Lentil Cakes by Jenny-Lou-Who (Kingston, Ontario, Canada)
Broiled Portabella Mushrooms by Mandali (Seattle, Washington, USA)
Pizza Sauce and Crust by AwesomeAud's Husband (Waterloo, Ontario, Canada)
Baked Cecci (Garbanzo Beans) by annulla (Brooklyn, New York, USA)
Corn
Lover's Vegetable Stew by annulla (Brooklyn, New York, USA)
Aamteki
Rasa (Mangalore Pineapple Curry) by ????
Alu
Kadai (Sauteed Potatoes with Crushed Nuts) by ????
Alu Sabji
(Seasoned Potatoes with Peas and Raisins) by ????
"I usually serve basmati rice and a green veggie (spinach is good) with this dish."
1 teaspoon olive oil
1 small onion, minced
1 clove garlic, minced
1 cup small dried red lentils
½ cup whole wheat or white couscous
3 ½ cups vegetable stock
1 teaspoon sage
2 teaspoons soy sauce
Heat medium saucepan on medium-high, then add olive oil, onion and garlic. Sauté until fragrant and slightly wilted- about 2 1/2 minutes. Add lentils, couscous, stock, sage and soy sauce and bring to boil. Reduce heat and simmer for 10 min, then remove from heat. Cover the pan and let sit for 10 min.
Transfer mixture to blender [note: potato masher works too] and puree. When puree is cool enough to handle, form into 12 firm, 2 inch cakes. Sizzle the cakes in a lightly-oiled nonstick sauté pan for about 1 minute on each side.
Note: I find it takes quite a bit longer than 1 minute on each side- you want them to be nice and golden brown and toasty. I find it is more like 5 minutes on each side, but just play around with it to figure out what works for you. They should stick together like hamburger patties.
Posted in bookcrossing.com forum on 2/7/2003.
Back to Top
Broiled
Portabella Mushrooms by Mandali
(Seattle, Washington, USA)
"Here is a favorite recipe that can be an appetizer or main
dish. These broiled portabella mushrooms can be used many different ways:
as an appetizer, placed on a bed of very lightly steamed spinach, in a sandwich
-- I like to use dill rye toast, wasabi mayonnaise, lettuce and tomato or, because
of the "meaty" quality of the mushrooms, as an entree."
1 pound portabella mushrooms
1 Tablespoon balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons water
1 Tablespoon powered miso
Preheat broiler. Clean mushrooms and trim end portion of stems. Cut mushroom
into 1/2 inch thick slices. Wipe a cookie sheet with oil or spray with pan
spray. Place the mushroom slices on a cookie sheet. Stir all the rest of the
ingredients and brush on the mushroom slices. Broil for about 2 to 3 minutes.
Turn over the mushrooms and brushing with the rest of the marinade. Broil for
about 2 to 3 more minutes.
Back to Top
Pizza
Sauce and Crust by AwesomeAud's Husband
(Waterloo,
Ontario, Canada)
Pizza Sauce from Kevin
4 cups tomatoes (cooked & sieved)
2 tbsp. brown sugar
1/4 tsp. cinnamon
1 onion, chopped
1 hot red pepper, chopped
2 cloves garlic
1/4 tsp. powdered ginger
6 whole cloves
1/4 tsp. allspice
1/4 tsp. basil
1 tbsp. oregano
Put all ingredients except for basil and oregano in a pot and cook for several
hours. Puree in blender. Now add basil and oregano. This makes quite a large
batch of sauce. Keeps well in the freezer. Simply thaw, use what you need, and
refreeze the rest as many times as is necessary.
Pizza Crust Dough (12-inch) from Kevin
1 ½
cups flour
3/4 cup milk at 50°C
1/2 ½ envelope yeast or 1 tsp. loose yeast (Quick Rise or Rapidmix)
Mix 3/4 to 1 cup of flour with yeast. Heat milk by putting it in microwave for 1 minute on high. This should get milk to 50° C from fridge temperature. Add heated milk to flour and yeast mixture. Mix thoroughly. Beat for a minute. Slowly add remaining flour, mixing in as you go.
Once dough stops being runny, spread rest of flour on counter. Place dough ball on flour and knead in most of the flour. Form into a smooth ball and cover with a bowl. Let rise until more than doubled in size. Punch down, dust with flour, and roll dough to size of pizza pan. Place on perforated pan or pizza screen and use immediately. For 16-inch pan, use 2 1/4 cup flour, 1 1/4 cup milk, and 2 tsp. yeast (1 env.).
Spread desired amount of sauce on pizza dough, add your favourite toppings, and cover with mozzarella cheese. Bake about 20 minutes at 400° F.
