tag:blogger.com,1999:blog-88515400924995218072024-03-13T09:20:39.758-07:00How to Fix a LeekFresh from the farmers markets: pure and simple wisdom to nourish, guide and delight you.Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.comBlogger414125tag:blogger.com,1999:blog-8851540092499521807.post-25373872882122649682020-07-01T17:43:00.000-07:002020-07-01T17:43:45.812-07:00Keeping Your Cool<div><font size="5">Hot weather calls for cool food, not cold in itself like ice cream, but foods that actually cool down the body, like air conditioning. And there is a vast repertoire of them because so many cultures have developed them over time as survival measures. Some dishes replace vital moisture lost by sweating. Some literally lower the body temperature by making you sweat. And some have been found to reduce heat and not require much of the metabolic energy that produces it. (Metabolism is our internal combustion engine.) <br /></font></div><div><font size="5"><br /></font></div><div><font size="5">The people of the northern Mediterranean coast, from France to Turkey, have what they call olive oil foods. These are dishes glistening with an abundance of oil deliberately used to lubricate muscles and ligaments when the body is sweating out water. Probably the best known is <b>ratatouille</b> in which summer veggies--bell peppers, eggplants, zucchini and tomatoes--and herbs--basil, parsley, garlic--are braised and swimming in olive oil. Another famous dish is Turkey's <b><i>Imam Bayaldi</i>,</b> which literally translates as "the imam fainted." The traditional explanation is he fainted from his host using so much expensive olive oil in one dish. I have recipes for both in my book, <i>Veggiyana, the Dharma of Cooking </i>and have posted them earlier and often. Also the recipe for Armenian green beans in olive oil.<br /></font></div><div><font size="5"><br /></font></div><div><font size="5">Yogurt is probably the oldest, most widely used food to cool the body. It's known for cooling in ancient Ayurveda medicine. From Greece to Nepal, everyone has some form of a condiment or sauce in which <b>yogurt </b>is paired with another known cooling food, the cucumber. This vegetable is essentially water, something the sweating body needs, something that cools it down much like jumping into water cools you down. This combos most familiar names are <b>raita</b> and <b>tsatsiki</b>. The Turkish version, <b>cacik</b>, is made more with mint than dill. You can do what you please working with what you have. <br /></font></div><div><font size="5"><br /></font></div><div><font size="5">If you surprise yourself hankering for salty foods like potato chips and pickles in summertime, you're normal. Our bodies crave salt when they are losing moisture because <b>salt</b> is what retains the body's moisture in the first place. Thus the use of capers, olives, salty feta cheese and salted fish around the entire Mediterranean basin. <br /></font></div><div><font size="5"><br /></font></div><div><font size="5">If you find yourself eating more <b>fish </b>in summer than in January, that's normal too. Fish are a watery food. This makes them not only moisturizing but because water makes them lightweight, they are less trouble to the metabolism. It doesn't heat the body trying to digest fish. Several weeks ago I posted a pile of easy glamour fish recipes. <br /></font></div><div><font size="5"><br /></font></div><div><font size="5">And finally, for the last 500 years, the world's go-to food for cooling has been the <b>chili pepper.</b> That's why all those Thai, Vietnamese, Malay, south Indian and southern Mexican dishes are so fiery. The heat of the chili pepper raises the body temperature momentarily, causing it to pour out sweat, which-- surprisingly-- is what cools it down. The chili pepper works in the body exactly like an air conditioner works in a room: it pulls out the humidity/moisture. So fire up!</font></div><div><font size="5"><br /></font></div><div><font size="5">Here are a few ways to keep your cool:</font></div><div><b><u><font size="5">Mango Salsa</font></u></b></div><div><font size="5"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7qDHhbmQMuw/XvZBqk48vXI/AAAAAAAAETE/T_f8WuvZB1gTIfh0NhlHhvwCy6mWfD7NACK4BGAsYHg/s3264/Mango%2Bsalsa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="151" src="https://1.bp.blogspot.com/-7qDHhbmQMuw/XvZBqk48vXI/AAAAAAAAETE/T_f8WuvZB1gTIfh0NhlHhvwCy6mWfD7NACK4BGAsYHg/w114-h151/Mango%2Bsalsa.jpg" width="114" /></a></div>serves 3-4 <br /></font></div><div><br /></div><div><font size="5">1 yellow mango, ripe <br /></font></div><div><font size="5">1 serrano chili pepper, seeded</font></div><div><font size="5">1/4 c red onion, diced</font></div><div><font size="5">1/2 bunch cilantro, leaves only (maybe 1/2 c) <br /></font></div><div><font size="5">1 lime, juice only</font></div><div><font size="5">1/8 tsp salt</font></div><div><font size="5"><br /></font></div><div><font size="5">Peel the mango and cut the fruit from the stone.</font></div><div><font size="5">Combine everything in a food processor or chopper and pulse to a chopped up stage, not a puree. <br /></font></div><div><font size="5">If you are not eating it right away, store covered in the fridge up to 3 days.<br /></font></div><div><font size="5"></font><br /></div><div><font size="5"><b><u>Mango Lassi</u></b><br /></font></div><div><font size="5"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xIL2vAsMMGk/XvZB7FRAO-I/AAAAAAAAETY/vOk2F-DnDPgECKGvd7yP2Oo0APJkefHpwCK4BGAsYHg/s162/mango%2Blassi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="162" data-original-width="120" src="https://1.bp.blogspot.com/-xIL2vAsMMGk/XvZB7FRAO-I/AAAAAAAAETY/vOk2F-DnDPgECKGvd7yP2Oo0APJkefHpwCK4BGAsYHg/mango%2Blassi.jpg" /></a></div>This is the beloved traditional Indian drink to beat the heat: yogurt with cooling, moist mango. <span style="font-family: "arial";"><br /> 4 servings<br /> <br /> 9 fluid ounces plain yogurt<br /> 4 1/2 fluid ounces milk<br /> 3 fresh mango, stoned and sliced<br /> 4 teaspoons sugar, to taste, <br />Optional: cardamom or cinnamon<br /> <br /> Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom or cinnamon. The lassi can be kept refrigerated for up to 24 hours. <br /></span></font></div><div><font size="5"><span style="font-family: "arial";"><br /></span></font></div><div><font size="5"><span style="font-family: "arial";"><u><b>Fiery Szechuan Eggplant</b></u><br /> </span></font><p class="MsoNormal" style="background: white none repeat scroll 0% 0%;"><span style="color: black; font-family: "times"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </span></p>
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{page:WordSection1;}</style></font></div><div><font size="5"><br /></font></div><div><font size="5"><br /></font></div>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-44938499993040145912020-06-09T18:35:00.002-07:002020-06-09T18:42:52.794-07:00 Save a culture: "make plov not war" <div><span style="font-family: "arial";"><font size="4">This vigorous moment of heightened awareness about what Berthold Brecht called 'Man's inhumanity to man" might be a good time to remember people suffering from that unspeakable form of inhumanity, genocide. We may not be able to step in physically to stop the Chinese from trying to wipe Tibetans and Uighurs off the face of the Earth or Assad from tearing his fellow Syrians from their roots, but we can at least signal our wish to save them by hanging onto their culture, the expression of their humanity. One way we can do this is in our own kitchen. Cooking their food says we are trying to remember them, trying to keep them alive, showing we stand with them. Several years ago, celebrity and connoisseur chefs of London had a <i>Cook for Syria</i> night in which they put Syrian food on the menu as the daily special. They sent the proceeds from the sale of that food to charities helping Syrian refugees. It was a remarkable effort that gave people who felt helpless a chance to do something. We all do what we can. Justice will not come until those who are not yet afflicted take up the cause of those who are.<br /></font></span></div><div><span style="font-family: "arial";"><font size="4"><br /></font></span></div><div><span style="font-family: "arial";"><font size="4">Here then are a few culinary treasures from people--Tibetan, Syrian, Uighur, Palestinian-- other people are trying to exterminate right now. This is not a complete list because I don't yet have sufficient knowledge of Sudanese or Somali or Congolese cooking. I'd include one for Bolivia's highland Indians, but it would require their staple food, quinoa, which has arrogantly been taken away from them by Big Ag to sell to all the wellness gluten free freaks in this country. That seems to be the cause of the genocide. </font></span> <br /></div><div><br /><div><b><font size="6">Uighurs</font></b></div><div><font size="4">The Uighurs are a Cental Asian Turkic people</font><font size="4"> who live where</font><font size="4"><span> both ancient Greeks and Chinese
crossed what was the the main intersection of the Silk Road. This may explain why call themselves <i>Uighur</i>. It means <i>union</i>. Living at a cultural junction molded these people into a rich mélange of herders and traders,
farmers and feeders, Orthodox Christians (religion to the west) and Mahayana
Buddhists (religion to the east)--until armed Arab invasion from the south
forced everyone to be Muslim. <br /></span></font></div><div><font size="4"><span><br /></span></font></div><font size="4"><span>More
important to us perhaps, the Uighurs are thought to be inventors of the
noodle. It was a clever adaptation because the Central Asian steppes, treeless
plains, are ideal for growing wheat but provide little fuel to bake it.
So the Uighurs took their ground wheat and water dough, flattened it like Indian flatbread, cut it into thin
strips and put them in the lamb stew pot. They called this invention: "boiled
bread." Their crossroads location explains how their ingenious noodle got to China, Arabia and Italy. We owe them a
lot.<br /></span></font>
<p class="MsoNormal"><b><u><span style="font-family: "arial";"><font size="4">Lagman </font></span></u></b><font size="6"><font size="4"><font face="arial"><br /></font></font></font></p><p class="MsoNormal"><font size="6"><font size="4"><font face="arial"></font></font></font></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Jhc9cWne_9c/XuA4ho9No2I/AAAAAAAAESA/hOTWn7iQgcQqmLknjdD2DE_ZxdPfWw0lQCK4BGAsYHg/s171/index.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="130" data-original-width="171" src="https://1.bp.blogspot.com/-Jhc9cWne_9c/XuA4ho9No2I/AAAAAAAAESA/hOTWn7iQgcQqmLknjdD2DE_ZxdPfWw0lQCK4BGAsYHg/index.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">not my photo <br /></td></tr></tbody></table><font size="6"><font size="4"><font face="arial">This is the signature dish of Central Asia, a lamb noodle soup whose origin is Uigher. Their crossroads location took the name west as lasagna and east as lo mein. This lamb noodle soup is a traditional part of Northern Chinese cuisine, sometimes known as old mandarin because the Mongols and Turkic people influenced northern China for a long time. This Uighur version of <i>lagman</i> is not exactly the same as an Uzbek version more likely to be found in America because of the Uzbek emigrés here. Since the true dish involved hand pulled noodles, which require skill and time, I'm not going to publish it here just now. But if you make yourself a lamb noodle soup with spices like Star anise and chili, you're honoring these people.</font></font></font><p></p></div><div><b><font size="6"><u><font size="4">Uighur Polow</font></u><br /></font></b></div><div><font size="6"><font size="4"><i>Polow </i>is the Central Asian word for the rice based dish that spread with Islam and is known elsewhere as pilau, plov, paella and pilaf. Note the technique for steaming the rice on top of the pot.<br /></font></font></div><div><span style="font-family: "arial";"><font size="4"><br />1/3 cup vegetable oil <br />1 large white onion, sliced <br />3 pounds boneless leg of lamb, cut into 4 or 5 large pieces (fat not trimmed) <br />2 1/2 pounds large carrots, cut crosswise on the diagonal, then into 1/2-inch matchsticks <br />4 cups boiling water <br />1 teaspoon ground turmeric <br />1 tablespoon salt <br />5 1/2 cups medium-grain white rice <br />1 tablespoon cumin seed <br />Pomegranate seeds, for garnish (arils; optional)</font></span>
<p class="MsoNormal"><span style="font-size: 14pt;">Heat
the oil in a large, wide, heavy-bottomed pot over medium-high heat. Once the
oil shimmers, stir in the onion. Cook 6 minutes, stirring a few
times, until some onion begins to be crispy at the edges. Add the meat and
sear on all sides, turning the pieces as needed; this will take 8 to 10
minutes.</span></p>
<p class="MsoNormal"><span style="font-size: 14pt;">Add
the carrots and stir to coat, then pour in 2 cups of the boiling water and add
the turmeric, using a spatula to dislodge any browned bits on the bottom. Give
the mixture a good stir; once it’s boiling, add the salt. Make sure the meat is
submerged; cook, uncovered, 30 minutes. The liquid in the pot should be at
a steady, low boil.</span></p>
<p class="MsoNormal"><span style="font-size: 14pt;">Meanwhile,
place the rice in a large mixing bowl. Cover with cool water and rinse, drain
and repeat two more times. Fill with water again, covering the rice by 1/2 inch
or so. Let sit for 20 minutes.</span></p>
<p class="MsoNormal"><span style="font-size: 14pt;">Add
the remaining 2 cups of boiling water to the pot. </span></p>
<p class="MsoNormal"><span style="font-size: 14pt;">Spread
large spoonfuls of the rice carefully over the surface of the what’s in the
pot, spreading it evenly for complete coverage; you don’t want the rice to mix
into the bubbling liquid at all. (The rice is going to steam atop the meat and
vegetables below.) Cook 5 minutes, then scatter the cumin seed evenly over
the rice. Reduce heat to medium-low; cover the pot tightly and cook, undisturbed,
for 30 minutes until the rice is tender.</span></p>
<p class="MsoNormal"><span style="font-size: 14pt;">Uncover;
gently stir enough to find all the pieces of meat and transfer them to a
cutting board. Stir to incorporate the rice and vegetables; turn off the heat.
The grains of rice should not be sticking together.</span></p>
<p class="MsoNormal"><span style="font-size: 14pt;">Cut
the meat into 3/4-inch pieces, discarding any fat that hasn’t rendered, if
desired.</span></p>
<p class="MsoNormal"><span style="font-size: 14pt;">To
serve, divide the meat atop generous portions of the polow. Garnish with
pomegranate seeds, if using.</span></p>
<div><font size="4">
<font size="6"><b>Syrians</b></font></font></div><div><font size="4">Syrian
food is often difficult to distinguish from Lebanese or Persian or
Turkish food because the climate, the lay of the land and the cultures
are so similar. And some national boundary lines change with
time. But there are some dishes definitely and proudly Syrian. This is probably the best known one.<br /></font></div><div><br /></div><div><font size="4"><b><u>Harra bi isbaou</u></b><br /></font></div><div>
<font size="4"><span style="font-family: "arial";"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pKkIcbry1uw/XuA3A3XnXYI/AAAAAAAAERU/gULKyjlmLk0_4hStv7bUp6p3wuFz1qxAwCK4BGAsYHg/s2448/harak%2Bosbao.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="2448" height="320" src="https://1.bp.blogspot.com/-pKkIcbry1uw/XuA3A3XnXYI/AAAAAAAAERU/gULKyjlmLk0_4hStv7bUp6p3wuFz1qxAwCK4BGAsYHg/s320/harak%2Bosbao.jpg" /></a></div>In Arabic, <i>harra bi isbaou</i>
means burned finger. They say this dish, so famously Syrian every refugee proudly claims a recipe for it, is called <i>harra
bi isbaou</i> because the peasants who invented it couldn’t wait for it to cool
down to eat it, so they burned their fingers.<span> It's a delightful,
hearty and healthy mix of lentils, pasta and fried onions with lemon
juice and molasses--a memorable blend of sweet, spicy and savory. </span></span><span style="font-family: "arial";">It was the main go-to dish for the British Cooking for Syria.</span></font><style>
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div.WordSection1
{page:WordSection1;}</style><font size="4"><span style="font-family: "arial";"><br /><br />serves 8: <br />¾ lb brown lentils</span></font><font size="4"><span style="font-family: "arial";"><br /></span></font></div><div><font size="4"><span style="font-family: "arial";">4 cups vegetable broth </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">2 c water </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">2 tbsp pomegranate molasses </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">1½ tsp Aleppo pepper </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">1 tbsp salt </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">1 c mini macaroni </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">2 med red onions, peeled and cut into thin rings </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">3 tbsp olive oil </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">5 cloves garlic, minced </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">½ bunch cilantro leaves, finely chopped </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">½ bunch flat leaf parsley, chopped </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">1 sm pomegranate, seeds only </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">1 lemon, juice freshly squeezed </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">freshly ground black pepper </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">IF YOU HAVE IT: 1 tsp dried or 1 tbsp fresh sumac</span></font><p class="MsoNormal"><span style="color: #16191f; font-size: 14pt;"> </span><span style="color: #16191f; font-size: 14pt;">In a large saucepan or small soup pot, combine water and broth.
Bring to a boil, add lentils and cook 20 minutes. Add macaroni and cook until
tender. Drain and pour into a large serving bowl. Blend in the pomegranate
molasses, Aleppo pepper and salt. Blend in all but 1 tsp of the lemon juice.</span>
</p>
<p class="MsoNormal"><span style="color: #16191f; font-size: 14pt;">While the lentils and macaroni cook, sauté the onion rings in 2
tbsp olive oil until soft and golden. Be careful not to burn. Remove with a
slotted spoon and put in the minced garlic cloves. If needed, add the last
tbsp. olive oil. When they start to brown—not burn, add the cilantro leaves,
stir once and remove from heat. Add the sumac if you have it. Put the onions on
top of the lentils and macaroni in the serving bowl, then the fried garlic. Top
with chopped parsley and then the pomegranate seeds. Finish with the last tsp.
of fresh lemon juice. </span></p>
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{page:WordSection1;}</style></font></div><div><b><font size="6">Tibetans</font></b></div><div><font size="4">The <font size="6"><font size="4">Tibetan people</font></font></font><b><font size="6"> </font></b><font size="6"><font size="4">inhabit the highest habitable regions of the Himalaya, from Pakistan to Assam, northward into Tibet itself. The inhospitable terrain and brutal cold have traditionally limited their diet to butter, fatty meat and barley. Tibetans were traditionally shepherds or long distance traders: for their rock salt, wool and medicinal herbs, they got rice and tea, seed potatoes and sugar. They made a few heartwarming and tasty dishes surprisingly appropriate for our table too. <br /></font></font></div><div><font size="6"><font size="4"><br /></font></font></div><div><u><b><font size="6"><font size="4">Labu Drikul (Lamb with Daikon)</font></font></b></u><br /><font size="6"><font size="4"></font></font><p class="MsoNormal"><span style="font-size: 14pt;">Labu Dikrul is made in two
stages, so it can be made ahead and is thus great party food. Tibetans normally
serve it with rice or steamed buns called <u>tingmo</u> to soak up the delicious gingery
broth.</span><span style="font-size: 14pt;"> <br /></span></p><p class="MsoNormal"><span style="font-size: 14pt;">serves 4</span></p>
<p class="MsoNormal"><span style="font-size: 14pt;"></span><span style="font-family: "arial";"><font size="4">1½ -3/4 lbs. stewing lamb pieces with bones <br />1 lg. daikon, peeled <br />2 med./lg. onions <br />3 inches fresh ginger, peeled <br />7 lg. garlic cloves, peeled <br />¼ tsp. Szechuan pepper or ¼ tsp. coarse ground black pepper & 1 dried chili <br />½ tsp. salt <br />4-6 cups water or beef broth<br /> 1 lg. tomato, cored <br />¼ tsp. mild chili or 1/8 tsp. cayenne powder <br />1 tbsp. corn, safflower, canola, mustard oil <br />6-8 med. Asian mustard greens (1/2 a bunch)*, chopped<br /> </font></span></p><p class="MsoNormal"><span style="font-size: 14pt;">*You can substitute Spinach
but you won’t get the pungent flavor.</span></p>
<p class="MsoNormal"><span style="font-size: 14pt;"> </span><span style="font-size: 14pt;">Cut the daikon into two inch
long pieces (probably 5 to 6). Quarter one onion.<span> </span>Smash the ginger and 6 garlic cloves with the
back of a knife.</span>
</p>
<p class="MsoNormal"><span style="font-size: 14pt;">Put the lamb, daikon,
quartered onion, ginger, garlic, pepper and ¼ tsp. salt in a medium casserole
or lidded saucepan and barely cover with water. Depending on the width of the
pot, this will require four to 6 cups.<span>
</span>Bring to a boil, cover, lower heat and simmer for an hour or a few
minutes longer, until the lamb is just tender enough to fall easily from its
bones.</span></p>
<p class="MsoNormal"><span style="font-size: 14pt;">Remove the lamb and daikon
from the broth. Boil the broth hard for 15 minutes to reduce it.<span> </span>(This is the point at which you can cool
everything and put it in the refrigerator until you want to serve it.) Return the lamb and daikon to the broth and add the greens. Cook just long enough to wilt the greens. Or if you are doing this the second day, long enough to make everything hot. <br /></span></p>
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{page:WordSection1;}</style></font></font></div><div><b><u><font size="6"><font size="4"><br /></font></font></u></b></div><div><b><u><font size="6"><font size="4">Amdo Paley (Bread)</font></font></u></b><br /><font size="6">
</font><p class="MsoNormal"><font size="4"></font></p><div class="separator" style="clear: both; text-align: center;"><font size="4"><a href="https://1.bp.blogspot.com/-_YWGfeK1ea0/XuA3WVi7ehI/AAAAAAAAERg/bW3IHNapKV065j_mVdk4K3CId7zFoef-ACK4BGAsYHg/s3264/Amdo%2BPaley%2Bbaked%2B%2528a%2Bcake%2Bloaf%2529.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://1.bp.blogspot.com/-_YWGfeK1ea0/XuA3WVi7ehI/AAAAAAAAERg/bW3IHNapKV065j_mVdk4K3CId7zFoef-ACK4BGAsYHg/s320/Amdo%2BPaley%2Bbaked%2B%2528a%2Bcake%2Bloaf%2529.jpg" /></a></font></div><font size="4">Amdo paley, meaning bread from northeastern most province of Amdo whose
cooks are legendary across Tibet, is another way of describing thick bread, a
round loaf about 1-2” high. It can be baked in an 8” cake pan or fried on top
of the stove. Baked is more cakelike. Stovetop gets crunchy crust.<span> </span>Tibetans like bread so one “loaf” might only
feed 2-3 people. The rest of us will get 4-8 servings depending on how much
sauce or soup we need to sop up. </font><p></p>
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{page:WordSection1;}</style></font></div><div><b><font size="6"></font></b><font size="4">One recipe makes two Amdo paley. You can freeze the dough and quickly defrost it in a microwave.<span> </span>You can cut<span>
</span>about an inch off the edge of your amdo paley after its risen and roll
that into one thin fried paley. </font><span style="font-family: "arial";"><font size="4">
</font></span><span style="font-family: "arial";"><font size="4">
</font></span><p class="MsoNormal"><font size="4"><u>Basic Paley recipe</u></font></p><span style="font-family: "arial";"><font size="4">4 c unbleached all purpose white flour <br />1 c whole wheat flour <br />1 tsp salt <br />combine these in a large bowl. Create a well in the center and put in it: <br />2 tbsp instant yeast (this is the modern accommodation to speed the process)* <br />2 c warm water <br /><br />Blend everything, cover the bowl and let the dough rise in a warm place for ½ hour. <br />Knead it again. Form your chosen paley shape. Cover it and let it sit to rise again 15-30 minutes, however much time you have. Longer will make lighter bread. <br /><br /> </font></span><span style="font-family: "arial";"></span><font size="4"> This is cake like. <br /></font></div><div><font size="4">Heat oven to 400º. <br /></font></div><div><font size="4">Bake in a nonstick 8” cake pan; or a regular cake pan with a
bare coat (1 tbsp max) of oil on the bottom, for 30 minutes. The top should be
brown and risen with a bit of a crack. If it is done it will sound hollow when
you knock it with a fist. Remove from the oven and cover it for 10 minutes to
soften the top.<span> </span>Remove from the pan,
flip and serve warm.</font><span style="font-family: "arial";"><font size="4">
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<b><font size="6">Palestinians</font></b></font></div><div><font size="4">Palestinian cooking celebrates the people's longtime location on a narrow strip between land and sea in a land of balmy climate and fertile soil. The recipes often overlap with Lebanese and Syrian--think hummus, fattoush, shakshuka, falafel--but there are distinct dishes of which the people are proud. Here are a few. </font><br /><font size="4">
</font><p class="MsoNormal"><font size="4"><span style="font-family: "arial";"><u><b>Chicken with za'atar and maftoul</b></u></span></font></p><p class="MsoNormal"><font size="4"><span style="font-family: "arial";">Za'atar is a local blend of herbs you can now buy ready jarred. There is a Syrian version and a Palestinian version now marketed as Israeli za'atar. <i>Maftoul</i> is a specialty of the region that harks back to the origins of dried pasta: little balls made for the armies of Islam to carry in their pockets. It is the local form of couscous and is sometimes prepared with lamb and seven vegetables like Moroccan couscous with seven vegetables. You can buy it in Middle Eastern stores. The tiny balls of dried pasta are similar to Sardinia's <i>fregola</i>, which are tiny balls of roasted wheat pasta. You can substitute that here. Tabbouleh is a Lebanese/Palestinian/Syrian parsley salad normally made with bulghur.<br /></span></font></p><font size="4"><span style="font-family: "arial";">
</span></font><p class="MsoNormal"><font size="4"><span style="font-family: "arial";">Serves 4<br />
</span></font><font size="4"><span style="font-family: "arial";">4 large chicken legs and thighs in one piece) </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">Olive oil </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">3 tbsp dried mint</span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">5 tbsp pomegranate molasses </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">2 tbsp dried red chili flakes</span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">4 tbsp za’atar</span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">1 tbsp flaky salt</span></font></p>
<p class="MsoNormal"><font size="4"><span style="font-family: "arial";"><u>For the maftoul tabbouleh</u> <br />1 1/2 cups maftoul (also known as pearl couscous) or fregola (Italian roasted pasta
balls)<br />3 1/2 cups water <br />
4 tomatoes<br />
1 bunch of scallions <br />
Large bunch flat-leaf parsley, leaves only<br /></span></font></p><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">2-3 lemons, juice
only</span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">1 tbsp salt </span></font><br /><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">Olive oil</span></font><font size="4"><span style="font-family: "arial";"></span><span style="font-family: "arial";"><u><br /></u></span></font></div><div><font size="4"><span style="font-family: "arial";"><u>To serve</u><br /> 1 pomegranate, seeded<br /> 1 red chili, sliced <br /><br /> Preheat the oven to 400º. <br />Line a baking tray with parchment paper and lay out the chicken pieces on it. <br />Combine the olive oil, mint, pomegranate molasses, chili flakes, za’atar and salt. Season both sides of the chicken with this mix. End up skin side down and roast in the oven 15 minutes. <br /><br /> While the chicken cooks, cook the maftoul or fregola by package instructions until it has just passed the al dente stage. Remove and rinse under cold water, drain and set aside. <br /><br /> While it cooks, chop tomatoes and spring onions into small, equal-size pieces. Finely chop the parsley. <br /><br /> Once the chicken has browned slightly, turn it over and cook skin side up another 15 minutes. until it’s thoroughly cooked. If you want to add more mint and za’atar, do so at the flip. <br />In a large bowl, mix the cooked maftoul/fregola with the chopped tomato, scallions and parsley. Add the lemon juice, salt and olive oil to taste. This salad should be sharp and tangy to contrast with the creaminess of the pasta, and there should be plenty of parsley mixed through – it is essentially a parsley salad. Transfer to a deep dish and set aside. <br /><br /></span><span style="font-family: "arial";">When the chicken is cooked, place it on top of the tabbouleh and drizzle some of the cooking juices over. Serve sprinkled with pomegranate seeds and the sliced chili. </span></font><u><b><font size="4"><br /></font></b></u></div><div><u><b><font size="4"><br /></font></b></u></div><div><u><b><font size="4">Black-eyed peas with chard</font></b></u></div><div><font size="4">This is an inland dish that shows off local produce: olive oil, lemons, honey, chard. It features a special cooking technique of making an herb mash to top the dish. I have in the past posted a recipe for Palestinian lamb with chickpeas and chard that is very popular. Also a recipe for Palestinian shrimp. <br /></font></div><div><font size="4"> <br />Serves 4 <br /><u>For the beans</u> <br />1 leek <br /> 1 tbsp olive oil <br />2 garlic cloves <br />¼ tsp chili powder <br />2 cans black-eyed peas <br /></font></div><div><font size="4">1 tsp ground coriander <br /></font></div><div><font size="4">1/2 tsp ground cumin<br /></font></div><div><font size="4">pinch of ground nutmeg <br />½ unwaxed lemon <br />½ lb bunch chard <br /><br /><span style="font-family: "arial";"><u>For the herb smash </u><br />1 bunch fresh cilantro, leaves only <br />2 green chiles <br />2 garlic cloves <br />¼ c shelled walnuts <br />1 tbsp honey <br />2 tbsp good quality olive oil <br />juice of 1/2 lemon <br /></span></font></div><div><font size="4"><span style="font-family: "arial";"><br /></span></font></div><div><font size="4"><span style="font-family: "arial";"></span></font><font size="4"><span style="font-family: "arial";">Fill a kettle and bring the water to a boil. Put a large saucepan on the stove. <br /><br /> Wash and finely slice the leek. Add to the saucepan with a tablespoon of olive oil and cook until soft and sweet, 3-5 minutes. Finely slice the garlic and add with the chili powder and cook 2-3 minutes, until the garlic begins to brown. Add black-eyed peas with their liquid, coriander, cumin and 1 c boiling water from the kettle. Bring to a simmer. Add nutmeg, squeeze in the juice of half the lemon, add the squeezed lemon half to the pan and simmer 10 minutes. <br /></span></font></div><div><font size="4"><span style="font-family: "arial";">Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side. <br /><br />Put all the ingredients for the herb smash into a food processor and blitz until you have a smooth grassy paste. Season well with salt and pepper.</span></font>
<p class="Body"><span style="font-family: "arial"; font-size: 12pt;">Once the peas
are soft and the liquid has reduced to a thick soup-like consistency, stir in
the chard leaves, season well with salt and pepper and cook 2-3 minutes. Scoop
into deep bowls and spoon over the herb smash.</span></p>
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<br />Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-11062773691721599602020-06-01T13:54:00.004-07:002020-06-01T13:59:52.530-07:00 something fishy: easy summer meals<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Fresh fish sings of summer. It's light, nutritious, salty. It cooks quickly whether grilled, baked or pan-fried. And there's variety galore right now. So here are some living is easy summertime fish favorites. Also in the primo one pot meals post a few weeks ago, you will find quick Crete Fisherman's one pot fish soup. SORRY NO PHOTOS THIS TIME. </span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: x-large;"><b>Haddock/Hake in Greek tomato raisin sauce</b></span> </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is one of the recipes that jumpstarted my catering career and it still dazzles. It's a kitchen beginner's delight. <br />Serves 4-6 </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves garlic, peeled and minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg onion, diced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">freshly ground black pepper </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp dried oregano </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 whole cloves </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">24 oz. cooked (canned or boxed) whole tomatoes in juice </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ c raisins </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ c dry white wine </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp flat leaf parsley, minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1½ lbs haddock fillets </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lemon, juice only </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of salt <br /><br />Heat oven to 350º. <br />In a small/medium heavy gauge saucepan, warm olive oil over medium heat. Add the garlic and onion, black pepper and oregano. Stir and sauté 5-7 minutes until onion is soft. Reduce heat to low and add the tomatoes, cloves, raisins, white wine and minced parsley. Blend and cook 5 minutes. <br /><br />Wash the haddock fillets, pat dry and sprinkle with the lemon juice. Season with salt and a bit of freshly ground pepper. Place the fillets in the bottom of a baking dish that can hold them in one layer. Cover with the tomato raisin sauce. Bake at 350º 40 minutes. Garnish with minced flat leaf parsley to serve. This goes well with buttered orzo. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: x-large;"><b>Flounder wi</b></span></span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>th smoked salmon in lettuce leaves </b></span><br />These pretty fish packets can be served with rice pilaf, buttered orzo, or roasted potatoes and a tomato salad.<br />Serves 4 </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 large crisp lettuce leaves </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 flounder fillets, skinned (you want at least 1 1/2 lb fish) </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">freshly squeezed lemon juice </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 thin slices smoked salmon </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp chopped fresh dill </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp unsalted butter (you may want more) </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¾ c dry white wine </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp shallots, minced </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ c heavy cream <br /><br />Blanch lettuce leaves 1 minute in boiling water, then chill in cold water, drain and pat dry. <br /><br />Season the flounder with salt and pepper and a sprinkle of lemon juice. Place a salmon slice on top of each fillet. Sprinkle ¼ of the dill over each salmon slice and fold the fillet ends toward the middle to cover it. Wrap each fillet in two lettuce leaves arranged crosswise and tuck in the ends to make a packet. <br /><br />Melt 2 tbsp butter in a large lidded sauté pan, add the shallots and cover them with the lettuce packets, seam side down. Top each packet with 1 tsp butter. Pour in the wine. If using capers, add them now. Tightly cover the pan, bring to a boil, then lower heat and simmer 8-10 minutes. <br /><br />Remove fish packets to a serving platter. Whisk the cream into the sauce in the pan, bring to a boil and stir/whisk continually until the sauce thickens slightly. Pour it over the fish packets. Garnish with a bit of fresh chopped dill or chopped chives.</span></span><span style="mso-bidi-font-family: Arial;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
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<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bluefish or Mackerel in orange raisin sauce </span></span></b><span style="font-size: large;">This Turkish recipe is another old favorite of mine and all who taste it. The secret is how the orange juice pulls the oil out of these two frustratingly oily fish without injuring their distinct flavors. </span><br />
<span style="font-size: large;">serves 4 </span><br />
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<span style="font-size: large;">4 tbsp olive oil</span><br />
<span style="font-size: large;">2 lg onions, sliced into thin rings</span><br />
<span style="font-size: large;">1/2 c lg white raisins </span><br />
<span style="font-size: large;">1 tbsp freshly grated orange zest </span><br />
<span style="font-size: large;">1/2 tsp ground cinnamon + a pinch</span><br />
<span style="font-size: large;"> 1/4 c + 2 tbsp orange juice </span><br />
<span style="font-size: large;"> 1 1/2lbs blue fish fillets, rinsed and drained </span><br />
<span style="font-size: large;">1/4 c currants (use more white raisins if you don't have any) </span><br />
<span style="font-size: large;">Fresh flat leaf parsley, minced</span><br />
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<span style="font-size: large;">Heat the oven to 350º.</span><br />
<span style="font-size: large;">In the bottom of a shallow baking dish combine</span><br />
<span style="font-size: large;">3 tbsp olive oil with 1 lg onion sliced in rings and 1/2 c white raisins. </span><br />
<span style="font-size: large;">Add 1 tsp orange peel, 1/2 tsp cinnamon and 1/4 c orange juice. Blend everything. Lay the fish fillets on this bed.</span><br />
<span style="font-size: large;">Cover the fish with 1 lg onion sliced into rings, 1/4 c currants or white raisins, 2 tsp orange zest, a pinch of cinnamon, 1 tbsp olive oil and 2 tbsp orange juice. That's it! Cover the dish with foil and bake at 350º 30 minutes. Garnish with the parsley and serve. </span><br />
<span style="font-size: large;"> </span><b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Halibut with saffron onions and piquant cilantro sauce</span></span></b><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is the fanciest recipe of the bunch, meaning it takes more steps and time but not that much. It's very elegant to present and tasty to the max. It's Moroccan. I have published this before not only on this blog but in a magazine where it got rave reviews from readers.<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span></span><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 6 </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 lg white onions, sliced into thin rings </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp unsalted butter </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">good pinch of saffron threads, soften in a tbsp warm water </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">freshly ground black pepper </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp cumin seed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">sea salt to your taste </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1½ lbs fresh halibut steaks or other thick white fish </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">juice of a lime </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><u>for the topping sauce</u> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 bunches fresh cilantro, long stems removed, roughly chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp sea salt </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Serrano chili, seeded and minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp ground cumin </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp ground coriander </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 lg garlic cloves smashed and minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp paprika </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ c olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large lime, juice only <br /><br />Preheat the oven to 400º. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large skillet or frying pan, melt the butter with the olive oil over med heat. Add the onions and stir to coat them. Add the saffron threads, cumin seeds and several grinds of black pepper. Sauté the onions over med/low heat 10 minutes to soften them. Do not brown. <br /><br /> Marinate the halibut or other fish in the lime juice while the onions cook. Spread the onions and the oil/butter left in the pan evenly over the bottom of a pretty baking dish. Lightly salt them. Lay the fish on top and lightly salt it. Season it with a few grinds of black pepper. <br /><br /><u>Make the cilantro sauce</u>: </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine all ingredients in a food processor and blend to a thick paste. Put 2 -3 tbsp aside for serving and spread the rest evenly over the fish. Cover the baking dish tightly with foil. Bake at 400º 15-20 minutes until the fish is cooked through and flaky. Remove from oven and remove foil. Spread the remaining sauce around the fish to serve.</span></span><span style="color: #222222; font-family: "arial"; font-size: 10.0pt;"></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Tangy Flounder or Dover Sole fillets</b></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This is another old recipe that never retires because it's so easy, tasty and healthy, especially served as I do over a bed of garlicky spinach. You can use any flat fish fillet. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">serves 4 - 6 (1 fillet per person)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 c sour cream </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 lg garlic clove, minced</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 1/2 tsp prepared horseradish (it's in a jar) </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 lemon, juice only</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Salt and freshly ground black pepper to your taste </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> 4-6 flounder fillets</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 c wheat germ </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/4 c sesame seed</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tbsp fennel seed</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/2 tsp coarsely ground black pepper</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp butter</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Garnish: chopped fresh chives</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Make the marinade by combining the sour cream, garlic, horseradish, lemon juice, salt and pepper. Cover the fish fillets with the marinade and let them soak it up for 2 hours, preferably in the refrigerator. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> Heat oven to 375º.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Combine the wheat germ, sesame and fennel seed and pepper on a shallow plate. Butter a shallow baking dish large enough to hold the fillets in one layer only.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> Remove the fillets from the marinade and dredge each one on both sides in the wheat germ mix. Lay them in the baking dish. Bake at 375º 10 minutes, then flip them and bake another 10 minutes. Meanwhile warm the marinade in a small pan on top of the stove. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Braise spinach with garlic if you want to have a nice bed for the fish. Lay the cooked fillets on the bed of spinach and splash on some of the hot marinade. Garnish if you want with chopped fresh chives. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: x-large;"> <span style="font-size: large;"> </span><b> </b></span> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: x-large;"><b>Salmon, Potato and Peas Salad</b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">I made this up decades ago as my ode or owed to Maine's traditional July fourth meal, fresh from land and sea: salmon, new potatoes and shelled peas. It was a huge success among my catering clients too. I love the color combination, the hearty lightness and delicious saltiness. <br /><br />serves 4</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-size: large;">8-10 new potatoes: red bliss or Yukon gold, scrubbed and boiled until al dente (not mushy), drained and cut into bite-sized pieces</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">4 slices smoked salmon or 1/3 lb cooked fresh salmon, cut into bite sized pieces</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup (from 1lb in pod) cooked fresh peas (steamed 3 minutes in salted water with a sprig of mint)</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp fresh dill, minced</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp celery seed</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Freshly ground black pepper to your taste</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp capers, without juice</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 sm red onion, peeled and minced (you can substitute 5 scallions but you'll lose a color in the bowl)</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Salt to your taste (be careful as the capers and smoked salmon may be salty)</span></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /><br />Combine all the above in a serving bowl.<br /><br /><u>for the dressing</u></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp sherry or balsamic vinegar</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"> tbsp plain Greek (thick and not watery) yogurt</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">pinch of salt</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp mayonnaise</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp ketchup<br /> Whisk together and blend into the potato salad.</span></span><br />
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Top with 1 tbsp fresh parsley leaves, minced and serve or refrigerate covered
until ready to serve.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-67996194290493430262020-05-26T17:55:00.002-07:002020-05-26T17:56:53.947-07:00 World Peas<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This moment when Spring melts into summer brings us a burst of peas, specifically garden peas also called English peas to differentiate them from their ancestor, the split pea used in South Asia for dhal. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Seventeenth century Frenchmen (think <i>petit pois</i>), then eighteenth century Englishmen set themselves to breeding the plump soft pea in the pod from the hard lentil like legume they found all over India. Thomas Jefferson was so fascinated he joined the effort and is considered the original breeder of the garden pea in America. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Like their progenitor, garden peas are nutritious: they have protein, fiber and hard to find vitamins. They're a lot more colorful and quicker to cook. They go with just about anything. And even kids like them, presented as smashed peas--traditional British nursery food. I included a recipe for <b>smashed peas </b>in my book <i>Veggiyana, the Dharma of Cooking</i>. Know when shopping </span><u><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb of pods yields 1 to 1¼ cups peas, which makes 2 servings. </span></u><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A word of advice: don't toss those pods in the garbage when the peas are out. They are remarkably flavorful. Boil them up in some salted water for 15 minutes. Then remove them with a slotted spoon and save that flavored water for a risotto, paella, to cook your peas, to cook pasta. You won't regret this extra little step.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Here are a few ways to enjoy peas right now.</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I already posted a<b> paella</b> recipe last time because paella makes a great home for peas. In <i>Veggiyana, the Dharma of Cooking,</i> I included an old southern Italian recipe for <b>petit pasta with fresh peas</b>, the very small pasta meant to look like rosary beads. </span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Garden Pea "Hummus"</span></b></span><br />
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<a href="https://1.bp.blogspot.com/-LtCuW8wf-Mo/Xs23PT8V5cI/AAAAAAAAEQo/WYSocvnJPlc70I69nb_luIMr2FQY6SoSQCNcBGAsYHQ/s1600/Fresh%2BPea%2BHummus%2B2018.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-LtCuW8wf-Mo/Xs23PT8V5cI/AAAAAAAAEQo/WYSocvnJPlc70I69nb_luIMr2FQY6SoSQCNcBGAsYHQ/s320/Fresh%2BPea%2BHummus%2B2018.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I have to put hummus in quotes because it is actually the Arabic word for chickpea although it's become in America the word for any mashed dip dish. I have posted this before and do it again because it's a keeper recipe you can use again and again. It goes to a picnic or potluck or on a boat. It spreads nicely on toast or crackers or in a pita pocket for a sandwich. It's pureed enough to be baby food and to dip carrots and cucumbers into.</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />2 cups shelled peas (more or less 1 lb shelled peas) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 bunches fresh green onions, roots off and stalks trimmed (do not remove all the stalk) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 clove garlic, minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 c chopped fresh flat leaf parsley </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup chopped fresh mint leaves, another 2 tbsp for garnishing </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Freshly ground black pepper to your taste </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sea Salt to your taste </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 oz creamy soft unflavored goat cheese </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup cooked cannellini (white) beans, drained </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of nutmeg <br /><br />Chop the scallions coarsely. <br /><br />In a medium/large sauté pan, heat the olive oil over medium flame. Add scallions and garlic and sauté 1 minute or until scallions start to soften. Be careful not to burn garlic. Lower heat if necessary. Add the shelled peas and shake the pan. If it's too dry and they want to stick add another tbsp olive oil. Add 1/2 cup water and cook over medium heat 3-4 minutes until peas start to soften. Add the parsley and cook another minute. The peas should be soft but not soggy or losing color. Drain off any excess water and pour the contents of the pan into a food processor. (if you have an immersion blender you can keep the peas in the pot, okay). Add the mint, salt, pepper, goat cheese and beans. Quickly puree into a thick paste. If it's too thick, add a tbsp or two of olive oil. Sprinkle on a pinch of nutmeg. <br /><br />That's it. You can serve this with or on sliced cucumbers--a very cooling dish. You can spread more creamy goat cheese on a slice of baguette and top it with a smear of the pea hummus and a sprinkling of chopped mint leaves. You can use this to fill radicchio leaves--the lower half or smear it on a lavash, top with mascarpone and salmon roe, then roll up the lavash into a large cigar. Now cut it into serving size pieces. In a pinch you can just stick a spoon in and enjoy all the freshness of spring.</span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Pea Fritters</span></b></span><br />
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<a href="https://1.bp.blogspot.com/-1WytDdzFv_M/Xs207wb9MTI/AAAAAAAAEP0/N0WH6k_XtiY9wLn12rrrbKYt3e51aUoSACNcBGAsYHQ/s1600/pea%2Bfritters%2Bplated%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-1WytDdzFv_M/Xs207wb9MTI/AAAAAAAAEP0/N0WH6k_XtiY9wLn12rrrbKYt3e51aUoSACNcBGAsYHQ/s320/pea%2Bfritters%2Bplated%2Bcopy.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">There are several versions of these fried patties. You either smash up the peas into a paste or you leave them loose. This is not totally mashed peas with bacon version and it makes a lovely vegetarian lunch served with mint based raita (raita/tsatsiki the yogurt and cucumber condiment is made with dill or mint), or a tomato feta salad.</span></span><br />
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<span style="font-size: 16.0pt;">18 ounces fresh green peas</span></div>
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<span style="font-size: 16.0pt;">4 1/2 ounces whole-milk
ricotta cheese</span></div>
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<span style="font-size: 16.0pt;">3 large eggs, beaten</span></div>
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<span style="font-size: 16.0pt;">Finely grated zest of 1
lemon, and lemon wedges for serving (cut after zesting)</span></div>
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<span style="font-size: 16.0pt;">3/4 teaspoon salt</span></div>
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<span style="font-size: 16.0pt;">Freshly ground black pepper</span></div>
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<span style="font-size: 16.0pt;">Optional: 1 tablespoons Israeli
za'atar</span></div>
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<span style="font-size: 16.0pt;">1/2 tsp mild chili like
Aleppo pepper or chipotle</span></div>
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<span style="font-size: 16.0pt;">2/3 cup flour</span></div>
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<span style="font-size: 16.0pt;">1 1/2 teaspoons baking powder</span></div>
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<span style="font-size: 16.0pt;">1 cup packed mint leaves,
finely chopped</span></div>
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<span style="font-size: 16.0pt;">7 ounces feta cheese,
crumbled</span></div>
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<span style="font-size: 16.0pt;">About 3 1/3 cups corn or
safflower oil, for frying</span></div>
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<a href="https://1.bp.blogspot.com/-k500xj8h2IU/Xs21H1x_ALI/AAAAAAAAEP8/DN0V_a26AqIs1JvHRZgv0z_rgK1R0l0PACNcBGAsYHQ/s1600/better%2Bpea%2Bfritter%2Bbatter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-k500xj8h2IU/Xs21H1x_ALI/AAAAAAAAEP8/DN0V_a26AqIs1JvHRZgv0z_rgK1R0l0PACNcBGAsYHQ/s200/better%2Bpea%2Bfritter%2Bbatter.jpg" width="200" /></a></div>
<span style="font-size: 16.0pt;">Smash the peas in a food
processor so they are coarsely crushed. Put them in a large a mixing bowl. Stir
in the ricotta, eggs, lemon zest, salt, a good grind of pepper, optionally the
za'atar, ground chili, flour and baking powder. Mixing until they are blended.
