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  1. Fried Chicken (adapted for deep frying) Marlene made this recipe and reported in her Food Blog. Fried chicken is near and dear to the hearts of eGullet Society members, as evidenced in the multi-page Fried Chicken thread. 1 3-1/2 pound chicken, cut into ten pieces: two legs, two thighs, two wings, two breasts halved crosswise; skin intact if possible 1 qt low-fat cultured buttermilk 1 c Diamond Crystal kosher salt (or 3/4 C Morton’s kosher salt, or 1/2 C table salt; it really doesn’t matter, except kosher salt dissolves easier) 2 T lemon juice 1 tsp pepper sauce 2 T seasoning mix (see below) 2 c flour Seasoning mix 2 T sweet paprika 1 tsp kosher salt 1 tsp ground ancho chile 1 tsp ground black pepper 1/2 tsp dried thyme 1/2 tsp cayenne 1/2 tsp granulated garlic 1/2 tsp granulated onion 1. Pour one quart very hot tap water in a large bowl. Whisk in the salt, lemon juice and pepper sauce. Add one quart of ice water, and stir to blend. 2. Place chicken in brine for three hours, turning pieces every 45 minutes. 3. Drain chicken and rinse. Pour buttermilk into bowl, and add chicken. Cover and refrigerate for at least six hours, and up to 24. Turn chicken every once in a while. 4. Drain chicken in a colander -- but don't rinse it -- then lay out on a rack over a sheet pan (or lay the rack right over the sink, if you can). 5. Start heating the oil to 365 F. Put the flour in a heavy paper bag (authentic) or a zip-lock bag (easier). Get another rack and sheet pan ready, or lay out a good-sized sheet of waxed paper or parchment. 6. Sprinkle the chicken with seasoning mix on all sides. 7. Two or three pieces at a time, either drop the chicken in the bag and shake to coat. As each piece is floured, remove it to the second rack or the paper. 8. Heat oven to 170 F, and set a sheet pan with a rack on the middle oven rack. (If you’re like most people, you’ll have to wash and dry the first one.) 9. When the chicken is dry (or nearly so) and the oil is hot, fry the chicken three or four pieces (as long as the fryer isn’t crowded) at a time, about 15 minutes, to an internal temperature of 160 F for breasts, and 170 F for thighs. Fry the thighs and legs first, then breasts, then wings. As the pieces are done, put them on the rack in the oven, and leave the oven door open a crack. Keywords: Main Dish, Lunch, Vegetarian, Dinner, Chicken, Breakfast ( RG1172 )
  2. Curry leaves spice rub/dry chutney My mother in law submitted this recipe to a contest in Mumbai and won the first prize. She competed with 80 women. This dry chutney can be used as a spread for bread, sprinkled on warm rice, or as a topping for whipped salted yogurt. 1 c curry leaves 2 T sesame seeds 2 T roasted peanuts 1 tsp dried mango powder 1/2 tsp red chili powder Pinch of sugar Salt to taste Place the curry leaves in a large skillet and dry roast over medium low heat till all the moisture dries out. The leaves will begin to darken. Pick one up and if they crumble easily between your fingers, they are ready. Let cool. In a blender combine with all the other ingredients - grind to a fine powder - it may to slightly sticky due to the peanuts in the mix. this is okay. Store refrigerated for upto a week in an airtight container. This recipe has been adapted from my book "The Spice is Right - Easy Indian cooking for Today." by Callawind Publications Keywords: Easy, Indian, Appetizer, Vegetarian ( RG1160 )
  3. Zucchine alla scapece Serves 10 as Hors d'oeuvreor 6 as Side. Scapece is a common method in Southern Italy for preserving vegetables and fish. In the Neapolitan tradition anchovies, aubergines or carrots are used for scapece, but the most common ingredient is zucchini. The traditional oil for frying the zucchini is olive. It might seem like a waste to use olive oil, but I find it does make a difference in taste. You don't need to fill a fryer with oil. A flat wide pan with 2 cm deep of oil will do fine. You can also keep the oil, filtered and refrigerated, and use it for vegetable dishes such as ratatouille. It will add a little extra taste to the dish. The cooking of the water vinegar solution has the function of reducing the strength of the wine vinegar. Depending on how long you cook it the scapece will end up being more or less sour. I use about 5 minutes but some recipes call for 10. 