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  1. Breakfast in India vs Breakfast in our homes outside India My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. So here are some of the things I might make: 1. Poha as in mostly ‘kande pohe’. 2. Cheela/ Pudla 3. Masala toast 4. Indian Omelette 5. Handwo piece 6. Thepla 7. Vaghareli rotli 8. Dhokla chutney 9. Idli sambhar 10. Leftover sabji 11. Muthiya 12. Khakhra 13. Upma 14. Paratha 1. Kande Pohe: The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. You get several varieties in the market. I prefer the thick white variety. 1 cup dry poha per person 1 medium onion sliced 1/2 jalapeno deseeded 1 sprig curry leaves 2 small garlic cloves 1/4 t cumin seeds 1/2 lemon 1/8 t asafoetida 1/4 t turmeric small handful of cilantro leaves 1T fresh grated coconut 2 T Peanut oil salt to taste sugar to taste In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. Finger licking good!! Now when I make this next I will post a picture. Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. ************* 2. Cheela/ Pudla These are essentially crepes but in the Indian style. 1/2 cup sieved garbanzo bean (Besan) flour. Water to form a thin batter 1T plain yogurt 1/2 t ginger garlic paste 1/4 or less green chili crushed 2 t heated oil * pinch asafoetida pinch turmeric salt to taste chopped cilantro (two sprigs) some ‘masala’ from a readymade pickle Method: mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. Let the batter soak for about half an hour if possible. On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! **************** 3. Masala Toast : 1 slice of bread (your choice) toasted 1/2 small red onion minced 1 medium roma tomato diced (or whatever you have) cilantro (few leaves) 1/8 t cumin (optional) 1/4 t chaat masala ( available in stores) 1 inch cube paneer 1 T peanut oil pinch turmeric (optional) Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer. I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. ************************** I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. Bhukkhad
  2. Thanks to @blue_dolphin, I was forced to buy this cookbook and it was delivered today. No matter how hard I try, I just don't super enjoy cookbooks on my Kindle. Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁 First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin. I'll be back on this thread soon
  3. We are doing a vegetarian feast for (probably) around 20 people at the end of April and I'm still looking for ideas for the courses. Things should have a "wow" factor as most guests are a bit wary regarding the vegetarian theme. Currently, the following ideas are floating around in my head (without having coalesced into distinct dishes): Pressure-cooked mustard seeds as "caviar" (possibly with sour cream and potato soufflé)Marmite consommé (H.B.)Leek "bone marrow"Vichysoisse (but it may be too cold still for this to be a good choice)Potato goulashMaybe some real (fish-friendly harvested) char caviar as contrast/surprise after the fake oneAs you can see, things it needs some structure and a killer idea (which is currently eluding me). Any suggestions?
  4. Eastern European Sweet and Sour Cabbage Soup This is my Grandmother's recipe for sweet and sour cabbage soup, with one slight modification (the substitution of Bavarian Sauerkraut for regular Sauerkraut). 1 2-3lb green cabbage 1 lemon 1 onion 1 c sugar 1 14oz can of Bavarian Sauerkraut 1 12oz can of Tomato Paste 1 28oz can of Sliced or Chopped tomatoes 1 T salt Slice the cabbage and put it in a large pot. Chop the onion, and put it in the same pot. Cut the lemon in half, and squeeze the juice and pulp of the entire lemon into the pot. Add the sugar, salt, and all of the canned ingredients to the mixture. Take each can, fill it once with water, and pour the water into the mixture. Bring the soup to a boil, and then lower heat to a simmer. The soup should be cooked for several hours, until it no longer smells of cabbage; the cabbage should be soft and translucent. The soup will cook down a fair bit in volume; the longer it cooks the more pronounced the flavor will be. If you cook it down too much (either the first day or when reheating it), just add some water and cook it some more. Ingredient Notes You may substitute normal saurkraut for the Bavarian Saurkraut if you like. If you want to use meat, put a tablespoon or so of olive oil in the soup pan first, and sautee a soup bone in it. Then follow the rest of the instructions as written. Keywords: Soup, Jewish, Easy, Vegetarian ( RG1724 )
