January 19, 2013 5:18 PM CST
Cilantro Baghar
4 Tbsp mustard oil
3-4 tsp cumin seeds
1 small onion, finely chopped
4 Tbsp finely chopped cilantro
Heat oil 'til smoking. Turn off heat, allow oil to cool briefly.
Reheat oil and fry cumin until they change color. Add onion and cook 'til golden.
Add cilantro, stir, and pour over dhal, soup, or stew.
January 19, 2013 5:05 PM CST
Spicy Beet Curry
Ingredients
Beetroot 1/2 kg
Onions 2
Green chilli 4
Garlic 3
Cardamom 3
Cloves 3
Corriander powder 1tsp
Chilli powder 1 tsp
Turmeric 1/2 tsp
Cumin seeds 1/4 tsp
Cinnamon 1 inch piece
Poppy seeds 1 tsp
Ginger chopped 1 tsp
Coconut 1/4 cup
Curry leaves a few
Coriander leaves a few
Salt as required
Directions
Peel beetroot and cut in to small pieces.
Grind onions, green chilli, ginger, garlic, coconut, cloves, cardamom, cinnamon, turmeric, corriander powder,poppy seeds and salt in to a smooth paste.
Heat oil in a pan, add the cumin seeds and curry leaves.Then add the paste and fry until it turns to golden brown. Add beetroot pieces along with chilli powder and enough water to cook the beetroot. Cover and simmer until beetroot is well cooked. Take it off of the heat and garnish with corriander leaves.
Serve hot with rice or chappathi or roties.
January 19, 2013 4:39 PM CST
Sri Lankan Curry Powder
6 Tbsp coriander seeds
3 Tbsp cumin seeds
1 Tbsp fennel seeds
2-inch piece cinnamon
1 tsp cloves
1 tsp fenugreek seeds
8 green cardamoms
6 dried curry leaves (refrigerated aisle of Indian store)
1-2 tsp chili powder
Roast in pan w/ 1 Tbsp oil, before adding food.
January 19, 2013 5:10 PM CST
Tomato and Saffron Chutney
Ingredients:
450g ripe tomatoes
225g sugar
1 tsp almonds, chopped
2 garlic cloves, crushed
2 bay leaves
150ml malt vinegar
25g raisins
150ml water
1 tsp nigella seeds (kalonji)
1 tsp chilli powder
1 tsp salt
Preparation:
Peel the skin off the tomatoes and chop them roughly
In a bowl set over low heat, dissolve the sugar in water to create a syrup
Add the remaining ingredients, except the saffron and reduce the heat
Bring the mixture to a boil, stirring occasionally for about 45 minutes, till tomatoes are reduced to a pulp
Dissolve the saffron in a tablespoon of water and add it to the mixture
Cook for another 5-10 minutes
Take the chutney off the heat and allow to cool completely
Transfer in a glass jar or serve immediately
Can be stored for 2-3 weeks
January 19, 2013 3:47 PM CST
Put tofu in simmering water (enough to cover bottom of pan), and cover. After 2 minutes, take off lid and flip over tofu. Replace lid and steam 2 more minutes. Take out and cut into triangles.
While tofu is cooking, combine everything else, then toss and pour over tofu.
January 19, 2013 3:31 PM CST
For the tofu:1/2 pound tofu
1 tablespoon low-sodium soy sauce
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon agave nectar
1 tablespoon canola, rice bran oil or grape seed oil
1 teaspoon dark sesame oil
For the salad:
1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups)
Salt to taste
3/4 pound soba noodles
1/4 cup dark sesame oil
1 tablespoon of the tofu marinade
2 tablespoons rice vinegar
1 garlic clove, minced or pureed
2 teaspoons minced ginger
1/2 teaspoon hot chile oil or 1/8 to 1/4 teaspoon cayenne pepper (to taste)
1 tablespoon soy sauce
1/3 cup buttermilk
1/4 to 1/2 cup chopped cilantro (to taste)
1 tablespoon lightly toasted sesame seeds or black sesame seeds
1. Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm
2. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
3. Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don’t stick together. Wait for the water to come back up to a rolling boil – it will bubble up, so don’t fill the pot all the way – and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
4. Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
5. Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.
January 19, 2013 3:24 PM CST
Tofu Recipes Here - 10 of 'em, and they all sound pretty interesting (from Sunset, no less!
