Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
An old soy bean site, information and recipes...LOL, lots of them....
[Another Soy site, many recipes]
http://web.archive.org/web/20010620030827/www.soyfoods.com/recipes/
Chinese No-Meat Balls
1 pkg (14 ounce) beef-flavored soy crumbles
2 tsp minced fresh ginger
1 clove garlic, minced
1 Tbs cornstarch
1 tsp sugar
2 tsp rice vinegar
2 green onions, thinly sliced
1 Tbs lower-sodium soy sauce
1 cup vegetable broth
1-1/2 tsp dark sesame oil
2 tsp minced fresh ginger
1 clove garlic, minced
Mix together the soy crumbles, 2 tsp fresh ginger and 1 clove garlic. Form into 24 balls, 1” in diameter. Brown the balls in a non-stick skillet over moderate heat. Meanwhile, combine the cornstarch, sugar, vinegar, soy sauce and vegetable broth. Set aside. In a medium saucepan, heat 1/2 tsp of the sesame oil over moderate heat. Add the ginger and garlic and cook briefly; do not let them brown. Stir in the vegetable broth mixture and heat to boiling, stirring occasionally. Mix in the green onions and remaining 1 tsp sesame oil and remove from heat. Pour the sauce over the browned meatballs. Serve warm with toothpicks.
Yield: 8 servings. Serving size: 3 no-meat balls. Per serving: 79 calories, 1 g total fat (0.1 g sat fat), 8 g pro, 9 g carb, 350 mg sodium, 0 mg cholesterol.
*Morningstar Ground Meatless, Green Giant Harvest Burgers for Recipes and Lightlife Gimme Lean are a few of the soy crumble choices.
Copyright 2000
Indiana Soybean Board
Hot & Spicy Burrito Meat
1 (12 oz.) package soy burger style crumbles
1 (4.5 oz.) can chopped green chilies
1 (10 or 14 oz.) can diced tomatoes with green chilies
1 tsp chili powder
1/2 to 1 tsp crushed red pepper
10 drops hot pepper sauce
Mix all ingredients in large skillet. Cook over medium heat until heated throughout. Serve in flour or corn tortillas or taco shells.
Yield: 2 2/3 cups meat (8 - 1/3 cup servings). Serving size: 1/3 cup. Per serving: 65 calories, 0 g fat (0 g sat fat), 10 g protein (6 g soy protein), 6 g carbohydrate, 420 mg sodium, 0 mg cholesterol,
3 g dietary fiber.
Copyright 2000
Indiana Soybean Board
Easy Tacos
1 (12-14 oz.) bag frozen or refrigerated precooked soy crumbles
1 (1.25 oz.) envelope taco seasoning mix
3/4 cup water
flour tortillas or taco shells
Brown soy crumbles. Drain. Stir in taco seasoning and water and mix well. Continue heating until thoroughly hot. Serve 1/4 cup meat in tortilla or taco shell.
Yield: 12 servings. Serving size: 1/4 cup taco meat. Per serving: 46 calories, 6.5 g protein (4 g soy protein), 6 g carbohydrate, 0 g total fat (0 g sat fat), 290 mg sodium, 0 mg cholesterol, 1.5 g dietary fiber.
*Morningstar Ground Meatless, Green Giant Harvest Burgers for Recipes and Lightlife Gimme Lean are a few of the soy crumble choices.
Calories, fat and cholesterol can be reduced if ground round or sirloin is used instead of ground beef.
Copyright 2000
Indiana Soybean Board
http://web.archive.org/web/20011201230742/spectre.ag.uiuc.edu/~intsoy/method.htm
Some Soyfood Prepartion Methods
Dehulling Soybeans
Chapati
Soymilk
Nshima
Tofu
Soy Fortified White Bread
Soy-Nuts
Soy Fortified Cookies
Soy-Sweet Potato Weaning Food
TVP & Vegetable Sauce
Soy-Whole Wheat Weaning Food
TVP & Meat Sauce
Soy-Rice Porridge
Soy Dhal Curry
Soy-Rice Patty
Soy-Potato Patty
Soy - Potato Patty
Ingredients
100 g crushed soybeans (3/4 cup) (prepare as described under Soy-Rice Patty)
0.4 g baking soda (1/4 tsp.)
450 g peeled diced potato (2-1/2 cup)
1/2 tsp salt
1 tbsp finely chopped onion
1 tbsp. finely chopped pepper
Oil enough for shallow frying
Method
1. Blanch the crushed soybeans for 10 minutes by dropping directly into 800 ml boiling water containing 0.05% sodium bicarbonate (0.4 g NaHCO3).
2. Add diced potato and salt to the partially cooked, crushed soybeans. Cook mixture on slow fire for an additional 15 minutes.
3. Grind to a heavy paste or dough using a hand grinder.
4. Mix the paste with finely chopped onion and green pepper.
5. Form into patties and shallow fry until brown on both sides.
http://web.archive.org/web/20051225005624/www.ivu.org/recipes/chili/david.html
David and Lonny’s Best Veggie Green Chile Stew
From: David Ashton - ivu@ydris.org - Los Angeles, CA
African
The Americas
Latin American / Caribbean
North American
Holidays
TexMex1
Texmex2
Chilis
Chinese/East Asian
Chinese / Stir Fry
East Asian
European
European
Greek / Middle Eastern
Italian
Pasta
Indian/South Asian
Starters and Snacks
Chutneys, Relishes / Spices
Salads and Sweets
Bread, Rice, sauces
Root Vegetables / Curries
Other Vegetables / Curries
Beans, Dals
‘Western’
Desserts and Cakes
Extras - Misc.
Main Course Meals
Salads & Dressings
Snacks
Soups - Hot & Chilled
Played around with this a few times and this is the best yet. Makes enough for three hungry people to eat for days.
* 2 tablespoons olive oil
* 2 large onions, coarsely chopped
* 4 cloves garlic, minced
* 3 stalks celery, chopped
* 1/2 teaspoon turmeric
* Dark chili powder, salt and ground pepper to taste
* 1 teaspoon cinnamon
* 1 tablespoon dried oregano
* 1 teaspoon ground cumin
* 6 cups vegetable stock
* 4 medium white potatoes, peeled and coarsely chopped
* 4 tins black beans
* 5 tins mild green chile peppers, roasted, peeled and chopped
* 1 tin jalapeno peppers
* 1 large packet Firm tofu
In a large stockpot, place the olive oil and heat it on medium high until it is hot. Add the onions, garlic and celery. Sauté the ingredients for 5 minutes, or until the onions are translucent.
Add the turmeric, some of the chile powder, cinnamon, oregano, cumin, salt and black pepper. Sauté the ingredients for 2 minutes. Remove the pot from the heat and set it aside.
Place the vegetable stock and white potatoes in a large saucepan. Bring the liquid to a boil over high heat. Reduce the heat to low and simmer the potatoes for 15 to 20 minutes, or until they are tender.
Place half the cooked potatoes and 1 cup of the stock in a food processor. Puree the mixture so that it is smooth. Reserve remaining stock and potatoes.
Dice the remaining potatoes and the tofu.
Place the stockpot with the sautéed vegetables back on medium-low heat. Add the potato puree and stir it in. Add the rest of the stock and stir it in. Add the remaining potatoes along with the beans, green chiles and tofu. Add remaining chile powder to taste. Simmer for 30 mins
Careful with the Jalepeno’s... Ortega Jalepeno cans look just like the Green Chile’s... its dangerous!
[This reminds me of a mix I would make for meat pies, using pizza or bread dough, I used corn instead of beans and mushroom soup, celery and whatever fell in the pot, don’t have too much soup in it if for pies.
The pies froze well and were a quick to eat, cold or heated.
granny]
http://web.archive.org/web/20051225131543/www.ivu.org/recipes/chili/
49 Vegetarian recipes for Chili
http://web.archive.org/web/20051223034140/www.ivu.org/recipes/mexican/
52 Tex-Mex recipe links
http://web.archive.org/web/20060101004926/http://www.ivu.org/recipes/regions.html
Regional Vegetarian recipes.
http://web.archive.org/web/20070206084917rn_1/www.ivu.org/recipes/
http://web.archive.org/web/19991013191632/www.ivu.org/recipes/indian-rice/
50 Indian Vegetarian recipes
http://web.archive.org/web/*/www.ivu.org/recipes/regions.html
Where I started in the Wayback machine.
http://web.archive.org/web/19991004082517/www.ivu.org/recipes/reg/indian-potatoes5.html#brea
5 Indian Potato Recipes
from Internet newsgroups and mailing-lists
Suki Bhaji nu Shak (dried potato veg)
serves 2/3
* 5 large size potatoes
* 2 teaspoons jeera seeds (cumin)
* 2 teaspoons chilli powder
* 1/2 teaspoon tumeric powder
* salt to taste
* 2 teaspoons dhanna jeeru (a dried powder combination of powdered cumin and
* coriander seeds)
* 2 teaspoons sugar or sugar substitute
* 4 tablespoons oil
* 1/4 cup fresh chopped coriander
Wash and peel the potatoes (or you can leave the skin on if it is really nice) Cut the potatoes as if you were making chips but half the size. Wash again if required.
Heat a large wok or non stick pan and add the oil. Once oil is hot add the cumin seeds and wait till they pop. Now take of the heat and throw in the potatoes. Place back on the heat and stir, add the salt, tumeric powder and cover the pan. Let the potatoes cook until tender stir every now and again scrape the bits of the bottom as you go along as they taste really nice and crispy!
Once the potatoes are tender remove the lid and add the dhanna jeeru. chilli powder and the sugar. Turn up the heat slightly so the potatoes start sticking to the bottom and become a little crispy. Once done the potatoes should be crispy on the outside and tender on the inside. Garnish with the chopped coriander and serve with chappattis or even fresh bread slices!
Diced Potatoes Cooked With Spinach
From Madhur Jaffrey’s World-of-the East Vegetarian Cooking
All over North India, potatoes are cooked with greens. Fenugreek greens are preferred, but spinach makes a good alternative. (serves 6)
* 5 medium-sized waxy boiling potatoes (about 2 lbs. )
* 1 Tbl. plus 1 tsp. salt
* 1 lb. fresh or 1 package frozen leaf spinach
* 6 Tbls.veg. oil or ghee
* 1/2 tsp. whole black mustard seeds
* 1 large onion, peeled and chopped
* 2 cloves garlic, peeled and minced
* 1 tsp. garam masala
* 1/16 to 1/8 tsp. cayenne pepper
Bring 2 1/2 qts. water to a boil. Peel potatoes and dice into 3/4 inch cubes, then add to boiling water with 1 Tbl. salt. Bring to a boil again. Cover, turn heat to low and cook potatoes until they are just tender- about 6 minutes. Do not overcook. Drain. Spread potatoes out and leave to cool.
If using fresh spinach, wash carefully and drop into large kettle of boiling water to wilt. Drain. Squeeze out as much water from spinach as possible and chop fine. If using frozen spinach, follow package directions. Drain, squeeze out liquid, and chop. Set aside.
Heat oil in a heavy, 12 inch, preferably non-stick skillet over a medium-high flame. When very hot, put in the mustard seeds. As soon as the seeds begin to pop ( this takes just a few seconds ), add the onion and the garlic. Turn heat to medium and fry for 3 to 4 minutes. Onions should turn very lightly brown at the edges. Now put in the spinach and keep stirring and frying for another 10 minutes.
Add the cooked potatoes, 1 tsp. salt, the garam masala, and the cayenne pepper. Stir and mix gently until potatoes are heated through.
Curried Mushrooms, Potatoes and Peas
Yield: 6 servings
* 1 lb. small white mushrooms
* 1 lb. small new potatoes
* 1 cup shelled green peas
* 1 Tabl. ghee or oil
* 1 small onion, finely sliced
* 1 teas. finely grated fresh ginger
* 1 clove garlic, crushed - opt.
* 2 Tabl. finely chopped fresh coriander leaves
* 1 teas. ground tumeric
* 1/2 teas. chilli powder - opt.
* 1/2 cup hot water
* 1 1/2 teas. salt
* 1 teas. garam masala
Wipe mushrooms with a damp paper towel. If mushrooms are large, cut in half or quarters, leaving a piece of stalk on each piece. Wash and scrub potatoes and if large cut into half or quarter. Frozen peas can be used instead of fresh, but add them during the last 15 minutes of cooking.