  5. Quick Eats Pizza Dough Serves 4 as Appetizeror 2 as Main Dish. OK, maybe you can't wait for an hour to eat, or it's too late to order pizza in your little town, or you can't stand the price of delivery pizza- it's only bread, cheese and sauce! You've got the most amazing tomatoes sitting on the counter, Nana's homemade chicken sausage would make SUCH an excellent pizza topping, OR, you just can't stand the taste of pizza from a box-whatever your reasoning, it's time to eat and you WANT homemade pizza, NOW. In my house it's a group of teenagers hovering near me, expecting to be dazzled, but hungry NOW. That's when this pizza makes an appearance. Now, I'm a home cook, and I grew up on verbal recipe traditions, so bear with me, darlings, and we'll go on the very quick journey to a decent pizza in about a half hour! 1 T or 1 packet of fast rising yeast 413 g white whole wheat flour (see notes) 1 c hot water (110-120 F) 2/3 tsp kosher salt 1 tsp raw sugar olive oil semolina flour toppings? your choice! First, turn the oven to 500 F. Gather all of your dough ingredients. We make the dough now! So fun, why kick the loved ones, tackle some dough instead, and everyone gets fed after you work out your frustrations on this ball of joy. OK-You put the yeast, the water and the sugar into a large bowl, and let it sit for 5 minutes. Then, you add in the salt and flour, first the salt with about 1/4 of the flour, then the rest of the first 2 1/2 cups (413 grams) of flour, bit by bit, until it's all mixed in and messy. Now, you knead! And knead! For at least 3 minutes, until the dough forms a ball. You've got that extra 1/2 cup (82 grams) of flour sitting near, to add to the dough, if you feel it needs more flour. This always varies, depending on the weather. I don't know why, don't ask, it just does. That's a question for the real bakers, we're just making pizza. Oh, you're a fancy pants with a food processor? Lucky duck, go ahead, dump everything in there, and mix it until it forms a ball of dough, about a minute or so. In our home, it's kneading or nothing. Let the ball of dough rest for about 15 minutes, unless you're in more of a hurry, then, just roll it out immediately. But, I like to let the dough rest after I've pummeled it so thoroughly, before I send it to the oven. Get your toppings of choice together. I sometimes slice a ball of mozzarella into rounds, then slice tomatoes and an onion or two into a bowl,sprinkle in some oregano, and top it all with some fresh basil, torn, and a couple of chopped cloves of garlic, tossing the mixture with olive oil, allowing it to marinate while I'm making the dough. You can top this dough as YOU prefer, or with whatever you've got in the kitchen that looks interesting. We've used leftover salmon and dill, with fresh corn and sliced steamed red potatoes, and bits of goat cheese crumbled atop it all, that was pretty darn good! Time to make the pizza: roll out the dough flat; choose your shape, we make ours rectangular, because we don't own a round pan. Sprinkle some semolina on the pan, then place the dough onto it. Add your toppings, then stick the entire thing into the oven. Let it bake for about 15 minutes. If you want it really crispy, let it bake another few minutes after that, but watch it, this isn't a cassoulet. Some variations you may want to attempt: Sprinkle sesame seeds and salt onto the edges of the dough before baking. Use a Middle Eastern style tomato sauce, with allspice seasoning, and ground lamb, pine nuts and chopped onion for your topping. Top with shredded nova, sliced tomatoes and red onions, bits of cream cheese and fresh dill with a splash of olive oil. NOTE ABOUT FLOUR: I used to use 1/3 whole wheat flour and 2/3 white flour, but the white whole wheat flour from King Arthur has me completely happy! Keywords: Main Dish, Appetizer, Easy, Bread, Italian, Kosher, Vegetarian ( RG1692 )
  6. TongoRad


