Give up the recipes

[eoe]

My contribution...
Note - it takes like 3x as long as it says to actually cook this but it tastes great. I skipped the peas.

2 tablespoons canola oil
2 onions—finely chopped (http://www.mediterrasian.com/how_to_onions.htm)
2 cloves garlic—minced (crushed)
2 teaspoons grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon chili powder
1 large potato—peeled and cut into bite-size cubes
½ cup red lentils 14 oz (420g) canned tomatoes—chopped
1 cup coconut milk
1 cup vegetable stock
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon brown sugar
1 cup basmati rice
1 cup green peas
2 tablespoons chopped fresh cilantro (coriander)
1 tablespoon lemon juice
http://www.mediterrasian.com/graphics/recipe%20pics/method.gif
HEAT the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally. ADD the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute. ADD the potato and lentils and stir to coat with the spice mixture. ADD the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer, covered, for 20 minutes, stirring occasionally. WHILE the curry simmers, cook the rice (http://www.mediterrasian.com/how_to_rice.htm). ADD the peas to the curry and simmer, uncovered, for 5 minutes. REMOVE from the heat and stir in the cilantro and lemon juice. SERVE on a bed of rice. Variations: Replace the cilantro with fresh mint. Serve with naan bread instead of rice.

[kamikat]

I posted a couple in the Cafe, but I can copy them here.

[kamikat]

Using Yukon Gold potatoes is really imporant, as they naturally are higher in starch and make the soup creamier.

Potato and Leek Soup

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

[eoe]

ah.. yeah... stickies... heh..

I never look at them.

[kamikat]

Sweet potato (yam) and black bean chili

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 jalapeno chile pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried

1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.

2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.

3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.

4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.

Serves 6.

[jckstraw72]

what is a leek

[kamikat]

It's in the same family as onions and garlic. They kind of look like a giant green onion and you only use the white.

[Dewi Sant]

It is a popular vegetable here.

It is also the emblem of St. David.

http://en.wikipedia.org/wiki/Leek

[Silentchapel]

I like to mix eggless pasta (any time you wish), mushrooms (usually button mushrooms which are chopped and boiled beforehand) and tuna (usually a can, and minced tuna is great). I basically live on that during fast days... I know that we're usually not allowed fish, but I despise most of vegetables. And you can imagine what fasting is like without vegetables...

[Orthocat]

see, down har in tha south fasting usually involves
some good ole pinto beans and cornbread...

good for your heart, ya know :)

(some cornbread mixes just use water - although buttermilk is the true ingredient)

[Asinner]

My contribution...
Note - it takes like 3x as long as it says to actually cook this but it tastes great. I skipped the peas.

2 tablespoons canola oil
2 onions—finely chopped (http://www.mediterrasian.com/how_to_onions.htm)
2 cloves garlic—minced (crushed)
2 teaspoons grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon chili powder
1 large potato—peeled and cut into bite-size cubes
½ cup red lentils 14 oz (420g) canned tomatoes—chopped
1 cup coconut milk
1 cup vegetable stock
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon brown sugar
1 cup basmati rice
1 cup green peas
2 tablespoons chopped fresh cilantro (coriander)
1 tablespoon lemon juice
http://www.mediterrasian.com/graphics/recipe%20pics/method.gif
HEAT the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally. ADD the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute. ADD the potato and lentils and stir to coat with the spice mixture. ADD the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer, covered, for 20 minutes, stirring occasionally. WHILE the curry simmers, cook the rice (http://www.mediterrasian.com/how_to_rice.htm). ADD the peas to the curry and simmer, uncovered, for 5 minutes. REMOVE from the heat and stir in the cilantro and lemon juice. SERVE on a bed of rice. Variations: Replace the cilantro with fresh mint. Serve with naan bread instead of rice.

What is this? I can't figure it out. :P Is it a side dish, is it dessert (brown sugar), appetizer . . . :scratch: Does it have a name?

