Milagai
-
Posts
1,041 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Milagai
-
-
Carrot top: there are all the world religions there, and lots of
local ones, and everyone celebrates everyone else's festivals
or at least downs tools and eats....
Don't try to get anything critical scheduled during the festival
seasons....
Milagai
-
Perhaps vegetarian is too broad a label. She has had to cut meat out of her diet due to colon issues, but is happy to consume other things, so I'm looking for meatless recipes. If that makes sense.
Hi Marlene:
What does "meatless" mean?
I'm very familiar with the term
vegetarian (=no dead animals in the food and yes fish is an
animal so those who eat fish are not vegetarians
and I wonder why they want to call themselves vegetarian?
no animal stocks etc. Eggs and dairy sometimes OK or not depending
on religion, allergies, health, whatever).
and
vegan (=nothing of animal origin, including honey, and also
nothing animal in other areas of life e.g. no wool, silk, leather, etc clothes).
but not familiar with "meatless"..... is it the same as vegetarian?
In any case, the best strategy as someone pointed out is to ask
her what cookbooks she may like - there are ways of asking indirectly...
And there's myriad excellent veg. cookbooks out there that
appeal to many different tastes / requirements, as the discussion
upthread showed, so why would none of those work for your friend?
Have you considered any of those?
Milagai
-
Yup, Pongal harvest festival of South India
coming up next month, as if non-stop feasting
from Navaratri (end-October) through New Year was not
enough
Plenty of Pongal recipes here:
http://www.pongalfestival.org/pongal-recipes.html
It's funny from our more modern over-fed perspective
how rice+dal+millk with lots of cashews signified
plenty and abundance.....
Now I have these items every day and have to
run behind my kids begging them to eat.....
Milagai
-
Hey: we make this very frequently.
Recipe from Sundays at Moosewood Restaurant: Ethnic
and Regional Recipes.
It's called West African Peanut Stew there,
and it's very like the links you posted; only sans meat.
I've tweaked it as usual to up the spices to suit
our family - Moosewood recipes on their own
are dreadfully bland.
More or less, what we make is:
1. Saute onions, grated ginger, and cayenne in hot oil; a
touch of cinnamon won't go amiss.....
2. Add diced sweetish veggies (e.g. carrots, sweet potatoes, etc.)
and water, and simmer till veggies are totally cooked.
3. Add tomato puree and simmer.
4. Puree unless you're OK with veggie cubes.
5. Add some green peas if liked, and salt to taste.
7. Add hunks of creamy peanut butter and mix thoroughly
and simmer.
8. Sprinkle a fair amount of fresh chives, chopped.
Done.
We love this stuff, kids, adults and all...
Milagai
-
Lori: it's great that you are making the effort to
help out this family. Food is really so fundamental
to psychological comfort and family bonding over and
above the obvious nutrition aspect....
What I found out ***OBVIOUSLY MUST BE VERIFIED WITH
SETH'S HEALTH CARE PROVIDERS ETC.***
According to some sources e.g.:
http://www.goodcooking.com/herspice.htm
cumin and coriander are part of the carrot family.
So if Seth can eat carrots these spices should be OK - per verification.
The cinnamon family includes bark from related trees
(e.g. cassia etc.). So those would be excluded for him.
If the cumin/coriander thing is true, then many recipes become possible, like
pulaos, besan cheelas, etc.
If they can get the green light on cumin and coriander (seeds for
both, and the leaves = cilantro for the latter) then I could
get more specific with recipes....
They are very easy and popular....
Milagai
-
Lori:
That's not a bad list at all.
It's pretty generous actually.
What about peppers (green, red, chili etc.)?
How old is Seth? Infant, toddler, ?
What does the family like to eat and how
strict is the rest of the family in terms of
being picky about likes and dislikes?
In general, Indian "strict vegetarian" cuisine
(i.e. dairy allowed but no eggs, no onions or garlic = alliums)
seems to meet most of his criteria.
A menu that's usually popular:
1. basmati rice pulao flavored with salt, cloves, peppercorns,
and cumin and cinnamon if allowed. Add peas if allowed.
OR lemon rice (cook rice with turmeric and salt; tarka of
hing if allowed, cumin instead of mustard, almonds or other
allowed nuts instead
of cashews, curry leaves and dry red chilies. Add to rice;
finish with large splash of lemon juice).
2. Raita made with soy (if allowed) yogurt
and cucumbers (if allowed) or grated carrots,
flavored with salt, mint+cilantro finely chopped,
toasted ground cumin if allowed.
I've not tried goat milk yogurt, but maybe that can sub for
soy yogurt.
3. A simple dal (cook red lentils until soft in water or veg broth,
with tomatoes salt to taste) flavored with tarka of: cumin if allowed,
powdered coriander if allowed, cayenne pepper if allowed.