    Caponata Serves 12 as Appetizer. I've done this three times in a row in this particular manner- so that officially makes it a recipe. The key is how you cook the eggplant. I've tried doing it in chunks. I've tried baking it split and then scooping out the interior. This is the way that gives the best texture and taste. Go no further if you are afraid of oil, because I use a lot of it here and it gives the end result a luxurious, rich quality. 1 Large Eggplant 1/2 c Flour 1 Medium Onion, diced 2 Cloves Garlic, sliced 1 Rib Celery, diced 1/2 Roasted Red Pepper, diced 1 Can Tomatoes, drained 1/8 c Capers, rinsed 4 Basil Leaves 1 c Olive Oil, or more 1/4 c Balsamic Vinegar Salt as required 1- Place the tomatoes in a bowl and coarsely squish them between your fingers. 2- Cut eggplant into 1" rounds, skin on. Salt each side and place in colander with a heavy weight on top. Allow to drain. 3- Preheat oven to 350F. 4- Rinse eggplant and pat dry. Dredge with flour, shaking off the excess. Heat a oven-proof saute pan to medium high and place 1/4" olive oil covering bottom of pan. Saute one side of eggplant slices, adding more oil as needed (the eggplant will soak up the oil like a sponge). Turn over and add more oil to the pan as well as a drizzle on top of the eggplant slices. Place the pan in the oven for 15-20 minutes, or until the eggplant is soft and cooked through. You may need to turn the slices one more time and add another drizzle of oil mid-way through the cooking process. 5- Remove from oven and place the eggplant slices to the side. Peel and coarsely chop. 6- In the same pan add a bit of fresh oil, just to film the bottom, and add the onion, celery and garlic. Saute until translucent. Add capers, peppers and basil leaves. Toss until heated through. Add the tomatoes, balsamic vinegar, eggplant and a bit of salt as required. Stir and bring to a simmer. 7- Return the pan to the oven and allow to cook uncovered for 30 minutes more, stirring occasionally. 8- Remove and refrigerate overnight. Serve chilled with bread as an antipasto. Keywords: Intermediate, Vegetarian, Vegetables, Italian, Dip, Appetizer ( RG1685 )
  7. Sweet Potato Cinnamon Rolls This recipe makes about 20 rolls. 1 c hot mashed sweet potatoes 1 c warm potato water, warm water, or scalded milk 1 c scalded milk 7 c all purpose flour 2 T dry yeast 1 c butter, softened 1 c sugar 1 tsp salt 4 large eggs 1/2 tsp mace, ground The spread: 1/2 c butter, softened Brown sugar 1 tsp cinnamon, ground 1/2 c broken pecan pieces (or walnuts, or hazelnuts if chopped fine) (optional) melted butter Mix the mashed sweet potatoes, potato water, milk and 1 cup of flour and cool until the mixture is tepid. Add the yeast and cover and let rise for 1/2 hour. Punch down with a wooden spoon In an electric mixer, cream the butter and sugar, add the salt and then the eggs and mix until thoroughly incorporated. Stir butter/egg mixture and the remainding flour into potato mixture. Mix until the dough is firm, but not stiff. Knead on a floured board until the dough becomes elastic. Place in a buttered bowl and let rise until doubled, approximately 1 hour. Roll out the dough on a floured board with a floured rolling pin into a retangle about 1/4 inch thick. Spread the dough with softened butter and sprinkle with a generous amount of brown sugar, then sprinkle over the cinnamon and the nuts. Roll length wise into a log, pinch the seal and cut into 1-inch slices. Put the slices, cut side down in a buttered cake pan or in a muffin tin. Brush with melted butter. Cover and let rise for approximately 30 minutes. Preheat the oven to 375F/190C and bake for 20 minutes. You can put the pans in the refrigerator overnight, take them out in the morning and let them rise and then bake them. Keywords: Intermediate, Bread, Potatoes, Vegetarian, Breakfast, Brunch ( RG1681 )
  8. Pistachio and herb filling for choux puffs I think this may be based on an old James Beard recipe; it's been years since I wrote it down. You might try lightening it with some sour cream or yogurt. 1-1/2 c cream cheese 3 T chopped chives 1 T chopped parsley 1 tsp dijon mustard 1/2 tsp salt 1/2 c coarsely chopped pistachios Cream together all the ingredients except the nuts. Stir in the nuts. Keywords: Hors d'oeuvre, Vegetarian, Easy ( RG1674 )
  9. GG's Sweet Coleslaw and Dressing 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix 1 medium red onion, quartered and thinly sliced 1 red bell pepper, cut in very thin slices Dressing: 1 c sugar 1 tsp salt 1 tsp dry mustard 1 tsp celery seed 1 c vinegar 2/3 c vegetable oil Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. Keywords: Salad, Vegetarian, Kosher, Easy ( RG1661 )
  10. My Best Potato Salad Serves 8 as Salad. 3 lb small red potatoes, cooked, peeled, and cubed 1 large red or green bell pepper, chopped 1 medium onion, chopped (Vidalia, preferably, or green onions) fresh dill, chopped ground pepper, to taste, salt, of course, as well 1/3 c cider or wine vinegar 1 c mayonnaise (best available, or homemade) Mix well and chill before serving. Keywords: Salad, Easy, Vegetarian, Potatoes ( RG1660 )