2 kg medium zucchini 2/3 c white wine vinegar 2/3 c water 2 garlic cloves, chopped 1 handfull of mint leaves olive oil for frying salt and pepper Slice the zucchini into 3-4 mm thick rounds. Place the sliced zucchini in a colander sprinkling with salt. After 1-2 hours rinse them and pat them dry. Heat the oil (to about 200C) and fry the zucchini in batches. The zucchini are done once they start to brown slightly. Remove the first batch of zucchini and arrange them them in one or more layers in a serving bowl. Sprinkle some pepper and place a few mint leaves and garlic slices between each layer. Continue till all zucchini are done. Sprinkle two tablespoons of the frying oil on top. Place water and vinegar in a small pot and bring to boil. Reduce the heat so the liquid just simmers for another five minutes. Pour onto the zucchini and leave to rest at room temperature for at least 24 hours before eating. The water/vinegar mixture should be just enough to fill the gaps between the zucchini. After 3-4 days the flavor is at its best. Serve as an appetiser, alone or together with other Italian style antipasti, or as a side for fatty meat dishes. Keywords: Appetizer, Side, Vegetarian, Vegetables, Italian ( RG1159 )
  4. Honey Fig Jam 1 pt figs 1 c honey 1 tsp cinnamon 1 tsp all spice 1/4 tsp salt 1 tsp ginger, freshly grated 1 lemon or small orange, finely grated zest and juice Wash, remove the stem and blossom end of figs, cut in quarters. Put in heavy bottomed pot with the rest of the ingredients. Bring to a slow simmer, cover and cook for 1 hour. Remove lid, remove figs with a spoon to a food mill fitted with large holed disk. Pass fruit through back into pot, discard skin left in the food mill. Stir pulp into liquid. Simmer for another 10 minutes or so then place into clean jar and store in the fridge. Yields about 1 cup. Keywords: Fruit, Dessert, Vegetarian, Intermediate, Breakfast, Topping/Frosting ( RG1156 )
  5. Dark Fruit Serves 2 as Dessert. Dark Fruit This simple recipe was taught to me by a French woman, and it is surprisingly delicious. 1 Cup Fresh Blueberries Red wine, any variety Sugar Choose two small bowls and make this dessert before you begin your meal. Divide the blueberries into the two bowls after washing them thoroughly and removing any stems or broken berries. Pour red wine into the bowl until it just comes to the top of the berries. If you wish, you may add just a bit of sugar, perhaps 1/2 to 1 teaspoonful, but don't mix it up. By the time you are ready for dessert, the blueberries will have released a wonderful flavor into the wine which makes for a refreshing dessert. This dessert could be served with a glass of sparkling water, and it can be made with any kind of berry. Keywords: Easy, Dinner, Vegetarian, French, Dessert, Healthy Choices, Fruit ( RG1155 )
  6. Vietnamese Pickled Vegetable Salad If you've ever been to a Vietnamese restaurant, you'll recognize this salad as the garnish on almost every plate of food served. It is also an ingredient in fresh Vietnamese Summer Rolls. Adapted from a recipe in Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid. 1 Carrot 1 Daikon radish, a piece about the same size as the carrot Kosher Salt 1 Red Bell Pepper 1/4 c Rice Vinegar Water 1 T Sugar Peel the carrot and daikon. Cut into julienne strips or batons. Or, use a garnish tool to make crinkle cuts. Place the carrot and daikon into a stainer in the sink or over a bowl. Sprinkle liberally with Salt. Allow to sit for 20-30 minutes. Cut red bell pepper into the same cut you did for the carrots & daikon. Set aside. Heat the vinegar with about half a cup of water and the sugar until the sugar is dissolved. Allow to cool naturally or add a couple ice cubes. Rinse the salted vegetables, which should now be slightly wilted. Combine the carrots, daikon and red bell pepper with the dressing and place in an airtight storage container. Add just enough water so that the vegetables are submerged (up to another half cup or so). Allow to marinate at least 1 hour before serving, but better the next day. Keywords: Side, Salad, Easy, Vegetables, Vegetarian, Vegan, Condiment, Southeast Asian, Healthy Choices ( RG1149 )
  7. Brown mush This is the easiest recipe for mush you'll ever see! Take a can of black bean soup -- Progresso makes a great one and is a good choice. You could make the black bean soup from scratch if you want to get fancy by boiling black beans in water after soaking them overnight. Make some whole brown rice, preferably round grain. When the black bean soup is heating, take one cup of whole brown round rice and put it into the simmering soup. "Get fancy" variations department: Add some fresh parsley! Or some cilantro! Fat fanatics will love adding grated cheddar or mimolette cheese! Brown mush! You'll love it! Get even fancier department: Brown the whole brown round rice in olive oil before cooking, add some chicken stock or bouillion to the rice, or maybe even some saffron, or a dash of worcestershire sauce. Serve with a sprinkling of sherry! Fancy brown mush! You'll love it even better! Keywords: Vegetarian, Main Dish, Easy, Beans, Rice ( RG1146 )
