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T&T Recipes by Country
- Thread starter meryl
- Start date
Vietnamese Coffee Ice Cream
VIETNAMESE COFFEE ICE CREAM
(This was fantastic! It was too sweet for me, so I added about 1 1/4 tsp instant espresso. Also, I reduced the ingredient amounts to accommodate the standard 14 oz can of sweetened condensed milk, as noted in parentheses).
INGREDIENTS:
1 1/2 cups sweetened condensed milk (I used 14 oz/1 1/4 cups)
1 1/2 cups brewed espresso or very strongly brewed coffee (I used 1 1/4 cups brewed espresso)
1/2 cup half and half (I used 6 Tbsp plus 2 tsp)
Big pinch of finely ground dark roast coffee (I used about 1 1/4 tsp instant espresso and dissolved it in the brewed espresso)
DIRECTIONS:
Whisk together the condensed milk, espresso, half and half, and ground coffee. Chill mixture thoroughly, then freeze in your ice cream maker according to the mfg. directions.
From David Lebovitz, "The Perfect Scoop"
posted by Traca - Finer Kitchens
VIETNAMESE COFFEE ICE CREAM
(This was fantastic! It was too sweet for me, so I added about 1 1/4 tsp instant espresso. Also, I reduced the ingredient amounts to accommodate the standard 14 oz can of sweetened condensed milk, as noted in parentheses).
INGREDIENTS:
1 1/2 cups sweetened condensed milk (I used 14 oz/1 1/4 cups)
1 1/2 cups brewed espresso or very strongly brewed coffee (I used 1 1/4 cups brewed espresso)
1/2 cup half and half (I used 6 Tbsp plus 2 tsp)
Big pinch of finely ground dark roast coffee (I used about 1 1/4 tsp instant espresso and dissolved it in the brewed espresso)
DIRECTIONS:
Whisk together the condensed milk, espresso, half and half, and ground coffee. Chill mixture thoroughly, then freeze in your ice cream maker according to the mfg. directions.
From David Lebovitz, "The Perfect Scoop"
posted by Traca - Finer Kitchens
Costa Rican Rice and Beans (Gallo Pinto)
COSTA RICAN RICE AND BEANS (GALLO PINTO)
(Note: next time I may add a little chopped red bell pepper).
Gallo Pinto translates as "spotted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
INGREDIENTS:
2 tablespoons canola oil (I used about 2 1/2 Tbsp extra virgin olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced (I used 2 large, crushed and chopped)
3 cups cooked white rice (I used about 2 1/4 - 2 1/2 cups brown rice)
2 cups cooked black beans, drained and rinsed (original recipe reserves the liquid)
1 teaspoon ground cumin (I used a touch more)
1 teaspoon ground coriander (I used a touch more)
1/2 teaspoon ground ginger (I used a touch more)
2-3 tablespoons vegetarian worcestershire sauce (regular can be used as well) (I used about 4 Tbsp regular)
salt & freshly ground black pepper, to taste
fresh cilantro (optional) (I used it, and recommend it)
sliced green onions (optional) (They didn't add much - won't use them next time)
DIRECTIONS:
Heat oil in a large skillet over medium heat.
Add onion and sauté until it just begins to soften and turns color.
Add garlic and sauté for about 5 minutes, or until onion is golden.
Add spices and Worcestershire, and stir into onion and garlic.
Next, add the beans and then the rice.
Combine the rice and beans evenly and cook until mixture is heated through. (original recipe notes: Add 1/4 to 1/2 cup liquid from canned beans, if desired, to make the rice "dirty)."
Add salt and pepper to taste and serve hot.
Garnish with some chopped cilantro or green onions if you prefer.
6 servings
Adapted from Vegetarian Times
posted at:
http://www.recipezaar.com/78747
original recipe at:
http://www.vegetariantimes.com/recipes/8773?section=
COSTA RICAN RICE AND BEANS (GALLO PINTO)
(Note: next time I may add a little chopped red bell pepper).