Heat ghee in sauce pan and fry onion over gentle heat for 3 minutes. Add ginger, garlic and coriander leaves and fry for 3-4 min. longer, stirring occasionally. Add turmeric and chilli powder, fry for 1 minute, then add mushrooms, potatoes and fresh peas. Add water and salt and stir well. Cover and cook on low hear for 15 min.
Uncover, sprinkle with garam masala and stir well. Cover and cook for a further 15 mins. or until potatoes are tender enough to be pierced with a skewer. Serve with rice or Indian bread.
Potato and Pea Dry Curry
Yield: 6 servings
* 1 lb. potatoes
* 1 lb. fresh peas in the pod
* 2 Tabl. ghee
* 1 1/2 teas. panch phora
* 1 lg. onion, finely chopped
* 2 Tabl. chopped fresh mint or coriander leaves
* 1 teas. finely grated fresh ginger
* 1 teas. ground turmeric
* 1 1/2 teas salt
* 1/2 teas. chilli powder, opt.
* 1/3 cup hot water
* 1 teas. garam masala
* 1 tabl. lemon juice
Peel and dice potatoes. Shell peas.
Heat the ghee and fry the panch phora on low heat until seeds start to brown, add onion and fry gently until onion is soft and starts to color. Add chopped herbs and grated ginger and fry for a few seconds, stirring.
Add potatoes and peas, stir well and springle with hot water. Turn heat very low, cover saucepan tightly and cook for 20 min., shaking pan occasionally. Sprinkle with garam masala and lemon juice, replace cover and cook for a further 10 min. Serve hot with rice or chapatis.
Bread Stuffed with Spiced Potatoes (Aloo Paratha)
from “Favorite Indian Food” by Diane Seed.
* 3.5 cups whole wheat flour
* 4 oz. margarine
* salt
* water to mix
* oil and margarine for cooking
* 6 oz potatoes
* 1 fresh hot green chili pepper
* 3/4-inch piece fresh root ginger
* 1/2 cup fresh coriander leaves
* 1/2 tsp. cayenne pepper
To make the filling, boil the potatoes in their skins. Drain well, then peel and mash them.
Remove the seeds from the chile pepper and chop finely with the peeled ginger and the fresh coriander. Mix together with the potato and season with the cayenne pepper and salt to taste.
In a food processor, mix the flour, salt, and butter together and add a little water, about 1 tbl. , just enough to make a firm dough.Divide into 12 balls and put aside, covered with a damp cloth. On a lightly floured surface, roll out two of the balls to flat discs of about 4 inches in diameter.
Place a little of the filling on one disc and cover it with the second disc. Use the rolling pin to gently flatten the bread and seal the edges. The bread will now be about 7 inches in diameter. Heat the tawa, or griddle, brush with oil and cook the bread, turning it once.
Traditionally, the bread is only half cooked on the griddle. Then a little butter is melted in a non-stick pan and the paratha are shallow-fried to a crisp finish; however, the frying can be omitted and all the cooking done on the griddle. Continue to make the remaining breads in the same way, keeping them warm in the oven. When all are cooked, serve them hot. Makes 6.
http://web.archive.org/web/20060105041911/www.ivu.org/recipes/indian-chutney/
http://web.archive.org/web/20060105042434/www.ivu.org/recipes/reg/indian3.html#carr
3 Indian Recipes
from Internet newsgroups and mailing-lists
Tamatar Koot
From: (Clay Schudel)
This version of tomato chutney is based on one from Julie Sahni’s “Classic Indian Vegetarian and Grain Cooking”. It’s really great hot, cold, or room temperature.
* 6 Tablespoons vegetable oil
* 1 1/2 teaspoons black mustard seeds
* 1/2 teaspoon cumin seeds
* 2 teaspoons curry powder
* 1/2 teaspoon cayenne pepper
* 8 jalapeno or serrano peppers, sliced or chopped
* 6 cloves of garlic, sliced or chopped
* 1 1/2 pounds ripe tomatoes, cut into chunks
* Salt to taste
Heat oil over high heat. Fry mustard seeds and cumin about 30 seconds, then add jalapenos, garlic, curry powder and cayenne pepper. Fry for a few minutes, then add tomatoes, lower heat and cook until done. Salt to taste.
In Julie Sahni’s recipe, the chutney is done in about 15 minutes when there is very little sauce and the tomatoes basically retain their shape. I like it cooked about 10 minutes longer, and thicker.
I also usually increase the garlic, cayenne, and green chile peppers, but try this first as it’s plenty spicy to begin with. If you make your own curry powder it also will be much tastier.
Carrot Chutney
From: amanda -
* Carrots - 1-1/2 (medium ones)
* Coconut - 1 cup
* Green chilli - 1
* Tomato - 1
* Dry red chillies - 3
* Oil - 2 tablespoons
* Coriander leaves - 1 tablespoon
* Black gram dhal - 1/2 tablespoon
* Salt - 3/4 teaspoon
* Mustard seeds - 1/4 teaspoon
* Hing powder - a pinch
Grate the carrots. Chop the coriander leaves finely. Chop green chilli and tomato. Heat one tablespoon of oil in a pan and fry the carrot and green chilli till they are cooked. Add tomato and fry till it gets soft. Remove from pan and allow it to cool.
Heat half a tablespoon of oil in a clean pan and fry the red chillies and black gram dhal till the dhal turns light brown in colour. Let it cool.
Grind coconut, salt, the fried items, and the carrot - tomato mixture into a smooth paste adding three quarter cup of water. Heat the remaining half a tablespoon of oil and add the mustard seeds and hing powder. When the mustard splutters, pour into the chutney - when cold. Serve this colourful chutney garnished with coriander leaves
Mooli Paratha
From: “Pete Thomas” -
Mooli (known as Daikon in Japan) is eaten all over the Far East. It is actually a type of radish. This flat bread was first given to me by an Indian work colleague and was an instant hit.
* 500 Gramms Chapati flour (you can make this by sieving the bran out of wholemeal bread flour).
* Pinch of salt
* Tepid water
* 3 tablespoons of grated Mooli
* 3 tablespoons of melted vegetable oil/margarine
Sift the flour and salt into a large mixing bowl. Gradually add tepid water to form a stiff dough Knead for 10 minutes .
Wrap dough in cling film and leave in a warm place for 30 minutes.
Unwrap and knead for a further 10 minutes The dough should be firm, but yielding and quite elastic.
Pinch off a knob about the size of a large walnut and roll flat and round. Brush one side with melted oil/margarine and fold in two to form a semi-circle. Roll this shape until thin again, brush with oil/margarine and sprinkle a little grated Mooli on one quadrant. Fold again and roll flat to form a rounded triangular shape - this is the traditional shape of Paratha.
Fry the bread in oil/margarine over medium heat until golden brown and flaky Repeat until all the dough is used.
As with other flat bread, Paratha can be wrapped in a stack in a tea towel and re-heated in a microwave oven for a few seconds before serving.
Mooli Paratha make an excellent snack on their own or the perfect accompaniment to vegetable curries.
http://web.archive.org/web/20051225132021/www.ivu.org/recipes/reg/indian-zucchini.html#zucc
6 Indian Zucchini Recipes
from Internet newsgroups and mailing-lists
Zucchini chutney
From: “amanda”
* Zucchini 2-3
* Onions 1
* Hing 1/2 tsp.
* Tamcon 1/2 tsp.
* Green chillies 2-3
1. Fry cut zucchini, onions, and green chillies.
2. Add turmeric, salt, cook on low flame for 5 - 10 minutes.
3. Boil tamcon, add to mix above.
4. Pulverize the whole thing in blender.
5. Seasoning: Thalshi Kottify with mustar seeds, urad daal.
Grilled Zucchini with Cumin Butter (Zeera Mukhon-Walli Gilki)
from Ismail Merchant’s Indian Cuisine
Serves 6
* 6 medium size zucchini
For the cumin butter
* 1/2 tbl chili powder
* 3 tbls margarine
* 1/4 tsp salt
* 4-6 garlic cloves
* 1 tsp cumin seeds, bruised in a mortar
Heat the broiler. Stir the cumin butter ingredients together in a bowl.
Slice the zucchini into halves lengthwise and spread the butter over them.
Place them on a broiler rack about 5 inches from the source of heat. Cook for 8 minutes, until just tender.
Golden Zucchini Balti
(Sharon Raghavachary)
Serving Size: 4
* 1 Yellow zucchini/courgette
* 1 Onion
* 1 Yellow or Orange Pepper
* 2 Small Red or Yellow Tomatoes
* 1 Clove Garlic
* 1/4 ts Turmeric
* 1/4 ts Chopped chilies (dried)
* 1 Small Cayenne chili
* 1 c Balti Sauce
* 1/2 c White wine, or
* 1/2 c Vegetable stock
* Vegetable oil for frying
Scrub all vegetables and dry. Heat oil in karahi. Saute onions until transparent: add turmeric, garlic and chopped dried chilies, and saute for another minute (be careful not to let the garlic scorch), then remove onions and garlic and set aside.
Reheat oil slightly. Slice half the zucchini/courgette into rounds: chop the rest into “matchsticks”. Slice and roughly chop the tomatoes: seed and chop the peppers and chili. Quickly stirfry all these vegetables for about two minutes or until partially cooked: add the onions and garlic again, then the balti sauce.
Cook for about 5-10 more minutes until you like the consistency. If you like, add white wine or vegetable stock and cook a little longer until sauce reduces thick again.
Serve in karahi with naan bread, or (if you’re feeling pedestrian) on a plate, with rice.
Zucchini and Corn Curry
from vmh
Serving Size: 1
* 4 - 8 small zucchini in 1/2 inch slices (leave peel on)
* 1/4 To 1/2 pound frozen corn Kernels (1/4*1/2 bag)
* Curry powder of your choice (I use 1-2*teaspoons)
* Salt (optional)
Fill a microwave container with the zucchini. Top of with corn. There should be more zucchini than corn. Generously sprinkle with curry powder. Add some salt, if you like. Before cooking, mix thoroughly.
Microwave on high for about 8 minutes. Serve with fresh bread or over rice; or make enough be a whole meal, which is what I did today. Back to eating!
Spiced Zucchini And Peas In Tomato Sauce (Torai Masala)
(Sharon Raghavachary)
Recipe By : Vegetarian Gourmet, Autumn 1993
Serving Size : 6
* 1/2 C Chopped red onions
* 3 Garlic cloves — minced
* 1 Celery rib — sliced
* 2 Tb Canola oil
* 1/2 Ts Tumeric
* 1/2 Ts Cumin powder
* 3 C Cubed zucchini
* 2 1/2 C Tomato sauce
* 1 C Frozen peas
* 3 Pn Cayenne pepper
Saute onions, garlic, and celery in oil for 2 minutes. Add tumeric, cumin and zucchini. Cook over medium heat for 5 minutes.
Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes.
Per serving: 109 cal, 4 g prot, 51 mg sod, 15 g carb, 5 g fat, 0 mg chol, 67 mg calcium
HINT: Use chopped fresh or canned tomatoes instead of tomato sauce.
String Beans And Zucchini Curry
(Sharon Raghavachary)
Recipe By : Anadi Naik in “Vegetarian Journal Reports”
Serving Size : 4
* 1/2 Lb Fresh string beans
* 1/2 Lb Fresh zucchini
* 1 Lg Onion
* 1 Tb oil/margarine
* 1 T Cumin
* 1 T Coriander
* 1/2 Ts Turmeric
* 1/4 Ts Chili powder
* 1/2 Ts Garlic powder
* 1/4 Ts Dark mustard seeds
* Salt, to taste
Wash the string beans in water. Snap the stems off. Break beans into 2 inch long pieces.
With a vegetable brush, clean the zucchini thoroughly under some running cold water. Cut and throw away both ends of each zucchini, and cut into small rounds.
Peel and cut onion into small pieces. Over a medium heat saute the onion in butter or margarine. When the onion is soft, add mustard seeds. When seeds start jumping, add turmeric, cumin, and coriander powders. Saute onion again until it is fully covered with spices.
Add string beans first. Mix and cover them for 4 minutes. Then add zucchini next. Stir the pan. Add chili powder, garlic powder, and salt. Cook for 8 to 10 minutes.