  8. Cream of Celery-Walnut Soup Serves 6 as Appetizeror 3 as Soup. I've made this soup more than any other kind; it is excellent for work lunches, freezes well, and is also pretty darn healthy for you (especially if you reduce the amount of cream used to make the primary fat sources the walnuts and olive oil). 1 T olive oil 3 c vegetable stock 1 head celery 2 shallots 1/4 c walnuts 1/4 c heavy cream salt and pepper Slice or dice the shallots and sweat them in the oil, in a medium saucepan. De-string the celery if its old or somewhat tough. Slice or roughly chop, then add to the shallots. Saute for a few minutes until they begin to soften. Heat the veg (or mushroom) stock nearly to boiling, then add it to the pot. Cover and simmer on low until everything is nice and soft, or about 20 minutes. While this is simmering, toast your walnuts (med-low heat in a dry pan, tossing until slightly browned and fragrant). Then combine the soup and walnuts in a blender and whiz to a puree. Stir in up to 1/4 cup of cream, add salt & pepper to taste, and serve immediately. If the soup will go right into the fridge or freezer, no need to put it back into the pan after blending, just season to taste, add the cream, and package it. Nutrition (for whole recipe, you can serve in whatever size portion you want): Calories: 605 Fat(g): 55 Carb(g): 28 Fiber(g): 10 Protein(g): 12 Keywords: Soup, Vegetarian, Easy, Vegetables, Blender, Healthy Choices ( RG1141 )
  9. Mishti Doi (Sweetened Yogurt, Bengali Style) Serves 6 as Dessert. [ In Bengali, "Mishti" = "Sweet" and "Doi" = Yogurt ] This is a classic Bengali dessert, also known as "Lal Doi" (literraly, "red yogurt"). In Bengal, folks very rarely makes this at home, instead preferring to buy it from the neighborhood sweet shop, where it is served in these little containers made from unglazed clay. 1 qt Whole Milk 1/2 c Instant Non Fat Dry Milk Powder (NFDM), Optional 1 c Sugar 1 c Plain Yogurt (with "live" or "active" culture) 2 T Water 1 T Water, optionally to be added to caramel Place saucepan in medium low heat, mix milk and NFDM and bring the mixture to boil. (about 45 minutes). In the last 10 minutes, add half the sugar to the milk, and stir to mix. Reserve the other half of the sugar to make caramel. In the meanwhile, in another flat bottomed saucepan, mix the sugar with 2 tablespoon water and bring to boil. When boiling, stir the mixture slowly so the sugar dissolves into water. Continue on medium-high heat until the mixture turns light golden yellow in color. It has now started to form a caramel. Add in another 1 tablespoon of water, if needed, to thin the caramel a little bit. Make sure that the caramel does not turn dark in color. Stop cooking the caramel as soon as it has turned a light yellow color. Slowly stir in this caramel to the boiling milk mixture. Be careful, as the caramel is very hot. Continue boiling the milk for about 5 more minutes. Remove milk from heat, and cool to lukewarm (110 degree fahrenheit, 50 degree celcius). In a container, beat the yogurt and form into a paste. Add a bit of the warm milk to this, continue to beat it so the yogurt becomes like a thick liquid. Now pour this yogurt back into the warm milk and stir thoroughly to mix well. Place the milk in a warm place (Ideally, 120 degree fahrenheit or 55 degree celcius) for about 6-10 hours, until it has set. ( I turn my oven on at its warmest setting for 5 minutes, then turn it off. I then turn the pilot light on; I then place the milk inside this oven and leave it in there). Keywords: Dessert, Intermediate, Vegetarian, Indian, Snack ( RG1137 )
  10. Eggplant Parmesan (Oven-style) Serves 4 as Main Dish. I developed this recipe several years ago in response to an abundance of eggplant and tomatoes in my garden, and dietary restrictions for low-fat, low-cholesterol, and low-salt. It has become a favorite of family and friends that we enjoy a couple times every summer. Note: If you do not eat eggs you may substitute the eggplant dip before breading with milk or a mild salad dressing of your choice. I use an egg white-based product to avoid the yolk. 6 medium japanese eggplant, half-peeled and sliced 1/3 - 1/2 inch lengthwise (or 1 large round variety cut in rounds) 1 c bread crumbs 1 tsp garlic powder 1 tsp dried crushed basil 1/2 c liquid eggs (or 2 whole eggs) olive oil cooking spray Sauce 5 c chopped tomatoes (or 3 cans diced tomatoes, low or no-salt) 2 T fresh basil, chiffonade, or 