Gently fold in the mint and feta.</span></div>
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<span style="font-size: 16.0pt;">Heat the oil in a medium skillet
or frying pan over medium heat. Line a plate with paper towels.</span></div>
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<a href="https://1.bp.blogspot.com/-GmUAkerlEWk/Xs21UIFfKGI/AAAAAAAAEQE/xi8-rdWJcVwZgu8jexL2zm4zHOsB8N6kACNcBGAsYHQ/s1600/pea%2Bfritters%2Bfrying%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-GmUAkerlEWk/Xs21UIFfKGI/AAAAAAAAEQE/xi8-rdWJcVwZgu8jexL2zm4zHOsB8N6kACNcBGAsYHQ/s200/pea%2Bfritters%2Bfrying%2Bcopy.jpg" width="200" /></a><span style="font-size: 16.0pt;">With a large flattish spoon,
make large balls you flatten into patties or make patties about 2” wide. Fry as
many as fit in one layer in the pan 3 to 4 minutes, then with tongs, turn them and
brown evenly. Use a slotted spatula to transfer them to the lined plate while
you cook the remaining batch.</span></div>
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<span style="font-size: 16.0pt;">Serve warm, with lemon wedges
and garnish with fresh mint leaves.</span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Pea Pudding</span></b></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">If you have time for a few steps toward something unusual and glamorous, this is for you. It brightens a meal of grilled meats or chicken. It's also a vegetarian centerpiece. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />serves 8 </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 lbs shelled peas: steamed until soft, drained and puréed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 oz butter, melted </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 eggs, separated </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ lb grated Jack or Fontina cheese </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup sugar </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1½ tsp baking powder </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup flour (cake if you have it) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp dried mint, crushed or 1 tbsp fresh </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1-2 tbsp chopped fresh chives <br /><br />Preheat oven to 350º. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Beat egg yolks until thick and whisk in sugar. Alternately whisk in flour and melted butter. Stir in smashed peas, salt and cheese. Blend well. Stir in baking powder. <br /><br />In a separate bowl, beat egg whites until very stiff and fold into pea mix. Pour into a buttered Charlotte mold or pudding dish, set it on a baking sheet and fill that sheet with ¼” water. Bake 50-60 minutes, or until cake tester comes out clean. Unmold to serve with lime wedges and dill. <br /> </span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Risi e bisi</span></b></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This (rice and peas) is the traditional Spring risotto dish of Northern Italy although some gourmets claim it's more a soup than a risotto. They also argue over whether or not it should contain pancetta. You can choose. You can make it either way to your taste and be correct. You will also find different recipes for a pea risotto.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> serves 4-5 </span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 lbs peas in the pod<br /> 1 tbsp unbleached flour<br /> 1 tsp coarse salt<br /> 1 med celery stalk, cleaned<br /> 10 sprigs flat leaf parsley, leaves only<br /> 4 tbsp (1/2 stick) unsalted butter<br /> 2 tbsp olive oil <br /> 4 oz pancetta or other unsmoked bacon, in tiny pieces: Optional<br /> 1/2 c dry white wine<br /> Salt and freshly ground black pepper to your taste<br /> 3 c beef stock or veg stock <br /> 2 c Arborio or similar Italian rice <br /> To serve: 3 tbsp unsalted butter<br /> scant 1/4 c freshly grated Parmesan cheese<br /> <br /> Shell the peas. Fill a bowl with enough cold water to cover them and stir the flour into the water. Add the peas and let them soak 30 min. Meanwhile wash the pods, put them in a large pot with 4 c water and the coarse grained salt. Bring the water to a boil, reduce heat to simmer and cook 50-60 minutes.<br /> <br /> Drain and rinse the peas. Finely chop the celery and parsley together on a board. <br /> In a med saucepan/pot, heat the butter with the oil until the butter is melted. Add the pancetta and sauté over med/low heat 5 min. Add the celery/parsley mix and cook 5 more minutes. Stir in the peas and continue cooking 5 minutes. Add salt and black pepper to your taste, then the wine. Cover the pan and simmer 20 minutes. The peas should be cooked but firm. Remove from heat but let pot stand covered.<br /> <br /> Remove the pea pods from the cooking water. Add the beef broth and heat toward boiling.<br /> Into a large heavy covered casserole, carefully pour the juices from the pea pan. Over med/high heat bring them to a boil and quickly stir in the rice. Sauté 3 min. Now start ladling one ladle at a time the hot peapod broth into the casserole, stirring so the rice absorbs it. Keep ladling once the rice absorbs the last and continue until almost all the liquid in gone except 1/4 c. Add the peas and pancetta to the rice with the last broth mixture. Taste and adjust salt and freshly ground black pepper. Remove from heat and stir in the butter and cheese. Blend and serve immediately.<br /> </span></span><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: medium;"><span style="font-size: x-small;"></span></span><span style="font-size: medium;"><span style="font-size: x-small;"></span></span> </span></span><b><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Salmon peas and potato salad </span></b></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This was my tribute to Maine's July 4 when traditionally everybody celebrated the sea and land arrival of spawning salmon, fresh peas and new potatoes. I put them all together in a composed salad and it was a big hit. I also allowed people to choose between fresh poached or smoked salmon</span></span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />serves 4 <br /><br /> 8-10 new potatoes: red bliss or Yukon gold, scrubbed and boiled until al dente (not mushy), drained and cut into bite-sized pieces </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 slices smoked salmon or 1/3 lb cooked fresh salmon, cut into bite sized pieces </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup (from 1lb in pod) cooked fresh peas (steamed 3 minutes in salted water with a sprig of mint) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp fresh dill, minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp celery seed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Freshly ground black pepper to your taste </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp capers, without juice </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 sm red onion, peeled and minced (you can substitute 5 scallions but you'll lose a color in the bowl) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Salt to your taste (be careful as the capers and smoked salmon may be salty) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine all the above in a serving bowl. <br /><br /> <u>Dressing</u><br />1 tsp sherry or balsamic vinegar </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp plain Greek (thick and not watery) yogurt </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of salt </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp mayonnaise </span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp ketchup </span><br /> <span style="font-size: large;">Whisk together and blend into the potato salad. <br /> Top with 1 tbsp fresh parsley leaves, minced and serve or refrigerate covered until ready to serve.</span></span></span><span style="font-size: large;"><br /><span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></b></span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Tagliatelle with peas and proscuitto </span></b></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This is a relatively quick to throw together meal right now.It's especially delicious and soul warming if you make your own noodles.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 4</span></span><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb tagliatelle pasta<br />1/2 lb fresh peas in the pod<br />1/4 c olive oil plus extra for drizzling <br />1 garlic clove, crushed<br />handful of mint, freshly chopped <br />1/4 c Parmesan cheese, freshly grated <br />8 slices prosciutto or for vegetarians 1/2 lb soft goat’s cheese, crumbled<br />salt and freshly ground black pepper<br /><br />Bring a medium pan of salted water to the boil. Add the peas and cook for 2–3 minutes. Drain and plunge into iced water. Set aside.</span></span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the olive oil in a pan over a low heat and add the garlic. Cook for 1 minute, then add the drained peas and cook 2–3 minutes. Remove from the heat and set aside.<br /><br />Bring a large pan of salted water to the boil and cook fresh tagliatelle 3–4 minutes, until <i>al dente</i>. Dried will take longer: see package for instructions. <br /><br />Drain the pasta and add to the pea mixture. Toss well, then season to taste with salt and pepper. Add the chopped mint and a drizzle of olive oil. Sprinkle in the parmesan cheese and mix in pieces of the prosciutto, or scatter the goat’s cheese, and serve.</span></span><span style="font-family: inherit;"><br /><br /> </span></div>
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Aloo Mataar</span></b></span><br />
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<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is the Indian/Nepali way with English peas: mixed in with potatoes and chilies. It's a side dish in a meal. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">serves 4 <br /><br />3 medium boiled potatoes </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup green peas </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp corn, mustard or safflower oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp cumin seeds </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1" fresh ginger peeled and smashed into a paste<br /> 3 garlic cloves peeled and smashed and minced<br /> 1 green chili, minced<br /> 2 tbsp ground coriander<br /> 1 tsp fennel seeds<br /> 1/4 tsp ground turmeric<br /> 1 tsp paprika<br /> 1 tsp salt or to your taste<br /> 1/2 tsp garam masala<br /> 2 medium tomatoes, thinly sliced<br /> 1/4 cup freshly chopped cilantro leaves <br /> <br /> Peel the potatoes and cut into bite size pieces.<br /> In a small bowl, mix ginger, garlic, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.<br /> Heat oil in a saucepan. (Test heat by adding 1 cumin seed. If tit cracks right away, the oil is ready.) Add all cumin seeds, once they crack, add the spice mix in the bowl. Cook about one minute or until spices start to separate from the oil. Add green peas plus half a cup of water. Cook 3 minutes or until peas are tender.<br /> Add potatoes and salt. Mix and try when you do to mash a few piece of potato to make the sauce thicken.<br /> Add 1 cup of water. Bring to a boil then lower heat to medium and cook about 5 minutes to release all flavors. Add garam masala, chopped cilantro and tomatoes. Blend gently and continue cooking on low heat until gravy comes to boil. Cover pot and turn off heat. Let sit 10 minutes. Then it's ready to serve!</span></span><br />
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<br />Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-6619438839493428202020-05-09T14:38:00.000-07:002020-05-09T14:38:24.211-07:00 Another Primo One Pot Meal <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Paella</b> for some is a big deal Spanish dish fussily made for a special occasion. For the Spanish themselves, it's just another way to make dinner. Paella started as a peasant dish that let the cook throw into one pot whatever was on hand, so there is not one rigid recipe or version. It's said the original Valencia dish to gain fame contained rabbit and still does, not the seafood Americans think paella has to be made from. In other words, <b>paella is the perfect meal for cleaning out your refrigerator. </b>(The photos here show my most recent effort: vegetarian paella because I was out of chorizo.)<b> </b></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">If you know history, you know</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> for centuries</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> much of Spain was part of the Arab Empire--<i>Al Andaluz</i>. So it should not surprise you to learn <i>paella</i> is simply Spanish for <i>pilaf</i> or what east of Arabia is called <i>pilau</i>. Or that the American version of this partially fried rice is <i>jambalaya</i>. Call it what you will, it is always a hearty meal of yummy stuff braised in rice. In other words, a fabulous one pot dinner. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">It does help to have the right pot. But you can improvise. Shallow, round and flat should be the key descriptions of what you choose to use. Round and flat spreads the ingredients out. Shallow facilitates fast cooking but also that most precious part of paella, <i>socarrat</i>. The Spanish actually have a special word for the rice that gets crisp and brown on the bottom of the pan--like Persian <i>tahdig</i>, and usually make sure it goes to the most honored person at the table. For the cook, the best part of socarrat is how it occurs specifically because once you put all the ingredients into the pan, you are supposed to do nothing to disturb them and that means: do not rush in to try to keep the rice from sticking to the pan. Paella is relaxing to cook! </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span id="goog_868400321"></span><span id="goog_868400322"></span>The key ingredient, of course, is the rice: paella rice is short grain, round and medium starchy. It is much quicker to cook than the Italian rices (arborio, carnali) used for risotto. Another special feature is how </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">it absorbs three times its volume in water while the average
rice grain absorbs only twice its volume. So, it absorbs
more flavor. And best of all those swollen grains do not get mushy and clump together. <i>Bomba</i> rice, the variety grown in Valencia, is widely sold as "paella" rice. Calasparra rice grown in the town of that name is also perfect. If you can't easily find either of these, just go for the CalRose short grain rice. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The other key ingredient here because it is the only spice and the source of glamorous golden color is saffron. A pinch elevates any paella to the sublime. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients to go into the saffron rice can be whatever you want. It always helps to make onion the first among them. The Spanish use a lot of bell peppers, red and green. They (and I) like peas. And artichoke hearts (which come in cans). I usually chop in what's left of a leek and love to include celery for the sweetness it adds. I've been known to toss in a leftover cauliflower clump or two, a few chopped up green beans (aka string beans), and a bit of parsnip. Broccoli is too strong for this. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Carnivores can add slices of chorizo to be authentic or pepperoni to be close. These will flavor a mostly vegetarian version magnificently, so you can stop there. I usually do because I try to keep a stick of chorizo on hand for this quick meal. The next step would be chicken thighs, one per person. Then shrimp or prawns. If you want the full monty, mussels and clams on top. Instead of chicken, shrimp and prawns, you can use rabbit. There is no right or wrong here. Except no meatballs or beef please.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So what to do?</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Chop the onion and thinly slice the chorizo. Thinly cover the bottom of what pot you've got with olive oil, heat it up and sauté the onions and chorizo about 3 minutes to soften the onions. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">If you are using chicken, put it in skin side down and brown it so it gets crisp. Then flip it over. Add sliced leeks, large bite size chunks of bell peppers, diced celery, thin disks of parsnips, small chunks of cauliflower and stir to blend. Cook 2 minutes just to soften these vegetables. Add peas (1/3 -1/2 c per person), green beans, shrimp or prawns. Add 1/3 c rice for every person. Add a pinch of saffron, the size of that pinch depending on how much paella you are cooking. Now add 1 1/3 c vegetable or chicken broth or water for every 1/3 c of rice. Season with salt. Over high heat bring to a boil, lower heat to medium and let it boil until the liquid is almost gone. Cut the heat and let it steam dry before serving.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">If you are using clams and mussels, clean them and when the liquid is half gone from the pot spread them around the top. Put foil over the pot and let them steam the rest of the way. They should be fully opened in the end. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://1.bp.blogspot.com/-R5KQpSodQWk/Xrch40DRxQI/AAAAAAAAEPU/5f25J7OxlUQxU07_Tr82qoCzFOJ0SICQgCNcBGAsYHQ/s1600/2015-06-23%2B19.14.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-R5KQpSodQWk/Xrch40DRxQI/AAAAAAAAEPU/5f25J7OxlUQxU07_Tr82qoCzFOJ0SICQgCNcBGAsYHQ/s320/2015-06-23%2B19.14.42.jpg" width="240" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">SERVING NOTE: The Spanish usually do not include tomatoes in paella because they are likely to serve paella with tomato salad or <i>pan de tomate</i>. I have also served it to myself in quarantine with a cucumber, red onion and cherry tomato salad.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-61601608462895794852020-05-01T09:29:00.004-07:002020-05-01T09:29:35.119-07:00Primo One Pot Meals<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Since you liked the one-pot pasta option, and </span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">quarantine</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> has made everybody so insanely busy, they don't want to wash dishes on top of homeschooling, home working and schedule management, here are more premium one-pot meals to brighten a stay in the great indoors. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Since it's Ramadan, let's start with the traditional Middle Eastern favorite for people who have to pray all day and can't cook or wash dishes:</span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>Harira</b></span></span></span><br />
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<a href="https://1.bp.blogspot.com/-kjxdxV32SO8/XquH4JMsvYI/AAAAAAAAENQ/ZgQ-FeNqccYDelGYR_rCBe36VC7032OZACNcBGAsYHQ/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="313" height="320" src="https://1.bp.blogspot.com/-kjxdxV32SO8/XquH4JMsvYI/AAAAAAAAENQ/ZgQ-FeNqccYDelGYR_rCBe36VC7032OZACNcBGAsYHQ/s320/Untitled.png" width="240" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><span id="goog_1696790276"></span><span id="goog_1696790277"></span>This is the Moroccan version. </span></span></span></span><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">It's astonishingly hearty and tasty. It's radically simple: you just put everything--and there are a pile of ingredients--in one pot and cook it up. It takes a while but you do not have to tend it. Go do something else and let it be. It also tastes better the next day.<br /> serves 6</span><br /> </span></span><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">1 1/4 lb stewing lamb or beef cut into 1" cubes<br /> 2 tsp ground cumin<br /> 1 lg onion, diced<br /> 1 lg bunch fresh cilantro, finely chopped<br /> 1 bunch flat leaf parsley, finely chopped<br /> 2 celery stalks with leaves, diced<br /> 1 tbsp ground turmeric<br /> 1 1/2 tsp ground ginger<br /> 1 tsp ground black pepper<br /> 1 tsp ground cinnamon<br /> 1 1/2 tsp ground caraway seeds<br /> 1 tsp ground nutmeg<br /> 1 tsp ground coriander<br /> 1 can cooked chickpeas, drained and rinsed<br /> 1 c green lentils<br /> 1 qt beef broth<br /> 1 qt water<br /> 1 tsp salt or more to your taste<br /> Freshly squeezed lemon juice<br /> 1/3 c all purpose flour<br /> 1 c tomato paste<br /> 1/2 tsp harissa (this is the local hot sauce)<br /> 1 1/2 c water</span></span><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "verdana" , sans-serif;"><br />
</span></span><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">The last four items are for the "roux" that will thicken the stew at the end. Combine them in a bowl or cup with a pouring spout and whisk together until smooth. Set aside.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">Lightly coat the bottom of a large heavy gauge casserole with olive oil and heat it over medium flame. Add the meat and cumin and sauté 3-5 minutes to brown the meat. Toss in the onions and stir. Add 1/2 of the cilantro, all the parsley, celery, turmeric, ginger, black pepper, nutmeg, coriander, 1 tsp of caraway, chickpeas, lentils, broth and water. Bring to a boil, lower heat and simmer 1 hour. Strain off the foam at the top.</span></span><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "verdana" , sans-serif;"><br />
</span></span><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">Slowly pour in the tomato mixture, stirring to blend. Add salt and the remaining caraway plus a little more black pepper. If the stew looks like the liquid is drying up too soon, add another 1/2 c water or broth. Simmer 30 minutes. Strain off the foam at the top.</span></span></div>
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</span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ladle into bowls. Squirt with lemon juice, add chopped cilantro and serve with fresh dates and flatbread. (I sometimes cut the dates up at serving time and throw them in the soup bowls.)<br /> </span><span style="font-family: "arial";"><br />
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{page:WordSection1</style></span><b> </b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>Crete Fisherman's Stew</b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">The Mediterranean fisherman throw their right off the boat catch and their potatoes in a pot, fire it up and have a delicious meal in no time. They use a local fleshy white fish, turbot. You can use halibut or sea bass, branzino, even thick slabs of haddock.</span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">Serves 4 <br /><br />2 1/4 lbs medium potatoes, peeled and cut into quarters<br /> 1 turbot (around 4 lbs), scaled, gutted and cut into 5 pieces, including the head<br /> 1 1/2 c tomatoes, chopped<br /> 2 celery sticks<br /> 4 bay leaves<br /> Salt<br /> 1 2/3 c extra virgin olive oil<br /> 3 c water<br /> Juice of 2 lemons<br /> Parsley leaves<br /> 4 langoustines or prawns or a small lobster in pieces<br /> </span><span style="font-size: 10pt;"></span>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span><span style="font-size: large;">Use a lidded saucepan that will fit the potatoes snugly in a single layer at the bottom of the pan. After adding the potatoes, add the fish, followed by the tomatoes, celery, bay leaves, salt, olive oil and water. The liquid will only partly cover the fish. Put the saucepan over a high heat and bring to a boil. Cover with a lid and continue to boil another 20 minutes. Shake the pan every so often, but never stir the contents.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"> Before you turn the soup off, make sure the potatoes are soft. Add the lemon juice and parsley leaves, then give the pan a final shake. Turn off the heat, add the langoustines or prawns or lobster parts and let it sit for 15 minutes before serving. <br /> </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">To serve, use a slotted spoon to carefully transfer the fish to shallow bowls. Divide the soup and potatoes into bowls. Add a langoustine or prawn to each bowl. Serve with toasted baguette or warm pita.</span><span style="font-size: 10pt;"></span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>Arroz con Pollo</b></span></span></span><br />
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<a href="https://1.bp.blogspot.com/-YQTL0tgikgA/XqxODgHgMjI/AAAAAAAAEOM/zCrLpRGw5KESRI3xYOVt3jzLAMigAQsBgCNcBGAsYHQ/s1600/Arroz-con-Pollo-Lightened-Up-8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="545" height="320" src="https://1.bp.blogspot.com/-YQTL0tgikgA/XqxODgHgMjI/AAAAAAAAEOM/zCrLpRGw5KESRI3xYOVt3jzLAMigAQsBgCNcBGAsYHQ/s320/Arroz-con-Pollo-Lightened-Up-8.jpg" width="255" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">This is the famous, beloved Spanish, and also Cuban --the version here, dish of sauteed chicken buried in rice made yellow by luxurious saffron. It's the simplest form of paella.</span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">
</span></span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">serves 4-6</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">1/4 c olive oil</span></span></div>
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</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">1 lg onion, diced</span></span></div>
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</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">2½-3 lbs chicken parts</span></span></div>
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</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">1 green pepper, seeded &
diced </span></span></div>
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</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">juice of a lime </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">2 c rice</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">3 garlic cloves, minced </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">4 c chicken stock</span></span></div>
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</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">1 tsp ground chipotle chili
or similar </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">1 c tomatoes, diced (boxed
okay)</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">1 tsp ground cumin </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">Salt and pepper to your taste</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">5 saffron threads </span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Marinate chicken in lime,
garlic, cumin and chili 4-6 hours. In a large skillet or paella pan, heat oil.
Brown chicken on both sides and remove from the pan. Sauté onion and green pepper 5 min. in
the remaining oil. Stir in the rice to glaze with oil. Add the saffron. Arrange chicken over
rice, skin side up. Add tomatoes, marinade, stock, salt and pepper. Bring to a
boil, reduce heat to simmer, cover the pan and cook 25-30 minutes until rice is fluffy
and chicken tender. Garnish with chopped cilantro. Serve with a tomato cucumber salad.</span></span></div>
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div.WordSection1
{page:Wo</style></span><b>Pasta e fagioli (Macaroni and beans) </b></span></span></span><br />
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<a href="https://1.bp.blogspot.com/-g5UD2sO6rRw/XquI3niAqKI/AAAAAAAAENg/vUbb3fGrrxQKVafs5a8cXmcTKjoak36WACNcBGAsYHQ/s1600/2012-12-28%2B19.35.11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-g5UD2sO6rRw/XquI3niAqKI/AAAAAAAAENg/vUbb3fGrrxQKVafs5a8cXmcTKjoak36WACNcBGAsYHQ/s320/2012-12-28%2B19.35.11.jpg" width="240" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">This is one of my personal favorite comfort foods. Using canned beans speeds up the preparation with only a small loss of flavor. This version calls for ordinary macaroni or ditalini with cannellini (white) beans, but I've seen versions made with Roman (borlotti, cranberry) beans too. Use what you have on the shelf. Who cares? And btw, this is a rare Italian recipe that does not use garlic.</span></span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">There is a historic debate, never settled, as to whether this is a soup or a pasta dish, meaning how dry should it be when served. However you want it to be works and tastes just fine. </span></span></span></span></span><br />
<br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">One more note: there is a Roman version known as <i>pasta e ceci</i>, <b>macaroni and chickpeas</b>. I posted the recipe during the winter. It looks like this: </span></span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-5oU3OWj3vqY/XquJk06af7I/AAAAAAAAENo/WMhdMvPsTrUTXpLx9pCPvUADhDKqgax_QCNcBGAsYHQ/s1600/pasta-e-ceci-8-of-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="516" height="200" src="https://1.bp.blogspot.com/-5oU3OWj3vqY/XquJk06af7I/AAAAAAAAENo/WMhdMvPsTrUTXpLx9pCPvUADhDKqgax_QCNcBGAsYHQ/s200/pasta-e-ceci-8-of-8.jpg" width="198" /></a></span></span></span></span></span></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><br /></span></span></span></span></span>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"></span></span></span></span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Serves 4</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 cup dried white beans
(Great Northern, Cranberry, Cannellini)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 sm yellow onion, diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">¼ tsp dried rosemary leaves</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1/8 tsp fresh cracked black pepper</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">2 sm or 1 lg carrot, peeled and diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 lg celery stalk, diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 tsp dried oregano</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1/2 tsp dried sage leaves</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 cup chopped tomatoes in their juice (canned or boxed is
okay)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">4 cups vegetable or beef broth</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 tsp salt</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 tsp black pepper</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">pinch of red pepper flakes (optional)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">¾ cup tubellini, ditalini, or some small pasta</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">handful arugula, chopped</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">½ cup freshly minced flat leaf parsley</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">parmesan cheese for garnish</span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Soak the beans overnight. Or if you're in a hurry, soak them in boiling water for two hours. Drain and rinse. <br /> <br /> Line the bottom of a heavy gauge casserole or soup pot with the olive oil and warm it over medium heat. Add the onion, rosemary leaves and black pepper. Sauté over medium low heat until the onion is soft and golden. Add the carrots and celery and continue to sauté another five minutes so they start to soften. Add the oregano, sage and tomatoes in their juice. Stir to blend. Cook 7-8 minutes over low heat. <br /> <br /> Add the beans and stir them in to the mix. Add the broth. Bring the pot to a boil. cover and immediately reduce heat to simmer. Cook 50-60 minutes until beans are tender. (NOTE: If you are using canned beans, drain them, add them and just cook 20 minutes. <br /> <br /> Scoop out about 1/2-2/3 cup of the beans--veggies will come with them, that's okay, and puree them. Return to the pot to thicken the broth. Add salt to your taste. <br /> <br /> Bring the pot to a boil</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> again</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> and add the pasta. Cook until pasta is done, about 10 minutes. Toss in the arugula and parsley and turn off the heat. Let it sit 10 minutes before serving. <br /> <br /> Serve with freshly grated Parmesan cheese on top of every bowl or plate. </span></span></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"> </span><br /><b></b></span></span></span>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>Choucroute (Alsatian sauerkraut with sausage, bacon and potatoes)</b></span></span></span><br />
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<a href="https://1.bp.blogspot.com/-7HIrT6I2nlo/XquKAJHDONI/AAAAAAAAENw/yxGpyIwHSBsa2tFeEjd549Xqmzczu5RGgCNcBGAsYHQ/s1600/petit%2Bchoucroute.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-7HIrT6I2nlo/XquKAJHDONI/AAAAAAAAENw/yxGpyIwHSBsa2tFeEjd549Xqmzczu5RGgCNcBGAsYHQ/s320/petit%2Bchoucroute.jpg" width="240" /></a></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">The real deal, served as <i>choucroute garni</i> is quite complex. The pork fest is cooked in one pot, but nearly all day as various ingredients are added. I've made the long as well as my own short versions that depend on how much time and how many ingredients I have around. The point is just to cook together fresh sauerkraut (<i>choucroute</i> in French), potatoes, apples and various forms of pork (sausages, hot dogs, smoked bacon, pork belly). Then bring out the mustard and enjoy. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">serves 4 </span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 tbsp veg oil or lard </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 lb pork belly, pancetta or other fatty cured pork </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 med/lg onions, sliced into very thin rings</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1/2 bottle dry white wine (cheap is fine but dry is vital)</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 c broth (veg or chicken or veal) or water</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1/2 lb smoked bacon strips (cut into thirds)</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 lbs fresh sauerkraut</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Salt and freshly ground black pepper</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 garlic cloves </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 whole cloves </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">10 juniper berries** (this is the traditional flavor but if you don't have them shift the palate with 1 tsp caraway seed) </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 pork sausages (with fork holes punched in poach them a minute to leach out the fat you don't want) , cut in half </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">4 frankfurters or knockwurst</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 bratwurst</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">4 med boiling potatoes, peeled and halved</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 Granny Smith apple, peeled, cored and sliced in thin wedges</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"> **These are often tied in cheesecloth with the whole cloves and whole garlic cloves. You can if you have the cloth and time. Otherwise stick them in and pull them to the side of the dinner plate when eating.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><br /></span></span></span></span>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"> In a large heavy gauge casserole pot, over med heat, fry the pork belly or whatever you are using in the oil/lard to get the fat into the pot. Then lower heat and add the onion. Sauté gently so it turns soft and golden. Add the bacon and cook just 2 minutes. Pour in the wine and broth/water. Add the sauerkraut. Mix in the garlic, cloves, juniper berries or caraway seed. Nestle the poached pork sausages, frankfurters, bratwurst (cut in 4 pieces), potatoes and apples in it. Season with salt and pepper remembering sauerkraut is cabbage cured in salt. Cover the casserole and cook on med/low heat 40 minutes. (This is an abbreviated version of the real deal.) All the meat should be well done. If it is not cook on til it is. </span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">When serving, make certain everyone gets equal potato, sausage, bacon and frankfurter. And bring out your best beer. </span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: x-large;"><b>Cinnamon Beef Noodle Soup</b></span></span></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-7kzSG1DTfi4/XquLIEd6KnI/AAAAAAAAEN4/ryZef3Xj7N0GMqfnQHQyYtFnD4-ZkAv5wCNcBGAsYHQ/s1600/20131219-taiwan-eats-beef-noodle-soup-finished.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="134" data-original-width="200" src="https://1.bp.blogspot.com/-7kzSG1DTfi4/XquLIEd6KnI/AAAAAAAAEN4/ryZef3Xj7N0GMqfnQHQyYtFnD4-ZkAv5wCNcBGAsYHQ/s1600/20131219-taiwan-eats-beef-noodle-soup-finished.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">not my photo</td></tr>
</tbody></table>
<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">This is soul food you never forget, hearty beef and slurpy noodles fragrant with star anise and cinnamon.</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Serves 6 </span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /> 1 lb. lean stewing beef, cut into one- inch cubes <br /> 2 lg. onions, peeled and coarsely chopped <br /> 5 lg. garlic cloves, peeled, lightly smashed and thinly sliced <br /> 1” fresh ginger, peeled and sliced into “quarter” sized disks <br /> 2 cinnamon sticks <br /> 4 whole star anise <br /> 4 cups beef broth <br /> 5 cups water <br /> salt to taste (this will depend on how salty the beef broth is) <br /> 1 tbsp. corn or safflower oil <br /> 1 tsp. hot chili sauce or paste (i often use the Vietnamese chili garlic sauce available in supermarkets) <br /> ½ lb. flat wide noodles (i often use pappardelle or Pennsylvania Dutch egg noodles) <br /> 1 bunch (10 oz) spinach leaves, rinsed and drained </span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black;">Heat the oil in the bottom of a
large soup pot or casserole over medium high heat. Brown the meat by quickly
stir frying it for a minute or two. Add the chopped onion and sliced garlic and
continue to stir fry another minute. Add the ginger disks, stars anise
and chili. Stir to blend with the meat.
Add the broth and water. Bring to a boil. Cover and reduce heat to low.
