2 onions, chopped
2 tbsp tomato paste
2 cans chicken stock
chopped lamb for stew
6 pepper corns
1/2 tsp turmeric
1/4 tsp cayenne pepper
2 cloves chopped garlic
1 cup baby spinach
1/4 cup chopped parsely
1 chopped red pepper
1 chopped yellow pepper
2 potatoes, sliced
grated lemon peel, some lemon juice
yellow squash, sliced
* 1 can chick-peas, unless you don't like them
Put everything except
the squash in a pot and cook for at least an
hour, until lamb is tender. Add squash and let cook for another 45
mins or so.
Serve over instant couscous.
The instant couscous is easy to make, and can
be made with chicken stock instead of water. Instructions are usually:
boil water or stock
add couscous, remove from heat, let stand 5 mins, fluff with fork
You can put a cinammon stick into the water when cooking the couscous.
There is some very hot
middle-eastern condiment they serve with
couscous, but I don't know what it is called.
Toor Dahl Obtain Toor Dahl (non-oily) from Indian market. 1 cup dahl, rinsed 2 clove garlic, sliced 4 cups water Boil water with garlic and dahl, then simmer for about an hour or until desired consistency. Water should be in a ratio of at least 4:1 with the dahl, or more if water gets all absorbed too quickly. Skim the surface of periodically to keep clear. Spices: In a frying pan with oil toast about 1 tbsp cumin seeds until they begin to pop. Add: 1 onion, choppped 1 tomato, diced ginger, diced ground spices: 3/4 tsp ground coriander 1/2 tsp ground cumin pinch ground cayenne pinch "hing" 1/4 tsp turmeric Fry spices until cooked, add to pot of dahl. Add salt if needed. In a separate plate cut fresh cilantro, onion, and lime wedges, serve with the dahl over basmati rice or with nan.
1 tablespoon peanut butter
(smooth or crunchy)
1/2 cup water
A couple of fresh sliced garlic cloves (or, less preferable,
1 tsp garlic powder)
1 tsp sugar
1 tsp crushed Red Peppers
1 tsp lemon juice
1 capful of soy sauce (~ 0.5 tsp)
2 chopped scallions
1 tsp roasted sesame seeds
(optional) bean sprouts to put on top
(optional) Some chicken breasts
You need to get those
yellow soft egg noodles from a chinese
grocery. (The only places I know of are in Chinatown)
 Dissolve peanut butter
in water on warm heat. Keep heating till
creamy, DO NOT BOIL.
 Add other stuff
[2.1] If you are doing
chicken, cook the chicken breasts whole in a
skillet with garlic and sesame oil. Slice it up into Mary's size
slivers after it is cooked. (this keeps it juicy).
 Boil noodles for
one or two minutes, drain, and pour the sauce
(and optional chicken slices) on top.
 sprinkle some bean
sprouts on top.
(sort of curried) Lentil Soup
3 cloves garlic, sliced 1 ginger slice about diameter of a quarter 1/2 small onion, chopped Fry these up with some oil Wash and drain lentils Add onion/garlic mixture, cover with water, boil until lentils start to get tender Add some water, and diced potatoes and carrots 1/2 tbsp Garam Masala pinch of cayenne pepper salt to taste 1 tsp sugar 2 1/2 tbsp tomato paste 1 tsp vinegar little ground coriander (redundant with garam masala) Add water to keep it stew consistency, not too thin or thickEat with freshly baked french bread to dip!
Indian Cauliflower & Potatoes I head of cauliflower, cut in flowerets medium size. 3 medium size potatoes peeled, cut and quartered. 1 small onion chopped finely In inch ginger root finely chooped 1/4 spoon of cumin seeds 1/4 spoon of mustard seeds 1/2 teaspoon turmeric powder 1/2 teaspoon ground coriander 1/4 tsp red chilies 1/2 tsp garam masala salt to taste green corriander for garnish 2-3 tbsp oil Heat oil in skillet add cumin and mustard seeds till roasted put onion and saute 1 minute but don't brown. Add potato pieces and satue for 3 (seemed low) minutes till brownish. Add cauliflower flowerets and stir from bottom to top so potatoes come up and cauliflower goes down into the pan. Saute for 3 minutes (again seemed too low an estimate of the actual time required to brown everything to home fry consistency) on medium heat, add ground spices except garam masala . Add salt. When things are nicely browned, add ~ 1/8 - 1/4 cup water. Cover well and cook in the steam. Check in a few inutes if the potatoes are tender and flowerets done. If not add one tablespoon water cover and cook. At the end uncover and let water vaporize. Put in garam masala and mix being careful not to crush the flowerets. Garnish with chopped fresh corriander and green chilies (optional). I also add some chopped tomato or red bell pepper during the stir frying phase just for colour.
