Posted by flowerlady6 z10 Fl on Mon, Apr 28, 08 at 15:53
Tunisian Glazed Chickpea/Carrot Salad
1 1/2 lbs. carrots, about 8 medium
2 tbs. raisins
3 tbs. canola or peanut oil
2 onions, sliced
1/2 tsp. hot red pepper flakes
1/2 tsp. caraway seeds
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. salt
19 oz. can chickpeas, drained and rinsed
1. Cut carrots lengthwise into quarters. Then, slice corsswise 1/4 inch thick. Place carrots in a saucepan and cover with water. Bring to a boil, uncovered, over high heat. Reduce heat to low and simmer until barely tender, from 3-5 minutes. Reserving 1/2 c. of the cooking liquid, drain carrots and set aside. Meanwhile, cover raisins with hot tap water. Let stand 10 minutes to plump, then drain.
2. Heat oil in a large frying pan set over medium heat. Add onions and cook, stirring often, until softened and golden, about 10 minutes. Add raisins, reserved carrot water, red pepper flakes, caraway seeds, paprika, cumin and salt. Increase heat to medium-high and bring to a boil. Add carrots and boil gently, uncovered, until liquid is reduced slightly, from 3-5 minutes.
3. Stir in chickpeas. Stir until heated through about 2 minutes. Serve warm or at room temperature.
Delicious!
I don't remember where I got this recipe online.
Tuesday, April 29, 2008
Friday, April 4, 2008
Yeast-raised Waffles
Posted by solana z5a NH on Fri, Apr 4, 08 at 9:15
When ThinMan wrote about making waffles for Easter, I thought of this recipe. It's a great do-ahead when you have house guests. In fact you must start at least the night before.
I often make a double or triple batch as it can be cooked off over several days. Remaining batter, cooked until it barely no longer sticks to the iron, make wonderful freezer waffles.
YEAST-RAISED WAFFLES
Yield: 6-8 waffles
Sponge
Dissolve, let rest 5 minutes:
1 T yeast (1 pkt) in
1/4 c lukewarm (less than 110ยบ F) water
Add, stir until mixed:
1 3/4 c lukewarm milk
1 tsp salt
1 tsp sugar
1/2 c oil
Stir in, don't worry if it's lumpy:
2 c flour
Cover with plastic wrap or a damp towel. Let rise in a warm place until bubbly, 8 hours to overnight. At this point, you can refrigerate for several days. I use quart canning jars (leave the lid a bit loose); it gets more sourdough tangy.
When Ready to Cook
(Note: separating eggs gives a lighter, fluffier result, but isn't necessary)
Add:
3 egg yolks
1/2 tsp baking powder
Beat separately to more than frothy, not quite soft-peak:
3 egg whites
Incorporate gently, then into the waffle iron
When ThinMan wrote about making waffles for Easter, I thought of this recipe. It's a great do-ahead when you have house guests. In fact you must start at least the night before.
I often make a double or triple batch as it can be cooked off over several days. Remaining batter, cooked until it barely no longer sticks to the iron, make wonderful freezer waffles.
YEAST-RAISED WAFFLES
Yield: 6-8 waffles
Sponge
Dissolve, let rest 5 minutes:
1 T yeast (1 pkt) in
1/4 c lukewarm (less than 110ยบ F) water
Add, stir until mixed:
1 3/4 c lukewarm milk
1 tsp salt
1 tsp sugar
1/2 c oil
Stir in, don't worry if it's lumpy:
2 c flour
Cover with plastic wrap or a damp towel. Let rise in a warm place until bubbly, 8 hours to overnight. At this point, you can refrigerate for several days. I use quart canning jars (leave the lid a bit loose); it gets more sourdough tangy.
When Ready to Cook
(Note: separating eggs gives a lighter, fluffier result, but isn't necessary)
Add:
3 egg yolks
1/2 tsp baking powder
Beat separately to more than frothy, not quite soft-peak:
3 egg whites
Incorporate gently, then into the waffle iron
Thursday, April 3, 2008
Uthappam
Posted by trailrunner AL 8 on Thu, Apr 3, 08 at 20:14
Uthappam
This is an Indian Bread.
It needs to be started the day before.
Makes 10 pieces.
Ratio is 3-1. rice to dal
Soak 2 c Basmati rice and 2/3 c Urad dal together for 4 hrs in water. Grind in a blender with enough water to make a thick pancake -like batter. Place in a warm place ( oven with light on) til rises to double. Will fall when you move bowl. Takes overnight. Refrigerate til ready to use.
Next day when ready to cook. Chop one large onion very finely, 1 medium tomato (remove seeds)chopped fine , 1 small can chopped green chilies , 1/4 c cilantro. Add to batter with 1 T salt, fresh ground black pepper,1 tsp ground cumin. Stir together.
Butter a hot griddle. Put 1/10 of batter on griddle and cook about 5 min per side .Should be thick batter and hold its shape . Will make a 1/4 -1/2 in. thick pancake. Don't let it get too hot. Needs to cook vegetables in pancake. Should be crisp and golden. Serve hot.
