Indian Ratatouille

Posted by trailrunner AL 8 on Fri, Mar 7, 08 at 9:32

Indian Ratatouille

2 c diced red or yellow onion
2 T vegetable oil
2 -4 large garlic cloves minced
1 tsp hot chili ( to taste)
1 T grated ginger root
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t cinnamon
1/4 t ground cardamom
1-2 t salt ( to taste)
generous pinch saffron crumbled ( optional)
1 - 2 c orange juice
5 c eggplant peeled and 1 inch cubes
4 c winter squash peeled and 1 inch cubes
1 1/2 c red bell peppers ( may use mix of colors ) 1 inch cubes
28 oz can crushed tomatoes or 3 c fresh diced and seeded
1/4 c fresh basil or cilantro for garnish

In large stew pot saute' onion in oil till translucent, 10 minutes. Stir in garlic,chili, ginger root, spices and stir 1 minute. Add 1 c OJ and eggplant. Let cook covered 10-15 minutes til eggplant tender. Add everything else except fresh herbs. Simmer covered til squash is tender. may add more OJ as needed. Serve over Basmati rice w/ chutney and cilantro.

notes: I use a double amount of the spices. I did add extra OJ . The green condiment is made by SWAD and can be purchased in Indian stores, it is a fabulous tasting cilantro chutney. The other chutney is my peach chutney. I will post it in peach season.

Slow Cooker Beef Stew

Posted by gldno1 z6MO on Fri, Mar 7, 08 at 8:21

Gardening season is coming on soon, so you might enjoy this Crock Pot recipe that you can leave alone while outside doing your gardening. It is a very thicky stew, and, we think, delicious. I want to give credit to Allrecipes where I originally found it.

The photo doesn't look that appealing; it was what was left and ready to put in the frig before I thought of taking a photo. It will give you an idea of the texture of it.

Slow Cook Beef Stew

INGREDIENTS

* 2 pounds beef stew meat, cut into 1 inch cubes
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic, minced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce
* 1 onion, chopped
* 1 1/2 cups beef broth
* 3 potatoes, diced
* 4 carrots, sliced
* 1 stalk celery, chopped

DIRECTIONS

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper;
pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf,
paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6
hours.

Yogurt Granola Bread

Posted by trailrunner AL 8 on Thu, Mar 6, 08 at 16:38


Yogurt Granola Bread:

1 1/2 c warm water
2 T yeast
1 c plain yogurt
1/2 c honey
1/4 c oil
2 lrg eggs
5-5 1/2 c unbleached flour
1 c granola
2 t salt
2 c. w w flour

Proof yeast in warm water. Heat slightly the yogurt,honey,salt and oil. Add the eggs and proofed yeast. Make sure the mixture is not too warm before combining.

Put 5 c unbleached and 2c ww flour in bowl. Add all of wet ingred. Stir w/ large spoon til holds together then remove from bowl and knead. May add rest of flour as needed. Rise in covered greased bowl approx 1 hr. Shape into 2-3 loaves and place in greased 8x4 pans. Rise 1 hr. bake at 350 for 30-40 min. ( I doubled the recipe made 6 loaves)

Hungarian Pumpernickel Bread

Posted by trailrunner AL 8 on Thu, Mar 6, 08 at 16:38


Hungarian Pumpernickel Bread

2 T yeast
1/4 c warm water
1 1/2 tsp salt
2 c buttermilk
1/2 c molasses
2 T orange zest
2 t caraway seeds
3 c rye flour
2 1/2 - 3 1/2 c ww flour
glaze:

1/4 c water boiled 5 min w/ 1 T molasses. cool

Proof yeast in water. Boil for 1 min. the molasses,orange zest,caraway and salt. Cool and combine with the buttermilk and then the proofed yeast.

Combine all of the rye flour and all but 1c of the ww flour in a bowl. Add all of the wet ingredients and stir well til holds together. Turn out and knead. May use rest of ww if needed. Rise in covered greased bowl about 1 hr til double. Shape into 2 round balls and rise approx 1 hr. Brush with glaze and bake at 350 for 50 min. Brush again with glaze after removing from oven. ( I doubled the recipe for 4 loaves)

photo tutorial

Lemon Chiffon Pie

Posted by aftermidnight Z8 V. Island B.C. on Mon, Mar 3, 08 at 11:56

LEMON CHIFFON PIE

1 envelope of gelatin
1 cup of sugar divided in half
1/8 tsp. salt
4 eggs seperated
1/2 cup fresh lemon juice
1/4 cup water
2 tsp. grated lemon rind
1 9" baked pie shell

Mix gelatin with 1/2 cup sugar with the sugar and salt thoroughly in the top of a double boiler.Beat egg yolks, lemon juice and water, addto gelatin mixture, stir constantly until the gelatin is dissolved.

Cook over boiling water 5 minutes or until thickened, remove from heat, add lemon rind.

Chill stir occasionally until mixture starts to mound slightly.
Beat egg whites until foamy, slowly add remaining sugar, beat until stiff. Fold into lemon mixture and then spoon into baked pie shell. Chill until set. Serve with a dollop of whipped cream.