Here's the first one-
January 19, 2013 3:15 PM CST
Yeah , the incidental music is crazy.....I'm not saying "Neighbors" should , today , be the best - known work by The Late John Belushi and Former Funnyman, Dan Akyroyd , but , it should be mentioned in the same breath as "Harold and Maude" , "Eating Raoul" , etc. It may even be the "Carnival of Souls" of 70'S - 80'S ERA COMEDY......
B.B. Fultz said:
Also the music from Neighbors reminded me a little of Varese -- always a plus.
January 19, 2013 3:09 PM CST
Yeah , Belushi dared to go out of character (And excel.) and his so - called "Fans" condemn him , and flock to see former funnyman Dudley Moore in "Arthur" , proclaiming it the funnier picture....A lot of people have never heard of "Neighbors" , though. After it's intital (Short.) run , I don't remember it being on cable , and only our friends , the Goodtimes Budget / Public Domain label ever released it to video.....Retraction , the earlier copy I purchased , used , which has to be 25+ years old , may have been on a bigger label. But , it's not available on DVD . IT'S MORE OBSCURE THAN IT DESERVES TO BE , BUT....maybe it's bette rthat way.
B.B. Fultz said:
Neighbors was awesome, and one of my all-time favorites, but I didn't think to mention it because it wasn't quite as obscure as the other films being mentioned here ... since it was another Akroyd/Belushi comedy, it achieved at least some notoriety. Although I definitely agree it's not nearly as well-known as it deserves to be. It was one of the greatest weird comedies ever. It was neat to see Belushi tackle a straight/deadpan role, instead of his usual maniacal characters (Bluto in Animal House, the mad pilot in 1941, even Jake from Blues Bros. although Jake was more of a laid-back maniac).
John Battles said:That's a good question....I don't know about movies NO ONE is watching , but , there was always "Skidoo" , before it finally became commercially available , recently.
Other movies I like to share would be "Neighbors" , not Horror or Sci - Fi , but , Psychotronic as Hell. Any movie that name - drops Sky Saxon and gives the antagonist (Dan Akyroyd before the mandatory ban on classic SNL alumni from being funny or even relevant , barring Bill Murray.) a Clutch Cargo Hairdo , and a soundtrack that cross - references The Twilite Zone theme , The Doors and The DEAD kENNEDYS (AS BURNED OUT AS I AM ON THE LATTER TWO), would have been a blockbuster smash in a world where Pee Wee Herman has a hit Saturday Morning SERIES , and Tim Burton has a seemingly endless run of box office blockbusters......Oh , yeah , that all happened , too , just not soon enough.
The funniest forgotten comedy of the 80's , and one of the funniest forgotten comedies , ever , is The Hollywood Knights (1980). The best pranks , EVER. It's LIKE "Porky's" , but , it's FUNNIER....Robert Wuhl (Who I predicted would become a big star , but , instead joined Dan Akyroyd , prematurely , at The Old Unfunny Folks' Home.) , and a pre - fame Fran Drescher create side - splittingly funny sexual tension , while Tony Danza (Already famous. I think. I read that he died , two different times. What is the deal?) and a pre - fame Michelle Pfeiffer just talk about marriage and "The Future". Yawn.
January 19, 2013 3:04 PM CST
I like "Porky's" , too , but 'Hollywood Knights " is way funnier.
Maybe there was'nt enough nudity to carrry it over , but , still a little more than we were used to seeing in a PG rated movie at the time. It was PG , was'nt it?
B.B. Fultz said:
I remember The Hollywood Knights. I also thought it was majorly funny. Newbomb Turk's rendition of Volare alone was worth the price of admission. I don't know why Porky's became a "classic" but Hollywood Knights, which was at least as good (maybe better), remained obscure. Not enough nudity I guess.
John Battles said:That's a good question....I don't know about movies NO ONE is watching , but , there was always "Skidoo" , before it finally became commercially available , recently.