Gallo Pinto translates as "spotted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
INGREDIENTS:
2 tablespoons canola oil (I used about 2 1/2 Tbsp extra virgin olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced (I used 2 large, crushed and chopped)
3 cups cooked white rice (I used about 2 1/4 - 2 1/2 cups brown rice)
2 cups cooked black beans, drained and rinsed (original recipe reserves the liquid)
1 teaspoon ground cumin (I used a touch more)
1 teaspoon ground coriander (I used a touch more)
1/2 teaspoon ground ginger (I used a touch more)
2-3 tablespoons vegetarian worcestershire sauce (regular can be used as well) (I used about 4 Tbsp regular)
salt & freshly ground black pepper, to taste
fresh cilantro (optional) (I used it, and recommend it)
sliced green onions (optional) (They didn't add much - won't use them next time)
DIRECTIONS:
Heat oil in a large skillet over medium heat.
Add onion and sauté until it just begins to soften and turns color.
Add garlic and sauté for about 5 minutes, or until onion is golden.
Add spices and Worcestershire, and stir into onion and garlic.
Next, add the beans and then the rice.
Combine the rice and beans evenly and cook until mixture is heated through. (original recipe notes: Add 1/4 to 1/2 cup liquid from canned beans, if desired, to make the rice "dirty)."
Add salt and pepper to taste and serve hot.
Garnish with some chopped cilantro or green onions if you prefer.
6 servings
Adapted from Vegetarian Times
posted at:
http://www.recipezaar.com/78747
original recipe at:
http://www.vegetariantimes.com/recipes/8773?section=
Mexican Hot Chocolate
MEXICAN HOT CHOCOLATE
4 tablespoons sugar
3 tablespoons cocoa (I used 4 Tbsp Dutch processed)
1/2 teaspoon ground cinnamon
2 1/3 cups milk (I used lowfat milk)
1/2 teaspoon vanilla extract
Combine sugar, cocoa and cinnamon in a small, heavy-duty saucepan; gradually stir in milk.
Warm over medium heat, stirring constantly, until hot (do not boil).
Remove from heat, stir in vanilla.
Beat with wire wisk until frothy. (I omitted this step).
Serve.
2-3 servings
posted by NurseDi - Recipezaar
MEXICAN HOT CHOCOLATE
4 tablespoons sugar
3 tablespoons cocoa (I used 4 Tbsp Dutch processed)
1/2 teaspoon ground cinnamon
2 1/3 cups milk (I used lowfat milk)
1/2 teaspoon vanilla extract
Combine sugar, cocoa and cinnamon in a small, heavy-duty saucepan; gradually stir in milk.
Warm over medium heat, stirring constantly, until hot (do not boil).
Remove from heat, stir in vanilla.
Beat with wire wisk until frothy. (I omitted this step).
Serve.
2-3 servings
posted by NurseDi - Recipezaar
Thai-Style Pasta Salad
THAI-STYLE PASTA SALAD
(Very delicious and different and very refreshing. Quite filling).
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once. Serve at room temperature, not chilled.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
http://www.vegetariantimes.com/recipes/7270?section=
THAI-STYLE PASTA SALAD
(Very delicious and different and very refreshing. Quite filling).
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once. Serve at room temperature, not chilled.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
http://www.vegetariantimes.com/recipes/7270?section=
Thai Cucumber Salad (also in T&T)
THAI CUCUMBER SALAD
(Delicious and refreshing)!
INGREDIENTS:
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar (I used 1 Tbsp white vinegar)
1 tablespoon canola oil (I used extra virgin olive oil)
1 clove garlic, minced (I used 1 large, crushed and finely chopped)
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced (I used 1/3-1/2 small jalapeno, seeds and membrane removed)
salt and pepper (I omitted the pepper)
1 seedless cucumber (I used 1 jumbo regular cucumber, and seeded it)
1 small red bell pepper (I used a little less than 1/2 large)
1 medium carrot (I used a medium/small)
1/2 small red onion (I used 1/4-1/3 yellow sweet onion)
1-2 tablespoons chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped (I omitted them)
DIRECTIONS:
Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl. (I used a medium stainless steel bowl). Season with salt and pepper.
Trim the ends from the cucumber. Split lengthwise in half, and slice very thinly. Toss into the dressing.
Halve the red pepper vertically, core and remove seeds and white membranes. Slice horizontally, into very thin strips. Add to the dressing and toss.
Peel the carrot and trim off ends. Slice diagonally into very thin slices. Add to the rest of the salad.
Peel the onion and cut in half horizontally. Then slice vertically into very thin strips. Add these to the bowl and toss everything together until well mixed.
Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
Transfer to a serving bowl. Sprinkle cilantro (if using) and peanuts over top.
4 servings
Edited from Recipezaar
THAI CUCUMBER SALAD
(Delicious and refreshing)!
INGREDIENTS:
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar (I used 1 Tbsp white vinegar)
1 tablespoon canola oil (I used extra virgin olive oil)
1 clove garlic, minced (I used 1 large, crushed and finely chopped)
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced (I used 1/3-1/2 small jalapeno, seeds and membrane removed)
salt and pepper (I omitted the pepper)
1 seedless cucumber (I used 1 jumbo regular cucumber, and seeded it)
1 small red bell pepper (I used a little less than 1/2 large)
1 medium carrot (I used a medium/small)
1/2 small red onion (I used 1/4-1/3 yellow sweet onion)
1-2 tablespoons chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped (I omitted them)
DIRECTIONS:
Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl. (I used a medium stainless steel bowl). Season with salt and pepper.
Trim the ends from the cucumber. Split lengthwise in half, and slice very thinly. Toss into the dressing.
Halve the red pepper vertically, core and remove seeds and white membranes. Slice horizontally, into very thin strips. Add to the dressing and toss.
Peel the carrot and trim off ends. Slice diagonally into very thin slices. Add to the rest of the salad.
Peel the onion and cut in half horizontally. Then slice vertically into very thin strips. Add these to the bowl and toss everything together until well mixed.
Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
Transfer to a serving bowl. Sprinkle cilantro (if using) and peanuts over top.
4 servings
Edited from Recipezaar
Sicilian Chocolate Gelato
SICILIAN CHOCOLATE GELATO (Lowfat)
(Very good for a lowfat recipe)!
"This recipe comes from our friend and chocolate guru, Alice Medrich which appeared in her award-winning book Bittersweet (Artisan, 2003). If you don't have an ice cream maker, we provide an alternate method to make it as a granita. And if you have popsicle molds, this recipe makes a great fudgsicle, delicious for audiences of all ages."
Ingredients:
3 cups whole milk
2/3 cup granulated sugar
3/4 cup Scharffen Berger Natural Cocoa Powder (unsweetened)
1 1/2 tablespoons cornstarch
Equipment: Ice cream maker or ice pop molds
Method:
In medium saucepan bring 2 cups of the milk to a simmer. Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch. Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges. Stir and cook for a minute longer.
Strain through a fine wire-mesh strainer into a clean bowl and cool. Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.)
TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.
Makes one scant quart gelato or 6-12 fudge pops.
http://www.scharffenberger.com/re0702.asp
SICILIAN CHOCOLATE GELATO (Lowfat)
(Very good for a lowfat recipe)!
"This recipe comes from our friend and chocolate guru, Alice Medrich which appeared in her award-winning book Bittersweet (Artisan, 2003). If you don't have an ice cream maker, we provide an alternate method to make it as a granita. And if you have popsicle molds, this recipe makes a great fudgsicle, delicious for audiences of all ages."
Ingredients:
3 cups whole milk
2/3 cup granulated sugar
3/4 cup Scharffen Berger Natural Cocoa Powder (unsweetened)
1 1/2 tablespoons cornstarch
Equipment: Ice cream maker or ice pop molds
Method:
In medium saucepan bring 2 cups of the milk to a simmer. Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch. Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges. Stir and cook for a minute longer.
Strain through a fine wire-mesh strainer into a clean bowl and cool. Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.)
TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.
Makes one scant quart gelato or 6-12 fudge pops.
http://www.scharffenberger.com/re0702.asp
florisandy
Well-known member
Rec: Kebab Kubideh (a Persian kebab) See new link for recipe at Image Link
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85393
http://www.saveur.com/article/Recipes/Persian-Ground-Meat-and-Onion-Kebabs-
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85393
http://www.saveur.com/article/Recipes/Persian-Ground-Meat-and-Onion-Kebabs-
florisandy
Well-known member
Rec: Persian Rice Pilaf with Saffron and Pomegranates. See new link at Image Link. Drats,
links move around too much since posting!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=102123
http://leitesculinaria.com/?s=persian+rice
links move around too much since posting!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=102123
http://leitesculinaria.com/?s=persian+rice
florisandy
Well-known member
Rec: Chinese Barbecued Pork with Garlic Sauce. I've made this a few times
and just love it.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=6466
and just love it.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=6466
Here's an updated link to the above:
http://leitesculinaria.com/7071/recipes-persian-rice-pilaf-with-saffron-and-pomegranates.html
http://leitesculinaria.com/7071/recipes-persian-rice-pilaf-with-saffron-and-pomegranates.html
florisandy
Well-known member
Rec: Chicken Dopiaja (Indian Curry)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5881
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5881
florisandy
Well-known member
Thanks Meryl but I have it under IMAGE link. I better go back to watching TV or I'll
be "spanning the globe" all night! LOL!
