This makes enough mole for about a 10-12 pound turkey, or two chickens. It's a great use of leftover thanksgiving turkey. Play around with the chilies and the spices until you find something you like. The mole can be made ahead and frozen or stored in the fridge.
Serving: You can slice up cooked turkey/chicken and ladle the mole over it, or cut turkey/chicken into pieces and submerge it directly in the mole – whatever works best for how you’re serving it. Mole poblano is traditionally served with tamales on the side, but we did little corn tortillas and rice and beans.
Dried chilies:
6 New Mexican Chilies, or pasillas or guajillos (New Mexican are a little hotter)
8 Ancho Chilis
3 Chipotle Chilies
2 Tblsp corn oil
Spices:
¼ tsp Coriander Seed
¼ tsp Anise Seed
1 Tblsp Chili Seeds
7 Tblsp Sesame Seeds
4 Whole Cloves
10 Peppercorns
½ inch Cinnamon Stick (or ½ tsp ground cinnamon)
2 Tblsp corn oil
2 Tblsp raisins
20 raw almonds
¼ cup shelled Pumpkin Seeds
1 corn tortilla or a handful of tortilla chips, shredded coarsely
1 slice stale bread, shredded coarsely
6 tomatillos, de-husked and minced coarsely
3 cloves of garlic
2 Tblsp corn oil
1.5 oz Mexican chocolate
5-6 cups of chicken or turkey broth
One cooked 10-12 pound turkey or 2 chickens
1. Break the chilies into large flat pieces and shake out the stems and seeds. Keep the seeds but discard cores and stems. Heat oil fairly hot and fry the chilies a few pieces at a time on both sides until aromatic. This should take about 30 seconds – don’t overcook or the chilies will get bitter. Soak in about a cup or two of water to cover for at least 3 hours, or overnight. Drain and puree in a blender with as little of the soaking water as you can get away with. Pour from blender into a bowl or other container and reserve.
2. Dry toast coriander, anise, chili seeds, and sesame seeds in a large heavy pot until they become aromatic and darken just slightly, as you would to make curry. Cool them and grind them all together in a spice mill or blender along with cloves, peppercorns, and cinnamon stick. Leave in the blender.
3. Heat 2 Tblsp of oil in your large heavy pot and sauté raisins, almonds, pumpkin seeds, tortilla, and bread until raisins puff up a little and the almonds and bread brown – about 3 minutes. Add this mixture to the spice mixture in the blender, add the tomatillos and garlic, and blend until smooth.
4. Heat 2 Tblsp of oil in your large heavy pot. Add chili mixture and spice/seed/bread mixture, and sauté gently for about 5 minutes. Add the chocolate and stir in until it melts. Stir in broth until it gets to the consistency you want – I like it sort of porridge-like. Continue to cook gently until it bubbles (it's more like a burp).
Tuesday, December 21, 2010
Wednesday, December 15, 2010
Turkey Baste A La Lefty
Combine:
1 stick of butter, melted
1/2 cup of orange juice
1/4 cup of maple syrup
1/4 cup of bourbon
Makes a very dark skin and tasty gravy.
1 stick of butter, melted
1/2 cup of orange juice
1/4 cup of maple syrup
1/4 cup of bourbon
Makes a very dark skin and tasty gravy.
Friday, November 26, 2010
Thanksgiving leftover turkey pot pie
This recipe assumes that you've got not only leftover turkey after Thanksgiving, but also leftover green beans, which we always seem to have. If you don't, snap fresh some green beans in half and blanche in boiling water for 4-5 minutes. This is a great way to use up those dried up carrots and potatoes and other nameless root vegetables that have been rattling around in the bottom of your crisper.
1 cup (2 sticks) butter
2 1/2 cups flour
1/2 tsp salt
3/4-1 cup ice water
Mix flour and salt. Cut in butter until pea-sized pieces. Stir in water enough to hold dough to together. Wrap in waxed paper and refrigerate until ready to cover the filling.
Filling:
1/2 cup (1 stick) butter
2 cups carrot, 1/4" dice
1 cup onion, diced
2 cups mushrooms, diced
1 tsp crumbled sage
1 tsp thyme
salt and pepper to taste (~ 1 tsp each)
1/2 cup flour
1/4 cup white wine
1 tablespoon lemon juice
4 cups chicken broth
3 cups cooked turkey, diced
2 cups potatoes, peeled and 1/4 dice
2 cups cooked green beans
Saute carrot, onion, mushrooms and herbs in the butter until softened, about 15 minutes. Stir in flour and stir to coat, about 1 minute. Deglaze with wine and lemon juice. Add broth, stir, and add turkey and remaining vegetables. Simmer about 10-15 minutes, until thickened. Pour into a casserole that will hold at least 2 quarts (I like the filling to be somewhat shallow, to have a bigger crust-to-filling ratio.)