PANCAKES, GRIDDLECAKES, OR BATTERCAKES Makes about fourteen 4-inch cakes Sift before measuring: 1 1/2 cups all purpose flour Resift with : 1 teaspoon salt 3 tablespoons sugar 1 3/4 teaspoons double-acting baking powder Combine: 1 or 2 slightly beaten whole eggs 3 Tablespoons melted butter or 2 tablespoons oil 1 to 1 1/2 cups milk Mix the liquid ingredients quickly into the dry ingredients.
Cookie Fun : Judy Bastyra
An easy-to-make recipe for basic drop-cookie can lead to such wonderful treats as jeweled butterflies and sunshine duck cookies. Full-color photos and step-by-step instruction provide all the information young cooks need to get started. Full color.
Best White Icing Ever (from allrecipes.com) This icing recipe is #1! It's quick and easy to make, bright white for cake decorating, and you can easily change it's consistency! This is the most important icing recipe you'll ever have. It's so basic, it makes the hassle of cake decorating so much easier! If you wish, use half shortening and half unsalted butter. Makes 4 to 5 cups (20 servings). Printed from Allrecipes, Submitted by Meghan Rey -------------------------------------------------------------------------------- 4 cups confectioners' sugar 1 cup shortening 2 tablespoons water 1 teaspoon vanilla extract Directions 1 In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done! 2 Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.
Gingerbread Cookies (from christmas.allrecipes.com) This is a very tasty Christmas dessert. This recipe is very nice for Christmas parties as it makes 2 1/2 dozen 2 1/2 inch cookies. Makes 2 1/2 dozen (30 servings). Printed from Allrecipes, Submitted by Heather -------------------------------------------------------------------------------- 1-1/2 cups dark molasses 1 cup packed brown sugar 2/3 cup cold water 1/3 cup shortening 7 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground allspice 2 teaspoons ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 (16 ounce) package chocolate frosting Directions 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet. 2 Mix together the molasses, brown sugar, water and shortening. 3 Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours. 4 Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.
Capitol Navy Bean Soup http://www.soupsong.com/rsenate.html 1 pound dry white beans, soaked overnight (or quick soaked) 1 meaty ham bone or 2 smoked ham hocks 3 quarts water 3 onions, finely chopped 3 cloves garlic, finely chopped 4 stalks celery, with leaves, finely chopped 1/4 cup parsley, finely chopped [Senate version: add 1 cup cooked mashed potatoes] salt and pepper to taste Garnish: minced parsley or chives Strain the water from the soaked beans and put in a big pot with 3 quarts of water and the ham bone or ham hocks. Bring to a boil, then reduce heat and simmer for 2 hours. Stir the chopped vegetables and herbs into the pot--and also the mashed potatoes if you're cooking the Senate version--and cook over low heat for another hour--until the beans are nicely tender. Remove the bones from the pot--cut off the meat into small bits and return the meat to the pot, discarding the bones. When ready to serve, ladle into bowls and garnish with pinches of herbs. For "U.S. House of Representative Bean Soup" authenticity, crush a few of the beans in each bowl to thicken the broth and make it slightly opaque.
NO-KNEAD BREAD New York Times, Nov. 8, 2006 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.alternate
4 cups Flour 2 cups Water (room temp or colder) 1/2 teaspoon normal yeast (1/3 teaspoon instant yeast) 2 teaspoons salt (sometime 3) I've also used one cup of whole wheat flour in place of one of the normal cups of flour Someone suggested using 50% liquid to dry ingredients, i.e., more water, for lighter bread.
ORANGE MADELEINES 2/3 Cup flour 1/4 Teaspoon baking powder 1/2 Cup butter, melted and cooled 2 Eggs 1/2 Teaspoon orange extract 1/2 Teaspoon shredded orange peel 1 Cup powdered sugar Preheat oven to 350 degrees, Spray pan with Pam or non stick spray. Sift together flour and baking powder in small bowl. Set aside. In the bowl of an electric mixer, beat eggs, orange extract, and orange peel on high sped for 5 minutes. Gradually beat in powedered sugar. Beat another 5 monutes or until thick. Gently fold in flour mixture, then melted butter. Mix until smooth. Spoon the mixture into the cups, filling about 3/4 full. Bake approximately 8 minutes, or until edges light brown. Cool in the pan around 1-2 minutes. Loosen cookies with a knife, then invert pan on a rack. When cool, sprinkle the tops with powdered sugar. Yield: 24 Madeleines.