Irish Soda Bread

Posted by lorna-organic on Mon, Mar 3, 08 at 10:58

Irish Soda Bread (a rustic loaf)

2 cups of white flour
2 cups of whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 cup golden raisins (or currants)
2 tsps. caraway seeds
1-1/4 to 1-1/2 cups buttermilk (possibly more)

Prehat the oven to 375 degrees F. Use a fork for stirring. In a large bowl, combine the flours, baking powder, baking soda, and salt--stir together. Stir in the fruit and caraway seeds. Add enough buttermilk to make a firm dough, which is not dry. Place the dough on a slightly floured surface for kneading. Knead 2-3 minutes, until smooth. Shape the dough into a round loaf. Slash a large X across the top with a sharp knife, 1/4 inch deep.

Use parchment paper, or lightly coat a baking sheet with oil. Place your loaf on the prepared baking sheet. Bake for 35-40 minutes, until the bottom of the loaf sounds hollow when tapped.

Whole Wheat/Oatmeal Molasses Bread

Posted by trailrunner AL 8 on Sun, Mar 2, 08 at 14:41

Whole Wheat/Oatmeal Molasses Bread

2c boiling water add 1 c old fashioned oats- let stand 30 minutes

Stir in 1 1/2T butter,1/2c molasses.2 t salt

proof 1T yeast in 1/2 c warm water for 10 min. Add to cooled mixture above.

Stir in approx 2 1/2 c ww flour and 2 1/2c unbleached flour. Knead til smooth and elastic. Let rise in a greased covered bowl in warm place till doouble. 1 1/2hrs. Grease 2 loaf pans or make 2 balls of dough. Cover let rise til double 40 min. Slash tops and bake at 375 degrees 35 min til sound hollow. I double the recipe. You can use all unbleached.

Moroccan Chickpea Stew

Posted by Trailrunner AL 8 on Sun, Mar 2, 08 at 14:41

Moroccan Chickpea Stew
2t EVOO : saute' 1c red onion diced
1c carrot diced
2 cloves garlic diced

add: 1 1/2 c. sweet potato diced
2t harissa or other hot chile relish
2t cumin ground
1/2 - 1 t salt
1 t chili powder
1/2 t turmeric (if you have a Moroccan spice blend also add 1-2 tsp)

add: 28 oz can crushed tomatoes
15 oz can chickpeas
14 oz chicken or vegetable broth

simmer till potatoes are tender. 30 min. serve over Basmati rice and garnish w/ yogurt and cilantro and pita bread

Roasted Vegetables

Posted by trailrunner AL 8 on Sun, Mar 2, 08 at 14:41

Roasted vegetables

green pepper quartered and seeded
red bell pepper quartered and seeded
red onion peeled and quartered
yellow bell pepper quartered and seeded
brush lightly w/ olive oil
cover pan w/ parchment paper

roast at 425 til peppers are charred 30-45 min.
cover baking sheet w/ paper and let cool
peel peppers

use on pizza in soup and pasta sauce

"Just Add Greens" Salad Dressing

Posted by girlgroupgirl 8 Atlanta on Sun, Mar 2, 08 at 12:59

Since I will begin growing my spring greens this month, I am going to share this yummy salad dressing I created. Oil free and so full of taste that you don't need another single thing other than mixed greens in your salad!

"Just Add Greens" Salad Dressing

1 sm. jar of roasted red peppers (or roast one of your own) in brine, not oil.
1 sm. log of chevre cheese
1/8 c. balsamic vinegar
1/2 c. of light broth. I use veggie
12 dry bagged sundried tomatoes
salt
pepper

Using kitchen scissors, cut your sundried tomatoes into small pieces. Put them in a microwavable container with the broth and cover with a paper towel. Heat until the tomatoes are puffy and soft.

In a food processor, blender or with an immersion blender add all ingredients together and whirr to make as smooth a dressing as you can. It will be fairly thick. In the summer I may add fresh oregano or basil leaves for a change.

On a fresh bed of greens, this is just the best. Sometimes I will snip chives into my salad, or use fresh edible flowers. This dressing is particularly lovely with it's creamy red color over a bed of greens, and then top the whole thing with gorgeous red, yellow and orange nasturium blossoms.

Rhubarb Bavarian

Posted by aftermidnight Z8 V. Island B.C. on Sun, Mar 2, 08 at 12:52

Rhubarb season is coming up so....

RHUBARB BAVARIAN
BASE
1 cup sifted all-purpose flour
1/4 tsp. salt
2 tbsp.sugar
1/2 cup butter softened

Combine dry ingredients until mixture resembles course bread crumbs. Spread evenly over the bottom of a lightly greased 9 inch square pan. Bake at 350 until lightly browned (10-12 minutes)

TOPPING
4 cups diced Rhubarb
1/4 cup water
1&1/4 cups sugar
dash of salt
2 envelopes of unflavored gelatin
1/3 cup cold water
1&1/4 cups of whipped, whipping cream
red food coloring

Combine Rhubarb 1/4 cup water, sugar and salt. Simmer and stir occasionally until Rhubarb is tender.
Soak gelatin in the 1/3 cup of cold water, add to hot Rhubarb, stir until dissolved. Add food coloring if desired.
Chill until partially set, then fold in the whipped cream, spread over cooled base, chill until firm, about 3 hours.
serves 9.