  11. Lebanese Lentil and Swiss Chard Soup with Lemon juice Serves 4 as Soup. "Adas Bil Hamud" is the Arabic name for this common Lebanese soup, and it translates to "lentils in lemon juice". So, please make sure you can taste the lemon juice in this lovely dish. If you choose to make the additional dumplings to poach in it then the dish is not the Beiruti "Addas Bil Hammud" anymore, it is instead the Northern Lebanese "Kibbet El Rahib" meaning "Monk's Kibbeh" and it is the version I grew up eating. 1 c brown lentils 6 c water (more if you use the dumplings) 16 leaves chard, ribs removed and cut up and leaves chopped 2 T olive oil 6 garlic cloves, minced or crushed 1 c cilantro, finely chopped Juice of 1 to 4 lemons Salt and Pepper Optional dumplings 1/2 c fine bulgur 1 T Flour 1 T finely minced onions 1 T chopped parsley 1 tsp chopped mint (optional) salt and pepper to taste If you are using the dumplings, make them first. Soak the bulgur in enough cold water to cover for about 30 minutes. Drain them and place in a bowl. Add all the other ingredients and mix. Make sure to have a cohesive dough, if it is too wet add a littel flour, if it is too dry sprinkle in some water. Form marble-sized dumplings and place them on an oiled wax paper in the fridge. In a large pot place the lentils and add the water, bring to a boil and decrease the heat and let it simmer till almost fully cooked, about 30 minutes. Meanwhile, heat the olive oil in a seperate pan on medium heat and add in the garlic and 3/4 of the cilantro. Cook over moderate heat till the garlic is soft but not brown, about 5-8 minutes, turn the heat off and set them aside. About 10 minutes before the lentils are fully tender add the chard ribs and let them cook with the lentils. If you are using the dumplings, add them in with the ribs as well. When the lentils are almost tender add in the cut up chard leaves and the garlic-cilantro mixture. Let the soup simmer for another 10 minutes or until the chard is fully cooked and the lentils are meltingly tender. Season the soup with salt and pepper, and add more water if it is too thick. Turn off the heat and add in the lemon juice, it should be nice and lemony so don't skimp. Stir in the remaining cilantro. Serve the soup hot or at room temperature with a drizzle of good extra virgin olive oil. Keywords: Main Dish, Dinner, Vegetarian, Lebanese, Easy, Lunch ( RG1648 )
  12. Cold Cream Sauce This is adapted from Damon Lee Fowler's cookbooks on classical and new Southern cuisine. He describes the texture as being similar to clotted cream. It is a simple and wonderful sauce to serve with fresh fruit and/or a plain cake. I vary the amount of lemon rind and nutmeg depending on the application. 1 pt heavy cream (minimum 36% milkfat) 1/2 c sugar 1 lemon (finely grated zest of whole lemon and strained juice of half) nutmeg, freshly grated Makes 2 cups Dissolve sugar in the cream without heating the mixture. Add in the finely grated zest of 1/2-1 whole lemon and add in strained juice of half the lemon. Stir mixture until it begins to clot slightly and season it with some freshly grated nutmeg. Refrigerate until fully thickened; at least 3-4 hours. Serve cold. The freshly grated nutmeg is really a key component in my opinion. You can add more to have a stronger nutmeg flavor, but even if you don’t want an ostensibly “nutmeg-flavored sauce” adding some nutmeg in lesser amounts creates an ineffable, but delicious, final flavor. So, I would add the nutmeg sparingly and taste to achieve the flavor you want. Grating the nutmeg on a small, fine plane grater works just as well as using a dedicated nutmeg grater. I haven't experimented with decreasing the sugar, but that may be one avenue to explore. Another interesting variation may be to replace the lemon rind and juice with other citrus like tart oranges, tangerines, limes or Meyer lemons, but I haven’t tried this yet. I don’t know if all these citrus have the proper acidity to thicken the cream under these conditions. Keywords: Dessert, Vegetarian, Easy, Sauce, Topping/Frosting, American, British ( RG1644 )