Serve hot or warm as a side dish.
http://web.archive.org/web/20051223124617/www.ivu.org/recipes/indian-chutney/onion.html
Onion Chutney
from: robert.foster
Yield: 1 serving
* 6 c Chopped sweet onions
* 1/2 c Fresh lemon juice
* 2 ts Whole cumin seed
* 1 ts Whole mustard seed
* 1/2 ts Tabasco sauce
* 1/4 ts Red pepper flakes
* 2 ts Ground chili pepper
* 1/4 c Light brown sugar
* 1 ea Salt to taste
Combine all ingredients in heavy saucepan over medium heat.
Bring to boil, stirring frequently.
When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars.
Vacuum seal.
Makes 4 1/2 pint jars.
http://web.archive.org/web/20051223125301/www.ivu.org/recipes/indian-chutney/madras.html
Madras Onion Chutni
(for Iddli/Dosa breakfasts and rice meal)
From: nick shrimpton -
My version of Tamil Favourite. Mine is best recipe!
* 3 Big onions chopped
* 3 Green chillies chopped
* 2 tbsp good quality Oil
* 2 tsp Mustard seed
* 1 tbsp Urad Dal (Ulutham)
* Asafetida (Perungaayam)
* 2 big dried chillies
* Tamarind pulp to your taste
* salt to taste.
Heat oil in khadi, fry mustard seeds, uludam, asafetisa, dry chillies - in that order.
Add green chillies and onions and stir-fry until well cooked.
Grind with Tamarind, salt and sugar, and coriander leaves to your own personal taste.
What a delicious thogaiyal/chutni from very cheap and simple ingrediants!
http://web.archive.org/web/20051221103208/www.ivu.org/recipes/reg/indian-tomatoes2.html#gree
4 Indian Tomato Recipes
from Internet newsgroups and mailing-lists
Tomato Curry
This is a Northern dish. As the Indian tomato is more like our plum tomato, use canned rather than fresh. It can be done with an equal portion of fresh, but it is a lot more fiddly! I apologise to the purists in advance. I do not use microgrammes of any herb or spice. Serve with a simple rice dish.
* 1 large can of tomatoes - 600g/20 fl oz.
* 60 ml/2 fl oz of oil
* 1 large onion
* 1 clove garlic
* 2 green chillies
* 2 inch fresh ginger (1 teaspoon dried ground)
* 1 teaspoon mustard seeds
* 1 bay leaf
* 1 teaspoon chilli powder
* 2 teaspoons ground coriander
* 1 teaspoon ground turmeric
* 1 tablespoon desiccated coconut
* 1.5 teaspoons salt.
Preparation time: 10 mins Cooking time: 45 mins
1. Drain juice from can of tomatoes and reserve it. Cut the tomatoes in half.
2. Heat the oil/margarine or oil in a large saucepan.
3. Peel and slice the onion and garlic. Top and tail the chillis and cut lengthways. Peel and slice the ginger thinly.
4. Fry onion and garlic, until soft.
5. Add mustard seeds.
6. Add all the rest of the spices except the salt. Cook for 2 mins.
7. Add tomatoes. Bring to boil and add sufficient tomato juice to make a moist curry.
8. Sprinkle in the salt and the coconut.
9. Cover pan and simmer for 30 mins (Fresh tomatoes 45 mins)
10. Keep an eye on the consistency, adding more juice if required.
Green Tomato Chutney
From Paul Hosken
* 3 lb green tomatoes 1 1/3 kg
* 1/2 lb onions 225 g
* 1/2 lb apples 225 g
* 1 pt vinegar 570 ml
* 1/2 lb demarera sugar 225 g
* 1/2 oz mixed pickling spice 15 g
* 2 Tbls salt
Cut up tomatoes. Peel and chop apples and onions. Tie spice in muslin bag. Put all ingredients in saucepan and boil until tender and thick. Remove spice and pour into hot dry jars. Tie down. Spice vinegar may be used instead of mixed spice.
Hot Tomato Relish (Gujarati Kasundi)
from: (Sharon Raghavachary)
Recipe By: Stephen Ceideburg Serving Size: 1
This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce for finger foods.
* 1 tb Mild vegetable oil
* 1/2 ts Mustard seeds
* 1 1/2 tb Slivered garlic
* 1/2 ts Turmeric
* 1 t Cayenne pepper
* 1/2 ts Salt
* 5 md Ripe tomatoes, blanched, peeled, chopped
* 1/4 c Distilled white vinegar
Heat oil in a medium-size skillet over medium-high heat. Add mustard and garlic. Cook, stirring, until mixture starts to brown, about 4 minutes.
Add turmeric, cayenne, salt and tomatoes. Stir and cook for 2 minutes. Add vinegar and bring to a boil. Reduce heat, cover, and simmer until thick, about 10 minutes. Spoon into clean jars and seal.
Makes 3/4 cup.
Note: Stays fresh for several weeks in a covered jar in the refrigerator.
PER TABLESPOON: 20 calories, 0 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 93 mg sodium, 1 g fiber.
Chilie Tomato Salad
(Sharon Raghavachary)
Serving Size: 2
* 6 sm Tomatoes
* 1/2 bn Parsley, chopped
* 1/2 ea Hot green chili, chopped
* 1 1/2 ts Olive oil
* 2 tb Lemon juice
* 1 pn Salt & pepper
* 1 pn Cayenne
Quarter the tomatoes. Mix parsley & chili with the tomatoes & chill.
Combine the remaining ingredients & set aside to rest. Just before serving, mix the salad dressing with the salad.
http://web.archive.org/web/20051223131707/www.ivu.org/recipes/indian-chutney/green.html
Green Pepper Chutney
From: M0RPH.C0M -
* 5 Green peppers
* 4 jalapenos
* 2 teaspoons tamarind paste (available at all Indian stores)
* 2 teaspoons sugar
* 1/2 tsp salt
* 1 tsp mustard
* 1/2 tsp turmeric
Grind all these ingredients with a little water.In a saucepan, season alittle mustard in 2 tablespoons of oil.
After it sputters, add the ground items and cook till it seperates from the sides.
Tastes great with sandwiches.also can substitute carrots for green peppers!
http://web.archive.org/web/20051223125509/www.ivu.org/recipes/indian-chutney/green-chutney.html
Green Chutney
From: Ruth Björkert -
Green Chutney
Easy/Mum´s recipe/serves 6/0 cooking time/serves with biscuits or small toasts
* 1 cup ground cocunut
* 1 1/2 cup coriander
* 3 garlic cloves
* 1 lemon juice
* 1 green chillie without the seeds
* 1 teaspoon sugar
* 1 big onion
* 1/2 teaspoon cummin
* 1/2 teaspoon salt
Put everything in a mixer and bit it until you get a smooth paste!
Easy IT IS DONE.
It lasts more or less a week in the fridge.
TRY IT
http://web.archive.org/web/20051223124305/www.ivu.org/recipes/reg/indian-tomatoes1.html#gran
7 Indian Tomato Recipes
from Internet newsgroups and mailing-lists
Tomato With Cream Curry
From: “amanda”
Preparation time: 20 minutes; Serves: 4
* 1 pound Tomatoes
* 2 medium Onions
* 1 long Green Chile
* 0.25 cup Oil
* 1.5 cup Soy Milk
* 1 tsp Garlic Paste
* 0.25 tsp Turmeric
* Salt to taste
* Coriander to garnish
In a skillet heat oil and add chopped onions. Fry until light brown. Then add garlic, salt, turmeric, chopped green chilies and fry for a minute or two.
Next add sliced tomatoes over medium heat, cook for ten minutes or until all the liquid is absorbed. Now add soy milk and simmer until sauce thickens (four minutes).
Goes well with sour dough bread and rice.
Indian Summer Tomato Salad
Yield: 4 servings
* 4 lg Tomatoes, sliced
* 1 tb Lime juice
* 2 tb Extra-virgin olive oil
* 1/4 ts Cumin seeds
* 1/4 ts Fennel seeds
* 1 ea Dried hot chili pod
* 2 tb Cilantro, chopped
* Salt & pepper
Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt & pepper & serve. If it sits, the flavour will intensify.
Yamuna Devi, “Yamuna’s Table”
Tomato Kachumber
* 2 large tomatos, cut into thin wedges
* 2 scallions, chopped
* 2 tsp. chopped fresh mint leaves
* 1/2 tsp. grated peeled fresh ginger root
* 4 tsp. fresh lime or lemon juice
* 4 tsp. vegetable oil
* 1/4 tsp. black mustard seeds
* salt to taste
Combine the tomatoes, scallions, mint, ginger, and lemon or lime juice in a medium bowl.
Heat the oil in a small pan or skillet and add the mustard seeds. When the seeds begin to pop, remove the pan from the heat. Pour the oil and seeds over the tomato mixture, add salt to taste, and toss lightly. Let the salad marinate for about 30 minutes before serving.
Spiced Broccoli and Tomatoes
From: DEBRA RAUSCH
Here’s a great Indian vegetable dish and a rice dish. They complement each other nicely when served together...
* 1 Lb fresh broccoli
* 3 plum tomatoes, peeled and seeded
* 1-2 Tbsp olive oil
* 1 Tbsp peeled, shredded fresh ginger root
* 1/8 tsp red pepper powder (or to taste)
* salt and fresh ground pepper to taste.
Separate the broccoli heads into small florets. Peel and slice the stems. Blanch the florets and stems in boiling salted water 3-4 minutes until crisp-tender. Drain. Refresh in cold water. Drain thoroughly and set aside.
Cut tomatoes lengthwise into eighths, set aside.
Heat oil in no-stick wok or skillet. Add ginger and stir fry a few seconds.
Add broccoli, tomatoes and red pepper powder. Stir fry 2-3 minutes or til vegetables are heated through. Add 1-2 Tbsp water and continue to stir-fry for about 30 seconds.
Serve hot, room temp, or chilled. (4-6 servings; 83 cal, 6g prot, 4g fat, 8g carb, 57mg sod)
Tomato Sauce
* 3 lb. ripe tomatoes
* 1 cup of malt vinegar
* 2 tsp tamarind paste
* 1 dessertspoon grated ginger
* 1 dessertspoon grated garlic
* 2 teaspoons salt
* 1 dessertspoon sugar
* 1 dessertspoon of vegetable or chilies
Wash and dry 3 lb. ripe tomatoes. Boil in 1 cup of malt vinegar 2 teaspoons tamarind paste.
When the tomatoes are reduced to pulp, put the mixture though a sieve and add dessertspoon grated ginger, I dessertspoon grated garlic, 2 teaspoons salt, 1 dessertspoon sugar and 1 dessertspoon of vegetable or chilies (optional). Bring the mixture to the boil, reduce the heat and stir until the mixture thickens. Cool and serve cold. Tomato sauce goes well with all foods with which one would use tomato ketchup.
Grandmother’s Tomato Chutney
From: Overton Anderson
Recipe By: Jo Anne Merrill Serving Size: 1 Preparation Time: 3:00
* 20 tomatoes
* 8 apples
* 3 large onions
* 2 large bell peppers — red or green
* 1 hot chili pepper
* 1 cup seedless raisins
* 2 1/2 cups packed brown sugar
* 1 garlic clove — crushed
* 2 teaspoons ground ginger
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 3 1/2 cups vinegar
*This recipe is to be processed in a boiling water bath. Instructions for how to do this are with the recipe for “Tomato Jam”, which is in this cookbook.
1. Scald tomatoes in boiling water, cool and peel.
2. Pare apples, peel onions, core peppers; chop all in fairly large pieces.
3. Combine all ingredients in HEAVY covered kettle or pan and simmer for about 2 hours or until mixture is thick. Stir often to prevent sticking.
4. Pour while boiling hot into hot, sterile jars. See manufacturer’s directions for how to sterilize canning jars. Leave 1/4-inch of head space. Process for 10 minutes in boiling water bath.
NOTES : This recipe is handed down to me by my mother, Lillian Childers of Mississippi.
Tomato Bath
Source : Shama K. Pullabhotla
* 2 cups Suji (Bombay Rava)
* 3 ripe tomatoes
* One big onion
* Few green chillies
* One potato
* A small piece of ginger
* Few curry leaves
* Coriander (Cilantro)
* Seasoning ingredients (Few mustard seeds, cumin seeds, split chana dal, urad dal, curry leaves and 2-3 red chillies)
* 1-2 Tblsps of oil
* Salt as required
Chop onion, ginger and green chillies into small pieces. Peel and cut the potato into small pieces. Chop the tomatoes.