Uthappam
This is an Indian Bread.
It needs to be started the day before.
Makes 10 pieces.
Ratio is 3-1. rice to dal
Soak 2 c Basmati rice and 2/3 c Urad dal together for 4 hrs in water. Grind in a blender with enough water to make a thick pancake -like batter. Place in a warm place ( oven with light on) til rises to double. Will fall when you move bowl. Takes overnight. Refrigerate til ready to use.
Next day when ready to cook. Chop one large onion very finely, 1 medium tomato (remove seeds)chopped fine , 1 small can chopped green chilies , 1/4 c cilantro. Add to batter with 1 T salt, fresh ground black pepper,1 tsp ground cumin. Stir together.
Butter a hot griddle. Put 1/10 of batter on griddle and cook about 5 min per side .Should be thick batter and hold its shape . Will make a 1/4 -1/2 in. thick pancake. Don't let it get too hot. Needs to cook vegetables in pancake. Should be crisp and golden. Serve hot.
Butternut Squash Soup
Posted by trailrunner AL 8 on Thu, Apr 3, 08 at 19:59
This is the best butternut squash soup that I have tried yet. It is so rich and delicious with complex flavors.
adapted from :Chef Cullingworth.
Ingredients:
Serves 4
1 small butternut squash, cleaned, peeled and diced
2 T. dark brown molasses sugar or dark brown sugar
2 T. honey
4 T. unsalted butter
1 ripe banana, unpeeled
1 small onion, peeled and chopped
2 small carrots, peeled and chopped
1 celery stalk, peeled and chopped
3 cloves garlic, peeled and chopped
1 tsp. medium hot curry powder
½ tsp. ground coriander seeds
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
1 c. coconut milk
2-3 c. chicken or vegetable stock
juice of 1 lime
kosher salt and freshly group black pepper to taste
garnish: fresh cilantro, pumpkin seeds, pumpkin oil,lime zest
Method:
Preheat oven to 400 degrees.
Melt 2T butter and brown sugar and honey together.
Toss diced squash with brown sugar, honey and butter and roast in 400-degree oven until caramelized and soft to the touch, about 30 minutes; roast the unpeeled banana in the oven at the same time.Make sure and put foil under banana and spray baking pan with PAM for squash.
Melt the other 2 tablespoons butter in a large saucepan on medium-low heat and sweat the onion, celery and carrot for a few minutes until tender and onion is transluscent. Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
Remove the banana from its skin, (be careful it is HOT) and add it with the butternut and its juices to the pan, along with the coconut milk and chicken (or veggie) broth. Simmer until hot. Remove from heat and ladle the soup into blender in small batches. Blend the soup in a blender until smooth. Adjust to consistency desired with more broth, if necessary. Flavor with lime juice and salt and pepper to taste.
The soup should be served hot, so return to stovetop and gently reheat if necessary. Pour soup into bowls and garnish with a drizzle of pumpkin seed oil, a few toasted pumpkin seeds and chopped fresh cilantro and lime zest. ( I didn't have pumpkin oil or seeds)
This is the best butternut squash soup that I have tried yet. It is so rich and delicious with complex flavors.
adapted from :Chef Cullingworth.
Ingredients:
Serves 4
1 small butternut squash, cleaned, peeled and diced
2 T. dark brown molasses sugar or dark brown sugar
2 T. honey
4 T. unsalted butter
1 ripe banana, unpeeled
1 small onion, peeled and chopped
2 small carrots, peeled and chopped
1 celery stalk, peeled and chopped
3 cloves garlic, peeled and chopped
1 tsp. medium hot curry powder
½ tsp. ground coriander seeds
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
1 c. coconut milk
2-3 c. chicken or vegetable stock
juice of 1 lime
kosher salt and freshly group black pepper to taste
garnish: fresh cilantro, pumpkin seeds, pumpkin oil,lime zest
Method:
Preheat oven to 400 degrees.
Melt 2T butter and brown sugar and honey together.
Toss diced squash with brown sugar, honey and butter and roast in 400-degree oven until caramelized and soft to the touch, about 30 minutes; roast the unpeeled banana in the oven at the same time.Make sure and put foil under banana and spray baking pan with PAM for squash.
Melt the other 2 tablespoons butter in a large saucepan on medium-low heat and sweat the onion, celery and carrot for a few minutes until tender and onion is transluscent. Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
Remove the banana from its skin, (be careful it is HOT) and add it with the butternut and its juices to the pan, along with the coconut milk and chicken (or veggie) broth. Simmer until hot. Remove from heat and ladle the soup into blender in small batches. Blend the soup in a blender until smooth. Adjust to consistency desired with more broth, if necessary. Flavor with lime juice and salt and pepper to taste.
The soup should be served hot, so return to stovetop and gently reheat if necessary. Pour soup into bowls and garnish with a drizzle of pumpkin seed oil, a few toasted pumpkin seeds and chopped fresh cilantro and lime zest. ( I didn't have pumpkin oil or seeds)
Stackups
Posted by aftermidnight Z8 V. Island B.C. on Thu, Apr 3, 08 at 10:47
STACKUPS
This is what I came up with for two leftover hamburger buns.