Roll out the crust and cover filling with it, allowing it to rest on top of the filling. Trim and crimp the edges around the edge of the casserole, and poke a couple of air vents into the top of the crust. Bake at 425 for 20-30 minutes, will begin to bubble so you probably want to put a piece of tin foil under the pan to keep the bottom of your oven clean.
Note: if you are afraid of making pastry crust (you know who you are), this is also good covered with biscuit dough.
Tuesday, November 23, 2010
Bengali Green Beans with Mustard Seed and Almonds
1 pound green beans, broken into 1 1/2-inch pieces
1/4 teaspoon salt
1 Tablespoon vegetable oil
1/4 teaspoon kalonji (nigella) seeds
1 teaspoon brown mustard seeds
1/4 medium onion, peeled and sliced
3 cloves garlic, peeled and minced
1/4 teaspoon cayenne
1/2 teaspoon turmeric
Juice of 1/2 lemon
1/4 teaspoon black pepper, freshly ground
salt to taste
Garnish:
3 Tablespoons blanched slivered almonds, toasted and coarsely chopped
Fill a large pot with enough water to cover the beans and bring to a boil. Add the beans and 1/4 teaspoon salt. Boil for 3 minutes. Drain and set aside.
In a large skillet, heat the oil over medium-high heat. Add the kalonji and mustard seeds, stir until they begin to pop, about 30 seconds. Add the onion and saute until it begins to brown, about 3-4 minutes.
Add the garlic and cook another 2 minutes. Add the cayenne and turmeric, stir a few times, add the green beans and lemon juice. Stir and cook until the beans are heated through, about 2 minutes. Stir in the black pepper and salt to taste.
Serve garnished with almonds.
1/4 teaspoon salt
1 Tablespoon vegetable oil
1/4 teaspoon kalonji (nigella) seeds
1 teaspoon brown mustard seeds
1/4 medium onion, peeled and sliced
3 cloves garlic, peeled and minced
1/4 teaspoon cayenne
1/2 teaspoon turmeric
Juice of 1/2 lemon
1/4 teaspoon black pepper, freshly ground
salt to taste
Garnish:
3 Tablespoons blanched slivered almonds, toasted and coarsely chopped
Fill a large pot with enough water to cover the beans and bring to a boil. Add the beans and 1/4 teaspoon salt. Boil for 3 minutes. Drain and set aside.
In a large skillet, heat the oil over medium-high heat. Add the kalonji and mustard seeds, stir until they begin to pop, about 30 seconds. Add the onion and saute until it begins to brown, about 3-4 minutes.
Add the garlic and cook another 2 minutes. Add the cayenne and turmeric, stir a few times, add the green beans and lemon juice. Stir and cook until the beans are heated through, about 2 minutes. Stir in the black pepper and salt to taste.
Serve garnished with almonds.
Thursday, October 14, 2010
Spicy Turmeric Pickled Cucumbers
1 clean quart jar
About a pound of fresh pickling cucumbers, sliced thinly
1 medium-sized onion, halved and sliced thinly
2 cloves of garlic, minced
2 jalapeno peppers, deseeded and minced
1/2 tsp turmeric
1 tsp kosher salt
1/2 tsp sugar
2 cups water
1/2 c white vinegar
Mix the vegetables and turmeric in a bowl. Pack as much of the mixture into the jar as you can, to within an inch of the top. Heat the water and vinegar and salt and sugar in a saucepan until boiling, pour over vegetables in the jar until it's all covered and liquid is about 1/2 inch from the top of the jar. Screw lid on tight and refrigerate for about 10 days before eating. If you have extra that didn't fit in the jar, just add a little of the pickling liquid to the rest of the vegetables in a plastic container and let it marinate -- still good.
Note: this is not canning, it's more marinating, so you need to keep it refrigerated and eat it within a couple of weeks. Very nice hors d'oeuvre or as a garnish to bloody marys. Feel free to play with the seasonings -- the flavors are pretty intense with very little of any spice.