Keep a deep non stick vessel on low flame and add 1 Tblsp oil to it. When the oil is warm, add all the above mentioned seasoning ingredients to it.
Once the mustard seeds start spluttering, add chopped onions, ginger and green chillies to the vessel.
When the onions turn golden brown in color, add potatoes to the mixture and fry the mixture stirring it frequently.
When the potatoes become tender, add chopped tomatoes to the mixture and fry the mixture further till the tomatoes are well done.
Add chopped coriander to the mixture and fry it till the coriander loses it color.
Add water to the mixture in 1:2 proportion, (i.e. for one cup of suji put two cups of water. In fact, you can add slightly more water for a more liquid consistency)
Add salt as required
Meanwhile, add suji to another frying pan and fry it dry on a low flame till the suji turns a little golden brown but take care not to burn it. Once the water added to the mixture begins to boil, add the fried suji to the mixture by stirring the mixture well avoiding the formation of any lumps.
Just before turning the flame off, add one more tblsp of oil to the dish and stir it well. The dish is done
http://web.archive.org/web/20060105041911/www.ivu.org/recipes/indian-chutney/
http://web.archive.org/web/20060104063906/www.ivu.org/recipes/reg/indian6.html#gara
6 Indian/Curry Recipes
from Internet newsgroups and mailing-lists
Curry
From: Kraeg MacKenzie
I would have to say if I am addicted to anything, this is most likely it. All measurements are APPROXIMATELY what I use (depends on preferred taste, availability of ingredients etc.). These are from memory too.....
* 3 med. onions.
* 2 tablespoons of garlic (I don’t use garlic).
* 2 tablespoons curry powder.
* 4 med. diced potatoes.
* 2 cans of lower fat coconut milk.
* 2-3 cups of chickpeas.
* 2-3 cups of diced tofu.
* 2 cups of diced carrot/green beans/peas/corn.
Saute the chopped onions (and garlic). I use pretty big pieces. I let them saute in their own juice... you can use oil or maybe soy sauce (can’t get that to work for me!).
Add curry powder and saute a bit longer. Add coconut milk, potato, chick peas, tofu and veggies. Heat until potatoes are soft (about 1 hours).
This is a ‘feel’ recipe; I never make it the same twice. Depending on whether some ingredients are already cooked (eg: carrots), you may want to add them later on.
Beautiful with steamed brown rice (sometimes have it with a Not-Burger) and soy sauce.
TJ’s Garam Masala
TJ - tsingh
Garam Masala translates to something like ‘warming’ or ‘Warm’ spice blend, and here are two recipes, one for a large batch, and one for a small ready-to-use batch:
* 2 c coriander seeds
* 1 c cumin seeds
* 5 ts whole black pepper
* 3 ts whole clove; heaping
* 8 green cardamom pods
* cinnamon stick; 7.5 cm, thick
* 1 ts ajwain seeds; a bit less
Grind coriander and cumin. Clean grinder (if using a coffee mill) by grinding white rice.
Grind rest of spices; sift through a fine screen and grind the teaspoon of leftovers once more. Sift and discard the pinch that’s left.
The coffee grinder can be cleaned using the white rice method once again. Mix all the ingredients well, seal tightly in a jar and keep in the freezer.
This will last at least 6 months if your sealing technique is good.
Madhur Jaffrey’s Garam Masala
From: Petra Hildebrandt
* 1 tb Cardamom Seeds
* 1 Cinnamon Stick; (2 Inch)
* 1 ts Cumin Seeds; (Preferably Black)
* 1 ts Whole Cloves
* 1 ts Whole Black Peppercorns
* 1/4 md Nutmeg Seed
Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place.
Makes about 3 tablespoons
Pumpkin Curry
From: (Louise Bremner)
(Dunno where I copied this from, yonks ago)
* 1 kg pumpkin (or potato, or cauliflower, or any mix, or....)
* 1 onion chopped
* 2 green chilies sliced (not available here, so I use red pepper flakes)
* 3 bay leaves
* 1/2 tspn turmeric (or more!)
* 1/2 tspn salt
* 250 ml thin coconut milk (125 ml water + 125 ml coconut milk)
* 250 ml thick coconut milk
* 2 cloves garlic
* 1 slice ginger
* 1 tspn mustard seed
* 1 tbsp coconut
* 1/2 tspn black pepper
Wash and cut the pumpkin into bite-sized chunks, then peel or partially shave off the skin as appropriate (some pumpkins have hard skins, I gather, but the Japanese pumpkins that are called “American” look very attractive with about half of the green skin peeled off the orange flesh). Put into a pan wide enough to hold the chunks in a single layer, skin side down together with the onion, chilies, bay leaves, turmeric, salt, and thin coconut milk; bring to the boil and simmer until the pumpkin is nearly done.
Grind together the other spices and mix with the thick milk. Add to pumpkin and simmer for 5 mins. Gravy should be thick, but still copious enough to require lots of rice or bread to sop it up with.
Vegetable Curry
From: (Kathryn J. Camfield)
* 2 tsp. margarine
* 2 tsp. vegetable oil
* 1/2 cup diced, peeled apple
* 1 clove garlic, minced
* 2 tsp. curry powder
* 1/4 tsp. fennugreek (if avail.)
* 1 tbsp. flour
* 1 cup vegetable stock
* 1/2 cup apple juice
* 2 cups carrots, thickly sliced
* 2 cups cubed, peeled butter squash
* 1 large cooking onion, cut length-wise into 1-inch wedges
* 1 sweet red pepper, cut into 1/2” wide strips
* 1 cup drained kidney beans
* salt and pepper to taste
1. In saucepand, melt butter with oil over medium heat; cook apple, garlic, curry powder and fennugreek, stirring, for 30 seconds. Stir in flour; cook for 30 seconds. Blend in stock and apple juice; cook, stirring, until thickened.
2. Add carrots; cover and cook for 5 minutes. Add squash and cook, covered, for 4-5 minutes or more until carrots are tender-crisp and squash is just cooked through.
3. Add onion and red pepper; cover and cook 2-3 minutes or until onion is tender-crisp. Add kidney beans; cook, stirring gently, just until beans are heated through. Season to taste with salt and pepper.
Yield: 4 servings; Source: The Ottawa Citizen
Vegan Mango Lassi
From: Xenome Menos
* 1 package (about 12 oz) soft tofu
* 2 cups rice milk (soy milk will do in a pinch)
* 1 cup mango pulp or sliced ripe mango
* 1/4 cup sugar (more or less according to taste)
* 1/4 tsp. rosewater (optional)
* 8-12 shelled pistachios (optional)
Put tofu in blender. Blend until smooth.
Add remaining ingredients and blend until smooth. For best results, grind the pistachios first.
Source: My own experiments with various lassi recipes and vegan substitutes. Traditional lassi is made with yogurt and sometimes milk.
http://web.archive.org/web/20051223132656/www.ivu.org/recipes/indian-chutney/curry.html
Curry Spice Mix
Serving Size: 1
* 2 tablespoons ground coriander
* 2 tablespoons ground cumin
* 2 teaspoons ground cardamom
* 2 teaspoons ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground nutmeg
* 1 teaspoon ground turmeric
* 1/2 teaspoon cayenne pepper
* 1 teaspoon freshly ground black pepper
Combine all ingredients.
Stir well. Store in an airtight container.
Use to season vegetables, sauces, soups, etc.
http://web.archive.org/web/20060105015438/www.ivu.org/recipes/indian-chutney/chat.html
Chat Masala
makes 1 1/2 Tablespoons
* 1 tsp ground roasted cumin seeds
* 1/2 tsp cayenne pepper
* 1/4 tsp asafetida powder
* 3/4 tsp mango powder
* 1/2 -3/4 tsp garam masala
* 1/2 tsp black salt
* 1 tsp coarse salt
Mix all spices and keep in a jar, tightly covered, in a cool place.
from Classic Indian Vegetarian and Grain Cooking by Julie Sahni
http://web.archive.org/web/20051227010020/www.ivu.org/recipes/latinam/
http://web.archive.org/web/20051123031819/www.ivu.org/recipes/latinam/veggie-j.html
Veggie Venezuelan ‘Ham’ Bread
from: Mayela Zamora Oxford, UK - Espanol
by Mayela Zamora
preparation time: 45 minutes; cooking time: 20 minutes
* Mixed-grain or Wholemeal Bread Mix
* 1 garlic clove
* 1 onion
* 1/2 red sweet pepper
* 4 or 5 calamata olives
* 4 or 5 green olives
* thyme
* handful of raisins
* olive oil
* molasses
Prepare the dough as indicated in the package (usualy it only needs to add warm water).
Extend the dough and cover with a tiny layer of olive oil, rub the garlic clove (chopped), and cover with the rest of the vegetables, finely chopped.
Spread the thyme and the raisins, roll it and let it rise for 30 minutes, in a warm place (cover with a damp cloth) and, before putttimg it into a preheated oven (230 gas mark), cover it with a layer of olive oil and molasses.
Bake until brown (about 20 minutes).
This is the vegetarian version of a unique Venezuelan bread, traditionally filled with cooked ham, bacon, green olives and raisins.
This bread has been eaten in Venezuela as a traditional Christmas dish since 1910.
Its creator died in anonymity, perhaps a humble but creative spanish-inmigrant baker.
I adapted the original recipe and baked the vegetarian version and my father (meat-eater) couldn’t notice the difference!
http://web.archive.org/web/20060106151945/www.ivu.org/recipes/latinam/baked-j.html
Baked Pumpkin with TVP, Vegetable and Peach Filling
From: “adam Wetstein”
A doctored Argentinian farmer’s dish that should blend in well with our own fall vegetables.
Serves 6
* A 10-12 lb (5 kg) pumpkin, or other large winter squash
* 1/2 cup (125 mL) butter, softened
* 2 tbsp (30 mL) olive oil
* 2 lbs (1 kg) TVP, cut into 1-inch (2.5 cm) cubes
* 1 cup (250 mL) coarsely chopped onions
* 1/2 cup coarsely (125 mL) chopped green peppers
* 1/2 tsp (2.5 mL) chopped garlic
* 4 cups (960 mL stock
* 1/2 cup (125 mL) Sherry
* 3 medium tomatoes, peeled, seeded and coarsely chopped
or substitute 1 cup (120 mL) chopped, drained, canned Italian plum tomatoes
* 1/2 tsp (2.5 mL) dried oregano
* 1 bay leaf
* 1 tsp (5 mL) salt
* Cayenne pepper to taste
* Freshly ground pepper
* 1 lb (550 g) sweet potatoes, peeled and cut into 1/2 inch (12 mm) cubes
(about 3 cups or 720 mL)
* 1 lb (450 g) white potatoes, peeled and cut into 1/2 inch (12 mm) cubes
(about 3 cups or 720 mL)
* 1 lb (450 g) zucchini, scrubbed but not peeled, and cut into 1/4 inch (6 mm) slices
(about 2 cups or 480 mL)
* 3 ears corn, shucked and cut into rounds 1 inch (2.5 cm) wide
* 4 fresh peaches, peeled, pitted and diced
Preheat the oven to 375 F (190 C).
Scrub the outside of the pumpkin under cold running water with a stiff brush.
With a large, sharp knife, cut down into the top of the pumpkin to create a lid 6 or 7 inches (15 or 17 cm) in diameter.
Leave the stem intact as a handle.
Lift out the lid and, with a large metal spoon, scrape the seeds and stringy fibers from the lid and from the pumpkin shell.
Brush the inside of the pumpkin with the soft butter.
Place the pumpkin in a large shallow roasting pan and bake in the oven for 45 minutes, or until tender but somewhat resistant when pierced with the tip of a small, sharp knife.
The pumpkin shell should remain firm enough to hold the filling without danger of collapsing.
Meanwhile, heat the oil over moderate heat in a heavy 6-8 quart (5.5- 7 litre) casserole until a light haze forms above it.
Add the cubes of TVP and brown them on all sides, turning them frequently with a large spoon.
Then with a slotted spoon, transfer the meat to a platter.
To the oil, remaining in the pan, add a 1tsp oil, add the onions, green pepper and garlic, and cook over moderate heat, stirring constantly, for about 5 minutes, or until the vegetables are soft but not brown.
Pour in the stock and Sherry and bring to a boil over high heat.
Scrape in any brown bits clinging to the bottom and sides of the pan.