1 Tbsp dried 5 cloves garlic, minced 1/2 tsp crushed red pepper to taste 1/2 c red wine (optional) salt to taste 1 c Parmesan cheese, divided to allow 1/2 cup for topping. Sauce: Make a good garden tomato sauce well spiced with the basil, garlic, and crushed red pepper. Add wine if using. Cook sauce on medium low heat to a nice thick consistency about 35-40 minutes. Salt to taste. Should yield about 3 cups or so. Eggplant: Preheat oven to 400 degrees. Meanwhile, as sauce is cooking, dip eggplant in egg then coat with seasoned bread crumbs. Spray baking sheets lightly with olive oil. Arrange eggplant slices on sheets and spray eggplant lightly with olive oil cooking spray. Bake for about 20 minutes at 400 degrees until tender inside and crisp on the outside. Set aside to cool slightly. Reduce oven heat to 375 degrees. Construction: Spray baking dish with olive oil (either 8" x 8" or 7" x 11"). Spread a little sauce on bottom of baking dish. Next layer eggplant slices, 1/4 cup Parmesan, eggplant slices, 1/4 cup Parmesan . . . ending with eggplant. Pour sauce over all. Bake at 375 degrees for about 35 minutes until bubbly and set. Top with about 1/2 cup shredded Parmesan and return to oven for five minutes to melt cheese. Suggestion: Serve with angel hair pasta tossed with olive oil, minced garlic, and fresh basil chiffonade. Keywords: Main Dish, Vegetarian, Vegetables, Intermediate, Italian, Healthy Choices ( RG1134 )
  11. Vegetable Korma Welcome eGulletters, I am Lakshmi & am from Atlanta,USA. I am a housewife & cooking is one of my passions. I joined eGullet a couple of days ago & i am loving it.I hope u all enjoy this mouth watering dish & pls do leave me a feedback. Happy Cooking..!! Cheers, Laks:-) Ingredients:- 1kg Green peas boiled 200gms Potatoes,peeled & finely cut 100gms Capsicums,cut into strips 250gms Tomatoes,prepared into pulp 2medium-sized Onions,finely cut 1cup Curds,churned 1cup Milk 1/2cup Grated Cheese 1tbsp Butter 1tbsp Ghee 4 Cloves 5 Cardamoms 3 pieces Cinnamon 50gms Cashewnuts,powdered Salt to taste 1/2cup Coriander leaves,finely chopped Grind To Paste:- 8 Green Chillies 1piece Ginger 1/2cup Mint leaves For Tempering:- 1/2cup Fresh Coconut,grated 1tbsp Ghee 6 Curry Leaves Procedure:- 1) Heat ghee & butter together in a vessel.Add onions & fry till brown.Add cashewnut powder,cinnamon,cloves,spilt cardamoms & ground paste.Stir.Add 3cups of water & grated cheese. 2) When water begins to boil,add potatoes & 1cup of milk.Cook potatoes on medium flame.Then add tomatoes.Boil for 5 minutes.Add curds,boiled peas,capsicums & salt.Remove when thick.Keep aside. 3) Heat 1tbsp of ghee.Add coconut & curry leaves.Sprinkle over the vegetables. 4) Serve hot,garnished with coriander leaves. Serves 8 Preparaton time: 30minutes Cooking time : 25minutes Keywords: Main Dish, Vegetarian, Intermediate, Vegetables, Lunch, Indian ( RG1130 )
  12. Oven Fried Eggplant This is a recipe that my sister and I developed over the years. The original purpose was to get rid of all of those eggplants we grew. It has developed over time and this is the latest incarnation. The stuff is like potato chips and is guaranteed to dispose of excess eggplants. 1 Medium eggplant 1 Egg 1/4 c Cooking oil, olive or a neutral oil to your taste 2 c Or more, seasoned breadcrumbs Heat the oven to 375F. Peel and slice the eggplant in 1/4 inch or less slices. You can do full rounds or half rounds to your preference. Vigorously whisk together the egg and oil. You can multiply this as needed. Dip the eggplant slices in the egg/oil mixture and let drain. In a shallow bowl, bread the eggplant slices, pressing down to adhere as much breadcrumbs as possible. Lay out the eggplant slices on a sheet pan. (I have started using a sheet of the new non-stick foil on the sheet pan and we find that the crispness is enhanced.) Bake for 15 to 20 minutes, turn, bake for another 15 to 20 minutes. Serve hot. Notes: If the eggplant gets cold, it reheats beautifully, even the next day. I have used this same method with squash with good success. The breadcrumbs can be anything you wish. They should be well seasoned incuding salt. When I am lazy, I resort to Progresso. I am not sure what other vegetables this will translate to. I think the egg oil mixture is the key to success. Keywords: Appetizer, Side, Vegetarian, Easy, Vegetables ( RG1122 )