Love,
Christina

[Prawnik]

I live in UKRAINE! for the love of Pete!

Where am I supposed to get any of these ingredients?

[Orthocat]

I live in UKRAINE! for the love of Pete!

Where am I supposed to get any of these ingredients?

I live in the US and I don't know all these ingredients!

Isn't "garam masala" a soccer player?

[Ioan cel Nou]

I live in the US and I don't know all these ingredients!

Isn't "garam masala" a soccer player?
None of them are outlandish here, because of our large Indian community. Garam masala is an Indian spice mix. Literally, it means 'hot mix', though it's nowhere near as hot as some other Indian spice mixes. It's a kind of pale brown aromatic powder which you generally add towards the end of cooking, as too much cooking kills the flavour.

James

[Prawnik]

What jmbejdl said.

[Anhelyna]

and it's nice :)

Hey there's a thought - just remembered a recipe I have - must go and look for it and see if it can be adapted for fasts :)

[cobweb]

see, down har in tha south fasting usually involves
some good ole pinto beans and cornbread...

good for your heart, ya know :)

(some cornbread mixes just use water - although buttermilk is the true ingredient)
Good beans and cornbread isn't lenten by any stretch of the imagination and using a mix for the cornbread is... is... OUTRAGE! ^_^

Mmmm. Pinto beans with nice hunks of ham in it. Homemade cornbread baked in a cast iron skilet with a nice golden crust. All served with a side of wild onions, fried morel mushrooms (or green tomatos). Add some bread and butter pickles and sweet tea and you're set.

[Orthocat]

Good beans and cornbread isn't lenten by any stretch of the imagination and using a mix for the cornbread is... is... OUTRAGE! ^_^

Mmmm. Pinto beans with nice hunks of ham in it. Homemade cornbread baked in a cast iron skilet with a nice golden crust. All served with a side of wild onions, fried morel mushrooms (or green tomatos). Add some bread and butter pickles and sweet tea and you're set.


You are very right! And now I'm hungry.

There is one brand of beans that has a flavor packet in it - it will suffice but it is not the same, you are so right.
And yep, 19th century Russia only had cast iron skillets and no mixes already made! :D

And you know of fried morel mushrooms??

You're a downhome girl!!! :thumbsup:

[Prawnik]

Good beans and cornbread isn't lenten by any stretch of the imagination and using a mix for the cornbread is... is... OUTRAGE! ^_^

Mmmm. Pinto beans with nice hunks of ham in it. Homemade cornbread baked in a cast iron skilet with a nice golden crust. All served with a side of wild onions, fried morel mushrooms (or green tomatos). Add some bread and butter pickles and sweet tea and you're set.

thanks. :(

Even regarding fasts, I live in Ukraine where cornbread is unobtainium.

[kamikat]

I live in the US and I don't know all these ingredients!

Isn't "garam masala" a soccer player?

If you can't find garam masala in your regular grocery store spice aisle, you can use a regular curry spice mix and add some cinnamon, dash of nutmeg and a dash of cardamon. If you can't find the cardamon, you can omit it without too much change in flavor.

[cobweb]

You're a downhome girl!!! :thumbsup:
I'm about as "down home" as it gets. My parents still don't have electricity or indoor plumbing. ^_^

[Anhelyna]

well - I have to admit that most of that was in a foreign language for me :(

OK - Pakora - a big favourite here and it's easy. Can be adapted for Fasting and Non Fasting times

YOU NEED

raw chopped veggies - anything really - Broccoli , Cauliflower , tomatoes etc , onions are essential - haricot beans - whatever takes your fancy.

Some Gram flour - you will need to get this from a shop dealing with ethnic foods it's Indian and has spices in it

Some oil for cooking [ deep frying is best - but you could always try baking these in the oven ] - I normally use Vegetable oil of some variety

some Garam masala .

OK chop your veggies and mix them up together - try and have some moist ones there as they will help everything to stick together.