Return the TVP and any of its accumulated juices to the pan and stir in the tomatoes, oregano, bay leaf, salt and a few grindings of black pepper.
Cover the pan, reduce the heat to low, and simmer undisturbed for 15 minutes.
Then add the sweet potatoes and white potatoes, cover the pan and cook for 15 minutes; add the zucchini slices, cover the pan again and cook for 10 minutes.
Finally add the corn rounds and peaches and cook, still covered, for 5 minutes longer.
Pour the entire contents of the pan carefully into the baked pumpkin, cover the pumpkin with its lid again, and bake for another 15 minutes in a 375 F (190 C) oven.
To serve, place the pumpkin on a large serving platter and, at the table, ladle the “veggie carbonada” from the pumpkin onto heated, individual serving plates.
Pumpkin salad
Mayela Zamora -
My sister learned how to make this salad from a Colombian lady, so I presumed is from there.
I made last time for a dinner party of about 15 people and everybody had seconds.
I took me about 1 hour to cook and prepared but I am a bit slow, cooking is a ritual for me.
Sizes and flavors change around the world, that is why I am vague with quantities.
* 1 butternut squash, or equivalent weight of pumpkin.
* 1 or 2 onions.
* 2 or 3 tomatoes.
* Something green and fresh, like French beans and/or fresh cilantro and/or leek.
* Mustard seeds.
* Sunflower seeds.
* Herb salt
* Black pepper
* Vinegar (lots)
* Olive oil
Dice the squash or pumpkin.
Cook it al dente.
Let it cool.
Chop onions coarsely.
Heat oil in a pan, fried the mustard seeds, saute very briefly the onions.
Let them cool.
Chop tomatoes in big chunks, chop the coriander.
Steam French beans, and cut them in three pieces.
Slice the leek.
Add all these ingredients in a bowl, season the salad with herb salt, ground black pepper, olive oil and vinegar.
Let it marinated in the fridge overnight and it will taste better.
Enjoy the flavor of this colorful salad!
A friend from USA suggests to add kidney beans.
I like it with a green leafy salad and homemade wholemeal bread.
http://web.archive.org/web/20051016103016/www.vegsoc.org/cordonvert/recipes/pepper.html
Using Gramma’s Pepper Sauces
- from The Vegetarian February 1993
Bring some tropical sunshine to your winter cooking with ideas for using Gramma’s Pepper Sauces.
* Gramma’s Lentil Soup With Garlic Bread
* Gramma’s Supreme Spicy Garlic Butter
* Gramma’s Caribbean Hot Toddy
* Gramma’s Steamed Vegetables
Gramma’s Lentil Soup With Garlic Bread
Serves 6
* 2tbsp oil
* 1 large onion, chopped
* 3 garlic cloves, finely grated or pureed
* 1 leek, finely chopped
* 3 large carrots, diced
* 3 celery stalks, finely chopped
* 1tsp paprika
* 1tsp died mixed herbs
* 1tsp Gramma’s Mild Pepper Sauce
* 2tsp wine vinegar
* 3oz red lentils, rinsed
* 1 x 4oz can tomatoes
* 2pts vegetable stock
1. Heat the oil in a pan and fry the onions until soft (about 5 minutes).
2. Add the garlic, leeks, carrots and celery and cook for 5 minutes, stirring occasionally.
3. Add the paprika, herbs, pepper sauce, vinegar, lentils, tomatoes and stock. Stir well.
4. Bring to the boil, then reduce heat and simmer for 40-50 minutes, stirring occasionally.
5. Remove from heat, leave to cool slightly, then liquidise in a food processor or blender, or pass through a large sieve.
6. Pour back into pan and reheat. Serve with hot toasted garlic bread.
Gramma’s Supreme Spicy Garlic Butter
Keep this mix handy for using in sandwiches, on toast, in French loaves to make garlic bread, on cooked or stuffed vegetables, pasta, baked or mashed potatoes, scrambled eggs, or rice.
* 8oz / 225g butter or margarine
* ½-1tsp Gramma’s Pepper Sauce
* 3-4 large fresh garlic cloves, puréed or finely grated
Mix all ingredients together thoroughly and put in fridge until use.
Gramma’s Caribbean Hot Toddy
For young children reduce the lemon and pepper sauce by half, and omit the alcohol.
* ½pt boiling water
* ½ level tsp Gramma’s (Mild or Hot) Pepper Sauce
* juice of 1 large lemon
* 6 level dessertspoons of honey (or to taste)
* 1-2 dessertspoons Caribbean rum, brandy or whisky (optional)
1. Mix ingredients thoroughly.
2. Cover and leave to stand for 5 minutes.
3. Strain, and drink hot or cold.
Gramma’s Steamed Vegetables
* 1tbsp Gramma’s supreme spicy garlic butter
* 1lb vegetables of your choice, peeled and chopped
* ½-1 cup of white wine
1. Heat Gramma’s garlic butter in a pan.
2. Add vegetables and toss until coated with butter.
3. Pour in the white wine.
4. Cover and cook gently for 5-10 minutes until vegetables are just soft.
http://web.archive.org/web/20060205150613/www.vegsoc.org/cordonvert/recipes/spice.html
Red Hot + Sexy
from The Vegetarian Spring/Summer 1994
Chillies are reputed to aid digestion, cure asthma even, and are rich in Vitamin C. What’s more, their alleged aphrodisiac properties just burn up the calories!
Hardly surprising then that the chilli is the hot pod of the Nineties. [image: chillies]
The chilli pepper comes from a pod like berry of various species of capsicum found in Latin America. Discovered by Columbus accidentally - he was actually looking for piper (peppercorns) - it has become an essential storecupboard ingredient.
To the chilli connoisseur each type has its own distinctive flavour and a particular variety of chilli may be used to lend a specific dish its unique taste.
However, as a nation we Brits are fairly reluctant to experirnent with the chilli. In Mexico it is eaten daily and added to virtually everything; but then, the Mexicans do have more than 2,000 varieties to choose from. The most familiar of these are jalapenos, seranos, and habaneras - the hottest of them all. Don’t be fooled by the little ones: the smaller the chilli the more pungent it is likely to be, regardless of colour.
When buying chillies look for smooth shiny skins and avoid anything wizened or with patches of brown. Always wear gloves when handling chillies, and avoid touching the eyes. Wash hands immediately after contact as they can cause skin irritation.
Finally, never be tempted to cheat: always use fresh chillies to achieve an authentic, full flavour.
THE SPICE OF LIFE The best known cuisine of Latin American countries is Mexican, a blend of many different cultures.
Simple to prepare, extremely healthy and a sensuous treat, the characteristic ingredients are rich in protein and fibre.
With its bright colours and spicy flavours, Mexican food is ideal for entertaining.
Vegetarian dishes figure prominently in mexico due to the abundance of fresh fruit, corn, rice, beans and of course the versatile chilli pepper.
Add some zest to your life and cooking repertoire with these easy-to-make Mexican recipes.
* Guacamole | Refritos | Tortillas
* Sauces: Chillies and Pepper con Queso | Grilled Tomato Sauce | Beer Sauce| Lemon and Almond Custard
* Sangria | Pineapple en Salsa Chocolate de Ron
GUACAMOLE
1 avocado, peeled and mashed (reserve stone)
2 tomatoes, skinned and chopped
2tbsp chopped fresh coriander
1 mild chilli (pasado), de-seeded and finely chopped 2tsp/10ml lemon juice
1 garlic clove, crushed salt and freshly ground black pepper Mix together all the ingredients and season to taste.
Serve at once.
If preparing a few hours in advance, submerge the reserved avocado stone in the dish to prevent discolouration.
REFRITOS
6oz/175g pinto beans, soaked overnight
1-2tbsp/15-30ml olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
½tsp salt
¼tsp ground coriander
1tsp ground cumin
1tsp garam masala
½ green pepper, very finely chopped
1 green chilli, de-seeded and finely chopped
freshly ground black pepper
juice of 1 lemon
1 Boil the beans until tender (approximately 1½-2 hours), remove from heat, drain well and leave to cool slightly.
2 Heat the oil, add the onion, garlic and salt and fry gently.
3 Add spices and cook for a further 2 minutes.
4 Add pepper and chilli and cook for 4-5 minutes.
5Mash the cooked beans, add to the spice mixture and cook for a further 1-2 minutes.
6 Serve seasoned with black pepper and lemon juice.
Use the refritos to fill prepared tortillas.
TORTILLAS
The basis of many Mexican dishes, these flat pancakes can be rolled, layered or stuffed.
Their name changes according to their filling and shape.
BASIC TORTILLA
7floz/200ml water
10oz/25g butter
4oz/100g medium cornmeal
(available from health food stores)
3oz/75g plain flour
½tsp salt
1 Bring water and half the butter to the boil in a saucepan.
2 Gradually add the cornmeal and simmer, covered, for 4-5 minutes.
(This removes the raw taste of the cornmeal.)
3 Remove from the heat and allow to cool slightly.
Beat in the remaining butter.
4 Sieve together the flour and the salt and add to the cornmeal and butter mixture.
5 While still hot, knead well and roll out into a cylinder shape approximately 6 inches / 15 cm long.
Cut this into 6 equal sections.
6 Flour a work surface with cornmeal and roll each sixth of the dough out into a circular shape.
With a plate or tortilla press, stamp out the dough circles to form even rounds.
Allow to dry out.
7 Fry each tortilla in a dry frying pan for 2-3 minutes on each side over a moderate heat.
8 When cooked, fold over and place around a rolling pin or place in a tortilla rack to shape.
Fill with the refried bean mixture and serve with the required sauce.
In Mexico sauces (salsa) are an integral part of a meal rather than just a condiment.
CHILLIES AND PEPPER CON QUESO
1tbsp/15ml groundnut oil
½ onion, thinly sliced
2 green chillies, de-seeded and thinly sliced
1 green pepper, de-seeded and sliced
1 large tomato, grilled, peeled, de-seeded and mashed 3floz/75ml milk
4oz/100g vegetarian Cheddar cheese,
grated 2oz/50g mozzarella cheese
1 Heat the oil in a heavy-based saucepan and fry the onion, chillies and pepper for 4 minutes.
2 Add the mashed tomato and fry for a further 4 minutes.
3 Add the milk and cheese and simmer gently until the cheese is melted.
Do not allow the cheese to bubble.
4 Serve immediately.
GRILLED TOMATO SAUCE
4 firm ripe tomatoes
2 green chillies
8 sprigs coriander
¼ onion
juice of ½ lemon
½tsp black pepper
1 Grill the tomatoes and chillies under a pre-heated grill, turning frequently, until the skins are blistered.
2 Remove the skins from the tomatoes and chillies.
3 De-seed the chillies.
4 Place all the ingredients in a liquidiser and blend briefly at high speed.
5 Refrigerate until required.
—
BEER SAUCE
2 fresh red chillies
½pint/150ml beer
2 ripe tomatoes
1 clove garlic
½tsp salt
pinch of brown sugar
1tbsp/15ml groundnut oil
1 Remove stalks from chillies, de-seed and chop.
2 Grill the tomatoes and garlic until the tomato skins blister.
3 Peel the tomatoes and garlic.
4 Place all the ingredients (except the oil) in a liquidiser and blend briefly at high speed.
5 Heat the oil in a frying pan and fry the mixture for 5 minutes, stirring occasionally.
6 Serve at room temperature.
LEMON AND ALMOND CUSTARD
5oz caster sugar
½pint / 450ml milk
4 egg yolks
rind of 1 lemon, grated
1½oz / 40g almonds
pinch of salt
1 Pre-heat oven to 180°C/350°F/Gas Mark 4.
2 Heat 2oz / 50g of the sugar gently in a heavy-based saucepan until it melts and turns golden brown.
3 Pour the caramelised sugar into a warmed 1 pint / 550ml mould, making sure that it coats the bottom.
4 Boil the milk, then remove from heat and allow to cool.
5 Beat the remaining sugar with the egg yolks until thick and creamy.
Gradually add the milk, lemon rind, almonds and salt. Mix well.
6 Pour the mixture into the mould.
Place mould in a large ovenproof dish and pour in enough hot water to reach half way up the sides of the mould.
Bake for 1 hour or until set.
7 Cool, then refrigerate.
To turn out run a knife around the mould and turn upside down onto a serving dish.