Simmer for an hour or until the beef is very tender. At this point you can
remove the soup from the heat, cool, cover and store in the refrigerator until
you are ready to serve. Or you can skim
off impurities and fat and continue.</span></span></span></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> <br /> When you are ready to serve, prepare the noodles in their own pot of boiling salted water, cooking until tender. Rinse and drain. Distribute them among 4-5 soup bowls. <br /> </span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">While the noodles are cooking, remove the stars anise, cinnamon sticks and ginger disks from the beef soup. Add the spinach leaves on the top and bring back to a boil. Immediately remove from the heat. Taste for salt.</span></span><span style="font-size: x-small;"></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Ladle the soup over the noodles in the soup bowls and serve. <br /><br /> </span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>Kleftiko, Greek roast lamb with potatoes</b></span></span></span><br />
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<a href="https://1.bp.blogspot.com/-x4UBjufh5QE/XquLbsVOF6I/AAAAAAAAEOA/L9tpYA-pZkwaBR6b13nzq17bxqayupU1QCNcBGAsYHQ/s1600/Kleftiko.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1033" data-original-width="1600" height="206" src="https://1.bp.blogspot.com/-x4UBjufh5QE/XquLbsVOF6I/AAAAAAAAEOA/L9tpYA-pZkwaBR6b13nzq17bxqayupU1QCNcBGAsYHQ/s320/Kleftiko.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">I included this two weeks ago in the Spring Lamb post so please fine the recipe there.</span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b> </b></span> </span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-33918240030037858762020-04-27T09:11:00.003-07:002020-04-27T09:17:15.367-07:00The one pot pasta meal, an amazing deal<div class="separator" style="clear: both; text-align: center;">
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My quarantine adventure: After several years of two pots, I started experimenting with the Pugliese way of cooking pasta and broccoli in the same pot. <i>Orecchiette con cime de rapa</i> is probably Puglia's signature dish: nutritious. colorful, delicious--and thrifty all around. I was making it every two weeks, as I said, in two pots. I parboiled chopped up broccoli rabe (what's traditionally used) or baby broccoli in heavily salted water, then used that water to cook the pasta . In another pan, in very fruity olive oil, I sauteed the blanched broccoli with a handful of pine nuts, tons of minced garlic and a pinch of red pepper flakes. And then I put everything together, added salt, pepper, a glug of olive oil and grated cheese. It was always satisfying. Great pasta without tomatoes!<br />
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Then I read with disbelief that the Pugliese do this in one pot to embue the pasta with broccoli flavor. So I figured I'd try it. And it works! It works so well, last night I tried it with fresh shelled peas and a few leftover canned borlotti beans. What a yummy virtuous dinner that made.<br />
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So if you'd like to try something different, here's what you need to know:<br />
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1. You need small pasta like the traditional orecchiette. Don't use fusilli or rotini or other pastas with lots of edges made to catch sauce. There's no real sauce here, so you're wasting their power. In lieu of traditional Pugliese orecchiette, you can use cencioni, farfalle, cavatappi, conchiglie (shells), cavatelli or just good ole macaroni. These are all small smooth pastas.<br />
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2. For the vegetable, broccoli rabe or baby broccoli aka mini broccoli or in a pinch the standard American large broccoli. You can also use fresh peas. I found a bit of celery and onion enhanced the pea version's final flavor. These two vegetables, broccoli and peas, work because they have strong, distinct flavor all by themselves, plus vivid color.<br />
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3. Top quality very fruity olive oil definitely adds to the final sparkle.<br />
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4. With broccoli, I add a few pine nuts for the crunch and protein. With the peas, I threw in some leftover light brown borlotti (Italian) beans for the protein push. Another name for canned borlotti beans is Roman beans and also cranberry beans. I also tossed in some pea shoots left in the fridge.In other words the recipe is not carved in stone. You can also use flat leaf parsley with the peas.<br />
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5 You'll also need red pepper flakes, freshly ground black pepper, coarse sea salt is best but any salt will do. I also added a hint of mint to the peas. Tarragon would work with them too. And if you're not vegan, freshly grated parmesan cheese for the finale.<br />
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So what to do?<br />
<u>The broccoli version</u> <br />
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Chop up the broccoli into the smallest bits you can. If adding onion to the peas or broccoli--and you can, dice it. Mince the garlic, lots of it. This dish should have a garlicky glow, so one large clove per person. <br />
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Heavily coat the bottom of a thick bottom pot with best olive oil and warm over medium heat. Toss in a pinch of red pepper flakes per person, then onions if using and soften them a few minutes before adding the broccoli. Stir so the broccoli gets coated in oil. Grind in some black pepper and toss in a pinch of salt. Add the garlic now. Saute 3 minutes. Add the pasta to the pot with another pinch of salt. Stir to blend everything. Then add 1 1/2 c water for every two people you're feeding. This should cover everything with about 1/2" over the top. Boil away until the pasta is cooked. (See package for timing.) At this point, miraculously, almost all the water should be gone leaving a small sauce in the pan. Add a spill of your best olive oil to this. Taste and adjust for salt and pepper. Put on a serving plate and top with freshly grated cheese. <br />
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<u>Fresh peas version </u><br />
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This is similar so you start off the same heating the olive oil. Put in diced onion and diced celery (1/2 small stalk per person) with a grind of black pepper and a pinch of salt. Saute 3 minutes to soften. Add peas (3/4-1 c per person), any pea shoots you have (chopped up) or flat leaf parsley, and a small amount of garlic. Stir to blend. Add mint or tarragon. Sauté 1 minute. Add 1/4-1/3 c canned beans per person and another pinch of salt. Add the pasta, stir to blend. Add enough water to cover everything with 1/2" above the top. Boil away until the pasta is cooked. (See package for timing.) You can check and stir every 5 minutes. In the end, add a good glug of your best olive oil. Taste and adjust salt and pepper. Put on a plate and top with freshly grated cheese. <u> </u>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-2307114780934415102020-04-21T11:41:00.002-07:002020-04-21T11:41:28.124-07:00Dead Bread<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Every so often I like to talk about what to do with food you think you should trash. You know, beet greens and turnip tops, chard stalks, snippets of various leftover vegetables that can be combined into a luscious soup, even sour milk which you can convert into yogurt. I have from time to time talked about salvaging stale bread too, and because I reckon many of us in quarantine aren't getting fresh bread daily or even close to daily, there might be a lot of seeming stale bread shaming you. So here as a reminder are a few ways to recycle that bread into something you can proudly enjoy....now or later, including everybody's favorite dessert: my chocolate bread pudding. And if these aren't enough, Google <i>panade </i>for another idea. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In the last post, I gave the recipe for <b>Asparagus revuelto</b>, a Spanish way to put yesterday's bread into today's breakfast. This Spanish /Portuguese recipe is very similar, just fries the eggs instead of scrambling them. </span></span><b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></b><br />
<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Migas</span></span></b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 4 <br /><br />1 medium loaf of stale white bread (2-3 days old) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Extra virgin olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 garlic cloves, crushed with the skin on <br />6 oz morcilla, chorizo or pancetta, cubed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 shallots, finely chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp smoked paprika </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Flat leaf parsley, a small bunch chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 c white raisins, soaked (either overnight or 2-3 hours before) in sherry </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp hazelnuts, toasted and crushed <br />1 1/2 tbsp pine nuts, toasted </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 eggs <br />Salt and black pepper</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Remove the bread crusts. Cut it into 3/4" cubes. Sprinkle with water to make damp. Keep aside in a Tupperware box or in a bowl covered with a damp tea towel until needed. <br /><br /> Put a sauté pan on a medium to low heat and pour in 1/2 c extra virgin olive oil. When it is warm, add the garlic. When the garlic is halfway caramelized, add meat. Cook 2 minutes to release its fat, then add the bread and toss it continually 2 minutes over a low heat. Add shallots, smoked paprika, the chopped parsley, raisins, hazelnuts and pine nuts. Toss continually and cook another 2-3 minutes. The bread should be crispy on the outside <i>but</i> still moist and chewy on the inside. Divide what's in the pan on four servings plates. <br /><br /> Fry the eggs, making sure they’re crispy on the outside (with a skirt) and runny in the middle. Place on top of the bread mixture. Season with salt and pepper and serve. </span></span></div>
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Panzanella</span></b></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-Y1KiAEAVdGA/Xp87OEO2vJI/AAAAAAAAEL0/cJULu_ZxB5EWtKiVa-osH0XZ5klSm0hwgCNcBGAsYHQ/s1600/panzanella.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-Y1KiAEAVdGA/Xp87OEO2vJI/AAAAAAAAEL0/cJULu_ZxB5EWtKiVa-osH0XZ5klSm0hwgCNcBGAsYHQ/s320/panzanella.jpg" width="320" /></a></span></span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This traditional Italian salad is one of my summer favorites. I actually hoard bread to be able to make it. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Serves 6 <br /><br />6 thick slices Tuscan, French or Levain bread (any very crusty, dense bread) </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 sm red onions, sliced into thin rings </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg green bell pepper, diced into bite-sized pieces (about 1” sq) </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 med/lg freshly ripe tomatoes (these are the star of this show), chunked </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup shredded Parmesan, Romano or Asiago cheese </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">12 black olives, pitted </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp capers </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup fresh basil leaves, finely chopped </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup fresh flat leaf parsley, minced </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves garlic, minced </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp red wine vinegar </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup best quality olive oil + 3 tbsp more </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Freshly ground black pepper and salt to taste</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Put 3 tbsp olive oil in a shallow bowl. Cut bread into bite sized chunks and soak in the oil. Toast the bread at 400º for 5 minutes or until crunchy and browned. <br /> </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a small bowl, whisk together garlic, salt, vinegar and olive oil to make a dressing. <br /> </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put toasted bread into the bottom of a large serving bowl. Add the onion rings, chunked tomatoes and diced pepper. Add olives, cheese and herbs. Pour on the dressing and blend everything. Season liberally with </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">freshly ground </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">black pepper and serve.<br /><br /> </span></span></div>
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ribollita</span></b></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This beloved soup is classic Italian recycling.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">For 4-6 <br /><br />3 tbsp and 2 tsp olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 med onion, peeled and diced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg garlic clove, peeled and minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp dried rosemary leaves </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 sm or 1 lg celery stalks, finely chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg carrot, peeled and finely chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ Savoy cabbage, shredded </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 stalks red chard, stems removed and chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bunch Tuscan/lacinto/blue kale, stems removed and chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6-7 cups vegetable or chicken broth or water </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and freshly ground black pepper to your taste </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cans (14 oz) cannellini (white kidney) beans, drained </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1-2 tbsp tomato paste </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 slices day or two old (i.e.stale) Tuscan or other dense crusty Italian bread </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fruity olive oil for final garnish </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Optional: 1 sm parmesan rind <br /><br /> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Coat bottom of a large heavy-gauge pot with 3 tbsp olive oil and heat on medium flame. Add onion, garlic, rosemary, celery and carrots. Sauté until soft, 5 minutes. Season with freshly ground black pepper to your taste. Add Savoy cabbage and chard, stirring to blend, and cook until they wilt. <br /><br />Add broth, salt and kale. Bring to boil, reduce heat to simmer, cover pot and simmer 40-45 minutes, until vegetables are soft. Timing does not have to be precise. <br /><br />Purée 1 can of beans. Add puréed and whole beans to the soup along with the tomato paste. (suit yourself with how much) Stir to blend everything. Continue to simmer with lid on pot 15 minutes. Stir from time to time so nothing sticks to the bottom. Taste for salt and correct if necessary. <br /><br />At this point, you can be very Tuscan and get out a large earthenware casserole pot, then layer the bread and soup in it. Or you can simply add the bread to the soup pot you’re already using, trying to “layer” it in. In either case, remove soup from heat and let cool. Refrigerate overnight so it sets up. <br /><br />To serve: stir in 2 tsp olive oil. Reheat on low flame or in the oven until hot enough to eat. Garnish with fruity olive oil. <br /><br /> </span></span><br />
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<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Croutons and crackers</span></span></b><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Don't think these are a waste of effort. Peppery garlicky croutons will noticeably brighten up a salad or a soup, and bring them both needed crunch. If you cut the bread into thin slices, you can make melba toast crackers for any canapé or snack you want. And both of these preparations can be stored in an airtight tin for at least two months. So get the work over with now and enjoy your summer with extra flair. </span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-sDPgevvFDac/Xp8-FpnnKmI/AAAAAAAAEMg/E2QcXqR7Nk49JI8SLKecle3Q4hbGBiIbwCNcBGAsYHQ/s1600/crackers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="150" src="https://1.bp.blogspot.com/-sDPgevvFDac/Xp8-FpnnKmI/AAAAAAAAEMg/E2QcXqR7Nk49JI8SLKecle3Q4hbGBiIbwCNcBGAsYHQ/s1600/crackers.jpg" /></a></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">There is not exact recipe for this because you will all have varying amounts of bread of various sizes and textures. So the trick is to either cut that bread into one-bite chunks or very thin cracker slices. Put it all in a bowl and then drizzle on as much olive oil as it takes to get every piece with at least a tiny drop on it. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Then if you like garlic, which is what makes these, put one or two cloves through a press and stir what comes out into and among your croutons. Toss in a good pinch of salt and then lay everything on a baking sheet. If it's a small one for the toaster oven, line it with tin foil. If it's large for the oven use parchment paper: it just makes cleanup easy. Has nothing to do with the baking process.</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Bake everything at 325º at least 30 minutes. Check to see if everything is dry and crisp and keep cooking until it is. You can't really overdo the drying out process too much so don't worry. Cool the croutons/crackers and store them in an airtight tin</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Last post had a recipe for <b>Asparagus Bread Pudding. </b> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Here's the recipe for the king of all bread puddings, the one you'll keep forever and use everytime you have an occasion:</span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chocolate Bread Pudding</span></b></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">The secret of this, as with the asparagus bread pudding is that you pulverize the bread into crumbs. Most bread puddings leave the bread showing in slices.</span></span></span><br />
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<a href="https://1.bp.blogspot.com/-BVV88-k8UoA/Xp89-2MtIhI/AAAAAAAAEMc/ZJnsuHz-fB4e8cfqWzo86SNdnGryKiuNACNcBGAsYHQ/s1600/chocolate%2Bbread%2Bpudding.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" src="https://1.bp.blogspot.com/-BVV88-k8UoA/Xp89-2MtIhI/AAAAAAAAEMc/ZJnsuHz-fB4e8cfqWzo86SNdnGryKiuNACNcBGAsYHQ/s1600/chocolate%2Bbread%2Bpudding.jpg" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">for 12 lucky people<br /> <br /> 2/3 c sugar<br /> 1 c heavy cream<br /> 8 oz semisweet chocolate, coarsely chopped<br /> 5 eggs, separated<br /> 1 stick (1/4 lb) unsalted butter, cut into pieces<br /> 1 tbsp vanilla<br /> 2 cups fresh breadcrumbs from 5-6 slices firm white bread<br /> </span></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span><span style="font-size: large;">Preheat oven to 350º and butter an 8" square or 8"x3" round cake pan.<br /> Bring cream to a simmer in a medium saucepan.<br /> Put chocolate in a food processor and cut it into smaller and smaller pieces while pouring in the hot cream. When mixture is smooth, add 1/3 c sugar and one by one the egg yolks. Add butter and vanilla and process until the mix is very smooth.<br /> <br /> Put the breadcrumbs in a large bowl and pour the chocolate mixture in, stirring to blend.<br /> <br /> In separate bowl, beat egg whites til soft peaks form. Continue beating in the remaining 2/3 c sugar until peaks stiffen and are glossy. <br /> Slowly combine the egg whites with the chocolate mixture, trying not to loose their fluff. Blend everything well. Pour into buttered pan evenly and level.<br /> <br /> Put pan into a larger roasting pan and fill that with water halfway up the side of the pudding pan. Put in center of oven and bake at 350º 45-50 minutes or until pudding is set. (A cake tester should come out clean.) Remove from oven, cool 10 minutes and invert onto your serving platter.<br /> </span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
</span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Custard to top your Bread Pudding</u> <br /> 6 egg yolks<br /> 1/2 c sugar<br /> 2 1/2 c milk<br /> 1 tsp vanilla<br /> 1 tbsp brandy</span></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
</span><span style="font-size: large;"><br />Combine yolks and 1/3 c sugar in a large bowl and beat until totally blended. Egg color should be lighter.<br /> Combine remaining sugar and milk in a heavy medium saucepan and bring to a boil. Remove from heat and very gradually, in a thin stream, whisk in the egg yolks.<br /> Return to low heat and stir constantly until custard gets thick enough to stick to the back of your spoon. Do not let this boil or it will curdle. Stay low. Add vanilla and brandy. Remove from heat. Cool and pour over the bread pudding.<br /> <br /> To go all out, top with fresh raspberries! <br /><br /> </span><br />
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<br />Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-797728479591703282020-04-16T18:12:00.002-07:002020-04-17T17:01:10.218-07:00Asparagus<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">While we're sitting stranded at home, asparagus spears are popping up through thawed ground. These messengers for Spring are tonic food, meaning the energy they generate to push up through hard ground goes into us. We can use that energy to push onward too. Plus asparagus has hard to find folic acid, Vitamin K and potassium that we can definitely use. So take advantage of what's going to be asparagus season. Unless you have gout: then stay away. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Uze7nmdhGpg/Xpj-Kh_Ta9I/AAAAAAAAEK0/4BlIhTeehoMpGCpvvViZw6GZKb4BXMArgCNcBGAsYHQ/s1600/2014-04-26%2B11.41.26.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://1.bp.blogspot.com/-Uze7nmdhGpg/Xpj-Kh_Ta9I/AAAAAAAAEK0/4BlIhTeehoMpGCpvvViZw6GZKb4BXMArgCNcBGAsYHQ/s320/2014-04-26%2B11.41.26.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus still sprouts in Thomas Jefferson's garden</td></tr>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Usually 14 spears make a pound. That makes about 3 servings if you're just putting out spears on a plate. It makes 4-5 servings if you're chopping the spears into a dish with more ingredients. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Asparagus is more versatile than you think. You can eat it raw in salads, plain steamed or deliciously roasted, cut into a creamy tart (which I would make if I weren't quarantined and didn't have creme fraiche and heavy cream on hand) or a fritatta with leeks and lemon, or boiled and served </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Polish style</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> whole under chopped egg and breadcrumbs. Here are a few other ideas, including pickling it as a way to enjoy it later in the year.</span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Asparagus escabeche</span></b></span><br />
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<a href="https://1.bp.blogspot.com/-qXVv77Vgp0I/Xpj5n5MGocI/AAAAAAAAEKM/XN8xdz41ke42xsiO6m8rXuA13b9Md6-BACNcBGAsYHQ/s1600/asparagus%2Bescabeche.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-qXVv77Vgp0I/Xpj5n5MGocI/AAAAAAAAEKM/XN8xdz41ke42xsiO6m8rXuA13b9Md6-BACNcBGAsYHQ/s320/asparagus%2Bescabeche.jpg" width="320" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Escabeche is the classic Iberian method of cooking something quickly in something acidic (lemon juice, lime juice,vinegar) and then serving it hot or cold. (Yes, it is related to the Latin American <i>ceviche</i>.) Usually an escabeche is fish or meat, but here asparagus gets the treatment and is more delicious for it. Hot from the pan or cold the next day, it can be addictive. This is a very fast recipe that makes a dish perfect for vegetarians and vegans and the gluten-free.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">serves 4-6<br /> </span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3-4 tbsp olive oil (enough to cover bottom or large sauté pan<br /> 2 bunches med thick asparagus, cut into 4" lengths<br /> 1 sm leek, white part only, cleaned and thinly sliced into disks<br /> 5 lg garlic cloves or spring garlic bulbs, thinly sliced<br /> Salt and freshly ground black pepper to your taste<br /> 8 whole small dried red chilies<br /> 1 tsp dried thyme or 4 fresh thyme sprigs, leaves only and chopped<br /> 1/2 c dry sherry<br /> 1/4 c red wine vinegar <br /> 1 tbsp flat leaf parsley, chopped</span></span><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><br /> </span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large flat sauté pan, heat the olive oil and asparagus together over low heat, moving the spears around to coat them. Once the asparagus is sizzling, add leek and garlic, salt and pepper. Gently sauté over med/low heat until leek softens, 4-5 min. Add chilies and thyme. Increase heat to high. Add sherry and vinegar. Boil on high to reduce liquid to a few thick tbsp, 5-7 min. Stir in the parsley and serve.</span></span><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span><b><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Asparagus bread pudding</span></b></span></div>
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<a href="https://1.bp.blogspot.com/-l7aBKnsJBNQ/Xpj50ruRC3I/AAAAAAAAEKQ/Xqa0pK07geQaq9OlXih8PrntECtNoecQwCNcBGAsYHQ/s1600/asparagus%2Bbread%2Bpudding.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="263" data-original-width="386" height="218" src="https://1.bp.blogspot.com/-l7aBKnsJBNQ/Xpj50ruRC3I/AAAAAAAAEKQ/Xqa0pK07geQaq9OlXih8PrntECtNoecQwCNcBGAsYHQ/s320/asparagus%2Bbread%2Bpudding.png" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I included this unusual recipe in <i>Veggiyana, the Dharma of Cooking</i>. It's a gift to vegetarians looking for something special, but it can also dress up a meal of quickly sauteed chops or roasted meat. </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Serves 8-10 <br /><br /> 1 ½ lbs fresh asparagus </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium leek, cleaned </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp dried thyme leaves </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp unsalted butter </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 oz Gruyere cheese </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ½ cups half and half </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 extra large or jumbo eggs, separated </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ tsp salt </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tsp freshly ground black pepper (more to your taste) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups freshly made breadcrumbs (from 3-4 slices firm white bread ground in a food processor) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp freshly grated lemon zest</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Preheat oven to 450º. <br />Cut the bottom inch off the asparagus stalks and cut the remaining stalks in four equal pieces. Line a shallow roasting dish, or large toaster pan tray with foil and put the asparagus pieces on it. Coat with olive oil and a pinch of salt. Roast for 12 minutes at 450º. Remove from oven. <br /><br />Reduce oven heat to 350º. Butter an 8” square baking pan or round cake pan, whatever you have. <br /><br />Dice the leek. Melt 2 tbsp butter in a small sauté pan over medium heat and add the leek and thyme. Sauté on medium low heat until leeks are soft, 3-5 minutes. <br /><br /> Pour half and half into a small saucepan and bring to a simmer (bubbles at the pot edge). While waiting, put the cheese into a food processor bowl and chop it. Add the roasted asparagus to the bowl. With the machine running, pour in the warm half and half. Do not overprocess. Add the remaining butter and one egg yolk at a time, processing with the pulse button to incorporate the three. Add the leeks from the sauté pan and salt and pepper. Add the breadcrumbs and quickly process just to blend. <br /><br />Beat the egg whites until stiff peaks form. Fold them and the lemon zest into the asparagus mixture. Optionally: sprinkle on top 1/8 tsp smoked paprika and 1/8 tsp ground nutmeg. Pour into the baking pan. Place the pan in a larger roasting pan and pour into that pan enough water to reach halfway up the sides of the pudding pan. <br /><br />Bake in the center of the oven at 350º for 40-50 minutes, depending on whether you use convection or not, or until a cake tester comes out clean. Remove from heat and cool on a rack for 10 minutes. Invert onto a serving platter and serve warm.</span></span></div>
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Roasted asparagus</span></b></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This is my lazy method for just enjoying asparagus. I roast it in the toaster oven, keep it in the fridge and munch spears whenever. Or I add a few to a dinner plate or an omelet plate for lunch. The method is basically the same for all roasted vegetables but this last time I used some lemon infused olive oil I had from Italy and the effect was sensational. So I am suggesting you use some if you have it and if you don't, try grating a bit of lemon zest over the spears before they roast. </span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">I can't give an exact recipe for this, just these thoughts:</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Heat your oven to 450º. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 bunch asparagus, cut the tough bottoms off each stem about 1/2" up. Rinse and dry the spears. Lay them flat on a roasting sheet: I line my toaster oven pan with aluminum foil and recommend this even for the bigger oven baking sheet if you use that. </span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a small bowl combine about 3 tbsp olive oil with 1 tsp sea salt and a grind of fresh black pepper. Here's where you can add 1 tsp lemon zest too. Sprinkle this all over the asparagus, remembering that oil conducts heat into the spears and salt brings out their juices. If you need more, make more. No worries.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Roast the spears at 450º about 15 minutes or until they are soft and starting to look toasty. How long this really takes depends entirely on the thickness of the spears. It could take only 12 minutes or it could take 20 or even a few more. </span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">I wrap the spears I don't eat right away in that foil they roasted on and store in the fridge. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Asparagus revuelto</span></b></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Here is asparagus in a breakfast brunch egg dish from Spain. <i>Revuelto</i> meants "scrambled." This recipe is also a way to get best use out of yesterday's bread. </span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 garlic cloves peeled, plus 1/2 tsp minced garlic </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 c bread cubes 1/2" square, made with day-old bread </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and freshly ground black pepper </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 oz Spanish chorizo, diced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 lbs thin asparagus, cut in 1 1 1/2" lengths </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bunch scallions, chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 large eggs, beaten </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp paprika </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp roughly chopped flat leaf parsley </span></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><style>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put 3 tbsp olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool. Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more. <br /><br />Break and whisk the eggs with salt, pepper and paprika. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes. <br /> </span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Himalayan style asparagus</span></b></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This is sometimes called a "curry" because it's made with spices and tomatoes. Potatoes too--all traditional curry ingredients in Nepal. There this dish would probably be part of a meal that included rice, dal, chutney and one more vegetable.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">serves 4-6 <br /><br /> 1 bunch asparagus, tough ends off and washed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 small (new) potatoes, scrubbed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 med. onion, peeled </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 med. tomatoes or 1/2 c boxed or canned chopped tomatoes</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp. cooking oil (not olive) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp. fenugreek seeds </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp. tumeric </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp. ground coriander </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp. ginger/garlic paste </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp. salt</span></span><br />
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<span style="color: black;"> </span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Cut the asparagus into 2” pieces. Coarsely chop the onion. Slice the potatoes into thin disks. Chop the tomatoes finely. <br />Heat oil in medium size saucepan. Fry fenugreek seeds until they turn brown. Add onion and fry until it’s soft and translucent. Add potatoes and stir to blend. Add tumeric, salt and coriander. Add the asparagus and mix well while stir-frying. After 2-3 minutes, add the ginger/garlic paste and tomatoes. You can also add ¼ cup of water if you think this will burn for lack of liquid. Cover and cook on medium heat about 8-10</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">minutes or until asparagus is tender.</span></span></div>
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Asparagus </span></b></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>salad with cheese and mint </b></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xB8rHM77N08/Xpj_Qk-QO5I/AAAAAAAAEK8/EKAZnDYBNbwz3tz_QFj2rKXn1yA9DuJoACNcBGAsYHQ/s1600/asparagus%2Bribbons%2Bfor%2Bsalad.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-xB8rHM77N08/Xpj_Qk-QO5I/AAAAAAAAEK8/EKAZnDYBNbwz3tz_QFj2rKXn1yA9DuJoACNcBGAsYHQ/s200/asparagus%2Bribbons%2Bfor%2Bsalad.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> asparagus ribbons for salad</td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Get out the carrot peeler for this one. And try to buy thicker stalks. or if you get stuck with thicker stalks, this is what you can do. The recipe calls for using a peeler to scrape out ribbons of asparagus and strips of cheese. It calls for a salad but I'm thinking you could also put both of these strips into the lemon risotto I posted a few weeks back for a whole new delicious dish. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><br /></span></span></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 bunch asparagus, tough ends removed</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"> 2 1/2 oz pecorino or parmesan or Manchego cheese</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1/2 bunch fresh mint leaves, no stems</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">3 tbsp olive oil</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 tsp freshly squeezed lemon juice</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Salt and freshly ground black pepper </span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Rinse and dry the asparagus spears. With a peeler, cut them lengthwise into ribbons as best you can. Then cut the cheese into ribbons also. Put everything in a medium serving bowl. </span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Chop the mint leaves and add to the bowl, stirring to blend. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Season everything with salt and pepper to your taste. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Whisk together the olive oil and lemon juice. Drizzle this over the asparagus salad and serve. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"> </span></span></span></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Pickled asparagus</span></b></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> And finally, this is how you can have great cocktail or picnic food later this summer or for Thanksgiving. It requires canning jars.</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />2 lbs. asparagus spears </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 lg garlic cloves, halved and smashed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp red pepper flakes </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 dill head or 2 tbsp dill seed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2½ cups white vinegar </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2½ cups water </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup kosher salt (not regular salt) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 1 qt canning jars with lids</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sterilize jars in boiling water. <br /><br />Cut woody bottoms from spears and cut spears into 4” lengths (slightly shorter than the jar height). Put 4 garlic halves in each jar. Evenly divide pepper flakes and dill between each jar. Fill jars tightly with upright spears, mixing bottom and top halves as you go. <br /><br />In a large saucepan, combine water, vinegar and salt. Stir to dissolve salt and bring to a full boil. Ladle into jars while boiling, filling to ¼” of the top. Shake jars to remove air bubbles. Seal jars. Put back in boiling water 20 minutes. Remove from heat. Listen for the lids to “pop” so you know the jars are securely sealed. Cool. Store in the pantry. Store opened jars in the refrigerator.</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><style>
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{page:WordSection1;}</style></span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-24652833635150516322020-04-13T13:07:00.002-07:002020-04-13T13:07:53.207-07:00Spring lamb<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Like eggs which represent new life, lamb is a symbol of Spring, renewal of the animal kingdom. You can buy a whole leg to roast or a boned and butterflied (opened wide) leg to grill or chops to pan fry or shanks to braise or bake and chunks for stew. So here again this year are a few ways to enjoy lamb this bleak quarantine season and hopefully brighten your table. As usual none of the recipes are complex. And they don't require any fancy purchases to send you rushing perilously to a store. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Next post will feature Spring vegetables like asparagus.</span></span><br />
<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Lamb with fresh dates </span></span></b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is the recipe everybody asks me for after they eat it. I never get time to photograph it. Sorry!</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 8-10 </span></span><b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /> 3 lbs cubed lamb </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 lg garlic cloves, minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2” fresh ginger, peeled and grated </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp paprika </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/2 tsp ground cumin </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp butter </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg onion, sliced into thin rings (you’ll need about 2 cups) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pinch saffron <br />2 tbsp tomato paste <br />2 cinnamon sticks </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp dried ginger </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tsp ground cayenne (1/4 if you like hotter) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 c chopped fresh dates plus 24 whole Medjool dates (yes, with pits) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup raisins (preferably golden) soaked in hot water with 1 tsp rose water </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Optionally: 1/2 c pomegranate arils </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 c chopped fresh cilantro leaves for garnish <br />Salt and freshly ground black pepper </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Season lamb generously with salt and pepper. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine garlic, fresh ginger, paprika and cumin in a small bowl, then smear it all over the lamb. Let the lamb sit in that on the counter for at least an hour or wrap it and leave it overnight in the fridge. Return to room temperature to continue. <br /><br />In a Dutch oven or large heavy gauge lidded casserole (think Le Creuset), melt butter over medium heat. Add onions and saffron and generous salt. Sauté until onions are soft, about 5 minutes. Stir in tomato paste and continue cooking another minute. Add lamb and sauté until meat and onions are lightly browned. <br /><br />Heat oven to 400º. To the lamb pot, add cinnamon sticks, dried ginger, chopped dates and enough water to just cover everything. Bring to a simmer, cover the pot tightly with a lid and put in the hot oven. Bake at 400 for 1/2 hr, then reduce heat to 350º. Check liquid and add water if it has fallen below the meat. Continue to bake another hour until the meat is almost falling apart. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Remove from the oven and skim off any obvious surface fat. Add the whole dates, stir, cover the pot and put it on a burner with medium/low heat. Cook 5-8 minutes until dates are plump from the sauce. Remove from heat. <br />T<u>o serve</u>, pour into a large bowl, top with the drained raisins, optional arils and cilantro. The sauce should be very thick.</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><style>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xYttA-O_BnQ/XpTDqpQQW3I/AAAAAAAAEJo/siCa7tapiqEosBw_oG2feH8S25xm45JcQCNcBGAsYHQ/s1600/picR4nU2y.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="316" data-original-width="562" height="179" src="https://1.bp.blogspot.com/-xYttA-O_BnQ/XpTDqpQQW3I/AAAAAAAAEJo/siCa7tapiqEosBw_oG2feH8S25xm45JcQCNcBGAsYHQ/s320/picR4nU2y.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">not my photo</td></tr>
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<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lamb with chickpeas and chard</span></span></b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />This colorful and nutritious Palestinian dish comes from the Gaza Strip where it’s known as </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fogaiyya.</span></span></div>