About a pound of fresh pickling cucumbers, sliced thinly
1 medium-sized onion, halved and sliced thinly
2 cloves of garlic, minced
2 jalapeno peppers, deseeded and minced
1/2 tsp turmeric
1 tsp kosher salt
1/2 tsp sugar
2 cups water
1/2 c white vinegar
Mix the vegetables and turmeric in a bowl. Pack as much of the mixture into the jar as you can, to within an inch of the top. Heat the water and vinegar and salt and sugar in a saucepan until boiling, pour over vegetables in the jar until it's all covered and liquid is about 1/2 inch from the top of the jar. Screw lid on tight and refrigerate for about 10 days before eating. If you have extra that didn't fit in the jar, just add a little of the pickling liquid to the rest of the vegetables in a plastic container and let it marinate -- still good.
Note: this is not canning, it's more marinating, so you need to keep it refrigerated and eat it within a couple of weeks. Very nice hors d'oeuvre or as a garnish to bloody marys. Feel free to play with the seasonings -- the flavors are pretty intense with very little of any spice.
Sunday, September 12, 2010
Guacamole a la Lefty
Meat of 2 large, ripe Haas avocados
1 fresh jalapeno, seeded and minced
1 large clove of garlic, minced
1/4 c spreadable goat cheese
Juice of half a lime
pinch of salt
Mash all ingredients in a bowl. If you can't find spreadable goat cheese, mash regular goat cheese with a little sour cream until it's the consistency of peanut butter. Makes 1 1/2-2 cups of guacamole, about enough for 4 people.
Monday, August 2, 2010
Four-cabbage slaw
4 cups regular green cabbage, shredded
2 cups savoy cabbage, shredded
2 cups napa, shredded
2 cups red cabbage, shredded fine
2 carrots, grated
Juice of 1 lemon
1 tsp caraway seeds, or to taste
1 cup or more mayonnaise
salt and pepper to taste
Mix all, adding mayonnaise until it gets to the consistency you like it. This makes a LOT of slaw for a big cookout -- you will need a very big bowl. I mix the vegetables in a paella pan with my hands before I put it all in the bowl.
2 cups savoy cabbage, shredded
2 cups napa, shredded
2 cups red cabbage, shredded fine
2 carrots, grated
Juice of 1 lemon
1 tsp caraway seeds, or to taste
1 cup or more mayonnaise
salt and pepper to taste
Mix all, adding mayonnaise until it gets to the consistency you like it. This makes a LOT of slaw for a big cookout -- you will need a very big bowl. I mix the vegetables in a paella pan with my hands before I put it all in the bowl.
Monday, July 19, 2010
Red Split Lentils With Cabbage (Masoor dal aur band gobi)
This is a Madhur Jaffrey recipe
Serves 4 to 6
200 grams (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225 grams (1/2 pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 1/2 teaspoons salt
1 medium tomato, peeled and finely chopped
1/2 teaspoon peeled, finely grated fresh ginger
Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.
When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.
When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer. Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.
Serves 4 to 6
200 grams (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225 grams (1/2 pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 1/2 teaspoons salt
1 medium tomato, peeled and finely chopped
1/2 teaspoon peeled, finely grated fresh ginger
Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.
When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.
When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer. Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.
Tuesday, July 6, 2010
Grilled Eggplant with Indian Spices
I pulled this from the internet, looking for something a little more interesting than the usual grilled eggplant. It's just a spicy tomato coating -- gives it a nice little something. We served it with lamb burgers. Bet it would be good cold in a salad, too.
1 eggplant, sliced into 1/4 inch slices
½ tsp Ground coriander
1½ tsp Ground cumin
1 tsp Turmeric
¼ tsp Cayenne
3 tbsp Oil
1/4 tsp Mustard seeds
1/2 tsp Fennel seeds
1 tsp Minced ginger
1 tsp Minced garlic
1 large chopped tomato
Salt, to taste
Brush eggplant slices with oil and grill, turning once, until lightly browned and soft.
In a small bowl, mix cumin, coriander, cayenne pepper, turmeric and salt.
Heat oil in a skillet. Sputter fennel and mustard seeds, add tomatoes, ginger, garlic, and all the dry spice ingredients. Over low heat, cook until the mixture thickens. Add grilled eggplant slices, coat them well. Serve hot with Indian bread.
Note: the sauce can be made ahead of time and refrigerated until needed, and reheated on the grill while you're grilling the eggplant.