  13. Baklava, "Nightingale's Nest" type (Bülbül Yuvasi) Serves 30. This is a favorite of the many kinds of individually-rolled baklava types common in Turkey. This recipe is based on the one in “Türk Tatlı Sanatı” (The Art of Turkish Sweets) by Necip Usta (the Julia Child of Turkey I suppose) but adapted for American realities. Necip Usta’s recipe presupposes that you have made your own yufka (phyllo). As making true baklava yufka is a long, labor-intensive process that few people will undertake, here is a doable version with American-style prepared phyllo. It’s not the same; it can't be because the Turkish baklava dough has eggs, and is rolled to rolling-paper thinness, but it’s still quite good. This is a recipe for a 50 cm round pan. Such pans are easy to find in Middle Eastern groceries and aren't too expensive. You can of course make it in any pan, you can also cook it in batches as long as you keep the uncooked baklava from drying out. But a big round pan of this baklava, in concentric circles, is a beautiful sight, and you are going to a lot of effort... Pastry 2 pkg Prepared phyllo dough 2 lb butter, clarified Filling 1/2 lb ground pistachios, walnuts or almonds 1/4 c powdered sugar 1/8 c water Syrup 6 c sugar 3 c water 2 T lemon juice Garnish 1/2 c ground nuts, or 1/2 c blanched whole pistachios Put a pot of water on the stove and let it simmer; this will help keep your humidity up. (Ignore this suggestion if you live in or near a tropical rain forest.) Lightly butter the pan. Open one box phyllo, spread, cut crosswise into three equal parts. Cover with a damp (not wet!) towel and let rest for 10 minutes. This allows the phyllo to soften and be more workable. Take several sheets from the top of each of the three stacks to work with, replace the towel. Take a 10 inch dowel (or a new unsharpened pencil, or something of similar dimensions) and lay it on the table horizontally in front of you. Lay one sheet of phyllo vertically over the dowel so that there is about an inch and a half of the phyllo on your side of the dowel, and the remaining length on the far side. Put about a teaspoon of filling evenly along the far side of the dowel. Now lift the dowel over the filling, and roll the piece up around the dowel, not too tightly, leaving about 2/3 of an inch unrolled at the end. Now gently push the roll from the ends towards the middle, crimping it tightly. (It may take a few tries before you get it just right; too much and you will get splitting.) Now slip the dowel out, and bring the ends of the roll together towards the unrolled portion into a small circle, so that you end up with a little “donut” (the “nest”), with the unrolled portion forming a “floor.” Place in pan, cut side towards center. Continue around the pan making one circle, then another inside that, till you reach the center. Their edges should barely touch but do not pack them too tightly because they will expand some during cooking. (It's no disaster if they do; they'll still settle back down.) Continue with the remaining pieces, removing a few each time from the stacks to work with and leaving the remaining ones covered to soften a bit. When you run out, open the next box and cut just one third off; you probably won’t need more than this. Preheat oven to 390F, and melt the clarified butter, it should not be overly hot; a temperature where you can keep a finger in it. (Unclarified butter will make spots on your baklava.) Pour butter evenly over the baklava and bake for about 25-30 minutes till lightly browned, turning pan if necessary to ensure even browning. While the baklava is baking, make the syrup. Mix sugar, water and lemon juice, boil together 2 minutes. Keep hot. When baklava has browned remove from the oven and tilt pan, use a turkey baster to remove the extra butter that collects on the edge. Pour the hot syrup over the baklava, and let cool. Garnish with either a small spoonful of ground pistachios in the center of each piece, or a whole blanched pistachio. Or you can also use ground blanched almonds. This baklava can be formed in various ways. Instead of rounds, it can be simply doubled over, formed into a spiral, or left straight (çubuk baklava). You can also make a really beautiful pan of baklava by combining shapes. Keywords: Dessert, Vegetarian, Expert, Middle Eastern ( RG1643 )