SANGRIA
Nothing evokes a lazy summer evening like Sangria. Here’s how to make an authentic version.
juice of 1 lime
selection of sliced fruit (orange, lemon etc)
1 bottle vegetarian red wine
1 pint/600ml freshly squeezed orange juice
Place all ingredients in a large jug.
Mix well and serve with plenty of ice, garnished with the sliced fruit.
PINEAPPLE EN SALSA CHOCOLATE DE RON
The name chocolate comes from the Aztec word for bitter water: xocolact, and it has been used in the traditional dishes and drinks of South America since the Mayan people started cultivating the cocoa bean in 600AD. Still used in Mexican specialities, chocolate adds a depth of flavour to savoury dishes which perfectly complements the chilli pepper, and it is also used for the traditional Mexican chocolate drink which is served hot and spiced, as well as for a range of sweet dishes. For an authentic taste, use the darkest chocolate you can find with as high a cocoa content as possible.
1 pineapple, skinned and cored
4oz/100g dark chocolate
¼pint/150ml single cream
1tbsp/15ml dark rum
1 Slice the pineapple, then cut into chunks. Arrange on a platter.
2 In a small saucepan. heat the chocolate and cream gently until the chocolate has melted. Stir in the rum.
3 Serve at once, dipping the pineapple into the warm sauce.
http://web.archive.org/web/20020204064913/www-2.cs.cmu.edu/~mjw/recipes/grain/index.html
http://web.archive.org/web/20020220130248/www-2.cs.cmu.edu/~mjw/recipes/grain/paella-coll-2.htmlPaella : COLLECTION
From: Maria R. Zack
Date: Mon, 4 Oct 93 08:50:29 PDT
Since there have been a few requests lately for paella (the first one
I answered by mail) I thought that I would just post the recipe. My
family spent one generation in Cuba after emigrating from Spain and
here are the recipes. I have sent two. One is my great-grandma’s and
the other is my lightened version of the recipe — the old one had a
bit too much meat and way too much oil for my taste (an modern heath
considerations). I also added a little more garlic and onion :^).
Both versions fill a dutch oven for cooking.
1 1/4 lb chicken, cubed*
1/2 lb lean pork, cubed*
3/8 c olive oil
1 tsp paprika
1/2 clove of garlic
1 tbs minced parsley
1 pimento, chopped
1/2 med onion minced
1/2 tsp saffron (the good stuff)
2 tsp salt
1 quarts real chicken broth
2 cups rice (Uncle Ben’s is the best)
6 large or 12 small stuffed olives, minced
2 7oz lobster tails, cut in pieces
1/2 lb large shrimp, cut in pieces
1T dry sherry
1/2 c cooked green peas
Directions: In dutch oven (I have a heavy magnalite one and metal
works best for this) brown chicken and pork in 1/4 c of olive oil. Sprinkle
with paprika and add garlic and a little of the onion while cooking.
Remove chicken and pork from pan. To the pan add the rest of the oil
and onion with the parsley. Cook until the onion is soft. Add the
rice and glaze the rice (if you haven’t done this is is a process of
sort of stir frying the rice before you cook it — similar to what you
do with bulgar — it usually takes about 5 minutes at medium heat).
Return chicken and pork to the pot. Add the chicken broth, saffron
and salt (ground together with mortar and pestle) and olives. Heat until
boiling. Cover and place in the oven at 350. This will take 30 min
to 45 min to cook depending on the kind of rice that you use and how
well your dutch oven makes use of heat.
Steam the shrimp and the lobster. When rice is done add the lobster,
shrimp, sherry and peas. Bake and additional 5-10 minutes.
Note: Sometimes my grandma would add clams or other shell fish to the
mix.
Serves 6-8
My slightly modified version:
1 lb chicken, cubed*
1/2 lb lean pork, cubed*
1-2 t olive oil
1 tsp paprika
2 clove of garlic
1 tbs minced parsley
1 pimento, chopped
1 med onion minced
1/2 tsp saffron (the good stuff)
salt and pepper to taste
1 quarts real chicken broth
2 cups rice (Uncle Ben’s is the best)
6 large or 12 small stuffed olives, minced
1/2 lb lobster, cut in pieces \____sometimes I just use 1 lb shrimp.
1/2 lb large shrimp, cut in pieces /
1T dry sherry
1/2 c cooked green peas
I prepare it as directed but I cook the chicken and pork with a little
broth in the pan rather than the oil. The same thing applies to
cooking the onions. I save the oil for glazing the rice (you don’t
need much).
Prepared this way you get 8 servings of about 400 calories.
*cubes should be about 1/2 in by 1/2 in.
From: (David Casseres)
NO EXACTAMENTE PAELLA (NOT EXACTLY PAELLA)
Ingredients:
Instructions:
Use either saffron or tomato to add color. If you use saffron, heat the
milk to bit less than boiling, and add the saffron to it. If you use
tomato, add it to the broth now.
Pierce the sausages and fry them gently in some olive oil in the frying
pan for 10 minutes. Then add 1/2 cup of wine, bring to a boil, reduce
to a low simmer, and cover.
Have a glass of wine while the sausages steam and the broth simmers.
When the sausages have steamed for 15 minutes or so, take them out of
the pan and set them aside. If there is still water in the pan, cook it
off. Then if there is a lot of grease in the pan, pour it off but DON’T
clean the pan! Slice the sausages into 1/2-inch slices, unless they are
quite small.
Strain the broth into a measuring cup. You want 2-1/2 cups if you’re
using saffron and milk, 3 cups otherwise. If you have less than that,
add water, and if you have more, cook it down some more with the cover
off.
When your broth is ready, put a few tablespoons of olive oil in the
frying pan, and heat over high heat. Add the rice and stir continuously
until the grains turn from translucent to a bright, opaque white.
Immediately add the broth (careful, it may spatter as it hits the hot
pan). Add the milk and saffron, if used. Stir once, and as soon as the
broth boils again, reduce heat to a low simmer and cover.
Have another glass of wine. After the rice has simmered about 10
minutes, add the sausages and cover again. After another 10 minutes,
add the clams.
After 10 minutes, peek and see if the clams have opened. If they
haven’t, give them a little more time.
When the clams have opened, add the prawns. Cover and cook for maybe 2
minutes. As soon as the prawns have definitely turned pink, put the pan
on the table and call in the troops. By the time they sit down the
prawns will be perfect.
Note:
From: (Katja Stokley)
PAELLA
Heat 1/4 cup olive oil in a paella pan or a wide, shallow, heatproof
casserole. [A really big frying pan works too.] When it is very hot,
add 4 cloves thinly sliced garlic and cook until it is golden brown.
Discard the garlic. Add 3/4 cup chopped onions, and cook about three
minites. Add 1 1/2 cups unpeeled, cored, cubed tomatoes, and cook,
stirring for about 5 minutes. Add 3 sliced chorizos, and cook for about
1 minute.
Add 2 cups raw shelled shrimp and cook until they turn bright red. Add
1/4 cup capers and 1/3 cup tomoto paste. Stir briefly, and add 12
cherrystone clams, 1 1/2 cups bay scallops and 1 cup drained oysters.
Cook, stirring for about 2 minutes. Add 5 cups of chicken broth, 2 bay
leaves and 1 teaspoon oregano. [Claiborne gives a recipe for chicken
broth, made with 1/2 tsp saffron, which is important for this dish.]
Gradually sprinkle 2 1/2 cups long grain rice into the pan so that it is
evenly distributed. After the rice is added, the paella must be stirred
constantly until the dish is finished. Do not stir in a circular
fashion; dip into the paella and stir gently back and forth in a small
area, then move to another area and repeat. Take care that all areas of
the paella are stirred.
Add Tabasco to taste. After the rice has been cooking for 8-10 minutes,
add 2 more cups of hot chicken broth and continue stirring. Cook for
about 5 more minutes. Add 6 cups cubed, shredded chicken [the one you
used to make the broth], and push it inot the stew. Continue cooking
and stirring, adding more hot broth as the rice becomes dry. Paella is
done when the rice is tender, but it should not be soupy. Remove the
bay leaves and garnish. Serves 12-18.
Traditional garnishes for paella include pimientos, cut into strips,
cooked green peas, spanish olives stuffed with pimientos and hard cooked
eggs, either cut into wedges or sieved over the paella. You generally
arrange the clams and garnishes artistically on the dish. It is served
in the paellero in which it was cooked.
My comment - this is not a dish for those with small children! Also, do
not take the measurements seriously - put whatever seafood you like, in
the amounts you like. I have also had paella with only chicken.
From: (Michael J. Edelman)
PAELLA
Fry a cut up chicken in a few tablespoons of olive oil. Add salt,
pepper, and a tsp or so of lemon juice. Brown the chicken.
Add a few ounces of cut up ham, a piece of chorzio, cut up, a chopped
green pepper, and a chopped onion. Stir frequently.
When the above is cooked, add 2 cups of rice. Keep stirring so the rice
is well coated with oil and browns a bit.
Add about 4 cups of liquid - water, or perhaps chicken broth - and some
tomato sauce - perhaps 1/4-1/2 cup? Add a handful of shrimp, if you
like. Cover and let steam for about 20 minutes. Some saffron can be
added here as well.
Stir in a handful of peas - frozen will do nicely here - and various
quick-cooking seafoods. Add more liquid if needed. Arrange scrubbed
mussels in the pan. Cover again and let steam until the mussels open.
Bring the pan to the table and serve from it.
There is such a thing as a paella pan, but a wok works well, as does a
very large skillet, if you have a suitible cover for it.
From: sfegus
PAELLA
Ingredients:
Roughly 24 mussels or small clams (combination of the two is best),
de-bearded and scrubbed clean.
* All of the above species and quantities are just a suggestion; use whatever
is to your liking and is available; the more different kinds, the more fun.
However, DO NOT use oysters. Their unique taste clashes with the others.
1/2 lb chorizo or Italian sausage, crumbled
(optional - if you like meat with seafood)
3 tblsp olive oil
2 medium onions, chopped
2 medium red bell peppers, cut into 1” slices
2-3 cloves garlic, minced or pressed
1/2 tsp paprika
1/2-1 tsp saffron, dissolved in 1/4 cup hot water
salt & pepper to taste
1 large tomatoe, finely chopped
3 cups short-grain rice
1 can artichoke hearts, drained
1 package (10 oz?) frozen peas, thawed
1 bottle (8-12 oz) clam juice
Instructions:
1. Saute the sausage until cooked, if not already cooked. Remove the
sausage, set aside, wipe skillet clean.
2. Saute the onions, red pepper, and garlic in the olive oil, until
soft. Stir in the paprika, saffron liquid, salt and pepper.
* If preparing a day in advance, stop here and refrigerate the chorizo
and pepper mixture in 2 separate bowls. If not, do not remove the
peppers.
3. Preheat oven to 375F. In 1” of water, steam open clams and mussels
unti just opened. Remove them immediately. Combine the water from the
steaming, the clam juice, and enough water to make 5&1/2 cups of liquid,
and bring to a boil.
4. Add the tomatoe to the peppers, and saute until hot. Stir in the
uncooked rice and saute 3-5 min. Add the hot clam juice and mix well.
Cook over moderate heat, uncovered, for 5 min without stirring.
5. Stir in the chorizo, squid, crabmeat and fish. Pat the entire top
into a flat, even, but still loose surface. Arrange the shrimp,
scallops, and artichokes, and press into the rice. Bake uncovered for
15 min, or until shrimp/scallops are just cooked.
6. Arrange and press the clams/mussels, open side up, into the rice.
Sprinkle the peas over the top. Bake for 5 more min.
From: (Sharon Astyk)
PAELLA
I *love* paella, and make it often, and those who love me say that it
is up there with my black bean soup and my sushi on their list of
favorites. I warn you, my recipe is not strictly authentic, in that
it came from an authentic source and was modified according to my own
inclinations. Unfortunately, I also can’t give you exact
measurements, because use them myself.
Anyway, you start with rice. All accounts say that Arborio or risotto
rice is ideal, but because that is a bit too much for my purse I
usually use sushi rice (medium grain). I have occasionally used long
grain, but the results were slightly less wonderful. I cook the rice
in chicken broth (canned unless I’ve been really ambitious), but
certainly you could do it with water and a boullion cube, just water,
veggie stock, what have you. It should be cooked until just tender,
and I usually start with three cups of rice and up the quantity for
large numbers as it tastes so good the second and third time around.
