tag:blogger.com,1999:blog-47505368317560743452024-02-19T16:07:18.135-08:00A Recipe Blog of Vegetarian Recipes From Around the WorldUnknownnoreply@blogger.comBlogger48125tag:blogger.com,1999:blog-4750536831756074345.post-54834020806456875852009-05-19T08:40:00.000-07:002009-05-19T08:50:17.547-07:00Waina from Nigeria<p align="left">An omelet recipe from the northern states of Nigeria. It is usually served with freshly baked bread or on toast. We ate it with fresh whole grain bread from the bakery at the grocery store.</p><p align="left">*******************************************************<br /></p><p align="left">*4 <span style="font-weight: bold;">eggs</span><br />*1 <span style="font-weight: bold;">bell pepper</span>, chopped<br />*1/2 <span style="font-weight: bold;">onion</span>, chopped<br />* <span style="font-weight: bold;">butter</span><br />*<span style="font-weight: bold;">salt</span> & <span style="font-weight: bold;">pepper</span> to taste</p> <p>1. <span style="font-weight: bold;">Mix</span> the <span style="font-weight: bold;">eggs, peppers</span> & <span style="font-weight: bold;">onions</span> in a mixing bowl.</p><p>2. <span style="font-weight: bold;">Season</span> & stir thoroughly, adding a drop of water if necessary.<br /></p><p>3. <span style="font-weight: bold;">Heat butter</span> in a frying pan. When hot, <span style="font-weight: bold;">pour</span> a ladle full of egg mixture into the butter. <span style="font-weight: bold;">Fry</span> until golden & crisp. Remove from pan & <span style="font-weight: bold;">drain</span> on paper towels.</p><p>4. Continue to fry in this manner using up all the egg mixture. Serve hot on slices of bread or toast.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-75621137232548007012009-04-18T09:50:00.000-07:002009-04-18T09:51:10.361-07:00Malaysian Sweet and Sour Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-KImXfwCPxa-8yECw444AA7tALV57aJIRZcehesWNxMhyJPehHIpJlDrxxKynV0-SX2QsLItbjF7UxA0sq5rZk6BhdQP2H_k0UH4DRR5u0KyrdAGXFtqvwTJYDDSjpSUtyx6GWWkiwA/s1600-h/sweet+and+sour+eggs+from+Malaysia.jpg"><img style="cursor: pointer; width: 200px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-KImXfwCPxa-8yECw444AA7tALV57aJIRZcehesWNxMhyJPehHIpJlDrxxKynV0-SX2QsLItbjF7UxA0sq5rZk6BhdQP2H_k0UH4DRR5u0KyrdAGXFtqvwTJYDDSjpSUtyx6GWWkiwA/s200/sweet+and+sour+eggs+from+Malaysia.jpg" alt="" id="BLOGGER_PHOTO_ID_5267191797844303154" border="0" /></a><br /><br />Servings: about 3<br />Time: about 30 minutes<br /><br /><span class="fullpost">* 4-5 <span style="font-weight: bold;">eggs</span>, cooked well done<br />* 1 <span style="font-weight: bold;">onion</span>, cut into rings and then cut into half<br />* 1/2 <span style="font-weight: bold;">red chili, </span>sliced thinly<br />* 1/2 stalk <span style="font-weight: bold;">scallion, </span>sliced diagonally<br />* 1/8 tsp <span style="font-weight: bold;">salt</span><br />* 3 1/2 tbsp <span style="font-weight: bold;">sugar</span> (extra to taste)<br />* 3 tbsp <span style="font-weight: bold;">cooking oil</span><br />* <span style="font-weight: bold;">tamarind pulp</span>, the size of a small ping pong ball<br />* 1 cup <span style="font-weight: bold;">water</span></span><br /><br /><span style="font-style: italic;">Note: We couldn't find any tamarind pulp, so we used nectar of tamarind instead and did NOT add the sugar to the recipe. It worked out just fine that way.</span><br /><br /><br />1. <span style="font-weight: bold;">Fry</span> the <span style="font-weight: bold;">eggs</span> well done and set aside.<br /><br />2. In a small bowl, add one cup of <span style="font-weight: bold;">water</span> to the <span style="font-weight: bold;">tamarind pulp</span> and <span style="font-weight: bold;">soak</span> for 10 minutes. <span style="font-weight: bold;">Squeeze</span> the tamarind pulp to extract the juice. Use only the juice and discard the pulp.<br /><br />3. <span style="font-weight: bold;">Heat</span> up your wok and add in the cooking <span style="font-weight: bold;">oil</span>. <span style="font-weight: bold;">Sauté</span> the <span style="font-weight: bold;">onions</span> for 2-3 minutes until they turn slighly brown or aromatic.<br /><br />4. <span style="font-weight: bold;">Add</span> in the <span style="font-weight: bold;">eggs</span> and do a quick stir.<br /><br />5. Lower the heat, <span style="font-weight: bold;">add</span> the <span style="font-weight: bold;">tamarind juice</span> and bring it to <span style="font-weight: bold;">boil</span>.<br /><br />6. <span style="font-weight: bold;">Add</span> in <span style="font-weight: bold;">sugar, salt, scallion </span>&<span style="font-weight: bold;"> chili</span>.<span style="font-weight: bold;"> Simmer</span> for 1-2 minutes. Serve hot.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-23974001472741077412009-04-18T09:45:00.000-07:002009-04-18T10:10:23.880-07:00Vegetarian Hungarian Goulash<span style="font-family:georgia;">A recipe from Hungary!<br /><br />* 1 cup </span><span style="font-weight: bold;font-family:georgia;" >potatoes</span><span style="font-family:georgia;">, peeled & sliced</span><br /><span style="font-family:georgia;">* 1 cup </span><span style="font-weight: bold;font-family:georgia;" >onions,</span><span style="font-family:georgia;"> chopped</span><br /><span style="font-family:georgia;">* 2 pressed </span><span style="font-weight: bold;font-family:georgia;" >garlic cloves<br />* </span><span style="font-family:georgia;">1 1/4 tsp </span><span style="font-weight: bold;font-family:georgia;" >paprika</span><br /><span style="font-family:georgia;">* 1/2 tsp </span><span style="font-weight: bold;font-family:georgia;" >caraway seeds</span><br /><span style="font-family:georgia;">* 1 </span><span style="font-weight: bold;font-family:georgia;" >vegetable bullion cube</span><br /><span style="font-family:georgia;">* 2 tbsp </span><span style="font-weight: bold;font-family:georgia;" >water</span><br /><span style="font-family:georgia;">* 1 cup fresh or frozen </span><span style="font-weight: bold;font-family:georgia;" >peas</span><br /><span style="font-family:georgia;">* 1/2 tsp </span><span style="font-weight: bold;font-family:georgia;" >black pepper</span><br /><span style="font-family:georgia;">* 2 cups</span><span style="font-weight: bold;font-family:georgia;" ><span style="font-weight: bold;"> </span></span><span style="font-family:georgia;">fresh chopped </span><span style="font-weight: bold;font-family:georgia;" ><span style="font-weight: bold;">tomatoes</span></span><br /><span style="font-family:georgia;">* 3 1/2 tsp </span><span style="font-weight: bold;font-family:georgia;" >marjoram</span><br /><span style="font-family:georgia;">* 1/4 cup </span><span style="font-weight: bold;font-family:georgia;" >safflower oil</span><br /><span style="font-family:georgia;">* 3 cups cooked eggless </span><span style="font-weight: bold;font-family:georgia;" >noodles</span><br /><br /><span style="font-size:100%;"><br /><span style="font-family:georgia;">1. </span></span><span style=";font-family:Verdana,Arial,Helvetica;font-size:100%;" ><span style="font-weight: bold;">Combine</span> all of the ingredients in a large sauce pan, except the noodles. <span style="font-weight: bold;">Cook</span> over medium heat, covered for 30 to 40 minutes, then serve over hot noodles.