Other movies I like to share would be "Neighbors" , not Horror or Sci - Fi , but , Psychotronic as Hell. Any movie that name - drops Sky Saxon and gives the antagonist (Dan Akyroyd before the mandatory ban on classic SNL alumni from being funny or even relevant , barring Bill Murray.) a Clutch Cargo Hairdo , and a soundtrack that cross - references The Twilite Zone theme , The Doors and The DEAD kENNEDYS (AS BURNED OUT AS I AM ON THE LATTER TWO), would have been a blockbuster smash in a world where Pee Wee Herman has a hit Saturday Morning SERIES , and Tim Burton has a seemingly endless run of box office blockbusters......Oh , yeah , that all happened , too , just not soon enough.
The funniest forgotten comedy of the 80's , and one of the funniest forgotten comedies , ever , is The Hollywood Knights (1980). The best pranks , EVER. It's LIKE "Porky's" , but , it's FUNNIER....Robert Wuhl (Who I predicted would become a big star , but , instead joined Dan Akyroyd , prematurely , at The Old Unfunny Folks' Home.) , and a pre - fame Fran Drescher create side - splittingly funny sexual tension , while Tony Danza (Already famous. I think. I read that he died , two different times. What is the deal?) and a pre - fame Michelle Pfeiffer just talk about marriage and "The Future". Yawn.
January 19, 2013 1:50 PM CST
Also the music from Neighbors reminded me a little of Varese -- always a plus.
January 19, 2013 1:31 PM CST
Neighbors was awesome, and one of my all-time favorites, but I didn't think to mention it because it wasn't quite as obscure as the other films being mentioned here ... since it was another Akroyd/Belushi comedy, it achieved at least some notoriety. Although I definitely agree it's not nearly as well-known as it deserves to be. It was one of the greatest weird comedies ever. It was neat to see Belushi tackle a straight/deadpan role, instead of his usual maniacal characters (Bluto in Animal House, the mad pilot in 1941, even Jake from Blues Bros. although Jake was more of a laid-back maniac).
John Battles said:
That's a good question....I don't know about movies NO ONE is watching , but , there was always "Skidoo" , before it finally became commercially available , recently.
Other movies I like to share would be "Neighbors" , not Horror or Sci - Fi , but , Psychotronic as Hell. Any movie that name - drops Sky Saxon and gives the antagonist (Dan Akyroyd before the mandatory ban on classic SNL alumni from being funny or even relevant , barring Bill Murray.) a Clutch Cargo Hairdo , and a soundtrack that cross - references The Twilite Zone theme , The Doors and The DEAD kENNEDYS (AS BURNED OUT AS I AM ON THE LATTER TWO), would have been a blockbuster smash in a world where Pee Wee Herman has a hit Saturday Morning SERIES , and Tim Burton has a seemingly endless run of box office blockbusters......Oh , yeah , that all happened , too , just not soon enough.
The funniest forgotten comedy of the 80's , and one of the funniest forgotten comedies , ever , is The Hollywood Knights (1980). The best pranks , EVER. It's LIKE "Porky's" , but , it's FUNNIER....Robert Wuhl (Who I predicted would become a big star , but , instead joined Dan Akyroyd , prematurely , at The Old Unfunny Folks' Home.) , and a pre - fame Fran Drescher create side - splittingly funny sexual tension , while Tony Danza (Already famous. I think. I read that he died , two different times. What is the deal?) and a pre - fame Michelle Pfeiffer just talk about marriage and "The Future". Yawn.
January 19, 2013 10:25 AM CST
I remember The Hollywood Knights. I also thought it was majorly funny. Newbomb Turk's rendition of Volare alone was worth the price of admission. I don't know why Porky's became a "classic" but Hollywood Knights, which was at least as good (maybe better), remained obscure. Not enough nudity I guess.
John Battles said:
That's a good question....I don't know about movies NO ONE is watching , but , there was always "Skidoo" , before it finally became commercially available , recently.
Other movies I like to share would be "Neighbors" , not Horror or Sci - Fi , but , Psychotronic as Hell. Any movie that name - drops Sky Saxon and gives the antagonist (Dan Akyroyd before the mandatory ban on classic SNL alumni from being funny or even relevant , barring Bill Murray.) a Clutch Cargo Hairdo , and a soundtrack that cross - references The Twilite Zone theme , The Doors and The DEAD kENNEDYS (AS BURNED OUT AS I AM ON THE LATTER TWO), would have been a blockbuster smash in a world where Pee Wee Herman has a hit Saturday Morning SERIES , and Tim Burton has a seemingly endless run of box office blockbusters......Oh , yeah , that all happened , too , just not soon enough.
