reduce preparation time? Great-grandma’s enchiladas are time-consuming to make. This recipe is an easy one that alters her original but maintains a similar flavor. It’s also similar to lasagne but doesn’t call for pasta, which might not be in stock.
1 lb extra lean ground beef
1 medium onion chopped
1/2 cup black olives
1 medium can Enchilada Sauce
12 corn tortillas
1/3 cup cheddar cheese shredded
Brown ground beef and onions together for about 10 to 12 minutes, drain. Spray a casserole or pan (8×12 inches). Place half of tortillas in bottom. Spoon half of beef mixture on top and sprinkle with half the olives. Then layer the last tortillas, beef mixture, olives and cheese. Cover with foil and bake in a pre-heated 350 degree F. oven for 25 minutes. Let stand for 5 minutes and serve with beans, garlic bread, and a green salad.
What if you can’t find beef? Try chicken or pork instead. A vegetarian option replaces the meat with 2 cups cooked rice, 1 can of black beans, and 1 can of corn. A vegan option replaces the cheese with a nut “cheese.” If you can’t find enchilada sauce, use any kind of jarred salsa or taco sauce. Corn tortillas last in the fridge much longer than flour tortillas. They make a great substitute if your store is short on bread.
Bottom line is to not panic and ranch forward. What would a chuckwagon boss do? Take stock of what is available, and use your creativity to play with ingredients and alter familiar recipes.
What tips or altered recipes are helping you shop during a shortage? Share in the comments.