  13. Plum Tomatoes and Basil Over Perciatelli Serves 2 as Main Dish. During the summer I have this dish at-least once a week. If you cannot find perciatelli, linguine can be substituted. To make a thinner sauce cook the tomatoes until they fall apart, about 15 minutes. 20 big basil leaves 12 plum tomatoes 2 cloves of garlic olive oil 1/2 lb perciatelli salt and pepper parmesean cheese -Boil water. Cook perciatelli according to package directions. While the pasta is cooking: -Mince garlic cloves -Cut tomatoes into quarters. It is not necessary to peel tomatoes. -Create to piles of basil leaves by placing leaves flat on top of each other. One pile should have 15 leaves and the other pile should have 5 leaves. Julienne* each pile. -Pour olive oil into a hot pan. Add garlic and cook until it is soft and fragrant. -Add tomatoes. Sauté until the tomatoes are just barley cooked, about 5 minutes. The skins will start to pull back from the flesh of the fruit. -Add salt and pepper to taste. -At the last moment add the larger pile of basil. -Add pasta and gently toss until coated. -Top with smaller pile of julienned basil and shredded Parmesan. Serve immediately. *To julienne: Place basil leaves on top of each other. Roll up a pile of leaves and then slice thinly. This will create thin strips of basil. Keywords: Main Dish, Vegetables, Vegetarian, Dinner, Easy, Pasta ( RG1119 )
  14. Broccoli Salad with Tomato-Onion Mayonnaise Serves 12 as Salad. This is one of my favorite salad recipes, which is saying a lot since I usually don't like broccoli at all. Very unusual and good on a buffet of other salads. Rated intermediate for the length of time required, not the skills. 2 lb broccoli heads, trimmed and cut into florets Mayonnaise: 2 medium onions, chopped 2 cloves garlic, minced 4 T butter 2 T oil 4 tomatoes, peeled, seeded and chopped OR 1 cans tomatoes, petite cut, drained 2 tsp sugar 3 T basil chiffonade 3 T oregano leaves 1 c mayonnaise Garnish (optional) Black olives Cherry tomatoes Cook broccoli in heavily salted boiling water until it is on the verge of becoming tender. Drain and shock in cold water. Drain well. Sauté onions and garlic in butter and oil until onions are transparent. Stir in tomatoes, sugar, basil and oregano. Simmer uncovered over medium heat, stirring occasionally, until all liquid is evaporated. Cool slightly and stir in mayonnaise. Season to taste with salt and pepper. Combine broccoli and tomato mixture. Cover and refrigerate 3-4 hours. Garnish with cherry tomatoes and/or olives and/or more basil chiffonade, if desired. Note: for making the day before, refrigerate broccoli and tomato mixture separately. To cut calories, reduce butter and oil and use only one-half cup of mayonnaise. In that case, leave a bit of liquid in the onion-tomato mixture. Keywords: Salad, Intermediate, Vegetarian ( RG1115 )
  15. Purple Basil Pesto Despite using purple basil, the pesto comes out a greenish brown. 2/3 c shredded parmesan cheese 1/2 c lightly toasted pine nuts 1/4 tsp salt 1/2 tsp pepper 3 garlic cloves 3 c purple basil, tightly packed 2/3 c extra virgin olive oil 1. With the blades running, drop in garlic cloves. When garlic is minced, turn off blender. 2. Add all other ingredients except the evoo. Blend. 3. Slowly add olive oil until a smooth paste is formed. It may take more or less oil, depending on how tightly packed the basil was. Keywords: Kosher, Vegetarian, Sauce, Blender ( RG1110 )
  16. Spring Mix "Sweet" Salad with Candied Pecans Serves 4 as Salad. This must be one of my most requested recipes. It's beautiful, has a wonderful taste, and has a great combination of textures. You may want to make extra pecans. People eat them like popcorn! The pecans and dressing can be made well in advance, so it's easy to put together at the last minute. Candied Pecans Nonstick vegetable oil spray 1/4 c (packed) golden brown sugar 1 T olive oil 1 T balsamic vinegar 1 c pecan halves Salad 6 oz mixed Spring greens 2 mangos, sliced or chopped 1/2 pt raspberries 2 kiwi peeled and sliced Dressing 1/2 c oil 1/4 c sugar 3 T white wine vinegar 3/4 T green onion (white part only) 1/2 tsp salt 1/2 tsp dry mustard 3/4 T poppy seeds 1. For the candied pecans. Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden) 2 Make salad dressing: blend all but poppy seeds in electric blender. Stir in poppy seeds. Store in a cool place or in the refrigerator. 3 Lay the lettuce on a flat platter. Top with fruit and pecans. Serve the dressing on the side. Keywords: Salad, Vegetables, Side, Brunch, Vegetarian, Lunch, Easy, Dinner ( RG1105 )