1 eggplant, sliced into 1/4 inch slices
½ tsp Ground coriander
1½ tsp Ground cumin
1 tsp Turmeric
¼ tsp Cayenne
3 tbsp Oil
1/4 tsp Mustard seeds
1/2 tsp Fennel seeds
1 tsp Minced ginger
1 tsp Minced garlic
1 large chopped tomato
Salt, to taste
Brush eggplant slices with oil and grill, turning once, until lightly browned and soft.
In a small bowl, mix cumin, coriander, cayenne pepper, turmeric and salt.
Heat oil in a skillet. Sputter fennel and mustard seeds, add tomatoes, ginger, garlic, and all the dry spice ingredients. Over low heat, cook until the mixture thickens. Add grilled eggplant slices, coat them well. Serve hot with Indian bread.
Note: the sauce can be made ahead of time and refrigerated until needed, and reheated on the grill while you're grilling the eggplant.
Tuesday, June 22, 2010
Jim Connor's Grits/Polenta
Courtesy of Jim Connor, Solana Beach CA. I can personally attest to its yumminess -- Thanks, Jim!:
Get the grits/polenta from some kind of ‘ farm stores ‘, if possible, out of the bin or grains section so that you can see the size of the cracked corn ‘grains’. Should be coarse or medium, not small or meal-like, or it will be mush….Some stores now have packaged ‘polenta’ which is clean and coarse. The quality is important; just like rice for risotto, it has to be able to absorb lots of liquid and swell….I always use yellow and not white, the corn taste is much richer, I think. One can order on line but quality then is not secure unless you know the mill, and the price is always higher…do not use the un-winnowed kind of stone ground grits for it has to be sifted in water several times to rid it of un-separated chaff of the shell. Any large upscale grocery should have what you need. [I personally never have tried quick grits…or the like].
1 cup of grits/polenta to 3-4 cups of liquid is the rule of thumb… I use boiling liquid to start it off in a non-sticking high sided pot with a ‘cold handle’. Pour in the boiling water from the tea pot, stirring gently to prevent clumping of the grains, adding all of the liquid up to the 3:1 ratio. Keep it gently boiling and stirring gently almost constantly. When it is thickening, add more liquid and keep stirring. When that liquid is gone, add more and keep stirring [ just like for risotto ]. You will ultimately [probably] use at least 4:1 ratio of liquid to solid, by measure, or more….
Now when you first think it is ready…..it is not…..you want to keep heat on it until it looks creamy. I taste a bit in a spoon from time to time to find out if it is soft and ‘creamy’. If it is still gritty, it is not quality food….! Keep it on moderate heat and keep turning it over and over in the pot with a large spoon until the grittiness is gone and it is soft and ‘creamy’.
Then it is done. May be kept on warmer top of stove and continue to turn it over once in a while until served. If you want to serve it nest day, then pour it into a flat glass pan, even up the top and put it away to cool and then refrigerate overnite. Next day heat it up in the oven, but do not cook it again…..May freeze it and fry it later in butter….Yum….
Now then, that is basic for a good dish…!
Other ingredients as follows for flavors:
Use half strength or full strength chicken broth for the liquid. I use dried chicken stock in water. Add pepper and garlic powder to taste. I also add some Tony Chacere’s Creole Seasoning also, to hit it up….then at last stage into the mature, or maturing dish on the stove, I add finely….chopped – by hand or by blender – a quarter of a round of Polish Kielbasa medium sausage and let it cook up into the dish….many Southern recipes use milk or cream, it can be very good, I do not use it unless I am making this dish for the fabled Shrimp and Grits….
Get the grits/polenta from some kind of ‘ farm stores ‘, if possible, out of the bin or grains section so that you can see the size of the cracked corn ‘grains’. Should be coarse or medium, not small or meal-like, or it will be mush….Some stores now have packaged ‘polenta’ which is clean and coarse. The quality is important; just like rice for risotto, it has to be able to absorb lots of liquid and swell….I always use yellow and not white, the corn taste is much richer, I think. One can order on line but quality then is not secure unless you know the mill, and the price is always higher…do not use the un-winnowed kind of stone ground grits for it has to be sifted in water several times to rid it of un-separated chaff of the shell. Any large upscale grocery should have what you need. [I personally never have tried quick grits…or the like].