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{page:WordSection</style><i></i>It features a typical local flavoring method of frying the garlic in salt at the last minute. Usually it’s served “soupy” in a bowl with medium grain rice. I prefer to use fregola to soak up the juices for a drier dish served on a flat plate. You have choice. <br /><br />Serves 4 and is easy to double</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1½ -3/4 lb boneless lamb stew meat, lean if you can get it </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp ground allspice </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3-4 tbsp olive oil, 1 reserved for the finale </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg yellow onion, finely chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg cinnamon stick </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 whole cloves </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 cardamom pods, cracked to release the seeds </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp ground nutmeg </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg bay leaf </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp salt, divided (1 tsp of coarse sea salt if you have it) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3½ -4 cup water or vegetable broth or combination of the two </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup medium grain or paella rice or fregola or farro </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 14-oz can chickpeas, drained and rinsed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bunch chard, thick stems removed, washed, leaves chopped Freshly ground black pepper to your taste <br />6 garlic cloves</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup lemon juice, freshly squeezed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lemon wedges for garnish <br /><br /> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Coat the lamb with the allspice. <br />Cover the bottom of a heavy gauge lidded pot with 2-3 tbsp of olive oil and warm over medium heat. Add onions and sauté 3 minutes to soften. Add the lamb. Sauté until meat is brown, 5-7 minutes. Add cinnamon, cloves, cardamom seeds, nutmeg and bay leaf. Stir to blend. Add the water/broth (use 4 cups if you plan to use farro), bring to a boil, cover and lower heat. Simmer 90 minutes or until lamb is tender. <br /><br />Stir in 1 tsp salt, black pepper, chickpeas and the rice or fregola or farro. Raise heat to bring to a boil, then immediately lower to simmer and cook until grain is soft. (Rice will take 10-12 minutes, fregola 12-15 and farro 15-20.) If you need more liquid, add water. Remove bay leaf and cinnamon stick. Add chopped chard leaves, stirring them in as you go. Continue to keep warm on low heat. <br /><br />Mash or mince the garlic cloves with 1 tsp coarse sea salt. Heat 1 tbsp olive oil in a small frying pan and brown the salted garlic, 1-2 minutes. Add to the stew and blend.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the stew from the heat. When ready to serve, stir in the lemon juice. Taste for seasoning and adjust if necessary. Serve garnished with lemon wedges. <br /><br /> </span></span><br />
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<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lamb shanks with prunes</span></span></b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><span id="goog_177958157"></span><span id="goog_177958158"></span>Cinnamon spiced lamb slow cooked in saffron and garnished with honey plumped prunes. Bravo Morocco!<br />Serves 4 </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />4 lamb shanks, hopefully the same size </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp ground cumin </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp unsalted butter </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg onion, diced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 c beef or bone, broth, vegetable broth or water </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">lg pinch of saffron or ¼ tsp ground saffron threads </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ground ginger </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cinnamon sticks </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 cilantro sprigs (more optionally for garnish) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and freshly ground black pepper to your taste </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ lemon, peel only, cut lengthwise into wide strips </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/3 c pitted prunes, whole </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp honey </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp toasted sesame seeds <br /><br /> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large heavy lidded pot/casserole, melt the butter with the olive oil over medium heat. Raise heat and add the lamb shanks. Sprinkle the cumin all over them and brown the shanks on all sides, turning with tongs. (Reduce heat to medium if the pot starts to smoke.) Remove the shanks to a plate and put the onion in the pot. On medium heat, sauté to soften it, 3-5 minutes. Add the broth/water, saffron, ginger, cinnamon sticks and cilantro springs. Bring to a boil. Return the shanks to the pot. Season everything with salt and freshly ground black pepper to your taste. Cover the pot, reduce heat to simmer and cook 1 hour. Add the lemon peel and continue to simmer, covered, another 30 minutes. Add the prunes and honey. Cover the pan again and cook 30 minutes. The lamb should now be almost falling off the shanks. <br /><br />Remove the lamb from the pot and place the shanks on a serving platter. Arrange the prunes and sauce over them. Sprinkle sesame seeds on top. Optionally you can strew chopped cilantro leaves around. </span></span><br />
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<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Kleftiko:</span></span></b><b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> roasted leg of lamb with potatoes</span></span></b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">You start this traditional Greek dish the night before to get the lamb marinated, then you slow roast all day. <br /><br />6 garlic cloves </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp dried oregano leaves </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp rosemary leaves </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 lemons, zest of one, juice from two </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp ground cinnamon </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ c olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4½-5 lb leg of lamb </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2¼ lbs waxy potatoes </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> 2 lg red onions, peeled and cut half, then half again (wedges) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 bay leaves <br /><br />Optional yogurt sauce below <br /><br />Crush together the garlic cloves and 1 tsp salt using a pestle and mortar or small chopper. Add the herbs, lemon zest, cinnamon, a few grinds of fresh black pepper and blend. Stir in 2 tbsp of olive oil. <br /><br />Using a sharp knife, create 2-3” deep holes all over the lamb, and rub in this paste, pushing it down. Wrap the lamb tightly in tin foil or a food bag or plastic container. Before closing it up, pour the lemon juice all over the lamb. Tighten the enclosure, put it in the fridge and let the lamb marinate overnight. <br /><br />The next day, an hour before you want to cook it, take the lamb out of the fridge. Heat oven to 325º. <br /><br />Line the base of a large lidded heavy oven proof casserole dish (or line a roasting pan with two layers of parchment paper large enough to fold together over the top of both sides – you’ll probably need two pieces at right angles). Peel potatoes and cut in wedges. Line the bottom of the cooking vessel with the cut potatoes and onion. Sprinkle a bit of sea salt and the last of the olive oil over them. Pour any juice around the lamb into the pan. Place the lamb itself on top. Add 1 c water and seal the lamb in by folding up the parchment or by closing the lid on the casserole (to make sure it is really tight you can slide a piece of moist parchment on top of the pot before putting the lid down). Roast 4 ½-5 hours. The lamb should be very tender. <br /><br />Remove pan from the oven. Raise the oven temperature to 425º. Unwrap or uncover the lamb (scrunch down the parchment on each side) and baste the lamb with the juices in the bottom. Return to the oven for 20 minutes to brown. Remove the lamb from the pan, wrap in foil and let it rest. Remove bay leaves and discard them. <br /><br />Stir the onions and potatoes to flip and return the pan to the oven 15 minutes so they brown. Remove and season with salt and freshly ground black pepper. <br /><br /> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">While the potatoes brown, you can make the optional yogurt sauce: </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 c thick Greek yogurt (plain) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp lemon juice freshly squeezed </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ c chopped fresh mint leaves <br /><br />Whisk everything together and pour into a gravy or spouted serving bowl. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To Serve: slice the lamb and lay on a serving platter with the roasted potatoes and onions. Pour the pan juices on top. Serve with yogurt on the side. <br /><br /> <span style="font-size: x-large;"><b>Armenian lamb shanks with chickpeas</b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">This is an old favorite comfort food recipe of mine that's not as glamorous to serve as the Moroccan shanks with prunes. It's just homey.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />serves 4<br /> olive oil to coat your pan<br /> 4 lamb shanks, trimmed of fat and gristle<br /> 4 lg tomatoes, peeled and chopped<br /> 2 medium red onions, chopped<br /> 4 garlic cloves, minced<br /> 1 tsp dried rosemary<br /> 1/2 tsp dried oregano<br /> 1/2 tsp paprika<br /> 1/8 tsp ground cinnamon<br /> 1/4 tsp ground cayenne or chili pepper<br /> 4 c heated vegetable broth, or water<br /> 1 20-oz can chickpeas (2 c), rinsed and drained <br /><br />Preheat oven to 450o. Coat the bottom or a large roasting pan lightly with olive oil. Cover with lamb shanks and roll them to coat in the oil. Roast 30 minutes, turning halfway so they brown evenly. Remove pan from oven and reduce heat to 400o. Cover the lamb with the tomatoes and onions. Add the garlic, herbs, spices plus salt and pepper to your taste. Pour the hot broth or water around the meat. Cover the pan and return to the oven. Roast 1 1/2 hours. <br /><br />Uncover, stir and add chickpeas, stirring them into the sauce, and roast another 20-25 minutes. By now the lamb should be close to falling off the shank bone. If not, keep roasting. Serve garnished with chopped flat leaf parsley and flat bread to mop up the yummy sauce. </span></span><br />
<b><span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />Hummus with ground lamb</span></span></b><div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-xn4OuETOO7s/XpTEeXoPiVI/AAAAAAAAEJ0/uUBCW_gfXigj59dBb6T3Nx_9myQevuT4wCNcBGAsYHQ/s1600/maybe%2Bbetter%2Blamb%2Bwith%2Bhummus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-xn4OuETOO7s/XpTEeXoPiVI/AAAAAAAAEJ0/uUBCW_gfXigj59dBb6T3Nx_9myQevuT4wCNcBGAsYHQ/s320/maybe%2Bbetter%2Blamb%2Bwith%2Bhummus.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is the traditional way to eat hummus in the Middle East where it comes from, slathered all over the plate, then topped with very crisply fried lamb with lemon and spices. It's extraordinarily satisfying and filling. Just add flatbread.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">If you have time to bother to make the chickpeas from scratch, you will be rewarded with an addictive dish. If you can at least get the skins off canned chickpeas, you'll get a rewarding smooth texture. (You soak them a few minutes then stir them up with your hands and you'll see ghostly skins start to come off.) <br /> </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
</span></span><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">for the tahini/hummus<br /> <u>If you are NOT using canned chickpeas, </u><br /> 1 c dried chickpeas <br /> 1 sm onion, peeled <br /> 1 celery stalk<br /> 2 bay leaves<br /> Soak the chickpeas in lots of water overnight. Drain and rinse. Put in a large pot with enough water to be 4" over the top. Add the onion, celery and bay leaves. Bring to a boil, reduce heat to simmer, cover pot and cook 45-60 until chickpeas are soft. Toss out the onion, bay leaves and celery. Drain but keep the cooking water. Cool. Run your hands through the chickpeas and you will start to see skins shed. Pull them out and continue as long as you can. It's tedious but worth the effort in the end.</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
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</span></span><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><u>If you are using CANNED chickpeas,</u><br /> 1 14/15 oz can, drained and rinsed but keep the liquid from the can and try to remove skins if you can <br /> 1/4 c good quality tahini<br /> 1 lg or 2 sm garlic cloves, peeled and smashed<br /> 1/2 tsp coarse salt<br /> 1 lg lemon, its juice<br /> 2 tbsp olive oil<br /> 1/4 tsp ground cumin<br /> 1/4 tsp Aleppo chili pepper or hot paprika<br /> </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;"><br /></span>
</span></span><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><u>for the lamb</u><br /> 1 tbsp unsalted butter<br /> 1 very sm onion, minced<br /> 1/4 lb lamb, cut into tiny bits (you can use ground but the bits effect is MUCH better unless you really break it up well into bits)<br /> 3 tbsp pine nuts<br /> freshly ground black pepper to your taste<br /> 1/4 tsp ground cinnamon<br /> 1/4 tsp ground allspice<br /> 1/4 tsp hot paprika or Aleppo pepper <br /> 1/4 tsp salt<br /> 1 tbsp best quality olive oil<br /> 1/4 c chopped flat leaf parsley</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
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</span></span><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Stir the tahini in the jar to blend the oil into the solids. Put 1/4 c into a food processor, blender or mixing bowl. Add the garlic, salt and lemon juice. Blend until the mixture looks whiter. Add 1/2 c chickpea water and blend. Add all but 1/4 c chickpeas and process until smooth. Taste to adjust for salt or lemon juice. Spread evenly on a shallow plate, top with sprinkles of cumin and hot paprika and let it sit at room temperature at least 1 hour. <br /> <br /> </span></span><br />
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<span style="font-size: large;"><a href="https://1.bp.blogspot.com/-5uQu88ZBNvE/XpTGX2YKSHI/AAAAAAAAEKA/Kt8h366bOh4QnPAfqKsfkWHom89wIstlgCNcBGAsYHQ/s1600/cooking%2Blamb%2Band%2Bpine%2Bnuts%2Bfor%2Bhummus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-5uQu88ZBNvE/XpTGX2YKSHI/AAAAAAAAEKA/Kt8h366bOh4QnPAfqKsfkWHom89wIstlgCNcBGAsYHQ/s200/cooking%2Blamb%2Band%2Bpine%2Bnuts%2Bfor%2Bhummus.jpg" width="200" /></a></span></div>
<span style="font-size: large;">About 15 minutes before you want to serve this, make the lamb.<br /> Heat butter in a medium skillet. With heat at medium/low and add onion and sauté until soft, 2-3 minutes. Add the lamb, raise heat to medium and stirring brown it as much as you can--5-8 minutes. The crispier the better! Add the pine nuts, salt and spices, stirring to blend. Cook another 2 minutes to brown the nuts. <br /> Distribute the cooked lamb over the top of the hummus. Distribute the remaining chickpeas around and over it. Sprinkle over everything all 1 tbsp best quality olive oil and top the whole dish with the chopped parsley. Serve with pita or flatbread as first course or part of a mezze (small plate) meal or anytime really. <br /> <br /> </span><br />
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{page:WordSection1;}</style>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-87747452948858787472020-04-06T14:54:00.003-07:002020-04-06T14:54:50.939-07:00Parsnips are perfect for now<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-nHJU2l78xp8/Xouk0Z8ocII/AAAAAAAAEJA/ZqUxIzuJKy0RYQPMXsRf8ueC8XLhYbVawCNcBGAsYHQ/s1600/parsnips.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="1000" height="215" src="https://1.bp.blogspot.com/-nHJU2l78xp8/Xouk0Z8ocII/AAAAAAAAEJA/ZqUxIzuJKy0RYQPMXsRf8ueC8XLhYbVawCNcBGAsYHQ/s320/parsnips.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Parsnips don't get much respect, which is a shame, because they're delicious, cheap, versatile and the perfect food for this minute. Those "white carrots"--which is what I mistook them for when I first saw them in Morocco decades ago-- have the stamina of actual carrots; they hold up a long time in the fridge. Like carrots, they can be harvested in autumn but many farmers' choose instead to leave them in the ground because frost is thought to enhance their sugar, and thus sweeten them for the cook. So they become a Spring vegetable. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Parsnips lost popularity because during the Middle Ages in Northern Europe, they were among the only vegetables available, and often the sustenance of the lowly. Then Columbus discovered America and the potato, the tomato, corn, pumpkins and other winter squashes, along with a host of beans. With this exquisite bounty to choose from, parsnips got cast aside as pariahs. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">They're back and available everywhere, especially in colder climates. If you haven't yet appreciated this tasty root and put it in your repertoire, now is the time. Here are a few recipes that showcase what it can do for you in addition to enhancing beef stews and root vegetable mixes. </span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Mashed parsnips with roasted Brussels sprouts</b></span></span><br />
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<a href="https://1.bp.blogspot.com/-op6TWBHOT8E/XotV6XR07tI/AAAAAAAAEIY/1AvG-Gz-iPAQ4lXS4VfmG2swXctkQ4IHQCNcBGAsYHQ/s1600/parnsips%2Bwith%2Bbrussels%2Bsprouts.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-op6TWBHOT8E/XotV6XR07tI/AAAAAAAAEIY/1AvG-Gz-iPAQ4lXS4VfmG2swXctkQ4IHQCNcBGAsYHQ/s320/parnsips%2Bwith%2Bbrussels%2Bsprouts.jpg" width="240" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Mashed parsnips are a tasty and less starchy alternative to mashed potatoes and just as easy to prepare. In this British recipe, they're spread out to become the base for a mess of roasted Brussels sprouts topped with sweet drizzles of honey. The mix of flavors is dazzling. You can serve this with a roasted chicken or broiled steak or pork chops. if you are vegetarian, you can serve it with alone with good flat bread and cheese, or with a grain like rice or quinoa or farro if you're not gluten-free. And if </span></span></span><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">when mashing the parsnips, </span></span></span><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">you substitute olive oil for butter and milk/cream, this becomes a vegan feast. (I am personally prejudiced against vegan food that pretends to be something else concocted with weird ingredients, especially when you can do something normal like this.) And in the photo, the sprouts weren't halved.</span></span></span><br />
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<span style="font-size: large;">Serves 6</span></div>
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<span style="font-size: large;">2 lbs parsnips </span></div>
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<span style="font-size: large;">1 tsp ground cumin<br />
2+ tbsp. butter <br />
1/3 c heavy cream (or nonsweetened evaporated milk for less calories)</span></div>
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1 lb Brussels sprouts </span></div>
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<span style="font-size: large;">1/3 c olive oil <br />
6 cloves garlic, peeled </span></div>
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<span style="font-size: large;">pinch smoked paprika<br />
2 tsp dried thyme <br />
2 tsp honey </span></div>
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<span style="font-size: large;">Salt to your taste</span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the oven to 425º. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the parsnips, cut into chunks no bigger than a golf ball, and submerge in lightly salted boiling water for 15-20 minutes or until soft enough to mash. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Trim and halve the Brussels sprouts. Put them in a bowl with olive oil, garlic, smoked paprika, thyme and a pinch of salt. Blend carefully. Put the bowl contents on a roasting pan and bake 15-20 minutes until the sprouts are golden brown and soft. Stir/toss the sprouts at least once as they roast to be sure they don’t dry out. <br /><br />Drain (really well) </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">the parsnips</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">. Mash them or use an immersion blender to whip mash them. With an immersion blender or in a food processor, whip in the butter and cream, and beat until smooth. Arrange the mashed parsnips evenly and level on a serving dish. Arrange the Brussels sprouts on top and drizzle trickle honey over them. Season with sea salt to your taste.</span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Parsnip chowder</span></b></span><br />
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<a href="https://1.bp.blogspot.com/-a6O8N4oC1fU/XoulHIEroTI/AAAAAAAAEJM/a0U_USCg5nAuik1hz575VFITCYV2DmgUwCNcBGAsYHQ/s1600/parnsip%2Bchowder.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="150" src="https://1.bp.blogspot.com/-a6O8N4oC1fU/XoulHIEroTI/AAAAAAAAEJM/a0U_USCg5nAuik1hz575VFITCYV2DmgUwCNcBGAsYHQ/s1600/parnsip%2Bchowder.jpg" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This comforting milk based soup is a very tasty alternative to fish chowder for vegetarians and to corn chowder for those who don't want to use canned corn. </span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 4-5</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />3 lg parsnips, peeled and washed <br />1/3-1/2 lb. mushrooms, cleaned <br />½ sm roasted red pepper, chopped, or 1 tbsp chopped pimentos <br />1 sm onion, peeled and diced <br />1 lg shallot, peeled and diced <br />1 tsp. cumin seed <br />½ tsp. celery seed <br />½ tsp. ground coriander <br />½ tsp. ground cumin <br />4 tbsp. butter (1/2 stick) <br />3 c vegetable broth or water <br />1 12oz can evaporated milk <br />½ c half ‘n’ half or light cream <br />½ tsp. salt (more to your taste) <br />Freshly ground black pepper to your taste <br />½ c cracker crumbs or crumbled croutons <br />¼ c finely chopped fresh flat parsley leaves</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Slice the peeled parsnips into thin disks. Cut the larger disks in half so all pieces are close in size for better cooking. Chop mushrooms. <br /> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium size, heavy gauge pot, melt 3 tbsp. butter. Add onion, shallot, mushrooms, cumin and celery seed. Stir to blend and sauté until vegetables are soft. Add parsnips, ground coriander and cumin. Stir to blend and sauté 60 seconds. Cover the pot contents with broth or water, bring to a boil, cover the pot and lower heat. Simmer 10-12 minutes until parsnips are tender but not mushy. Add liquid if necessary so there is always some even with the top of the vegetables. Stir in the evaporated milk and half ‘n’ half, salt and pepper. Cook over low heat until soup is hot. Do not boil. Stir in 1 tbsp butter, the crumbs and parsley. Taste and adjust seasonings. Serve hot. </span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Parsnips with dates</span></b></span><br />
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<a href="https://1.bp.blogspot.com/-w9102bSrlV0/XotWweLRwXI/AAAAAAAAEIo/-nOVugoPiUcRIERbT5AynleKVwOBU7aXQCNcBGAsYHQ/s1600/parsnips%2Bwith%2Bdates.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="521" data-original-width="519" height="320" src="https://1.bp.blogspot.com/-w9102bSrlV0/XotWweLRwXI/AAAAAAAAEIo/-nOVugoPiUcRIERbT5AynleKVwOBU7aXQCNcBGAsYHQ/s320/parsnips%2Bwith%2Bdates.jpg" width="318" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Here is a snappy and unusual side dish for whatever meat you're cooking, or the perfect pairing with rice and dal. The sweet dates set of the pungent parsnips in what's a wild flavor ride. <br />Serves 5 <br /> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 c extra-virgin olive oil <br />3 garlic cloves, smashed <br />1 1/2 lbs parsnips, peeled and sliced on the diagonal 1/2" thick</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ground cumin <br />7 pitted Medjool dates, sliced in half then half again <br />1/2 tsp dried oregano leaves <br />Salt and freshly ground pepper <br /><u>Optional to serve</u>: <br />1/2 c plain Greek yogurt <br />2 tbsp fresh lemon juice <br />1 tsp ground sumac </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the oven to 350°. <br />In a large skillet, over medium/low, heat all but 1 tbsp olive oil. Add the garlic and sauté until garlic is golden. Using a slotted spoon, remove the garlic. Add half the parsnips and half the cumin and cook stirring occasionally, until golden and just starting to soften, about 12 minutes. Using a slotted spoon, transfer the parsnips to a roasting pan. Repeat with the remaining parsnips. This final time, put the parsnips and any oil left in the skillet into the roasting pan. Add the dates and oregano, season with salt and pepper. Roast at 350º just until the parsnips are tender and the dates slightly caramelized—8-10 minutes. Transfer to a serving platter. <br /><br /><u>Optional to serve:</u> <br />In a bowl, whisk the yogurt with the lemon juice, sumac and the remaining tbsp of olive oil. Season with salt. Serve side by side with the roasted parsnips as an optional sauce.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Parsnip and bacon cakes</b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://1.bp.blogspot.com/-GxKjWhA3ipk/XotWLC-tlpI/AAAAAAAAEIg/0YBJU4CTFnYCLvhavIMgE3HgHLbwWxDRQCEwYBhgLKs4DAMBZVoB34xxgvPwEjQ0bTjKJ7zGjN_kzfN_s6c-vRLjglA4PJuREN7l_Ur01IHPSvzG-oid48_f5F5O-pXOdo6jOqhqggey_uS5jIFov_-8TYNqy9q8f0p-7zBZ1d_BaYcFbcmrY-BXXR4uxWBPbquO7kOJj_p9G31xupq-ctcOWRpZo6aCGoAnEQWjyW5XnbyR2mGs67Tcq2F2b_rJuaHPBEkbAIMSRt2NOVbKF3QTTyogU42MvvFWfp_Y329BKjfq9KfUoDLoJtULfWl_VtzJpURAKICIs_F5xbP142Y2BkWyDPaQKvPGTyCL3hS3FWFdWB8qZ_9Ijck77_VdHd0jVOPsQzLKGAYBx3PDvZX4sQV24F2Fsw1PBBGPWsHIYeNmohPJ6ZDN1KOAL7zHMRwi1FIHEmvGUQsRupF47eo33Ta0-O8w9tuK1ww14kp6Ks2-jooNrhab88SJnBawOiAm9sExIUfE0HJNfHZaWKqGpIRnqRpnnXVMXAjYnNuvEKVXD6BTeGKoG6kvXJ8SJ1lhbbM4iSDwqwDHfgnPmSihLxSF6bj0EZm8s00jm8KGWpv6oSl8Zhm97S9-we88NLJd7VkX4fXsezvncWYoMMJexrfQF/s1600/parsnip%2Bcakes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-GxKjWhA3ipk/XotWLC-tlpI/AAAAAAAAEIg/0YBJU4CTFnYCLvhavIMgE3HgHLbwWxDRQCEwYBhgLKs4DAMBZVoB34xxgvPwEjQ0bTjKJ7zGjN_kzfN_s6c-vRLjglA4PJuREN7l_Ur01IHPSvzG-oid48_f5F5O-pXOdo6jOqhqggey_uS5jIFov_-8TYNqy9q8f0p-7zBZ1d_BaYcFbcmrY-BXXR4uxWBPbquO7kOJj_p9G31xupq-ctcOWRpZo6aCGoAnEQWjyW5XnbyR2mGs67Tcq2F2b_rJuaHPBEkbAIMSRt2NOVbKF3QTTyogU42MvvFWfp_Y329BKjfq9KfUoDLoJtULfWl_VtzJpURAKICIs_F5xbP142Y2BkWyDPaQKvPGTyCL3hS3FWFdWB8qZ_9Ijck77_VdHd0jVOPsQzLKGAYBx3PDvZX4sQV24F2Fsw1PBBGPWsHIYeNmohPJ6ZDN1KOAL7zHMRwi1FIHEmvGUQsRupF47eo33Ta0-O8w9tuK1ww14kp6Ks2-jooNrhab88SJnBawOiAm9sExIUfE0HJNfHZaWKqGpIRnqRpnnXVMXAjYnNuvEKVXD6BTeGKoG6kvXJ8SJ1lhbbM4iSDwqwDHfgnPmSihLxSF6bj0EZm8s00jm8KGWpv6oSl8Zhm97S9-we88NLJd7VkX4fXsezvncWYoMMJexrfQF/s320/parsnip%2Bcakes.jpg" width="240" /></a>I like to think of these as the British/Irish version of the Roman potato and pancetta/salami cakes. The pancakes are very soft so they need a bit of handing care in the fry pan, but I find if you're having trouble, you can add breadcrumbs to stiffen the mixture and carry on. These make a great companion for eggs at brunch or can be a meal in themselves. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">serves 4</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/2 lbs parsnips, peeled and cut into pieces</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp ground cumin </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 lb smoked bacon</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp cooking oil (olive, corn, canola) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Corn or canola or peanut oil for frying</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1-2 tbsp fresh chives, chopped</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Freshly ground black pepper</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put the chopped up parsnips and ground cumn in a pot filled 1/4 up their depth with salted water. You are going to steam instead of boil them. Bring the water to a boil, lower heat to low, cover the pot and simmer 25 minutes until the parsnips are very soft. Check at twice to be sure there is water in the pot.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">While they steam, chop the bacon into small shreds and fry it in a shallow pan until it's slightly crisp. Remove from the fat.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Scoop the parsnips from the pot, without any of the steam water. With a potato masher, an immersion blender or in a food processor, mash them. Add the cooked bacon, chives and 1 tbsp oil. Season with pepper. (If the bacon is salty don't add salt, but taste to see if you need to.) Shape into 8 "cakes"--if this is hard because the mash is too soft, add some breadcrumbs to help you. Refrigerate the cakes 30 minutes to stiffen them.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a thin layer of frying oil in a large shallow frying pan. Fry the parsnip cakes, as many as will fit in one layer without touching, until the underside is slightly crisp. Flip them over and brown the other side. Serve hot. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">You can make these more decorative on the plate but putting a bed of sauteed spinach, pea shoots or kale underneath. </span></span><br />
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<b><span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">Parsnip Gratin</span></span></b><br />
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<a href="https://1.bp.blogspot.com/-vR-7R1nuchE/Xouk_gvMq6I/AAAAAAAAEJE/Upnjaxo7umA-Wj77c3S9mH6cCScgfVwmQCNcBGAsYHQ/s1600/recipe-image-legacy-id--15145_12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="455" data-original-width="500" height="181" src="https://1.bp.blogspot.com/-vR-7R1nuchE/Xouk_gvMq6I/AAAAAAAAEJE/Upnjaxo7umA-Wj77c3S9mH6cCScgfVwmQCNcBGAsYHQ/s200/recipe-image-legacy-id--15145_12.jpg" width="200" /></a></div>
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">This is comfort food for a rainy April day, warming the kitchen, the soul and the stomach. It's a vegetarian dish but you can add a layer or two of baked smoked ham if you want meatiness.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">serves 6</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />1 ½-3/4 lb parsnips, peeled <br />2 Granny Smith apples, peeled <br />1 garlic clove, peeled and halved<br /> 1 tbsp butter<br /> ½ c heavy cream<br /> ½ c creme fraiche<br /> 1 c whole milk</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c grated Gruyere cheese<br /> 6 sprigs thyme, leaves picked, or 1 tsp dried thyme<br /> Salt and freshly ground black pepper<br /> 75g ground almonds<br /> 1-2 tbsp extra-virgin olive (or rapeseed) oil, to drizzle </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">optional: thin slices smoked ham </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat the oven 400º. Thinly as possible slice 2/3 of the peeled parsnip (use a mandoline, if you have one) and coarsely grate the rest. Slice the apples into thin rings. Rub both cut sides of the garlic around a medium-sized baking dish, then smear the dish all over with the butter. Arrange the parsnip slices in rows over the base of the dish, overlapping slightly. Alternate the rows with rows of apple and rows of ham if you are adding it. Once you’ve used up all the sliced parsnips, scatter the grated ones on top. <br /><br />In a bowl, whisk the heavy cream, creme fraiche, milk, grated Gruyere and thyme leaves, then season with 1 tsp salt and lots of freshly ground black pepper. Pour this over the filled pan, making sure everything is slightly submerged. Sprinkle the ground almonds over the top. Drizzle with oil, cover the dish with foil and roast for 15 minutes. Remove the foil, lower the oven to 350º and bake another 30 minutes until the cream has been absorbed, the top is golden and the parsnips are tender. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">You can serve this beside roasted meat or as a vegetarian main dish.<br /><br /> <br /></span></span><br />
<br />Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-82135955493153258252020-03-29T14:33:00.000-07:002020-03-30T08:10:24.381-07:00Pulling prizes from the pantry one last time<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">We're still in quarantine and although grocery stores are open, many of us don't want to risk public contact. So it's possible we're down to what's stored in the pantry or freezer, with not too much fresh food to add. That's okay. There are still delicious dishes to pull together in this pinch. Here are a few, the last I'll post on pantry raiding. </span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lemon risotto </span></b></span><br />
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<a href="https://1.bp.blogspot.com/-FFUa4NrKt4k/XoESICpYrxI/AAAAAAAAEHw/UrXyY8YdZJ8qiZnaSDhkhoOF97Lp4SrTQCNcBGAsYHQ/s1600/lemon%2Brisotto.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="125" data-original-width="138" src="https://1.bp.blogspot.com/-FFUa4NrKt4k/XoESICpYrxI/AAAAAAAAEHw/UrXyY8YdZJ8qiZnaSDhkhoOF97Lp4SrTQCNcBGAsYHQ/s1600/lemon%2Brisotto.jpg" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">The bright flavor and color of lemon makes this traditional Northern Italian dish exceptional comfort food right now. There are many variations on the theme so you can do as you like. </span></span><b><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></b></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> serves 4</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 1/2 c vegetable or chicken broth </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp unsalted butter </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp olive oil</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 shallots, peeled and minced</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 celery stalk, finely chopped</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and freshly ground black pepper</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 lb arborio or canaroli risotto rice </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 c dry white wine</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg unwaxed lemon, zest and juice</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> 2 tbsp ricotta cheese, creamy </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 c parmesan cheese, grated </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">* Manchego will work too although it isn't Italian</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Optional serving garnish: minced flat leaf parsley </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Put the broth in a large pot and bring to a boil. Then reduce heat and keep it on simmer while you continue. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> In a large heavy gauge casserole or frying pan, warm half the butter and all the oil over low heat. Add the onion and celery with a pinch of salt and gently sauté to soften until they are translucent, 6-7 minutes. Add the rice and stir until every grain is glistening. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the wine to the bubbling broth and cook 1 minute. Then start to ladle the stock, one ladle at a time, into the rice pot, stirring constantly. Add a new ladle full as soon as the earlier one has been absorbed. After 10 minutes, add the lemon zest and continue as before until the rice is soft. This will take 17-25 minutes depending on the rice, etc. so you will have to test. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Once the rice is soft, remove the pan from the heat and with a wooden spoon, beat in the remaining butter, ricotta and parmesan with 2 tbsp lemon juice and freshly ground black pepper. Cover the pan and let it sit one minute. Stir again, optionally sprinkle with a garnish of minced fresh flat leaf parsley. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Moroccan meatballs with chickpeas</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Another recipe from my can of chickpeas collection that's perfect for right now. It's colorful, tasty, filling and easy to make. And it let's you feel you've traveled to a sunny clime<span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span><br />
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<tr><td style="border-bottom: none; border-left: none; border-right: solid #C1C1B5 1.0pt; border-top: solid #C1C1B5 1.0pt; padding: 0in 5.4pt 0in 5.4pt; width: 252.9pt;" valign="top" width="253"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> serves 4<br />
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<u><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">For the meatballs</span></span></u></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 thick slices white bread, crusts removed</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ milk</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1¼ lb lean ground lamb</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small onion, grated</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp chopped parsley leaves</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp chopped coriander leaves</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp ground cumin</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp ground cinnamon</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>for the chickpea</u>s</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp olive oil</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 onion, halved and finely sliced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 garlic cloves, crushed</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 14/15 oz cans or boxes of chopped tomatoes</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp tomato paste</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup water</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 14/15 oz can chickpeas, drained</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp finely chopped parsley</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp chopped cilantro</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ground cumin</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp paprika</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ground ginger</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat oven to 400º. </span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Soak the bread in the milk 5 minutes then squeeze out the excess
milk. In a medium bowl mix the wet bread with the meat. Add the onion,
parsley, coriander, cumin, cinnamon and salt. Knead the mixture with your hands until it’s
very blended. Roll the meat into golf ball-sized balls, and place them on a
lightly oiled baking tray.</span></span></div>
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</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bake at 400º 15 minutes until they are all lightly browned.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To make the sauce, heat the oil in a frying pan, add the onion
and sauté five minutes to soften and color it. Add the garlic, tomatoes and
their juices, tomato paste and water. Bring this mix to a boil. Add the chickpeas,
parsley, cilantro, cumin, paprika, ginger and salt, stirring to blend. Lower
heat and simmer 15 minutes. </span></span></div>
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</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the meatballs and simmer 10 minutes until the sauce
thickens.</span></span></div>
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{page:WordSecti</style></span></span></span><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Kwaati</span></b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span><br />
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<a href="https://1.bp.blogspot.com/-a2evH2PD2p8/XoETxhCcMqI/AAAAAAAAEIA/kD7kfhx162Igaa9WTUGg9N33a1xNyfGdACNcBGAsYHQ/s1600/kwaati.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="130" data-original-width="173" src="https://1.bp.blogspot.com/-a2evH2PD2p8/XoETxhCcMqI/AAAAAAAAEIA/kD7kfhx162Igaa9WTUGg9N33a1xNyfGdACNcBGAsYHQ/s1600/kwaati.jpg" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This very beloved Nepali recipe from the Newari people, original inhabitants and artisans of the Kathmandu Valley, is considered medicinal, so healing it's offered to new mothers, the aged and infirm. It also has its very own celebration day at the end of monsoon when everybody's thought to need a shot of physical energy. It's such a remarkable soup, I included it in my book <i>Veggiyana, the Dharma of Cooking, </i>explaining that in the traditional, medicinal version, the beans and lentils are in exactingly calculated proportion to one another. Plus, they are sprouted first to increase their zest. This is a <i>cans in the pantry</i> version that's just as tasty and plenty nutritious for quarantined bodies seeking a shot of energy. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Serves 8-10 </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup dried whole mung beans, soaked overnight </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup soybeans, soaked overnight </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp mustard, corn, sunflower, safflower or olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lg onion, diced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 garlic cloves, peeled and minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1” fresh ginger root, peeled and minced or grated </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp fenugreek seeds </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 bay leaves </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 15 oz can chickpeas (garbanzos), drained </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 15 oz can red kidney beans, drained </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 15 oz can black-eyed peas, drained </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 15 oz can cannellini or any white beans, drained </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 15 oz can black beans, drained </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ground turmeric </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp ground cumin </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ground coriander </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp arbol chili powder (or any chili powder that’s mildly hot)</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1cup water </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 cups vegetable broth (or water) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">fresh cilantro leaves for garnish, chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp. caraway seeds, lightly fried in 1 tsp butter/ghee for optional garnish <br /><br />Drain soybeans and mung beans. Put soybeans in a saucepan, cover well with water, bring to a boil, reduce heat and cook 30 minutes. Add mung beans and cook another 20 minutes or until both beans are soft but not mushy. Drain. <br /><br />In a soup pot or large casserole, heat oil over medium heat. Add onion, garlic and ginger. Sauté 4-5 minutes until onion is soft and golden. Stir in fenugreek and add bay leaves. Cook 30 seconds. Add all beans, spices and salt. Carefully blend. Add water and broth. Bring to a boil, cover, lower heat and simmer 30 minutes. To serve: remove bay leaves. Garnish with chopped cilantro and, optionally, caraway seeds. Serve in soup bowls. Optionally, serve over aromatic rice</span></span>.