  17. Baba Ghanoush Serves 6 as Side. No matter how you spell it (baba ghanoush, babaganouj) this is a great dip. This yields 2-3 cups, depending on the size of the eggplant. Grilled Eggplant 1 large eggplant olive oil Other Ingredients 3 garlic clove 1/4 c tahini 1 T fresh lemon juice 1/4 c olive oil 1/2 tsp ground cumin 1/2 tsp salt parsley (optional/garnish) Rub the eggplant with a little olive oil and place on the grill over medium-high heat. Cook, turning occasionally until the eggplant has softened to the point of collapse (30-40 minutes). It is OK if the skin chars a little. Cool until it is easy to handle. If you place it in a covered bowl the skin will be easier to peel (just like when you roast peppers). Peel and discard skin and cap. With blender running on high, drop in the garlic cloves to mince them. Then add the eggplant, tahini, lemon, olive oil and blend to puree. Add the cumin and salt. Taste for seasoning. Adjust by adding more lemon, tahini, salt or cumin. If it is just too thick but the flavor is good, add a tablespoon or two of water. If you want to add parley, first hand chop it, then add to the blender for just a quick pulse or two. If you blend it too long the dip will turn green (you can also just stir it into the dip by hand after you pour it out of the blender). Garnish with a drizzle of olive oil and a sprinkling of parsley. Serve with fresh pita, baked pita chips and/or vegetable crudites (like carrots or slices of cucumber). Keywords: Vegetarian, Vegetables, Middle Eastern, Dip, Salad, Side, Blender ( RG1104 )
  18. Grilled Corn Salad Serves 6 as Side. This was a "use up what I had in the fridge" recipe. Feel free to substitute where necessary (like fresh red pepper for roasted, or Chipoltle in Adobo or Tabasco Chipoltle for the dried). The main things needed for the flavor I was looking for were the lime, red onion, tomato and cilantro. When grilling corn, make extra. Serve some freshly grilled and make this salad the next day. We usually make extra anyway, so this was a good use of the corn we usually just nuke to reheat. The amount of ears is flexible, you want about 3 cups of corn kernals. Yield: 4 cups Grilled Corn 4 ears of sweet corn 2 T olive oil salt Other Ingredients 1 slice, red onion, about 1/4 cup finely chopped (or shallot?) 2 strips roasted and marinated red pepper, diced to the size of corn kernals 2 sundried tomatoes, finely diced 1 small fresh tomato (I had a couple of slices of beefsteak left over in the fridge), small dice 2 T fresh parsley, chopped 2 T fresh cilantro, chopped 1 lime, juiced 1/4 c olive oil (approx) 1 dried chipotle, seeded and finely minced salt and pepper to taste 1 tsp white vinegar (optional) To Grill the corn: Rub the corn with olive oil and salt, then over a medium high flame, turn it 1/4 turn every three minutes for a total cooking time of about 12 mintues. Remove and enjoy some with dinner, chill the corn reserved for this recipe. Using a sharp knife, remove the corn kernals from the cooled corn into a large bowl. Add all the other ingredients. The olive oil amount is flexible, depending on whether or not your red pepper and sun dried tomato were packed in oil. Taste for seasoning after it has chilled for at least an hour, stir then taste -- the chipotle needs to rehydrate, so it will get spicier as it sits. If it needs more tartness, but not more lime flavor, you can add a teaspoon or so of vinegar. Allow to chill/marinate in the fridge for at least two hours. Keywords: Vegetarian, Vegetables, Side, Salad, Easy, Mexican ( RG1101 )
  19. Eggplant and Tomato Salad Serves 6 as Side. This is based on the recipe found here. I didn't like the idea of using egg and made some of my own additions/subtractions. I only had one fresh tomato and it wasn't as ripe as the recipe described, so I used it, plus about 1/2 cup of marinara sauce I happened to have in the fridge. Yield: about 3 cups 1 large eggplant 2 T olive oil 1 onion 4 cloves garlic, chopped 1 tomato, chopped, (very ripe or canned) 1/2 tsp salt (or more, to taste) 1/4 tsp freshly ground black pepper 1 tsp Tabasco sauce (even better, Garlic Tabasco) (amount to taste) 1 T lemon juice Roast the eggplant, whole, on a grill or in the oven until softened but not collapsed, it is OK if the skin gets charred. Allow to cool to the touch, or put in the fridge overnight. Set a large skillet over heat, add the olive oil, garlic and onions. Cook over medium-high heat until onions are softened, don't burn the garlic. While that is cooking, remove the peel from the cooked eggplant, this should be easy to do with your hands, and cut into large chunks. Add the eggplant to the skillet and tomato to the skillet and cook (smooshing the occasional firm piece of eggplant) for about 15 minutes, until the tomato cooks down, but doesn't disintigrate. Add salt, pepper, Garlic Tabasco, and lemon juice and taste for seasoning. This will be served cold, so you want it highly seasoned. Place into serving bowl and chill at least 2 hours. Keywords: Middle Eastern, Vegetarian, Appetizer, Side, Hors d'oeuvre, Amuse, Intermediate, Vegetables, Dip, Snack, Dinner, Lunch ( RG1100 )