Baked Cecci (Garbanzo Beans) by annulla (Brooklyn, New York, USA)
½
cup olive oil
2 medium onions, thinly sliced
6 cloves garlic, finely sliced
1 dried chili (mild or hot)
1 tablespoon coriander seeds
2 bay leaves
3 cups cecci soaked at room temperature for 24 hours
5 - 6 cups of vegetable broth
10 threads of saffron
kosher salt and freshly ground pepper to taste
Preheat the oven to 450o F. Warm the olive oil over medium high heat in a large heat and oven-proof casserole. Add the onions, garlic, chili, coriander and bay leaves and sauté for 5 minutes. Drain the cecci and add to the pan with the rest of the ingredients. Cover, bring to a boil, and place in the hot oven. Bake until the beans are soft and cooked through, about 45 minutes to one hour. Season to taste and serve with a crusty loaf of bread.
Corn
Lover's Vegetable Stew by annulla (Brooklyn, New York, USA)
2 1/2 cups vegetable broth
1 onion, thinly sliced
2 garlic cloves, minced
4 cups 1-inch cubes peeled winter squash (butternut, acorn, kabocha,
buttercup, etc.)
1 (16-ounce) can diced, peeled tomatoes
1 1/4 cups corn kernels or 1 (15-1/4 ounce) can whole corn kernels,
drained
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can golden or white hominy
1 red or green bell pepper, seeds and ribs removed, cut in 1-inch squares
In a large pot, bring 1/2 cup of the broth to a boil over moderate heat.
Add the onion and garlic and cook until the onion softens (about 5
minutes). Add the squash, tomatoes, corn, thyme, salt, pepper and
remaining 2 cups of broth. Stir to combine. Bring to a boil, then cover,
reduce heat to maintain a simmer, and cook 10 minutes. Add the hominy and
bell pepper and return to simmer. cover and simmer until the squash and
bell pepper are tender when pierced but not mushy, about 10 minutes.
Serves 4.
Aamteki Rasa (Mangalore Pineapple Curry) by ????
1 can (20 oz.) pineapple chunks in unsweetened juice
¼ teaspoon turmeric (scant)
1 teaspoon brown sugar
1/2 teaspoon salt
1 tablespoon coconut flakes
¼ teaspoon cayenne pepper
1 tablespoon milk
vegetable oil
Scant 1 teaspoon mustard seeds
1 tablespoon chopped fresh cilantro
1. Combine the pineapple chunks and juice, turmeric,
brown sugar, salt, and spice powder in a small saucepan. Cover and cook on
medium heat until slightly thick, 8 to 10 minutes.
2. Heat the oil in a small frying pan over medium heat. Add the mustard seeds;
when they begin to sizzle and splutter, stir in the cilantro. Remove and pour
over the pineapple mixture. Serve hot. Makes three servings.
Alu
Kadai (Sauteed Potatoes with Crushed Nuts) by ????
1/2 pound all purpose potatoes
1 1/2 tablespoon milk corn or sesame oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 fresh hot green chile, stemmed and chopped
1/2 teaspoon salt
1 tablespoon crushed roasted peanuts
1/2 teaspoon fresh lime juice
1 teaspoon minced fresh cilantro
1. Peel the potatoes if desired and cut them into 1/4
inch sticks about 1 1/2 inches long, as if for french fries. Heat the oil in a
heavy wok or saute pan over medium-high heat until it ripples when the pan is
tilted. Add the mustard and cumin seeds. When the seeds begin to sizzle and
splutter, stir in the chile and potatoes. Stir-fry until the potatoes are coated
with oil, about 4 minutes.
2. Sprinkle the potatoes with salt and peanuts. Stir and mix well. Cover, reduce
the heat to medium, and cook, stirring ocassionally, until the potatoes are
tender, crisp, and lightly browned on the edges, 10 to 12 minutes. Add the lime
juice and remove from the ehat. Transfer to a serving dish, garnish with minced
cilantro, and serve hot. Makes four servings.
Alu Sabji (Seasoned Potatoes with Peas and Raisins) by ????
5 medium boiling potatoes (about 1 1/2 lbs.)
3 tablespoons milk vegetable oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
¼ cup finely chopped onion
2 fresh hot green chilis, stemmed and chopped
1/8 teaspoons turmeric
¼ cup frozen petite peas, thawed
1 tablespoon dark raisins
1 tablespoon chopped cashews
1 teaspoon salt
1 teaspoon lime juice
Chopped fresh cilantro
1. Boil the potatoes until tender, about 5 minutes. Peel
and dice. Set aside to cool if time permits.
2. Heat the oil in a large heavy skillet over medium-high heat. Add the mustard
and cumin. When the seeds begin to sizzle and splutter, add the onion, chiles,
and turmeric. Stir and cook until the onion is soft, 3 to 4 minutes.
3. Add the potatoes, peas, raisins, cashews, and salt and mix gently but
thoroughly. Reduce the heat to low, cover and cook until heated through. Just
before serving, sprinkle with lime juice and toss to mix. Serve garnished with
cilantro leaves. Makes 10 servings.
3
tablespoons mild vegetable or peanut oil
1 cup quick-cooking cream of wheat
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/2 cup chopped onion
1 teaspoon grated fresh ginger
1 fresh hot green chili, stemmed and chopped
1/4 cup carrots, cut into 1/2 inch sticks
1 tablespoon roasted peanuts
1 tablespoon fresh or thawed petite peas
2 1/4 cups water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fresh lime or lemon juice
Fresh coconut, grated
Fresh cilantro, chopped
1.
