Monthly Archives: March 2013

Calabaza Soup

Calabaza Soup
Print Recipe
Squash and Bell Pepper soup.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Calabaza Soup
Print Recipe
Squash and Bell Pepper soup.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
Servings:
Instructions
  1. Simmer all the ingredients except the salt, pepper and chili pepper, in 6 cups of water for 1 hour.
  2. Strain the liquid into a bowl and allow the solids to cool.
  3. Puree the cooled solids.
  4. Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
  5. Add the seasonings while simmering and serve very hot.
Recipe Notes

Variation: Add 1/2 lb fresh okra after pureeing the vegetables above.

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Cajun Beans Over Cornbread

Cajun Beans Over Cornbread
Print Recipe
Quick and easy warm-me-up dish.
Servings Prep Time
6 20 minutes
Servings Prep Time
6 20 minutes
Cajun Beans Over Cornbread
Print Recipe
Quick and easy warm-me-up dish.
Servings Prep Time
6 20 minutes
Servings Prep Time
6 20 minutes
Ingredients
Servings:
Instructions
  1. Combine undrained beans, undrained tomatoes, and all ingredients except cheese in medium saucepan. Bring to a boil, reduce heat, and simmer 10 mins.
  2. To serve, split a piece of cornbread in half. Spoon beans over cornbread and sprinkle with cheese.
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Cabbage Curry

Cabbage Curry
Print Recipe
Quick and easy side dish.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Cabbage Curry
Print Recipe
Quick and easy side dish.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Ingredients
Servings:
Instructions
  1. Heat oil, mustard seeds, Urad Dal, cumin seeds, and green chili. Roast for a few seconds.
  2. Add mixed vegetables and cabbage. Sprinkle salt and turmeric.
  3. Cook on high heat for a couple of minutes, then cover and cook on low until done, about 20 minutes.
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Cabbage Cooked With Bean Curd

Cabbage Cooked With Bean Curd
Print Recipe
Shiitake mushrooms, Tofu, and Mirin sauce.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Cabbage Cooked With Bean Curd
Print Recipe
Shiitake mushrooms, Tofu, and Mirin sauce.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Ingredients
Servings:
Instructions
  1. Soak mushrooms in 3/4 c hot water for 1/2 hour.
  2. Put tofu onto a paper towel & leave to drain for 30 minutes.
  3. Remove mushrooms from water, reserve liquid. Cut off & discard stems. Slice caps into 1/4" wide strips.
  4. Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir fry for 1 minute, till cabbage wilts.
  5. Reduce heat to medium. Crumble tofu and add it to the skillet.
  6. Add salt, soy sauce & mirin. Stir fry for another 5 minutes.
  7. Serve warm.
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Cabbage & Dumpling Soup

Cabbage & Dumpling Soup
Print Recipe
Cabbage with Tofu Dumplings.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Cabbage & Dumpling Soup
Print Recipe
Cabbage with Tofu Dumplings.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
Servings:
Instructions
Dumplings:
  1. Blend tofu with water till smooth.
  2. form into 1/2-inch balls & set aside.
Soup:
  1. Mince core of cabbage & shred leaves finely.
  2. Heat oil in soup pot. Add cabbage & saute over medium heat till golden.
  3. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes.
  4. The dumplings should be floating on the top at this point.
  5. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup.
  6. Simmer for another 5 minutes.
  7. Serve, garnishing with scallions.
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Broccoli Quiche

Broccoli Quiche
Print Recipe
Broccoli, mushrooms, and onions combined with 2 kinds of cheese.
Servings Prep Time
10 30 minutes
Servings Prep Time
10 30 minutes
Broccoli Quiche
Print Recipe
Broccoli, mushrooms, and onions combined with 2 kinds of cheese.
Servings Prep Time
10 30 minutes
Servings Prep Time
10 30 minutes
Ingredients
Servings:
Instructions
  1. Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes.
  2. Blend eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper; stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM (50% power) 9 to 11 minutes, or until quiche is set. Let stand 10 minutes.
  3. Garnish with tomato rose.
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Boolawnee (Fried Leek Pastries)

Boolawnee (Fried Leek Pastries)
Print Recipe
Little pastries stuffed with Chili and Leeks.
Servings Prep Time
12 Pasteries 60 minutes
Servings Prep Time
12 Pasteries 60 minutes
Boolawnee (Fried Leek Pastries)
Print Recipe
Little pastries stuffed with Chili and Leeks.
Servings Prep Time
12 Pasteries 60 minutes
Servings Prep Time
12 Pasteries 60 minutes
Ingredients
Pastry
Leek Filling
Servings: Pasteries
Instructions
  1. Sift flour and salt into a bowl, make a well in the center and add water.
  2. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary.
  3. Wrap in plastic film and leave to rest for 30 minutes.
  4. Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels.
  5. Place Leeks flat on board, cut along length at 5 mm (1/4 inch) intervals then across to dice.
  6. Measure in cup measure and place in bowl.
  7. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.
  8. Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle. Alternatively roll out dough and cut into 10 cm (4 inch) rounds.
  9. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge, or press with fork.
  10. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly.
  11. Drain on paper towels and serve hot or warm.
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Blue Cabbage Rolls

Blue Cabbage Rolls
Print Recipe
Blue Cornmeal gives these cabbage leaves a twist.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Blue Cabbage Rolls
Print Recipe
Blue Cornmeal gives these cabbage leaves a twist.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. While steaming cabbage leaves, mix remaining ingredients except cheese in a saucepan and stir with a wire whisk over medium heat until mixture is very thick. Be careful to keep mixture stirred thoroughly.
  2. Roll 1 tablespoon mixture in each cabbage leaf.
  3. Place in baking dish and cover with cheese. Bake for 10
  4. Bake for 10 minutes at 300Ëš F.
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Black-Eyed Peas And Barley Pilaf

Black-Eyed Peas And Barley Pilaf
Print Recipe
Green peas, Black-eyed Peas and Barley.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Black-Eyed Peas And Barley Pilaf
Print Recipe
Green peas, Black-eyed Peas and Barley.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. Combine all ingredients in large skillet or saucepan.
  2. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until barley is tender.
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Bean Stew With Fennel and Tomatoes

Bean Stew With Fennel and Tomatoes
Print Recipe
Fennel and Tomaotes add zest to this Bean Stew.
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Bean Stew With Fennel and Tomatoes
Print Recipe
Fennel and Tomaotes add zest to this Bean Stew.
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Ingredients
Servings: People
Instructions
  1. Soak beans in a large bowl of water to cover for several hours or overnight. Drain.
  2. Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches.
  3. Add bay leaf and whole garlic cloves.
  4. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.)
  5. Don't drain beans until fennel and tomato sauce is cooked.
  6. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup.
  7. Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary.
  8. Add tomato to fennel; cook 5 or 6 minutes.
  9. Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients.
  10. Add parsley and chopped fennel leaves. Season with salt and pepper.
  11. Remove from heat, add lemon juice and remaining olive oil to taste.
  12. Serve warm or at room temperature.
Recipe Notes

Prep Time: 25 minutes
Soaking Time: Several hours
Cooking Time: 1 hour

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