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<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Potato carrot cake </span></span></b><br />
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<a href="https://1.bp.blogspot.com/-mKzE-Y5I2go/XoER9-qeiwI/AAAAAAAAEHo/7fyJINsUQMYhdKVi2MNOLueF0wgcaEOkACNcBGAsYHQ/s1600/cooked%2Bpotato%2Bcarrot%2Bcake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-mKzE-Y5I2go/XoER9-qeiwI/AAAAAAAAEHo/7fyJINsUQMYhdKVi2MNOLueF0wgcaEOkACNcBGAsYHQ/s320/cooked%2Bpotato%2Bcarrot%2Bcake.jpg" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: large;">Nope, this is NOT dessert, not a traditional carrot cake made with potatoes. It's grated carrots, sliced potatoes and onions layered and baked into a cake. It's very simple to assemble yet remarkable when served. Which it can be to the gluten-free.</span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /> serves 6<br /> 1 med yellow onion, diced<br /> 4 lg or 7 med carrots, peeled and grated<br /> 5 tbsp unsalted butter<br /> 1-2 tbsp olive oil<br /> 2 tbsp dill, finely chopped<br /> 3 med boiling potatoes (about 1 lb), peeled and very thinly sliced<br /> pinch of saffron<br /> 1/8 tsp dried rosemary leaves<br /> Sea salt and freshly ground black pepper to your taste<br /> <br /> Use 2 tbsp butter to grease a 7" springform pan. If yours is 8", use an extra carrot and a large onion instead of a medium one so no worries. Preheat oven to 350º.Cut a piece of parchment or other grease proof paper into a circle the size of the prepared pan. </span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine 2 tbsp butter and 1 tbsp olive oil in a skillet or fry pan, using an extra tbsp of oil if your pan is very large. Over med heat, melt the butter into the oil and when it starts to foam, add the onion with a pinch of saffron. Sauté 3-5 min until onion is soft and translucent. Stir in the carrots and dill. Sauté 1 min and remove from heat. Season with salt and pepper.<br /> <br /> Put half the carrot/onion mix in the bottom of the buttered pan, leveling the top. Line the top with potato slices, covering everything. Overlapping slices work well. Put a pinch of dried rosemary on the potatoes. Press down lightly. Put the remaining carrot/onion mix on top and level. Top this with another layer of thinly sliced potatoes. Again press down lightly. Season the potatoes with a pinch of rosemary, freshly ground black pepper and a pinch of salt. Break 1 tbsp butter into tiny pieces and sprinkle over the potatoes. Put the cut piece of</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> parchment over the top and press down once again. Put in the oven and bake at 350º 25 minutes, Remove from oven. Lightly press down--you can use a glass jar or other aid instead of your hand because it's hot--one last time, then remove the paper. Run a small spatula around the rim to loosen anything that sticks to the pan. Release the springform and serve.</span></span><br />
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<b><span style="font-size: x-large;">Spaghetti with oil and garlic</span></b><br />
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<a href="https://1.bp.blogspot.com/-v9ED1b4AOS4/XoERupEqRPI/AAAAAAAAEHk/JU_NfaczaDMxaotjMVekhvG2z3iytmaJACNcBGAsYHQ/s1600/index.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="181" data-original-width="200" src="https://1.bp.blogspot.com/-v9ED1b4AOS4/XoERupEqRPI/AAAAAAAAEHk/JU_NfaczaDMxaotjMVekhvG2z3iytmaJACNcBGAsYHQ/s1600/index.jpg" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This classic Neapolitan dish stars the very basics of Italian cooking: garlic, olive oil and spaghetti. It's an alternative to the recently posted (pasta express post) Roman favorite, <i>cacio e pepe--</i> pasta with butter, cheese and pepper--for vegans and the dairy-free. This traditional recipe comes from the grand dame of Italian cookbook authors, Marcella Hazan. </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">serves 4 </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb spaghetti</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 tbsp extra virgin olive oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 lg garlic cloves, minced or put through a garlic press</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp hot red chili flakes</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp fresh flat leaf parsley, leaves only, finely chopped</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cook the spaghetti in very heavily salted boiling water according to package instructions for timing. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">While it cooks, in a small saucepan, combine the olive oil, garlic and red pepper flakes. On low heat cook until the garlic is golden--not brown or burnt. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine the cooked spaghetti with the sauce, tossing it over and over. Taste and add salt if necessary Add the chopped parsley and toss one more time before serving. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">coming up: Spring flings Parsnips and asparagus, </span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-53118058938544604652020-03-25T10:27:00.001-07:002020-03-25T10:29:17.139-07:00More world travel in your kitchen<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-OvhcXlRgbeg/Xno5JgXV6NI/AAAAAAAAEGU/Vl0R3W0yFUM9hhbcXHSA8lsOXPTn_EBNgCNcBGAsYHQ/s1600/90863659_1333474056826299_168796690088722432_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="771" height="320" src="https://1.bp.blogspot.com/-OvhcXlRgbeg/Xno5JgXV6NI/AAAAAAAAEGU/Vl0R3W0yFUM9hhbcXHSA8lsOXPTn_EBNgCNcBGAsYHQ/s320/90863659_1333474056826299_168796690088722432_n.jpg" width="256" /></a></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span id="goog_1009815834"></span><span id="goog_1009815835"></span>Being stuck at home doesn't mean you can't get out. As I've said before, you can travel the world right in your own kitchen by cooking traditional, iconic dishes of the places you wish were right now. Here are a few more of them to follow the first post. </span></span><br />
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<b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Vietnamese chicken cabbage salad</span></span></b><br />
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<a href="https://1.bp.blogspot.com/-qrmfdlGJYmI/Xno5t6ANT8I/AAAAAAAAEGk/OSxesTdJqLEnB-lF5h1nz2MJYBsYgykngCNcBGAsYHQ/s1600/vietnamese-chicken-cabbage-salad-mint-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="373" data-original-width="560" height="213" src="https://1.bp.blogspot.com/-qrmfdlGJYmI/Xno5t6ANT8I/AAAAAAAAEGk/OSxesTdJqLEnB-lF5h1nz2MJYBsYgykngCNcBGAsYHQ/s320/vietnamese-chicken-cabbage-salad-mint-1.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This is an old favorite of mine and everyone I served it to --lots of requests for the recipe. Cabbage, onions and carrots are vegetables you can hold onto for more than a few days, so--if you kept chicken in the freezer-- this recipe can come in handy as quarantines linger. </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">serves 4-6</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /><br /><u>For the dressing</u> </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 chilies, seeded and minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tbsp fresh lime juice </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 garlic cloves, minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tbsp canola, corn or vegetable oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp sugar </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tbsp fermented fish sauce (nam pla) </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp rice wine vinegar </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 med onion, sliced in very thin rings</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Combine
all ingredients into a dressing and let stand 30 minutes.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /><u>For the salad</u> </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 poached, shredded chicken breasts without skin or bones </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 cups shredded green or white cabbage </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup fresh mint leaves, chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup shredded carrots </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup fresh cilantro leaves, chopped </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Combine all but cilantro in a serving bowl and blend in the dressing. Garnish with cilantro to serve.</span></span><br />
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<b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">West African plantain pancakes</span></span></b><br />
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<a href="https://1.bp.blogspot.com/-4Mc8c8a0z44/XnuTFT21bwI/AAAAAAAAEHE/1Ra7Y3Xlmk47OH6z9N6OFHY48yPfRUh3gCNcBGAsYHQ/s1600/DSC_1182.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="245" data-original-width="374" height="209" src="https://1.bp.blogspot.com/-4Mc8c8a0z44/XnuTFT21bwI/AAAAAAAAEHE/1Ra7Y3Xlmk47OH6z9N6OFHY48yPfRUh3gCNcBGAsYHQ/s320/DSC_1182.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span id="goog_2007563906"></span><span id="goog_2007563907"></span>This recipe from Ghana is a great way to use overripe plantains. The sweetness of the overripe plantains makes a delicious foil for the hot chili. The pancakes are usually served with a bean stew. You can also try them with over easy eggs or the coconut rice posted with the jerk chicken. I recently had something similar served to me on an island off of Panama beside prawns cooked in garlic and tomato: a yummy combo.</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> makes 12 pancakes</span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> 4 overripe plantains</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> 2 onions, peeled and chopped</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 very hot chili, deseeded and minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2" fresh ginger root, peeled and grated </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp ground hot chili or cayenne pepper</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Coarse salt to your taste</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 c rice flour as needed </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 c corn or peanut oil for frying </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Peel and chop the plantains. Put them in a food processor/chopped with the onions, chili, ginger, cayenne pepper and salt. Process into a chunky paste. Stir in the rice flour to get a thick consistency you can shape. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Using a soup spoon, scoop out batter and form it into a 2" pancake. Lay it on waxed paper and continue until all the batter is gone. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Over med/high heat, heat half the oil in a heavy gauge frying pan until it sizzles. (If you drop a pinch of water in, it should sizzle.) Fit as many pancakes as you can in a single layer and fry until they begin to show tiny bubbles. With a spatula or pallette knife, gently turn them over and fry on the other side until it's lightly browned. Remove to paper towels. Add oil and continue to fry until all the pancakes are cooked.</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Greek lamb with orzo</span></span></b><span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><i> </i></span></span></span></span><br />
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<a href="https://1.bp.blogspot.com/-czqC9DRhR2M/Xnq0mwmb2sI/AAAAAAAAEG0/L5m48c3mwl4fCBVaSleVPgumfGP0ZCB5gCNcBGAsYHQ/s1600/index.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="275" src="https://1.bp.blogspot.com/-czqC9DRhR2M/Xnq0mwmb2sI/AAAAAAAAEG0/L5m48c3mwl4fCBVaSleVPgumfGP0ZCB5gCNcBGAsYHQ/s1600/index.jpg" /></a></div>
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><i>Arni giouvetski</i> as this is known in its native habitat is one of the first traditional Greek dishes I ever tasted and then learned to make. That was decades ago. It remains popular because it's so easy, tasty, filling and kid friendly.</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">serves 6 </span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 lbs boneless lamb, cubed</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 med onion, sliced into thin disks </span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 garlic cloves, minced</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp dried oregano </span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">6 tbsp unsalted butter</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Salt and freshly ground black pepper </span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/2 c white wine</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">4 c water or beef broth</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">8 oz tomato sauce or chopped tomatoes in juice</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 lb orzo pasta</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Garnish: grated dry cheese </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">chopped flat leaf parsley </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat oven to 450º. In a heavy gauge oven proof casserole, melt 2 tbsp butter over medium heat. Add lamb with the onion, garlic, oregano, salt and pepper. Brown it on all sides. Add the wine, cover the pot and put it in the oven 20 minutes, basting after 10 minutes. Add 1 cup water or broth, reduce oven to 350º, cover pot again and bake 45 minutes or until the lamb is tender. Remove the lamb from the pot . </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add 3 c water/broth, tomato, 4 tbsp butter, salt and black pepper. In the oven, bring this sauce to a boil. Meanwhile on top of the stove, parboil the orzo in heavily salted 5 minutes. Drain well. Add the orzo to the sauce in the oven, stir, cover the pot and bake 15 minutes. Add the lamb back in, cover and back 5 minutes so it's hot. Serve with grated cheese and a sprinkle of parsley . </span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span></span><br />
<b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Jamaican coconut rice</span></span></b><br />
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<a href="https://1.bp.blogspot.com/-DjsnJ4MLdcY/XnuUaUOug2I/AAAAAAAAEHY/HDQ7hw0wVQEmGFlM5fuuoBrO-WXv8eBnACNcBGAsYHQ/s1600/IMG_2866.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="1297" height="254" src="https://1.bp.blogspot.com/-DjsnJ4MLdcY/XnuUaUOug2I/AAAAAAAAEHY/HDQ7hw0wVQEmGFlM5fuuoBrO-WXv8eBnACNcBGAsYHQ/s320/IMG_2866.jpg" width="320" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">The Jamaicans calls this rice and peas, although the "peas" are often beans. You can use pigeon peas if you have them. In this picture I stuffed winter squash with it. Traditionally it goes beside jerk chicken to cool the mouth.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />serves 8 (but you can reuse the leftovers)<br />1 tbsp olive or corn oil </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup long grain rice </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 15 oz can pinto or red kidney beans, drained </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup coconut milk (lite is okay) </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 small hot red pepper, seeded and minced </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 med-lg onion, peeled and finely diced </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ tsp dried thyme leaves </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp ground allspice </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8 tsp salt </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8 tsp fresh or coarse ground black pepper </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ cup (4 tbsp apple cider or pure apple juice) </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ tsp ground cinnamon </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">pinches of salt </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ bunch fresh cilantro leaves, chopped for garnish </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat the oil </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">on medium heat </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">in a large lidded saucepan. Add the onion and sauté until soft and golden, maybe five minutes. Add the thyme leaves, hot red pepper, allspice, black pepper and rice and stir to blend. </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add the coconut milk. Now add enough water to cover the rice by 1 inch. Add the salt and beans. Bring to a boil, cover the pot and reduce heat to simmer. Simmer for 20 minutes, checking that it doesn’t burn and adding ¼ cup of water at a time to prevent that. The rice should be cooked. </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serve it as a bed under the chicken. </span></span><br />
<b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />North African couscous with seven vegetables</span></span></b><br />
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<a href="https://1.bp.blogspot.com/-hrZo0yJuIdM/Xnq0ZUWr7XI/AAAAAAAAEGw/vWDOGGa9HeMTmNIFeZJF15vh6XxXtMHfwCNcBGAsYHQ/s1600/Seven-veg-couscous-for-VK.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="352" data-original-width="420" height="268" src="https://1.bp.blogspot.com/-hrZo0yJuIdM/Xnq0ZUWr7XI/AAAAAAAAEGw/vWDOGGa9HeMTmNIFeZJF15vh6XxXtMHfwCNcBGAsYHQ/s320/Seven-veg-couscous-for-VK.jpg" width="320" /></a></div>
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span id="goog_335772587"></span><span id="goog_335772588"></span>This is such an iconic dish I included the straight vegetarian version, just the seven vegetables without the lamb, in my book, <i>Veggiyana, The Dharma of Cooking. </i>What the people of the Levant--Lebanon and Palestine--call this is Mahgrebiah, meaning from North Africa. Their difference is that instead of couscous they use maftoul, tiny dried pasta balls. </span></span></span></span><br />
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</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />2 tbsp butter or ghee <br />1 med onion, peeled and quartered <br />1 cinnamon sticks </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 tsp turmeric <br />pinch of saffron, pulverized </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 tsp allspice <br />1 tsp cracked or freshly ground black pepper <br />1/2 chili pepper, seeded and diced <br />2 tomatoes, blanched and skinned </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp salt <br />1/4 cup fresh parsley and cilantro leaves mixed, not chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> OPTIONAL: 1 lb (go over not under) lamb chunks in bite size pieces<br />1/2 lb turnips, peeled and sliced into disks <br />1/2 lb carrots, peeled and cut into 1½” lengths <br />2 c vegetable broth <br />1/2 lb zucchini, about 4 medium squashes <br />1/2 15oz can cooked fava or brown beans or chickpeas <br />2 tbsp raisins, try not to use golden as they won’t show up well <br />2 tbsp mashed pumpkin <br /> 1/2 lb couscous, packaged is fine</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />In a large heavy gauge casserole or soup pot, melt the butter over medium heat. Add onions, cinnamon, turmeric, saffron, black pepper, allspice, chili pepper, tomatoes, salt and parsley. Sauté 3 minutes, shaking the pot a few times so the butter touches everything. OPTIONALLY add the lamb and be sure it is covered with all the spices. Brown the lamb 5 minutes on all sides. Add the broth now, lower heat to simmer and cook 45 minutes to soften the lamb. Then follow as below.<br /><br />WITHOUT LAMB: Add turnips, carrots and vegetable broth to the buttery spices . Bring to a boil, then reduce heat to simmer and cover. Simmer 30 minutes.<br /> </span></span></div>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Add zucchini, cooked beans and raisins. Cover and continue simmering 20 minutes. Stir in mashed pumpkin (this slightly thickens the broth). Cover and simmer 10 more minutes.<br /><br />Prepare couscous according to package instructions.<br /><br />Mound couscous on a very large serving platter. Press a well in the center and fill it with the vegetables removed from the pot with a slotted spoon to drain them. OPTIONALLY arrange the lamb on to of the vegetables. Ladle broth over the whole platter and serve. (Note: if there is too much broth, pour some into a gravy boat to serve on the side.)</span></span><br />
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<b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Brazilian Feijoada</span></span></b><br />
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<a href="https://1.bp.blogspot.com/-7c4qFPjg0IE/XnuTN9CPDUI/AAAAAAAAEHI/dkWeuGiHNiUeQ5-i-qAS1Gv3q7SMxPsbwCNcBGAsYHQ/s1600/feijoada.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="873" data-original-width="1069" height="261" src="https://1.bp.blogspot.com/-7c4qFPjg0IE/XnuTN9CPDUI/AAAAAAAAEHI/dkWeuGiHNiUeQ5-i-qAS1Gv3q7SMxPsbwCNcBGAsYHQ/s320/feijoada.jpg" width="320" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This black bean and pork stew is probably Brazil's most iconic dish. There are recipes galore so this is just one idea. A rather simple one that relies on pantry products.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">serves 6</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 lb black turtle beans</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 green chilies</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tbsp fresh ginger, peeled and diced </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">5 garlic cloves, peeled</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 onions, peeled and chopped</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 tbsp olive oil</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 lb pork belly slices, cut into 1" pieces</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> 1 tsp ground cumin</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp ground coriander </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 bay leaves</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 1/2 tbsp tomato paste</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 tsp salt </span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Soak the black beans overnight. Drain and rinse. It's better to use dried than canned for this stew.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a food processor or chopper, combine the ginger, green chilies, garlic and onions. Finely chop them into a mush.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a large heavy gauge, lidded casserole, heat the olive oil over med/high heat and fry the pork until it's browned all over. Add the chopped mixture and continue to cook 5 minutes, stirring. Add the spices, bay leaves, tomato paste, beans and 2 tsp salt. Stir to blend everything. Add 7 1/2 cups water--this should cover everything completely. Bring to a boil then immediately reduce heat to low, cover the pot and cook 60 minutes or until the beans are soft but not mushy. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Remove the lid, raise the heat to med/low and cook 25 minutes to reduce and thicken the liquid. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Serves this in bowls with fresh tomato salsa. </span></span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-90699041810830613582020-03-21T19:41:00.002-07:002020-03-22T09:07:10.400-07:00Travel the world in your kitchen right now<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-rixl_dG6EZ8/XnaJl5JjpAI/AAAAAAAAEFU/-341tf3X02IX7fQ3N3EoppDvIO59dVYFACNcBGAsYHQ/s1600/90607860_10212638257190088_7162381733046779904_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="796" height="320" src="https://1.bp.blogspot.com/-rixl_dG6EZ8/XnaJl5JjpAI/AAAAAAAAEFU/-341tf3X02IX7fQ3N3EoppDvIO59dVYFACNcBGAsYHQ/s320/90607860_10212638257190088_7162381733046779904_n.jpg" width="265" /></a></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span id="goog_606779128"></span><span id="goog_606779129"></span>With planes and people grounded for the duration, travel can't go further than the next room. But you can still go places! Your kitchen can transport you. Eat like you were where you dream to be. Here are some tickets to foreign adventure. I'll offer more in the next post.</span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">Burmese/Thai khao soi</span></b></span><br />
<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">This coconut chicken noodle soup with a chili kick is a traveler's favorite in Northern Thailand and all across Burma. It's so beloved, it's on the menu of just about every Burmese restaurant everywhere.</span></span></span><br />
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<tr><td style="text-align: center;"><img alt="Instant Pot Khao Soi image" height="240" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fcdn-image.myrecipes.com%2Fsites%2Fdefault%2Ffiles%2Fstyles%2Fmedium_2x%2Fpublic%2Fmrtrending_khaosoi.jpg%3Fitok%3D12oDc1Rd&w=800&c=sc&poi=face&q=85" style="margin-left: auto; margin-right: auto;" title="mr-Instant Pot Khao Soi image" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">not my photo</td></tr>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Serves 6 people as a main course. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">6 boneless breasts of chicken, cut into large bite sized pieces</span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">2 tbsp corn, Canola or sunflower oil<br />1½ tbsp. red curry paste<br />3 cups coconut milk</span><span style="font-family: "verdana" , sans-serif;"><br />1 tbsp. Garam Masala</span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">½ tbsp turmeric</span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 star anise or ½ tsp powder<br />1 cinnamon stick<br />4 whole cloves<br />1 tsp ground cardamom or 3 crushed pods<br />2 cups chicken stock</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br />½ tsp brown or raw sugar<br />¼ c fish sauce<br />About 6-7 (loosely packed) cups of boiled flat Chinese Bah-mi egg noodle or fettucini noodles (about 11/4 lbs) <br /> 1 tsp lime juice</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br />Thinly sliced shallots (garnish), fried.<br />To garnish: 6 slivers of fresh lime, chopped fresh cilantro leaves<br />Optional: 1 cup pickled Chinese cabbage</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"><br />Soak noodles to remove excess starch and drain. Cook noodles as per directions on package and set aside. Fry the garlic in a little extra oil until transparent.<br /><br /> In a heavy casserole or soup pot, heat oil and add the red curry paste, curry powder and turmeric. Cook stirring vigorously until the curry paste is fragrant—1-2 minutes. Be careful not to burn the paste. </span></span></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /> Add 1 cup of coconut milk. Over med/high heat, let it come to a boil and bubble for a few minutes, stirring well, until the red oil separates from the coconut milk. Add another cup of coconut milk and wait until the oil separates. Add garlic, chicken pieces, star anise, cinnamon, cloves and cardamom with chicken stock and the rest of the coconut milk. Bring to a boil, lower the heat, add fish sauce and simmer. <br /><br /> Cover the pot and simmer until the chicken is done, 4- 5 minutes. Check seasonings; you might need to add more fish sauce. The flavor should be a bit salty and spicy with a sweet aftertaste. It should be a bit saltier than what you would like the final dish to taste. Stir in lime juice and remove from heat.<br /><br /> Divide noodles between deep soup bowls. Pour the coconut chicken over the noodles. Garnish with fried shallots, cilantro leaves and a lime wedge. Optionally pickled cabbage.</span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">Portuguese Caldo Verde</span></b></span><br />
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<a href="https://1.bp.blogspot.com/-Cpp5yYZcfLg/XnaKyU0q_bI/AAAAAAAAEFc/XhhGZJB_CTw3iqJWhWj6aM7uCplF3to0gCNcBGAsYHQ/s1600/caldo%2Bverde%2Bfinale.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-Cpp5yYZcfLg/XnaKyU0q_bI/AAAAAAAAEFc/XhhGZJB_CTw3iqJWhWj6aM7uCplF3to0gCNcBGAsYHQ/s320/caldo%2Bverde%2Bfinale.jpg" width="240" /></a></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">I recently published this in a magazine and almost immediately a reader wrote in to say it had quickly become her favorite dish. There are many ways to make it so feel free to improvise. Before blenders, the soup was served chunky but you can puree as much or as little as you want.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Serves 6</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">2 large chorizo or linguiça sausages <br />¼ c olive oil<br />2 yellow onions, peeled and diced 1 bay leaf<br />2 large garlic cloves, peeled and minced<br />Freshly ground black pepper<br />1 lb boiling potatoes (I used yellow), peeled <br />1 tsp salt<br /> 4 c vegetable broth (some people use chicken)<br />2 c water<br />¾ lb kale, washed, stems removed <br />1 tsp sherry vinegar (or white wine vinegar)<br /> To Serve: Olive oil, best quality <br />Buttered cornbread or rustic loaf croutons</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Fill a medium saucepan 2 /3 with water. Over high heat bring
it to a boil.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">With a small fork, prick holes in the sausages and put them
in the boiling water for 5 minutes to leach out the fat. Remove with tongs and
discard the water. When the sausages are
cool enough to handle, strip the casing off one and crumble it up. Slice the other into thin disks. Set aside. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">In a large heavy gauge casserole or a soup pot, heat the
olive oil. Add the onions and on medium/low heat sauté 5 minutes. Add the
garlic, bay leaf, crumbled sausage and freshly ground black pepper, stirring to
blend. Continue sautéing until the onions are soft and translucent, 3-5
minutes. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Add the diced potatoes to the pan with the salt. Stirring,
cook over low heat to slightly soften the potatoes, 2 -3 minutes, not letting
them stick to the bottom of the pan. Pour in the broth and water. Bring to a boil, immediately reduce heat to
simmer and cook until the potatoes are soft, about 20 minutes. Scrape scum off
the top.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="https://1.bp.blogspot.com/-26rFSeOZa4A/XnaK-qoONqI/AAAAAAAAEFg/vsBAYSIol-MZxCNH3Mww_0C8KVrZrQf0wCNcBGAsYHQ/s1600/caldo%2Bverde%2Bbefore%2Bpuree.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-26rFSeOZa4A/XnaK-qoONqI/AAAAAAAAEFg/vsBAYSIol-MZxCNH3Mww_0C8KVrZrQf0wCNcBGAsYHQ/s200/caldo%2Bverde%2Bbefore%2Bpuree.jpg" width="150" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">While that’s cooking, cut the kale into horizontal shreds. You
can do this by rolling up a bunch of leaves as though making a cigar, then
cutting across into thin shreds. Once the potatoes are soft, using a slotted
spoon, remove 1 cup of them (sausage and onions might come with them, no
problem) and set aside. Add half the kale to the pot. Cook 2-3 minutes to
soften it. Remove the pot from the stove. Remove the bay leaf from the pot and
discard.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">If you have an immersion/stick blender, put it in the pot
and partially purée the contents to thicken the soup. There’s no exact measure for this. If you
don’t have an immersion blender, you can put 2/3 of the pot contents in a food
processor and lightly blitz it. If you
don’t have that either, take out 2/3 of the contents and mash them with a
potato masher, then return to the pot. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Put the pot back on the burner on low heat. Add the reserved
potatoes, rest of the kale and the sliced sausage. Stir in the vinegar. Simmer
5 minutes. Taste and adjust salt and pepper.</span></span></div>
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To serve: ladle into large bowls, put a few drops
of best quality olive oil around the top and then a few crunchy cornbread or
other croutons. You can also make
buttered crostini to top the soup with.
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>Guatemalan chicken stew</b></span></span></span><br />
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<a href="https://1.bp.blogspot.com/-uU1VHzJINn0/XnbQN5N5MwI/AAAAAAAAEGI/Svc6P2DaycQ6xNLMJ0WIOxSS6GXeB3sugCNcBGAsYHQ/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="275" src="https://1.bp.blogspot.com/-uU1VHzJINn0/XnbQN5N5MwI/AAAAAAAAEGI/Svc6P2DaycQ6xNLMJ0WIOxSS6GXeB3sugCNcBGAsYHQ/s1600/images.jpg" /></a></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><span id="goog_42202383"></span><span id="goog_42202384"></span>This is known as "pepian" for the pumpkin seeds in it and is an alternative to a Mexican chicken tinga. This is a quick version using a rotisserie chicken already cooked. </span><b><br /></b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">5 red, ripe tomatoes, cored
and cut into quarters</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">3 tomatillos, husked then cut in half<br />1/2 medium onion, coarsely chopped<br />1 small dried guajillo chile pepper, soaked in hot water for 20 to 30 minutes, then seeded and coarsely chopped<br />1 tbsp canola or vegetable oil<br />2 tbsp sesame seeds<br />1 tbsp pepitas (pumpkin or squash seeds)<br />One 3 -inch cinnamon stick<br />3 to 4 cups chicken broth (salt free works best)</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">White and dark meat from 1 purchased rotisserie chicken, shredded (about 5 cups<br />Salt (optional)</span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Combine the tomatoes, tomatillos, onion and the soaked, chopped chili pepper in a Dutch oven or heavy-bottomed pot with a lid; place over medium heat and cook for 5 to 8 minutes, stirring once or twice, until most of the vegetables have softened. Remove from the heat and let cool 10 minutes. <br /><br />Heat the oil in a small skillet over medium heat. Add the sesame seeds, pepitas and cinnamon stick; toast for about 6 minutes, shaking the skillet a few times to keep the contents from burning. Remove from the heat and let cool 10 minutes.<br />Working in batches, combine the vegetable mixture with its liquid and the toasted mixture in a blender. Add up to 1 cup total of the broth, if needed, in order to process into a fairly smooth puree.<br /><br />Strain the pureed mixture through a fine-mesh strainer back into the pot that was used to cook the vegetables, pressing to extract as much liquid as possible; you should have about 4 cups. Discard the solids.<br />Place the pot over medium heat. Add the remaining 2 to 3 cups broth and the shredded chicken. Cook uncovered 30 minutes, stirring a few times. Taste and season with salt, if desired. Remove from heat; after a few minutes, the sauce should thicken slightly.<br />Serve hot in tortillas or over rice.</span></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">Middle Eastern Shakshuka</span></b></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br />This fabulously tasty and vivid egg dish is served in Lebanon, Palestine, Syria, and almost all the countries that abut them. So naturally there are many ways to prepare it. This is one. <br />Serves 4</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">3 tbsp fruity olive oil<br />3 lg garlic cloves, minced<br />1 lg red onion, diced<br />1 med green bell pepper, seeded and chunked<br />1 sm yellow bell pepper, seeded and chunked<br />1-2 hot chili peppers like Serrano or real jalapeno, seeded and minced<br />2 tsp ground cumin<br />1 tsp ground coriander</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">½ tsp caraway seeds, smashed or ground<br />1-2 tsp smoked paprika<br />¼ tsp dried mint leaves<br />¼ tsp turmeric<br />¼ tsp ground cayenne or arbol chili powder<br />pinch ground cinnamon<br />1 tsp wine/balsamic vinegar<br />½ tsp honey<br />1 tsp tomato paste<br />2-3 cups chopped tomatoes in their juice<br />salt<br />black pepper to taste<br />8 eggs</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 bunch fresh cilantro, stemmed, washed and chopped for garnish <br />optional add ons: feta cheese, pitted black kalamata olives, chopped spinach</span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">In a large heavy-gauge sauté pan that has a lid, heat olive oil. Sauté onions, bell and chili peppers and garlic over medium heat til soft, about 5 minutes. Add the spices—cumin through cinnamon—and heat until fragrant, maybe 60-90 seconds. Stir in vinegar, tomato paste, honey and tomatoes. Season with salt and pepper. Cook until the sauce thickens, maybe 10-12 minutes depending on how juicy the tomatoes were. Taste for flavor and add seasonings to your taste. <br /><br />Get the sauce very hot and bubbly over medium heat and have the pan lid handy. Carefully create 8 small pockets in the sauce and crack an egg into each one. Try to nudge a little sauce into the egg whites. Cover and continue cooking to poach the eggs to your liking.<br /><br />Uncover the pan. Add the optionals you desire. Let them heat up 1 minute. Remove pan from heat. Garnish with chopped cilantro and serve right out of the pan.</span></span><b><span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><br />Afghani Qorma</span></span></b><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br />This delicious, colorful and very healthy chicken dish is in my collection of what to do with yogurt recipes. It's what's called a qorma lawand, a fragrant Afghan curry thickened by nuts and made creamy by yogurt naturally sweetened by carrots, which are native to Afghanistan, and raisins. So all the good food groups at once.<br /><br />serves 4-6</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"><br />1/2 cup almonds<br />4 garlic cloves<br />2" fresh ginger root, peeled and sliced<br />1/2 c water or chicken broth if you prefer<br />2 lbs boneless skinless chicken thighs (breast meat won't be as tasty or tender)<br />1/4 ghee or unsalted butter<br />2 tsp ground turmeric<br />1 1/2 tsp ground cinnamon<br />1 tsp ground cardamom<br />1/2 tsp ground cloves<br />1 tsp ground nutmeg<br />2 yellow onions thinly slice</span></span></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">1 Serrano pepper, seeded and minced (2 if you like hot food)<br />2 med carrots, peeled and sliced in thin disks<br />1/3 cup dark raisins<br />1 heaping cup plain thick yogurt<br />salt and black pepper to your taste<br />1/2 c chopped fresh cilantro leaves</span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">In a food processor, purée the nuts, garlic, ginger and water. Put this into a large bowl. <br />Cut the chicken into bite-sized pieces, stir into the marinade.<br />Marinate at least 1 hour in the refrigerator.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Melt the ghee in a large heavy gauge lidded casserole over medium
heat. Add the spices and sauté about
30 seconds until they are fragrant but not brown. Stir in the onions and chili
pepper. Sauté until the
onions are soft and starting to brown, maybe 7 minutes.</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Stir the chicken into the pot with all its marinade. Simmer 5
minutes. Season with salt and pepper to your taste.</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Stir in the carrots and raisins and yogurt, blending everything.
Add 1/2 c water or chicken broth to make gravy. Bring to a boil,then reduce heat
to low simmer, cover the pot and simmer 40 minutes, adding water or broth if
the dish seems to be drying out. Most important: keep heat low to avoid
curdling the yogurt.</span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Serve with the chopped cilantro on top as garnish. Serve with
rice, roasted potatoes or naan and perhaps a simple spinach salad.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>Bengali/Nepali carrot pudding</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">I included what is everybody's favorite dessert in Veggiyana, the Dharma of Cooking after it got thumbs up from all the mothers of a fifth grade in Marin County, CA. In the book I tell the remarkable story of how I found out about this dish and learned to make it. I also point out that leftovers make a perfect breakfast. What I am most proud of is that many Nepalis have told me my version beats every other one they know.</span></span></span><span style="font-family: "verdana" , sans-serif;"><span style="font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><b> </b></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: Verdana, sans-serif;"><br />2 cups finely grated carrots, about four large carrots (you can also chop them finely in a food processor if you stop long before the puree point)</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">4 cups (1 quart) whole milk <br />1/2 cup confectioner’s (powdered) sugar (use regular granulated sugar if you don’t have this. I use it because the cornstarch mixed with the sugar makes thickening go faster)<br />2½ tablespoon unsalted butter <br />½ teaspoon ground cardamom <br />½ cup white raisins <br />1/4 cup cashews, split and lightly toasted* -Optional<br />2 tablespoon unsweetened shredded coconut, lightly toasted*-Optional<br />*Put them in separate piles on the small baking sheet of a toaster oven or on a small baking sheet in a regular oven and bake at 300 degrees for 10 minutes until they are lightly golden.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">In a large sauté pan over medium heat melt the butter. Add the carrots and cook until they’re buttery and very mushy. <br /><br />Meanwhile in a large heavy bottom saucepan or medium sized casserole, put the milk on high heat and bring it to a boil. Immediately lower the heat just enough so the milk continues to boil but does not bubble over. The aim is to boil it down without burning it or losing it over the top of the pot. <br /><br />When its ready, pour and scrape the contents of the carrot mush into the milk, add the cardamom and raisins. Stir to blend. Continue to boil this over the highest heat at which it will not boil over, and stir occasionally to determine if the mix is thickening, also to keep anything from sticking to the bottom. Do this until you start to feel it thicken against the spoon, which could be up to 30 minutes. <br />Stir in the sugar and continue cooking another 10 minutes or as long as it takes for the mixture to stick to the spoon or seem wiggly. This means you can see the bottom of the pan because the pudding wiggles aside as the spoon passes through it.<br /><br />Pour into a serving bowl and cool. It will thicken a little more. To serve, optionally top with the toasted coconut and cashews. <br /><br /><br /><br /><br /><br /> </span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-64546207375042923472020-03-19T09:01:00.000-07:002020-03-19T09:14:06.305-07:00Medicinal food in a time of Covid-19<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Someone asked me if there is a magical dish that could inoculate us against this rapidly spreading novel virus. Of course not. If there were, everyone would be wolfing it down now and hoarding the ingredients like toilet paper. However...</span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">There are certainly foods that people have known for ages combat pathogens and/or boost the immune system. Please remember the original medicine was food and today's pharmaceutical industry is simply manufacturing overly expensive products based on the chemicals in these foods.<b> Rx is the iconic abbreviation of recipe.</b> </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In various posts over time i have revealed how some of these foods including spices work as medicine. The Newari spice tea is effective against coughs and tickling throat. <b>Garlic</b> has historically been "killer of demons" because it's a sulfur drug that goes straight to the lungs and wipes out nasty stuff in them. For centuries plain <b>yogurt</b> has been the go-to cure for <i>turista</i> because its active cultures become antibiotics in the intestines. Bitter foods like <b>broccoli</b> and <b>arugula</b> can open or clean sinuses. <b>Turmeric </b>kills bacteria which is why the Nepali people rub it on raw chicken. <b>Lime </b>juice can do that too. <b>Cinnamon </b>is a wonder drug (anti-inflammatory, antioxidant, anti-diabetic, antimicrobial) because it is the bark of a tropical tree loaded with chemicals that protect it from ants. (Cinnamon thwarts ants.) And a British surgeon practicing triage on the killing fields of Greece during WWI discovered <b>honey</b> is a very effective antibiotic. <b>Seafood</b>, <b>lentils,</b> <b>beans </b>and especially <b>chickpeas</b> are good sources of zinc which seems to strengthen the immune system and may in fact thwart this virus. So eating these foods right now is a good way to keep your body clean and thus in fighting condition. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">There is no one magic bullet recipe but you can combine medicinal ingredients as best you can into at least one dish every day, so you can feel you are "doing something" to contain and combat this pandemic. I have already posted a few pantry ready recipes to help you if the fresh food supply dwindles or you are quarantined from it. Check out three posts back the pasta recipe perfect for right now: <b>Venetian spaghetti with onions.</b> </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Here are other very simple, medicinal recipes using mostly pantry supplies. They are from my can of chickpeas collection.</span></span><br />
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<b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Catalan braised chickpeas with almonds</span></span></b><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: medium;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6 tbsp
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 sm
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp
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pine nuts</span></span></div>
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garlic cloves</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 oz
blanched almonds (1/8 lb)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat
the oil in a large sauté pan and fry the onion until it's soft. Add 1 tbsp chopped
parsley, the minced garlic clove and tomatoes. Simmer, crushing the tomatoes
with the back of the spoon, until you have what looks like sauce. Add veg broth
and chickpeas. Simmer 10 minutes.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">While
that's happening, grind the almonds, pine nuts and garlic into a
"pesto" which in this recipe is called "picada." Stir
it into the chickpeas and simmer another 10 minutes. Add a tbsp of veg broth if
it looks too dry. Stir in the final tbsp parsley, season with salt and pepper and
serve with bread and cheeses.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;"><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Turkish chickpea stew </span></b></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">serves 4 as a side, 3 as an entree<br />
<br />
2 tbsp ghee or 1 tbsp olive oil and 1 tbsp unsalted butter<br />
2 sm red onions, halved and sliced into thin strips<br />
4 garlic cloves, minced<br />
2 tsp coriander seed<br />
1 tsp cumin seed, crushed with the back of a knife<br />
1 tsp fennel seed<br />
2 tsp ground Aleppo pepper<br />
2 tsp sugar<br />
2 14 oz cans chickpeas, rinsed and drained<br />
14 oz chopped tomatoes (boxed or canned is fine)<br />
1 sm bunch flat leaf parsley, chopped<br />
1/2 lb baby spinach leaves<br />
salt and pepper to your taste<br />
To serve: 1 lemon, the juice<br />
1/4 c thick yogurt (4-5 tbsp)<br />
<br />
In a medium size heavy pan, heat the ghee or oil/butter over medium heat. Add
onions, garlic and spices and cook until the onions begin to brown. Lower heat
if anything is burning. Stir in tomatoes and sugar. Add chickpeas and brown
them lightly. Add parsley, salt and pepper. Heat thoroughly. Toss the spinach
leaves on top, cover the pan, cut off the heat and let the leaves wilt in the
steam, about 3-5 minutes. Transfer the stew to a serving bowl, add the fresh
lemon juice and serve with a dollop of yogurt for each person.</span></span><span style="font-family: "helvetica"; font-size: 14.0pt;"></span></div>
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div.WordSection1
{page:WordSection1;}</style> </span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-17972692390019796732020-03-15T15:06:00.003-07:002020-03-16T11:04:00.123-07:00 More on food in the time of Coronavirus<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Just a reminder that <b>onions</b> and <b>garlic,</b> which you can stock up on, are antibiotics for the lungs. And <b>honey</b> is antibiotic for the throat. Antibiotics do not necessarily kill viruses; they kill bacteria which are not the same thing at all. But they can help keep you clean and pure so your immune system is fighting ready. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Oysters and <b>red meat </b>provide significant amounts of zinc as do <b>pumpkin seeds, chickpeas, lentils and beans</b>. I say this because zinc is suspected to slow or thwart this particular virus from getting down into the lungs. So rice and beans with onions and garlic should be on your plate sometime. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Another nutritional stalwart that stores, as long as you have a fridge, is <b>peanut butter.</b> It is high in protein, has fiber and provides potassium--which can be hard to find in foods. For those of you who have it on hand and want to do more than slather it on bread with jelly, here's a traditional Chinese recipe perfect for kids. </span></span><br />
<br />
<span style="font-size: x-large;"><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Peanut Butter Noodles</span></b></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">You serve this at room temperature. Don't worry if you don't have snow peas. And if you don't have fresh chives, just mince some red onion. </span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves
6-8</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 lb
fresh Chinese egg noodles (sold refrigerated, often near produce)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp
olive or corn or canola oil (don’t use fruity olive oil)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3
garlic cloves, peeled and minced</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1”
fresh ginger root, peeled and minced or grated finely</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp
rice vinegar or wine vinegar if you don’t have any</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> ¼ cup soy sauce (heavier is better but not
mandatory)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/3 cup
crunchy peanut butter</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ cup
Chinese sesame oil</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8 tsp
hot chili paste or Tabasco or habanero sauce </span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp
sesame seeds, lightly toasted</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup
chopped fresh chives (the thick Chinese chive works best)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ lb
fresh snow peas, cleaned</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cook
fresh noodles in boiling water according to package instructions or for two
minutes. Drain and refresh under cold water.
Mix olive or other oil into the noodles to keep them from sticking and
set aside to cool.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a
large bowl, blend garlic, ginger, vinegar, soy sauce, sesame oil and chili.