  20. Black-eyed Peas with Dill (Lobhia aur Suwa) Serves 4 as Main Dish. I got inspired by a can of blackeyed peas in my cupboard and a bunch of dill sitting in my fridge. Here is what I came up with. This recipe hasn't been officially tested, but its simple so it should work out fine. It turned out delicious. This goes great with plain Basmati rice or flatbreads. 3 T ghee or peanut oil or a mixture 3/4 tsp mustard seeds 1/2 tsp cumin seeds 1/8 tsp fenugreek seeds 1 medium onion, finely chopped (about 1 cup) 1 large garlic clove, minced 1 c peeled and diced fresh tomato 1 tsp Gujarati or Marathi-style garam masala, divided (see note) 1/2 tsp paprika 1/4 tsp red chili powder 1/4 tsp turmeric 1 tsp sugar (optional) 1 (15.5 ounce) can black-eyed peas, with liquid 3/4 c coarsely choppped fresh dill Water as needed (up to 1 1/2 cups) Salt to taste In a medium saucepan heat the ghee or oil over medium-high heat. When hot toss in the mustard seeds. As soon as they begin to splutter and pop add the cumin and fenugreek seeds. Cook until the cumin darkens a few shades. Add the onion and cook, stirring occasionally, until it begins to turn golden, about 8 minutes. Add the garlic and stir for 1 minute more. Add the tomato to the pan and cook, stirring, until it begins to turn into a pulpy sauce, about 3 minutes. Toss in half of the garam masala and all of the paprika, red chili powder, turmeric and the sugar if using. Stir once or twice. Now stir in the blackeyed peas with their liquid and the dill. Add enough water until you get the consistency you want, up to 1 1/2 cups. Bring to a boil, lower the heat and simmer, covered, for about 10 minutes. Stir in salt to taste, the remaining garam masala and 2-3 tablespoons more chopped dill before serving. Note: If you don't have Gujarati or Marathi-style garam masala, the regular kind will work fine. Though I would avoid a pure Moghul garam masala, it is too cardamomy for this. You can make an approximate version by adding a little fennel seeds, ajwain, sesame seed, dried red chili and a star anise to your regular garam masala recipe. Keywords: Beans, Easy, Vegetarian, Indian ( RG1097 )
  21. soymilk (duyu) and soymilk noodles (kong guksu) there are many ways to make soy bean milk, but here is the way i was taught. dried soybeans (the fresher the better) water salt pick over the beans (quite often there will be tiny stones). soak the picked over soybeans in water overnight (usually ill soak about a cup or two of soy beans in 3-5 cups of water). the next day, rinse the beans and boil them in water for about 10 minutes. drain again. pour the drained beans into a blender. for every cup of beans, add about a cup of fresh, cold water. cover, then blend. strain the mush through a clean cheesecloth. (i usually skip the straining bit and make sure that i have ground the mush very fine with lots of water.) simmer gently again for a few minutes more. be very careful, since not only can the soymilk burn, but it will sit there on the stove acting very quiet and then all of a sudden it will foam up and make a huge mess... season to taste with salt or sugar (not both!). serve hot or chill and drink later. if you want a very refined soymilk, DO strain very well. you can save the left over mashed beans for use in biji dishes (콩 비지), aka okara ( おから) dishes. if you dont mind the nuttiness or the coarseness (i actually favour it!), you can leave the soymilk in its unstrained state. you can also wait for the crushed soybeans to settle naturally to the bottom of your container in the fridge. to serve as soymilk noodles, simply add very cold soymilk (i add lots of the 'biji') to a large bowl and top with VERY FRESH, thick, just cooked noodles. something that would work very well would be udon. handpulled jjajangmyeon noodles are ideal, but harder to come by. (NOTE!! if making kong guksu, the soymilk must be savory. only add salt, no sugar!) top with shredded cukes and a couple ice cubes. apparently in some parts of korea, this is served warm with noodles as a winter dish. sounds good too! Keywords: Vegan, Vegetarian, Korean, Blender ( RG1096 )