I then make the sofrito, which is a mix of tomatos, onions, garlic and
spices cooked together in olive oil. Usually three good sized tomatos,
the same number of onions and as much garlic as you can stand to peel
and chop (I usually use 10-15 cloves, although more would be good).
Saute the mixture in olive oil. If you are using lousy supermarket
tomatos, add a couple of tbsps of tomato paste for flavor. Saute until
it reaches the consistency of jam, about 1/2 hour, and then just before
turning off the heat add a good quantity - to taste, I use lots - of
basil, cilantro, oregano, paprika and thyme. Other herbs are good too,
and a few tbsps of lemon juice.
Now you get to the fun part, deciding what else to put in. The only
essential ingrediants to paella are the sofrito and the rice, everything
else is for fun. Traditionally some kind of fish (I favor catfish or
pollack and/or any other firm whitefish), and several kinds of shellfish
are included. I wouldn’t dream of skipping the shrimp, I also add
scallops, squid, mussels (which look beautiful), clams, and if available
crab claws which allow everyone the fun of getting their hands messy as
they pick out the bits of meat. I also almost always add some kind of
sausage. Linguica (portugese smoked sausage) is traditional and adds a
great taste, but kielbasa (the real stuff) is good, and I have also used
turkey sausage (smoked) with good results in deference to the non-red
meat eating contingent. I always add mushrooms (wild ones if I can
afford it, supermarket whites otherwise), usually add peppers (canned
roasted or fresh or home roasted), but paella is a free for all, and you
should add whatever appeals to you, even if it does not make an
authentic paella a la Valencia. In the past I have used bits of ham,
chicken, roasted greens, fresh peas, even lamb, and I loved them all.
To put it all together, saute in olive oil all of the raw meat and fish
until just cooked through, excepting clams, oysters or mussels you may
be using. Then pour the rice, the sofrito and all the other stuff (if
it isn’t about to fall over the edges you either have bigger pans than I
do or haven’t made enough) into a baking pan or large oven-proof pot,
add hot sauce, some white wine, a bit more chicken broth, all to taste
and cook for 20-40 minutes or at least until thoroughly heated and the
liquid is mostly gone at 350-400 degrees, depending on your oven, the
moon calender and your mood :-}.
I’m sorry I can’t be more precise right now. If you or anyone else
would like I have some more authentic recipes, including a veggie one,
and if you e-mail me I’ll go search them out and send or post. I wish
you the joy of paella making, for it is truly a worthy endeavor and your
friends and family will offer you large cash bribes to make it :-).
From: (Stan England)
PAELLA
Ingredients:
Instructions:
From: (J. F. ‘Fritz’ Schwaller)
PAELLA CAMPESTRE (PEASANT PAELLA)
Ingredients:
Instructions:
Place sliced pepperoni in a decorative design on top. Cook over medium
heat, uncovered, for 15-20 minutes, until rice is done and liquid
absorbed. You can move the pan on the burner, but do not stir.
The paella pan is usually quite large, at least 12 inches in diameter.
From: thomase@tekig5.pen.tek.com (Stan England)
PAELLA-STUFFED SNAPPER
Ingredients:
Paella Stuffing:
Instructions:
Paella Stuffing:
From: (Steve Pope)
SAFFRON RICE WITH SHRIMP
Note:
Amounts are approximate — use your judgement on relative quantities.
The keys to this dish are: (1) use sufficient saffron of the best
quality you can obtain; (2) The shrimp are cooked first, and the oil
left over from that used in the dish, for flavor; and (3) The color of
the red bell pepper or pimento creates plate appeal — don’t substitute
a green colored pepper; (4) and cook the rice to the exact point of
doneness, as you would for a risotto.
Ingredients:
Instructions:
Simmer for about 10 minutes, then add the remaining saffron and the
right amount of water necessary to complete cooking the rice. Stir once
and continue to simmer, covered. About 2 minutes before the rice will
be cooked to medium-done, add the shrimp, red peppers, peas and give it
a stir.
It’s best to turn off the heat, leave it covered for 3 to 5 minutes...
ideally the rice should be neither overcooked, undercooked, dry, soupy,
or gummy. It may take a little practice to be able to do that
consistently, but the dish is tasty nonetheless.
From: (Stan England)
SHELLFISH PAELLA
Sofrito:
Picada:
Rice And Shellfish:
Instructions:
To Prepare The Sofrito:
Add tomatoes and increase heat to medium; cook until dry. Set aside.
To Prepare The Picada:
To Prepare The Rice And Clams:
To cook the rice and shellfish, prehear oven to 350F. In a medium
skillet, heat oil; add squid rings and tentacles. Saute for 2 or 3
minutes, stirring. Add auteed squid and their juices to casserole or
skillet with SOFRITO. Stir in rice and PICADA.
Measure reserved broth and add enough fish stock to equal 4 1/2 cups.
Bring to a boil in a medium saucepan. Add to casserole or skillet and
cook over medium heat for 10 minutes, gently moving rice around so it
cooks evenly throughout. Add prawns and scallops, pushing them down
into rice so they are covered with broth.
Transfer casserole or skillet to 350 degree oven and cook another 10
minutes or until rice is slightly underdone. Remove casserole from oven
and arrange mussels and clams on top. Cover with a cloth and let dish
sit for 10 minutes.
Serve immediately, garnished with lemon wedges, and pass the ALLIOLI
SAUCE in a sauceboat.
Serve with wine: auvignon blanc, verdejo or chardonnay.
Getting old for camping, but it is the only vacation that I enjoy. Crowds of people make me antsy. The children hate to have us go where there are no other people, but I hope to head for northern Maine for a least a long weekend some time soon.
What is couscous? - You Asked for It at GourmetSpot.com
What is couscous? ... What is couscous? Couscous is a coarsely ground semolina pasta. ... Parboiled couscous is now available in many grocery stores. ...
www.gourmetspot.com/ask/couscous.htm
Couscous Salad
From: (Stephanie da Silva)
Date: Wed, 18 Aug 1993 02:14:29 GMT
2 cups chicken stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
3 tablespoons extra-virgin olive oil
1/2 pound skinless, boneless chicken breast or leftover cooked chicken
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumber or zucchini, cut into 1/4 inch dice
1 small Granny Smith apple, cut into 1/4 inch dice
1/3 cup currants or raisins
1 cup canned chick peas, rinsed and drained
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a heavy medium saucepan, whisk together the chicken stock, cinnamon,
ginger, cumin, turmeric and 1 1/2 tablespoons of the olive oil. Bring to
a boil, reduce to a bare simmer and add the chicken breast if you are
using uncooked chicken. Poach until white throughout, but still moist,
about 15 minutes. Remove the chicken and set aside to cool.
Return the stock to a boil. Add the couscous in a slow steady stream,
stirring constantly, and continue to boil, stirring, for 1 minute. Cover
the pot tightly, remove from the heat and let stand for 15 minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl
and let cool. Then fluff again, rubbing with your fingers to break up
any lumps.
Cut the chicken (poached or leftover) into 1/2 inch dice. Add the chicken
to the couscous. Add the carrot, bell pepper, cucumber, onion, apple,
currants and chick peas and toss.
In a small jar with a lid, shake the remaining 1 1/2 tablespoons olive
oil with the lemon juice, salt and pepper until well mixed. Pour over
the salad and toss well. Cover and refrigerate for several hours or
up to 3 days. Season with additional salt, pepper and lemon juice to
taste before serving.
From: (Marcus Braeuhaeuser)
BASIC COUSCOUS
Instructions:
Fill the mass in a sieve and steam for about 30 minutes. Fill in a pan,
sprinkle some more water on it and stir thoroughly so that there are no
lumps in the couscous. Salt if you like and steam for another 30 minutes.
Now the couscous is ready and can be served with broth or stew.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Michael Traub)
BRIGHTON BEACH BAKE
Ingredients:
Instructions:
In a large mixing bowl add the couscous and the mixture together and any
extra water required to cover. Leave for five minutes.
Grease a large baking tray and line with baking parchment. Add the
mixture to the baking tray and place in the oven covered with foil.
Bake for about twenty minutes. Remove the foil and if the bake is still
too wet continue for another five to ten minutes. The top should be
slightly browned, grill if necessary.
We were originally going to add sesame seeds to this but forgot to as we
were making it. Sesame seeds might be a good idea and would be
especially useful if you wanted a dish without any added salt. You can
also use a dried seaweed blend instead of salt.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Mary Kay Petersen)
Source: _Sundays at Moosewood Restaurant_, the Moosewood Collective, 1990;
CASABLANCA COUSCOUS
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Stephanie da Silva)
CHICKEN IN BROTH WITH COUSCOUS AND VEGETABLES
2 stalks lemongrass, trimmed to white center or 1 tsp grated lemon peel
3 cups chicken stock
2 small onions, thinly sliced
2 jalapenos, seeded and minced
1 large garlic clove, minced
4 boneless chicken breast halves, skinned and cut into 1-in pieces
16 4-inch asparagus spears
2 small plum tomatoes, seeded and cut into 1/2-inch dice
2 tblsp unsalted butter
salt and freshely ground pepper
1/4 cup quick-cooking couscous, cooked according to package directions
1 cup fresh cilantro leaves
Instructions:
Divide couscous among shallow soup bowls, mounding in center. Arrange
asparagus spears around couscous. Ladle chicken, vegetables and broth
over. Top with cilantro and serve.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Stephanie da Silva)
COUSCOUS (1)
Ingredients:
Harissa sauce:
Instructions:
Drain 1 cup chick peas that have soaked in water overnight, and simmer
them in fresh water for 1 to 1 1/2 hours until they are tender. Drain
and setr aside. Cut up a chicken and a lamb shoulder into large pieces.
Chop an onion. Peel 4 carrots and 2 turnips and cut them into large
chunks. Rinse a bunch of coriander leaves.
Fill the bottom section of a couscoussier about halfway with cold water
and drop in the prepared meat, vegetables and coriander leaves. Add a
pinch each of ground saffron and cinnamon, and stir in a teaspoon or two
of harissa sauce.
Bring the water slowly to a boil; remove any scum from its surface and
cook the stew at a bare simmer, uncovered, for about 30 minutes. Heap
the couscous lightly in the top section of the couscoussier. Set the
top section on the lower one and cover the couscoussier with its lid.
Raise the heat so the liquid boils and produces steam to cook the
couscous. After about 30 minutes, the pellets will lump together. To
separate them, lift off the top section, leaving the stew to cook in the
bottom. Tip out the couscous onto a tray. Sprinkle cold water over the
couscous. Gently rake through pellet with your fingers to break up any
lumps. Set aside.
Peel and slice 1 pound of pumpkin into chunks. Cook them separately as
not to over cook them. Put the pumpkin chunks into a small pan and
cover them with liquid ladled from the stew. Set pan aside.
Broil 2 red bell peppers until the skins blister. Let cool, covered by
a damp cloth, then peel and seed them. Immerse 4 small tomatoes in
boiling water; peel halve and seed them. Cut 5 small zucchini into
large pieces. Add these vegetables to the stew.
Return the couscous to the top section of the couscoussier, replace the
top section on the lower one. Cook for 15 minutes, or until the peppers
and zucchini are tender and the couscous is soft and fluffy. Meanwhile,
simmer the pumpkin gently for 10 to 15 minutes until tender.
To serve, pile the couscous on a serving platter, arrange the meat and
vegetables on top and around the couscous. Ladle broth over. Serve
with the rest of the broth and harissa sauce.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Stephanie da Silva)
COUSCOUS (2)
Ingredients:
Instructions:
Brown the turkey, drain, add spices to taste and mix, simmer 2-3 min.
For me “to taste” is uasually about 1/8th tsp. allspice, 1/4-1/3 tsp
cinnamon.
Cut the veggies into ~3” pieces, slice the carrots into 1/4s length
wise. Steam the veggies, then saute briefly in olive oil or butter.
Double mustard Sauce:
Spread couscous (1 to 1 1/2 C) on a plate, dribble mustard sauce in a
think line down the center. put the ground turkey over that. Veggies
go on either side of the plate, and your ready to eat.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Stephanie da Silva)
COUSCOUS AND GROUND TURKEY
Ingredients:
Double Mustard Sauce:
Instructions:
Steam the veggies, then saute briefly in butter and oil.
I found the timing worked best if I started the couscous and sauce ahead
of time, then did the meat and veggies almost simulatneously, since they
both go fairly quickly.