Stir in peanut butter and keep stirring to make a smooth sauce.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Put the
noodles in a large serving bowl and pour the sauce over them. Use a fork to
blend. Mix in chopped chives (you may have to use your hands). Sprinkle sesame
seeds all over the top. Optionally, if you like chili, you can now sprinkle
some red pepper flakes on.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">To
garnish with snow peas, line the edge of the bowl by placing one snow pea
upright next to another. You can also
chop the snow peas and mix them into the noodles.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serve
at room temperature.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><style>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In the pasta post two back you will find easy going pantry stock deliciousness with <b><i>cacio e pepe</i></b> and <b>Venetian spaghetti with onions</b>. Here are a few more pantry proud recipes to get you through.</span></span><b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Corn Chowder</span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-hcAuRCrrp_Q/Xm-9hP-k3zI/AAAAAAAAEE0/DGnobPJOK0Y7MJSQ30fuFCWpNSZLzZoJgCNcBGAsYHQ/s1600/corn%2Bchowder%2Bwith%2Bred%2Bpeppers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-hcAuRCrrp_Q/Xm-9hP-k3zI/AAAAAAAAEE0/DGnobPJOK0Y7MJSQ30fuFCWpNSZLzZoJgCNcBGAsYHQ/s320/corn%2Bchowder%2Bwith%2Bred%2Bpeppers.jpg" width="240" /></a></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This is another two can feast. If you have fish or shucked shellfish, throw it in to make fish chowder.</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves
6</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp butter or ghee<br />1 lg onion, peeled and diced<br />1 Serrano or other hot chili, seeded and diced OR 1/4 tsp red pepper flakes<br />1 tbsp dried sage<br />1 tsp dried oregano<br />2 tsp ground coriander<br />½ tsp ground chipotle pepper<br />1 tsp cracked or freshly ground black pepper<br />3 cups corn kernels (here's where the can comes in)<br />3 celery stalks, cleaned and diced<br />2 cups water<br />3 medium potatoes (any color), peeled and cubed</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp
salt</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp.
diced pimento (these come in jars)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cups
vegetable broth</span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">12 oz.
evaporated milk (not sweetened)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 oz
heavy cream</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Melt butter in a medium soup pot or casserole. Add onion and chili pepper, sage and oregano. Sauté over medium heat until onions are golden brown, about 6-8 minutes. Stir in coriander, chipotle pepper, black pepper and celery. Continue to sauté 2 minutes, stirring occasionally. <br /></span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Puree one cup of corn with 1 tbsp vegetable broth and add to the pot, stirring to blend. Add potatoes, salt and the rest of the vegetable broth. Blend ingredients, cover and simmer for 10 minutes. Add 2 cups corn kernels and pimentos. Add two cups of water. Continue to simmer covered on medium low heat for 5-8 minutes. (You don’t have to be exact.) Taste for salt and adjust to preference. Stir in evaporated milk and heavy cream. Cook over medium low heat uncovered until the soup is warmed thoroughly. Do not bring to a boil once the milk and cream have been included. Stir once to blend all flavors. Ladle into soup bowls.<br /> </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><style>
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<span style="font-size: x-large;"><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Migas</span></b></span><br />
<div class="Body">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-PJTPdKZ0nUE/Xm6pdswKNGI/AAAAAAAAEEc/h_IDfIaaXHQBND5duXA45BMAWDZDMU_hwCNcBGAsYHQ/s1600/index.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="193" data-original-width="260" src="https://1.bp.blogspot.com/-PJTPdKZ0nUE/Xm6pdswKNGI/AAAAAAAAEEc/h_IDfIaaXHQBND5duXA45BMAWDZDMU_hwCNcBGAsYHQ/s1600/index.jpg" /></a></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This is lovely leftovers, a traditional Spanish way to creatively serve yesterday's bread today.</span> Morcilla is a smoked meat for which you can substitute chorizo or pancetta or leftover bits of ham.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves
4</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1
medium loaf of stale white bread (around 2-3 days old)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Extra
virgin olive oil</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4
garlic cloves, crushed with the skin on</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span lang="FR">1/2 lb (skimpy) morcilla, chorizo or pancetta, cubed</span></span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4
shallots or 1 sm onion, finely chopped</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2
tsp smoked paprika</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">A
small bunch of parsley, chopped</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tbsp white raisins, soaked (either overnight or 2-3 hours before) in sherry (or water)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp hazelnuts, toasted and crushed</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp (heaping) pine nuts, toasted</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">8
eggs</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Salt
and black pepper</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span></div>
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Remove the bread's crust and cut it into 2cm cubes. Sprinkle with water to get it slightly damp. Put it aside in a plastic container or bowl with a damp tea towel over it
until needed. The idea is to keep it moist.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span></div>
<div class="Body">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Put a sauté pan on a medium to low heat and pour in 1/2 c extra virgin olive
oil. When it is warm, add the garlic. When the garlic is halfway to caramelized,
add all the meat and cook 2 minutes. The meat should release fat. Add the bread, stay on low heat and keep tossing it 4-5
minutes.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">After 2 minutes, add the shallots and season with the smoked paprika. Add
the chopped parsley, raisins, hazelnuts and pine nuts and blend.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The bread should not turn into croutons; it should be crispy on the outside but
still moist and chewy on the inside. Using a slotted spoon, divide the pan mixture on four plates.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span></div>
<div class="Body">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In the same pan, fry the eggs, making sure they<span lang="FR">’</span>re crispy on the
outside (with a skirt) and runny in the middle. Place on top of the bread
mixture. Season with salt and pepper and serve right away.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><style>
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{page:WordSection1;}</style> </span></span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: x-large;"><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spicy lemon lentils</span></b></span><br />
<div class="Body1">
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">The acid in citrus fruit is so strong it can kill bacteria rapidly. Ergo ceviche. Grapefruit seed extract is also sold in pharmacies as a way to keep your stomach safe from <i>turista</i>. So this side dish offers you citrus help plus zinc and protein filled lentils. And it's light in case you can't get out to exercise. </span></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Best of all, if any is leftover, add chopped
carrots and celery plus a cup or two of vegetable broth to make tasty lentil
soup.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body1">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">serves 6</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body1">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />2 cups brown lentils, picked over<br />1 small cinnamon stick<br />3 whole cloves<br />3 tbsp olive oil<br />3 tbsp butter or ghee<br />2 lg onions, diced<br />2" piece of fresh ginger, peeled and grated<br />1/4 tsp ground Cayenne </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4 garlic cloves, minced</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">zest of 1 lemon, grated</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp fresh lemon juice</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 sm medium hot chili, minced (or 1/4 tsp red pepper flakes)</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">salt and black pepper</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">garnish: 1/2 bunch fresh cilantro, leaves only, chopped</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="Body1">
<br /></div>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Put lentils, cinnamon stick and cloves in a large saucepan and cover lentils with water 1" over the top of them. Bring to a boil, reduce heat to simmer and cook about 20 minutes or until lentils are soft. Drain and remove cinnamon stick and cloves.<br /><br />In a large sauté pan or skillet, melt the butter over medium heat and add the oil. Add onions and sauté for 10 minutes until onions are soft and translucent. Add ginger, cayenne, garlic, lemon zest and chili. Sauté another 5 minutes. Fold in the lentils and lemon juice. Carefully stir once to blend. Heat just until the lentils are hot. Season with salt and pepper to your taste. Stir in the chopped cilantro.</span></span>
<br />
<div class="Body1">
<span style="font-size: 14.0pt;"><br /></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><style>
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div.WordSection1
{page:WordSection</style></span></span><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Moroccan chickpea soup</b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">You might as well enjoy something very tasty to lift your spirits. This is from my chickpea collection, aka what to do with a can of chickpeas.</span><b> </b></span></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>
</b></span></span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves 4</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tbsp olive oil</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 med red onion, peeled and diced</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ tsp caraway seed</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 garlic cloves, peeled and minced</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ tsp ground turmeric</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ tsp ground ginger</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ tsp fresh ground or cracked black pepper</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ tsp ground cumin</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 cups vegetable broth</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp chopped tomatoes in their juices</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp tomato paste</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">juice of ½ lemon</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">pinch of saffron</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 sm potatoes, peeled and cubed (about 1 cup when
done)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 15 oz can chickpeas, rinsed and drained</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ cup Italian parsley leaves, chopped</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8- ¼ tsp salt to taste</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat oil in a medium casserole or soup pot over
medium high heat. Add onion and caraway seed and sauté five minutes until onion
is soft. Add garlic and all spices and
continue to sauté 30 seconds. Add broth, stir in</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> tomato paste, chopped tomatoes, lemon juice and
saffron. Bring to a boil. Add potatoes, chickpeas and parsley. Reduce heat to low, cover and simmer 30
minutes. Stir in salt. Serve hot with lemon wedges and, optionally, a dollop of
<i>harissa</i>, Tunisian chili sauce, or
similar<span style="font-size: x-large;"><b>.</b></span></span></span><br />
<b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Moros y Cristianos</span></span></b><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-o1V3BBALWkc/Xm6rbsnHUrI/AAAAAAAAEEo/3E-7KbDsyWMyZk3LHrqPFQEzhhrTRTO0wCNcBGAsYHQ/s1600/bf08c0ad-da5f-4c9e-8fb1-bcc63dd70fa6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="806" height="179" src="https://1.bp.blogspot.com/-o1V3BBALWkc/Xm6rbsnHUrI/AAAAAAAAEEo/3E-7KbDsyWMyZk3LHrqPFQEzhhrTRTO0wCNcBGAsYHQ/s320/bf08c0ad-da5f-4c9e-8fb1-bcc63dd70fa6.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "helvetica"; font-size: 14.0pt;"><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Here's today's beans with rice dish.</span></span></span><span style="font-family: "helvetica"; font-size: 14.0pt;"><span style="font-size: large;"> </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It's name encapsulates
Spanish history: first how the Christians liberated Andalusia from the darker
skinned Moors of North Africa, and then how the newly liberated Spanish brought
their food with them to the New World. This dish is common in Cuba. I included the recipe in <i>Veggiyana, the Dharma of Cooking.</i></span></span>
</div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves
6-8</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup
dried black beans</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1½ cups
long-grain rice</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tbsp
olive oil</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 lg
onion, peeled and diced</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 lg
green bell pepper, diced</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3
garlic cloves, peeled, smashed and minced</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tsp
ground cumin</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp
dried oregano</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 bay
leaf</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ tsp
salt (or more to your taste)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ tsp
freshly ground or cracked black pepper</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp
vinegar (red wine, Jerez or white)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp
(heaping) tomato paste</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2¼ cups
vegetable broth </span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Optional
garnish: freshly chopped cilantro leaves</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Put the
beans in a medium saucepan with 2¼ cups of water. Bring to a boil. Boil for 3
minutes. Turn off heat and let stand covered for one hour.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Drain
and rinse beans. Put back in saucepan
with another 2¼ cups of water. Bring to a boil and reduce heat to low. Cover
and simmer until beans are tender, about 40 minutes. Drain.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Rinse
rice with cold water until water runs clear. Drain.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a
medium casserole or stockpot, heat olive oil over medium high heat. Add onion
and green pepper and sauté over medium heat until soft, about 5 minutes.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add
garlic and sauté another minute. Add cumin, oregano, bay leaf, salt, pepper and
vinegar. Sauté 30-40 seconds and add tomato paste. Blend ingredients and sauté
one minute. Add black beans and blend. Cook
one more minute.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add
rice and stir to blend. Add broth, blending.
Bring to a boil, cover and reduce heat to low. Simmer for 20-25 minutes
until rice is fully cooked and all liquid is absorbed. Remove from heat and
remove bay leaf.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Taste
for salt and add ¼ tsp if you’d like more.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Drizzle
with good quality olive oil and optionally garnish with freshly chopped
cilantro leaves to serve.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><style>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-5333914586561727172020-03-14T10:10:00.001-07:002020-03-14T10:14:11.227-07:00Food in a time of Coronavirus:<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">People are panicked, quarantined, confined and berserk. Fear stalks the land. Yet people have to eat. Especially to boost their immune system. Supermarket shelves have been stripped bare and suppliers speak of slowdowns and shutdowns that mean shelves empty long term. We're at the pantry moment when what you stashed away matters. I hope it was thoughtful. A good pantry can propel you a long way for a long time.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I keep my own shelves stocked with what I call the necessary. Here's what that means:</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">roasted nuts</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">dried fruits including raisins</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pita crackers and my homemade taralli </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">pasta, several shapes </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">rice, at least two kinds* </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">farro or fregola </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">polenta or cornmeal</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">a jar of tomato based spaghetti sauce</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 boxes vegetable broth/stock </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 bag lentils (either red, brown or green) </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">can of fava beans</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cans cannellini (white) beans</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 can black beans</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 can black-eyed peas</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cans chickpeas</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cans tuna (at least one in oil)</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 box chopped tomatoes </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 can or tube of tomato paste </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 extra bottle olive oil</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 small bottle corn oil (for frying)</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 jars pickles (asparagus, beans, cucumbers) </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">box of chocolates</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">box of oats </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">onions</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">garlic</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">potatoes</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">carrots</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">parsnips</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">celery </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Parmesan cheese</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Butter </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Eggs</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Smoked meat (e.g. pancetta, pepperoni, salami) </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">small jar mayonnaise</span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">You'd be amazed how far this can take you: vegetable soup, polenta with tomato sauce and fried eggs, chickpea stew, ful (Egyptian fava bean stew/soup), potato/parsnip pancakes, paella, lentil soup, carrot raisin salad, pasta e fagioli (pasta bean soup), spaghetti with tomato sauce or a sauce of ground nuts in butter, tuna and egg salad with pickles, stewed fruits, and so on. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Here are a few pantry proud recipes: </span></span><br />
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Pasta with chickpeas</b></span> </span></span><br />
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<a href="https://1.bp.blogspot.com/-4dScX-rXD0w/Xm0NttPgsrI/AAAAAAAAEDw/D13-GFOeQtgVhlkRPP451v1_9aV2sE2KwCNcBGAsYHQ/s1600/pasta-e-ceci-8-of-8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="516" height="320" src="https://1.bp.blogspot.com/-4dScX-rXD0w/Xm0NttPgsrI/AAAAAAAAEDw/D13-GFOeQtgVhlkRPP451v1_9aV2sE2KwCNcBGAsYHQ/s320/pasta-e-ceci-8-of-8.jpg" width="318" /></a></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Pasta e ceci</i> as it's known in Italy is a traditional Catholic dish for Fridays and Lent. There are many variations, some with anchovies, some without tomatoes. This Roman recipe is from my chickpea collection. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves 4 <br />
1 medium carrot, peeled and finely diced<br />
1 stick celery, finely diced<br />
1 onion, peeled and finely diced<br />
6 tbsp olive oil, plus extra to serve<br />
2 tbsp tomato paste<br />
1 sprig of rosemary<br />
16 oz canned chickpeas<br />
2 c vegetable or chicken stock<br />
1 Parmesan rind, or other vegetarian hard cheese rind, plus extra finely grated
cheese, for serving</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ lb small dried tubular pasta, cooked al dente<br />
Salt and black pepper</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a large, heavy-based saucepan, gently fry the carrot,
celery and onion in the extra virgin olive oil until soft and translucent. Add
the tomato puree and rosemary, stir, then add ⅔ of the chickpeas. Stir again,
then cover everything with stock and throw in the Parmesan rind. Bring to a
boil, then reduce to a simmer and leave to bubble away gently for about 20
minutes.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Remove the rind and rosemary, puree what’s in the pot with an
immersion blender or in a small food processor. Add the rest of the cooked
chickpeas and season to taste with salt and black pepper.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add the cooked pasta to the soup, then let it all rest 5
minutes so the flavors mingle. Serve
drizzled with extra virgin olive oil and extra cheese.</span></span></div>
<i><span style="font-family: "times";"><br /></span></i><a href="http://racheleats.wordpress.com/"><i><span style="color: blue; font-family: "times"; text-decoration: none;"></span></i></a>
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<b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Darjeeling Aloo Dum (spicy potatoes)</span></span></b></div>
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<a href="https://1.bp.blogspot.com/-5TcNYzf9ZHQ/Xm0N7rv1PRI/AAAAAAAAED0/97gyzF-XT4cZLUw8N6wG0ToG1n56syLnQCNcBGAsYHQ/s1600/aloo%2Bdum.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-5TcNYzf9ZHQ/Xm0N7rv1PRI/AAAAAAAAED0/97gyzF-XT4cZLUw8N6wG0ToG1n56syLnQCNcBGAsYHQ/s320/aloo%2Bdum.jpg" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This most popular snack, breakfast, lunch and dinner dish is from my Himalayan collection.</span> Everybody has their own
recipe so mine is a compendium of possibilities. Cut the recipe in half if you have to save ingredients.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves 4-6</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 lb boiling potatoes (waxy
ones like Yukon gold don’t work well)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5 lg garlic cloves, smashed
and minced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2” fresh ginger root, peeled
and grated</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tbsp vegetable oil</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp cumin seed</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 tsp yellow mustard seed</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ tsp ground turmeric</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 sm green chili, diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">optional (if you like hot
potatoes!)1/2 tsp chili powder </span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ cup chopped tomatoes</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">salt to your taste</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">fresh cilantro leaves, finely
chopped</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Scrub the potatoes and put
them in a large pot. Cover with water, add a pinch of salt, bring to a boil
over high heat. Lower heat to medium, partly cover the pot and gently boil
until the potatoes are tender but not mushy. This may take 20-25 minutes
depending on size of potatoes. Drain and refresh under cold water. Drain well. When
cool enough to handle, peel and cut the potatoes into bite-sized pieces.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Try to mash the garlic and
ginger together into a paste. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a large sauté pan or
skillet, heat the oil over medium flame. Add the cumin and mustard seeds and
fry 30-60 seconds until they begin to “jump.” Stir in the garlic/ginger paste. Sauté
30 seconds until it’s aromatic. Stir in the tomatoes, then the turmeric, chili
and salt. Once this mix is boiling, add the potatoes and 2 tbsp water. Carefully
stir to coat the potatoes with the sauce. Reduce heat to low, cover the pan and
cook 3-5 minutes until everything is thoroughly heated. Garnish with chopped cilantro to serve.</span></span></div>
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div.WordSection1
{page:WordSection1;}</style> <span style="font-size: x-large;"><b>Tuna Bean Salad</b></span></span></span></span></div>
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<a href="https://1.bp.blogspot.com/-p12NCclHO9I/Xm0OelD7YsI/AAAAAAAAEEA/LDS2_8A9iTk7u9lisE5rqsG9rbHOFGKrgCNcBGAsYHQ/s1600/tuna%2Bbean.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-p12NCclHO9I/Xm0OelD7YsI/AAAAAAAAEEA/LDS2_8A9iTk7u9lisE5rqsG9rbHOFGKrgCNcBGAsYHQ/s320/tuna%2Bbean.jpg" width="320" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In my catering and cafeteria kitchen we called this two can salad as we whipped up a lot of it because it was so popular. It's based on the Italian summer dish <i>tonno e fagioli</i> in which fresh tuna is served with white beans. </span></span></span></div>
<div class="MsoNormal">
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "helvetica"; font-size: 14.0pt;"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves
4</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">(This
recipe requires EQUAL visual portions of the first four Ingredients.)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 7oz
can tuna in olive oil</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 15 oz
can cannellini, white kidney or other white beans, drained, rinsed and drained
again</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 sm
red onion, minced</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2-1
bunch flat leaf parsley, finely chopped</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Salt
and freshly ground black pepper to your taste</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">juice
of 1 lemon</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ c
olive oil</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a
medium glass or ceramic bowl, combine tuna, beans, onion and parsley. Mix
evenly.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Season
with salt and pepper. Dress with the lemon juice and olive oil. Blend evenly
and serve. </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;"><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Tortilla Espagnola</span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-hbO5DAJdEZM/Xm0P8hKw3bI/AAAAAAAAEEM/sOEN5-DLPX8CKtY4FjvocHqPsmq9G_eTACNcBGAsYHQ/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="180" data-original-width="280" src="https://1.bp.blogspot.com/-hbO5DAJdEZM/Xm0P8hKw3bI/AAAAAAAAEEM/sOEN5-DLPX8CKtY4FjvocHqPsmq9G_eTACNcBGAsYHQ/s1600/images.jpg" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This most basic Spanish favorite, a omelet/fritatta of potatoes and onions is included in my book <i>Veggiyana, the Dharma of Cooking. </i>The recipe is from my Catalan friend Sonia whose family has been in the professional food preparation business for three generations. </span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span></div>
<div class="MsoNormal">
<span style="font-family: "helvetica"; font-size: 14.0pt;">S<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">erves
4-5</span></span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp
olive oil (extra if your pan is large)</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 round
potatoes about 2” in diameter </span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 med
onion, peeled and diced</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp
salt</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5 eggs</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cut
potatoes in half, then cut the halves in half again, and cut each into
uniformly thin slices.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat a
frying or sauté pan on medium high. When it’s hot, coat the bottom with olive
oil and heat until it is almost smoky.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cut
heat to low and add potatoes, stir frying to coat them with the oil. Continue
to sauté potatoes 3-5 minutes until they are soft, then cover the pot and
continue cooking until they just start to brown, about 5 minutes. (Fresh or new
potatoes will cook faster.)</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add
onion and salt. Cover the pot and continue to cook on low until onions are
soft, 10-12 minutes. </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Meanwhile
beat eggs in a medium or large bowl.
Have ready a flat plate as large as the pan you are cooking in, at least
as large as the tortilla will be.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When
the onions and potatoes are soft and golden, pour contents of the pan into the
scrambled eggs and blend.</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Return
the emptied pan to the stove and raise heat to high. If there are not still
have droplets of oil all over the bottom, add a tsp of olive oil and heat it. </span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When
pan and oil are very hot, cut heat to low and pour in the egg mixture. Spread
and level it. Cover the pan and cook on low 3-5 minutes, or until the bottom
half of the tortilla is firm.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Put a
large plate over the top of the tortilla, remove the pan from the heat and flip
it so the tortilla lands on the plate.
The cooked side will be up. Slide the tortilla back into the pan with
the cooked side up. Cover the pan, return to low heat and continue cooking
another 3-4 minutes until the entire tortilla is firm.</span></span></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Immediately
invert the tortilla onto a serving plate.
Cut into wedges and serve warm.
(Served with grilled artichokes and zucchini in Romesco sauce, this
makes a memorable meal.)</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><style>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">You can also find in earlier posts recipes for Turkish red lentil soup, Egyptian fava bean stew (ful), minestrone, pasta with walnut sauce, and more. </span></span></span><b><span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span></b></div>
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Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-86322729831749047502020-03-05T09:22:00.002-08:002020-03-05T09:22:16.460-08:00Pasta express: fast homemade food<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Xx793sv0Fcg/XmAjhyl3GHI/AAAAAAAAEDQ/hFxbDvXsR9gfayjKj5RjQ6a8Rs805d9LACNcBGAsYHQ/s1600/%252326%2Bfresh%2Bnoodles-noodles%2Bessay.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://1.bp.blogspot.com/-Xx793sv0Fcg/XmAjhyl3GHI/AAAAAAAAEDQ/hFxbDvXsR9gfayjKj5RjQ6a8Rs805d9LACNcBGAsYHQ/s320/%252326%2Bfresh%2Bnoodles-noodles%2Bessay.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Beans aren't the only food for those feeling financially diminished by tax season (property and income). How about pasta!?! It's fast, healthy and filling. And did I say: easy? Here are some of the simplest, most elegant, nourishing and comforting pasta recipes I know. Just make a colorful and crunchy</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> salad </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> (throw in roasted pumpkin or sunflower seeds or spiced nuts) while the pasta is cooking. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Cacio e pepe</span></b></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This beloved Roman dish whose name means cheese and pepper is my most favorite go-to fast food recipe when I haven't shopped, am exhausted and can't think of what to eat. It's satisfying in every way including the fact that you can make it in a pinch from pantry staples. The traditional recipe calls for a mid length pasta but I keep bucatini in the cabinet so that's what I use. Choose what you have on hand. It will work. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">serves 4</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">14 oz dried pasta (pici is traditional but I use bucatini)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2/3 c unsalted butter</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Salt to your taste</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">4 tbsp freshly ground or cracked black pepper</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp fresh lemon juice</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/3 c Parmesan or Pecorino cheese, finely grated</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Fill a large pot 2/3 with water and heavily salt it. Over high heat, bring to a boil and add the pasta. Cook according to package instructions. Remove from the water, saving some of that water. </span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a large saucepan over medium heat, melt the butter. Add the black pepper, lemon juice and 2 tbsp pasta cooking water. Whisk and cook over very low heat until the ingredients emulsify into a sauce.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Add the pasta to the sauce. Top it with the Parmesan but do not stir the Parmesan in. Let it melt from the residual heat of the pot. Once it has melted, stir everything together. Season with salt to your taste and serve at once. </span></span></span><br />
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<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Orecchiette with broccolini or broccoli rabe</span></span></b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /> </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This most beloved and traditional dish from Puglia, the heel of Italy's boot, is one of my beloved standbys. I probably make it once every two weeks. It's colorful, nourishing, cheap and the bitterness of the broccoli helps keep my sinuses open. It also makes me feel virtuous: except for the final sprinkle of cheese, it's vegan. There's no exact way to make this so what follows is my version, more suggestion than dictate. Some people in the US add crumbled sausage to this. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> serves 4 </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bundle broccoli rabe, chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Salt</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 package orecchiette pasta (known as little ears)</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6-7 tbsp richly flavored olive oil</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp red chili flakes </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp pine nuts</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 lg garlic cloves, peeled and minced</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Freshly ground black pepper </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 c Parmesan or Romano cheese, finely grated</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fill a large pot 1/2 with heavily salted water. Bring to a boil and add the chopped broccoli rabe. Cook 1 minute. (This removes some of the bitterness.) Remove with a slotted spoon or strainer to a colander to drain. If you leave a little broccoli in the water, no problem. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add another 2 cups of water to the pot and bring to a boil. Pour in the orecchiette, a tsp of salt and cook according to package instructions until the pasta is past al dente and soft.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">While it cooks, in a large skillet, heat 4 tbsp olive oil over medium heat. Add the chili flakes and pine nuts and cook 1 minute. Stir in the broccoli, then the garlic. Season with salt to your taste and stir in 1 tbsp olive oil to keep everything moist. Sauté over low heat 5 minutes. Turn off heat but leave pot where it is. If it looks dry add more olive oil.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When the orecchiette is cooked, take 2 tbsp of the pasta water and stir it into the broccoli mixture. Drain the orecchiette in the colander and add it to the broccoli. Add 1 tbsp olive oil, freshly ground black pepper and a pinch of salt. Stir to blend. Top with grated cheese and serve. </span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Here's an alternative to that:</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Vietnamese garlic noodles
with kale or Asian mustard greens and lemon</b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">I included this recipe in <i>Veggiyana, the Dharma of Cooking</i>, as my combination of the wildly popular American/Vietnamese creation, garlic noodles, and a Zen Buddhist dish of kale and lemon with pasta. All the vitamin A and C and lung cleaning garlic make it medicinally perfect for right now. Plus, it can make your feel virtuous for being vegetarian without much sacrifice.</span></span></span></div>
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<span style="font-size: large;">serves 4-6</span></div>
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<span style="font-size: large;"></span><span style="font-size: large;"> </span><span style="font-size: large;">
</span></div>
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<span style="font-size: large;">½ lb spaghetti</span></div>
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</span><br />
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<span style="font-size: large;">4 cups coarsely chopped fresh
kale or Asian mustard green leaves (no stems)</span></div>
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</span><br />
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<span style="font-size: large;">6 cloves garlic, peeled and
minced</span></div>
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</span><br />
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<span style="font-size: large;">¼ tsp ground black pepper</span></div>
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</span><br />
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<span style="font-size: large;">1/8 tsp salt</span></div>
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</span><br />
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<span style="font-size: large;">juice of ½ large lemon</span></div>
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<span style="font-size: large;">1 tbsp butter</span></div>
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</span><br />
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<span style="font-size: large;">6 tbsp olive oil </span></div>
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</span><br />
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<span style="font-size: large;">2 tbsp finely grated Parmesan
or Asiago cheese</span></div>
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</span><span style="font-size: large;">
</span><br />
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<span style="font-size: large;">Cook the spaghetti according
to package instructions. Halfway through add the kale or mustard greens to the
pot.</span></div>
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</span><br />
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</span><br />
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<span style="font-size: large;">While the spaghetti cooks, in
a large sauté pan, heat the butter and 3 tbsp olive oil. Add the garlic and
sauté for 60 seconds over medium low heat so the garlic doesn’t brown. Add the black pepper and continue to sauté
another minute.</span><span style="font-size: large;"></span><span style="font-size: large;"> </span><span style="font-size: large;">Add the cheese and reduce
heat to lowest setting. </span><span style="font-size: large;">
</span></div>
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</span><br />
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<span style="font-size: large;">Drain the cooked spaghetti
and kale well. Toss into the sauté pan and raise heat to medium low. Add the
salt and lemon juice and toss the spaghetti to coat with the garlic and
oil. Heat 30-60 seconds. Remove from
heat and add the remaining 2 tbsp of olive oil, blending it in to serve. </span></div>
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</span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Pasta with walnut sauce</b></span></span></span><br />
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<span style="font-size: large;"><a href="https://1.bp.blogspot.com/-qQpCVwgPwnw/XmAi0sRWb-I/AAAAAAAAEDI/kkG4rnNHSLcS9K9pRPLIyHoyidhUDfkHACNcBGAsYHQ/s1600/walnut-sauce-_-asmallkitcheningenoa_-corzetti-1-683x1024.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="320" src="https://1.bp.blogspot.com/-qQpCVwgPwnw/XmAi0sRWb-I/AAAAAAAAEDI/kkG4rnNHSLcS9K9pRPLIyHoyidhUDfkHACNcBGAsYHQ/s320/walnut-sauce-_-asmallkitcheningenoa_-corzetti-1-683x1024.jpg" width="213" /></a></span></div>
<span style="font-size: large;">Walnut sauce is a specialty of Ligura and used on a variety of pasta with emphasis on ravioli. Please do not serve this near anyone allergic to nuts. Otherwise</span> <span style="font-size: large;">it's a hearty vegetarian dish loaded with protein. </span></div>
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<span style="font-size: 16.0pt;">Serves 4</span></div>
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<span style="font-size: 16.0pt;">½ c walnuts, shelled<br />
2 pieces day-old crustless bread </span></div>
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<span style="font-size: 16.0pt;">¼ c whole milk <br />
1 garlic clove</span></div>
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<span style="font-size: 16.0pt;">¼ c flat leaf parsley leaves<br />
½ c extra virgin olive oil <br />
2 tbsp heavy cream or crème fraiche</span></div>
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<span style="font-size: 16.0pt;">¼ c parmesan cheese grated </span></div>
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<span style="font-size: 16.0pt;">salt and freshly ground black
pepper</span></div>
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<span style="font-size: 16.0pt;">pinch of red pepper flakes<br />
¾ lb <i style="mso-bidi-font-style: normal;">cavatelli</i> (thin twisted 2” long)
pasta</span></div>
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<span style="font-size: 16.0pt;">Soak the walnuts in boiling
water about 15 minutes. Drain and remove as much of the skins as you can. It’s
a pain but this will keep the sauce from being too bitter.</span></div>
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<span style="font-size: 16.0pt;">Preheat the oven to 225º.</span></div>
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<span style="font-size: 16.0pt;">Break the bread into small
pieces, put it in a bowl and pour the milk over it. Let it sit 5 minutes, then
squeeze out the milk. In a food processer, combine the bread with the walnuts,
garlic and parsley leaves. Blitz while pouring in the oil to make a smooth
sauce. Transfer the mixture to an over proof serving bowl. Mix in the cream, cheese
and pinch of red pepper flakes. Season with salt and a bit of freshly ground
pepper. Place the bowl in the warm oven while the pasta cooks.</span></div>
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<span style="font-size: 16.0pt;">Cook the pasta according to
package instructions. Drain, reserving some of the water. <span style="mso-spacerun: yes;"> </span>Stir in into the warm bowl of walnut sauce, add
2-3 tbsps of the reserved pasta water to loosen the sauce. Serve at once with an
extra bowl of grated parmesan.<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
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</style>Venetian spaghetti with slow cooked onions</b></span></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">serves 4</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 lg white onions</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp good quality olive oil</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 c chicken or vegetable broth</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Coarse sea salt and freshly ground black pepper</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 lb (12 oz) dried spaghetti</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp unsalted butter </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 c flat leaf parsley leaves, chopped</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 c grated Parmesan cheese </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the onions and slice them into the thinnest possible rings. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large frying pan, heat the oil on low. Add the onions and sauté 12-15 minutes, stirring frequently. They should become glossy and translucent with a hint of gold, not burnt. Add the broth and cook 10 more minutes on low.</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">While that happens, bring a large pot of heavily salted water to a boil and cook the spaghetti according to package instructions. When it is al dente, drain it and add it to the onions in the frying pan. Mix well. Add the butter, a generous pinch of coarse salt. freshly grated black pepper to your taste, the parsley and almost all the parmesan. Stir and immediately remove from heat. Stir again to get the cheese to melt. When serving sprinkle the remaining Parmesan on top. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Bhutanese soba noodles with eggs and tomato</b></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This is another recipe from <i>Veggiyana, the Dharma of Cooking</i>. Buckwheat is the only grain that grows in the icy mountain climate especially in the eastern half of the country where this homey dish comes from. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Serves 4 </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">½ lb. buckwheat noodles (Soba)<br />1 lg. onion, peeled<br />8 scallions, roots off<br />2 tomatoes<br />1 poblano chili pepper or 2 lg. jalapenos<br />fresh ground black pepper<br />1 tsp. salt<br />2 tbsp. cooking oil (corn, canola, safflower, mustard)<br />3 extra large eggs<br />OPTIONAL: 1 tbsp. unsalted butter OR 1/8 lb. yak cheese*<br />* See Ingredients section</span></span><span style="font-size: large;">
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<span style="font-size: large;">Boil the buckwheat noodles in
salted water until tender—usually 6 to 8 minutes. Drain. </span></div>
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<span style="font-size: large;">While the noodles boil, whisk eggs with ¼ tsp salt
and a pinch of black pepper. Coat the
bottom of a 10” skillet with 1 tsp. oil and heat on medium. Pour in the eggs and form a pancake, tilting
the skillet so uncooked egg runs to the side or underneath the cooked egg. Once
you have a solid pancake, turn it out onto a cutting board. Slice it into thin
strips.</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">Chop the onion coarsely. Chop
the tomatoes. Seed the pepper(s) and
slice into thin strips. Slice the scallions into thin strips.</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">Put another 2 tsp. of oil in
the skillet and heat on medium. Add the onion and pepper and stir fry until
soft and lightly browned—about 3-4 minutes.
Add the scallions and tomato, stirring to blend. Cook until the tomato has softened, another 3
minutes. </span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
<span style="font-family: "arial";">Lower
heat. Add the egg strips, noodles and ¾ tsp. salt and toss all ingredients in
the skillet while heating thoroughly. Remove from heat. Garnish with fresh cilantro. </span><span style="font-family: "arial";"> </span>
</span><style><font size="5">
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Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-79981141919711417182020-03-02T14:28:00.000-08:002020-03-02T14:28:04.888-08:00Something fishy for Lent <div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Not eating meat during Lent is a millennium old tradition-- one that led to the discovery of America. Hint: Catholic countries were in a desperate search for lots of fish, the kind thick enough to preserve for the voyage back, and found them in the Gulf of Maine. Since Lent is upon some of us, here are simple fish recipes from my files that will glide you through.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Crete Fisherman's stew</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-o15sdxHSHWY/Xl2GCRdBGpI/AAAAAAAAECg/-5KUTsryzWQTKoL5Kzy5h0fMM1K0sRfQgCNcBGAsYHQ/s1600/fishgraciosa2-52f78a1340b2a6e4b714437a1ab816e3d2869803-s600-c85.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" height="240" src="https://1.bp.blogspot.com/-o15sdxHSHWY/Xl2GCRdBGpI/AAAAAAAAECg/-5KUTsryzWQTKoL5Kzy5h0fMM1K0sRfQgCNcBGAsYHQ/s320/fishgraciosa2-52f78a1340b2a6e4b714437a1ab816e3d2869803-s600-c85.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">This is a simple as a good meal gets and glamorous to boot. It's actually the way fishermen made their meals right after the catch. You can use this recipe for Lent and save it for summer too. </span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">
</span></span></span><br />
<div class="MsoNormal" style="background: white;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Serves 4</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="background: white;">
<br /></div>
<div class="MsoNormal" style="background: white;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 1/4 lbs medium
potatoes, peeled and cut into quarters<br />
1 turbot (around 4 lbs), scaled, gutted and cut into 5 pieces, <br />
1 1/2
c tomatoes, chopped (boxed or canned okay)<br />
2 celery stalks<br />
4 bay leaves<br />
Salt<br />
1 2/3 c extra virgin olive oil<br />
3 c water<br />
Juice of 2 lemons<br />
Parsley leaves<br />
4 langoustines or prawns or a lobster in
pieces<br />
</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal" style="background: white;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Use a lidded
saucepan that will fit the potatoes snugly in a single layer at the bottom of
the pan. After adding the potatoes, add the fish, followed by the tomatoes,
celery, bay leaves, salt, olive oil and water. The liquid will only partly
cover the fish. </span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Put the saucepan over a high heat and bring to a boil. Cover
with a lid and continue to boil another 20 minutes. Shake the pan every so
often, but never stir the contents. Before you turn the soup off, make sure the
potatoes are soft. Add the lemon juice and parsley leaves, then give the pan a
final shake. Turn off the heat, add the langoustines or prawns and let it sit
for 15 minutes before serving. <br /> </span></span></div>
<div class="MsoNormal" style="background: white;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">To
serve, use a slotted spoon to carefully transfer the fish to shallow bowls.
Divide the soup and potatoes into bowls. Add a langoustine or prawn to
each Serve with toasted baguette or warm pita.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><style>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Fish fillets in Tomato Raisin Sauce</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-c9W3A3X9nJY/Xl2HqDJSg1I/AAAAAAAAECs/5uAYHUszWyALULMF0bLcn07JO97sE-5uACNcBGAsYHQ/s1600/02recipehealth-articleLarge.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="199" data-original-width="233" height="273" src="https://1.bp.blogspot.com/-c9W3A3X9nJY/Xl2HqDJSg1I/AAAAAAAAECs/5uAYHUszWyALULMF0bLcn07JO97sE-5uACNcBGAsYHQ/s320/02recipehealth-articleLarge.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This Greek recipe is one of the longest running in my repertoire because it's easy, tasty and eye catching. Just add a side of garlic braised spinach and cucumber salad for a colorful table--and a very nutritious meal. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">serves 4</span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 tbsp olive oil </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 garlic cloves, minced</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 lg onion, diced</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Freshly ground black pepper to your taste </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp dried oregano</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 1/2 lbs or 24 oz cooked whole tomatoes in juice </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">4 cloves, whole</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">pinch of ground cinnamon</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/2 c dark raisins </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/4 c dry white wine </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 tbsp fresh flat leaf parsley leaves, minced </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 1/2 lbs haddock, cod, hake, monkfish or other white fish fillets</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tbsp freshly squeezed lemon juice</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Salt to your taste </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Garnish: 1-2 tbsp fresh flat leaf parsley leaves, finely chopped </span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Heat oven to 350º.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a small heavy gauge pot over medium heat, warm the olive oil. Add the onion, garlic , black pepper and oregano. Sauté 4-5 minutes until onion is soft. Reduce heat to low and add the tomatoes with their juice, the cloves, cinnamon, raisins, wine and 2 tbsp parsley. Stir to blend and heat 5 minutes.</span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Wash the fish fillets, drain well and sprinkle the the lemon juice and salt. Lightly oil the bottom of a baking dish large enough for one layer only and arrange the fish on it. Pour the sauce over the fillets. Bake at 350º 30 -35 minutes or until the fish is flaky and cooked through. Garnish with chopped parsley to serve. </span></span><br />
<br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Salmon with leeks</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-kUFApnNmxBA/Xl0-AOvX0BI/AAAAAAAAECM/f4ZKqdiUSiADQj8avEDUkSMM-ALu-7kpgCNcBGAsYHQ/s1600/braisedsalmonwleeks.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="165" data-original-width="276" height="191" src="https://1.bp.blogspot.com/-kUFApnNmxBA/Xl0-AOvX0BI/AAAAAAAAECM/f4ZKqdiUSiADQj8avEDUkSMM-ALu-7kpgCNcBGAsYHQ/s320/braisedsalmonwleeks.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><span id="goog_1504379119"></span><span id="goog_1504379120"></span>Quick, tasty and colorful. Leeks are readily available now as many farmer s winter them over to harvest in earliest Spring. </span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">serves 4 </span></span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 1” thick leeks, split and
washed </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tbsp fresh chopped tarragon
</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 garlic cloves, minced </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tbsp dry white wine </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/3 c veg, vegetable or fish
broth </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 tbsp fresh lemon juice</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1½ lbs boneless chunks of
fresh salmon</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tbsp olive oil </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">¼ tsp dried thyme leaves</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Sea salt and fresh ground
black pepper </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Garnish: chopped dill and
chives</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">To clean leeks: remove green
tops, tough outer leaves and roots. Cut into 2” lengths, split and cut each
piece into thin strips. </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Heat oil in a large skillet.