  22. hijiki simmered with aburage and carrots Serves 4 as Side. This is a good example of a Japanese nimono or simmered dish. If I have them on hand I like to toss a handful of freshly boiled edamame at the end for a little color. You will often also see this dish with daizu, soy beans. 50 g dried hijiki, reconstituted 2 pieces aburage (tofu pockets) 1/2 carrot, julienned 1-1/2 c dashi 1 T sugar 4 T soy sauce 1 T sake 1. Place both the reconstituted hijiki and aburage in colanders and pour boiling water over them. 2. Squeeze out the water and slice the aburage into 1/4 inch threads. 3.Add the dashi, sugar, soy and sake to a saucepan and bring to a boil, add the hijiki and carrots and keep at a strong simmer for about 15 to 20 minutes or until there is just a little liquid left. 4. Season with more soy or sugar to taste and stir in the aburage ( and edamame if using) and remove from the heat. this is best served at room teperature, but is also good warm or cold. Keywords: Side, Vegetarian, Easy, Japanese ( RG1081 )
  23. Melinda's Favorite Guacamole Serves 4 as Appetizer. While I say 4 servings, these are the servings of true guacamole lovers. For Melinda and myself (amongst other guac aficionados) the rule of thumb is one avocado per person. Besides, the leftovers don't usually last longer than a day. Chip recommendations: Santitas (Frito-Lay), Red Hot Blues (Garden of Eatin')--these are spicy, while the Santitas are very nice, white corn, restaurant-style chips. They're both highly addictive. If you use Red Hot Blues, test with Santitas, too, because if you're making this for guests, not everyone likes it as spicy as we do. ;D 1/2 tsp fresh chopped cilantro (dried works too, but only if the finished guac rests in the fridge for an hour or so before eating) 4 ripe Haas avocados (make sure that they've been refridgerated for at least an hour before you make the recipe) 1 T freshly squeezed lemon juice 2 finely chopped cloves of garlic (the bigger, the better) 1/4 c green salsa (I prefer Trader Joe's) 1 tsp of hot sauce (the brand/flavor is up to you--Tabasco works just fine for me, but I like the green one to keep the color profile) salt and pepper 1. Skin and de-stone the avocados. 2. Add the lemon juice, the garlic, the cilantro, 1/2 the salsa, and 1/2 the hot sauce. 3. Use a potato masher to squish down the avocados a few times. 4. Mix it with a spoon until the ingredients are combined (shouldn't take long). 5. Taste test with your favorite chip (or whatever you will be serving with the guac). 6. If it's spicy enough don't add any more hot sauce, but add the rest of the salsa. 7. Salt and pepper to taste. If you use dried cilantro, refrigerate the dip for at least an hour before serving. If fresh, you can serve it immediately. Keywords: Hors d'oeuvre, Kosher, Dinner, Side, Easy, Dip, Vegan, Snack, Healthy Choices, Vegetarian, Lunch ( RG1076 )
  24. Strawberry Ice Pops or Sorbet Serves 6 as Dessert. Make this delicious frozen treat whenever strawberries are on sale -- or buy them by the bushel at a roadside stand or a warehouse store. Yields about 3 cups. 1 qt strawberries, washed and hulled 1 lemon or lime, juiced and zest 1/4 c sugar, more or less (brown or white depending on your taste) 1/4 tsp salt Quarter or slice the strawberries, as you wash and hull them, into a large bowl. Finely zest the lemon, and squeeze out the juice. Pour on top of the strawberries. Sprinkly on the sugar and salt, stir. Allow to sit at room temperature for about 1 hour. The strawberries will exude a lot of juice. Pour into a blender or food processor and puree. Stain, using a fine sieve, back into the bowl. Taste and if not sweet enough you can add a tablespoon or two more sugar. Freeze according to your ice cream maker instructions, or fill popsicle molds and freeze until firm. If using the ice cream maker, it is best served as a sorbet immediately or after being in the freezer no more than an hour or two. After that it becomes quite hard, you may want to defrost it slightly in the microwave or freeze in individual portions to scrape up with a spoon. Keywords: Dessert, Fruit, Ice Cream Maker, Kosher, Vegan, Vegetarian, Easy, Snack, Healthy Choices, Blender ( RG1074 )
  25. Watermelon- Feta Salad Serves 6 as Salad. An amazingly simple and refreshing summer salad. Obviously proportions can be adjusted however you like, and chopped tarragon makes a fine substitution for the mint. It's worth it to spend a little more and get some really good Greek ewe's milk feta for this dish. 6 c watermelon, seeded 8 oz feta 3 c arugula juice of 2 lemons 1 small red onion, cut into thin rings 1/4 c mint, chopped 3 T extra virgin olive oil ground black pepper Cut the watermelon into thin wedges. Do the same with the feta. Lay the arugula as a bed on a wide bowl, and layer the melon, cheese and onion over it. Pour the oil and juice over as a dressing and garnish with mint and pepper. Keywords: Salad, Easy, Vegetarian, Fruit, Cheese ( RG1067 )
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