The funniest forgotten comedy of the 80's , and one of the funniest forgotten comedies , ever , is The Hollywood Knights (1980). The best pranks , EVER. It's LIKE "Porky's" , but , it's FUNNIER....Robert Wuhl (Who I predicted would become a big star , but , instead joined Dan Akyroyd , prematurely , at The Old Unfunny Folks' Home.) , and a pre - fame Fran Drescher create side - splittingly funny sexual tension , while Tony Danza (Already famous. I think. I read that he died , two different times. What is the deal?) and a pre - fame Michelle Pfeiffer just talk about marriage and "The Future". Yawn.
January 19, 2013 2:52 PM CST
I use chicken drumsticks. Chicken thighs would work fine as well. The chicken is cooked in herbs, garlic, chopped carrots and beer. I used a dark doublebock (doppelbock) beer which is a strong German lager.
This is a wonderful way to roast chicken because the addition of beer serves two purposes: it keeps the chicken meat moist and also creates a beautiful rich sauce. Serve the chicken with a side of mashed potatoes and a bottle of beer. Prost!
Recipe below…
After all the ingredients are in the pan, pour a bottle of beer into the mix.
This is what it should look like after the second turn. The sauce has reduced a little and the chicken has browned.
Chicken Baked in Beer Recipe
5-6 chicken drumsticks
1 whole head of garlic, break into cloves and peel
4 ounces cubed pancetta or sliced bacon strips
2 carrots, cut into 1 inch pieces
4 bay leaves
1 tablespoon juniper berries (optional)
1 tablespoon herbes de provence (or use any kind of dried herb like rosemary, thyme, or basil)
salt and pepper, to taste
1 1/2 cups (12 oz. bottle) dark beer
Preheat the oven to 400°F.
Season chicken drumsticks with salt and pepper and place in a baking dish. Add the garlic, pancetta, carrots and herbs. Pour beer in the dish.
Bake for 15 minutes, then turn the drumsticks over and bake another 15 minutes. Turn over again two more times keeping every turn 15 minutes. After the fourth turn, the chicken should be cooked with a caramelized beer sauce (yum). If the chicken is done but the sauce isn’t caramelized, just keep the chicken warm while you boil the sauce down to your liking.
Total time: 80 minutes
January 19, 2013 2:48 PM CST
| PORK AND BEER STEW | |
2 tbsp. salad oil
2 lbs. lean pork shoulder, cut into 1 1/2 inch cubes Salt, freshly ground pepper 2 c. beer 1 1/2 to 2 c. beef broth 1 tsp. dried rosemary 8 to 10 sm. white onions, peeled 3 med. potatoes, peeled and quartered 4 carrots, scraped and quartered 2 pkgs. frozen brussels sprouts (optional) Instant blending flour Heat the oil in a Dutch oven, and brown the pork on all sides. Season with salt and pepper. Add the beer and 1/4 cup of the beef broth, and the rosemary, cover and simmer slowly for 1 to 1 1/2 hours. During the cooking time, baste or turn the meat so the pork can really stew. If the liquid is reducing too quickly, add a little more broth or beer. Add the onions, potatoes, carrots, and a cup of the broth. Stir all the ingredients, and simmer covered for 30 minutes. Ten minutes before you are ready to serve the stew you may wish to add the brussels sprouts. (We have served it both ways, with and without). Gradually add some instant blending flour to the stew and cook, stirring constantly, until the sauce thickens. Serve with a green salad, onion rye bread, and cold beer. Serves 4 to 6.
If you plan to serve this stew the next day, add the sprouts 10 minutes before the final cooking time. |
|
January 19, 2013 12:29 PM CST
Ooh! Ooh! Ooh! Six Documentaries on the Life and Work of J.G. Ballard, made between 1970 and 2006:
January 19, 2013 2:53 AM CST
Can't miss this one:):)
January 18, 2013 5:00 PM CST
Moroccan Chickpea Stew
Ingredients
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
1/2 teaspoon curry powder
1 pinch salt
3 potatoes, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cover
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
1/2 cup chopped fresh cilantro
Directions
Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
January 18, 2013 4:58 PM CST
Moroccan Oven Roasted Sesame Potatoes
Ingredients:
* 2 lbs potatoes , scrubbed (I used russets)
* 1 tablespoon harissa
* 2 tablespoons olive oil
* 1 ½ teaspoons coarse sea salt (I used the coarse type)
* 1 tablespoon sesame seed
* ¼-½ lemon
Directions:
1
Preheat oven to 375F.