Sauté leeks over medium-low heat, 3-4 minutes. Add garlic and sauté 1 min. Add
wine, broth, thyme and 1 tbsp lemon juice. Cover, lower heat and simmer 5 mins,
stirring occasionally. Skin salmon and rub with 1 tbsp lemon juice. Lightly
season with salt. Stir tarragon, salt and pepper into leeks. Put salmon chunks
on top of the leeks, cover and simmer 4-5 mins, until salmon is cooked. Plate
the leeks, arrange salmon chunks on top and drizzle with pan juices. </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Garnish with freshly chopped
chives. Serve with roasted potatoes.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: x-large;">Palestinian shrimp with pine nuts</span></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-TxU7SEplRY8/Xl2FtR7eA0I/AAAAAAAAECY/qdN7XtARzMMwuUmkS9QlLc7maTawgfDKACNcBGAsYHQ/s1600/Untitled%2Bcopy.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="417" height="296" src="https://1.bp.blogspot.com/-TxU7SEplRY8/Xl2FtR7eA0I/AAAAAAAAECY/qdN7XtARzMMwuUmkS9QlLc7maTawgfDKACNcBGAsYHQ/s320/Untitled%2Bcopy.png" width="320" /></a>This is a traditional, treasured recipe from women who lived by the Mediterranean Sea. It's fragrant and colorful. You can serve it with their local grains like maftoul, bulghur, freekah or farro. Or just flatbread for soaking up the sauce. </span></span></span><br />
<br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">serves 6<b> </b><br />
1 kg (2 1/3 lbs) fresh shrimp, peeled<br />
3 sm red onions, diced (about 1 1/2 c)<br />
3 tbsp tomato paste<br />
2 tbsp fresh dill, finely chopped<br />
1 1/2 tsp ground coriander<br />
3/4 tsp ground cardamom<br />
salt<br />
1/4 c pine nuts, silvered almonds or raw cashews<br />
2 tbsp fresh parsley leaves, chopped<br />
3 tbsp olive oil<br />
2 Serrano chili peppers<br />
1 26 oz can diced tomatoes (or 6 fresh tomatoes skinned and diced)<br />
6 garlic cloves<br />
1 tsp ground cumin<br />
1/2 tsp ground allspice<br />
1/2 tsp black pepper, ground<br />
1 c water<br />
2 tbsp sesame seed<br />
<br />
Preheat oven to 325º.<br />
Put the peeled shrimp in a dry sauté pan or wok on med/low heat 3 minutes until
the liquid they release evaporates and they are pink. Remove from pan and hold.<br />
Coarsely shop the chili peppers and crush with 1/2 tsp salt into a chunky
paste. Chop dill and garlic together as finely as you can.<br /> </span></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In the pan shrimp were cooked in, add olive oil and heat over med. Add onions
and sauté until soft and translucent, 5-8 minutes. Stir in tomato paste and
blend. Add diced tomatoes, spices, crushed salted chilies, water and the
dill/garlic mix. Blend well with a wooden spoon or spatula. Simmer 10 min.<br />
</span></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">While that's happening, toast the nuts and sesame seeds or fry
them in 1 tbsp olive oil: either way.<br />
Stir the shrimp into the sauce. Pour the contents of the pan into an earthenware or
other oven casserole dish. Cover with the toasted nuts, sesame and chopped
parsley. Cover the top with foil or a lid. Bake 10 minutes. Remove foil/lid and
bake 2-3 minutes until the top is crusty. Serve with grains or flatbread and green salad.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><style><span style="font-family: Arial, Helvetica, sans-serif;"><font size="5">
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{page:WordSection1</font></span></style><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"> </span></span><b><span style="font-size: x-large;"> </span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Spanish salt cod and chickpea stew</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-G3Jr44LGKkc/Xl2IVH_a1CI/AAAAAAAAEC0/Nj9_LiYSvFEP7N73zVbIqku_HrU_RflAgCNcBGAsYHQ/s1600/potaje_vigilia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="642" data-original-width="1024" height="200" src="https://1.bp.blogspot.com/-G3Jr44LGKkc/Xl2IVH_a1CI/AAAAAAAAEC0/Nj9_LiYSvFEP7N73zVbIqku_HrU_RflAgCNcBGAsYHQ/s320/potaje_vigilia.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is actually a traditional Lenten dish on the Iberian peninsula. Using ground almonds instead of the 1 tbsp flour makes it gluten-free. </span></span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">Serves 6</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span lang="DE" style="font-family: "arial";"><br /></span><span style="font-family: "arial";"></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">2 cups dried
chickpeas</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">pinch of baking
soda</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">8 oz. salt cod</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">½ head garlic,
broken into cloves, unpeeled</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">1 bay leaf</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">2 small onions</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">½ to ¾ </span><span lang="DE" style="font-family: "arial";">lb.
spinach</span><span style="font-family: "arial";"></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">6 tbsp olive oil</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">8 oz. canned
diced tomato or 2 large tomatoes, seeded and chopped</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span lang="FR" style="font-family: "arial";">1 tbsp flour or very finely ground almonds (almond meal)</span><span style="font-family: "arial";"></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span lang="NL" style="font-family: "arial";">1 tsp Spanish smoked paprika</span><span style="font-family: "arial";"></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span lang="DA" style="font-family: "arial";">1 sprig fresh parsley</span><span style="font-family: "arial";"></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">Salt</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span lang="DE" style="font-family: "arial";"><br /></span><span style="font-family: "arial";"></span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">Put chickpeas in
a bowl and cover with water by 1 inch and add a pinch of baking soda and a
pinch of salt. Let soak overnight or at least 12 hours.</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">Put the bacalao
(salt cod) in water to cover and let soak at least 12 hours changing the water
at least 3 times.</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<br /></div>
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">Drain the
chickpeas and rinse.</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">Reserve 1 of the
garlic cloves and put the rest in a large pot along with the chickpeas, cover
with water by 2 inches.</span><span style="font-family: "arial";"> Peel and quarter
one of the small onions and add it to the pot along with the bay leaf. Heat to a boil
and turn the heat down to medium low and cook for 2½ hours adding more water if
needed.</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<br /></div>
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">Drain and rinse
the salt cod. Chop it into 1" cubes and add to the pot. Cook 30
minutes.</span></span></div>
<div class="Body">
<br /></div>
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">
</span></span></div>
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">Meanwhile, chop
the remaining onion and</span><span style="font-family: "arial";"> over low heat</span><span style="font-family: "arial";"> sauté in the olive oil 10 minutes
until light golden brown.</span><span style="font-family: "arial";"> Add the tomato
and cook </span><span style="font-family: "arial";">10 minutes</span><span style="font-family: "arial";">, mashing the tomato to break it up. Stir in the
flour and cook two or three minutes.</span><span style="font-family: "arial";"> Add the paprika
and remove from heat.</span></span>
</div>
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">When the mixture
has cooled a bit, process it in a blender or food processor or with an immersion stick until it's pureed.</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<br /></div>
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">Stir this mixture
into the chickpeas. Season to taste with salt.</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="Body">
<span style="font-size: large;"><span style="font-family: "arial";">Pound parsley
and remaining peeled clove of garlic in a mortar or process in a food
processor.</span><span style="font-family: "arial";"> Mix in 1
tablespoon of liquid from the pot and then add mixture to the chickpeas. Add the spinach
and cook 15 minutes more.</span></span></div>
<div class="Body">
<span style="font-family: "arial"; font-size: 14.0pt;"><style>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-39528387148412125332020-02-20T09:59:00.000-08:002020-02-21T09:09:44.679-08:00Bean counting<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Since we're into tax time, here are some real beans you can count ... on. Beans and their cousins, lentils, are excellent fat free, vegan and thrifty protein sources. Plus they are gluten-free. The Indians and Nepalis who eat them daily as dal believe adding a pinch of turmeric to the mix reduces problems with gas. All this means everybody can enjoy them. </span></span><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">A year ago I posted bean recipes under the title, Spilling the Beans, so here are a few more colorful and tasty ways to make them into extra-ordinary meals. </span> </span> </span> </span><b> </b></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Roasted squash and chickpea soup</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vPrDhiOGi7k/Xk7G5ghU60I/AAAAAAAAEBc/G7_uZ-8UIy0jg4QpFRGjhqdC4gmNCayPgCNcBGAsYHQ/s1600/%2Bsquash%2Bsoup%2Bfinal%2Bserve.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-vPrDhiOGi7k/Xk7G5ghU60I/AAAAAAAAEBc/G7_uZ-8UIy0jg4QpFRGjhqdC4gmNCayPgCNcBGAsYHQ/s320/%2Bsquash%2Bsoup%2Bfinal%2Bserve.jpg" width="240" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is an easy vegan extravaganza suitable for the gluten free too. The pumpkin/squash seeds are nutrient powerhouses and the chickpeas have the protein you need. Serve it with good bread. <br />Serves 4-6 </span></span><br />
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">1 butternut squash, peeled and diced, reserving the seeds*</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;"> 1 tbsp cumin seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;"> 1dried red chili, crumbled or 2 tsp aleppo pepper</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">3 tbsp olive oil</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">2 sticks celery, trimmed
and finely chopped</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">3 cloves garlic, peeled and diced</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">4 sprigs
flat-leaf parsley, chopped, </span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">2 small red onions, peeled
and diced</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">5 c
vegetable stock</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">2 cans
chickpeas, drained and rinsed</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">1/3 c finely chopped
almonds or pecans </span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">2 tsp. fennel seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">3 tsp sesame seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .5in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .5in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">2 tsp poppy seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: .25in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: .25in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd; text-indent: -.5in;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;"><span style="mso-spacerun: yes;"> </span>salt</span></div>
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">fresh ground black pepper</span>
<br />
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">2 lemons, zest only</span></div>
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">1 tbsp fresh mint leaves chopped or 2 tsp dried mint</span>
<br />
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">harissa paste or hot sauce</span></div>
<div class="MsoNormal" style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt; mso-para-margin-bottom: .01gd; mso-para-margin-left: 0in; mso-para-margin-right: 0in; mso-para-margin-top: .01gd;">
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">extra virgin olive oil</span></div>
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<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">*if you don’t have squash seeds, use ½ cup packaged roasted unsalted pumpkin seeds</span></div>
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<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Heat oven to 400°F. Place the squash, cumin and chili
on a baking sheet and drizzle with olive oil. Roast 45 minutes until the squash is tender. </span></div>
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<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Heat a med/large lidded pot with 2 tbsp
olive oil in it over medium heat. Add celery, garlic, and one of the diced onions. Lower heat , cover the pot and cook until the veggies are soft, about 5 minutes. Add the
roasted squash and blend it in Add the vegetable broth.
Bring to a boil, reduce heat to simmer, cover the pot and cook 15 minutes.</span><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;"> </span><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Add the chickpeas and simmer 15 minutes more.</span>
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<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Meanwhile, heat 2 tsp olive oi in a small frying pan. Toast the squash/pumpkin seeds, almonds or pecans, fennel, sesame and poppy seeds until they are evenly browned.</span><br />
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<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Season the soup with salt and pepper.<span style="mso-spacerun: yes;"> </span>If you have a hand-held blender, whiz it
a few seconds so it thickens, but there are still chunky bits. Or pour half the soup into<span style="mso-spacerun: yes;"> </span>a food processor and whiz it into a chunky puree. Pour it back into the pot and
blend.</span><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;"> </span><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Keep the soup on simmer. </span></div>
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<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Mix together the lemon zest, chopped parsley and mint. Add the remaining diced onion.</span>
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<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">To serve, spoon ½ tsp harissa paste or hot sauce into each bowl. Divide
the herb mixture between the bowls. Ladle in the soup and stir each bowl
once with a spoon to blend everything. Sprinkle the toasted seeds and nuts on top, and finish with a drizzle of very good olive oil.</span></div>
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div.WordSection1
{page:WordSecti</style><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Bean Pie</b></span></span><br />
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<a href="https://1.bp.blogspot.com/-QtAO2ay2xrY/Xk7GjDhqzqI/AAAAAAAAEBQ/5JBMc3SpWZIpXxpOrTEurtmFVpzgH4MXACNcBGAsYHQ/s1600/bean%2Bpie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-QtAO2ay2xrY/Xk7GjDhqzqI/AAAAAAAAEBQ/5JBMc3SpWZIpXxpOrTEurtmFVpzgH4MXACNcBGAsYHQ/s320/bean%2Bpie.jpg" width="320" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">You can serve this as dessert or breakfast or lunch.</span></span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The recipe was concocted as a homemade celebration of beans, the healthy food oppressed peoples were encouraged to eat to uplift, strengthen and nourish them in their struggles for dignity. If you buy a pie crust, it's very fast and simple. You can also substitute vanilla for the lemon juice to get a whole different flavor. And no, I am not the one who concocted this. </span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> serves 6-8 </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 can navy beans (white beans)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">7 oz evaporated milk (unsweeened)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">4 tbsp (1/2 stick) unsalted butter</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 tsp ground nutmeg</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp ground cinnamon</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tbsp cornstarch*</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/2 c brown sugar</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/4 c granulated sugar*</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> 2 lg or extra lg eggs</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> 1 tbsp freshly squeezed lemon juice</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 9" pie crust (or see recipe below) </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">* if you don't have cornstarch, you can substitute 1/4 c powdered/confectioners' sugar for the cornstarch and granulated sugar because powdered sugar is sugar with cornstarch.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Heat oven to 375º. Lightly butter/grease the bottom and sides of a 9" pie plate. If you have purchased pie crust, press it into the pan and crimp the upper edges. Otherwise make a crust this way:</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> 1 1/4 c all purpose flour</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> 8 tbsp (1 stick) unsalted butter</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/4 tsp salt</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp vinegar</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 tbsp ice water </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a mixer or food processor, combine the flour, butter and salt into coarse meal. Slowly with your mixer running, add the vinegar then the ice water and blend just long enough to get dough. Remove it from the bowl and form it into a ball. If it is stick add a bit more flour. Roll the ball out (keeping waxed paper under it makes cleanup very easy) into an 11" circle. Fit this into the prepared pan. Crimp the upper edges.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Back to the pie itself:</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a blender or with an immersion mixer, combine the beans, butter, milk, eggs, spices and cornstarch if using. Blend. Add the lemon juice and sugars and blend into a thick puree. Pour this into the pie shell, leveling the top. Bake one hour. The crust and top should be golden brown and a cake tester should come out clean. </span></span></span><br />
<i><span style="font-size: x-large;"><b>Ful Mudammas</b></span></i><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />This Egyptian street food favorite is in my book <i>Veggiyana, the Dharma of Cooking</i>. which a very excited woman told me was the first ever Egyptian recipe she'd seen in America-- and she was married to an Egyptian. There are probably as many ways to make this satisfying breakfast, lunch, supper and snack as there are Egyptians. Some people like the beans mashed, some like half mashed for a thick soup, some leave them all whole. People eat this in a bowl like soup or stuff it in a grilled or roasted pita to which they might even add falafal. It's one of my favorite fast meals: nourishing, colorful and tasty--makes me feel virtuous. </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fava beans are the ancient Mediterranean basin protein, prevalent in the cooking of every culture. In Puglia, they're famously made into a hummus like mash and served with bitter greens. In Greece, they're sauteed in garlic and olive oil. Because the raw ones usually have to be double peeled, many of us shun them. But you can buy them cooked and canned and ready to go. Just add flatbread and perhaps cheese to make a meal </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 4</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />1½ tbsp olive oil<br /> 1 med onion, peeled and diced</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 garlic cloves, peeled and minced<br /> ¼ tsp freshly minced green chili or 1/8 tsp chili powder<br /> 2 tsp ground cumin<br /> 1 15 oz can fül or ful mudammas, small fava beans OR ½ cup dried fava beans, soaked overnight and boiled in salted water until soft.<br /> 1 lg tomato, chopped or 1/2 c boxes or canned chopped tomatoes<br /> 2-3 tbsp freshly squeezed lemon juice<br /> ½ tsp salt<br /> 3 tbsp best quality extra virgin, cold pressed fruity olive oil<br /> ¼ cup freshly chopped parsley or cilantro for garnish <br /> <br />Heat olive oil in a medium saucepan. Add onions, garlic, chili or chili powder and cumin. Sauté over medium heat 5 minutes, until onions are soft.<br /> <br />Add fava beans with the juice in the can. If you’ve made your own beans, add ½ cup of the water they boiled in. Add tomatoes, lemon juice, salt and 2 tbsp best olive oil. Continue to cook over medium heat 10 minutes, stirring most of the time as it bubbles and thickens. Some people mash some of the beans toward the end to make this a thick puree: your choice. <br /> <br />To serve, add salt to your taste. Garnish each portion with chopped parsley or cilantro and a splash of best quality olive oil. Add a splash of lemon juice if you like it slightly sour. Serve in a soup bowl or in a roasted/grilled pita.</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Chili Pot Pie</b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Fiery chili under a soothing cornbread crust: a very popular recipe from my catering and takeout business that we made up. It takes a little more effort than the other recipes in this post but the result will please you.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"> serves 4-5 </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 tbsp corn oil</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 med onion, diced</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 med Poblano pepper, seeded and diced</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 lb lean ground beef </span></span></span></span> </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 cups (15 oz) cooked red kidney beans, drained</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 lg (28 oz can) whole tomatoes</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 lg garlic cloves, crushed and minced</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 Jalapeno pepper, seeded and diced</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 tsps ground chili powder (chipotole will give it a smokier taste) </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 tsp ground cumin</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 tsp dried oregano </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 tsp Worcestershire sauce</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">3 drops Tabasco or other hot sauce</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1/4 tsp vinegar </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">pinch of salt</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><br /></span></span></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">In a large lidded skillet or heavy gauge casserole, heat the oil over medium heat. Add the onion, garlic and Poblano pepper. Sauté 5 minutes to soften. Add the ground beef. Continue to cook until it's browned, about 8 minutes. Stir in the Worcestershire sauce , kidney beans, tomatoes, tomato paste, Jalapeno, and spices. Reduce heat to low, cover and simmer 30 minutes. Stir in vinegar, Tabasco and salt. Simmer another 15 minutes while you make the crust.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"><br /></span></span></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Heat oven to 350º.</span></span></span></span><br />
<u><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Crust</span></span></span></span></u><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;"> 6 tbsp unbleached all purpose flour</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 1/2 tsp baking powder</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 tbsp granulated sugar</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1/4 tsp salt</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1/2 c + 2 tbsp cornmeal</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1 egg white </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 tbsp melted unsalted butter</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">1/2 c milk </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">pinch of ground cayenne pepper</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">2 oz cheddar cheese, shredded </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">In a med/sm bowl, whisk together the flour, baking powder, sugar, salt and cornmeal. </span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">In a large mixer or mixing bowl, beat the egg white until it's stiff. Fold in the melted butter and cheese. Gradually in a steady stream, add the milk and beat to retain some volume. Add in the dry ingredients, beating only long enough to combine everything. Do not over mix. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><span style="font-size: large;">Spread the chili evenly in a two quart baking dish. Spread the cornmeal mixture evenly across the top. Bake at 350º 20 minutes until the crust is golden and crisp. Serve with a green salad and tortilla chips. </span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /> </span></span><br />
<span style="font-size: x-large;"><b>Aloo Bodhi Tama </b></span><br />
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<a href="https://1.bp.blogspot.com/-iEDeE8AnNk4/Xk7IDlH0MQI/AAAAAAAAEB4/nrw6yX6Ps-8K7-IBfs35Wu8ndHIloRouwCNcBGAsYHQ/s1600/IMG_4273%2B2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-iEDeE8AnNk4/Xk7IDlH0MQI/AAAAAAAAEB4/nrw6yX6Ps-8K7-IBfs35Wu8ndHIloRouwCNcBGAsYHQ/s320/IMG_4273%2B2.jpg" width="240" /></a></div>
<span style="font-size: large;">Potatoes with black-eyed peas
and bamboo shoots (fermented) is probably the quintessential traditional dish
of Nepal’s Newar people, original inhabitants of the Kathmandu
valley known for their amazing artistry. This combo of roots, shoots and
seeds (beans) is startlingly simple, nutritious, energizing and tasty. </span></div>
<span style="font-size: large;">
</span><br />
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<br /></div>
<span style="font-size: large;">
</span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 med red potatoes<br />2-3 tbsp veg oil<br />1 15 oz can black-eyed peas, drained and rinsed<br />½ c fermented bamboo shoots*<br />1 sm red onion, peeled and diced<br />1 tbsp garlic/ginger paste<br />2 tsp ground cumin<br />1 tsp ground coriander<br />½ tsp cumin seed<br />¼-1/2 tsp chili powder<br />Salt to your taste</span></span><span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">*Admittedly these are not
widely available. The best I’ve found in a long search are the Chinese bamboo
shoots packed in chili oil in a jar at Sun Oriental Market in Portland and
maybe other Asian grocers as well. You can, as some Nepalese do ferment your
own and keep them in a jar. The easiest substitute would be the canned bamboo
shoots found in the Asian section of every supermarket, drained. They will lack
the characteristic tang of the fermented variety so you can try soaking them in
salt and lemon juice for a few minutes before adding them to the dish. Drain
carefully though.</span></div>
<span style="font-size: large;">
</span><br />
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<br /></div>
<span style="font-size: large;">
</span><br />
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<span style="font-size: large;">Boil the potatoes until they
are soft. Run under cold water, cool and slip off the skins. Dice into
bite-sized pieces.</span></div>
<span style="font-size: large;">
</span><br />
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<br /></div>
<span style="font-size: large;">
</span><br />
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<span style="font-size: large;">In a medium saucepan, heat
enough vegetable oil to coat the bottom. Add the onion and over medium heat
soften it for 3 minutes. Add the garlic ginger paste, cumin, coriander, cumin
seed, chili powder and stir to blend. Cook 60 second then stir in the potatoes
and coat with the spices and onion. Cook
over medium heat 3-5 minutes to try to brown the potatoes lightly. </span></div>
<span style="font-size: large;">
</span><br />
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<br /></div>
<span style="font-size: large;">
</span><br />
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<span style="font-size: large;">Add the black-eyed peas, salt
and bamboo shoots. Stir to blend. Add just enough water to come ½ way up the
contents of the pan. Continue to cook over medium heat until everything is hot,
the flavors set and the water almost gone—about
8-10 minutes. Taste for salt and chili heat and adjust to your
preference. Garnish with chopped fresh
cilantro leaves to serve. </span></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span style="font-size: x-large;"><b>Persian lamb and bean soup</b></span></span><br />
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<a href="https://1.bp.blogspot.com/-T10c6ySh7kU/Xk7I0f7M2wI/AAAAAAAAECA/LJbsRs24UoEtVwj7zLgiF_iMxUsxFnV3gCNcBGAsYHQ/s1600/Untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="313" height="320" src="https://1.bp.blogspot.com/-T10c6ySh7kU/Xk7I0f7M2wI/AAAAAAAAECA/LJbsRs24UoEtVwj7zLgiF_iMxUsxFnV3gCNcBGAsYHQ/s320/Untitled.png" width="240" /></a></div>
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">This is a perfect one-pot supper of great nourishment.</span><b> </b></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">serves 6 </span><b><br /></b></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><b>
</b></span></span><br />
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<span style="font-size: large;">2 tbsp unsalted butter or ghee<br />
1 tbsp vegetable oil<br />
1 1/2 lbs stewing lamb (leg or shoulder) in 1" chunks<br />
1 lg onion, quartered<br />
6 oz tomato paste<br />
1 bay leaf<br />
2 limes, thickly sliced<br />
1 tbsp bulghur<br />
2 cups cooked chickpeas (14 oz can)<br />
2 cups cooked red kidney beans<br />
1/2 tsp Aleppo pepper or lg pinch of cayenne<br />
lg pinch ground cinnamon (1/8 tsp)<br />
salt and freshly ground black pepper to your taste<br />
3 medium boiling potatoes, peeled and quartered<br />
1/4 tsp ground turmeric<br />
0ptional: 4 cups beef broth <br />
<br />
In a med soup pot or large saucepan, heat butter and oil. Brown the meat and
onions. Mix the tomato paste with 8 cups of water or 4 cups beef broth and 4
cups water and pour over the meat. Add bay leaf, limes and bulghur. Bring to a
boil, reduce heat to low, cover and cook 1 1/2 hrs or until meat is just
tender.<br />
<br />
Add chickpeas, kidney beans, hot pepper, cinnamon, salt, pepper, potatoes and
turmeric. Bring back to a boil, reduce heat to simmer and cook 20 minutes.
Discard the bay leaf. (This is imperative.) Squeeze
the limes into the soup then discard them. Serve with lavash or pita.</span></div>
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{page:WordSection1;}</style></b></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-40725527222504414392020-02-12T13:25:00.000-08:002020-02-12T13:26:10.657-08:00Just desserts: chocolate for your Valentine<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Since chocolate has become a way of saying <i>"I love you Valentine",</i> here are some fabulous versions of it from my collection of mouth watering, soul satisfying, glamorous but simple desserts. Frankly, these are winners every day of the year. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chocolate Heart</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-I8C0C1k1rzA/XkRqtiDq08I/AAAAAAAAEAQ/EiItLaLUOcwi0NL_Y0RVPHL1wNAxmYFogCNcBGAsYHQ/s1600/chocolate%2Bheart.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1407" data-original-width="1600" height="175" src="https://1.bp.blogspot.com/-I8C0C1k1rzA/XkRqtiDq08I/AAAAAAAAEAQ/EiItLaLUOcwi0NL_Y0RVPHL1wNAxmYFogCNcBGAsYHQ/s200/chocolate%2Bheart.jpg" width="200" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "arial" , "helvetica" , sans-serif;">This was my bakery's most popular Valentine's Day and Mother's Day and Wedding Day cake. The icing is very shiny, making eyes pop and mouths water. You can present it plain or decorated with fresh raspberries or cinnamon hearts. For extra flair, serve it on a lacy white or red doily. <b><br /></b></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b></b>serves 8-10</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 c (2 ounces) ground pecans<br />
1/3 c unsifted all-purpose flour<br />
6 tbsp unsalted butter<br />
6 oz semisweet chocolate<br />
2 tbsp water<br />
1/3 c each granulated and light brown sugar<br />
3 extra large eggs, separated<br />
1 tbsp rum, optional<br />
1 tsp granulated sugar<br />
1 pint fresh raspberries, optional</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div style="margin-bottom: 12.0pt;">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Adjust
rack in lower third of oven and heat to 350º. Grease and flour an 8-inch
heart-shaped pan, then line the bottom with waxed paper or parchment. (Cut it
to fit but go up the sides just enough to stop the batter from seeping
underneath. <br />
<br />
In a small bowl, mix the nuts with the flour. </span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div style="margin-bottom: 12.0pt;">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In
a small saucepan over low heat, melt the butter and chocolate. Blend in the
water until the mix is smooth. Then transfer it to a large bowl and stir in the
sugars. Cool five minutes before blending in the yolks, one by one. (You can
use a wooden spoon.) Blend in the rum, then stir in the nut-flour mixture. </span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div style="margin-bottom: 12.0pt;">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In
a separate bowl whip the egg whites with one tsp sugar until you get soft,
white peaks. Stir-fold them into the chocolate mixture trying not to deflate
them.<br />
<br />
Spoon the batter into the lines pan, level and smooth evenly. Bake 25 minutes,
or until soft but not liquid in the center. (Chocolate firms as it cools.)
Remove from oven, cool 15 minutes, then invert on a rack. Peel off the lining paper.
Make the topping.</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div style="margin-bottom: 12.0pt;">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u><span style="font-weight: normal;">Chocolate Glaze</span></u></b><br />
6 tbsp unsalted butter<br />
4 oz semisweet chocolate<br />
2 oz unsweetened chocolate, chopped</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Place everything in a bowl
that fits snugly over saucepan. Fill the saucepan halfway with 130º (hotter
than your shower) water and set the bowl on top. The ingredients should start
melting. Stir occasionally until the mixture is smooth, shiny and liquid. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put a piece of cardboard on
a cake rack and put the cake rack over a large cookie sheet. Place the cool
cake on the cardboard right side up. Pour the glaze over the cake and quickly with
a long metal spatula, spread it evenly. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">You can go for Baroque and
decorate the top with fresh raspberries or cinnamon hearts or edible red
nasturtium leaves.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Sacher Torte</b></span> </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yG58w3Fk1j8/XkRq6KNhshI/AAAAAAAAEAU/qHVV9RZwfmscqmAvb5rQCSjxNMsIydHcQCNcBGAsYHQ/s1600/sacher%2Btorte.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" src="https://1.bp.blogspot.com/-yG58w3Fk1j8/XkRq6KNhshI/AAAAAAAAEAU/qHVV9RZwfmscqmAvb5rQCSjxNMsIydHcQCNcBGAsYHQ/s1600/sacher%2Btorte.jpg" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This famous, beloved and very glamorous Viennese like almost all tortes, it's made with ground nuts instead of flour. It has a tiny amount of flour (i.e. gluten). It also freezes well. Traditionally the Sacher torte is made with apricot jam, but for Valentine's Day my bakery used raspberry for red color. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> serves 10-12</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> 8 oz bittersweet/semisweet chocolate (use best quality)</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 lb (2 stick) unsalted butter at room temperature</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 c granulated sugar</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 tsp salt</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp best vanilla extract or vanilla</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 c unbleached white flour</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 lb almonds, finely ground into meal* </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 extra large eggs, yolks and whites separated</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp orange rind, grated</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 c apricot or raspberry jelly/jam (must be spreadable)</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">(you can use 1/2 lb almond meal from packages. Just be sure whatever you use especially if you grind the almonds that you get the oil out of them and end up with dry handfuls.)</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>for the icing</u> </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 c heavy cream</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp instant coffee</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 oz semisweet chocolate, chopped (e.g. Hershey's special dark) </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Optional garnish: whipped cream </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Butter a 9" springform pan. Heat oven to 350º.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In the top of a double boiler ( be sure you boil water in the bottom half), melt the chocolate over low heat. Cool it to lukewarm.</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a mixer or mixing bowl with a hand mixer, cream the butter with the salt, vanilla and sugar. One by one add the egg yolks, beating as you go. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a small bowl combine the flour and ground almond (almond meal). Add this to the butter mixture, then pour in the chocolate, beating as you do. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium/large bowl, whip the eggs whites until soft peaks form. Carefully with a wooden spoon fold them into the chocolate batter to lighten it. Pout the batter into the buttered pan. Bake one hour at 350º or until a cake tester/toothpick/spaghetti comes out clean. Remove from oven and cool 20 minutes. Remove the sides of the springform and invert the cake onto a cooling rack to cool completely while you make the icing.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> In a small saucepan, heat the jelly with 1 tsp water. Brush this all over the top and sides of the cake to glaze it. Let this set 30 minutes. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put waxed paper under the cake rack. In a small saucepan, scald the cream. (This means bring bubbles to the side and let skin form on top.) Whisk in the coffee and chopped chocolate. Stir continually1 minute or until all the chocolate has melted. Cool from hot to warm. It should start to thicken as it does. When it looks thick enough not to be very loose and drippy, pout about 3/4 over the top of the cake, trying to keep the thickness of it even --rotate the cake as you pour. Flatten with a long metal spatula. Carefully use the rest to fill any holes along the side s . To smooth the icing, run the spatula under hot water, then run it along the icing. You want a very smooth shiny cover on the cake. Do not move it until the icing has completely set. Use two spatulas to remove it from the bottom of the springform pan and set it on a serving plate. Put whipped cream on the side. <span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></span><br />
<br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Mocha Fudge Cake</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-wCRfmQV2etc/XkRsBB6d3-I/AAAAAAAAEA0/kBQZj6nFMDw96ujIGnkPqWiWPW9Gf7XMQCNcBGAsYHQ/s1600/mocha%2Bfudge%2Bcake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-wCRfmQV2etc/XkRsBB6d3-I/AAAAAAAAEA0/kBQZj6nFMDw96ujIGnkPqWiWPW9Gf7XMQCNcBGAsYHQ/s320/mocha%2Bfudge%2Bcake.jpg" width="240" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I posted this prized recipe not very long ago but here it is again because it's almost impossible to produce a dessert as easy and splendid as this very rich confection. Best of all it's <b>gluten free</b>. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">makes 16 pieces </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 cup strong coffee</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 lb semisweet chocolate,
chopped</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 cups sugar</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 cups unsalted butter</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">8 eggs, lightly beaten</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Preheat oven to 250º</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Butter a round 9 x 3 cake pan
with removable bottom and line the foil, pushing foil over the sides of the
pan. Butter foil.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In large saucepan, combine
coffee, chocolate, sugar and butter. While stirring, cook over medium heat
until the chocolate is just melted and it is only warm.</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> Remove from heat and
gradually whisk in the eggs.</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Pour this batter into the
prepared pan and bake 1½ hours. The center might seem uncooked but it will
harden up. Let cool. Cover and refrigerate overnight.</span></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><u>For the topping</u>: </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 ½ cups heavy cream</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">¼ c powdered sugar</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">½ tsp vanilla</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-brpPu2CI_q8/XkRsJ1V2YEI/AAAAAAAAEA4/3jSelfaiPGUfowOQheQtCiMgJn7Kf0uMgCNcBGAsYHQ/s1600/mocha%2Bfudge%2Bcake%2Biced.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-brpPu2CI_q8/XkRsJ1V2YEI/AAAAAAAAEA4/3jSelfaiPGUfowOQheQtCiMgJn7Kf0uMgCNcBGAsYHQ/s200/mocha%2Bfudge%2Bcake%2Biced.jpg" width="150" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Before serving, trim the
edges to level the cake, and invert it onto a serving platter. Remove foil.</span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Whip the cream, sugar and
vanilla until heavy peaks form and it is thick enough to sprea</span>d. Ice the
cake. Garnish with shaved chocolate to
serve.</span><br />
<br />
<br />
<br />
<span style="font-size: large;"><b><span style="font-size: x-large;">Rich chocolate Bundt Cake</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-BxqaFEKbSWg/XkRrF-5YGdI/AAAAAAAAEAc/1iq0A3CbwtwDfb33jegxdlc6gtiGdnW0gCNcBGAsYHQ/s1600/chocolate%2Bbundt%2Bcake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="177" data-original-width="284" src="https://1.bp.blogspot.com/-BxqaFEKbSWg/XkRrF-5YGdI/AAAAAAAAEAc/1iq0A3CbwtwDfb33jegxdlc6gtiGdnW0gCNcBGAsYHQ/s1600/chocolate%2Bbundt%2Bcake.jpg" /></a></div>
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">I sold a lot of this amazingly simple but luscious cake. It will be perfect for a lunchbox on Valentine's Day or tea or for dessert if you don't want something as decadent and caloric as the recipes above provide.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"> serves 8</span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">1/2 c (1 stick) unsalted butter, melted</span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">2 tsp vinegar </span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">2 tsp vanilla</span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">2 c water</span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">3 c all purpose, unbleached flour</span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">1 1/2c granulated sugar</span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"> 6 tbsp cocoa </span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">2 tsp baking powder</span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">1 tsp salt</span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;"> Powdered sugar </span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Heat oven to 350º. Butter a large bundt pan. </span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">In a large mixing bowl, stir together the butter, vinegar, vanilla and water. In a separate bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Either stirring or with a mixer on low speed, combine the dry ingredients into the wet ones. Just do it enough to blend. Be very careful not to over beat. Pour the batter into the buttered pan and level it. Bake at 350º 1 hour or until a cake tester comes out clean. Cool in the pan 10 minutes , then turn it out onto a wire rack. </span></span></span><br />
<span style="font-size: large;"><span style="font-size: x-large;"><span style="font-size: large;">Dust lightly with powdered sugar to serve. </span></span><b><span style="font-size: x-large;"> </span></b></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;"><b>Chocolate Cupcakes</b></span></div>
<span style="font-size: x-large;"><b>
</b></span><style><font size="6"><b>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-WSovIgO5tF8/XkRrSkiuylI/AAAAAAAAEAk/XRYHykVsR7QfgIaRn99TDvNLbxMgtOlhgCNcBGAsYHQ/s1600/chocolatec%2Bupcake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="275" src="https://1.bp.blogspot.com/-WSovIgO5tF8/XkRrSkiuylI/AAAAAAAAEAk/XRYHykVsR7QfgIaRn99TDvNLbxMgtOlhgCNcBGAsYHQ/s1600/chocolatec%2Bupcake.jpg" /></a></div>
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">If your Valentine is young, they might prefer a cupcake. So here's a simple version you can ice anyway you please and then decorate with jimmies, sprinkles, cinnamon hearts or chocolate chips. I am including here a recipe for cream cheese frosting, which is different from classic buttercream. You can also make chocolate buttercream by adding 3/4 cup of cocoa to the standard recipe.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">makes 24</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1
1/2 cups all-purpose unbleached flour</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1
1/2 cups granulated sugar</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">3/4 cup unsweetened
cocoa powder</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 1/2 tsp baking
soda</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">3/4 tsp baking powder</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">3/4 tsp teaspoon
salt</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">2 extra large eggs</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">3/4 cup <a href="https://thestayathomechef.com/buttermilk-substitute/"><span style="color: windowtext; text-decoration: none; text-underline: none;">buttermilk</span></a></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">3/4 cup warm water</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1/4 cup vegetable
oil</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 tsp vanilla
extract</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Heat oven to 325º. Line 2 12
cup muffin tins with cupcake liners.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">In a mixer on low speed, blend
the flour, sugar, cocoa, baking soda, baking powder, and salt. Add eggs,
buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
As you beat, scrape the sides and bottom of the bowl to include everything.</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Fill each cupcake mold 2/3
full.</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Bake 20-22 minutes until a
toothpick comes out clean. Remove from tins and cool completely.</span></div>
<br />
<u><span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cream Cheese frosting</span></span></span></u><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> 1/4 lb unsalted butter (1 stick)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> 8 oz plain cream cheese</span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp vanilla</span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 1/2 c powdered (confectioner's) sugar </span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">to make chocolate: 3/4 c cocoa</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> In a mixer bowl, beat the butter with the cream cheese to thoroughly blend. Add the vanilla and beat to incorporate. Gradually add the sugar (and cocoa if using) and keep beating until you get a smooth icing. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chocolate cookies: Wows!</span></b></span><br />
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<a href="https://1.bp.blogspot.com/-WKwZktlHQYg/XkRtGG5rq_I/AAAAAAAAEBE/R6Yih2NfP4gV7wl9lMIg9152lF0bVypcACNcBGAsYHQ/s1600/48993897996_6d6199c799_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="577" data-original-width="629" height="293" src="https://1.bp.blogspot.com/-WKwZktlHQYg/XkRtGG5rq_I/AAAAAAAAEBE/R6Yih2NfP4gV7wl9lMIg9152lF0bVypcACNcBGAsYHQ/s320/48993897996_6d6199c799_o.jpg" width="320" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">At my bakery, we called this ridiculously popular cookie "chocolate wows" because everybody exclaimed; "Wow!" when they bit into one. Pure soft chocolate centers will do that. They do not contain much flour; each large cookie has about 1 tsp. They are just chocolate from many forms: squares, chips, cocoa. We made them ice cream scoop size, meaning each one was about 2 1/2" in diameter. If you want more then the 10-11 cookies this recipe makes, scoop the batter with a tablespoon. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">6 squares semisweet chocolate (you can use a Hershey bar)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/2 c (8 tbsp) unsalted butter</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/4 tsp salt</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 extra large eggs</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3/4 c granulated sugar</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/3 c all purpose unbleached flour</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/4 c cocoa</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp baking powder</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 1/2 tsp vanilla extract </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 c pecans, coarsely chopped</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">6 oz semisweet chocolate chips or pieces (1 cup)</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Line a cookie sheet with parchment paper or butter it. Heat oven to 325º.</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a heavy gauge saucepan over very low heat, combine the chocolate squares and butter and melt them, stirring to blend when they are soft. Stir in the salt. Remove from heat. Carefully whisk in the eggs, one at a time.</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a small bowl, whisk together the sugar, flour, cocoa and baking powder. Whisk these dry ingredients into the melted chocolate. Add the vanilla, pecans and chocolate chips and stir once with a wooden spoon to blend.</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Use an ice cream scoop to measure out the batter and place each scoop on the cookie sheet at least 2" apart because these will spread. Slightly flatten them. Bake at 325º 15-20 minutes. The final cookies will be soft but should not be drippy. Let cool five minutes before removing to a wire rack with a spatula. Handle carefully. </span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span><b><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></b></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-71641095647093420962020-02-09T12:18:00.002-08:002020-02-09T12:18:14.203-08:00For Valentine's Day: The Foods of Love<br />
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<i><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;"><span id="goog_1818510649"></span><span id="goog_1818510650"></span>Cine
Cerere et Baccho friget Venus </span></i><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">is the Latin maxim loosely translated as <b>“love
grows cold without food and wine.”</b> Eating has romantic connotations. We have the word <i>aphrodisiac</i> for foods that evoke sensations similar to lovemaking (they cause blood to stream through our veins</span><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">, making
our skin flush</span><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">) or supply (think of a glass of wine) a lingering feeling of warmth, happiness and looser inhibition. </span>
<i><span style="font-family: "arial"; font-size: 16.0pt; font-style: normal;">In just about every culture, </span></i><span style="font-family: "arial"; font-size: 16.0pt;">alchemists and chemists have experimented with foods
hoping to devise these seductive potions and hormone formulas to provoke carnal
desire, stimulate attraction, promote fertility, and perhaps most importantly
cure impotence.</span><span style="font-family: "arial"; font-size: 12.0pt;"> </span>
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<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Here in time for Valentine's Day are some of the best known aphrodiasic foods:</span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 16.0pt;">Chocolate</span></u></b></div>
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<span style="font-size: 16.0pt;">Scientists discovered chocolate
contains tiny traces of tryptophan, a chemical that helps the brain produce<i style="mso-bidi-font-style: normal;"> serotonin,</i> a feel-good hormone. It has
traces of an amphetamine-like chemical called <i style="mso-bidi-font-style: normal;">phenylethylamine, the one</i> the brain pumps when we fall in love.