When done, add a squeeze of lemon juice and garnish with chopped
cilantro.
4. Oven roasted fingerling potatoes (rub with olive oil, salt,
cayenne pepper)
Other menus can get more interesting:
* dal-based koftas instead of dal (think like meatballs)
* stir fried veggies maybe with tofu (toddlers usually love tofu; it's
narrow minded adults who get all squiggly at the concept rather than
the reality).
* idlis (with coconut chutney if allowed coconuts, otherwise tomato chutney,
* not traditional but tasty or with sambar if the sambar ingredients
are allowed).
* besan ke cheele (chick pea pancakes/crepes) with tomato chutney....
I've fed all kinds of friends, neighbors, kids' classmates etc.
of all ethnicities with menus such as the above and they have
been very very popular; even with kids whose parents
swear they won't eat X, Y or Z and whose eyes bulge with
astonishment when the said kids scarf down my cooking.......
These are just off the top of my head....
good luck,
Milagai
-
I actually have this problem with my starbucks travel mug. I left some coffee w/cream in there for a little too long and the stuff STINKS. I have actually simmered the lid in water for a few minutes and soaked the cup and lid in hot soapy water overnight for a few times, but it still smells.
sorry to take over the thread, but is there anyone out there that can help me out?
Vinegar based treatments really work.
Did you try those?
Milagai
-
I've found this too with glass and plastic jars, and yes, I do wash the lids.
I have soaked for a while with a mixture of
vinegar + baking soda (this foams up) and
then add warm water to bring up to the top of the jar
if it's large.
Then re-wash and that seems to work.
Milagai
-
Oh -- she said she wants a "flavorful" version. I'm assuming that means we'll be using plenty of cheese.
in general, you would be doing her and her family
a huge favor if you introduced her to getting plenty of
flavor from herbs and spices rather than from extra
cheese and butter.
C and B great ingredients, a basic amount
essential to many recipes,
but more may not always be better,
certainly not for lifelong health.....
milagai
-
Hope you feel better soon.
How about this recipe for your Red Nightfall Beans?
http://abbacat.vox.com/library/posts/tags/rice/
Milagai
-
There's a thread earlier about a couple who wanted to keep
their food budget in control, and that had some great ideas too....
I'll also urge you to consider: canned beans.
May not be snooty gourmet, but they are:
1) tasty (made right - not at all difficult)
2) cheap (food does not get much cheaper than this)
3) quick (especially compared to pre-soaking and cooking dry beans)
4) easy
5) nutritious as heck
Indian recipes for rajmah or black eyed peas;
soup or stew recipes; vegetarian chili (or make the chili
with mostly beans and just a trace amount of meat); etc.
Most of the recipes can be augmented by throwing in some
extra vegetables (e.g. chopped spinach/other greens, or carrots, or
diced peppers, etc.) for extra nutrition and taste....
Equip the kitchen with some basic spices and spice blends
and maybe an inexpensive crockpot, and it's amazing the
good food you get.....
Milagai
-
check out the wok shop.
Oh yes, thanks! There is one there that looks interesting.
Also this link:
http://importfood.com/brass_wok.html
the smaller wok is what I am thinking about....
but am leery of cooking on brass......
Milagai
-
Thanks for all the replies.
1 quart carbon steel wok - I so wish I could find
something like this. I haven't seen it in stores here,
though I have not done an online search.....
re geometry: I'll double check on specific depth back
in the store .....
re spending $ 45, I also am not sure
The only reason I was considering it was due to
the All Clad "name" and the fact that the aluminium sandwich
goes all the way up the sides......
Not sure what good either of these features do for me
Re cast iron: I saw a teeny tiny very cute little deep skillet
(like a miniature , flat-bottomed wok)
with a pour lip (Lodge Logic). If I didn't already have an ordinary small cast
iron skillet, and I was searching for a piece ONLY for tarka, I would
have pounced on that item. Alas, it was way too small for
deep frying.....
So, looks like the consensus is:
*go for the cheaper one (good)
* if I deep fry, it's going to get black no matter what....
OK, thanks!
Milagai
-
Unless you are planning on frying miniscule amounts of food in a cup of oil, a one quart saucier is going to be way too small. The pan is only something like 2.5 inches deep. That's a recipe for boilover and a grease fire.
That does sound like what I plan to do:
fry small quantities in a tiny amount of oil.
Tarkas take ~1 - 2 tsps oil usually.
The pans when I saw them in the store were more than 2.5 inches
deep - more like 4 inches....I don't know if the links I posted
gave dimensions, but I handled both sauciers in the store
yesterday, and they looked like they could handle enough oil
for papads and pooris.....
