Category Archives: Recipes
Marinated Shrimp with Whole Spices (Madhur Jaffrey)
3 lbs shrimp
10 cloves garlic, peeled and coarsely chopped
2 by 1 1/2″ fresh ginger, peeled and coarsely chopped
1/4 – 1/2 tsp cayenne
3 T lemon juice
1 tsp salt
1/8 tsp freshly ground pepper
6 T olive oil
1 cinnamon stick, 2 1/2 – 3″ long
5 cardamom pods
6 whole cloves
10 whole peppercorns
1 bay leaf
1/4 tsp ground tumeric
Garnish: 2 scallions
Peel and devein shrimp. wash under cold running water. Drain and pat dry.
Blenderize garlic, ginger, cayenne, lemon juice, salt, and ground pepper until it is a smooth paste.
Mix shrimp and paste in a bowl. Cover. Leave for an hour. (2-4 hours, if in fridge.)
10 minutes before serving, heat oil over a high flame. Add cinnamon, cardamom, cloves, peppercorns, and bay leaf. Stir until bay leaf darkens. Add shrimp and marinade, and let this bubble and cook, stirring constantly, until shrimp are pink and opaque. Remove the shrimp with a slotted spoon, and set aside. add tumeric to pan.
Keep cooking over high flame, stirring all the time, until it becomes thick and paste like. Put the shrimp back in. Stir around until the shrimp are well coated.
Indian Pudding (Stonyfield)
1/2 c yellow cornmeal
3 c whole milk
1 c plain whole milk yogurt
1/2 c maple syrup
1/4 c light molasses
2 eggs
2 T butter, melted
1/3 c packed brown sugar
1 tsp salt
1/4 tsp cinnamon
3/4 tsp ginger
1/2 c whole milk, cold
Using a double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally for 20 minutes.
Preheat oven to 300. Lightly grease 2 qt baking dish.
In a small bowl, combine the rest of the ingredients, except cold milk.
Stir into cornmeal mixture, and mix well. Turn into dish. Pour cold milk on top. Cook for 2 hours uncovered, or until set. Let stand for 30 minutes before serving.
Potato and Leek Soup (Lifescript)
1 T oil
1/2 c finely chopped onions
2 c chopped Leeks
1 sprig fresh or 1/4 tsp dried thyme
salt to taste
pepper to taste
1 1/2 qt chicken stock
2 c potatos, cut into 1/2 inch cubes
1 T fresh chives for garnish
Heat oil. Add leeks, onions, and thyme. Season. cook 15 minutes. Add stock, bring quickly to a boil. Lower the temperature, and simmer until leeks are tender. add potato and simmer until tender. Puree. adjust seasoning. Garnish and serve.
Cheezy Chicken Tetrazini (Betsy Codier)
1 1/2 lb chicken, cubed
2 T butter
1 1/2 c sliced mushrooms
1 small red pepper, cut into strips
1/2 chopped green onions
1/4 c flour
1 3/4 c chicken brother
1 c cream or 1/2 and 1/2
2 T sherry
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
Pasta
1/4 c Parmesan
2 T parsley
4 oz shredded Jarlsberg
Brown chicken in butter Add mushrooms, cook until tender. Add red peppers and green onions. Stir in flour. Slowly add brother, cream, sherry. Cook ’til thickened and smooth. Add salt, pepper, thyme. Mix pasta, parmesan, and parsley together, then add to rest.
Bake 30 minutes at 350. Top with shredded cheese.
Apple Streusel Coffee Cake (Paganfeast)
Combine:
1 c all purpose flour
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
Combine:
1/4 c butter, softened
1/2 c sugar
Combine and add to wet:
1 egg
1 tsp vanilla
1/4 c plain yogurt
2 c apples, cored and sliced
Topping:
1/3 c flour
1/4 c brown sugar
1 tsp cinnamon
1/4 c butter, softened
Add dry slowly to wet, mixing well. Put batter in a 9 inch pan. Lay apples over the top. make topping. Crumble that over the apples. Cook at 350 for 20-30 minutes.