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-59539795575348054822009-04-18T09:43:00.000-07:002009-04-18T09:44:56.370-07:00Adas be Sabanekh from Lebanon<span style="font-style: italic;">A recipe from Lebanon!</span><br /><br />Time: about an hour<br />Servings: about 6<br /><br />* 1/2 lb <span style="font-weight: bold;">lentils<br />* </span>1 cup sliced <span style="font-weight: bold;">onion</span><br />* 1/4 cup <span style="font-weight: bold;">olive oil</span><br />* 3 peeled & chopped cloves of <span style="font-weight: bold;">garlic</span><br />* 1/4 cup chopped fresh <span style="font-weight: bold;">corriander</span> (aka, cilantro)<br />* 10 ounces chopped, frozen <span style="font-weight: bold;">spinach </span>that has been thawed<br />* 2 medium waxy <span style="font-weight: bold;">potatoes</span>, peeled and sliced<br />* <span style="font-weight: bold;">salt<br />* ground black pepper<br />* </span>1/4 cup <span style="font-weight: bold;">lemon juice</span><br /><br />1. <span style="font-weight: bold;">Wash</span> & pick over <span style="font-weight: bold;">lentils</span>. Place in a saucepan & cover with <span style="font-weight: bold;">water</span>. Bring to a <span style="font-weight: bold;">boil</span>. <span style="font-weight: bold;">Cook</span>, covered, about 20 minutes.<br /><br />2. Meanwhile, brown the <span style="font-weight: bold;">onion</span> in <span style="font-weight: bold;">oil</span> in a large pan. <span style="font-weight: bold;">Stir</span> in the <span style="font-weight: bold;">garlic</span> & <span style="font-weight: bold;">corriander</span>. <span style="font-weight: bold;">Add</span> the <span style="font-weight: bold;">spinach. Saute</span> 5 to 6 minutes, <span style="font-weight: bold;">stirring</span> frequently. <span style="font-weight: bold;">Add</span> the <span style="font-weight: bold;">potatoes, </span>cooked <span style="font-weight: bold;">lentils, </span>& enough lentil cooking liquid to cover. Season with <span style="font-weight: bold;">salt </span>& <span style="font-weight: bold;">pepper.<br /><br /></span>3.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"> </span></span></span></span>Bring to a <span style="font-weight: bold;">boil</span>, lower heat, & <span style="font-weight: bold;">simmer</span> for about 20 minutes.<br /><br />4. <span style="font-weight: bold;">Stir</span> in the <span style="font-weight: bold;">lemon juice</span>. Can be served hot, lukewarm, or cold.<span style="font-weight: bold;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-77746803279144428572009-04-18T09:41:00.000-07:002009-04-18T09:42:47.389-07:00Pumpkin Stew with Chilies and Cheese from Peru<span style="font-style: italic;font-size:100%;" >~This is a Peruvian recipe!~</span><span style="font-size:100%;"><br /><br />Servings: about 6<br />Time: over 2.5 hours<br /><br />* 1 medium </span><span style="font-weight: bold;font-size:100%;" >onion</span><span style="font-size:100%;">, finely chopped<br />* 2 cloves </span><span style="font-weight: bold;font-size:100%;" >garlic</span><span style="font-size:100%;">, finely chopped<br />* 4 medium </span><span style="font-weight: bold;font-size:100%;" >Serrano peppers</span><span style="font-size:100%;">, finely chopped<br />* 1 tbsp </span><span style="font-weight: bold;font-size:100%;" >safflower oil</span><span style="font-size:100%;"><br />* 2 lbs </span><span style="font-weight: bold;font-size:100%;" >pumpkin</span><span style="font-size:100%;"> or winter squash, peeled and cubed<br />* 2 medium white </span><span style="font-weight: bold;font-size:100%;" >potatoes</span><span style="font-size:100%;">, peeled and cubed<br />* 1/4 cup </span><span style="font-weight: bold;font-size:100%;" >half-and-half</span><span style="font-size:100%;"><br />* 1 cup </span><span style="font-weight: bold;font-size:100%;" >queso blanco</span><span style="font-size:100%;"> or feta<br />* </span><span style="font-weight: bold;font-size:100%;" >salt</span><span style="font-size:100%;"> & </span><span style="font-weight: bold;font-size:100%;" >pepper</span><span style="font-size:100%;">, to taste<br /><br /></span><span style="font-size:100%;"><br /></span><span style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;font-size:100%;" >1. <span style="font-weight: bold;">Saute</span> <span style="font-weight: bold;">onion</span>, <span style="font-weight: bold;">garlic</span> & <span style="font-weight: bold;">chiles</span> in<span style="font-weight: bold;"> oil</span>.<br /><br />2. <span style="font-weight: bold;">Add pumpkin</span> & <span style="font-weight: bold;">potatoes</span>, plus a little water if necessary. <span style="font-weight: bold;">Cover</span> & <span style="font-weight: bold;">cook</span> over low heat until the pumpkin & potatoes are tender.<br /><br />3. <span style="font-weight: bold;">Add</span> the <span style="font-weight: bold;">half-and-half</span> &<span style="font-weight: bold;"> </span><span style="font-weight: bold;">cheese. </span>Heat through.<br /><br />4. <span style="font-weight: bold;">Add salt</span> & <span style="font-weight: bold;">pepper</span>. Garnish with additional cheese if desired.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-49385805200430705622009-04-18T09:39:00.000-07:002009-04-18T09:40:53.486-07:00Åland Pancake<span style="font-style: italic;">This recipe is from Aland!<br /><br /></span><span class="content">* 1 <span style="font-weight: bold;">egg</span><br />* 2.5 tbsp <span style="font-weight: bold;">sugar</span><br />* 2.5 tbsp<span style="font-weight: bold;"> flour</span><br />* 1 cup <span style="font-weight: bold;">rice</span>, cooked & cooled<br />* 1/2 tsp <span style="font-weight: bold;">cardamom</span><br />* 1/3 tsp <span style="font-weight: bold;">salt</span><br />* 2/3 cup <span style="font-weight: bold;">milk<br />* </span>plum or raspberry <span style="font-weight: bold;">jam</span><br />* <span style="font-weight: bold;">whipped cream</span><br /><br />1. <span style="font-weight: bold;">Preheat</span> oven to 425 degrees.<br /><br />2. <span style="font-weight: bold;">Mix</span> the <span style="font-weight: bold;">eggs </span>& <span style="font-weight: bold;">sugar</span>. <span style="font-weight: bold;">Add rice, flour, cardamom, salt</span>, then the <span style="font-weight: bold;">milk</span>. <span style="font-weight: bold;">Mix</span> thoroughly.<br /><br />3. <span style="font-weight: bold;">Pour</span> into a small casserole dish & <span style="font-weight: bold;">bake</span> 25 – 30 minutes, until the edges turn a light brown & the center is no longer gelatinous.<br /><br />4. <span style="font-weight: bold;">Serve</span> with plum <span style="font-weight: bold;">jam</span> or raspberry jam and <span style="font-weight: bold;">whipped cream</span>. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-43307609075320277082009-04-18T09:38:00.001-07:002009-04-18T09:38:47.030-07:00Tum'tumo (Lentils in a Savory Sauce)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAv0uR-EdEnXvq-arVMH-MVco68G5-qN9_Ul7TO_-JmR8HIrn_y9QBpVZXwQz7TP_mPj7su9M97bR_Z2sDvcD7yc4Bwy5T2VMyyHBurvzwthqRQHtmbINFnDuF-ywl_buZQX9QPSGITAY/s1600-h/IMG_3264.