  14. Roasted Bell Pepper Puree Red peppers are ripest and sweetest, but yellow ones are also fine. Use only a little bit of green ones, which are young and often bitter. Roast the different color peppers together but process them separately and swirl them together for serving. Make a lot more than you think will be eaten, as it will disappear instantly once guests get a taste. It also freezes well. 2 lb red or yellow bell peppers (4 large) 1/2 tsp salt 1/2 c extra-virgin olive oil 1. Line a roasting pan with a double-size piece of aluminum foil. Put 4 large bell peppers (about 2 pounds) in the pan and roast at 475, turning every 10 minutes with tongs, until they collapse, about 40 minutes. 2. Remove the pan, fold the foil over peppers and let cool. This goes faster if you remove the package to a platter or large plate. 3. Over a seive and bowl to catch the liquid, remove and discard the core, seeds and skin. 4. Put the pulp in a food processor with 2 tablespoons of the liquid and 1/4 teaspoon of salt. Turn on the processor and slowly add 1/2 cup of EVOO. Taste and add salt and oil as necessary. Go easy on extra salt, to preserve the sweetness of the peppers. You can add fresh herbs, cumin, chili powder, garlic, anchovies, lemon juice, pesto, caramelized onion, etc., but the straight version is a pure and wonderful flavor. Keywords: Hors d'oeuvre, Vegan, Vegetarian, Easy, Dip, Food Processor ( RG1623 )
  15. Anise-scented Orange Carpaccio Serves 3 as Dessert. 1 orange for squeezing 3 oranges for slicing 3 star anise 2 tsp sugar Squeeze the juice from one orange. Place in a small saucepan and place over the heat with the star anise. Add sugar. Reduce the liquid by half. Allow to cool. Peel the three remaining oranges, remove white pith. Carefully slice into thin rounds. Place the orange slices in a dish. Pour anise-flavored orange juice over them. Keywords: Easy, Fruit, Kosher, Chinese, Vegetarian, Dessert ( RG1615 )
  16. Cool cucumbers Serves 4 as Side. A nice foil for spicy dishes such as chili. 1 c red wine vinegar 1 c water 1 tsp table salt, or to taste 3 cloves garlic, minced 1/4 tsp cayenne 1/2 tsp crushed red pepper 1/2 tsp dill seed 10 black peppercorns 1 large cucumber, unpeeled, cut into sliced 1/4" 1 T EVOO 1. Combine first eight ingredients in advance to allow flavors to mingle. Refrigerate in covered container. 2. Pour mixture into bowl. Allow solids to settle to bottom. 3. Add cucumber slices. 4. Drizzle olive oil on top. Keywords: Appetizer, Side, Vegan, Vegetarian, Easy, Vegetables ( RG1613 )
  17. phatj


    Gazpacho Serves 12 as Soup. This is a non-authentic Gazpacho, but it's pretty tasty just the same. 2 T olive oil 5 cloves garlic, minced 1/2 fresh jalapeno, minced (or more to taste) 2 T minced fresh cilantro, or 1 tbsp dried cilantro leaves 1 T minced fresh oregano, or 1 tsp dried oregano leaves 1 tsp freshly ground black pepper Juice of one lime 1 large cucumber, unpeeled, chopped 1 large onion, chopped 2 tomatoes, seeded and chopped 2 celery stalks, chopped 1 yellow bell pepper, chopped 1 orange bell pepper, chopped 1 large (56 ounce?) can tomato juice (not tomato soup!) 2 T red wine vinegar, or to taste 1 tsp salt, or to taste 1 tray ice cubes or equivalent water (about 1 ½ cups) 1. Combine oil, herbs, spices and lime juice in large bowl or pot. 2. Add chopped vegetables, tomato juice, vinegar and salt. 3. Best if prepared about 1 day in advance. If preparing just before serving, float ice cubes on top of bowl. Otherwise, add water with tomato juice. Keywords: Soup, Vegan, Vegetarian, Easy, Vegetables ( RG1612 )
  18. Vegan American Buttercream 2-1/4 lb Spectrum Shortening 2 lb Earth Balance butter substitute 1/2 lb unsweetened soymilk 3 lb sifted powdered sugar (be wary of brand) 0.08 lb vanilla or almond extract Combine the shortening and butter substitute in the bowl of a stand mixer, using the paddle attachment. When well combined, add the powdered sugar and mix until well blended. Add soymilk and extract and mix until light and fluffy. If desired, cocoa powder can be added to create chocolate frosting. More soymilk may be needed depending upon desired finished consistency. Note: Not all brands of sugar are considered vegan. If preparing by vegan standards, be sure to use a vegan brand of powdered sugar. Keywords: Easy, Topping/Frosting, Vegan, American, Dessert, Cake ( RG1603 )
