Monthly Archives: February 2013

Adrak

Adrak
Print Recipe
Excellent as a cold remedy & as a starter to an Indian meal.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Adrak
Print Recipe
Excellent as a cold remedy & as a starter to an Indian meal.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Put grated ginger & stock into a pot & bring to a boil.
  2. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes.
  3. Squeeze in lemon juice & garnish with coriander.
  4. Excellent as a cold remedy & as a starter to an Indian meal.
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African Spinach & Peanut Butter Stew

African Spinach & Peanut Butter Stew
Print Recipe
Spinach and Peanut butter stew.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
African Spinach & Peanut Butter Stew
Print Recipe
Spinach and Peanut butter stew.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Slice the onions and fry in oil until soft. Peel the
  2. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
  3. Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
  4. Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
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Alsatian Onion Pie

Alsatian Onion Pie
Print Recipe
Onion dinner Pie
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Alsatian Onion Pie
Print Recipe
Onion dinner Pie
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
Servings:
Instructions
  1. Saute onions in oil (You could substitute water for the oil to reduce fat), until translucent and mostly soft.
  2. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth.
  3. Then combine the onions, the soy milk mixture and the couscous.
  4. Pour into the prepared pie shell.
  5. Bake in a preheated oven at 350 degrees F for about 30 minutes.
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Agliata Per Pasta (Garlic & Walnut Sauce)

Agliata Per Pasta (Garlic & Walnut Sauce)
Print Recipe
Pasta Sauce for your favorite pasta.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Agliata Per Pasta (Garlic & Walnut Sauce)
Print Recipe
Pasta Sauce for your favorite pasta.
Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Ingredients
Servings: people
Instructions
  1. Soak the bread in the stock & then squeeze out any excess moisture.
  2. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste.
  3. Toss with your favourite pasta & serve hot.
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African Vegetarian Stew

African Vegetarian Stew
Print Recipe
African variation of a Vegetarian Stew.
Servings Prep Time
10 People 45 minutes
Servings Prep Time
10 People 45 minutes
African Vegetarian Stew
Print Recipe
African variation of a Vegetarian Stew.
Servings Prep Time
10 People 45 minutes
Servings Prep Time
10 People 45 minutes
Ingredients
Servings: People
Instructions
  1. Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
Recipe Notes

** Parsnips may be substituted for the kohlrabi.

* Chickpeas

Serve the couscous separately if desired.

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Anasazi & Pinto Beans with Hominy & Green Chiles

Anasazi & Pinto Beans with Hominy & Green Chiles
Print Recipe
Beans and Hominy.
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Anasazi & Pinto Beans with Hominy & Green Chiles
Print Recipe
Beans and Hominy.
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Servings Prep Time
8 people 20 minutes
Cook Time
3 Hours
Ingredients
Servings: people
Instructions
  1. Soak the beans overnight in water to cover.
  2. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
  3. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
  4. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.
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Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings
Print Recipe
Bean stew with dumplings.
Servings Prep Time
6 people 45 minutes
Servings Prep Time
6 people 45 minutes
Anasazi Bean Stew With Cornmeal Dumplings
Print Recipe
Bean stew with dumplings.
Servings Prep Time
6 people 45 minutes
Servings Prep Time
6 people 45 minutes
Ingredients
Bean Stew
Cornmeal Dumplings
Servings: people
Instructions
  1. Combine beans, water, onions, celery, carrots, kombu, corn, bay leaves, savory and tomato puree in a large soup kettle.
  2. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
  3. Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
  4. While the stew is cooking, prepare the dumpling dough (below).
  5. Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
  6. Remove dumplings with a slotted spoon to a serving bowl.
  7. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
  8. Serve immediately.
  9. Delicious with cooked greens and a tomato salad.
Dumplings
  1. Cornmeal Dumplings: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
  2. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.
Recipe Notes

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.

 

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Anasazi Beans With Juniper

Anasazi Beans With Juniper
Print Recipe
Anasazi or Pinto beans with Juniper
Servings
6
Servings
6
Anasazi Beans With Juniper
Print Recipe
Anasazi or Pinto beans with Juniper
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. You can find juniper berries in the spice section of specialty food markets.
  2. Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
  3. Bruise the seeds and berries in a mortar, and chop the onion into small squares.
  4. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
  5. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
  6. When done, check the seasoning.
  7. Serve the beans in a bowl with the broth.
Recipe Notes

There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

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Anginares Me Anitho – Artichokes With Dill

Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Ingredients
Servings: people
Instructions
  1. Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
  2. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
  3. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
  4. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
  5. In a large pan gently fry spring onion in oil until soft.
  6. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
  7. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
  8. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).
  9. Keep artichokes hot in a slow oven.
  10. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
  11. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
  12. Gradually pour simmering stock into eggs, beating constantly.
  13. Return to pan and stir over low heat for a minute or 2 to cook the egg.
  14. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
  15. Serve as a light meal or as a first course.
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Apple Barley Soup

Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned.
  2. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
  3. Cover and cook for one hour or until barley is tender.
  4. Add apples, parsley and lemon juice.
  5. Cook for 5 minutes or until apples are slightly soft.
  6. Discard bay leaf and serve.
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