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAv0uR-EdEnXvq-arVMH-MVco68G5-qN9_Ul7TO_-JmR8HIrn_y9QBpVZXwQz7TP_mPj7su9M97bR_Z2sDvcD7yc4Bwy5T2VMyyHBurvzwthqRQHtmbINFnDuF-ywl_buZQX9QPSGITAY/s200/IMG_3264.JPG" alt="" id="BLOGGER_PHOTO_ID_5248578802451405682" border="0" /></a><br /><span style="font-style: italic;"><br />A dish from Eritrea!</span><br /><br />Servings: about 4-6<br /><br />* 2 cups <span style="font-weight: bold;">lentils</span><br />* 6-1/2 cups<span style="font-weight: bold;"> water</span><br />* 1 medium <span style="font-weight: bold;">onion</span>, chopped<br />* 3 tsp <span style="font-weight: bold;">olive oil</span><br />* 1 tsp <span style="font-weight: bold;">salt</span><br />* 1/2 tsp <span style="font-weight: bold;">hot sauce</span><br />* 1 can chopped <span style="font-weight: bold;">tomatoes</span><br />* 1 can <span style="font-weight: bold;">tomato paste</span><br />* 2 cloves <span style="font-weight: bold;">garlic</span>, chopped<br /><br />1. Bring <span style="font-weight: bold;">lentils</span> to <span style="font-weight: bold;">boil</span> in 6 cups of water. <span style="font-weight: bold;">Simmer</span> for 20 minutes.<br /><br />2. <span style="font-weight: bold;">Saute onion</span> in <span style="font-weight: bold;">oil</span> until browned. <span style="font-weight: bold;">Add salt, hot sauce, tomato paste, </span>& 1/2 cup <span style="font-weight: bold;">water</span>. <span style="font-weight: bold;">Simmer</span> for 5 minutes.<br /><br />3. <span style="font-weight: bold;">Add garlic </span>& <span style="font-weight: bold;">lentils</span>. <span style="font-weight: bold;">Simmer </span>for another 5 minutes. Serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-38717490179526074802009-04-18T09:35:00.000-07:002009-04-18T09:37:25.935-07:00Senegalese Stew with Millet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiqPVzhRppsVLs8Cc30ze1C20hxoJcFxwYLi1v_1_RGd08ZTxYIOj2Xt_GFIZjM6jSP_-irehViOA1kFvTroL8zcKGFJUobw1VY9CPbFPcJw3erbxN8_akMYVhGn0I-pPOSo18VEHGAA/s1600-h/IMG_3261.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiqPVzhRppsVLs8Cc30ze1C20hxoJcFxwYLi1v_1_RGd08ZTxYIOj2Xt_GFIZjM6jSP_-irehViOA1kFvTroL8zcKGFJUobw1VY9CPbFPcJw3erbxN8_akMYVhGn0I-pPOSo18VEHGAA/s200/IMG_3261.JPG" alt="" id="BLOGGER_PHOTO_ID_5248579192968888674" border="0" /></a><br /><br />Time: about 1 hour<br />Servings: 4<br /><br />* 2 tbsp <span style="font-weight: bold;">vegetable oil</span><br />* 2 cups chopped <span style="font-weight: bold;">cabbage</span><br />* 1 cup chopped <span style="font-weight: bold;">onion</span><br />* 2 cloves <span style="font-weight: bold;">garlic</span><br />* 1/4 tsp <span style="font-weight: bold;">red pepper flakes</span><br />* 1/2 tsp <span style="font-weight: bold;">curry powder</span><br />* 1/4 tps <span style="font-weight: bold;">thyme</span><br />* 14.5 oz canned <span style="font-weight: bold;">tomatoes</span><br />* 1 cup <span style="font-weight: bold;">vegetable stock</span><br />* 2 tbsp <span style="font-weight: bold;">peanut butter</span><br />* 2 cups cubed <span style="font-weight: bold;">sweet potato</span><br />* 1-1/2 cups cubed <span style="font-weight: bold;">rutabega</span><br />* 1 cup sliced <span style="font-weight: bold;">carrots</span><br />* 1 cup cooked <span style="font-weight: bold;">chickpeas</span><br />* 2 cups cooked <span style="font-weight: bold;">millet</span><br /><br />1. In a 3 quart sauce pan <span style="font-weight: bold;">heat</span> the <span style="font-weight: bold;">oil</span> over medium-high heat.<br /><br />2. <span style="font-weight: bold;">Add</span> the <span style="font-weight: bold;">cabbage, onion </span>&<span style="font-weight: bold;"> garlic</span>. Cook, stirring until the cabbage is softened.<br /><br />3. <span style="font-weight: bold;">Stir in</span> the <span style="font-weight: bold;">red pepper, curry powder, </span>& <span style="font-weight: bold;">thyme</span>. Stir in the <span style="font-weight: bold;">tomatoes</span>, breaking them up with the spoon.<br /><br />4. <span style="font-weight: bold;">Add</span> the <span style="font-weight: bold;">broth</span> & <span style="font-weight: bold;">peanut butter</span>. Stir until completely smooth.<br /><br />5. <span style="font-weight: bold;">Add </span>the <span style="font-weight: bold;">potato, rutabega, carrot, </span>& <span style="font-weight: bold;">chickpeas.</span><br /><br />6. Bring to a <span style="font-weight: bold;">boil.</span> Reduce heat and <span style="font-weight: bold;">simmer</span> uncovered for 35 minutes.<br /><br />7. Serve over <span style="font-weight: bold;">millet</span>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-10155051141960231292009-04-18T09:34:00.001-07:002009-04-18T09:34:49.475-07:00Fried Plantains<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOVieWgzJ437bRee1eKqelSwSgkvGADuIxaeZf5MB-0ApXQwOIryBjp4rSR5p8O8E59_zks6J3bsFfjrSz-RItI1B-zP9aF0ooWRMhMmLnAlvvrBWn6b2ScH-86dz4mK5pfoNX6_RLcI/s1600-h/fried+plantains.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOVieWgzJ437bRee1eKqelSwSgkvGADuIxaeZf5MB-0ApXQwOIryBjp4rSR5p8O8E59_zks6J3bsFfjrSz-RItI1B-zP9aF0ooWRMhMmLnAlvvrBWn6b2ScH-86dz4mK5pfoNX6_RLcI/s200/fried+plantains.jpg" alt="" id="BLOGGER_PHOTO_ID_5248579824810145634" border="0" /></a><br /><br />Time: 15 minutes<br />Servings: 4<br /><br />* 2 ripe<span style="font-weight: bold;"> plantains</span><br />* 1/2 cup of <span style="font-weight: bold;">oil</span><br />* <span style="font-weight: bold;">salt</span> (optional)<b><br /></b><br /><br />1. <span style="font-weight: bold;">Peel </span>the <span style="font-weight: bold;">plantains</span> & <span style="font-weight: bold;">cut </span>diagonally in 1/4- inch thick slices.<br /><br />2. Deep <span style="font-weight: bold;">fry</span> the <span style="font-weight: bold;">plantains</span> until golden brown. <span style="font-weight: bold;">Sprinkle</span> a little <span style="font-weight: bold;">salt</span> for flavor. Serve immediately.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-75949961036145713212009-04-18T09:32:00.000-07:002009-04-18T09:33:38.786-07:00Arroz con Maiz<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzG_JUqJrvw_nEHLOe5Fq6lsaIDkYhfJJdMwzCFmhGI8WQa41vztF1H3cTqRkXrZrMkD5Pk8Ua5gwOBvSr79BTzAmA-T-3cU9AUY2-And4uy2PDVDQDtSs465Y6KBe8lGS8syEy-KxAo/s1600-h/IMG_3259.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzG_JUqJrvw_nEHLOe5Fq6lsaIDkYhfJJdMwzCFmhGI8WQa41vztF1H3cTqRkXrZrMkD5Pk8Ua5gwOBvSr79BTzAmA-T-3cU9AUY2-And4uy2PDVDQDtSs465Y6KBe8lGS8syEy-KxAo/s200/IMG_3259.JPG" alt="" id="BLOGGER_PHOTO_ID_5248579598734137698" border="0" /></a><br /><span style="font-style: italic;"><br />A recipe from the Dominican Republic.