1 cup of grits/polenta to 3-4 cups of liquid is the rule of thumb… I use boiling liquid to start it off in a non-sticking high sided pot with a ‘cold handle’. Pour in the boiling water from the tea pot, stirring gently to prevent clumping of the grains, adding all of the liquid up to the 3:1 ratio. Keep it gently boiling and stirring gently almost constantly. When it is thickening, add more liquid and keep stirring. When that liquid is gone, add more and keep stirring [ just like for risotto ]. You will ultimately [probably] use at least 4:1 ratio of liquid to solid, by measure, or more….
Now when you first think it is ready…..it is not…..you want to keep heat on it until it looks creamy. I taste a bit in a spoon from time to time to find out if it is soft and ‘creamy’. If it is still gritty, it is not quality food….! Keep it on moderate heat and keep turning it over and over in the pot with a large spoon until the grittiness is gone and it is soft and ‘creamy’.
Then it is done. May be kept on warmer top of stove and continue to turn it over once in a while until served. If you want to serve it nest day, then pour it into a flat glass pan, even up the top and put it away to cool and then refrigerate overnite. Next day heat it up in the oven, but do not cook it again…..May freeze it and fry it later in butter….Yum….
Now then, that is basic for a good dish…!
Other ingredients as follows for flavors:
Use half strength or full strength chicken broth for the liquid. I use dried chicken stock in water. Add pepper and garlic powder to taste. I also add some Tony Chacere’s Creole Seasoning also, to hit it up….then at last stage into the mature, or maturing dish on the stove, I add finely….chopped – by hand or by blender – a quarter of a round of Polish Kielbasa medium sausage and let it cook up into the dish….many Southern recipes use milk or cream, it can be very good, I do not use it unless I am making this dish for the fabled Shrimp and Grits….
Sunday, June 20, 2010
"The Best things in Life Are Right Here in Cleveland" Lyrics
I know this isn't a recipe but everyone on the internet had these wrong so I need to write them down:
The best things in life are right here in Cleveland,
there are friendly people here.
Getting around is easy here,
we're a town where great things happen all year.
You can live in the country and be minutes from town -
catch a show, catch a night club, or just shop around.
The best things in life are right here in Cleveland,
from the Flats to the Cleveland Zoo.
From the Playhouse to Karamu --
We're a big league city, we're little league too.
University Circle, Blossom and the parks,
make it clear, very clear, that
Cleveland's a great place to live, 'cause the best things in life are here,
yes, the best things in life are here.
Now, does anyone know both verses to the Lawson's "Roll on, Big O" Song?
Saturday, June 19, 2010
Omphoy Cocktail
1 part freshly-squeezed lime juice
2 parts St. Germain
2 parts Hendricks gin
3 parts club soda
shake and serve on the rocks with a wedge of lime.
Thursday, April 15, 2010
Red Velvet Beet Puree Cupcakes
Just adding the link from another recipe blog that I enjoy -- the excellent and original "Coconut and Lime". This makes a wonderful moist cupcake -- light chocolate flavor, not too sweet. I was not crazy about the frosting -- would go with a cream cheese frosting next time.
http://coconutlime.blogspot.com/2009/05/cant-beet-red-velvet-cupcakes.html
http://coconutlime.blogspot.com/2009/05/cant-beet-red-velvet-cupcakes.html
Wednesday, March 31, 2010
Donna's Macaroons
3 tblsp melted butter
1 egg slightly beaten
1/4 c sugar
7 oz shredded cocoanut
Preheat oven to 325 and grease a cookie sheet. Mix all ingredients, shape into balls about 1 1/2" across, bake for 15-20 minutes. Loosen bottom of macaroons immediately.
1 egg slightly beaten
1/4 c sugar
7 oz shredded cocoanut
Preheat oven to 325 and grease a cookie sheet. Mix all ingredients, shape into balls about 1 1/2" across, bake for 15-20 minutes. Loosen bottom of macaroons immediately.
Monday, March 29, 2010
Lynn Wiley's Mulligatawney Soup (Curried Chicken Soup)
A very satisfying soup -- can be made in a hurry if you use leftover cooked chicken and chicken stock.
Ingredients:
1 chicken
1 onion, stuck with 6 whole cloves
4 ribs celery
1 large carrot, quartered
6 cups water or chicken stock
1 can chickpeas
1 cup cream (or 1/2 c yogurt mixed with 1/2 cup milk)
1 cup cocoanut milk
1/4 cup butter or ghee
1 tbsp turmeric
1 tbsp ground coriander
1 tsp fresh grated ginger
3 cloves garlic, minced
1/2 tsp cayenne, or to taste
Chopped fresh coriander
Make chicken soup:
Put chicken, celery, onion, carrot, and stock in a pot and simmer until chicken is cooked. Strain and reserve the liquid. Remove chicken meat and carrot, chop into pieces, and reserve.