2
Peel the potatoes if you like, but as long as they are well scrubbed, they give a nice earthy taste if you leave them on.
3
Cut the potatoes into chunks about 1-inch large across.
4
Place the chunks into a bowl and add harissa and toss until potatoes are evenly coated.
5
Add olive oil and toss again.
6
Sprinkle potatoes with salt and sesame seeds and toss one more time.
7
Spread foil on a large baking sheet and oil lightly (foil helps with clean-up later).
8
Place seasoned potato chunks on baking sheet in a single layer.
9
Bake potatoes at 375F for 30 minutes, then using spatula, turn potatoes so that the other side can cook, and bake 15 minutes more or until potatoes are tender and deep golden.
10
Squeeze lemon over potatoes before serving.
January 18, 2013 4:56 PM CST
Fried Garlic Peanut Sauce
To most North Americans barbecue sauce is some variation on a combination of ketchup, brown sugar, and vinegar, but on any given day on Planet Barbecue probably far more people are dipping grilled meats in peanut sauce. The basic formula starts with deep-fried peanuts or peanut butter and the flavorings typically include garlic and ginger for pungency, sugar for sweetness, and fish sauce or soy sauce for saltiness. The peanut-sauce belt begins in Indonesia (its probable birthplace) and extends through Singapore, Thailand, and Malaysia, all the way to Hong Kong. The Singaporean version owes its fragrance to fresh lemongrass and ginger. Dried shrimp are available in Asian and Hispanic markets. Fish sauce isn’t a bad substitute, although you can omit it and still wind up with a killer sauce. The addition of fried garlic chips is very characteristic of Southeast Asia.
Ingredients
2 tablespoons vegetable oil
5 cloves garlic, 3 cloves thinly sliced crosswise and 2 cloves minced
1 shallot, minced
1 stalk lemongrass, trimmed and minced, or 2 strips (each 1/2 by 2 inches) lemon zest
1 to 3 small hot chiles, such as Thai chiles or serrano or jalapeño peppers, stemmed, seeded, and minced (for a hotter peanut sauce, leave the seeds in)
1 tablespoon dried shrimp, minced, or 1 teaspoon fish sauce (optional)
3/4 cup peanut butter
1 cup unsweetened coconut milk, or as needed 2 tablespoons sugar, or more to taste
2 tablespoons soy sauce 1 teaspoon fresh lime juice, or more to taste
1 tablespoon finely chopped cilantro Coarse salt (kosher or sea) and freshly ground pepper
1. Heat the oil in a wok or saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until golden, 2 minutes. Remove the garlic with a slotted spoon to paper towels to drain. Add the 2 cloves of minced garlic, the shallot, lemongrass, chile(s), and dried shrimp, if using, to the wok and cook over medium-high heat until fragrant and lightly browned, 2 minutes.
2. Stir in the peanut butter, coconut milk, sugar, soy sauce, fish sauce, if using (instead of the dried shrimp), lime juice, and 3/4 cup water. Reduce the heat and gently simmer the sauce until it is thick but pourable, 5 to 8 minutes. Stir in the cilantro during the last 2 minutes of cooking.
3. Just before serving, stir in the fried garlic slices. If the sauce has gotten too thick and pasty, add a tablespoon or so of water. Taste and correct the seasoning, adding salt and pepper, and more sugar and lime juice if needed. The sauce should be richly flavored.
January 18, 2013 4:55 PM CST
Ethiopian-style Lentils With Yams (or Sweet Potatoes)
Ingredients:
½ onion , diced
3 garlic cloves , minced
1 teaspoon fresh ginger , minced
½ small sweet potatoes or ½ small yam , diced
¼ red sweet bell pepper , diced
1 teaspoon olive oil
2 tablespoons lentils (split red)
1 -2 teaspoon tomato paste
1 cup water
¾ teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground fenugreek
¼ teaspoon ground ginger
salt or soy sauce
black pepper
Directions:
1 saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
2 add the red bell pepper and saute for an additional minute.