</span><b><br /><br /></b>Time: 35 Mins<br />Servings: 8<br /><br />* 4 cups <span style="font-weight: bold;">rice</span><br />* 1/2 cup of sweet <span style="font-weight: bold;">corn</span><br />* 1 cube bullion of <span style="font-weight: bold;">vegetable stock</span><br />* 1/2 cup of <span style="font-weight: bold;">pineapple</span> cut into small cubes<br />* 5 cups water of boiling <span style="font-weight: bold;">water</span><br />* 5 spoons of <span style="font-weight: bold;">oil</span><br />* <span style="font-weight: bold;">Salt</span><br /><br />1. <span style="font-weight: bold;">Heat</span> 3 tablespoons of <span style="font-weight: bold;">oil</span>. Add the <span style="font-weight: bold;">corn</span>, <span style="font-weight: bold;">vegetable stock</span> cube & <span style="font-weight: bold;">pineapple</span>. <span style="font-weight: bold;">Stir</span> until the cube has dissolved. <span style="font-weight: bold;">Add </span>the <span style="font-weight: bold;">rice</span> & mix well. When everything is well mixed <span style="font-weight: bold;">add</span> the boiling <span style="font-weight: bold;">water</span>. <span style="font-weight: bold;">Salt </span>to taste.<br /><br />2. <span style="font-weight: bold;">Stir</span> regularly to avoid excessive sticking. When all the water has evaporated, <span style="font-weight: bold;">cover</span> with a tight fitting lid & <span style="font-weight: bold;">simmer</span> on very low heat. Wait 15 minutes & uncover. Stir, <span style="font-weight: bold;">add</span> the remaining <span style="font-weight: bold;">oil </span>& cover again. Wait another 5 minutes. Try the rice, it should be firm but tender inside.<br /><br />3. If necessary, cover and leave another 5 minutes on very low heat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-70892975901635781302009-04-18T09:31:00.000-07:002009-04-18T09:32:09.332-07:00Apple Berry Crisp from Greenland<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyU2y-itDu9ErCuWutZmoRa7LdD9IRCEiq6M4WvOOmfxkGfRitXdCCYJPYR40cuWhV7dPBJaNoN5jkXvEOBCMkAcsS3Z7xNTDQOYzTr2uZo4Ga0zF4_eixAcJUJXJyKX0ZVT6HDJK380/s1600-h/IMG_3229.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyU2y-itDu9ErCuWutZmoRa7LdD9IRCEiq6M4WvOOmfxkGfRitXdCCYJPYR40cuWhV7dPBJaNoN5jkXvEOBCMkAcsS3Z7xNTDQOYzTr2uZo4Ga0zF4_eixAcJUJXJyKX0ZVT6HDJK380/s200/IMG_3229.JPG" alt="" id="BLOGGER_PHOTO_ID_5248581753351630162" border="0" /></a><br /><span style="font-style: italic;"><br />A modified recipe from Greenland!</span><b><br /><br /></b>servings: about 8-12<b><br /><br /></b>* 7 oz. <span style="font-weight: bold;">blueberries</span><br />* 3-4 <span style="font-weight: bold;">Granny Smith apples</span>, thinly sliced<br />* 3.5 oz. <span style="font-weight: bold;">butter</span> (or a little less, if you prefer)<br />* 6.76 fl. oz. <span style="font-weight: bold;">flour</span><br />* 3.38 fl. oz. <span style="font-weight: bold;">brown sugar</span><br />* chopped <span style="font-weight: bold;">nuts</span> (we used walnuts)<br />* 6.76 fl. oz. <span style="font-weight: bold;">whipping cream</span> & 1 tub <span style="font-weight: bold;">crème fraiche</span> 18%... or just use some <span style="font-weight: bold;">Coolwhip</span><br />* Seeds from 1 stick of <span style="font-weight: bold;">vanilla</span><br /><br /><b><br /></b>1. Put all the slices of <span style="font-weight: bold;">apple</span> into a dish & <span style="font-weight: bold;">sprinkle </span>with most of the <span style="font-weight: bold;">berries. </span><br /><br />2. <span style="font-weight: bold;">Rub</span> the <span style="font-weight: bold;">butter</span> into the <span style="font-weight: bold;">flour</span>, which has already been mixed with the <span style="font-weight: bold;">brown sugar</span>. <span style="font-weight: bold;">Sprinkle</span> this crumble mixture onto the apples & berries. Top with the flaked <span style="font-weight: bold;">nuts</span>.<br /><br />3. Put the dish into a <span style="font-weight: bold;">preheated</span> oven at 200 degrees Celsius (<span style="font-weight: bold;">392 degrees</span> Fahrenheit) & <span style="font-weight: bold;">bake</span> until the top is crisp & golden & the filling is bubbling slightly – approx. <span style="font-weight: bold;">30 minutes. </span><br /><br />4. Take the dish out of the oven & let it stand.<br /><br />5. Serve with a mixture of <span style="font-weight: bold;">whipped cream, crème fraiche & vanilla.</span> <div class="clearer"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-77105528042632250062009-04-18T09:29:00.000-07:002009-04-18T09:30:46.331-07:00Tofu and Beansprout Fritters<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsvxBxEAlChqHPIUAP_mWQUQQIwjoEAM5ZeW9VfzwXIay4nH2tV83jf9kzNXflZMXMvaA3sFz33Jn78GsbQKZtr6KRKvX5OVA-GIEwc00H9fgiFSn1jCV6zA958hYV9tJ43GXiYpzBFw/s1600-h/IMG_3227.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsvxBxEAlChqHPIUAP_mWQUQQIwjoEAM5ZeW9VfzwXIay4nH2tV83jf9kzNXflZMXMvaA3sFz33Jn78GsbQKZtr6KRKvX5OVA-GIEwc00H9fgiFSn1jCV6zA958hYV9tJ43GXiYpzBFw/s200/IMG_3227.JPG" alt="" id="BLOGGER_PHOTO_ID_5248580363519947442" border="0" /></a><br /><span style="font-style: italic;"><br />This dish is called Bakwan Tahu in Indonesia.</span><br /><br />* 1 chopped <span style="font-weight: bold;">onion</span><br />* 4 cloves <span style="font-weight: bold;">garlic</span>, finely chopped<br />* 1 tsp ground <span style="font-weight: bold;">corriander</span><br />* 1 lb <span style="font-weight: bold;">firm tofu</span><br />* 3 tbsp finely chopped <span style="font-weight: bold;">parsley</span><br />* 1 tsp <span style="font-weight: bold;">salt</span><br />* 1/4 tsp <span style="font-weight: bold;">chili powder</span> or freshly ground <span style="font-weight: bold;">pepper</span><br />* 1/2 cup <span style="font-weight: bold;">beansprouts</span><br />* 1 <span style="font-weight: bold;">egg</span>, beaten<br />* 2-3 tbsp all-purpose <span style="font-weight: bold;">flour</span><br />* 1 tsp <span style="font-weight: bold;">baking powder</span><br />* about 1 cup <span style="font-weight: bold;">peanut oil</span><br /><br />1. <span style="font-weight: bold;">Heat</span> 2 or 3 tbsp of the <span style="font-weight: bold;">oil</span> in a wok or frying pan. <span style="font-weight: bold;">Fry onion</span> & <span style="font-weight: bold;">garlic</span>, stirring the whole time, for 3 minutes or until just turning light brown.<br /><br />2. Put the <span style="font-weight: bold;">onion</span> & <span style="font-weight: bold;">garlic</span> (without the <span style="font-weight: bold;">oil</span>) into a glass bowl & leave to get cold. Keep the in the pan. When they are cold, put the rest of the ingredients, except the oil, into the bowl & mash with a wooden spoon, <span style="font-weight: bold;">mixing</span> everything together.<br /><br />3. Put the rest of the <span style="font-weight: bold;">oil</span> into the frying pan that contains the little bit of oil left for frying the onion. <span style="font-weight: bold;">Heat.</span><br /><br />4. When the oil is hot, <span style="font-weight: bold;">drop</span> a spoonful of the tofu mixture into it, then 3 or 4 more. <span style="font-weight: bold;">Fry</span> until golden brown. Take out the fritters with a slotted spoon & drain them on an absorbant paper towel. Finish frying the rest of the mixture in this manner.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-84746354901637297172009-04-18T09:28:00.000-07:002009-04-18T09:29:08.604-07:00Gallo Pinto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8W4XmTqtyL_RyMZT017JfStsVtTmdVuDqJYOhXZg5G-aJQmPkhm0U3ujP0MYQapFIW7R8SV1ZVIeDLG7pzNqWb-Hk-VsAUK9_y0k9dtErF1mMPR26NHIfGzugPhJzm8SkbJlS6g5DnM/s1600-h/IMG_3205.