Category Archives: Recipes

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Khatte Aloo (sour potatoes) (Madhur Jaffrey)

Experiment #2 with the Indian Cookbook.  These are stated as being a “street-side snack,” but I used them as a side for a mustard/turmeric chicken that I’d jury-rigged from an idea that came when making the chow-chow the other day, and with the saute of vegets that I’ve already posted.

Roasted cumin makes a lovely smell as you grind it.

The chicken didn’t work out the way I’d wanted it too, should have gone for a longer marinade and more vinegar, but it was still really tasty.  These were lovely.

7 medium sized potatoes, boiled ahead of time, set aside for at least two hours to cool
1 1/2 tsp salt (or to taste)
2-3 T lemon juice (or to taste)
2 tsp ground roasted cumin (shake seeds around in pan until they change colour, 3-5 minutes, and then grind up with method of your preference.  I prefer mortar & pestle + Kitchen Troll)
1/4 tsp freshly ground black pepper
1/4 – 1/2 tsp cayenne pepper
2 T chopped Chinese parsley (didn’t have it, so didn’t use it.)

Peel the cooled potatoes, and dice them into 1/2 in cubes.  (Or sort of combine cutting them up into bites and letting them fall apart into bites, which is more what the process seemed to be to me.)
Place in large bowl.
Add remaining ingredients.  Mix well.  Taste test.  Serve as you like.  (Apparently on a plate with toothpicks is typical.)

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Stuffed Cabbage (Grandmother Troll)

Start with one large head of cabbage with the core removed.  Put in freezer until frozen solid.  Then let it thaw until leaves are soft and separating.  (Do not tear.)

Take 2 lbs ground meat, add spicing to taste, and 3/4 c rice.  Small amount of water may be added, to help shape it.

Sauce:  1 lb can tomatos, 1 lb can sauerkraut, 1 1/2 c dark brown sugar, 1 c water, juice of 1 lemon, 4 c tomato juice.

Bring sauce to a boil.  Turn down to simmer.  Place a ball of meat mixture on each cabbage leaf at core, and roll up, tucking sides under.  Secure with 2 toothpicks.  Put rolls in sauce, gently, and cook 1 – 1 1/2 hours until cabbage is very tender.

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Texas Corncakes (Care2)

1/2 c flour
1/2 c cornmeal
1 t sugar
1 tsp baking powder
1 tsp salt
1/8 tsp cayenne
1 c cream corn
2 green onions, finely chopped
1 egg, beaten
1/4 c oil
1/2 c milk

Combine dry.  Combine wet, except for the milk.  (This includes the onions and 2 T of the oil.)  Add to the dry.  Stir in the milk.
Heat 2 T of oil in skillet.  Use 3 T of batter per cake.  Cook 3-5 minutes or until bubbles stick.  Flip, and cook another 2-5 minutes.

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Hummus (Silverlilly)

I did not actually test this one, because I am not allowed to make hummus.  However, a source I trust says this is about right.

3 T olive oil
15 oz garbanzo beans (if you start from dry, they do need to be boiled before being mushed, can’t just soak them)
1/2 c tahini
2 T fresh lemon juice
1/2 tsp salt
red pepper flakes

(I’d add some garlic, too, probably roasted first)

Mash garbanzos, add tahini, oil, lemon juice, salt, and red pepper.  Drizzle with a little more olive oil before serving.

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Window (and Other) Cleaner (Care2)

1/4 c vinegar
1/2 tsp liquid soap
2 c water

Found this to work on general cleaning, too.  Not tested on stove grime yet, and it does next to nothing to mildew on textured walls or soap scum without a lot of elbow grease.  However, for most basic household uses, it is fine, and if you keep up with it, you don’t end up needing to worry about some of the more severe cleaning situations.

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Barbecued…. (Ernest Codier)

The ingredients below make a barbecue sauce originally intended for Spare-ribs, but has also been used for “country style” ribs and pork chops, and could probably cross over to other things as well:

3 T cooking oil
1/2 c coarse chopped onion
1/2 c water
1 T Worcestershire Sauce or 1 tsp Wright’s Smoke
1/4 c lemon juice
2 T brown sugar
1/4 c catsup
2 T vinegar

Saute onion in oil until soft, then add all other ingredients and simmer 20 minutes.

Cooking time depends on the meat used.  For ribs – baste and bake covered at 450 for 30 minutes, lower heat to 300, uncover, and baste.  Bake for 1 hour, turning and rebasting 3 or 4 more times.  For boned pork – cut cooking times in half, possibly more for meat under 1″ thick.

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“Welsh” Pizza (KHR)

3 Leeks
1 8 oz package mushrooms (portabella are choice)
1/2 c butter
worcestershire to taste
1 lb sausage
3 cloves garlic, chopped
english mustard, salt, pepper, thyme, rosemary, paprika to taste

Saute/Cook appropriately everything but the meats.  Couple spoons of that + 1/4 c pureed tomatos in a blender becomes the sauce.  The meats can either be presauteed in what is left from making the “sauce” or they can be cooked on the pizza crust.  Throw some cheese on top of the sauce, add other toppings, if you like, place the meat…

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Golden Apple Boston Brown Bread (Betsy Codier)

Cream together:
1/4 c butter
1/3 c honey
1/3 c light molasses

Mix together and then add to the first, alternating with 2 c buttermilk:
1 c whole wheat flour
1 c rye flour
1 c yellow cornmeal
2 tsp baking soda
1/2 tsp salt

Stir in 2 c chopped Golden Delicious apples.

bake one hour at 350.  Cooking time on this is a little twitchy – not sure yet if that has been my ovens for the past few years or a high altitude issue.  Definitely have to check it, and the cook time, for me, has varied between the recipe stated hour and 90 minutes.

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Crispy Rice Treats (Minimalist)

Made as an experiment in healthy rice krispie treats, I apparently made the first trial a bit spicey for most palates.  However, for those who could tolerate the spice, they were declared quite tasty.

2 c crispy brown rice

1 c peanut/almond/cashew butter

1/4 c honey/maple syrup

1/2 c peanuts/almonds/cashews

1/2 c chopped dried apricots

1 T curry powder (I will be trying 1-2 tsp next time)

salt and pepper

1/2 c shredded, unsweetened coconut

Combine everything but the coconut, roll into balls, roll in coconut.

Variation:

Crispy Tahini Rice balls:  Omit nuts and coconut.  Change nut butter to tahini and apricots to dates.  Roll in sesame seeds.

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