Lightly butter and toast the buns under the broiler
Dice some bacon, fry crisp, remove and place on paper towel to absorb fat.
Saute a few mushrooms in the same pan after removing most of the bacon drippings
Chop and dice green/red pepper, sweet onion and roma tomato
Place toasted buns on a baking sheet, top with sauted mushrooms, bacon and veggies, sprinkle with grated cheddar cheese, a bit of garlic powder or salt. Red pepper flakes, olives etc. there's lots of options.
Pop them under the broiler on a cookie sheet until the cheese melts
These are tasty little devils :o)
Hint: I make a collar out of a strip of 3" high folded parchment paper to stop everything from falling off the buns and onto the cookie sheet while stacking them up.
STACKUPS
This is what I came up with for two leftover hamburger buns.
Lightly butter and toast the buns under the broiler
Dice some bacon, fry crisp, remove and place on paper towel to absorb fat.
Saute a few mushrooms in the same pan after removing most of the bacon drippings
Chop and dice green/red pepper, sweet onion and roma tomato
Place toasted buns on a baking sheet, top with sauted mushrooms, bacon and veggies, sprinkle with grated cheddar cheese, a bit of garlic powder or salt. Red pepper flakes, olives etc. there's lots of options.
Pop them under the broiler on a cookie sheet until the cheese melts
These are tasty little devils :o)
Hint: I make a collar out of a strip of 3" high folded parchment paper to stop everything from falling off the buns and onto the cookie sheet while stacking them up.
Perfect Pasta Salad
Posted by becr zone 9 CA 19 on Wed, Apr 2, 08 at 20:11
This is my family's favorite pasta salad!!!
Perfect Pasta Salad
Ingredients:
8 ounces corkscrew macaroni, cooked and drained(measured dry)
1/4 cup Italian parsley, chopped
3 stalks celery & leaves, chopped
1 cup french cornichon gherkins, chopped
1/4 cup spanish manzanilla olives, chopped
3 green onions, chopped
10 ounces sweet grape tomatoes
1 1/2 cups cubed cheddar cheese
1(2/3ounce)packet good seasons Italian salad dressing mix
black pepper(to taste)
3 tablespoons mayonnaise(heaping)
1 tablespoon extra-virgin olive oil
Directions:
1.In a large bowl, mix ingredients in order given. Stir well to combine.
2.Chill until serving time. Serve sprinkled with chopped Italian parsley, if desired.
3.Makes a lovely meal, especially when served with grilled chicken and a glass of champagne! I hope you enjoy!!! :)
This is my family's favorite pasta salad!!!
Perfect Pasta Salad
Ingredients:
8 ounces corkscrew macaroni, cooked and drained(measured dry)
1/4 cup Italian parsley, chopped
3 stalks celery & leaves, chopped
1 cup french cornichon gherkins, chopped
1/4 cup spanish manzanilla olives, chopped
3 green onions, chopped
10 ounces sweet grape tomatoes
1 1/2 cups cubed cheddar cheese
1(2/3ounce)packet good seasons Italian salad dressing mix
black pepper(to taste)
3 tablespoons mayonnaise(heaping)
1 tablespoon extra-virgin olive oil
Directions:
1.In a large bowl, mix ingredients in order given. Stir well to combine.
2.Chill until serving time. Serve sprinkled with chopped Italian parsley, if desired.
3.Makes a lovely meal, especially when served with grilled chicken and a glass of champagne! I hope you enjoy!!! :)
New York Crumb Cake
Posted by lorna-organic on Tue, Apr 1, 08 at 13:25
This cake is heavily crumbed. Some folks love crumbs, some don't! I cannot remember where I found the recipe.
New York Crumb Cake
Baking time 20-25 mins. Oven 325 degrees F
Sift these four together:
l-1/2 cup flour
1/2 cup white sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk these four together in a small separate bowl:
1 egg
l/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
Mix together by stirring with wooden spoon. Grease and flour baking pan, approx. 13x8". Spread batter evenly. It will look scanty, but don't worry.
Topping
1 cup melted butter
1 cup brown sugar
2-1/2 cups flour
1-1/2 teaspoon cinnamon
Stir topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter.
Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of powdered sugar over the top.
This cake is heavily crumbed. Some folks love crumbs, some don't! I cannot remember where I found the recipe.
New York Crumb Cake
Baking time 20-25 mins. Oven 325 degrees F
Sift these four together:
l-1/2 cup flour
1/2 cup white sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk these four together in a small separate bowl:
1 egg
l/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
Mix together by stirring with wooden spoon. Grease and flour baking pan, approx. 13x8". Spread batter evenly. It will look scanty, but don't worry.
Topping
1 cup melted butter
1 cup brown sugar
2-1/2 cups flour
1-1/2 teaspoon cinnamon
Stir topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter.
Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of powdered sugar over the top.
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