Great idea Meryl. We need some thought-provoking material in this slow moving forum of ours.
be "spanning the globe" all night! LOL!
Great idea Meryl. We need some thought-provoking material in this slow moving forum of ours.
lana-in-fl
Well-known member
It says 'cool pork completely'. Do you eat this at room temperature?
florisandy
Well-known member
Frankly, I don't remember cooling it completely Lana. I remember eating it when it was warm, as in
just letting it rest for a while. Perhaps the point of the cooling completely is to be able to carve it better?
Good question.
just letting it rest for a while. Perhaps the point of the cooling completely is to be able to carve it better?
Good question.
melissa-dallas
Well-known member
Ethiopian Greens with Spiced Cheese
(And yes, I know....spare me the Jeff Smith comments)
* Exported from MasterCook
Collard Greens And Spiced Cheese (Ethiopian)
Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : Reg 4 Sheryl D
Amount Measure Ingredient -- Preparation Method
Cheese
2 Cloves Garlic -- Chopped
1/4 Cup Spiced Butter -- * See Note
1/4 Tsp Freshly Ground Cardamon Seeds
Salt And Freshly Ground Pepper -- To Taste
1 Lb Dry Curd Cottage Cheese -- Or
Farmer's Cheese
=09=09=09=09=09
The Greens
2 Lb Collard Greens, Stems Discarded -- Leaves Chopped
1/2 Cup Water
1/2 Tsp Cayenne
12 Tsp Freshly Ground Black Pepper
1 Tsp Crushed Garlic
1/4 Cup Spiced Butter -- * See Note
3 Tbsp Coarsely Chopped Yellow Onion
salt to taste
*note - recipe for the spiced butter is included in this group of
recipes
Cheese: saute the garlic in the spiced butter for a few minutes. Add the
cardamon, salt and pepper. Remove from the burner and allow to cool.
Stir this mixture into the cheese.
Greens: cook the collard greens covered in a 4 quart saucepan along with
about 1/2 cup water. Add the cayenne, black pepper, garlic, spiced
butter and chopped onion. Cook covered until the greens collapse. All
the greens to cool a bit and salt to taste.
To serve: Drain the greens a bit and place on a platter or on Injera
bread (recipe included in this set). Spoon the cheese over the greens and
serve. Alternate: mix the greens and cheese together before placing on
the platter or bread. Either way is delicious.
REG4 shared by Sheryl Donner, Iowa City
Title: Spiced Butter
Categories: Sauces
Yield: 3 cups
4 ts Fresh ginger;finely grated
1 1/2 ts Ground tumeric
1/4 ts Cardamom seeds
1 ea Stick cinnamon; 1 inch long
1/8 ts Freshly ground nutmeg
3 ea Whole cloves
2 lb Salted butter
1 sm Yellow onion; peeled and
-coarsely chopped
3 tb Garlic; peeled and finely
-chopped
Measure out the spices on a plate.
Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When the surface is covered with a white foam, stir in all the
remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 mins.
Do not stir again.
Milk solids will form in the bottom of the pan and they should cook
until they are golden brown. The butter will be clear.
Strain the mixture through several layers of cheesecloth placed in a
colander. Avoid the milk solids and discard them.
Store the spiced butter in a quart jar, covered, in the frig.
It will keep for 3 months under refrigeration.