Chocolate contains <i style="mso-bidi-font-style: normal;">theobromine</i>, a
mild caffeine-like chemical that dilates capillaries, increases energy and
stimulates the heart—all euphoria enhancing. Plus it satisfies a sweet tooth.
Mayans believed the tree its bean pods grow on so divine, they named it cacao,<i style="mso-bidi-font-style: normal;"> </i>“God’s Food.” The Aztecs may have
launched a connection between chocolate and sexual desire, for their divine emperor
Montezuma supposedly consumed as many as fifty golden goblets of chocolate a
day to enhance his sexual prowess. Discovering chocolate in the New World,
Cortez’ conquistadors brought “cocoa” back to Europe in the name of love. </span></div>
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<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;"> </span><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;"></span><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 16.0pt;">Wine, or the grape</span></u></b></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-size: 16.0pt;">Vino</span></i><span style="font-size: 16.0pt;"> from
the Latin <i style="mso-bidi-font-style: normal;">vinum</i> comes from Venus, the
Goddess of Love. Grapes, the source of wine hanging in ripe and juicy clusters,
were an ancient symbol of fertility in many of the world’s major religions, and
followers understood the benefits of fertility depended on a touch of Venus, a
stroke of love. So when grapes were squeezed and fermented into wine, they
naturally represented the offspring of Venus, Eros, god of sexual attraction.
That made wine the ultimate love potion. Wine’s alcohol content releases
inhibitions. Thanks to grape skins left in the fermenting vat, red wines are
full of the chemical <i style="mso-bidi-font-style: normal;">resveratrol,</i> an
antioxidant that seems to increase blood flow and improve circulation, activity
that sets the body up for excitement. </span></div>
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<u><b><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Apples</span></b></u></div>
<b><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;"></span></b><span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Before Adam, Eve and the “forbidden fruit” (the Latin word for apple
comes from malum, or “bad”), apples were a symbol of love. In Greek myths, the
athletic Atalanta vowed to marry any man who could beat her in a foot race.
Hippomenes fell in love with her and asked Aphrodite for help. The Goddess of
Love gave him three golden apples and instructed him to throw them on the
track. </span><br />
<span style="font-size: 16.0pt; mso-bidi-font-family: Arial;">Atalanta got distracted and lost the race.</span><br />
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<b style="mso-bidi-font-weight: normal;"><u></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 16.0pt;"></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 16.0pt;">Asparagus </span></u></b></div>
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<span style="font-size: 16.0pt;">According to a wildly popular
lookalike theory that took hold in earlier times, the asparagus spear, which
triumphantly shoves its way up through the Earth, should boost the male libido.
Bridegrooms in 19<sup>th</sup> C France were thus served a pile of spears on
their wedding night. But it turns out there’s more to asparagus than its
suggestive phallic shape. Dense with potassium, folic acid and vitamin B6 among
other critical nutrients and fiber, asparagus increases production of
histamine, a chemical that causes capillary dilation and muscle contraction,
both functions the body requires to reach orgasm.</span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 16.0pt;">Chili Pepper</span></u></b></div>
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<span style="font-size: 16.0pt;">These make our skin flush,
body warm, heart race and blood course more rapidly through our veins-- all sensations
remarkably similar to those that might arise during bedroom activity. Chemicals
in chilies release brain chemicals called endorphins that block pain and spread
the sensation of pleasure throughout the body. Their even more key chemical,
capsaicin, gets the blood pumping and stimulates nerve endings. The chili’s
mouth-watering heat, bright color and suggestive shape also make the pepper a
believable aphrodisiac. </span></div>
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</span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 16.0pt;">Spices</span></u></b></div>
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<span style="font-size: 16.0pt;">Ginger warms the body and
forcefully pumps blood to stimulate its furthest, most sensitive parts.
Cinnamon has an enticing scent and heats the body even more, thus possibly
revving the sex drive. It’s one of the oldest aphrodisiacs around, mentioned in
the Old Testament in Proverbs. <i style="mso-bidi-font-style: normal;">"I
have perfumed my bed with myrrh, aloes and cinnamon. Come let us take our fill
of love till morning."</i> In Rome, supposedly using the word for cinnamon
was like calling your lover "sweetheart" or "darling."</span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 16.0pt;">Vanilla</span></u></b></div>
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<span style="font-size: 16.0pt;">The vanilla bean is the fruit
of an exotic orchid vine whose rarity and scent make it a natural aphrodisiac.
Many believe just the smell of vanilla increases lust. The Totonacs of
Veracruz, Mexico are said to be its original cultivators. According to their
legend, when Princess Xa'nat’s father forbid her from marrying a mortal, she
fled to the forest with her lover, but they were eventually captured and
beheaded. Where their blood smeared the ground, the vine of the vanilla orchid sprang
up. The plant thus became associated with undying love. After the Aztecs
conquered the Totonacs, their beloved vanilla begin its journey to becoming the
food flavoring we love today. The Aztecs, who thought of the exotic bean as a
“little sheath”, a “vanilla”, joyfully added it into their own beloved food,
chocolate. </span></div>
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<span style="font-size: 16.0pt;">The oyster is one of the most
legendary aphrodisiacs. Venus aka Aphrodite is the Goddess of Love whose name
gives us the word aphrodisiac, and myths describe her birth as rising out of
the sea on an oyster shell, something believed to resemble and thus symbolize
female genitalia. The oyster’s saltiness and texture are also considered reminders
of that, so they are fed to men. That’s good news because the oyster is packed
with muscle-building glycerin and the mineral zinc, known to fortify the male
hormone most closely associated with sex drive, testosterone</span></div>
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div.WordSection1
{page:WordSection1;}</style>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-27214222136852695332020-02-06T08:27:00.002-08:002020-02-06T08:27:37.410-08:00Farmacy reminders in flu season<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Just a reminder as sickness swirls that ordinary foods in your fridge and pantry can help you get to Spring unscathed. Food is the original medicine and still works if you know how to deploy it. Mostly you need to eat medicinally to keep your immune system boosted, your defenses strong. Tradition can guide you. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Sunshine</b> is critical and you can eat it in parsley and cilantro, spinach and other greens that soak up the sun's energy as they grow. The plants transform sunshine into chlorophyll, which gives them green color and us solar energy. We can also drink it in milk. After all, grass grows green from sunshine, cows chew the grass and export it as milk. Sunshine chlorophyll gives us energy, keeps blood flowing clear, kills odors and possibly harmful viruses and bacteria too. Eat green. </span></span><br />
<br />
<b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Antibiotics</span></span></b><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Honey: use it on a sore throat, a cut or wound, swallow it so it gets to an upset stomach. A British doctor, frustrated by lack of medicines on the body strewn battlefield of WWI in Greece, discovered his desperate act of slathering local honey on bloody wounds stopped the onrush of sepsis and kept soldiers alive. Bees have been onto something for millennia. Don't underestimate real honey. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Turmeric: South Asians ritually rub the ground up root on raw chicken and beef, certain it kills surface bacteria and science has begun to agree. The root itself has proven to be a powerful anti-inflammatory, one that upsets the system a lot less than acidic ibuprofen (aka Aleve, Advil, Motrin). </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Body warmers</span></span></b><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> ginger</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> cinnamon</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> meat fat </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is why they are in all the traditional Christmas baked goods (the fat is in mince pie): as a gift to fire up metabolism to heat the body in the coldest times. So if you feel a chill, take some spice easily in tea. Or eat a chunk of cooked meat. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> And yes, scientists now agree your grandmother was right: chicken soup cures a lot of ills. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Lung cleaners</b></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> garlic</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> onion </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> If you've ever wondered why garlic ends up making your breath smell, it's because the sulfur it contains goes straight to the lungs, not the stomach. The ancients called it a demon killer because it seemed to stop coughs and minor lung infections. Doctors confirm its medical prowess. Onions have sulfur as well, not as much, usually in the outer rings. </span></span><br />
<br />
<b><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sinus aids</span></span></b><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> arugula and radicchio</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> broccolini/broccoli rabe</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> bitter melon </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> citrus peel </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I've written about this before because I experimented with the thesis that bitter foods stimulate receptors in the tongue that open sinuses and found it to be true. I've been able to manage a blocked sinus without surgery or infection by eating bitter foods at least once a day. A handful of arugula on a salad or radicchio salad, pasta with broccoli rabe, lemon or orange zest in my yogurt or oatmeal. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Ajwain Seed aka carom is known to cure nasal blockages and coughs by loosening mucous so it flows. You can make tea from them or throw them in with lentils. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <b>Lubes</b></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> olive oil</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> prunes</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> nuts and s</span><span style="font-family: "arial" , "helvetica" , sans-serif;">eeds</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> bran including brown rice and whole wheat</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dark cold winter encourages us to eat starchy, heavy foods like potatoes, pasta and barley that can clog the system, so it's important to feed it fiber and lube it with oil. Add pine nuts to your pasta, toasted walnuts and pumpkin seeds to your salad, prunes to your yogurt or oatmeal or make a tagine of meat with them. Put a tad too much olive oil on your salad or pasta. Use olive oil instead of butter when baking a cake. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <b> Vitamin C</b></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> grapefruit/ Pomelo</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> mandarins/clementines</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> lemons/Meyer lemons</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> limes </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mother Nature gives us citrus in winter because it's another form of sunshine for the body: Vitamin C which fortifies our immune system at a time we are mostly inside where germs are everywhere. Remember, lime squirted on raw fish kills all the bacteria on it to create safe <i>ceviche</i>; it's powerful stuff. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">And finally, yet again, the traditional, trusty Nepali spice tea that cures a cough:</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: 16.0pt;">*ajwain: thins excretions to
smooth digestion, break coughs</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">*garlic: sulfur cleans lungs</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">*ginger: raises body temp,
heat get things flowing</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">*turmeric root: known
antibiotic</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">*fenugreek: mucilage coats
stomach/throat lining, soothes inflammation</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">*cumin seed: stimulates
digestive enzymes, detoxes liver</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">*salt (Himalayan red salt if
you have it)</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">*black peppercorns:
antibiotic, increases hydrochloric acid</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">*<i style="mso-bidi-font-style: normal;">jimbu</i>: this is a native high mountain herb, a cross between sage
and parsley. The best substitution here is parsley for its powerful chlorophyll
content.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Combine a teaspoon of each in
2 cups of water, boil until water is reduced by half, strain and drink. It
tastes more pleasant than Chinese herbal concoctions and actually works. </span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><style>
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div.WordSection1
{page:WordSection1;}</style> _____________________________________________________ </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is all grandmotherly advice based on experience and education . It has not been officially vetted and approved by the FDA.</span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-9018960135432877982020-02-04T10:26:00.000-08:002020-02-04T10:26:00.044-08:00 Fighting the "Februaries" <span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Years ago, New York writers named this dark blues-inducing stretch of winter <i>the Februaries</i>. The travel marketeer's dream phrase was to sell escape air tickets to the sunny Caribbean. But the Februaries are a trough we probably want to escape culinarily as well. Food can feel blah now that the holidays are over, Spring greens haven't arrived and we're saving chocolate for our Valentine. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I say put glamour on your plate. Light the room with bright, flavorful dishes that spice the soul. Nothing complicated. Nothing with many pots. Somethings long slow cooked to heat up and perfume the house. Here are a few ideas, most of them meaty because winter is the time our metabolism can use the slow burning fat it provides to keep us warm. </span></span><br />
<br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Beef tagine with apples </span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cLHbHPxEDSU/Xjmbi268dKI/AAAAAAAAD_c/8bfHJBo86YY__SW9Hu3xNagRG6OCk15owCNcBGAsYHQ/s1600/beef%2Btagine%2Bwith%2Bapples.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-cLHbHPxEDSU/Xjmbi268dKI/AAAAAAAAD_c/8bfHJBo86YY__SW9Hu3xNagRG6OCk15owCNcBGAsYHQ/s320/beef%2Btagine%2Bwith%2Bapples.jpg" width="240" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span id="goog_581888402"></span><span id="goog_581888403"></span>Count on Moroccans to cleverly mix fruits and meat, to masterfully blend in spices and stew up something robust, delicious and nourishing. Let this bring some Sahara sunshine to your table. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> You can serve this with the traditional couscous or freekah or perhaps quinoa. Add a simple lettuce salad and you have a very colorful table. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">serves 6</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 1/4 lbs chuck steak</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 tbsp vegetable oil (can be olive)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 tbsp unsalted butter</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 lg onion, sliced into thin disks</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">lg pinch saffron threads, pulverized if you can</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/2 tsp ground ginger</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 thin cinnamon stick</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">4 sprigs fresh cilantro</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 1/2 tsp salt</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">freshly ground black pepper to your taste </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 c raisins (either color)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/4 c honey, best quality please</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 Granny Smith apples</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tbsp + 1 tsp sesame seeds, toasted</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Remove any excess fat from the beef and cut it into 1" cubes.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Half and core the apples. Cut them into thick wedges.</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a large heavy gauge lidded pot (casserole), heat half the oil and half the butter until the butter melts. Add the meat and over high heat, quickly brown it on all sides. With a slotted spoon remove it to a dish.</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Reduce heat to medium. Add the onion and sauté to soften,3-5 minutes. Add the saffron, ginger, cinnamon stick and stir. Add 1 1/2 c water, salt and black pepper. Stir in the meat and the cilantro sprigs. Cover the pot, reduce heat to simmer and cook 90 minutes. (You don't have to stand watch.) Add the raisins and 4 tsp honey. Cover the pot again and simmer 30 minutes or until the meat is very tender. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">During the last 15 minute of the tagine cooking, in a medium frying pan, heat the remaining oil and butter til the butter melts. Add the apples and sauté 10 minutes, turning often. Drizzle with the remaining honey and cook another 5 minutes so they get glazed and soft. </span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Arrange the meat with its sauce in a serving dish (with sides), then top with the glazed apples and sprinkle everything with the toasted sesame seeds.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span><br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Spicy chorizo corn cake</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-AYBamn5Dos0/Xjm3IeYvz8I/AAAAAAAAD_4/eCzr8Mus7bMlUecdCk08oMm9qvPhif53QCNcBGAsYHQ/s1600/texas%2Bcorn%2Bcake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1600" height="250" src="https://1.bp.blogspot.com/-AYBamn5Dos0/Xjm3IeYvz8I/AAAAAAAAD_4/eCzr8Mus7bMlUecdCk08oMm9qvPhif53QCNcBGAsYHQ/s320/texas%2Bcorn%2Bcake.jpg" width="320" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span id="goog_604740047"></span><span id="goog_604740048"></span>This is an old favorite brunch and buffet recipe that can be a light supper or potluck prize. Its bright yellow is welcoming.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">serves 6-8</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 Poblano peppers, roasted and seeded</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 lb chorizo, finely chopped</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Olive oil as necessary</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 lg yellow onion, diced</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 garlic cloves, minced </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 jalapeno pepper, seeded and minced</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 tbsp unsalted butter, softened</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 extra lg eggs,</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 tsp honey</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 c sour cream</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 1/2 c corn kernels (canned drained or frozen)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp chipotle chili powder </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 1/4 c fine cornmeal</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/2 c unbleached flour</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp baking soda</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp baking powder</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp salt</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 c milk</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> dash Tabasco or other hot sauce </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/2 lb Monterey Jack cheese, grated</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a lg heavy skillet over medium heat, brown the chorizo to release its fat, about 8 minutes. With a slotted spoon remove the meat to paper towels to drain. Pour off all but 2 tbsp of the fat. If you don't have that much add olive oil to the pan. Add the onion and sauté to soften, 2 minutes, then add garlic and cook another minute. Stir in the minced jalapeno pepper and cook 7-8 minutes until everything is soft.</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Heat oven to 350º. Generously butter a 2 1/2 quart round casserole or baking dish 2" deep. </span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">In a large bowl beat the soft butter with the eggs to a smooth mix . Beat in the honey, sour cream, poblano peppers, onion mix, corn kernels and chili powder. In another bowl sift or sieve together the corn meal, flour, baking soda, baking powder and salt. Blend into the wet ingredients alternating three times with the milk to get smooth batter. Season with the Tabasco and stir in the cheese. </span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Spoon 2 1/2 c of the batter over the bottom of the baking dish. Sprinkle 1/2 the chorizo on top. Add another 2- 21/2 c batter and smooth it level. Top with the remaining chorizo. Spoon the remaining batter for a top layer that covers the chorizo. </span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Bake 45-50 minutes until a cake tester comes out clean. Let sit 10 minutes before serving. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span><b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Ohne khao soi (Burmese chicken noodle soup)</span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-p-Nhhp0oTlY/Xjmb0D2pPII/AAAAAAAAD_k/63Wty05Hnj06tELQdR1vKybJsChFRuyMwCNcBGAsYHQ/s1600/chicken-khao-soi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1110" data-original-width="740" height="320" src="https://1.bp.blogspot.com/-p-Nhhp0oTlY/Xjmb0D2pPII/AAAAAAAAD_k/63Wty05Hnj06tELQdR1vKybJsChFRuyMwCNcBGAsYHQ/s320/chicken-khao-soi.jpg" width="213" /></a></div>
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">The surprising blend of cooling coconut milk with hot peppers always beguiles me. I love this soup. I'm not sure anyone's going to serve it along side green papaya salad, a Burmese/Thai speciality, but certainly some sliced mango with lime will accompany it just fine. </span></span></span></span><br />
<div class="MsoNormal">
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><span style="font-family: "arial";">Serves 6 people as a main course. </span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">6 boneless
breasts of chicken, cut into large bite sized pieces</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">2 tbsp
corn, canola or sunflower oil</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">1½ tbsp. red curry paste</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">3 cups
coconut milk</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">1 tbsp. garam masala or curry powder </span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">½ tbsp
turmeric</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">1 star
anise or ½ tsp powder</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">1 cinnamon
stick</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">4 cloves</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">1tsp ground
cardamom or 3 crushed pods</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">2 cups
chicken stock</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">½ tsp brown or raw sugar</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">¼ c fish
sauce</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">About 6-7
(loosely packed) cups of boiled flat Chinese Bah-mi egg noodle or fettucini
noodles (about 11/4 lbs) <br />
1 tsp lime juice</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">Thinly sliced
shallots (garnish), fried.</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">To garnish:
6 slivers of fresh lime, chopped fresh cilantro leaves</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">Optional: 1 cup pickled Chinese cabbage</span></span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial";">Soak
noodles to remove excess starch and drain.
Cook noodles as per directions on package and set aside. Fry the garlic
in a little extra oil until transparent.</span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-size: large;"><span style="font-family: "arial";">
In a heavy casserole or soup pot, heat oil and add the red curry paste,
curry powder and turmeric. Cook stirring
vigorously until the curry paste is fragrant—1-2 minutes. Be careful not to
burn the paste. </span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-size: large;"><span style="font-family: "arial";">
Add 1 cup of coconut milk. Over med/high heat, let it come to a boil and
bubble for a few minutes, stirring well, until the red oil separates from the
coconut milk. Add another cup of coconut milk and wait until the oil separates.
</span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-size: large;"><span style="font-family: "arial";">
Add garlic, chicken pieces, star anise, cinnamon, cloves and cardamom
with chicken stock and the rest of the coconut milk. Bring to a boil, lower the
heat, add fish sauce and simmer. </span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-size: large;"><span style="font-family: "arial";">
Cover the pot and simmer until the chicken is done, 4- 5 minutes. Check
seasonings; you might need to add more fish sauce. The flavor should be a bit
salty and spicy with a sweet aftertaste. It should be a bit saltier than what
you would like the final dish to taste. Stir in lime juice and remove from
heat.</span></span></div>
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-size: large;"><span style="font-family: "arial";">
Divide noodles between deep soup bowls. Pour the coconut chicken over
the noodles. Garnish with fried shallots, cilantro leaves and a lime wedge.
Optionally pickled cabbage.</span></span><span style="font-family: "arial"; font-size: 16.0pt;"><span style="mso-spacerun: yes;"> </span></span>
</div>
<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Pozole with chickpeas </span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-wgtcY5BBFUw/XjmcO9oDK4I/AAAAAAAAD_s/L9697ZJsBfQupi711mSteqRJK50mVSBZACNcBGAsYHQ/s1600/Pozole-de-Garbanzo_1500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="213" src="https://1.bp.blogspot.com/-wgtcY5BBFUw/XjmcO9oDK4I/AAAAAAAAD_s/L9697ZJsBfQupi711mSteqRJK50mVSBZACNcBGAsYHQ/s320/Pozole-de-Garbanzo_1500.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is a variation on the traditional Mexican pork and hominy stew and rightfully called <i>pozolillo, little pozole,</i> because it's made with chickpeas instead of hominy. </span></span><br />
<br />
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">serves 6-8</span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 lbs pork stew meat, cut
into bite-size pieces</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium white onion, quartered</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 garlic cloves minced</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6-8 sprigs fresh cilantro</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3½ qts water (not all
together) </span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 dried ancho chiles, stems
and seeds removed</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 dried guajillo chiles, stems
and seeds removed</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp <i>masa harina</i></span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp dried oregano </span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 heaping tsp ground cumin</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 15-oz cans chickpeas, drained and rinsed</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Garnishes</u></span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">shredded cabbage</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">chopped red onion</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lime wedges</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Put the pork in a Dutch oven
or 4-quart soup pot with the onion, minced garlic, and fresh cilantro. Add 12
cups (3 quarts) of water and salt. Cover and over high heat, bring to a boil.
Reduce heat to low and simmer about 90 minutes or until the pork is falling
apart tender.</span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">While the pork cooks, combine
the dried ancho and guajillo chiles with the 2 remaining cups of water in a
medium saucepan and over high heat, bring to a boil. Cover the pot and remove it
from heat, letting it cool until the chilies have completely softened. In a
blender, combine the chilies and cooking water with the <i>masa harina</i>, oregano and cumin. Puree. </span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add this puree and the chickpeas
to the pork stew. Taste for salt and add more if needed. Cover the pot and simmer
the pozole 20 to 25 minutes. </span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To serve, ladle into bowls.
Garnish with shredded cabbage, chopped red onion, and the juice of a lime
wedge. Serve with tostada shells and your favorite bottled hot sauce. </span></span></div>
<div class="MsoNormal">
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span></span></div>
<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Black Bean Torta, layers of colors and flavors</span></span></b><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This one's for vegetarians, a colorful south of the border presentation as "cake." Serve it with plantains for a hearty heartwarming meal: brunch. lunch or dinner.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">serves 8</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 c cooked (can be canned) black beans </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1/2 c bean cooking liquid</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tbsp olive oil</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 1/2 c red onion, diced finely</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 garlic cloves, minced</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 red bell peppers, cut into thin strips</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 chayote squash, peeled</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 cup corn kernels (canned or frozen or fresh)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 tsp roasted ground cumin (use regular if you don't have this)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 tsp salt</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 tsp chili powder</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">6 9" tortillas (you may need to use flour ones to get this size. And two day old ones work best) </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">4 Anaheim chilies, char roasted, peeled and seeded </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 1/4 c fresh tomato salsa (store bought is fine)</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 c grated cheese (blend Monterey Jack with queso fresco)</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Oil a 9" springform pan. Heat oven to 375º.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Halve the chayotes and remove the seed. Slice into thin wedges.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Slice the roasted Anaheim chilies into thin strips</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> Puree the black beans with the liquid into a smooth paste.</span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté 3 minutes to soften. Stir in the garlic, red peppers, chayote and corn. Sauté 5 minutes. Add cumin, salt and chili powder. Blend and remove from heat.</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> Place 1 tortilla on the bottom of the springform pan. Cover it with a generous layer of pureed black beans. Top with a layer of the sauteed vegetables. Top with a few strips of the Anaheim chili, then 1/4 c salsa followed by 1/2 c cheese. Put another tortilla on top of this, pressing gently to flatten and level. Cover with a layer of pureed black beans, then a layer of vegetables, strips of Anaheim chili and so on. Repeat the layering. Cover the last/top tortilla with any remaining salsa and cheese. (You can stop here and bake later.)</span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Place the springform pan on a baking sheet and bake at 375º 45 minutes. Let it cool 10 minutes. Run a thin knife or baker's spatula around the edges and remove the sides of the springform. Place the torta (bottom of springform still under it) on a serving platter and surround with avocado slices. </span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span><b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></b><br />
<br />
<br />Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0tag:blogger.com,1999:blog-8851540092499521807.post-87131364575174917932020-01-30T12:37:00.004-08:002020-01-30T12:40:54.339-08:00Celebrate the Lunar New Year at Your Table<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lunar New Year in China, Tet in Asia, and soon to be Losar in Tibet have historically been celebrated with foods especially endowed with symbolic meaning: long noodles for long life, fish for moving ahead because fish cannot move backwards, carrots for the color of coins--meaning prosperity. In the southern United States, New Year food is traditionally 'Hoppin John' whose blend of collards (green for money), black-eyed peas (for coins) and rice (for stability) adds up to a prosperous year ahead. In France a small plastic crown is inserted into a thin buttery torte and the person who gets the piece it's in is fated for a fabulous year (like a king). Jewish people celebrate their autumn New Year with honey to indicate the hope for sweetness ahead. Just about every culture has fresh start food. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So here are a few recipes to celebrate a new beginning. </span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-large;"><b>Ping Sha</b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is the Tibetan go -to recipe for New Year because the extremely long noodles represent long life. The meat indicates wealth. The recipe is from my Himalayan collection. I can't find my photo.</span></span><br />
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Serves 4 as a main dish</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;"><span style="mso-spacerun: yes;"> </span>2 oz. bean thread noodles </span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 lb. stewing or grilling
beef, cut into 1 inch cubes </span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 lg. onion, peeled</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">2 tbsp. ginger/garlic paste</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 tsp. chili powder</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">¼ tsp. salt</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">¼ tsp. crushed Szechuan
pepper</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 lg. tomato</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">½ cup peas</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">4 boiling potatoes, peeled</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 tbsp. cooking oil (corn,
canola, mustard, safflower)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Heat the oil in a medium
casserole.<span style="mso-spacerun: yes;"> </span>Over medium heat sauté the
ginger/garlic paste and the onion until the onion is translucent.<span style="mso-spacerun: yes;"> </span>Add the chili powder, Szechuan pepper and the
beef and blend. Stir fry two-three minutes to brown the meat on all sides.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Chop the tomato and add along
with two cups of water or enough to cover everything. Once it begins to boil,
reduce heat to simmer, cover and cook for 30 minutes.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Put the Asian noodles in a
large bowl and totally cover them with boiling water. Let stand 20 minutes.
They will expand. Cook vermicelli according to package directions. Drain. Cut
with a scissors two or three times to make them easier to handle. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Slice the potatoes into thin
disks or cut them into bite-sized chunks. Add to the stew and continue to cook
another 5 minutes. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Add the peas and salt,
stirring to blend. Add another cup of water if necessary to have everything
just covered. Simmer five minutes. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Stir in the noodles. Heat
through. They will soak up the sauce.<span style="mso-spacerun: yes;">
</span>Serve.</span></div>
<br />
<span style="font-size: x-large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Soba Noodles with Long Beans and Mushrooms</span></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Z5kw2uRgYmY/XjM5pr75wbI/AAAAAAAAD_A/8mjpAZGAj7ITJIAve0kbPLjpUKd6XY5DwCNcBGAsYHQ/s1600/IMG_3228.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-Z5kw2uRgYmY/XjM5pr75wbI/AAAAAAAAD_A/8mjpAZGAj7ITJIAve0kbPLjpUKd6XY5DwCNcBGAsYHQ/s320/IMG_3228.JPG" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In this Japanese recipe from my book, <i>Veggiyana, the Dharma of Cooking,</i> the long noodles symbolize long life as do the long green beans. The mushrooms, which represent the element of air because they are fertilized by flying spores, symbolize opportunity, which can mean prosperity of all sorts.</span></span><br />
<span style="font-size: large;">A word about soba: It's supposed to be buckwheat but many if not most soba noodles sold in this country contain a fair amount of white wheat so please read package labels.</span><br />
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Serves 8</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-dxTHYhpo1ys/XjM5cuZtY7I/AAAAAAAAD-8/VCkmbW7iTwAAQKkAlR_KHuApvlRqgOzHQCNcBGAsYHQ/s1600/IMG_3223.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-dxTHYhpo1ys/XjM5cuZtY7I/AAAAAAAAD-8/VCkmbW7iTwAAQKkAlR_KHuApvlRqgOzHQCNcBGAsYHQ/s200/IMG_3223.JPG" width="200" /></a></div>
<span style="font-size: 16.0pt;">¾ lb soba noodles</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">3 tbsp corn oil</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">2 tbsp sesame oil</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">3 lg garlic cloves, peeled,
smashed and sliced into very thin strips</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">½ tsp red pepper flakes</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">½ lb Chinese long beans or
any green bean like Blue Lake or Kentucky Wonder, cut uniformly into 2- 2½ ”
lengths</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">¼ cup vegetable broth or
water</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 bunch scallions, cleaned
and minced</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">10 oz. shitake mushrooms,
stems off, washed and sliced into thin strips</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">3 ½ tbsp Chinese rice wine or
Japanese Mirin</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">4 tbsp soy sauce</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Fresh cilantro leaves,
chopped for garnish</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Cook the soba noodles in
boiling water according to package instructions. Drain and coat with 1 tbsp
sesame oil.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">In a wok or other large sauté
pan, heat corn oil and 1 tbsp sesame oil over medium high heat. Add garlic and
red pepper flakes, lower heat to medium and sauté 30 seconds.</span><span style="font-size: 16.0pt;"> </span><span style="font-size: 16.0pt;">Add green beans and ¼ cup
vegetable broth or water. Stir-fry over medium low heat 1-2 minutes until the
liquid has mostly evaporated.</span><span style="font-size: 16.0pt;"> </span><span style="font-size: 16.0pt;">Add mushrooms, scallion and
rice wine, blending with other ingredients. Cover and cook 3 minutes or until
mushrooms are soft and shiny. Remove cover.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Add soba and soy sauce,
carefully blending. You will probably needs large forks or pasta implements to
do this.<span style="mso-spacerun: yes;"> </span>Continue cooking over medium
low heat until noodles are hot, 1-2 minutes.</span><span style="font-size: 16.0pt;"> </span><span style="font-size: 16.0pt;">Remove from heat. Garnish
with chopped fresh cilantro leaves to serve.</span><b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></b><br />
<b><span style="font-size: x-large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Buddha's Delight </span></span></b></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This ubiquitous and seemingly ordinary restaurant staple is </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://1.bp.blogspot.com/-w-i9SKeOGvA/XjM7SOUV-RI/AAAAAAAAD_Q/uH7W4RX8_n4Rl7qZUVUFQ_ZiUdE_jQ2cQCNcBGAsYHQ/s1600/20150413-buddhas-delight-shao-zhong-15-1500x1125.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1500" height="240" src="https://1.bp.blogspot.com/-w-i9SKeOGvA/XjM7SOUV-RI/AAAAAAAAD_Q/uH7W4RX8_n4Rl7qZUVUFQ_ZiUdE_jQ2cQCNcBGAsYHQ/s320/20150413-buddhas-delight-shao-zhong-15-1500x1125.jpg" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">perhaps the ultimate Chinese New Year dish. </span></span><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span>Overseas
Chinese families—those who fled the onset of Communist China-- continue to
celebrate their premier ethnic and national holiday by
preparing this vegan dish originally created in Buddhist monasteries. It honors their Buddhist tradition of not killing
any living being on the first day of a fresh start. The restraint reminds
them of the possibility of renewal and change, for the various ingredients of
the original Buddha’s Delight as composed by devout meditators, <i>luohans, </i>or <i>arhats</i> in Sanskrit, are supposed to cleanse, charge and purify the
body the way Dharma cleans, charges and purifies the mind.</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: large;">Since
the Chinese consider the number 18 to be lucky, authentic recipes require 18
ingredients, although nine is often a housewife’s limit. Certain highly
symbolic components are deemed indispensible: cellophane noodles (long life),
tofu (made by the magic of fermentation, it stands for blessings), snow peas
(unity because the peas remain together in the pod, water chestnuts
(opportunity), wood ear mushrooms (longevity), cabbage (its many leaves indicate
prosperity), carrots (gold coins) and bamboo shoots (new chances). </span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-size: large;">No
utterly genuine recipe would include garlic, onions, leeks or chives since
these pungent <i>alliums, “</i>smelling
foods<i>”,</i> were strictly forbidden for
Chinese Buddhist monks. Monastery cooks would’ve poured soy sauce, sesame oil
and perhaps a splash of rice vinegar into the wok for seasoning. They might
have also stirred in the key flavoring agent relied upon today, <i>sufu </i>or<i> fu shung</i>, red fermented bean curd, sometimes called in English
“Chinese cheese” for its resemblance to very creamy blue cheese. </span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="text-align: left; text-indent: 0.5in;">
</div>
<div class="MsoNormal">
<span style="font-size: large;">Because this is normally
served as one of many dishes at a Chinese meal, it will feed 8 people being
served more food.</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"> </span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">1 1/2 tbsp corn oil</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">1 cube fermented red bean
curd (Fu Shung) or 1 tsp miso paste as an easier to find alternative</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">2 oz tofu (extra firm is
best, pressed is better, sticks are most authentic), cut into thin strips </span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">1 oz wood ear or shitake
mushrooms (whichever you can find; soak any that are dried)</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">3/4 cup soaked golden needles
(lily buds), soaked overnight</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">½ dozen peeled gingko nuts or
raw, shelled peanuts</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">10 snow peas, cleaned</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">10 water chestnuts, drained
from the can and halved</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">1/3-1/2 cup bamboo shoots</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">any one of the following
(depending on what you can find):</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"> 1/4 cup jujubes (red Chinese dates), soaked
overnight and pitted</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"> 1/3 cup black Chinese moss (fat choi), soaked
overnight</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;"> 1 sm lotus root, peeled and sliced into thin
disks</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">1 carrot, peeled and cut into
thin disks</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">6.5-7 oz cellophane noodles
(depending on how they are packaged), soaked in boiling water for two minutes
and drained just before you start</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">2 tbsp soy sauce, or more to
your taste</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">2 tbsp sesame oil</span></div>
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-size: large;">1 tbsp rice cooking wine or
vinegar</span></div>
<span style="font-size: large;">
</span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />Do not throw away any of the soaking water. Combine them</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;">Have all ingredients ready to throw into the wok or skillet. Arrange them on a large platter.<br /><br />Heat oil in a wok or large skillet over a hot flame. Add fermented bean curd or hoisin sauce and stir to blend. Fry tofu strips for one minute to crisp them. Add mushrooms, lily buds, nuts, snow peas, water chestnuts, bamboo shoots and whichever of the three final ingredients you chose. Stir-fry for one minute.<br /><br />Add noodles and ½ cup of the soaking water. Try to separate the noodles and blend into the other ingredients. Stir-fry 2-3 minutes, adding soaking water in ¼ cup increments as needed to nothing sticks or burns. The steam from the water is also necessary for fast cooking.<br />Add soy sauce, sesame oil and vinegar, stirring to blend. Continue to stir-fry 1-2 minutes, making sure there is always some liquid in the bottom of the pan. Remove from heat and serve.</span></span><b><span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /> </span></span></b><br />
<b><span style="font-size: x-large;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt Crusted Whole Fish</span></span></b><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This is the recipe I am about to try. You can make it into a full blast, very colorful New Year celebration by serving it with garlic noodles and carrot salad. I've posted those recipes before.</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">
</span></span></span></span><br />
<br />
<div class="MsoNormal">
<span style="font-size: 16.0pt;">2 lemons, 1 zested and juiced
and 1 sliced into thin rounds</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 bunch fresh thyme, leaves
only</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">1 tsp dried sage or 4 sage
leaves</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">3 cloves garlic, smashed</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">9 egg whites</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">8 cups kosher salt</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Two 1-pound whole fish, fins
and gills removed</span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">High-quality olive oil, for
finishing</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Heat the oven to 450º. </span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">In a food processor, combine lemon
zest and juice, half the thyme, sage and garlic. Pulse to a coarse paste. Add
egg whites and puree until very frothy and foamy. </span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">In a large bowl combine that
mixture with salt and mix until it becomes a moist paste. </span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Place half of the lemon
slices and half the thyme in the cavity of each of the fish. On a baking sheet,
place a little less than half of the salt mixture in two rows. Lay the fish on
top of each row. Pack the remaining salt mixture around the fish to completely
encase them, pressing the mixture firmly on the fish to create a crust. </span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Roast the fish for 25
minutes. Remove and let rest for 10 minutes. </span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt;">Crack open the salt crust and
brush the excess salt from the fish. Remove the top fillet, pull the spine out
and</span><span style="mso-fareast-language: EN-US;"> </span><span style="font-size: 16.0pt; mso-fareast-language: EN-US;">remove the bottom fillet.
Drizzle with olive oil and serve with the remaining lemon slices. </span></div>
<div class="MsoNormal">
<br />
<span style="font-family: "times"; font-size: 10.0pt;"></span></div>
<span style="font-family: "times"; font-size: 10.0pt;"> </span>
<br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: x-large;"><span style="font-size: medium;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><style>
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span>Sandy Garsonhttp://www.blogger.com/profile/09824736880802751211noreply@blogger.com0