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8W4XmTqtyL_RyMZT017JfStsVtTmdVuDqJYOhXZg5G-aJQmPkhm0U3ujP0MYQapFIW7R8SV1ZVIeDLG7pzNqWb-Hk-VsAUK9_y0k9dtErF1mMPR26NHIfGzugPhJzm8SkbJlS6g5DnM/s200/IMG_3205.JPG" alt="" id="BLOGGER_PHOTO_ID_5241077153731380082" border="0" /></a><br /><br /><span style="font-style: italic;">A recipe from Costa Rica!</span><br /><br />servings: 4-6<br /><br />* 2 tbsp <span style="font-weight: bold;">canola oil</span><br />* 1 small <span style="font-weight: bold;">onion</span>, finely chopped<br />* 2 cloves <span style="font-weight: bold;">garlic</span>, minced<br />* 3 cups cooked <span style="font-weight: bold;">white rice</span><br />* 2 cups cooked <span style="font-weight: bold;">black beans</span>, drained and rinsed<br />* 1 tsp ground <span style="font-weight: bold;">cumin</span><br />* 1 tsp ground <span style="font-weight: bold;">corriander</span><br />* 1/2 tsp ground <span style="font-weight: bold;">ginger</span><br />* 2-3 tbsp <span style="font-weight: bold;">vegetarian worcestershire sauce</span> (we substituted Supreme Garlic flavored A1 Steak Sauce because it had many of the same ingredients)<br />* <span style="font-weight: bold;">salt</span> & freshly ground <span style="font-weight: bold;">black pepper</span><br />* fresh <span style="font-weight: bold;">cilantro</span><br />* sliced <span style="font-weight: bold;">green onion</span><br /><br />1. <span style="font-weight: bold;">Heat oil</span> in a large skillet over medium heat.<br /><br />2. <span style="font-weight: bold;">Add onion</span> & <span style="font-weight: bold;">saute </span>until it begins to soften and turn translucent. <span style="font-weight: bold;">Add garlic</span>. <span style="font-weight: bold;">Saute</span> for 5 more minutes, or until onion is golden.<br /><br />3. <span style="font-weight: bold;">Add</span> <span style="font-weight: bold;">spices</span> & <span style="font-weight: bold;">worcestershire</span>. Stir.<br /><br />4. <span style="font-weight: bold;">Add </span>the <span style="font-weight: bold;">beans</span> & then the <span style="font-weight: bold;">rice.</span> Cook until mixture is heated through.<br /><br />5. <span style="font-weight: bold;">Add salt </span>& <span style="font-weight: bold;">pepper</span> to taste. Serve hot. <span style="font-weight: bold;">Garnish</span> with <span style="font-weight: bold;">cilantro</span> & <span style="font-weight: bold;">green onions.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-66417071696600274352009-04-18T09:26:00.000-07:002009-04-18T09:27:32.507-07:00Heart of Palm Salad from Costa Rica<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKVxGOT_P-AWE8VlxDxfqDA5wM8d_8D0O3PNQHFgrsq5rUg46WP9rC_Bmpd384VA8DTjkJLsj66dypgU35b4RlrEtio7ogDQgAvPw-iyHpM2hjYM7GvvXhyphenhyphen1GsooXPQbR2YBL4jR08XQ/s1600-h/IMG_3203.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKVxGOT_P-AWE8VlxDxfqDA5wM8d_8D0O3PNQHFgrsq5rUg46WP9rC_Bmpd384VA8DTjkJLsj66dypgU35b4RlrEtio7ogDQgAvPw-iyHpM2hjYM7GvvXhyphenhyphen1GsooXPQbR2YBL4jR08XQ/s200/IMG_3203.JPG" alt="" id="BLOGGER_PHOTO_ID_5240907400514488034" border="0" /></a><br /><br /><span style="font-style: italic;">A Costa Rican recipe!</span><br /><br />servings: about 4<br /><br />* 1 14-oz can of <span style="font-weight: bold;">hearts of palm</span><br />* leafy <span style="font-weight: bold;">lettuce</span><br />* fresh squeezed juice from 1 <span style="font-weight: bold;">lime</span><br />* <span style="font-weight: bold;">salt</span><br />* fresh ground <span style="font-weight: bold;">black pepper</span><br />* 1 chopped <span style="font-weight: bold;">red bell pepper</span><br />* 1 chopped vine ripened <span style="font-weight: bold;">tomato</span><br /><br />1. Lay down some <span style="font-weight: bold;">lettuce</span> in the bowls. Arrange the bite-sized pieces of <span style="font-weight: bold;">heart of palm</span> over the lettuce. Add the <span style="font-weight: bold;">tomato</span> & <span style="font-weight: bold;">bell pepper</span>.<br /><br />2. Pour some <span style="font-weight: bold;">lime juice</span> over the salad and sprinkle <span style="font-weight: bold;">salt</span> & <span style="font-weight: bold;">pepper</span>, to taste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-31374075495707336582009-04-18T09:24:00.000-07:002009-04-18T09:25:33.781-07:00Korean Vegetarian Dumplingsservings: makes 50 dumplings<br /><br />* 2 10-oz packages <span style="font-weight: bold;">firm tofu</span><br />* 1 medium <span style="font-weight: bold;">onion</span>, finely chopped<br />* 1 <span style="font-weight: bold;">leek</span>, chopped<br />* 2 <span style="font-weight: bold;">green onions</span>, finely chopped<br />* 2 <span style="font-weight: bold;">garlic</span> cloves, minced<br />* 2 tsp <span style="font-weight: bold;">sesame oil</span><br />* 2 tsp <span style="font-weight: bold;">salt</span><br />* 1 tsp <span style="font-weight: bold;">black pepper</span><br />* 50 <span style="font-weight: bold;">dumpling wrappers</span><br />* <span style="font-weight: bold;">vegetable oil</span> for frying<br /><br />1. <span style="font-weight: bold;">Press</span> the excess water from the <span style="font-weight: bold;">tofu</span>. <span style="font-weight: bold;">Crumble </span>the tofu and place in a large mixing bowl.<br /><br />2. <span style="font-weight: bold;">Add </span>remaining ingredients (except the wrappers and vegetable oil) & <span style="font-weight: bold;">combine</span> until mixed.<br /><br />3. Pour some cold water in a small bowl for dipping.<br /><br />4. To make the dumplings, place a <span style="font-weight: bold;">wrapper</span> in the palm of your hand. Spoon enough <span style="font-weight: bold;">filling</span> into the middle to leave about 1/2 inch of empty wrapper. Dip your finger in the cold water & <span style="font-weight: bold;">wet</span> 1/2 the edges of the wrapper, then <span style="font-weight: bold;">fold</span> in half & <span style="font-weight: bold;">press</span> to seal it. Repeat with all of the wrappers.<br /><br />5. Pour enough <span style="font-weight: bold;">vegetable oil </span>to cover the bottom of a pan & heat over medium heat. Place several dumplings in the pan, but don't let them touch. <span style="font-weight: bold;">Fry</span> until golden brown & crispy on one side, them flip them and cook all sides until golden & crispy all over. Cook all dumplings, adding more oil as needed.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-3921798008605839132009-04-18T09:22:00.000-07:002009-04-18T09:23:53.397-07:00Quick Kimchi<span style="font-size:85%;"><span style="font-style: italic;">A Korean recipe!</span></span><br /><br />*2 <span style="font-weight: bold;">Nappa cabbages</span><br />*1 medium Asian <span style="font-weight: bold;">radish</span><br />*1/4 cup coarse <span style="font-weight: bold;">sea salt</span> or kosher salt<br />* water<br />*4 <span style="font-weight: bold;">green onions</span>, sliced into pieces about 1 inch long<br />*5 <span style="font-weight: bold;">garlic cloves</span>, minced<br />*2 tablespoons fresh <span style="font-weight: bold;">ginger</span>, minced<br />* 2 tablespoons <span style="font-weight: bold;">chili powder</span><br /><br />1. <span style="font-weight: bold;">Wash</span> the leaves of the <span style="font-weight: bold;">cabbage</span> & <span style="font-weight: bold;">cut</span> them into about 2-inch lengths. <span style="font-weight: bold;">Peel</span> the <span style="font-weight: bold;">radish</span> & halve it lengthwise down the center, <span style="font-weight: bold;">cut</span> lengthwise again, & then slice into 1/2-inch thin squares.