3 add the lentils, tomato paste and water.
4 bring water to a boil.
5 add the paprika, coriander, allspice, fenugreek and ginger.
6 lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
7 add salt, soy sauce and black pepper as needed, and serve.
January 18, 2013 4:54 PM CST
Yellow Rice
Ingredients
* 3/4 teaspoon ground turmeric
* 1/4 teaspoon ground cumin
1/2 teaspoon curry powder
* Pinch cinnamon
* 3 cups water
* 1 tablespoon unsalted butter
* 1/2 teaspoon salt
* 1 1/2 cups long grain or basmati rice
* 2 tablespoons sliced scallions
2 garlic cloves, crushed
2 med. onions, finely chopped
For the Furqa (topping)
5 Tablespoons oil
2 onions peeled and thinly sliced
Heat oil until sizzling, and fry onion til crispy and golden brown. Drain on paper towels.
Directions
In a medium saucepan, heat oil, add garlic, then onions, cook for about 1 minute. Add rice, or rice/lentils, then add the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.
Note: You can add 7oz. of lentils as well.
January 18, 2013 4:52 PM CST
West African Peanut Soup #2
Ingredients
* 2 tablespoons olive oil
* 2 medium onions, very finely diced
* 2 large bell peppers, (any color) finely chopped
* 6 large cloves garlic, minced
* 1 (28 ounce) can chopped tomatoes with juice
* 8 cups vegetable broth
* 1/4 teaspoon pepper
* 1/4 teaspoon red pepper flakes
* 1/2 cup uncooked rice
* 1 (18 ounce) jar creamy peanut butter
* chopped roasted peanuts (optional)
Directions
1. Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
2. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
3. When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
January 18, 2013 4:51 PM CST
Okra Stew
Ingredients:
* 3 lbs. chopped okra
* 1 lb. shrimp (de-veined & shelled)
* 1 lb. ham
* 1 lb. smoked sausage
* 2 14.5 ounce cans of chopped tomatoes
* 1 6oz. can tomato paste
* 2 cups chopped yellow onions
* 6 cloves garlic
* 1 6oz. can tomato paste
* 2 tablespoons olive oil
* 2 bay leaves
* ½ tsp. dried oregano
* ½ tsp. dried thyme
* ½ tsp. dried basil
* ½ tsp. red pepper flakes
* 1 tablespoon sugar
* 2 cups chicken stock or water
Cooking Instructions
You must sweat the okra using the following process:
* In a large sauce pan, heat 2 tablespoons olive oil over medium high heat.
* Add okra, onion and garlic. Cover and simmer for 5 minutes.
* Uncover and stir. Cover and simmer for 3 minutes.
* Uncover bring fire to medium high heat and continue to turn okra with a spatula until all slime is burned off. i.e., when you turn with spatula and you see no slime strains. (This process may take 10 or 15 minutes)
* Add ham, smoked sausage, tomato paste, canned tomatoes, bay leaves, dried oregano, thyme, basil, pepper flakes and 2 cups chicken stock (or water). Simmer for 20 minutes in uncovered pan.
* Add shrimp and cook for 10 minutes until shrimp turn pink.
January 18, 2013 4:50 PM CST
red lentil coconut soup
We finally got some snow here in Portland although it only lasted a few hours it was truly beautiful for a short while. Growing up in California I’ve spent very little time in the snow and I’m always struck by how still and silent the world seems when it is blanketed in white. While I was sloshing through all the slush left over from our little storm I started dreaming about a nice warm comforting bowl of soup. Since I’ve been trying to avoid meat, dairy, gluten and sugar I had to think about my usual bowl of soup a little differently. I thought maybe a coconut based soup with some Indian spices and then I found this recipe from my favorite blogger Heidi Swanson and dinner was served.
Lentils are a great source of protein, don’t need to be soaked before cooking and an entire cup of cooked lentils contains just 200 calories. This soup tastes rich and decadent but won’t weigh you down. To bulk it up a little bit more you could serve it with some quinoa or brown rice or maybe a nice spoonful of yogurt.
Ingredients:
2 cups red split lentils
1 onion, finely chopped
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1 15-ounce can of chickpeas
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving
Method:
Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking. Taste and adjust with more salt or more lime juice if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.