  19. Creamy Baked Polenta Serves 4 as Side. Hands-on time: 5 minutes Total preparation time: 55 minutes The corn meal mush known as polenta, one of the national dishes of Italy, emerged in its original form as the field ration of the Roman soldier. Although pulmentum was made of millet or spelt (cornmeal was unknown to the ancient Romans), it boasted the same versatility that we love in polenta today -- you can cook it up and serve it immediately while it is still creamy, or let it set up like a cake that can be sliced and sauteed. Cooking polenta on the stove requires a lot of hands-on time -- and not a little care. It is hot and sticky and bubbles up and out in a Vesuvius-like way. Here I cook the polenta in the oven, which drastically decreases the hands on time. This recipe can do double duty as a great weeknight side dish or a vegetarian main dish topped with Porcini Mushroom Sauce (page 263) or some chopped canned tomatoes sauteed with onions and garlic, and a few bottled artichokes added at the end. A green salad would be a nice addition if you turn it into an entree. 1 c yellow cornmeal or regular (not instant) coarse polenta 2 T unsalted butter, thinly sliced 1 tsp Kosher salt 1/2 tsp freshly milled black pepper 2 oz provolone cheese, grated (about 1/2 cup) 2 oz Parmigiano-Reggiano cheese, finely grated (about 2/3 cup; see grating information, page 10) 1. Preheat the oven to 350 degrees F. Combine 4 cups water, the cornmeal, butter, salt, and pepper in a 1 1/2 quart baking dish. Bake, uncovered, on the top shelf of the oven for 40 minutes. 2. Remove the polenta from the oven, give it a stir, and bake for another 10 minutes. Remove it from the oven; stir in the provolone and salt and pepper to taste; let stand 5 minutes before serving. Serve topped with Parmigiano-Reggiano. Excerpted from Sara's Secrets for Weeknight Meals, published by Broadway Books and reprinted with permission. Copyright © 2005 by Sara Moulton. Pages referenced in this recipe are from the book. Keywords: Side, Vegetarian, Easy, Dinner, Italian ( RG1578 )
  20. Fried Chicken This recipe comes with lots of notes. It very closely resembles what fifi has talked about with the chicken her Aunt Minnie used to fry. I still have a recipe card, written in spidery cursive, in fountain pen, that is splattered with oil droplets, from my Aunt Laura, who made this every time we came to visit. This would have been a different time and place. The chicken would have been killed and dressed the day before, and the chicken chosen by her while it was still wandering around pecking food. She would not have used tabasco; simply not available in Osceola, Nebraska back when she began frying chicken. She used the cayenne. When she moved into a nursing home, I don't know what possessed me to say to my sister "you take the cast iron pans (the ones she used to fry chicken). My sister is a vegetarian! Soak 1 small chicken* 1 quart buttermilk 4 T salt** 1 T Tabasco*** Breading 4 c Flour 2 T Salt** 1 T Ground pepper**** For frying Crisco and bacon grease, or peanut oil***** Cookie sheet Grocery bags****** *The chicken. I'd chase it around. The farm woman (Irma) would kill it, until I was old enough to do it. We'd dress it ourselves. Laura was right. It needs to be a small chicken, so it cooks well and evenly before it gets too brown. Laura's recipe specifies "fresh" buttermilk, as in from a farm. The stuff in a carton works just fine. **Salt. I use kosher, and have accomodated for such in the quantities. Laura used regular Mortans' table salt; I don't think you could get Kosher salt in Osceola's tiny market (which has closed) ***Tabasco. Her recipe calls for two "smidges" of cayenne. I know had she had access to Tabasco in the 1930's in Nebraska, she'd have chosen that. But, that tiny little market in Osceola...she was lucky to find a dusty rectangular can of cayenne. ****She used the pre-ground stuff. I use freshly and finely ground. Her cans of stuff had actual price tags on them -- and given when she purchased them (never toss anything!), they each cost like $.15. *****Laura always used a combo of bacon grease and crisco, and she used to strain it afterwards into a coffee can through a really old thread-bare flour sack dish cloth ******According to Laura, you must put the oven on low and put a mess of brown paper grocery bags on a "cookie sheet" for the chicken pieces as they are done. For the method (and now I quote Laura): Soak the cut up chicken in the buttermilk with the first salt and the cayenne (Tabasco). Put overnight or in the cellar overnight. Mix the flour, second salt and the pepper in a paper bag. Put the bacon grease and crisco into the cast iron skillet. When it is melted, stick the Taylor in and when it gets close to 350, put 1/2 of the chicken pieces -- one at a time, my dear -- into the four and lay them in the hot pan. When the pan is full, put on a lid -- you don't want the temp to drop too much, and when it looks right (peek!), turn the chicken over. You don't need to put the lid back on for the backside of the chicken. When it looks done, put on the paper bags on the cookie sheet and slide into the oven and fry the next batch. Doc (her husband) really likes the backs, so save them if you break up a chicken and don't use them. Keywords: Main Dish ( RG1555 )