<br /><br />2. <span style="font-weight: bold;">Dissolve salt</span> in 1 cup <span style="font-weight: bold;">water</span>. Place the vegetables in a large bowl and pour the salt water over them. Let <span style="font-weight: bold;">soak</span> for at least 6 hours or overnight.<br /><br />3. The next day, <span style="font-weight: bold;">drain </span>the vegetables & <span style="font-weight: bold;">retain</span> the salty water. <span style="font-weight: bold;">Add</span> the <span style="font-weight: bold;">green onions, garlic, ginger, </span>&<span style="font-weight: bold;"> chili powder</span>. <span style="font-weight: bold;">Mix </span>the vegetable by hand (you might want to use gloves so the chili doesn't stain your hands). Pack into a 1-gallon jar (or an appropriate amount of smaller jars). <span style="font-weight: bold;">Pour</span> the salted water over the mixture. Leave about an inch of space on top of the jar.<br /><br />4. <span style="font-weight: bold;">Let sit</span> about 2 or 3 days, depending on how fermented you like your kimchi. Refrigerate after opening.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-9378744926496288812009-04-18T09:20:00.000-07:002009-04-18T09:21:52.199-07:00Complete Jollof Rice from Benin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmuQV2ixnXfcp1U14PlqZpBFJ4g8b4T4Ug33Q-pFswt4DujECHVCCUh8izgc2PzkDl3PsEno9901bz2b5UvMpCxXJDGico8KrsZv57JeM9A6NIEJyo5RwkYNTtZeERy71bDTvY7cMYKY/s1600-h/IMG_3182.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmuQV2ixnXfcp1U14PlqZpBFJ4g8b4T4Ug33Q-pFswt4DujECHVCCUh8izgc2PzkDl3PsEno9901bz2b5UvMpCxXJDGico8KrsZv57JeM9A6NIEJyo5RwkYNTtZeERy71bDTvY7cMYKY/s200/IMG_3182.JPG" alt="" id="BLOGGER_PHOTO_ID_5236018495521651794" border="0" /></a><br /><span style="font-size:85%;"><span style="font-style: italic;">This recipe is from the country of Benin.</span></span><br /><br />Serves: 8 people<br /><br />* 1 cup dry <span style="font-weight: bold;">black-eyed peas</span><br />*2 medium-sized <span style="font-weight: bold;">eggplants</span><br />*1 1/2 tbs <span style="font-weight: bold;">oil</span><br />*3 tbs <span style="font-weight: bold;">ginger root</span>, grated or minced<br />*2 <span style="font-weight: bold;">peppers</span> of your choice (I used Anaheims), roasted with the seeds removed, chopped<br />*8 <span style="font-weight: bold;">tomatoes</span><br />*2 tsp <span style="font-weight: bold;">cayenne</span><br />*2 tps <span style="font-weight: bold;">curry powder</span><br />*<span style="font-weight: bold;">Tabasco sauce</span> to taste<br />*12 cups of <span style="font-weight: bold;">water</span><br />*1 tsp <span style="font-weight: bold;">salt</span><br />*2 large <span style="font-weight: bold;">onions</span>, chopped<br />*2 cloves <span style="font-weight: bold;">garlic</span>, minced<br />*1 green <span style="font-weight: bold;">bell pepper</span>, chopped<br />*1 1/2 tbs <span style="font-weight: bold;">tomato paste</span><br />*1 lb <span style="font-weight: bold;">carrots</span><br />*1/2 lb <span style="font-weight: bold;">green beans</span><br />* 1 1/2 cups uncooked <span style="font-weight: bold;">rice</span><br /><br />1. In a large pot, <span style="font-weight: bold;">soak</span> the <span style="font-weight: bold;">black-eyed peas</span> overnight in 4 cups of <span style="font-weight: bold;">water</span>.<br /><br />2. Drain & replace with <span style="font-weight: bold;">8 cups of fresh water</span>, & <span style="font-weight: bold;">simmer</span> peas for 5 minutes. <span style="font-weight: bold;">Drain</span>, reserving water for cooking.<br /><br />3. Meanwhile, <span style="font-weight: bold;">roast</span> the <span style="font-weight: bold;">peppers</span>, as mentioned above. I cooked mine in the oven.<br /><br />4. <span style="font-weight: bold;">Slice</span> the <span style="font-weight: bold;">eggplant</span> into rounds about 1/2 inch thick and place in a colander. <span style="font-weight: bold;">Salt</span> and let them drain for 5 minutes.<br /><br />5. <span style="font-weight: bold;">Heat oil</span> in a large saucepan. Add <span style="font-weight: bold;">eggplant</span>, 1 tbs chopped <span style="font-weight: bold;">onion</span>, 1 tbs grated <span style="font-weight: bold;">ginger</span>, 1 chopped <span style="font-weight: bold;">pepper</span>, 1 clove <span style="font-weight: bold;">garlic</span>, & the <span style="font-weight: bold;">bell pepper</span>. Cook, stirring until the eggplant is browned, for about 5 minutes. <span style="font-weight: bold;">Remove eggplant</span> & set aside.<br /><br />6. <span style="font-weight: bold;">Add</span> remaining <span style="font-weight: bold;">onion, ginger, pepper, garlic, reserved water, tomatoes, tomato paste, cayenne, & curry</span>, stirring them all together. Add <span style="font-weight: bold;">hot sauce</span> to taste. <span style="font-weight: bold;">Simmer</span> 10 minutes, uncovered.<br /><br />7. <span style="font-weight: bold;">Add black-eyed peas, carrots, & rice. Simmer</span> another 5 minutes.<br /><br />8. <span style="font-weight: bold;">Add green beans & eggplant</span> & <span style="font-weight: bold;">simmer</span> 15 minutes more, still uncovered.<br /><br />9. Finally, <span style="font-weight: bold;">cover</span> & <span style="font-weight: bold;">simmer</span> another 20 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-27497619851807513372009-04-18T09:16:00.000-07:002009-04-18T09:19:18.835-07:00Ailazan from Armenia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTS7PNZsYUzNthtwwENTIuygv7-VGnf2N2XQqDiYXBmRH1wGm3LXEfRgSC0PKtHG9GjEAu3RZIhY8UBhDaPS3elyHNGu-ZkdparqTLZJZ1ZLrRCMWOI061G4EsOLPJJoEfBk7i46mHk-s/s1600-h/IMG_3002.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTS7PNZsYUzNthtwwENTIuygv7-VGnf2N2XQqDiYXBmRH1wGm3LXEfRgSC0PKtHG9GjEAu3RZIhY8UBhDaPS3elyHNGu-ZkdparqTLZJZ1ZLrRCMWOI061G4EsOLPJJoEfBk7i46mHk-s/s200/IMG_3002.JPG" alt="" id="BLOGGER_PHOTO_ID_5234521433852466114" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-style: italic;">This is a traditional Armenian dish. It is a thick vegetable stew.</span></span><br /><br />* 1 lb <span style="font-weight: bold;">eggplant</span><br />* 1 lb <span style="font-weight: bold;">potato</span> (we used small red potatoes)<br />* 1 <span style="font-weight: bold;">onion</span><br />* 100 g <span style="font-weight: bold;">oil</span> (I think that came to about 1/2 cup of oil when we used our kitchen scale)<br />* 3 vine ripened <span style="font-weight: bold;">tomatoes</span><br />* 1 cup <span style="font-weight: bold;">green beans</span><br />* 1 red <span style="font-weight: bold;">bell pepper</span><br />* 1 cup of fresh <span style="font-weight: bold;">spices</span> (basil, thyme, cilantro, parsley)<br />* a bit of chopped <span style="font-weight: bold;">garlic</span><br />* ground <span style="font-weight: bold;">black pepper</span><br />* ground <span style="font-weight: bold;">red pepper</span><br />* <span style="font-weight: bold;">salt</span><br />* 1/2 cup <span style="font-weight: bold;">water</span><br /><br />1. <span style="font-weight: bold;">Slice</span> the <span style="font-weight: bold;">eggplant </span>finely, put a little bit of <span style="font-weight: bold;">salt</span> over each piece, then leave it to <span style="font-weight: bold;">sit for 15 minutes.