In another bowl put some Gram Flour - perhaps a cupful mebbe 2 - I normally just shake it in till I have plenty

add your chopped veggies and some water if necessary to get it all to stick together in a sort of sticky gooey mess - you need to be able to spoon it out in quantities that will hold their shape - I find that a largeish teaspoon is not too bad , so that there is as much on top of the spoon as is in it

Heat the oil in a deep pan and put your heaps of pakora into a basket and lower into hot oil - cook till they are done.

whilst that's going on [ keep watching them :D ] make a dipping sauce or use a commercial one - finely chopped onions in a spicy sausce is good and so is yoghurt and cucumber - but there are times you can't use that :(

Once the pakora are cooked - eat while hot and enjoy.

I'll be experimenting with oven baking them this time round - I don't have a deep fat fryer.

[Emmanuel-A]

I like pakoras :yum: . I do them with "normal" flour and that gives good resuslts as well.


There's someone here who doesn't know what a leek is ? :o

[Orthocat]

I'm about as "down home" as it gets. My parents still don't have electricity or indoor plumbing. ^_^


Hey, I can remember as a kid at my grandparents having to walk out through the chickens to get to the outhouse.

and then there's nothing like the smell and taste when the well gets sulfur in it.

Or the taste of the milk when the cows get into wild onions...

I think that's why I'm a city boy now. :)

[Orthocat]

Those Pakoras sound good, and I'll be trying them.
Are they Indian or .....?

How much is "some" masala?

I like to tell the kiddies about the foods I cook...

[Monica, child of God]

I think you can use besan, chick pea flour, for pakoras or is that the same as Gram flour? If you can't find besan, lots of stores sell powdered chickpeas for instant hummus and I suppose you could use that. Do not, I repeat, do not use instant hummus mix to make hummus. It is vile.

M.

[Prawnik]

What spices are hidden in gram flour? Will they sell them to cats?

Where I live, AFAIK, you can't get gram flour. There are reports that somewhere in Kiev there is a market selling oriental foods (no doubt expensive), but noone has seen the market first hand or knows where it is. Always "my wife's dog knows this other dog whose owner says he has has a friend who has heard of it." or something like that.

"So what do you eat?"

"Russian food." is the typical answer.

"Then why does Ukraine have so many sushi bars?"

[Anhelyna]

Those Pakoras sound good, and I'll be trying them.
Are they Indian or .....?

How much is "some" masala?

I like to tell the kiddies about the foods I cook...
sort of what's needed - depends on the amount of flour - and whether it's ordinary flour or Gram flour :)

Ain't that helpful ?

And yes - it's Indian :)

Try about a level teaspoonful - and increase/decrease next time you make them

[Prawnik]

I think you can use besan, chick pea flour, for pakoras or is that the same as Gram flour? If you can't find besan, lots of stores sell powdered chickpeas for instant hummus and I suppose you could use that. Do not, I repeat, do not use instant hummus mix to make hummus. It is vile.

M.

Thanks. We don't have that, either.

[eoe]

What is this? I can't figure it out.
Depends on what day it is.... On fast days that is a main dish. On non fast days it is a great side. Throw in some chicken and you have chicken curry. It really is quite good..... almost too good for fasting.

[Asinner]

Thanks. We don't have that, either.


Do you have any of these?

http://www.onsushi.com/images/avocado.jpg

[theoforos]

Thanks. We don't have that, either.


Hey man, you have to perform a counterattack and give them a recipe they don't have ingredients for! ;) Is it easy to get hold of beets in America? Why not suggest they make beet sallad ('vinegret')? I don't know about Ukraine, but at least here it's very popular traditional lenten food. I just read a book by a monk from the old Konevets monastery and I got the impression that they actually had it every day at the monastery... First the beet sallad and then either cabbage soup or fish soup depending on whether it was fast or not. Not much variation, and I bet they got more than enough of beet sallad, but I just love it! :)

[Monica, child of God]

We got beets. You can get just about any food in the US regardless of the time of year.