Deep frying papads / small pooris - I want to fill the pan
about 1/3 full of oil max. I can't find woks that are small
enough (to replace
my teeny tiny blackened wok), big woks waste too much oil,
other bigger saucepans are also wasteful because the flat bottoms need
too much oil for deep frying, etc...
Would either of these pots be less likely to go black or is
that an impossible dream?
sigh.....
Milagai
-
salted peanuts
with lime juice, red chili and curry leaves, those
peanuts go to a whole 'nother flavor heaven.
so: Curry leaves!!
Milagai
-
Hi: I am trying to choose between the following:
Both are 1 quart sauciers, stainless steel (not nonstick).
All Clad:
http://www.amazon.com/All-Clad-Master-Chef...r/dp/B00005AL92
It's available at a great price near me: $ 45.00
Cuisinart:
http://www.amazon.com/exec/obidos/ASIN/B00...en-20/ref=nosim
This is also on sale: $ 20.00
Thoughts:
The Cuisinart is about half the price of the All Clad.
The Cuisinart also has a pour lip - nice feature.
The Cuisinart has a nice deeper shape.
However
The All Clad has the full heating core surrounding the whole
pot rather than only a disk in the base.
BUT the All Clad has NO pouring lip, which is nice to have.
Specific additional concern:
I am planning to use this saucier
mainly as a mini-karhai (=wok-like pan) to
fry papads, pooris, etc.
Also occasional tarkas where I may
add additional ingredients and
my little cast-iron skillet is too small....
My current tiny wok
is irretrievably blackened.
Will either the Cuisinart or the All Clad be less likely to
get a permanent black layer of goo on it after deep-frying sessions?
Any other thoughts on these products, or on Cuisinart vs All Clad
in general?
Thanks in advance
Milagai
-
Thanks Torakris: I love daikon too, and don't know
too many ways to make it, and have been
getting interesting ideas from this thread...
Great nutrition info...
thanks
Milagai
-
Roast quail with...
Baby turnips
baby turnips with carrots and cauliflower for a great
pickle.
so, cauliflower.....
milagai
-
Hi: if you'll forgive my butting into your thread,
send me your extra daikons, or make mooli paratha
(parathas=stuffed flatbread; mooli=daikon radish in many south asian languages).
here's one recipe:
http://www.angelfire.com/country/fauziaspa...oliparatha.html
Milagai
-
Anyhow, I made it, mostly per Wolfert's recipe.
The lemon juice and cumin definitely added good
things to the overall flavor - it would have been
very bland without them.....
Nicolai and Swisskaese - garlic yes or no?
Thanks for the input
Milagai
-
There is no garlic in the mhammara recipe.
Happy Gobble day!
Thank you - tis made and very good.
Holiday wishes to you too.
Milagai
-
I'm getting ready to make this for TG tomorrow.
The peppers are roasted.
Other ingredients being assembled.
Garlic - yes or no?
I've seen recipes with and without.
My other ingredients will be similar to what
Paula Wolfert posted in recipegullet -
breadcrumbs, red chili, walnuts, pomegranate molasses,
lemon juice, cumin, olive oil....
Thanks in advance
Milagai
-
If like me you prefer the savory preparations of
sweet potatoes, here's a really good and quick stovetop
recipe. They can be made with sweet potatoes or "yams"
(i.e. what they call yams in US grocery stores, not real yams).
heat 2 tsp butter or veg oil in skillet.
saute: 1 tbsp freshly grated ginger, 1/2 tsp (more or less
per taste) cayenne pepper, and 1/4 tsp or thereabouts cinnamon.
Add 2 sweet potatoes, peeled and cut into sticks
Saute and stir until done - if you play with the heat
you could even maybe get them a little blackened / caramelized
on the outside.
Add a few raisins at the final stages and
a little honey to coat the sweet potatoes....
Add salt to taste.
Serve hot of course.
Milagai
-
I was thinking more of the plate divided into 3 parts - one third (or more) for the meat, one part for the starch, one part for the vegetable. It's hard to even imagine a dinner plate without that meat portion for many people, whereas it's easier to think of another protein in a stir fry or stew, for instance.
That division of food plate is very compatible with being
a vegetarian: e.g. in an Indian vegetarian thaali:
lower 1/3rd - rice / roti (=starch)
upper 2/3 - more or less evenly divided between
vegetables
and
proten (=dals etc.)
with space for yogurt (more protein),
relishes, etc.
That is, as a vegetarian you don't have to alter the
composition of the food plate, only the contents......
Milagai
Christmas Traditions
in Food Traditions & Culture
Posted
Orange suggestion:
Mafe (African peanut stew - yummy delicious)
there's a cook off going on on the other board (Cooking?) right now...
Milagai