Make bean-milk-cocoanut mixture:
Put peas, milk, and cocoanut milk in a blender and puree.
Seasonings:
In the orginal stock pot, melt the butter. Add the spices and saute, stirring, until fragrant (about a minute) Add stock and bring to a simmer. Add bean-milk-cocoanut mixture and bring to a simmer. Add chicken pieces and carrot pieces and simmer again. Ladle into bowls and garnish with fresh coriander. Reheats well. Good with naan.
Ingredients:
1 chicken
1 onion, stuck with 6 whole cloves
4 ribs celery
1 large carrot, quartered
6 cups water or chicken stock
1 can chickpeas
1 cup cream (or 1/2 c yogurt mixed with 1/2 cup milk)
1 cup cocoanut milk
1/4 cup butter or ghee
1 tbsp turmeric
1 tbsp ground coriander
1 tsp fresh grated ginger
3 cloves garlic, minced
1/2 tsp cayenne, or to taste
Chopped fresh coriander
Make chicken soup:
Put chicken, celery, onion, carrot, and stock in a pot and simmer until chicken is cooked. Strain and reserve the liquid. Remove chicken meat and carrot, chop into pieces, and reserve.
Make bean-milk-cocoanut mixture:
Put peas, milk, and cocoanut milk in a blender and puree.
Seasonings:
In the orginal stock pot, melt the butter. Add the spices and saute, stirring, until fragrant (about a minute) Add stock and bring to a simmer. Add bean-milk-cocoanut mixture and bring to a simmer. Add chicken pieces and carrot pieces and simmer again. Ladle into bowls and garnish with fresh coriander. Reheats well. Good with naan.
Thursday, February 4, 2010
Hot Asparagus Hors D'Oeuvres
8 oz. cream cheese
3 oz. blue cheese
1 egg
1 pkg frozen asparagus spears
Thin white bread slices (rolled and crusts removed)
½ c. butter, melted
Cream cheeses and egg. Spread cheese mixture on the rolled bread and wrap around one asparagus spear. Roll in melted butter; freeze; when frozen, cut into thirds; bake @ 350 degrees as many as needed until light brown on bottom, about 10 minutes. These keep nicely, unbaked, in the freezer.
Source of this recipe -- Carol's MHC cookbook?
3 oz. blue cheese
1 egg
1 pkg frozen asparagus spears
Thin white bread slices (rolled and crusts removed)
½ c. butter, melted
Cream cheeses and egg. Spread cheese mixture on the rolled bread and wrap around one asparagus spear. Roll in melted butter; freeze; when frozen, cut into thirds; bake @ 350 degrees as many as needed until light brown on bottom, about 10 minutes. These keep nicely, unbaked, in the freezer.
Source of this recipe -- Carol's MHC cookbook?
Friday, January 8, 2010
Carol's/Lillian's Fruit Squares
1 c. sugar
½ c. butter or oleo
2 eggs
½ c milk
1 1/2 c. flour
1 t. baking powder
½ t. cinnamon
½ t cloves
1 c. currants
½ c nuts (optional)
Cream butter and sugar, add eggs. Combine flour, bp and spices in a separate bowl. Alternate milk and flour mixture—add to creamed mix. Add currants and nuts. Spread in a greased jelly roll pan or cookie sheet with a raised edge about 1/4 inch thick.
350 degrees/25 minutes
Frost while warm with confectioners’ sugar/milk/butter frosting, cut into squares.
Note: the last time I made them, they didn’t rise well; would suggest adding a little more baking powder.
½ c. butter or oleo
2 eggs
½ c milk
1 1/2 c. flour
1 t. baking powder
½ t. cinnamon
½ t cloves
1 c. currants
½ c nuts (optional)
Cream butter and sugar, add eggs. Combine flour, bp and spices in a separate bowl. Alternate milk and flour mixture—add to creamed mix. Add currants and nuts. Spread in a greased jelly roll pan or cookie sheet with a raised edge about 1/4 inch thick.
350 degrees/25 minutes
Frost while warm with confectioners’ sugar/milk/butter frosting, cut into squares.
Note: the last time I made them, they didn’t rise well; would suggest adding a little more baking powder.
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