Serve by putting a bed of couscous on the plate, pour a line of sauce
down the center, and meat over the sauce. The veggies go on either side
of the plate.
I think I ended up using between one and two cups of couscous (cooked)
per serving. Depends on how hungry you are I guess.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Lisa S. Lewis)
Source: Fantastic Foods brand couscous
COUSCOUS SALAD
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Lynn Warble)
COUSCOUS SALAD
Ingredients:
Cook the couscous as directed, then put everything together.
Dressing:
This mixed together and allowed to sit for a few hours to absorb the
various flavors, is a wonderful side dish. I am very liberal with the
spices and don’t stick to this recipe.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Stephanie da Silva)
COUSCOUS STUFFING WITH GOLDEN RAISINS AND PISTACHIOS
Ingredients:
If baking the stuffing separately:
Instructions:
Combine water and remaining olive oil, add salt to taste. Bring to
boil. Stir in couscous and let stand covered for 5 minutes or until
liquid is absorbed. Fluff with fork. Add to veggie mixture, salt and
pepper it, and combine everything GENTLY. Let cool, then stuff 12-14 lb
turkey.
If baking separately, put stuffing into buttered 3-4 qt casserole,
drizzle with broth, dot top with butter. Bakd in middle of 325 degree
oven for 30 minutes covered and 30 minutes uncovered.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Marcus Braeuhaeuser)
COUSCOUS WITH FISH
Ingredients:
Instructions:
Prepare couscous.
Remove fish tails and heads from the soup. Also remove vegetables, but
keep them. Pour soup through a sieve and add veggies. Add fish (not the
heads and tails!), cut in smaller pieces when necessary. Also Add
quinces.
Boil until done. Season if necessary.
Pour fish and sauce over couscous or serve separately.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Marcus Braeuhaeuser)
MOROCCAN COUSCOUS
Ingredients:
Instructions:
Make couscous (follow instructions on the package).
Add raisins, beans zucchini, tomatoes and parsley to the stew and boil
for another 1/2 hour.
Take out one cup of the sauce and stir in cayenne/chili pepper and
paprika powder. Return to Stew.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Oussama Tatby)
QUICK AND EASY COUSCOUS
Ingredients:
Instructions:
Saute garlic in olive oil in a frying pan. Add zucchini/courgette,saute
for 2-3 minutes. Add sliced tomatoes. Blend. Add minestrone, heat
through.
Place couscous in a bowl, add vegetables. Add left over meat, if
desired (leftover buffalo chicken wings, sliced, is especially good.
http://web.archive.org/web/20011218000544/waltonfeed.com/grain/ldscn/19.html
Three Rice Recipes
Spaghetti
Rice is one of our overlooked grains. We as Americans do not use this useful grain enough. It can be used in a variety of ways, from breakfast muffins to machine breads to puddings. These recipes are not original to me. I simply gather and try to pass on that which will help us to utilize our food storage. I try to attribute the recipe to the source as much as possible. Desi
From: Wendy L. May
This recipe’s very yummy and leaves lots of room for experimentation. I adapted this from Simply Delicious, a recipe club I used to belong to.
Jambalaya
* 1 cup onions, chopped
* 1 cup green peppers, chopped
* 1/2 cup celery, finely chopped
* 3 cloves garlic, finely chopped
* 2 cups water or stock
* 1 15-oz. can tomatoes, undrained, chopped
* 1 cup rice
* 1 tsp. salt (opt.)
* 1 tsp. dried basil
* 1 tsp. dried thyme
* 1/2 tsp. chili powder
* 1/8 tsp. allspice
* 1 15oz. can kidney beans or black beans
* 1/2 cup frozen peas
* chopped green onions, to taste
* chopped fresh parsley, to taste
Place onions, green peppers, celery and garlic in a medium saucepan and saute about 5 minutes. Add the water or stock, tomatoes, rice, salt, basil, thyme, chili powder and allspice. Bring to a boil, reduce heat, cover and simmer about 20 minutes (more if you use brown rice). About 5 minutes before the rice is done, add the beans, peas and green onions. Simmer until the rice is done and peas are heated through. Top with parsley and serve. Makes about 4 servings.
Crockpot Spanish Rice (The following recipes from Angie’s free recipes)
* 1 ea Onion, diced
* 1 ea Green pepper, minced
* 2 ea Tomatoes, peeled, quartered
* 5 oz Tomato Sauce
* 1 1/2 c Water
* 2 t Chili powder
* 2 t Worchester sauce
* 1 1/2 t Garlic powder
* 4 c Brown rice
* 2 T Salsa
Stir all ingredients together. Cover and cook on low 7-10 hours.
Spanish Rice with Beef Yield: 6 servings
* 1 lb Lean Ground Beef
* 1/2 c Onion; Chopped, 1 Md
* 1 c Rice; Regular, Uncooked
* 2/3 c Green Bell Pepper; Chopped
* 16 oz Stewed Tomatoes; 1 Cn
* 5 ea Bacon Slices; Crisp,Crumbled
* 2 c Water
* 1 t Chili Powder
* 1/2 t Oregano Leaves
* 1 1/4 t Salt
* 1/8 t Pepper
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.)
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.
Bread Machine Rice Bread
* 1 cup cooked white rice
* 1 cup water
* 1 1/3 tablespoons margarine
* 1/2 tsp salt
* 1/2 tsp sugar
* 3 cups bread flour
* 2 1/2 tsp yeast
Place dry ingredients in first. Add wet ingredients. Process according to your machine as for white bread. Good for sandwiches. Makes appro. 1 1/2 lb loaf. Rice can also be ground and used in place of up to 1/4 of bread flour in a recipe
http://web.archive.org/web/20020219040011/waltonfeed.com/grain/ldscn/18.html
The LDSCN Weekly Recipe Archive
Five Soup Mixes
Spaghetti
* Recipes Exported from MasterCook *
World’s Best Bean Soup Mix
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 lb Navy beans
1 lb Great northern beans
1 lb Pinto beans
1 lb Red beans
1 lb Dried soybeans
1 lb Yellow split peas
1 lb Green split peas
1 lb Black eyed peas
1 lb Dried lentils
1 lb Dried limas — Large
1 lb Dried baby limas
1 lb Barley, pearled
Combine all the ingredients in a large pan or bowl. Measure out 2-cup gift packages and store in airtight containers.
Hearty Soup Mix And Stock
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Hearty soup mix
1 (14 oz) pkg dry green split
Peas
1 (12-oz) pkg pearl barley
1 (14-oz) alphabet macaroni
1 (12-oz) pkg lentils
1 1/2 c Brown rice
4 c Dry minced onion
Hearty soup stock
1 1/3 c Hearty soup mix (above)
2 Sl Carrots
2 Stalks celery, chopped
1 1/2 c Cabbage, shredded
2 (15-oz) cans tomato sauce
1 24-oz can vegetable juice
1 lb Ground beef, cooked (opt)
Combine ingredients in a large airtight container. Stir to evenly distribute ingredients. Label container. Store in a cool, dry place. Use within 6 months. Shake before using. Makes about 12 each 1/2 cups of Hearty Soup Mix.
Hearty Soup Stock:
Put 6 cups water in a large kettle or Dutch oven. Add 1-1/3 cups Hearty Soup Mix and salt. Bring to a boil. Cover and simmer 1 to 1/2 hours. Add carrots, celery, cabbage, tomato sauce, and vegetable juice cocktail. Add cooked ground beef or other leftover meat, if desired. Simmer 20 more minutes, until vegetables are cooked. YIELD: 6 to 8 Servings.
Condensed Soup Mix
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 c Nonfat dry milk
3/4 c Cornstarch
2 tb Dried minced onion flakes
1/2 ts Pepper
1/4 c Instant chicken bouillon
Or other flavor
1 t Crushed basil — optional
1 t Crushed thyme — optional
Combine all ingredients, mixing well. Store in airtight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup. To use: combine 1/3 cup of mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened or add mix and water to browned and drained casserole meat and cook in skillet or saucepan with other casserole ingredients or use instead of canned soup in any casserole. This mix has about 1/3 the calories and sodium as purchased condensed soup. From Learning and Creating with Heartland Cooking
CREAMED SOUP MIX
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 c Instant nonfat dry milk pwdr
3/4 c Cornstarch
1/2 c Inst.low-sod.chicken bouill.
2 tb Dried onion flakes
1 t Dried, crushed basil
1 t Dried, crushed thyme
1/2 ts Pepper
3 cups mix equivalent to nine 10 oz cans of soup.
Combine all ingredients. Mix and store in airtight container. To use, combine 1/3 cup mix with 1 1/4 cup water in a saucepan. Cook and stir until thickened. Add 1/4 cup chopped celery OR 1/4 cup chopped fresh mushrooms if desired.
Adapted from Exchanges For All Occasions by Marion Franz, 3rd ed. 1993 Shared but not tested by Elizabeth Rodier Jan 94.
DRIED ONION SOUP MIX
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 ts Onion powder
1/2 ts Salt
1/4 ts Sugar
1/4 ts Kitchen Bouquet
1/2 c Dried onions, chopped/minced
In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator.
http://web.archive.org/web/20020209181536/waltonfeed.com/grain/ldscn/17.html
The LDSCN Weekly Recipe Archive
Make Your Own Dough Enhancer and Sour Dough Starter
Spaghetti
The following two recipes are to improve the texture of your home-made bread. They are from a site called the village bakery.
Dough enhancer#1
* 1 cup nonfat dry milk
* 2 cups wheat gluten
* 2 teaspoon powdered ginger (you will not taste it)
* 4 tablespoons powdered pectin
* 4 tablespoons unflavored gelatin
* 4 tablespoons lecithin granules
* 1 Tablespoon ascorbic acid crystals
Mix all together in a bowl and store in refrigherator in an airtight container.
Use 3 tablespoons of this mixture in a recipe for whole wheat bread (appro. 3 1/2 cups flour). For white bread use 1 teaspoon. For rye bread use 3 1/2 tablespoons. The results are worth the effort
Dough enhancer #2
* 4 cups noninstant nonfat dry milk powder
* 3/4 cup lecithin granules
* 3 heaping tablespoons vitamin C
* 2 tablepsoons ginger
* 3 Tablespoons cornstarch
Blend well, store in refrigerator in airtight container. Use 1/4 cup per large batch (5-7 loaves) dough, adding with dry ingredients.
Instant Potato Sourdough Starter
* 1 c. water, warm
* 3 T. sugar
* 3 T. instant potatoes
* 2 1/4 t. active dry yeast
Combine ingredients and store in covered glass container for 5 days at room temperature. Stir daily using wooden spoon.
Feed:
* 1 c. water, warm
* 3 T. instant potatoes
* 3 T. sugar
Take out 1 c. starter for bread and store remaining in refrigerator. Feed starter every 3 days. Makes 1 c. starter every 3 days.
Hand Made Farm Bread Using Starter
Starter: Follow basic directions for making your own starter, or get some from a friend. It doesn’t have to be sourdough, some of the potato starters are excellent.
Makes two large loaves 375F oven
Step One:
In a glass or stoneware or plastic bowl, mix 1/2 c. sourdough or other starter that you have had for one week. Add 1 c. water and 1 1/4 c. all purpose flour, beat all until blended.
Cover this with plastic wrap, loosely,and let it stay on the counter for 12 hrs.
Step Two:
Next day use a small bowl to mix 1/4 c. warm water & 2 tsp. active dry yeast (or 1 pkg.) Then heat...
* 1/2 c.whole milk
* 2 T sugar
* 1 tsp. salt
* 2 T butter
...only until lukewarm, not hot. Then stir the yeast mixture into the milk mixture, blend well.
Step Three:
Stir in 1 1/4 c. all purpose flour and blend. Cover with plastic and let stand until it has doubled in size. Stir it down. Add enough flour (probably close to 2 c.) to make a soft dough that you can knead on a board until it becomes smooth and elastic, at least 7 or 8 minutes. Let this dough now rise in a covered greased bowl until it doubles again.
Step Four:
Remove dough and punch down, divide into two equal parts. Form loaves, place in 2 greased 9” loaf pans, let rise again, brush with butter and bake 40 min or until done. Brush with butter when it’s on the cooling rack. Let cool completely before slicing.
You can also make this dough into round breads, remember to slash the tops before baking. Adjust the time, maybe 5 min. less.
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