</span> <span style="font-weight: bold;">Squeeze </span>out the extra juice. (We pressed them with paper towels.)<br />2. <span style="font-weight: bold;">Slice</span> the other <span style="font-weight: bold;">vegetables</span> finely & <span style="font-weight: bold;">mince</span> the <span style="font-weight: bold;">spices.</span><br />3. Put the <span style="font-weight: bold;">vegetables</span> in a deep pot in <span style="font-weight: bold;">layers,</span> beginning with the eggplant on the bottom. <span style="font-weight: bold;">Sprinkle</span> every layer with <span style="font-weight: bold;">spices</span> including some salt.<br />4. <span style="font-weight: bold;">Pour</span> the <span style="font-weight: bold;">oil</span> & the <span style="font-weight: bold;">water</span> over top of the vegetables. Cover. <span style="font-weight: bold;">Cook</span> on low heat until done. (We cooked the stew on "2" for 1 hour & 45 minutes-- it turned out perfectly.)<br /><br />Note: A lot of water will cook out of the vegetables, so dont worry that it doesn't seem like enough water at first.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-63119446524861813112009-04-18T09:14:00.000-07:002009-04-18T10:12:44.628-07:00Pseudo Thai Stir FryServings: 4<br />Time: about 30 minutes<br /><br />* 1/4 to 1/2 cup <span style="font-weight: bold;">canola oil</span><br />* about 4 cups of <span style="font-weight: bold;">chopped vegetables</span> of your choice, for example: snow peas, broccoli, mushrooms, onion, bell pepper<br />* 1 can <span style="font-weight: bold;">coconut milk</span><br />* fresh <span style="font-weight: bold;">basil</span>, coarsely chopped, no stems<br />* 1/4 tsp <span style="font-weight: bold;">red or green Thai curry paste</span> (we prefer green for this recipe)<br />* a few dashes of <span style="font-weight: bold;">soy sauce</span><br />* cooked <span style="font-weight: bold;">rice</span> (about 4 cups)<br /><br />1. <span style="font-weight: bold;">Stir fry veggies</span> in oil until partially cooked but still crisp.<br />2. <span style="font-weight: bold;">Add coconut milk</span> & <span style="font-weight: bold;">basil</span>.<br />3. <span style="font-weight: bold;">Add curry paste</span> & <span style="font-weight: bold;">soy sauce</span>.<br />4. <span style="font-weight: bold;">Simmer</span> for 5 to 10 minutes. Mixture should be soupy.<br />5. <span style="font-weight: bold;">Serve</span> over rice.<br /><span style="font-size:85%;"><br />*Note: This is one of Elliot's favorite recipes to make!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-81478887456795769172009-04-18T09:13:00.001-07:002009-04-18T09:13:58.360-07:00Baked QuesadillasServings: as many as you like!<br />Time: about 20 minutes<br /><br />* <span style="font-weight: bold;">tortillas</span><br />* <span style="font-weight: bold;">refried beans</span>, canned (for us, 1 can makes about 4 quesadillas)<br />* grated cheddar <span style="font-weight: bold;">cheese</span> (or whatever cheese you like, really)<br />* anything else you want to add to the quesadillas, for example: sliced bell pepper, mushrooms, tomatoes, sun dried tomatoes, onion<br />* <span style="font-weight: bold;">salsa</span> &/or <span style="font-weight: bold;">sour cream</span><br /><br />1. <span style="font-weight: bold;">Preheat</span> oven to 325 degrees.<br />2. <span style="font-weight: bold;">Assemble</span> the tortillas on a baking sheet lined with parchment paper (or forget the baking sheet & parchment paper, & just put them on aluminum foil, if you don't mind the bottom tortilla a little soft). Put the tortillas together by <span style="font-weight: bold;">spreading the beans</span> onto one tortilla, <span style="font-weight: bold;">layering</span> your <span style="font-weight: bold;">vegetables</span> over the beans, & <span style="font-weight: bold;">sprinkling</span> as much <span style="font-weight: bold;">cheese</span> as you like. Then put another <span style="font-weight: bold;">tortilla</span> on top, like a sandwich.<br />3. <span style="font-weight: bold;">Bake</span> for about 10 minutes.<br />4. <span style="font-weight: bold;">Serve</span> with <span style="font-weight: bold;">salsa</span> & <span style="font-weight: bold;">sour cream</span>.<br /><br /><br /><span style="font-size:85%;">*Note: These are super-easy to make, and really tasty if you add lots of vegetables.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-88933729912734050652009-04-18T09:12:00.001-07:002009-04-18T09:12:47.636-07:00Super-easy Peach CrispServings: 3-4<br />Time: 20 min<br /><br />*2 cans (15.25 oz each) <span style="font-weight: bold;">sliced peaches</span>, drained<br />*2 packages (1.6 oz each) <span style="font-weight: bold;">cinnamon instant oatmeal</span>, uncooked<br />*1/3 cup <span style="font-weight: bold;">flour</span><br />*1/2 cup chopped <span style="font-weight: bold;">walnuts</span><br />*1/3 cup <span style="font-weight: bold;">butter</span>, melted<br /><br />1. <span style="font-weight: bold;">Preheat</span> oven to 425 degrees. Put <span style="font-weight: bold;">peaches</span> into a lightly buttered 2-quart baking dish.<br />2. In a separate bowl, <span style="font-weight: bold;">mix oatmeal, flour</span>, & <span style="font-weight: bold;">nuts</span>. <span style="font-weight: bold;">Stir</span> in <span style="font-weight: bold;">butter</span>. <span style="font-weight: bold;">Sprinkle</span> mixture over the peaches.<br />3. <span style="font-weight: bold;">Bake</span> for 15 min or until golden brown.<br /><br />Note: Good with ice cream!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-18989410212220064352009-04-18T09:11:00.001-07:002009-04-18T09:11:37.779-07:00Pancake For Two<span style="font-style: italic;">~suggested by Brendan and Taryn... thanks, guys!~</span><br /><br />Servings: 2<br />Time: about 25 min<br /><br />*2 <span style="font-weight: bold;">eggs</span><br />*1⁄2 cup <span style="font-weight: bold;">flour</span><br />*1⁄2 cup <span style="font-weight: bold;">milk</span><br />*Pinch of ground <span style="font-weight: bold;">nutmeg</span><br />*4 tbsps <span style="font-weight: bold;">butter</span><br />*2 tbsps <span style="font-weight: bold;">confectioners' sugar</span> --- optional topping<br />*Juice of half a <span style="font-weight: bold;">lemon</span>---- optional topping<br />*Fig or blackberry <span style="font-weight: bold;">jam</span>, <span style="font-weight: bold;">pear butter</span> or any kind of <span style="font-weight: bold;">marmalade</span>, for serving (optional).<br /><br />1. <span style="font-weight: bold;">Preheat </span>the oven to 425 degrees. In a mixing bowl, lightly <span style="font-weight: bold;">beat</span> the <span style="font-weight: bold;">eggs</span>. <span style="font-weight: bold;">Add</span> <span style="font-weight: bold;">the flour, milk </span><span>&</span><span style="font-weight: bold;"> nutmeg</span> & lightly beat until blended but still slightly lumpy.