(And yes, I know....spare me the Jeff Smith comments)
* Exported from MasterCook
Collard Greens And Spiced Cheese (Ethiopian)
Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : Reg 4 Sheryl D
Amount Measure Ingredient -- Preparation Method
Cheese
2 Cloves Garlic -- Chopped
1/4 Cup Spiced Butter -- * See Note
1/4 Tsp Freshly Ground Cardamon Seeds
Salt And Freshly Ground Pepper -- To Taste
1 Lb Dry Curd Cottage Cheese -- Or
Farmer's Cheese
=09=09=09=09=09
The Greens
2 Lb Collard Greens, Stems Discarded -- Leaves Chopped
1/2 Cup Water
1/2 Tsp Cayenne
12 Tsp Freshly Ground Black Pepper
1 Tsp Crushed Garlic
1/4 Cup Spiced Butter -- * See Note
3 Tbsp Coarsely Chopped Yellow Onion
salt to taste
*note - recipe for the spiced butter is included in this group of
recipes
Cheese: saute the garlic in the spiced butter for a few minutes. Add the
cardamon, salt and pepper. Remove from the burner and allow to cool.
Stir this mixture into the cheese.
Greens: cook the collard greens covered in a 4 quart saucepan along with
about 1/2 cup water. Add the cayenne, black pepper, garlic, spiced
butter and chopped onion. Cook covered until the greens collapse. All
the greens to cool a bit and salt to taste.
To serve: Drain the greens a bit and place on a platter or on Injera
bread (recipe included in this set). Spoon the cheese over the greens and
serve. Alternate: mix the greens and cheese together before placing on
the platter or bread. Either way is delicious.
REG4 shared by Sheryl Donner, Iowa City
Title: Spiced Butter
Categories: Sauces
Yield: 3 cups
4 ts Fresh ginger;finely grated
1 1/2 ts Ground tumeric
1/4 ts Cardamom seeds
1 ea Stick cinnamon; 1 inch long
1/8 ts Freshly ground nutmeg
3 ea Whole cloves
2 lb Salted butter
1 sm Yellow onion; peeled and
-coarsely chopped
3 tb Garlic; peeled and finely
-chopped
Measure out the spices on a plate.
Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When the surface is covered with a white foam, stir in all the
remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 mins.
Do not stir again.
Milk solids will form in the bottom of the pan and they should cook
until they are golden brown. The butter will be clear.
Strain the mixture through several layers of cheesecloth placed in a
colander. Avoid the milk solids and discard them.
Store the spiced butter in a quart jar, covered, in the frig.
It will keep for 3 months under refrigeration.
marsha-tbay
Well-known member
MOROCCAN SWEET POTATO STEW....I plan on making this tomorrow,
MOROCCAN SWEET POTATO STEW
2 tsp olive oil
1 medium onion, chopped
3 cloves garlic, crushed with press
1 1/2 tsp each curry powder and ground cumin
1/4 tsp ground allspice
14.5 oz can diced tomatoes
14 oz can broth
1 cup garbanzo beans, rinsed, drained
1 large sweet potato, peeled, cut into 3/4" chunks
2 small zucchini, cut into 3/4" chunks
1 cup whole grain couscous
1/4 cup mint leaves, chopped
(In a skillet), heat oil. Add onion and cook until tender and lightly browned. Stir in garlic, curry powder, cumin and allspice, cook 30 seconds.
(Add) tomatoes, broth, beans and potato, cover and heat to boiling. Reduce heat, cover and cook 10 min. Stir in zucchini and cook, covered, until vegetables are tender.
(Prepare) couscous as label directs. Stir mint into stew. Serve stew with couscous.
MAKES 4 MAIN DISH SERVINGS.
Lucky/gourmet garden of eating
MOROCCAN SWEET POTATO STEW
2 tsp olive oil
1 medium onion, chopped
3 cloves garlic, crushed with press
1 1/2 tsp each curry powder and ground cumin
1/4 tsp ground allspice
14.5 oz can diced tomatoes
14 oz can broth
1 cup garbanzo beans, rinsed, drained
1 large sweet potato, peeled, cut into 3/4" chunks
2 small zucchini, cut into 3/4" chunks
1 cup whole grain couscous
1/4 cup mint leaves, chopped
(In a skillet), heat oil. Add onion and cook until tender and lightly browned. Stir in garlic, curry powder, cumin and allspice, cook 30 seconds.
(Add) tomatoes, broth, beans and potato, cover and heat to boiling. Reduce heat, cover and cook 10 min. Stir in zucchini and cook, covered, until vegetables are tender.
(Prepare) couscous as label directs. Stir mint into stew. Serve stew with couscous.
MAKES 4 MAIN DISH SERVINGS.
Lucky/gourmet garden of eating