M.

[Monica, child of God]

There is even a Russian market not too far from me.

M.

[Orthocat]

hmmm....is it just me or do beets taste like dirt?


How about some poke salad?

http://www.pokesaladfestival.com/plant.htm

[Monica, child of God]

I love beets! Did you wash them first? ;)

M.

[ClementofRome]

QUESADILLA (without the "queso")

2 stone ground tortillas
black beans
1 roasted poblano pepper
home-made guacamole
home-made salsa

Roast the poblano pepper in the oven. Let it cool and peal it, de-seed it and de-vein it....slice it up. Mash the black beans and spread on tortilla liberally. Layer the poblano pepper on the beans and cover with another layer of beans. Toast on a hot, dry skillet. Flip it and toast other side. Remove from skillet and top (liberally) with home-made guac and salsa.

Mummmmm good.

[kamikat]

Matar Aur Karamkalla (peas and cabbage)
3tbl oil
1 medium size onion, sliced
1/2tsp grated ginger
1 green chillie pepper (or couple dashes tabasco)
1/2tsp turmeric
1 cup green peas
2 cups shredded cabbage (best with green, but purple works, too)
salt, to taste,
water as necessary
Heat oil and saute onion, ginger and chillie until onion is soft. Add tumeric and fry for a minute
Add peas, cabbage, salt and a couple spoonfuls of water, cover pan, lower heat and cook for 10 minutes, until cabbage is soft.
Optional: sprinkle with garam masala before serving.
Works well over rice as a main dish. Works great as a side dish for chicken curry.

[kamikat]

Tagine Batata Hloowa (yam and carrot tagine)
1 large onion, chopped
2tbl oil
1.5-2lbs yams or sweet potatoes, peeled and cut into 1in chunks
2 large carrots, peeled and cut into chunks
2 cups veggie broth
1/4cup honey (I use a little less)
1/2tsp cinnamon
1/4tsp ground ginger
1cup pitted prunes or dried apricots, chopped
salt and pepper to taste
Preheat oven to 400F
Saute onions in the oil until soft. Add yams and carrots to pan, sauteing until brown. Transfer to a casserole, add broth, honey, cinnamon, ginger, dried fruit, salt and pepper. Stir to blend. Cover with aluminium foil, then a tight lid. Bake for 45-50 minutes, until veggies are soft.
Good over couscous or rice.

[Orthocat]

I love beets! Did you wash them first? ;)

M.

wash them??? you're supposed to wash them???

wow....

Now I know why no one likes my mashed potatoes...

[gzt]

i had the same problem with my hands and making bread. i mean, my fingernails are so clean after kneading dough, why bother doing it beforehadn?

[Orthocat]

i had the same problem with my hands and making bread. i mean, my fingernails are so clean after kneading dough, why bother doing it beforehadn?


^_^

Just tell everyone it's pepper...

[Prawnik]

The answer: sometimes, when in season.

But you will pay like sin for them.

Do you have any of these?

http://www.onsushi.com/images/avocado.jpg

[Ioan cel Nou]

I think you can use besan, chick pea flour, for pakoras or is that the same as Gram flour? If you can't find besan, lots of stores sell powdered chickpeas for instant hummus and I suppose you could use that. Do not, I repeat, do not use instant hummus mix to make hummus. It is vile.

M.
Yes, gram flour is just chick pea flour. No idea where Anhelyna gets the idea that it has spices in it from because it doesn't (unless you put them in yourself). I grew up on the edge of Leeds closest to Bradford, which is a very Indian/Pakistani area and honestly, some of my earliest memories are of eating Indian food with friends and neighbours. One good thing about that is that it's very easy to find fast friendly Indian food as many Hindus are vegetarian. Now that my wife's got used to the spices we eat Indian an awful lot.

James

[Prawnik]

Now all I gotta do is find somewhere I can steal some chickpea flour. :(