<br /><br />2. <span style="font-weight: bold;">Melt </span>the <span style="font-weight: bold;">butter</span> in a 12-inch skillet with a heatproof handle over medium-high heat. (<span style="font-weight: bold;">Taryn says:</span> "what i do is put the butter in the skillet, & then put the skillet in the oven to melt the butter. we use the cast-iron skillet for this, but you could also probably use a cake pan") When very hot but not brown, <span style="font-weight: bold;">pour</span> in the <span style="font-weight: bold;">batter</span>. <span style="font-weight: bold;">Bake</span> in the oven until the pancake is billowing on the edges & golden brown, about 15 minutes. (<span style="font-weight: bold;">Taryn says:</span> "this amount of time would depend upon your oven. it takes less than ten minutes in ours. just keep an eye on it. while it bakes, you can fry some apples or heat up some berries for the topping")<br /><br />3. Working quickly, remove the pan from the oven & using a fine-meshed sieve, <span style="font-weight: bold;">sprinkle</span> with the <span style="font-weight: bold;">sugar</span>. <span style="font-weight: bold;">Return</span> to the oven for 1 to 2 minutes more. <span style="font-weight: bold;">Sprinkle</span> with <span style="font-weight: bold;">lemon juice</span> & serve with jam, pear butter or marmalade.<br /><br /><span style="font-weight: bold;">Taryn's adjustments: </span>"i skip the lemon, sugar, and jam and serve with either fried apples or berries and maples syrup. the pancake will puff up in the oven and then deflate after you take it out. that is okay. do not feel that you have failed, it is supposed to do that."Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-85302416963342019222009-04-18T09:08:00.000-07:002009-04-18T09:10:17.322-07:00Tangy Vegetable DipServes: about 6 (makes one cup of dip)<br />Time: 15 min<br /><br />*1/2 cup non-fat <span style="font-weight: bold;">mayonnaise</span><br />*1/2 cup non-fat <span style="font-weight: bold;">plain yogurt</span><br />*1 tbsp chopped <span style="font-weight: bold;">onion</span><br />*1 tbsp fresh minced <span style="font-weight: bold;">parsley</span><br />*1/2 tsp <span style="font-weight: bold;">seasoning salt</span><br />*1/2 tsp <span style="font-weight: bold;">Worcestershire </span><br />*1 to 4 drops <span style="font-weight: bold;">hot sauce</span><br /><br />1. <span style="font-weight: bold;">Combine</span> the ingredients.<br />2. <span style="font-weight: bold;">Chill</span> until ready to serve with vegetables (such as baby carrots, cauliflower, broccoli, cucumbers, etc).<br /><br /><br /><span style="font-size:85%;">Note: This is also good with dinner, served instead of a salad!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-87525616651130734582009-04-18T09:04:00.000-07:002009-04-18T09:07:26.481-07:00Cantonese-style Fried RiceServings: 3-5<br />Prep time: about 20 min<br /><br />*2 or 3 <span style="font-weight: bold;">eggs</span><br />*2 tsp <span style="font-weight: bold;">salt</span><br />*1/2 tsp <span style="font-weight: bold;">dry sherry</span><br />*2 tbsp <span style="font-weight: bold;">onion</span>, minced<br />*5 tbsp cooking <span style="font-weight: bold;">oil</span><br />*4 cups cooked <span style="font-weight: bold;">rice</span><br />*1 tsp <span style="font-weight: bold;">Chinese brown gravy syrup</span> or 1/2 tsp Kitchen Boquet or Gravy Master<br />*1 cup <span style="font-weight: bold;">bean sprouts</span> or the shredded thick part of lettuce as a substitute<br /><br />1. Beat <span style="font-weight: bold;">eggs</span> with <span style="font-weight: bold;">salt</span> & <span style="font-weight: bold;">sherry.</span><br />2. Heat <span style="font-weight: bold;">oil</span> in wok over medium-high heat. Stir in <span style="font-weight: bold;">onion</span> then <span style="font-weight: bold;">egg mixture</span>. Scramble and break into pieces until quite dry.<br />3. Add <span style="font-weight: bold;">rice, gravy</span> & <span style="font-weight: bold;">bean sprouts</span>. Stir constantly until the ingredients are well blended & thoroughly heated (about 8 to 10 minutes).<br /><br /><span style="font-size:85%;">Note: 1/2 cup of diced or shredded meat or fake meat can be added with rice, if you want.<br /><br />Note: Never use soy sauce because it makes the rice too soft.<br /><br />Note: Fried rice is the way Chinese use leftover rice, so its fine to use day-old rice for this recipe.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4750536831756074345.post-77967158906503205532009-04-18T09:00:00.000-07:002009-04-18T09:03:32.416-07:00Curry Pumpkin Soup<span style="font-style: italic;font-family:georgia;" >~special thanks to Jen for this recipe!~</span><br /><br /> <p style="font-family:georgia;"><span style="font-size:100%;">*1/2 stick <span style="font-weight: bold;">butter</span><br />*1.5 large white <span style="font-weight: bold;">onions</span></span><span style="font-size:100%;"><br />*2 tbsp <span style="font-weight: bold;">lime juice</span><br />* plus or minus 1/4 cup masaman or panang <span style="font-weight: bold;">curry paste</span><br />*kosher <span style="font-weight: bold;">salt</span> & <span style="font-weight: bold;">pepper</span><br />*<span style="font-weight: bold;">bay leaves</span> (Jen says: "we didn’t use these")<br />*1/2 cup <span style="font-weight: bold;">brown sugar</span><br />*1/2 cup <span style="font-weight: bold;">white wine</span><br />*1 can <span style="font-weight: bold;">coconut milk</span><br />*2 cups <span style="font-weight: bold;">milk</span><br />*2 small cans (or 1 large can) <span style="font-weight: bold;">pumpkin puree</span><br />*1/2 cup <span style="font-weight: bold;">black rum</span><br />*3 cups <span style="font-weight: bold;">vegetable stock</span></span><span style="font-weight: bold;"> </span><br /><span style="font-size:100%;">*optional: <span style="font-weight: bold;">parsley, basil, oregano, rosemary</span>, etc (to taste)</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">1. <span style="font-weight: bold;">Sauté onions</span> in <span style="font-weight: bold;">butter</span>.<br />2. Add <span style="font-weight: bold;">curry paste, lime juice, bay leaf, optional ingredients </span>&<span style="font-weight: bold;"> brown sugar. Stir</span> 1 minute.<br />3. Add <span style="font-weight: bold;">white wine, coconut milk</span> & <span style="font-weight: bold;">milk</span>.<br />4. <span style="font-weight: bold;">Simmer</span> on medium heat about 20 minutes to reduce.<br />5. Meanwhile, combine <span style="font-weight: bold;">pumpkin, stock</span> & <span style="font-weight: bold;">rum</span> in a medium saucepan until warm & uniform in texture. <span style="font-weight: bold;">Add</span> to other ingredients.<br />6. Reduce for 20-30 more minutes by <span style="font-weight: bold;">simmering</span>.</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">(Jen says: "Recipe says to add honey or sugar, salt & herbs, garlic if needed to taste- but I have not tried those.")</span></p>Unknownnoreply@blogger.com0