Jumbo Chocolate Chip Peanut Butter Cookies (Betsy Codier)
1/2 c butter
1/2 c creamy peanut butter
1/2 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c chocolate chips
Mix butter and peanut butter, beat until light and fluffy. Add egg and vanilla. Mix, then add: flour, soda, baking powder, and salt.
Shape 1/4 c dough into ball. Place balls on greased cookie sheet about 5″ apart. Flatten with glass dipped in sugar.
Bake 13-15 minutes at 350 or until firm. Cool before eating.
Chicken cooked with Yogurt (Madhur Jaffrey)
4 chicken legs
1 chicken breast
1/2 c plus 2 T plain yogurt
5 medium onions
2 cloves garlic, peeled and coarsely chopped
1 inch cube fresh ginger, peeled and coarsely chopped
7 T vegetable oil
1 tsp salt
1/8 to 1/4 tsp cayenne
Prepare chicken.
Put 1/2 c yogurt in a bowl, add 3/4 c water slowly, mixing as you go.
Peel onions. Cut 4 into 1/8 inch rainbows. Chop the fifth onion coarsely.
Turn the chopped onion, garlic, giner, and 6 T water into a smooth paste.
Heat 5 T of oil over a medium heat. Put in the rainbowed onions and fry them until slightly carmelized. remove and set aside.
add 2 more T of oil to the pot, and brown the chicken on all sides. remove and set aside.
turn heat to low and add paste. Scrape for meat drippings, and mix those into the paste. Raise heat to medium and fry, stirring, for 4-5 minutes. Add 1 T yogurt, scrape, continuing to fry and stir, about a minute. Repeat.
Add the chicken pieces, the yogurt and water mixture, the salt and the cayenne. Stir and bring to a boil. Cover, lower heat, and simmer 20 minutes.
remove lid, raise heat to medium, and cook for 5 minutes or so, to thicken the sauce.
Mix in onions, and heat another two minutes.
LA Style Chimichurri Tacos (Vegetarian Times)
We tried this last night. Pretty tasty. I do suggest increasing the amount of all the spices, especially the pepper and cumin. We are also thinking of adding some bell peppers to the rice next time we do this.
Rice:
2 T olive oil
1 medium onion, chopped
1/2 tsp salt
1 c vegetable brother
1 medium tomato, chopped
1/2 c brown or white rice
Sauce:
1 c cilantro
1/2 c Italian parsley
1/2 c olive oil
1/4 c lime juice
2 T agave syrup
4 cloves garlic
1 tsp salt
1/2 tsp ground cumin
1/2 tsp black pepper
Taco Filling:
2 T olive oil
8 ox sliced mushrooms
1 15 oz can black beans, rinsed and drained
Tortillas
Rice: Heat oil, medium. Saute onion and salt. Stir in broth, tomato, and rice. Bring to a boil. Lower heat to medium low, simmer 15 (white rice), 45 (brown rice), or until broth is absorbed.
Sauce: Put it all in a blender and get it nicely sauce-like.
Taco Filling: Saute mushrooms in oil, add beans and 1/2 sauce, cook until heated through.
Mustard Greens and Other Vegets
garlic
onions
yellow squash
zucchini
mustard greens
olive oil
opt: chicken broth
salt, pepper
Saute the onions and garlic in a bit of olive oil. Once they start to become either translucent or to carmelize (depending on what sort of flavour you prefer), add butter and chopped up squash/zucchini. Spice to taste (this is also where you add the broth if you want to.) While those are sauteing, tear up the mustard greens into appropriate bits. Once the squash and zucchini are cooked but not soggy, toss in the greens, stir near constantly until the greens are cooked to your preference. Just barely wilted works here.
Simple, wonderfully tasty, and most of it was from our garden.