Heat 1 tablespoon of the oil in a large skillet or wok over medium heat. Add the
cream of wheat and cook, stirring constantly, until fragrant but not browned,
about 5 minutes. Transfer to a plate and set aside.
2.
Add the remaining oil to the same skillet and increase the heat to medium-high.
Add the mustard and cumin seeds. When the seeds begin to sizzle and splutter,
add the onion, ginger, and chili. Cook until the onion is soft but not brown, 2
to 3 minutes. Add the carrots, peanuts, and fresh peas (if using frozen peas
reserve them until step 3). Stir and cook 3 to 4 minutes.
3.
Add the water and bring to a boil. Cover and cook until carrots are tender,
about 2 minutes. Meanwhile, combine the cream of wheat, salt, and sugar and mix
well. Set the heat on medium-high, uncover the skillet, and add the cream of
wheat mixture in a thin stream, stirring constantly until all the water is
absorbed. Reduce the heat to low. Sprinkle in the lime juice, add the peas now
if using frozen, and mix gently. Cover and cook until heated through.
4.
Turn off the heat and let the uppama rest, covered, until all the excess
moisture is absorbed and the grains are plump, about 5 minutes. Just before
serving, fluff gently, garnish with a sprinkling of coconut and cilantro. Serve
on warmed plates.
Note: The uppama can be prepared 5 hours ahead and set aside at room temperature, or may be refrigerated up to 4 days. Reheat on moderate heat or in the microwave oven.
Baingan
Bharata by ????
1/4
teaspoon plus 1 tablespoon milk vegetable oil
1 medium eggplant
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/2 cup finely chopped onion
1/2 fresh hot green chili, stemmed and finely chopped
1/8 teaspoon turmeric
1/2 cup chopped tomato
1/4 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon sugar
Chopped fresh cilantro
1.
Rub the eggplant on all sides with 1/4 teaspoon oil. Preheat the broiler, or
prepare a charcoal grill. Roast the eggplant, turning occasionally, until the
outside is completely
charred and the pulp is soft, about 20 to 25 minutes. Cover and set aside to
briefly cool.
2. As soon as the eggplant is cool enough to handle, remove and discard the
charred skin. Rinse quickly in cold running water to wash away any remaining
bits of skin. Set the eggplant on a cutting board and cut off and discard the
stem end, plus any tough, stringy parts. Chop the pulp coarsely and set aside.
3. Heat the remaining 1 tablespoon oil in a medium skillet over medium-high
heat. Add the mustard and cumin seeds. When the seeds begin to sizzle and
splutter, add the onion, chili, and turmeric. Stir and cook 2 to 3 minutes. Add
the tomato and cook another 2 minutes. Stir in the eggplant and curry powder.
Reduce the heat to low, cover, and cook, stirring occasionally, until thick, 8
to 10 minutes. Season to taste with salt and sugar. Garnish with cilantro and
serve hot. Makes 4 servings.
Note: You can cook the eggplant quickly in a microwave oven, but the skin
will not char and the flavor will not be the same as with grilled or roasted
eggplant. In step 1, place the oiled eggplant on a microwaveable dinner or pie
plate. Cook at full power for 9 minutes or until a knife pierces easily. Cool
briefly, then continue with step 2.
Chiliquiles
by ????
Vegetable cooking spray
1 medium green bell pepper, thinly sliced
1/2 teaspoon minced jalapeno chili pepper
1/4 teaspoon cayenne pepper
2 cups enchilada sauce
1 can (15 oz.) black beans, rinsed, drained
1 cup frozen whole-kernel corn, thawed
2/3 package (12 oz. size) frozen pre-browned soy protein crumbles, thawed
1 large tomato, thinly sliced
2 cups jalapeno cheese dip (commercially prepared)
Medium or hot salsa
1. Lightly coat tortillas with cooking spray on both sides of lightly. Lightly
brown in a skillet over a high flame, 30 to 60 seconds per side. Cool slightly
and cut into 1/2 inch wide strips.
2. Spray the skillet with more cooking spray; heat over medium heat until the
surface is hot. Sauté the bell pepper and jalapeno pepper until tender, 2 - 3
minutes. Add the cayenne pepper and enchilada sauce and cook, stirring, until
heated through.
3. Arrange 1/3 of tortilla strips in bottom of 2-quart ovenproof casserole. Top
with 1/3 of the cooked pepper mixture. Cover the peppers with:
*
1/2
cup of the black beans
*
1/3 cup of the corn corn
*
1/3
of the package of soy crumbles
*
1/3
of the tomato slices
*
2/3
cup jalapeno cheese dip. Repeat the layers with the rest of the ingredients,
ending with the cheese dip on top.
4. Bake the casserole, uncovered, at 350o degrees F for 25 - 30
minutes. Serve hot with salsa. Makes 8 servings, 272 calories per serving.