  21. Braised & glazed cippollini onions Serves 8 as Side. 20-30 cipollini onions, peeled Salt and pepper (to taste) 1 Tbsp honey 2 tsp sherry vinegar 1 cup chicken stock 1 Tbsp butter or margarine 1 cup extra virgin olive oil bring the olive oil to medium heat in your sauté pan add the peeled onions season with salt and pepper sauté until golden brown on all sides (approximately 3 to 4 minutes). drain excess oil add honey, sherry vinegar coat onions evenly add chicken stock then simmer until tender (approximately 6 to 10 minutes) when tender, add butter to onions to coat serve either alone or with an entree Keywords: Easy, Vegetables, Kosher, Dinner, Vegetarian, Side ( RG1550 )
  22. Mushroom Soup Creamy mushroom soup without any cream. Very low fat. Substitute vegetable stock for a vegetarian dish. Mise en place 2-1/2 lb White mushrooms, cleaned and sliced thinly 1/4 c Finely chopped shallots or leeks (white part only) 3 T Olive oil 3 qt Chicken stock (or vegetable stock) 3/4 c Arborio rice 1/2 tsp Dried thyme or herb mixture 1-1/2 tsp Salt 1/2 tsp Black pepper In a 2 qt covered pot, cook rice in about 4 C stock for about 1 hour, until very soft (overcooked). Puree in a blender until very smooth. If too thick, add enough water to permit blender to work. Set aside. A food processor will not result in the same puree. If you must use a food processor, strain through a seive or food mill. In a large pot, heat oil over medium heat. Add shallots and cook 2 minutes. Add mushrooms and 1/2 tsp salt. Stir occasionally. Mushrooms will exude liquid. Keep cooking and stirring occasionally until liquid evaporates and mushrooms begin to brown (but not too brown). Add remainder of stock, herbs, remainder of salt, pepper, and rice puree and stir. Bring to a simmer. Adjust seasoning. Serve with a splash of madeira, sherry, or cognac, and sprinkle with minced parsely, chervil, or chives for color. Keywords: Soup, Easy, Vegetables ( RG1545 )
  23. Greens Tacos I like to make these for breakfast or lunch: I try to eat dark leafy greens most days one way or another. 3/4 lb greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots' in the fridge to be munched on later. the greens are good to eat, but 2 tsp cooking oil 2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....) Pinch red pepper flakes or cayenne 2 T cream cheese 4 small corn tortillas or 2-3 larger flour ones Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy. Keywords: Vegetables, Easy, Vegetarian ( RG1521 )
  24. Spinach Artichoke Dip Serves 6 as Appetizer. 1 6 1/2 oz. jar of Marinated Artichoke Hearts, drained and chopped 5 oz (1/2 package) frozen chopped spinach, thawed, squeezed dry, and chopped fine 1/2 c mayonnaise 1/2 c freshly grated Parmesan Cheese 1-1/4 c coarsely grated Monterey Jack cheese (I substitute with kashkaval. We don't have monterey jack here) 1 medium garlic clove, minced Preheat oven to 350 degrees. Combine artichoke hearts, spinach, mayonnaise, parmesan cheese, 1 cup Monterey Jack cheese and garlic. Put in a small baking dish, and sprinkle with remaining 1/4 cup Monterey Jack cheese. Dip may be prepared one day ahead and chilled, covered. Bake in middle of oven until cheese is melted, about 15 minutes. If you want the cheese to brown, put under broiler for a few minutes. Serve dip warm with taco chips or crackers. Keywords: Appetizer, Vegetables, Vegetarian, Easy, Cheese ( RG1517 )
  25. Spinach Artichoke Dip (in the manner of Houston's) Serves 6 as Appetizer. 1 can of artichoke hearts, drain and chop but not too finely 1/2 package frozen chopped spinach, thaw and squeeze out the liquid 1/2-3/4 cup regular sour cream 1/4 cup regular mayonnaise 8 oz. softened cream cheese 1/4 cup grated Romano cheese 1/4 teaspoon minced garlic (or more if you like garlic!) Preheat oven to 375 ... In small baking dish, mix the chopped artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish. Bake until heated through and bubbly, about 25 - 30 minutes. Serve with some sort of chips ... Keywords: Easy, Vegetarian, Cheese, Appetizer, Dip ( RG1516 )
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